COOKLORE


Vegetable Dishes



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Victory Garden Radishes





1943



2 cups red radishes

3 Tbsp butter

2 cups small new potatoes

2 Tbsp parsley, finely chopped

1 Tbsp lemon juice


Cut off tops and roots of radishes, but do not peel. Scrape new potatoes. Cook separately in boiling salted water until tender. Drain. Add butter, lemon juice and parsley. Mix and serve hot.



Elysees Potatoes





1948



Serves eight: Peel and slice 8 medium-large Irish potatoes. Cut into matchstick-sized strips. Finely slice 8 fresh mushrooms and pan fry in butter.


Add 2 oz. cooking oil to skillet. Arrange 1 layer raw potatoes to cover bottom.

Spread a few mushrooms over them, then continue adding layers of each until you have 4 layers of potatoes and 3 layers of mushrooms. Season to taste with salt and pepper with each layer.


Put skillet on medium fire on top of stove and cover. Cook 10 minutes, then remove cover and add a little more oil. Increase heat and continue cooking five minutes on each side (turning potatoes) until potatoes are nice and brown. Drain oil from skillet and finish potatoes with a nice chunk of butter. Sprinkle a little chopped parsley over them before serving. (Cameo Restaurant)



Polonaise Carrots





1952



Polonaise carrots are very young coreless carrots, scraped or thinly peeled, cut into rings and steamed (salted) to tenderness, served with polonaise sauce, plus a mint garnish.


Sauce: made by melting 4 Tbsp margarine, cooked slowly and carefully until light brown. Finely crushed bread crumbs (2 Tbsp) are added and cooked until crumbs are brown.



Mushrooms Corvallis





1953



1 lb mushrooms

1/2 cup olive oil

1 clove garlic

Salt and pepper

1/4 cup minced parsley

1/4 cup minced green onions

Juice of 1/2 lemon


Clean mushrooms and remove stems. Make a slit or two in the top of each mushroom and soak in the olive oil in which a crushed clove of garlic has been mixed. After an hour, remove the mushrooms from oil (they should be firm). Sprinkle with salt and pepper, then broil. While cooking, add parsley and green onions to the oil (after discarding garlic); a little more oil may be needed. Heat oil for a minute, then add lemon juice. Pour over broiled mushrooms. Can be served on toast.



Feather-Bed Potatoes





1960



7 medium potatoes

1 1/2 tsp salt

2 Tbsp melted butter

1 egg

2/3 cup thin cream or evaporated milk

1 cup cream

1/2 tsp salt

3/4 cup grated cheese


Cook potatoes until tender, drain, and mash. Add 1 tsp salt, butter, and egg mixed with a little evaporated milk. Add more liquid if needed. Whip until light and fluffy. Pile potatoes into greased casserole. Whip cream until stiff, add 1/2 tsp salt, and pour over potatoes. Top with grated cheese and brown under boiler.



Golden Carrots





1960



7 large carrots

1/3 cup mayonnaise

1 cup corn flakes, crushed

Butter

Salt

Pepper


Clean carrots and cook in salted water until nearly done. Drain and cut in half lengthwise. Roll each piece in mayonnaise, then in crushed corn flakes. Place in greased baking dish, dot with butter and season with salt and pepper. Bake 350-degrees until brown.



Arkansas Style Asparagus Pudding





1960



Crushed cracker crumbs

Green asparagus

Sharp grated cheese

1 recipe cream sauce

Salt

Paprika

Nutmeg

Worcestershire Sauce

Blanched almonds

Butter


Line a buttered casserole dish with cracker crumbs. Then alternate layers of asparagus sprinkled with grated cheese and cracker crumbs. Over this pour a rich cream sauce, seasoned with salt, paprika, nutmeg, and Worcestershire sauce. Add blanched almonds. Top with cheese and butter. Bake 350-degrees for 45 minutes.