Recipes by Arlene

• No. 2½ can kraut (28.5 fl. ounces)
• ½ can water (13-14 fl. ounces)
• 1 medium onion, diced
• Bacon fat, rounded teaspoonful
• 6 tbsp. sugar
• 1 tsp. salt
• 1 medium potato, grated (or ⅓ cup instant potato flakes)
• 1 tsp. caraway seed (optional)

Boil kraut and water for 15 minutes. (Use large saucepan!) Dice medium onion. Sauté in a rounded teaspoon of bacon fat. Add to kraut with sugar, salt and grated potato. Add optional caraway seed. Cook 5 minutes longer.

• 8 medium potatoes, peeled
• 8 oz. cream cheese, softened
• 8 oz. sour cream
• ¼ lb. butter, softened
• Dash of garlic salt
• Dash of pepper
• ½ cup Cheddar cheese, grated
• 1 green onion, chopped (optional)

Cook potatoes until done; then mash. Add cream cheese, sour cream, butter, seasonings and onion (if desired). Mix well. Pour into a 2½-qt. buttered casserole. Top with grated cheese. Bake at 350° for one hour. Yields 8 to 10 servings.

• ½ stick butter
• 1 medium onion, sliced thin
• 2 tsp. curry powder
• 1 cup uncooked rice
• 1 cup orange juice
• 1 cup chicken broth
• 1 tsp. salt
• ½ cup seedless raisins
• 1 bay leaf

Melt butter in heavy saucepan. Sauté onion until; soft and golden. Stir in curry and rice, cook for 2 minutes, stirring constantly. Add remaining ingredients, stir with fork. Bring to boiling and lower heat. Cover. Simmer 15 to 20 minutes until rice is tender and liquid has been absorbed. Remove bay leaf before serving. Serves 6.

• 1 pound fresh beets
• 1 tbsp. cornstarch
• ⅓ cup water
• ¼ cup strawberry jam
• 2 tbsp. lemon juice
• ¼ tsp. salt
• ¼ tsp. pumpkin pie spice
• 2 tbsp. butter

In covered saucepan, cook beets in small amount of boiling, salted water until tender, about 35 minutes. Drain, pare and slice beets and set aside. In same saucepan, combine cornstarch, water, jam, lemon juice, salt and pumpkin pie spice. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Stir in sliced beets and butter and heat through. Makes 4 servings.

• 3 – 4 whole carrots
• 1 tbsp. horseradish
• 1 tbsp. onion, grated
• 2 tbsp. liquid from cooked carrots
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ cup mayonnaise
• ¼ cup bread crumbs, fine
• 1 tbsp. melted margarine
• Dash paprika

Peel carrots and cut lengthwise. Cook until tender. Drain and preserve liquid and arrange in 2-qt. baking dish. Combine horseradish, onion, preserved liquid, salt, pepper and mayonnaise and blend thoroughly. Pour over carrots. Combine crumbs and margarine and sprinkle over carrots. Sprinkle with paprika. Bake at 375° for 15 to 20 minutes. Yields 5 servings.

• 2 packages California Blend frozen veggies (contains broccoli, cauliflower and carrots)
• 8 slices American cheese
• 8 slices Swiss cheese
• ¾ cup melted butter
• 2 cups crumbled Ritz crackers
• ½ cup milk

Place frozen vegetables in a 9” x 13” greased pan. Lay slices of American cheese on top of the vegetables and then layer slices of Swiss cheese on that. Mix the cracker crumbs with butter and sprinkle on top. Drizzle milk over the crumbs. Bake for 1 hour at 350°.

• 1½ tsp. salt
• 2 tbsp. flour
• 1 cup brown sugar, firmly packed
• 2 tbsp. lemon juice
• 1 tsp. grated lemon rind
• 3 tbsp. butter
• 3 cups cooked carrots, sliced
• 1½ cups cooked apples, sliced

Mix together the salt, flour, brown sugar, lemon juice, lemon rind and butter. Set aside.

In a 9” x 13” baking casserole, arrange the carrot and apple slices in alternate layers. Sprinkle each layer with the above mixture.

Bake at 350° until well heated and the seasoning mixture is thoroughly melted. Yields 8 to 10 servings.

• ¼ cup butter
• 2 medium-size zucchini, sliced ¼-inch thick (about 2 cups)
• 1 medium-size onion, diced (about ¼ cup)
• 1 tsp. dried basil leaves
• ¼ tsp. dried oregano leaves
• 2 (10 oz.) packages frozen corn kernels, thawed
• Salt and freshly ground pepper to taste

In 12-inch skillet over medium-high heat, melt butter; add zucchini, onion, basil and oregano and cook for 3 minutes, stirring frequently until vegetables are crisp-tender. Add corn; cook 6 to 7 minutes longer, stirring occasionally until vegetables are heated through. Season with salt and pepper.

Note: Add some chopped green and red pepper for color and flavor!

• 10 oz. package frozen peas
• 3 tbsp. butter
• 1 tbsp. instant minced onion (or 3 tbsp. chopped fresh onion)
• ¼ tsp. salt
• ¼ tsp. garlic powder
• ¼ tsp. oregano
• ⅛ tsp. pepper
• 2 tbsp. sliced, stuffed olives

In heavy 2-quart saucepan, cook peas according to package directions. Drain. Add remaining ingredients except olives. Heat thoroughly. Toss in olives just before serving.

Note: 2 cups fresh peas can be substituted. Cook in boiling salted water 5 to 8 minutes, or until tender, before adding remaining ingredients.

• 20 oz. frozen chopped broccoli
• ¼ cup butter
• ¼ cup flour
• 2 cups milk
• 1 small onion, chopped
• ¼ tsp. grated nutmeg
• ¼ tsp. thyme
• Salt to taste
• Croutons

Cook broccoli until it separates. (It doesn’t need to be completely cooked.) Drain well and set aside. Melt butter and mix with flour. Add milk. Bring to boiling, stirring constantly. Add broccoli to white sauce and season with onion, nutmeg, thyme and salt.

Pour into 8” or 9” square pan and bake at 350° for 30 minutes. Remove from oven and sprinkle with croutons. Return to oven and bake an additional 15 minutes.