Side Dishes and Entreés

Cooked Vegetable Combinations

No. 1 Spinach, sliced carrots, onions.
No. 2 Carrots, turnips, green peas.
No. 3 Cauliflower, celery, celery-root cut fine.
No. 4 Artichokes, onions.
No. 5 Carrots, onions, sweet potatoes
No. 6 Brussel sprouts, potatoes.
No. 7 Spinach, mustard greens, onions.
No. 8 Celery, potatoes.
No. 9 Oyster plant, cabbage, parsley.
No. 10  Swiss chard, carrots, onions.
No. 11  Okra, green corn.
No. 12  Beet tops, beets, onions.
No. 13  Squash, potatoes, onions. (all young squashes.)
No. 14  Tomatoes, chopped celery.
No. 15  String beans, cabbage, onions.
No. 16  Turnips, Swiss chard.
No. 17  Asparagus, celery.
No. 18  Spinach, onions, tomatoes.
No. 19  Pumpkin, string beans.
No. 20  Cabbage, chestnuts.
No. 21  Lima beans, kale., onions.
No. 22   Spinach, parsley, parsnips, celery.
No. 23  String beans, celery, cauliflower.

Modern Way of Cooking Vegetables

Heat olive oil in a heavy cooking utensil, fold shredded vegetables into this and cook not more than 5 to 7 minutes. Use no water and season with only a bit of salt.

Swedish Carrots

3 cups sliced raw carrots, 3 cups sliced raw onions,
3 tablespoons olive oil,  Salt and cayenne to taste.

Place carrots and oil in saucepan. Add onions and seasoning. Do not add water. Cover and simmer over low flame until vegetables are tender.

Minted Carrots

6 or 7 carrots, Raw sugar or honey,
2 tablespoons olive oil, Finely chopped mint, salt.

Wash carrots and place them whole in a heavy saucepan or frying pan. Use only the water that clings to them after washing. Sprinkle with salt. cover. and cook slowly until almost tender. Sprinkle generously with sugar and cook uncovered until carrots take on a glazed appearance. Sprinkle with mint a few minutes before removing from pan.

Fried Carrots

Boil carrots with skins on: slice and saute in frying pan with a small amount of hot olive or vegetable oil. For Iyonnaised carrots, which are even better. saute some finely sliced onions with the carrots. Serve piping hot.

Pickled Carrots

Carrots, 1/2 cup raw sugar,
2 cups lemon juice, 2 tablespoons mixed spices.

Select young and even-sized carrots, boil until tender and pack into clean hot jars. Fill jars with hot pickling syrup made by boiling together for 5 minutes the lemon Juice. sugar and spice,. Seal jars immediately.

Carrots and Cabbage

1 small head new cabbage
2 tablespoons olive oil, 2 cups shredded carrots,
Few grains cayenne, 2 teaspoons salt

Shred cabbage and carrots and add enough boiling water to just cover. Cover closely and boil for 10 minutes, then add salt, oil, and cayenne. Cover and cook 10 minutes longer. By this time most of the liquid should have been absorbed. Serve the mixture without draining, adding more salt and cayenne if necessary.

Carrots and Turnips

1 cup carrot strips, Chopped parsley,
1 cup turnip cubes, 1 cup cream sauce,

Wash, scrape and cut carrots in 2-inch strips. Wash, pare, and cut white turnips in cubes. Steam -both until tender. Moisten with sauce and sprinkle with chopped parsley.

Turnip Cups

Scoop out turnips and fill with steamed carrots and peas.

Baked Parsnips

6 parsnips, 1 teaspoon salt,
1 quart tomatoes, Few grains cayenne,
2 onions,  2 tablespoons olive oil.

Wash parsnips and cut in half lengthwise. Chop onions and saute in oil. Add tomatoes and seasoning. Place parsnips in a baking pan and cover with tomato sauce. Bake until tender.

Baked Beets

Beets, Seasoning, oil

Wash but do not peel beets. Put through food grinder and grind fine, or shred the beets. Place in baking dish without water and place in hot oven. Cook from 10 to 15 minutes, turning over with a spoon once or twice. When ready to serve add oil and seasoning.

