*** Farm Journal "America's Best Vegetable Recipes" requested by DorothyR & Germanlady ~ Finally!! :O) ***

Vegetable Beef Stew

2 lbs. stew beef, cut in 1 1/2" cubes
1/4 c. salad oil
1 med. onion, chopped
2 c. beef broth
2 c. water
1 clove garlic, finely chopped
2 Tb. chopped parsley
1 bay leaf
1 1/2 Tb. salt
14 tsp. pepper
1/8 tsp. thyme leaves
6 med. potatoes, peeled and cut in halves
6 sm. onions, peeled
6 med. carrots, peeled and cut in halves crosswise
3 branches celery, cut in halves
1 green pepper, cut in strips
1 (8 oz.) can stewed tomatoes

Cook beef in oil over med. heat in Dutch oven 'til all sides are browned. Remove meat from pan and add chopped onion. Cook 'til soft. Return meat to pan; add beef broth, water, garlic, parsley, bay leaf, salt, pepper and thyme. Cover and simmer 1 1/2 hr.
Add remaining ingredients. Cover and simmer 'til veg. are tender, about 1 hour.
Gravy will be thin. To thicken, remove veg. and meat from Dutch oven and keep warm in oven. Blend mixture of 6 Tb. four and 6 Tb. cold water into meat broth. Cook, stirring constantly, 'til mixture comes to a boil. Spoon over meat and veg.

Makes 6-8 servings

Note: If you cannot find canned beef broth in your markets, and do not want to make your own, you can use one of the packaged beef flavors, dissolved in hot water by label directions.

Seasoning Guide for Vegetables
from Farm Journal America's Best Vegetable Recipes
(Doubleday ~ 1970)

Vegetable-Herb Guide pg. 266-267

Suggestions of herbs to try with different vegetables:

Artichokes, Globe, French or Italian: Basil, oregano, bay leaves, fennel -- add to cooking liquid. Curry powder, chervil -- add to sauces.

Asparagus: Any you like, especially basil, tarragon, thyme or rosemary -- add to cooking liquid. Sesame or poppy seeds -- sauté in butter and pour over. Curry powder -- add to sauce. Nutmeg -- sprinkle over.

Beans, Baked (dried): Cloves, ginger, mustard, oregano, savory -- add to bean pot or casserole before baking. Try cumin in bean soups.

Beans, Green and Wax: Savory, thyme, marjoram, oregano, rosemary -- add to cooking liquid, Basil, dill weed or seeds -- add to cooking liquid or sauce. Poppy seeds, sesame seeds, nutmeg -- sprinkle over.

Beets: Allspice, oregano, savory, tarragon, caraway and celery seeds -- add to cooking liquid. Cloves, ginger -- add to butter or sauce.

Broccoli: Caraway and celery seeds, dill weed or seeds, fennel, rosemary, savory, basil, thyme -- add to cooking liquid. Marjoram, tarragon -- add to cooking liquid or to sauce or butter. Nutmeg -- sprinkle over.

Brussels Sprouts: Same as broccoli.

Cabbage: Savory, cayenne or red pepper, fennel -- add to cooking liquid. Allspice, dill weed, marjoram, tarragon -- add to melted butter. Add caraway seeds to butter for red cabbage. Add dill, caraway or celery seeds or marjoram to coleslaw and sauerkraut.

Carrots: Basil, marjoram, rosemary, savory -- add to cooking liquid. Allspice, cloves, curry powder -- add to sauce. Chives, cinnamon, ginger, chervil -- add to butter or sprinkle on. Mint, nutmeg, poppy seeds -- sprinkle on.

Cauliflower: Same as for broccoli.

Celery: Almost all herbs, especially basil, thyme, rosemary -- add to cooking liquid or to butter.

Collard Greens: Marjoram -- add to cooking liquid. Cayenne or red pepper -- sprinkle on.

contd..........

Corn: Oregano, celery seeds -- add to cooking liquid. Curry and chili powders -- add to sauce or cream-style corn.

Cucumbers: Dill, fennel, basil, chervil, savory -- add to sauce or vinegar.

Eggplant: Almost all herbs, especially basil, sage and chili or curry powders -- add to sauce or butter, or use in coating for fried eggplant.

Kale: Marjoram, oregano, tarragon -- add to cooking liquid. Mustard -- add to sauce. Nutmeg, cayenne or red pepper -- sprinkle on.

Lentils: Oregano -- add to cooking liquid. Cumin -- add to soup.

Lettuce: Practically all herbs, including chervil and tarragon -- add to dressing.

Mushrooms: Practically all herbs, with oregano, rosemary and thyme the favorites -- add to cooking liquid or to butter when sautéeing. Nutmeg -- sprinkle on. Curry powder -- add to sauce.

Mustard Greens: Same as for kale.

Onions: All herbs, including rosemary, sage, celery seeds -- add to cooking liquid. Mustard, curry and chili powders -- add to sauce.

