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Show Sunday, September 13, 1987 for Now is the time of year when many fresh vegetables are at their best, so it's appropriate to showcase them in innovative side dishes that bring out their good flavor. If yellow summer squash look tempting, use them to make suffed .... t. ..... vL... ... - frViT ... . Stuffed yellow summer squash boats and garden filled potato shells use fresh garden produce and potato flakes. Try cooked radishes : By COUNTRY LIVING A Hearst Magazine T Americans are accustomed to cherry red and white icicle radishes but the vegetables also come in black, yellow, purple and pink. Some varieties weigh up to 100 pounds. Radishes were among the first vegetables ever cultivated, according to an article in the current issue of Country Living, and can be eaten raw or cooked. Radishes apparently were first grown in China many centuries before the birth of Christ. The Egyptians were munching them even before the building of the pyramids. The Greeks relished radishes so much they cast replica ornaments of the. pungent roots in gold. Beets, in contrast, rated only silver, and a close cousin of the turnips radish were made of lead. The Romans also ate radishes, which became regulars in the Eua ropean diet. They still are Frenchman, for instance, will lunch on a glass of wine accompanied by bread, butter and salted radishes, sometimes combined into a sandwich. Radishes come in many colors and sizes from the little ones Americans are accustomed to up to the Daikons, the Japanese variety that weigh more than 10 pounds each, to the giants, which tend to be fibrous and d pods that are thick or large (too mature) or ones that are soft, wilted or blemished. When selecting carrots, choose ones that are firm, smooth and bright orange. Smaller carrots will be more sweet and tender. Pass up ly. Avoid yellow summer squash boats. Or if your garden is overflowing with zucchini, green beans and carrots, combine them for the filling in garden filled potato shells. Both of these recipes call for mashed potatoes. Potatoes from the new crops may be used, or mashed potato flakes may be used for best potato flavor and texture. When shopping for or picking vegetables, it is important to choose them carefully to be sure you select the best produce. Here are some hints: Summer squash and zucchini squash should be used when they are young; the smaller the vegetable, the more tender the flesh. Look for firm squash that have shiny skins (dullness indicates old age) and are free from blemishes. The best tasting green beans are firm, crisp and will snap easi ' 3 ; 33 Unique recipes showcase veggies 3 ; Page I L food tips, centerpieces, diets, cookbook reviews. I. - THE HERALD, Provo, Utah, MR soft but still firm enough to eat with a fork. Drain off the water some people drink it because it contains most of the nutrients add butter, salt and pepper to 1 1 lt 94. :i El 'St v ' A flavorful mixture of diced squash, mashed potatoes, spinach, parmesan cheese and oregano is the filling for stuffed yellow summer squash boats. A "nest" of mashed potatoes is filled 'with fresh vegetables to make garden filled potato shells. The nest is easy to make just spoon a half cup of prepared mashed potato flakes onto a greased cookie sheet and shape into a shell. While the shells bake, cook the vegetables; then fill the shells and top with cheese. STUFFED YELLOW SUMMER SQUASH BOATS 6 yellow summer squash 1 cup water 2 T. margarine or butter '2 tsp. salt 4 to tsp. oregano leaves . '.;M margarine or butter tsp. salt : 'a cup milk 1'3 cups mashed potato flakes 1 egg, slightly beaten 1 cup cut fresh green beans 'i1 cup diced carrots 4 cup diced zucchini 1 T. snipped chives (4 tsp. salt 2 oz. (. cup) shredded cheddar cheese 2 T potato flakes 1 egg, slightly beaten ' cup grated parmesan cheese pkg. frozen chopped cooked and well drained Grated parmesan cheese Heat oven to 375 degrees F. Cut off stem end of squash. Slice top of squash lengthwise; scoop out seeds shell. Cut tops leaving a into small pieces to equal 1 cup. Set aside. In medium saucepan, bring water, margarine, salt and oregano to rolling boil. Remove from heat. Stir in milk, potato flakes and egg. d Fold h cup parmesan cheese, spinach and 1 cup diced squash pieces into potatoes until 10-o- z. spi-nas- h, well-draine- evenly mixed. Arrange squash shells in 13x9-inc- h pan. Spoon about ' cup potato mixture into each shell; sprinkle with additional parmesan cheese. Add V inch water to pan. Bake covered with foil at 375 degrees F. for 35 to 45 minutes or until squash is tender. Serves 6. GARDEN FILLED POTATO SHELLS l'i cups water ( 'i Heat oven to degree F. 400 Greese cookie sheet. In medium saucepan, bring water, margarine and 'z tsp. salt to rolling boil. Remove from heat. Stir in milk, potato flakes and egg with fork. Spoon about V cup potatoes onto prepared cookie sheet; shape into round or oval shell. Repeat with remaining potatoes. Bake at 400 minutes or until degree F. for set. While potato shells are baking, cook beans, carrots and zucchini in water until crisp-tendeDrain; season with chives and 4 tsp. salt. Spoon into potato shells; top with cheese. Bake 3 minutes longer or until cheese melts. Serves 4. 15-2- 0 r. 2-- Custom Savings for Your Home! 'i . 4 St cracked or faded in color. 'V; VLv taste. They are also tasty served with a cream sauce. Radish greens need not go to waste. Some varieties of radish are grown strictly for their tops, but the greens of the common garden variety will do for starters. h leaves are a Young nice addition to a salad. Or you can cook them, as you would spinach, kale or other greens. Many people avoid radishes because they fear indigestion, but there is a way to eat radishes in quantity without that problem in a radish salad. Buy two bunches of red radishes, one bunch of white icicle radishes and one bunch of little green onions. After washing, slice both kinds of radishes as thinly as possible. or Cut the onions into half-inc- h smaller chunks, including some of the green tops. Put the radishes and onions in a bowl, cover them with water and supersaturate the water with salt. It is the soaking that eliminates gassiness. Let radishes and onions stand uncovered at room temperature for two or three hours. Drain and cover with milk or cream. carrots that are soft, flabby, 't cup milk l'i cups mashed V Save 52 JS Fascination-Scotchgard-treate- .1 d 10.99 for easy cleaning. Reg. $23. ?.2Bl sq.yd. 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