Stuffed Beets

Beets Seasoning
1 cup lima beans or peas already steamed, Olive oil,
Parsley

Steam beets and hollow out centers. Cut part removed into small pieces and mix with peas and beans. Stuff and continue cooking until brown.

Sour-Sweet Beets

2 bunches beets, 4 tablespoons olive oil,
2 lemons,  1 clove garlic,
Wash beets thoroughly.

Cut in thin slices and place in baking pan. Add oil and cover pan so that no steam escapes. Cook over an iron plate, slowly, until tender. Take off fire, add lemon juice, I clove of garlic, and raw sugar to taste. Serve cold.

Peas with Lettuce I

1 quart fresh peas, 1 head lettuce,
2 tablespoons vegetable oil, 1 teaspoon raw sugar,
1/4 cup water,  Salt to taste

Combine, cover and boil 5 minutes. Turn the flame low and simmer for 1/2 hour.

Peas with Lettuce II

1 pint shelled peas, 2 tablespoons water,
2 hearts lettuce, Pinch celery salt,
1 tablespoon olive oil, A little honey,
1 small peeled onion.

Combine ingredients, put in casserole and bake 3/4 of an hour on slow fire.

Sweet Corn Baked In Husks

Sweet corn is much more delicious baked than boiled. Open husks just enough to clean out silk and stray worms. Put husks back in place and bake until husks are brown. They will bake better if some of the outer husks are cut off first.

Corn Chowder

2 cups grated sweet corn 4 cups of potatoes cut in 1/4 inch pieces,
1/3 cup olive or vegetable oil,
2 cups water, 1 finely chopped onion, 8 whole wheat crackers,
4 cups nut cream, Dash of cayenne

Parboil potatoes 5 minutes. Heat oil with the seasoning added and cook together until the potatoes are soft. Add corn and put crackers on top. Thicken a little if necessary.

Corn Succotash I

3 pounds lima beans (fresh),  2 cups water,
8 cars grated sweet corn, 1 teaspoon raw sugar,
1 tablespoon olive or vegetable oil,  Salt to taste

Cook lima beans in oil and water. Add salt and grated corn 3 minutes before removing from fire.

Corn Succotash II

Fresh sweet corn, Parsley,
Fresh lima beans,  olive oil

Scrape corn from cob and steam. Mix with steamed lima beans. Simmer together for about 5 minutes and season with parsley and oil.

Sweet Corn Patties

6 ears sweet corn,   Salt to taste,
Vegetable or olive oil

Grate corn and scrape cobs with knife. Add seasoning. Drop I tablespoon of mixture at a time in pan of hot oil. Oil should barely cover bottom of skillet. Brown on both sides and serve hot.

Baked Lima Beans

1 Pound dry lima beans, Salt to taste,
1 tablespoon vegetable or olive oil, Soy bean milk

Soak lima beans over night and boil in the water they soaked in. Cook until tender. Turn into a baking dish. Salt and oil are added before covering with soy bean milk. Bake 1/2 hour.

Lima Beans and Tomatoes

3 cups fresh lima beans, 3 tablespoons chopped onions,
2 cups tomatoes,  2 tablespoons chopped bell peppers,
3 tablespoons vegetable oil,
Salt, basil or thyme to taste

Saute onions and peppers in oil. Add rest of ingredients and simmer until done.

String Beans

String beans, Chopped onion,
Ground St. John’s bread [ed: ?]

Steam, or bake equal portions of string beans and St. John’s bread. Add. to it a bit of finely-cut onion.

String Beans Au Creole

2 pounds string beans 1 tablespoon vegetable or olive oil
1 quart tomato sauce  or olive oil
Salt and cayenne to taste

Cut beans and put in a pan or casserole (not too deep). Add seasoning to sauce and pour over beans. Cover and simmer slowly until done.

String Beans with Rice

2 onions, 2 pounds string beans,
2 Bell peppers, 1 cup chopped celery,
1/2 cup vegetable or olive oil, 1 pint canned or fresh tomatoes,
1/2 cup brown rice, 1 teaspoon salt,
1 cup hot water, 1 tablespoon sweet basil

Saute onions and peppers in oil-drain. Wash rice and saute in same oil until brown. Add hot water, string beans, celery, tomatoes, and salt. Cover and bake in oven. When nearly done, add basil.

