Over a Cup of Coffee: Vegetable recipes | CraigDailyPress.com
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Over a Cup of Coffee: Vegetable recipes

Diane Prather
Diane Prather
Diane_Prather

There’s so much produce available right now, both from our gardens and from food stands and markets, that it makes me crazy trying to figure out how to use it all. What makes it more frustrating is that I don’t have much time to cook, and pretty soon it will be winter and the fresh produce won’t be available anymore.

So I’ve been making “Sassy Zucchini” (last week’s featured recipe), cabbage soup, fried zucchini, stuffed peppers, and tomorrow I’ll fill the crock pot with green beans, bacon, onions and potatoes. All the produce and more is from our garden.

This week I found some simple vegetable recipes in “1000 Recipe Cook Book, # 3”, copyright 1951. I haven’t tried some of the recipes, but I don’t think there’s much way that we can go wrong in making them.

Baked zucchini

2 zucchini, 5 or 6 inches long

1 tablespoon butter

½ teaspoon salt

A few grains of pepper

2 tablespoons grated Parmesan cheese

Wash, but do not pare young zucchini. Cut into thin slices, crosswise. Arrange in a baking dish, dot with butter and add seasonings and cheese. Bake, covered, in a 350-degree oven for 25 to 30 minutes or until done. Serves two.

Crisp Eggplant Slices

1 medium eggplant

1 cup fine dry bread crumbs

1 egg

2 tablespoons water

Pare the eggplant or use without paring. Cut into ¼-inch slices. Dip in crumbs, egg beaten with water and again in crumbs. Pan-fry slices in 3 or 4 tablespoons of fat until tender (about 5 minutes on each side). Season. Makes 4 servings.

• Note: I have never fried eggplant. This is one recipe that I want to try.

Baked Acorn Squash

1 acorn squash

1 teaspoon butter

Salt to taste

2 teaspoons brown sugar

Split and remove the seeds from both halves of squash. Turn upside down in a pan to which a little water has been added. Bake at 375 degrees for 30 minutes. Turn side up. Sprinkle with a little salt. Add butter and sugar to each half and bake for 15 minutes until done. Serves 2.

• Note: You can test the squash for “doneness” by pricking the skin before turning it over. We use other squash, such as banana squash with this recipe.

Do you have a recipe that you would like to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.


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