Browse Items (1268 total)
Sort by:
-
Homemade Vanilla Flavoring
Homemade Vanilla Flavoring
½ cup boiling water (let water boil
a few minutes)
1 or 2 vanilla beans
1 tsp. liquid soy lecithin (avail. at
health food stores)
2 Tbls. honey
2 Tbls. oil
Cut up vanilla bean in small pieces
and add to boiling water. Let stand 6-8
hours in a sealed container so there is
no volatile action and so the flavor
does not escape. After soaking, pour
the bean and water into blender and
liquefy. Strain. Return to blender and
add 1 tsp. lecithin, 2 Tbls. honey and 2
Tbls. oil. Blend a few seconds. Pour
into bottles with tight seals and refrig-
erate. Shake before using.
Back: blank
---
# Homemade Vanilla Flavoring
## Ingredients
- 1/2 cup boiling water (let water boil a few minutes)
- 1 or 2 vanilla beans
- 1 tsp liquid soy lecithin (available at health food stores)
- 2 Tbsp honey
- 2 Tbsp oil
## Instructions
1. Cut up vanilla bean in small pieces and add to boiling water.
2. Let stand 6–8 hours in a sealed container so there is no volatile action and so the flavor does not escape.
3. After soaking, pour the bean and water into blender and liquefy.
4. Strain.
5. Return to blender and add 1 tsp lecithin, 2 Tbsp honey, and 2 Tbsp oil.
6. Blend a few seconds.
7. Pour into bottles with tight seals and refrigerate.
8. Shake before using. -
Date Cake / Date Loaf
Date Cake
1 1/2 c sugar
3/4 c butter
2 eggs
1 1/2 c sour milk
2 tsp soda
3c flour 1 c dates
1 tsp cin nutmeg - cloves
Back:
• Date Loaf
1 sq. chocolate (melted)
1/2 c butter 1c. sugar
2 eggs 1c butter milk
1 lvl tsp soda 2 c. flour
vanilla cinnamon & cloves
dates & nuts.
---
# Date Cake and Date Loaf
*Two recipes on one card*
---
# Date Cake
## Ingredients
- 1 1/2 cups sugar
- 3/4 cup butter
- 2 eggs
- 1 1/2 cups sour milk
- 2 tsp baking soda
- 3 cups flour
- 1 cup dates, pitted and chopped
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
## Instructions
1. Preheat oven to 350°F. Grease and flour a 9x13 pan or two 9" round layer pans.
2. Cream butter and sugar together until light and fluffy.
3. Beat in eggs one at a time.
4. Dissolve baking soda in sour milk.
5. Sift together flour, cinnamon, nutmeg, and cloves.
6. Add sifted dry ingredients alternately with sour milk mixture, beginning and ending with flour.
7. Fold in chopped dates.
8. Pour into prepared pan.
9. Bake at 350°F for 35 to 40 minutes for a 9x13 pan, or 25 to 30 minutes for layer pans, until a toothpick inserted in the center comes out clean.
10. Cool completely before frosting if desired.
## Editor's Notes
- **"1 tsp cin nutmeg - cloves"** — three spices listed with one quantity; interpreted as 1 tsp cinnamon plus 1/2 tsp each nutmeg and cloves. The dash separates the measured cinnamon from the smaller pinch-quantity spices.
- **"Sour milk"** — period term for naturally soured whole milk. Modern substitute: add 1 1/2 Tbsp white vinegar or lemon juice to 1 1/2 cups whole milk and let stand 5 minutes.
- **Dates** — pitted and chopped before measuring; Medjool or Deglet Noor both appropriate.
- **Baking temperature, time, and pan size** not specified; 350°F for 35 to 40 minutes in a 9x13 pan inferred from batter volume and composition.
- **Completeness tag:** `minor-gaps` — spice quantities, pan size, temperature, and time inferred.
