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Ah, the vegetable bin.  If you are a mother, trying to get her kids to eat their vegetables, then try a few of the recipes below. I remember both my parents, "Eat your vegetables. clean your plate.  Don't you know kids in China are starving?" I don't know what one had to do with the other and with all that starving going on in China, during those decades,  it's a wonder China still exist. Now, I understand there is real poverty in the world, and I am not making light of that.  I am,  however,  poking fun at my parents and their rational in attempting to creating clean vegetable platters of my sister and me. I liked vegetables, but there is only so much food you can stuff in your stomach at any one sitting.  So, if, I must stuff something there, I always preferred the more fattening tasty foods.  This is, perhaps, why I am a bit puffy myself now.  A better approach from my parents would have been, "Eat your vegetables and you will be thin forever."  A much better rational for teenage girls in the 60's and 70's. I know I would have listened..................Yea, right.

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Now, here are the free vegetable recipes taken from index cardes written during the decades of the 1950's, 60's, and 70's.  Mom's everywhere are still making us eat our vegetables.

Homemade Pioneer Beans 1 pound dried lima beans 1 pound smoked sausage, sliced 1 bunch of green onions, chopped 1/2 teaspoon garlic powder 4 beef bouillon cubes 3/4 teaspoon Tabasco sauce 6 cups of water Traditional Way: Place all ingredients in a large saucepan and mix well.  Bring to a boil.  Cover and simmer on low for 2 - 3 hours or until the beans are tender, stirring occasionally.  Add water if necessary.  Serves 4 - 6. Modern Way:  Place all the ingredients in a slow cooker.  Mix well.  Cover and cook on high for 8 to 10 hours.  Serves four to six.

This recipe could have been in the pork section, but it had more vegetables then pork, so I decided to add it to the vegetable recipes. Southern Style Ham and Vegetables 4 servings of sliced cooked ham 1/4 teaspoon caraway seeds 2 tablespoons butter 1 can of cream of chicken soup 1/2 cup sour cream 1/4 cup water 1 package or 10 ounces of frozen brussel sprouts that have been cooked and drained. 1 can or 17 ounces potatoes that have been drained. In a skillet, brown the ham with caraway in butter.  Remove to heated platter, keep warm.  Stir soup, sour cream, and water into drippings.  Now add brussel sprouts and potatoes.  Heat, stirring occasionally.  Arrange vegetables mixture around the ham on the platter.  Makes 4 servings.

Marinated Avocados and Tomatoes Dressing: 2 cloves garlic 1 teaspoon salt 1 teaspoon dry mustard 1 Tablespoon Horseradish 1/2 teaspoon paprika 1 teaspoon dried basil leaves 1/2 cup catsup 1/2 cup lemon juice 1 cup salad oil 2 medium tomatoes 2 large ripe avocadoes Salad Greens Combine dressing ingredients in jar with tight lid.  Shake to mix well. Core tomatoes and slice thinly. Cut avocados in half lengthwise.  Slice lengthwise.  Arrange tomatoes and avocado slices in large shallow glass dish.  Shake dressing and pour over covering completely.  Refrigerate covered for 2 hours.  Drain slightly and serve on salad greens.  6 - 8 servings.

Mushroom Rice 3 cups of cooked rice which has been cooked in chicken broth 1 can or 4 ounces of sliced, drained mushrooms 1 can of cooked green peas 2 Tablespoons melted butter 1/4 teaspoon onion powder salt and pepper to taste Combine rice, mushrooms, peas, butter, and seasonings.  Heat until are hot.  About 3 to 4 minutes.  Toss lightly.  Makes 6 servings.

