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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Aug 04, 1982
Page
22
Gardeners can use excess vegetables in new ways as summer peaks. The tips cover vegetable pairings and dressings to refresh dinners, noting calorie counts and vitamins. Boiled vegetables are low in calories, while butter, sour cream, or yogurt add varying calories. Cook vegetables briefly in small amounts of water to preserve nutrients.
Cucumbers are prepared into boat shapes with a dill sour cream filling. Sails are created from cucumber slices, and a citrus butter combines with orange juice and honey for a separate dish yielding four servings.
A collection of recipes detailing relish making with green and red peppers tomatoes and cabbage plus a broccoli bake with cream sauce. Includes quantities for multiple yields and steps from mixing to canning or baking and serving. Ingredients feature sugar vinegar mustard seed celery seed pickling spice zucchini cauliflower corn broccoli almonds and cheese with seasonings.
Bacon slices crisp in skillet then onion and green pepper sautéed in bacon fat. Zucchini and pimento cooked with water and salt, simmer until tender. Cheese soup base made with butter flour milk Worcestershire, melted Cheddar, then vegetables added. Garnish with crumbled bacon yields about five servings.
Simple stir fry blends carrots green pepper cucumber and tomato in oil. Sauce mixes French or Russian dressing brown sugar and soy sauce for a tangy glaze, then simmers briefly until crisp tender. Sesame seeds add optional finish. Yield about four servings.
Combine wheat germ sunflower seeds whole wheat baking powder and salt. Stir in remaining ingredients just to moisten. Bake in a greased 9 inch layer pan at 375 degrees for 30 to 35 minutes until a wooden pick comes out clean. Cool before removing. Yield one round loaf. Sub almond substitute for seeds.
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