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Layered Vegetable-Cheese Bake
Eggplant, onion, pepper, mushroom, Tomato bake
LAYERED VEGETABLE-
CHEESE BAKE
1 tablespoon
vegetable oil
1 large onion,
coarsely chopped
1 large green
pepper, seeded,
cut into 1-inch
squares
1 small eggplant,
pared, cut into
1-inch cubes
1/2 pound fresh
mushrooms,
sliced.
1 large tomato,
chopped
1 teaspoon salt
3/4 teaspoon dried
leaf thyme
1/8 teaspoon pepper
1 cup packaged
herb seasoned
stuffing mix
2 cups (8 ounces)
shredded Swiss
cheese, divided
In a large skillet, heat oil
over medium heat. Add on-
ion and green pepper;
saute 3 minutes. Add egg-
plant, mushrooms; saute 3
minutes, stirring constant-
ly. Add tomato, salt, thyme
and pepper; cook 1 minute.
Spread stuffing mix over
bottom of buttered 2-quart
casserole. Layer half the
vegetable mixture and 1
cup shredded cheese over
the stuffing mix. Top with
remaining vegetables.
Bake in a 350-degree
oven 30 minutes. Sprinkle
with remaining cheese,
bake, uncovered, 10 min-
utes longer or until cheese
melts. Yields 6 side dish
servings, 4 main dish.
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# Layered Vegetable-Cheese Bake
*Eggplant, Onion, Pepper, Mushroom, Tomato Bake*
## Ingredients
- 1 Tbsp vegetable oil
- 1 large onion, coarsely chopped
- 1 large green pepper, seeded, cut into 1-inch squares
- 1 small eggplant, pared, cut into 1-inch cubes
- 1/2 pound fresh mushrooms, sliced
- 1 large tomato, chopped
- 1 tsp salt
- 3/4 tsp dried leaf thyme
- 1/8 tsp pepper
- 1 cup packaged herb seasoned stuffing mix
- 2 cups (8 ounces) shredded Swiss cheese, divided
## Instructions
1. In a large skillet, heat oil over medium heat. Add onion and green pepper; sauté 3 minutes.
2. Add eggplant and mushrooms; sauté 3 minutes, stirring constantly.
3. Add tomato, salt, thyme, and pepper; cook 1 minute.
4. Spread stuffing mix over the bottom of a buttered 2-quart casserole.
5. Layer half the vegetable mixture and 1 cup shredded cheese over the stuffing mix.
6. Top with remaining vegetables.
7. Bake in a 350-degree oven for 30 minutes.
8. Sprinkle with remaining cheese; bake, uncovered, 10 minutes longer or until cheese melts.
9. Yields 6 side dish servings, 4 main dish. -
Sun Tea
SUN TEA
1 quart cold water
8 teabags (tabs removed) or about 4 tablespoons
loose tea leaves.
Sunshine
Fill a quart pitcher or container with cold water. Add
teabags (or loose tea). Cover container. Place in hot sun
for at least 2 hours until proper infusion occurs. Remove
teabags, squeezing against side of container (or if using
tea leaves, strain). Pour over ice in glasses. Yields 1
quart. Recipe may be doubled, if desired.
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# Sun Tea
## Ingredients
- 1 quart cold water
- 8 teabags (tabs removed) or about 4 tablespoons loose tea leaves
- Sunshine
## Instructions
1. Fill a quart pitcher or container with cold water.
2. Add teabags (or loose tea).
3. Cover container.
4. Place in hot sun for at least 2 hours until proper infusion occurs.
5. Remove teabags, squeezing against side of container (or if using tea leaves, strain).
6. Pour over ice in glasses.
7. Yields 1 quart. Recipe may be doubled, if desired. -
Blueberry Liqueur
BLUEBERRY LIQUEUR
4 cups blueberries, fresh or dry
pack frozen
3 cups gin or vodka
1 cup water
½ teaspoon whole cloves
½ teaspoon whole coriander
2 cups sugar
Mash berries in glazed ceramic or glass
container. Add gin or vodka, water, cloves
and coriander. Cover container and let
stand at room temperature for 10 days.
Mixture should be a dark bluish-black col-
or.
Strain mixture through a fine sieve into
another glass or ceramic container. Dis-
card residue. Add sugar and stir until sug-
ar is dissolved. Let stand at room temper-
ature for 24 hours. Pour through a fine
mesh strainer or cheesecloth, bottle and
cap. Yields 1 quart.
Note: To keep sediment out of serving
glasses, pour carefully and slowly from
bottle.
