Winter vegetable sides

I have had several requests for vegetables to aide in finishing out the season before the crop of spring produce. I checked the produce counters at the local supermarkets and came up with the following dishes…Hope you find something to satisfy your taste buds. I’ll be seeing you around…Agnes

Rutabaga (My deceased friend, Ann Taylor, cooked the best rutabaga. This is by her directions.)

1 medium to large rutabaga

About 2 tablespoons butter or a slice to streak-of-lean

Peel rutabaga (I use a vegetable peeler) and slice or cut in cubes. If using streak-of-lean, boil until tender. Put rutabaga in a pot and add just enough water to barely cover. If using the streak-of-lean, do not add extra salt. If not, add butter and bring to a boil. Reduce to simmer and cook until done and almost dry. Mash and add salt and pepper to taste. Serve with hot pepper sauce and corn bread.

Steamed Cabbage

1 small firm green cabbage

½ stick butter

¼ cup water

Salt and pepper to taste

Remove and discard any damaged outer leaves. Cut cabbage into quarters and remove core. Coarsely chop quarters and cover with cold water. Let set for 10 to 15 minutes. Put butter and water in a heavy pot with a lid. Heat to melt butter and gently lift the chopped cabbage and place in the pot. Add salt and pepper to taste, bring to a gentle boil, cover, reduce to simmer and cook until cabbage is tender.

Potatoes with White Gravy

About 2 pounds of medium potatoes peeled and quartered. Put in a heavy sauce pan and just cover with water. Add a good pinch of salt and bring to a boil. Cover and reduce heat to simmer. Cook until potatoes are tender. Using a slotted spoon, remove from water and cover to keep warm. To ½ cup of milk, add 3 tablespoons of flour and 2 cups of the potato water. Mix well and cook until thickened. Add more liquid if necessary. Return potatoes to pot, continuing to heat and gently stirring. Add salt and pepper to taste and 2 teaspoons of dried chopped parsley. Serve hot.

Fried Eggplant

1 medium eggplant, peeled and cut into French fry like strips or thin slices

1 teaspoon salt

1 cup self-rising flour

½ cup fine ground cornmeal

Oil for frying

Prepare eggplant and toss with salt. Cover with cold water and allow to soak for 15 minutes. Drain. Sift together flour and cornmeal (I add a pinch of cayenne pepper). Roll prepared eggplant in dry mixture, making to coat well and shake off the excess. Fry in hot oil until done and drain on paper towels.

Broccoli or Cauliflower

1 head of cauliflower or bundle of broccoli

2 quarts water with 1 tablespoon salt added

To prepare cauliflower: remove flowerets from core. Soak in cold water about 30 minutes.

To prepare broccoli: trim off the tough part of stem. Soak in cold water about 30 minutes.

Drain and add to boiling salted water. Bring back to a boil and reduce to simmer and cook until the broccoli or cauliflower is fork tender. Drain and serve the following:

For broccoli: 2 tablespoons melted butter mixed with 1 teaspoon lemon juice and a pinch of zest.

For cauliflower: sprinkle lemon juice over flowerets along with 2 to 3 slices of minced cooked bacon.

Corn Pudding (from Jean Rae)

2 cans cream style corn

1 can evaporated milk

2 eggs

T tablespoons butter

¼ cup plain flour

1 teaspoon salt

¼ teaspoon black pepper

Beat eggs, flour, salt and pepper. Add corn, milk and melted butter; blend well. Pour into a buttered casserole and place into a shallow baking pan with 1 inch of water in it. Bake at 300 degrees for 1 hour and 15 minutes.

Delicious Carrots

2 pounds carrots, sliced

1 small bell pepper, chopped

1 small jar of sweet pickled onions, drained

½ cup sugar or a little more

¾ cup vinegar

1 teaspoon dry mustard

1/3 cup good cooking oil

1 can condensed tomato soup

Cook carrots in unsalted water until just tender; drain and put in bowl with onions and pepper. Mix the remaining ingredients in the saucepan and bring the mixture to a boil, stirring with a whisk. Pour over the vegetables and serve warm or cold. The best way to serve cold is to cut iceberg lettuce in wedges and use sort of like a vegetable dressing. Delicious with fish, chicken or hamburger.

Remember to use: fresh greens, sweet potatoes, beets, citrus and apples

Recipe for Thought and Laughter:

• Behind every angry woman, stands a man who has absolutely no idea what he did wrong!

• Been there — done that. Then been there several more times, because apparently I never learn.

• Some things are just better left unsaid and I usually realize it right after I say them.

• Life is short. Smile while you still have teeth.

• Be decisive. Right or wrong, make a decision. The road of life is paved with flat squirrels who couldn’t make a decision. ~Unknown~

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