CUCUMBER SALAD MOLD

6 lg. cucumbers
3 envelope. unflavored gelatin
3/4 c. water
1 c. mayonnaise
1 (8 oz.) carton commercial sour cream
1 tbsp. grated onion
1 tbsp. minced fresh parsley
1/2 c. whipping cream
1/4 tsp. salt
1/4 tsp. white pepper
Cooked fresh artichokes
Cherry tomatoes

Peel cucumbers and remove seeds; coarsely chop, and place in container of food processor or electric blender; process until smooth. Sprinkle gelatin over water in a saucepan; cook over low heat, stirring constantly, until gelatin dissolves. Stir gelatin mixture and next 4 ingredients into cucumber puree. Beat whipping cream until soft peaks form; fold into cucumber mixture. Pour into a lightly oiled 6 cup ring mold; chill until firm. Unmold the salad onto a serving platter.

GARDEN VEGETABLE SALAD MOLD

2 (3 oz.) pkgs. lemon Jello
2 c. boiling water
2 c. cold water1 c. firm tomatoes, cut in 1 inch
pieces & well drained
1/2 c. green pepper, cut in about 1
inch pieces
1/2 c. onion strips, cut about 1 inch long
1/2 c. cucumber, thinly sliced, peeled & scored with a fork
1/4 c. radishes, cut into thin slices
1/4 c. fresh green onion, chopped
1/2 c. raw carrots, coarsely shredded
1 c. green cabbage, shredded
1 1/2 tsp. salt
1/4 c. cider vinegar

Combine above ingredients. Dissolve 1 tablespoon unflavored gelatin in 1/4 cup cold water. Let stand 5 minutes. Add this to the above mixture. Refrigerate until consistency of unbeaten egg whites or soft custard. Combine the following while the above is congealing: Combine the 2 mixtures and pour into a 7 cup well-oiled mold or bowl. Chill at least 8 hours in refrigerator until firm. 

MEATBALL AND VEGETABLE SOUP

1 lb. lean ground beef
1/2 c. fresh bread crumbs (1 slice)
1/3 c. chopped onion
1 egg, slightly beaten
4 tsp. Wylers or Steero Beef-Flavor
Instant Bouillon
1/8 tsp. garlic powder
6 c. water
1 (28 oz.) can whole tomatoes, undrained and broken up
1/2 tsp. pepper
2 c. frozen hash brown potatoes
1 c. frozen peas and carrots

In bowl, combine meat, crumbs, onion, egg, 1 teaspoon bouillon and garlic powder; mix well. Shape into 1 inch meatballs. In Dutch oven, brown meatballs; pour off fat. Add water, tomatoes, pepper and remaining 3 teaspoons bouillon. Bring to a boil; reduce heat.

Simmer, uncovered, 20 minutes. Stir in vegetables; cook 15 minutes or until tender, stirring occasionally. Refrigerate leftovers.

Makes about 2-1/2 quarts.

PICANTE SAUCE

5-6 lg. ripe tomatoes, peeled and cored
4 fresh green chiles, peeled or 14 oz. can
1 sm. onion
3 or more fresh jalapenos
1 tbsp. fresh cilantro
1 tsp. salt

Chop the chiles, onions, jalapenos, tomatoes and cilantro coarsely or process individually in a food processor. (Do not over process.)

Mix all ingredients together and refrigerate until ready to use.  Serve with fajitas or grilled beef. Makes about 1 quart.

TINY HAM STUFFED TOMATOES

1 pt. cherry tomatoes
2 (2 1/4 oz.) cans of deviled ham
3 tbsp. sour cream
2 tbsp. horseradish
Fresh parsley for garnish

Thinly slice tops of cherry tomatoes. Remove pulp; drain shells upside down on paper towels. In a small bowl, combine deviled ham, sour cream and horseradish. Stuff tomatoes and refrigerate.

Garnish with parsley before serving. Tuna stuffed tomatoes: substitute one 3 1/2 oz. can of tuna for ham. 

RED HOT SALSA

1 (16 oz.) can tomatoes or 6 peeled
fresh tomatoes (if in season)
1/2 sm. onion, diced
2 jalapeno peppers, chopped
2 garlic cloves, minced
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt (more or less)
1/2 tsp. black pepper
1 tbsp. cilantro
2 tbsp. apple cider vinegar

Combine all ingredients in food processor or blender and mix for 10-15 seconds or until all ingredients are of desired consistency.

Serve with tortilla chips or as sauce on assorted foods.

