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["ASPARAGUS STIR FRY","30 MINUTES",6,55,"1 1/2","2","1/2",null,null,null,null,null,null,null,"POUND","TBS.","TSP.",null,null,null,null,null,null,null,"ASPARAGUS","VEGATABLE OIL","SALT",null,null,null,null,null,null,null,"PREPARE ASPARAGUS. CUT INTO 3 INCH PIECES. IN SKILLET OVER HIGH HEAT, COOK IN VEGATABLE OIL, STIRRING QUICKLY AND OFTEN.","SPRINLE WITH SALT, AND CONTINUE COOKING FOR 3 MINUTES.",null,null,null,null,null,0]
["BEANS AND BACON","30 MINUTES",4,170,"1","4","2","1/4","1/8","3/4",null,null,null,null,"10 OZ. PKGE.","SLICES","MEDIUM","TSP.","TSP.","CUP",null,null,null,null,"FROZEN LIMA BEANS","BACON, DICED","CELERY STALKS, DICED","SALT","PEPPER","WATER",null,null,null,null,"PREPARE BEANS PER LABEL. COOK BACON IN SKILLET, REMOVE TO PAPER TOWEL TO DRAIN.","ADD CELERY, BEANS, SALT AND PEPPER TO SKILLET. COOK ABOUT 10 MINUTES STIRRING OFTEN.","ADD WATER, HEAT TO BOILING, REDUCE HEAT. SIMMER 5 MINUTES.","SPOON MIXTURE INTO BOWL. COVER WITH BACON BITS.",null,null,null,0]
["BROCCOLI JONES","1 HOUR",6,240,"1","3","1","2","2","4","1","1",null,null,"10 OZ. PKGE.","TBS.","SMALL","TBS.","CUPS",null,"ENVELOPE","TSP.",null,null,"FROZEN CHOPPED BROCOLLI","BUTTER","ONION, MINCED","ALL-PURPOSE FLOUR","HALF AND HALF","EGGS","CHICKEN BOUILLON","SALT","BOILING WATER",null,"FINELY CHOP BROCCOLI AND SET ASIDE. PREHEAT OVEN TO 350F. IN 1 QT. SAUCEPAN OVER MEDIUM HEAT, MELT BUTTER.","ADD ONIONS AND COOK UNTIL TENDER. STIR IN FLOUR AND COOK 1 MINUTE. SLOWLY STIR IN 1 CUP HALF AND HALF UNTIL MIXTURE THICKENS.","REMOVE FROM HEAT. GREASE 6 OUNCE CUSTARD CUPS. MIX EGGS, BOUILLON, SALT AND REMAINING HALF & HALF IN BOWL. STIR IN ONION MIXTURE AND BROCCOLI.","LADEL MIXTURE INTO CUSTARD CUPS. SET CUPS IN 13X9 BAKING DISH. PLAN ON OVEN RACK. POUR BOILING WATER INTO PAN, HALFWAY UP CUPS.","BAKE 35 MINUTES OR UNTIL DONE.",null,null,0]
["BROCCOLI STIR FRY","25 MINUTES",6,95,"3","1","1/2","1/4","1/4",null,null,null,null,null,"TBS.","BUNCH","TSP.","TSP.","CUP",null,null,null,null,null,"VEGATABLE OIL","BROCOLLI, CUT INTO 2X1/2 INCH PIECES","SALT","SUGAR","WATER",null,null,null,null,null,"IN 5 QT. DUTCH OVEN OVER HIGH HEAT, COOK BROCCOLI IN VEGATABEL OIL. STIR QUICKLY AND OFTEN UNTIL COATED WITH OIL.","ADD SALT, SUGAR AND WATER. REDUCE HEAT TO MEDIUM. COVER AND COOK 2 MINUTES.","UNCOVER AND STIR-FRY 5 MINUTES OR UNTIL TENDER YET CRISP.",null,null,null,null,0]
