With Love From
Darling's Kitchen

29. The Unsung Vegetable

Renny Darling

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The Recipes
Eggplant au Gratin
To Make Cracker Crumbs
Very Quick & Easy Asparagus in
Creamy Sour Cream Sauce
Broiled Tomatoes Parmesan

_______________

Dear Fans,

If I were a poet, I would write a sonnet on the virtues of the vegetable. Perhaps no other food has created more wrinkled noses...perhaps no other has been more grumbled and rumbled and ended up tumbled than the poor unsung vegetable. (Chances are they were boiled in water or straight from the can, which doesn't excite me much either.)

Vegetables are not only "good for you", they can be really good too. Because they are relatively low in calories, you can splurge a little with butters and cream or an infinite variety of sauces. Actually, vegetables can add a great deal of excitement to a meal.

Well, our vegetables today are not the silent accompaniments in the shadow of the main course but so delicious they stand alone quite well. They can be prepared in minutes and will disappear like magic.

Enjoy with Love,
Renny Darling

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Eggplant au Gratin


1 eggplant, peeled and sliced into 1/4 inch slices

20 Ritz crackers, made into fine crumbs
1 cup grated Parmesan cheese
Mayonnaise

Combine cracker crumbs and Parmesan cheese. Brush eggplant slices on both sides with a thin coat of mayonnaise and dip slices into crumb mixture until well covered on both sides. Place eggplant slices, in one layer, on a greased cookie sheet and bake at 400° for about 15 minutes or until golden brown. Turn and brown other side. Serves 5 or 6.

To Make Crackers into Crumbs:
Place crackers in the bowl of the food processor, and pulse until crackers are made into fine crumbs. 20 crackers will produce 1 scant cup. You can use other crackers, but the Ritz crackers are very flavorful.

 

Very Quick & Easy
Asparagus in Sour Cream Sauce


1 can (1 pound) asparagus spears, drained

1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest (yellow part of the peel)
1 tablespoon
finely chopped green onions
salt to taste optional

1/2 cup garlic croutons, made into coarse crumbs

Lay drained asparagus in a heat and serve porcelain baker. Stir together next 5 ingredients and spoon over the asparagus. Top with crouton crumbs and heat in a 350° oven until heated through. Brown under the broiler for 1 minute or to add a little color to the top. Serves 4.

Note: -If you use fresh asparagus, stalks must be scrubbed, bottoms trimmed and boiled until tender.

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Broiled Tomatoes Parmesan


8 slices tomatoes, about 1/2 inch thick

1/2 cup mayonnaise
1 teasponn lemon juice
1/2 cup Parmesan cheese, grated
2 tablespoons chopped chives

Place tomatoes in one layer in a 9x13-inch baking pan. Stir together mayonnaise, lemon juice, cheese and chives. Spread mixture over tomato slices. Broil tomatoes and watch carefully until cheese bubbles and tops take on a little color. Serves 4.

Enjoy with Love,
Renny Darling

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RENNY DARLING


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The entire contents of this book are copyrighted and protected by
both United States copyright laws and international treaty provisions.
None of the contents, art or text, may ever be reproduced, in original or
modified form, -- including photocopying -- for any commercial or
other purposes, without express written permission from Renny Darling.