Instructions: Vegetable, Servings, Preparations, Cooking Instructions, and Compatible Seasonings and Sauces

Mushrooms - Wipe dry with paper towels or wash gently and pat dry. Cut off tips of stems. Slice if desired. Saute in butter 5 minutes. Cream sauce, vinaigrette, marjoram, oregano, rosemary, savory or tarragon are compatible.

Okra - Wash and pat dry. Trim ends. Cook, covered, in small amount of boiling water 5 to 10 minutes. Butter, cream sauce, garlic, lemon juice, tomatoes, chives, basil, or nutmeg all compliment okra.

Onions - Peel; cut large onions into quarters or slices, or leave small onions whole. Cook, covered in small amount of boiling water 15 minutes or until tender. Or saute slices in butter 3 to 5 minutes. Cream or cheese sauce, brown sugar glaze, butter, basil, ginger, oregano, parsley, or thyme are compatible.

Parsnips- Scrape; cut off ends. Slice or cut into strips. Cook, covered in small amount of boiling water 15 to 20 minutes. Serve with cream sauce, brown sugar glaze, butter, Worcestershire, honey, parsley, or nutmeg.

Peas, black-eyed - Shell and wash. Cook, covered in small amount of boiling water 15 to 20 minutes or until tender. Serve with bacon, butter, garlic, red pepper, cumin, chili powder, or basil.

Peas, dried - Sort and wash. Cover with water 2 inches above peas; soak overnight. Drain. Cover soaked peas with water. Bring to a boil; cover, reduce heat and simmer 1 1/2 to 2 hours or until tender. Butter, garlic, red pepper, bacon, cumin, or chili powder are all compatible.

Peas, green - Shell and wash. Cook, covered in a small amount of boiling water 12 to 15 minutes. Cream or cheese sauce, butter, garlic, marjoram, nutmeg, chervil, mint, rosemary, or tarragon are compatible.

Peas, snow - Wash; trim ends and remove tough strings. Cook, covered, in small amount of boiling water 3 to 5 minutes or saute in vegetable oil or butter 3 to 5 minutes. Onion, garlic, soy sauce, or basil are compatible.

Peppers, green - Cut off top, and remove seeds. Leave whole to stuff and bake; cut into thin slices or strips to saute. To bake: cook, covered in boiling water 5 minutes; stuff and bake at 350F, for 15 to 25 minutes. To saute: cook in butter or vegetable oil 3 to 5 minutes. Compatible with meat, vegetable or rice stuffing; garlic, basil, oregano, or fennel.

Potatoes, all-purpose - Scrub potatoes; peel, if desired. Leave whole, or slice or cut into chunks. Cook, covered, in small amount of boiling water 30 to 40 minutes for whole, or 15 to 20 minutes for slices or chunks.

Compatible seasonings and sauces include cream or cheese sauce, butter, bacon, sour cream, basil, chives, garlic, dill and oregano.

Potatoes, baking -Scrub potatoes; rub skins with vegetable oil. Bake at 400 F, 1 hour or until done. Serve with butter, sour cream, cheese, chives, garlic, oregano or thyme.

Potatoes, new - Scrub potatoes; peel, if desired. Cook, covered in boiling water to cover 15 minutes or until tender. Choose cream or cheese sauce, butter, onion, lemon juice, vinaigrette or parsley to serve.

Potatoes, sweet - Scrub potatoes; leave whole to bake, or slice or cut into chunks to boil. Bake at 375F for 1 hour or until done. To boil: cook in boiling water to cover for 20 to 30 minutes. Compatible with butter, brown sugar glaze, marmalade, honey, maple syrup, allspice, cinnamon, nutmeg.

Pumpkin -Slice in half crosswise. Remove seeds. Place cut side on baking pan. Bake at 325F for 45 minutes or until tender. Cool; peel and mash.

Compatible with butter, brown sugar glaze, maple syrup, cinnamon, nutmeg, mace, or ginger.

Rutabagas - Wash; peel and slice or cube. Cook, covered, in boiling water 15 to 20 minutes. Mash, if desired. Compatible with butter, maple syrup, brown sugar, lemon, cinnamon, and nutmeg.

Squash, summer - Wash; trim ends. Slice or dice. To boil: cook, covered in a small amount of boiling water 8 to 10 minutes for slices, 15 minutes for whole. To steam: cook, covered, on a rack over boiling water 10 to 12 minutes for sliced or diced. Serve with butter, cheese, onion, garlic, cinnamon, marjoram, dillweed, ginger, allspice, or rosemary.

Squash, spaghetti - Rinse; cut in half lengthwise and discard seeds.

Place squash, cut side down in Dutch oven; add 2 inches water. Bring to a boil; cover, reduce heat and cook 20 minutes or until tender. Drain and separate strands with a fork. Compatible with butter, onions, tomato sauce, basil, garlic, and oregano.

Squash, winter (acorn, butternut, hubbard) - Rinse, cut in half, remove seeds. To boil: cook, covered, in boiling water 20 to 25 minutes. To bake: place cut side down in shallow baking dish; add 1/2 inch water. Bake, uncovered, 375F for 30 minutes. Turn and season or fill; bake 20 to 30 minutes or until tender. Compatible with brown sugar glaze, orange juice, apple filling, butter, crumbled bacon, candied ginger, cinnamon, or nutmeg.

Tomatoes - Wash; peel, if desired. Slice or cut into quarters. Generally served raw or used as an ingredient in cooked dishes. Compatible with vinaigrette, Parmesan cheese, onion, chives, marjoram, oregano, sage, tarragon, and basil.

Turnips - Wash; peel and slice or cube. Cook, covered in boiling water to cover 15 to 20 minutes or until tender. Compatible with sweet-and-sour sauce, butter, soy sauce, onion, bacon, chives, dill, or thyme.

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