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Show Flatter Summer Meals With Properly Cooked, Attractive Vegetables WHEN the thermometer speeds into the nineties, every home-maker home-maker worries about meals and family appetites. Even though appetites ap-petites appear robust on picnics, they are apt to seem on the slim side for a meal in the family dining room. Is there a certain remedy for the waning appetite amidst the wilting heat of hot sum- jl W mer davs- Yes jtZ' ? certainly, there PtS?Y are several sure- &0?&j&L $v fire w a y s iL Pstsn2 coaxing the fam--xI2?Cir ily hito eating SSilitj, what they J""S" should. One of the best ways Is to serve attractive vegetables which are so plentiful for they add zip, in the form of vitamins and minerals, into a scanty diet. Vegetables add color, and consequent con-sequent interest, too, to the family dinner table with their glorious greens, reds and orange yellows. Who could ask for a better artist's palette with which to decorate the mealtime scene? Serve vegetables fresh, whenever when-ever possible since this saves food value. When they are cooked, however, how-ever, use only a small amount of water, season carefully, but not heavily, and cook until tender. Vegetables are best if they have some of their natural crisp texture, even though cooked. Seasonings should be mild so that you don't mask the delicious natural flavors and thus jade the appetite further. You may add some of the nice sauces for variety, however, and thus create interest that might not otherwise be present. YOU CAN'T BEAT a salad bowl Vegetables, cooked or fresh, chilled and seasoned, arranged attractively on a salad platter add appetite appeal to the main course. Arrange mounds of the small vegetables like corn kernels, ker-nels, green lima beans or peas with strips of carrots, asparagus aspara-gus or celery on lettuce and pass with a tangy dressing. LYNN CHAMBERS' MEND Leftover Roast Beef with Barbecue Sauce Baked Potatoes Summer Salad Bowl Toasted Rolls Butter Beverage Blueberry Pie Recipe Given. with French dressing, to which may have been added one teaspoon of soy sauce, if desired. Refrigerate the salad ingredients for one hour. Drain off extra dressing and serve with mayonnaise. Sprinkle top with minced chives before serving. TTERE'S an excellent way to pre-Ipare pre-Ipare and serve asparagus: Asparagus with Sour Cream Sance (Serves 6) 2 pounds asparagus spears cup thick sour cream cup drained horseradish teaspoon salt teaspoon paprika Cook asparagus In a small amount of boiling, salted water until tender, about 25 minutes; drain. Meanwhile, make sauce by beating the sour cream slightly, add remaining ingredients and blend thoroughly. Serve with cooked asparagus spears. Broiled Tomatoes (Serves 6) 3 medium tomatoes, cut In halves 1 teaspoon salt teaspoon pepper cup buttered bread crumbs cup grated American cheese Season each tomato half with salt and pepper. Blend crumbs and cheese and sprinkle on each tomato toma-to half. Arrange in a baking pan and bake in a moderate (375") oven cially when there's a tasty dressing to go along with it. Here's a suggestion sugges-tion with a delightful de-lightful dressing seasoned with blue cheese and anchovies : Summer Salad Bowl (Serves 6-8) 1 Z cups fresh spinach leaves 1 small head lettuce cups shredded green cabbage 1 bunch watercress Fresh dill Tarragon 1 cup diced celery and tops cup green pepper rings 1 cup crumbled blue cheese cup French dressing v 1 2-ounce can anchovy fillets Rub salad bowl with cut clove Df garlic. Break spinach and lettuce let-tuce into bite-sized pieces in the salad bowl. Add cabbage and watercress; water-cress; sprinkle with the herbs, fresh dill and tarragon. Add celery and green pepper. Sprinkle with cheese. Chill. Just before serving, add French dressing and anchovy tillets. Toss lightly. Chinese Salad (Serves 4-6) 2 cups canned bean sprouts, drained cup diced celery 1 medium cucumber, sliced thin 1 green pepper, minced 2 tomatoes, cut in small cubes French dressing Minced chives Combine all vegetables and toss for 15 minutes, or broil 8-10 minutes min-utes under low heat. e e A GOOD main dish to serve at home or to tote to a picnic uses corn and tomatoes, seasoned sea-soned beautifully beautiful-ly with bacon, ereefi pepper and a cheese topping. Corn-Tomato Casserole (Serves 6) 4 strips bacon, diced V cup chopped onion Yi cup minced green pepper Yi cups chopped tomatoes 2 tablespoons brown sugar 1 teaspoon salt Yi. teaspoon pepper IVi cups corn, cut from cob, or canned corn cups dry bread crumbs cup grated cheese Fry bacon in a skillet until crisp. Place in a lVi quart casserole. Add onion and green pepper to bacon fat and cook until tender. Add tomatoes, sup"r and seasonings. Simmer for . minutes. Stir in corn. Cook for eight minutes, if using uncooked corn. Place all mixture from skillet into the casserole. cas-serole. Top with bread crumbs, then with cheese, and bake, uncovered, uncov-ered, in a moderate (350) oven for 30 minutes. Treat fresh vegetables kindly and you'll be well rewarded for their acceptance at meals. New potatoes, quick cooked in their skins, are tender and delicious de-licious when teamed with cheese-crusted tomatoes and plump, green asparagus spears with a nippy sauce. |