STEAMED VEGETABLES WITH SAUCE

1/4 c. chopped onion 2 tbsp. butter 2 tbsp. flour 1 tsp. Worcestershire sauce 1/4 tsp. dry mustard 1/8 tsp. pepper 1 1/2 c. dry milk 8 oz. shredded mild cheddar cheese (2 c.) 1/2 tsp. salt 3 c. finely chopped, hard cooked eggs Saute onion in butter. Stir in all ingredients except cheese, eggs, salt. Cook over medium heat until it thickens. Remove from heat; add eggs, salt, and cheese. HINT: Steam vegetables briefly, crisp tender, tightly fitting lid.

CHART FOR STEAMING VEGETABLES:

Carrot slices: 4-10 minutes. Broccoli spears: 7-12 minutes. Celery slices: 5-10 minutes. Green beans: 10-20 minutes. Broccoli flowerettes: 4-6 minutes. Squash slices: 3-8 minutes. Cauliflowerettes: 5-10 minutes. Cook on rack with small amount of boiling water.

STEAMED VEGETABLE MEDLEY

1/2 head broccoli 1/2 head cauliflower 1 lg. green pepper, cut in strips 1 lg. onion, sliced 4 carrots (scraped, cut into 1 inch sections) Cook in steamer amount of vegetables as needed for number to serve. Serves 8. Cook each separately then drain and pour in 3 quart dish with cover. Add pimento (or fresh red pepper, steamed). Add 2 tablespoons light zesty Italian dressing. Toss and refrigerate until ready to serve.

STEAMED VEGETABLES MEDLEY

4 med. carrots 3 med. zucchini squash 1 lg. Vidalia onion 12 oz. fresh mushrooms 2 tbsp. butter Cut peeled carrots in 1/2 diagonal slices. Cut onion in 8 sections. Place in steamer basket. Steam 10 minutes. Add zucchini. Cut in 1/2 inch slices. Salt lightly and steam 8 minutes more. In skillet cook mushrooms in butter 4 to 5 minutes. Cut mushrooms if too large. Combine with other vegetables. Can be cooked ahead and microwave to warm. Pretty for company meal.

STEAMED VEGETABLES WITH CURRY - HONEY SAUCE

Steam until the crispy stage any vegetables of your choice. Cauliflower, broccoli, carrots, onion, green beans are good choices. Serve hot with the following sauce and a bowl of grated sharp Cheddar cheese.

CURRY - HONEY SAUCE:

1 1/2 c. mayonnaise 3 tbsp. lemon juice 3 tbsp. honey 3 tsp. curry powder Combine mayonnaise, lemon juice, honey and curry powder. Serve in separate bowl with a bowl of cheese.

STEAMED VEGETABLES WITH LEMON-MUSTARD SAUCE

2 c. fresh broccoli florets 4 med. carrots, sliced 1 med. zucchini, sliced 3 tbsp. lemon juice 4 tsp. Dijon mustard 1/2 tsp. sugar 2 scallions, trimmed and chopped Salt and pepper to taste 3/4 c. salad oil Steam vegetables until just tender. Stir together lemon juice, mustard, sugar, salt and pepper. Slowly whisk in oil until blended. Stir scallions into sauce. Toss sauce into steamed vegetables. Serves 4.

STEAMED VEGETABLES
1 c. carrots 1 c. celery 1 c. cabbage 1 c. red cabbage 1 c. red sweet pepper 1 c. green pepper 1 c. broccoli 1 c. cauliflower 1 c. sweet onion 1 c. green beans 1 c. egg plant 1 c. zucchini 1 c. mushrooms Steam first 10 vegetables for 1/2 hour, with 1 tablespoon apricot oil. Add next 3 vegetables and 2 tablespoons butter and steam for 5 or more minutes. Pour over brown rice and top with Monterey Jack cheese. Place in oven until cheese is melted.

STEAMED VEGETABLES
12 oz. sm. carrots, peeled 4 med. new potatoes, quartered 12 brussel sprouts, halved 1 tbsp. butter, melted 1 tbsp. fresh lemon juice 1/2 tsp. salt 1/8 tsp. pepper Place carrots and potatoes in steamer over 1 to 2 inches of boiling water. Cover; cook 6 minutes. Add brussel sprouts; cover and continue cooking 5 to 7 minutes or until vegetables are tender. Combine butter, lemon juice, salt and pepper. Toss with steamed vegetables.

STEAMED VEGETABLES
4 c. shredded cabbage

2 c. chopped celery 2 onions, chopped 2 fresh tomatoes, chopped 1 lg. green pepper, chopped 4 tsp. sugar 1/4 c. bacon drippings Steam cook 45 minutes. Liquid comes from vegetables. Don't take lid off only to stir briefly.

STEAMED CHICKEN BREASTS AND VEGETABLES

3 (12 oz.) whole chicken breasts, split and boned, skinned, if desired 1 tsp. salt 1 tsp. dried tarragon leaves, crushed 1 c. cold water 2 lg. carrots, peeled and sliced on diagonal 6 new potatoes, washed and unpeeled, sliced 1/2 inch thick 3 zucchini, washed and unpeeled, sliced on diagonal 1 bay leaf, crumbled 2 tbsp. chopped parsley Rinse chicken breasts under cold running water and pat dry. On sheet of waxed paper, combine salt and tarragon. Sprinkle chicken breast halves on both sides, using 1/4 teaspoon of tarragon mixture on each breast half. Reserve rest of mixture for later use. Pour 1 cup cold water in bottom of 12-inch skillet. Place 10-inch wire rack in bottom of skillet. Layer chicken breasts, skin side up on rack. Layer with carrots, potatoes, zucchini and bay leaf in that order. Sprinkle with remaining tarragon mixture. Over medium heat, bring to a boil. Then lower heat and steam, covered 35-40 minutes or until chicken and vegetables are tender. Remove from heat. Arrange chicken breasts and vegetables on a platter. Boil remaining liquid over medium heat until reduced to 1/2 cup. Pour over chicken breasts, sprinkle with parsley. Makes 6 servings.

