VEGETABLES

ZUCCHINI WITH CORN AND TOMATOES

2 lb. zucchini % teaspoon oregano

% cup finely chopped onion 2 medium tomatoes, peeled and cut in
Y% cup butter eighths

2 teaspoons salt 1 (14 oz.) can kernel corn, drained
Pepper to taste *z Cup mayonnaise

*4 cup grated Parmesan cheese

Slice zucchini in 2” diagonal slices. Sauté onion in butter until tender. Add zuc-
chini and seasonings — mix well and simmer about 15 minutes (until zucchini Is
tender). Add tomatoes and corn and cook uncovered for 5 minutes on low heat.
Place in shallow casserole — top with mayonnaise and cheese which have been
blended. Broil 6” from element until lightly browned. 6 to 8 servings.

Elva Dennis

SEASONED SAUCE FOR VEGETABLES

1% cups milk 1 tablespoon flour
2tablespoons butter Salt and pepper to taste

Melt butter in saucepan, stir in flour and seasoning. Gradually add milk and cook
over low heat until smooth and thickened.
Add: % cup chopped celery

Y. cup chopped green pepper

Y4 cup chopped green onion
Does wonders for carrots, green beans, etc. Adjust amounts according to number
being served. This is sufficient for 6 large carrots, diced and cooked.

Jo Jordan
ORANGE SAUCE FOR CARROTS
% cup orange juice 1 tablespoon grated orange rind
Y% Cup sugar % teaspoon salt.

2 tablespoons flour
Mix and cook until thickened. Pour over cooked carrots — toss and serve.

Eva Thomas

Recipes are funny creatures

It happens quite a lot

What you need in the kitchen
Is just what you “ain’t got”.

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