2 cans Mexican corn
green onion
green pepper
1 cup mayonnaise
Fritos

“This is so good. She used the frozen Mexacali corn and added onion and pepper, then the mayo. Right before serving, stir in a bunch of Fritos.” 

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2 large cans whole peeled tomatoes, pureed slightly in blender
1 large or 2 small onions, chopped
2 green onions with tops, chopped
1/8 cup Season-All seasoned salt
1-2 tsp. pureed jalapenos

Mix together.  Lasts about 2 weeks in fridge; makes 2 quarts.

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4 medium onions, sliced 1/4″ thick and separated into rings.

Put in cold water and set for 30 minutes.  Mix following in a small bowl:

3/4 cup flour
1 egg, beaten
2/3 cup milk
1 tsp salt
1 T vegetable oil

Drain onions, pat dry.  Dip onions in batter and fry in hot oil.

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Peel and slice carrots and cook until tender in salt water. Drain and add some honey and lemon juice (about a teaspoon) and margarine.  Simmer for a few minutes. Good!

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2 slices bacon
2 quarts coarsely shredded cabbage
1/4 tsp salt
dash of pepper
2 T vinegar
2 T water

Fry bacon until crisp; remove from pan. Add all other ingredients to fat in pan. Cover and cook over low heat, stirring occasionally, 20 to 25 minutes, until cabbage is tender. Crumble bacon over top.

Makes 6 servings.

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4 quarts cut-off corn
1 quart of water
1 cup sugar
3 T salt

Boil 10 minutes. cook in shallow pan, then package and freeze.

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1 package (8 oz) cream cheese, softened
1/4 cup milk
1 package (.7 oz) Italian salad dressing mix

Combine ingredients, mixing until smooth. Peel variety of vegetables: carrots, cucumbers, zucchini and serve with dip.  Yield: 1 1/4 cups.

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1/3 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 1/3 cup minute rice (uncooked)
10 ounce frozen chopped broccoli
1 can cream of mushroom soup
1 (8 ounce) bottle Cheez Whiz

Mix together and bake at 350 degrees for 1 hour. Double for 9×13″ pan.

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Saute’ until tender, but do not brown:

1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup butter

Combine and add to above ingredients:

1 can cream of mushroom soup
1/2 cup water
8 ounces cheese spread

Heat until cheese melts.  Add:

10 oz. broccoli
1-7 oz. precooked rice (cooked per package directions)

Combine with hot cheese mixture; turn into greased 2-quart casserole.  Bake for 45 minutes.

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“I got this vegetable salad from my sister Margery.  There are no specific measurements, which allows you to make as much or as little as you wish.”

Combine in bowl:

chopped fresh broccoli
chopped fresh cauliflower
chopped fresh green onions

Toss together, then top with Hidden Valley Ranch Dressing.  Keep refrigerated.

Note:  Great for outdoor parties or cookouts.

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