Garden Vegetables

Summer is winding down and the garden is flourishing. Here are some recipes for those garden vegetables.

August 1979

After all the long, hot days of harvest, haying, and truck driving it is exhausting to even think about continuing to cook 3 good meals a day for the rest of summer. Then, just when you feel you are too tired to hustle one more time, the garden goes into high gear and turns out bushels of produce. So it is time to rev up your failing motor and push through the picking, preparing, freezing, and canning chores.

While the garden bonanza is flourishing, let’s review the best method of cooking vegetables for the table. A good principle to remember is the fresher the food the better it tastes. If it is not to be eaten raw, cook it quickly in a small amount water to conserve the nutrients. Here are some recipes that will dress up your own garden vegetables for a little variety.

 

Sweet and Sour Swiss Chard

6 Cups torn or cut raw Swiss chard or spinach

3 slices bacon

½ cup sliced green onions

4 teaspoons sugar

2 teaspoons flour

1/3 cup water

¼ cup vinegar

½ teaspoon salt

Place chard in large salad bowl. Cook bacon until crisp. Drain, keeping ¼ cup bacon fat. Crumble bacon. Cook onion in the ¼ cup bacon fat. Blend in sugar, flour and salt. Pour over chard, tossing to coat. Sprinkle with bacon. Serve at once.

Makes 6 servings. 45 calories each.

 

Zucchini Casserole

3 medium zucchini

1 cup rice

¾ pound cheese

1 can mushroom soup

½ cup milk

3 slices bacon, cut in inch squares

Combines soup and milk. Layer zucchini, rice, and cheese in 8” x 13” casserole. Pour soup over. Place bacon on top. Bake at 350° for 45 to 50 minutes.

Serves 8 or 10

 

Skinny Carrots

6 medium-size carrots, grated (3 cups)

1/3 cup chopped onion

1 tsp. Worcestershire sauce

½ tsp. butter flavored salt

1/8 tsp. pepper

2 tsp. Butter

Measure carrots, onion, Worcestershire sauce, salt and pepper into lightly greased one-quart baking dish. Mix well. Dot with butter. Cook covered in 350° F oven for 25 minutes or until carrots are cooked as desired.

6 servings. 30 calories each.

 

 

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