| Recipe for 6 servings | How to serve |
|---|
| Chinese—Melt 3 tablespoons butter or margarine. | Mix with cooked drained cabbage, broccoli, asparagus, or green beans. |
| Stir in 4 teaspoons soy sauce, ¼ teaspoon onion salt, and ⅛ teaspoon white pepper. Heat. |
| Add ¼ cup slivered, toasted almonds. |
| Sour cream—Mix ⅔ cup sour cream, ¼ teaspoon grated onion, ½ teaspoon salt, and ⅛ teaspoon white pepper. | Serve over hot baked potatoes, asparagus spears, sliced cucumbers, or beet salad. |
| If desired, add 1 teaspoon horseradish and ⅛ teaspoon ground dill seed. Chill. |
| Stir in ⅓ cup chopped, toasted almonds or pecans. |
| Sweet-sour—Blend 2 tablespoons cornstarch, 3 tablespoons sugar, and ½ teaspoon salt into 1 tablespoon melted butter or margarine. | Combine with cooked drained onions, beets, or cabbage. |
| Gradually stir in 1 cup vegetable cooking liquid and water. Cook, stirring constantly, until thickened and clear. |
| Blend in 3 tablespoons lemon juice or vinegar. Heat with vegetable. |
| Sprinkle with ⅓ cup chopped almonds, English walnuts, or pecans. |
| Lemon—Blend 2 tablespoons flour, ½ teaspoon salt, and ⅛ teaspoon onion salt into 2 tablespoons melted butter or margarine. | Serve over cooked drained cauliflower, broccoli, asparagus, or potatoes. |
| Gradually stir in 1 cup milk. Cook, stirring constantly, until thickened. |
| Remove from heat. Blend in 2 teaspoons lemon juice and a few drops of yellow food coloring. |
| Add ⅓ cup toasted almonds, cashews, English walnuts, or pecans. |