THE VEGETABLE ZOO

The Red Pepper Princess and the Green Bean Queen

ate up all their veggies, both the red and green.

Now the Carrot Kid liked his pickles too,

and they all went together to the Vegetable Zoo.

They bought their tickets from a hot and fiery horse.

Do you know what he was made of? Horseradish, of course!

Overhead were fluffy clouds of whitest cauliflower

looking down on purple beet bunnies, doubling by the hour.

They spied Bibb lettuce butterflies on Brussels-sprouted bushes

where underneath hid squash snakes, squiggling on their tushes.

There were rutabaga rhinos running all around

dodging red radish roosters, popping from the ground.

One hundred giant cabbages made up the only elephant

(We won’t ask why–it’s hardly even relevant.)

They saw cucumber crocodiles swim thru a hoop

in a lake that was baked out of alphabet soup.

There were lettuce leaves on celery trees with sweet potato parrots,

and kangaroos, both big and small in suits of orange carrots.

I do believe they saw five lions–each an ear of corn

and at least three hundred pea hens, all just newly born.

The mashed potato pandas and the pumpkin polar bears

were kicking up their heels and knocking over chairs

as they pranced and twirled (‘til they could “bear-ly” stand,)

to the boogie woogie beat of the Broccoli Brothers’ Band.

A prickly pear porcupine? There’s one in every batch.

Can you guess who planted him in this veggie patch?

I suspect the mango monkeys from the Fruit Zoo just next door–

they love to play a trick or two to hear the animals roar!

What’s this I see? Could it be? A limpin’ lemur onion?

Oh, that’s what ails him–one giant onion bunion!

Off he must go to the hospital. The zoo has one most fine.

The Nanny goat nurses–cherry tomatoes freshly picked from the vine.

At the end of the day, it began to grow dark.

The zookeeper announced “Time To Close The Park.”

So the Red Pepper Princess and the Green Bean Queen

sailed back home in a zucchini submarine.

But what became of the Carrot Kid?

I hate to say this, but do you know where he hid?

He zipped himself up in a tasty pod of peas,

with his head sticking out just as big as you please.

He wanted to see what it was like after dark,

wandering  alone in the Vegetable Park.

The zookeeper wasn’t fooled by his disguise–

He knew those pea pods shouldn’t have eyes.

The Carrot Kid put up a terrible fuss

when up walked an okra hippopotamus.

“You must take him home,” the zookeeper said.

“It’s time he had dinner and was put to bed.”

The Carrot Kid and the hippo ran fast!

When they arrived at his house at last–

he waved “goodbye”, then was bathed and fed.

(Veggies, of course,) and he popped into bed.

Jan Chapman

July, 1999

Cast Of Characters:

The Green Bean Queen: my granddaughter, Paige Katherine Filby. Then age 8,–now 27

The Red Pepper Princess: my granddaughter, Patricia Ann Filby-Dowley. Then age 6,–now 25

The Carrot Kid: my grandson, ,Paul Filby Jr. Then age.3,–now 23

When they were 8, 6, and 3, they could recite my poem from memory at bedtime!

I like to think that this little poem is one of the reasons they love their vegetables!

A Tasty Tomato Accident!

Have you ever ‘invented’ a tasty dish –by accident?  Well, I did last evening.

There I was–staring at two half-filled containers of little red and yellow grape tomatoes.  What was I to do?

I sliced all the tomatoes lengthwise and arranged  them in one layer in a Pyrex baking dish.

Drizzled EVOO over them.

Sprinkled them with salt and freshly ground pepper.

Drizzled aged Balsamic vinegar over them.

Finely minced three cloves of garlic and sprinkled that over all.

Baked uncovered at 275/300 degrees for about a half hour. (All ovens are different—don’t let them get ‘mushy’.  You still want them to look like tomatoes.)

Let me tell you—they were TERRIFIC!  I’m ashamed to admit that I ate every last one.

They could be served hot, warm, or cold—as an accompaniment for any meat dish,  spooned into an attractive bowl and tossed with a chiffonade of fresh basil and some fresh pearl  mozzarella, added to any baguette for an appetizer, placed beside eggs for a breakfast dish, or use your own imagination.  You should try this—a real unexpected treat and one I will continue to prepare and serve often!

