Show NEW HEW NOTES IN COOKING I 1 H by joan 41 rock VEGETABLE ABCs whether your choice is a vegetable canned quick frozen or fresh flavor natural flavor is what makes the vegetable vegetable worth eating proper cooking or will insure both flavor and food values but there a so maximum flavor has not been lessened in some degree unless of course you pick or pull it wash it and pop it into the waiting boiling water not many of us get vegetables that fresh unless we garden as well as cook one sure way to bring out all the flavor nature intended to be in a vegetable is to use pure monosodium glutamate when you cook it you do not add flavor in doing this you simply and naturally enhances enhance what is already there when you wish to add flavor to make a vegetable service more interesting or colorful or to add contrasting flavor and texture then such ingredients as herbs cheese onion citrus juices buttered crumbs cream or milk butter meat broth and so on play a different role from monosodium glutamate your third shaker along with salt and pepper comprises a basic seasoning trio for all types of food where salt and pepper are used ASPARAGUS AU GRATIN arrange cooked asparagus on baking sheet they can be fresh c canned an ned 0 or r buic quick k frozen dot with butter or margarine cpr sprinkle inkle with accent pure monosodium glutamate salt and pepper top lavishly with grated parmesan cheese place in broiler with surface of food about 4 inches below heat broil until cheese browns lightly BAKED LIMA BEANS IN CREAM 2 10 oz aks frozen lima beans 1 teaspoon salt or 1 no 2 aa can 26 teaspoon accent az A cup cream 2 slices bacon cooked and crumbled empty frozen or canned limas into I 1 quart uart casserole add cream salt and accent cover bake in moll moderate erate oven 25 to 35 minutes for frozen limas 15 minutes for canned sprinkle with crumbled bacon serve from casserole FRIED CORN 1 12 oz can kernel corn or 4 teaspoon salt 1 12 oz quick frozen few grains pepper corn or A teaspoon accent 2 cups corn cut from the cob 2 tablespoons margarine 14 4 cup minced onion cup light cream 32 4 cup chopped green pepper drain corn add onion green pepper salt pepper and accent and mix well cook in margarine until corn is lightly browned add cream heat beat thoroughly but do not boil makes make 4 servings |