HomeMy WebLinkAboutClinton News-Record, 1978-11-30, Page 47Page 12
Vegetables...
Just a 1ittdifferent
HERBED CARROTS AND CELERY
1 lb Ontario carrots, thinly sliced
3 cups thinly sliced celery
1 green pepper, cut in strips
1/4 cup butter
1/4 cup water
1 tbsp sugar
11/2 tsp salt
1/4 tsp pepper
3 tbsp chopped parsley
1/2 tsp dried tarragon
In a large skillet combine carrots, celery and
green pepper with butter, water and sugar.
Cover tightly. Cook over moderate heat for 5
minutes, stirring occasionally. Stir in remaining
ingredients lightly. Continue cooking, covered,
until vegetables are tender -crisp, about 3
minutes. Serve immediately.
Makes 6 servings.
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SQUASH CASSEROLE
1 acorn squash (about 2 pounds)
1/4 cup chopped onion
1 can (10 ounces) condensed cream of chicken
soup
1 cup dairy sour cream
1 cup shredded carrot
2 tbsp dry bread crumbs
1 tbsp butter, melted
Wash squash; quarter lengthwise and remove
seeds; cut across each strip in quarter -inch
slices. . In saucepan, cook sliced squash and
chopped onion in boiling salted water until
tender -crisp (.5 minutes) ; drain. Combine cream
of chicken soup and sour cream. Stir in shredded
carrot. Fold in drained squash and onion. Spoon
vegetable mixture into 8 x 8 -inch baking dish or a
2 -quart casserole. Combine bread crumbs and
melted butter; sprinkle over vegetables. Bake in
350 degree F oven for 25 to 30 minutes or till
heated through. Makes 6 servings.
CREAMED CAULIFLOWER AND PEAS
1 medium cauliflower
(about 2 pounds)
1 cup boiling water
1 teaspoon salt
11/2 cups frozen peas
1/2 cup chopped onion
3 tablespoons butter
3 tablespoons flour
Dash pepper
Dash paprika
1 teaspoon salt ,
1/2 pint (11/4 cups) light cream
1/ cup cooking liquid
1 tablespoon lemon jice
1/2 cup crushed potato chips
Separate cauliflower into flowerets. Cook in
boiling, salted water until almost tender (about
20 minutes). Add peas and continue cooking until
tender (3 to 5 minutes). Drain, reserving liquid.
Saute onion in butter until transparent. Blend in
flour and seasonings. Gradually add cream and
liquid. Stir and cook until smooth and thick. Add
lemon juice. Combine sauce with vegetables,
turn into greased baking dish. Top with potato
chips and broil until lightly browned (1 to 2
minutes). 6 servings.
ZUCCHINI WITH
DILL SAUCE
2 Ib zucchini, sliced
1/2 tsp salt
2 tbsp butter
2 tbsp flour
1 cup sour cream
1 tsp sugar
2 tsp vinegar
2 tsp finely chopped fresh dill
Sprinkle the zucchini with salt. Let stand for
half an hour. Spread on paper towels and pat dry.
Melt butter in a saucepan. Add zucchini. Toss
with a wooden spoon until well coated with
butter. Cover. Simmer over low heat 10 minutes
or until barely tender. Do not overcook.
Meanwhile, beat flour into the sour cream.
Pour over zucchini. Stirring gently, simmer 2 or
3 minutes until thick and smooth. Stir in sugar,
vinegar and dill. Adjust seasoning if desired.
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