VEGETABLE RECIPE - 811
BROCCOLI
CASSEROLE
2 (16 oz.) pkgs. frozen broccoli
1 (6 oz.) can Durkee French Fried
Onion Rings
2 (8 oz.) cans sliced water chestnuts
1 1/2 (8 oz.) pkgs. shredded cheese
1 1/2 (10 3/4 oz.) cans cream of mushroom soup
2 tbsp. milk
Spray Pam in a 13x9 baking dish.
Cook the frozen broccoli as directed on package, then put a layer of broccoli in pan, a layer of water chestnuts, layer
of onion rings, layer of cheese, then spread a can of the soup.
Repeat all the layers again.
Put in the milk and top with remaining cheese.
Bake in 350
degree oven for 30 minutes.
VEGETABLE RECIPE - 812
FRESH
CUCUMBER
6 c. sliced cucumbers
1 c. onions, sliced
1 c. green pepper, chopped
1 1/2 c. sugar
1 c. vinegar
1/8 c. salt
Boil sugar, vinegar and salt.
Pour over vegetables.
Cover and store in refrigerator.
Will keep indefinitely.
VEGETABLE RECIPE - 813
FRESH VEGETABLE MARINATE
4 stalks broccoli
1 med. green pepper, chopped
1 sm. cauliflower, broken
8 lg. mushrooms, sliced
3 stalks celery, chopped
Combine: 1 c. sugar
1 tsp. salt
1 1/2 c. oil
2 tbsp. poppy seed
2 tsp. dry mustard
1/2 c. vinegar
Sm. onion, grated
Pour over vegetables.
Chill at least 3 hours.
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