VEGETABLE RECIPE - 614
CABBAGE
SENSATION
1 head cabbage
8 tbsp. slivered almonds
2 pkgs. Ramen noodles
8 tbsp. sesame seeds
4 green onions, chopped
Chop cabbage.
Brown in oven, almonds and sesame seeds.
(Do separate.)
Break up noodles.
Add the above together in a salad bowl. DRESSING:
4 tbsp. sugar
1 tsp. pepper
2 tsp. Accent salt
2 tsp. salt
6 tbsp. rice vinegar
1/2 c. oil
Mix all ingredients but the oil together.
Dissolve sugar, salt by stirring, or microwave.
Then add oil.
Mix together.
When ready to serve, add dressing to cabbage mix and stir well.
(Optional
add chopped chicken or turkey.)
VEGETABLE RECIPE - 615
SWEDISH
CUCUMBERS
4 lg. cucumbers, sliced thin (leave
peel on if using English cucumbers or tender pickling cucumbers)
4 tsp. salt
1 1/2 tsp. sugar
1/4 c. white vinegar
1/4 c. water
1/2 tsp. white pepper
1 tsp. dill weed
1/2 c. sour cream or plain yogurt
Arrange the thin cucumber slices in layers in a bowl, salting each layer.
Cover and leave in the refrigerator for several hours or overnight.
(Cucumbers will wilt more quickly if a weight is placed on top of the cucumbers).
Drain
off the water that forms and rinse the cucumbers well in fresh water.
Add the
sugar to the vinegar and water.
Pepper the cucumber and pour the diluted vinegar over them.
Add the dill, stir, and let cucumbers stand in the
refrigerator at least an hour to marinate before serving.
Add sour cream before serving.
VEGETABLE RECIPE - 616
SWEET AND SOUR
CUCUMBERS AND ONIONS
2 c. boiling water
3/4 c. sugar
Boil until it is dissolved.
Then cool.
1/2 c. vinegar
Pour over prepared cucumbers and onions.
Refrigerate before serving.
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