VEGETABLE RECIPE - 611
DIJON CUCUMBERS
4 tbsp. Dijon mustard
3 tbsp. red wine vinegar
1 tbsp. white wine vinegar
1/4 tsp. salt
12 cloves garlic
1/2 tsp. basil
1/8 tsp. black pepper
2 drops hot sauce
1 tbsp. grated onion
12 tbsp. safflower oil
Combine mustard and vinegar in blender (or whisk by hand).
Add all other ingredients except oil.
Blend.
Add oil 1 tablespoon at a time; blend.
Keeps several weeks.
Use on cucumber sticks or other vegetables.
VEGETABLE RECIPE - 612
CAULIFLOWER BROCCOLI COMBO
4 c. broccoli flowerets (1 1/2 lbs.)
6 c. cauliflower flowerets (22 1/2
lbs.)
1 (10 oz.) pkg. frozen peas, thawed and drained
1/3 c. sliced green onions
1/2 c. thinly sliced celery
1 (8 oz.) can sliced water chestnuts, drained
1 (2 oz.) jar pimento, drained
1 1/2 c. mayonnaise
1 (8 oz.) sour cream
3/4 tsp. salt
1/8 tsp. pepper
1 tsp. garlic powder
1 tsp. sugar
Combine first 7 ingredients in large bowl.
In small bowl blend mayonnaise, sour cream, salt, pepper, garlic powder and sugar.
Fold into vegetables. Refrigerate, covered, several hours or overnight.
Yield:
22 (1/2 cup) servings.
VEGETABLE RECIPE - 613
HERBED TOMATOES
Peel 6 medium ripe tomatoes; place in deep bowl.
In jar combine: 2/3 c. salad oil
1/4 c. vinegar
1/4 c. snipped green onions (include tops)
1/4 c. snipped green parsley (if dried is used 1/8 c.)
1/2 tsp. fresh ground pepper
1 tsp. salt
2 tsp. snipped fresh thyme or marjoram (1 1/2 tsp. dried thyme)
1 clove garlic, minced
Cook mixture slightly until sugar dissolves.
Combine all ingredients well mixed.
Refrigerate overnight.
(May be served as salad or a relish.)
Keeps well.
Marvelous vegetables in summer and substitutes as salad all year.
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