3 Garden Vegetable Recipes

September 2, 2009 | By Admin In Vegetables |

Here are recipes to use some of your garden harvest. They include scalloped cabbage, escalloped string beans, and broiled tomatoes.

Scalloped Cabbage

Cut 1/2 large head or 1 small head boiled cabbage in pieces. Cover with white sauce, sprinkle with 1/3 cup grated cheese, 2 tablespoons finely chopped pimentos. Season with salt, pepper, mix well.

Turn into a well-greased baking dish and cover with buttered crumbs. Bake until heated throughout and crumbs are browned.

Escalloped String Beans

1 pint cold string beans
1 cup thin white sauce
1/8 teaspoon paprika
2 teaspoons lemon juice
Buttered bread crumbs

Use leftover string or waxed beans, add to white sauce, season with paprika and lemon juice. Turn into a greased baking dish and sprinkle buttered bread crumbs over the top.

Bake at 350 degrees for 15 minutes.

Broiled Tomatoes

Select 4 firm, smooth, ripe tomatoes. Rinse them and cut out the hard center around the stem ends. Then cut them in halves crosswise. Rub the sides lightly with a clove of garlic and dip the cut side in soft butter. Sprinkle with salt, pepper, and buttered crumbs, pressing the crumbs into tomato with a broad knife.

Arrange them in well-greased wire broiler. Broil with skin side down until soft, taking care that they do not scorch.

Remove to serving platter. Drop a bit of butter on each, and serve immediately. Onion juice may be used instead of garlic.