vegetables

Not yet revised

Note: can be baked in smaller dish in layers (stuffing, squash, stuffing), but top will not have as much stuffing for crunchiness.

• 1 cup onions

• 8 oz. (1 stick) butter

• 8 cups (2.5 lbs) yellow squash

• 2 oz. chopped pimento

• 1 can sliced water chestnuts

• 1 can cream of chicken soup

• 8 oz. cream cheese, softened

• 8 oz. sour cream

• 2 eggs

• 1 package corn bread stuffing

1. Prepare squash mix:

   1. Saute onions in 1/4 stick of butter. Add the yellow squash, chopped pimento, and sliced water chestnuts.

   2. In a large bowl, combine cream of chicken soup, cream cheese, sour cream, and eggs. Beat together, then mix in the cooked squash.

2. Prepare stuffing according to package directions (original notes: "mix together" corn bread stuffing and 3/4 stick butter).

3. Preheat oven to 350F. Spray or lightly oil a 13x9x2 dish and place half of the stuffing in it. Pour squash mix over stuffing. Sprinkle remaining stuffing on top.

4. Bake for 35-40 minutes.

Not yet revised

• 16 oz. or more mushrooms

• 2 Tbsp oil

• 1/2 cup bread crumbs

• grated cheese, salt & pepper, oregano, parsley

1. Wash and soak mushrooms in water 5 minutes. Remove stems and dry with towel. Cut tips & tops, and slice tops. Place in pan [what kind of pan?].

2. Preheat oven to 350F. Mix together all other ingredients. Spread mixture over mushrooms and dot with butter.

3. Bake for 30 minutes.

Not yet revised

• 6 eggs, separated

• 1 Tbsp flour

• 1/4 tsp salt

• 1/4 tsp pepper

• 8 oz. can of green chilies

• 8 oz. (or more) mild cheese, sliced

1. Preheat oven to 325F

2. Beat egg whites until stiff. Mix flour, salt and pepper with egg yolks; fold in egg whites.

3. Pour half of the mixture into greased 13x9x2 inch baking dish.

4. Rinse chilies, gently removing seeds. Spread over egg mixture.

5. Cover with cheese, and add remaining egg mixture.

6. Bake for about 25 minutes. To serve, cut in squares.

Not yet revised

• 2 packages chopped broccoli

• 1 small onion, chopped

• 2 eggs

• 1 can cream of mushroom soup

• 1/2 cup mayonnaise

• sharp cheese, grated

• optional topping: bread crumbs and slivered almonds

1. Cook broccoli 5 minutes in salted water.

2. Combine other ingredients and beat with spoon. Add drained broccoli.

3. Preheat oven to 350F. Pour mixture into 2-quart casserole and top with bread crumbs and slivered almonds (optional).

4. Bake until hot and bubbly [time??].

Not yet revised

Serves 4.

• 2 cups cubed, peeled eggplant

• 1 small zucchini or yellow crookneck squash, halved lengthwise and cut into 1/4-inch thick slices (1 cup)

• 1 - 7 1/2 oz. can tomatoes, cut up

• 1/2 cup finely chopped onion

• 2 Tbsp olive oil or cooking oil

• 2 Tbsp dry white wine or water

• 1/2 tsp dried basil, crushed

• 1/4 tsp garlic salt

• 1/8 tsp pepper

• 1/2 cup shredded Swiss cheese

1. In a large skillet combine eggplant, zucchini, un-drained tomatoes, onion, olive oil, wine basil, garlic salt, and pepper. Bring to boiling; reduce heat. Cover; simmer about 20 minutes or until tender.

2. Cook, uncovered, 5-10 minutes more or until thickened, stirring occasionally.

3. Sprinkle with cheese.

Not yet revised

NOTE: don't top with marshmallows, it's sweet enough as it is.

• 2 (23 oz.) cans sweet potatoes, drained

• 1/2 tsp nutmeg

• 1/4 tsp cinnamon

• 1 to 1-1/2 cups milk

• 3/4 cup sugar

• 1 stick butter

• 2 eggs

1. Use electric mixer and mash potatoes.

2. Mix together spices, sugar, and salt and add to potatoes with butter, milk, and eggs.

3. Put in casserole dish and bake in hot oven until glazed on top and heated through.

Not yet revised

• 2 lb potatoes (about 6 medium)

• 3 Tbsp butter or margarine

• 3 Tbsp flour

• Salt and pepper

• 2-1/2 cups milk

• 1/4 cup finely chopped onion

• 1 Tbsp butter or margarine

1. Heat oven to 350 degrees. Wash potatoes, pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups.

2. Melt 3 Tbsp butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

3. In greased 2-qt casserole, arrange potatoes in 2 layers, topping each with half the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 Tbsp butter.

4. Cover; bake 30 minutes. Uncover; bake 60-70 minutes longer or until potatoes are tender.

5. Let stand 5-10 minutes before serving.

Not yet revised

• 2 1-lb bags shoestring potatoes

• 1 can cream chicken soup

• 16 oz. sour cream

• 1 stick (8 oz.) melted butter

• 8 oz. bag sharp cheddar

1. Defrost potatoes for a half hour. Mix ingredients.

2. Bake uncovered at 375F for 1 hour.

Not yet revised

• ingredients not specified (:

1. Cut eggplant, not too thick, dip in egg wash, salt and pepper it, roll in Italian bread crumbs.

2. Fry in olive oil on medium heat, turn only once, drain on paper towels.

3. NOW eat it or place in casserole dish lined with spaghetti sauce, layer, sauce on top, sprinkle with lots of parmesan cheese and mozzarella cheese.

