Cooking Tips and Recipes
Recipes and Cooking Tips and Techniques

Try this BBQ Pit Boys quick and easy New England-style Seafood recipe using Lobster, Clams, Shrimp, and Corn on the Cob -all steamed on your barbecue grill. In less than an hour you’ll have a seafood dinner as good as any Cape Cod clambake. Just add butter!

 TIPSY  BALLS

1 (15 oz.) pkg. vanilla wafers
1 c. powdered sugar
2 c. chopped nuts
2 tsp. white Karo
4 jiggers whiskey

Roll vanilla wafers until finely powdered. Mix all ingredients except Karo and whiskey. Mix whiskey and Karo together until well blended. Add to other ingredients and mix thoroughly. Shape into balls and roll in powdered sugar.

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951 — PECAN BALL COOKIES

1 1/4 c. unsifted flour
1/4 c. sugar
1/4 tsp. salt
1/2 c. (1 stick) butter
2 tbsp. whiskey, gin or vodka
3/4 c. ground pecans

Preheat oven to 350 degrees. Combine sugar, flour and salt in a bowl. Cut butter into flour mixture with a pastry blender. Add liquor and nuts; mix thoroughly. Shape into balls about 1 inch in diameter and place on ungreased cookie sheet. Bake for 20 minutes. Makes about 2 dozen. Note: If pecans are dry and mixture is too dry to form into balls. Add a drop or two more of liquor.

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1181 — FAYE’S BOURBON BALLS

1 c. vanilla wafers, finely chopped
1 c. powdered sugar
1 1/2 c. nuts, finely chopped (pecans
& walnuts)
2 tsp. cocoa
2 tsp. light corn syrup
1/4 c. Bourbon, dark rum or whiskey
1/4 c. powdered sugar

Combine crushed wafers, 1 cup powdered sugar, chopped nuts and cocoa. Add bourbon and corn syrup; mix well. With dampened hands, shape into 1 inch balls. Roll in powdered sugar. Pack loosely in tin, separating layers with wax paper. Cover tightly. Makes about 4 dozen. May also be stored in freezer.

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47425 — IRISH CREAM

1 1/2 c. whipping cream
2 tsp. Hershey’s chocolate syrup
3 eggs
1 c. whiskey, to taste
1 can Borden’s sweetened condensed
milk
1 tsp. vanilla
1/4 tsp. coconut extract

Blend well in blender. Refrigerate. Let age 2 or more days.

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47430 — SLUSH

7 c. boiling water
1 c. sugar
1 sm. can lime concentrate
2 sm. cans lemonade concentrate
1 sm. can orange juice concentrate
2 c. strong tea (use 4 tea bags)
3 c. whiskey (or whole fifth)

Mix all ingredients in large bowl. Put bowl in freezer. Freeze for 24 hours. Fill glass 3/4 full of mix and 1/4 with 7-Up. Provide a stir stick and enjoy! Preparation time: 15 minutes. Serves: 15 to 20.

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47438 — NANCY’S EGG NOG

1 doz. egg, separated
1 1/2 c. sugar
1 qt. heavy cream, whipped
1 pt. whiskey

Beat 1 dozen egg yolks with all the sugar until creamy. Slowly add the whiskey and 1 quart whipped cream. Beat egg whites. Fold egg whites into mixture.

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47449 — HOMEMADE IRISH CREAM LIQUEUR

1 3/4 c. liquor (Irish whiskey,
brandy, rum, Scotch, or rye whiskey)
1 (14 oz.) can sweetened condensed
milk (not evaporated milk)
1 c. (1/2 pt.) whipping or coffee
cream
4 eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla
1/2 tsp. almond extract

In blender container, combine liquor, condensed milk, cream, eggs, chocolate syrup, coffee, vanilla and almond extract; blend until smooth. Serve over ice, if desired. Store tightly covered in refrigerator up to 1 month. Stir before using.

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47463 — FROZEN WHISKEY SOURS

2 tea bags
1 c. boiling water
1 c. sugar
3 1/2 c. water
1 (6 oz.) can thawed orange juice
1/2 c. whiskey
1/2 of a 6 oz. can lemonade, thawed

Brew tea bags in boiling water 3-4 minutes. Take out tea bags. Stir in sugar. Add remaining ingredients, stir until completely dissolved, then freeze.

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47524 — WHISKEY SOUR PUNCH

1 (6 oz.) can frozen orange juice
1 (6 oz.) can lemonade
1 tbsp. Angostura Bitters
2 tbsp. sugar
2 (32 oz.) bottles club soda
1-2 pkg. whiskey sour mix
Maraschino cherries
Orange slices
Ice ring
1-2 c. whiskey

Mix together orange juice, lemonade, bitters, sugar, soda and whiskey sour mix. Pour in punch bowl. Add ice ring. Add orange slices, cherries and whiskey to taste. Double or triple for large group. Excellent for showers and parties. This can be made the day before and stored in gallon bottles in refrigerator. Garnish with orange slices and cherries when used.

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47569 — THE BOLO PUNCH

2 ripe pineapples, diced
8 tsp. sugar
1 qt. whiskey (bourbon)
2 qt. champagne

NIGHT BEFORE: Dice 2 ripe pineapples over which spread sugar. Add bourbon, cover well and refrigerate. NEXT MORNING: Pour into punch bowl over 2 large lumps of ice. Stir well. Pour in 2 bottles champagne and stir again. Serve in goblets with bits of pineapple and long-handled fork or spoon. Eat the fruit and drink the juice. Great before brunch. Serves 12-14.

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47599 — IRISH COFFEE

24 oz. hot coffee
4 tsp. sugar
1 c. heavy cream, whipped
4 jiggers Irish whiskey
4 jiggers Kahlua
Cocoa

Fill mug 3/4 full with coffee. Add 1 teaspoon sugar for each mug. Pour 1 jigger whiskey and 1 jigger Kahlua into the coffee. Top with whipped cream. Sprinkle with cocoa. Serves 4. Home Medical Equipment

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47672 — WHISKEY CAKE

1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
5 eggs
1/2 c. milk
1/2 c. whiskey
3/4 c. oil

Mix together and add 1 cup each of chocolate bits, butterscotch bits and nuts. Bake approximately 350 degrees for 45 minutes to 1 hour. Use tube pan.

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47834 — WHISKEY CAKE

1 box white cake mix
1 sm. pkg. instant vanilla pudding mix
2 tbsp. whiskey
4 eggs
1 c. milk
1/2 c. oil
1 c. chopped walnuts
2 tsp. flour

Combine first 6 ingredients and beat well. Toss flour with nuts to coat, fold into first mixture. Pour batter into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour. –GLAZE:–

1/4 lb. butter
3/4 c. sugar
1/2 c. whiskey

Melt together in a saucepan and pour over cake.

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48386 — WHISKEY POUND CAKE

1 Duncan Hines Yellow cake mix
1 Royal instant vanilla pudding
4 eggs
1/2 c. Mazola oil
3/4 c. water

Mix 2 to 3 minutes. Use tube pan well greased. Bake at 325 degrees for about 55 minutes. –GLAZE ICING:–

1/2 c. whiskey
1/4 c. butter
2/3 c. sugar

Bring to boil and remove cake from pan. Pour hot glaze over hot cake. Extra liquid will be absorbed by cake.

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50352 — PRUNE MUI

8 (12 oz.) pkg. pitted prunes
1 lg. pkg. lemon peel, cut up
2 lg. pkg. Li Hing Mui
1 lb. brown sugar
3 tbsp. Hawaiian salt
3 tbsp. whiskey (optional)
2-3 Star Anise
1 1/2 c. lemon juice

Cut up lemon peel. Mix all ingredients and soak for 3 days, stirring once a day. No need to refrigerate.

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50368 — CHOCOLATE - CREAM LIQUEUR

2 c. light cream
1 (14 oz.) can sweetened condensed
milk
2 tsp. instant coffee
1 beaten egg yolk
1 c. Irish whiskey
1/3 c. rum
2 tbsp. chocolate syrup
1 tbsp. vanilla

In a saucepan combine cream milk and coffee. Cook and stir over medium heat until coffee is dissolved. Gradually stir about half the milk mixture into beaten egg yolk; return to saucepan. Bring mixture to a boil. Cook and stir for 2 minutes. Remove from heat. Add whiskey, rum, chocolate syrup and vanilla. Stir until well combined. Let cool to room temperature. Transfer to a container with a tight fitting lid. Chill at least 4 hours before serving. Store in the refrigerator for up to 2 months.

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51158 — LONG ISLAND ICE TEA

1 Big Gulp cup

2 oz. vodka
2 oz. gin
4 oz. triple sec
4 oz. whiskey sour
4 oz. Coke

Fill remainder of cup with ice until full. Squeeze of lime.

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51168 — HOMEMADE IRISH CREAM

4 eggs
1-1 1/2 c. whiskey or brandy
1 can sweetened condensed milk
1 tbsp. chocolate syrup
1 tsp. vanilla
1 1/2 tsp. almond extract

Mix all above ingredients in a blender for 2 minutes on medium speed. Store in the refrigerator.

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51318 — RAMOS’ ORIGINAL GIN FIZZ

1 heaping tbsp. powdered sugar
1/2 tsp. lime juice
1/2 tsp. lemon juice
2, 3, or 4 drops orange flower water
White of 1 egg
1 whiskey glass of sweet gin
2 whiskey glasses of cream
2 whiskey glasses of seltzer water
1/2 glass crushed ice

Shake well and strain. Drink freely.

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51338 — FROZEN WHISKEY PUNCH

1 c. water
1/2 c. sugar

Heat until sugar dissolves. Add: 1 sm. can frozen orange juice

Dissolve. Remove from heat and add: 1 lg. can pineapple juice
2 liter 7-Up
1 sm. bottle cherries and juice (or
more, if you wish)
1/2 to one fifth of whiskey (to taste)

Put in freezer and stir at intervals while freezing (about 3 times). Should not freeze too hard, but depends on amount of whiskey used. Should be mushy when served, so may need some thawing. Most everybody loves it!

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51638 — BAILEYS IRISH CREAM

1 can Eagle brand condensed milk
4 eggs
2 tbsp. Hershey chocolate syrup
2 tsp. vanilla
1/2 tsp. coconut extract
1 c. whiskey

Mix together in blender. Serve over ice.

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51639 — BAILEYS (TASTES LIKE BAILEYS IRISH CREME)

4 eggs
1 c. whiskey
2 tbsp. instant coffee
2 tbsp. chocolate syrup
2 tbsp. vanilla
2 tbsp. sugar
1 (14 oz.) can sweetened condensed
milk
1 c. whipping cream

Beat eggs in mixer bowl. Add whiskey, coffee, chocolate syrup, vanilla, sugar, and condensed milk, mix well. Add whipping cream, mix well. Pour into pitcher. Keep refrigerated.

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51674 — KAHLUA IRISH COFFEE

1 oz. Kahlua
1 oz. Irish whiskey
Hot coffee
Whipped cream

Add Kahlua and Irish whiskey to coffee and top with whipped cream.

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51675 — KATHY’S BAILEY’S

3 eggs
1 can sweetened condensed milk
1 1/4 c. Irish whiskey
1 tsp. honey
2 tsp. instant coffee
1 1/2 tbsp. Hershey’s chocolate syrup
1 tsp. vanilla
1 c. heavy cream

Beat eggs thoroughly; add everything but heavy cream. Beat for one minute at high speed. Add the cream and beat for one more minute. Store for one day in refrigerator, then stir or shake well before drinking. Makes a nice holiday gift. Have to keep it refrigerated. For up to one month.

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52068 — IRISH CREAM (LIKE BAILEYS)

1 c. Irish whiskey (may substitute)
10 oz. whipping cream
3 eggs
1/4 to 1/2 tsp. coconut extract
1 1/2 tbsp. Nestles quick
1 can Eagle Brand

Put in blender on High for only 1 minute. Refrigerate. Shake before using.

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52106 — 15 FIVE OUNCE DRINKS

Juice of six lemons
1 fifth of whiskey
2 oz. Curacao
1 oz. brandy
1 qt. of prechilled 7 Up

Serve in punch bowl with chunk of ice. Decorate with lemon slices and fruit.

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52129 — WHISKEY SLUSH

12 oz. frozen O.J.
12 oz. frozen lemonade
6 c. H20
2 c. strong tea (4 tea bags)
2 c. sugar
1 1/2 c. whiskey

Mix and store in freezer. Spoon into glass and pour 7 UP over it.

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52422 — IRISH EYES

1 shot Irish whiskey
1 shot creme de menthe - green
1 shot heavy cream

Combine with ice in shaker. Shake and strain and serve straight up. Top with cherry.

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52622 — DIANE’S IRISH CREME

1 can Eagle Brand (sweet) condensed
milk
1/2 pt. whip cream
10 oz. scotch or any good whiskey
1 1/2 tsp. instant coffee

Stir until blended.

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52652 — IRISH CREAM LIQUEUR

1 3/4 c. favorite liquor (whiskey,
brandy, rum, bourbon, scotch or rye whiskey)
1 (14 oz.) can sweetened condensed
milk (not evaporated)
1 c. (1/2 pt.) whipping or light cream
4 eggs
2 tbsp. chocolate syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract

In blender container, combine all ingredients; blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir before serving.

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52684 — ICE CREAM PUNCH

3 sm. cans lemonade
1 lg. can O.J.
1 (46 oz.) pineapple juice
3 qt. ginger ale
1 qt. vanilla ice cream
1/4-1/2 bottle whiskey

Serves 31.

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52841 — DAD’S WHISKEY SOURS

1 (12 oz.) can frozen lemonade (do Not
add water)
12 oz. whiskey
12 oz. club soda
Sliced oranges and lemons
Maraschino cherries

It’s hard to believe this simple one-to-one-to-one recipe makes such a fine drink, but my Dad’s something special. Mix frozen lemonade with whiskey, then add club soda. use the lemonade can to measure a can of whiskey and a can club soda just as you would if you were adding cans of water to make normal lemonade. Add the fruit and lots of ice.

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52909 — WHISKEY SOUR FREEZE

1 (12 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
1 (12 oz.) can water
1 (12 oz.) can blended whiskey or
bourbon
Gingerale or seven-up

Blend orange juice, lemonade, water and whiskey in electric blender. Pour into a container and freeze. To serve, spoon some of the frozen mixture into an old-fashioned glass. Add a generous splash of gingerale. Let sit a minute until gingerale seeps through the frozen mixture. Makes enough for several drinks.

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53144 — J J’S IRISH CREAM LIQUEUR

1 3/4 c. Irish whiskey
1 (14 oz.) can evaporated milk
1 pt. whipping cream
4 eggs
2 tbsp. chocolate syrup
1 tsp. vanilla
1 tsp. almond extract
2 tsp. instant coffee

Whip eggs and add cream, evaporated milk, chocolate syrup and instant coffee. Cook over low heat for 10 minutes (do not allow to boil). Remove from heat and add whiskey, vanilla and almond extract. Refrigerate. Will keep 2 weeks.

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53270 — MAUDE KELLY’S PUNCH

6 oz. orange juice
6 oz. lemonade
6 oz. lemon juice
3 qts. 7-Up
1/5 Southern Comfort or 1 qt. whiskey

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53292 — IRISH COFFEE

2-3 c. strong coffee
4 tsp. sugar
6 oz. Irish whiskey
Sweet whip cream

Pour 1/2 to 3/4 cup coffee in 4 cups for each drink, 1 teaspoon sugar. Stir. Add 1 1/2 ounces Irish whiskey in each cup. Stir. Top with whip cream.

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53301 — FROZEN (WHISKEY) SOUR SLUSH

2 (6 oz.) cans frozen orange juice
2 (6 oz.) cans frozen lemonade
4 tea bags
1 1/2 c. sugar
9 c. boiling water
Fifth of whiskey (optional)

Mix 2 cups boiling water and 4 tea bags. Mix 7 cups boiling water and sugar. Add juices to the tea mixture. Add sugar water to the tea mixture. Add whiskey, if desired. Freeze, stirring occasionally until slushy. With whiskey, just freeze 24 hours.

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53304 — W.’S IRISH CREME

4 eggs
8 oz. whiskey
1 tbsp. chocolate syrup
1 tsp. vanilla
1/2 tsp. coconut extract
1 can condensed milk

Put all in blender and blend well. Store in refrigerator.

