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Recipe: Herb Buttered Vegetables (seasoning suggestions) (1950's)

Side Dishes - Vegetables
HERB BUTTERED VEGETABLES

For intriguing flavor and aroma, add 1/4 tsp. crumbled dried herbs to 2 cups freshly cooked vegetables with the salt and pepper. Stir in 2 to 3 tbsp. butter.

FLAVOR BRIGHTENERS:
For geen Beans - thyme, marjoram or savory (or combination).
For beets - savory or thyme.
For carrots - mint or thyme.
For onions - basil or sage.
For peas - rosemary, mint or marjoram.
For spinach - marjoram, mint or rosemary.
For tomatoes - basil.

Source: Recipe pamphlet: New Ways for Favorite American Foods from Princess Kay, Minnesota's Dairy Princess, Minnesota Dairy Industry Committee, 1950's
MsgID: 3149552
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Dairy Products (10 + Colle...
Board: Daily Recipe Swap at Recipelink.com
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