Mimi's Broccoli 3 boxes chopped Broccoli Cook till barely tender.  Drain well.  Double boiler - 1 roll old English Cheese.  Break up. Pour can mushroom soup.  Crush clove of garlic.  Cook until melted.  Mix broccoli and cheese sauce. Cover with sprinkling of crumbs.  Bake until bubbling.  350 degrees. (I have never hear of Old English Cheese, but this is what was written)

Spinach Madeline 2 packages frozen chopped spinach 4 Tablespoons butter 2 Tablespoons flour 2 Tablespoons chipped onion 1/2 cup evaporated milk 1/2 cups vin. liqueur 1/2 teaspoon black pepper 3/4 teaspoon celery salt 3/4 teaspoon garlic salt 1/2 teaspoon salt 6 dozen red jalapeno's cheese - 4 or 6 ounces 1 teaspoon Worcestershire Red pepper to taste Cook spinach.  Drain, reserve liquid.  Melt butter in sauce pan, add flour, stirring until smooth, but not brown.  Add onion, cook until soft, not brown.  Add liquid slowly, stirring constantly.  Cook until smooth and thick.  Add seasonings and cheese, which has been cut into small pieces.   Stir until melted.  Combine with cooked spinach.  Can be served immediately or put in casserole, topped with buttered bread cubes and refrigerate overnight or can be frozen and reheated for later.

Vegetable Meringues Cook 2 pks. frozen broccoli or asparagus. Drain and arrange into 6 heaps or servings on a cookie sheet. Beat 2 egg whites stiffly. Fold in 1/4 cup mayonnaise, 1/4 tsp. dry mustard, salt and pepper to taste. Spoon meringue on each heap and broil 3 or 4 minutes.

Quick Minted Peas by Ronnie Rice Cook 1 pkg. frozen peas, drain. Add 1/4 tsp. pepper, 1 tsp. butter, 1/3 cup mint jelly and salt to taste. Heat and serve

Easy Stuffed Peppers This recipe comes from the collection of Mrs. Mabel J. Fontaine - circa 1959 6 medium sized green peppers 1 cup of soft bread cubes 1 egg, slightly beaten 2 tablespoons of minced onion 1 pound of ground beef 1/2 teaspoon of salt dash of pepper 1 can or 1/4 cup of tomato soup Remove tops and seeds from peppers.  Steam shells for about 5 minutes.  Combine and mix the remaining ingredients, using only 1/2 can of tomato soup.  Mix well. Fill the peppers with the stuffing and bake in moderate oven, 375 degrees for 30 minutes.  Then pour remaining 1/2 can of soup over the peppers.  Continue cooking, 15 minutes longer.  Serves six.

Carrots The owner of this recipe, Edna, wrote “delicious” on the side of this recipe card. How cute is that? 1 Bunch carrots sliced and cooked until tender. 1 onion sliced thin 1 mango (if you ant) 1 can Campbell’s tomato soup 1 tablespoon Worchester sauce 1 teaspoon prepared mustard 1 cup sugar 1/2 cup vinegar and 1/2 cup oil Mix last 6 ingredients and heat. Put carrots and onions in. Simmer just enough to heat well.

Hollandaise Sauce and Broccoli combine one can Cream of Mushroom Soup with 1/3 to 1/2 cup mil and heat.  Add 2 tablespoons each butter and lemon juice.  Add 2 egg yolks, slightly beaten. Simmer until just thickened , about 5 minutes, stirring constantly.  Pour over cooked broccoli. Tartar Sauce 1 2/3 cup mayonnaise 3 tablespoons chopped pickle relish 1 to 1 1/2 tablespoon minced onion 2 tablespoon vinegar Combine all ingredients, chill and serve.  Makes two cups.

