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Chapter 5. Vegetables to Serve with Main Courses

Sauted Artichoke Hearts
1 package frozen artichoke hearts
1/2 cup flour
1 1/4 teaspoons salt
1/4 teaspoon pepper
4 tablespoons vegetable oil

Partially defrost the artichokes. Mix together the flour, salt and pepper. Lightly roll each artichoke in the mixture. Heat the oil in a skillet; saut the artichokes until browned. Serves 3-4.

Asparagus with Herb Butter
1 1/2 pound asparagus, or 2 packages frozen
6 tablespoons butter
1/4 teaspoon thyme
1/4teaspoon paprika
1/2 teaspoon salt
2 tablespoons lemon juice

Cook the asparagus until tender; drain well. Cream the butter, then beat in the thyme, paprika and salt, and finally the lemon juice. Spread over the hot asparagus. Serves 4-6.

How to Sprout Your Own Bean Sprouts

Buy dried mung peas in a Japanese, Chinese, Indian or specialty store. Each cup will make about 1 pound of sprouts. Wash the peas, cover with water and let soak overnight. Drain, wrap in a damp kitchen towel and place in a colander. Keep in a dark, warm place 3 days, wetting the towel morning and night with lukewarm water. Toss the peas in the towel to keep them from rooting onto the towel. When sprouted, pick over to remove pea skin.

Braised Bean Sprouts
1 pound bean sprouts, or 1 can, drained
4 tablespoons lard or vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 scallions (green onions), sliced
1 tablespoon soy sauce

Wash and drain the fresh bean sprouts. Heat the lard or oil in a skillet; add the fresh or canned sprouts. Cook over low heat 1 minute, stirring constantly. Add the salt and ginger; cover and cook over low heat 5 minutes. Stir frequently, and add a little water if necessary. Mix in the scallions and soy sauce. Cook over low heat 2 minutes, stirring frequently. Serves 3-4.

Tuscan-Style Beans
1 1/2 cups dried white beans
2 1/2 teaspoons salt
3/4 cup olive oil
2 cups thinly sliced onions
1/2 teaspoon freshly ground black pepper
2 tablespoons minced parsley

Wash the beans, removing any imperfect ones. Cover with water, bring to a boil and let soak 1 hour. Drain. Add fresh water to cover and bring to a boil. Cover and cook over low heat 45 minutes. Add half the salt, cover again and cook 45 minutes longer, or until tender. Drain.

Heat the oil in a skillet; saut the onions until yellow and transparent. Add to the beans with the pepper and remaining salt; toss lightly. Chill. Sprinkle with the parsley. Serve as an hors d'oeuvre. Serves 6-8.

Haricots Verts Lyonnaise
(Sauted Green Beans with Onions)
1 1/2 pounds green beans, or 2 packages frozen
4 tablespoons butter
3/4 cup minced onion
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon tarragon vinegar
2 tablespoons minced parsley

Cut the fresh beans in half; cook in boiling salted water until tender but still firm. Drain. Or cook the frozen beans 1 minute less than package directs. Drain.

Melt the butter in a skillet; saut the onion 10 minutes, but do not let it brown. Mix in the beans, salt and pepper; saut 5 minutes, stirring frequently. Sprinkle with the vinegar and parsley. Serves 4-6.

Beets with Parsley Butter
8 medium beets, or 2 cans sliced beets
3 tablespoons butter
1 teaspoon salt
? teaspoon freshly ground black pepper
1/2 teaspoon basil
2 tablespoons chopped parsley

Scrub the fresh beets and cover with water. Bring to a boil and cook over medium heat 30 minutes, or until tender. Drain, and slip off the skins. Slice beets 1/4 inch thick. If canned beets are used, heat in the liquid, then drain well.

Melt the butter in a saucepan; add the beets, salt, pepper and basil. Cook over low heat 2 minutes, shaking the pan almost constantly. Sprinkle with the parsley. Serves 4-6.

Broccoli Saut
1 large bunch broccoli, or 2 packages frozen
1 teaspoon salt
1/2 cup olive oil
2 cloves garlic, split

Wash the fresh broccoli thoroughly; remove the coarse leaves and tough lower stalks. Split stalks in half lengthwise. Place in a skillet with the salt and boiling water to a depth of 1/2 inch. Bring to a boil and cook 5 minutes. Cover and cook 15 minutes more, or until tender. Drain well. Cook frozen broccoli 1 minute less than package directs.

Heat the oil in the skillet; saut the garlic until browned, then remove. Add the broccoli; cook over low heat 5 minutes, shaking the pan frequently. Serves 4-6.

