Contributor: Sylvia Gams (from Chuck Homewood)
2002 Cowley Cookbook
2 cans Mexican corn
green onion
green pepper
1 cup mayonnaise
Fritos
"This is so good. She used the frozen Mexacali corn and added onion and pepper, then the mayo. Right before serving, stir in a bunch of Fritos."
Printable Version
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Sunday, January 6, 2013
Saturday, January 5, 2013
Salsa
Contributor: Gloria Phister
2002 Cowley Cookbook
2 large cans whole peeled tomatoes, pureed slightly in blender
1 large or 2 small onions, chopped
2 green onions with tops, chopped
1/8 cup Season-All seasoned salt
1-2 tsp. pureed jalapenos
Mix together. Lasts about 2 weeks in fridge; makes 2 quarts.
Printable Version
2002 Cowley Cookbook
2 large cans whole peeled tomatoes, pureed slightly in blender
1 large or 2 small onions, chopped
2 green onions with tops, chopped
1/8 cup Season-All seasoned salt
1-2 tsp. pureed jalapenos
Mix together. Lasts about 2 weeks in fridge; makes 2 quarts.
Printable Version
Onion Rings
Contributor: Lois Beddes
2002 Cowley Cookbook
4 medium onions, sliced 1/4" thick and separated into rings.
Put in cold water and set for 30 minutes. Mix following in a small bowl:
3/4 cup flour
1 egg, beaten
2/3 cup milk
1 tsp salt
1 T vegetable oil
Drain onions, pat dry. Dip onions in batter and fry in hot oil.
Printable Version
2002 Cowley Cookbook
4 medium onions, sliced 1/4" thick and separated into rings.
Put in cold water and set for 30 minutes. Mix following in a small bowl:
3/4 cup flour
1 egg, beaten
2/3 cup milk
1 tsp salt
1 T vegetable oil
Drain onions, pat dry. Dip onions in batter and fry in hot oil.
Printable Version
Thursday, January 3, 2013
Honey Lemon Carrots
Contributor: Lois Beddes
2002 Cowley Cookbook
Peel and slice carrots and cook until tender in salt water. Drain and add some honey and lemon juice (about a teaspoon) and margarine. Simmer for a few minutes. Good!
Printable Version
2002 Cowley Cookbook
Peel and slice carrots and cook until tender in salt water. Drain and add some honey and lemon juice (about a teaspoon) and margarine. Simmer for a few minutes. Good!
Printable Version
Fried Cabbage
Contributor: Wilma Anderson
2002 Cowley Cookbook
2 slices bacon
2 quarts coarsely shredded cabbage
1/4 tsp salt
dash of pepper
2 T vinegar
2 T water
Fry bacon until crisp; remove from pan. Add all other ingredients to fat in pan. Cover and cook over low heat, stirring occasionally, 20 to 25 minutes, until cabbage is tender. Crumble bacon over top.
Makes 6 servings.
Printable Version
2002 Cowley Cookbook
2 slices bacon
2 quarts coarsely shredded cabbage
1/4 tsp salt
dash of pepper
2 T vinegar
2 T water
Fry bacon until crisp; remove from pan. Add all other ingredients to fat in pan. Cover and cook over low heat, stirring occasionally, 20 to 25 minutes, until cabbage is tender. Crumble bacon over top.
Makes 6 servings.
Printable Version
Corn for Freezing
Contributor: Sylvia Games
2002 Cowley Cookbook
4 quarts cut-off corn
1 quart of water
1 cup sugar
3 T salt
Boil 10 minutes. cook in shallow pan, then package and freeze.
Printable Version
2002 Cowley Cookbook
4 quarts cut-off corn
1 quart of water
1 cup sugar
3 T salt
Boil 10 minutes. cook in shallow pan, then package and freeze.
Printable Version
Wednesday, January 2, 2013
Savory Dip
Contributor: Beth Sibbett
2002 Cowley Cookbook
1 package (8 oz) cream cheese, softened
1/4 cup milk
1 package (.7 oz) Italian salad dressing mix
Combine ingredients, mixing until smooth. Peel variety of vegetables: carrots, cucumbers, zucchini and serve with dip. Yield: 1 1/4 cups.
Printable Version
2002 Cowley Cookbook
1 package (8 oz) cream cheese, softened
1/4 cup milk
1 package (.7 oz) Italian salad dressing mix
Combine ingredients, mixing until smooth. Peel variety of vegetables: carrots, cucumbers, zucchini and serve with dip. Yield: 1 1/4 cups.
