2 Tbsp. butter or margarine
1 cup chopped onions
1 can (20-3/4 oz.) pork and beans
2 pkg. (10 oz. each) frozen green beans , cooked,
drained
1 can (15-1/2 oz.) garbanzo beans , drained
3/4 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Shredded Cheddar Cheese
Preparation:
MELT butter in large skillet on medium heat. Add
onions; cook and stir until
tender.
STIR in remaining ingredients except cheese; cover.
Cook until thoroughly
heated.
SPRINKLE with cheese; cover. Cook until cheese is
melted.
submitted by: Mary Bear
Cucumber salad
8 c. thinly sliced cucumbers
1 large onion, thinly sliced
1 1/2 c. white vinegar
1/2 c. sugar
3 garlic cloves, finely chopped
1 tbsp. oil
4 tsp. salt
1 c. water
1/2 tsp. white pepper
3 tbsp. fresh chopped dill
In a large bowl, combine cucumbers and onion; set
aside. In a large saucepan, mix together the vinegar,
sugar, garlic, oil, salt and water. Bring to a boil,
stirring frequently. Pour mixture over the cucumbers
and onion. Add pepper, dill and mix well. Keep
refrigerated. Serve well chilled.
Noah's Squash
2 med. zucchini, sliced
2 summer squash, sliced
2 med. onions, peeled and sliced
2 tomatoes, quartered
2 garlic cloves, minced
2 tbsp. olive oil
1/2 c. green or black olives
1/2 tsp. salt
1/4 tsp. pepper
In a large skillet, combine all ingredients. Cook
over med. heat, stirring occasionally for about 20
minutes or until zucchini and summer squash are
tender.
Vegetable Dishes
