VEGETABLE RECIPE - 776
SUMMER
SQUASH
1/2 lb. summer squash
1/4 stick butter
1 egg
1 med. red onion, chopped
1/4 tsp. marjoram Parmesan cheese Cracker crumbs
Clean squash; cut in small pieces or slices.
Boil squash and onions in salted water until tender; drain well.
Add butter and seasonings.
Mash lightly with fork.
Add eggs; stir lightly.
Put in a greased baking dish; sprinkle Parmesan cheese and cracker crumbs over top.
Bake at 350 degrees for 30 minutes.
VEGETABLE RECIPE - 777
CHEESY STUFFED TURNIPS
6 med. turnips, peeled
3/4 c. crushed saltine crackers
1/2 c. shredded Cheddar cheese
1 1/2 c. milk (not used all together)
5 tbsp. butter or margarine, melted
(not used all together) Paprika
2 tbsp. allpurpose flour
Cook turnips, covered, in boiling salted water 25 minutes or until tender. Hollow out each turnip, leaving a 1/2inch shell.
Finely chip turnip centers
(should have about 1 cup of chopped turnip).
Combine crushed crackers, cheese,
1/4 cup of milk and 3 tablespoons of butter.
Fill turnips with cheese mixture.
Place in a greased 10 x 6 x 2inch baking pan.
Brush with melted butter; sprinkle with paprika.
Bake, covered, in 350 degree oven for 25 minutes.
Uncover and bake 10 minutes more.
Melt remaining 2 tablespoons butter; blend in flour, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Add remaining milk.
Cook and stir until bubbly.
Cook 2 minutes more. Stir in chopped turnip.
Heat through.
Spoon sauce over turnips.
Makes 6 servings.
VEGETABLE RECIPE - 778
FRIED GREEN TOMATOES
1 egg, beaten
1/2 c. milk
1/2 c. cornmeal
1/4 c. allpurpose flour
1 tsp. salt
1/2 tsp. pepper
4 med.sized green tomatoes, cut into
1/2inch slices
3 to 4 tbsp. vegetable oil
Combine egg and milk; set aside.
Combine cornmeal, flour, salt and pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture.
Fry in oil until golden brown.
|