VEGETABLE RECIPE - 822
MARINATED
CARROTS
3 lb. carrots
1 med. onion, sliced and separated into rings
3/4 c. cider vinegar
2/3 c. sugar
1/2 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
1/4 c. snipped parsley
Peel and cut carrots diagonally into 1/4 inch slices.
Cook in boiling, salted
water until crisptender, 68 minutes; drain.
Combine remaining ingredients, stirring until sugar and salt are dissolved.
Pour over warm carrots. Refrigerate, covered, at least 12 hours.
Serve with slotted spoon.
VEGETABLE RECIPE - 823
SPINACH MUSHROOMS
1 pkg. Jimmy Dean sausage
1 pkg. (10 oz.) frozen spinach
1/2 c. sour cream
1/4 c. tomato sauce
1 c. Parmesan cheese
Mushrooms
4 tbsp. butter
Dash red wine vinegar
Cook sausage and spinach as directed on package.
Mix together cooked sausage, spinach, sour cream, tomato sauce, cheese, wine vinegar; set aside.
Melt
butter, dip mushrooms in butter and place on cookie sheet.
Stuff mushrooms.
Bake in 350 degree oven for 15 minutes or until golden brown.
VEGETABLE RECIPE - 824
GREEN BEAN CASSEROLE
1 c. chopped onion
2 tbsp. bacon fat
2 c. canned tomatoes
1 c. diced celery
1/2 green pepper, chopped
1 tbsp. sugar
1 tsp. salt (or less)
1/2 tsp. pepper
1 bay leaf
1 tbsp. chopped parsley
1 clove garlic, crushed
1 1/2 lb. green beans, French
Grated sharp cheddar Buttered bread crumbs Bacon (optional)
Saute onion in bacon fat.
When light brown, add tomatoes, celery, green
pepper.
Season with sugar, salt, pepper, bay leaf, parsley and garlic.
Simmer
for 30 minutes, stirring frequently.
Remove bay leaf and garlic.
Boil green beans in lightly salted water until tender; drain.
Place alternate layers of beans, tomato sauce, cheese (and bacon, if desired) in a buttered casserole.
Top with buttered crumbs and bake in preheated 325 degree oven for 25 minutes. Serves 68.
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