Mcallen Daily Press

By JUDITH WILSON

Although American housewives are learning to use more and more vegetables in planning menus, nutrition experts say that as a nation we still are eating only half as many as we should. The way to increase vegetable consumption is to train the family to like all vegetables. But this isn't easy unless the housewife learns how to prepare them in appealing ways.

Quick lifesavers in a busy daily program, canned vegetables play an important part in the active homemaker's daily schedule, crammed to the last minute with care of children, house and war work. But these products should be regarded in the light of a basic dress that depends upon accessories for true distinction. Already cooked, canned foods require only heating to become good nutritious dishes, and with spices, seasonings and sauces they become appetizing works of culinary art.

Some of the most delightful vegetable dishes on record owe their success to the happy union of fresh vegetables with canned ones, plus the trick of pointing up the flavor with the right seasonings, a bit of pimiento, perhaps, or some bacon fat or salt pork.

Summer Squash Creole exemplifies a perfect dish of this type. Sliced summer squash and thin slices of onion are baked in a casserole with canned tomatoes seasoned with prepared mustard, salt and pepper. Baked Onions and Tomatoes, another casserole with class, is a substantial dish. Parboiled small white onions arranged in a buttered baking dish are followed by bread cubes, covered with a thickened tomato sauce seasoned with chopped green pepper and salt and finished off with bread cubes and dots of butter.

Both recipes follow along with other delectable ideas in vegetable cookery.

SUMMER SQUASH CREOLE
2 lbs. summer squash
2 onions
2 cups canned tomatoes
2 to 3 teaspoons prepared mustard
Salt and pepper to taste

Wash the squash. If tough-skinned, peel and remove seeds. Slice and arrange in casserole. Add onions, thinly sliced. Add tomatoes, mixing with prepared mustard, salt and pepper. Cover and bake in moderate oven (375 degrees F.) 45 minutes. Serves 6.

BAKED ONIONS AND TOMATOES
1 lb. white onions
3 tablespoons butter
1 tablespoon chopped green pepper
3 tablespoons flour
1 No. 2 can tomatoes
2 cups bread cubes
1 teaspoon salt

Peel onions; cover with boiling water and let boil 10 minutes; drain. Melt 2 tablespoons butter in saucepan; add green pepper; add flour; stir until well blended. Add the tomatoes; cook until mixture thickens, stirring constantly; add salt. Place onions in buttered casserole; cover with 1 cup bread cubes; pour on tomato mixture; cover with remaining bread cubes; dot with remaining butter. Bake in hot oven (425 degrees F.) about 30 minutes. Serves 6.