Vegetables Tricks
Reading edition
SPINACH RING (Yield: 6 Servings)
3 cups cooked spinach 3 eggs, separated 1 tablespoon minced onion 1 cup half and half (cream) 1 teaspoon salt ½ teaspoon nutmeg ½ cup SALTINE CRACKER crumbs
Drain spinach and chop very fine. Add beaten egg yolks, onion, SALTINE CRACKER crumbs, cream and seasoning. Blend well and fold in stiffly beaten egg whites. Pour into greased ring mold. Place in shallow pan of hot water; bake 45 minutes at 350° F. or until mold is firm. Unmold on platter; fill center with Tuna a la King, creamed salmon, or hard-cooked eggs in curry sauce.
PARSNIPS CREOLE (Yield: 6 Servings)
9 small fresh parsnips 4 tablespoons butter ¼ cup chopped onion ½ cup chopped green pepper 4 tablespoons flour 1 cup tomato puree 1 cup water 1 teaspoon salt 1½ teaspoons sugar ½ teaspoon red pepper ½ teaspoon chili pepper ¼ teaspoon allspice ¾ cup SALTINE CRACKER crumbs 4 tablespoons butter
Peel parsnips; split in quarters lengthwise; remove center core. Cook in salted water (do not overcook). Saute onion and green pepper in butter until clear; add flour, puree, water and seasoning; cook until smooth and slightly thick. Put parsnips in greased 2 qt. glass baking dish and pour creole sauce over them. Saute SALTINE CRACKER crumbs in butter and sprinkle over top. Bake 25 minutes at 250° F.
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GREEN BEAN ’N EXTRAORDINAIRE (Yield: 6 Servings)
2½ cups cooked green beans 12 tiny white onions, cooked ½ cup almonds, split 2 cups medium white sauce ½ teaspoon salt 1 teaspoon mace 3 tablespoons butter ⅔ cup TOWN HOUSE CRACKER crumbs
Drain beans. Combine beans, onions, almonds, salt and mace with white sauce. Pour into a 2 qt. glass baking dish. Saute TOWN HOUSE CRACKER crumbs in butter; arrange over vegetables. Bake 25 minutes at 350° F.
PEAS AND MUSHROOMS SUPREME (Yield: 6 Servings)
3 slices bacon 2½ cups cooked peas ¾ cup cooked mushrooms ¼ cup pimiento strips ⅛ teaspoon pepper 1 teaspoon salt 1 cup half and half (cream) ½ cup SALTINE CRACKER crumbs
Cut bacon in pieces and fry crisp. Lift out of fat; combine with peas, mushrooms, pimientos, seasoning and cream. Place in 1½ qt. glass baking dish. Saute SALTINE CRACKER crumbs in fat; spread over peas. Bake 20 minutes at 400° F.
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GINGER GLAZED CARROTS (Yield: 6 servings)
12 medium carrots ½ teaspoon salt ½ cup strained honey 4 tablespoons butter ½ cup GRAHAM CRACKER crumbs 3 tablespoons butter ½ teaspoon ginger ¼ cup chopped pecans
Scrape and cook carrots in salted water until tender (do not overcook). Drain, reserving 2 tablespoons liquid and combine it with honey and butter. Pour over carrots and cook at low temperature until syrup cooks down and carrots are well glazed. Turn several times during glazing to coat evenly and also avoid burning. Saute GRAHAM CRACKER crumbs (to which ginger and nuts are added) in the 3 tablespoons of butter. Place carrots in warmed vegetable dish and sprinkle with hot ginger flavored crumbs. Serve immediately.
EGGPLANT ITALIANO (Yield: 6 servings)
1 eggplant 6 tablespoons olive oil ½ cup chopped onion ½ cup chopped green pepper 1 pound ground beef 1 teaspoon salt ¼ teaspoon red pepper ½ teaspoon oregano 3 tomatoes, diced ½ clove garlic, minced 1 cup SALTINE CRACKER crumbs 1 cup Mozzarella cheese, diced
Cut eggplant in half lengthwise; cook in boiling salted water until tender. Scoop meat from inside of eggplant (leaving only a thin shell); chop and set aside. Saute green pepper and onion in oil. When clear, add meat, salt, pepper and oregano; cook slowly until meat browns. Add diced tomatoes and chopped eggplant meat; cook until hot through. Pack tightly in the eggplant shells. Toss diced cheese and SALTINE CRACKER crumbs together; pile on top of eggplant boats. Bake 20 minutes at 375° F.
FOR A CHANGE omit the meat in EGGPLANT ITALIANO. Mix crumbs and cheese with other ingredients given for stuffing. Fill eggplant shells and bake as directed.
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POTATO PUFFS (Yield: 6 Servings)
2½ cups mashed potatoes 1 egg, beaten fluffy 4 tablespoons flour ¼ cup finely chopped onion ½ teaspoon salt ½ teaspoon pepper small amount of milk 1 cup TOWN HOUSE CRACKER crumbs
If potatoes are left over, warm slightly to assure easier and more thorough mixing. Add egg, flour, onion and seasoning; beat well. Add just enough milk to blend, but do not allow too much moisture as mixture must be rolled in palm of hands to make 18 tiny balls. When balls are formed, roll in TOWN HOUSE CRACKER crumbs, being sure they are well covered. Fry in deep fat until golden brown. Serve immediately, as they are not at their best unless hot.
NEW ORLEANS SWEETS (Yield: 6 Servings)
3 large size sweet potatoes 4 tablespoons butter ¾ cup GRAHAM CRACKER crumbs ½ cup chopped pecans ½ teaspoon ginger 4 tablespoons butter 6 tablespoons New Orleans molasses ½ teaspoon ginger ¼ teaspoon nutmeg ¼ teaspoon cinnamon 6 maraschino cherries 4 tablespoons New Orleans molasses
Boil sweet potatoes in jackets until very tender. While they are cooking, melt 4 tablespoons butter in skillet; add GRAHAM CRACKER crumbs, nuts and ginger, turning constantly. When potatoes are done, peel and mash; add remaining butter, the 6 tablespoons of molasses and the remaining spices, whip until fluffy. Pile potatoes in a greased 2 qt. glass casserole and top with sauteed GRAHAM CRACKER crumbs; spread remaining 4 tablespoons of New Orleans molasses over all; and garnish with 6 maraschino cherries. Bake 20 minutes at 350° F.
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