Escalloped Cabbage

• 1 lb. cabbage, coarsely shredded
• 2 quart water
• 5 tbsp. butter
• 3 tbsp. flour
• 1 1/2 cups cracker crumbs, buttered
• 1 cup milk
• 1/2 cup sugar
• 1/4 cup salt

Directions:

Cook 1 pound cabbage in 2 quarts of boiling water seasoned with salt and sugar for 4 minutes. 

Drain and put cabbage in a 2 quart flat casserole. 

To create cream sauce, first melt butter in saucepan.

Stir flour in and add milk slowly. 

Cook cream sauce until thickened over medium heat. 

Pour over cabbage in casserole and sprinkle with buttered cracker crumbs. 

Bake in oven for 45 minutes at 325 degrees.

Broccoli Augratin

• 1 1/2 lbs. broccoli
• 1 cup bisquick
• 1/4 cup milk
• 1/4 cup firm margarine
• 1 can condensed cheddar cheese soup

Directions:

Bring 1 inch of salt water to a boil and add broccoli. 

Cook until stems of broccoli become tender (approx. 10-15 mins), then drain. 

Put broccoli into an ungreased baking dish. 

Heat oven to 400 degrees. 

Combine soup and milk and beat with hand beater until smooth.  

Pour soup/milk mixture over broccoli. 

Mix bisquick and margarine until crumbly, sprinkle over broccoli. 

Bake until crumbs become a very light brown, approximately 20 minutes.

Grilled Corn On Cob and Seasoned Butters

• 1/4 cup butter, softened
• 8 ears corn on the cob

Dill Butter

• 1 tbsp. fresh chopped chives
• 1 tbsp. chopped fresh dill
• 1 tsp. lemon juice

Italian Butter

• 1/4 tsp. garlic salt
• 1 tbsp. chopped fresh basil leaves
• 1 tbsp. chpped fresh oregano leaves

Horseradish Parsley Butter

• 1 tbsp. chopped fresh parsley
• 2 tsp. prepared horseradish
• 1/4 tsp. salt
• 1/8 t. pepper

Directions:

Combine butter and all ingredients for desired seasoned butter in a small bowl and mix well.

Prepare grill - heat until coals are ash white.

Spread about 1 tablespoon of seasoned butter over each ear of corn.

Wrap each ear of corn in double thickness of heavy duty foil; tightly seal top and sides.

Place corn on grill directly over coals.

Grill, turning every 5 minutes, until tender…about 20-25 minutes total.

Grilled Asparagus and Red Potatoes

• 2 tbsp. Olive Oil
• 1/2 tsp. salt
• 1/2 tsp. lemon pepper seasoning or more to taste
• 6 small unpeeled red potatoes, quartered
• 1 lb. fresh green asparagus spears, trimmed

Directions:

Heat grill.

In large bowl combine 1 tablespoon of the oil, half the salt and lemon seasoning.

Add potatoes and toss to coat.

Place potatoes in your grill basket or whatever you normally use, and place 4-6 inches from heat.

Grill 15 minutes, turning potatoes, add asparagus to basket and remaining oil and ingredients.

Shake in pan to coat.

Grill another 10 minutes or until done and asparagus is tender, turning occasionally.

Stir-Fry Zucchini

• 3 cup zucchini, diced
• 1/2 cup green pepper, diced
• 1/2 cup onion, diced
• 1 carrot, grated
• 1 cup celery, sliced diagonally
• 2 tbsp. vinegar
• 2 tbsp. granulated sugar
• soy sauce to taste
• 1 med. tomato, diced (for garnish)
• 3 bacon slices (for garnish)

Directions:

Fry bacon until crisp. 

Remove bacon and place on a paper towel to drain. 

Place diced zucchini, green pepper, onion, and celery in skillet and stir fry for 5 to 7 minutes. 

Add vinegar and sugar and stir well. 

Add soy sauce to taste. 

Garnish with chopped tomato and crumble bacon over top. 

Country Cabbage

• 1/2 head cabbage, coarsely chopped
• 3 tbsp. butter
• 1 tbsp. flour
• salt and pepper to taste

Directions: 

Boil 1/2 head of cabbage until tender, then drain well. 

Add butter and heat until melted. 

Sprinkle with a tablespoon of flour, and add salt and pepper to taste. 

Mix well. 

Eggplant-zucchini Parmigiana

• 1/2 cup chicken broth
• 1/2 cup celery, coarsely chopped
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 2 large tomatoes, chopped
• 1/3 cup tomato paste
• 1 tsp. basil
• 1/4 tsp. rosemary, crushed
• 1/8 tsp. pepper
• 1 med. eggplant
• 2 cups sliced zucchini
• 1 cup cottage cheese, drained
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated

Directions:

For tomato sauce:

In a medium saucepan combine chicken broth, celery, onion, and garlic.

Bring to boiling; reduce heat.

Simmer, uncovered, for 5 minutes.

Stir in chopped tomatoes, tomato paste, basil, rosemary, and pepper.

Return mixture to boiling and reduce heat.

Simmer uncovered for 15 minutes, occasionally stirring.

Meanwhile, peel eggplant and cut into 1/2-inch slices; halve slices.

In a dutch oven or large saucepan bring 1/2 inch of water to boiling.

Add eggplant and zucchini slices and simmer, covered, for 4 minutes.

Remove vegetable slices from Dutch oven, drain in paper towels and pat dry.

Place zucchini and eggplant in casserole dish.

Spoon cottage cheese on top and pour tomato sauce over.

Sprinkle with parmesan and mozzarella cheeses.

Preheat oven to 350 degrees and bake uncovered for 20 to 25 minutes or until heated through.

Zucchini Bisque

• 4 cups zucchini, sliced 1/2 inch pieces
• 1/4 cup butter or margarine
• 1 onion, diced
• 3 1/2 cups chicken stock
• 1/2 cup light cream
• salt to taste
• 1/8 tsp. white pepper
• 1/8 tsp. black pepper
• 1/8 tsp. nutmeg

Directions:

Saute zucchini and onion until limp, not brown. 

Add broth, cover and simmer about 15 minutes. 

Puree on low in blender. 

Add cream and seasonings. 

Nannines  Cucumbers

• 1 larege or 2 small cucumbers
• 1 large onion
• salt to taste
• 1 tbsp. sugar
• 1 tbsp. wine vinegar
• 1 heaping tbsp. mayonnaise

Directions:

Peel and slice cucumbers and onion very thin. 

Mix together and add salt to taste. 

Sprinkle with sugar and wine vinegar. 

Cover and let stand 15 minutes.  

Add mayonnaise and serve. 

Cabbage Norway

• 1 small head cabbage
• 1 tsp. salt
• 3 tbsp. butter
• 3 tbsp. flour
• 1 1/2 cups milk
• 1/2 cup sharp cheese, shredded
• cayenne pepper
• 1/2 cup butter fresh bread crumbs

Directions:

Preheat oven to 350 degrees. 

Cut cabbage into shreds and place in a sauce pan. 

Add boiling water and salt. 

Bring to boil and simmer for 2 minutes, drain. 

In another pan, heat butter and 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 and top with bread crumbs. 

Bake approx. 20 minutes until it is browned.