Corn on the cob

One ear of corn

Microwave on high for 2-1/2 minutes

Shuck.........very hot so be careful.

Cucumbers

Slice cucumbers, cover with water and add 2 T vinegar.

Fried Green Tomatoes

http://chickensintheroad.com/blog/2008/10/27/fried-green-tomatoes-overwintering-the-garden/

Cucumbers

Three parts vinegar to one part water.

Red wine vinegar.

Add onions, garlic.

Bulgar Wheat

1# Cracked Bulgar Wheat
1/2 Cup Safflower Oil
1/2 Cup Lemon Juice

Mix together and soak over night.

Next day add:

tomato, cucumber, green onion, fresh parsley, celery,

and other vegs that you like.

Cucumbers and Vinegar

My favorite recipe

Taco Filling for Green Peppers

2 lbs. Hamburger
1 Pkg. Taco Seasoning
1 16 oz. can Kidney Beans, rinsed and drained
1 Cup Salsa
8 medium Green Peppers
1 medium fresh Tomato, chopped
1 Cup grated Cheddar Cheese
1 Cup Sour Cream

Preheat over to 350 degrees.

Brown beef, drain. Stir in taco seasoning, kidney beans and salsa. Bring to a boil, reduce heat and simmer for 5 minutes.

Cut peppers in half lengthwise, remove seeds and stems.

Immerse peppers in boiling water for 3 minutes, drain.

Spoon about 1/2 cup meat mixture in each pepper half.

Place peppers in ungreased 9 x 13 x 2 inch pan.

Cover and bake for 15 to 20 minutes.

Top with tomato, cheese and dollop of sour cream.

Cabbage Crunch

Cabbage
Green Cabbage
Almonds
Sesame Seeds
Green Onions

Cabbage Crunch Dressing

Canola Oil
Apple Cider Vinegar
Honey
Salt

Inside-Out Stuffed Peppers

1 Pound Ground Beef
1/2 Cup Chopped Onion
1 Can (16 ounces) Stewed Tomatoes, cut up
1 Large Green Pepper Chopped
1/2 Cup Uncooked Long Grain Rice
1/2 Cup Water
2 teaspoons Worcestershire Sauce
1/2 teaspoon Salt
1/4 tespoon Pepper
1 Cup (4 ounces) Shredded Cheddar Cheese

In a skillet, brown beef; drain.

Transfer to a greased 2 qt casserole. add the next eight ingredients.

Cover and bake at 350 degrees for 1 hour or until rice is tender.

Uncover and sprinkle with cheese; return to oven until cheese melts, about 5 minutes.

Creamed Green Beans (Peas) and Potatoes

4 medium Red Potatoes, cut into wedges
1 pkg (10 ounces) frozen Green Beans or Peas
2 Tablespoons Butter or Margarine
2 Tablespoons All Purpose Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 Cup Milk

Place potatoes in a saucepan, cover with water and cook until tender.

Cook beans (or peas) according to package directions.

Melt butter in a saucepan, stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil, boil for 1 minute.

Drain potatoes and beans (peas), place in a serving bowl.

Add sauce and stir to coat.

Cheese Stuffed Zucchini

2 medium Zucchini
1/4 cup minced onion
1T melted Butter
2T grated Parmesan Cheese
2T Italian seasoned bread crumbs
1/4 t Pepper
1/8t Salt
3 slices Bacon, cooked and crumbled
1/4 Cup (1 ounce) shredded Cheddar Cheese

Cook whole zucchini in boiling water until tender (8-10 min.). Drain and cool slightly. Slice zucchini in half lengthwise. Carefully scoop out pulp, leaving 1/4 inch thick shells.

Finely chop zucchini pulp and set aside.

Saute minced onion in butter over medium heat until tender. Add chopped zucchini pulp, grated Parmesan cheese, bread crumbs, pepper and salt. Cook until thoroughly heated.

Stir in bacon. Spoon vegetable mixture evenly into zucchini shells. Top with Cheddar Cheese.

Place on ungreased baking sheet and bake at 450 degrees 8-10 minutes; until heated through and cheese melts.