["COUNTRY CABBAGE","45 MINUTES",6,115,"4","1","1","1/2","1/2",null,null,null,null,null,"SLICES","HEAD",null,"TSP.","CUP",null,null,null,null,null,"BACON, CUT INTO 1 INCH PIECES","GREEN CABBAGE","ONION, THINLY SLICED","SALT","WATER",null,null,null,null,null,"COOK BACON IN SKILLET UNTIL BROWN. ADD CABBAGE, ONION AND SALT. STIR TO COAT CABBAGE EVENLY.","ADD WATER, REDUCE HEAT, COVER AND COOK 30 MINUTES, STIRRING OCCASIONALLY OR UNTIL CABBAGE IS LIGHT BROWN.",null,null,null,null,null,0]
["DEB'S CARROT DISH","20 MINUTES",4,90,"4","2","2","1","1/2",null,null,null,null,null,null,"TBS.","TBS.","TSP.","TSP.",null,null,null,null,null,"CARROTS","WATER","BUTTER","SUGAR","SALT",null,null,null,null,null,"SHRED CARROTS TO MAKE 2 CUPS.","HEAT ALL INGREDIENTS TO BOILING IN SAUCEPAN OVER MEDIUM HEAT. REDUCE HEAT, COVER AND SIMMER 3-5 MINUTES. STIR OCCASIONALLY.",null,null,null,null,null,0]
["CELERY TREAT","20 MINUTES",4,115,"1","1","1","1/4","1/4","3",null,null,null,null,"CUP","BUNCH","ENVELOPE","TSP.","TSP.","TBS.",null,null,null,null,"WATER","CELERY, CUT INTO 2 INCH PIECES","CHICKEN BOUILLON","DRY MUSTARD","SUGAR","BUTTER",null,null,null,null,"HEAT WATER TO BOILING IN SKILLET OVER HIGH HEAT.","ADD CELERY, BOUILLON, MUSTARD AND SUGAR. HEAT TO BOIL. REDUCE HEAT TO MEDIUM, COVER AND COOK 8-10 MINUTES.","DRAIN CELERY AND RETURN TO SKILLET. STIR IN BUTTER.",null,null,null,null,0]
["CORN FRITTERS","30 MINUTES",6,185,null,"1","1","1/4","1","1/2","2",null,null,null,null,"16 OZ. CAN","CUP","CUP","TSP.","TSP.",null,null,null,null,"VEGATABLE OIL","WHOLE KERNAL CORN, DRAINED","ALL-PURPOSE FLOUR","MILK","BAKING POWDER","SALT","EGGS","MAPLE SYRUP",null,null,"IN SAUCEPAN OVER MEDIUM HEAT, HEAT 1/2 INCH OF VEGATABLE OIL TO 400F.","STIR I TBS. VEGATABLE OIL, AND NEXT 6 INGREDIENTS INTO BOWL UNTIL BLENDED. DROP BATTER BY TBS. INTO SKILLET. FRY 3-5 MINUTES.","REMOVE TO PAPER TOWEL TO DRAIN, COVER WITH MAPLE SYRUP.",null,null,null,null,0]
["CUCUMBER STIR FRY","15 MINUTES",4,120,"3","3","1/4","5","1/4",null,null,null,null,null,"MEDIUM","TBS.","CUP","TSP.","TSP.",null,null,null,null,null,"CUCUMBERS","VEGATABLE OIL","WATER","SOY SAUCE","SUGAR",null,null,null,null,null,"PEEL AND CUT CUCUMBERS IN HALF LENGTHWISE, REMOVE SEEDS. CUT INTO 1 INCH CHUNKS.","IN 4 QT. SAUCEPAN OVER HIGH HEAT, WARM VEGATABLE OIL. COOK CUCUMBERS, STIRING QUICKLY AND OFTEN UNTIL COATED WITH OIL.","ADD WATER, SOY SAUCE AND SUGAR. REDUCE HEAT, COVER AND COOK 5 MINUTES, STIR OFTEN.",null,null,null,null,0]