Brussels Sprouts with Caraway Seeds
2 pounds Brussels sprouts, or 2 packages frozen
1 cup chicken broth
3 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons caraway seed

Wash the fresh sprouts and trim off the tough outer leaves; cut a crisscross in the stem end of each sprout.

Bring the broth to a boil; add the fresh or frozen sprouts. Cover and cook fresh sprouts 15 minutes, or until tender. Cook frozen sprouts the length of time package directs. Drain well. Add the butter, salt, pepper and caraway seed. Toss lightly until butter melts. Serves 6.

Brussels Sprouts in Brown Butter
2 packages frozen Brussels sprouts
4 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon salt
? teaspoon pepper

Cook the sprouts as package directs; drain. Melt the butter and cook over low heat until browned. Add the lemon juice, salt and pepper; pour over the sprouts. Serves 4-6.

Choux Rouges la Flamande
(Red Cabbage and Apples)
3 tablespoons butter
3 pounds red cabbage, finely shredded
1 1/2 teaspoons salt
1/4 teaspoon white pepper
3 tablespoons cider vinegar
2 cups thinly sliced apples
2 tablespoons sugar
? teaspoon numteg

Melt the butter in a deep skillet; mix in the cabbage, salt, pepper and vinegar. Cover and cook over low heat 30 minutes. Add a little water if necessary to keep from burning. Stir in the apples, sugar and nutmeg; cover again and cook 30 minutes longer, shaking the pan frequently. Serves 4-6.

Boerenkool
(Dutch-Style Cabbage)
2 head Savoy (curly) cabbage
1/4 pound sliced salt pork
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
Boiling water
4 potatoes, peeled and quartered

Wash the cabbage thoroughly and cut each head into chunks. Combine in a saucepan with the salt pork, salt, pepper, bay leaf and enough boiling water to barely cover. Cook over low heat 30 minutes. Add the potatoes; cook 25 minutes longer. Drain. Serves 4-6.

NOTE: Spicy sausages may be added at the same time as the potatoes, if desired.

Baked Carrots
12 carrots
4 tablespoons butter
1/4 cup minced onion
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon ginger
1/2 cup light cream

Scrape the carrots and quarter them lengthwise. Melt 2 tablespoons butter in a baking dish; arrange the carrots in it. Sprinkle with the onion, salt, sugar and ginger, and add the cream. Cover and bake in a 375 oven 30 minutes, or until tender. Remove the cover for the last 5 minutes. Serves 4-6.

Braised Carrots
4 cups thinly sliced carrots
1/2 cup water
3 tablespoons butter
1 teaspoon sugar
1 teaspoon salt
1 tablespoon minced parsley
1/4 teaspoon freshly ground black pepper

In a skillet, combine the carrots, water, butter, sugar and salt. Cover and cook over low heat 20 minutes, or until tender. Shake the pan frequently. The water should have evaporated and the carrots should be coated with the butter. Sprinkle with the parsley and pepper. Serves 4-6.

Orange-Glazed Carrots
12 carrots
4 tablespoons butter
1 1/2 tablespoon sugar
1/4 cup orange juice
3 whole cloves
1/4 teaspoon salt
2 tablespoons minced parsley

Scrape the carrots and cut in quarters, lengthwise. Cook in boiling salted water 10 minutes, or until tender but firm. Drain.

Combine the butter, sugar, orange juice, cloves and salt in a skillet. Cook until butter melts; discard the cloves. Add the carrots; toss over low heat until carrots are coated. Sprinkle with the parsley. Serves 4-6.

Carrot Tzimmes
3 tablespoons fine barley
5 cups grated raw carrots
1 cup grated apples
1 1/4 teaspoon salt
1 tablespoon sugar
1/2 cup water
5 tablespoons butter
1/2 teaspoon powdered ginger

Wash the barley, cover with water and bring to a boil. Let soak 1 hour; drain. Combine with the remaining ingredients in a saucepan. Cover and cook over low heat 1 1/2 hours, or until barley is tender. Stir frequently, and add a little water if necessary to keep from burning. Serves 4-6.

Fried Cauliflower
2 packages frozen cauliflower
3/4 cup flour
1 teaspoon salt
2 eggs, beaten
3/4 cup dry bread crumbs
vegetable oil for deep frying

Cook the cauliflower 2 minutes less than package directs. Drain well. Roll in a mixture of the flour and salt, then in the eggs, and finally the bread crumbs.

Heat the oil to 370. Fry the cauliflower until browned. Drain. Serves 4-6.

