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8 tomatoes sprinkle salt 2 10-oz frozen chopped spinach 1/4 cup buter or margaine, softened 1 cup chopped onion 1/2 cup grated carrot 1/2 cup chopped celery 1/2 cup chopped green pepper 2 eggs 1/2 cup milk 1 cup seasoned dry bread crumbs 1 tsp salt 1/4 tsp pepper 1 tsp parsley flakes grated Parmesan cheese ( or use cheddar) Cut off tops from tomatoes. Scoop out pulp. Sprinkle tomato cups with salt. Turn upside down to drain. Cook Spinach according to package directions. Drain well. Put butter, onion, carrot, celery and green pepper into frying pan. Saute until onion is soft and clear. Add spinach and remove from heat. Beat eggs until frothy. Add milk, bread crumbs, salt, pepper and parsley. Mix with spinach mixture. Stuff tomatoes. Sprinkle with cheese. Arrange in greased baking pan. Bake uncovered in 350 oven for 20-25 minutes. Serves 8. |
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12 medium mushrooms 1/4 cup butter or margarine mushroom stems, chopped 3/4 cup finely chopped onion 3/4 cup finely grated carrot 2 tbs finely chopped celery 1/4 tsp seasoned salt Gently twist stems out of mushroom caps. Melt butter in frying pan. Add remaining ingredients. Saute until vegetables are softened. Remove from heat. Stuff mushroom caps. Arrange on broiling pan. Broil until sizzling hot. Makes 12. |
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6 small potatoes, baked 12 medium cheddar cheese strips, cut smaller than potato skin grated parmesan cheese chopped chives grated mozzarella cheese paprika Cut potatoes in half lengthwise. Scoop out pulp leaving shell 1/4 inch thick. Lay cheese strip on each skin. Sprinkle with parmesan cheese. Sprinkle with chives. Top with mozzarella cheese. Sprinkle with paprika. Arrange on baking sheet. Bake in 350 oven for 10 to 12 minutes. Makes 12 skins. |
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1 cup sour cream 4 oz cream cheese, softened 2 tsp bacon bits 1 tsp onion flakes, crushed, or chives Mix all ingredients together. Serve with Potato skins. Makes 1 1/2 cups. |
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Pasty: 1/2 cup butter or margarine softened 4 oz cream cheese, softened 1 cup all-purpose flour Beat butter and cream cheese together until smooth. Work in flour. Shape into long roll. Mark of, then cut itno 24-pieces. Press into small tart tins to form shells. Filling: 1 egg 1/2 cup grated cheddar cheese 1/2 cup cooked chopped spinach, well drained 1/4 cup sour cream 1/4 cup milk 1/4 tsp salt 1/4 tsp onion salt Beat egg until frothy. Stir in remaining ingredients. Spoon into shells. Bake in 350 oven for about 20 to 25 minutes until set. Makes 24. |
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8 carrot slices, 1/2 inch thick 8 small onions, peeled salted water 8 cauliflower flowerettes 8 zucchini slices, unpeeled, 1 inch thick 8 whole mushrooms 8 green pepper pieces, 1 1/2 inch square 8 red pepper pieces, 1 1/2 inch square Sauce: 1 1/2 cups spaghetti sauce 1/4 cup vinegar 2 tbsp cooking oil Simmer carrot and onions in salted water for about 5 minutes. Add cauliflower. Simmer 5 minutes more. Drain. Cool. Arrange vegetables on 4 skewers on broiling pan. Brush with sauce. Broil 4 inches from heat for about 7 minutes. Brush with sauce and turn often. Makes 8. Variation: Sauce may be omitted. Brush vegetables with butter before, during and after broiling. Sprinkle with salt and pepper before serving. Note: Cherry tomatoes make a good addition. |
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6 baking potatoes 1/2 cup butter or margarine, softened 1 cup grated cheese 1 cup light cream or milk, hot 1/2 tsp onion salt 1/4 tsp garlic salt 1/2 tsp salt 1/4 cup chopped green onion For crunchy skins bake potatoes as is. Wrap in foil or rub with fat for soft skins. Bake in 400 oven for 45-60 minutes until tender when poked with a sharp paring knife. Cut in half lengthwise. Scoop out pulp into bowl being careful not to break skins. Add next 6 ingredients. Mash together. Stir in green onion. Stuff shells. Arrange on baking sheet. Bake in 350 oven until hot. Serves 10 to 12. |
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(This resembles a quiche filling in a zucchini base.) 6 zucchini, 6 to 7 inches long salted water 2 eggs 1 1/4 cups grated medium cheddar cheese 1/2 cup cottage cheese 2 tsp dry onion flakes 2 tsp parsley flakes 1/2 tsp salt 1/8 tsp pepper Cut ends off zucchini and cook whole in boiling salted water for 10 to 12 minutes. Should be firm but tender. Remove from water. Cut in half lengthwise. Scoop out pulp leaving some next to skin. Put pulp into bowl. Invert zucchini to drain on paper towels. Add eggs to pulp. Beat well with spoon. Add Cheddar cheese, cottage cheese, onion, parsley, salt and pepper. Mix together. Fill each shell. Arrange in greased baking dish. Bake uncovered in 350 oven until browned, about 15 to 20 minutes. Serves 6 to 8. |
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10-oz condensed cream of chicken soup (or celery) 2 14-oz green beans, any style, drained 4 oz canned chow mein noodles 1 1/2 cups grated cheddar cheese Mix soup and beans together. Turn into 2 quart casserole. Cover with noodles. Sprinkle cheese over all. Cover and bake in 350 oven for 20 minutes. Remove cover and continue to bake until cheese melts and toasts, about 10 to 15 minutes. Serves 6 to 8. |
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3 cups sliced carrots salted water 1/2 cup mayonnaise 1 tbs dry onion flakes 2 tbs prepared horseradish 1/2 tsp salt 1/8 tsp pepper 2 tbs butter or margarine 1/2 cup dry bread crumbs Cook carrots in salted water until tender. Drain. Put into 1 1/2 quart casserole. Mix mayonnaise, onion, horseradish, salt and pepper together. Add to carrots. Stir. Melt butter in small saucepan. Stir in crumbs. Scatter over top of casserole. Bake uncovered in 350 oven for 20 to 30 minutes until browned and hot. Serves4. |