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53351 — JEAN’S WHISKEY FERTILIZER

1 c. Karo syrup
1 c. whiskey
1 c. Johnson’s baby shampoo
12 pkgs. Knox gelatin
12 tea bags
1 tsp. ammonia
1 c. Rapid Grow fertilizer

Dissolve gelatin in whiskey, mix all ingredients together. Put in a 5 quart container and add water to fill the container. The tea bags will break apart and dissolve. It does not need to be stored in the refrigerator. Add a tablespoon to a gallon of water and mix. Water plants every other time with this solution.

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53444 — WHISKEY PUNCH

2 (750 ml.) whiskey
Juice of 6 lemons (6 oz.)
1 (18 oz.) can pineapple juice
Juice of 8 oranges
2 bottles ginger ale
Sugar to taste

Combine whiskey, lemon juice, pineapple juice and orange juice over block of ice in punch bowl. Add 2 bottles ginger ale, sugar to taste. Decorate with orange, lemon and pineapple slices or other fruits.

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53661 — CRANBERRY SLUSH

4 bags green tea
2 c. boiling water
7 c. warm water
2 c. sugar
1 (12 oz.) lemonade
1 (12 oz.) cranberry juice
2 c. brandy, whiskey or Southern
Comfort

Serve with 7-Up.

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53776 — CHERRY WHISKEY

1 bottle 74 port
2 bottles sloe gin or cherry whiskey
syrup
2 bottles club soda
1 qt. alcohol

In large glass container, pour in syrup, add club soda and port. Let sit 1/2 hour, then add alcohol. Griffiss AFB

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53825 — IRISH MIST

1 3/4 c. liquor (Irish Whiskey,
brandy, rum, bourbon, Scotch or rye)
1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 c. light cream
4 eggs, only clean, uncracked eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract

Combine all ingredients in blender, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir or shake before serving.

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54033 — WASSAIL

2 (32 oz.) jars low-calorie cranberry
juice cocktail
2 c. water
1 (6 oz.) can frozen pineapple-orange
or orange juice concentrate, thawed
12 inches stick cinnamon
3 whole cloves
1/2 c. whiskey or bourbon (optional)
Orange slices
Stick cinnamon

In large kettle, combine first 5 ingredients. Bring to boil; reduce heat. Cover and simmer for 10 minutes. Remove cinnamon and cloves. Stir in whiskey, if desired. Serve warm with orange slices and cinnamon stick. Makes 20 servings.

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54515 — WHISKEY SOUR PUNCH

3 (12 oz.) cans frozen lemonade
concentrate, thawed & not mixed
5 c. orange juice
2 fifths whiskey
2 qts. soda
4 trays ice cubes

Makes 44 (4 oz.) servings.

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54545 — RUBY RED PUNCH

2 c. cream sherry
2 c. whiskey
1 c. grenadine
1 c. lemon juice
Lots of ice

Combine in punch bowl.

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54582 — OPEN HOUSE PUNCH

2 1/2 c. whiskey
2 1/4 qt. 7-Up
1 can orange juice, frozen (6 oz.)
1 can pineapple juice, frozen (6 oz.)
2 cans frozen lemonade (6 oz. each)

Chill ingredients. Mix in punch bowl, adding 7-Up last. Add drops of red food coloring as desired (optional). Stir. Add ice, orange and lemon slices. Serves 25.

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54714 — COCOA NUT BALLS

2 tbsp. cocoa
1 c. powdered sugar
1/4 c. Bourbon whiskey, brandy or any
substitute
2 tbsp. light corn syrup
2 1/2 c. crushed vanilla wafers
1 c. broken pecans

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55116 — COOL ALCOHOL SUMMER DRINK

3 tsp. instant tea
1 (12 oz.) can frozen Awake
1 (12 oz.) can frozen lemonade
1 1/2 c. sugar
1 c. water
2 c. whiskey

Mix all together well in large bowl. Freeze in quart containers. When needed scoop out slush into glass, then fill up glass with 7-Up. Very tasty.

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55335 — SUMMER CRANBERRY SLUSH

64 oz. cranberry juice
2 (28 oz.) ginger ale
2 (12 oz.) cans concentrated frozen
lemonade
3 c. whiskey

Mix all together and freeze. Make ahead 2 days.

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55582 — APRICOT SLUSH

2 c. sugar
4 c. boiling water
6 tea bags
12 oz. frozen orange juice
12 oz. frozen lemonade
1 c. whiskey
1 c. apricot brandy
7 c. water

Dissolve sugar in 4 cups boiling water. Steep the tea bags in the water and sugar mixture until it becomes lukewarm. Combine the remaining ingredients with tea mixture. Freeze.

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55602 — LYNCHBERG LEMONAIDE

1 shot bourbon
1 shot Triple Sec
1 shot bottled whiskey sour mixer
7-UP
2 cherries

Mix in tall glass: bourbon, Triple Sec, whiskey sour mixer, 2 cherries. Fill glass with 7-UP. Good summertime drink.

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55746 — BOURBON SLUSH

1 (16 oz.) can frozen lemonade
1 (16 oz.) can orange juice
2 c. strong tea
6 1/2 c. water
2 c. bourbon
1 c. sugar
1 c. whiskey

Mix all ingredients in a 6-quart container and freeze. Make this 24 hours in advance before using. Scoop out and serve with 7-UP or alone. Use both spoon and straw.

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55884 — COFFEE VARIATIONS

Preparation time: 5 minutes. Yields: 1 glass each. –BRANDIED CAPPUCCINO:–

1 1/2 tbsp. brandy
1/2 c. strong hot coffee
1/2 c. hot milk
1 tbsp. sweetened whipped cream

1. Pour brandy into tall mug. Fill with coffee and milk. Top with cream. –CAFFE BORGIA:–

Twist orange rind
1/4 c. hot chocolate
1/4 c. strong hot coffee
Whipped cream
Chocolate curls

1. In mug place rind, hot chocolate and coffee. Top with cream and chocolate curls. –IRISH COFFEE:–

1 sugar cube
2 tbsp. Irish whiskey
1/2 c. strong hot coffee
1 heaping tbsp. whipped cream

1. Into warmed mug, place sugar cube, whiskey and coffee. Top with cream. –CAFE LIEGEOIS:–

1 scoop vanilla or coffee ice cream
1/2 c. strong hot coffee
Honey-sweetened whipped cream
Grated milk chocolate

1. In tall mug, place coffee and ice cream. Top with cream and grated chocolate.

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56313 — CREOLE EGG NOG

12 eggs
2 c. sugar
1 c. bourbon whiskey
1 qt. whipping cream
2 tsp. grated nutmeg

Whip cream until stiff, adding 1/2 sugar, 1 tablespoon at a time. Break eggs and separate. Beat egg yolks, slowly add 1 cup sugar. Beat until sugar is dissolved and the mixture smooth. Whip egg whites to frothy peaks by adding 1/2 cup sugar, 1 tablespoon at a time. Mix yolks with bourbon and whipped cream. Fold in egg whites, sprinkle with nutmeg and serve.

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56428 — BRANDY CITRUS SLUSH

7 c. water
2 c. sugar (boil 3-4 minutes, let
cool)
2 c. boiled water with 4 green or
regular tea bags, cooled
1 (12 oz.) can frozen orange juice
concentrate
1 (12 oz.) can frozen lemonade
concentrate
1-2 c. brandy (may use amaretto,
vodka, whiskey, Southern Comfort)

 BLOODY  MARYS

1 (46 oz.) can tomato juice
1 1/2 to 2 c. vodka
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. prepared horseradish
1/2 tsp. salt
Few drops bottled hot pepper sauce
Celery sticks

In a large pitcher combine all ingredients. Cover, refrigerate several hours or overnight. Pour into salt-rimmed glasses. Serve each with celery stick stirrer. Great for the morning after.

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47456 — WATERMELON PUNCH

1 1/2 c. lime juice
1 1/2 c. strawberry liqueur
1 3/4 c. vodka
1/2 gal. frozen orange juice

Mix and drink!

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47457 — “KAHLUA”

3 c. sugar
2 oz. Maxwell House instant coffee
2 c. boiling water
One 5th vodka (80 proof cheapest you
can find)
1 vanilla bean (broken in 4 pieces)
2 dark 5th bottles

Mix sugar and coffee. Add boiling water. Let stand 5 minutes. Divide vodka into the two dark 5th bottles. Pour half of sugar mixture into each bottle. Put two pieces of vanilla bean into each bottle. Let stand 30 days. Tip bottles every few days. Cheers!

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47485 — BAILEY’S IRISH CREAM

3 tbsp. Hershey’s chocolate syrup
1 c. Eagle sweetened condensed milk
1/2 pt. whipping cream
10 oz. vodka
3 eggs
1/2 tsp. coconut flavoring

Mix with mixer or blender and refrigerate. Shake before using.

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47522 — KAHLUA

2 c. water
3 2/3 c. sugar
1/2 c. water
6 tbsp. instant coffee
2 tbsp. glycerine
2-4 tsp. pure vanilla extract
1/5 bottle vodka

Boil first 2 ingredients into a syrup, approximately 10 minutes. Set aside to cool. Mix next 4 ingredients together, then add mixture to cooled syrup. Mix well and add 1/5 bottle of vodka. Pour into 1/2 gallon bottle. Mix well and enjoy. NOTE: Do not use freeze-dried coffee or imitation vanilla.

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47536 — KAHLUAH

2 c. water
2 c. sugar
2 inches vanilla bean (split)
1 tsp. glycerine
6 tbsp. instant coffee & 1 tbsp. water
1 liter vodka

Mix water, sugar, and vanilla. Simmer 30 minutes. Remove vanilla bean. Add glycerine and coffee paste; mix well. Add vodka. Strain through several layers of cheese cloth to remove vanilla bits.

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47544 — KAHLUA

4 c. sugar
1 pt. vodka or brandy
3/4 c. instant coffee
1 vanilla bean

Heat 3 cups water to boiling; add 4 cups sugar. Let dissolve and cool. Dissolve 3/4 cups instant coffee in 1 cup boiling water. When all is cool, place in gallon jug, adding liquor and vanilla bean (cut diagonally). Leave for at least 2 weeks and then bottle. Turn bottle over everyday to mix.

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47563 — BLOODY MARYS

Campbell’s beef broth
Celery seed
Celery salt
Worcestershire sauce
Tabasco
Pepper
Clamato juice
Vodka
Fresh lime
Celery

Season broth to taste with spices, etc. Then add 2 oz. Clamato juice for each ounce of broth mixture. To serve, put ice in glass, then 1 ounce of vodka. Fill with Clamato mixture. Put celery stick and piece of lime in each glass.

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47606 — SPIKED PUNCH

1 lg. can apricot nectar
1 sm. can pineapple juice
1 qt. Canfield’s orange pop
1 lg. can of orange Hi-C
1/2 gal. orange sherbet
Vodka

Mix all ingredients together in large punch bowl (except ice cream.) Then drop spoonful of ice cream on top of mixture so that it just floats on top.

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47787 — KAHLUA CAKE

1 sm. pkg. instant chocolate pudding
1 Duncan Hines chocolate cake mix
4 eggs
1 c. oil
1/4 c. vodka
1/4 c. kahlua
1/2 tsp. cinnamon
3/4 c. water

Combine all ingredients in large bowl. Mix 5 minutes. Pour into greased and floured bundt pan. Remove from pan after 10 minutes and frost with canned sour cream or vanilla frosting mixed with a few teaspoons of kahula. Bake at 350 degrees for 50 minutes. Delicious!

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47841 — KAHLUA CAKE

1 pkg. yellow cake mix
1 sm. pkg. chocolate instant pudding
1 c. of oil
1/4 c. kahlua
1/4 c. vodka
3/4 c. water
4 eggs

Mix all together and bake for 50 minutes at 350 degrees. Use a bundt pan. Cool for thirty minutes and remove from pan and glaze with powdered sugar.

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50376 — KAHLUA

1 qt. water
1/4 c. instant coffee
2 c. sugar
1 tbsp. vanilla
1 c. brandy
1 1/2 c. 100 proof vodka

Simmer 1 hour. Let cool a little. Add vanilla, brandy and vodka. Sister of DeeAnna Bakken

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50380 — SEA BREEZE

1 1/2 oz. vodka
4 oz. cranberry juice
1 oz. grapefruit juice

Mix together. Pour into high ball glaze over ice cubes. Garnish with lime wedge. Mother of Virginia Hanson

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50410 — ORANGE FREEZE

2 scoops orange sherbet
1 oz. vodka
1 oz. orange juice
Crushed ice

Combine in blender.

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50603 — BLOODY MARY ASPIC

2 tbsp. gelatin
1/4 c. cold water
1 3/4 c. tomato juice
1 3/4 c. seasoned tomato juice
1/2 c. vodka
1/4 c. gin
2 tsp. Worcestershire sauce
3 tsp. sugar
1/4 tsp. salt
1/4 tsp. celery salt
1 tsp. vinegar
1 tbsp. catsup
1/4 tsp. dry mustard
1 lb. cooked shrimp, cleaned &
deveined
1 c. celery, diced
1 c. cucumber, diced, seeded & drained
1/2 c. scallions, chopped
Celery leaves, parsley & cucumber
(garnish)

Sprinkle gelatin over cold water in measuring cup. Place cup in small saucepan container 1/2 inch of water. Place over heat and stir until gelatin dissolves. Mix together next 12 ingredients. Add dissolved gelatin and mix thoroughly. Chill until slightly thickened. Lightly grease a 2 quart mold. Place the mold in a bowl containing several ice cubes. Spoon a small amount (about 1/8 inch deep) of gelatin mixture into bottom of mold. When it is set arrange a ring of whole shrimp decoratively in the aspic. When this has set, mix the remaining ingredients with the rest of the aspic mixture. Pour into mold. Chill thoroughly. Unmold onto serving platter. Decorate with celery leaves, parsley and cucumber slices. Serve with Remoulade sauce. If you want something spectacular at a buffet try this. It is so impressive and very different. Yields 1 cup. –REMOULADE SAUCE:–

1 c. mayonnaise
1/8 tsp. garlic, finely chopped
1 tbsp. parsley, chopped
1 tbsp. capers, chopped
1 tbsp. lemon juice
2 hard cooked eggs, chopped
1 tbsp. dry mustard
1/2 tsp. onion tops, chopped
1 tsp. fresh dill
1/4 tsp. dried tarragon

Mix all ingredients. Let stand at least 2 hours before using.

————————

50736 — BLOODY MARY ASPIC

1/2 c. tomato puree
1 env. plain gelatin
1/2 - 3/4 c. vodka
Dash Tabasco
2 tbsp. lemon juice
1 tsp. salt
2 tsp. Worcestershire sauce
Fresh ground pepper
1 c. ice, coarsely cracked
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onions

Heat tomato puree, stirring constantly and bring just to a boil. Add puree to a blender container and sprinkle the gelatin over it. Blend 30 seconds. Add vodka, Tabasco, lemon juice, salt, Worcestershire sauce and pepper. Blend 15 seconds more. Add a generous cup of cracked ice and blend 30 seconds more. Stir in the celery, peppers and onions. Pour into individual small dishes and chill until set…about an hour. Mary V. Michel

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50945 — BLOODY MARY SOUP

1 med. onion, diced
3 celery ribs, diced
2 tbsp. butter
2 tbsp. tomato puree
1 tbsp. sugar
5 c. tomato juice
1 tbsp. salt
2 tbsp. Worcestershire sauce
1/4 tsp. pepper
1 tbsp. lemon juice
1/2 c. vodka

Saute onions and celery in butter until light brown. Add tomato puree and sugar. Saute for 1 minute. Simmer for 8 minutes. Add remaining ingredients. Strain and serve. Serves 6. NOTE: Serve as a hot drink or a pick-me-up to accompany meals on cold days. Or, serve chilled. You can make it up ahead of time and refrigerate for a day or two. Strained onion and celery may be frozen and used later in soups or stews.

————————

51083 — KAHLUA

1 qt. vodka
4 tbsp. freeze dried coffee
1 vanilla bean
4 tbsp. cocoa
4 c. sugar

Use 1/2 gallon jug. Mix all ingredients. Shake everyday for 21 days. Let stand 1 week and enjoy!

————————

51091 — SLUSH

2 c. sugar
9 c. water

Bring to boil, simmer 15 minutes. Cool. Add: 12 oz. can orange juice
12 oz. can lemonade

Add: 1 1/2 cup gin or vodka, then freeze.

