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Fresh From The
Garden Recipes
Your mother was right: Eat your
vegetables; they’re good for you.
In fact. Mom was joined by two
leading authorities the National
Academy of Scientists and the
U.S. Surgeon General who now
recommend five servings of fresh
produce daily.
As an easy guide, select green
leafy vegetables like lettuce for
folic acid and other B complex vit
amins; dark yellow or orange veg
etables, like carrots and squash for
vitamin A; and tomatoes, cabbage,
and peppers for vitamin C.
Fresh vegetables supply miner
als like iron, zinc, and potassium,
and are an excellent source of diet
ary fiber.
The American Cancer Society
recommends a high fiber diet to
protect against colon cancer. In
addition, vegetables rich in vita
min C like cabbage and tomatoes
can reduce the risk of stomach and
esophagus cancer.
Many fresh vegetables also con
tain pectin, which actually works
to lower blood cholesterol levels
by trapping fat molecules and
moving them through the digestive
system before they are absorbed in
the bloodstream.
Raw vegetables like carrots and
celery also act as detergent foods
that sweep over teeth and soft
tissues cleansing them of sugar and
debris.
Americans now enjoy more than
twice as many fresh vegetables as
they did 25 years ago. And, there’s
never been more variety to choose
from.
When it comes to vegetables,
today’s health-conscious consum
ers live by one simple rule: fresh is
best. Try these recipes using fresh
vegetables.
ZUCCHINI CASSEROLE
4 cups peeled zucchini
1 cup diced onion
1 can cream of mushroom soup
1 cup grated cheese
'A cup butter, melted
’/« cup fine bread crumbs
On low heat, cook zucchini and
onion until tender, use as little
water as possible, drain. Add soup
and cheese. Melt butter and stir
bread crumbs into it. Sprinkle
crumbs on top. Bake at 350
degrees for approximately 20
minutes.
Margaret Hess
Gardiner, NY
Recipe Topics
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
25- Summer Fruits
July
August 1- Tomato Recipes
#• Pot Luck Dinners
15- Apples
Bone Oi The Range
WHOLE WHEAT
VEGETABLE PIE
2 cups chopped zucchini
2 cups chopped celery
1 cup shredded carrot
1 cup sliced fresh mushrooms
1 cup chopped green pepper
2 cloves garlic, minced
4 tablespoons cooking oil
4 fresh tomatoes, pureed
1 cup cut green beans, cooked
1 cup com, cooked
1 cup cauliflower, cooked
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon dried basil
'A teaspoon pepper
'A teaspoon allspice
2 cups shredded Cheddar cheese
In a covered skillet, cook zuc
chini, celery, carrot, mushrooms,
green pepper and garlic in hot oil
until tender. Add tomatoes, beans,
cauliflower, com, sugar, and sea
sonings. Simmer, uncovered for 5
minutes. Keep warm.
Crust:
2 cups whole wheat flour
2 cups all-purpose flour
10 to 14 tablespoons cold water
l'/s cups shortening
2 teaspoons salt
Stir together flours and salt Cut
in shortening until pieces are the
size of small peas. Gradually add
water and form into dough. Divide
dough into four parts. Roll out two
parts and fit into 2 9-inch pie
plates. Spoon filling into pie shells.
Sprinkle one cup of shredded
cheese on top of each pie. Roll out
top crusts. Adjust top crusts, seal
edge and crimp. Cut vents into top
pastry. Bake in 350 degree oven
for 40 to 45 minutes. Let stand 10
to 15 minutes before serving.
Serves 6.
PENNY SAVER CASSEROLE
6 hot dogs, thinly sliced
4 medium potatoes, cooked and
diced
1 cup peas
'A cup butter
2 teaspoons minced onion
1 teaspoon mustard
1 can cream of mushroom soup
Combine potatoes, onions, and
butter in casserole. Add remaining
ingredients with the first mixture.
Dot with sliced weiners. Cover and
bake at 350 degrees for 25
minutes.
Lucille Wenger
Mifflintown
Chinese cabbage Is one of the newer vegetables Americans enjoy. Many eat it
steamed slightly, seasoned with salt and pepper, and dribbled with brown batter.
REFRIGERATOR
COLESLAW
Chop in blender or shred finely;
2 or 3 medium heads of cabbage
2 stalks celery
3 to 4 carrots
1 onion
Sprinkle generously with salt
and set aside making dressing.
Before adding dressing, squeeze
dry.
To make dressing, combine in
saucepan:
2 cups sugar
1 teaspoon salt
1 cup vinegar
% teaspoon pepper
1-2 teaspoons celery seed
Bring to a boil. Remove from
heat. When cool, add to cabbage.
Mix well. Can be made in large
amounts and stored in refrigerator
or freezer. Store in tightly covered
containers.
Bounty of
Chester County Cookbook
FRESH CUCUMBER SALAD
Place in large bowl:
7 cups cucumbers, sliced thin
1 cup onions, sliced thin
1 cup chopped peppers, optional
To vegetables, add:
2 teaspoons salt
Water to cover
Mix and let stand:
1 cup vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoon salt
14 teaspoon black pepper
After two hours, drain cucum
bers and mix with vinegar mixture.
This can be kept in the refrigerator
for up to two weeks.
Bounty of
Chester County Cookbook
MUSHROOM CABBAGE
CASSEROLE
Preheat oven to 375 degrees
Bland in boiling salted water to
cover for 2 minutes:
1 head cabbage, shredded
Drain well, stir in:
3 tablespoons butter
Vi teaspoon salt
Vi teaspoon freshly ground pep
per to taste
1 teaspoon dill seeds
Melt in skillet and saute until
tender:
4 tablespoons butter
1 pound fresh sliced mushrooms
Vi cup chopped onion
Combine and stir in:
1 cup tomato sauce
1 cup sour cream
Featured Recipe
“Ice Cream Basics,” a new leaflet offered by the American Dairy
Association, includes all you need to know for making scrumptious
homemade ice creams and refreshing sherbets. It’s complete with
how-to’s, helpful hints and several mouth watering recipes—Peanut-
Fudge Ripple Ice Cream and Lemon-Lime Sherbet are just two of the
favorites. To order send a self-addressed business-size envelope to Ice
Cream Basics, Middle Atlantic Milk Marketing Association, Crom
well Center, Suite 106; 810 Gleneagles Court, Towson, MD 21204.
Here is a recipe from the brochure.
LEMON CUSTARD ICE CREAM
214 cups milk
154 cups sugar
3 eggs, beaten
2 cups whipping cream
54 cup fresh lemon juice
Combine milk, sugar, and eggs in a large saucepan. Cook over low
heat, stirring constantly, until mixture thickens and coats spoon (160
degrees), about J 5 minutes. Remove from heat. Sdr in cream and
lemon juice. ChiUrtecfe in ice cream maker according to manufac
turer’s directions. Afoffrpeging, transfer ice cream to a plastic feeder
container. Place in freezer at least 3 hours before serving.
Spoon mixture into VA -quart
casserole
Top with:
I cup buttered, soft bread
crumbs
Bake 23 minutes at 373 degrees.
Bounty of
Chester County Cookbook
SUNSHINE CARROTS
Slice 1 cup carrots and cook
tender-crisp
In a saucepan, add:
'A cup butter
A cup brown sugar
Dash nutmeg
'A cup orange juice
Cook and add enough corn
starch to slightly thicken. Toss
with carrots.
Schuylkill Co. Fair Cookbook
(Turn to Pago B 8)