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margarine. With wire whisk, stir in flour and cook, stirring constantly, until
smooth and bubbly, about 1 minute. 4. Slowly blend in milk. Bring just to a
boil, stirring frequently with whisk. 5. Stir in pureed vegetable mixture;
heat through. Garnish if desired.
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998667 -- CAULIFLOWER
2 pkg. (10 oz. each) cauliflower
1/3 c. chopped celery
1/2 tsp. curry powder
1/2 tsp. salt
2 c. chicken broth
3 tbsp. butter or margarine
3 tbsp. flour
2 1/2 c. milk
Chopped chives
Yield: 6 cups
160 calories per cup
1. In medium saucepan cook frozen vegetable and seasonings listed above in
chicken broth as indicated on package directions. 2. Puree in blender or food
processor. Strain, if desired; set aside. 3. In same saucepan melt butter or
margarine. With wire whisk, stir in flour and cook, stirring constantly, until
smooth and bubbly, about 1 minute. 4. Slowly blend in milk. Bring just to a
boil, stirring frequently with whisk. 5. Stir in pureed vegetable mixture;
heat through. Garnish if desired.
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998668 -- ZUCCHINI ROMA
5 med. zucchini
1/4 c. flour
1 tsp. salt
1 tsp. oregano
1/4 tsp. ground pepper
1/4 c. olive oil
2 sliced tomato
1 c. sour cream
1/2 c. Parmesan cheese
Wash and scrub zucchini well and cut into thin round pieces. Combine flour
with half the salt, pepper and oregano in a bowl. Coat zucchini slices in
mixture. Heat oil in a skillet and saute zucchini until brown. Place zucchini
in a greased baking dish and top with tomato. Combine sour cream and the rest
of the salt, oregano and pepper and spread over tomato slices. Bake 30 minutes
at 350 degrees.
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998669 -- CABBAGE CREOLE
1 lg. cabbage
1 lb. ground chuck
1 bell pepper
1/2 onion
1 can stewed tomatoes
1 can Rotel
1 can Cheddar cheese soup
1 can corn
1 can kidney beans, drained (optional)
Brown onion, bell pepper and ground chuck. Cook until done and drain all
remaining grease. Cut up cabbage. Add all ingredients and simmer for 30-40
minutes.
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998670 -- MOE'S SCALLOPED CORN
1 lb. frozen corn
2 eggs
2 tbsp. flour
1/2 c. milk
Salt & pepper
Bits of butter on top
Bake at 350 degrees for 30 minutes.
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998671 -- TOMATOES VINEGARETTE
6 lg. tomatoes, peeled and sliced
1/2 lb. fresh mushrooms, cleaned and
chopped
1/4 c. green onions, chopped
1 clove garlic, crushed
1/4 c. wine vinegar
2/3 c. vegetable oil
1/4 c. finely chopped parsley
1 tsp. salt
1 tsp. dill
1 tsp. basil leaves
1/4 tsp. pepper
Put sliced tomatoes in dish. Mix remaining ingredients together; pour over
tomatoes. Refrigerate 1 to 2 hours before serving. Medical Records
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998672 -- BROCCOLI JENNIFER
1 (10 oz.) pkg. frozen chopped
broccoli thawed and drained
1 can cream of mushroom soup
1/2 c. mayonnaise
1/2 c. grated cheese
1 sm. onion, chopped
1 beaten egg
1 tbsp. melted butter
18 crushed Ritz crackers
Combine first 6 ingredients in buttered 1 quart baking dish. Mix melted butter
and crackers; sprinkle on top. Bake at 350 degrees approximately 35 minutes.
Administration
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998673 -- BROCCOLI AUGRATIN
1 1/2 lbs. broccoli
1 can condensed Cheddar cheese soup
1/4 c. milk
1 c. Bisquick
1/4 c. firm margarine
Bring 1 inch of salt water to boiling; add broccoli. Cook until stems are
tender 12 to 15 minutes; drain. Arrange broccoli in ungreased baking dish.
Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth;
pour over broccoli. Mix remaining ingredients until crumbly, sprinkle over
cheese sauce. Bake until crumbs are very light brown, about 20 minutes.
Physical Therapy
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998674 -- CHEESED VEGETABLES
3 (1 lb.) pkgs. California blend
(broccoli, cauliflower, carrots)
1 stick margarine
1 lb. cheese whiz
Put ingredients in crockpot or microwaveable bowl and heat thoroughly.
Physical Theraphy
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998675 -- ESCALLOPED CABBAGE
1 lb. cabbage, coarsely shredded
2 qt. boiling water
5 tbsp. margarine
3 tbsp. flour
1 c. milk
1 1/2 c. buttered cracker crumbs
1/4 c. salt
1/2 c. sugar
Cook cabbage in boiling water seasoned with salt and sugar for 4 minutes.
Drain very well and put in a 2 quart flat casserole. Make a cream sauce with
butter, flour and milk by melting butter in saucepan, stirring in flour and
slowly adding milk. Cook until thickened over medium heat. Pour over cabbage;
sprinkle with buttered cracker crumbs. Bake at 325 degrees for 45 minutes.
Serves 4 to 6. Alterna Care
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998676 -- SCALLOPED CABBAGE
1 head cabbage
1/2 c. milk
Salt and pepper to taste
1 can cream of celery soup
3/4 lb. Velveeta cheese
Boil cabbage for 10 minutes; drain. Mix together in a casserole which has been
sprayed with Pam; milk, Velveeta cheese, cream of celery soup, salt, and pepper.
Cook mixture in microwave until cheese melts; add drained cabbage. Top with
buttered bread crumbs if desired. Bake at 375 degrees until mixture heats
through, approximately 1/2 hour. Home Health Care
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998677 -- SMASHING SQUASH
2 lb. summer squash or zucchini,
sliced, cooked and drained
1 carrot, pared and grated
1 sm. onion, peeled and grated
1 stick margarine, melted and mixed
with
1 (8 oz.) pkg. dry herb-flavored
stuffing mix
1 c. sour cream
1 can cream of chicken (or mushroom)
soup
Mix squash, carrots and onions. Add 1/2 of the buttered stuffing to squash
mixture. Add sour cream and soup, undiluted. Turn into buttered casserole dish
and top with remaining buttered stuffing. Bake at 350 degrees for 20-30
minutes.
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998678 -- GLORIFIED CABBAGE
1 med. cabbage
2 med. onions
6 cloves garlic
2 pieces celery, chopped
1 med. bell pepper, chopped
1/2 c. butter
1/4 c. oil
4 slices toasted bread
2 cans Pet evaporated milk
1 lb. Velveeta cheese
Boil cabbage in a large pot until tender. In another pan, saute onions,
garlic, celery, and bell pepper in the butter and cooking oil. Soak the toasted
bread in the Pet milk. When the cabbage is boiled, drain. Add the ingredients
to the cabbage, including the butter and oil. Mix. Chop up the bread and add
to the mixture. Add the cheese, stir until melted, put in a casserole dish and
top with bread crumbs. Bake in 400 degree oven until brown.
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998679 -- CAULIFLOWER ALA POLAND
2 hard-boiled egg whites
1 tsp. parsley
2 tbsp. sour cream
Pepper to taste
1/4 c. melted butter
3 tbsp. bread crumbs
1 head cauliflower, steamed
Place a clean head of cauliflower on rack over simmering water. Cover and
steam for 20 to 25 minutes. While cauliflower is steaming, cut egg whites into
small pieces. Add parsley, sour cream, and pepper to egg whites. Just before
serving, melt butter and stir in bread crumbs over cauliflower, top with egg
mixture.
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998680 -- CAULIFLOWER
1 head cauliflower, cleaned
2 tsp. mustard
1/2 c. mayonnaise
3/4 c. Cheddar cheese
Cook a whole head of cleaned cauliflower in boiling water for 12-15 minutes.
Drain. Pour mixture over cauliflower in pan, and put in 375 degree oven for 10
minutes.
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