Category Vegetables

Cheese Stuffed Baked Potatoes

8 large baking potatoes 1/2 c. milk 1/4 c. butter 1/2 c. sour cream 1 c. tiny cubes of Swiss cheese 1-1/2 t. salt 1/4 t. pepper 1/4 c. shredded Swiss cheese Wash potatoes well; prick skins with fork. Place…

Sauerkraut

1/2 c. salt 10 lb. cabbage Put in crock and weight with a board and stone. Skim off the top each day. Put in jars after fermenting stops. Add 3 scant teaspoons of salt to each quart jar, and tighten…

Summer Squash Casserole

2 lbs. yellow squash, sliced (6 c.) 1/4 c. chopped onion 1 can cream of chicken soup 1 c. sour cream 1 c. shredded carrot 8 oz. pkg. herb-seasoned stuffing 1/2 c. butter, melted In saucepan, cook squash and onion…

Stuffed Tomatoes

6 medium tomatoes one slice of bread, broken up 1/2 lb. ground beef diced onion salt and pepper buttered cracker crumbs Cut tops off tomatoes, and hollow out insides. Combine about 3 of the insides with bread, beef, onion, salt,…

Scalloped Fresh Tomatoes

6 large tomatoes 1/4 t. pepper 1/2 c. brown sugar 2 c. fine whole wheat bread crumbs a touch of rosemary, marjoram, basil, or thyme (1 or 2 or all) should be added to 1 c. of the bread crumbs…

Pineapple Glazed Yams

4 large yams 4 T. butter 1/2 c. brown sugar 1 t. salt 1 t. grated orange rind 1 c. crushed pineapple 2 t. cornstarch Peel yams, slice thickly, and boil in salted water for about 10 minutes. Melt the…

Zucchini Casserole

3 c. grated zucchini, unpeeled 1 c. grated Ritz cracker crumbs 1 c. grated cheddar cheese 2 beaten eggs 2 T. chopped onion Combine all in buttered casserole and bake at 350*F for 1 hour.

Family Recipes