OCR Text |
Show Ml Tun Cookoira' By Angie Martin V?J I have gathered some delicious, fun, I . , recipes for using the vegetables and If' fruits from your garden or fresh j . ' from the grocers. Failing this, maybe j ) K "", from your neighbor's garden. j v S-y' ' Everyone seems to have vegetables j A V" left over after the canning is done and i If " are willing to share their harvests with f "" f friends, family and neighbors. CORN SCRAMBLE 12 slices bacon, diced 2 cups corn, cut from cob 2 cup milk 12 eggs, slightly beaten 14 tsp. salt 2 tsp. pepper 'i cup grated Cheddar cheese Fry bacon until crisp: drain on paper towels. Drain off fat from bacon and reserve. Return 3 Tbsp. fat to skillet and add corn. Cook 8 to 10 minutes, or until golden brown. Stir in milk; simmer 2 or 3 minutes. Add eggs, salt and pepper. Cook and stir until set. Serve topped with bacon and cheese. Makes 8 servings. BLUEBERRY SICLES 2 cups fresh blueberries or 1 (9-oz.) carton frozen blueberries 1 (8-oz.) carton blueberry yogurt Combine blueberries and yogurt in blender. Cover and whirl until smooth. Pour into 6 (3'2 oz.) paper drinking cups. Partially freeze; insert wooden sticks. Freeze firm. To eat, remove paper cup. Makes 6. Note: You can also do this with other fresh fruit or berries. Your kids will be delighted with these. PEAR-WALNUT COFFEE CAKE 4 cup soft butter or margarine 4 cup granulated sugar '2 tsp. vanilla 1 egg 1 cup all-purpose flour l2 tsp. each baking soda and baking powder tsp. salt '2 cup sour cream 1 large pear, peeled; diced (about 14 cups) Nut Topping (recipe follows) Cream butter and sugar until light and fluffy. Beat in vanilla, then egg, beating until smooth. Mix flour, soda, baking powder and salt. Add to butter but-ter mixture alternately with sour cream, mixing just to blend after each addition. Fold in pears. Spread in a greased 8-inch square baking pan. Sprinkle evenly with nut topping. Bake at 350' for 40-45 min. or until top is well browned and cake tests done. Cut into squares and serve warm or at room temperature. Nut Topping: Mix 4 cup packed light brown sugar, 3 4 tsp. cinnamon, and 2 Tbsp. soft butter or margarine until well combined. Stir in '2 cup chopped chop-ped walnuts. ZUCCHINI AND TOMATO SAUTE 1 medium onion, finely chopped 2 Tbsp. salad oil 1 clover garlic, minced or pressed 3 medium tomatoes, peeled, chopped 2 tsp. each salt and dried basil leaves 4 tsp. each sugar and dried oregano leaves Dash of pepper i cup chicken broth (or dry white wine) 12 lbs. zucchini (4 to 6 medium), unpeeled, sliced '4 inch thick Cook onions in oil in a large frying pan until soft but not browned. Mix in garlic, tomatoes, salt, basil, sugar, oregano, pepper and chicken broth. Bring to boiling, cover and reduce heat. Simmer for 20 minutes. Uncover, mix in zucchini and cook over moderately high heat, stirring frequently, until tomato sauce is reduced and thickened and zucchini is tender-crisp, about 10 minutes. Salt to taste. Makes 4 servings. Note: This vegetable side dish can be served as a quick sauce for pasta, with lots of freshly grated Parmesan (or other) cheese. FRESH CAULIFLOWER SOUP 1 small cauliflower (about 14 lbs.) 1 small onion, thinly sliced V'4 tsp. dried thyme leaves 2 cups chicken broth 2 Tbsp. butter or margarine 1 Tbsp. all-purpose flour 1 tsp. salt Dash of ground mace or nutmeg Dash pepper 2 cups half-and-half lh cups shredded fontina (or a white mild) cheese Chopped parsley, for garnish Cut out cauliflower core, remove outer leaves and separate into small flowerets. Combine cauliflow er in medium saucepan with onion, thyme and chicken broth. Bring to boiling. Reduce heat. Simmer, partially covered, until cauliflower is tender, about 10 minutes. Remove and reserve about a third of the cauliflower. Transfer remaining cauliflower mixture to food processor or blender and whirl until smoothly pureed. In a medium saucepan, melt butter over medium heat; stir in flour, salt, mace or nutmeg, and pepper. Cook until bubbly. Remove from heat and gradually mix in half-and-half. Cook, stirring constantly, until mixture boils. Blend in cauliflower puree and cheese. Heat, stirring occasionally, until soup is steaming and cheese melts. Add reserved cauliflower. Cook just until heated through, about 3 minutes. Serve sprinkled with parsley. 4 servings. DEEP-DISH PLUM PIE 1 cup sugar 4 cup flour '4 tsp. cinnamon 24 lbs. prune plums, halved and pitted 2 Tbsp. butter or margarine Pastry for a 9" pie crust Milk 1 tsp. sugar Combine 1 cup sugar, flour and cinnamon. Stir into plums. Turn into 8" square pan. Dot with butter. Roll pastry into a 9" square. Place over plums. Turn edges under and seal to edge of pan. Cut steam vents. Brush top with milk. Bake in 425' oven for 45 to 50 minutes, or until golden brown. Spinkle top with 1 tsp. sugar. Serve warm or cold. Makes 6 servings. Out of shoe polish? Rub your leather shoes with the inside of a fresh banana peel and wipe with a woolen cloth. Aluminum foil under the napkin in your roll basket will keep the rolls hotter hot-ter longer. |