Fill glass half full with slush and the rest with 7 UP, Sprite, Ginger Ale.

————————

51095 — CHAMPAGNE PUNCH

1 lg. bottle champagne
1 qt. ginger ale
3/4 c. vodka
1 c. apricot brandy

Mix champagne, vodka and brandy. Add ginger ale just before serving. Place in punch bowl with ice ring.

————————

51137 — BERRY PATCH

4 oz. cranberry juice
1 oz. raspberry liqueur
1 oz. vodka

Pour cranberry juice, raspberry liqueur and vodka over crushed ice in brandy snifter. Serves 1.

————————

51158 — LONG ISLAND ICE TEA

1 Big Gulp cup

2 oz. vodka
2 oz. gin
4 oz. triple sec
4 oz. whiskey sour
4 oz. Coke

Fill remainder of cup with ice until full. Squeeze of lime.

————————

51165 — HOMEMADE KAHLUA

4 c. sugar
4 c. water
2/3 c. instant coffee
2 c. vodka
3 tbsp. vanilla

Mix; simmer 30 minutes. Cool. Bottle in containers.

————————

51314 — PAT O’BRIEN’S CYCLONE

2 oz. Vodka
1 oz. lemon juice
1 oz. Jero’s Gold Passion Fruit
Cocktail mix
1 orange slice
1 maraschino cherry

Serve Vodka, lemon juice and cocktail mix in an 8 oz. Brandy sniffer with crushed ice. Garnish with orange slice and cherry.

————————

51315 — PAT’S LIGHTNING

2 oz. Vodka
1 oz. orange juice
1 oz. pineapple juice
Claret or Burgundy
Orange slice
Maraschino cherry

Mix Vodka, orange and pineapple juice in a pilsner glass filled with crushed ice. Top with wine; garnish with orange slice and cherry.

————————

51320 — BLOODY MARY

1 c. Vodka or to taste (Vodka may be
added to individual drinks, if desired)
1 (6 oz.) can V-8 (or use 1 46 oz.
can tomato juice. It’s less
spicy.)
4 (10 oz.) cans Snap-E-Toms
2 oz. Lea & Perrin’s sauce
2 oz. Pace Picante brand sauce
1/2 c. fresh lime juice (usually 2
1/2 to 3 limes)
1/2 tsp. celery salt
Several drops of Tabasco sauce to
taste (optional)

Mix all ingredients. Makes 2 quarts. May be made ahead of time and Vodka added when ready to serve. Keeps well in the refrigerator.

————————

51331 — ORANGE SUNRISE DRINK

1 can Vodka or 1 can Gin
2 cans orange juice
3-4 lg. tbsp. orange or pineapple
sherbet
1 tbsp. cherry juice
12 crushed ice cubes

Use a frozen juice can for a measure. Blend together all ingredients; pour over a scoop of sherbet and serve. Top drink with a stemmed cherry.

————————

51337 — PAT O’BRIEN’S PURPLE PEOPLE EATER

2 oz. Vodka
2 oz. grape juice
1 orange slice
1 maraschino cherry

Serve Vodka and grape juice in a 12 oz. glass filled with crushed ice. Garnish with orange slice and cherry.

————————

51342 — TRANSFUSION

1 jigger vodka or gin
3 jiggers grape juice
Ginger ale

Combine vodka or gin with grape juice over ice cubes in a tall glass. Fill to top with ginger ale.

————————

51451 — LUSH SLUSH

1 lg. can pineapple juice
1 can cream of coconut
1 (12 oz.) can frozen lemonade
1 pt. vodka

Mix together and freeze. Pour Squirt or 7-Up over slush.

————————

51456 — FROZEN VODKA PUNCH

7 c. water
2 c. sugar

2 c. water
4 tea bags

1 (12 oz.) frozen orange juice, thawed
1 (12 oz.) frozen lemonade, thawed
2 c. vodka

Freeze at LEAST 24 hours before using. Fill glasses 1/4 full of 7-Up and 3/4 frozen mixture.

————————

51498 — BERNITA’S KAHLUA

2 fifths 100 proof vodka
1 1/2 vanilla beans (I use 2)
1 c. dry instant coffee
4 c. boiling water
6 c. sugar (white)
2 c. white Karo syrup

Cut beans in 1/2, put in vodka, let stand 24 hours, then remove the beans. Mix coffee with boiling water and let stand 3 minutes. Add sugar, Karo and mix well. Add vodka when cool (about 45 minutes). Put lid on and wait 1 week. Clearwater, Florida

————————

51525 — FIRE VODKA

1 (740 ml) bottle vodka
1 tbsp. whole peppercorns
2 tbsp. sugar

Combine 1/2 cup vodka, peppercorns and sugar in small saucepan and bring to boil, stirring until sugar dissolves. Cool. Transfer mixture to clean bottle. Add remaining vodka. Seal. Shake to blend. Let stand 4 days to mellow. Strain. Return to bottle, freeze overnight. Serve in chilled glasses, as an apertif. Very good, as in a Bloody Mary.

————————

51578 — DAIQUIRI PUNCH

3 sm. cans frozen limeade
2 c. pineapple juice
2 c. water
3 bottles 7-Up
2 c. vodka

Mix all ingredients in a large metal container. Freeze, stirring occasionally until ice crystals have formed around edge. Place in punch bowl and serve in punch cups. Makes 12 servings.

————————

51580 — KAHLUA

3 c. water
4 c. sugar
Fifth 100% vodka
2 oz. jar freeze dried coffee
1 c. hot water
Vanilla bean, split lengthwise

Mix 3 cups water and 4 cups sugar and boil 20 minutes. Add vanilla bean and let mixture cool. Mix coffee and 1 cup hot water. Add vodka. Mix with sugar mixture. Place in 1/2 gallon jug or bottle. Put away for at least 2 weeks in a cool, dark place.

————————

51673 — STRAWBERRY LIQUEUR

3 c. fresh strawberries, cut into
thirds
3 tbsp. powdered sugar
3 c. vodka
1 c. white granular sugar
1/2 c. water

Hull berries. Sprinkle with powdered sugar, stir until dissolved. Add to vodka. Steep 2 weeks in glass wide mouth jars. Crush berries through strainer. Filter. Bring sugar and water to boil. Stir until sugar is dissolved and clear. Cool. Add this sugar syrup to berry mixture. Let mature 7 weeks. Filter again through coffee filter. Put into 1 quart bottle. It’s ready to drink.

————————

51680 — PUNCH

1 qt. cream soda
1 qt. ginger ale
1 (6 oz.) can limeade
2 (6 oz.) cans lemonade
Vodka or gin

Mix first 4 ingredients and add vodka or gin to taste.

————————

51694 — SHERBET PUNCH

2 lg. cans Hawaiian Punch
1 lg. can orange juice
1/2 can water
1/2 qt. ginger ale or 7-Up
2 c. apricot brandy
2 c. vodka

Combine above. Scoop balls of lime, orange, raspberry sherbet ice cream on top.

————————

51738 — COFFEE LIQUER (LIKE KAHLUA)

4 c. water
3 c. (up to 3 1/2 3/4 to taste) sugar
1 vanilla bean (slice lengthwise in
2) or
3 tsp. vanilla extract
1 c. instant Sanka coffee (powdered)
1 fifth vodka

Boil water and sugar for 5 minutes. Remove. Add coffee (Sanka). Heat to boil; cool for 1/2 hour. Put vodka and vanilla in gallon jug, add other mixture when cool and mix. If using bean, put in dark closet for 6 weeks. If using extract can use immediately. Make 3/4 of jug full.

————————

51768 — GALLIANO

Boil 2 cups sugar with 1 cup water for 5 minutes. Cool. Add: 6 tsp. pineapple extract
1 1/2 tsp. banana extract
3 tsp. vanilla extract
1/2 tsp. anise extract
6 drops yellow food coloring
1 fifth vodka

Need no aging. Makes 1 fifth and 2 cups. Ronald, WA

————————

51779 — SLUSHIES

1 lg. can pineapple juice
1 lg. can apricot nectar
6 oz. can frozen orange juice
6 oz. can frozen pink lemonade
2 c. apricot brandy
2 c. vodka

Freeze. Stir occasionally while freezing so the booze won’t be on the bottom. Add 1 ice cream scoop of slush per glass. Add 7-Up, Sprite, or Squirt.

————————

51823 — VODKA SLUSH

1 (12 oz.) frozen lemonade
1 (12 oz.) frozen orange juice
1 (46 oz.) can pineapple juice
1 (46 oz.) can apricot nectar
1 pt. vodka

Freeze all of above in 5 quart pail. Stir several times while freezing. Serve in glasses 1/2 slush, 1/2 7-Up. Can mix in punch bowl.

————————

51825 — KAHLUA

2 c. sugar
2 c. water

Boil for 5 minutes. Add: 1/2 c. water
1/4 c. instant coffee (not freeze
dried)

Let cool. Add: 1/2 vanilla bean
1 fifth vodka or brandy

Let stand 6 days. Serves 6 drunks.

————————

51953 — SLUSH

12 oz. frozen lemonade
1 c. sugar
46 oz. pineapple juice
12 oz. frozen orange juice
1 or 2 bottles vodka or gin
1 c. water
28 oz. gingerale

Mix all together and freeze. Yields: 1 gallon and 1 quart. Serve with 7-Up.

————————

51967 — VANILLA COFFE LIQUEUR

1 1/2 c. packed brown sugar
1 c. granulated sugar
1/2 c. instant coffee powder
3 c. vodka
1/2 vanilla bean, split or 2 tbsp.
vanilla extract

Combine sugars and 2 cups water. Bring to boil and boil for 5 minutes. Gradually stir in coffee, using a wire whisk; cool. Pour into tall bottle, jar, etc; add vodka and vanilla and mix thoroughly. Cover and let stand at least 2 weeks. Remove vanilla bean. Good as after dinner liqueur, over fruit or ice cream. Can also be used to flavor Bavarians or eggnog pies. Makes about 5 cups. Lillian Staubus

————————

52005 — AMARETTO LIQUEURS

3 c. sugar
2 c. water
Rind of 1 lemon

Put in heavy sauce pan and bring to a boil. Cover, reduce heat and simmer 30 minutes. Remove lemon rind and discard. 2 tsp. vanilla extract
1 tsp. chocolate extract
3 oz. brandy
2 tbsp. almond extract
3 c. vodka

Cool and bottle.

————————

52070 — COFFEE FLAVORED LIQUEUR

5 c. sugar
1 (2 oz.) jar instant coffee
4 c. boiling water
1 qt. vodka
1 vanilla bean

Dissolve sugar and coffee in boiling water. Cool. Stir in vodka and vanilla bean. Let stand covered for 12 days.

————————

52071 — BLOODY MARY MIX

1 can V-8
1 can tomato juice
1 tsp. salt
2 tsp. celery salt
2 1/2 tsp. black pepper
10 shakes Tabasco sauce
1/2 (10 oz.) bottle Worcestershire
sauce
2 tbsp. horseradish
Rose’s lime juice to taste
Vodka to taste

Mix all ingredients in large pitcher. Stir. Serve over ice with stalk of celery. All ingredients can be adjusted to taste.

————————

52075 — SPARKLING CHEER

1 bottle champagne, chilled
1 qt. gingerale
1 c. apricot brandy
1 c. vodka

Combine in punch bowl with ice. Stir to chill. Serve at once.

————————

52081 — KAHLUA

1 fifth size vodka or brandy
3 c. sugar
3 tbsp. instant coffee
4-7 c. water

Boil water and sugar 3 minutes. Add coffee. Let cool to room temperature, then add booze. Pour into 3 fifth size bottles and add 1/2 vanilla bean to each bottle and seal. Shake each bottle once a day for 30 days. Station 23, Unit 3

————————

52105 — 10 TO 12 FIVE OUNCE DRINKS

36 oz. Loganberry wine
4 oz. Vodka
4 oz. orange juice
1 oz. lemon juice
1 oz. light rum
2 oz. pineapple juice

Mix in punch bowl. Add chunk of ice.

————————

52113 — KAHLUA

4 c. sugar
4 c. water
2 oz. freeze dried coffee
1 qt. vodka (the better the vodka the
better the kahlua)
1 vanilla bean

Step 1: Boil sugar and water 20 minutes. Add coffee and simmer a few minutes. Step 2: Pour into dark glass container. Cut up vanilla bean and put into container. Add vodka. Step 3: Store in dark, cool place for 2 weeks.

————————

52124 — HOME-BREWED VANILLA EXTRACT

2 c. vodka
5 vanilla beans, cut into 1 inch
pieces

Combine vodka and vanilla beans in a jar with a tight fitting lid. Cover the jar and let it stand 6 to 8 weeks. The vodka mixture will turn amber colored after a day or two. After half the vanilla extract is used, add more vodka to cover the beans. The flavor in the beans is gone when the vodka no longer turns to a dark color. Yield: 2 cups.

————————

52130 — CELEBRATION SLUSH

2 cans (12 oz.) frozen O.J. concentrate
2 pt, pineapple sherbert
3 c. water
1 c. rum or vodka

Mix together and freeze. Scoop into glasses, add lemonade lime soda.

————————

52132 — YULETIDE PUNCH

2 qt. (6 oz.) cranberry juice
1 qt. 100 proof vodka
6 oz. cherry liqueur or gin
24 oz. orange juice
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
2 lime, sliced thin

Mix spices with some vodka until paste then add. Chill on one hour before serving.

————————

52133 — ORANGE SLUSH

1 c. vodka
1 c. rum
1 c. sugar
3 1/2 c. water
3 1/2 c. 7 UP
1 can orange juice
1 can lime aid (real lime)
1 can lemonade (real lemon)

Mix together and freeze. Scoop in glass, add 7 UP.

————————

52139 — PUNCH FAIELLE

1 pt. cranberry juice cocktail
1 pt. vanilla ice cream
1 pt. raspberry sherbert
2 qts. ginger ale or 7-Up
1 pkg. frozen strawberries
Optional - 1 qt. vodka or rye

Add soda last to make everything foamy.

————————

52214 — SLOW GIN SLUSH

1 (48 oz.) can unsweetened pineapple
juice
1 (6 oz.) can frozen lemonade
2 qt. ginger ale
1/2 c. vodka
1 1/2 c. slow gin

Mix and freeze. Stir every 6 hours for first day to give it a slushy appearance. Serve in Squirt or 7-Up.

————————

52254 — FROZEN DRINK CHEE CHEE

2 cans coconut cream
2 lg. (46 oz.) cans unsweetened
pineapple juice
1/5 of vodka

7-Up

Mix above ingredients in blender and freeze overnight. Put a scoop in a glass and pour 7-Up over it. Delicious.

————————

52264 — WEDDING PUNCH

3 qt. pineapple juice
3 pt. orange juice
1/2 c. lemon juice
4 qt. ginger ale
Vodka can be added to this to suit
your taste

Mix liquid well and pour over block of ice in punch bowl. Garnish with orange slices if desired. This is the punch we used for our daughters’ weddings — Cindy and Andrea.

————————

52310 — RHUBARB SLUSH

2 qts. lg. chopped rhubarb, boil &
sieve
3 c. sugar
Juice of 2 lemons or 1/2 c. real lemon
2 qts. water
1 (3 oz.) pkg. strawberry Jello or
more or 1 pkg. strawberry Kool Aid
1 c. vodka
7-Up or Bubble Up

Boil and sieve the rhubarb. After you run this through sieve, add 1 (3 oz.) package strawberry Jello or more or 1 package strawberry Kool Aid. Add 1 cup vodka and freeze, stirring occasionally. Serve with 7-Up or Bubble Up.

————————

52319 — KAHLUA

1 qt. water
5 c. sugar
6 tbsp. instant coffee
2 oz. vanilla extract
6 c. water
1 qt. vodka

Bring sugar and 1 quart water to a boil and simmer for 5 minutes. Boil 6 cups water and dissolve coffee. Let both solutions cool. Mix, add vodka and vanilla. Bottle and let age for at least 2 weeks. 24 servings. Calories 246, fat 0 gm, calories from fat 0%, sodium 4.5 mg. Quality/Risk Management

————————

52333 — STRAWBERRY SLUSH

2 pkgs. frozen strawberries
2 pkgs. strawberry Kool Aid
2 c. sugar
9 c. water
12 oz. orange juice
1 pt. Vodka

Stir all ingredients together. Place in freezer. Before frozen, stir. Can be mixed with 7-UP, ginger ale or Wink. Place in a punch bowl.