Hearts of Artichokes

10 artichokes, Olive oil or vegetable oil
1 lemon

Remove outer leaves of artichokes. Cut off the tops and the tops of outer leaves. Cut in fourths lengthwise and cut out small red center leaves. Wash and put in enough water to cover to which lemon juice has been added. Add oil and cook until tender.

Fried Artichokes

Remove outer leaves of artichokes. Cut off crosswise, 1/3 from the top and the tops of outer leaves. Cut in half lengthwise and cut out small red center leaves. Wash, then fry in vegetable or olive oil in a covered pan until brown and tender.

Stuffed Artichokes

6 artichokes, 3 or 4 thick slices of whole wheat bread,
1/2 pound shelled English  walnuts,
Salt and pepper to taste,
2 small onions,  Vegetable oil

Wash and cut crosswise from top of artichoke. Saute chopped onions in oil. Add bread crumbs, chopped nuts, and seasoning. Mix well and stuff artichokes. Bake in moderate oven, in a covered pan, until tender.

Spinach

Roll well washed spinach into a ball and slice fine with a sharp knife. Put in a pan With a little vegetable oil. Cover and cook a few minutes. Season and serve at once

Spinach Sauce

3 bunches spinach, 1 tablespoon soy bean milk or whole wheat flour,
1 onion,  2 tablespoons soy sauce

Saute onion in oil. Add soy bean milk powder, or whole wheat flour and brown. Add ground or chopped spinach and soy sauce. Slowly cook for five minutes.

Sicilian Sour-Sweet

1 egg plant cut in cubes, 1 pint pitted olives (ripe),
1 quart tomatoes Lemon, raw sugar and salt to taste,
1 large bunch celery, 2 tablespoons capers,  Vegetable oil

Fry egg plant in oil. Cut celery in 1/2 inch pie and cook until tender. Cook tomatoes into a thick sauce. Add lemon, sugar, salt, and capers. Mix together and let stand until cool.

Braised Celery

Wash, scrape and cut celery into 3-inch pieces. Dry thoroughly. Saute slowly in oil until browned. Add a few tablespoons of hot water, or stock to liquid in pan, season and pour over celery.

Celery Roast

Scrape and steam celery until tender. Serve with onions (browned in the oven), and tomato sauce.

Mah Jong

1 cup raw brown rice, 1/2 cup chopped onion,
1 cup ripe olives, 1 cup boiling water,
Lemon juice and raw sugar to taste, 3 teaspoons salt (scant),
1/8 teaspoon cayenne,
1  quart tomatoes, 1 teaspoon tomato sauce

Mix in order given and bake two hours.

Asparagus and Rice

1 cup brown rice (washed and drained), 6 tablespoons olive oil,
1 medium onion (cut small)
1 pound fresh asparagus (cut up)
4 cups hot water, 1/2 lb. fresh mushrooms (sliced),
3 tablespoons soy sauce

Saute onion, mushrooms, rice, and asparagus in oil. Add water and soy sauce. Cover and either bake or simmer on top of stove until done.

French Fried Onions

Bermuda onions, Salt to taste,
Soy bean milk, Vegetable oil or olive oil
Whole wheat flour

Slice onions in thin slices. Dip in milk, then in whole wheat flour seasoned with salt. Fry in oil until light brown. Cook slowly and serve hot.

Glazed Onions

3 pounds small onions, 1/2 teaspoon salt,
2 tablespoons raw sugar, 6 tablespoons vegetable oil or olive oil,
1 teaspoon dry mustard,
Dash cayenne

Peel onions-steam until half done. Arrange in shallow baking dish. Combine other ingredients and pour over onions. Bake slowly and turn often to season well. Sprinkle with paprika before serving.

Broiled Pineapple and Tomatoes

3 large tomatoes, Olive oil,
6 slices pineapple

Wash tomatoes and remove stem end. Cut in half. Brush with oil. Broil tomato and pineapple slices on one side. Top unbroiled side of tomato with pineapple slice and broil.

