SAUCES THAT BRIGHTEN VEGETABLES
Reading edition
Recipe for 6 servings How to serve
Chinese—Melt 3 tablespoons butter or margarine. Mix with cooked drained cabbage, broccoli, asparagus, or green beans.
Stir in 4 teaspoons soy sauce, ¼ teaspoon onion salt, and ⅛ teaspoon white pepper. Heat.
Add ¼ cup slivered, toasted almonds.
Sour cream—Mix ⅔ cup sour cream, ¼ teaspoon grated onion, ½ teaspoon salt, and ⅛ teaspoon white pepper. Serve over hot baked potatoes, asparagus spears, sliced cucumbers, or beet salad.
If desired, add 1 teaspoon horseradish and ⅛ teaspoon ground dill seed. Chill.
Stir in ⅓ cup chopped, toasted almonds or pecans.
Sweet-sour—Blend 2 tablespoons cornstarch, 3 tablespoons sugar, and ½ teaspoon salt into 1 tablespoon melted butter or margarine. Combine with cooked drained onions, beets, or cabbage.
Gradually stir in 1 cup vegetable cooking liquid and water. Cook, stirring constantly, until thickened and clear.
Blend in 3 tablespoons lemon juice or vinegar. Heat with vegetable.
Sprinkle with ⅓ cup chopped almonds, English walnuts, or pecans.
Lemon—Blend 2 tablespoons flour, ½ teaspoon salt, and ⅛ teaspoon onion salt into 2 tablespoons melted butter or margarine. Serve over cooked drained cauliflower, broccoli, asparagus, or potatoes.
Gradually stir in 1 cup milk. Cook, stirring constantly, until thickened.
Remove from heat. Blend in 2 teaspoons lemon juice and a few drops of yellow food coloring.
Add ⅓ cup toasted almonds, cashews, English walnuts, or pecans.
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