{"id":158,"date":"2014-08-20T01:23:34","date_gmt":"2014-08-20T01:23:34","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=158"},"modified":"2014-10-09T21:48:23","modified_gmt":"2014-10-09T21:48:23","slug":"vegetables","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/vegetables\/","title":{"rendered":"Vegetables ~Other"},"content":{"rendered":"

Recipes for Okra, Cabbage & Asparagus
\nBe sure to check the Harvest Calendar<\/a> for Peak Seasons for Veggies
\n<\/strong><\/p>\n

FRUIT or VEGETABLE?<\/strong>
\nAccording to botanists (those who study plants) a fruit is the part of the plant that develops from a flower. It’s also the section of the plant that contains the seeds. The other parts of plants are considered vegetables. These include the stems, leaves and roots \u2014 and even the flower bud.<\/p>\n

The following are technically fruits:<\/strong> avocado, beans, peapods, corn kernels, cucumbers, grains, nuts, olives peppers, pumpkin, squash, sunflower seeds and tomatoes<\/strong>. Vegetables include celery (stem), lettuce (leaves), cauliflower and broccoli (buds), and beets, carrots and potatoes (roots).<\/p>\n

\n

TOPPINGS FOR CASSEROLES
\n<\/strong>**Durkee’s french fried onion rings, crushed slightly** (excellent!)
\nOnion soup mix
\nHerb seasoned stuffing crumbs, browned in butter
\nCroutons (homemade are best!)
\nChow mein noodles, corn chips, potato chips, crushed in melted butter
\nSoft bread crumbs with garlic, parsley in melted butter
\nGrated Swiss, Parmesan, cheddar or Romano cheese
\nSauteed chopped mushrooms
\nToasted almonds, whole or chopped or nuts
\nSesame or poppy seeds
\nPaprika, chili powder<\/p>\n

\n

CABBAGE HOLLANDAISE\u00a0\u00a0 (Dallas Times Herald)
\n***FAMILY FAVORITE***
\nPeople who don’t even like cabbage rave over this recipe!
\n<\/strong><\/p>\n

1 med. fresh cabbage, shredded
\n1 can cream celery soup
\n1\/2 c salad dressing or mayo
\n1\/2 c milk
\n1\/2 t salt
\n2 c corn flakes
\n2 T melted oleo
\n1\/2 c grated cheese<\/p>\n

Cook fresh cabbage 5 min in boiling water. Drain.
\nIn saucepan, combine soup, salad dressing, milk, salt, mixing well, and heat.
\nStir in cheese til melted.
\nCombine cabbage with soup mixture and mix well.
\nPour into 1 qt casserole dish.
\nToss corn flakes in melted oleo til well coated and spread on top of cabbage.
\nBake at 375\u00b0 for 20 min.
\n*People who don’t even like cabbage have loved this casserole!<\/p>\n

\n

HOW TO BUY FRESH ASPARAGUS<\/strong><\/p>\n

Peak harvest season:\u00a0 March
\nLook for firm straight stalks with tips that are well-formed and tightly closed.
\nGreenest are most desirable. Limp, wilted, flat or angular stalks will probably be tough and stringy.<\/p>\n

Stalks come in a wide range of sizes. Choose the size you enjoy eating or preparing.<\/p>\n

Asparagus should be used as soon as possible.\u00a0 If you must keep it a day or two, wrap the ends with damp paper towels before storing in the vegetable crisper.<\/p>\n

\n

OVEN\u00a0 ROASTED\u00a0 ASPARAGUS<\/strong><\/p>\n

1 bunch thin asparagus spears, trimmed
\n3 T olive oil
\n1-1\/2 T grated Parmesan cheese
\n1 clove garlic, minced
\n1 teaspoon sea salt or kosher salt
\n1\/2 teaspoon ground black pepper
\n1 T lemon juice<\/p>\n

Preheat an oven to 425 degrees F.
\nPlace the asparagus into a mixing bowl, and drizzle with the olive oil.
\nToss to coat the spears.
\nThen sprinkle with Parmesan cheese, garlic, salt, and pepper.
\nArrange the asparagus onto a baking sheet in a single layer.
\nBake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
\nSprinkle with lemon juice just before serving.<\/p>\n

\n

FRESH OKRA \u2013 FRIED<\/strong><\/p>\n

1 lb fresh okra
\n1\/2 t salt
\n1 egg
\n1\/4 c milk
\n1 c yellow corn meal
\noil for frying<\/p>\n

Wash and slice okra into rounds.
\nBeat egg slightly with the remaining salt and milk.
\nHeat oil in Fry Baby or skillet to 350-375\u00b0.
\nStir okra in egg-milk mixture, then in meal.
\nFry for 5 min, turning so it browns on both sides.\u00a0 Drain on paper towels.<\/p>\n

NOTE:\u00a0 Some recipes say to dip in flour before in egg milk mixture; made it too hard\/crusty for me.<\/p>\n

\n

OKLAHOMA FRIED OKRA\u00a0<\/strong> (like Kathleen Kropp made!)<\/p>\n

Batch of small and medium-size okra \u2013 (large ones are tough)
\nYellow cornmeal
\noil
\nsalt<\/p>\n

Wash and slice okra into rounds about \u00bd\u201d thick.\u00a0 Trash ends and stem pieces
\nPour meal with salt in a bowl or bag.
\nCoat okra in meal
\nHeat about \u00bc\u201d oil in iron skillet.
\nAdd okra\u2014OK to crowd, but not too much.
\nStir-fry til done.
\nServe hot.<\/p>\n

\n

MUSHROOMS<\/strong> are not a fruit or Veggie…but I’m going to include this here anyway for lack of a better spot..<\/p>\n

1 lb fresh mushrooms = a 6-8 oz can of mushrooms
\n\u00bd lb fresh mushrooms = a 3-4 oz can of mushrooms<\/p>\n

1 qt mushroom caps = 20-24 medium size fresh mushrooms = a 6-8 oz can mushrooms<\/p>\n

1 pt mushroom caps = 10-12 medium size fresh mushrooms = a 3-4 oz can mushrooms<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Recipes for Okra, Cabbage & Asparagus Be sure to check the Harvest Calendar for Peak Seasons for Veggies FRUIT or VEGETABLE? According to botanists (those who study plants) a fruit is the part of the plant that develops from a flower. It’s also the section of the plant that contains the seeds. The other parts […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-158","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=158"}],"version-history":[{"count":13,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/158\/revisions"}],"predecessor-version":[{"id":1109,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/158\/revisions\/1109"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}