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Show Cooking all those garden goodies By DONETA GATHERUM The next two months are the home gardener's best times. The reward of planting, weeding and watering for three or four months has finally paid off as crops are harvested. har-vested. It is surprising how much a small home garden can produce. It is amazing how much better home grown food tastes than produce purchased from a market even though most carry local fruits and vegetables. One of the best things about an abundant harvest is the many ways the food can be used and stored for future use. Many church and civic groups have printed recipe books which are good collections of the best contributed by members of their group. One of the most unusual of these limited edition cook books is called ."A Homespun Pantry." It was printed in 1979 by the Taylors-ville Taylors-ville 27th LDS Ward. The following "homestyle" recipes re-cipes come from the section entitled enti-tled "Cook What You Grow." They will help us all use the best from our gardens. The names of those contributing the recipes are probably unfamiliar to the reader. We are grateful that their cooking ideas can be shared, like fresh garden produce, with their unknown neighbors to the north. RHUBARB CREAM PIE Jeanie Squire Vi cups sugar 3 Tbsp. flour Vi tsp. nutmeg 1 Tbsp. butter 2 eggs 3 cups cut rhubarb 1 pastry shell Blend sugar, flour, nutmeg, and butter. Add eggs, beat smooth. Pour over rhubarb in 9 inch pastry-lined pastry-lined pie pan. Top with pastry crust. Bake in 400 oven 45 to 50 min. SUNSHINE CARROTS Sonja Whittea S medium carrots 1 tsp. cornstarch Vi tsp. ginger 2 Tbsp. butter 1 Tbsp. sugar Vi tsp. salt Vi cup orange juice Peel carrots and slice about I inch thick. Cook until tender, about ab-out 20 minutes. Drain. Combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice, cook stirring constantly until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour sauce over carrots. Serves 4. CUCUMBERS IN VINEGAR Ethyl Broagh 1 cucumber, peeled and sliced thin 1 fresh onion, sliced SYRUP: Vi cup vinegar Vi cup water y cup sugar Vi tsp. salt Vi tsp. pepper Mix syrup, pour over cucumber 2 and onion. Let stand an hour to blend flavor. GREAT GREEN BEANS Janet Jensea i 13 cup onion, chopped 2 Tbsp. margarine ' 2 Tbsp. flour k 2 cups green beans ( 3 strips bacon, cooked and crum- bled 1 tsp. salt Vi tsp. pepper 1 cup sour cream Vt cup shredded cheese Saute onion in butter. Slowly add flour, salt and pepper. Add beans and sour cream. Pour into 1 casserole dish and top with cheese and bacon. Bake at 350 for 20-25 minutes. ASPARAGUS Jeanie Squire Put a lump of butter in a skillet. Add washed, diagonally sliced asparagus. Cover with washed lettuce let-tuce leaves. Cover skillet tightly. Bring to steaming on high heat. |