Arlesian “Match Sticks”

Eggplant, Whole wheat flour,
Squash, Olive or vegetable oil

Equal quantities of eggplant and squash cut into matchstick strips and rolled in whole wheat flour. Fry in very hot olive oil and serve piled like a nest.

Brussell Sprouts with Chestnuts

1 quart boiled brussel sprouts–sauteed in oil,
1/3 cup whole wheat gravy or water,
1 cup boiled chestnuts, 1/2 teaspoon vegetable broth,
1/4 cup vegetable or olive oil,  1/4 teaspoon salt,
2 teaspoons raw sugar,   Few grains cayenne

Cook oil and sugar until well browned, stirring constantly. Add chestnuts and cook until brown. Add sprouts, gravy or water, and seasoning.

Baked or Stewed Zucchinis

2 cloves mashed garlic, 2 green peppers,
3 onions, 3 tablespoons olive oil,
8 or 10 tomatoes, 4 stalks celery,
2 tablespoons oil, 4 sprigs parsley (minced),
4 medium-sized zucchinis

Mix together. Stew or bake for 45 minutes.

Cauliflower and Rice

1 cup brown rice, 3 or 4 tablespoons olive oil,
1 cauliflower– broken into small pieces,  1 teaspoon salt,
1 quart water

Brown rice in oil until brown. Bring water and salt to a boil, drop in cauliflower and rice, again bring to a boil; then lower gas and allow to simmer until done.

Cauliflower and Macaroni

1 head cauliflower 2 quarts water,
3 cups macaroni (whole wheat), Salt,
2 tablespoons olive oil

Add salt to water and bring to boiling point. Add macaroni and cook until tender. Wash cauliflower and cook with macaroni for 10 minutes. Stir in oil and serve.

Italian Squash

2 pounds Italian squash Salt to taste
2 medium sized onions, 4 tablespoons vegetable or olive oil,
1  quart tomatoes and juice
1/2 bay leaf .

Cut onions in small pieces and saute in oil until slightly brown. Add sliced squash and rest of ingredients. Cover and simmer until done.

Zucchini “Spanish”

1/4 cup onion (minced), 2 tablespoons olive oil,
1 small green pepper–cut fine,  2 cups diced squash
1/2 cup chili sauce

Cook onion and green pepper in olive oil until tender. Add squash and steam in covered kettle until squash is tender. Add chili sauce, and stir carefully to prevent squash from mashing.

Nectar Glazed Squash

12 rings or slices of hard Salt to taste
shelled squash, about 2 tablespoons raw sugar
1 1/2 inches thick,  1 cup fruit nectar (apricot, peach, nectarine or plum)
1/3 cup Olive Oil

Cut squash into rings or pieces of serving size. Place in shallow baking dish, brush fresh side with oil and sprinkle with salt and sugar. Pour the nectar over top. Bake in moderately hot oven (400 degrees F.) until tender, basting 2 or 3 times. Cooking time will depend on type of squash but will require from 3/4 to I hour. More nectar may be added if needed.

Fresh pears, peaches, or apples are delicious made in’ this way.

Baked Summer Squash

2 onions, 2 pounds summer squash,
2 bell peppers with seeds, 1 bunch carrots,
1/2 cup vegetable or olive oil,  Salt to taste.

Cut onions and peppers in small pieces. Saute in oil. Add diced carrots, squash, and seasoning. Bake in a covered pan until tender.

Mashed Squash Cups

1/2 hubbard squash, Olive oil
3 or 4 oranges  Salt to taste.

Bake, mash, and season hubbard squash. Cut oranges in half and remove all pulp. Fill halves with squash mixture. Top with oil and reheat in the oven until brown.

Baked Orange Yams

4 yams, 1/2 cup maple sugar,
1 cup orange juice, 1 tablespoon whole wheat flour,
1 teaspoon orange rind,
1/2 cup raw sugar, 2 tablespoons oil
Salt to taste

Steam yams in their jackets. Peel, cut in half, and place in an oiled baking dish. Make a syrup of remaining ingredients. Pour over yams and bake in moderate oven 1 1/2 hours Baste frequently.

