Vintage Recipes - Vegetables

 

 

 

Vegetable Soufflé

Scalloped asparagus and spaghetti

Spanish Snap Beans

Beets in Honey Sauce

Cauliflower au gratin

Corn Pudding

Scalloped Corn

Scalloped Eggplant

Stewed Okra and Tomatoes

Stuffed Green Peppers

Golden Potatoes

Scalloped Potatoes

Scalloped Sweetpotatoes and Oranges

Spinach au gratin

 

 

 

 

 

Vegetable Soufflé

 

1/2 tablespoon finely chopped onion

1/2 tablespoon finely chopped green pepper

1 tablespoon finely chopped celery

2 tablespoons melted fat

2 tablespoons flour

1/2 cup milk

1/2 teaspoon salt

Pepper to taste

3/4 cup diced cooked vegetables

2 eggs, separated

 

Brown the onion, green pepper, and celery lightly in the fat.  Blend in flour and add milk.  Cook over low heat, stirring constantly, until thickened.  Season with salt and pepper.

 

Stir the vegetables into sauce; add hot mixture to beaten egg yolks.

 

Beat egg whites stiff but not dry.  Fold in vegetable mixture.  Pour into greased baking dish.

 

Bake at 325F (slow oven) 40 to 50 minutes or until set.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Scalloped asparagus and spaghetti

 

Spaghetti (about 1/4 of 8 ounce package)

1 cup drained cooked or canned asparagus

1 cup thin white sauce

Seasonings to taste

Crumbs mixed with fat

 

Cook spaghetti in boiling salted water; drain. 

 

Place alternate layers of spaghetti and asparagus in a greased baking dish.

 

Season white sauce and pour over spaghetti and asparagus.

 

Sprinkle with crumbs and bake at 350F (moderate oven) until golden brown - about 20 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Spanish Snap Beans

 

1 tablespoon fat

1 tablespoon chopped onion

1/3 cup chopped green pepper

1 cup cooked or canned tomatoes

1 1/2 cups cooked or canned snap beans

Salt and pepper

Toasted bread cubes

 

Heat the fat and brown the onion and green pepper in it.  Add tomatoes and cook slowly about 15 minutes.

 

Add beans and season to taste with salt and pepper.

 

Heat thoroughly.  Turn into serving dish and top with bread cubes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Spinach au gratin

 

1/2 pound spinach, chopped fine

2 ounces cheese, grated (about 1/2 cup)

3/4 cup hot medium white sauce

Slices of crisped bacon

Crumbs mixed with table fat

 

Cook the spinach a few minutes in a covered pan without added water.

 

Add cheese to hot white sauce and stir until melted.

 

Mix spinach and sauce and pour into a baking dish.  Crumble the bacon over the top and sprinkle with crumbs.

 

Bake at 350F (moderate oven) until crumbs are brown - about 20 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Scalloped Sweetpotatoes and Oranges

 

2 medium-sized sweetpotatoes, cooked, peeled and sliced

1 large orange, peeled and sliced

1 tablespoon grated orange rind

Salt

2 tablespoons sugar

2 tablespoons table fat

1/3 cup orange juice

 

Place a layer of sweetpotatoes in a greased baking dish, add a layer of orange slices.  Sprinkle with orange rind, salt, and sugar, and dot with fat.

 

Repeat until all ingredients are used.  Pour orange juice over the top.  Cover dish.

 

Bake at 350F (moderate oven) 45 minutes to 1 hour.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Scalloped Potatoes

 

2 medium-sized potatoes, pared and sliced

1 tablespoon flour

1/2 teaspoon salt

Pepper

2 tablespoons table fat

3/4 cup hot milk

 

Place half the potatoes in a greased baking dish, sprinkle with half the flour, salt, and pepper, and dot with half the fat.  Repeat with the other half of the ingredients.

 

Pour milk over the top and cover the baking dish.

 

Bake at 350F (moderate oven) 30 minutes.  Uncover and bake about 30 minutes longer, until potatoes are done and browned on top.  Add more milk during cooking if potatoes become dry.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Golden Potatoes

 

4 medium-sized potatoes

3 tablespoons melted table fat

1/3 cup crushed dry breakfast cereal

1/2 teaspoon salt

 

Boil potatoes in jackets 20 to 30 minutes or until almost done.  Peel.