["MUSHROOM SAUTE","20 MINUTES",6,135,"1 1/2","1","1/4","1/4","1","2","1/4",null,null,null,"POUNDS",null,"CUP","CUP","TSP.","TSP.","TSP.",null,null,null,"MUSHROOMS","LEMON","VEGATABLE OIL","WATER","BASIL","SOY SAUCE","SUGAR",null,null,null,"TRIM STEM ENDS. CUT 6 THIN SLICES FROM LEMON AND SQUEEZE 2 TSP. JUICE FROM REMAINING PIECE. SET ASIDE.","HEAT OIL OVER MEDIUM HEAT IN 4 QT. SAUCEPAN. COOK MUSHROOMS, STIR UNTIL EVENLY COATED.","STIR IN WATER, BASIL, SOY SAUCE, SUGAR, LEMON SLICES AND JUICE. HEAT TO BOILING FOR 3 MINUTES.","SERVE OR REFRIGERATE TO SERVE LATER.",null,null,null,0]
["ONION RINGS","40 MINUTES",6,140,"3",null,"1/2","1","1/2",null,null,null,null,null,"LARGE",null,"CUP","CUP","TSP.",null,null,null,null,null,"ONIONS","VEGATABLE OIL","MILK","ALL-PURPOSE FLOUR","SALT",null,null,null,null,null,"SLICE ONIONS 1/4 INCH THICK. SEPARATE INTO RINGS.","BRING 2 INCHES OF OIL TO HEAT IN 4 QT. SAUCEPAN OF MEDIUM HEAT. PLACE MILK IN SMALL DISH.","IN SMALL BOWL, MIX FLOUR AND SALT. DIP RINGS INTO MILK, THEN FLOUR MIXTURE. REPEAT TO COAT TWICE.","COOK ONION RINGS IN SAUCEPAN AND COOK 3-5 MINUTES OR UNTIL GOLDEN BROWN.","DRAIN AND PAPER TOWELS AND ENJOY!",null,null,0]
["AUNT LEON'S POTATO PANCAKES","1 1/4 HOURS",16,205,"4",null,"1","2","1/3","2","1/8",null,null,null,"LARGE",null,"SMALL",null,"CUP","TSP.","TSP.",null,null,null,"POTATOES","COLD WATER","ONION","EGGS","ALL-PURPOSE FLOUR","SALT","PEPPER","VEGATABLE OIL",null,null,"RINSE POTATOES. SHRED POTATOES AND ONION INTO BOWL FILLED HALF WAY WITH WATER. DRAIN THROUGH COLANDER WRAPPED IN TOWEL.","WRAP POTATOE AND ONIONS IN TOWEL, SQUEEZE TO REMOVE WATER.","BEAT EGGS IN BOWL, RETURN POTATOES AND ONIONS. ADD FLOUR, SALT AND PEPPER. TOSS UNTIL WELL MIXED.","PLACE 1/3 CUP OIL IN SKILLET AND DROP IN POTATO MIXTURE IN 4 MOUNDS OVER MEDIUM HEAT. FLATTEN WITH PANCAKE TURNER.","COOK 4 MINUTES EACH SIDE, OR UNTIL GOLDEN BROWN. REMOVE TO PAPER TOWEL TO DRAIN. PLACE ON COOKIE SHEET, WARM IN OVEN.","REPEAT WITH REMAINNG MIXTURE.",null,0]
["FRIED GREEN TOMATOES - NOT THE MOVIE","20 MINUTES",4,80,"1/4","1/2","1/8","3","1/4",null,null,null,null,null,"CUP","TSP.","TPS.","MEDIUM","CUP",null,null,null,null,null,"ALL-PURPOSE FLOUR","SALT","PEPPER","GREEN TOMATOES, CUT INTO 1/2 INCH THICK SLICES","VEGATABLE OIL",null,null,null,null,null,"COMBINE FLOUR, SALT AND PEPPER INTO BOWL. DIP TOMATO SLICES INTO MIXTURE AND COAT BOTH SIDES. PLACE ON WAX PAPER.","HEAT VEGATABLE OIL OVER MEDIUM HEAT IN SKILLET. COOK TOMATO SLICES, A COUPLE AT A TIME, UNTIL GOLDEN BROWN.","DRAIN ONTO PAPER TOWEL.",null,null,null,null,0]