TOMATO, MOZZARELLA & BASIL VINAIGRETTE

3 lg. ripe tomatoes, sliced
1 lb. mozzarella, sliced
1/2 c. olive oil
2 tbsp. wine vinegar
2 tbsp. finely chopped fresh basil
Salt & pepper to taste

In a large serving dish, alternate slices of tomatoes and mozzarella cheese. Sprinkle with oil, vinegar and basil. Season with salt and pepper. Serves 6 people.

GREAT NORTHERN BEAN STEW

1 lb. ground beef
1 c. coarsely chopped onions
1 c. thinly sliced carrots
2 c. chopped cabbage
1 tbsp. brown sugar
1 (28 oz.) can whole tomatoes, undrained, cut up
1 lg. can Great Northern beans, undrained
1 c. water
1/2 tsp. paprika
1/2 tsp. dried thyme leaves
1/4-1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. vinegar
1/4 tsp. hot red pepper sauce
1/3 c. chopped fresh parsley

In large saucepan or 4 quart Dutch oven, brown beef and onions; drain. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer 15 minutes. 6 (1 cup) servings.

STRING BEANS VINAIGRETTE

1 lb. fresh green beans
1/2 med. onion
1 sm. clove garlic
1/3 c. fresh grated Parmesan cheese
6 tbsp. olive oil
2 tbsp. white vinegar with tarragon
1/2 tsp. salt
Fresh ground black pepper

Garnish: tomatoes, olives

Wash beans, snip off ends, cut them French style. Drop them into boiling salted water; cook until just tender. Drain. Finely chop half of an onion and mince clove of garlic. Combine beans with other ingredients; mix well. Chill and serve with tomatoes, olives and other fresh or marinated garnishes of your choice. Serves 4-6.

TORTELLINI SOUP

1 lb. Italian sausage casing removed
3 zucchini, sliced
1 green pepper, diced
1 onion chopped
1 clove garlic, minced
1/2 tsp. oregano, crushed
2 (14 oz.) cans chicken broth
1 (28 oz.) can Italian Plum tomatoes
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 (1 1/2 lbs.) fresh tortellini
Freshly grated parmesan

Crumble sausage. In large saucepan over medium high heat, cook first six ingredients until sausage is cooked. Stir to separate meat. Add remaining ingredients and bring to boil. Reduce heat, cover and simmer 10 to 15 minutes. If necessary, add a little water to cooking liquid. Serve with freshly grated parmesan cheese.

STUFFED TOMATOES

12 cherry tomatoes
8 oz. cream cheese, softened
1/8 c. chopped parsley
1/8 c. chopped chives
1/4 tsp. dill weed
Parsley or fresh dill weed sprigs
Salt & pepper

Cut tomatoes in half. Remove some of the pulp, leaving shell intact. Turn upside down to drain. Mix together softened cream cheese, parsley, chives and dill weed. Add salt and pepper to taste. Put mixture in pastry bag and fill tomato halves. Arrange on plate. Garnish with parsley or dill weed sprigs.

CHILE RELLENO CASSEROLE

1 loaf bread (trim crust) or sour dough
2 lg. cans diced green chilies
1 lg. grated Jack cheese
8 eggs (try egg beaters)
2 c. milk--

TOMATO SAUCE:
(Canned or fresh tomatoes, or stewed)
1/2 onion, minced
Pinch of oregano
Salt & pepper to taste
*Optional for those who like it hot
Add Tabasco to taste

13 x 9 inch. Serves 6-8. *May make and refrigerate overnight. Line bottom of casserole with bread slices. Add layer of cheese layer of chiles (all). Layer of cheese and top with layer of bread. Beat eggs with milk and pour over all. Bake 45 minutes at 350 degrees. Serve with tomato sauce (recipe to follow). Sauté onions until soft. Add tomatoes and seasoning. Simmer 20 minutes.

HOMEMADE LASAGNA

1/4 c. olive oil
1/2 c. finely chopped onion
2 tbsp. chopped parsley (fresh or dried)
1/2 lb. ground hamburger
1/4 lb. loose sausage (Italian)
2 cans (2 lbs. 3 oz.) plum tomatoes in the can
2 cans (6 oz.) tomato paste
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried oregano
1 tsp. basil1 tbsp. olive oil
1/2 lb. lasagna noodles
1 lb. ricotta cheese
1 lb. Mozzarella cheese, thinly sliced
1 jar (3 oz.) Parmesan cheese

In a frying pan, add 1/4 cup olive oil, sauté onion and parsley, until tender (5 minutes). Add hamburger and loose sausage. Brown. Add tomatoes, tomato paste, sugar, salt, oregano, pepper and basil. Place this mixture in a crock-pot on low for 6 hours. Stir occasionally. In large kettle, bring 3 quarts water to boil, add 1 tablespoon olive oil. Add lasagna noodles, 2 or 3 at a time. You will need 6 lasagna noodles. Return to boiling for 15 minutes. Drain and rinse with hot water. Heat oven to 350 degrees. Grease baking dish, 13 x 9. Spoon in tomato sauce. Layer noodles, ricotta, Mozzarella, tomato sauce, noodles, ricotta and Mozzarella. Bake for 40 minutes at 350 degrees. Top with Parmesan cheese. Let cool 15 minutes. 9 servings.

