VEGETABLE RECIPE - 569
BROCCOLI CAULIFLOWER TOSS
3 slices bacon
DRESSING:
1/2 c. mayonnaise
2 tbsp. sugar
1 tbsp. cider vinegar
SALAD:
2 c. cauliflower florets
2 c. broccoli florets
1/2 c. raisins
1/4 c. green onions, sliced
1/4 c. sunflower seeds, shelled
In small frying pan, cook bacon until crisp.
Allow to cool, then crumble. Meanwhile, in small bowl, blend all dressing ingredients with wire whisk; set aside.
In large bowl, combine all salad ingredients and crumbled bacon; toss lightly.
Pour dressing over salad mixture; toss lightly to coat.
Makes 4 to 6 servings.
VEGETABLE RECIPE - 570
FIRE
AND ICE TOMATOES
Skin and quarter 6 large ripe and firm tomatoes.
Slice 1 large green pepper into strips and slice 1 red onion into rings.
Place in a bowl and submerge in the following sultry sauce:
Mix: 3/4 c. vinegar
1 1/2 c. celery salt
1 1/2 tsp. mustard seed
1/2 tsp. salt
4 1/2 tsp. sugar
1/8 tsp. red pepper
1/8 tsp. black pepper
1/4 c. cold water
Place over heat and bring to a boil, then boil furiously for only 1 minute. While still hot, pour over the tomatoes.
Cool.
Just before serving, add 1
peeled and sliced cucumber.
Serve as a relish or side dish.
Tomatoes given the above treatment will mark time in the refrigerator quite happily for several
days without the cucumber, of course.
VEGETABLE RECIPE - 571
SPINACH
1 lb. spinach
4 or 5 fresh mushrooms Slivered Parmesan cheese Virgin olive oil
Garlic red wine vinegar
Wash and drain spinach.
Chop very fine.
Slice mushrooms very thin; add to spinach.
Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary).
Add olive oil, one teaspoon at a time, tossing until spinach looks wet.
Add vinegar to taste.
Serve at once.
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