OCR Text |
Show Make Your Next Pie With Vegetables (See Recipes Below) Vegetables De Luxe Of course, the family won't eat vegetables that are cooked beyond recognition with all their delicate colors washed out. Do you blame them? Vegetables don't have to look that way. Spinach can be a rich green with enough of its character left in to hold up a few of the leaves. Peas can be as green as when they are first picked, cabbage almost as crisp as when it was first picked and green beans fork-tender and well seasoned. Two rules to remember in vegetable vege-table preparation are these: First, prepare your vegetable just before ready to cook. Don't let it stand in water to have the flavor and nutriments leeched out. Second, cook only vuntil tender and then serve at once. Another complaint that we frequently fre-quently hear about vegetables is that they lack flavor. That's easily remedied. Coax out the natural flavor fla-vor with cooking in salted water, then taste before serving and perhaps per-haps add a bit more salt, a dusting dust-ing of pepper and melted butter or bacon dripping if you like a smoky flavor in your vegetable. Sometimes a cream sauce will add interest to the vegetable, or perhaps per-haps a cheese sauce will bring out its best points. Today's recipes will give you the cues to making these vegetables a star attraction on your menus. Corn a La King with Bacon. (Serves 4) 2 tablespoons butter 2 tablespoons flour 1 cup milk 1 canned pimiento, chopped 1 teaspoon minced onion teaspoon celery salt XA teaspoon salt Few grains cayenne 1 can whole kernel corn 8 strips bacon 4 pieces of toast Melt butter in saucepan, add flour and blend well. Add milk and cook Lynn Chambers' Point-Saving Menu Vegetable Pie Cheese Sauce Lettuce with Thousand Island Dressing Bran Muffins Bread Pudding with Custard Sauce Beverage Recipe given. Measure out cup beet liquid. Mix bacon and flour in saucepan; add bacon liquid, vinegar and seasonings. sea-sonings. Cook until mixture thickens, thick-ens, stirring constantly. Add beets and heat thoroughly. Vegetable pie it is! It can be used as a main dish because it contains an excellent choice of vegetables and is served with a lovely crown of cheese sauce: Vegetable Pie. (Serves 6) 1 egg Z'A tablespoons flour 1 cup milk 3 cups diced vegetables, cooked (corn, celery, peas, carrots) 2 hard-cooked eggs teaspoon onion salt 1 recipe 2-crust pastry y3 cup milk pound cheese Beat together the egg and flour. Add gradually the 1 cup of milk. Add vegetables, hard-cooked eggs and onion salt. Season with salt chcsa-Zi and pepper. Place in pastry - lined R&it shell and cover mjl with pastry. Make ccZZ several slits in the top to let steam escape. Bake in a hot oven (425 degrees) de-grees) 40 minutes or until crust has browned and filling has set. Serve each portion which is made by adding add-ing cup milk to cheese which has been melted over boiling water. Lima beans are another vegetable that take to combinations with other vegetables. They're good when served with sauces and fit with almost al-most any main dish. Tomato-Lima Bean Casserole. Serves 6) 6 tablespoons butter or substitute 3 cups canned tomatoes 1JA tablespoons celery leaves, chopped 3 cups lima beans, cooked or canned VA tablespoons onion, chopped Salt Bread crumbs Add celery leaves to tomatoes. Combine onion and drained, cooked lima beans. Into a well greased baking dish, place layers of tomatoes toma-toes and lima beans. Sprinkle lightly light-ly with salt and pepper. Top with crumbs. Bake in a moderately slow (350 degree) oven 30 minutes. Lima Beans with Mustard Sauce. (Serves 6) 2 cups lima beans, canned or cooked 1 teaspoon powdered mustard 1 teaspoon granulated sugar XA teaspoon salt 4 tablespoons drippings 2 teaspoons lemon juice Drain liquor from beans into sauce pan. Boil down to cup. Mix together all dry ingredients and add to liquor. Add butter and lemon juice. Simmer for three minutes min-utes until well blended; add beans and heat thoroughly. Asparagus Sandwich. Toast slices of bread on both sides until lightly browned. Place short asparagus tips on each sandwich, about three on each piece of bread. Pour over each slice of bread 1 tablespoon of cheese which has been melted, then broil for 2-3 minutes. Serve at once. Get your sugar'Saving recipes from i'Wi.m Lynn Chambers by writing to her in core of If estern ISewspapor I nion, 210 South Desplnines Street, Chicaao 6, . I'lease send a stamped, self -ad drpssed envelope for your replv. Released by Western Newspaper Unlfn until mixture thickens, stirring constantly: Add pimiento, onion, celery salt, salt, cayenne and corn. Serve on toast with two strips of bacon and gar- nish with parsley, if desired. Savory Beets. (Serves 4 to 6) 2 cups cooked, cubed beets . 4 strips finely chopped cooked bacon 2 tablespoons flour Vi cup vinegar 1 teaspoon sugar teaspoon salt teaspoon pepper 1 tablespoon bacon fat or flour Lynn Says: Cleaning Tips: To remove ink stains from rugs, pour salt over the spot while still wet. Keep changing salt as it absorbs ink until ink spot disappears. To prevent wall from cracking when putting up a nail for pictures, pic-tures, heat the nail by holding with pliers over a flame, then drive into the plaster immediately. imme-diately. Wax window sills to prevent them from getting dirty easily. To clean white painted surfaces, sur-faces, dip a cloth in dry oatmeal and rub vigorously. ! To clean leather furniture? use ' warm water and soapsuds. To remove dog hairs from up- holstery, rub with a piece of ! dampened chamois. I To clean bathroom walls, let I hot water run in tub long enough to steam walls, then rub the I walls with a cloth until they are clean. |