Parsnips: Cumin, rosemary, thyme -- add to cooking liquid. Curry and chili powders -- add to sauce or butter. Allspice, cinnamon, ginger, nutmeg -- sprinkle on or mix with mashed parsnips.

Peas, Green: Basil, thyme, marjoram, tarragon, rosemary, savory -- add to cooking liquid. Mint, nutmeg -- sprinkle on.

Peppers, Green: Oregano -- add to cooking liquid. Chili powder, mustard, celery seeds -- add to sauce or dressing.

Potatoes, Sweet: Allspice, cardamom, ground cloves, cinnamon, nutmeg, ginger -- mix with mashed.

Potatoes, White: Practically all herbs, with dill weed and basil the favorites -- add to cooking liquid. Oregano -- add to butter for baked potatoes. Cumin, marjoram -- add to potato soup. Caraway and celery seeds -- add to sauce or dressing. Dill seeds, chervil -- add to potato salad.

contd............

Spinach: Almost all herbs, with basil, marjoram and cardamom the favorites -- add to butter or sauce. Oregano, tarragon -- add to cooking liquid. Nutmeg, curry powder -- sprinkle on.

Squash, Summer: Practically all herbs, especially basil, marjoram and chili and curry powders. -- add to stuffing, sauce or butter.

Squash, Winter: Same as for sweet potatoes. Also toasted sesame seeds -- sprinkle on or add to butter.

Tomatoes: Bay leaves, caraway and celery seeds, rosemary, marjoram, dill weed, sesame seeds, thyme, oregano -- add to cooking liquid. Basil -- sprinkle on or add to cooking liquid. Cumin -- add to stew or rice/tomato dishes. Curry powder, cinnamon (in very small amounts) -- add to sauce or stew.

Turnips, White and Yellow: Bay leaves, celery and caraway seeds, oregano -- add to cooking liquid. Allspice, curry powder -- mix with mashed. Basil -- add to butter or sauce. Poppy seeds -- sprinkle on.

Turnip, Greens: Marjoram, cayenne or red pepper -- add to cooking liquid.

Tips from Country Women on Using Seasonings
from Farm Journal America's Best Vegetable Recipes
(Doubleday ~ 1970)

pg. 267-268
Part of getting acquainted with herbs and spices is learning how to use them and how much to use -- some herbs are more powerful than others. Here are a few suggestions:

Bay Leaf: Add it to the water in which you cook veg. Allow 1 bay leaf for 6 veg. servings.

Cloves: A pinch (too small to measure) or ground cloves does something good to sweet yellow veg. -- sweet potatoes and winter squash. It's also good in beets. Add with the salt.

Cumin: Try it in veg.-beef or chicken stews and in cooked tomatoes. Allow 1/3 tsp. cumin to 6 servings.

Dill Weed: A moderately mild herb; add it with salt, allowing 1/4-1/2 tsp. dill weed for 6 veg. servings. Allow the same amount for potato salad.

Marjoram: Add 1/4-1/2 tsp. for 6 veg. servings.

Mustard: Add 1/4-1/2 tsp. dry mustard to 1 tsp. water and let stand 10 min. before using. It is good in white sauces and in salad dressings, such as mayonnaise.

Nutmeg: This sweet spice is delicious when used sparingly in creamed spinach, green beans, cauliflower, cabbage and onions, also succotash and summer squash. Add a tiny pinch to the sauce or sprinkle on lightly with the salt.

Oregano: A potent herb with a special affinity for tomatoes and for clear veg. soups. Add about 1/2 tsp. oregano for 6 servings or tomatoes, other veg. and soups.

Poppy Seeds: Heat seeds in butter 'til butter is golden: then add to cooked, drained veg. and toss to mix.

contd.............

Rosemary: Use this pleasant herb more sparingly than other herbs -- its' potent! Try adding it to melted butter to pour over cooked veg. such as asparagus, green beans, tomatoes and zucchini.

Savory: Some people call this the "bean herb" because it is delicious in bean dishes -- all beans, dried as well as green, wax or lima beans.

Tarragon: The wise cook will do less experimenting with tarragon than with other herbs because it has a pronounced aroma; the flavor is something like licorice. One of the best ways to use it is in salad; scatter a few fresh tarragon leaves, or a touch of dried tarragon, over greens when you're ready to toss the salad.

Thyme: This herb is potent; allow no more than 1/4 tsp. for 6 veg. servings. If using it in long-cooking dishes, such as soup, don't add ti 'til the last 10 min. of cooking.