---
# Date Loaf
## Ingredients
- 1 oz unsweetened baking chocolate, melted
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 level tsp baking soda
- 2 cups flour
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 cup dates, pitted and chopped
- 1/2 cup chopped nuts
## Instructions
1. Preheat oven to 350°F. Grease and flour a standard 9x5 inch loaf pan.
2. Melt chocolate over low heat or in a double boiler; set aside to cool slightly.
3. Cream butter and sugar together until light and fluffy.
4. Beat in eggs one at a time.
5. Stir in melted chocolate and vanilla.
6. Dissolve baking soda in buttermilk.
7. Sift together flour, cinnamon, and cloves.
8. Add sifted dry ingredients alternately with buttermilk mixture, beginning and ending with flour.
9. Fold in chopped dates and nuts.
10. Pour into prepared loaf pan.
11. Bake at 350°F for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
12. Cool in pan 10 minutes before turning out onto a wire rack. -
Easy Yogurt
Easy Yogurt
3 cups instant powdered milk in
dry form
1 envelope unflavored gelatin
1 Tbsp. honey
1 large can evaporated milk (13
oz.)
3 Tbl. plain yogurt
Dissolve gelatin in one cup boiling
water. Add honey and let mixture cool
a bit. Preheat oven to 275°. Mix 3 cups
powdered milk with 3 cups water in
large bowl. Add evaporated milk and 2
more cups tepid water and the gelatine
mix. Add yogurt starter. Stir thou-
roughly. Turn the oven off. Leave it in
the oven overnight or 8-10 hours.
Transfer to covered container and
store in refrigerator.
Back: blank
---
# Easy Yogurt
## Ingredients
- 3 cups instant powdered milk, dry form
- 1 envelope unflavored gelatin
- 1 Tbsp honey
- 1 large can (13 oz) evaporated milk
- 3 Tbsp plain yogurt
- 1 cup boiling water
- 3 cups water
- 2 cups tepid water
## Instructions
1. Dissolve gelatin in one cup boiling water.
2. Add honey and let mixture cool a bit.
3. Preheat oven to 275°.
4. Mix 3 cups powdered milk with 3 cups water in a large bowl.
5. Add evaporated milk and 2 more cups tepid water and the gelatin mix.
6. Add yogurt starter. Stir thoroughly.
7. Turn the oven off. Leave it in the oven overnight or 8–10 hours.
8. Transfer to covered container and store in refrigerator. -
Condensed Milk
Condensed Milk
1 cup instant non-fat milk
2/3 cup sugar
pinch salt
3 Tablespoons margarine or but-
ter, melted in 1/3 cup boiling
water (this I do in microwave).
Place all ingredients in blender and
process until smooth, refrigerate.
Keeps well.
I am sending to you a corn cob jelly
recipe and a corn cob syrup recipe as
requested by Mrs. Horton, Drain, OR.
Sent in by Valerie Wildman, 3550
N.W. Glenridge Pl., Corvallis, OR
97330.
Back: blank
---
# Condensed Milk
*From Valerie Wildman, Corvallis, OR*
## Ingredients
- 1 cup instant non-fat milk
- 2/3 cup sugar
- Pinch of salt
- 3 Tbsp margarine or butter, melted in 1/3 cup boiling water
## Instructions
1. Melt margarine or butter in 1/3 cup boiling water (can be done in microwave).
2. Place all ingredients in blender and process until smooth.
3. Refrigerate. Keeps well. -
Tropical Sherbet
TROPICAL SHERBET
(Saturday, June 13)
1 can (8-1/4 ounces) juice-packed crushed
pineapple, drained
1 medium-size banana, cut in chunks
1/2 cup orange juice
1/4 cup sugar
1 egg white, at room temperature
1/8 teaspoon salt
Whirl pineapple, banana, orange juice and sugar in blender until
smooth. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm.
Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy. In small
bowl combine egg white and salt; beat until stiff and glossy. Fold into fruit mixture.
