VEGETABLE RECIPE - 819
TASTES GREAT! (BROCCOLI SALAD)
1 bunch of broccoli, washed and broken into sm. pieces
1/2 lb. bacon, cooked and crumbled
1 c. raisins
1 c. sliced almonds
1 jar Kraft cole slaw dressing
After breaking washed broccoli into small pieces in salad bowl, crumble in cooked bacon.
Add raisins and almonds and pour in dressing to desired moistness.
VEGETABLE RECIPE - 820
COPPER PENNY CARROTS
3 lb. carrots, sliced
1 med. onion, thinly sliced
1 sm. green pepper, thinly sliced
1 can tomato soup
1 c. sugar
1 tsp. prepared mustard
Salt and pepper
1/2 c. vegetable oil
3/4 c. vinegar
1 tsp. Worcestershire sauce
Cook carrots in salted water 15 minutes.
Rinse in ice water.
Arrange layers
of carrots, green peppers, and onion in bowl or container.
Then pour marinade over carrot, green pepper, onion layer and refrigerate at least 6 hours until flavor is absorbed.
Serves 12.
This will keep for weeks in the refrigerator
and marinade liquid may be used again.
VEGETABLE RECIPE - 821
SAUSAGE AND ZUCCHINI SANDWICH
Garlic and cheese sausage Yellow and green
zucchinis Olive oil
Onions
Garlic
Provolone cheese
Red wine
1.
Partboil sausages in separate pan.
2.
Slice zucchinis 1/4 inch thick, cook in oil, garlic and onions, red wine.
3.
Brown sausages on grill, split open and place cooked zucchinis inside sausage, place cheese over zucchinis, melt and place on sausage roll.
Serve with Italian wine.
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