Congressional cook book

Drain all canned products. Mix first 6 ingredients together. Bring vinegar and sugar to a boil. While still hot, pour over mixed vegetables. Cover and put in refrigerator. Congressman and Mrs. L. H. Fountain of North Carolina 7 Carolina Chow Chow ] peck green tomatoes 2 tbsp. black pepper 18 onions % ounce celery seed 24 green peppers 2 tbsp. ground cinnamon 2 medium heads cabbage 1 box tumeric salt 3 lbs. brown sugar 1 gal. vinegar % |b. ground white mustard seed ’, gal. water Put tomatoes, onions, peppers and cabbage through coarse grinder or meat chopper. Pack in salt overnight. In the morning drain off the brine. Combine % gallon vinegar with the water, pour it over the ground vegetables and let soak for 2 days. Drain. Sift in pepper and spices. Boil remaining vinegar and brown sugar together and while it is still hot, pour it over the vegetable mixture. Each morning for the next 3 days, drain off the liquid, reheat it and pour it over the vegetables again. On the third morning -also mix in the mustard seed. Do not cook the vegetables. Pour into glass jars and seal while hot. Makes 24 pints. Congressman and Mrs. Richardson Preyer of North Carolina Tomatoes Stuffed with Com 6 large firm tomatoes 3 cups scraped fresh corn sugar and salt Y, cup heavy cream 1 cup minced onion 1 tsp. salt 1 cup minced green pepper ’y tsp. sugar 6 tbsp. butter freshly ground pepper to taste 1 cup minced, cooked ham 6 tbsp. minced fresh parsley 14 tsp. ground cumin seed 6 tsp. butter, softened Cut off and discard top half of tomatoes and remove seeds. Scoop out the pulp, chop it and put in a sieve to drain. Sprinkle the pulp and the insides of the shells lightly with sugar and salt, and invert the shells on paper towels to drain for at least 30 minutes. In large skillet, saute onion and green pepper in butter until softened. Add ham and cumin seed and stir the mixture over high heat for 1 minute. Add tomato pulp and cook mixture over moderate heat for 4 minutes. Stir in | corn, cream, salt, sugar and pepper. Cook mixture, covered, for 3 minutes. Remove cover and stir mixture over high heat for 1 minute. Sprinkle the in- side of each tomato shell with 1 tablespoon of parsley. Fill shells with corn mixture, dot each with 1 teaspoon butter and place in a lightly buttered baking pan. Bake at 350° for 10 to 15 minutes or until tomatoes are soft. Congressman and Mrs. Stephen Neal of North Carolina Eggplant Throw-Together 2 medium eggplants 4 zucchini squash 2 medium onions 4 fresh tomatoes salt and pepper sweet basil feta cheese, '4 to 2 pound Cut up eggplant and slice zucchini into big bite-sized pieces. Slice onions so they fall apart. Place in pan and bring to a boil, then simmer. Add salt and pepper to taste and two hearty shakes of basil. Crumble a little feta cheese into mixture while simmering. Simmer until done, but still a little firm, about 20 minutes or so. Add sliced tomatoes toward end of cooking, and crumble remainder of cheese on top. May be served right out of pan and makes about four servings. Or, you may want to refrigerate and serve next day, so that seasoning has a chance to soak into vegetables. Also good cold. Louise Broyhill Broccoli Casserole 1 10-0z. package chopped broccoli % cup mayonnaise Y, cup grated sharp cheddar cheese Ye cup mushroom soup, undiluted Y, tsp. minced fresh onion 1 beaten egg cheese cracker crumbs Cook broccoli about 8 minutes in boiling water. Drain. Mix mushroom soup, Mayonnaise, onion, cheese, egg, with broccoli. Pour into 1% quart casserole dish and sprinkle with cheese cracker crumbs. Bake 20 minutes in 400° oven. May be made ahead of time. Congressman and Mrs. Charles Whitley of North Carolina Bourbon Pecan Sweet Potatoes 4 lbs. sweet potatoes 4 cup firmly packed brown sugar % Ib. butter 1 tsp. salt Y, cup bourbon , tsp. apple pie spice