VEGETABLES 161

SCALLOPED POTATOES

Blend 1 can mushroom soup with 2 to 34 cup milk, add a dash of pepper. In
buttered 1 ’2-quart casserole, arrange in alternate layers: 4 cups thinly sliced
potatoes, | sliced onion. Cover with sauce. Dot top with butter, sprinkle with paprika.
Cover and bake |] hour at 375 degrees. Uncover; bake 15 minutes more.

GREEN BEANS AND FRESH MUSHROOMS
2 pkgs. frozen French green 1 box fresh mushrooms,
beans sliced
Brown mushrooms in butter and add to beans.

POTATOES SUMMERSET

2 cups mashed potatoes 1 tablespoon melted butter
Y cup grated cheese 3 egg yolks, slightly beaten
Salt and paprika

Roll into balls the size of golf balls then into the beaten whites of the eggs and
fine crumbs or potato chips crushed. Put in refrigerator to allow firmness. Then fry
a golden brown in deep fat. Nice for luncheons. Can be made ahead of time of using.

ASPARAGUS VIENNESE

VY cup butter 2 20-oz. cans asparagus pieces,
1% cups sliced mushrooms drained

VY cup flour 1 cup buttered bread crumbs
Y2 teaspoon salt Y2 cup grated cheese

1 cup top milk 1 cup asparagus juice

Yq cup diced pimento, drained 2 tablespoons pimento juice

3 slightly beaten egg yolks

Saute the mushrooms in the butter. Stir in the flour and salt. Add the asparagus
juice and milk slowly. Cook and stir until smoothly thickened. Add the egg yolks
mixed with the pimento juice. Remove from the heat and add the pimento and
asparagus. Mix the crumbs and cheese together, then alternate layers of asparagus
mixture and crumb mixture in a large greased casserole, finishing with crumb layer.
Sprinkle top with extra grated cheese. Bake 20 to 30 minutes at 350 degrees. This
dish may be made a day or two ahead and kept in the refrigerator until time to bake.

BRAISED CELERY HEARTS

3 celery hearts 1 teaspoon fresh basil or
1 can condensed chicken Y teaspoon dried basil
consomme 2 tablespoons cornstarch

2 tablespoons cold water

Split celery hearts in half, lengthways. Trim to 7-inch lengths. Place ina skillet.
Add consomme and basil. Simmer covered 15 or 20 minutes or till tender. Remove
hearts to warm serving dish. Combine cornstarch and cold water. Stir slowly into
hot consomme in skillet. Cook till thick. Pour sauce over the celery to glaze. Pass
any extra sauce in serving bowl. (NOTE—For variation, in place of basil use parsley,
Oregano or curry).

SCALLOPED EGGPLANT

1 medium-sized eggplant 1 small onion, diced

1 beaten egg 1 cup dry bread crumbs
Y2 cup milk Y2 cup buttered bread or
2 tablespoons melted butter cracker crumbs

Pare eggplant; cut into l-inch cubes. Cook in boiling, salted water 8 minutes;
drain. Add egg, milk, butter, onion, and bread crumbs. Place in greased baking dish.
Top with buttered crumbs; bake 30 minutes at 350 degrees. Serves 6.