VEGETABLE RECIPE - 657
OLD
FASHIONED CABBAGE
1 sm. head cabbage, cut in wedges
1 c. sour cream
1 beaten egg
1 tbsp. butter
2 tbsp. vinegar
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. mustard
1/8 tsp. paprika
1/2 tsp. celery seed
Cook cabbage until tender.
Combine all ingredients and mix thoroughly.
Cook in double boiler until thick, stirring constantly.
Serve over precooked cabbage.
VEGETABLE RECIPE - 658
COLD
CUCUMBER
2 med. cucumbers
2 c. buttermilk
1 chicken bouillon cube
Salt and pepper
Place buttermilk in blender.
Peel cucumber, split lengthwise and remove seeds
(if desired).
Cut into pieces and place in blender.
Add salt and pepper to
taste.
Melt chicken cube in 1/4 cup water and add to blender.
Blend on liquify
for about 15 seconds.
Chill thoroughly.
Makes 3 to 4 servings.
This can be done using a large can of tomatoes (28 oz.), juice and all, instead of
cucumbers.
Melt the chicken cube in some of the tomato juice instead of water, and add less salt.
VEGETABLE RECIPE - 659
CUCUMBER
VINAIGRETTE
1 lg. cucumber
1/4 c. parsley, finely chopped
1 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
1 tbsp. water
Pare cucumber, cut crosswise into thin slices.
(You should have about 2 cups.) Place in small bowl.
Sprinkle parsley, sugar, salt, pepper, vinegar and water
over slices.
Toss to mix; chill about 30 minutes.
Stir lightly before serving. Serves 4.
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