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Show VEGETABLES SERVED STREAMLINED FASHION (See Recipes Below.) NEW WAYS WITH VEGETABLES The time may come when we will get all our vitamins In little pellets, but I doubt It not when eating w i,, tjjJA vegetables Is as H jviJ jfyS much fun as it is. J L ;$ There would be a I f?. I meals If such 4J2jipJ y "r things as tender ijToil )1 little green beans or wno'e carrots ' rolled In butter, disappeared from the dinner table. Success in cooking vegetables depends de-pends on such small things the amount of water in the pan, Whether the cover is on or off, whether the vegetables are removed from the heat when they are just tender or allowed to continue cooking until they become slightly mushy. Remember, it's "covers off," for all green-colored vegetables. Then the acids which are given off during cooking are not held in the pan where they turn the brilliant green color to a dull olive. To keep the vitamins in the vegetables instead of losing them in the cooking water use just as little liquid as possible. For mild-flavored vegetables an inch of vrater in the bottom of the pan to keep the pieces from burning burn-ing is ample. Vegetables like spinach, spin-ach, which contain a great deal of water, should be cooked in the moisture mois-ture which clings to the leaves after washing. And if you value your vitamins, never, never discard the liquid from canned vegetables. Place it in a saucepan, heat until the liquor evaporates evap-orates to about one-half, then add the vegetable and heat to serving temperature. Lima Bean Casserole. (Makes 6 servings) 1 10-ounce can tomatoes (ls cups) 2 medium-sized onions (minced) 1 small green pepper (finely chopped) 2 tablespoons molasses teaspoon dry mustard 1 teaspoon salt teaspoon pepper 1 No. 2 can green lima beans (214 cups) 6 strips bacon Put tomatoes through sieve, add minced onion and green pepper and simmer for 15 minutes. Then add molasses, mustard, salt, pepper and butter. Stir until well mixed. Drain lima beans and arrange in a shallow, shal-low, well-greased casserole. Pour sauce over them and arrange strips of bacon over top. Bake in a moderate mod-erate oven (350 degrees Fahrenheit) for 20 minutes or until bacon is crisp. Serve piping hot Beets, Orange-Style. (Makes 8 servings) 3 tablespoons grated orange rind V teaspoon salt Vi teaspoon paprika 1 tablespoon sugar 1 tablespoon water 2 tablespoons lemon juice 4 tablespoons butter cup orange juice Vi tablespoon cornstarch 1 tablespoon water 3 cups cooked beets (sliced) Place orange rind, salt, paprika, sugar, water and lemon juice in saucepan and simmer for 5 minutes. Cream butter until soft, and add it to hot mixture together with orange juice. Blend cornstarch and water to a smooth paste and add to sauce. Cook slowly, stirring occasionally, until sauce is thickened and cornstarch corn-starch is thoroughly cooked, about 15 minutes. Pour over hot cooked beets and mix lightly but thoroughly. thorough-ly. For company dinners serve the beets in orange shells. Corn and Bacon Rings. (Makes 7 servings) 7 slices bacon 2 eggs 1 12-ounce can whole kernel corn 2 tablespoons flour Vi teaspoon salt Few grains pepper V teaspoon baking powder cup milk Line muffin tins or custard cups with sliced bacon. Snip edges with kitchen scissors to prevent curling. Beat eggs slightly, and add well-drained well-drained corn. Sift flour, salt, pepper pep-per and baking powder together and add to corn together with milk. Fill bacon rings with this mixture. Bake in a moderate oven (350 degrees Breakfast-Skippers, Beware! Do you have a breakfast-skipper in your family one who would rather have 20 extra winks than a piece of toast and coffee? Next week Eleanor Howe devotes her column to recipes for breakfast break-fast specialties, guaranteed to get the whole family up and off to a good start for the day. Fahrenheit) for 35 to 40 minutes, or until firm. Peanut Butter Crust. 1 cup flour (all-purpose) Few grains salt 2 tablespoons peanut butter 4 tablespoons shortening 2 tablespoons ice water (about) Sift flour once before measuring, then sift together with salt. Cut in peanut butter and shortening with a pastry blender, two knives or rub it in with the fingers. Lightly stir in ice water, using a fork, until mixture mix-ture forms a stiff dough. Turn out onto a lightly floured board, and roll out to fit top of casserole. Cut several slits in crust to allow steam to escape. Place over top of casserole cas-serole and seal edges. French-Fried Green Pepper Rings. (Makes 6 servings) 4 large green peppers 1 egg (well-beaten) 1 tablespoon water Vz cup fine, dry bread crumbs teaspoon salt Yt cup flour Wash green peppers, cut into thin slices (about V inch thick) and re-. re-. - move seeds and (sVi membrane. Com- y Kv bme beaten egg i son bread crumbs "Sj I rings first in egg V J mixture, then in flour. Dip again In the egg mixture, and finally in crumbs. Fry them, a few at a time, in deep fat at (375 degrees Fahrenheit) Fahren-heit) until nicely browned, 2 to 3 minutes. Drain on absorbent paper. The green pepper rings are excellent excel-lent with broiled steak. Any-Season Spinach. (Makes 4 servings) 1 14-ounce box quick-frozen spinach 1 cup water Yi teaspoon salt Ys teaspoon pepper 2 tablespoons butter 1 hard-cooked egg Place water in saucepan, add salt and heat to a brisk boil. Drop frozen spinach into boiling water, bring again to a boil and cook 4 to 6 minutes min-utes or until just tender, separating the leaves with fork during cooking. Remove from fire and drain thoroughly thor-oughly at once. Add butter, salt and pepper. Garnish with slices of hard-cooked egg. Reserve the liquid liq-uid to use in a vegetable soup or stew. Vegetable Pie, Peanut Butter Crnst. (Makes 6 servings) 12 small white onions 3 carrots (sliced) 2 tablespoons butter 3 tablespoons flour 14 cups hot water 2 beef bouillon cubes teaspoon salt yt teaspoon paprika Y teaspoon celery salt 1 cup canned or cooked peas 1 cup canned or cooked green beans Place onions in saucepan with 1 cup water. Cook for 10 minutes, then add sliced car-rots car-rots and continue to cook until both X- vegetables are f ddr n tender (about 15 -v-Ajk minutes). Cooked C oy leftover onions IT.nJ S iTj and carrots may be substituted. V-SsEJxi Melt butter and AfiSnIili blend with flour fiv Cll to a smooth paste. Dissolve bouillon cubes in hot water and add to flour together with salt paprika, and celery cel-ery salt. Cook, stirring constantly, until thickened, about 10 minutes. Combine onions, carrots, peas, and beans with sauce and place in shallow shal-low greased baking dish. The ingredients in-gredients should come nearly to the top of the dish. Top with peanut butter pastry and bake in a hot oven (425 degrees Fahrenheit) for about 20 minutes. (Released by Western Newspaper Union.) ! |