Fire And Ice Tomatoes - cooking recipe

Ingredients

6 medium tomatoes, peeled and quartered
1 medium onion, sliced
1 medium green bell pepper, cut into strips
1/4 c. water
1 Tbsp. plus 2 tsp. sugar
1 1/2 tsp. celery salt
1 1/2 tsp. mustard seed
1 large cucumber, peeled and sliced
3/4 c. cider vinegar
1/4 tsp. salt
1/2 tsp. cayenne pepper
1/8 tsp. black pepper
1 medium head red cabbage
1 medium onion, chopped fine
4 Tbsp. bacon grease
1/3 c. sugar
1/2 c. vinegar
salt to taste
1 eggplant
2 Tbsp. chopped green pepper
2 c. cooked tomatoes
1 c. bread crumbs
2 Tbsp. chopped onion
4 Tbsp. butter or margarine
1 tsp. seasoned salt
1/2 tsp. seasoned pepper
1 tsp. m.s.g.
1 head cauliflower
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 Tbsp. pimientos, chopped
1/4 c. bread crumbs
1 large pinch sugar
1 Tbsp. sharp cheese, grated
4 sweet potatoes
1 c. sugar
1/8 tsp. salt
3/4 stick butter or margarine
1 tsp. cinnamon
3 small lemon slices
1 Tbsp. flour
1/4 c. water
1 lb. lima beans (dried)
1 c. melted butter
1 c. sour cream
2 Tbsp. molasses
2 tsp. dry mustard
large pinch of sugar

Preparation

Use the same water that you have soaked the beans in overnight.
Cover them and cook until tender.
Mix together melted butter, sour cream, molasses, dry mustard and the pinch of sugar. Pour this mixture over limas in a covered casserole dish and bake at 300\u00b0 for 1 1/2 hours.
Serves 4 to 6.