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Recipe: Libby's Vegetable Dress-Ups (1950's)

Side Dishes - Vegetables
LIBBY'S VEGETABLE DRESS-UPS

BROCCOLI PARMESAN
Cook frozen broccoli spears as directed on package; drain and arrange on platter. Combine 2 tablespoons melted butter and 2 tablespoons shredded Parmesan cheese; pour over broccoli. Top with additional Parmesan cheese.

CORN 'N OLIVES
Cook frozen cut corn as directed on package; drain. Add 1 tablespoon butter and 1/4 cup sliced stuffed green olives. Season to taste with salt and pepper. Variation: Use pitted ripe olives, sliced.

SAVORY GREEN BEANS
Cook frozen cut beans as directed on package; drain. Dice 4 slices bacon and fry until crisp. Cook 2 tablespoons diced onion in bacon drippings. Stir bacon and onions into beans. Garnish with bacon curls made by twirling whole bacon slices on a fork while frying.

ASPARAGUS-TOMATO SALAD
Cook frozen asparagus spears as directed on package; drain and chill. Arrange 2 or 3 tomato slices on salad greens. Place 4 or 5 asparagus spears on tomatoes. Top with pimiento strips and serve with French dressing.

From: Faith's Collection at Recipelink.com
Source: Vintage recipe pamphlet, Living's Easy with Libby's Frozen Foods from the Kitchen of Mary Hale Martin, Libby's Home Economist, 1950's
MsgID: 019593
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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