In large skillet, melt margarine. Add squash, zucchini and pepper strips. Saute over medium heat until crisp (about 5 minutes). Remove from heat; ...

Grind or grate squash and steam in frying pan with oil enough to keep from sticking. Add onions, cut fine. Cook 10 to 15 minutes. Cool slightly ...

Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice, about 10 minutes; drain. Fry bacon, drain of fat all but 1 ...

Fry bacon until crisp. Remove and place on a paper towel to drain. Place diced zucchini, green pepper, onion, and celery in skillet; stir fry for 5 ...

Chop spinach fine, add parsley, cook in shortening 10 minutes. Add well-beaten eggs to milk, pour over spinach. Add cheese and seasoning, turn into ...

Remove seeds from peppers. Parboil 5 minutes. Drain. Reserve 1/2 cup process cheese spread. Combine remaining cheese spread, corn, and tomato. Spoon ...

Boil cabbage in a large pot until tender. In another pan, saute onions, garlic, celery, and bell pepper in the butter and cooking oil. Soak the ...

Mix squash, carrots and onions. Add 1/2 of the buttered stuffing to squash mixture. Add sour cream and soup, undiluted. Turn into buttered casserole ...

Bring 1 inch of salt water to boiling; add broccoli. Cook until stems are tender 12 to 15 minutes; drain. Arrange broccoli in ungreased baking dish. ...

Combine first 6 ingredients in buttered 1 quart baking dish. Mix melted butter and crackers; sprinkle on top. Bake at 350 degrees approximately 35 ...