Foods Recipes

2 1/2 lb Asparagus

10 Green onions

2 Red bell peppers, cut into

20 strips

1 c Red wine vinegar

(or balsamic vinegar) 1/2 c Water

2 ts Sugar

1 ts Dried oregano

1 ts Dried tarragon

1 ts Worcestershire sauce

1/2 ts Salt

1/4 ts Pepper

Snap off tough ends of asparagus. Cover and cook in a small amount of boiling water 5 inutes or until crisp-tender. Drain and rinse under cold running water; drain well. Trim white portion from green onions, and reserve for another use. Place green onion tops in a bowl; add boiling water to cover. Drain immediately, and rinse under cold running water. Gather asparagus into 10 bundles, and add 2 bell pepper strips to each bundle. Tie each bundle with a green onion strip. Place bundles in a 13x9-inch baking dish.

Combine chopped onion and next 9 ingredients (onion through Pepper) in a bowl; stir well. Pour over asparagus bundles. Cover and chill 2 to 8 hours. To serve, remove asparagus bundles from marinade, and discard marinade. Arrange asparagus bundles on a serving platter.

1 12 oz jar Maries Ranch Salad

Dressing 1 pk 10oz frozen chopped spinach

Thawed and well drained 2 tb Dry vegetable soup mixture

1/4 c Chopped walnuts

In medium bowl, combine all ingredients. Cover, refrigerate until serving time, at least 2 hours. Garnish with additional chopped walnuts. Serve with fresh vegetables for dipping or use as a filling for fresh mushroom caps. Makes 1 1/2 cups. Typed by Dale/Gail Shipp

8 ea Medium sized carrots

1/2 c Fresh orange juice

1 ea Rind, of orange grated

3 T Maple syrup

1 ea Pinch of mace or nutmeg

3 T Butter

Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High.

2 ea Med Acorn squash

8 T Brown sugar

1 c Maple syrup

4 T Butter

This is the quick and easy version. Cut each squash in half; remove seeds and fibers. Arrange, cut side up in a large shallow baking pan. Spoon 2 Tbsp brown sugar into hollow of each squash. Add 1 Tbsp butter to each. Top with a 1/4 cup of maple syrup. Bake for 1 hour at 350f or until fork tender.

12 md Green peppers or green

-tomatoes 1 c Salt

1 qt Shredded cabbage (about 1

-medium head) 1 ts Salt

1/2 ts White pepper

2 tb Mustard seed

1 qt Vinegar

2 c Water

1/4 c Sugar

(Stuffed peppers or Green Tomatoes) Cut tops of peppers or tomatoes; reserve. Scoop out centers. Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable shells and tops; let stand 24 hours in a cool place. Drain; rinse and drain thoroughly. Combine cabbage, 1 tsp. salt and pepper and mustard seed; press into shells. Replace tops and fasten with toothpicks or sew with coarse thread. Pack into hot Ball jars, leaving 1/8 inch head space. Combine vinegar, water and sugar. Bring to boiling and pour boiling hot, over peppers, leaving 1/8 inch head space. Adjust caps. Process 15 minutes in boiling water

bath. Yield: About 3 quarts. Note: If desired stuff vegetables shells with any relish you prefer. From: The Ball Blue Book Shared By: Pat Stockett