Royal Vending Adelaide is the leading supplier of vending machines in Adelaide and would like to share with you the following recipes:

Apple Coleslaw

1 tsp. celery seed	                  1/2 c. chopped celery
1/4 c. veg. oil	                          2 tbsp. lemon juice
2 tbsp. honey	                          2 c. coleslaw mix
1 unpeeled tart apple, chopped
1/2 c. chopped green pepper

In a bowl, combine the coleslaw mix, apple, celery and gr. pepper.
In a small bowl, whisk remaining ingred. Pour over coleslaw and toss to coat. Yield: 4-6 servings.

Baked Tomatoes

6 large tomatoes
6 tsp butter
Parmesan cheese

Halve tomatoes. Place in greased baking pan. Top each tomato half with 1/2 tsp butter. Sprinkle generously with Parmesan. Bake at 350 degrees for about 1/2 hour or until cheese is bubbly.

BBQ Beans

Brown 4 strips bacon with 1/4 cup onions in skillet. Add 1/2 cup catsup, 1/4/ cup brown sugar, and 1 tbsp. Worshtershire sauce. Simmer 2 minutes and pour over 1 pint of drained green beans in casserole. Bake until heated about 30 minutes at 350 degrees.

Cabbage Bake Dish

1 Large Cabbage (Cutup)                   1 1/2 #  Ground Beef
1 Onion Chopped                               3 Tbsp raw Rice
2 Cans Tomato Soup                            1 Can Water

Brown meat and onions, add rice, soup, water & season. Simmer 10 minutes. Put cabbage in buttered baking pan. Pour mixture over cabbage. Bake at 325 degrees for 2 hours.

Serves 6

Cheese & Scalloped Carrots

12 medium carrots sliced               1/4 cup butter
1 small onion minced                     1 tsp. salt
2 cups milk                            1/4 tsp celery salt
1/4 cup flour                          1/4 tsp dry  mustard
1/8 tsp pepper                         1/2 lb. sliced sharp cheddar
3 cups buttered fresh bread crumbs

Cook and drain carrots. Cook gently onions for 2 to 3 minutes, stir in flour, salt, mustard then milk. Cook and stir till smooth. Add pepper and celery salt. In a 2 quart cassarole arrange layers of carrots and cheese till both are used up, end with carrots. Pour on sauce. Top with crumbs. Bake at 350 degrees uncovered 25 minutes or till golden. To do ahead refrigerate and bake at 350 degrees 35 to 45 minutes.

Cracked Wheat Cereal

1 cup Whole Wheat
2 cups Water
1 tablespoon Butter or Margarine
Salt, Cinnamon & Brown Sugar to taste
1/3 cup Raisins (optional)

Crack Wheat in Blender, Food Chopper, or Coffee
Grinder (Chop or Grind till there is some Flour)
Add Water, Butter or Margarine, Salt, Cinnamon, Brown Sugar, and Raisins to taste.Simmer on Stove Top for 10 to 20 minutes to the softness you desire. Or Microwave uncovered for 10 to 14 minutes, stirring once.

Makes 2 to 4 servings.

Cranberry-Brocolli Salad

1/2 head cauliflower
1 bunch broccoli (cut small)
1 c. sunflower seeds
1 c. dried cranberries (Craisins)
1/2 lb. bacon, fried and crumbled

Dressing:       1/2  c. sugar
                1/2 c. oil
                1/4 c. vinegar

Mix well and pour dressing over salad.

French Onion Soup

1/4 cup Butter                   1 lb. Onions Sliced Thin
1/2 cup Salt                   1/4 Cup Sugar
7 cup Beef Broth               1/2 Cup Dry White Wine
8 Slices French Bread          1/2 Cup Grated Parmesan
1/2 lb. Swiss Cheese Sliced

In Dutch oven or large sauce pan melt butter. Add onions & saute over low heat until well coated. Cover & cook 15 min. til limp. Uncover and sprinkle with salt & sugar. Cook til onions are golden. Pour in beef broth & wine. Cover & simmer 20 to 25 min. (may refrigerate 2 days or freeze 3 months). Preheat oven to 375 degrees. Ladle soup into 8 bowls. Add a slice of bread & sprinkle it with Parmesan. Top with Swiss cheese slice. Place in oven & bake til cheese is melted & bubbly (about 10 min)

Fried Peppers

Cut up peppers in equal sizes. Put in pan with olive oil. Add fresh minced garlic and cook over very slow heat. (May add hot peppers for extra zing!) Serve alone, on bread or crackers, or eat with meats.

