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Show p How to Feed For a Little a Crowd Vegetable Toss by Sylvia Schur Come, and bring a dish! That's the beginning of one of America's favorite forms of summer entertaining a block party or covered-dissupper. Whether the guests are neighbors, an extended family, good friends or a local group, to fill the bill you'll want dishes that are hearty, appealing and portable. Here is such a feast that's also thrifty h Oil; 1 1 white onion, peeled and sliced pound eggplant 2 tablespoons flour Salt, pepper, basil, paprika 1 sweet red pepper 1 1 pound zucchini green or yellow) cup tomatoes, chopped, or tomato sauce 2 tablespoons vinegar Heat 2 tablespoons oil in large skillet, saute' onion until tender and clear but not browned Remove casserole. Set skillet aside Trim onion to ends from eggplant, cut in half lengthwise, then cut thick portions lengthwise again; cut strips and cross-cu- t to make pieces 2"L x 12"W. Combine flour and seasonings; toss with eggplant to coat. Heat 2 tablespoons more oil in skillet. Over fairly high heat, brown eggplant until tender, adding more oil if necessary. Add to casserole with onion. Core and cut red pepper into thin strips; saute briefly. Add half to casserole; reserve remainder. Trim ends from zucchini, cut into thin strips and toss in skillet to glaze. Add tomatoes to skillet; season with basil, other herbs to taste Cook about 5 minutes, just tender to the bite Add to casserole. (For softer vegetables, cover and cook 5 minutes ) Add vinegar. Toss all and arrange attractively in casserole, topping with remaining pepper strips. Makes servings, more as part of buffet. 6-- 8 Scalloped Picnic and Potatoes 4 cups peeled and sliced potatoes 1 pound smoked boneless picnic potk shoulder, cooked and sliced 2 tablespoons flour; pinch salt; pepper to taste 1 small onion, minced tablespoons butter cups hot milk 12 cup grated cheese d Arrange half of potatoes in bottom of a casserole. Cover with third of pork Sprinkle with half each of flour, seasonings (omit salt if pork is salty) and onion. Dot with 1 tablespoon butter. Add a little more than half the remaining potatoes in a layer; cover with little more than half the remaining pork. Top with last of the potatoes and pork. Sprinkle with remaining flour, seasonings and onion. Dot with remaining butter. Pour milk over the top. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheese,-an- d bake 30 minutes longer or until potatoes are tender and top is browned. Makes about 8 servings 2 2 well-buttere- Garden Mold envelopes unflavored gelatin 13 cup cold water 12 cup sugar 1 teaspoon salt 2 cups boiling water or bouillon 12 cup cider vinegar 2 tablespoons lemon juice 1 'j cups shredded cabbage 12 cup chopped celery 1 cup coarsely shredded carrot 12 green pepper, seeded and finely chopped 1 jar (4 ounces) drained and chopped pimentos Stir gelatin with cold water in large bowl, let stand 5 minutes to soften Add sugar and salt, boiling water or bouillon (omit salt if bouillon is used), stir to combine Cool to room temperature Add vinegar and lemon uice Chill until gelatin begins to set Fold in remaining ingredients Pour into a mold, chill until served Unmold on deep serving dish Makes 10 servings 2 18 PARAIX UN( 29 mi |
