Offered on this menu: Scalloped Corn Savory Lima Beans Glazed carrots Sour Beans Broccoli with Cheese Sauce Cauliflower Parmesan Corn Fritters Scalloped Corn 1/4 cup chopped onions 1/4 cup chopped green peppers 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon dry mustard dash pepper 3/4 cup milk 1 can whole kernel corn drained or 2 cups fresh corn 1 egg slightly beaten buttered bread crumbs Saute onions and green peppers in butter until golden. Blend in flour, salt, paprika, dry mustard, and pepper cook until bubbly. Remove from heat add milk gradually. Return to heat, bring to a boil. Boil 1 minute, stirring constantly. Remove from heat add corn and egg. Pour into 1 quart baking dish and top with buttered bread crumbs. Bake at 350 degrees for 25 minutes. Back to Menu Savory Lima Beans 1 package frozen or 2 cups fresh baby Lima beans 1 teaspoon dry mustard 1 teaspoon sugar 1/4 teaspoon salt 2 tablespoons melted butter 1 teaspoon lemon juice Cook Lima beans, mustard, sugar and salt. Drain, add butter and lemon juice. Garnish with half slice of lemon if desired. Back to Menu Glazed Carrots 1 1/2 pounds fresh carrots 1/3 cup brown sugar 2 tablespoon butter 1/2 teaspoon salt 1/2 teaspoon grated orange peel Peel carrots, cut into julienne strips and cook in small amount of water until tender about 15 minutes. Cook remaining ingredients in a 12 inch skillet over medium heat, stirring constantly, until bubbly. Stir in carrots. Cook over low heat 5 minutes, stirring occasionally, until carrots are glazed and hot. Back to Menu Sour Beans 2 slices chopped bacon 1 onion chopped small amount of flour 1 can yellow wax beans drain but reserve juice 1/2 cup vinegar 1/2 cup sugar Brown bacon, add chopped onions, and saute until golden. Add small amount of flour, juice from beans, and vinegar. Cook stirring constantly until thick. Add yellow wax beans and sugar heat until beans are hot. Back to Menu Broccoli with Cheese Sauce 1 package frozen chopped broccoli 1/2 can Cheddar cheese soup condensed 1/2 cup canned French fried onions Cook broccoli in mircowave according to directions, drain. Stir in cheese soup, sprinkle with crushed French fries onions. Return to microwave and cook on high until hot, 1 to 2 minutes. Back to Menu Cauliflower Parmesan 1 to 1 1/2 pounds cauliflower 4 eggs beaten 2 cups milk 1/2 cup grated Parmesan cheese 2/3 cups dry bread crumbs salt and pepper to taste Break caulifower in small pieces. Sprinkle with salt and pepper, then shake in plastic bag with flour a few at a time until coated. Beat eggs and milk. Mix bread crumbs and cheese. Dip cauliflower in egg mixture then in bread crumb mixture. Deep fry until golden brown and crisp tender. Back to Menu Corn Fritters 1 can whole kernel corn drained reserve juice 1 egg beaten enough milk to make 1 cup when added to the liquid from the corn 1 1/2 cups flour 3 teaspoon baking powder salt and pepper to taste Drain corn reserving liquid, add enough milk to make 1 cup. Combine all ingredients mix until moistened. Drop batter from tablespoon into hot oil. Fry until golden brown, about 3 minutes. Back to Menu Any questions, request, or spelling errors email the chef Back to Recipe Index Back to Cooking and Canning
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