Cauliflower Polonaise
2 packages frozen cauliflower
6 tablespoons butter
2 hard-cooked eggs, chopped
2 teaspoons minced parsley
2 tablespoons dry bread crumbs

Cook the cauliflower as package directs; drain well. Melt the butter; stir in the eggs, parsley and bread crumbs. Spoon over the cauliflower. Serves 4-6.

Braised Celery
3 bunches celery
3 tablespoons butter
1/4 cup minced onion
1 cup beef broth
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
? teaspoon freshly ground black pepper

Cut the bunches in half lengthwise and discard the leaves; cut in 1-inch pieces. (You may leave the bunches in halves or quarters, if you prefer.)

Melt the butter in a skillet; saut the celery and onion 10 minutes, shaking the pan frequently. Add the broth, Worcestershire sauce, salt and pepper; cover and cook over low heat 25 minutes for the pieces, 35 for the bunches, or until tender but firm. Serves 4-6.

Celery Root in Egg Sauce
1 1/2 pound celery root
1/4 pound butter
1 1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup water
3 egg yolks 3 tablespoons lemon juice

Peel the celery root, wash, dry and cut into cubes. Melt the butter in a skillet; brown the cubes in it. Add the salt, pepper and water; bring to a boil, cover and cook over low heat 25 minutes, or until tender. Drain, reserving 2 tablespoons liquid.

Beat the egg yolks until light. Gradually beat in the lemon juice, then the hot liquid, beating constantly. Add to the celery root; cook over low heat 2 minutes, stirring steadily, but do not let boil. Serves 4-6.

French-Fried Celery Root
5 celery roots
1 quart vegetable oil
Salt

Trim and peel the celery roots. Cut into 1 1/2-inch lengths, sliced pencil-thin. Cover with ice water and let stand 30 minutes. Drain and dry.

Heat the oil to 375; fry the celery root 5 minutes, or until delicately browned. Drain and sprinkle with salt. Serve with a mustard-flavored hollandaise sauce. Serves 4-6.

Celery la Moelle
(Braised Celery With Marrow)
4 marrow bones
3 cups beef broth
4 bunches celery
4 tablespoons butter
1/2 teaspoon Worcestershire sauce
? teaspoon pepper

Cook the marrow bones in 2 cups broth for 20 minutes. Scoop out the marrow and cut into slices.

Remove the leaves of the celery and cut into quarters lengthwise. Melt the butter in a skillet; lightly brown the celery in it. Add the remaining broth, Worcestershire and pepper. Cover and cook over low heat 10 minutes. Add the marrow; cook 3 minutes longer. Serves 4-6.

Charcoal Roast Corn

1. Gently pull back the husks of the corn. Remove the silk and replace the husks. Soak in salted cold water 5 minutes. Drain. Place on a grill over hot coals; roast 10-12 minutes, turning the ears a few times. Pull off the husks.
2. Remove the husks and silk of the corn. Place each ear on a piece of aluminum foil; brush the corn with softened butter. Wrap corn, sealing the edges well. Place on a grill over hot coals. Roast 15-18 minutes, turning them each a few times.

Boiled Corn on the Cob

Buy very fresh corn; to test, prick a kernel with your nail-a milky substance should run out. Remove the husks and silk of the corn. If silk adheres to the corn, use a dry vegetable brush gently to remove it. Have a kettle of boiling water ready: a tablespoon of sugar may be added to each 2 quarts if desired. (Don't salt the water, as it toughens the corn.) Put the corn in the boiling water, cover and cook over high heat 5 to 8 minutes. Lift out with tongs and drain well. Place on a napkin.

Corn Saut
4 tablespoons butter
4 cups fresh or frozen corn kernels
1/2 cup heavy cream
1 teaspoon salt
1/4 teaspoon white pepper

Melt the butter in a skillet; stir in the corn for 1 minute. Add the cream; cook over low heat 5 to 7 minutes, stirring very frequently. Add salt and pepper. Serves 6-8.

Breaded Cucumber Slices
4 long thin cucumbers
3 tablespoons bread crumbs
3 tablespoons flour
3/4 teaspoon salt
? teaspoon white pepper
1/4 teaspoon garlic powde
1/4 cup salad oil

Wash and dry the unpeeled cucumbers; slice V6 inch thick. Mix together the bread crumbs, flour, salt, pepper and garlic powder; dredge the cucumbers with the mixture.

Heat the oil in a skillet; brown the cucumber slices on both sides. Drain on paper towels and serve immediately. Serves 4-6.

Braised Cucumbers
4 cucumbers
3 tablespoons butter
1/4 cup beef broth
? teaspoon freshly ground black pepper
2 teaspoons minced parsley

Peel the cucumbers; cut in half lengthwise, then into thirds crosswise. Scoop out the seeds. Melt the butter in a skillet; saut the cucumbers 3 minutes. Add the broth and pepper; cover and cook over low heat 5 minutes, or until tender but still crisp. Sprinkle with the parsley. Serves 4-6.