4. Bake at 350F about 35 minutes, hot and bubbly in center.

Not yet revised

Serves 4.

• 1 cup pitted California olives

• 2 Tbsp cooking oil

• Ripe olives, halved

• 1/4 cup water

• 1/4 cup chopped onion

• 1/4 cup chopped green pepper

• 1/2 tsp celery salt

• 2 cup uncooked fine noodles

• 1 medium eggplant, peeled

• 1 cup sour cream

• Cut into small pieces

• 1/4 cup shredded parmesan cheese

1. Cook onion and green pepper in oil until vegetables begin to wilt. Add eggplant chunks, water, and celery salt.

2. Cover tightly; cook over low heat for about 10-15 minutes or until tender. Add water as needed to prevent sticking; mixture should be dry when done.

3. Cook noodles in boiling salted water, according to package directions, until tender; drain well.

4. Toss eggplant mixture with ripe olives, hot noodles, sour cream and cheese.

Not yet revised

Serves 6.

• 1 lb beans

• 1 1/2 tsp salt

• 1/4 cup packed brown sugar

• 1/4 cup molasses

• 1 tsp dry mustard

• 1 small onion, chopped

• 1/4 lb lean salt pork

• Water

1. Wash and pick over beans. Place in kettle and cover with cold water to soak overnight.

2. Pour off water and cover with fresh. Bring to fast boil; reduce heat and simmer about 90 minutes (until skin on bean will crinkle when you blow on it).

3. Drain beans, reserving the liquor. Place beans in bean pot. Combine salt, sugar, molasses, mustard and onion. Use a little bean liquor if needed, so the beans are just covered.

4. Cover bean-pot and bake beans for 8 hours, checking occasionally for dryness. The beans should be covered with liquor during the first 7 hours of cooking, so add liquor as needed.

5. For last hour of cooking, remove lid to brown the pork. Oven should be slow - 300F.

Not yet revised

Serves 6-8. Skip the ham for a vegetarian version.

• 1 15-oz. package Pillsbury refrigerated pie crusts

• 1 cup milk

• 4 eggs, lightly beaten

• 1/4-1/2 tsp dry mustard

• 1/8 tsp pepper

• 1 cup cubed, cooked ham

• 1-1/2 cups shredded cheddar cheese

• 1 cup Green Giant frozen broccoli cuts, thawed

• 1 Tbsp chopped onion

1. Prepare pie crust according to package directions for filled on-crust pie using 9-inch pie pan (refrigerate remaining crust for later use). Heat oven to 350 degrees.

2. In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.

3. Layer ham, cheese, broccoli, and onion in pie crust lined pan. Pour egg mixture over ham, cheese, and broccoli.

4. Bake at 350F for 40-50 minutes or until knife inserted in center comes out clean.

5. Cool 5 minutes; cut into wedges. Garnish as desired. Refrigerate any remaining quiche.

Not yet revised

Makes 12 egg fu yungs, or 6 servings; 1-⅓ cups sauce.

• 6 eggs

• 1 (10-¾ oz.) can condensed cream of mushroom soup, divided

• 2 (14-oz.) cans chop suey vegetables, well drained

• Salad Oil

• ⅓ cup water

• 2 tsp brown sugar

• 1 tsp soy sauce

• 1 tsp cider vinegar

1. In medium bowl with fork or wire whisk, beat eggs, ¼ cup soup, and soy sauce. Stir in vegetables.

2. In 10-inch skillet over medium-high heat, heat about 2 Tbsp oil. For each egg fu yung, pour ¼ cup egg mixture into skillet, making 2 or 3 at a time. Cook 2 minutes or until underside is browned, turn and cook other side 1 minute or until browned. Remove to paper towels to drain; keep warm. Repeat with remaining egg mixture, adding more oil as needed.

3. Meanwhile, in 1-quart saucepan over medium heat, combine remaining soup, water, brown sugar, soy sauce, and vinegar. Heat, stirring occasionally.

4. Arrange egg fu yung on serving platter. Serve with sauce.

Not yet revised

Makes 12 egg fu yungs, or 6 servings; 1-⅓ cups sauce.

• 6 eggs

• 1 (10-¾ oz.) can condensed cream of chicken soup, divided

• 1 tsp soy sauce

• 1 (16-oz.) package frozen Japanese style vegetables, cooked and well drained

• Salad Oil

• ⅓ cup water

• ½ tsp dry parsley, crushed

• Generous dash garlic powder

1. In medium bowl with fork or wire whisk, beat eggs, ¼ cup soup, and soy sauce. Stir in vegetables.

2. In 10-inch skillet over medium-high heat, heat about 2 Tbsp oil. For each egg fu yung, pour ¼ cup egg mixture into skillet, making 2 or 3 at a time. Cook 2 minutes or until underside is browned, turn and cook other side 1 minute or until browned. Remove to paper towels to drain; keep warm. Repeat with remaining egg mixture, adding more oil as needed.

3. Meanwhile, in 1-quart saucepan over medium heat, combine remaining soup, water, parsley, and garlic powder. Heat, stirring occasionally.

4. Arrange egg fu yung on serving platter. Serve with sauce.