Category Archives: Vegetables

Potatoes – The Way Men Love Them

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RAW FRIES

Pare 6 medium potatoes. Cut into thin slices to measure about 4 cups. Melt 2 tablespoons butter or margarine in large heavy skilled. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with ½ teaspoon salt and dash pepper.

Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover and cook until potatoes are brown, turning once. 4 to 6 servings.

HASHED BROWNS

4 medium potatoes
2 tablespoons finely chopped onion
½ teaspoon of salt
⅛ teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons salad oil

Pare potatoes. In saucepan, heat 1 inch salted water (½ teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; cool slightly.

Shred potatoes to measure about 4 cups. Toss potatoes with onion, salt and pepper. Heat butter and oil in 9- or 10-inch skillet. Pack potato mixture firmly in skilled, leaving ½-inch space around edge.

Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn each portion. Add 1 tablespoon salad oil if necessary. Cook 12 to 15 minutes longer or until brown. 4 to 6 servings.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Cauliflower au Gratin

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1 whole cauliflower
1 cup milk
3 tablespoons butter or margarine, melted
2 tablespoons flour
1/4 teaspoon salt
Dash of pepper
1 1/4 cups shredded sharp Cheddar cheese
2 tablespoons grape nuts cereal
2 tablespoons sliced almonds

Heat 1 inch of salted water to boiling in a large heavy saucepan. Add cauliflower; lower heat and cover. Simmer 20 to 25 minutes until tender. Drain. Place 2 tablespoons melted butter in a small saucepan and blend in flour, salt and pepper. Over low heat, slowly add milk and cook, stirring constantly, until mixture thickens and bubbles. Add cheese and stir until melted. Place cauliflower in an ovenproof serving dish and pour cheese sauce over the top. Mix cereal and nuts; sprinkle over sauce. Drizzle remaining tablespoon melted butter over all and place dish underneath the broiler until almonds are lightly browned – watch carefully to prevent almonds from burning.

Serves 4 to 6 • Preparation time: 40 min
Approximate calories per serving… 200

SUGGESTED MENU

Orange and Onion Salad
Cauliflower au Gratin
Lima Beans and Carrots
Pepper Steak
Cherry Upside-Down Cake

© 1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Eggplant Parmigiana

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4 large slices eggplant, cut ½ inch thick
1 beaten egg
1/2 cup wheat germ
2 tablespoons cooking oil
1/8 teaspoon dried basil, crushed
1/8 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
1 8-ounce can (1 cup) tomato sauce
2 large slices mozzarella cheese, halved (about 3 ounces)

Peel eggplant slices; dip each in egg, then in wheat germ to coat. In skillet brown quickly in hot oil. Place on eggplant slice in each of 2 individual baking dishes. Stir herbs, dash salt and dash pepper into tomato sauce; spoon about ¼ cup sauce atop each slice in dish. Top with one slice cheese. Add second slice of eggplant and then remaining sauce. Bake in 350° oven for 25 minutes. Cut cheese into triangles; arrange atop eggplant. Bake 10 minutes more. Serves 2.

CARROT-RICE BAKE

3 cups shredded carrot (1 pound)
2/3 cups uncooked long-grain rice
2 cups shredded American cheese (8 ounces)
1 cup milk
2 beaten eggs
2 tablespoons minced dried onion

In saucepan combine carrot, rice, ½ teaspoon salt, and 1 ½ cups water. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till rice is done. Do not drain. Stir in 1 ½ cups of the cheese, the milk, eggs, onion, and ¼ teaspoon pepper. Turn into a 10x6x2-inch baking dish. Bake, uncovered, in 350° oven about 20 to 25 minutes. Top with remaining ½ cup cheese. Return to oven about 2 minutes more to melt cheese. Cut into squares. Serves 6.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Herring Salad

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herring_revised

Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensil: deep covered casserole
Oven temperature: 325-350°F
Oven position: center

For 4 people you need:
4 large herring
2/3 cup white vinegar
4 peppercorns
2 bay leaves
1 small onion
1 cucumber
2 red-skinned eating apples
2/3 cup sour cream*
seasoning
lemon juice

Garnish:
parsley

*You can buy cartons sour cream or use yogurt or fresh cream plus 1 tablespoon lemon juice

1. Remove heads, intestines and backbones from herring, leave about 1/2 inch of bone at tail end.

2. Roll herring, start at the head end and secure rolls by piercing fish with backbone left at the tail end.

3. Put fish into casserole, add vinegar, peppercorns, bay leaves, and sliced onion with scant 2 cups water.

4. Cover dish with lid and bake for time and at temperature given.

5. Cool in the liquid, then drain.

6. Skin and dice cucumber.

7. Core apples, leave skin on. Cut half apple into slices, dice the remainder.

8. Mix diced apple and cucumber.

9. Mix with cream and seasoning.

TO SERVE: Arrange cucumber mixture on a long dish, place herring rolls on top, garnish with apple slices, dipped in lemon juice, and parsley.

TO VARY: Dice herrings after cooking, mix with diced apple, onion, cucumber, add 2 diced hard-cooked eggs, 1 small diced cooked beet, 3 diced sweet dill pickle. Put into mold and leave for 1 hour.

PRINTED IN CANADA ©Copyright Paul Hamlyn Ltd. 1967

Celery Victor

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1 bunch celery
1 cup water
1 beef bouillon cube
1/4 cup low calorie Italian salad dressing
Pimiento strips

Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarter; tie quarters with string.

In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.

To serve, place a bundle cut side down on each salad plate; remove string. Top with pimiento strips. 4 servings (30 calories each).

CELERY VICTOR II

Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 ounces each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce. 6 servings (25 calories each).