Fried Eggplant Sticks
1 medium eggplant
1/2 cup pancake mix
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
1/2 cup of cold water
1 cup vegetable oil

Peel the eggplant; cut in 1/2-inch slices, then into 1/2-inch strips. Make a batter of the pancake mix, cheese, pepper and water. Dip the sticks in it. Heat the oil in a skillet until it bubbles; fry the eggplant in it until browned on all sides. Drain on paper towels. Serves 4-6.

Aubergine la Provenale
(Eggplant Provenale)
2 small eggplant
2 1/2 teaspoons salt
1/2 cup flour
1/2 cup olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 cups diced tomatoes
1/4 teaspoon freshly ground black pepper
2 tablespoons minced parsley

Peel the eggplant and slice 1/4 inch thick. Sprinkle with 1 1/2 teaspoons salt and let stand 30 minutes. Drain well and dry; dip it in the flour.

Heat half the oil in a skillet; brown the eggplant on both sides. Remove. Heat the remaining oil in the skillet; saut the onion 5 minutes. Add the garlic, tomatoes, pepper and remaining salt; cook over low heat 10 minutes, stirring frequently. Return the eggplant and add the parsley; cook over low heat 5 minutes. Serves 4-6.

Aubergines Gratin
(Sauted Eggplant)
1 medium eggplant
2 1/2 teaspoons salt
4tablespoons olive oil
4 tablespoons minced onion
1 clove garlic, minced
4 tablespoons dry bread crumbs
2 tablespoons minced parsley

Peel the eggplant and slice 1/2 inch thick. Sprinkle with 2 teaspoons salt and let stand 30 minutes. Drain well and dry. Heat half the oil in a skillet; brown the eggplant slices on both sides. Transfer to a serving dish and keep warm.

Heat the remaining oil in the skillet; saut the onion 3 minutes. Add the garlic, bread crumbs, parsley and remaining salt; cook over low heat 2 minutes, stirring constantly. Sprinkle over the eggplant. Serves 4-6.

Eggplant, Near East Style
4 tablespoons olive oil
1 cup chopped onion
1 green pepper, cut in strips
1 medium eggplant, peeled and cubed
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon oregano
1 cup chopped tomatoes

Heat 2 tablespoons oil in a deep skillet; saut the onion 5 minutes. Add the remaining oil, then the green pepper and eggplant; saut 10 minutes, stirring occasionally. Mix in the salt, pepper, oregano and tomatoes. Cover and cook over low heat 30 minutes. Watch carefully, and add a little boiling water if necessary. Serves 4-6.

Braised Endive
6 endive
3 tablespoons melted butter
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1/2 cup chicken broth

Wash the endive and cut in half lengthwise. Pour 1 tablespoon butter into a shallow baking dish; arrange the endive in it. Sprinkle with the lemon juice, salt, pepper, sugar and remaining butter; add the broth. Cover the dish with a piece of greased aluminum foil. Bake in a 350 oven 40 minutes, removing the foil for the last 5 minutes. Serves 4-6.

Braised Escarole, Italian Style
3 pounds escarole
1/2 cup olive oil
2 cloves garlic, split
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon oregano

Wash the escarole, discarding the outside leaves. Separate the heads, and cut leaves into pieces; drain well.

Heat the oil in a deep skillet; brown the garlic in it, then discard. Add the escarole, salt, pepper and oregano. Cover and cook over low heat 12 minutes, or until tender. Shake the pan occasionally. Serves 4-6.

Fennel, Sicilian Style
6 small fennel
3 tablespoons olive oil
1/4 cup finely chopped onion
1 clove garlic, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken broth
4 tablespoons grated Parmesan cheese

Trim the fennel, discarding the leaves and tough outer portions. Cut into 4, and wash. Drain well.

Heat the oil in a skillet; saut the onion 5 minutes. Add the garlic and fennel; saut 10 minutes, shaking the skillet frequently. Add the salt, pepper and broth; cover and cook over low heat 15 minutes, or until tender. Sprinkle with the cheese and place under a hot broiler for 2 minutes to brown the cheese. Serves 6-8.

Kale, Southern Style
2 pounds kale
2 sliced bacon, diced
1/2 cup grated onion
1/2 cup water
1 bay leaf
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper

Wash the kale thoroughly; strip the leaves from the tough center ribs.

In a heavy saucepan, lightly brown the bacon. Add the kale, onion, water, bay leaf, salt and pepper. Cover and cook over low heat 15 minutes, or until tender. Watch carefully, and add a little boiling water if necessary to prevent sticking. Serve with lemon wedges. Serves 4.

