1 pkg. frozen chopped broccoli
2 eggs
Salt and pepper, to taste
2/3 C. Waverly cracker crumbs (no substitutes)
1 can cream-style corn
1 can cream of mushroom soup
Velveeta cheese
Potato chip crumbs
Beat eggs and seasonings. Add crackers and corn. Place half of broccoli in buttered dish. Cover with half of the corn mixture. Cover with thin slices of cheese. Repeat layers. Dot with butter. Top with chips. Can be made the day before. Bake at 350ยบ for 45 minutes.
1 lb. fresh asparagus, cut into 1″ pieces
2 T. water
2 T. butter or margarine, melted
1 to 2 tsp. lemon juice
Pinch of dried tarragon
Salt and pepper to taste
Place asparagus and water in a microwave-safe bowl. Cover and microwave on HIGH for 6 to 8 minutes, or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.
1/3 head cauliflower
3 stalks celery, chopped
1/2 red onion, sliced
1/2 can ripe olives, drained and sliced
1 – 8 oz. bottle Italian dressing
1 bunch broccoli
1/2 green pepper, chopped
1 C. cherry tomatoes, chopped
Break cauliflower into flowerets. Cut broccoli stems crosswise into bite-size pieces. Pour dressing over all ingredients. (You can add additional Good Seasons dry Italian dressing mix for stronger flavor.) Marinate for 24 hours in an airtight container, turning upside-down occasionally.
This is the only way Lois could eat radishes when she was young.
2 slices fresh white bread
Mayonnaise or butter (Aunt Dee uses butter)
Radishes, sliced 1/4″ thick
1 can pinto beans
1 can kidney beans
1 can garbanzo beans
1 can black-eyed peas
16 oz. Catalina dressing
2 C. Cheddar cheese, shredded
1/2 red onion, chopped
1/2 green pepper, chopped
1 small bag Fritos corn chips, crushed
Drain and rinse beans and peas. Add onion, green pepper and dressing. Refrigerate overnight. Fifteen minutes before serving, add cheese and crushed Fritos corn chips.
I brought this to Mom’s Fourth of July get-together and everyone loved it. The part that I’m most proud of is that the dressing is boiled!
1 1/2 C. vinegar
1 1/2 C. sugar
1/4 C. oil
1 1/2 tsp. garlic powder
2 tsp. parsley flakes
1 tsp. salt
1tsp. pepper
VEGETABLES:
Green onions
Celery
Peppers (orange or yellow add color)
Cherry tomatoes
Zucchini
Cucumbers
1 small can black olives
Any other veggie you’d like
Cook 16 ounces noodles in water (I prefer mostaccioli); rinse with cold water. Boil the above ingredients. Add the vegetable ingredients to the drained noodles. Pour the boiled mixture over the noodles and veggies and mix well. Put in a container that you can turn upside-down to mix. The longer it marries, the better the flavor becomes.
2 – 8 oz. pkgs. spiral macaroni
2 C. real mayonnaise
1/2 C. vinegar
1/2 C. sugar
1 can Eagle Brand sweetened condensed milk
3 carrots, chopped
1 onion, chopped
1 green pepper, chopped
1 cucumber, chopped
Cook macaroni; drain and blanch with cold water. Put in bowl. Add carrots, green pepper, onion and cucumber. Add a little salt and pepper. Mix together mayonnaise, vinegar, sugar and milk. Pour and mix into macaroni mixture and refrigerate overnight for best results.
Very good vegetarian dish.
8 lasagna noodles
2 T. olive oil
1 large onion, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 clove garlic, minced
3 C. low-fat cottage cheese
1 – 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
3 T. seasoned dried bread crumbs
2 T. Parmesan cheese, grated
1/2 tsp. pepper
1/4 C. part-skim mozzarella cheese, shredded
2 C. prepared no-salt-added spaghetti sauce
Preheat oven to 375ยบ. Cook lasagna noodles in large pot of boiling water for 8 minutes, or until almost tender. Drain well. Meanwhile, in large non-stick skillet, heat oil over medium heat. Add onion, oregano and basil; cover and cook for 8 minutes, stirring occasionally. Add garlic; cook uncovered for 2 minutes. Transfer onion mixture to large bowl; cool slightly. Stir in cottage cheese, spinach, bread crumbs, Parmesan cheese, pepper and 21 tablespoons of the mozzarella cheese. In an 8″ square baking dish, layer 1/2 cup of the spaghetti sauce, 2 or 3 lasagna noodles (trim noodles to fit the dish; fill spaces with scraps), and 1/2 the onion-cheese mixture, spreading evenly. Continue layering until all ingredients, except reserved mozzarella cheese, are used, ending with spaghetti sauce. Bake lasagna for 30 to 40 minutes, or until heated through. Sprinkle with remaining 2 tablespoons mozzarella; bake for 5 or more minutes, or until cheese melts. Allow lasagna to stand for about 10 minutes before serving.
VARIATIONS: Can replace cottage cheese with low-fat ricotta cheese. Can replace fresh spinach, chopped. Add other veggies like mushrooms, etc. Add enough spaghetti sauce (1 bottle) so that it is not too dry. Amount of mozzarella cheese depends on how “cheesy” you want.
2 C. carrots, diced
2 C. celery, diced
2 C. broccoli, diced
1 lb. Velveeta cheese
1/2 C. onion, diced
1 stick butter
1 qt. milk
4 chicken bouillon cubes and
1 qt. water
1/2 C. flour
PAN #1: Heat slowly the milk and Velveeta cheese.
PAN #2: Bring water and bouillon to boil. Add carrots, broccoli and celery; cook 15 minutes.
PAN #3: Melt butter and saute onions until tender. Add flour and let get bubbly (called a roux).
Slowly add juice from vegetables to roux. Continue adding liquid to roux, then slowly add veggies. The roux vegetable mixture is then added to milk and cheese mixture. Salt and pepper to taste.
Asparagus spears
Butter or olive oil
Garlic
Salt and pepper to taste
Clean spears and cut off tough ends. Line broiler pan with foil, melt butter (enough to coat asparagus) in saucepan; add some minced garlic to taste. Place spears in single layer on foil and pour butter over them. Place under broiler. Cook until tender and brownish. You need to keep turning them or they will burn. They will be on the crispier side. You can pick them up like a dill pickle to eat.