Sauteed Spinach a la Chinoise

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Harriet Mills

1 lb. spinach
2 T. vegetable oil
1/2 tsp. salt
1 clove garlic
1/4 tsp. sugar
1/4 tsp. MSG (optional)
Dash pepper

Wash spinach and discard stems and bruised areas of leaves. Drain. Peel and mince garlic very fine. Using a high flame, heat pan and add oil and salt. Add garlic and toss in spinach. Cover for 45 seconds. Uncover and stir 15 seconds. Add sugar, MSG and pepper. Serves 3 or 4. This recipe can be used for any leafy vegetable.

Curried Corn

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Helen Curtis Davis

1 egg
1 1/4 c. small bread cubes
1 can cream style corn
3 T. butter
1/4 tsp. salt
1 1/2 tsp. curry powder

Beat egg till thickened, mix in corn and salt, pour into 8-inch greased baking pan. Top with bread cubes. Melt butter, stir in curry, pour over everything. Bake at 350 degrees for 30 minutes. May be garnished with olives, parsley, pimento.

Asparagus, Chinese Style

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Barbara Brown Knauss

2 lbs. fresh asparagus
Dash of pepper
1 T. cornstarch
2 T. salad oil
1 c. chicken broth (or cube)
1/3 c. water chestnuts, thinly sliced
1 T. soy sauce
2 tsp. onion juice
2 T. slivered toasted almonds

Remove ends of asparagus stalks. Wash thoroughly and cut in thin diagonal slices. Combine cornstarch, chicken broth, soy sauce, onion juice and pepper; cook, stirring constantly until thickened. Simmer 2 minutes. Cook asparagus in hot oil in large skillet for 2 minutes medium heat. Add sauce; cook 2 minutes longer. Stir in water chestnuts and almonds. Serve immediately.

The glory of every morning is that it offers us a chance to begin again.

Peas 'n' Peanuts

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor DeCourcy Wernette

2 pkg. frozen peas
1 tsp. garlic salt
1 pt. dairy sour cream
1 tsp. lemon juice
1 sm. can Spanish peanuts or Cocktail peanuts
1 tsp. Worcestershire sauce

Spread peas on terry towel. Defrost and dry. Mix with rest of ingredients. Refrigerate for several hours.

Twenty-four Hour Slaw

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Margaret Lohman Helmreich

1 med. head cabbage, shredded
1 tsp. celery salt
1 sm. onion, grated
1 tsp. prepared mustard
1 c. sugar
1/2 tsp. pepper
1 c. vinegar
1/2 c. salad oil
1 tsp. salt

Boil 3 minutes; vinegar, salt, celery salt, mustard, pepper, oil. Pour over cabbage, onion, sugar. Cover and refrigerate 24 hours.

Baked Zucchini Squash

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Elizabeth Knudson Halford

6 sm. or 4 med. zucchini
1/2 c. sour cream
1 T. butter
1 egg yolk
1 T. Parmesan cheese
2 T. chopped chives

Dice zucchini and boil in salted water 6 to 8 minutes. Drain well. Melt butter and cheese over low heat, add sour cream and blend well. Remove from heat and add egg yolk and chives. Put zucchini in buttered casserole, pour sauce over and mix well. Bake at 350 degrees for 25 to 30 minutes. Serves 6.

Spinach Rockefeller

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Barbara Brown Knauss

2 1/2 pkgs. chopped spinach
2 c. bread crumbs
1 onion, minced
6 whole eggs, beaten
3/4 c. butter, melted
1/2 c. Parmesan cheese
1 T. Accent
2 buds garlic, minced
1/2 tsp. thyme
1/2 tsp. cayenne
1 tsp. pepper
Salt to taste
Garlic salt

Cook spinach; drain well. Mix all ingredients well. Make "hamburger" patties and place on sliced tomatoes. Top with garlic salt and bake at 350 degrees for 15 to 20 minutes on buttered dish.

Twice-Baked Potatoes

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Margaret Lohman Helmreich

4 lg. baking potatoes
3/4 c. yellow cheese, cubed
Butter
1 T. green onion, chopped
1/2 c. sour cream S
alt and pepper
4 T. butter
1/4 c. Parmesan cheese, grated
1 egg, well beaten
Paprika

Rub potatoes with butter and prick skins with fork. Bake at 400° for 45 minutes. Split lengthwise and carefully scoop out potato, saving skins. Mash potato while still hot with sour cream, 3 tablespoons butter and beaten egg; beat till fluffy, stir in onion and cheese, salt and pepper to taste. Butter the skins with remaining tablespoon, pile in mashed potato light and high, sprinkle with Parmesan and paprika. Bake at 425 degrees for 20 minutes.
These freeze well; hold the parmesan and paprika till second bake.

Cora's Twice-Baked Potatoes

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Barbara Brown Knauss

Lg. baking potatoes, baked
Grated cheese, Velveeta works well, to taste
Chopped onions
Salt and pepper
Milk
Optional: to taste sour cream

Cut potatoes in half lengthwise. Hollow out potatoes and place in bowl (mixer). Mash, adding milk and sour cream to make a soft consistency. Add salt and pepper, grated cheese, and onions to the mixture. Return to shells and place on baking sheet. Bake at 350° until warmed through and top is browned. Garnish with chives or parsley.

Scalloped Potatoes

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Barbara Brown Knauss

6 lg. potatoes, sliced
Butter, approx. 4 T. (1/4 c.)
2 lg. onions, cut in rings
Salt and pepper
Flour, approx. 1/4 c.
Milk at room temperature
1 c. grated cheese, packaged sharp Cheddar is preferable

Grease a 3-quart casserole with butter. Place in casserole, in layers, potatoes, onions, cheese. Sprinkle with flour and dot with butter. Add salt and pepper to taste. Repeat until all ingredients are used up and pour milk over top to cover. Bake one hour at 350° Serves 4-6.

Years teach us more than books.

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