VEGETABLES

CARROT RING

2 cups grated cooked carrots Y cup grated cheese

3 eggs, beaten 2 tablespoons grated onion
1 cup milk 1% teaspoons salt

1 cup cooked rice 1/8 teaspoon pepper

Combine all ingredients and mix well. Pour into well greased 8” ring mold. Bake at
325° for 1 hour. Allow to stand for a few minutes, then loosen edges and turn on
a hot plate. Fill center with your favorite creamed mixture.

Laura Mawhinney

CABBAGE—DUTCH STYLE

1 medium cabbage 1 tablespoon sugar
2 teaspoons salt 1 teaspoon salt
1 egg Dash of pepper

1 tablespoon prepared mustard °% cup vinegar

Wash and shred cabbage. Place in saucepan, add salt, cover and cook over low heat
just till tender. Beat the egg, add balance of ingredients and pour over cabbage.
Heat and serve at once.

Eva Thomas
CABBAGE WITH ALMONDS
1 shredded cabbage Sugar and salt
Margarine Slivered almonds

Lemon juice

Melt margarine in saucepan and add cabbage. Sprinkle with lemon juice, sugar and
salt. Add slivered almonds and cook just until cabbage is tender-crisp.

Audrey Fawcett

GOURMET VIENNESE RED CABBAGE

1 medium red cabbage, chopped 1 small onion, chopped

fine Y% teaspoon cloves
1 small sour apple, chopped 1 tablespoon brown sugar
2 tablespoons butter Y%4 cup apple cider vinegar

Fry cabbage, apple and onion in butter for 3 minutes. Mix cloves and sugar in one
cup boiling water. Add to cabbage and cook till tender. Add vinegar, and sprinkle
with 1 tablespoon flour. Toss. Nell Laniger

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