Pour into 9x5x3-inch loaf pan, 4-cup bowl or mold. Freeze 3 hours or until firm.
Makes 8 servings. Per serving: 56 cal, 1 g pro, 14 g car, 0 g fat, 0 mg chol
Back: blank
---
# Tropical Sherbet
*Saturday, June 13*
## Ingredients
- 1 can (8-1/4 oz) juice-packed crushed pineapple, drained
- 1 medium-size banana, cut in chunks
- 1/2 cup orange juice
- 1/4 cup sugar
- 1 egg white, at room temperature
- 1/8 tsp salt
## Instructions
1. Whirl pineapple, banana, orange juice, and sugar in blender until smooth.
2. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm.
3. Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy.
4. In small bowl combine egg white and salt; beat until stiff and glossy.
5. Fold egg white mixture into fruit mixture.
6. Pour into 9x5x3-inch loaf pan, 4-cup bowl, or mold.
7. Freeze 3 hours or until firm.
8. Makes 8 servings. Per serving: 56 cal, 1 g protein, 14 g carbohydrate, 0 g fat, 0 mg cholesterol. -
Filbert Holiday Pudding / Eggnog Pudding Sauce
FILBERT HOLIDAY PUDDING
¾ cup chopped filberts
2 eggs, separated
1 cup sugar
6 tablespoons cocoa
2 tablespoons melted butter
1½ cups flour
2 teaspoons baking powder
1 cup milk
Eggnog Pudding Sauce:
1 egg
1 cup powdered sugar
3 tablespoons melted butter
½ pint heavy cream, whipped
Nutmeg
Toast filberts in a 350-degree oven for 8 minutes. Beat
egg yolks. Add sugar and cocoa, blending well. Stir in
melted butter. Sift flour and baking powder together.
Blend into egg mixture. Add milk. Beat egg whites until
stiff but not dry and fold into mixture. Fold in chopped
filberts. Pour into well-greased ring mold. Cover and
steam 1½ hours. Serve with creamy Eggnog Pudding
Sauce. Yields 8 servings.
To make Eggnog Pudding Sauce: Whip egg with fork
until blended. Stir in powdered sugar and butter. Chill.
Just before serving, fold into whipped cream. Sprinkle
with nutmeg.
Back: blank
---
# Filbert Holiday Pudding
## Ingredients
- 3/4 cup chopped filberts (hazelnuts)
- 2 eggs, separated
- 1 cup sugar
- 6 Tbsp cocoa
- 2 Tbsp melted butter
- 1 1/2 cups flour
- 2 tsp baking powder
- 1 cup milk
## Instructions
1. Toast filberts in a 350-degree oven for 8 minutes.
2. Beat egg yolks. Add sugar and cocoa, blending well.
3. Stir in melted butter.
4. Sift flour and baking powder together. Blend into egg mixture.
5. Add milk.
6. Beat egg whites until stiff but not dry and fold into mixture.
7. Fold in chopped filberts.
8. Pour into well-greased ring mold. Cover and steam 1 1/2 hours.
9. Serve with creamy Eggnog Pudding Sauce. Yields 8 servings.
## Eggnog Pudding Sauce
- 1 egg
- 1 cup powdered sugar
- 3 Tbsp melted butter
- 1/2 pint heavy cream, whipped
- Nutmeg
1. Whip egg with fork until blended.
2. Stir in powdered sugar and butter.
3. Chill.
4. Just before serving, fold into whipped cream.
5. Sprinkle with nutmeg. -
Grasshopper Pie / Chocolate Crumb Crust
CHOCOLATE CRUMB CRUST
1½ cups crushed chocolate cookie
crumbs
2 tablespoons sugar
¼ cup butter or margarine
Combine cookie crumbs and sugar; re-
move 2 tablespoons for garnish. Melt but-
ter in a 9-inch pie pan for 30 to 40 seconds
on high. Add cookie crumbs and sugar,
blend together. Press evenly into sides and
on bottom of dish. Heat 1 minute on medi-
um high to set.
