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Vegetable Fable
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JOIN US FOR AN AFTERNOON OF FUN AND INFORMATION ON HOME IMPROVEMENT
Sunday, February 9, 1992 • 10 a.m. to 4 p.m.
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• 11:00 a.m. -
"The How-To's of Home Improvement"
Lon Grossman, Free Press columnist, radio & TV
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green beans in a bowl full of
hot water for a short period of
time (1 to 2 minutes). Rinse
beans with cold water and
drain. Rinse parsley under
cold water and remove stems.
Put all ingredients, except
noodles around the perimeter
of the salad bowl. The noodles
are placed in the center. Pour
dressing over the salad. This
salad may be tossed or served
composed.
THREE PEPPERS
WITH TWO POTATOES
2 medium-size yams,
washed not peeled
2 medium all-purpose
potatoes, washed not
peeled
3 tablespoons vegetable
oil
1 tablespoon scallions,
sliced
% cup each: thinly sliced
green, red and yellow
peppers
1 tablespoon butter
How to prepare vegetables:
Wash potatoes with cold
water and a vegetable brush.
Fill a large pot with enough
cold water to cover potatoes.
Wash peppers and cut in
halves. Remove seeds and
white veins. Rinse inside.
Slice into slivers. Remove tip
and outer layer of scallion.
Wash with cold water.
Bring potatoes to a boil and
cook covered for 15 minutes.
Cool, remove skins and cube;
potatoes will still be firm. Put
oil in a skillet and add pota-
toes, cooking for about 5 min-
utes, then turn over with
spatula. Add onions and the
three varieties of peppers. Stir
gently, and cook for 3 minutes
more. Add butter, cover and
cook for 1 minute.
SPINACH PIE
1 pound fresh spinach,
chopped
10-ounces sharp
American cheese
1 3-ounce package cream
cheese
4 eggs (or 8 egg whites)
1 tablespoon fresh or
frozen chives,
chopped
2 tomatoes, sliced
1 tablespoon grated
Parmesan cheese
1 8 or 9-inch prepared
pie crust
How to prepare vegetables:
Wash spinach several times
in cold water. Pull off stems.
Hold tomatoes gently and rim
cold water over them. Remove
stem if necessary.
Cook spinach in 1/2 cup of
cold water in microwave-safe
covered bowl at HIGH for 4
minutes. Drain, cool and
squeeze out all water. Put 4
eggs, cut American cheese
and softened cream cheese in
a blender. Blend at high for 1
minute. Add chives and spi-
nach and blend for 30 seconds
more. Pour into pie crust.
Bake at 450 degrees for 15
minutes. Carefully remove
from oven and place sliced
tomatoes and Parmesan
cheese on top. Return to oven
for 5 minutes more.
WINTER
VEGETABLE SOUP
1 pound ground lean
beef, turkey, veal, etc.
1 cup each: fresh
chopped carrot,
sliced celery and
green beans, diced
potatoes
1 can kidney beans,
drained
1 large can crushed
tomatoes
4 cups of cold water
2 tablespoons egg barley
1 /4 teaspoon dried basil
1/2 teaspoon dried thyme
1 clove garlic, sliced
2 tablespoons fresh
parsley, chopped
How to prepare fresh vege-
tables: Wash carrots and po-
tatoes under cold water scrub-
bing with a vegetable brush.
Rinse green beans and cut off
tips. Separate celery stalks,
run cold water removing any
dirt.
Brown beef with garlic in a
large soup pot. Add tomatoes,
beans, and cold water bring-
ing everything to a boil. Add
egg barley, fresh vegetables
and dried herbs. Cook covered
at low temperature for 1 hour
(add more water if it thick-
ens). Add fresh parsley just
before serving.
SESAME BROCCOLI
AND CAULIFLOWER
3 tablespoons oil
1 tablespoon toasted
sesame seeds
1/2 bunch broccoli, cut
into flowerets
1 small head cauliflower,
cut into flowerets
1 tablespoon soy sauce
1/2 cup pineapple juice
1 /4 teaspoon dry ginger
How to prepare fresh vege-
tables: Cut flowerets from
stem. Separate flowerets and
soak in a bowl of hot water for
a short period of time (1 to 2
minutes). Rinse with cold tap
water and drain. Prepare
cauliflower the same way.
In a microwave-safe 3-quart
casserole, heat oil and sesame
seeds at HIGH for 2 minutes.
Add broccoli and cauliflower.
Mix soy sauce, juice and
ginger, then pour over vege-
tables. Toss to cover all vege-
tables. Cover with plastic
wrap, cook on HIGH 6 to 7
minutes. Stir once, let stand
for 5 minutes. El