Best Recipes

• 2 to 2 and 1/2 pounds carrots, peeled and thinly sliced
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 cup half-and-half or milk
• freshly ground pepper, to taste
• 2 teaspoons sugar
• 1 tablespoon flour
• salt, to taste
• 2 tablespoons parsley, minced

Combine carrots, butter, sugar and salt in large saucepan.  Add about 2 cups water, or enough to cover.  Place over high heat and bring to a boil; reduce heat and simmer uncovered 15-20 minutes, or until carrots are almost tender.  Remove carrots with slotted spoon and set aside.  Increase heat and boil liquid until reduced to shiny glaze.  Do not overcook or sugar will carmelize.  Whisk flour into glaze, then add half-and-half or milk, whisking constantly, until mixture comes to a boil.  Add salt and pepper to taste, reduce heat and simmer 2-3 minutes.  Return carrots to pan and heat through.  Taste and adjust seasonings if necessary.  Just before serving, mix in parsley

• 2 cans green beans
• 1 cup ketchup
• 1 tablespoon onion, minced
• 4 slices bacon
• 1 cup brown sugar
• salt and pepper to taste

Cut up bacon and fry.  Add ketchup, brown sugar, onion, salt and pepper to bacon and bacon drippings.  Pour mixture over beans.  Bake at 350 degrees for 35 minutes.

• 4 large firm green tomatoes
• 1 teaspoon salt
• bacon drippings or shortening
• 1/2 cups all-purpose flour or cornmeal
• 1/4 teaspoon pepper

Cut tomatoes in 1/4 inch slices.  Mix flour or cornmeal with salt and pepper.  Coat tomatoes with mixture.  Place in heavy skillet containing hot bacon drippings or shortening.  Fry slowly until brown, turning once.

• 1 medium cauliflower
• 2 tablespoons parsley
• salt, to taste
• 4 tablespoons butter
• black pepper, to taste
• 1 tablespoon Parmesan cheese

Place whole cauliflower head into salted boiling water and cook until three-quarters done (15-18) minutes.  Break cauliflower into small florets.  Heat butter and fry pieces of cauliflower until browned on all sides.  Season with salt and pepper.  Place in serving dish and sprinkle with parsley, cheese and a few pats of butter.

• 1 pound eggplant, peeled and cut into 1/2 inch cubes
• 1 small onion, grated
• 3 slices bread, crumbled
• 1/2 cup evaporated milk
• 1/2 chopped green pepper
• 1 cup grated cheddar cheese
• 3 tablespoons butter or margarine, melted
• 1/4 cup cracker crumbs
• 1 egg
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• paprika

Cook eggplant and onion in boiling water to cover for 5 minutes or until tender.  Drain, add crumbled bread and next seven ingredients; stir well.  Pour into greased 1 and 1/2 quart baking dish; top with cracker crumbs, and sprinkle with paprika.  Bake uncovered at 350 degrees for 30-35 minutes, or until lightly browned.  6 servings.

• 3/4 cup real mayonnaise
• 1 small onion, diced
• 1/2 tablespoon Worcestershire sauce
• 2 hard-boiled eggs, diced
• 1 tablespoon cooking oil
• 1/2 tablespoon prepared mustard
• 1 small can of water chestnuts, sliced
• 20 oz. frozen mixed vegetables

Mix mayonnaise, cooking oil, onion, mustard, Worcestershire sauce, water chestnuts, and eggs together; set aside.  Cook frozen vegetables about 15 minutes or until barely done.  Drain and mix in the sauce. (Do not cook in the sauce).  Serves8  Left-overs can be used as a salad.

• 4 large sweet onions
• 1/2 pound butter
• salt and pepper

Peel onions.  Hollow out center of onion with small knife.  Fill center with butter, salt and pepper.  Wrap onions individually in heavy duty foil.  Put on hot coals for 45 minutes, turning occasionally.  Serve with pork, steak or ribs.  Serves four or more, accordingly.

• 4 small or 2 medium potatoes, pared
•  2 small onions
• 1/2 cup water or chicken broth
• 1/2 teaspoon seasoned salt
• 2 small zucchini, cut lengthwise into quarters
• 2 medium carrots, cut lengthwise into halves
• 1/2 teaspoon seasoned salt
• snipped parsley

Heat oven to 375 degrees.  If using medium potatoes, cut each in half.  Combine all ingredients except zucchini, 1/2 teaspoon seasoned salt and the parsley in ungreased 1 quart casserole.  Cover and bake 50 minutes.  Add zucchini and salt; bake until vegetables are done, about 10 minutes.  Arrange vegetables on platter; spoon on some liquid and sprinkle with parsley.

• 4 cups butter
• 4 cups sliced onions in rings
• 1 teaspoon salt
• 4 cups cooked celery
• 2 cups chopped peppers
• 1 teaspoon sesame seed

Cook vegetables in melted butter, cook slowly until vegetables are tender, not brown.  Drain and reserve butter for other cooking.  Toss lightly with seasonings, serve hot.  Serves 6.

• 3 medium zucchini
• 1 medium onion, chopped
• 28oz. can italian plum tomatoes
• 1 teaspoon salt
• dash of pepper
• 2 ears fresh corn, or 10oz. package frozen corn
• 1/4 cup vegetable oil
• 1 teaspoon dried oregano leaves

Cut zucchini into 1/2 inch slices.  Cut kernals from corn.  Cook and stir onion in oil in 10-inch skillet over medium heat until tender.  Add zucchini; cook and stir 1 minute.  Stir in corn and remaining ingredients.  Heat to boiling; reduce heat.  Cover and simmer until zucchini is tender, about 15 minutes.

• 4 cups zucchini, coarsely diced
• 1 and 1/2 cups cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/2 medium onion, thinly sliced
• 4 eggs, beaten
• 1-2 oz. jar pimientos, drained
• 1/8 teaspoon pepper

Place zucchini and onion in 10x6x2 baking dish.  Cover with a plastic wrap, turning one edge back slightly to vent or pierce it in the center.  Microwave on high 7 minutes; drain.  In a large bowl mix together eggs, cheese, pimientos, salt and pepper.  Add zucchini and onions, stirring well.  Grease dish in which vegetables were cooked.  Pour mixture back into dish and cover with paper towel.  Microwave on medium for 8-10 minutes until center is set, (stir and remove paper towel after 4 minutes).