om/2013/07/04/olive-garden-chicken-scampi/#cCUqptFRzEOXiJZ0.99
r until just cooked.
GARDEN SALAD - meanwhile put the salad
nd it works well. Use garden fresh veggies for the best
Mix together the garden peas, water chestnuts, onion and cream of mushroom soup. Put in buttered 8-inch baking dish.
Spread grated cheese on top of mixture.
Drain garden peas.
Layer on bottom of casserole. Drain asparagus.
Layer on top of peas.
Mix soup with 1/3 cup milk and pour over vegetables.
Sprinkle with bread crumbs.
Layer grated cheese on top.
Heat at 350\u00b0 until cheese melts.
Some can be
prevented\tby using wood ashes, sulfur and Epsom salts.
It\tdoes
not
have
to
be
accurate
measures. Garden sulfur and Epsom
salts
can be bought in 30 pound bags at big savings, and
it keeps if you have a tight container to put it in. Can also be used heavily to sprinkle on top of the rows once they are
covered.
Good for root maggots and keeps carrots, beets and radishes from being wormy.
Drain garden peas.
Add 1 small chopped onion and 3 boiled eggs, chopped. Add salt and pepper.
Mix with mayonnaise.
Cook garden spirals in 4 quarts of water until tender.
Drain and rinse with cold water to cool.
Combine with the remaining ingredients and chill.
Cook pasta in a large pot of boiling water about 5 minutes. Before the pasta is done, stir in frozen vegetables.
While this cooks, in a large bowl, mix low-fat sour cream with packet of garden vegetable party dip mix.
Drain pasta and vegetables well, then add to the sour cream mixture and toss well to mix.
Serve with grated Parmesan cheese.
Serves 4.
Drain garden peas and rinse with cold water.
Cut up onion very fine and add to peas.
Add chopped boiled eggs and add salt, pepper and seasoned salt.
Mix with small amount of Miracle Whip salad dressing.
Serve on lettuce leaf.
Peel the potato and cut it into pieces.
Put the pieces in the small saucepan.
Cover them with cold water.
Slice the onion and celery.
Set them aside.
Peel and slice the carrots.
Peel and dice the turnips.
Slice fresh corn off the cob (or use frozen). Remove fresh peas from pod (or use frozen).
Cut tomatoes.
Cut lettuce into squares.
Lightly grease a 3 or 4-quart casserole.
Drain all canned vegetables or, if using fresh, pre-cook until almost tender.
Brown beef in 10-inch skillet.
Drain off fat.
Stir in water, rice, onion, bouillon cubes and dry mustard.
Bring to a boil; stir.
Reduce heat, cover and simmer 20 minutes.
Cut 4 slices of cheese into small pieces.
Stir cheese pieces, green pepper and tomato into cooked rice.
Cut remaining cheese slices into triangles.
Arrange on top.
Cover and remove from heat.
Let stand about 5 minutes.
Makes 6 servings.
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet; drain fat.
Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
Add rice and stir until rice is mixed in and coated with sausage and vegetables.
Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
Add fresh chopped green onions and parsley; fluff with a fork just before serving.
Serve with French bread and a garden salad.
br>For more family friendly recipes, visit www.beemaid.com.
lmost all the stock. Most recipes will call for adding the
he excess water. The original recipes reads: Boil the spinach in
eem moister than most burger recipes; insuring it is mixed well
Cook each kind of pasta separately until done but still firm. Rinse and drain well.
Mix two pastas together.
Add Zesty Italian dressing.
Toss and refrigerate overnight.
If excess dressing remains in bowl next morning, drain off and reserve for additional recipes.
Next day, add remaining ingredients.
Yields 14 to 15 servings.
br>For more great shrimp recipes visit www.eatshrimp.com.