VEGETABLES

CELERY AMANDINE

Y% cup butter 1 teaspoon sugar

*, cup slivered almonds Y% teaspoon black pepper
2 chicken bouillon cubes Y% teaspoon garlic powder
8 cups celery, sliced diagonally Y% teaspoon ginger

2 tablespoons grated onion

Heat butter in heavy skillet with cover. Add almonds and cook gently, stirring,
until light brown. Crumble bouillon cubes into mixture and add balance of
ingredients. Cover and cook about 7 minutes, stirring occasionally — celery should
be tender-crisp. Serve immediately. 8 generous servings.

Glad Reed

GOURMET CUCUMBERS (meat accompaniment)

1 large firm English cucumber,
sliced very thin Place in container and weight down for 2
1 medium onion sliced thin hours
1 teaspoon salt
Drain off liquid. Mix: 4 tablespoons cider vinegar
Y% teaspoon pepper
% cup granulated sugar
¥%4 Cup sour cream.

Mix well and pour over drained cucumber and onions — blend well. Refrigerate
for 24 hours.

Mary Ross
EGGPLANT CASSEROLE
1 large eggplant 1 bayleaf
Boiling salted water Y% teaspoon basil
Y% cup butter Y% teaspoon oregano
4 large onions, sliced ¥% teaspoon powdered cloves
1 or 2 garlic cloves, chopped Y% cup buttered bread crumbs
1 green pepper, chopped ¥% Ib. mushrooms
2 teaspoons salt 4 large tomatoes, peeled and chopped

1 teaspoon pepper

Heat oven to 275. Peel the eggplant and cut in 1” slices. Cover with boiling water
and simmer 10 minutes. Drain well on paper towels. Melt the butter, add onions
and garlic and sauté until lightly browned. Remove stems from mushrooms
(reserve for another use). Add mushroom caps to onions and garlic and cook, stir-
ring, for 5 minutes. Add balance of ingredients and simmer 10 minutes. Using a 2-
quart buttered casserole, alternate layers of eggplant and sauce. Cover with
crumbs and bake 1% hours.

Bev Conkey

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