Fresh Vegetables Are A Summer Treat
Although a backyard garden is
lots of work, the benefit of just
picked vegetables makes it all
worthwhile. Fresh sweet com
transferred directly from the stalk
to the kettle is one of summer’s
special treats.
Freshness is the key to great
tasting vegetables of all types.
Plump, juicy tomatoes fresh from
the stalk, crisp lettuce, cabbage,
cauliflower, and broccoli picked
fresh in the morning make for
super salads and vegetable dishes.
And with an abundance of
roadside and farmer’s markets,
fresh vegetables are readily
available to those who don’t have
the time, or inclination, to fight the
bugs and rabbits for their share of
the garden.
The recipes below offer a few
suggestions for enjoying summer’s
bounty. Keep them in an easily
accessible location since the
harvest is just beginning.
DOWN HOME CABBAGE
2 pounds cabbage, cut up
2 teaspoons salt
6 slices bacon
1 medium chopped onion
2 tablespoons flour
2 tablespoons sugar
Vt cup cider vinegar
1/8 teaspoon pepper
Heat 1 inch of water to boiling.
Add cabbage and salt; return to a
boil. Cover and cook 5 minutes.
Drain well, reserving 1V« cups
cooking liquid. Cook bacon until
crisp. Remove bacon and break
into 1-inch pieces. Discard all but 1
tablespoon bacon drippings. Add
onion to drippings; saute until
golden, stirring occasionally.
Sprinkle in flour and sugar. Stir
until smooth. Stir in reserved
cooking liquid, vinegar and pep
per. Cook over medium heat,
stirring constantly, until
thickened. Add bacon and cab
bage; stir gently to coat. Makes 6
servings, about 120 calories each.
Mrs. JaySpyker
Dallastown
RATATOUILLE
2 medium onions, chopped
2 small zucchini or other summer
squash, cubed
2 tablespoons chopped parsley
1 teaspoon basil
1 cup sliced fresh mushrooms
V* cup olive or vegetable oil
2 bell peppers, cut in strips
1 small eggplant, cubed
3 tomatoes, cut in chunks
2 to 3 cloves garlic, chopped
Vz teaspoon oregano
1 bay leaf, if desired
Saute onion and garlic in oil. Add
remaining ingredients. Cover and
cook 15 minutes. Uncover and
continue cooking until vegetables
are tender and juice is thickened.
Stir occasionally.
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit Send your recipes to Sue Keene, Lancaster
Farming, P 0 Box 366, Lititz, PA 17543
July
26- Summer Fruits
August
2- Fruit Pies
9- Tomatoes
Bone On The Benge
,FRESH BROCCOLI SALAD
1 large head broccoli, cut in pieces
1 carrot, grated fine
8 slices bacon, fried and cut in
pieces
1 small onion, chopped fine
% cup raisins
% cup sugar
3 tablespoons vinegar
1 cup mayonnaise
Put first 5 ingredients in bowl.
Mix last 3 ingredients together,
then stir into salad. Let stand a few
hours before serving.
LIME COLESLAW
3 Vz cups shredded cabbage
Vz teaspoon celery seed
2 teaspoons vinegar
1 cup mayonnaise
1/8 teaspoon salt
Vz cup lime-flavored gelatin
1 cup boiling water
Vz cup cold water
Dissolve gelatin in boiling water.
Add cold water. Beat in mayon
naise. Add vinegar, salt, celery
seed and cabbage. Chill until set.
Variation; Add a shredded
carrot with cabbage or chop a red
or yellow sweet pepper to add to
the slaw.
VEGETABLES IN SOUR CREAM
13-ounce package lime gelatin
2 bouillon cubes
1 cup boiling water
1 cup sour cream
2 tablespoons tarragon vinegar
% cup dried celery
Vz cup thinly-sliced radishes
% cup diced cucumber
v« cup green pepper strips
2 tablespoons thinly sliced
scallions
Vz teaspoons salt and dash of
pepper
Dissolve gelatin and bouillon
cubes in boiling water. Chill until
very thick. Add remaining
ingredients. Pour into a 1-quart
mold. Chill until firm. Can be
molded in individual molds. Un
mold on lettuce leaves. Makes 3%
cups or 6 to 8 side salads.
. Genevieve Voneida
’ Muncy
24 large beets, cooked, peeled,
sliced and diced
1 large head cabbage
1 dozen peppers
6 large onions
Celery as you like it
5 cups vinegar
1 cup water
6 cups sugar
1 teaspoon pepper
6 tablespoons salt
Mix together and cook 20
minutes. Makes about 30 pints.
M. Knecht
Easton
Recipe Topics
Sadie Stoltzfus
Begins
Mrs. Eldon R. Martin
East Berlin
RED BEET RELISH
CHEESY VEGETABLE FILLING
2 tablespoons butter
% cup chopped onion
Vz cup chopped green pepper
3 8-ounce cans tomato sauce
1 teaspoon basil, crushed
1 teaspoon salt
1 teaspoon sugar
Vz teaspoon rosemary, crushed
1/8 teaspoon pepper
2 cups assorted vegetables (corn,
lima beans, string beans, peas or
carrots), cooked and drained
1 cup coarsely chopped tomatoes
Vh cups (6 ounces) shredded
Cheddar, Swiss or Mozzarella
cheese
For filling, melt butter in large
heavy skillet. Saute onion and
green pepper until tender. Add
tomato sauce, basil, salt, sugar,
rosemary and pepper. Simmer 5
minutes. Combine 1 cup of sauce
with vegetables, tomatoes and
cheese. Reserve remaining sauce.