ZUCCHINI CASSEROLE

3 lb. small zucchini, sliced
2 lg. green onions, sliced
1/2 lb. fresh mushrooms
3 lg. overripe tomatoes, diced
(crushed with juice)
1 green pepper, quartered and thinly sliced
1 c. seasoned bread crumbs
1 tsp. salt
1 c. Parmesan cheese, grated
1 tsp. pepper

Place 1/2 of zucchini evenly over the bottom of well oiled two quart casserole. Next place onions, green pepper, mushrooms evenly over the zucchini. Cover with 1/2 cup seasoned bread crumbs, 1/2 cup Parmesan cheese, and 1/2 of the crushed tomatoes. Top with layers of the balance of zucchini, remaining bread crumbs, and cheese. Pour balance of tomatoes over all. Cover, bake 1/2 hour in 375 degrees F. oven. Remove cover, bake 10 minutes longer until golden brown. (10 to 12 generous servings)

TENDERLOIN CASSEROLE

2 lbs. boneless beef tenderloin or sirloin, sliced into 1/4 inch strips
2 tbsp. butter or margarine
1 tsp. salt
1/2 tsp. coarsely ground pepper
Dash of ground sage
Dash of ground cumin
1 lb. fresh mushrooms, trimmed & quartered
2 cloves garlic, minced
1 med. onion, cut in wedges
2 med. green peppers, cut in 1 inch pieces
2 med. tomatoes, cut in wedges
1/2 c. soy sauce
2 tbsp. cider vinegar
6 oz. can tomato paste

Sauté beef quickly, a few pieces at a time, in butter, in a large frying pan; place in 3 1/2 or 4 quart baking pan (13 x 9 inch). Sprinkle with salt, pepper, sage, cumin. Sauté mushrooms lightly in same frying pan; add to meat. Stir garlic, onion, green pepper into drippings in fry pan; add to meat with tomatoes. Combine soy sauce, vinegar and tomato paste in fry pan; heat and stir to boiling; pour over meat. Toss lightly to mix. Cover. Bake at 350 degrees for 30 minutes until bubbly.

PORK CHOP CASSEROLE

6 pork chops
1 c. rice
2 lg. fresh sliced tomatoes
2 lg. sliced onions
Salt & pepper to season

Brown chops in skillet on both sides. Remove from heat. Cook rice. Then in 13"x9"x2" pan place pork chops, layer of rice, layer of onions, then tomatoes. Remaining rice on top. Pour 1 cup water over all. Place in 350 degree oven and cook for about 30 minutes.

ENCHILADA CASSEROLE

1 tbsp. corn oil
2 lb. ground beef
1 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, finely chopped
1 c. fresh or frozen whole kernel corn
1 (16 oz.) can stewed tomatoes
1 (4 oz.) can chopped mild green chilies
1 tsp. chili powder
1 tsp. ground cumin
16 corn tortillas
1 lb. Monterey Jack or mild white
cheddar cheese, shredded
1 (8 oz.) jar prepared salsa
2 tbsp. chopped green onion
1 (15 oz.) can tomato sauce

In large skillet, heat oil over high heat. Add beef, onion, pepper, and garlic. Sauté, stirring constantly until meat is browned and onion is tender, about 10 minutes. Drain off fat. Stir in corn and remove mixture to large bowl. In small skillet, heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling, stirring to break up pieces of tomato. Heat oven to 400 degrees.

Spoon 1/2 cup sauce into bottom of shallow 3 quart baking dish or 9 x 13 pan. Stir 1/2 cup sauce into mixture. Working on waxed paper; dip a tortilla in sauce, then fill with 1/4 cup meat mixture and 2 tablespoons cheese. Roll up and place in baking pan. Repeat to make 2 layers of 8 enchiladas. Stir any remaining meat mixture into sauce and pour over enchiladas. Sprinkle with remaining cheese.

Spoon salsa over top. Bake 25-30 minutes or until bubbly and golden brown. Sprinkle with chopped green onion. Serve immediately