Lois Young's Family Recipes

Vegetables

BARBARA COWAN'S VEGETABLE  DIP 
2 cups sour cream 
2 cups mayonnaise 
3 T. green onion, chopped (approx. 6 small) 
3 t. dillweed 
2 t. seasoned salt
2 t. accent 
3 t. parsley 
1 1/2 t. Worcestershire  sauce 
6 drops tabasco or hot sauce (optional)

Mix all ingredients and chill at least 
1 hour, 
Enough for a 6 cup container. 

1/2  recipe
1 cup sour cream 
1 cup mayonnaise 
1 1/2 T. green onion 
1 1/2 t. dill weed 
1 t. seasoned salt 
1 t. accent 
1 1/2 t. parsley 
3/4 t. Worcestershire  sauce 
3 drops tabasco or hot sauce
 
1/4 recipe 
1/2 cup sour cream 
1/2 cup mayonnaise 
3/4 T. green onion 
3/4 t. dill weed 
1/2 t. seasoned salt 
1/2 t. accent 
3/4 t. parsley 
1/4+ t. Worcestershire  sauce 
1 1/2 drops tabasco or hot sauce 

BROILED POTATO SLICES 
Scrub long potatoes with brush, 
Cut length wise into 1/2 in. slices.
Dip in oil, season with salt and pepper.
Grill on rack over moderate heat until golden 
and cooked through, about 6-8 min. each side. 

CHEESY CARAWAY POTATOES

      

            
1/4 cup butter or oleo
            
1 medium onion, diced
      
      

            
1/2 t. salt
            
1 cup (4 oz.) shredded sharp Cheddar cheese
      
      

            
1/4 t. white pepper
            
1/2 t. caraway seeds
      
 
4 large baking potatoes, unpeeled and cut into 2 x 1/2 in. strips

Combine butter and seasonings in a large 
skillet; heat until butter melts. 
Add potatoes and onion, stirring well. 
Cover and cook over med. heat 15-20 min. or until potatoes 
are tender and slightly browned.
Sprinkle with cheese, cover, and cook 1 min.
or until cheese melts.
6-8 servings.

CHINESE STYLE FRIED RICE 
In a small saucepan, bring 1 cup water to a boil. 
Stir in 1 1/3 cups Minute rice, 
remove from heat, cover and let stand 5 minutes. 
Meanwhile, using a 10 in. skillet, 
cook 1 slightly beaten egg in 3 T. butter.
Add 1/3 cup chopped onion and the rice. 
Sauté, stirring over medium heat until 
mixture is lightly browned. Mix 1/3 cup 
water with 2 to 3 T. soy sauce and stir 
into the rice. 
Makes 4 servings.
Do not use Teflon skillet.

CORN IN BROCCOLI DISH 
1/2 cup butter 
12 oz. can whole kernel corn with red and 
green peppers drained 
10 oz. frozen chopped broccoli, thawed, drained 
1 t. basil 
1/2  t. salt 
1/8 t. each garlic powder and black pepper 

In heavy 2 qt saucepan melt butter. 
Add remaining ingredients, stir to blend. 
Cover, cook over med, heat, stirring occasionally, 
until crisply tender (8-10 min.) 
4 servings 

CREAMY POTATO STICKS 
1/4 cup all-purpose flour 
1/2 t. salt 
1 1/2 cups milk 
1 can (10 3/4 oz.) condensed cream celery soup, undiluted
1/2 lb. American cheese, cubed 
5-6 large baking potatoes, peeled 
1 cup chopped onion 
paprika
 
In a saucepan, combine flour and salt; 
gradually whisk in milk until smooth. 
Bring to boil; cook and stir for 2 min. 
Remove from heat; whisk in soup and cheese 
until smooth.
Set aside. 
Cut potatoes into 4 in. x 1/2 in. x 1/2 in. sticks; 
place in greased 13 in. x 9 in. x 2 in. baking dish. 
Sprinkle with onion. 
Top with cheese sauce. 
Bake, uncovered 
at 350° 55-60 min. or until potatoes 
are tender. Sprinkle with paprika, 
6 servings. 

CUCUMBER AND ONION, MARINATED

Marinade
1 cup vinegar
1/2 cup water
1/4 cup sugar
salt and pepper 
Thin sliced cucumbers 
Thin sliced onions 
Mix all together and let stand several hours. 
Dissolve sugar, salt, and pepper in warm water, then when cooled add vinegar, cucumber, and onions.

FRIED CABBAGE 
4 Strips bacon, diced 
2 garlic cloves, crushed (optional)  
1 large yellow onion, peeled and sliced 
2 lb. cabbage, cored and sliced 
1/2 tsp. caraway seeds 
1/2 cup chicken soup stock or bouillon 
1/2 cup dry white wine 
Salt and black pepper, freshly ground, to taste.
 