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# Blueberry Liqueur
## Ingredients
- 4 cups blueberries, fresh or dry pack frozen
- 3 cups gin or vodka
- 1 cup water
- 1/2 tsp whole cloves
- 1/2 tsp whole coriander
- 2 cups sugar
## Instructions
1. Mash berries in a glazed ceramic or glass container.
2. Add gin or vodka, water, cloves, and coriander.
3. Cover container and let stand at room temperature for 10 days. Mixture should be a dark bluish-black color.
4. Strain mixture through a fine sieve into another glass or ceramic container. Discard residue.
5. Add sugar and stir until sugar is dissolved.
6. Let stand at room temperature for 24 hours.
7. Pour through a fine mesh strainer or cheesecloth, bottle, and cap. Yields 1 quart.
8. Note: To keep sediment out of serving glasses, pour carefully and slowly from bottle. -
Spiced Mocha Mix
· SPICED MOCHA MIX
1 cup non-dairy creamer
1 cup cocoa mix
2/3 cup instant coffee powder
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Combine non-dairy creamer (dry), cocoa mix (dry)
instant coffee powder, sugar, cinnamon and nutmeg.
Store in glass jar or other air-tight container. Use 2
teaspoons of Mocha Mix per cup of very hot water.
This recipe isn't quite as instant as the Mocha Mix, but
offers another interesting flavor for a special coffee.
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# Spiced Mocha Mix
## Ingredients
- 1 cup non-dairy creamer (dry)
- 1 cup cocoa mix (dry)
- 2/3 cup instant coffee powder
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
## Instructions
1. Combine non-dairy creamer, cocoa mix, instant coffee powder, sugar, cinnamon, and nutmeg.
2. Store in glass jar or other air-tight container.
3. Use 2 teaspoons of Mocha Mix per cup of very hot water. -
Russian Coffee
Russian Coffee
Place 2½ teaspoons of SANKA®
Brand Freeze-Dried 97% Caffein
Free Coffee and 1 tablespoon choc-
olate syrup in large cup. Stir in ¾
cup scalded milk. Stir until dis-
solved. Top with COOL WHIP®
Brand Non-Dairy Whipped
Topping and garnish with
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# Russian Coffee
## Ingredients
- 2 1/2 tsp SANKA Brand Freeze-Dried 97% Caffein Free Coffee
- 1 Tbsp chocolate syrup
- 3/4 cup scalded milk
- COOL WHIP Brand Non-Dairy Whipped Topping (to top)
- Garnish (recipe clipped off — ingredient unknown)
## Instructions
1. Place SANKA and chocolate syrup in a large cup.
2. Stir in 3/4 cup scalded milk.
3. Stir until dissolved.
4. Top with COOL WHIP Brand Non-Dairy Whipped Topping and garnish with [remainder of recipe clipped off]. -
Irish Cream
Irish Cream
1 c half/half.
1 c sweetened
condensed
milk
3 eggs (raw
2 Tabl. Choc.
syrup
1 tsp vanilla
1 c Irish Whiskey
Blend
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# Irish Cream
## Ingredients
- 1 cup half and half
- 1 cup sweetened condensed milk
- 3 eggs (raw)
- 2 Tbsp chocolate syrup
- 1 tsp vanilla
- 1 cup Irish Whiskey
## Instructions
1. Blend all ingredients together. -
Hildegards Tea / Hildegards Tea (Powdered Mix)
"Hildegards Tea" Martha
2 cups Tang
1/2 cup Nestea
2 small or 1 large pkg.
Wyler Lemonade
1/2 tsp. cinnamon
1/2 tsp. cloves
optional - 1/2 cup sugar
Shake up - 1 1/2 - more
tsp. to cup of boiling water.
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another recipe.
1 C. Tang
1/2 C. instant tea
1 C. sugar
1 small pkg. lemonade
1/2 tsp nutmeg or cinnamon mix
1 tsp cloves.
mix altogether. makes a
powdered mixture. Store in
a jar or plastic container.
Use 1 to 2 tsp to a cup of
water. Works well for either
hot or cold drinks.
