“Kitchen Krafts,” Friend, Aug.–Sept. 1981, 27
1/4 cup (1/2 stick) butter or margarine
1 (4-ounce) can mushrooms, drained
1 1/2 cups carrots, thinly sliced
1 1/2 cups small onions, cut into wedges
1 1/2 cups zucchini, washed and thinly sliced
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon marjoram
In large skillet melt butter, then add mushrooms, vegetables, lemon juice, and seasonings.
Cover and simmer gently for 15 minutes or until vegetables are tender and crisp.
Pour mixture into serving bowl and serve with dill dressing.
Makes 6 servings.
Combine thoroughly 1/2 cup mayonnaise, 1/2 cup dairy sour cream, 2 tablespoons chopped onion, 1/2 teaspoon seasoned salt, and 1/2 teaspoon dried dill weed. Refrigerate. Serve cold over hot vegetables.
1 (1-pound) loaf unsliced french bread
Softened butter or margarine
Shredded sharp cheddar cheese or grated parmesan cheese
Cut bread into 1/2″ slices. Spread generously with butter and sprinkle with garlic salt.
Top each slice with desired cheese and bake at 425° for 10 minutes or until cheese is melted. Serve hot.
Makes 10 to 12 slices.
1/2 cup shortening
1 1/4 cups sugar
1/3 cup molasses
1 3/4 cups flour, sifted and measured
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups rolled oats
1/2 cup chopped nuts
1 cup raisins
Mix shortening, sugar, eggs, and molasses thoroughly.
Stir the rest of ingredients together and blend into shortening mixture.
Drop teaspoonfuls of batter about 2″ apart on lightly greased baking sheet.
Bake at 400° for 8 to 10 minutes or until lightly browned.
Makes 6 dozen cookies.