Grilled Beets

6 Small Beets
Olive Oil
2 Pats Butter
Salt & Pepper & Other Seasonings as Desired

Pour enough Olive Oil into a 6 X 8 foil pan to cover the Bottom. Add the butter. Cut the Beet roots off close to the Beet and the tops 3/4 inches from the Beet, Scrub Well, and cut in half the long way. Season to taste. Cover with aluminum foil. Grill over a low to medium fire 45 minutes. Shake pan occasionally. Potatoes, Onions, or other vegetables may be added if you desire.

Grilled Vegetables

Cut up your favorite vegetables in uniform sizes. Mix olive oil and Herbs de’ Provence. Pour over vegetables. Bake 450 degrees for 10-15 min. or until desired doneness. May also grill in hot grill for same times.

Onion Pie

3 large onions, thinly sliced
4 tablespoons butter
Pillsbury crescent roll dough
Salt & pepper to taste
1 egg
1/2 cup half & half or 2% milk	

Cook onions in butter until golden yellow. Spread roll dough in 10″ pie pan. Spread onions over dough. Sprinkle with salt & pepper. Beat egg with half & half, pour over onions. Bake at 375 degrees for approximately 20 minutes until top is slightly browned. Serves 6.

Orange Beets

    3 T sugar
1 1/2 T cornstarch
    1 T salt
  1/2 cup orange juice
    1 T butter
    1# drained can of beets

Combine sugar, cornstarch, and salt in a saucepan.
Slowly add orange juice, stir and cook till thick.
Add butter and beets, heat.

Serves 4

Raspberry Marshmallow Cake

2 cups Fresh Raspberrys
3 oz. box of Raspberry Jello
1 box of White or Raspberry cake
Miniature Marshmallows

Line the bottom of a 9 X 13 cake pan with miniature Marshmallows. Mix cake mix according to directions and pour batter on marshmallows. Mix Raspberrys and Jello together mashing the berrys. Spread Rasberry and Jello mix on top of cake batter. Bake 30 – 35 minutes at 350 degrees or according to cake mix instructions.

Rhubarb Cake

1 1/2 cup Brown Sugar                  2 cup Sifted Flour
1/4 cup Granulated Sugar               1 tsp Soda
1/2 cup Shortening (part Butter)       1 tsp Vanilla
1 cup Buttermilk or Sour Milk      1 1/2 cup Cut up Rhubarb
1 egg

1/2 cup Granulated Sugar
  1 tsp Cinnamon

Cream first 2 amounts of sugar & Shortening – add egg & vanilla – add alternately flour & soda – (wich have been sifted together) and Buttermilk. Spread 1/2 of batter in 9 X 13 greased Pan – Place rhubarb then rest of batter – Sprinkle on topping.

Rhubarb Pie

9 inch Pie
3 cup Rhubarb                    3 Tbsp Flour
1 1/2 cup Sugar                 1/8 tsp Salt
1/2 tsp Grated Orange Rind       2 Tbsp Butter
1 egg

Combine & put into Pie shell & Bake at 450 degrees 10 Minutes then 350 degrees 30 minutes.

Sauted Zucchini

Cut up zucchini in equal sizes and put in a pan with olive oil. Add onion, basil, and parsley. Cook over a medium heat until desired doneness. Add chopped tomato and cook slightly. Sprinkle parmesan cheese and serve.

Eggless Zucchini Brownies

2 cup flour                       1/2 cup chopped nuts
1 1/2 cup sugar	                1 1/2 tsp soda
2 cup finely grated zucchini      1/2 tsp salt
1/4 cup cocoa                     1/4 cup oil
2 tsp vanilla	

Mix dry ingredients. Add all liquids and mix. Pour into well greased 9 X 13 pan. Bake at 350 degrees for 25 minutes. Cool before cutting. Add light frosting if desired.

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