GRASSHOPPER PIE
3 cups miniature marshmallows
⅔ cup half and half or evaporated
milk
3 tablespoons white creme de
cacao
¼ cup green creme de menthe
1 cup cream, whipped
2 tablespoons chocolate cookie
crumbs
1 dark milk chocolate candy bar
1 9-inch chocolate cookie crumb
crust (see recipe below)
In a 2-quart casserole dish combine
marshmallows and cream. Heat 2 to 2½
minutes on high until marshmallows puff.
Blend. Chill mixture 20 to 25 minutes un-
til thickened but not set. Add creme de
cacao and creme de menthe, stirring well.
Fold in whipped cream and pour into pre-
baked Chocolate Crumb Crust. Top with
shavings from candy bar and cookie
crumbs. Chill 4 to 5 hours or until set.
This pie can be frozen.
Back: blank
---
# Grasshopper Pie
## Ingredients
- 1 9-inch Chocolate Cookie Crumb Crust (see recipe below)
- 3 cups miniature marshmallows
- 2/3 cup half and half or evaporated milk
- 3 Tbsp white creme de cacao
- 1/4 cup green creme de menthe
- 1 cup cream, whipped
- 2 Tbsp chocolate cookie crumbs
- 1 dark milk chocolate candy bar
## Instructions
1. In a 2-quart casserole dish combine marshmallows and cream.
2. Heat 2 to 2 1/2 minutes on high until marshmallows puff. Blend.
3. Chill mixture 20 to 25 minutes until thickened but not set.
4. Add creme de cacao and creme de menthe, stirring well.
5. Fold in whipped cream and pour into pre-baked Chocolate Crumb Crust.
6. Top with shavings from candy bar and cookie crumbs.
7. Chill 4 to 5 hours or until set. This pie can be frozen.
## Chocolate Crumb Crust
### Ingredients
- 1 1/2 cups crushed chocolate cookie crumbs
- 2 Tbsp sugar
- 1/4 cup butter or margarine
### Instructions
1. Combine cookie crumbs and sugar; remove 2 Tbsp for garnish.
2. Melt butter in a 9-inch pie pan for 30 to 40 seconds on high.
3. Add cookie crumbs and sugar; blend together.
4. Press evenly into sides and on bottom of dish.
5. Heat 1 minute on medium high to set. -
Beef-Eggplant Combo, Italian Style
BEEF-EGGPLANT COMBO,
ITALIAN STYLE
(Basic Recipe — Makes 6 servings)
1½ pounds ground beef
1 cup chopped onion
1 garlic clove, minced
1 (1-pound) can tomatoes, cut up
2 teaspoons salt
1 teaspoon dried oregano leaves
⅛ teaspoon pepper
1 (!-pound) eggplant, peeled and
cubed (about 4½ cups)
1 cup water
1 cup quick-cooking rice
½ cup shredded Mozzarella cheese
RANGE TOP METHOD: Cook beef, on-
ion and garlic in a large skillet until beef
is browned, about 10 minutes. Drain off
excess fat. Stir in tomatoes, salt, oregano,
pepper, eggplant and water. Bring to boil-
ing and stir in rice. Reduce heat and sim-
mer, covered, 25 minutes or until eggplant
and rice are tender. Stir occasionally.
Sprinkle with cheese. Cover and continue
cooking until cheese is melted, 3 to 5 min-
utes.
ELECTRIC SKILLET METHOD: Use in-
gredients listed in basic recipe. Heat skil-
let to 350 degrees. Add beef, onion and
garlic and cook until beef is browned,
about 5 minutes. Drain off excess fat. Stir
in tomatoes, salt, oregano, pepper, egg-
plant and water. Bring to boiling and add
rice. Reduce heat to simmer, 220 degrees.
