Vegetable Dish Recipes French Broccoli Ingredients: 1 large bunch broccoli 3 tablespoons melted butter 1 tablespoon lemon juice chopped chives 1/4 cup slivered almonds, browned in butter Directions: Wash broccoli; remove the coarse leaves and slice lower stalks. Place on steamer rack over hot water and steam 6 minutes, just until tender. Remove broccoli to a warm serving plate. Pour over it the melted butter mixed with lemon juice. Sprinkle with chives and browned almond slivers. Serves 4-6 This recipe is fromThe Real Food Cookbook by Ethel H. Renwick, 1978. Sweet Potato Puff This recipe was contributed by Jeannie Dorosz from the Potatoes not Prozac Community Forum. Ingredients: 3 or 4 sweet potatoes nutmeg to taste 3 whole eggs butter to taste Directions: Bake 3 or 4 sweet potatoes in the oven until fork tender. Take them out and immediately peel them. (You will find that when they are still hot, the skin virtually falls off.) Chop them up roughly and put them in a food processor with a sprinkle of nutmeg to taste and 3 whole eggs. I like to put a bit of butter in just to round out the flavour. Process until the mixture is smooth like baby food. Place mixture in an oven proof pan sprayed with Pam and bake at 350 for about 30 minutes. The mixture does not rise all that much, but watch it to make sure the edges do not get overly brown. Notes: You will need to experiment with the amount of nutmeg as it tends to be quite overpowering if you use too much. Remember because of the eggs, you can't use this for your nightly spud. I use it for breakfast and lunch (reheated) and as a side dish at dinner. Corn Oysters Here is a recipe from an old cookbook that my Grandma gave me. The book is The American Woman's Cookbook, published in 1940. Ingredients: 2 cups corn pulp 2 eggs 2 tablespoons flour (use whole wheat, whole wheat pastry or spelt flour) 2 tablespoons fat sea salt and pepper Directions: If fresh corn is used, grate it from the cob with a coarse grater. If canned corn is used, select one of the sieved varieties. Beat the egg-yolks and whites separately and add to the grated corn, with flour and fat, salt and pepper. Drop the batter from a spoon into hot fat (360-370 degrees) and fry light brown (2-3 minutes). Drain on soft paper. Serve hot. Scalloped Tomatoes Ingredients: 4 large fresh tomatoes or 1 quart cooked tomatoes 1 teaspoon sea salt ½ teaspoon pepper ½ cup grated Parmesan cheese 1 cup whole-wheat bread crumbs 2 tablespoons butter Directions: Peel and slice fresh tomatoes. If canned are used, drain off juice. Place layer of tomatoes in greased baking dish. Season with salt and pepper, then add layer of cheese and crumbs and dot with butter. Repeat until all ingredients are used. Bake at 350 degrees for 30 minutes. Serves 6. This recipe is from The Joy of Eating Natural Foods by Agnes Toms, 1962. Polish Cauliflower Ingredients: 1 head cauliflower 3 tablespoons butter 3 tablespoons brown rice flour 2 cups warm milk ¼ teaspoon sea salt 1 tablespoon grated Parmesan chese ¼ teaspoon nutmeg 2 eggs, beaten Directions: Preheat oven to 350 degrees F. Wash cauliflower and separate the flowerets. Melt butter, stir in flour, and simmer 3 minutes. Stir in warm milk and simmer 3 more minutes. Add salt, cheese, nutmeg, and eggs. Combine sauce with cauliflowerets and turn into a buttered casserole. Bake at 350 degrees for 30 minutes. Serves 6. This recipe is from The Real Food Cookbook by Ethel H. Renwick, 1978. Some graphics provided by: Pat's Web Graphics