VEGETABLE RECIPE - 628
CABBAGE
BORSCHT
1/3 c. butter
1 c. chopped onion
3 carrots, chopped
1 (28 oz.) can (796 mL) tomatoes
6 c. shredded cabbage
1 beet, scrubbed and trimmed
8 c. boiling water
1 1/2 tsp. salt (approximately)
6 potatoes, diced
1 c. whipping cream
1/2 c. chopped sweet green pepper
2 tbsp. chopped fresh dill
Pepper
In large skillet over medium heat, melt butter.
Cook onion and carrots,
stirring often, until onions are softened, 3 to 5 minutes.
Add tomatoes; crush
with spoon.
Bring to boil.
Reduce heat to medium; cook, stirring until thick, for about 15 minutes.
Add cabbage; cook until tendercrisp, about 8 minutes.
Set aside.
Meanwhile, in large saucepan, cook beet, covered, in boiling water
and salt, until tender, about 30 minutes. Add potatoes; cook, covered for about
10 minutes or until tender.
Using slotted spoon, transfer half of the potatoes
to bowl.
Add cream to potatoes in bowl; mash until smooth. Remove beet; peel and grate.
Add reserved tomato mixture to pan of potatoes.
Heat through. Gradually stir in potatocream mixture, green pepper, beet and dill.
Heat through without boiling. Season with salt and pepper to taste.
Makes 12 servings.
VEGETABLE RECIPE - 629
CUCUMBERS
IN SOUR CREAM
2 med. cucumbers, thinly sliced
1 med. onion, very thinly sliced
1/2 c. dairy sour cream
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt
Combine cucumbers and onion.
Stir together remaining ingredients; toss with
vegetables.
Cover and chill; stir occasionally.
Makes 3 cups.
VEGETABLE RECIPE - 630
CAULIFLOWER AND BROCCOLI MEDLEY
1 head cauliflower 1 bunch broccoli 2 sm. onions 2 slices bacon, cooked and crumbled
Cut cauliflower and broccoli into bitesize pieces.
Slice onions and separate into thin rings.
Cover with dressing. DRESSING:
1/2 c. mayonnaise
1/3 c. vegetable oil
1/3 c. vinegar
1/4 c. sugar
1/2 tsp. salt
Garnish with bacon.
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