STUFFED GREEN PEPPERS:
Preheat oven to 350°F. Remove
tops from 6 medium-sized green
peppers; scoop out seeds and
membranes. Parboil until just
tender, about 10 minutes. Drain,
sprinkle insides of green peppers
lightly with salt. Fill with cheese
vegetable mixture. Pour reserved
tomato sauce into buttered 11x7-
inch shallow baking dish. Set in
filled peppers. Bake 20 to 25
minutes or until hot and bubbly.
Remove from oven. Top with 2
triangles of Cheddar cheese (Vfe
ounce); return to oven 1 to 2
minutes to melt cheese. To serve,
lift pepper onto plate; spoon some
of the tomato sauce over each
serving.
STUFFED ACORN SQUASH:
Preheat oven to 350°F, Cut 3
medium-sized acom squash in
half; remove seeds. Place cut side
down in shallow pan. Add hot
water to V«-inch depth. Bake 30 to
40 minutes or until tender. Prepare
Cheesy Filling, using 1% cups
shredded Swiss cheese. Fill
cavities of squash. Pour reserved
tomato sauce into buttered 13x9-
inch pan. Set in filled squash. Bake
20 to 25 minutes or until hot and
bubbly. Sprinkle Vz cup (2 ounces)
shredded Swiss cheese over filling.
Return to oven 1 to 2 minutes to
melt cheese. To serve, lift squash
onto plates; spoon some of the
sauce over each serving.
STUFFED ZUCCHINI: Preheat
oven to 350°F. Cook 3 medium
sized zucchini in boiling water until
just tender, about 10 minutes.
Drain; cut in half lengthwise.
Remove pulp, leaving Ms-inch
shell. Chop centers coarsely.
Reduce assorted vegetables to 1
cup in Cheesy Filling and add all of
the chopped zucchini. Omit
tomatoes. Combine vegetable
filling with 1M cups shredded
Mozzarella cheese. Stuff zucchini.
Pour reserved tomato sauce into
buttered 13x9-inch baking pan. Set
in stuffed zucchini. Bake 20 to 25
minutes or until hot and bubbly.
Remove from oven. Sprinkle V*
cup grated Parmesan cheese over
zucchini. Return to oven 2 to 3
minutes to melt cheese. To serve,
lift squash onto plate; spoon some
of the sauce over each serving.
Cheese-filled vegetables add variety to menus and use
plenty of fresh produce.
CORN FRITTERS
2 cups fresh com, grated
2 eggs
cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon baking powder
2 tablespoons cream
4 tablespoons fat
Add beaten eggs, flour, baking
powder, salt and pepper to grated
com. Mix thoroughly. Add the
cream. Melt the fat in a frying pan
and drop corn mixture by
spoonfuls into the hot fat. Brown on
both sides. Makes 16 to 18 fritters.
Norman M. Shirk
Featured Recipe
This week’s featured recipe was the winner in last week’s Lamb
Cook-off Contest, held at Penn State University in conjunction with
the Second Annual Pennsylvania Lamb and Wool Festival.
Peggy Clauhs of Bucks County won the contest with the following
Greek-Style Shish-Kebobs recipe. For more about the contest and
other winning recipes turn to the story about the cook-off in this
week’s B section.
Greek-Style Shish-Kebobs
13-pound boned leg of American Lamb
Oregano
1 teaspoon curry powder
1 teaspoon French thyme
1 teaspoon marjoram
1 teaspoon celery salt
Salt and pepper to taste
1 pint cherry tomatoes
3 green peppers, cut in wedges
1 large Spanish onion, cut into wedges
2 cups brown rice
Tumeric
Curry
1 cup red wine
Vz cup olive oil
Cut lamb into 1-inch thick squares and place in large mixing
bowl. Pour red wine over lamb. Mix. Pour olive oil over lamb. Mix
through. Add the thyme, marjoram, curry powder and celery salt.
Mix well and top with liberal sprinkling of oregano. Stir and
refrigerate at least 3 to 4 hours prior to broiling.
BROIL: Start grill 45 minutes prior to cooking, or have charcoals
white. Place and alternate meat on skewers with tomatoes, green
peppers and onion wedges. Baste meat with marinade sauce. Salt
and pepper meat and broil approx. 25 minutes. Occasionally turn
and baste. Cook rice as package directs. Add curry and tumeric to
taste. Serve shish-kabobs over rice. Serves eight.
VEGETABLE SKILLET
SOUFFLE
4 eggs, beaten
cup milk
1 tablespoon instant minced onion
% teaspoon garlic salt
V* teaspoon pepper
1 cup cooked chopped broccoli,
asparagus or spinach
1 cup pitted ripe olives
Vi cup grated Parmesan cheese
1 tablespoon butter.
Combine eggs, milk and
seasonings; stir in vegetables,
olives and V* cup cheese. Melt
butter in 8-inch skillet; pour in egg
mixture. Sprinkle with remaining
cheese. Cover and cook over low
heat 15 minutes. Cut into wedges to
serve. Makes 8 servings.
(Turn to Page B 8)