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Great Recipes From the Past

Vegetables

Roasted Peppers in Lemon Marinade

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Green peppers take on sweetness when roasted under the broiler and peeled. They are then marinated in lemon juice and oil for a great appetizer to pique the tastebuds.

Frying peppers can be used in place of bell peppers. Use any leftover in a hard roll sandwich, layered with sliced monterey jack cheese and chicken. Sprinkle with crushed red pepper.

This is good served with crisp Italian bread; cold roast pork, thinly sliced; sliced mozzarella cheese; and pears for dessert.

Makes 4 servings. Hot and Cold Appetizers, Section 1, Card 43

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Roasted Peppers in Lemon Marinade

Ingredients

  • 4 green peppers
  • 4 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 1 clove garlic sliced
  • 4 tablespoons parsley minced
  • 2 to matoes sliced
  • black pepper optional
  • green onions optional for garnish

Instructions

  1. Place the peppers under the broiler and blister the skin, turning as necessary. When completely blistered, place in a bag. Fold down the top and set aside.
  2. Meanwhile, combine oil, lemon juice, and parsley in a glass dish.
  3. Peel off pepper skins. Cut into strips, about 1/2-inch wide. Remove seeds. Coat in marinade for 1 hour. Remove garlic.
  4. Serve with garden-fresh tomato slices, freshly ground black pepper, and a sprinkling of green onions.

 

Lucy’s Turnovers

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Ultra-flaky cheese or spinach triangles are delicious and fit for easy entertaining. The folding technique is not complicated and the turnovers can be made quickly once it is mastered.

Turnovers can be frozen in single layers on baking sheets and then transferred to airtight container for later baking.

Use clarified butter for best results. Larger triangles can be made for luncheon meals if you wish.

Makes about 5 dozen small turnovers.

Hot and Cold Appetizers, Section 1, Card 58

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Lucy's Turnovers

Ingredients

For turnovers

  • 1 lb phyllo dough
  • 3/4 cup sweet butter
  • For cheese filling
  • Cheese filling
  • 3/4 cup monterey jack or feta cheese
  • 1/2 cup cottage or ricotta cheese
  • 1 egg beaten
  • 2 tablespoons parsley chopped
  • 1/2 teaspoon black pepper

Spinach Filling

  • 1/2 10- ounce package frozen chopped spinach thawed and squeezed of excess water
  • 1/2 onion grated
  • 3/4 cup monterey jack or feta cheese
  • 1/3 cup parmesan cheese
  • 1 egg beaten
  • 1/2 teaspoon dill optional
  • 1/4 teaspoon black pepper
  • salt to taste

Instructions

  1. Thaw phyllo in package in refrigerator overnight. Melt the butter.
  2. Prepare filling of your choice, mixing all ingredients until blended.
  3. Unfold phyllo. Keep covered with wax paper topped lightly with dampened towel while working to prevent drying out. Lightly brush melted butter over 1 sheet. Top with another. Brush again. Cut width-wise into 2-inch strips.
  4. Place about 1/2 tablespoon filling in bottom corner of each strip. Fold corner over to opposite side, covering filling, to form a triangle. Then fold, flag-fashion, lengthwise of the strip, following the natural pattern of triangle. Trim or tuck in last fold of excess dough.
  5. Place seam-side down on lightly buttered baking sheet. Brush top with butter. Repeat with remaining dough and filling.
  6. Bake at 350 for 20 to 30 minutes or until golden brown. Serve hot.

Marinated Vegetables

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A jar of herb-flavored marinated vegetables is a perfect summer appetizer for a picnic or patio meal. Marinate them in an attractive jar which also can be used for serving or spoon them onto a platter and provide picks.

These vegetables will keep 4 to 5 days in the refrigerator.

Suggested vegetables: cauliflowerets, sliced carrots, cherry mushrooms, zucchini, sliced mushrooms, green pepper strips, green beans.

Quick and tasty.

Hot and Cold Appetizers, Section 1, Card 40

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Marinated Vegetables

Ingredients

  • 4 cups assorted vegetables
  • 1/2 cup salad or olive oil
  • 1/3 cup lemon juice
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt

Instructions

  1. Combine prepared vegetables in a 1-quart jar.
  2. Combine remaining ingredients in a separate jar. Shake vigorously to blend.
  3. Pour over vegetables. Cover and refrigerate 4 hours or overnight. Shake jar several times to coat top vegetables with marinade.

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Copper Carrot Coins

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This recipe for carrots is from the Cross Country Cookery Cookbook.

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Copper Carrot Coins

Course Vegetables

Ingredients

  • 1 can condensed tomato soup
  • 1 cup Wesson oil
  • 1 teaspoon worcestershire
  • 3/4 cup vinegar
  • 1 teaspoon prepared mustard
  • 1 cup sugar
  • 1 green pepper chopped
  • 2 lb carrots cut into coins
  • 1 jar cocktail onions drained

Instructions

  1. Chop green pepper in squares and mix with cocktail onions. Set aside.

  2. Mix soup, oil, sugar, and vinegar,mustard, and seasonings.

  3. Let pepper and onions soak in blended soup mixture.

  4. Wash and scrape carrots - cut crosswise. Cook until just tender and crisp. Drain.
  5. Add carrots to mixture. Let stand overnight before using. (Keeps well for a week or more in refrigerator.)
  6. Blend marinade well. Add salt and pepper to taste.

Sherried Sweet Potatoes

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This sounds like a lovely holiday sweet potato. It’s from Cross Country Cookery and serves 8.

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Sherried Sweet Potatoes

Course Vegetables
Servings 8 servings

Ingredients

  • 8 medium sweet potatoes cooked and mashed
  • 1 cup brown sugar
  • 2 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 2 cup orange juice
  • 1/2 teaspoon orange peel shredded
  • 1/2 cup raisins
  • 6 tablespoon oleo
  • 1/3 cup dry sherry
  • 1/4 cup walnuts chopped

Instructions

  1. Combine sugar, cornstarch, orange peel and juice. Cook until thickened and bubbly.
  2. Add oleo, sherry, walnuts, and raisins, stirring until oleo is melted. Pour over potates. Mix.
  3. Bake at 325 for 30 min.

Recipe Notes

From Helen Hass, Falls Church, Va.