Balkan Vegetable Stew

Ingredients
1/4 c. oil
2 med. onions, sliced
2 cloves garlic, minced
1 c. vegetable broth
1 1/2 tsp. salt
1/2 tsp. each thyme and basil
1/4 tsp. pepper
4 carrots, sliced thin
1 sm. zucchini, sliced thin
Toasted Walnut Sauce
4 med. potatoes, diced
2 c. cut green beans
1 sm. eggplant, cubed and unpeeled
Preparation:
In medium saucepan in hot oil saute onions and garlic 3 minutes. Add broth, salt, thyme, basil and pepper. Combine remaining ingredients except Sauce in large casserole (shred cabbage coarse). Bring broth mixture to boil and pour over vegetables. Cover; bake in preheated oven (350 degrees) for 30 minutes or until vegetables are tender. Serve hot or cold with Toasted Walnut Sauce. Make 6 servings. Per serving: 263 cal., 9 g pro., 39 grams car., 9 g fat, 3 mg. chol. Soak bread in water to cover until well saturated. In heavy skillet over medium heat, cook walnuts 5 to 7 minutes, stirring occasionally, until lightly toasted. Drain bread, squeeze dry. In blender or food processor grind walnuts fine. Add bread, salt, pepper and half milk. Continue whirling until smooth. Gradually add remaining milk to give thick yet smooth, pourable sauce. Good served with green salad, hot rolls.

Stir-Fried Cauliflower

Ingredients
1 med. head cauliflower
1/4 c. salad oil
1/4 c. soy sauce
1/4 tsp. sugar
2 tsp. Cornstarch
Preparation:
ABOUT 15 MINUTES BEFORE SERVING: Break cauliflower into small flowerets. In 5-quart Dutch oven or 12-inch skillet, over high heat, in very hot salad oil, cook cauliflower, stirring quickly and constantly until coated with oil. Add soy sauce, sugar and 1/2 cup water. Reduce heat to medium-high; cover and cook 6 minutes or until tender-crisp, stirring occasionally. Meanwhile, in a small bowl, stir cornstarch with 2 tablespoons cold water until smooth. Stir into cauliflower, cook, stirring until mixture thickens. Makes 6 servings.

Spinach Salad and Dressing

Ingredients
SALAD
Fresh spinach
Fresh sliced mushrooms
Croutons
Sliced purple onion
2-3 hard-cooked eggs, sliced
Crisp, crumbled bacon
DRESSING:
1/3 c. vinegar (cider or wine)
1 c. oil
1 med. onion, finely chopped
1 tsp. salt
1 tbsp. prepared mustard
3/4 tsp. celery seed
1/4 to 1/3 c. sugar
Preparation:
Clean spinach greens well. Dry and toss with rest of ingredients. Refrigerate. Shake dressing ingredients well to blend. Add to greens just before serving.

7-Up Jello Salad

Ingredients
1 lg. or 2 sm. pkg. lemon Jello
2 c. boiling water
16 oz. (2 c.) 7-Up
2-3 sliced bananas
1 sm. crushed and drained pineapple (save juice)
2 tbsp. instant flour (Wondra)
1 c. pineapple juice
1/2 c. sugar
1 egg
Preparation:
Dissolve Jello in boiling water. Add 7-Up. Cool. Pour into 9×13 inch pan. Add bananas and pineapple. Cover with miniature marshmallows. Refrigerate until set. In a saucepan, mix above ingredients. Cook all until pudding consistency. Take off heat. Add 2 tablespoons butter and stir. Cool. Spread this over marshmallow layer. Top with 4 oz. grated American cheese (buy it by the chunk in Deli).

Hot Cattage Potato Salad

Ingredients
10 lg. potatoes, cooked and cubed
1 lg. green pepper, diced
1 lg. onion, diced
1/2 to 3/4 lb. cubed cheese (Muenster, Colby, or Velveeta)
1 sm. jar pimento, chopped
4 slices soft bread, cubed2 sticks butter or margarine
3/4 c. milk
Salt and pepper to taste
1 c. corn flakes, crushed
Preparation:
Toss together all of the above ingredients. Melt butter or margarine in milk. Add salt and pepper. Add above tossed ingredients. Mix all together. Place in 9×13 inch casserole dish. Sprinkle corn flakes on top. Bake at 400 degrees for 45 minutes.

Hot Pepper Salad

Ingredients
1 (4 oz.) jar Progresso hot cherry peppers, sliced
1/2 stick pepperoni, sliced and quartered
1/2 brick extra sharp Cheddar cheese
1 loaf French bread
Preparation:
Mix jar of peppers, including liquid, cheese, and pepperoni and refrigerate. Ready any time.

Chicken Salad

Ingredients
5 c. chicken (4 whole breasts)
2 tbsp. salad oil
2 tbsp. orange juice
2 tbsp. white vinegar
1 tsp. salt3 c. cooked rice (1 c. uncooked)
1 1/2 c. cut green grapes
1 c. chopped celery
1 c. pineapple chunks
1 c. mandarin oranges
1 c. slivered almonds
1 1/2 c. mayonnaise
Preparation:
Let chicken set in this overnight. Gently toss together.

Broccoli Salad

Ingredients
2 bunches raw broccoli, cut up sm.
1 med. red onion, chopped
1/2 to 1 c. raisins
10-12 slices bacon, fried and crumbled
1 c. mayonnaise
1/2 c. sugar
2 tbsp. Vinegar
Preparation:
Mix all ingredients together. Marinate in refrigerator for 3 hours. Serve cold.