Recipes from our hearth

1/4 cup vinegar ioe .o 2) Can, bees fee sao DULber Salt and pepper Mix sugar and cornstarch; add water dnd vinegar. Boil 5 minutes. Drain beets wham sod them uconk? Slowly until bee cst are meated. Add butter, season with salt and pepper. Mrs. Everett Duggins 229 VEGETABLES FRENCH FRIED CAULIFLOWER 1 (10 oz.) package frozen cauliflower, completely thawed 1 egg, beaten Bread crumbs Dip .caulirl lOwermAnvOvece een Ow emo Pe ae erumbs and dropminvoldeen thobetia etnies browned. MreSiiedr eo andy ones GREEN BEANS AU GRATIN qt. green beans (or 2 #2 cans) small onion COS OD Unee ear OS Oui LOU cups mak loz. can mushrooms Slices sharp cheese can French fried onions 1 can cream of mushroom soup can be sub- stituted for the mushroom, milk and flour) HOR RPWRH PE Cook beans and onion until nearly done. Make white sauce with butter, flour and milk; add mushrooms. Add to beans. When thoroughly heated, put in casserole dish, top with cheese. Bake in 350 degree oven until cheese melts.» Cover with French fried onions. Returnito ovensuntiads onions aver Drown and gerasp : Mes.) Everett, pugeins 250 VEGETABLES FRENCH FRIED ONION RINGS 1 large Bermuda onion, cut into 1/4" Slices, separated into rings and soaked in ice water for a couple of hours 2 eggs, beaten 1/2 cup milk or buttermilk 1/2 cup sifted all-purpose flour 1/2 tsp. baking powder 1/4 tsp. soda nee asp. salt 1 tsp. oil or melted shortening (In large skillet, heat o11, depth of 1- inch, to 375 degrees.) Beat eggs and milk until frothy ina large bowl; sift in flour, baking powder, soda and salt; stir just until blended. Check temperature of oil. Dip onion rings, a few at a time, into batter; Grop into heated oil. Fry, turning once, 3-4 minutes until crisp and gold- en. Drain well on paper towels. Sprin- kle with salt and serve immediately. Serves 4, Phyllis Bargoil ONION STUFFED POTATOES 6 med. baking potatoes Margarine 1/2 cup sour cream 1/4 cup milk 3/4 tsp. salt 1/8 tsp. pepper 1 can French fried onions Parsley flakes Rub potatoes with margarine. Bake ina 24 VEGETABLES 400 degree oven for one hour or until done. Cut a slice off top of each po- tato. Scoop out potato and mash. Add 1 tablespoon margarine, sour cream, milk, salt and pepper. Beat until fluffy. Stir in onions, which have been crumbled. Pile the mixture into the shells. Sprin- kle top with parsley flakes and heat in a 375 degree oven, Katie Morgan BAKED POTATO SLICES Peel 4 large potatoes and cut lengthwise into 1/2-inch slices. Melt 1/4 cup mar- garine. Coat both sides of potato slices with margarine, then sprinkle with papri- ka and seasoned salt and pepper. Bake in very hot oven (450 degrees) turning oc- casionally, 20 minutes or until golden brown and tender. bat Chniel HOT CABBAGE SLAW (Serves 8 - Provides an abundance of vi- tamins ) 1 large head cabbage (about 3 lbs.), finely sliced 2 medium-sized carrots, grated 1 medium-sized green pepper, chopped 8 slices bacon 1/4 cup chopped fresh onion 1/4 cup vinegar 2 TdSp..suganr 1/2 Tsp say 1/4 tsp. pepper 252 VEGETABLES Cook cabbage, carrots and green pepper together in a small amount of boiling, Salted water, covered, 3 minutes; drain well, Cook bacon in large skillet until crisp; drain. Sauté onion in bacon drip- pings until browned; add remaining ingre- dients, Pour over cooked vegetables; toss well. Just before serving, sprinkle crumbled bacon over top. Poy. TS) bareow SQUASH SOUFFLE 2 los. small yellow squash 1 Tbsp. onion, chopped yee tsp. salt 2 eggs beaten 1/4 lb. sharp cheddar cheese, grated 1/2 cup cracker crumbs 1/4 stick butter Paprika Black pepper