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Show Vegetables Big This Summer "r-, " ' Wit wv ? Whether home garden grown or harvested from the produce counters, now is the time to make the most of vegetables. A change from the usual hot cooked vegetables are those marinated, chilled and served cold with a dressing of real mayonnaise. Although the platter here calls for specific vegetables, use whatever is in season and supplement, if needed for color or flavor, with frozen or canned vegetables. MARINATED VEGETABLE PLATTER 23 cup corn oil 14 pound sliced fresh 14 cup lemon juice mushrooms 12 teaspoon salt 16 asparagus stalks, cooked 14 teaspoon tarragon or 12 pound whole Dash pepper green beans, cooked 1 cup cooked sliced 1 head lettuce carrots Tomatoes, if desired 1 cup fresh cooked corn, 1 cup Hellmann's or or 1 can (8 ozs.)whole Best Foods real kernel corn, drained mayonnaise Mix together corn oil, lemon juice, salt, tarragon and pepper. Put vegetables into separate bowls. Pour marinade over each. Marinate 2 hours, stirring occasionally; drain. Arrange marinated vegetables, lettuce and tomatoes, if desired, on platter. Mix together real mayonnaise and 2 12 tablespoons table-spoons marinade. Serve with vegetables. Makes 4 servings. |