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Broiled Bananas With Bacon and Apples — Banana Variations

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1/2 cup brown sugar
1/2 teaspoon cinnamon
4 firm bananas
Lemon juice
4 bacon strips
8 apple rings

Mix sugar and cinnamon. Peel bananas; brush with lemon juice, then dip in sugar mixture. Wrap a bacon strip around each banana; secure with wooden toothpicks. Sprinkle apples with remaining sugar mixture. Place fruit in broiler 4 inches from the heat. Broil 10-12 minutes; turn bananas once. Makes 4 servings.

SAUTÉED BANANAS
Allow 1 firm banana per serving. Peel bananas. Keep whole or cut, crosswise, into halves. Fry bananas in butter or margarine until tender; turn to brown evenly. Sprinkle with salt. Serve hot as a vegetable.

BAKED BANANAS
Allow 1 firm banana per serving. Cut tips off both ends of banana. Remove a lengthwise section of peel, about 1 inch wide, from end to end. Brush exposed portion of fruit with butter or margarine; sprinkle lightly with salt. Place in baking dish. Bake in a moderately hot oven, 375°, 15 to 20 minutes, or until bananas are tender. Serve hot as a vegetable.

BROILED BANANAS
Allow 1 firm banana per serving. Peel bananas. Place on broiler rack or in a pan with rack. Brush bananas well with butter or margarine; sprinkle lightly with salt. Broil 4 inches from heat, 5 minutes on each side, until brown and tender.

Published by –COOKINDEX–Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, INc., New York

Cauliflower à la Kraft

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velveeta_16

Cheese and Vegetable Casserole

2 cups cooked spaghetti
2 cups cooked peas
1 onion chopped
1 green pepper chopped
3 fresh tomatoes
1 cup bread crumbs
Salt and pepper
1 cup grated Kraft American Cheese or Velveeta

Place half the spaghetti in a large baking dish. Mix the peas with the chopped onion and green pepper and place half of it on the spaghetti, following this with half the sliced tomatoes, bread crumbs and seasoning. Repeat with remaining ingredients except cheese. Cover the dish and bake in a moderate oven, 350°, about an hour. Uncover, sprinkle with grated cheese and return to oven for 10 minutes.

Kraft-Phenix Cheese Corporation (Circa 1927)

Broccoli with Deviled Eggs

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broccoli_deviled_eggs

1 1/2 pounds fresh broccoli or 2 packages frozen broccoli
4 hard cooked eggs
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1/2 teaspoon onion salt
1/2 teaspoon pepper
Paprika

Wash broccoli, cut off large leaves and a thin slice of the lower stalk. If stalks are thick, slice lengthwise – almost to the flowerets. Place in a skilled, add 1 inch boiling, salted water and cook uncovered for 5 minutes; cover, and simmer 5 minutes longer. Do not overcook – broccoli should be slightly crisp and a bright green color.

Cut off upper 1/3 of egg white. Scoop out yolks and mash together with the cut-off whites. Blend in mayonnaise, mustard, onion salt and pepper. Garnish with paprika.

Combine marinade ingredients. Arrange eggs and broccoli on a platter. Pour marinade over broccoli, refrigerate at least 1 hour before serving.

Serves 4
Preparation time: 30 min.
Approximate calories per serving… 250

NOTE: This versatile dish can be used as a vegetable, an appetizer, or a salad.

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, NY

Citrus Sweet Potatoes

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citrus_sweet_potatoes

6 cups water
2 pounds sweet potatoes (about 6 medium)*
1 orange, thinly sliced
1/4 cup butter or margarine
1/2 cup packed brown sugar
1/4 teaspoon salt
3 tablespoons orange-flavored liqueur or rum

Heat water to boiling; add potatoes. Heat to boiling; reduce heat. Cover and simmer until tender, 30 to 35 minutes. Drain; slip off skins. Cut potatoes lengthwise in half.

Cut fruit from orange slices, leaving orange peel rings intact. Heat butter until melted. Stir in brown sugar and salt. Cook, Stirring constantly, until smooth and bubbly. Add sweet potatoes, orange peel rings and orange slices; cook and stir gently until gazed and hot.

Transfer sweet potato mixture to chafing dish or skillet. heat liqueur in small skillet and saucepan just until warm. Ignite and pour on potatoes. 4 servings.

*1 can (17 ounces) vacuum-pack sweet potatoes can be substituted for the fresh sweet potatoes. Add with orange peel rings.

Citrus Carrots: Substitute 2 cans (16 ounces each) whole carrots, drained, for the sweet potatoes.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Corn and Cabbage Skillet

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3 fresh ears of corn or 1 10-ounce package frozen whole kernel corn
2 cups shredded cabbage
2 tablespoons chopped onion
2 tablespoons butter or margarine
1/2 cup cream-style cottage cheese
1/4 cup dairy sour cream
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper

Remove the husks and silks from the ears of corn; rinse. Cut off tops of kernels, holding knife at angle. Scrape cobs with dull edge of knife. Cook, cut and scraped corn, covered, in small amount of boiling salted water 5 to 8 minutes or till corn is done. (Or, prepare frozen corn according to package directions.) Drain. Cook cabbage, covered, in boiling salted water about 7 minutes or till tender; drain.

In saucepan cook onion in butter or margarine till tender, but no brown. Stir in cottage cheese, sour cream, Parmesan, salt and pepper. Cook till cottage cheese begins to melt. Combine half the cottage cheese mixture with the corn. and the remaining cottage cheese mixture with the cabbage. Arrange cabbage around outside of skillet; fill center with corn. Heat through. Garnish with green pepper and carrot curls, if desired. Makes 5 or 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.