|The Cook's Companion|
|by Sheridan Rogers|
The creators of The Cook's Garden offer a sensible and handsomely illustrated write-in book, divided into sections for each course, including a fe...
1 - 10 of 10 for vegetable melody
Cut all vegetables about 1 1/4 ... Mix together with tomato sauce in a 2 quart or larger casserole. Salt and pepper to taste. Bake 2 hours at 350 degrees.
Combine vegetables, soup, half ... covered, on high for 8 minutes. Turn half way and top with extra cheese and onions. Cook, uncovered, for 1 more minute.
Cut vegetables into bite-size pieces. ... pepper into pans. Cover with tinfoil double. Put on low grill with cover down. Cook about 35 minutes. Serves 6 to 8.
Pour sauce over vegetables. Bake 1 1/2 hours at 375 degrees in 2-quart casserole. Vary amounts as desired.
Combine vegetables, soup, sour ... minutes. Uncover and sprinkle with remaining cheese and onions. Return to the oven until cheese is melted, about 5 minutes.
Fry bacon in skillet, add all vegetables and all other ... 10 to 15 minutes. Vegetables should be crunchy. Don't overcook. Can be served over rice, also.
Preheat oven to 350 degrees. Combine vegetables, soup, 1/2 ... minutes. Top with remaining cheese and fried onions. Bake, uncovered, for 5 to 10 minutes longer.
Cook according to ... room temperature while vegetables cook. Blend and ... cornbread stuffing crumbs. Heat to 325 degrees for 20 minutes or until bubbly.
Cook vegetables per instructions. Drain ... Add to tuna and vegetables. Heat until mixture starts to boil. Pour over individual servings of rice or toast.
Cook rotonni noodles ... aside. Cut up vegetables and cook until ... mix. Pour into casserole dish and heat in oven at 350 degrees for 30 to 45 minutes.
top of page