————————

52416 — STRAWBERRY DAIQUIRIS

1 shot rum or vodka (your choice)
2 oz. strawberry mix or frozen
strawberries
2 scoops of ice cream
Handful ice
2 oz. of cream or half and half

Blend all in blender. Serve in brandy glass. Top with whipped cream and strawberry.

————————

52425 — AMARETTO

1/2 gal. vodka
4 oz. almond extract
1 qt. apricot brandy
6 c. sugar
4 c. water

Heat sugar and water until dissolved. Let cool and add remaining ingredients and mix well. Let sit in bottle for at least two weeks. If more color is desired add one cap of green food coloring, four caps of yellow and three caps of red. Grambling High ‘73

————————

52480 — HOMEMADE KAHLUA

3 c. sugar
1 1/2 c. water
1/4 c. instant coffee
1 vanilla bean or pure vanilla equals
2 tbsp.
1/5th everclear or vodka
1/5th coffee flavored brandy

Bring sugar and water to a boil; simmer 5 minutes, then let cool. To put instant coffee in, mix in hot cup of water or 1/2 cup. Then add to mixture. Put in vanilla, then the two 5ths. Put into bottles on sides, store in dark place for 3 weeks and shake every day.

————————

52499 — PLUM LIQUEUR

2 lbs. plums, whole or cut up (if
whole, puncture with fork)
4 cloves
1 c. sugar
1 stick cinnamon
2 c. vodka

Put plums (need not be pitted) in glass jar with cloves, sugar, cinnamon and vodka. Be sure vodka covers plums. Do not close lid tight. Steep 3 months, stirring once in awhile. Drain. Serve chilled. You can use more plums if you have plenty.

————————

52516 — SLUSH PUNCH

1 (6 oz.) lemonade
1 (6 oz.) limeade
1 (12 oz.) orange juice
1 (12 oz.) vodka or rum
1 to 2 liter bottle 7-Up

Freeze in plastic jug.

————————

52556 — RHUBARB SLUSH

8 c. rhubarb, diced
2 c. sugar
2 qt. water
1 (12 oz.) lemonade concentrate,
frozen
1 sm. pkg. strawberry Jello
1 c. vodka (optional)

Simmer rhubarb and water 15 minutes. Drain, keeping juice. Add sugar, Jello and lemonade. Stir well. Add vodka, if desired. Freeze in 5 quart ice cream pail and stir occasionally during the freezing process. To serve, scoop slush in glasses and add 7 Up or strawberry pop. It also makes a very good float with a scoop of ice cream.

————————

52558 — VODKA SLUSH

2 qt. cranapple juice
2 c. water
2-3 c. vodka
12 oz. can frozen lemonade
12 oz. can frozen orange juice

Combine all ingredients in freezer proof container. Put in freezer. Stir 3 times the first 24 hours. Scoop into glass and fill to taste with 7 Up or ginger ale.

————————

52567 — EVERGREEN MINT PUNCH

1 1/2 c. water
1 (10 oz.) jar mint flavored apple
jelly
3 c. unsweetened pineapple juice,
chilled
3/4 c. Realemon juice from concentrate
1 1/2 c. vodka
2 (32 oz.) bottles ginger ale, chilled
1 qt. lime sherbet

In small saucepan, combine water and jelly; cook and stir until jelly melts. Cool. In large punch bowl, combine jelly mixture with remaining ingredients except sherbet; stir well. Scoop sherbet into punch bowl. Makes 4 quarts.

————————

52619 — SUMMER SLUSH

9 c. water
2 c. sugar
1 lg. can lemonade
1 lg. can orange juice
2 c. strong tea (2 bags)
1 c. gin or vodka

Boil sugar and water. Add other ingredients and freeze in ice cream pail. Stir every couple of hours first day. Keep in freezer two days before serving. Spoon into glass and top with white soda.

————————

52620 — STRAWBERRY SLUSH

7 c. water
2 c. sugar

Boil together until clear. 2 c. iced tea
12 oz. can orange juice
12 oz. can lemonade
10 oz. carton frozen strawberries
(mashed)
2 c. vodka

Pour into large ice cream container and freeze. To prepare: Scoop out slush and fill glass 1/4. Add 7-Up or 50/50 to fill glass. Stir.

————————

52656 — SLUSHES

12 c. water
1 (2 oz.) orange juice
2 c. vodka
1 c. sugar
20 oz. frozen strawberries
1 pkg. presweetened kool-aid

Mix and freeze 24 hours. May mix with Fresca.

————————

52657 — STRAWBERRY SLUSH

12 c. water
2 c. sugar
1 pkg. strawberry kool-aid
1 (12 oz.) frozen orange juice, thawed
3 (8 oz.) frozen strawberries,
sliced, thawed
2 c. vodka

Boil water and sugar. Simmer 15 minutes. Let cool. Add remaining ingredients and freeze. To serve, fill glass about 3/4 full. Add Seven-Up.

————————

52697 — KAHLUA

4 c. water
4 c. sugar
1 tbsp. Hershey syrup
1/2 tsp. glycerin
3/4 c. instant coffee
5th vodka
1 vanilla bean (chopped fine)

Boil water and sugar for 15 minutes. Take off heat, add coffee slowly; syrup, vanilla bean. Cool. Add vodka and glycerin. Let for 2 to 3 weeks.

————————

52711 — EVENSONG RHUBARB SLUSH

2 qts. chopped rhubarb
3 c. sugar
2 qts. water
1/2 c. lemon juice

Boil rhubarb and water until rhubarb is tender. Run through sieve and save juice, throw the pulp. Add sugar and lemon juice to the rhubarb juice. Add: 1 (6 oz.) pkg. cherry Jello

Add: 1 c. vodka or 1 c. 7-Up

Mix and freeze. Stir after six hours. Takes 24 hours to freeze. Fill glass 1/2 slush and 1/2 7-Up.

————————

52780 — KAHLUA

5 c. boiling water
5 c. sugar
4 oz. instant coffee
Fifth of vodka
2 vanilla beans, tied on a string

Hang beans into mixture in bottle. Store in dark place for 2 weeks. Take beans out, cap with foil well before storing.

————————

52781 — KAHLUA

4 c. sugar
1 vanilla bean, split lengthwise
2 oz. instant coffee
1/5 of 80 proof vodka
3 c. water
1 c. boiling water

Mix 3 cups water with 4 cups sugar in a saucepan. Bring to a boil, then reduce heat to simmer 20 minutes. Remove from heat. Add vanilla bean and let sit until cold. Mix 1 cup boiling water with the coffee. Let stand until cold. Mix all with vodka. Decant into containers and seal tightly. Must stand for 2 weeks before using.

————————

52816 — HOMEMADE KAHLUA

3 c. sugar
1 qt. water
10 to 12 tsp. instant coffee
3 c. vodka (buy most inexpensive)
3 tsp. vanilla

Simmer sugar, water and coffee for 1 1/2 hours. Cool and add vodka and vanilla. Put in bottle. Ready to drink, but will get better with age. OR: 2 c. water
3 1/2 c. sugar
2 tsp. vanilla
1/5 inexpensive vodka
6 tbsp. freeze dried coffee

Boil water in large pot, add 3 1/2 cups sugar and boil 5 minutes. Add vanilla. Dissolve coffee in 1/2 cup water and add to pot. Pour in vodka. Makes 2 fifths. This needs to age at least one month.

————————

52828 — VODKA SLUSH

1/2 c. sugar
1 c. hot water
1 (12 oz.) can red 5-Alive
1 (12 oz.) can lemonade
6 c. water
2 c. vodka
Grapefruit soda

mix all ingredients except soda. Freeze at least 24 hours. For serving, fill glass half full of frozen slush; add grapefruit soda. Serve 10.

————————

52851 — AMARETTO LIQUEUR

3 c. sugar
2 c. water
Lemon peel from 1 lemon
6 tbsp. almond extract
1 tbsp. chocolate extract
3 c. vodka
1/2 c. bourbon
2 tbsp. vanilla

In large pot, add sugar, water and lemon peel. Bring to a boil and simmer 20 minutes. Remove from heat; add almond, vanilla and chocolate extracts. Remove lemon peel and add vodka. Praline liqueur: Use same recipe except substitute maple flavoring for almond.

————————

52890 — STRAWBERRY DAIQUIRI

1 (6 oz.) can frozen limeade or
lemonade
2 c. small ice cups
2 c. fresh or frozen strawberries
6 oz. vodka, use juice can

Put all the above in a blender and mix until smooth. Garnish with whole strawberry.

————————

52911 — BULL SHOT

1 (10 3/4 oz.) can beef bouillon
5 1/2 oz. vodka
2 tbsp. lime juice
1 (16 oz.) can V-8 juice
Dash of Worcestershire sauce
Dash of Tabasco sauce
Celery sticks
Lime wedges

Combine first 6 ingredients in mixing pitcher. Serve in double old-fashioned glasses filled with cracked ice. Garnish with celery sticks and lime wedges. Makes 4 servings.

————————

52912 — SLUSH

Boil: 2 c. water
2 c. sugar

Then cool. Add: 12 oz. can concentrate orange juice
12 oz. can concentrate lemonade
46 oz. can pineapple/grapefruit juice
1 c. vodka

Freeze for 24 hours or longer. Divide into smaller containers to help freeze quicker. To serve: 1/2 slush and 1/2 warm diet Sprite.

————————

52913 — SLUSH

6 c. water
2 c. sugar
4 bananas
2 tbsp. lemon juice
1 qt. vodka
7-Up
1 can (32 oz.) pineapple juice
1 can (12 oz.) frozen orange juice
1 can (12 oz.) frozen lemonade

Mix water and sugar in pan and boil for 3 minutes. In a blender, puree bananas with 2 tablespoons lemon juice. Mix together pineapple juice, orange juice and lemonade. Mix all ingredients together and then add vodka. Put in small container and freeze. To serve, mix with 7-Up.

————————

53041 — KAHLUA

2 c. boiling water
3 1/2 c. sugar
1 (2 oz.) jar (strong) instant coffee
1 qt. cheap vodka
1 vanilla bean

Add sugar and coffee to boiling water. Stir to dissolve. Add Vodka. Put in a 1/2 gallon jug. Add broken vanilla bean. Do not open for 30 days.

————————

53059 — CHOCOLATE LIQUEUR

1 1/2 c. sugar
3/4 c. water
5 tbsp. cocoa powder
1 tbsp. vanilla extract
3 c. vodka

Cook and stir sugar, water and cocoa 15 minutes. Add vanilla. Cool and add vodka.

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53060 — MINT LIQUEUR

1 1/2 c. water
1 3/4 c. sugar
1 pt. 100-proof vodka
24 drops peppermint oil
Green food coloring

Mix water and sugar, stirring over medium heat until dissolved. Cool. Stir in vodka, peppermint oil and green coloring to achieve desired shade. Seal in container and allow to age 30 days. Makes 1 quart.

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53083 — STRAWBERRY WATERMELON SLUSH

1 pt. fresh strawberries, cleaned and
hulled (about 3/4 lb.)
2 c. seeded and cubed watermelon
1/3 c. sugar
1/3 c. vodka (optional)
1/4 c. ReaLemon Lemon Juice from
Concentrate
2 c. ice cubes

In blender container, combine all ingredients except ice; blend well. Gradually add ice, blending until smooth. Serve immediately. Garnish as desired. Makes about 1 quart. ^iProv 3:8 This will bring health to your body and nourishment to your bones. (NIV)^i

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53099 — OPEN HOUSE PUNCH

1 c. honey
2 c. strong tea
2 1/2 c. orange juice
1 bottle vodka (opt.)
1 c.lemon juice
2 pts. cranberry juice
6 (7 oz.) bottles 7-Up

Stir honey into tea and chill. At serving time combine other chilled ingredients, add 7-Up and liquor last. Add ice cubes or ring mold of ice and fruit garnish, when ready to serve. Boil water for clear ice. This punch can be served with either hors d’oeuvres or tea sandwiches for it is not too sweet. Makes about 45 cups.

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53192 — LIMEADE PUNCH

2 cans (6 oz.) limeade
2 qts. half & half
1 pt. lime sherbet
1/2 fifth vodka
5 trays ice cubes

Pour limeade into punch bowl. Mix in half and half. Add lime sherbet. Pour in vodka, stirring punch as it is being added. Add ice cubes and punch is ready to be served. Serves 30 people.

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53211 — VODKA PUNCH

2 c. pineapple juice
4 c. ginger ale or 7-Up
3 c. orange juice
Orange sherbet to taste
Vanilla ice cream to taste
Vodka to taste

Mix all ingredients in large punch bowl. Decorate with orange slices in the punch.

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53215 — PINK PUNCH

1 qt. + 1 c. cranberry juice
1 qt. 7-Up
2 (6 oz.) cans pink lemonade
2 (6 oz.) cans vodka

Put in freezer in punch bowl overnight. Serve as it melts.

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53217 — BIG SKY SLUSH

1 (6 oz.) can frozen orange juice
1 (6 oz.) can frozen pink lemonade
1 lg. can pineapple juice
1 lg. can apricot nectar
1 c. apricot brandy
1 c. Vodka
Ginger ale

Mix all ingredients together (except ginger ale). Freeze for at least 24 hours. When ready to serve, scoop slush into tall glasses and fill half full. Add ginger ale to the top of the glass. Garnish with your favorite fruit.

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53305 — VODKA SLUSH

Brew 1 cup of hot tea. 1 c. vodka
1 c. sugar (or less)
1 (6 oz.) can frozen lemonade
1 (6 oz.) can frozen orange juice
3 1/2 c. water

Mix above ingredients in large bowl. When through mixing, add the now “cold” tea. Put in 2 containers. Freeze 24 hours until slushy. Fill glass 2/3 full of mix and add 7-Up. Voila’, a vodka slush.

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53367 — KILLER PUNCH

6 oz. lemonade
6 oz. fruit punch
12 oz. water

Pour into ice cubes or mold, freeze until ready to serve punch. 1 c. brandy
1 c. vodka
5th of white wine
5th of champayne
Qt. tonic water
Qt. Collins mix

Mix and add mold or cubes. If cubes melt completely, add more of the same as this adds the wonderful taste to the punch itself.

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53415 — CRANBERRY SLUSH

1 (6 oz.) pkg. strawberry Jello
1 c. boiling water
3 c. cold water
1 (12 oz.) can lemonade
1 (12 oz.) can orange juice
2 c. cranberry juice
2 c. vodka

Mix Jello and boiling water and rest of ingredients. Freeze. Serve with 7up.

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53441 — JUBILATION PUNCH

1 (16 oz.) can crushed pineapple
1 (11 oz.) can mandarin oranges
1 (6 oz.) can frozen pineapple juice
concentrate
1 liter vodka

Combine and chill crushed pineapple with syrup, mandarin oranges, frozen pineapple juice concentrate and vodka. Just before serving, pour over block of ice in punch bowl, add 2 bottles champagne or 2 large bottles gingerale. Stir gently.

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53523 — WATERMELON PUNCH

1 (14 lb.) watermelon
2 pt. strawberries, hulled
1/2 c. sugar
1 (12 oz.) can frozen lemonade
concentrate, thawed
2 c. vodka (optional)
Fresh mint leaves for garnish

Sketch basket design on watermelon. (If necessary, cut slice from bottom so melon stands upright.) Carve melon to desired shape. Chill. Cut watermelon into chunks or use melon baller. Combine remaining ingredients. Chill 2 hours and serve in melon basket.

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53636 — STRAWBERRY SLUSH

1 lg. can pineapple juice
1 (12 oz.) can frozen lemonade
concentrate
1 (2 qt.) pkg. pre-sweetened
strawberry Kool-Aid
2 1/2 c. fresh or 1 (8 or 10 oz.)
pkg. frozen strawberries
1 c. vodka
1 c. gin

Put in a plastic ice cream bucket, add enough water to make 1 gallon. Serve in tall glasses with Sprite, 7-Up or a sour.

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53664 — RASPBERRY PUNCH FOR PENNY’S SHOWER

1 (3 oz.) pkg. raspberry gelatin (and
strawberry)
1 c. boiling water
1 (6 oz.) can lemonade, thawed
2 1/2 c. water

Mix and chill until using. Don’t make up too much ahead of time so the gelatin thickens. Add: 1 qt. diet 7-Up
1 c. vodka

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53702 — FROZEN STRAWBERRY DAIQUIRI

1 (46 oz.) pineapple juice
1 c. punch concentrate
1 pt. sliced strawberries
1-2 liter 7-UP
1 pt. rum or vodka

Put all ingredients in a large bowl. Stir well. Freeze. Stir during freezing time. Fix at least one day ahead of time. Lasts forever in freezer.