Braised Leeks
24 leeks
6 tablespoons butter

Trim the leeks, cutting away the roots and most of the green part. Wash very carefully to remove all the soil. Cook the leeks in boiling salted water 8 minutes; drain well.

Melt the butter in a shallow baking dish. Arrange the leeks in it and baste with the butter. Bake in a 350 oven 15 minutes, or until the leeks begin to turn brown, basting frequently. Serves 4-6.

Lettuce in White Wine
2 heads lettuce
3 tablespoons olive or vegetable oil
1 tomato, peeled and chopped
2 cups dry white wine
1 1/2 teaspoons salt
1 1/2 tablespoons lemon juice
1 teaspoon sugar
dash of cayenne pepper

If head lettuce is used, cut into eighths. If leaf lettuce, tear into pieces. Pour boiling water over the lettuce and let stand 10 minutes. Drain and dry.

Heat the oil in a skillet; mix in the tomato and cook over low heat 2 minutes. Add the lettuce; cook 2 minutes, stirring frequently. Mix in the wine, salt, lemon juice, sugar and cayenne pepper. Cook over low heat 3 minutes. Cool before serving. Serves 4-6.

Chinese Braised Lettuce
2 heads lettuce
3 tablespoons lard or vegetable oil
1 clove garlic, minced
1 teaspoon salt

Wash the lettuce thoroughly. If using Simpson lettuce, shred it. Romaine or leaf lettuce should be torn into 2-inch pieces.

Heat the lard or oil in a skillet; add the garlic. Cook over low heat 1 minute. Mix in the lettuce and salt; cook over low heat 3 minutes, or until tender but crisp. Serves 4-6.

Lima Beans, Southern Style
2 packages frozen lima beans
2 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped green pepper
1 20-ounce can tomatoes
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon basil
1 bay leaf

Cook the beans 2 minutes less than package directs; drain. Melt the butter in a saucepan; saut the onion 5 minutes. Add the green pepper, tomatoes, salt, pepper, basil and bay leaf. Bring to a boil and cook over low heat 15 minutes. Add the beans and cook 10 minutes longer. Serves 4-6.

Fves la Bourgeoise
(Lima Beans, Family Style)
4 tablespoons butter
1 cup chopped onion
1/2 teaspoon chervil
4 pounds lima beans, shelled, or 2 packages frozen
1 cup chicken broth
1 teaspoon salt
2 tablespoons minced parsley

Melt the butter in a skillet; saut the onion 5 minutes. Add the chervil, beans, broth and salt. Bring to a boil, cover and cook over low heat 20 minutes (10 minutes for frozen), or until tender. Sprinkle with the parsley. Serves 4-6.

Mushroom Sauce
4 tablespoons butter
1/4 cup minced onion
1/2 pound mushrooms, sliced
2 tablespoons flour
1 1/2 cup beef broth
1/4 teaspoon freshly ground black pepper

Melt the butter in a saucepan; saut the onion and mushrooms 5 minutes. Blend in the flour until browned. Add the broth, stirring constantly to the boiling point. Add the pepper; cook over low heat 10 minutes.

Makes about 2 cups.

Breaded Mushrooms
24 large mushroom caps
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 eggs, beaten
3/4 cup dry bread crumbs
vegetable oil for deep frying

Wash and dry the mushroom caps. Mix the flour, salt and pepper, then add the eggs and finally the bread crumbs. Dip mushrooms in mixture.

Heat the oil to 375. Fry the mushrooms 3 minutes, or until browned. Drain. Serve as a vegetable, or on rice as a main course. Tartar sauce may be served with the mushrooms. Serves 4-6.

Mushrooms, Bordeaux Style
2 pounds mushrooms
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chopped shallots or onions
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced parsley

Remove the stems of the mushrooms and chop; slice the caps. Heat the butter and oil in a skillet; saut the sliced mushrooms over high heat until browned. Mix in the chopped stems, shallots, salt and pepper; cook over low heat 5 minutes. Taste for seasoning, transfer to a serving dish and sprinkle with the parsley. Serves 6-8.

Spicy Braised Okra
2 pounds okra, or 2 packages frozen, thawed
4 tablespoons butter
3 large onions, peeled and sliced thick
1/4 teaspoon dried ground red peppers
2 teaspoons turmeric
1 1/2 teaspoons salt
lettuce leaves

Wash the fresh okra, remove the stems and dry thoroughly. Or dry the frozen okra.

Melt the butter in a skillet; brown the onions in it.