OK! That's the end of the recipes and tips! Again, I apologize for getting some of them out of order of the first index!! Here's the page by page index for THIS post!! That should help.......I hope! :O)

(o:Kay:o)Pg 1 Opening Post
Opening post contd./ start of index
index contd. posts 2-4
Hot Spiced Beets
Broccoli Almond
Broccoli Bake
Caraway Buttered Cabbage / Pennsylvania Dutch Cabbage
Company Carrots / Danish Sugar-Browned Carrots
Golden Carrots Supreme / Scalloped Carrots

Pg 2 Walnut Carrots
Cauliflower Casserole
Parmesan Cauliflower
Colorful Corn Bake
Corn Pancakes / Corn w/ Cream Cheese
Golden Corn Fry
Southwestern Corn Bake / Southwestern Corn Scallop
Spanish Scalloped Corn / Swiss Corn Bake
Country Special Beets
Golden Eggplant Casserole

Pg 3 Beans & Mushrooms Amandine
Green Beans w/Almonds & Mushrooms/Green Beans w/Bacon
Green Beans w/Cheese
Green Beans w/Garlic Dressing/Green Beans w/ Sour Cream
Mixed Beans Parmesan
Party Green Beans
Savory Green Beans/Snap Beans w/Cheese
Sweet-Sour Green Beans/Wax Beans Plus
Eggplant Parmigiana
Homey Scalloped Corn

Pg 4 Best-Ever Green Beans/Dilled Green Beans
Green Beans w/Filberts
Butter Crumb Potatoes/Cheese-Stuffed Baked Potatoes
Country Potato Patties/Creamed Dill Potatoes
Hashed Brown Potato Bake/Potato Puff Casserole
Potato-Bacon Casserole
Potato-Cheese Scallop/Potatoes in Buttermilk
Rancho Mashed Potatoes
Speedy Potato Pancakes/Swiss Potatoes
Rolled Potato Pancakes (Bohemian)

contd........

Pg 5 Ranch-Style Lentil Casserole
Savory Baked Beans
Maple Buttered Squash/Speedy Squash Au Gratin
Glazed Sweet Potatoes/Maple Sweet Potatoes
Oven-Candied Sweet Potatoes/Pecan Sweet Potatoes
Sweet Potato-Apple Treat/Sweet Potatoes w/Raisin-Nut Sauce
Zucchini Casserole w/ Sour Cream
American-Chinese Asparagus

Pg 6 Carrot/Cauliflower Pickles
Cheese-Dried Beef Dip
Sour Cream/Mayonnaise Dip & Sour Cream/Onion Dip
Tomato-Olive Relish
Brown Butter/Dill Butter
Herb Butter/Herb Butter for Corn
Savory Butter/Sesame Seed Butter
Country Cream Dressing/Creamy Thousand Island
Cucumber Salad Dressing
French Salad Dressing Mix/French Salad Dressing

Pg 7 Italian Tomato Dressing
Sweet/Sour Bacon Dressing/Zippy Garlic Dressing
Cheese-Onion Topper/French Velvet Sauce
Simple Cheese Sauce
Sour Cream Dill Sauce/Sour Cream Sauce
Tangy Cream Sauce/True Hollandaise Sauce
White Sauce & Variations
Creamy Cauliflower Soup
Minestrone
New England Boiled Dinner

Pg 8 Potato Chowder
Split Pea Vegetable Soup
Vegetable Beef Stew
Seasoning Guide for Vegetables - posts 74-76
Tips from Country Women on Using Seasonings - posts 77-78
Index of recipes by page number

Kay, You are one awesome lady! I've copied down 22 of these recipes! So many for just this one post, I made a new cookbook in MasterCook.

Thank you so very, very much.

Christine

Christine ~ Thanks for the compliment! Though I'm sure you'd find several who'd disagree!! LOL Anyway, these are some of the best veggie recipes I've ever found!! I absolutely love that cookbook!! It looks more worn and dog-eared than any of the other I own!! I hope you find at least a couple you like!! I highly recommend the Golden Eggplant, Homey Scalloped Corn and Baked Creamed Potatoes!!! lol

Have fun trying them!!

(o:Kay:o)

It will take me sometime to go over the wonderful recipes you posted. Thanks to everyone.

KC10, what a wonderful collection of recipes. We love veggies and there are so many that I want to try.

I am copying the entire post and will make me a new file for KC 10's Farm Journal Vegetables. Think I will be sharing this file with several people that I know, also.

Thanks again for sharing these with us.

Sassygrits

*VBG* You're welcome, Sassy!!

(o:Kay:o)

Thank you soooo much Kay. What a awesome selection of veggie recipes.

Like Sassy I am giving this its own file. Would hate to misplace even one of the yummy recipes. And will have it to share as well.
This was a huge undertaking for you to type out all of the recipes and just wanted to let you know its appreciated by all of us. (((Kay)))


Hugs,
Nancy

bumping for Germanlady........

Hiya, Nancy!!! You're welcome, BTW!! And Thank YOU, for the compliment!! There are more recipes in that cookbook I've got marked to try!! If I ever get around to it and there as good as the ones I've included here, I'll be sure to add it!!

(o:Kay:o)