“Three Cheers for Vegetables,” Ensign, July 1979, 64
If it takes several cookbooks, a burst of culinary inspiration, and sometimes downright trickery to get your family to eat green vegetables, here are some suggestions that may win a repeat vote on your menus. (Pam Williams, Richfield, Utah)
Asparague a la Mustarde
Saute chopped onion in butter for a few minutes, mix with prepared mustard, and spoon over hot cooked asparagus. Top with grated cheese. (Buttered bread crumbs and chopped almonds are also welcome garnishes.)
Saute shredded cabbage in bacon drippings; add minced onion and salt and pepper to taste. Scoop the mixture into a well-greased baking dish and top with one cup sour or sweet cream. Bake 20 minutes at 375° F. Garnish with crumbled bacon bits.
2 cups cooked spinach, chopped
2 beaten eggs
1/2 cup cracker or bread crumbs
1/2 cup grated cheese
3 tablespoons minced onion
1/2 teaspoon salt
Chopped ripe olives (optional)
Mix all ingredients well and drop by spoonfuls onto well-oiled hot griddle. Fry over medium heat.