Veggies recipes from Fresh-from-the Garden

These attractive illustrations are from Miriam B Loo's Fresh-from-the-Garden Cookbook copyright 1980. She and her husband founded the Current Company. Years ago I would order from them occasionally and they use to have an outlet store around here. I hadn't seen or heard about them in a quite a few years so I googled them and was surprised to see that they are still in business. The book has eight pictures that are so lovely they could be framed and used to decorate a kitchen.
The cookbook features recipes for commonly grown garden fruits and vegetables.
I don't care for beets but this salad actually sounds pretty good.

Beet and Tuna Salad

1-1/2 pounds fresh beets, cooked and cubed

8 lettuce leaves

1 7-0z. can Albacore tuna, chilled and well-drained

3/4 cup chopped celery

3/4 cup real mayonnaise

1 teaspoon fresh lemon juice

1/4 teaspoon dried dill weed

1 small clove garlic, minced

1/3 cup minced green onion

1/2 teaspoon salt

Freshly ground pepper to taste

2 eggs, hard-cooked and chopped

Chill beets. Arrange lettuce leaves on 8 salad plate. Place beets, tuna, and celery in bowl; toss. Blend mayonnaise, lemon juice, dill weed, garlic, onion, salt and pepper until smooth. Blend dressing with beet mixture. Portion salad onto lettuce leaves. Top each serving with chopped egg.

There are six green bean recipes. Here are two of them

Green Bean-Walnut Toss

1 pound fresh green beans, cut in bite-size pieces, cooked

1/2 cup vegetable oil

1/4 cup chopped walnuts

2 tablespoons red wine vinegar

3 tablespoon fresh dill or 1 teaspoon dried

3 tablespoons minced fresh parsley

1/2 cup sliced green onion, including some greens tops

Salt and freshly ground pepper to taste

Springs of fresh dill and parsley for garnish.

Drain cooked beans and cool in shallow dish. In blender or food processor, place remainder of ingredients. Blend until almost smooth, but still with some pieces of walnut and onion showing. Taste for additional seasoning. Pout over beans and chill for 2 hours or more. To serve, garnish with sprigs of fresh dill or parsley. Also good served on lettuce leaves with tomato wedges. carrot curls, and black olives. Serves 6

Herbed Green Beans

1 pound fresh green beans, cooked

1/4 cup butter or margarine

1/2 cup minced onion

1 clove garlic, minced

1/4 cup finely chopped celery

1/2 cup minced fresh parsley

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried basil, crushed

1/4 teaspoon salt.

Freshly ground pepper to taste

Drain cooked beans. Melt butter or margarine in saucepan; add onion, garlic and celery. Saute for 4 minutes. Add parsley, rosemary, basil, salt and pepper. Cover and simmer 5 minutes. Add beans and toss; cover and heat through. Toss again before serving. Serves 6 t0 8.

A Cookbook I Don't Have- Creole Style Green Beans

While going through my box of old clipping I came across this ad. It was on the back of a page of recipes. It is a large ad from the old style ladies magazines. I thought gee I don't have that one. A little further down the box I found a Good Food Magazine from 10/1973. Flipping through it I found the ad below:

Another ad for the same cookbook. I have never seen this book. I have a small hardback Del Monte tomato product book and a Del Monte canned fruit and vegetable booklet but alas not this ring bound book. I will have to keep and eye out for it. Here is the recipe from the second ad:

Creole Style Green Beans

"A tangy tomato sauce and bacon- and green beans go Creole. This dish teams well with pan fried chicken or fish steaks."

6 slices bacon, diced

3/4 cup chopped onion

1/2 cup chopped green pepper

2 tablespoons flour

2 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dry mustard

1 can (16-oz.) Del Monte Peeled Tomatoes

1 can (16-oz.) Del Monte Blue Lake Cut Green Beans, drained

Cook bacon until crisp; remove from skillet. Add onion and green pepper to 3 tablespoons bacon drippings; cook until tender. Blend in flour, sugar, Worcestershire sauce, salt, pepper, and mustard. Add tomatoes. Cook, stirring constantly, until thickened. Add beans, Heat. Top with bacon. 6 to 8 servings.

Beans Au Gratin

This is a recipe that I have actually made. My MIL liked it so well that she served it on holidays quite a few times. The recipe is found in a Woman's Day Collectors Cookbook and also the Farm Journal Vegetable Cookbook.

Beans Au Gratin
1 box each green beans, lima beans and wax beans (it is hard to find frozen wax beans I usually use canned)
4 tablespoons butter or margarine, divided use
2 tablespoons flour
1 teaspoon salt
Dash pepper
Dash Worcestershire sauce
1 cup medium cream
1/2 cup grated Parmesan cheese
Cook beans separately according to package directions. Drain. Mix lightly and put in shallow baking dish. In a medium saucepan melt 2 tablespoons butter; stir in flour, salt, pepper and Worcestershire. Add cream and cook stirring frequently until thickened. Pour over beans. Dot with remaining butter and sprinkle with cheese. Bake in a 375 degree oven until hot and browned. Makes 6 servings.