In a large Dutch oven sauté bacon until cooked but not crisp. 
Add the garlic and onion. Sauté until the onion 
is clear. Add the cabbage, caraway, stock and 
wine, salt and pepper to taste. Cover and cook until the cabbage collapses 
about 5 min. Remove the lid and cook until the 
liquid is reduced a bit, about 10 min. , stirring now and then. 
The cabbage should be barely tender. 
Don't overcook it. 
Serves 5 to 6. 

MARIANNE'S BROCCOLI CAULIFLOWER 
Frozen or fresh broccoli and cauliflower, can add carrots, 
pre-cooked 
Make medium white sauce add 1 1/2 to 2 cups cheese or to taste,
1/2 American or cheddar and 1/2 Velveeta 
Cook veggies until not quite tender. Drain 
Put in a greased casserole, pour sauce over, sprinkle 
with bread crumbs or cracker and a little paprika. 
Bake 350° about 20 min. 

MICROWAVE POTATOES 
3/4 lb, potatoes (2 med.) thinly sliced 
6 oz. ham or Canadian bacon thinly sliced and
cut into 2 in. pieces 
3 T. chopped onion 
1 T. flour  
1/4 t. pepper 
1/8 to 1/4 t. salt 
3 T. shredded Cheddar cheese 
1/2 cup skim milk

Line bottom of greased 5-6 cup shallow round 
microwave-ovenproof dish with 1/3 potatoes, 
1/3 of ham. Sprinkle with 1/3 of onion. 
Mix flour, pepper, and salt. Sprinkle 1/3 
over ingredients in the dish. Repeat layers 
2 more times. 
Top with cheese. Pour milk over all.
Cover with plastic wrap, turning back one corner to vent. 
Cook on high (100%) 4 min. Rotate a quarter turn; cook on high 2 min. 
Remove plastic wrap, cook on high 
2 to 4 minutes longer or until potatoes are tender. 
Place under broiler about 2 min. to brown lightly. 
2 main-dish servings 

OVEN ROASTED POTATOES 
4 med. potatoes, cut into 1/2 in. wedges 
1 med. red bell pepper seeded and cut into 1 in. squares
2 T. fresh rosemary, chopped or 
2 T. dried rosemary, crumbled
4 cloves garlic, minced
1/2 t. salt 
1/4 t. pepper 
2 T. olive oil

Preheat oven to 475°F. Place potatoes and 
remaining ingredients on greased baking sheet with sides, 
Toss well. 
Arrange in single layer.
Bake 30-35 min. until potatoes are tender and lightly 
browned, tossing 2 or 3 times during baking. 
4 servings 

PICKLED BEET BRINE

      

            
1 cup sugar
            
1 cup cider vinegar
      
      

            
1/2 cup water
            
1/2 t. salt
      
      

            
1/2 t. cinnamon
            
1/2 t. nutmeg
      
      

            
1/4 t. cloves (ground)
            
1/4 t. mace
      

1 can (16 oz.) small beets, drained, whole or sliced

Combine, bring to boil 
Add drained beets; return to boil for only a 
few minutes. 
Chill. 

SLICED BAKED POTATOES 
4 med. even potatoes 
1 t. salt 
2 to 3 T. melted butter 
2 to 3 T. chopped fresh herbs such as 
parsley, chives, thyme or sage or 
2 to 3 t. dried herbs of your choice 
4 T. grated Cheddar cheese 
1 1/2 T. Parmesan cheese 

Peel potatoes if skin is tough, otherwise 
scrub and rinse them.
Cut potatoes into thin slices but not 
all way through, Use spoon handle to 
prevent cutting all the way through. 
Put potatoes in baking dish, fan them slightly. 
Sprinkle with salt and drizzle with butter.
Sprinkle with herbs.
Bake at 425° about 50 min. 
Remove from oven. Sprinkle with cheeses.
Bake for another 10-15 min. until lightly 
browned, cheeses are melted, and 
potatoes are soft inside. Check with a fork.
 
4 servings 

SOUR CREAM CUCUMBERS
Thinly slice 1 cucumber, sprinkle with 1 t. salt 
Let stand 30 min. Drain.
Combine 1/2 cup sour cream 
4 t. cider vinegar 
1 to 2 drops hot pepper sauce 
2 T. snipped chives 
1/2 t. dried dill 
dash black pepper 
Pour over cucumbers. 
Chill about 30 min. 
4 or 5 servings

YUMMEE POTATOES?
8 medium Potatoes- boil in skin with 2 bay leaves and salt
Sauce
Mix together 1 1/2 cups sour cream
1 can cream chicken soup
1/4 cup melted margarine
1/4 cup finely chopped onion
1 1/2 cups shredded cheese
Pour over potatoes
Bake 30 minutes at 350°
Remove from oven and top with 1/2 cup shredded cheese
1/2 cup crushed cereal crumbs
Bake 5 minutes longer

May use frozen hash browns