Vegetable Recipes

Artichokes

3 large or 6 small artichokes
4 quarts of boiling water
3 tablespoons of salt

2 tablespoons of vinegar

With a sharp knife or kitchen shears trim about an inch from the top of the artichoke. Add salt and vinegar to water. Cook artichokes 20 to\ 30 minutes, until leaves pull out easily. Drain and cut each artichoke in half length wise; and serve whole, removing the white fuzzy fiber or "choke". Serve cold as 1st course with French Dressing or vinaigrette sauce or filled with any salad mixture. Serve hot with melted butter and hollandaise sauce.

Harvard Beets

2 tablespoons of butter
1 tablespoon of flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup vinegar, mixed with 1/4 cup water or beet juice

2 cups boiled or 1 can (1 lb.) beets, sliced Melt butter in saucepan or double broiler. Add flour. Stir. Add sugar, salt and the liquid gradually. Cook until clear, stirring constantly. Add beets and heat thoroughly.

Corn Fritters

2 cups of grated corn pulp
1/2 teaspoon salt
a little pepper
1/2 teaspoon baking powder

cracker crumbs

Add seasonings and baking powder to corn pulp. Add enough sifted cracker crumbs to hold mixture together. Drop by spoon fulls into deep, hot fat fry until brown.

Stuff Peppers with Beef

4 green peppers
1 pound ground beef, uncooked
1 egg
1 chopped onion

salt & pepper

Cut off stem ends and remove seeds from green peppers, boil 2 minutes, drain. Mix meat with egg, onion, and seasonings. Fill peppers with meat mixture. Place in pan, add a little water, cover pan and simmer on top of range or in a moderate oven, 350°F., about 30 minutes.

Creamed Potatoes

4 cold cooked potatoes
1/2 cup of milk
2 tablespoons of butter
Dash of pepper
1/2 teaspoon of salt

1 tablespoon of chopped parsley

Cut potatoes into cubes or thin slices. Put into a double broiler with the milk and cook until nearly all the milk is absorbed. Add butter and seasoning, cook 5 minutes longer. Sprinkle with parsley. Or heat the potatoes in thin white sauce.

Candied Sweet Potatoes

6 medium sized sweet potatoes
1/2 cup of brown sugar
2 tablespoons water

4 tablespoons of butter

Wash and pare potatoes. Cook 10 minutes in boiling, salted water. Drain, cut in halves, lengthwise, and put in a buttered pan. Make a syrup by boiling sugar and water for 3 minutes; add butter. Baste potatoes with syrup, baked slowly, add 350°F., until tender.

Sweet Potatoes and Marshmallows or Pineapple

2 pounds of sweet potatoes
1/4 cup sugar or syrup
1/4 cup butter
1/2 teaspoon salt

marshmallows or 1 can of pineapple (1 lb. 4 oz)

Boil potatoes until tender and peel. Mash, add sugar or syrup, butter, and salt, and mix well. Turn into greased baking dish, dot top with marshmallows or drained slice pineapple. Place in moderate oven 350°F., until brown. Serve hot.

Zucchini

Scrub zucchini well, trim ends. Slice and cook, covered, in a very small amount of salt water, and serve with butter. Or sauté the slices in a little oil or butter until translucent, sprinkle with oregano. Or cut the zucchini into desired shapes and cook according to the recipe with fried egg plant.

Fried Eggplant

Peel eggplant plant thinly and cut in very thin slices. Dredge with flour and brown slowly on both sides in butter or oil. Or dip slices in cracker crumbs, beaten egg, and again in crumbs, and fry in deep hot fat.

Sweet and Sour Sauerkraut

1/4 cup butter
1 large onion, chopped
3 tablespoons brown sugar

1 large can (1 lb 13 oz) sauerkraut

Brown butter; add onion and sauté for a few minutes. Add sugar and sauerkraut. Simmer until thoroughly heated.

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