The Fresh Fruit and Vegetable Book
The Fresh Fruit and Vegetable Book
A Complete Guide to Enjoying Fresh Fruit and Vegetables
There is no author or copyright information given in this very useful book, leaving
me to wonder where it came from. But I wouldn't be without it.
Recipes I return to again and again include:
Spiced Apple and Orange Sauce
- 4 large tart cooking apples
- 2 large oranges
- 1/2 cup water
- 1/2 cup sugar
-
1/8 teaspoon salt
- 1/8 teaspoon ground cloves
Cook chopped, peeled, seeded apples and oranges in water about 10 minutes.
Stir in seasoning.
Ten Minute Cranberry Sauce
-
1-1/2 cups sugar
-
1 cup water
- 1 pound (4 cups) cranberries
Combine sugar and water in saucepan. Stir to dissolve
sugar and bring to boil. Add cranberries. Cook until
skins pop. Serve warm or chilled. Makes 4 cups of sauce.
Note: Grated lemon or orange peel is a great addition!
French Fried Eggplant
- 1 medium eggplant (1-1/2 pounds)
-
I cup dried bread crumbs
- salt and pepper
-
1 egg
- 1 tbsp. water
- 1/4 cup salad oil
Peel eggplant and slice 1/4 inch thick. Mix crumbs, salt, pepper.
Beat egg slightly, and add water. Dip eggplant in egg mixture,
then roll in bread crumbs. Fry in hot oil to brown both sides.
French Onion Soup
-
1-1/2 sliced onions
- 3 tbsp. butter
- 1-1/2 quarts beef bouillon
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup grated sharp Cheddar cheese
- 6 slices French bread
- Parmesan cheese
Saute onions in butter. Add bouillon, salt, pepper. Simmer 30 minutes.
Pour into a casserole. Sprinkle grated Cheddar over slices of toasted
French bread. Place under broiler for cheese to melt and float over top of soup.
If desired, sprinkle with Parmesan on top. Makes 6 servings.
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