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Show 4 i BUSHELS OF RED RIPE TOMATOES i Home Gardener pg. 1 SECTION Maybe Not Fed, Ffljpe, Robust Most Liked Vegetables, But Still Good ftQuilStf By DONETA GATHERUM A list of the most preferred vegetables would probably not include Chinese cabbage, egg plant or okra. These fresh produce products are available locally this fall. AH can be prepared tastefully. CHINESE cabbage is a vegetable with long heavy leaves. The color is pale compared to conventional cabbage. Taste is mild and somewhate between cabbage and lettuce. One of the easiest ways to use Chinese cabbage is fresh from the garden or market in a tossed salad. It combines well with other greens and salad vegetables or it can be used without greens. A very simple fresh salad can consist of Chinese cabbage, sliced cucumbers and sliced tomatoes. A very mild oil and vinegar dressing and no spices will bring out the delicate flavor of the Chinese cabbage best. While many recipes say to cut the Chinese cabbage into small pieces and cook in salted water, another cooking method that preserves the flavor and texture of this vegetable better is to simply steam the cabbage leaves just enough to warm them. Wash and separate leaves. Do not cut them. Place over a steam double boiler or in a steam cooker just long enough to allow moisture to form on the outside of the leaves. Dont destroy the leaf texture by cooking until the leaves Either. CHINESE cabbage can be slightly cooked on an outside barbecue grill. Just place the leaves on the grill long enough for moisture to form and for the vegetable to be warm. Serve Chinese cabbage hot. Dont use salt, pepper or butter. The vegetable is good enough to stand on its own merits. EGG PLANT can be cooked or just lightly steamed using the same method as was described for Chinese cabbage. Cut the young, tender egg plants into thin slices. French fried egg plant is another way to use this vegetable. Cut the egg plant into small, thin pieces. Dip in a light Tempora batter and drop into deep fat just long enough for the batter to set up firm. A MORE complicated way to prepare egg plant is to bread it. BREADED EGGPLANT 2 pound eggplant 1 tsp. salt Vs tsp. pepper 1 egg, beaten 1 cup cracker crumbs 3 Tbsp. butter slices. Sprinkle PARE eggplant and cut into with salt and pepper. Dip into beaten egg and then into cracker crumbs. Place in greased baking pan; dot with butter and bake in hot oven (400) 40 minutes or until browned. vegetable. When Okra is a long thin green pod-lik- e the center section in sliced there are seed compartments to add to is a Okra vegetable good of the vegetable. or it can be alone served and cooked be It can soups. combined with other vegetables in various ways. Okra is good deep fat fried using the same method as was suggested for the eggplant. OKRA AND tomatoes served with hot freshly baked bread provides a good light supper meal. grown at home or locally, the best of both worlds WAIT KS OVER, TOMATOES 3 5 m- OKRA IN TOMATO SAUCE pounds okra small onion, sliced 3 Tbsp. butter cup tomato sauce tsp. salt Vs tsp. pepper 3 Tbsp. chopped parsley. WASH OKRA and cut off stems. Cut into slices. Brown onion in butter, add okra and cook about 5 minutes. Place in greased baking dish, add tomato modsauce, season and sprinkle with parsley. Bake in erate oven (350) for about 30 minutes. 1 V Vi OKRA CREOLE Brown Vt cup sliced onion and 1 green pepper, chopped in 3 Tablespoons bacon fat or butter. Add 18 okra pods, sliced; cook 5 minutes and add 2 chopped tomatoes and 1 cup cut com. Simmer 15 minutes or until okra is tender. Season lightly with salt and paprika. t 3 cups chopped onions ABE HERE Tomatoes are blazing red on vines all over the county. Take advantage of these recipes to enjoy your plentiful harvest. 4-- 5 onions 2 cups sliced carrots, 4 medium 2 cups chopped celery 1 Vi 1 4 qt. peeled, cored and chopped tomatoes 1V4 2 1 Tomatoes should be at their peak about now. Use firm red ripe tomatoes for canning. Be sure they are free of bad spots and wash before scalding and peeling. TOMATO AND VEGETABLE JUICE OKRA AND TOMATOES 2 cups cooked okra cups stewed tomatoes 1 Tbsp. butter Vi tsp. salt Vs tsp. pepper SIMMER okra and tomatoes together about inutes. Add butter, salt and pepper. TOMATO RELISH SAUCE FOR BEEF By LUCILLE STRINGHAM cups chopped green pepper, Tbsp. salt, not iodized salt tsp. sugar 3 (Sweet, sour, unspiced) tomatoes, peeled and chopped large green peppers, chopped large onions, peeled and chopped cups sugar cups vinegar, white Tbsp. salt, not iodized 12 large 2 2 2 2 2 COMBINE the chopped vegetables with the other ingredients and cook for 2 hours. Seal in hot sterile jars and process for 10 minutes in hot water bath. medium COMBINE all ingredients and cook until tender. Put through a fine sieve. Pour hot into heated jars. Seal and process 45 minutes in boiling water bath. TOMATO JUICE COCKTAIL 4 qts. tomato juice, fresh extracted or canned tsp. salt tsp. grated or chopped celery 1 tsp. finely chopped onion or onion juice 3 Tbsp. lemon juice 'A tsp. Worcestershire sauce Vi tsp. sugar BROILED TOMATOES Cut 6 tomatoes in half and arrange on broiler pan or shallow baking pan. Top with cheese crumb topping. Cheese Crumb Topping: 2 Tbsp. melted margarine xh cup dry fine bread crumbs 2 Tbsp. parmesan cheese MIX together and spread on tomato halves. Broil minutes about 5 inches from heat. Serves six. 8-- 3 2 COMBINE all ingredients and chill for a delightful vegetable drink. MEXICAN SKILLET TOMATOES Peel 6 medium tomatoes and squeeze out the juice and seeds. Cut tomato flesh in pieces and add to Vi cup melted butter in a heavy skillet. Season with salt and pepper and Vi tsp. chili powder and Vi tsp. sugar. Cook stirring carefully, until heated through and tender. Serves Serve as a vegetable with chicken. 4-- 6. |