Printable Version
Monday, December 31, 2012
Broccoli and Rice Casserole
Contributor: Gloria Phister
2002 Cowley Cookbook
1/3 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 1/3 cup minute rice (uncooked)
10 ounce frozen chopped broccoli
1 can cream of mushroom soup
1 (8 ounce) bottle Cheez Whiz
Mix together and bake at 350 degrees for 1 hour. Double for 9x13" pan.
Printable Version
2002 Cowley Cookbook
1/3 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 1/3 cup minute rice (uncooked)
10 ounce frozen chopped broccoli
1 can cream of mushroom soup
1 (8 ounce) bottle Cheez Whiz
Mix together and bake at 350 degrees for 1 hour. Double for 9x13" pan.
Printable Version
Friday, December 28, 2012
Broccoli-Rice Bake
Contributor: Shelly McCracken
2002 Cowley cookbook
Saute' until tender, but do not brown:
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup butter
Combine and add to above ingredients:
1 can cream of mushroom soup
1/2 cup water
8 ounces cheese spread
Heat until cheese melts. Add:
10 oz. broccoli
1-7 oz. precooked rice (cooked per package directions)
Combine with hot cheese mixture; turn into greased 2-quart casserole. Bake for 45 minutes.
Printable Version
2002 Cowley cookbook
Saute' until tender, but do not brown:
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup butter
Combine and add to above ingredients:
1 can cream of mushroom soup
1/2 cup water
8 ounces cheese spread
Heat until cheese melts. Add:
10 oz. broccoli
1-7 oz. precooked rice (cooked per package directions)
Combine with hot cheese mixture; turn into greased 2-quart casserole. Bake for 45 minutes.
Printable Version
Saturday, June 18, 2011
Margie's Salad
Contributor: Peggy Rasmussen
CC Original
"I got this vegetable salad from my sister Margery. There are no specific measurements, which allows you to make as much or as little as you wish."
Combine in bowl:
chopped fresh broccoli
chopped fresh cauliflower
chopped fresh green onions
Toss together, then top with Hidden Valley Ranch Dressing. Keep refrigerated.
Note: Great for outdoor parties or cookouts.
Printable Version
CC Original
"I got this vegetable salad from my sister Margery. There are no specific measurements, which allows you to make as much or as little as you wish."
Combine in bowl:
chopped fresh broccoli
chopped fresh cauliflower
chopped fresh green onions
Toss together, then top with Hidden Valley Ranch Dressing. Keep refrigerated.
Note: Great for outdoor parties or cookouts.
Printable Version
Saturday, June 11, 2011
Marinated Carrot Salad
Contributor: Frankleen Cozzens
CC Original
"A big salad that keeps well."
5 cups cooked carrots cut in chunks
1 sliced onion
1 green pepper cut in strips
1 can tomato soup
1/2 cup salad oil
3/4 cup sugar
3/4 cup vinegar
1 tsp prepared mustard
1 tsp salt
1 tsp pepper
1 tsp basil
1 tsp celery seed
1 tsp Worcestershire
Marinate at least 7 or 8 hours before serving.
Printable Version
CC Original
"A big salad that keeps well."
5 cups cooked carrots cut in chunks
1 sliced onion
1 green pepper cut in strips
1 can tomato soup
1/2 cup salad oil
3/4 cup sugar
3/4 cup vinegar
1 tsp prepared mustard
1 tsp salt
1 tsp pepper
1 tsp basil
1 tsp celery seed
1 tsp Worcestershire
Marinate at least 7 or 8 hours before serving.
Printable Version
Thursday, June 9, 2011
Steamed Vegetables
Contributor: Wilma Fisher
CC Original
6-8 strips bacon, cut in pieces and browned in saucepan.
Snip, break and wash about 1-1 1/2 cups of green beans. Add to bacon in pan. Scrape and wash a cup or so new carrots. Cut into bite-sized pieces. Put in pan. Peel new potatoes and cube. About the same amount. Add to other vegetables in pan.
Last of all, wash and slice crookneck squash, about 3-4 small ones. Put in pan. Stir to mix vegetables. Salt and pepper to taste. Add small amount of water. Put lid on and let steam until all vegetables are tender.
Printable Version
CC Original
6-8 strips bacon, cut in pieces and browned in saucepan.
Snip, break and wash about 1-1 1/2 cups of green beans. Add to bacon in pan. Scrape and wash a cup or so new carrots. Cut into bite-sized pieces. Put in pan. Peel new potatoes and cube. About the same amount. Add to other vegetables in pan.
Last of all, wash and slice crookneck squash, about 3-4 small ones. Put in pan. Stir to mix vegetables. Salt and pepper to taste. Add small amount of water. Put lid on and let steam until all vegetables are tender.
