VEGETABLE RECIPE - 636
VICHYSQUASH
6 med. yellow squash, sliced
1 med. onion, peeled and sliced
Oleo
1/2 c. chicken broth
1 c. milk or light cream Salt and pepper to taste Chopped chives
Saute the onion in butter in a large pan.
When it is wilted, add the squash and the broth.
Cover and cook briskly until the squash is tender, about 15
minutes.
Cool.
Puree the squash with the cooking liquid in a blender.
Season with salt and pepper.
When cold, add the milk.
Serve cold, garnished with chives.
Florida House of Representatives District 38
VEGETABLE RECIPE - 637
CORN
VEGETABLE
MEDLEY
1 can Campbell's NEW Golden Corn Soup
1/2 c. milk
2 c. broccoli flowerets
1 c. sliced carrots
1 c. cauliflowerets
1/2 c. shredded Cheddar cheese
(optional)
In saucepan, heat soup and milk to boiling, stirring often.
Stir in vegetables. Return to boiling.
Cover; cook over low heat 20 minutes or until
vegetables are tender, stirring often.
Stir in cheese.
Heat through.
Makes 6 servings.
If desired substitute with 1 bag (16 ounce) frozen broccoli, carrots and cauliflower for fresh vegetables.
(You would reduce cooking time 15
minutes).
VEGETABLE RECIPE - 638
CUCUMBERS
SHIELDZINI
3 cucumbers
1 tsp. salt
1 tbsp. oil
2 tsp. sugar
3 tbsp. vinegar
3 tbsp. soy sauce
1/2 tsp. M.S.G.
Cut cucumbers lengthwise, scoop out seeds with a spoon and slice cucumbers into bitesized pieces.
Mix remaining ingredients for marinade and pour over
cucumbers.
Toss gently and refrigerate several hours before serving, tossing every now and then.
Serve garnished with shredded carrots and cherry tomatoes. NOTE:
Do not prepare too far in advance as cucumbers become soggy.
|