Green Tomato Mince Meat A 1950 something recipe. Recipe belonged to a Mrs. Raymond Strawder. 1 peck of green tomatoes, chopped 1/2 peck of sour apples, chopped 2 pounds of raisins, chopped 1 pound of suet, beef 8 cups of sugar 1 cup of vinegar 2 teaspoons of salt 1 teaspoon of cinnamon 1 teaspoon of cloves 1 teaspoon of nutmeg Grind tomatoes in food chopper.  Place in a white cloth bag and plunge in a large kettle of boiling water.  Leave it in place until some of the green color is drawn from the tomatoes.  Empty that water and plunge twice more in the same manner in clean hot water each time.  Next, empty tomatoes from bag into kettle.  Add chopped apples, chopped raisins, sugar, vinegar, spices and ground suet.  Let the ingredients heat to boiling point and then lower the heat.  Let simmer until thick, stir often in order to keep from burring.  Seal in hot sterilized jars

Baked Spinach from Ginny Riffle 1 can chopped spinach 1/4 to 1/2 cup cracker crumbs 1 tsp. chopped or grated onions 1/8 lb of Velveeta.  Chop into chunks and add 1/2 t. salt. Bake 350 degrees for 40 minutes.

Scalloped Tomatoes 1/4 cup of minced onion 4 tablespoons of melted butter 2 1/4 cups of soft bread crumbs 1/2 teaspoon of sugar 1 teaspoon of salt 1/4 teaspoon of pepper dash of cayenne pepper 2 1/2 cups of canned tomatoes or juice Sauté the onion in 3 tablespoons of the butter until tender.  Combine onion, 2 cups of bread crumbs, the sugar, salt, pepper and cayenne.  Arrange a layer of tomatoes in the bottom of a greased or oiled 1 1/2 quart casserole. Top with a layer of the bread crumbs and continue until all is used, having tomatoes on top.  Combine remaining 1/4 cup of bread crumbs with the remaining 1 tablespoon of butter and sprinkle over the top of the casserole.  Bake in a moderately hot oven of 375 degrees for 45 minutes. Date - 1958 from the recipe box of Walter K. Winning.  He wrote, "This recipe is very helpful when serving tomatoes.  An ideal preparation for home canned tomatoes.

Corn Pudding from Carol Gallaugher 2 cans creamed corn 4 tbsp. flour 1/2 cup sugar 2 eggs 1/2 cup milk 4 tbsp. melted butter Mix and bake in a greased casserole dish.  Bake at 350 degrees for 1 hour or until a knife comes out clean from the center of the casserole.

Roasted Zucchini from Jill Haller 4 zucchini 1/2 t. salt 1/3 cup crumbled Romano, parmesan, or Feta Cheese 1/3 cup  dry bread crumbs 1 Tablespoon capers 1 teaspoon oregano 3 Tablespoons vinegar 1/4 cup olive oil 1/2 t. black pepper Heat oven to 400 degrees.  Trim zucchini and slice into rounds. Spread 1 T. oil in bottom of 9 x 13 dish.  Add zucchini.  Sprinkle with salt and pepper and drizzle another spoonful oil.  Bake for 15 minutes.  Combine cheese, bread crumbs, remaining oil, capers, and oregano.  Remove zucchini from oven.  Sprinkle with vinegar and stir.  Top with bread crumb mixture and return to oven for 30 minutes.  Serves 4.  Great with grilled chicken.

Butternut Squash or Zucchini 4 Squash 1/3 cut fresh bread crumbs 1 teaspoons minced onion 1/4 teaspoon garlic salt 1/4 cup chopped mushrooms 1/2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon Oregano 2/3 cup sour cream 1/4 cup toasted bread crumbs 2 Tablespoon butter Parboil squash 3 minutes, halve lengthwise Scoop out centers Mix with fresh bread crumbs, onion, seasonings and sour cream Pile mixture in squash Sprinkle with tasted bread crumbs Dot with butter Bake 20 minutes at 350 degrees. Red Cabbage with Apples 2 1/2 pounds red cabbage shredded 3/4 cups boiling water 3 large cooking apples - pared and sliced 3 Tablespoons melted butter 1/4 cup vinegar 1 1/2 teaspoon flour 1/4 cup brown sugar 2 teaspoons salt pepper to taste Cook cabbage in water for 10 minutes. Add apples.  Cook covered for 10 minutes.  Combine butter and seasonings.