Printable Version
Wednesday, June 8, 2011
Cheese Scalloped Carrots
Contributor: Julie Beall
CC Original
12 sliced and peeled carrots
1/4 cup butter
1 small onion
1/4 tsp salt
1/4 tsp dry mustard
2 cups milk
1/8 tsp pepper
1/4 tsp celery salt
1/2 lb sliced American or cheddar cheese
Cook carrots, covered in boiling water, until barely tender. Drain. IN saucepan, cook onion in butter 2-3 minutes. Stir in flour and mustard, then milk. Cook, stirring until smooth. Add pepper and celery salt. In 2 quart casserole, arrange layer of carrots, then a layer of cheese. Repeat until all is used, then cover with cooked sauce. Cover with crumbs. Cook 35 minutes at 350 degrees. Makes 8 servings
Printable Version
CC Original
12 sliced and peeled carrots
1/4 cup butter
1 small onion
1/4 tsp salt
1/4 tsp dry mustard
2 cups milk
1/8 tsp pepper
1/4 tsp celery salt
1/2 lb sliced American or cheddar cheese
Cook carrots, covered in boiling water, until barely tender. Drain. IN saucepan, cook onion in butter 2-3 minutes. Stir in flour and mustard, then milk. Cook, stirring until smooth. Add pepper and celery salt. In 2 quart casserole, arrange layer of carrots, then a layer of cheese. Repeat until all is used, then cover with cooked sauce. Cover with crumbs. Cook 35 minutes at 350 degrees. Makes 8 servings
Printable Version
Zucchini & Cheese
Contributor: Frankleen Cozzens
CC Original
"A bright as well as tasty dish."
Boil: 2 lbs of sliced, unpeeled zucchini in salted water until barely tender. Drain
Mix and pour over zucchini in greased casserole dish:
4 eggs, beaten
2 tsp baking powder
3 T flour
3/4 lb cubed Monterey Jack cheese
Top with breadcrumbs and bake, uncovered, 40 minutes at 350 degrees.
Printable Version
CC Original
"A bright as well as tasty dish."
Boil: 2 lbs of sliced, unpeeled zucchini in salted water until barely tender. Drain
Mix and pour over zucchini in greased casserole dish:
4 eggs, beaten
2 tsp baking powder
3 T flour
3/4 lb cubed Monterey Jack cheese
Top with breadcrumbs and bake, uncovered, 40 minutes at 350 degrees.
Printable Version
Sunday, June 5, 2011
Stir Fried Vegetables
Contributor: Ruth Eyre
CC Original
2 medium carrots cut in match sticks
1 small bunch broccoli, cut 1/2 x 2"
1 medium onion, sliced thin
3 T oil
3/4 tsp salt
1/2 tsp sugar
1-4 oz. can mushrooms
Cook vegetables in oil in hot fry pan, turning to coat all in oil, about 4 minutes. Add salt, sugar and mushrooms with juice. Turn carefully. Cover and steam about 5-6 minutes or until crisply cooked. Serve immediately.
Printable Version
CC Original
2 medium carrots cut in match sticks
1 small bunch broccoli, cut 1/2 x 2"
1 medium onion, sliced thin
3 T oil
3/4 tsp salt
1/2 tsp sugar
1-4 oz. can mushrooms
Cook vegetables in oil in hot fry pan, turning to coat all in oil, about 4 minutes. Add salt, sugar and mushrooms with juice. Turn carefully. Cover and steam about 5-6 minutes or until crisply cooked. Serve immediately.
Printable Version
Vegetable Casserole
Contributor: LeRose Peterson
CC Original
"Aunt Dareta Peterson gave me this recipe after she brought the dish to a family dinner. I've served it many times and have shared it with many others."
2 pkg frozen broccoli
2 pkg frozen cauliflower
8-9 sliced carrots
Cook above until barely tender. Mix in:
2 cans cream of mushroom soup
2 can cream of chicken soup
1 lb grated cheddar cheese
Garnish top with cheese. Bake at 350 degrees until cheese melts.
Printable Version
CC Original
"Aunt Dareta Peterson gave me this recipe after she brought the dish to a family dinner. I've served it many times and have shared it with many others."
2 pkg frozen broccoli
2 pkg frozen cauliflower
8-9 sliced carrots
Cook above until barely tender. Mix in:
2 cans cream of mushroom soup
2 can cream of chicken soup
1 lb grated cheddar cheese
Garnish top with cheese. Bake at 350 degrees until cheese melts.
Printable Version
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