Show ao s nn a me r r y ey Nair 2 r r 1 r f ey n g gr Seasonings Sauces Make Savory Vegetables See recipes below I Lets Let's Eat Vegetables A NEIGHBOR OF MINE recently recent recent- ly had a dinner party for tor which she engaged a cateress cater- cater ess ess When I 1 asked her how the party turned out she replied Oh wonderful Of course we the had hada a fancy dessert and end ever everything Y thin g gon on the platters was fixed nicely but the thing that impressed me most was how good the vegetables were We have the same vegetables that she served but mine never taste so good yet there ere wasn't anything particularly hard about the way she prepared them Here again its it's the little things that make the difference between everyday eating and special enter enter- But as my neighbor told me me the tricks were simple ones Carrots were scraped shiny and bright left whole and dusted with parsley and butter before serving The cauliflower had a cheese sauce and the tomatoes dusted with bread crumbs and broiled were really delicious Little mounds of green peas were still green when served and they just had some butter butter butter but but- ter salt and a few mushroom caps among them All the vegetables were placed on a large platter with the cauliflower cauliflower cauliflower cauli cauli- flower in the center And the vegetables vegetables vegetables vege vege- tables made as big a hit as the dessert dessert des des- sert Bert I Vegetable tricks are simple ones The first caution to observe is not notto notto notto to overcook thus destroying color texture and vitamins vitamins even even though you cant can't see the latter IF APPETITES are a little jaded jaded jad jad- ed ed use clever seasoning tricks on vegetables to enhance their natural natural nat nat- ural flavors There are many interesting seasonings seasonings sea sea- that can be tucked into vegetables to add interest as well as appetite appeal Horseradish can be used with beets cauliflower or green beans A dusting of nutmeg lifts spinach out of the ordinary class Onions go well in many things such as potatoes potatoes po po- peas green beans or beets Other combinations that may strike your fancy include cheese chives mustard parsley or curry DONT DON'T SEASON every vegetable you serve with high seasonings especially es especially es- es If you are serving a combi combi- nation For example if your vege veger table platter consist of string beans carrots and potatoes leave the potatoes potatoes potatoes po po- completely natural Boll Boil in their jackets to be served with butter salt and pepper Carrots can be parsley buttered and green beans can be served with a smooth creamy horseradish sauce sauce as follows Creamy Horseradish Sauce Serves 6 3 tablespoons butter batter 3 tablespoons ns flour a 4 teaspoon salt H teaspoon pepper 1 IK 11 cups caps milk 3 2 to 4 tablespoons drained horseradish Melt butter add flour and seasonIngs seasonings seasonings season- season Ings blend smooth Gradually add milk while stirring and cook until smooth and thick Stir in drained horseradish This makes enough sauce for one and one-half one pounds of green beans LYNN CHAMBERS' CHAMBERS MENU 1 Barbecued Spareribs Oven Browned Potatoes Green Beans Benns with Horseradish Sauce Crusty Rolls Butter Blackberry Pie Beverage Recipe Given WANT TO DO something special with potatoes Heres Here's a company- company mannered potato dish which can b be served with a roast Broiled Potato Puff PuJI Serves 6 8 or 9 medium potatoes peeled 3 tablespoons butter butterf M f to 1 cup scalded milk 2 teaspoons salt 34 teaspoon pepper Vt 14 cup thick cream whipped cup grated American cheese Cook potatoes until tender drain and mash thoroughly Add butter and gradually b beat eat in milk Beat until light and fluffy Add salt and pepper and blend end Pile potatoes into a L shallow casse- casse casseT T- T role Top with to whipped cream and grated cheese Slip SUp into a slow to moderate degree oven for tor 10 to 12 minutes to heat through the potatoes and melt the cheese If It Dad Is away for dinner you and the kiddies can make a meal meat out of the delectable dish Asparagus Mimosa 1 Serves 6 4 tablespoons butter buttercup vs cup sliced mushrooms If U desired Vt cup chopped celery 4 tablespoons flour 1 tablespoon curry powder 2 cups milk 1 teaspoon salt 6 cooked bard eggs 2 cups diced cooked or canned asparagus Melt butter in top of double boiler boller boil boll er add celery and mushrooms Cook until vegetables vegetables vege vege- tables are soft blend In flour add milk and cook until thick thick- ened Add salt and curry pow pow- der Mix with asparagus and hard hard cooked eggs and heat through Serve dusted with paprika Braised Red Cabbage Serves 6 2 tablespoons bacon drippings 1 sized medium head red cabbage 2 tablespoons vinegar cup water I 1 teaspoons salt Hi 34 teaspoon pepper l 6 teaspoon cloves 3 tablespoons honey or corn syrup 3 tablespoons lemon Juice jolce I Slice red cabbage fine file Add half hall the cabbage to the drippings in a heavy sauce pan Sprinkle with i half hal the vinegar add remaining cabbage and vinegar Pour on water wa wa- ter cover and cook slowly until cabbage can be pierced with a fork Season with salt pepper and cloves Add honey and lemon juice mix I thoroughly and serve hot Released by Features |