1 1/2 cup couscous 1/2 cup raisine 1 tsp turmeric 2 cups boiling water 2/3 cup sliced almonds 2 cups chickpeas (15 oz can) 3 scallions thinly sliced 2 medium tomatoes halved, seeded and diced 1/3 cup fresh lemon juice 1/3 cup olive oil 2 garlic cloves minced grated rind of 1 orange 1 tbsp of minced fresh basil (or tsp dried) 1/2 tsp salt freshly ground pepper to taste green leaf lettuce Place couscous, raisins and turmeric in large…
1 jar salad olives 1 can pitted black olives 1 jar mild peppers 1 onion 2 stalks celery garlic salt 1/4 cup diced onions 2 tbsp olive oil Drain liquid and soak each ingredient separately in cold water for 15 minutes. Drain and slice into bite sized pieces. Add diced onion and celery to your taste. Add oil and garlic salt.
1 14.5 oz can asparagus spears 3 hard cooked eggs, chopped 6 slices of crisp bacon, crumbled 1/2 cup slivered almonds salt and pepper 1 can cream of mushroom soup 1 cup grated American cheese 1/2 cup bread crumbs Place asparagus in a flat baking dish, scatter with chopped eggs. Add bacon and almonds, sprinkle lightly with salt and pepper. Cover with soup and cheese, top with bread crumbs. Bake at 400° for 30 minutes or until cheese is golden…
6 oz package long grain wild 1/2 cup Italian low fat dressing 1/2 tsp black pepper 1/4 tsp grated lemon 1 cup chopped red pepper 1 cup chopped yellow pepper 1/4 cup sliced green onion Prepare rice as directed, omitting butter. Cool. Combine salad dressing, black pepper and lemon peel. Mix well Combine remaining ingredients, mix.
2 packages of frozen peas 1 cup chopped celery 1/2 cup minced onion salt and pepper to taste basil to taste 1 pint sour cream 1 cup cashes halves 1 cup crumbled bacon Mix all ingredients except cashews and bacon Add cashews and bacon when ready to serve
1 cup townhouse cracker crumbs 1 cup seasoned bread crumbs 1/2 cup melted butter 1/2 pint drained oysters tobasco sauce seasoned salt 1 cup grated cheddar cheese Combine cracker crumbs and bread crumbs Over this pour melted butter and mix well Spread a layer of the crumbs over the bottom of a shallow casserole dish, then over this with 1/2 pint drained oysters Sprinkle each oyster with a drop of tobasco and seasoned salt Dot the oysters generously with butter…
1 stick butter 1 cup uncooked rice 1 package dry onion soup mix 2 1/2 cups water 1 package frozen chopped broccoli Melt butter in casserole dish on top of stove. Add next 3 ingredients and stir well. Place frozen block of broccoli on top and bake in 350 oven for 20 min. Stir broccoli into mixture & bake for an additional 40 min. or until rice is done.
5 large carrots, sliced & cooked only until tender 1 medium onion - sliced or diced Cool onions, arrange in jar with onions. Bake & cool the following sauce & pour over the carrots. Marinate 24 hrs. before using. Will keep for weeks. 1/2 can tomato soup 1/4 cup sugar 1/2 tsp. salt, pepper, & paprika 1/4 cup salad oil 2 tsp. Worcestershire sauce 1/2 or 3/4 cup sugar 1/2 tsp. dry mustard
1 lb. black-eyed peas, rinsed & sorted 1/2 lb. bacon, cooked & crumbled 1 large onion, chopped 1 garlic clove, minced 1 Tbsp. butter 1/2 tsp. dried thyme salt to taste additional crumbled bacon - optional Place peas, bacon & enough water to cover in large kettle. Bring to boil & boil for 2 min. Remove from heat, cover & let stand for 1 hr. DO NOT DRAIN. In skillet, saute onion & garlic til tender. Add to pea mixture…
1 cup grits 4 cups water 2 egg yolks salt 2 tsp. baking powder 2 egg whites, stiffly beaten 1/2 cup grated sharp cheddar Cook grits in water with a little salt. Cool. Add egg yolks, baking powder, egg whites & cheese. Bake at 325° for 1 hour. Heat leftovers in frying pan for breakfast; add a little butter.