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# "Hildegards Tea"
*From Martha*
## Ingredients
- 2 cups Tang
- 1/2 cup Nestea
- 2 small or 1 large pkg. Wyler Lemonade
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- Optional: 1/2 cup sugar
## Instructions
1. Shake up all ingredients together.
2. Use 1 1/2 or more tsp to a cup of boiling water.
## Another Recipe
### Ingredients
- 1 cup Tang
- 1/2 cup instant tea
- 1 cup sugar
- 1 small pkg. lemonade
- 1/2 tsp nutmeg or cinnamon
- 1 tsp cloves
## Instructions
1. Mix all ingredients together. Makes a powdered mixture.
2. Store in a jar or plastic container.
3. Use 1 to 2 tsp to a cup of water.
4. Works well for either hot or cold drinks. -
Frozen Daiquiri
Frozen Daiquiri
1 10 oz. package frozen sliced strawberries
1 6 oz can frozen daiquari mix
1 mix can (3/4 C) light rum
3 C ice cubes
Thaw berries enough to cut into blocks. In blender
container place strawberries, frozen mix, and rum. Cover
and blend. While blender is running, add ice cubes, a
few at a time. Blend till ice is melted. Pour into 2
refrig. trays or 1/2 gal plastic container. Cover and
freeze several hours or overnight.
To serve: spoon into cocktail or sherbert glasses. Garnish
with whole fresh strasberries. Store any unused in covered
container in freezer. Makes 5 cups
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# Frozen Daiquiri
## Ingredients
- 1 (10 oz) package frozen sliced strawberries
- 1 (6 oz) can frozen daiquiri mix
- 1 mix can (3/4 cup) light rum
- 3 cups ice cubes
## Instructions
1. Thaw berries enough to cut into blocks.
2. In blender container place strawberries, frozen mix, and rum. Cover and blend.
3. While blender is running, add ice cubes, a few at a time. Blend till ice is melted.
4. Pour into 2 refrigerator trays or 1/2 gallon plastic container. Cover and freeze several hours or overnight.
5. To serve: spoon into cocktail or sherbet glasses. Garnish with whole fresh strawberries.
6. Store any unused in covered container in freezer.
Makes 5 cups -
Banana Liquor
Banana Liquor
2 cups crystal rock candy
3 cups 100 proof vodka
2 large banannas cut in small pieces
1/2 lemon cut in small pieces (use rhine)
Place in 1/2 gallon jar and permit to set for
2 weeks. Strain and bottle.
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# Banana Liquor
## Ingredients
- 2 cups crystal rock candy
- 3 cups 100 proof vodka
- 2 large bananas, cut in small pieces
- 1/2 lemon, cut in small pieces (use rind)
## Instructions
1. Place all ingredients in a 1/2 gallon jar and permit to set for 2 weeks.
2. Strain and bottle. -
Coffee
from the recipe file of Betty J. Reynolds
?? Coffee
1 1/2 C. Cremora
1 1/4 C. sugar
1 C. instant coffee
1 tsp. cinnamon
2 tsp Cup
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# ? ? Coffee
*From the recipe file of Betty J. Reynolds*
## Ingredients
- 1 1/2 cups Cremora
- 1 1/4 cups sugar
- 1 cup instant coffee
- 1 tsp cinnamon
## Instructions
1. Use 2 tsp per cup of hot water. -
Heat Warmer
HEAT WARMER
1/3 Vodka
1/3 Ginger Wine
1/3 Orange Squash (Not Orange Juice - more like
orange pop)
or
Green ginger wine and Rum mixed.
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# Heat Warmer
## Ingredients
- 1/3 Vodka
- 1/3 Ginger Wine
- 1/3 Orange Squash (Not Orange Juice - more like orange pop)
## Instructions
1. Combine equal parts vodka, ginger wine, and orange squash and mix together.
## Alternative Version
- Green ginger wine and rum mixed. -
Ginger Sauce
GINGER SAUCE
5 ounces onion, peeled, chopped
fine (1 small onion)
4½ ounces peeled, very finely
chopped fresh gingerroot (a
scant ½ cup)
About 1/5 rind of whole lemon
Dash monosodium glutamate
⅜ cup vinegar
2¼ cups soy sauce
Mix onion, gingerroot, lemon rind,
MSG, vinegar and soy sauce. Serve as
dipping sauce with vegetables and sea-
food.
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# Ginger Sauce
## Ingredients
- 5 oz onion, peeled, chopped fine (1 small onion)
- 4 1/2 oz fresh gingerroot, peeled, very finely chopped (a scant 1/2 cup)
- About 1/5 rind of whole lemon
- Dash monosodium glutamate (MSG)
- 3/8 cup vinegar
- 2 1/4 cups soy sauce
## Instructions
1. Mix onion, gingerroot, lemon rind, MSG, vinegar and soy sauce.
2. Serve as dipping sauce with vegetables and seafood.