Ingredients are : 3 lg. Bermuda onions

Vegetable oil

1/2 c. milk

1 egg

3/4 c. all-purpose flour

1/2 tsp. salt

And the recipe is Peel onions and cut into 1/4″ slices. Separate into rings. Heat oil in saucepan. Beat remaining ingredients until smooth. Dip each ring into batter, letting excess drip into bowl. Fry a few onion rings at a time, turning once, until golden brown. To keep fried onion rings warm, place in 300 degree oven.

Ingredients are : 3 c. white onions, peeled and sliced

6 slices buttered toast

1 egg

1/4 lb . American cheese, grated

1 c. milk

1 tsp. salt

1/8 tsp. pepper

Paprika

Bacon

And the recipe is Cook onions in boiling salted water until tender. Place 3 slices of buttered toast in bottom of baking dish. Cover with a layer of onions and a layer of cheese. Repeat, using remaining toast, onions, and cheese. Beat egg slightly, add milk, salt and pepper. Pour over contents of baking dish. Lay strips of bacon across the top and sprinkle with paprika. Bake in moderate 375 degree oven 30 to 35 minutes.

Ingredients are :3 (#10) cans pumpkin
6 tbsp. cinnamon 3 tbsp. cloves 3 tbsp. ginger 3 tbsp. nutmeg 6 tbsp. salt Whip 4 dozen fresh eggs And the recipe is Simple crust for 3 pans. Grease sides and bottoms of 18 x 26 inch pans very heavily with shortening. Add 2 cups flour at least per tray. Tip pan to flour very heavy. In 20 quart mixer, put 3 (#10) cans pumpkin. Mix well and add to pumpkin: 6 tbsp. cinnamon 3 tbsp. cloves 3 tbsp. ginger 3 tbsp. nutmeg 6 tbsp. salt Whip 4 dozen fresh eggs and add to the pumpkin. Heat 4 1/2 quarts milk and add to pumpkin. Scrape down sides and bottom of bowl. Bake at 400 degrees 20 minutes; 350 degrees until set in center of pan. Garnish with whip cream. Makes 150.

Ingredients are : 3/4 cup Onion — Chopped
1 each Clove Garlic — Finely Chopped
2 tablespoons Vegetable Oil
1 each Red Bell Pepper; Large — *
2 each Chiles; Medium Size — **
1 each Jalapeno Chile — Seed & Chop
1 cup Squash — Cubed ***
29 ounces Chicken Broth — 2 cans
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Coriander — Ground
1 cup Zucchini — Thinly Sliced
1 cup Yellow Squash — Thinly Sliced
17 ounces Whole Kernel Corn — Drained
16 ounces Pinto Beans; Drained — 1 can
And the recipe is
* Bell pepper should be seeded and cut into 2 X 1/4-inch strips. ** Chiles should be either poblano or Anaheim and should be seeded and *** Use either hubbard or acorn squash. (about 1/2 pound) Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.

Ingredients are : 2 tablespoons Oil
1/2 cup Onion — chopped
1 1/2 cups Bulgur or brown rice — uncooked
1 cup Apricots — dried
1 cup Prunes — chopped
1 cup Apples, dried — chopped
4 cups Vegetable stock
1/2 teaspoon Nutmeg — ground
1/2 teaspoon Cinnamon — ground
1/4 teaspoon Coriander — ground
And the recipe is
Heat oven to 350 degrees. Heat oil in Dutch oven over medium heat.
Cook onion in oil about 2 minutes, stirring frequently, until tender.
Stir in bulgur. Cook about 5 minutes, stirring occasionally, or until bulgur is golden brown. Stir in remaining ingredients. Cover and bake 50 to 60 minutes or until bulgur is tender.

Ingredients are : 2 pounds Cabbage — (1 head) approx wt.
3 tablespoons Vegetable oil
1 teaspoon Salt
1 teaspoon Caraway seeds
1 cup Beef broth
3 each Apples; small — tart
1 tablespoon Cornstarch
2 tablespoons ;water — cold
3 tablespoons Red wine vinegar
1/4 teaspoon Sugar
And the recipe is
Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes.
Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving.

Ingredients are : 1/4 Cup Butter
4 Each Apples; Med., Peel, Slice
1/2 Each Onion; Red, Chopped
1 Each Red Cabbage; Head,Fine Shred
1 Cup Red Wine
4 Each Cloves; Whole
1/3 Cup Brown Sugar
2 Each Bay Leaves
1/4 Cup Vinegar
1/4 Cup Butter
Lemon Juice;Of 1/2 Med.Lemon
And the recipe is
Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.

Ingredients are : 4 each Bacon slices
Onions — small white
Green pepper — small diced
2 cups Hot water
1 pound Green beans
6 each Ears of corn — broken-1/3s
1 tablespoon Salt
2 teaspoons Sugar
1/4 teaspoon Pepper — white
6 each Zucchini, small — 1″ chunks
Celery stalks — 1″ slices
Tomato, large — cut in wedges
And the recipe is
Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top.

Ingredients are :1 tablespoon Olive oil
2 teaspoons Sugar
4 medium Onions — chopped
1/4 teaspoon Salt
4 Garlic cloves — chopped
1/4 teaspoon Ground black pepper
28 ounces Plum tomatoes in thick puree
2 pounds String beans — trimmed and
2 teaspoons Leaf thyme — crumbled
Halved
1 Heat oil in Dutch oven over

And the recipe is
covered, stirring occasionally, 8 minutes or until softened. Add tomatoes, thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir in the string beans. Simmer, covered, stirring occasionally, 25 to 35 minutes or until beans are tender.

Ingredients are : Zucchini — medium
1 tablespoon Salad oil
1/4 cup Water
1 1/2 teaspoons Salt
1/2 teaspoon Sugar
And the recipe is
Cooking 8 min 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp.
VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK