VEGETABLE RECIPE - 642
ROMAINE WITH CHERRY TOMATOES
4 leaves Romaine lettuce, torn
2 radishes, sliced thin
1/4 c. zucchini, sliced
3 cherry tomatoes, halved
2 tbsp. Southwind Vinaigrette
To make Southwind Vinaigrette, whisk together 2 tablespoons safflower oil, 2
tablespoons red wine vinegar, 2 tablespoons Perrier, 1 1/2 tablespoons lime
juice, 1 tablespoon scallions, minced and white pepper to taste.
Toss together with all salad ingredients.
VEGETABLE RECIPE - 643
GRANDMA ALBRACHT'S CREAMED CUCUMBERS
2 lg. cucumbers (peeled and sliced)
2 tbsp. vinegar
2 tsp. salt
1 med. onion
1/4 c. sour cream
1/4 c. real mayonnaise
Dash of pepper
1/2 tsp. dillweed
1 tsp. sugar
Combine first four ingredients, let stand for 2 to 3 hours.
Drain.
mix the remaining ingredients.
Pour over cucumbers and let stand overnight.
VEGETABLE RECIPE - 644
CUKES AND MOSTACCIOLY
1 lb. mostaccioly pasta
2 tbsp. vegetable oil
1 1/2 c. sugar
1 c. water
1 tsp. salt
1 tsp. pepper
1 tsp. Accent
1/2 tsp. garlic powder
1 tsp. parsley flakes
2 c. vinegar
3 c. sliced cucumbers
1 sliced onion
Cook pasta according to the directions on the package.
Drain and then coat
with vegetable oil.
Cool.
Add remaining ingredients.
Refrigerate at least 2
hours before serving.
VEGETABLE RECIPE - 645
CABBAGE DE LUX
1 reg. large cabbage
1 to 1 1/2 c. green pepper
1/4 lb. bacon or salt pork
Cabbage, cut up.
Fry bacon or salt pork.
Combine cabbage with fried meat. Cut
up green pepper, medium pieces, or fourths.
Place top on pot or skillet turn. Cook on low fire for 20 minutes.
Do not add water.
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