A Grand Vegetable Dip

This is such a good vegetable dip, that any kid (or adult) who doesn’t like veggies will gobble them up when they’re paired with this:

These are the ingredients—the quantities are up to you—depending on how many you’re serving:  What is shown here would serve approximately eight to twelve people.

One Cup Helman’s mayonnaise

One Cup Sour Cream  (not low-fat)

Two tablespoons Beau Monde seasoning

Garlic Salt to taste

One half cup (or more) finely chopped green onions

Two or three teaspoons minced dill weed—fresh, if possible

One fourth cup minced parsley–fresh, if possible

Mix all together and refrigerate, covered.

Presentation:

On a large white platter, place the bowl of dip in the center, surrounded by:

Snow Peas, green beans, (blanched) mushrooms, red, yellow and orange pepper slices, brocolli, cauliflower, sliced cucumbers, carrot sticks, celery sticks, fresh asparagus (blanched), little grape tomatoes, large ripe and green olives, drained pickled beet slices.  (Arrange the beets last just before serving to prevent them from staining the other veggies!)

Very Special Brussels Sprouts

This is my favorite Brussels Sprout recipe given to me by Lynne Kreger–a great cook and a great friend.

2 pounds little Brussels sprouts, outer leaves removed and cut in half

1 large onion, sliced to your liking

5 or 6 garlic cloves, course chop.

Place the above in a single layer on a baking sheet, and sprinkle with EVOO, salt and pepper

Bake at 375 degrees for about 15 minutes.  Remove

In a large skillet, cook 1 package lean bacon which has been cut into 1 inch pieces until browned, but not crisp.

If there is a significant amount of bacon fat, remove  enough so you are left with about 4 T of the fat.

Add the Brussels sprouts, garlic and onion.  Stir over low heat until warmed through.

*I like to sprinkle a little sugar and vinegar or lemon juice on it also, but that’s a personal thing.

Great over the Holidays–Thanksgiving, and Christmas.

Italian Antipasto of Vegetables

I am a great lover of vegetables and feel that any meal should have tons of them! This recipe can be served hot, cold, or room temperature.

Great for an entree, or for an appetizer–Quite different.  I think you’ll like it.

In a large sauce pan, combine the following ingredients, bring to a boil and simmer for five minutes:

One C Catsup

One C Chili Sauce

One C water

1/2 C EVOO (Extra Virgin Olive Oil)

1/2 C Tarragon vinegar

1/2 C lemon juice

2 T brown sugar

1 T Worcestershire sauce

1 T salt

1 tsp. Cayenne pepper

1 minced clove of garlic

ADD  and simmer until just ‘al dente’:

One whole cauliflower cut into flowerettes

One bag baby carrots (you can cut them in half if you wish)

One bunch celery, remove all strings, and cut into 1/2 inch chunks

One or two boxes small white mushrooms, brushed (not washed) clean

One jar Pepperocini peppers, drained

One jar small stuffed green olives, drained

Remove sauce pan from burner and either refrigerate, if you plan to have it cold, or go to the next step:

Drain two or three cans of Starkist solid pack Albacore tuna.  Break into large pieces. Ladle some of the sauce over it.

ON A LARGE WHITE PLATTER

arrange the tuna in the center, and surround it with the beautiful array of vegetables.

Drizzle some of the sauce over all, and pass more sauce separately in a gravy boat.

After all the veggies are eaten, just repeat the above procedure and make some more, using the left-over sauce.

Asparagus Roll-Ups

I have included this recipe in three categories:  Sandwiches,  Appetizers, and Vegetables. 

This is nice for a ladies light spring luncheon.  If serving one per person, this recipe will serve eight.    If you desire more, add more bread, asparagus, but the same amount of cheese mixture and topping can be used—just use smaller amounts for each packet.  This goes very nice with a Bibb lettuce and grapefruit salad.

Ingredients:

Eight slices Pepperidge Farm white  “original” bread, crusts removed

One 4 oz. package crumbled blue cheese

24 cleaned asparagus spears.  PLEASE take the time to lightly scrape down the outer skin –the bright green is so pretty and neat.

One eight oz package cream cheese

1/2 pound Bavarian style ham, sliced VERY thin

2 sticks unsalted butter

Grated Parmesan cheese

For the Asparagus sauce:

1 Can Cream of Mushroom soup

1/2 Cup Sour Cream

1/4 Cup Dry Sherry

1/2 stick butter

about six asparagus spears, sliced into tiny rounds,

Salt and peppeer, a pinch of garlic salt.

