Kuner's Recipes

Melt butter in 2 quart saucepan. Add onion, cook and stir until tender. Blend in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Mix in corn, ham, and parsley. Heat through. Sprinkle with paprika if desired. 6 servings.

Mix all ingredients except cheese, onion and peppers. Pour half of batter into greased 9" x 9" baking dish. Sprinkle cheese, onion, and peppers over batter. Add remainder of batter and bake 45 minutes at 350 degrees F in preheated oven.

Combine beet juice, vinegar, sugar, garlic, salt, bay leaf, water and pickling spice. Bring to a boil over medium-high heat. Reduce heat and simmer 2 to 3 minutes. Place onion and eggs in nonmetallic container, pour vinegar mixture over. Cover and chill, turning eggs after 2 hours to coat all sides.

Heat all ingredients on low heat, stirring constantly, until cheese is melted, about 2 minutes. Pour into fondue pot or chafing dish; keep warm over low heat. Serve with corn chips, tortilla chips or raw vegetables.

Cook carrots and beans 6 to 8 minutes in large 3 quart sauce pan with 2 Tbsp. water. Add soup, milk and chicken. Blend well and heat through. Garnish individual servings with chopped onions.

1 can (14 1/2 oz.) Kuner's Diced Tomatoes

In large saucepan, heat oil over medium-high heat; add onion and garlic. Saute about 10 minutes or until onion is tender. Stir in diced tomatoes, tomato paste, sun-dried tomatoes and basil; blend well. Stir in vegetables; reduce heat to medium and simmer 10 to 15 minutes or until vegetables are tender and mixture is heated through.

Place all ingredients except pasta in large soup kettle. Bring to a boil and then reduce the heat to a simmer. Simmer for 1 hour until carrots, celery and cabbage is tender. Add the pasta to the soup and warm thoroughly.