Vegetables
and Salads

VEGETABLES

On a cruise when the fresh vegetables are either aged or eaten, we have
to rely on canned vegetables. There are many ways of dressing up
vegetables in cans. You can add grated cheese, lemon juice, buttered
crumbs, mushrooms, minced onions, minced green peppers, crisp bits of
bacon, paprika, horseradish, mustard, and the herbs.

Many vegetables may be combined for variety. For example, green beans
and onions, corn and tomatoes, green beans and green peppers, carrots
and Niblet corn. |

Remember to save the liquid from the drained vegetables for use in
sauces, diluting condensed soups, or providing a liquid for stews or
dehydrated soups.

Heat canned vegetables in a little melted butter instead of the liquid for
a change.

Try one of the Cheese Sauce mixes over cooked vegetables.

CANNED POTATOES

1. Very good browned around a roast or used in stews.
OR
2. Drain liquid off a small tin of potatoes. Brown gently in 2 tbs. butter
Or margarine combined with 4 tsp. Worcestershire sauce. Serves 2 - 3.
ASPARAGUS

Serve with melted butter, grated parmesan cheese, or lemon juice.

GREEN BEANS
Many additions — try onions, herbs, mushrooms, celery, grated cheese.

BEETS

1. Heat drained beets in a mixture of % cup sherry, 3 tbs. honey, 2 tbs.
butter, 1 tbs. orange juice and bit of rind (or 1 tbs. orange marmalade).

2. Serve with Kraft Sour Cream Mix.

CARROTS

Heat carrots, drain off liquid, then glaze with honey and butter or brown
sugar and butter.

GREEN PEAS

1. Saute sliced mushrooms and/or chopped onions. Add dash nutmeg,
salt, pepper, and 2 tbs. sherry. Add drained canned peas and heat.

2. Add chopped mint.
3. Combine niblet corn and peas.