VEGETABLE RECIPE - 723
CORN
CHOWDER
4 c. sliced potatoes
2 c. boiling water
1/4 lb. salt pork or bacon (diced &
fried until brown, drain)
1/2 c. chopped onion
2 c. corn, whole kernel or cream
2 c. milk
1 tsp. salt
1/8 tsp. pepper
1 tsp. paprika
2 tbsp. chopped parsley
Boil potatoes 15 minutes.
Fry salt pork or bacon.
Add onion and cook slowly for 5 minutes.
Drain.
Add to potatoes along with corn.
Cook 15 minutes. Add
milk, salt, pepper and paprika.
Heat to boiling point and serve piping hot with parsley sprinkled over top.
Do not boil.
Serves 4
6.
This is a hearty cold weather dish which our family liked very much!
VEGETABLE RECIPE - 724
ASPARAGUS
OMELET
1 lg. can asparagus tips
1 tsp. salt
1/2 (2 slices) c. bread crumbs
4 eggs
1 1/2 c. milk
1/4 tsp. paprika
Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish.
Add salt, sprinkle over this, bread crumbs (without crusts) of fresh
bread.
Beat eggs slightly, add milk.
Pour over ingredients in dish.
Sprinkle paprika over top.
Place in cold oven bake for 1 hour at 325 degrees.
VEGETABLE RECIPE - 725
SCALLOPED
CABBAGE
Shred enough cabbage to fill a casserole.
Cook in salted water until tender.
make white sauce of: 2 tbsp. butter
2 tbsp. flour
2 c. milk
When thick, add 1 cup sharp cheese, and stir until melted.
Add salt and pepper
to taste.
Pour over the drained cabbage and cover with buttered crumbs and bake
in moderate oven until heated through and top is brown.
VEGETABLE RECIPE - 726
GLAZED HOLIDAY CARROTS
3 (1 lb.) c. carrots, sliced
1/4 c. oleo (Promise)
1/3 c. maple syrup
1/2 tsp. ginger
1/4 tsp. orange peel, grated
Parsley, chopped
Cook carrots in 1 inch boiling water 10 to 20 minutes or until tender.
drain. In small saucepan, melt oleo, stir in syrup, ginger and orange peel, cool 1
minute
pour glaze over carrots, stir, garnish with chopped parsley.
serves 4.
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