VEGETABLE RECIPE - 584
OVERNIGHT
CABBAGE
1 lg. cabbage head, shredded
1 lg. onion, grated
1 sm. jar pimentos, chopped
1/2 green pepper, grated
1 1/2 c. white vinegar
2 c. sugar
1 tbsp. celery seed
1 tbsp. mustard seed
1 tbsp. salt
Stir sugar and vinegar together until dissolved.
Mix all ingredients together and refrigerate overnight.
VEGETABLE RECIPE - 585
DILLED CUCUMBERS
(FINNISH RECIPE)
Cucumbers
Salt
1/2 c. white vinegar per qt. jar cukes
2 tsp. sugar per qt. jar
1/4 tsp. pepper per qt. jar
Dried dill weed
Peel cucumbers, slice as thinly as possible.
("Salad shooter" is great!). Sprinkle with salt, mix, let them set in a bowl until they draw water out.
Then squeeze them tightly.
Put a handful in jar, then a sprinkle of dill.
Then more cucumbers, etc.
Mix vinegar, sugar, and pepper.
Pour over cukes in jar.
Stick
a knife through to mix vinegar with cucumbers.
Refrigerate.
(Keeps a long time.)
VEGETABLE RECIPE - 586
GRITS AND GREEN
ONION
BAKE
2 c. water
1/2 c. enriched white hominy quick grits
1/4 tsp. salt (optional)
1 c. (4 oz.) shredded sharp Cheddar
cheese
1/3 c. sliced green onions
1/4 c. margarine or butter
1 egg, beaten
1/8 tsp. liquid red pepper sauce
Heat oven to 350 degrees.
Grease 1quart casserole.
Bring water to a boil in heavy saucepan; stir in grits and salt.
Return to a boil; reduce heat.
Cook, uncovered, 2 to 4 minutes or until thickened, stirring occasionally.
Stir in remaining ingredients; continue cooking over low heat until cheese is melted.
Pour into prepared casserole.
Bake 30 minutes.
Serves 4.
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