BROCCOLI SALAD
1 large head of broccoli
green onions
1/4 c. raisins
1/2 lb. bacon crisps or walnuts
Dressing
3/4 c. mayo or salad dressing
1/4 c. sugar
2 tbsp. vinegar
Add dressing,refrigerate,and serve chilled.
Donna Best
Alabama

ZUCCINI FLUFF
3 C shredded zuccini (4-5 medium sized
1-2 onions
1/2 C oil (veg or sunflower)
1 - 1 1/2 C Bisquick (*or baking mix but bisquick is better)
4 eggs beaten
1/2 C parmesan cheese
1 C shredded cheddar cheese
1 tsp salt and pepper
2 tsp parsley
Mix all ingredients together in large bowl. Put in greased
casserole or pan (13x9x2 for double recipe) bake 35-45
minutes at 350 degrees or until brownish on top.

SCALLOPED EGGPLANT
1 large eggplant, diced (4 cups)
1/3 cup milk
1 10 1/2 ounce can condensed cream of mushroom soup
1 slightly beaten egg
1/2 cup chopped onion
3/4 cup packaged herb-seasoned stuffing
Cook diced eggplant in boiling salted water till tender,
6 to 7 minutes; drain. Meanwhile, gradually stir milk
into soup, blend in egg. Add drained eggplant, onion
and stuffing; toss lightly to mix. turn into greased
10x6x1 1/2 inch baking dish.
CHEESE TOPPER: Finely crush 1/2 cup
packaged herb-seasoned stuffing; toss with 2
tablespoons melted butter or margarine; sprinkle
over casserole. Top with l cup shredded sharp
process American cheese. Bake in Moderate
oven (350 degrees) for 20 minutes or till hot.
Makes 6 to 8 servings.
Sue
Bonney Lake,Washington

NAPPA CABBAGE SALAD
1 head Nappa cabbage (chinese cabbage)
6-8 green onions, chopped with green tops
Saute until brown:
1/2 stick butter
2 pkgs ramen noodles (do not use seasoning
packet)
then add 1/2 cup sesame seeds and 1 pkg sliced almonds
Dressing:
1/2 cup oil
2 teaspoons soy sauce
1/2 cup vinegar
1 cup sugar
Combine all three parts just before serving.

TOMATO LOVERS
Cut up several tomatoes in bite size pieces
and some small pieces of raw cauliflower,
add garlic powder and basil , salt and pepper
to taste, mix in some creamy Italian salad dressing(Kraft) ,
let sit for at least an hour so tomatoes soak and serve....
Great with steak and baked potato.

THE NEXT RECIPE IS THE WINNER OF THE CUMBERLAND,WISCONSIN RUTABAGA FESTIVAL COOKING CONTEST
RUTA-NOODLE LASAGNA
2 pounds Italian Sausage
2 - 15 oz. cans Hunts Italian Style Chunky Tomato sauce
2 - 6 oz. cans Contadina Italian Tomato Paste
2 teaspoons Italian Seasonings
2 cartons Ricotta Cheese
1 cup Grated Romano Cheese
2 eggs 3 tablespoons flour
12 oz. shredded mozzarella cheese
1/2 cup grated romano cheese
Heat oven to 350 degrees. Cook and stir meat in large skillet
until brown. Drain off fat. Stir in tomato sauce and paste and
Italian seasoning; heat to boiling. Reduce heat and simmer
uncovered approx.10 minutes.
Spray 13 x 9 x 2 inch baking pan with vegetable oil spray. Mix
ricotta cheese, eggs and 1 cup romano cheese. Layer bottom of
pan with rutabaga slices and sprinkle with 1/2 flour. spread layer
of cheese mixture, meat sauce and mozzarella cheese; repeat.
Sprinkle 1/2 cup romano cheese on top.Bake uncovered 45
minutes. Let stand 20 minutes before serving.Cut into squares.
Just a hint....only put 1/4 of the mozzarella cheese on the final layer
when you start to bake. Wait about 20 minutes add the rest of the
mozzarella and the romano at that time. Doesn’t get too brown on
top that way.
Hope Vicich
Cumberland,Wisconsin