Imperial Valley Press

BY SISTER MARY NEA Service Writer

THERE comes a time between winter and spring when vegetables present a difficult problem for the cook. The following concoctions may be new to many housewives and provide variety for a few meals during this trying season.

Sauted Brussels sprouts are an appetizing addition to a meat loaf. They are also attractive when served with a planked steak or fish.

Sauted Brussels Sprouts

One pint Brussels sprouts, 1 egg, 1 tablespoon water, 4 tablespoons flour, 1/2 teaspoon salt, 1/8 teaspoon pepper, dried bread crumbs.

Wash sprouts and trim if necessary. Let stand in cold salted water for 30 minutes. Drain and cook, uncovered, in rapidly boiling water until tender but not broken. Add 2 teaspoons salt to water in which sprouts are being cooked when sprouts are about half done. Drain well. Beat egg with water, flour, salt and pepper. Dip each sprout in this batter and roll in crumbs. Brown quickly in hot fat in a frying pan and keep hot on crumpled paper in a warm oven until ready to serve. If not wanted as a meat accompaniment brussels sprouts prepared in this way can be served with a tomato sauce.

Stewed potatoes a la Southern are amazingly good served with pork chops or roast.

Stewed Potatoes a la Southern

One dessertspoon butter, 1 dessertspoon lard or other fat, 1 dessertspoon flour, 1 medium sized onion, 4 cups diced raw potatoes, parsley, pimento, 1 teaspoon salt, 1/4 teaspoon white pepper.

Melt butter and lard in sauce pan. Stir in flour. When mixture is perfectly smooth add onion finely minced. Add potatoes, salt and pepper and enough boiling water to prevent potatoes from burning but not enough to cover them. It will take about 1 cup. Cover sauce pan closely and cook 20 minutes. At the end of this time the potatoes should be tender and the water absorbed. Serve in a hot dish and garnish with snips of pimento and minced parsley.