Dress Up Frozen Vegetables: For a really easy appetizer salad, marinate a selection of frozen vegetables in Parmesan Pepper dressing for 30 to 40 minutes, then toss with crisp greens, chopped apples, or shredded carrots. The vegetables will marinate as they thaw. Best choices are frozen green beans, peas, carrots, and cauliflower and broccoli florets.
4/07/2008: A perfectly ripe cantaloupe will have a sweet, fresh fragrance. It should feel heavy for its size and give slightly at both ends when gently pressed. If the cantaloupe is soft, yellowing or feels wet at the stem end, pass it by. To ripen a hard cantaloupe, store it in a warm place for several days, away from sunlight. Once it is ripe, refrigerate and use within a week. For a melon basket, use a nontoxic marker to draw zigzag pattern on melon. Cut deeply into fruit along pattern, separate halves, seed, and fill with fruit.
Baked Kohlrabi - quarter unpeeled kohlrabi. Season with butter and mace, warp in aluminum foil and bake at 350ºF. until tender, about 20 minutes.
Browned rice: Spread 1 cup of rice in shallow pan, brown at 350ºF. for 15 minutes, stirring occasionally. Combine 1 can of condensed consommé and 1 can of water, bring to boil: add rice and cook until tender: Drain. Makes 3 cups
Butternut Squash w/ Parmesan - Cut squash in serving pieces and scoop out seeds and stringy part. Leave rind on. Parboil 15 minutes in boiling salted water. Remove, drain thoroughly. Season well with salt and pepper, dot with butter, sprinkle generously with grated Parmesan cheese. Bake at 375ºF. for 15 - 20 minutes or until done.
Squash:
Preparation: Cut squash in half and scoop out seeds and interior pulp.
To bake: Place cut side down on lightly greased baking sheet. Bake in 375ºF. oven for 50 minutes for acorn squash, 70 minutes for butternut, at least 70 minutes for hubbard, or until flesh is tender when pierced with a fork. Bake spaghetti squash whole. Prick skin with long tined fork in several places. Bake in 350ºF. oven for 50 - 90 minutes, depending on size. Squash is cooked when it is tender when pierced with a fork.
To steam: Cut prepared squash into halves or quarters, hubbard or other large squash into chunks, peel if desired. Arrange on rack in steamer, add boiling water, cover and steam until tender, about 15 to 25 minutes depending on size of pieces. Serve as is or remove squash from skin and mash.
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