Simmer, covered, with vent closed, until
eggplant and rice are tender, about 30
minutes. Stir occasionally. Sprinkle with
Back:
cheese. Cover and continue to cook until
cheese is melted, 3 to 5 minutes.
MICROWAVE OVEN METHOD: Use
ingredients listed in basic recipe, but de-
crease water from 1 to ¾ cup. Crumble
ground beef into 3-quart glass casserole.
Stir in onion and garlic. Microwave on
high, covered, until meat is cooked, about
8 minutes. Stir every 2 minutes to break
up ground beef. Add tomatoes, ¾ cup
water, salt, oregano and pepper.
Microwave, covered, 10 to 12 minutes
or until boiling. Stir in eggplant and rice.
Microwave, covered, until eggplant and
rice are tender, about 15 minutes. Stir
every 5 minutes. Sprinkle with cheese.
Return to oven and microwave until
cheese is melted, 1 to 2 minutes. Let
stand, covered, 5 minutes before serving.
---
# Beef-Eggplant Combo, Italian Style
*Serves 6*
## Ingredients
### Base Recipe
- 1 1/2 lbs ground beef
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1 can (1 lb) tomatoes, cut up
- 2 tsp salt
- 1 tsp dried oregano
- 1/8 tsp pepper
- 1 eggplant (1 lb), peeled and cubed (approximately 4 1/2 cups)
- 1 cup water (reduce to 3/4 cup for microwave method)
- 1 cup quick-cooking rice
- 1/2 cup shredded Mozzarella cheese
---
## Method 1 — Range Top
1. Cook ground beef, onion, and garlic in a large skillet over medium heat until beef is browned — approximately 10 minutes. Drain excess fat.
2. Stir in tomatoes, salt, oregano, pepper, eggplant, and water.
3. Bring to a boil and stir in rice.
4. Reduce heat, cover, and simmer 25 minutes or until eggplant and rice are tender, stirring occasionally.
5. Sprinkle Mozzarella over the top.
6. Cover and cook until cheese is melted — 3 to 5 minutes.
---
## Method 2 — Electric Skillet
1. Heat electric skillet to 350°F.
2. Add ground beef, onion, and garlic; cook until beef is browned — approximately 5 minutes. Drain excess fat.
3. Stir in tomatoes, salt, oregano, pepper, eggplant, and water.
4. Bring to a boil and stir in rice.
5. Reduce heat to simmer setting (220°F). Cover with vent closed and cook until eggplant and rice are tender — approximately 30 minutes, stirring occasionally.
6. Sprinkle Mozzarella over the top.
7. Cover and cook until cheese is melted — 3 to 5 minutes.
---
## Method 3 — Microwave
*Reduce water to 3/4 cup for this method.*
1. Crumble ground beef into a 3-quart glass casserole. Stir in onion and garlic.
2. Microwave on high, covered, until meat is cooked — approximately 8 minutes, stirring every 2 minutes to break up beef. Drain excess fat.
3. Add tomatoes, 3/4 cup water, salt, oregano, and pepper.
4. Microwave covered 10 to 12 minutes or until boiling.
5. Stir in eggplant and rice.
6. Microwave covered until eggplant and rice are tender — approximately 15 minutes, stirring every 5 minutes.
7. Sprinkle Mozzarella over the top.
8. Microwave until cheese is melted — 1 to 2 minutes.
9. Let stand covered 5 minutes before serving. -
Italian Chicken and Eggplant
ITALIAN CHICKEN AND
EGGPLANT
1 broiler-fryer
chicken, cooked
and boned
1/2 teaspoon garlic
salt
1 1/2 pounds eggplant,
peeled and sliced
1/4-inch thick
2 eggs, beaten
2 cups soft bread
crumbs
1/2 cup oil
1 teaspoon salt,
divided
1/8 teaspoon white
pepper
1/4 cup minced green
pepper
1 tablespoon grated
onion
1 (15-ounce) can
tomato sauce
1/2 cup chicken
broth
1 teaspoon oregano
1/2 teaspoon basil
1/2 cup Parmesan
(over)
Back:
cheese
1 (8-ounce)
package
Mozzarella
cheese, sliced
Cut cooked chicken into
bite-sized pieces. Sprinkle
with garlic salt and set
aside. Dip eggplant slices
into beaten eggs. Roll in
crumbs. In a large skillet,
heat oil over medium heat.