Mix in the okra, red peppers and turmeric; cook over low heat 10 minutes, shaking the pan frequently. Add the salt, and cover the okra with lettuce leaves. Cover the skillet and cook over low heat 10 minutes. Watch carefully to prevent burning. Discard the lettuce. Serves 4-6.

Onions Amandine
1 1/2 pounds small white onions
1/4 pound (1/2 cup) butter
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons brown sugar
1/4 teaspoon nutmeg
1 cup blanched almonds

Buy even-sized onions. Combine the butter, salt, pepper and brown sugar in a casserole. Cook over low heat until butter and sugar melt. Add the onions, nutmeg, and almonds; shake casserole to coat onions. Cover and bake in a 350 oven, 50 minutes or until tender. Shake casserole frequently and remove cover for last 5 minutes. Serves 6-8.

French-Fried Onions

Cut Spanish or Bermuda onions into slices 1/4 inch thick. Separate into rings. Dip in light cream, then into flour. Fry in 375 fat until golden brown. Drain on absorbent paper. Keep warm in a 275 oven until all the onions are fried.

Scalloped Onions and Nuts
4 cups sliced onions
1 cup water
3 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoons white pepper
1 cup chopped nuts
1 cup light cream
1/2 cup buttered bread crumbs

Cook the onions in the water 5 minutes, or until tender but still crisp. Drain, reserving 1/2 cup liquid.

Melt the butter in a saucepan; blend in the flour, salt and pepper. Add the cream and reserved liquid, stirring steadily to the boiling point; cook over low heat 3 minutes. Mix in the onions. Spread y3 the mixture on the bottom of a buttered baking dish. Sprinkle with ? the nuts. Repeat the layers, mixing the bread crumbs with the nuts for the top layer. Bake in a 350 oven 20 minutes, or until browned. Serves 4-6.

Glazed Onions
24 small white onions
2 tablespoons honey
2 tablespoons ketchup
3 tablespoons butter or margarine
1/4 cup water
? teaspoon salt
pinch of cayenne pepper

Peel onions; cook in boiling salted water 20 minutes. Drain; place in baking dish. Heat together the honey, ketchup, butter, water, salt and cayenne. Pour over the onions. Cover and bake in a 350 oven 1 hour, basting frequently. Serves 4-6.

Braised Onions
24 small white onions
3 tablespoons butter
1 cup chicken broth
3/4 teaspoons salt
1 tablespoon brown sugar
1/2 teaspoon Worcestershire sauce

Peel the onions. Melt the butter in a saucepan; saut the onions 5 minutes, shaking the pan frequently. Add the broth, salt, brown sugar and Worcestershire. Cover and cook over low heat 20 minutes, or until liquid is almost absorbed and onions tender. Serves 4-6.

Glazed Parsnips
12 parsnips
4 tablespoons soft butter
4 tablespoons brown sugar

Scrape the parsnips; cook in boiling salted water 10 minutes. Drain, and cut in half lengthwise. Arrange the parsnips in a buttered pie plate or shallow baking dish. Spread with the butter and sprinkle with the brown sugar. Bake in a preheated 375 oven 25 minutes, or until glazed. Shake the pan occasionally. Serves 4-6.

Black-Eyed Peas, Southern Style
1 1/2 pounds smoked pork butt
3 cups boiling water
2 onions
4 cloves garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 packages frozen black-eyed peas

Wash the pork butt, cover with water and bring to a boil; cook over medium heat 30 minutes. Drain; add the 3 cups boiling water, the onions, garlic, salt, pepper and bay leaf. Cook over low heat 30 minutes. Add the black-eyed peas. Cook 20 minutes. Drain. Slice the meat and mix with the peas. Serves 4-6.

Indian-Styled chick Peas
2 cans chick peas
4 tablespoons butter
1 1/2 cups chopped onion
1 1/2 teaspoons turmeric
1/4 teaspoon powdered ginger
1/4 teaspoon dried ground red pepper
2 tomatoes, chopped
1 1/4 teaspoons salt
2 tablespoons minced parsley

Drain the chick peas, reserving 1/4 cup liquid. Melt the butter in a skillet; saut the onion 10 minutes. Mix in the turmeric, ginger, red pepper and chick peas. Cook over low heat 5 minutes. Add the tomatoes, salt and reserved liquid. Cook over low heat 10 minutes. Sprinkle with the parsley. Serves 4-6.

Green Peas Pure
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon sugar
1 cup shredded lettuce
2 pounds green peas, shelled, or 2 packages frozen
1 tablespoon minced parsley
3 tablespoons heavy cream
3 tablespoons butter

Bring the water, salt, nutmeg and sugar to a boil. Add the lettuce, peas and parsley; cook over medium heat 15 minutes, or until peas are tender. Drain well; pure in an electric blender or force through a sieve. Beat in the cream and butter; heat, taste for seasoning and serve. Serves 4-6.

