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Show PREVENTING CHILD ACCIDENTS BUSHELS OF RED RIPE mot tU t4 TVa'J:-fj- l TOMATOES fc1 . 04 j ft'-- ipj "i ' ? fC V !? 14 4W P3l li lW-j- t,w W i'hA. tlC , 44?W i ci j . tl i U ! 4f 1 QtnUUN1; (f r Hcm.e Conner J ti'rjrfi. Htiruirruoicc " v . " Maybe Not Most Liked i Fed, ripe, rolbuiistfc Vegetables, But Still Good ; 1 By A DONFJAGtfHflU M li'l tf ibc rml preferred vegetable ttoulJ proh. ably pul include C hinese cabbage. egg plan! or okra. These fresh produce proslucU m available locally this Lit. All can he prepared tastefully. CIIIMaK cabbage is a vegetable with long heavy leases. Ihe color is pale compared to conventional cabbage. Taste is nulJ anJ some hate between cab huge and lettuce. One of the easiest w ay 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 scry 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 boijcr or in a steam cooker just long enough to allow moisture to form on the outside of the leaves. Don't destroy the leaf texture by cooking until the leaves j ' wither. . 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 Arm. A MORE complicated way to prepare egg plant is to bread it. BREADED EGGPLANT 2 pound eggplant , 1 ' tsp. salt tsp. pepper 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 sliced there are seed compartments in the center section of the vegetable. Okra is a good vegetable to add to it be soups. It can be cooked and served alone or can 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. OKRA AND TOMATOES 2 cups cooked okra 2 cups stewed tomatoes Tbsp. butter Vi tsp. salt Vs tsp. pepper SIMMER okra and tomatoes together about 5 minutes. Add butter, salt and pepper. I '4-in- grown at home or locally, the best o both worlds By LUCILLE STRINGHAM WAIT IS OVER, OKRA IN TOMATO SAUCE pounds okra 1 small onion, sliced 3 Tbsp. butter 1 Z4 cup tomato sauce Vi 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 sauce, season and sprinkle with parsley. Bake in moderate oven (350) for about 30 minutes. TOMATOES OKRA CREOLE Brown V 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. I 4 qt. peeled, cored and chopped tomatoes 3 cups chopped onions 4-- 5 onions 2 cups sliced carrots, 4 medium 2 cups chopped celery Vi cups chopped green pepper, Tbsp. salt, not iodized salt 3 tsp. sugar 1 3 ARE HERE COMBINE all ingredients and cook until tender. Put through a Ane sieve. Pour hot into heated jars. Seal and process 45 minutes in boiling water bath. TOMATO JUICE COCKTAIL j county. Take advantage of these recipes to enjoy your plentiful harvest. ' I 4 qts. tomato juice, fresh extracted or canned 3 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 1 Tomatoes are blazing red on vines all over the Vi of bad spots and wash before scalding and peeling. TOMATO AND VEGETABLE JUICE 1 1 Tomatoes should be at their peak about now. Use Arm red ripe tomatoes for canning. Be sure they are free TOMATO RELISH SAUCE FOR BEEF (Sweet, sour, unspiced) 12 large tomatoes, peeled and chopped 2 large green peppers, chopped 2 large onions, peeled and chopped 2 cups sugar 2 cups vinegar, white 2 Tbsp. salt, not iodized 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 Vi cup dry Ane bread crumbs 2 Tbsp. parmesan cheese MIX together and spread on tomato halves. Broil minutes about 5 inches from heat. Serves six. 8-- 1 0 tsp. salt 2 tsp. grated or chopped celery 1 tsp. Anely chopped onion or onion juice Tbsp. lemon juice tsp. Worcestershire sauce Vi tsp. sugar 3 V 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 'A 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-- |