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SOME MORE OF THE REST

© Vaudie E. Harrison

Last week, we talked about some ways to use the last of the bounty that comes from our gardens. Well, this week, we'll give you a few more recipes for those last-minute, late season goodies.

Many of us can a lot of the leftover veggies, but many times there just is simply more than we have room for--or simply put, we just get tired of canning and want to eat some of those great things that we've been tending all summer.

Well, give these recipes a try.. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CAPE COD GREEN BEANS

Wash and string 1 pound (or more if needed) fresh Green Beans. Cut the Beans in half--lengthwise--and put into a saucepan. Barely cover the Beans with water and bring to a boil. Cook, covered, for about 20 minutes or until the Beans are barely tender. Drain the Beans and add two Tablespoons of Heavy (Whipping) Cream, 2 teaspoons of Sugar, 2 Tablespoons of Butter (Margarine). Season to taste with Salt and Pepper and toss together lightly. Serve immediately or refrigerate before serving as a cold appetizer. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

EASY HOLLANDAISE GREEN BEANS

2 Quarts of Fresh Green Beans (Whole, Stringed and Cleaned)

½ Cup Butter (Or Margarine)

Dash of Cayenne Pepper (Or to Taste)

2 Tablespoons of Lemon Juice

2 Egg Yolks

Boil the Beans in a small amount of salted Water until tender and drain. Keep Hot.

SAUCE: Melt the Butter in a Double Boiler. Add the Cayenne, the Lemon Juice and Egg Yolks. Reduce the heat and beat the mixture with a rotary beater until thickened. Serve immediately over the Hot Drained Green Beans.

NOTE: You may use Yellow, Wax or any other fresh Green Bean as long as they are small and tender. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SOUR-BEET SHREDS

4 Cups of Fresh Raw Beets (Shredded)

2 Tablespoons of Sugar

1 teaspoon of Sugar

2 Tablespoons of Water

1 Tablespoon of Vinegar

Salt and Pepper to Taste

Put all the ingredients except the Salt and Pepper into a heavy saucepan. Cover and cook over medium heat for about 10 minutes, or until the beets are tender but still crisp. Stir at least twice with a fork while cooking to keep the beets from sticking together. Season with the Salt and Pepper and serve while still hot. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CUCUMBERS IN CHEESE SAUCE

2 Large Cucumbers

2 Tablespoons of Butter (Margarine)

1 Cup of White Sauce

1/2 Cup of Sharp Cheddar Cheese

Peel the Cucumbers and slice into approx. 1/4 inch slices. Saute in Butter or Margarine until lightly browned and tender. Add the White Sauce and mix well. Sprinkle with the Cheddar Cheese and serve while still hot.

The copyright of the article SOME MORE OF THE REST in Recipes 1880-1960 is owned by Jerri Brooker. Permission to republish SOME MORE OF THE REST in print or online must be granted by the author in writing.