Peas with Bacon
4 sliced bacon, diced
1/2 cup thinly sliced scallions (green onions)
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1 1/2 cups hot beef broth
2 pounds green peas, shelled, or 2 packages frozen, thawed

Brown the bacon and scallions in a skillet; pour off all but 1 tablespoon fat. Blend in the flour, salt and pepper. Add the broth gradually, stirring steadily to the boiling point. Add the peas; cover and cook over medium heat 20 minutes for fresh peas; 8 minutes for frozen. Serves 4-6.

Peas and Ham
3 tablespoons butter
1/2 cup chopped onion
2 tablespoons flour
1 teaspoon salt
? teaspoon white pepper
2 cups chicken broth
3 pounds green peas, peeled, or 2 packages frozen, thawed
1/4 pound cooked ham, shredded (prosciutto, if possible)

Melt the butter in a skillet; saut the onion 10 minutes. Blend in the flour; add salt and pepper, then gradually add the broth, stirring steadily to the boiling point. Add the peas and ham. Cover and cook over low heat 20 minutes (frozen peas 10 minutes). Serves 6-8.

French-Style Peas
3 tablespoons butter
1 cup shredded lettuce
1/2 cup thinly sliced scallions(green onions) or onions
2 pounds green peas, shelled, or 2 packages frozen, thawed
3/4teaspoon salt
1 teaspoon sugar
2 tablespoons water

Melt the butter in a deep skillet; spread the lettuce on the bottom. Add the scallions, peas, salt, sugar and water. Cover and cook over low heat 30 minutes. Watch carefully and add a little boiling water if necessary. Mix lightly before serving. Serves 4-6.

Sauerkraut, Hungarian Style
2 pounds sauerkraut
3 tablespoons butter
1 cup chopped onions
2 cups grated drained potatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 cloves
1 cup sour cream

Buy barrel sauerkraut, if possible. Rinse under cold water and drain well. (If canned sauerkraut is used, rinse it for about 5 minutes.) Melt the butter in a heavy saucepan; saut the onions 5 minutes. Add the sauerkraut, potatoes, salt, pepper, bay leaf and cloves. Cover and cook over low heat 30 minutes, stirring frequently. Mix in the sour cream; cover again and cook 1 hour longer. Serves 6-8.

Sauerkraut in Champagne
2 pounds sauerkraut
2 cups purged apricots
4 cups champagne or dry white wine

Buy barrel sauerkraut if possible. Wash under cold running water and drain well. (If canned sauerkraut is used, wash it very thoroughly.) Combine the sauerkraut, apricots (you can use canned baby food) and champagne in a casserole or saucepan. Cover and cook low heat 1 1/2 hours. Shake casserole and stir frequently. Serves 6-8.

Spinach Saut
4 tablespoons butter
1 cup minced onion
3 pounds spinach or 3 packages frozen (spinach to be cooked, drained and chopped)
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1/2 cup sour cream
2 tablespoons minced parsley

Melt the butter in a skillet; saut the onion 10 minutes, stirring frequently. Add the spinach and garlic; saut 3 minutes. Blend in the cheese, crumbs, sour cream and parsley. Heat, but do not let boil. Serves 6-8.

Spinach, Monks Style
3 pounds spinach, or 2 packages frozen
1 teaspoon salt
1/4 cup olive oil
2 cloves garlic, minced
3 tablespoons pine nuts or sliced almonds
1/4 cup sliced green olives
1/4 cup sliced black olives
1 tablespoon capers
2 tablespoons seedless raisins

If fresh spinach is used, wash and drain. Sprinkle with the salt; cook 5 minutes, then drain and chop. If frozen spinach is used, cook 1 minute less than package directs. Drain and chop.

Heat the oil in a skillet; stir in the garlic and nuts until golden. Add the olives, capers and raisins, mixing until coated. Mix in the spinach; heat and serve. Serves 4-6.

Wilted Spinach
4 sliced bacon
2 tablespoons water
1/2 cup cider vinegar
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
2 packages frozen spinach, thawed

Fry the bacon crisp; drain and crumble. To the fat remaining, add the water, vinegar, sugar, salt and pepper. Bring to a boil and add the spinach. Cook over medium heat 3 minutes, stirring frequently. Sprinkle the bacon on top. Serves 4-6.

