Vegetables Take on Significance in Winter
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Combine two routine vegetables, carrots and turnips in scalloped dish end produce some
more flavor.
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Freth vegetables are an all-year item on menus these modern days, wht with the fine
assortment of winter items in the markets, and the number of vegetables available canned
or frozen. Here we have creamy onions and green peas baked with a crisp cornflake
border. . ,
Pick Fresh, Canned
Or Frozen Varieties
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By MAXINE RUREN
Matniqia Wamaa'i Edltar
Lrt'a take invfntory of vegetables available to the ho me maker
in mid-winler. Of course there's an almost inexhaustible selection
all the year around these days, with modern shipping and atorage
methods practically eliminating seasons. Then,
we can' always find frozen vegetables In abun
dance, and the canning shelves yield even mors
varety.
So nobody need find lack of interesting vege
tables even in the deep of winter.
IM tt h-Mh vegetable are with as the yaar
a ron iid. Celery ia a 11-snntb af the year vege
table, especially gmi la winter. Oalaea are
available, maay raat vegetables, and salad
greeaa alwaya are with as. Let's take a leak
at msm af the vegetable that g especially
well aa the wiater mean saraetisae aerved aiaae, aftea inixed.
Medium sized onions and pea' are one nutritious combination
that will make the vegetable course interesting.
Assemble" the remainder of the meal while the casserole of
vegetables is baking. Plan to serve broiled ham, a salad of crisp
' greens, plenty of butter with hard rolls or French bread, and in
clude milk for a beverage. '
Bikcd Onions nd Pets
W cup butter 2 cups milk
V cup flour 24 small cooked onion
teaspoon salt 2 cups canned peas
Darii of pepper 2 tablespoons butter
1 cup con Cakes x
Mett Mi cup butter la taucepaa over low heat and blend in
flour and seasonings. Add milk stirring constantly and cook until
sauce is smooth and thickened. Add peas and onions. Blend care
fully. Pour into buttered 1x1x3 inch baking dish. MeH 2 table
spoons of butter and blend with corn flakes. Sprinkle flakes over
top or around edge of dish. Bake in moderate oven, ISO degrees,
until hot and bubbly, about 25 minutes. Makes 6 servings.
Dear old cabbage ia always with us, but with a number of va
rieties to choose from, it never need be anything but welcome.
Cabbage makes fine salads we know, K also goes with corned beef
or beef brisket for the main dish. Buttered, cabbage 4s important
In its own right, and stuffed cabbage is company fare.
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The warld's maat peaalar salad vegetable, lettaee remalaa
' eteelleat all year because af the aameraai varieties available. Mid
wlnter'a special lettaee Is Iceberg, which appears ia firm beads,
nice far quartering. i
Both turnips and carrots are reliable vegetables, always at
hand, but not too exciting. Combine the two and you get flavor
and color interest that will surprise the family.' Here we use them
in a scalloped dish:
Scalloped Turnips and Carrots
S cups diced turnips
2 cups sliced carrots
1 teaspoon salt
4 tablespoon margarine
or butter
3 tablespoons flour
V tablespoon salt .
Measure turnips, carrots and 1 teaspoon salt into sauce pan.
Add m cups water. Cover, bring to boil and cook IS minutes.
Drain. While vegetables cook, make sauce. In sauce pan melt
margarine. Stir in flour, salt' and onion salt, or minced onion. Mix
smooth. Add milk gradually, stirring constantly until sauce thick
ens. Remove from beat and stir in cheese spread. Arrange half
the turnip and carrot In 2-quart baking dish. Pour half the sauce
over the vegetables. Arrange remaining vegetables, then pour over
remaniing sauce. Sprinkle with margarined crumbs. Bake in mod
erate oven (373 degrees) 25 to 30 minute. Serve with baked sau
sage patties, with pork chops, pan-broiled ham. Waldorf Salad
completes the menu. Makes I servings.
i teaspoon onion salt or
2 teaspoons minced onion
m cups milk
2 tablspoons cheese spread
V cup margarined bread
crumbs
Chowder Fine on Cold Day Menus
What is more welcome on cold,
blustery days than a hearty chow
der, chuck full of vegetables and
extra nutritious because of its
generous amount of milk and
cheese.
Corn, tomatoes and potatoes are
the vegetables used in this chow
der. each adding its fine flavor
to make a thoroughly satisfying
and nutritious main dish soup,
Cheese also enhances the flavor
and add valuable' nutrients as.
well.
CORN TOMATO CHOWDER
1 bay leaf
V teaspoon sweet basil t
1H cups canned tomatoes J
H cup finely diced celery
2 cups diced potatoes
cup butter
Vt cup minced onion
.Mi cup flour
2 teaspoons salt v
V teaspoon pepper
1 quart milk
1 No. 2 can cream style corn
- (2 cupsl
' Vt cup shredded sharp .Amer
ican cheese
1 tablespoon minced parsley
. Tie bay leaf and basil in a
mall piece of cheesecloth. Put
Into saucepan with tomatoes, cel
ery, and potatoes; cover and cook
lowly until vegetables are tender.
Remove bag of seasonings. Melt
butter in saucepan over low heat
and sairte onion until tender but
et beewa. Stir ia flour and sea
sonings. Add milk, stirring con
stantly, until cheese is melted.
Serve in hot soup bowls and gar
nish with minced parsley. Makes
servings.