Stuffed Peppers I

6 Bell peppers, 1/3 cup vegetable or olive oil,
2 onions, 1/2 cup tomatoes,
2 cups fresh grated corn, 1 tablespoon soy sauce
Whole wheat bread crumbs

Wash peppers, cut tops off and leave seeds in. Steam until half done. Saute onions in oil. Add corn, tomatoes, and soy sauce. Place peppers in pan and stuff with mixture. Sprinkle with bread crumbs. Have enough water in pan to keep from burning and cook until peppers are tender. Serve hot.

Stuffed Peppers II

6 Bell peppers, 2 carrots,
2 onions, 2 stalks celery (cut fine),
1 cup natural rice, 1 tablespoon soy sauce,
1/3 cup Olive Oil, 1/2 cup whole wheat bread crumbs,
2 cups boiling water

Wash peppers, cut tops off and leave seeds in. Steam peppers until half done. Saute onions in oil. Add rice and saute until brown. Add diced carrots, celery, soy sauce, and water. Cook until tender. Stuff peppers and sprinkle top with bread crumbs. Bake in a moderate oven.

Stuffed Cabbage Dinner

1 medium head cabbage, 3 tablespoons vegetable oil,
1/2 medium chopped onion, 4 cups hot water,
1/2 cup brown rice; Salt, thyme or sage to taste,
1 bunch sliced carrots, 6 or 7 tomatoes,
6 or 7 onions,  Oiled bread crumbs.

Remove inside of cabbage. Chop fine and wilt in a little oil. Saute rice and chopped onions in oil. Add hot water and cook until rice is done. Mix with wilted cabbage. Add seasoning and fill the cabbage shell with the mixture. Sprinkle with crumbs. Place cleaned onions, tomatoes, and carrots around cabbage and bake in a covered dish. When nearly done, remove cover and brown.

Stuffed Banana Squash

Banana squash, Nut loaf [see first recipe–ENTREES],
Sage,  Salt

Cut off end of squash and remove seeds. Stuff with regular nut loaf seasoned with a little sage and salt and bake.

German Baked Potatoes

4 large potatoes, Paprika
1 bunch green onions, 1/2 cup melted olive oil.

Scrub potatoes well. Dry and brush with olive oil and bake. Slice onions crosswise into thin rings using green tops. Place in oil. Let stand 15 minutes in a warm place. When potatoes are baked, make a crosswise cut in each one. Place onions and oil in opening. Sprinkle with paprika.

O’Brien Potatoes

Potatoes,  Salt,
Vegetable oil, Minced pimentos,
Onion juice
Wash, pare, and cut potatoes into 1/2 inch dice. Dry between towels. Fry in hot oil until delicate brown. Drain on soft paper, sprinkle with salt, then saute in enough oil to keep from burning, adding minced pimentos and a few drops of onion juice. They should be tossed frequently during cooking. (Boiled potatoes may be used if you would rather not deep fry them at first.)

Stuffed Potatoes

6 medium sized potatoes, Paprika,
2 medium sized onions,  Chopped parsley,
Olive oil

Bake the potatoes until just done. Slit the skin and scoop out the center into a large bowl. Mash thoroughly, add onion, and small amount of parsley. Refill the skins and arrange in baking dish. Sprinkle paprika and olive oil over the top. Brown in oven.

Potato Patties
4 large baked potatoes Whole wheat flour or wheat germ
1 onion, 1/4 cup parsley

Run baked potatoes through food chopped leaving skins on. Mash, add chopped parsley, onion, and a little whole wheat flour. Form patties and fry in olive oil or vegetable oil.

French Fried Potatoes

Potatoes, Salt,
Vegetable oil
Scrub potatoes and cut lengthwise in 1/4 inch strips. Dry between towels and drop in a pan of very hot vegetable oil. Cook until light brown and be sure to have enough oil cover potatoes. Remove from oil and drain on brown paper. Sprinkle with salt and serve hot.

