1 large head of cauliflower, cut into florets 1 cup frozen corn 3 tablespoons butter 3 tablespoons all-purpose flour• 1 cup milk 1 1/2 cups cheddar cheese, shredded salt and pepper, to taste Step 1 Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the cauliflower and boil it for 5 minutes, allowing it to soften. With 1 minute remaining, add the frozen corn. Drain the vegetables and set them aside. Step…
Basic Creamy Vegetable Blender Soup 2 Sautee 1 small chopped onion and 2 minced garlic cloves in 1 tablespoon of oil in saucepan until tender. Add 1/2 cup of raw cashews and 2 cups of chicken or vegetable broth: simmer for 15 minutes. Add veggies and enough broth to cover. Simmer until tender. Blend with ADD-IN until super smooth, about 5 minutes. Reheat and season to taste with salt and pepper. If too thick, add more broth. Serve with optional TOPPINGS. Makes 4…
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…
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 lb. pork sausage 1 large can Pork & Beans 1 can lima beans 1 can green beans 1 can yellow beans 1 can chili beans 1 can tomato soup (undiluted) 3/4 cup chopped celery 1/2 cup chopped onion 1/2 - 3/4 cup brown sugar 2 Tbsp. mustard bacon strips Fry sausage until brown - crumble. Saute onion & celery. Drain all beans. Combine all ingredients and place in large casserole dish. Spread tomato soup on top. Cover with bacon…
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
1/2 cup butter 3/4 cup brown sugar 1 tsp. dry mustard 1 Tbsp. molasses 1 tsp. salt 1 cup sour cream 4 cups lima beans (Seaside) Mix. Bake 1 hr. @ 360.
4 1 small cucumber, sliced 1/2 cup sliced radishes 2 small tomatoes, cut in wedges 1 1/2 cups cut up cooked asparagus 1 small onion, sliced 1/2 cup oil 1/2 cup cider vinegar 1/4 cup chopped green pepper 1/4 cup chopped green olives 1/4 cup chopped celery 2 tbsp chopped parsley 1/2 tsp crushed oregano Arrange vegetables in a pattern in a shallow dish. Mix remaining ingredients and pour over vegetables. Cover and refrigerate for 3 hours.
2 - 14 1/2 cans tomatoes, drained & chopped 1 - 15 1/4 oz. can whole kernel corn, drained 1 - 14 3/4 oz. cream style corn 2 eggs slightly beaten 1/4 cup flour 1/2 to 1 tsp. pepper 2 tsp. sugar 1 med. onion, finely chopped 1/2 tsp. garlic powder 1/3 cup butter 4 cups soft bread crumbs 1/2 cup grated Parmesan cheese Combine all ingredients. Bake at 350° for 40 (?) minutes.