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Show v r v :4 C i Seasonings, Sauces Make Savory Vegetables (See recipes below) Let's Eat Vegetables A NEIGHBOR OF MINE recently recent-ly had a dinner party for which she engaged a cater-ess. cater-ess. When I asked her how the party turned out, she replied, "Oh wonderful! Of course we had a fancy dessert and everything LYNN CHAMBERS' MENU Barbecued Spareribs Oven Browned Potatoes Green Beans with Horseradish Sauce Crusty Rolls Butter Blackberry Pie Beverage Recipe Given WANT TO DO something special with potatoes? Here's a company-mannered company-mannered potato dish which can be served with a roast: Broiled Potato Puff (Serves 6) 8 or 9 medium potatoes, peeled 3 tablespoons butter to 1 cup scalded milk 2 teaspoons salt teaspoon pepper H cup thick cream, whipped cup grated American cheese Cook potatoes until tender; drain and mash thoroughly. Add butter and gradually beat in milk. Beat until light and fluffy. Add salt and pepper and blend. Pile potatoes into a shallow casserole. casse-role. Top with whipped cream and grated cheese. Slip into a slow to moderate (325 degree) oven for 10 to 12 minutes to heat through the potatoes and melt the cheese. If Dad is away for dinner, you and the kiddies can make a meal i out of the delectable dish: Asparagus Mimosa. (Serves 6) 4 tablespoons butter 1 cup sliced mushrooms, if desired cup chopped celery 4 tablespoons flour 1 tablespoon curry powder 2 cups milk 1 teaspoon salt 6 hard-cooked eggs 2 cups diced, cooked or canned asparagus Melt butter in top of double boiler; boil-er; add celery and mushrooms. on the platters was fixed nicely, but the thing that impressed me most was how good the vegetables were. We have the same vegetables that she served but mine never taste so good, yet there wasn't anything particularly hard about the way she prepared them." Here again, it's the little things that make the difference between everyday eating and special entertaining. enter-taining. But as my neighbor told me, the tricks were simple ones. Carrots were scraped shiny and bright, left whole and dusted with parsley and butter before serving. The cauliflower had a cheese sauce, and the tomatoes, dusted with bread crumbs and broiled, were really delicious. Little mounds of green peas were still green when served, and they just had some butter, but-ter, salt and a few mushroom caps among them. All the vegetables were placed on a large platter with the cauliflower cauli-flower in the center. And the vegetables vege-tables made as big a hit as the dessert! des-sert! Vegetable tricks are simple ones. The first caution to observe is not to overcook, thus destroying color, texture and vitamins even though you can't see the latter. IF APPETITES are a little jaded, jad-ed, use clever seasoning tricks on vegetables to enhance their natural nat-ural flavors. There are many interesting seasonings sea-sonings that can be tucked into vegetables to add interest as well as appetite appeal. Horseradish can be used with beets, cauliflower or green beans. A dusting of nutmeg lifts spinach out of the ordinary class. Onions go well in many things such as potatoes, po-tatoes, peas, green beans or beets. Other combinations that may strike your fancy include cheese, chives, mustard, parsley or curry. DON'T SEASON every vegetable you serve with high seasonings especially es-pecially if you are serving a combination. combi-nation. For example, if your vegetable vege-table platter consist of string beans, carrots and potatoes, leave the potatoes po-tatoes completely natural. Boil in their jackets to be served with butter, salt and pepper. Carrots can be parsley buttered, and green beans can be served with a smooth creamy horseradish sauce, as follows: Creamy Horseradish Sauce (Serves 6) 3 tablespoons butter 3 tablespoons flour teaspoon salt teaspoon pepper 1!4 cups milk 3 to 4 tablespoons drained horseradish Melt butter, add flour and seasonings; season-ings; blend smooth. Gradually add milk while stirring, and cook until smooth and thick. Stir in drained horseradish. This makes enough sauce for one and one-half pounds of green beans. Cook until vegetables vege-tables are soft; blend in flour, add milk and cook until thickened. thick-ened. Add salt and curry powder. pow-der. Mix with asparagus and hard-cooked eggs, and heat through. Serve, dusted with paprika. Braised Red Cabbage (Serves 6) 2 tablespoons bacon drippings 1 medium-sized head red cabbage 2 tablespoons vinegar cup water 114 teaspoons salt teaspoon pepper teaspoon cloves 3 tablespoons honey or corn syrup 3 tablespoons lemon juice Slice red cabbage fine. Add half the cabbage to the drippings in a heavy sauce pan. Sprinkle with half the vinegar; add remaining cabbage and vinegar. Pour on water, wa-ter, cover and cook slowly until cabbage can be pierced with a fork. Season with salt, pepper and cloves. Add honey and lemon juice, mix thoroughly and serve hot. Released by WNU Features. LYNN SATS: Vary Basic Recipes With New Flavors Why not add chopped apples and raisins to the bread stuffing you use for bread dressing in pork chops or fowl? Families will cheer the change. Add a cup of cranberries to your favorite white flour muffin recipe along with a bit of extra sugar for a colorful hot bread. Cream butter with a bit of lemon juice when you make sandwiches. They'll taste fresher. Baked pears are a delicious dessert des-sert when baked In brown sugar and served chilled with cream and a sprinkling of nutmeg. Did you know that you could layer sliced apples in a casserole, ! buttered, of course, with peanut ! brittle, butter and lemon juice and bake them all for a delicious des-I des-I sert? i For kabobs that are delicious j try sausage balls put on the same I stick with apples and onions. Broil j until well browned and thoroughly i cooked. |