Vegetable recipes

FREEZER CORN
12 cups corn, raw (removed from husk)
2 cups water
6 Tablespoons sugar
2 1/2 teaspoons salt

Combine all ingredients together in a very large heavy pot such as a dutch oven or a Nesco roaster. Bring to a simmer and simmer for 10 minutes. Cool corn quickly by your favorite method. You could put the corn into a large heat safe bowl and place the bowl into a sink full of cold water, or another even larger bowl of cold water. If you have ice cubes to cool it down, that is great, but you will probably run out of ice cubes. You can change water in the sink by draining off the warm water and refilling with cold water. Scoop cooled corn into freezer containers, freezer bags. If the corn is kept in a deep freeze, or chest freezer, it should keep up to a year.

POTATOES
Potatoes with skin on or peeled, sliced
1 package Lipton Onion Soup mix
Butter

In a casserole alternate sliced potatoes with the onion soup mix and butter. Dot with butter, cover with foil. Bake in 350 degree oven 35 to 45 minutes.

SCALLOPED POTATOES
Potatoes, with skin on or peeled, sliced or cubed
flour
salt (optional if using ham or venison)
pepper
butter
milk
Ham or leftover venison summer sausage or cooked leftover venison sausage. (optional)

Make two to three layers of potatoes, flour, salt, pepper, butter and ham or venison (meat is optional). Add milk up to the top layer (milk will almost cover, but not quite). Bake in 350 degree oven 35 to 45 minutes.

WILTED GREENS
Dice 3 slices bacon and fry until crisp; add 4 Tablespoons vinegar, a pinch of salt, and a little sugar if desired, 1 diced hard cooked egg yolk may be added; pour this mixture over 1 quart of greens which have been thoroughly washed and cut up. Toss together. Dandelion, lettuce, endive or escarole may be prepared in this manner. The only non-bitter dandelion greens are those that are the first to show up in the spring.

SEVEN LAYER SALAD
(from Deborah Ann Krultz)
1/2 to 1 head lettuce (bite size pieces)
1/2 cup finely chopped onion
1 cup finely diced celery
10 ounce package frozen peas, uncooked
1 cup mayonnaise**
1 cup grated cheddar cheese.

Layer ingredients in order given. Sprinkle top with crisp fried bacon bits. Refrigerate. ** Alternative to mayonnaise is to mix part mayonnaise, part sour cream, add a couple teaspoons of sugar, and a small amount of milk to thin.

LETTUCE SALAD DRESSING
Esther Atkinson
Using mayonnaise as your dressing base, add a quantity of tomato catsup to obtain the color of a french dressing. Add Worcestershire sauce to taste, blend well. You can thin this dressing with milk, if desired.

DRESSING FOR CABBAGE
This recipe has a lot of variations and resembles deli type coleslaw dressing.The basic recipe includes mayonnaise, a small quantity of brown vinegar and an equal amount of sugar. Add a small amount of powdered dry mustard, blend well. If needed, add enough milk to thin to desired consistency. If dressing seems to bland, add more of the dry mustard powder. You can substitute some of the mayonnaise with sour cream, not a whole lot though. Some people also use miracle whip instead of, or for part of the mayonnaise. You can also add celery seed.

DAD’S FAVORITE CABBAGE
Very, very thinly slice cabbage and place into a bowl. Salt rather heavily and let sit until juice appears in bottom of container and cabbage is limp. Thoroughly drain off the juice. Pour about two or three tablespoons of white vinegar and mix into the cabbage. Add an amount equal to the vinegar of vegetable oil. This means, if you used two tablespoons of vinegar, use two tablespoons of oil. Sprinkle on a lot of black pepper, mix, serve.

SWEET AND TEMPTING CARROTS
(haven’t tried this, but it looked good in the photo)
4 cups carrots, cut into 1 inch pieces
3/4 cup scallions or green onions, cut into 1 inch pieces
1/4 cup margarine or butter
2 tablespoons honey
1/4 to 1/2 teaspoon salt

In medium saucepan, cook carrots in boiling water until tender, about 7 to 9 minutes. Add scallions; cook 2 minutes. Drain well. Stir in margarine, honey and salt; heat thoroughly. Eight 1/2 cup servings. 1/2 cup is 100 calories, 6 g fat, 170 mg sodium, 255 mg potassium, 150% of U.S. RDA of Vitamin A, 15% of vitamin C.

KIDNEY BEAN SALAD
Open a 16 ounce can of Joan of Arc light or dark red kidney beans and place into bowl, juice included. Add some dehydrated onion flakes or minced fresh onion. Add a small quantity of white vinegar, about a tablespoon, or to taste. Let stand for a while, the refrigerator is OK, to meld the flavors. For some reason the best flavor is obtained by using Joan of Arc brand beans.

SPINACH
To cooked hot spinach add a small amount of red vinegar and butter. Mix. Salt is optional.