Calico Beans 1 pound ground beef 1/2 cup onions - Brown and drain 1 16 ounce pork an beans, undrained 1 16 ounce can red beans, undrained 1 16 ounce butter or great northern beans, undrained 1 teaspoon dry mustard 1/2 pound bacon 1/2 cup ketchup 1/2 cup brown sugar 1/2 cup granulated sugar 1 tablespoon vinegar salt and pepper to taste Mix all ingredients.  Bake for 45 to 60 minutes at 350 degrees or cook on stove top at low hear uncovered for 2 hours. Broccoli 1 head of broccoli - cooked till tender, but still crisp 1/2 cup grated cheddar cheese 1 cup cream of mushroom or cream of chicken soup 1 small onion - chopped 1/2 cup mayonnaise Mix all together, Add crushed cracker crumbs on top or the onion rings.  Bake 30 minutes at 350 degrees.

A very old Boston Bake Bean Recipe from 1921. Found in a farmers directory from 1921. So you must remember what utensils and stoves they used in 1921, in order to be able to bake these beans. Soak 2 cupfuls of beans in cold water a whole day.  At supper time drain, cover with fresh water, put over the fire and simmer slowly for half an hour; pour off the water, scrape a 1/4 pound of salt pork, cut off a slice and push it down through the beans to the bottom of the pail; score the rest and put, rind side up, in middle of the beans.  Mix a teaspoonful of salt, a tablespoonful each of sugar and molasses, just a dust of mustard, a half teaspoonful of baking soda and a cupful of boiling water.  Add enough more water to come to the top of the beans.  Cover, and boil ten minutes; then put in cooker.  In the morning reheat for ten minutes, return to the box and about half past five in the afternoon take out, sprinkle a tablespoonful of sugar over the top.  Leave off the cover, put in hot oven for half an hour. Granny's Baked Spinach She brought this recipe home from her Eastern Star meeting in January of 1965 1 can chopped spinach 1/2 cup or more of Ritz Cracker Crumbs 1/2 teaspoons salt 1/8 pound Velveeta Cheese 1 egg Bake 40 minutes in a 350 degree oven

Baked Beans This recipe was handwritten in green ink on an index card found in a card box from Long Beach, California All the newspaper clippings were dated 1951. 2 cups small white beans - wash and soak over night Bring to boiling with cold water to cover and 1 teaspoon soda - on slow heat.  Rinse in warm water and drain. Put in Pot 2 medium onions sliced 3 Tablespoons Molasses 1/2 Cup Brown Sugar 1 Tablespoon Dry Mustard 1 Cup Diced Salt Pork - Ham Scraps - Bacon Scraps, Etc 1/4 cup catsup to 3/4 cup water Sale - About 1 level Tablespoon and Real Black Pepper About 1/4 teaspoon Taste it to tell. 1 Can Tomato Paste Dash of Tomato Herb Seasoning Enough warm water to cover beans Bake slowly with lid on for 6 to 8 hours. Add water as needed. Allow water to diminish last hour of baking and to do this remove lid. Turn Gently with wooded spoon about 4 times during baking.

Hawaiian Ginger Beets 1 can pineapple tidbits 1/8 cup vinegar 1/3 cup water 1/3 cup sugar 4 Teaspoons cornstarch 1/2 teaspoon salt 1/2 cup sliced onions 2 Tablespoons butter 2 jars (one pound each) small whole beets, drained 2 Tablespoon chopped preserved ginger Drain syrup from pineapple and save. Combine pineapple syrup, vinegar, water, sugar, cornstarch, and salt! Blend.  Sauté onions in butter until onions are limp.  Add syrup mixture, cook stirring constantly until thick and clear.  Add beets and simmer - simmer to blend flavors about 15 minutes.  Just before serving, add pineapple tidbits and heat.  Makes 6 servings.

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