5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 T. butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 T. Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth
Place the potatoes and onion on a large piece of heavy duty foil (about 20 in X 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up and around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium coals for 35-40 minutes or until potatoes are tender. Yields 4-6 servings.
2 medium cucumbers, thinly sliced
4 green onions, thinly sliced
3 small tomatoes, sliced
2 T. snipped fresh parsley
1/4 cup sour cream
1/4 tsp. prepared mustard
2 T. minced fresh dill
1 T. vinegar
1 T. milk
1/2 tsp. salt
1/2 tsp. pepper
In a bowl, combine cucumbers, onions, tomatoes and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour. Yield: 4-6 servings.
1 medium onion
1/2 green pepper
1 T. butter
1/4 - 1/2 lbs ground beef
salt & pepper
1 - 10 1/2 oz can of tomatoes soup
1/4 lb. cheese, cubed
1 cup macaroni, cooked
bread crumbs
Saute onion and green pepper in butter. Add next 3 ingredients. Cook, stirring until beef is brown and crumbly. Add soup, cheese, and macaroni; mix well. Place in baking dish. Top with bread crumbs. Bake at 350 for 25 to 30 minutes.
1 - 8 oz. Italian dressing
2 - 16 oz. bags of frozen California Blend vegetables
1 - 3 1/4 oz. pitted olives, drained
1 - 2 oz. jar chopped pimentos, drained
1 cup Parmesan cheese
Pour dressing over combined vegetables, olives, and pimentos and cover. Marinate in refrigerator several hours or overnight. Drain and combine vegetable mixtures and cheese; mix lightly. Sprinkle with additional cheese just before serving.
1/2 cup broccoli
1/2 cup cauliflower
1/2 cup mushrooms
1/2 cup snow peas
1/4 cup soy sauce
1 T. brown sugar
1 tsp. corn starch
Steam or parboil fresh or frozen vegetables for five minutes or until tender. Shorten cooking time for crunchier texture. Drain vegetables, then mix with soy sauce, brown sugar and corn starch. Pour mixture into dry Teflon - coated skillet or wok, tossing and stirring several minutes until coated.
1/4 cup water
1/3 cup vinegar
1/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. cloves
Combine and heat to boiling. Add 2 cups sliced, cooked beets. Cover and simmer 5 minutes and then let chill.
3 large tomatoes, sliced thick
1/3 cup olive oil
1 tsp. salt
1/4 cup red wine vinegar
1/4 tap pepper
1/2 garlic clove, minced
2 T. chopped onion
1 T. chopped fresh parsley
1 tsp. dried basil
Arrange tomatoes in large shallow dish. Combine remaining ingredients in a jar. Cover tightly and shake well. Pour over tomatoes. Cover and refrigerate for several hours.
2 quarts sliced unpeeled cucumbers
2 medium onions, sliced
1 1/4 cup sugar
1 T. salt
1 cup vinegar
Combine cucumbers, onions and salt. Let mixture soak for 3 hours. In a sauce pan, warm the vinegar and sugar; stir to dissolve sugar. Drain cucumbers and add to vinegar mixture. ladle into plastic freezer containers and freeze.
8 frozen hash brown patties
1 tsp salt
1/2 tsp garlic powder
1 cup whipping cream
1 cup (4 ounces) shredded cheddar cheese
Place patties in a greased 13 inch X 9 inch X 2 inch baking dish.
Sprinkle with salt and garlic
powder. Pour cream over patties. Bake, uncovered, at 350 degrees for
50 minutes. Sprinkle
with cheese. Bake 5-10 minutes longer or until potatoes are tender
and cheese is melted.
Yield: 8 servings.
1 1/4 cup rice
2 cans beef consume
1 can mushrooms (4-6 ounces)
1 medium onion chopped
1 pkg cashews
Combine sauteed onion with rice in casserole dish. Add consume and
mushrooms. Add
cashew nuts and mix well. Cover and bake at 350 degrees for 1 hour.
Variations you can add 1 can of onion soup.