The family recipe boxes are filled with recipes shared by good friends. One friend in particular shared many recipes and those are marked with her name so I know they have been tested and are deemed worthy of giving to friends.
This week’s column features vegetables that are spruced up with sauces to give them a different taste than normally associated with fresh vegetables.
Thanks to my friend for sharing her favourite ideas.
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Orange Juiced Carrots
4 cups thinly sliced carrots
boiling water
2/3 cup orange juice
2 tsps. cornstarch
4 tbsps. packed brown sugar
1/4 tsp. ground nutmeg
salt and pepper to taste
1/4 tsp. ground ginger
Cover carrots with water, bring to a boil and cook until carrots are tender but not mushy. Drain and set aside.
Whisk orange juice and cornstarch in a small saucepan. Add remaining ingredients. Heat until mixture boils and thickens. Stir constantly.
Pour sauce over carrots and toss to cover carrots thoroughly. Serve warm or chilled.
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Orange Juiced Beets
2 cups cooked and sliced beets
1/3 cup orange juice
2 tbsps. packed brown sugar
1 1/2 tsps. lemon juice
1 tsp. cornstarch
salt to taste
Cover fresh beets with water and cook until tender. Drain then cover with warm water to remove skin and stems. Slice and set aside in a medium-sized bowl.
Whisk remaining ingredients in a small saucepan. Bring to a boil, stirring constantly until thickened.
Pour over beets, toss and serve while hot.
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Zucchini in Sauce
1 1/2 cups thinly sliced tiny zucchini, with peel
2 cups fresh or frozen peas
1 cup water
1/4 cup sour cream
1/4 cup mayonnaise
1 1/2 tsps. lemon juice
salt and pepper to taste
Place zucchini and peas in water and boil about 5 minutes. Drain.
In a small saucepan, stir together sour cream, mayonnaise and lemon juice and heat over low heat.
Add sauce to drained vegetables. Stir well to coat. Add salt and pepper. Chill to serve.
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Soft Drink Cabbage
1 small green cabbage
1 cup 7-Up or Sprite
1/2 tsp. salt
Cut cabbage into 1 inch slices. Place in a frying pan. Add Sprite or 7-Up and sprinkle with salt. Bring to a boil. Cover and simmer for 10-15 minutes or until cabbage is tender. Cabbage will have a sweet taste. Serve hot or cold.
Joyce Walter can be reached at [email protected]
