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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Oct 03, 1975
Page
3
A cheerful guide to casual entertaining that pairs frozen Southern vegetables with California ripe olives for year round meals. Recipes include Southern style round steak and dishes like Stoup and Biscuit-Topped Beef and Vegetable Pie, plus Okra Ratatouille and Cheese-Topped Vegetable Squares.
A vintage recipe pair for a round steak dish and a cheese topped mustard greens bake. The steak is browned, layered with onions greens olives and tomatoes, then baked until tender and oven finished with cheese. The greens bake uses frozen mustard greens eggs milk tomatoes olives cheddar and biscuit mix baked until golden for six servings.
A hearty chowder style dish uses chicken pieces dredged in seasoned flour browned in oil, simmered with chicken broth water okra black-eyed peas and olives. The mix thickens as vegetables thaw, with optional sherry added last half hour. Chill for fat skim and reheat. Serves 4 to 6.
California Vegetable Melange combines onions, olive oil, butter, corn, tomatoes, beans and olives. The mixture simmers first until beans thaw and break apart then cooks with corn and olives for a final 15 minute simmer.
Saute garlic and onion in oil until translucent. Add green pepper and cook ten minutes. Sprinkle flour and blend. Stir in tomatoes with salt and red pepper then boil briefly. Simmer covered fifteen minutes. Add okra and olives and simmer twenty five minutes. Makes six servings.
A homey beef and vegetable pie features browned 2 inch beef chunks, greens, turnips, carrots, onion and olives simmered in a seasoned broth then covered with biscuit batter. The dish bakes first at 325 and finishes at 425 until biscuits brown, yielding six servings.
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