Braised Squash
3 pounds yellow squash
4 tablespoons butter
1/2 cup diced onions
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon sugar
1/2 cup sour cream(optional)

Wash the squash and slice paper thin. Combine in a saucepan with the butter, onions, salt, pepper and sugar. Cover and cook over low heat 30 minutes, stirring frequently. Mix in the sour cream, if desired. Serves 4-6.

Baked Acorn Squash

Split the squash; scrape out the seeds and fibers. Prick insides. Sprinkle each half with salt, a teaspoon of butter and a teaspoon of brown sugar or honey. Place in a shallow pan containing a little water. Cover the tops of the squash loosely with aluminum foil. Bake in a 375 oven 45-60 minutes, depending on the size. Remove the foil for the last 10 minutes.

Baked Acorn Squash with Bacon
3 acorn squash
6 tablespoons butter
1 1/4 teaspoons salt
6 teaspoons brown sugar
3 sliced bacon, diced

Cut the squash in half lengthwise; scoop out the seeds and fibers. Arrange on a baking pan, cut side up. Put 1 tablespoon of butter in each, season with the salt and 1 teaspoon brown sugar. Bake in a preheated 350 oven 30 minutes.

While the squash is baking, lightly brown the bacon. Drain. Sprinkle the bacon in the squash halves. Bake 15 minutes longer, or until squash is tender when tested with a fork.

Broiled Tomatoes
4 large firm tomatoes
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 tablespoons minced onion
2 tablespoons minced parsley
2 tablespoons butter or margarine

Remove the core from the stem end of the tomatoes; cut tomato in half crosswise. Sprinkle with the salt, pepper, onion and parsley. Dot with the butter. Broil until tender and browned (about 10 minutes), or bake in a 425 oven. Serves 4-8.

Curried Tomatoes
3 pounds firm tomatoes
3 tablespoons vegetable oil
2 cups thinly sliced onions
1 clove garlic, minced
1 teaspoon salt
2 teaspoons curry powder
1/4 cup water

Wash, dry and quarter the tomatoes. Heat the oil in a skillet; saut the onions 5 minutes. Mix in the garlic, salt and curry powder, then add the tomatoes and water. Cover and cook over low heat 15 minutes. Serves 6-8.

Tomato Fondue
1 1/2 pounds tomatoes
2 tablespoons olive oil
3 tablespoons butter
3/4 cup thinly sliced onions
1 clove garlic, minced
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced parsley

Wash the tomatoes, remove cores and cut tomatoes in eighths. Heat the oil and butter in a saucepan; saut the onions until yellow and transparent. Add the garlic, salt, pepper and tomatoes. Cover and cook over low heat 20 minutes, stirring frequently. Mix in the parsley. Serves 3-4.

Turnips, Chinese Style
8 turnips
4 tablespoons vegetable oil
1/2 teaspoon salt
1 cup beef broth
1/4 cup thinly sliced scallions (green onions)
1/4 teaspoon freshly ground black pepper
1 tablespoon soy sauce

Peel and grate the turnips coarsely. Heat the oil in a skillet; saut the turnips 1 minute, stirring almost constantly. Add the salt and broth. Bring to a boil, cover and cook over low heat 5 minutes. Mix in the scallions, pepper and soy sauce. Cook uncovered 3 minutes. Serves 6-8.

Fried Zucchini
4 zucchini (2 pounds)
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry bread crumbs
3/4 cup flour
vegetable oil for deep frying

Buy young straight zucchini; wash and scrape lightly. Cut in 2-inch lengths, sliced pencil-thin. Sprinkle with 2 teaspoons salt and let stand 30 minutes. Drain well and dry on paper towels.

Mix together the pepper, bread crumbs, flour, and remaining salt. Toss the zucchini strips in the mixture. Heat the oil to 375. Fry the zucchini until browned. Drain. Serves 4-6.

Zucchini Provenale
4 tablespoons olive oil
1 cup thinly sliced onions
1 clove garlic, minced
2 pounds zucchini, thinly sliced
1 green pepper, cut in strips
1 cup diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon oregano

Heat the oil in a skillet; saut the onions and garlic 5 minutes. Add the zucchini and green pepper; saut 10 minutes, stirring frequently. Mix in the tomatoes, salt, pepper and oregano; cover and cook over low heat 20 minutes, mixing occasionally. Serves 6-8.

Green peas are surely among the oldest of all vegetables known to man. They probably first grew around the shores of the Mediterranean, where numerous findings have been made of dried peas in the excavations of burial places in Egypt and Greece. Archaeologists, finding some dried peas in an Egyptian tomb estimated to be over twenty five hundred years old, sent them to England. Botanists planted the old seeds and they sprouted successfully in English soil, many miles from their homeland, and many thousands of years after their normal life.

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