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53769 — DRINK “CHI CHI”

12 oz. can lemonade
48 oz. can pineapple juice
1 can Loco Lopez creme of coconut
26 oz. vodka
7-Up or Sprite

Mix lemonade with creme of coconut in food processor or blender. Add pineapple juice and blend. Pour into large plastic container and add vodka and mix together. Freeze until slushy. Serve by filling glass 1/2 full with slush and top up glass with 7-Up or Sprite. “Deadly!” Colorado Springs

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53880 — IRISH CREAM LIQUEUR

2 eggs
2 c. sweetened condensed milk
1 tsp. chocolate syrup
1 tsp. instant coffee
2 c. vodka
2 c. heavy cream

Beat eggs until thick and lemon colored. Slowly add the rest of the ingredients one at a time beating well after each addition. Pour mixture into sterilized dark glass bottles and let it rest for one week before drinking. Mixture will keep for up to 3 months in the refrigerator or 1 month on the pantry shelf.

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 CANNED  STEWED  TOMATOES

About 30 tomatoes, scalded and cut up
3 green peppers, chopped
3 onions, chopped
6 stalks celery, chopped
2 tbsp. celery salt
4 tbsp. sugar
1 tsp. salt

(Adjust amount of green peppers, onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops, remove air bubbles and seal! Process 45 minutes in boiling water bath.

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998525 — FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES

6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and
chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato
olives
1 lb. fettuccine
Light red wine like a bezujolias or
Garbaresco

Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve.

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998526 — FROM THE SPINACH PATCH OF STEPHEN VOUGHT

3/4 lb. bulk sausage (Jimmy Dean’s)
1 (16 oz.) loaf frozen bread
1 (10 oz.) pkg. frozen chopped spinach
8 oz. shredded Mozzarella cheese

Thaw dough and spinach overnight in refrigerator. Drain spinach well. Cook and drain sausage; set aside. Roll dough into 15×8 rectangle. Sprinkle cheese over dough. Top with sausage and spinach. Seal long sides together, then seal ends. Place loaf on greased baking sheet. Brush with egg white. Sprinkle with seed, if desired. Bake for 30-35 minutes at 350 degrees. Let stand for 5 minutes.

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998527 — ZUCCHINI PARMESAN

4 c. thinly sliced zucchini
1 tbsp. water
1 tsp. salt
3 tbsp. grated parmesan cheese
1 sm. onion, chopped
2 tbsp. margarine
Freshly ground pepper

Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8. Mother of Judge Wm. T. Moroney

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998528 — FRESH CUCUMBERS

6 c. fresh cucumbers
1 c. sweet pepper, sliced thin
2 onions (into rings)
1 tsp. salt
1 tsp. celery seed
2 c. sugar (I use 1 1/2) works fine
1 c. white vinegar

Mix well. Put in refrigerator, let stand overnight. Mason, Ohio

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998530 — CUCUMBER CHUNKS

10 cucumbers, cut into chunks
6 onions, sliced
1/2 c. salt
2 c. vinegar
2 c. water
1 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 c. sugar
1 tsp. ginger
1 tsp. turmeric

Combine cucumber chunks, onion slices and salt and let stand 2 hours. Drain. Combine remaining ingredients and bring to a boil. Place cucumber and onion mixture in hot sterilized jars. Pour the boiling liquid over cucumber mixture to fill each jar. Seal. Makes 6-8 pints.

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998531 — CANNED ZUCCHINI

Wash zucchini but do not peel. Cut into 1-inch cubes. In large saucepan steam, covered, in small amount of water for 2 minutes. Pack zucchini into clean jars, adding 1/2 teaspoon salt for each pint, 1 teaspoon salt for each quart. Fill to 1/2-inch of top with boiling water (using juices from cooking as part). Adjust jar lids. Process at 35 pounds pressure 25 minutes for pints, 30 minutes for quarts.

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998532 — CREAMED CUCUMBERS

4 lg. cucumbers
1/2 to 1 pt. sour cream
5 tbsp. mayonnaise
1 to 1 1/2 c. water
1/4 c. vinegar
2 to 3 tbsp. sugar
1/4 c. cream
Onion slices (optional)

Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix water, vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day before serving.

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998533 — DILLY GREEN TOMATOES

Select small, firm green tomatoes. Wash and pack in sterilized quart jars. To each quart add one clove of garlic, one hot red or green pepper and one head dill. For about eight quarts: combine 2 quarts of water, 1 quart of cider vinegar, 1 cup salt. Cook solution five minutes. Fill jars to 1/2 inch from top. Seal.

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998534 — DILLED ZUCCHINI

Cut 2 unpared medium zucchini lengthwise in half. Cook, covered in 1 inch boiling salted water 12 to 15 minutes or until tender; drain. Brush with melted butter and sprinkle with dill weed. Makes 4 servings.

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998535 — RED HOT CUCUMBERS

2 gal. cucumbers
2 c. delime
8 1/2 qts. water

Peel, slice and core cucumbers. Mix cucumbers in this. Let stand 24 hours. Drain rings and wash in cool water. Pour cold water over rings and soak 3 hours. Drain and add: 1 c. vinegar
1 tbsp. alum
1 sm. bottle of red food coloring

Add water to cover. Heat and simmer 2 hours. Drain. Put: 2 c. cider vinegar
2 c. water
1 pkg. (13 or 16 oz.) red hots
10 c. sugar
8 sticks cinnamon

Bring to boil and pour over rings. Put lid on pan and let set overnight. Pour off syrup into pan and reheat to boil and pour over rings for 3 mornings. On 4th morning, heat everything and put into jars. Like Red Apple Rings.

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998536 — REFRIGERATOR CUCUMBERS

7 c. unpeeled, sliced cucumbers
1 green pepper, chopped
1 c. onion slices

Mix together the following and pour over cucumber mixture: 2 tbsp. celery seed
2 c. sugar
1 c. cider vinegar
1 tbsp. canning salt

Pack in jars and store in refrigerator. Eat immediately. Keep refrigerated.

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998537 — SPECTACULAR SWEET CORN

20 c. fresh cut sweet corn
1/2 lb. butter
1 pt. half and half

Put corn in large roaster. Add the butter and the half and half. Place in a 325 degree oven. Cook 1 hour stirring every 15 minutes. Remove from oven and cool down by placing roaster in the sink filled with ice water. When cool, package and freeze as soon as possible. To serve, heat corn and add salt and a bit of sugar, if desired.

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998538 — CRACKLY CORN

1 c. sugar
1/4 c. butter
1/2 c. dark corn syrup
1/2 tsp. vanilla
1/2 tsp. salt

Pour over 8 cups popped popcorn. Toss gently to coat corn. Bake at 200 degrees for 1 hour.

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998539 — HERBED TOMATOES

6 ripe tomatoes, peeled and sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme or marjoram,
crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. salad oil
1/4 c. tarragon vinegar

Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times. Drain off dressing and pass with tomatoes.

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998540 — CANNED GREEN TOMATOES

Slice green tomatoes and put in crock. Put handful of salt over top. Pour boiling water over; enough to cover. Let stand 1 hour or longer. Drain. Pack in jars, drain. Fill jars with boiling water. Cold pack until water starts to bubble inside jars. Remove from heat.

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998541 — SOUR CREAM CUCUMBER

1/4 c. mayonnaise
1 tsp. vinegar
Salt
Pepper
Garlic powder
Onion powder
3 lg. cucumbers

Mix mayonnaise (NOT salad dressing) and vinegar. Mix next 4 ingredients to taste. Peel and slice cucumbers and add to mixture. Let cucumbers marinate for at least 2 hours before serving.

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998542 — CANNED GREEN TOMATOES

Green tomatoes
Boiling water
Salt

Wash as many green tomatoes as you want to can. Slice and place in sterile wide mouth jars. Cover with boiling water. Add salt (1/2 teaspoon for pint jars, 1 teaspoon for quart jars). Water bath for 30 minutes until sealed. To Cook: Open jar and discard liquid. Batter green tomatoes in cornmeal or flour (your choice), place in hot oil and fry until golden brown.

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998543 — FRESH CUCUMBERS WITH SOUR CREAM

1 c. sour cream
1 tsp. crushed celery seed
Chopped dill
Chopped cucumbers

Chill when time to serve. Fold in 3 cups chopped cucumbers. Also good topping for plain greens or sliced tomatoes.

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998544 — DILL CUCUMBERS

1 grape leaf
1 sprig of dill
1 clove garlic
1 tsp. salt
Cucumbers

In bottom of each jar place grape leaf dill, garlic and salt. Fill jar with slices or strips of firm cucumbers. Fill jar with boiling water. Screw on lids tight. When cold, put in refrigerator. May use in 3-4 days.

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998545 — REFRIGERATOR CUKES

4 c. cukes
1 green pepper
1/2 c. sliced onions
1 tbsp. salt

Mix and refrigerate overnight; drain. 1/2 tsp. each mustard & celery seed
1 c. sugar
1/2 c. vinegar

Pour over cold cukes and store in covered jar in refrigerator. Ready in three to five days.

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998546 — CUCUMBERS

6 c. sliced cucumbers
1 c. sliced onions
2 c. sugar
1 c. vinegar
1 tbsp. salt

Mix together sugar, vinegar and salt. Stir until sugar is dissolved. Pour over onions and cucumbers. Put in a glass jar. Keep in refrigerator. Use as wanted.

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998547 — ICED CUCUMBERS

4 qts. cucumbers, sliced (don’t peel)
6 med. onions, sliced thin
1 clove garlic
1 green pepper
1 red pepper
Crushed ice
1/2 c. salt
5 c. white sugar
3 c. vinegar
1 1/2 tsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. turmeric

Put cucumbers, onions, garlic, green and red peppers together. Add crushed ice and 1/2 cup salt, let stand 3 hours, stir up good. After 3 hours, drain good. Put sugar, vinegar, mustard seed, turmeric, celery seed on to boil, add top ingredients and boil until cucumber slices are transparent. Seal up in sterilized jars and lids.

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998548 — REFRIGERATOR CUCUMBERS

7 c. sliced cucumbers (may be peeled
or not peeled)
1 c. chopped green pepper
1 c. sliced onions
1 tsp. salt
1 tsp. celery seed
2 c. sugar
1 c. brown or white vinegar

Put all of the ingredients into a large glass jar and stir until juicy. Ready to eat after a day or two. May be kept in refrigerator for weeks.

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998549 — SWEET SOUR CUCUMBERS

Peel 2 large cucumbers. Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the circumference. Slice very thin into a large bowl. Cover with salted water (a teaspoon or so to amount of water needed to cover). Let stand for several hours in refrigerator. Drain and add 1 very thinly sliced large onion. Cover with the following marinade: 1 1/2 c. water
3/4 c. white vinegar
3/4 c. sugar
1/2 tsp. salt

Combine 4 marinade ingredients and pour over vegetables. Let stand in refrigerator for a few hours (or a few days). At serving time, drain. Put in glass serving dish and sprinkle with fresh parsley. When covered with marinade this keeps well for 2 weeks covered in refrigerator.

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998550 — SUN DRIED TOMATOES

Wash and stem ripened tomatoes. Slice horizontally, about 1/4 inch thick. Salt on both sides and let sit for 30 minutes. Rinse. Lay on foil covered baking sheets. Cover lightly with cheese cloth. Place in sun for several hours, turning occasionally until desired dryness is achieved. Store in jars in a cool pantry. Or make marinated sun dried tomatoes by placing tomatoes in jars with olive oil, garlic and basil and 3 tablespoons vinegar per quart. Intensely flavorful, dried tomatoes add snap to salads and breads. Also can be moistened to make sandwiches.

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998551 — GROUND TURKEY WITH TOMATOES

1 lb. ground turkey
1 sm. onion, diced
1 sm. bell pepper, diced
1 clove garlic
1 #2 can whole tomatoes
Butter flavor Pam

Brown ground turkey and drain. Saute vegetables in butter flavor Pam on very low heat. Add sauteed vegetables to turkey, then tomatoes and bring to a rapid boil. Reduce heat and simmer until liquid begins to thicken. Serve over toast, pasta or rice. Low in fat. Can be frozen.

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998552 — SPICY CABBAGE

1 lb. ground beef
1 lg. onion, chopped
1/2 bell pepper, chopped
6 tsp. garlic, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
18 oz. can Rotel tomatoes with green
chives
1 (8 oz.) can tomato sauce
1/2 c. raw rice
1 cabbage (about 2 lb.), shredded
1 c. grated American or Cheddar cheese

Fry together first 7 ingredients after mixing them well together. Fry in small amount of light oil. When completed, remove from fire and set aside. Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside. Shred cabbage, set aside; cut or grate cheese, set aside. Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. In buttered 9×13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese. Repeat layer, ending with cheese. Cover pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. Makes 8 to 10 servings. This will look like Italian lasagna. Enjoy.

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998553 — SUN DRIED TOMATOES WITH BASIL & PASTA

8 oz. sun dried tomatoes, slivered
with oil
1/3 c. olive oil
2 to 4 cloves garlic, pressed
1 c. fresh basil, chopped
8 oz. Brie cheese, rind removed,
chopped
1/4 c. sliced Kalamata olives
(optional)
1 lb. pasta

Mix tomatoes, oil, garlic and basil. Mash cheese into sauce. Add olives. Let sit at room temperature for about 3 hours. Cook pasta. Toss with sauce while pasta is hot.

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998554 — BAKED GARLIC CHEESE GRITS

1 c. uncooked grits
4 c. water
1 tbsp. salt
1/2 c. butter
1/2 lb. sharp cheese, grated
2 tbsp. Worcestershire sauce
2 or 2 shakes garlic powder

Cook grits in salted water; when done, add remaining ingredients. Pour into greased casserole dish. Bake in 350 degree oven for 20 minutes.

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998555 — PENNE WITH BASIL, PLUM TOMATOES & SALT CURED OLIVES

1 lb. penne pasta
8 plum tomatoes
1/2 c. salt cured olives (black)
1 bunch fresh basil
3 cloves fresh garlic, peeled
1 tbsp. olive oil
1 tbsp. balsamic vinegar

Wash and dry basil leaves. Place them in a food processor with garlic, olive oil and vinegar. Process until smooth, 3-4 seconds. Cook penne in boiling water; drain. Add basil mixture to penne. Stir and keep warm on stove. Slice plum tomatoes lengthwise in 1/8 inch pieces. Pit and slice olives. Heat tomatoes and olives together in separate skillet. Cook over medium heat 3 minutes. Toss tomatoes and olives in with penne mixture. Serve with freshly ground pepper and grated cheese.

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998556 — ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA

2 c. ziti
1 c. chopped tomatoes
1/4 c. olive oil
1 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 clove crushed garlic
1/4 tsp. oregano
8 oz. Mozzarella, diced
6 sun-dried tomatoes, minced
2 tbsp. chopped basil

Serves 4. Cook pasta. In large bowl, combine tomatoes, oil, vinegar, salt, pepper, garlic and oregano. Add pasta, Mozzarella, sun-dried tomatoes and basil. Toss to blend.

