Cooking Plain, Illinois Country Style

Side Dishes

Side Dishes Asparagus Asparagus, or "sparrowgrass" as it was called by the old-timers, grew in profusion in the fields and byways, free for the cutting. Properly cooked and not oversauced, the fresh, tender early spring cutting of this delicate vegetable is a treat for the stomach. When my dad walked into the kitchen with a bunch of the newly grown spears, one got the feeling that he had just found part of the gold at the end of the rainbow. Mom cooked it simply. 2 pounds fresh asparagus spears % teaspoon salt 1 tablespoon lemon juice 1f.t cup butter, melted Break off spears so they are fairly uniform in length. Leave tips intact Soak in cold water for a few minutes, to remove any trace of loose dirt. Tie bunch with stout string. Stand stalks upright in boiling salted water in a deep kettle, allowing the tips to extend 1 inch above the water. Cook 10-15 minutes. Do not overcook. Drain well. Lay gently in oval bowl and pour combined melted butter and lemon juice over them. (When no lemons were on hand, Mom substituted cider vinegar.) Serve immediately. Serves 6. Asparagus Cheese Casserole This would have been served as a side dish in Grandmother's day; it may be used as the main entree for a ladies' lunch, or family meal. 2 pounds fresh asparagus 4 slices bacon. fried crisp and crumbled into small bits 1 tablespoon flour % cup tomato juice 1 cup shredded cheese 1 tablespoon mustard 2 tahlespoons minced onion (optional) Soak asparagus in water for 15 to 20 minutes, to make sure no dirt dings to tips. Cut in 2-inch long pieces. Cook for 10 to 15 min73 74 Cooking P'ain utes, until pieces can be pierced with a fork but are not mushy. Drain, reserving % cup liquid. Fry bacon and pour off all fat except 1 tablespoon . Blend flour into reserved fat. Combine tomato juice and asparagus liquid and stir slowly into flour paste. Continue stirring until it is smooth. Add shredded cheese and mustard and blend in well. Place asparagus in shallow 2-quart casserole. Pour sauce over asparagus and stir lightly with a fork to make sure it is distributed evenly. Crumble bacon and sprinkle over top. Bake at 3750 for 20 minutes or until bubbly. Serves 6 as a side dish; 4 as a main dish. Jerusalem Artichokes This awkwardly ugly, knobby vegetable is coming back into its own, at last, after being ignored for several generations. A few stores offer recipe cards telling how to cook them. Harold E. Driver, in his book Indians of North America, says the Indians around here used them rather extensively. My experience with them has been quite satisfactory ; they are usually a conversation dish. Jerusalem artichokes have a delicate, nutty flavor when served raw, as the Indians undoubtedly did on occasion. When cooked, their flavor is faintly reminiscent of globe artichokes. They are an excellent diabetic food as they are high in food value and in the production of levulose sugars (the sweetest sugar known), which diabetics can eat without any risk. They may be cooked in various ways. Boiled Jerusalem Artichokes 1% pounds Jerusalem artichokes Scrub tubers in cold running water, using a very stiff vegetable brush. Cook in boiling, salted water to cover, for 10 to 12 minutes, or until tender-crisp. Do not overcook. Drain, peel, or rub the skin off, cut in cubes or slices, season with melted butter, salt, and pepper. Serves 4. Steamed Jerusalem Artichokes 1% pounds Jerusalem artichokes Scrub tubers well. Cook in a very small amount of water in a heavy saucepan with a tight-fitting lid. As soon as the water comes to a Side Dishes 75 boil, tum heat down to avoid scorching. Steam for approximately 20 to 25 minutes until tender-crisp. Do not overcook. Peel and serve with melted butter, salt, and pepper. Serves 4. Mashed Jerusalem Artichokes 1% pouuds Jerusalem artichokes Boil or steam Jerusalem artichokes until tender. Rub off skins and mash or put through a food mill. Season with butter, salt, and pepper. The texture will be more moist and not quite as fluffy as mashed potatoes . Serves 4. Jerusalem Artichokes with Meat Beets 6 to 8 Jerusalem artichokes Scrub 'chokes and place them around roast for the last 30 minutes of cooking time. An excellent substitute for potatoes. Serve with roast gravy or...