Vegetable dishes
Spiced Carrots
1 LB carrots(about 6 avg. size)
3/4 cup vinegar
1 Tbsp. mustard seed
2 1/2 sticks cinnamon
3/4 cup sugar
3/4 cup water
3 whole cloves
Cut carrots into 3" lengths. Cook 5 min. Drain & cut into narrow strips. Meanwhile, mix in saucepan sugar, vinegar, water & mustard seed. Tie cloves and cinnamon in a cloth, Simmer all together 10 min. Pour over carrots. Refrigerate at least over night.
Company Peas
1/3 cup chopped onion
1 1 LB can peas, drained
1 3 oz. can sliced mushrooms
2 Tbsp. butter
1 Tsp. sugar
dash thyme
Cook onions in butter until tender. stir in remaining ingredients. Season with 1/2 Tsp. salt, dash of pepper. Cover-heat over low heat.
Italian Eggplant
1 med. eggplant, pared & sliced in 1/2" slices
3/4 cup fine dry bread crumbs
1/2 cup butter, melted
1/4 Tsp. salt
1 8 oz. can spaghetti sauce with mushrooms
1 Tsp. crushed oregano leaves
1 1/2 cup shredded mozerella cheese
Dip eggplant in butter, then bread crumbs & salt. Place on greased cookie sheet. Spoon atop each slice-sauce, oregano & cheese. Bake 450º 10-12 min.
Makes 4-5 servings
Vegetable-Layered Salad
1 package frozen green peas(cook 10 mins. and cool)
lettuce
1 1/2 cup chopped celery
3/4 cup onions
3/4 cup green peppers
Hellman's Mayonnaise ONLY
Place in 9 X 11 pan a layer of lettuce, on top of that put the drained peas and celery(mixed), on top of this mixture place your peppers and onions(mixed). Spread the top with Hellmans mayonnaise and bacon bits(or fried crisp and crumbled bacon). Cover and refrigerate until ready to serve. Just before serving sprikle on a little paprika. Lettuce will stay very crisp.
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