BAKED DISH
Quick casserole arrange
cabned drained asparagus in a
hallow baking dish and sprinkle
with diced cooked chicken owtur
keyr cover with white sauca and
grated cheese. Bake in a moder
ate or hot oven. .
Baked, stuffed potatoes boost a new treatment. The baked shells are refilled with a well seas
oned potato pulp," leaving a generous hollow in the center. Add a ripe olive, cheese and ham
mixture mad in this case, with canned white sauce. They're a meal in one dish.
Fill Potato With Oives, Creamy Ham
hour. Cut a lengthwise slice from
top of each potato; scoop out fill
ing, keeping shells intact. Mash
hot potato, add all remaining in
gredient except filling and beat
until fluffy. Pile back into skins.
Build up sides leaving a generous
hollow for filling. Spoon Ham and
Cheese Filling Into potatoes.
Sprinkle with additional grated
cheese, if desired. Bake in a hot
oven (400 degrees F.) about IS to
20 minutes to reheat potato and
filling.
Ham and Cheese Filling: Com
bine all ingredients until well
mixed. Heat and fill potatoes. Use
filling cold if preparing potatoes
early for reheating. Makes 4 or 5
servings.
Potatoes may be prepared early
and refrigerated until ready to use.
Allow an additional 10 to 15 min-
Oregon potatoes are cutting quite
a swath these day, what with an
extra fine crop, the spotlight is
being turned on this favorite of
root vegetables.
Well-cooked potatoes or course
are one of the very best of foods,
and whether you like yours boiled,
baked or fried, you probably like
potatoes and serve them often.
Well cooked potatoes are a test
of an expert cook. One dramatic
way of preparing and serving' this
popular vegetable is shown in Ham
and Cheese-Stuffed Potatoes.
Scoop the baked potato from its
shell and whip to fluffy .lightness
with a little onion, butter and
milk. Refill the shell but build up
the sides leaving a generous hol
low. Fill with a delicious ham
cneese-ripe olive mixture and re
heat when ready to serve. Two
things make this recipe convenient.
Ready-prepared canned white
sauce and the fact that you can
fix these delicious stuffed potatoes
early in the day, or the day before.
ready for a final reheating at sup
per time. With a crisp vegetable
salad, these hearty Ham and
Cheese-Stuffed Potatoes make a
complete meal.
Easy Cookies
Arp Welcohied-
It's always time, to serve easy-
to-make cookies, the drop, sheet
or overnight ones. For instance.
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cookies.
Fat oatmeal cookies filled with
raisins disappear rapidly when
the youngsters get home from
school. Glasses of apricot whole
fruit nectar accompany the cook'
ies compatibly.
Sprinkle chopped or slivered al
monds over brownies before bak
ing. When baked and cooled, cut
in generous squares, and top with
ice cream. Add a drizzle of choco
late syrup if calorie don't worry
you.
HAM AND CHEESE-STUFFED
POTATOES
4 or 5 large baking potatoes
2 tablespoons butter or mar
garine m teaspoons instant minced
onion or 2 tablespoons finely
chopped raw onion
1 teaspoon salt
A cup milk
Ham and Cheese Filling
Ham aad Cheese Fllliag
1 (10-ounce) can white sauce
1 teaspoon prepared mustard
1 teaspoon Worcestershire
sauce
2 tablespoons cream
1 cup grated American
1 cup chopped cooked
(k pound)
H cup ripe olive wedges
Scrub potatoes and rub skins
with oil. Bake in a hot oven 400
degrees F.) until soft, about 1 ; utes baking time.
Veal Chops Get
Parmesan Flavdr
Give veal chops a new look as
well as a newla.ste, by flavoring
with lime juice and topping with
Parmesan cheese. The canned lime
juice will be a happy addition to
the kitchen cupboard.
LIMED VEAL CHOPS
PARMESAN
4 veal chops
Lime juice
Salt
Freshly ground pepper
. Flour
Grated Parmesan cheese
1 beaten egg
2 teaspoon butler or margarine
H cup dry white wine
Trim chops, brush with lime
juice, sprinkle with salt and fresh
ly ground pepper, then dip. succes
sively in melted butter, flour and
cheese. Let marinate thonpuehlr,
Then dip chops in the beaten egg,
again in flour, and then in grated
cheese, and allow the seasonings
to penetrate for about two hours.
When ready to cook, saute the
chops quickly in hot butter or mar
garine until browned on both sides.
Then pour the wine into the-skil
let around the chops. Cover and
simmer slowly for 30 to 40 minutes.
or until tender.
Boiled macaroni, well buttered
and sprinkled with grated Parme
san cheese, is a good accompani
ment, i
cheese
ham
Green Beans in
Winter Recipes
You've never tasted better green
beans than Blue Lakes, a fact
most Oregonians know. Look for
the wording on the can. It's
generic term meaning stringless
beans. Here's a simple but de
lectable sauce for beans. Saute
cup chopped onions in 2 table
spoons margarine, add 2 table
spoons sour cream and stir into
hot drained beans.
Green beans may be served in
quite a dressy style with mock
Hollandaise sauce. To H cup may
onnaise, add 1 taDiespoon lemon
juice, 1 tablespoon prepared mus
tard and 1 tablespoon chopped ripe
olives. Serve over drained hot
green beans. Everybody wants
more.
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Cr'sp Iceberg lettuce, nature's answer to winter salads, can be a lovely dish whan merely
served in nice firm quarters and topped with Thousand Island or French dressing. The
Iceberg variety produces solid heads, especially welcomed in winter when fresh salads '
especially are needed., ' ' ').'
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