Brown eggplant on both
sides and drain on paper
towel. Sprinkle with 1/2
teaspoon salt and white
pepper.
Reserve 2 tablespoons
oil in skillet. Saute pepper
and onion for about 2 min-
utes. Add tomato sauce,
chicken broth, oregon, ba-
sil and remaining salt. Boil
for 2 minutes.
In greased shallow bak-
ing dish, layer a third of
eggplant slices. Add half of
cooked chicken, spreading
evenly over eggplant. Pour
a third of tomato sau[ce]
over chicken; sprink[le]
wit[h] a third of Parmesa[n]
cheese; top with a third o[f]
Mozzarella cheese slices.
Repeat layers. Top with
third layer of eggplant and
remaining tomato sauce.
Sprinkle with remaining
Parmesan cheese and top
with last of Mozzarella
slices. Refrigerate, covered
until 45 minutes before
serving time.
Bake in a preheated 350-
degree oven for 45 min-
utes. Yields 6 servings.
---
# Italian Chicken and Eggplant
*Serves 6*
## Ingredients
### Eggplant
- 1 1/2 lbs eggplant, peeled and sliced 1/4 inch thick
- 2 eggs, beaten
- 2 cups soft bread crumbs
- 1/2 cup oil (for frying)
- 1/2 tsp salt
- 1/8 tsp white pepper
### Chicken
- 1 broiler-fryer chicken, cooked and boned, cut into bite-sized pieces
- 1/2 tsp garlic salt
### Tomato Sauce
- 2 Tbsp reserved oil (from eggplant frying)
- 1/4 cup green pepper, minced
- 1 Tbsp onion, grated
- 1 can (15 oz) tomato sauce
- 1/2 cup chicken broth
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp salt
### Cheese Layers
- 1/2 cup Parmesan cheese, grated
- 1 package (8 oz) Mozzarella cheese, sliced
## Instructions
### Prepare Chicken
1. Cut cooked chicken into bite-sized pieces.
2. Sprinkle with garlic salt and set aside.
### Prepare Eggplant
1. Dip eggplant slices in beaten egg, then roll in bread crumbs to coat.
2. Heat oil in a large skillet over medium heat.
3. Brown eggplant slices on both sides until golden; drain on paper towels.
4. Sprinkle with 1/2 tsp salt and white pepper.
5. Reserve 2 Tbsp of the frying oil in the skillet.
### Make Tomato Sauce
1. In the reserved oil, sauté green pepper and onion over medium heat for approximately 2 minutes.
2. Add tomato sauce, chicken broth, oregano, basil, and remaining 1/2 tsp salt.
3. Bring to a boil and cook 2 minutes. Remove from heat.
### Assemble
1. Grease a shallow baking dish.
2. Layer one third of the eggplant slices on the bottom.
3. Spread half the chicken evenly over the eggplant.
4. Pour one third of the tomato sauce over the chicken.
5. Sprinkle with one third of the Parmesan cheese.
6. Top with one third of the Mozzarella slices.
7. Repeat layers — eggplant, remaining chicken, one third sauce, one third Parmesan, one third Mozzarella.
8. Top with the final layer of eggplant and remaining tomato sauce.
9. Sprinkle with remaining Parmesan and top with remaining Mozzarella slices.
10. Cover and refrigerate until 45 minutes before serving.
### Bake
1. Preheat oven to 350°F.
2. Bake uncovered for 45 minutes until bubbling and cheese is golden.
3. Let rest 5 minutes before serving. -
California Blend Casserole
Calif. Blend Casserole
Put 1 pkg CA Blend Veggies in bottom of
greased Casserole. Sprinkle 1 c
Minute Rice over top. Then Sprinkle
with onion flakes - melt tog.