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998557 — MARGHERITA WITH FRIED CAULIFLOWER

Margherita all’Elvira The crispness of the fried cauliflower and garlic with the rippled noodles makes an unforgettable dish for late fall or winter. Easy to prepare and satisfying for the heartiest appetite! Serves 4, main course. Serves 6, first course. 1 lg or 2 sm. heads cauliflower (about
3 lbs.)
1 tbsp. salt
1/2 c. wondra flour
1/2 c. dry bread crumbs
1 tsp. salt
1/2 tsp. freshly milled black pepper
1/2 c. olive oil
4 cloves garlic, thinly sliced
1 lb. margherita (narrow rippled
noodles)
1 tbsp. olive oil
1/2 c. chicken broth, heated (see
note)
1/2 c. freshly grated Romano cheese
2 tsp. minced Italian parsley leaves
(garnish)
Freshly grated Romano cheese (for
serving)

1. Remove florets from cauliflower, including about 1 inch of stem. Break or cut into 1 inch pieces. Wash thoroughly in lukewarm water, drain in colander and set aside. 2. Bring 6 quarts of water to a boil. Add 1 tablespoon salt and the cauliflower florets. Boil until barely tender when tested with a fork, about 5 minutes. With a skimmer or slotted spoon, transfer florets to a colander, rinse under cold water and drain well. Reserve liquid for cooking pasta. 3. In a shallow bowl, combine flour, bread crumbs, 1 teaspoon salt and pepper. Dredge florets in flour mixture, being sure each piece is well coated. Arrange in a single layer on a large platter. 4. In a 12 inch skillet, heat 1/2 cup olive oil over medium heat until haze forms. Add garlic, turn heat to low and saute’ until lightly golden, pressing the garlic flat in pan with the back of a wooden spoon. With a slotted spoon, remove garlic and drain on paper towel; set aside. (If you are not a garlic lover, discard.) Place florets in pan and saute’ over medium heat, turning with spatula, until golden and crisp on all sides; don’t be concerned if florets break apart while frying. 5. Meanwhile, return water in which cauliflower was cooked to a boil. Add pasta and cook until al dente; the cauliflower and pasta must be done at the same time so that the florets will still be crispy when tossed with the pasta. Drain pasta in a large colander, transfer to a bowl containing 1 tablespoon olive oil and toss quickly. 6. Mix half of the cauliflower and any of the browned fragments stuck to the bottom of the pan with the pasta. Add sauteed garlic, heated chicken broth and Romano cheese; toss well again. Spoon remaining cauliflower on top and garnish with minced parsley. Serve immediately with additional grated Romano cheese. Note: If you do not have chicken broth, remove 1/2 cup of the pasta water before draining and substitute for broth.

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998558 — CUCUMBERS IN SOUR CREAM

4 med. cucumbers, thinly sliced
3/4 c. vinegar
1 c. sour cream (dairy)
1 tsp. chopped dill or dill seed
1 1/2 tsp. salt
3/4 c. water
1 tsp. sugar
dash of pepper

Place cucumbers in medium bowl. Sprinkle with salt, add vinegar and water to cover cucumbers. Let stand 30 minutes. Drain. In a small bowl combine sour cream, dill, sugar and pepper. Stir into cucumbers. Serve immediately or refrigerate.

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998559 — ACORN SQUASH

2 acorn squash
1 c. brown sugar
1 lb. sausage

Heat oven to 350 degrees. Cut squash in half; scoop out seeds. Place on a muffin pan (cut side up). Place 1/4 cup brown sugar in each half of squash and then place a patty of sausage on top of the brown sugar. Cook for 30-45 minutes, or until tender. Scoop out the shells and mix with melted brown sugar, serve with sausage.

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998560 — SQUASH

Squash
Canned corn
Small can green chiles
1/4 lb. Velveeta cheese
Salt and pepper

Cut squash into slices and boil until tender. Chop chiles and add corn, chiles, and cheese to squash. Stir on medium heat until cheese melts. Add salt and pepper.

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998561 — BROCCOLI - CAULIFLOWER

1 head broccoli
1 head cauliflower
1 med. red onion, diced
1 c. grated cheese
1/2 lb. bacon, fried

–DRESSING:–

3/4 c. salad dressing
3 tbsp. wine vinegar
1/4 c. or 3 pkgs. artificial sweetener

Cut broccoli and cauliflower into small pieces and combine with onion and cheese. Refrigerate. Mix dressing and refrigerate. Cut bacon when ready to serve. Add crisp bacon and dressing to chilled mixture. Sedan

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998562 — CREAMED CUCUMBERS

2 med. cucumbers
1/2 c. sweet cream
1/3 c. vinegar
2 tbsp. sugar
1 med. onion, thinly sliced

Peel and slice cucumbers and onions. Soak in salt water for 1/2 hour. Drain and squeeze out excess water. Mix other ingredients. Pour over cucumbers.

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998563 — CREAMED CUCUMBERS

2 sliced cucumbers
1 c. evaporated milk
1/4 c. vinegar
Salt and pepper, to taste
3 tbsp. sugar

Peel cucumbers leaving some green. Mix remaining ingredients and pour over cucumber slices. Better if refrigerated and hour or more. Serves 2 or 3.

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998564 — CUCUMBERS IN SOUR CREAM

6 lg. cucumbers
2 tbsp. salt
4 tbsp. sugar
4 tbsp. vinegar
Ground pepper to taste
1 c. sour cream

Slice cucumbers very thinly. Add salt. Cover and set in refrigerator for at least 1 hour (or up to 24 hours). Then take cheese cloth or cloth napkin and squeeze handfuls of cucumber in it, so you are draining off accumulated salty water. When cucumbers are well drained, then add sugar, vinegar and ground pepper. Mix well. Then add sour cream by spoonfuls. Mix lightly otherwise it gets too foamy.

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998565 — CUCUMBERS IN SOUR CREAM

2 cucumbers, sliced
1 lg. onion, sliced & separated in
rings
1 pt. sour cream
4 tbsp. vinegar
2 tbsp. lemon juice
3/4 c. sugar

Beat eggs, vinegar, lemon juice, and sour cream until smooth. Pour over cucumbers and stir until mixed. Chill and serve. Serves 4 to 6.

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998566 — POLISH CUCUMBERS IN SOUR CREAM

2 lg. cucumbers
1/2 c. sour cream
2 tsp. sugar
1 tsp. finely chopped chives
1 tsp. chopped dill, if desired
1 tsp. salt
Dash of pepper
A little lemon juice or vinegar

Peel and slice cucumbers very thin. Cover with boiling water, let stand for 20 minutes. Drain and plunge cucumbers into ice water. Let stand a few minutes, then drain again, well. Place in refrigerator for half hour to chill. Mix sour cream with sugar, pepper, chives, dill then salt cucumbers. Then mix with sour cream mixture. Add a little lemon juice or vinegar. Serve very cold.

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998567 — CUCUMBERS IN SOUR CREAM

3 lg. cucumbers, sliced thin, salted

About 1 glass sour cream
1 tbsp. vinegar
3 tbsp. sugar
Salt & pepper

Squeeze cucumbers to get liquid out. Slice onions thin, mix together, and add sour cream. Better to mix ahead of your meal.

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998568 — CREAMED CUCUMBERS

2 cucumbers, sliced thin
1 Bermuda onion, sliced thin
1 c. sour cream
2 tbsp. vinegar
1/2 tsp. salt
1 tsp. sugar
1/8 tsp. pepper
2 tbsp. Cool Whip, thawed

Slice cucumbers and onions. Combine remaining ingredients and gently mix with cucumber and onion slices. Chill.

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998569 — BROCCOLI - CAULIFLOWER TOSS

3 slices bacon

–DRESSING:–

1/2 c. mayonnaise
2 tbsp. sugar
1 tbsp. cider vinegar

–SALAD:–

2 c. cauliflower florets
2 c. broccoli florets
1/2 c. raisins
1/4 c. green onions, sliced
1/4 c. sunflower seeds, shelled

In small frying pan, cook bacon until crisp. Allow to cool, then crumble. Meanwhile, in small bowl, blend all dressing ingredients with wire whisk; set aside. In large bowl, combine all salad ingredients and crumbled bacon; toss lightly. Pour dressing over salad mixture; toss lightly to coat. Makes 4 to 6 servings.

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998570 — FIRE AND ICE TOMATOES

Skin and quarter 6 large ripe and firm tomatoes. Slice 1 large green pepper into strips and slice 1 red onion into rings. Place in a bowl and submerge in the following sultry sauce: Mix: 3/4 c. vinegar
1 1/2 c. celery salt
1 1/2 tsp. mustard seed
1/2 tsp. salt
4 1/2 tsp. sugar
1/8 tsp. red pepper
1/8 tsp. black pepper
1/4 c. cold water

Place over heat and bring to a boil, then boil furiously for only 1 minute. While still hot, pour over the tomatoes. Cool. Just before serving, add 1 peeled and sliced cucumber. Serve as a relish or side dish. Tomatoes given the above treatment will mark time in the refrigerator quite happily for several days without the cucumber, of course.

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998571 — SPINACH

1 lb. spinach
4 or 5 fresh mushrooms
Slivered Parmesan cheese
Virgin olive oil
Garlic red wine vinegar

Wash and drain spinach. Chop very fine. Slice mushrooms very thin; add to spinach. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary). Add olive oil, one teaspoon at a time, tossing until spinach looks wet. Add vinegar to taste. Serve at once.

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998573 — ZUCCHINI BISQUE

1 lb. zucchini, cut into chunks or sm.
pieces

Saute 1 medium sized onion in 3 tablespoons olive oil or cooking oil. Add zucchini pieces and saute until coated with oil. Add 2 cups broth or 2 bouillon cubes dissolved in water. Simmer until tender, about 45 minutes. Cool. Add 1/4 to 1/2 teaspoon curry powder. Blend in food processor or blender until smooth. Serve hot or cold with a dollop of plain yogurt or sour cream. Two carrots cut up may be cooked with zucchini.

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998574 — ENGLISH CUCUMBERS

2 English cucumbers, unpeeled or you
can use regular cucumbers
1 c. sugar
1 pt. cherry tomatoes, halved
1/2 c. vinegar
1/2 tsp. celery seed
1/2 c. sliced red onion rings
1/2 c. green pepper rings (optional)

Slice cucumbers thin. Add 1/2 teaspoon salt to cucumbers. Let stand 1 hour. Combine sugar, vinegar and celery seed. Add onion rings and remaining vegetables. Pour over cucumbers. Refrigerate. NOTE: The longer it stands, the better it is!! It’s very colorful also!

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998575 — CUCUMBER IN SOUR CREAM

Thinly slice 1 large cucumber; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Then drain off the accumulated water. Combine: 1/2 c. sour cream
1 tbsp. vinegar
1 to 2 drops Tabasco
2 tbsp. chopped chives
1 tbsp. dried chopped onions
Dash of pepper

Pour over cucumbers and refrigerate 30 minutes.

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998576 — JAPANESE CUCUMBERS

3 med. firm cucumbers
1 med. onion
2 ribs celery
1/2 c. sugar
1/2 c. Japanese rice vinegar

Slice cucumbers, onion and celery very thin. Soak in salt water for about an hour; rinse and drain thoroughly. Mix sugar and rice vinegar together until sugar is dissolved. Pour over cucumbers in a screw-top jar and refrigerate. Will keep for several weeks. NOTE: Japanese rice vinegar must be used.

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998577 — PALATABLE SPINACH

2 bunches spinach, well rinsed &
dried, torn
1/2 lb. bacon, cut in pieces, fried &
crumbled
2 red apples, cut in pieces
1/2 c. golden raisins
1/2 c. dry roasted peanuts, unsalted
1 sm. jicama, cut in pieces

–SALAD DRESSING:–

1 1/4 c. vegetable oil
1/2 c. confectioners sugar
1/4 c. apple cider vinegar
1 tbsp. fresh lemon juice
1 1/2 tsp. dry mustard
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground ginger

Adapted from California fresh.

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998578 — CURRIED WINTER SQUASH BISQUE

2 tbsp. butter
6 scallions, finely chopped
1 clove garlic, minced
1 sm. green pepper, finely chopped
1/4 c. fresh parsley, chopped
2 tsp. chopped fresh basil or 1/2
tsp. dried
2 lbs. butternut squash, peeled,
seeded, cubed
1 smoked ham hock
1 can (14 oz.) plum tomatoes
4 c. chicken broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
Pinch of fresh grated nutmeg
2 tsp. curry powder
Salt & pepper
1 c. of milk (optional)

1. Melt butter in a large saucepan over medium low heat. Add scallions. Cook 2 minutes. 2. Add garlic, green pepper, parsley and basil. Cook 5 minutes, stirring occasionally. 3. Add squash, toss to coat. Add ham bone, tomatoes and broth, allspice, mace and nutmeg. Heat to boiling. Reduce heat. Simmer covered 1 hour or until vegetables are soft. Remove ham bone. 4. Puree soup in batches in a blender, being careful - hot liquid will expand. Stir in curry powder and milk, if desired. Serves 6 to 8.

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998579 — TOMATOES LUTECE

8 firm ripe tomatoes, peeled
1/4 c. parsley, chopped
1 clove of garlic, crushed
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1/4 c. olive oil or salad oil
2 tbsp. tarragon vinegar or cider
vinegar
2 tsp. prepared mustard

Cut out stem ends from tomatoes; slice each tomato crosswise into 1/2 inch thick slices. Reform into tomato shape again and place in shallow serving dish. Combine remaining ingredients in small jar; cover. Shake well; pour over tomatoes. Cover lightly. Let stand at room temperature at least 20 minutes before serving. (Any left over? Chill and serve the next day.)

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998580 — CUCUMBER VICHYSSOISE

3 med. baking potatoes (about 2 lbs.)
4 1/2 c. chicken broth
1 1/2 c. watercress leaves, firmly
packed
6 green onions with tops, coarsely
chopped (about 3/4 c.)
1/3 c. fresh dill, chopped
2 sm. hothouse or European cucumbers,
peeled, or 3 regular cucumbers,
peeled & seeded (about 2 1/4 pound)
1 tsp. sugar, or to taste
3/4 tsp. salt, or to taste
1/2 c. plain yogurt
Plain yogurt and fresh chopped dill
for garnish

Peel and chop the potatoes into 1/2 inch pieces. In a deep saucepan, bring chicken broth, potatoes and watercress to a boil. Reduce heat and simmer, partially covered, over moderate heat until soft, 15 to 20 minutes. Meanwhile, in a food processor fitted with the metal blade, chop green onions and dill until minced. Coarsely chop cucumber, add to processor and process until pureed. Scrape down sides and process until smooth, about 1 minute. Transfer to a large nonaluminum bowl. When potatoes are tender, use a slotted spoon to transfer them and watercress to same food processor work bowl. Add 1/2 cup of the broth and process until smooth. Remove to bowl with cucumber; stir in remaining broth, seasonings and yogurt. Refrigerated until chilled. Serve chilled, garnishing each serving with a dollop of yogurt and a sprinkling of chopped dill. Serves 8. Another recipe from one of my favorite cook books “Easy entertaining with Marlene Sorosky”.

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998581 — PERSIAN YOGURT & CUCUMBER

1 lb. yogurt
2 lg. cucumbers, grated
2-3 tsp. dried mint
2 oz. chopped walnuts
Salt & pepper to taste
Dash of garlic powder or 1 clove
garlic, chopped (optional)

Mix all the ingredients. Let it sit in refrigerator for 1 hour or more. Then serve.

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998582 — SOUR CREAM CUCUMBERS

6 cucumbers
Salt
2 onions
1 c. sour cream
1 tbsp. lemon juice (I use fresh)
1 tbsp. vinegar
1 tbsp. sugar

Score and peel cucumbers. Slice thin and layer into a bowl, sprinkling salt between each layer. Let sit overnight. In the morning, drain water out of bowl. Taste cucumbers. Add more salt if needed. (Usually you don’t need to add more). Dry completely with paper towels. Add to sour cream mixture and chill before eating.

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998583 — CAULIFLOWER - BROCCOLI TOSS

1 lg. head cauliflower
1 bunch fresh broccoli
1 bunch green onions, chopped
3/4 to 1 c. mayonnaise
1/2 (1.4 oz.) pkg. buttermilk salad
dressing mix
2 tbsp. sugar
2 tbsp. vinegar

Remove outer green leaves of cauliflower and break into flowerets, wash thoroughly. Set aside. Trim off large leaves of broccoli. Remove stalks, separate into flowerets and wash thoroughly. Reserve stalks for use in other recipes. Combine cauliflower, broccoli and onion. Toss gently. Combine remaining ingredients, mix well and pour over vegetables, tossing gently. Cover and chill overnight.

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998584 — OVERNIGHT CABBAGE

1 lg. cabbage head, shredded
1 lg. onion, grated
1 sm. jar pimentos, chopped
1/2 green pepper, grated
1 1/2 c. white vinegar
2 c. sugar
1 tbsp. celery seed
1 tbsp. mustard seed
1 tbsp. salt

Stir sugar and vinegar together until dissolved. Mix all ingredients together and refrigerate overnight.

