Fry 2 or 3 slices of chopped bacon with a little green onion in a saucepan.

Add fresh green beans and simmer until they are crisp-tender.

Adding a heaping tablespoon of chopped almonds and a little lemon juice while heating a can of green beans is also good and a pleasant change from plain beans.

These are called “green beans amandine.”

Grandpa Lee always raised these in his garden (along with at least one row of flowers of some kind, often larkspur, calendula, and godetia).

Jim and I also grow kohlrabi.

Kohlrabi aren’t very good cooked but are excellent when peeled, sliced, and served with a dip.

They are a good addition to any relish tray.

This recipe is for Mary Jo.

Place a large package of frozen broccoli and about a cup of small frozen onions in a shallow casserole.

Make a sauce by melting 2 tablespoons butter or margarine, adding 2 tablespoons of flour, then stirring in 1 cup of milk and ¼ teaspoon salt.

Keep stirring with a wire whisk to avoid lumps.

When thickened, add a 4-oz. package of cream cheese.

Pour over the vegetables—don’t mix the sauce in.

Melt another 2 tablespoons of melted butter or margarine and mix with a cup of soft bread crumbs.

Sprinkle the buttered crumbs and ½ cup shredded American cheese over the top and bake at 350 until nicely browned and vegetables are done.

A large package of any kind of frozen mixed vegetables works just as well as the broccoli and onion.

My Aunt Dora cooked shredded cabbage with a few chopped carrots until both were barely tender.

Then she would add a little cream and butter, salt and pepper.

She and Aunt Jenny had a going-away party for me when I left Richey.

I don’t remember what else they served; I think it was chicken, but I do remember the cabbage and carrots.

Don’t laugh—this is good.

Take small green pumpkins, peel and cut into small squares.

If some of the seeds have started to form, remove them.

Cook until barely tender in a small amount of water to which you have added a little salt.

Drain and add about a tablespoon of catsup and melt some Velveeta cheese over the top.

Soak small zucchini which has been cut in strips in milk for 10 minutes.

Roll in flour that has been seasoned with salt and pepper.

Fry in oil until light brown.

I bummed this recipe from the manager of the Helena Country Club who furnished lunches for the Board of Trustees of Blue Shield when I worked there.

Boil carrots with a small amount of salt and a bay leaf until crisp-tender.

Drain.

Add a little honey, brown sugar, butter, and a pinch or so of cloves.

Heat just long enough to glaze the vegetables.

Add equal amounts of vinegar, sugar, and oil to a jar with a lid.

Shake well to mix. I usually mix up the dressing using 1/3 cup of each, use what I need, and store the rest in the refrigerator.

Pour over a mixture of lettuce and other fresh vegetables—tomatoes, carrots, avocado, cucumber, celery, green onion, etc.

Ground pepper or a little grated cheese (Jarlsburg is my favorite) can be added at the last minute.

Next to Arly’s First Lady Salad, this is my favorite. It has become a staple for me to take to potlucks or serve to my quilting ladies.

For the salad, combine:
2 cups cooked chicken
2 cups cooked ham
2 cups salad shrimp (I don’t always add the shrimp or use only shrimp.)
7 ounce package of macaroni, cooked
1 or 2 celery sticks, chopped
1 whole green pepper, chopped
1 whole red pepper, chopped
a small amount of green onion
1 teaspoon salt
½ teaspoon pepper
For the dressing, combine:
1 cup mayonnaise
1 cup sour cream
¼ cup vinegar
1 teaspoon sugar
2 teaspoons dill weed (don’t skimp on the dill weed)

Mix the dressing and pour over the salad. Mix well and chill at least 3 or 4 hours before serving.

Todd says just about any recipe for bean soup will work—soak beans over- night.

Add ham bone and simmer until beans are pretty well done; add chopped onions, celery, and carrots, salt and pepper to taste.

I’ve been told not to add salt until the beans are nearly done or they will never get done.

Todd says the secret is to have a good, meaty ham bone to start with.

This is the recipe Barbara gave to Alyssa the year she came down from Alaska to spend some time with us.

I was in bed with pneumonia.

I’m sure this soup, together with Todd’s bean soup, helped with my recovery. (Thanks again, kids.)

Place one chicken in a large pot.

Cover with water plus a couple of extra inches.
Add some salt or chicken bouillon.
Simmer on medium heat until chicken is tender.
Add: 1 chopped onion
Celery—3 or 4 sticks
A couple chopped carrots
More chicken bouillon to taste (not too much because it’s salty)

When the vegetables are nearly cooked, add egg noodles.
When noodles are done, it’s ready.

To make chicken and dumplings, follow the same directions except in place of the noodles, make dumplings from the recipe on the Bisquick package, drop them by tablespoonfuls on top of the broth.

Simmer for ten minutes with the lid off the kettle, then simmer fifteen minutes longer with the lid on.

Refrigerate any leftovers right away.