 

Coat each potato with melted fat and roll in cereal mixed with salt.

 

Place on greased baking sheet and bake at 500F (extremely hot oven) about 30 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Stuffed Green Peppers

 

4 medium-sized green peppers

2 tablespoons fat

1/4 cup chopped celery

1 cup cooked rice

2 ounces cheese, grated (about 1/2 cup)

1/4 teaspoon salt

Crumbs mixed with melted fat

 

Cut out stem ends of peppers, and remove seeds.  Boil peppers 4 minutes in salted watler; drain.

 

Heat fat and cook celery in it until tender.  Mix with rice and cheese; add salt.

 

Fill pepper cups with the rice mixture; top with crumbs.  Place peppers in a half inch of hot water in a baking dish.

 

Bake at 350F (moderate oven) until peppers are tender and crumbs browned - about 30 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Stewed Okra and Tomatoes

 

2 tablespoons bacon drippings or other fat

1 small onion, chopped

2 cups sliced okra

2 cups cooked or canned tomatoes

1/2 teaspoon salt

Pepper

 

Melt fat in fry pan.  Brown onion and okra slightly, stirring as it cooks.

 

Add tomatoes and salt.

 

Cook over moderate heat until vegetables are tender and mixture is thick -- about 20 minutes.  Stir occasionally to prevent sticking.

 

Season with pepper and more salt, if needed.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Scalloped Eggplant

 

1 medium-sized eggplant

4 tablespoons table fat

2 tablespoons chopped green pepper

2 tablespoons chopped onion

2 cups cooked or canned tomatoes

1 teaspoon salt

Pepper

3/4 cup bread cubes

 

Pare the eggplant and cut it into small even pieces.

 

Melt 2 tablespoons of the fat in a fry pan.  Brown green pepper and onion in the fat.

 

Add tomatoes, salt, pepper, and eggplant; simmer 10 minutes.  Pour into greased baking dish.

 

Melt rest of fat and mix with bread cubes.  Spread over top of eggplant mixture.

 

Bake at 350F (moderate oven) 20 minutes or until eggplant is tender and bread cubes are brown/

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Scalloped Corn

 

2 cups cooked or canned whole kernel corn, drained

Salt and pepper

1 cup thin white sauce

Fine crumbs mixed with table fat

 

Put corn into a greased baking dish.  Season, add sauce, top with crumbs.

 

Bake 30 to 45 minutes at 350F (moderate oven).

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Corn Pudding

 

1 1/2 cups drained whole-kernel corn

2 eggs, beaten

1 tablespoon melted fat

1 1/3 cups milk

1/4 teaspoon salt

Pepper

 

Mix corn, eggs, fat, and milk.  Season with salt and pepper.

 

Pour into greased baking dish and set in a pan of hot water.

 

Bake at 350F (moderate oven) until set- 50 to 60 minutes.

 

4 servings.

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Cauliflower au gratin

 

1 medium-sized cauliflower

1/2 cup grated cheese (about 2 ounces)

1 cup hot medium white sauce

Fine crumbs mixed with fat

 

Cook cauliflower in lightly salted boiling water until just tender - 20 to 30 minutes.  Drain.  Place in greased baking dish.

 

Stir cheese into hot white sauce and pour sauce over cauliflower.  Sprinkle crumbs over top.

 

Bake at 350F (moderate oven) about 20 minutes, or until crumbs are brown.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Beets in Honey Sauce

 

1 tablespoon cornstarch

1/2 teaspoon salt

1 tablespoon water or beet juice

2 tablespoons vinegar

1/4 cup honey

1 tablespoon table fat

2 cups diced or sliced beets, cooked or canned (No. 2 can)

 

Mix the cornstarch and salt.  Blend in the water or juice from canned beets.  Add vinegar, honey, and fat.  Cook slowly, stirring constantly, until thickened.

 

Add sauce to beets; let stand at least 10 minutes to blend flavors.  Reheat.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955