Tossed Vegetable Salad

the main dish is a salad , just a salad.

Tossed Vegetable Salad
Mrs. Vincent C. Solomon

1/2 medium head of lettuce, cut into bite-sized pieces
2 small tomatoes, cut into bite-size pieces
10 radishes, thinly sliced
2 carrots, peeled and sliced thinly
4 green onions, minced
2 stalks celery, thinly sliced

Combine all ingredients in order given. Add salad dressing. Season with salt, pepper and garlic salt. Toss until well coated. Keep chilled until ready to serve.

Brussels Sprouts with Chestnuts

oooohhhh brussel sprouts, oh well somebody out there might like brussels sprouts.

Brussels Sprouts with Chestnuts
Mrs. P. N. Replogie

1 packafe frozen brussel sprouts
1 can water chestnuts ( 5 1/2 oz) thinly sliced
1 Tablespoons instant blending flour
1/4 cup chicken broth
1/4 cup light cream
1/4 teaspoon salt
1 cup cheddar cheese, grated

Cook brussels sprouts according to package directions. Drain. Place in buttered 1 1/2 quart casserole. Add chestnuts. Blend flour and broth until smooth. Stir in cream and salt. Cook over low heat until thickened. Pour over brussel sprouts and chestnuts. Sprinkle with grated cheese. Place under broiler until cheese is slightly browned. Serves 4.

Brown Cabbage

Ok, I really don`t like cooked cabbage , but here is a recipe from 1967, that is really good.
It`s like sauerkraut.

Brown Cabbage
Mrs. Bonnie Rowland

1 medium head cabbage, shredded
1 small onion
1/2 cup sugar
1 1/2 cup vinegar
1 1/2 cup water

grease skillet. dice onion and fry until brown. Put shredded cabbage in skillet and add other ingredients. Simmer 1 hour until tender.

Company Caluflower

This is soooo gooood. It is another great recipe from 1967 Kansan`s Silver Spoon Cookbook.


Company Califlower
Mrs. Robert Sheldon

1 head califlower
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dairy sour cream
1/2 cup American cheese, shredded
1 teaspoon toasted sesame seeds

Wash and break califlower into flowerlets. cook, covered in small amount boiling salted water until tender, 10 to 15 minutes. Drain well. Place 1/2 caluiflower in 1 qt casserole. Season with salt and pepper. Spread 1/2 cup sour cream and sprinkle with 1/2 cup shredded sharp American cheese. Top with 1 teaspoon toasted sesame seed. Repeat layers. Bake about 5 minutes at 350 degrees until cheese melts and sour cream is heated thru.
( To toast sesame seed, place in shallow pan and bake 10 minutes at 350 degrees. Shake pan occasionally. )

Lima Beans in wine sauce

I have not tried this recipe as well, I am not crazy about lima beans.

Lima Beans in Wine Sauce
Mrs. Henry E. Sorter

2 packages frozen lima beans
1/2 cup sour cream
3/4 cup dry white wine
1/4 cup pimientos, minced
2 Tablespoon parsley, minced

Cook lima beans 1/2 minutes less then package directions. Drain well. Mix together sour cream, wine and pepper. Add to beans with pimientos. Cook over low heat 5 minutes, but do not let boil. Add seasoning to taste. Sprinkle with parsley and serve. Serves 4 to 6.


Ok , I know the recipe calls for pepper and it is not in the ingredient list, just add enough pepper for seasoning.