VEGETABLES

MY FAVOURITE WAY TO MAKE   GREEN BEAN CASSEROLE

1-2 cans short-cut Green Beans 2 cans French-cut Green Beans 1 can Cream of Mushroom Soup 1 can Cream of Celery Soup 1 large Onion (cut into rings) Oil for sauteing a few dashes of Soy Sauce Black pepper Durkee Onions

Drain Beans.  Saute Onion to med-brown, add Beans and Soups (might want to hold back a bit of the Cream of Celery--use your judgement, it might get too soupy), mix well, heat thoroughly, then season to taste with Soy Sauce and Black Pepper.  Mix in some Durkees, and sprinkle some of them on top after you have transferred everything to serving bowl.  Sliced Mushrooms sauteed in a bit of Oleo may also be added to this dish. Alternatively, you can layer this in a baking dish with shredded Cheese and Durkees, ending with Cheese and Durkees, then put under broiler until the Cheese is bubbly.

SWEET AND SOUR RED CABBAGE

1 small head Red Cabbage 1 lg Onion 1/2 cup Water or Veg. Broth 2 tbsp White Vinegar 3-4 Cloves 2-3 Bayleaves 1 to 1-1/2 tsp Sugar 1/2 tsp Black Pepper 1/2 small Apple

Finely shred Cabbage.  Saute the thinly sliced Onion in a bit of Oil (you might want to use Hot Oil), add Cabbage, then stir in all the spices (mix Vinegar with the Water).  Cover tightly, simmer for at least 1 hr; the taste seems to improve the longer is cooks.  Remove what's left of the Apple, probably just the peel.  Adjust taste with Pepper and Vinegar if desired.  Remove Bayleaves and as many cloves as you can retrieve before serving. NOTE: This apple thing probably has something to do with the acidity, I don't know, it's just something Grandma used to do.

BRUSSEL SPROUTS  IN NUTMEG-CREAM SAUCE

SAUCE: 2 tbsp shredded Onion 1 tbsp Oleo approx. 1 heaping tsp. Flour some Milk or Cream Black Pepper freshly grated Nutmeg (to taste) 1 envelope Washington's        Broth & Seasoning Mix Soy Sauce (a few drops)

Preparing the sprouts (about 1 lb):  Remove stem end and any yellow leaves, split in half, steam in a small amount of water until softened. Drain the Sprouts through colander into a bowl (you want to use some of the cooking water for the Sauce).  Saute Onion in Oleo, add enough Flour to make a dark roux, deglaze pan with about 2 tbsp of reserved cooking liquid.  Stir in Milk or Cream (do not make it too thin!).  Add Seasonings.  Stir in Veggies, bring to a simmer, remove from heat. You can sprinkle these dishes with a bit of chopped Parsley for garnish.

NAPPA CABBAGE  IN NUTMEG-CREAM SAUCE (a great baked-potato topper!)

1 good-sized Head of Savoy Cabbage 3 larg-ish Onions    (depends on size of Cabbage) Vegetable Oil for frying approx. 1 Tbsp of Flour 1/2 to 3/4 cup Milk Black Pepper LOTS of freshly grated Nutmeg 1 envelope Washington's Broth &     Seasoning Mix  (or more to taste) Soy Sauce,  Black Pepper

Shred the green/yellowish leafy parts of the cabbage (not too fine), put aside in colander.  Take the wide ribs and cut into strips.  Steam the leaves in very little water for a couple of minutes, drain (presere the liquid).  Meanwhile, fry the Onions and rib-strips in a bit of Oil until they are just browned, cover and let them steam a while to soften.  Turn heat back up, add the flour, continue browning while stirring constantly, then deglaze with the reserved liquid and Milk.  Stir in seasonings, add the leaves.  Adjust taste with Soy Sauce and Black Pepper.  You can freeze this in portions (makes about 4) to dump over a baked potato for a quick and easy supper.

YUMMY SPINACH

1 lg bunch Spinach 1/2 sm Onion (shredded) 1 toe Garlick(minced) 1 Tbsp Milk or Cream Peanut Oil Black Pepper Nutmeg (freshly grated)

Carefully wash Spinach leaves (very sandy!), remove most of the stems.  Cut into very fine strips, return to colander.  Saute Onion until lighty browned, add Garlick, saute another min or so.  Add Spinach but do not add Water for cooking, the Water clinging to the leaves is sufficient.  Cover, simmer for 2-3 mins, remove from heat.  Add a bit of Milk or Cream, season to taste with freshly grated Nutmeg and a bit of Black Pepper.  Heat thoroughly before serving.

GREENS

2 bunches of Greens 1 med Onion 2 cloves Garlick 1-2 pieces of     Marinated Jalapenos 1 env. Wash. Broth &      Seasoning Mix Black Pepper 1/2 tsp Vinegar (to taste) 1/2 cup Water Oil for sauteing

Now don't pull that face!!!!  If you're new to the wonderful world of Greens, you're in for a culinary surprise ... they're absolutely delicious.  While there's different kinds, I prefer Mustard Greens because they cook up the most tender.  The only thing to watch out for is that each leaf is very carefully washed because they're terribly sandy.  Then chop them into thin strips.  Boil in very little water until soft, drain (retain liquid).  Meanwhile, cut the Onion into fine rings, saute in a little bit of Oil with the finely chopped Garlick and Marinated Jalapenos until softened.  Add some of the cooking water, stir in the Broth Mix and Vinegar, add the Greens, stir it all up and simmer for a few mins to blend the flavours.  Season with Black Pepper. NOTE:  In a pinch, I've used canned Greens for this recipe and it worked out quite well.

GREEN BEANS AND ONIONS

2 cans Green Beans    or a bunch fresh ones 1 med Onion 1 tsp White Vinegar Oil for sauteing

Saute the thinly sliced Onion until lightly browned.  Drain canned Beans retaining the liquid, put into pot with the Onions, add a mix of Vinegar with about 2 tbsp of the juice from the Beans.  Heat thoroughly before serving.  If using fresh beans, add a cup of Vegetable Broth, cover tighly, then simmer until done to your liking.  Now season with Vinegar.

FRIED CABBAGE

1 sm head Cabbage, finely chopped 1 lg Onion, cut into fine rings 1 tsp Caraway Seeds Black Pepper Vegetable Oil, for frying

OK, everybody can chop up a head of Cabbage and fry it, no great revelation there.  But did you know that you can really bring up the taste when frying an Onion and the Caraway Seeds along with the Cabbage?  Then sprinkle with Black Pepper to taste.  Some might want to use Salt (a taste which, fortunately, I've totally weaned myself away from).

BROCCOLI STEMS -- see Lunch or Light Supper Ideas

Unless otherwise noted, all recipes copyright Valkyrie Grant

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