VEGETABLES

BROCCOLI BAKE

% cup finely chopped onion 8 oz. cheese whiz

2 tablespoons flour 2 eggs, beaten

6 tablespoons butter 2 packages broccoli, cooked tender-crisp
% cup buttered cracker crumbs and drained

% cup water

Brown onion in butter, slowly add flour and water, and cook till thick. Blend in
cheese and eggs. Mix into broccoli, place in casserole and cover with crumbs.
Bake, covered, for 30 minutes at 325°.

Norah Hillman

MARINATED CARROTS

2\b. carrots, sliced infingersand ‘%cupcornoil

cooked ¥% teaspoon pepper
1 small onion, sliced very thin 1 teaspoon paprika
1 can tomato soup 1 teaspoon salt
% cup sugar % teaspoon dry mustard

¥%, cup white vinegar

Combine all but carrots and onions and beat with electric beater. Alternate layers
of carrots (should be warm) and onion slices in a casserole — pour the dressing
over them — cover and refrigerate 24 hours before serving. Keeps well. Leftover
dressing is delicious over lettuce salad.

Mary Delf
CABBAGE A LA KING
2 quarts water 1 tablespoon chicken seasoned stock base
2 teaspoons salt (or 2 chicken bouillion cubes dissolved
4cups shredded cabbage ina little hot water)
1 teaspoon arrowroot 1 cup dairy sour cream

1 teaspoon dill weed

Bring water and salt to a boil. Add cabbage, boil for 1 minute uncovered. Drain
and sprinkle on arrowroot and chicken stock base. Add sour cream and cook
gently on low heat, stirring, until slightly thickened. Blend in dill weed and serve
at once.

Jean Bain
CREAMED CABBAGE
1 large cabbage 1 package (4 0z.) cream cheese
% cup boiling water % teaspoon pepper
¥% teaspoon salt Y% teaspoon celery seed

Shred cabbage and cook in boiling salted water until crisp-tender. Cut up cheese
and add to cabbage; cook over low heat, stirring constantly, until cheese is
melted. Sprinkle with pepper and celery seed and serve immediately. Serves 4 to 6.

Margaret Brown

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