1 Can Cream Celery Soup
1/4 c Water
1/3 c Milk
1 Stick Margarine
Pour over all & top with 8-10 oz Cheese Whiz
Bake 1 hr @ 350° in Covered Casserole
Back: blank
---
# California Blend Casserole
## Ingredients
- 1 pkg California Blend vegetables
- 1 cup Minute Rice
- Onion flakes
- 1 can cream of celery soup
- 1/4 cup water
- 1/3 cup milk
- 1 stick margarine
- 8–10 oz Cheez Whiz
## Instructions
1. Put 1 pkg California Blend vegetables in the bottom of a greased casserole.
2. Sprinkle 1 cup Minute Rice over the top.
3. Then sprinkle with onion flakes.
4. Melt together the cream of celery soup, water, milk, and margarine.
5. Pour over all.
6. Top with 8–10 oz Cheez Whiz.
7. Bake 1 hour at 350° in a covered casserole. -
Buffet Green Beans
Buffet Green Beans
Cook 2 Boxes frozen french style green beans 5 min in Salt water
Drain & put in shallow 2 qt casserole in alternate layers with
1 - 19 oz Can bean sprouts
1 - 8 oz Can diced Water Chestnuts
1/2 cup parmeson Cheese.
Pour over Sauce:
4 TBSP butter } smooth & add 1/4 tsp pepper
2 Tbsp flour } 1/4 tsp Worcestershire
1 pt cream or canned milk
Toast 1 c finely Chopped almonds in 2 Tbsp butter. Sprinkle
over top - Bake 15-20 min @ 425°F Serves 5
Back: blank
---
# Buffet Green Beans
## Ingredients
- 2 boxes frozen french style green beans
- 1 (19 oz) can bean sprouts
- 1 (8 oz) can diced water chestnuts
- 1/2 cup Parmesan cheese
## Sauce
- 4 Tbsp butter
- 2 Tbsp flour
- 1/4 tsp pepper
- 1/4 tsp Worcestershire sauce
- 1 pt cream or canned milk
## Topping
- 1 cup finely chopped almonds
- 2 Tbsp butter
## Instructions
1. Cook 2 boxes frozen french style green beans 5 minutes in salted water.
2. Drain and put in a shallow 2 qt casserole in alternate layers with the bean sprouts, diced water chestnuts, and Parmesan cheese.
3. Make the sauce: blend 4 Tbsp butter and 2 Tbsp flour until smooth, then add 1/4 tsp pepper, 1/4 tsp Worcestershire sauce, and 1 pt cream or canned milk.
4. Pour sauce over the layered casserole.
5. Toast 1 cup finely chopped almonds in 2 Tbsp butter. Sprinkle over top.
6. Bake 15–20 minutes at 425°F. Serves 5. -
Baked Cabbage
Baked Cabbage
mix 1 Tbsp butter, 1 Tbsp flour, 1 Tbsp Sugar & 1 cup
sour or sweet cream. pour over a medium
shredded cabbage.
Put bacon slices on top. Cover pan & bake
1 hr in 350° oven. Remove top & crisp
bacon for 5 min.
Back: blank
---
# Baked Cabbage
## Ingredients
- 1 Tbsp butter
- 1 Tbsp flour
- 1 Tbsp sugar
- 1 cup sour or sweet cream
- 1 medium cabbage, shredded
- Bacon slices
## Instructions
1. Mix butter, flour, sugar, and cream together.
2. Pour mixture over a medium shredded cabbage.
3. Put bacon slices on top.
4. Cover pan and bake 1 hour in a 350° oven.
5. Remove top and crisp bacon for 5 minutes.