Combine all the ingredients and heat through, stirring constantly

Procedure:

Mix blue cheese and cream cheese together until soft and smooth

BARELY blanch asparagus (for about a minute, and plunge into cold water, remove and drain completely. Trim so all asparagus is of the same length–slightly longer than the bread.

Roll out bread slices until barely flattened.

Spread with the cream cheese mixture

Place three asparagus pieces, roll a slice of ham around them, and place in the middle of the bread.

Fold the bread over and brush all around with the melted butter.

Place the eight completed ‘packets’ on a cookie sheet with the side that comes together face down.

Sprinkle with Parmesan cheese

May be covered and refrigerated at this point.

When ready to serve: 

Uncover and Bake at 400 degrees.  Turn packets over after 5 minutes, and continue baking until just golden.  (approx. another five minutes.)

At time of serving, and after plating, top each packet with 1/4 Cup of the Asparagus Sauce.

Tomato Pudding

If you’re looking for a new and different side dish—this is for you.

Ingredients:

1 ten ounce can Tomato puree

3/4 C water

1/2 sticked unsalted butter

1 C brown sugar (light)

1/4 Tsp. salt (or to taste)

freshly ground pepper (to taste)

2 C cubed toast

Procedure:

Bring the first five ingredients to a boil.

Spread toast cubes in bottom of a buttered baking dish

Pour mixture over top

Bake uncovered at 350 degrees for 20 to 30 minutes

This recipe can be doubled, and try adding some of your own ideas to this dish:

Fresh minced herbs, such as parsley, thyme, marjoram, red pepper flakes,  a little minced celery for crunch.

 

Chimmie’s Mashed Potatoes

I do believe my children were practically teenagers before they were notified that potatoes actually GREW—they didn’t just come out of a box.  Sure beats the peeling, boiling, etc., of spuds and no one knows the difference. 

Ingredients:

1 Box Betty Crocker Potato Buds (cook according to recipe on box  (the entire box.) Also add to the water/milk –1/2 tsp. garlic salt, 1/2 tsp salt and freshly gr. pepper

Take off stove when recipe is completed and immediately FOLD in:  DON’T BEAT WITH MIXER

1 8 oz. package softened Philadelphia Cream Cheese.  Mix completely and then followed by:

3 beaten eggs-mixing quickly so the eggs don’t ‘cook’.

Heap into one or several baking dishes (depending on how many you want to serve.)  Dot some butter over top, and sprinkle with a little paprika.

Cool completely.

When ready to serve, bake at 350 degrees for about 45 minutes.  (All ovens are different—may only require 325 degrees.)

This freezes so well.  Just tightly cover, then place in zip-lock bags and freeze.  when ready to serve, bring to room temperature and bake accordingly.  This recipe may also be microwaved.

Doctored-Up Sauerkraut

One of the great things about this recipe is that it can be spooned into zip-lock bags and frozen.  It keeps forever!  (Well, almost.)

One or two bags of Willy’s or Boar’s Head Sauerkraut. (Rinse out the bags and use that water also.)

Pour into a big pot and add—I DON’T EVEN MEASURE—YOU GET THE IDEA:

Catsup, caraway seed, Applejack Brandy, Brown Sugar, sauteed and drained loose sausage (just enough for a small amount of flavor.)

Simmer, covered until kraut is tender–about an hour and a half.  Cool completely, store in zip-lock bags and freeze.

Pairs so well with beef brisket, or any kind of pork, and Chimmie’s mashed potatoes. (Recipe for mashed potatoes under ‘vegetables’.

Carmellized Onions

This recipe is great for so many things:  Try using them with grilled steaks, added to appetizers, with liver, bacon and these onions, or on burgers.

Ingredients:

2 or three large sweet (Vidalia, for example) onions, peeled, cut in half and then slice each half in about five slices.

3 T unsalted butter

2 T granulated sugar

1 T salt

Technique:

Melt the butter in a large fry pan.  When hot, add all the onion slices at once, stirring to coat them.

Continue stirring, and when they begin to lightly brown, sprinkle the sugar over then, stirring constantly.

As they begin to darken, sprinkle the salt in and stir.

If you desire, line a cookie sheet with foil, and make ’rounds’ of the onions the size you desire, and freeze.

When frozen, remove, wrap each in wax paper, and place them in a zip-lock bag,  Store in freezer until ready to use.