VEGETABLE RECIPE - 573
ZUCCHINI
BISQUE
1 lb. zucchini, cut into chunks or sm. pieces
Saute 1 medium sized onion in 3 tablespoons olive oil or cooking oil.
Add zucchini pieces and saute until coated with oil.
Add 2 cups broth or 2 bouillon cubes dissolved in water.
Simmer until tender, about 45 minutes.
Cool.
Add
1/4 to 1/2 teaspoon curry powder.
Blend in food processor or blender until smooth.
Serve hot or cold with a dollop of plain yogurt or sour cream.
Two carrots cut up may be cooked with zucchini.
VEGETABLE RECIPE - 574
ENGLISH CUCUMBERS
2 English cucumbers, unpeeled or you can use regular cucumbers
1 c. sugar
1 pt. cherry tomatoes, halved
1/2 c. vinegar
1/2 tsp. celery seed
1/2 c. sliced red onion rings
1/2 c. green pepper rings (optional)
Slice cucumbers thin.
Add 1/2 teaspoon salt to cucumbers.
Let stand 1 hour. Combine sugar, vinegar and celery seed.
Add onion rings and remaining vegetables.
Pour over cucumbers.
Refrigerate.
NOTE:
The longer it stands,
the better it is!!
It's very colorful also!
VEGETABLE RECIPE - 575
CUCUMBER IN SOUR CREAM
Thinly slice 1 large cucumber; sprinkle with 1 teaspoon salt.
Let stand 30
minutes.
Then drain off the accumulated water.
Combine: 1/2 c. sour cream
1 tbsp. vinegar
1 to 2 drops Tabasco
2 tbsp. chopped chives
1 tbsp. dried chopped onions
Dash of pepper
Pour over cucumbers and refrigerate 30 minutes.
VEGETABLE RECIPE - 576
JAPANESE
CUCUMBERS
3 med. firm cucumbers
1 med. onion
2 ribs celery
1/2 c. sugar
1/2 c. Japanese rice vinegar
Slice cucumbers, onion and celery very thin.
Soak in salt water for about an hour; rinse and drain thoroughly.
Mix sugar and rice vinegar together until sugar is dissolved.
Pour over cucumbers in a screwtop jar and refrigerate. Will keep for several weeks.
NOTE:
Japanese rice vinegar must be used.
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