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998585 — DILLED CUCUMBERS (FINNISH RECIPE)

Cucumbers
Salt
1/2 c. white vinegar per qt. jar cukes
2 tsp. sugar per qt. jar
1/4 tsp. pepper per qt. jar
Dried dill weed

Peel cucumbers, slice as thinly as possible. (”Salad shooter” is great!). Sprinkle with salt, mix, let them set in a bowl until they draw water out. Then squeeze them tightly. Put a handful in jar, then a sprinkle of dill. Then more cucumbers, etc. Mix vinegar, sugar, and pepper. Pour over cukes in jar. Stick a knife through to mix vinegar with cucumbers. Refrigerate. (Keeps a long time.)

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998586 — GRITS AND GREEN ONION BAKE

2 c. water
1/2 c. enriched white hominy quick
grits
1/4 tsp. salt (optional)
1 c. (4 oz.) shredded sharp Cheddar
cheese
1/3 c. sliced green onions
1/4 c. margarine or butter
1 egg, beaten
1/8 tsp. liquid red pepper sauce

Heat oven to 350 degrees. Grease 1-quart casserole. Bring water to a boil in heavy saucepan; stir in grits and salt. Return to a boil; reduce heat. Cook, uncovered, 2 to 4 minutes or until thickened, stirring occasionally. Stir in remaining ingredients; continue cooking over low heat until cheese is melted. Pour into prepared casserole. Bake 30 minutes. Serves 4.

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998587 — GARDEN ZUCCHINI BISQUE

2 tbsp. butter
2 c. (2 med.) sliced 1/8″ zucchini
1 c. sliced 1/4 mushrooms
1/2 c. (1 med.) chopped onion
1/4 c. fresh parsley
3 tbsp. butter
3 tbsp. flour
10 3/4 oz. can chicken broth
1/4 c. whipping cream
Pinch of pepper

In 3 quart saucepan melt 2 tablespoons butter; add zucchini, onions, mushrooms and parsley. Cook over medium heat, stirring occasionally until vegetables are crisply tender (6-8 minutes). Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 minute). Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5-7 minutes). Stir in cream, pepper and zucchini mixture. Continue cooking until heated through (5-6 minutes).

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998588 — VELVET ACORN SQUASH BISQUE

3 tbsp. butter
1 c. carrot, grated
2 med. potatoes, peeled & cubed
4 c. strong chicken broth
1/2 c. milk
1 c. onion, finely chopped
Salt & white pepper, to taste
2 acorn squash, peeled & cubed
1/2 c. cream
Cayenne pepper

Melt the butter in a saucepan. Add the onion, carrot, salt and white pepper. Cook over low heat until soft, stirring often. Add the potatoes and squash. Pour in the chicken broth and simmer, covered, over low heat for about 25 minutes or until all the vegetables are tender. Puree in blender. Return to stove. Stir in the cream and milk. Taste for seasoning and reheat. Sprinkle each serving with cayenne pepper. Serves 4 to 6.

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998589 — CUCUMBERS IN SOUR CREAM

2 lg. cucumbers
Boiling water to cover
1/2 c. sour cream
1 tsp. chopped chives, optional but
very good
Or 1 tsp. chopped dill, optional
1 tsp. salt
2 tsp. sugar
Dash of pepper
Lemon juice or vinegar

Peel and slice cucumbers very thin. Cover with boiling water and let stand 20 minutes. Drain and plunge cucumbers into cold water. Let stand a minute, then drain again and set in refrigerator for half an hour. Mix sour cream with sugar, pepper and either of the optional ingredients. Salt cucumbers well and combine with sour cream mixture. Correct the tartness with lemon juice or vinegar. Serve cold. The most delicate stomachs will bless you, for cucumbers prepared in this way become easily digestible.

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998590 — CUCUMBER IN SOUR CREAM

3 cucumbers pared and sliced thin
1 lg. onion, sliced in thin rings
2/3 c. white vinegar
4 tbsp. sugar
Salt to taste

Combine above, marinate 4 hours or overnight in refrigerator, when ready to serve, drain thoroughly and add sour cream.

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998591 — CUCUMBER, TOMATO, BELL PEPPER AND ONION

5 lbs. cucumbers
1 lbs. bell peppers
1 lbs. tomatoes, diced
1 lbs. onions, sliced
2 tbsp. salt
1 1/2 pts. vinegar
1 1/2 pts. water
1 c. sugar
1/2 c. vegetable oil

Peel and slice cucumbers, soak overnight in ice cold water. Drain and add other vegetables. Mix together vinegar, water, sugar and vegetable oil, and pour over the vegetables.

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998592 — HAWAIIAN CABBAGE

2 sm. boxes lemon Jello
1 env. Knox gelatin
1 tbsp. lemon juice
1 c. sour cream
1 (#202) can crushed pineapple
1 lb. finely shredded cabbage

Dissolve the Jello and gelatin in 1 1/2 cups boiling water. Add 1 cup ice cubes. Add lemon juice and chill until partially set. Add remaining ingredients. Pour in 9″x13″ pan. Chill until set. Creighton

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998593 — STRAWBERRY SPINACH

2 bunches spinach, cleaned
1 pt. strawberry halves

–DRESSING:–

1/2 c. sugar
2 tbsp. sesame seed
1 tbsp. poppy seed
1 1/2 tsp. minced dried onion
1/4 tsp. paprika
1/2 c. oil
1/4 tsp. Worcestershire sauce
1/2 c. cider vinegar

Mix dressing - allow to stand a few hours in refrigerator. Toss lightly with spinach and strawberries.

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998594 — PASTA WITH TOMATOES AND BASIL

4 lg. ripe tomatoes, cut into 1/2 inch
cubes
1 lb. Brie cheese, rind removed, torn
into irregular pieces
1 c. cleaned fresh basil leaves, cut
into strips
3 garlic cloves (or less to taste),
peeled and finely minced
1 c. plus 1 tbsp. high-quality olive
oil
2 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 lbs. dry pasta (linguine is
preferred)
Freshly grated Parmesan cheese
(optional)

1. Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. 2. Bring 6 quarts of water to a boil in a large pot. Add 1 tablespoon of olive oil and remaining salt. Add pasta and boil until tender but still firm, about 8 to 10 minutes. 3. Drain pasta and immediately toss with the tomato sauce. Serve at once, passing with pepper mill and grated Parmesan cheese (optional). (4 to 6 servings)

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998595 — CUCUMBER SPLIT

4 sm. cucumbers
Cherry tomatoes
Cottage cheese
Parsley and chives
3 prepared sandwich salads of your
choice

Cut cucumber lengthwise. Scoop out insides. Scoop small ball of each salad and place in cucumber boat. Fill in with cottage cheese. Set cherry tomato on top. Sprinkle with parsley and chives.

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998596 — TOMATOES VINAIGRETTE

4 lg. tomatoes
6 tbsp. chopped parsley
1 clove garlic, crushed
6 tbsp. olive oil
2 tbsp. cider vinegar
1 tsp. salt
1/2 tsp. dried leaf basil
1/8 tsp. pepper

Cut tomatoes into medium slices or chopped. Place in a bowl. Sprinkle with parsley. Mix together garlic, oil, vinegar, salt, basil and pepper. Pour over tomatoes and parsley. Cover, chill 3 hours or overnight. Makes 4 to 6 servings.

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998597 — CUCUMBERS AND TOMATOES

1 qt. cucumbers, diced
1 qt. tomatoes, diced
1 pt. onions, chopped fine
1 pt. vinegar
1 pt. sugar
2 sweet peppers
1 hot pepper
1 tsp. salt
1 tsp. pickling spices or more tied
in a cheesecloth

Mix altogether and cook for 1 hour. Put in pint size hot jar. Seal and process for 5 minutes. The mixture should be thick after cooking, if not cook a little longer. Good with hot dog, and vegetables.

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998598 — CUCUMBERS IN SOUR CREAM

2 lg. cucumbers, peeled and sliced
1 tsp. salt

Toss and chill. 1 c. sour cream
1/2 tsp. salt
2 tbsp. salt
2 tbsp. chopped dill pickle
Dash of pepper
2 tbsp. lemon juice
1 tbsp. chopped onion
1/4 tsp. sugar
3 radishes, sliced thin

Toss with cucumbers and chill.

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998599 — COOL AS A CUCUMBER

1 pkg. lime Jello
1 c. boiling water
1/2 tsp. salt
1/4 c. lemon juice
1 tbsp. vinegar
1 c. sour cream
1 c. chopped unpeeled cucumber

Dissolve Jello in boiling water. Add salt, lemon juice and vinegar. When Cool Whip in sour cream. Fold in cucumber mold. Serve on lettuce. Other raw vegetables may also be added.

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998600 — SWEET AND SOUR ZUCCHINI

1/4 c. red wine vinegar
1/3 c. cider vinegar
1/6 c. salad oil (about 2 1/2 tbsp.)
1/4 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped green pepper
1/4 c. chopped celery
1/2 sm. onion, minced
3-6 sm. zucchini, thinly sliced

Mix all together and chill for 6 hours or overnight, stirring occasionally. Will keep for a long time in the refrigerator. Drain before serving. If using larger zucchini, halve or quarter it lengthwise before slicing.

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998601 — BROCCOLI AND CORN SCALLOP

2 tbsp. chopped onion
2 tbsp. oleo
1 tbsp. flour
1 1/2 c. milk
8 oz. pkg. shredded Jack cheese
12 oz. can whole kernel corn
1 c. cracker crumbs
2 (10 oz.) pkg. frozen broccoli
spears, cooked and drained

Saute onion in 1 tablespoon oleo and blend in flour. Gradually add milk, stirring constantly until thick. Add cheese, stirring until cheese is melted. Stir in corn and 1/2 cup crumbs. Arrange broccoli in 7×11 inch dish. Pour cheese mixture over broccoli. Toss remaining crumbs and oleo and sprinkle over casserole. Bake at 350 degrees for 30 minutes. Serves 8.

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998602 — CUCUMBERS WITH SPICED YOGURT

1 med. cucumber, peeled & halved
lengthwise, seeded, thinly sliced
1 c. plain yogurt
1 1/2 tsp. minced jalapeno chili
1/8 tsp. ground cumin
Cayenne pepper

Combine first 4 ingredients in medium bowl. Season with salt and cayenne pepper. Toss well. (Can be prepared 4 hours ahead. Cover and refrigerate.) This is a great side dish with beef or fish. Serves 4.

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998603 — TOMATOES VINAIGRETTE

12 thick slices tomatoes
1 c. olive oil
1/3 c. wine vinegar
2 tsp. crushed oregano leaves
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cloves garlic, crushed
6 lettuce cups
Minced green onion
Minced parsley

Arrange tomato slices in square baking dish, 8″x8″x2″. Combine oil, vinegar and next five seasonings; spoon over tomatoes. Cover. Chill 2 to 3 hours, spooning dressing over tomatoes occasionally. To serve, arrange tomato slices in lettuce cups and sprinkle with minced green onion and parsley. Drizzle each salad with small amount of dressing. (Great instead of salad and you can do ahead.) Serves 6.

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998604 — CUCUMBER VELVET

2 c. peeled, seeded, diced cucumber
(3-4 med. size)
Salt
1/2 tsp. sugar
3 env. unflavored gelatin
1 c. cold water
1/4 white vinegar
2 slices onion, cut coarsely
1/3 c. parsley leaves (no stems)
1 1/2 c. sour cream
1/4 c. mayonnaise
1/4 tsp. Tabasco sauce
2 tbsp. coarsely cut fresh mint leaves

Sprinkle cucumber with salt and sugar, lightly. Let stand for 20 minutes. In a saucepan, sprinkle gelatin over the cold water and vinegar. Stir over low heat until gelatin is dissolved. Add 1 teaspoon salt and the mint leaves. Drain cucumber. Place in blender with onion and parsley. Puree. Pour in liquid gelatin and blend for a few seconds until smooth. Tiny green flecks of parsley and mint should still show. Refrigerate until thick and heavy but not set, about 30 minutes. Beat in sour cream and mayonnaise. Season with Tabasco and a little more salt, if needed. Pour into a 1 quart mold. Cover and chill until set, about 2-4 hours. Unmold on chilled plate and garnish with thin cucumber slices and sprigs of mint. Serves 6.

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998605 — CUCUMBER VICHYSSOISE

1/4 c. sliced onion
2 c. diced, unpeeled cucumber
1/2 c. diced potato
2 c. chicken broth
2 sprigs parsley
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard
1 c. light cream

Place onion, cucumber and raw potato in saucepan . Add chicken broth, parsley and seasoning and bring to boil. Cover and let cook until potato is barely tender, about 10 minutes. Put in blender and chill thoroughly. When ready to serve,s stir in cream and serve in chilled bowls. Sprinkle with paprika or chopped parsley. Note: milk may be substituted for cream for a thinner soup.

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998606 — BROCCOLI AND CAULIFLOWER

1 head broccoli
1 head cauliflower
2 tomatoes
1 onion
Ranch dressing

Cut up all vegetables and add dressing. You can use whatever you want for vegetables.

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998607 — CREAMY CUCUMBERS

8 to 24 hours before serving, peel and thinly slice 3 to 4 large cucumbers. Sprinkle each layer generously with salt and pepper. In small bowl mix 1 cup mayonnaise with 2 to 3 tablespoons milk to thin. Stir with wire whip. Pour over seasoned cucumber slices. Stir well to coat each slice. Put in container with air tight lid. Store in refrigerator turning container upside down occasionally. Ronald, WA

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998608 — CUCUMBERS AND CREAM

2 c. peeled, thinly sliced cucumbers
2 tbsp. salt
1 onion, thinly sliced
1 1/2 c. half and half cream
1 tbsp. cider vinegar

Soak the cucumbers in salt overnight. Drain and rinse off the salt. Cover with half and half cream and add cider vinegar to taste (1 tablespoon vinegar to each 1 1/2 cups cream). Thinly sliced onion rings may also be added.

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998609 — EMERALD CUCUMBER TANG

1 pkg. lime Jello
1 c. hot water
1/2 c. cold water
1 (12 oz.) carton cottage cheese
1 c. mayonnaise
1 c. peeled, chopped cucumbers
1 tbsp. finely chopped onion
1 tbsp. salt

Dissolve Jello in hot water. Add cold water. Chill until thick and syrupy. Whip until frothy. Beat cheese and mayonnaise until smooth and creamy. Add cottage cheese to whipped Jello, then fold in cucumber, onion and salt. Pour into mold. Chill and set.

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998610 — OLD-FASHIONED GERMAN CUKES

2 cucumbers, peeled and sliced thin
Sliced red onion to taste
Salt

–DRESSING:–

1/2 pt. half & half
1 tsp. sugar
1/2 tsp. salt
2 tbsp. white vinegar

Spread sliced cucumbers in a thin layer on the bottom of a flat dish (a glass pie pan works great). Sprinkle liberally with salt and refrigerate at least 3 hours. Squeeze the liquid out of the cucumbers (yes, with your hands)! Combine dressing ingredients in order listed. Add wilted cucumbers, add sliced onion to taste and return to refrigerator until serving time. Serves 4.

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998611 — DIJON CUCUMBERS

4 tbsp. Dijon mustard
3 tbsp. red wine vinegar
1 tbsp. white wine vinegar
1/4 tsp. salt
1-2 cloves garlic
1/2 tsp. basil
1/8 tsp. black pepper
2 drops hot sauce
1 tbsp. grated onion
12 tbsp. safflower oil

Combine mustard and vinegar in blender (or whisk by hand). Add all other ingredients except oil. Blend. Add oil 1 tablespoon at a time; blend. Keeps several weeks. Use on cucumber sticks or other vegetables.

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998612 — CAULIFLOWER BROCCOLI COMBO

4 c. broccoli flowerets (1 1/2 lbs.)
6 c. cauliflower flowerets (2-2 1/2
lbs.)
1 (10 oz.) pkg. frozen peas, thawed
and drained
1/3 c. sliced green onions
1/2 c. thinly sliced celery
1 (8 oz.) can sliced water chestnuts,
drained
1 (2 oz.) jar pimento, drained
1 1/2 c. mayonnaise
1 (8 oz.) sour cream
3/4 tsp. salt
1/8 tsp. pepper
1 tsp. garlic powder
1 tsp. sugar

Combine first 7 ingredients in large bowl. In small bowl blend mayonnaise, sour cream, salt, pepper, garlic powder and sugar. Fold into vegetables. Refrigerate, covered, several hours or overnight. Yield: 22 (1/2 cup) servings.

