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Vegetables

A Cream Sauce for Veggies

If you don’t have time to make a cream sauce for vegetables, just combine equal parts mayonnaise and water used to cook the vegetables. Season to taste. It’s creamy, smooth and delicious. —Kitty…

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Advice About Eggplant

SELECT eggplant with smooth skin; avoid those with soft or brown spots. Refrigerate eggplant for up to 5 days in a plastic bag. Young and tender eggplants do not need to be peeled before using,…

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Arugula

A small tender leafy green with a peppery taste also known as rocket. Often used in salads, alone or as part of a mix of greens, in pizzas, sandwiches and pesto sauces. Pairs well with prosciutto,…

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Asparagus Tips

The peak months for buying asparagus are April and May. When buying, look for firm, straight, uniform-size spears. The tips should be closed with crisp stalks. It's best to use asparagus within a…

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Baby Spinach

A variety of spinach with a small flat leaf that is tender in texture. Found in grocery stores bulk or in several different size cellophane bags ready cleaned; can be eaten cooked or raw.

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Baking a Winter Squash

To bake winter squash for mashing, cut the squash in half; scoop out and discard seeds. Place cut side down in a greased baking dish. Bake, uncovered, at 350° for 45 to 60 minutes or until…

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Banana Pepper Pointers

The flavor of banana peppers is sweet and mild. Look for peppers with evenly colored skins that are free of blemishes. They stay fresh in a plastic bag in the refrigerator for about 1 week.

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Basic Brussels Sprouts

To make boiled buttered brussels sprouts, remove any yellow outer leaves from the sprouts and trim stem ends. Add 1 inch of water to saucepan; add brussels sprouts. Bring to a boil. Reduce heat;…

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Bouillon Flavors Green Beans

Instead of cooking green beans in plain water, I add some beef bouillon granules and sugar to give subtle flavor. —Roberta Pentz, Omak, Washington

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Brightly Colored Vegetables

To keep boiled vegetables bright-colored, add a few drops of olive oil to the water. —Ana B., Los Angeles, California

Add a pinch of baking soda to brussels sprouts, broccoli and green…

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