VEGETABLE RECIPE - 677
SMASHING
SQUASH
2 lb. summer squash or zucchini, sliced, cooked and drained
1 carrot,
pared and grated
1 sm. onion, peeled and grated
1 stick margarine, melted and mixed with
1 (8 oz.) pkg. dry herbflavored stuffing mix
1 c. sour cream
1 can cream of chicken (or mushroom)
soup
Mix squash, carrots and onions.
Add 1/2 of the buttered stuffing to squash mixture.
Add sour cream and soup, undiluted.
Turn into buttered casserole dish and top with remaining buttered stuffing.
Bake at 350 degrees for 2030
minutes.
VEGETABLE RECIPE - 678
GLORIFIED
CABBAGE
1 med. cabbage
2 med. onions
6 cloves garlic
2 pieces celery, chopped
1 med. bell pepper, chopped
1/2 c. butter
1/4 c. oil
4 slices toasted bread
2 cans Pet evaporated milk
1 lb. Velveeta cheese
Boil cabbage in a large pot until tender.
In another pan, saute onions,
garlic, celery, and bell pepper in the butter and cooking oil.
Soak the toasted bread in the Pet milk.
When the cabbage is boiled, drain.
Add the ingredients
to the cabbage, including the butter and oil.
Mix.
Chop up the bread and add
to the mixture.
Add the cheese, stir until melted, put in a casserole dish and top with bread crumbs.
Bake in 400 degree oven until brown.
VEGETABLE RECIPE - 679
CAULIFLOWER A LA POLAND
2 hardboiled egg whites
1 tsp. parsley
2 tbsp. sour cream
Pepper to taste
1/4 c. melted butter
3 tbsp. bread crumbs
1 head cauliflower, steamed
Place a clean head of cauliflower on rack over simmering water.
Cover and
steam for 20 to 25 minutes.
While cauliflower is steaming, cut egg whites into small pieces.
Add parsley, sour cream, and pepper to egg whites.
Just before serving, melt butter and stir in bread crumbs over cauliflower, top with egg mixture.
|