VEGETABLE RECIPE - 646
NANNINE'S
CUCUMBERS
1 lg. or 2 sm. cucumbers
1 lg. onion
Salt to taste
1 tbsp. sugar
1 tbsp. wine vinegar
1 heaping tbsp. mayonnaise
Peel and slice cucumbers and onion very thin.
Mix together.
Add salt to taste.
Sprinkle with sugar and wine vinegar.
Cover.
Let stand 15 minutes. Chill.
Drain off liquid.
Add mayonnaise and serve immediately.
VEGETABLE RECIPE - 647
ZUCCHINI
BISQUE
5 c. zucchini, sliced 1/2 inch pieces
1/4 c. butter or margarine
1 onion, chopped
3 1/2 c. chicken stock
1/2 c. light cream
Salt to taste
1/8 tsp. white pepper
1/8 tsp. black pepper
1/8 tsp. nutmeg
Saute zucchini and onion until limp, not brown.
Add broth, cover and simmer about 15 minutes.
Whirl in blender.
Add cream and seasonings.
VEGETABLE RECIPE - 648
ZUCCHINI
TOSS
1 head lettuce, washed and chilled
1 sm. head Romaine, washed and chilled
1/4 c. olive oil or salad oil
2 med. zucchini, thinly sliced
1 c. sliced radishes
3 green onions, sliced
3 tbsp. crumbled blue cheese
2 tbsp. tarragon or wine vinegar
3/4 tsp. salt
1 sm. clove garlic, crushed
Dash of pepper (or to taste)
Into large salad bowl, tear greens into bitesize pieces (about 10 cups).
Toss with oil; add zucchini, radishes, onions, and cheese.
Combine vinegar, salt, garlic and pepper; pour over salad and toss.
6 to 8 servings.
This also tastes great with any type of garlic bread!
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