VEGETABLE RECIPE - 621
SUNNY
CAULIFLOWER BROCCOLI TOSS SALAD:
2 c. cauliflower florets
2 c. cut up fresh broccoli
1/2 c. raisins
1/4 c. sliced green onions
1/4 c. shelled sunflower seeds
3 slices bacon, crisply cooked, crumbled
DRESSING:
1/2 c. mayonnaise or salad dressing
2 tbsp. sugar
1 tbsp. cider vinegar
In a small bowl using wire whisk, blend all dressing ingredients.
In large bowl, combine all salad ingredients; toss lightly.
Pour dressing over salad mixture; toss lightly to coat.
Sprinkle with additional sunflower seeds, if desired.
Makes 8 (1/2 cup) servings.
VEGETABLE RECIPE - 622
TOMATOES IN HERB
VINAIGRETTE
1/2 c. fresh parsley
1 tbsp. fresh tarragon
1 med. garlic clove
1 egg, at room temperature
1/2 c. vegetable oil
3 tbsp. red wine vinegar
1/2 tsp. salt
Pinch of sugar
Freshly ground pepper
2 lb. tomatoes, cored and thinly sliced
Place parsley and tarragon in work bowl.
With machine running, drop garlic through feed tube and mince finely.
Add egg, oil, vinegar, salt, sugar and pepper and mix 5 seconds.
Arrange tomatoes in serving bowl or on rimmed
platter.
Pour dressing over.
Adjust seasoning.
Can be made 2 hours ahead.
8
servings.
VEGETABLE RECIPE - 623
CABBAGE
NORWAY
1 sm. head cabbage
1 tsp. salt
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1/2 c. shredded sharp cheese
Cayenne pepper
1/2 c. butter fresh bread crumbs
Preheat oven to 350 degrees.
Cut cabbage into shreds.
Place cabbage in sauce pan and add boiling water and salt.
Bring to boil and simmer for 2 minutes, drain.
In another pan heat butter, stir in flour with whisk.
Blend well, add milk stirring rapidly.
Season with salt and pepper.
Remove from heat and stir
in cheese, add cayenne pepper to taste.
Combine cabbage and sauce.
Spoon into
a buttered casserole.
Top with bread crumbs.
Bake about 20 minutes and until it is browned.
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