Potato Pancakes (Raw)

Shred raw unpeeled potatoes very fine. Combine with either of the following vegetables: (Parsley, Bell Pepper, Pimento, Onion, Chili Pepper, raw or canned.) Salt to taste. Drop 1 tablespoon of mixture at a time in a pan of hot oil. Brown on both sides and serve hot.

Tomato Chowder

6 large tomatoes, 1 1/2 cups chopped celery,
1/4 cup brown rice,  3 tablespoons olive oil,
1/2 cup chopped onions,  Seasoning.

Peel tomatoes and cut in pieces. Add onion, celery, rice, and seasoning with 4 cups water. Cook slowly until the rice is done.

Suggestions for Cooking Peas

No. 1 Peas with potatoes and soy bean milk or nut cream.
No. 2 A sprig of mint cooked with peas gives a delicate and pleasing flavor.
No. 3 Peas and young green onions.
No. 4 Serve boiled peas in a border of steamed rice.
No. 5 Eggplant stuffed with mashed peas, rice and oiled bread crumbs and baked.
No. 6  Hollow out turnips into cups and fill with peas.
No. 7 Peas with mashed avocado.

Vegetable Stew

1 bunch carrots, 2 quarts water,
4 onions, 3/4 cup vegetable or olive oil,
1 large bunch celery, 1/2 teaspoon salt,
1 small eggplant, 2 tablespoons whole wheat flour,
4 large potatoes, 2 Bell peppers
1 tablespoon peanut butter, Parsley  (raw )

Wash vegetables. Cut in large pieces, salt and cook in water. Saute pepper in oil, then add to vegetables. Brown the flour, add oil, and peanut butter and use for thickening. Add parsley last and cook just a few minutes.

Dried Pea Stew

1/2 pound dried whole peas, Vegetable or olive oil,
2 onions,  Chopped parsley,
3 diced carrots,  Salt to taste.

Soak peas and partially cook peas in water they were soaked in. Add onions, carrots, and seasoning. Before removing from fire. add parsley.

Barley Chowder

2 cups diced carrots, 1 teaspoon vegetable salt,
1 pint boiling water, 1 tablespoon whole wheat flour,
1 cup diced, unpeeled eggplant,
1 pint soy bean milk,4 tablespoons chopped onion,
2 cups cooked whole barley, 1 teaspoon chopped parsley

Brown the carrots and eggplant slightly in vegetable oil. Saute onion in vegetable oil. Stir in the whole wheat flour and cook a few minutes. Mix all the ingredients in the top of a double boiler and cook about ten minutes, stirring constantly.

Indian Curry and Rice

1 egg plant, 1 tomato,
1 cup string beans, 1 teaspoon curry powder,
1 cup lima beans, 2 or 3 small potatoes and carrots,
1 medium-sized onion, 2 cloves garlic,
Other vegetables if desired,
1 tablespoon ground coconut, Lemon juice.

Slice onion and garlic together very fine and fry in olive oil until a golden brown. Remove from oil. Mix curry and coconut together with just enough water to make a ball. Add to oil and brown well. Mix together and add diced vegetables with enough cold water to simmer. Cover tightly and simmer until done. See below for rice.

Rice
1 1/2 cups rice (natural), 1/4 cup blanched almonds,
Olive oil and/or vegetable oil,
Boiling water, A little turmeric
1 onion, Raisins.

Wash rice and fry in hot olive oil until brown. Add boiling water and cook until tender, then bake until water is absorbed. Brown onion, slice almonds and brown in oil. Dissolve a little turmeric in oil after removing onion and almonds. Stir into baked rice to color it. Place on platter and garnish with fried onions, almonds, and raisins. Serve with curry mixture.

Apple Stuffing or Loaf

2 chopped apples, 1 teaspoon salt,
1 chopped onion, 1/2 cup oil (sesame),
4 cups bread crumbs, 1 cup boiling water or vegetable broth,
1/8 teaspoon nutmeg,  1 cup chopped celery, 4 tablespoons chopped parsley,
2 tablespoons poultry seasoning, parsley

Combine and mix ingredients together. Add parsley last. Cook in loaf pan in oven until brown.