Category: Vegetables & Side Dishes

Ingredients:

2 lb. zucchini squash
1/2zcup minced onion
2 T. oleo or butter
2 T. parsley
1/2ztsp. salt
2 cup cottage cheese cream style, small
2 slkes finely crumbled bread
2 eggs slightly beaten;., tsp. basil cheddar cheese

Instructions:

Trim ends of squash and cook in small amount of boiling salted water for 8 minutes. Halve lengthwise. Scoop or cut out centers and dice. Place halves in baking pan and saJt lightJy. Saute onions in butter. Stir in everything else except cheddar cheese. Stuff halves. Bake 25 minutes covered at 350°. Put strips of cheese on squash and put in oven 5 minutes more uncovered.

Ingredients:

4 pounds salt pork
12 onions
1/1 can dry mustard small c-m chili powder salt and pepper to taste

Instructions:

Clean and pick over ans. Soak over night in co1J water. Boil beans on slow fire, until the beans are tendr. Fry meat and remove from pot. Fry onions, garlic, and bell peppt’rs until medium brown. Add meat and seasoning to beans. Stir well. Add rest of ingredients and cook for 4 to 5 hours or until ans gin to break up.

Ingredients:

1 (24-oz.) jar sliced kosher dill pickles Vegetable oil
1 cup all-purpose flour
1 tsp. garlic powder
1 tsp. ground red pepper
1/2 tsp. salt
1 cup club soda, chilled

Instructions:

Drain pickles, reserving 2 T. pickle juice. Press pickles bc!tween layers of paper towels. Set aside. Pour oil to a dpth of 3″ into a Dutch oven; heat to 370°. Combine flour and nxt 3 ingrediems in medium bowl. Stir in club soda and reservc!d 2 T. pickle juice. stirring just until combined. (batter will lumpy.) Dip pickks into batter. letting excess drip off. Fry pickles in batches, 2 1/2 minutes or until golden brown. ——.,….._;.——-iiiiiiiiii.,,;———- Drain on wire racks over paper towels, and serve immediately. Makes 6 servings.

Ingredients:

6 medium baking potatoes, well scnabbed
1 medium onion, cut in half
lengthwise, cut crosswise into thin slices Tbsp. butter or margarine

Instructions:

melted salt to taste 1 c. up Pace Picante Sauce 112to 1 cup shredded cheddar cheese, as desired Cut potatoes crosswise into 1/s – 1⁄4 inch slices, being careful not to cut all the way through so the potato remains intact. Place cut side up in shallow baking dish. Slip onion slices in between cuts in potato, rounded side up. Brush or spoon butter evenly over potatoes; sprinkle lightly with salt. Bake in preheated oven at 425° for 1 hour 15 minutes or until fork tender. Remove from oven; spoon Pace Picante Sauce evenly over each potato, Continue baking 10 minutes. Sprinkle with cheese; return to oven just until cheese is melted. Serve with additional Picante Sauce. Makes 6 servings.

Ingredients:

6 medium potatoes cooked and grated
1/2 tsp. salt
1 cup commercial sour cream
6 to
8 chopped green onions
1 cup shredded Cheddar cheese
1/1 cup butter or margarine

Instructions:

melted Combine all ingredients except butter; spoon into a 2 qt. casserole. Pour butter over top, and bake at 400° about 25 minutes or until lightly browned on top. Yields 6-8 servings.

Ingredients:

l
1/2 cup sliced celery
1/2 cup chopped green pepper’
1 Tbsp. butter
1/-1cup ketchup or tomato paste J (lO. Y-1-oz.) can cream or mushroom soup
1/2 cup sour cream oz. green chiles cup grated cheddar cheese
3/4 tsp. salt;., tsp. white pepper
3 cup cooked rice
11.?tsp. chili powder
1 cup buttered bread crumbs

Instructions:

Saute celery, green pepper in butter. Stir in next 7 items; beat thor-oughly; add rice. Tum into 2 qt. casserole. Stir chili powder into bread crumbs. Sprinkle over rice mix. Bake at 350° for 20 minutes.

Ingredients:

2 pounds frozen hash brown potatoes, tha. wed
10 ounces grated cheddar cheese
1 large chopped onion
1 can mushroom soup
1 can chicken soup
l carton sour cream (8 oz.) salt
pepper celery salt

Instructions:

Mix all ingredients together in a flat, oblong 2 quart casserole dish. Saute 2 cups corn flake cereal or 2 cups Pepperidge Farm seasoned stuffing with 1/2 stick oleo margarine. Spread on top. Bake in 325° oven for I hour. Freezes well. Serves 10-12.

Ingredients:

2/., cup flour salt
1 medium eggplant, peeled & cut into
1/2,” slices
1/2, cup milk vegetable oil
2 medium zucchini squash thinly sliced
1 medium onion chopped
1/x tsp. red pepper
2 cup cottage cheese
1/2 cup dry bread crumbs
I (8-oz.) package mou. arella cheese, diced
1 (15.25-oz.) jar spaghetti sauce with mushrooms

Instructions:

Combine flour and I t. salt. Dip eggplant slices in milk, dredge in flour and fry in hot oil until golden brown. Drain and set aside. Reserve drippings. Add zucchini and onion to pan, saute vegetables until barely tender. Stir in cayenne pepper. Combine cottage cheese, eggs and 1⁄2 t. salt. Set aside. Arrange 2 eggs sliced in greased I3″X 9″ pan. Spoon 112 of zucchini and onion over eggs. Top with 1/2 bread crumbs, 111 cottage cheese, half of cheese, and 1/1 spagheni sauce. Repeat. Bake at 350° for I hour. Yields 6-8 servings.

Ingredients:

8 ounces hot cooked elbow macaroni
4 slices process American cheese slices, cut into thin strips
2 large eggs lightly beaten
1 tsp. peanut oil
1 (7-oz.) jar pizza sauce
2 cups shreddoo llozzanlla cheese t
1/! oz. slil-ed pepperoni

Instructions:

Stir together hot macaroni and Amt’rican cheese in a large bowl until cheese melts. Cool. Stir in eggs. Bruh peanut oil on a 12″ pizza pan with sides. Spread macaroni mixture e’enly in pan. Bake at 350° for IO minutes. Spre’1d with sauce; top with mozzarella cheese and pepperoni. Bake 15 more minutes or until cheese melts. Yields one 12″ pizza.

Ingredients:

2 (15.25-oz.) ‘bole kernel corn, drained
1 (8-oz.) package cream cheese;., c. butter
10 jalapeiio pepper, chopped tsp. garlic salt

Instructions:

In medium saucepan, combine com, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for IO minutes or until heated through, stirring constantly after cream cheese begins to melt.