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998613 — HERBED TOMATOES

Peel 6 medium ripe tomatoes; place in deep bowl. In jar combine: 2/3 c. salad oil
1/4 c. vinegar
1/4 c. snipped green onions (include
tops)
1/4 c. snipped green parsley (if
dried is used 1/8 c.)
1/2 tsp. fresh ground pepper
1 tsp. salt
2 tsp. snipped fresh thyme or
marjoram (1 1/2 tsp. dried thyme)
1 clove garlic, minced

Cook mixture slightly until sugar dissolves. Combine all ingredients well mixed. Refrigerate overnight. (May be served as salad or a relish.) Keeps well. Marvelous vegetables in summer and substitutes as salad all year.

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998614 — CABBAGE SENSATION

1 head cabbage
8 tbsp. slivered almonds
2 pkgs. Ramen noodles
8 tbsp. sesame seeds
4 green onions, chopped

Chop cabbage. Brown in oven, almonds and sesame seeds. (Do separate.) Break up noodles. Add the above together in a salad bowl. –DRESSING:–

4 tbsp. sugar
1 tsp. pepper
2 tsp. Accent salt
2 tsp. salt
6 tbsp. rice vinegar
1/2 c. oil

Mix all ingredients but the oil together. Dissolve sugar, salt by stirring, or microwave. Then add oil. Mix together. When ready to serve, add dressing to cabbage mix and stir well. (Optional - add chopped chicken or turkey.)

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998615 — SWEDISH CUCUMBERS

4 lg. cucumbers, sliced thin (leave
peel on if using English cucumbers or tender pickling cucumbers)
4 tsp. salt
1 1/2 tsp. sugar
1/4 c. white vinegar
1/4 c. water
1/2 tsp. white pepper
1 tsp. dill weed
1/2 c. sour cream or plain yogurt

Arrange the thin cucumber slices in layers in a bowl, salting each layer. Cover and leave in the refrigerator for several hours or overnight. (Cucumbers will wilt more quickly if a weight is placed on top of the cucumbers). Drain off the water that forms and rinse the cucumbers well in fresh water. Add the sugar to the vinegar and water. Pepper the cucumber and pour the diluted vinegar over them. Add the dill, stir, and let cucumbers stand in the refrigerator at least an hour to marinate before serving. Add sour cream before serving.

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998616 — SWEET AND SOUR CUCUMBERS AND ONIONS

2 c. boiling water
3/4 c. sugar

Boil until it is dissolved. Then cool. 1/2 c. vinegar

Pour over prepared cucumbers and onions. Refrigerate before serving.

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998617 — CAULIFLOWER - BROCCOLI MEDLEY

1 head cauliflower
1 bunch broccoli
1 sm. onion

Cut into bite-size pieces. 1/3 c. mayonnaise
1/3 c. vegetable oil
1/3 c. vinegar
1/4 c. sugar
1/3 tsp. salt
1/4 tsp. pepper

Mix. Pour over vegetables. Marinate overnight in refrigerator.

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998618 — TOMATOES VINAIGRETTE

2 med. tomatoes, sliced
1/2 c. olive or vegetable oil
3 tbsp dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1 clove garlic, crushed
Lettuce leaves
4 green onions, finely chopped
1 tbsp. snipped parsley

Arrange tomatoes in square glass baking dish, 8 x 8 x 2 inches. Shake oil, vinegar, oregano, salt, pepper, mustard and garlic in tightly covered jar. Pour over tomatoes. Cover and refrigerate, spooning dressing over tomatoes occaionally, at least 2 hours. Arrange tomatoes on lettuce leaves; sprinkle with onions and parsley. Drizzle with dressing. Serves 4.

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998619 — CUCUMBERS IN SOUR CREAM

2 med. cucumbers, thinly sliced
1 med. onion, very thinly sliced
1/2 c. dairy sour cream
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt

In bowl combine the cucumbers and onion. Stir together sour cream, sugar, vinegar and salt, toss gently to coat vegetables. Cover and chill. Makes 3 cups.

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998620 — CREAMED CUCUMBERS

Cut cucumber and put with cut small onion and salt; let stand about 1 hour. Then squeeze and drain off. Mix 3 tablespoons sugar enough evaporated milk to cover. Add about 3 tablespoons vinegar. Add to mix. Put into refrigerator to cool.

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998621 — SUNNY CAULIFLOWER BROCCOLI TOSS

–SALAD:–

2 c. cauliflower florets
2 c. cut up fresh broccoli
1/2 c. raisins
1/4 c. sliced green onions
1/4 c. shelled sunflower seeds
3 slices bacon, crisply cooked,
crumbled

–DRESSING:–

1/2 c. mayonnaise or salad dressing
2 tbsp. sugar
1 tbsp. cider vinegar

In a small bowl using wire whisk, blend all dressing ingredients. In large bowl, combine all salad ingredients; toss lightly. Pour dressing over salad mixture; toss lightly to coat. Sprinkle with additional sunflower seeds, if desired. Makes 8 (1/2 cup) servings.

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998622 — TOMATOES IN HERB VINAIGRETTE

1/2 c. fresh parsley
1 tbsp. fresh tarragon
1 med. garlic clove
1 egg, at room temperature
1/2 c. vegetable oil
3 tbsp. red wine vinegar
1/2 tsp. salt
Pinch of sugar
Freshly ground pepper
2 lb. tomatoes, cored and thinly
sliced

Place parsley and tarragon in work bowl. With machine running, drop garlic through feed tube and mince finely. Add egg, oil, vinegar, salt, sugar and pepper and mix 5 seconds. Arrange tomatoes in serving bowl or on rimmed platter. Pour dressing over. Adjust seasoning. Can be made 2 hours ahead. 8 servings.

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998623 — CABBAGE NORWAY

1 sm. head cabbage
1 tsp. salt
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1/2 c. shredded sharp cheese
Cayenne pepper
1/2 c. butter fresh bread crumbs

Preheat oven to 350 degrees. Cut cabbage into shreds. Place cabbage in sauce pan and add boiling water and salt. Bring to boil and simmer for 2 minutes, drain. In another pan heat butter, stir in flour with whisk. Blend well, add milk stirring rapidly. Season with salt and pepper. Remove from heat and stir in cheese, add cayenne pepper to taste. Combine cabbage and sauce. Spoon into a buttered casserole. Top with bread crumbs. Bake about 20 minutes and until it is browned.

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998625 — CREAMED CUCUMBERS

3 lg. cucumbers, peeled and thinly
sliced
1 rather large onion, sliced
Salt
Pepper
2/3 c. Miracle Whip

In a large bowl put the cucumbers, add the onion. With your hands work salt to cover all slices, being careful not to use too much. Cover and refrigerate overnight. The next day, again using your hands, squeeze all the juice from the cucumbers. (This eliminates all the bitterness). Add the Miracle Whip and lots of pepper. Stir until well coated. Serve.

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998626 — SESAME CUCUMBERS

2 cucumbers
2 tbsp. sesame seeds
1 tsp. sugar
3 tbsp. vinegar
1 tsp. soy sauce

Thinly slice cucumbers, cover with salt. Let stand 30 minutes. Press and drain excess liquid. Coat frying pan with oil. Sprinkle one layer of sesame seeds into pan. Cook over medium flame until brown. Place seeds in a cup and mash with a wooden spoon. Add sugar, vinegar and soy sauce. Pour over cucumbers. Chill 1 hour before serving.

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998627 — WILTED CUCUMBERS

1 lg. onion
Salt
Sugar
Vinegar and water (diluted)

Slice cucumbers in bowl; slice large onion with them (salt good at 1/2 way, then again when bowl is full). Let stand 1 hour or longer. Then squeeze them until all juice is out of them, pour it off. Sprinkle generously with sugar. Dilute about 1/3 cup vinegar with a little water, pour it over the sweetened cucumbers.

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998628 — CABBAGE BORSCHT

1/3 c. butter
1 c. chopped onion
3 carrots, chopped
1 (28 oz.) can (796 mL) tomatoes
6 c. shredded cabbage
1 beet, scrubbed and trimmed
8 c. boiling water
1 1/2 tsp. salt (approximately)
6 potatoes, diced
1 c. whipping cream
1/2 c. chopped sweet green pepper
2 tbsp. chopped fresh dill
Pepper

In large skillet over medium heat, melt butter. Cook onion and carrots, stirring often, until onions are softened, 3 to 5 minutes. Add tomatoes; crush with spoon. Bring to boil. Reduce heat to medium; cook, stirring until thick, for about 15 minutes. Add cabbage; cook until tender-crisp, about 8 minutes. Set aside. Meanwhile, in large saucepan, cook beet, covered, in boiling water and salt, until tender, about 30 minutes. Add potatoes; cook, covered for about 10 minutes or until tender. Using slotted spoon, transfer half of the potatoes to bowl. Add cream to potatoes in bowl; mash until smooth. Remove beet; peel and grate. Add reserved tomato mixture to pan of potatoes. Heat through. Gradually stir in potato-cream mixture, green pepper, beet and dill. Heat through without boiling. Season with salt and pepper to taste. Makes 12 servings.

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998629 — CUCUMBERS IN SOUR CREAM

2 med. cucumbers, thinly sliced
1 med. onion, very thinly sliced
1/2 c. dairy sour cream
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt

Combine cucumbers and onion. Stir together remaining ingredients; toss with vegetables. Cover and chill; stir occasionally. Makes 3 cups.

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998630 — CAULIFLOWER AND BROCCOLI MEDLEY

1 head cauliflower 1 bunch broccoli 2 sm. onions 2 slices bacon, cooked and crumbled Cut cauliflower and broccoli into bite-size pieces. Slice onions and separate into thin rings. Cover with dressing. –DRESSING:–

1/2 c. mayonnaise
1/3 c. vegetable oil
1/3 c. vinegar
1/4 c. sugar
1/2 tsp. salt

Garnish with bacon.

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998631 — BROCCOLI SURPRISE

4 c. broccoli flowerets
1 c. raisins
1 c. chopped celery
1/4 c. chopped onion
1 pkg. cashews
8 slices bacon, cut and cooked

–DRESSING:–

1 c mayonnaise
1/2 c. sugar
2 tbsp. vinegar

Combine salad ingredients. Mix dressing ingredients and pour over broccoli mix. Serve chilled. Yummy!

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998631 — BROCCOLI SURPRISE

4 c. broccoli flowerets
1 c. raisins
1 c. chopped celery
1/4 c. chopped onion
1 pkg. cashews
8 slices bacon, cut and cooked

–DRESSING:–

1 c mayonnaise
1/2 c. sugar
2 tbsp. vinegar

Combine salad ingredients. Mix dressing ingredients and pour over broccoli mix. Serve chilled. Yummy!

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998632 — GOLDEN CABBAGE TOSS

3 c. shredded cabbage
1 (8 oz.) can Dole pineapple rings,
drained and halved
1 c. shredded carrot
1/4 c. raisins
1/4 c. unsalted sunflower nuts
1/3 c. orange low-fat yogurt

In a bowl combine cabbage, pineapple, carrot, raisins and sunflower nuts. Spoon yogurt over cabbage mixture and toss to coat. Makes 6 servings.

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998633 — SPICY TOMATOES

1 lg. tomato
Salt
Parmesan cheese
Scallions (optional)
Dill weed
Basil

Slice tomato thinly. Sprinkle as desired with salt, dill weed and basil. Top with layer of Parmesan cheese. Thinly sliced scallions are also nice. However, if you use them, the flavor is better if allowed to “age” for a while (1 hour, more or less).

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998634 — ARTICHOKE SUPREME

4 oz. macaroni, med. shells, cooked
1 (6 oz.) artichokes
1/2 sm. zucchini, sliced thin
1 lg. carrot, shredded
2 oz. salami, cut in thin strips
2 tbsp. Parmesan cheese, grated
1 c. Mozzarella cheese, grated
2 tbsp. salad oil
2 tbsp. white wine vinegar
3/4 tsp. dry mustard
1/2 tsp. oregano
1/2 tsp. basil
1 clove garlic

Marinate oil, vinegar, mustard, oregano, basil, garlic and cut up artichokes, for a few hours. Mix with remaining ingredients. Absolutely delicious. Serves 8 to 10.

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998635 — CURRIED SUMMER SQUASH

2 lbs. yellow squash
3 tbsp. butter
1 c. chopped onion
1 tsp. curry powder
4-5 c. chicken broth
Sour cream (opt.)

Finely chop or coarsely grate yellow summer squash. Saute onions until golden. Add curry powder to onions. Saute onions and curry about one minute more. Add squash to onions and saute a few minutes. Add chicken broth and cook gently until squash is tender. Puree in blender. Serve either hot or cold.

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998636 — VICHYSQUASH

6 med. yellow squash, sliced
1 med. onion, peeled and sliced
Oleo
1/2 c. chicken broth
1 c. milk or light cream
Salt and pepper to taste
Chopped chives

Saute the onion in butter in a large pan. When it is wilted, add the squash and the broth. Cover and cook briskly until the squash is tender, about 15 minutes. Cool. Puree the squash with the cooking liquid in a blender. Season with salt and pepper. When cold, add the milk. Serve cold, garnished with chives. Florida House of Representatives District 38

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998637 — CORN VEGETABLE MEDLEY

1 can Campbell’s NEW Golden Corn Soup
1/2 c. milk
2 c. broccoli flowerets
1 c. sliced carrots
1 c. cauliflowerets
1/2 c. shredded Cheddar cheese
(optional)

In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat through. Makes 6 servings. If desired substitute with 1 bag (16 ounce) frozen broccoli, carrots and cauliflower for fresh vegetables. (You would reduce cooking time 15 minutes).

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998638 — CUCUMBERS SHIELDZINI

3 cucumbers
1 tsp. salt
1 tbsp. oil
2 tsp. sugar
3 tbsp. vinegar
3 tbsp. soy sauce
1/2 tsp. M.S.G.

Cut cucumbers lengthwise, scoop out seeds with a spoon and slice cucumbers into bite-sized pieces. Mix remaining ingredients for marinade and pour over cucumbers. Toss gently and refrigerate several hours before serving, tossing every now and then. Serve garnished with shredded carrots and cherry tomatoes. NOTE: Do not prepare too far in advance as cucumbers become soggy.

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998639 — SOUR CREAM CUKES

1/2 tsp. salt
2 tbsp. cider vinegar
2 tbsp. dill weed
1 tsp. sugar
1 c. sour cream (may be 1/2
mayonnaise, 1/2 sour cream)
2 cucumbers, thinly sliced

Mix all together and let set 1 to 2 hours. May also add thinly sliced white onions with cucumbers.

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998640 — COTTAGE CHEESE IN TOMATOES

3 med. tomatoes
1 carton (12 oz.) diet creamed
cottage cheese
1/3 c. grated pared carrot
1/3 c. diced pared cucumber
1/3 c. finely chopped green onion
4 radishes, coarsely grated
1/4 tsp. salt
1 tbsp. low calorie Italian style
dressing
Crisp lettuce
Parsley or dill sprigs

1. Cut tomatoes in half crosswise. With spoon, scoop out pulp and seeds; drain. 2. In medium bowl, combine cottage cheese, carrot, cucumber, onion, radishes, drained tomato pulp, salt, and dressing; mix lightly. Spoon into tomatoes. 3. Arrange on lettuce on salad plates. Garnish with fresh parsley or dill sprigs. Makes 6 servings; 67 calories each.

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998641 — BROCCOLI AND CAULIFLOWER

1 lg. cauliflower
2 bunches broccoli
1 purple onion
1 onion
1 c. oil
3/4 c. sugar
1/4 c. vinegar
1 tsp. poppyseed

Cut vegetables in small pieces. Blend onion and remaining ingredients and marinate vegetables. Keeps well in refrigerator.

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998642 — ROMAINE WITH CHERRY TOMATOES

4 leaves Romaine lettuce, torn
2 radishes, sliced thin
1/4 c. zucchini, sliced
3 cherry tomatoes, halved
2 tbsp. Southwind Vinaigrette

To make Southwind Vinaigrette, whisk together 2 tablespoons safflower oil, 2 tablespoons red wine vinegar, 2 tablespoons Perrier, 1 1/2 tablespoons lime juice, 1 tablespoon scallions, minced and white pepper to taste. Toss together with all salad ingredients.

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998643 — GRANDMA ALBRACHT’S CREAMED CUCUMBERS

2 lg. cucumbers (peeled and sliced)
2 tbsp. vinegar
2 tsp. salt
1 med. onion
1/4 c. sour cream
1/4 c. real mayonnaise
Dash of pepper
1/2 tsp. dillweed
1 tsp. sugar

Combine first four