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VEGETABLES

Brighten vegetable dishes with wine sauces . . . a cheese and
sherry sauce with omelet or potatoes, for instance O Marinate
celery, raw carrots or turnips in wine for % hour before serving

CO Beat white wine and a little cream into mashed potatoes with
butter and seasoning. Sprinkle with grated cheese and brown
under broiler.

Sautéed Mushrooms with Sherry (4 servings)

2 cups sliced fresh mushrooms 1 tbsp. finely chopped fresh dill
3 tbsps. butter (OR—¥, tsp. dried dill weed)
2 tbsps. Canadian dry sherry Y% tsp. salt.

1 tsp. fresh lemon juice

Sauté mushrooms in butter over low heat until moisture from
mushrooms begins to evaporate. Increase heat and sauté until
lightly browned, stirring frequently. Add sherry, lemon juice,
dill, salt. Heat and serve piping hot.

Baked Onions in Wine Sauce (6 servings)

1% pounds small cooking onions (about 12) Y% tsp. paprika
Y) cup canned consommé Y, tsp. salt
Y cup Canadian white table wine 2 tbsps. butter

1 tsp. prepared mustard
1 tsp. granulated sugar
Yy tsp. Worcestershire sauce

Peel onions and leave whole. With a sy
sharp knife, cut a small cross about 4”
deep in stem end of each, to help prevent
onions falling apart during baking. Ar-
range in one layer in a greased shallow
baking dish. Combine consommé, wine,
mustard, sugar, Worcestershire sauce,
paprika, salt, and spoon over onions. Dot
with butter. Cover casserole and bake in
350-degree oven for 30 minutes. Turn
Onions over, spoon sauce over them,
cover and bake 30 minutes longer, or
until tender.

= 17

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