Vegetable Cookbook Helps in Our Attempt to Eat Healthier

We are participating in our community's health challenge this year, so I'm trying to fit more fruits and vegetables into our meals and snacks. The cookbook that I'm reviewing for today ought to be very helpful.

This book is from 1975 when Southern Living offered a series of paperback cookbooks called, "The Family Guidebook Series". This particular book is aptly named, "The Vegetable Cookbook". Unfortunately, this is the only book that I own from the series. Who knows what other great books might have been included in that set?! (If you have them, please share with us in the comments box.) The book was published by Oxmoor House out of Birmingham, Al., and its Library of Congress Catalog Card Number is 74-18641. Back when this book came out, it cost $1.95! My, how cookbooks have gone up in price...along with everything else.

This is a very practical book if you just need a bigger selection of vegetable recipes. It's a bare-bones-type of cookbook; just vegetable recipes, that's it! But, it is a Southern Living book, so you know these are bound to be great vegetable offerings. After all, the South is the home of the "vegetable plate lunch" and the "country supper"; beans and corn bread, fried tomatoes and some greens on the side (don't forget the onion with those beans!) No, I didn't include okra...it's probably the only vegetable that I do not like.

The person who owned this book before I did has written her list of favorites in the front, so I'm going to include it for you. I always go by the handwritten cook's notes that I find in my estate sale and hand-me-down treasures, they are usually a great guide.

Rhubarb Cobbler p. 60
Parmesan Potato Sticks p. 59
Caraway Seed Potatoes p. 59
Dilled New Potatoes p. 58
Creamed Spinach p. 65
Baked Acorn Squash p. 68
Zucchini Au Gratin p. 69
Sweet-Sour Cabbage p. 29
Lima Beans with Tomatoes p. 17
Tangy Orange Beets p. 21

Of course, for health reasons, you might have to lighten-up some of the recipes that contain cream or butter, but that's true of all old cookbooks. Good luck in finding this book!


Sample recipe: page 71

Scalloped Tomatoes

4 slices toast
1(16 oz. can) tomatoes
1 small onion, grated
1 TBSP sugar
1/4 tsp salt
1/8 tsp pepper
1/4 C butter or margarine, melted
2 TBSP grated Parmesan cheese

Cut 3 slices of toast into cubes, and 1 into strips for topping. Mix tomatoes, onion, sugar, salt pepper, butter or margarine. Put layer of toast cubes and tomato mixture into a casserole. Arrange toast strips on top and sprinkle with Parmesan cheese. Bake at 375 degrees about 30 minutes, until heated through. Yield: 4 to 5 servings.

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