STEAMED WHITE FISH WITH VEGETABLES AND LEMON

2 c. julienned carrots 8 med. mushrooms 2 tsp. grated lemon peel Dash pepper 2 lemons, peeled and thinly sliced 1 lb. white fish, cut into serving sizes 4 uncooked shrimp (optional) 4 shucked oysters (optional) 8 broccoli flowerettes Salt to taste Parsley Place steamer rack over 1/2 to 3/4 inch deep simmering water. Arrange carrots and mushrooms in bottom of steamer basket. Combine lemon peel, salt, pepper and sprinkle over vegetables. Place lemon slices over vegetables and top with seafood. Arrange broccoli near edge of steamer. Sprinkle with remaining lemon peel mix. Steam 10 to 12 minutes or until white fish flakes when tested with a fork. Remove fish to center of platter and flank with vegetables and garnish with lemon slices and parsley.

STEAMED VEGETABLE MAIN DISH

5 c. steamed vegetables 2 c. white sauce 6 c. cooked brown rice

1 c. grated cheese (your choice) Soy sauce to taste Combine vegetables and sauce. Serve over rice, adding cheese and soy sauce to taste. OR combine vegetables, sauce and favorite seasonings in 3-quart casserole. Top with cheese and bake at 350 degrees until bubbly, about 20 minutes.

STEAMED CAULIFLOWER AND VEGETABLES WITH CREAMY DILL SAUCE

1 med. head cauliflower, leaves and stem removed About 1 c. water Dash salt 16 oz. pkg. frozen broccoli and carrots

SAUCE:
1/2 c. mayonnaise 1/2 c. sour cream 1/2 tsp. dill weed 1 tsp. prepared mustard 1/2 tsp. lemon juice In a small bowl, combine the sauce ingredients and mix until well blended. In medium size saucepan, place cauliflower, water and salt. Bring cauliflower to boil and cover and simmer until tender about 15 minutes or so; drain. Cook broccoli and carrots according to package directions and drain. Place cauliflower on serving plate and arrange broccoli/carrots around it. Spoon sauce over top and serve with additional sauce.

PALUSAMI-SAMPAR, LUAU (VEGETABLES STEAMED)

5 pkgs. Luau or taro leaves 3 cans coconut milk 1 sm. onion 1 clove garlic Salt to taste Wash taro leaves and form 5 leaves in the palm of your hands (like a bowl). Pour 1/2 cup coconut milk with onion, garlic, and salt. Shape into a ball. Placing into foil paper, fold and twist top of foil. Place in 300 degree oven for 1 hour; turn to 200 degrees and let stand until ready to serve. Serve warm with bread fruit.

QUICK STEAM VEGETABLES

1 c. raw vegetables 2 tbsp. water Place raw vegetables and water in Ziplock bag. Put in microwave for 2 1/2 minutes on high. Remove and drain water. Serve.

STEAM VEGETABLE
1 med. cabbage, thin cut 2 med. green pepper, thin cut 2 med. red pepper, thin cut 1 c. chopped celery 1 c. chopped onion 2 c. sliced carrots (thin) 1 lb. fresh string beans (sliced) 2 tsp. cooking oil 1 tsp. black pepper 2 tsp. salt 2 tsp. garlic powder 2 tsp. oregano 2 tsp. parsley flakes

Use frozen French style bean. Wash all vegetables and drain. In a deep pot, put the cooking oil, heat until hot, add the vegetable, season, toss about, cover, cook on low flame, until done.

STEAMED SUMMER VEGETABLES

1 1/2 c. water 1/2 tsp. salt 3 med. potatoes, sliced (2 c.) 2 c. fresh cut green beans 1 lg. onion, sliced 2 zucchini, sliced (2 c.) 1 med. sized yellow squash, sliced (2 c.) Bring water and salt to a boil in large skillet. Add sliced potatoes in skillet. Layer green beans on potatoes. Add sliced onion. Cover, reduce heat and simmer 5 minutes. Add sliced zucchini and squash. Cover, simmer 5 minutes or until vegetables are crisp-tender. Toss half vegetable mixture with Lemon Herb Butter and serve hot. Toss remaining vegetables with Zesty Marinade. Cover and refrigerate overnight. Serve cold the next day. LEMON HERB BUTTER: Melt 1/3 cup butter in saucepan. Stir in 1 tablespoon freshly squeezed lemon juice and 1/2 teaspoon salt. Add a dash of pepper.

STEAMED VEGETABLES
1 to 1 1/2 lbs. broccoli 2 lg. carrots 1/2 tsp. garlic powder 1/2 head cauliflower 3 tbsp. butter 1/4 c. Parmesan cheese Trim broccoli and split 1/4 inch thick. Arrange flowerets in a circle on a plate. Cut cauliflower flowerets. Arrange over base of broccoli stalks. Slice carrots and place in center of plate. Cover plate twice with plastic wrap. Microwave on high 9 to 11 minutes until tender. Let stand 2 minutes. Melt butter and garlic. Tilt plate to drain moisture. Remove plastic wrap. Drizzle butter over vegetables and sprinkle with Parmesan cheese. Heat on high for 2 minutes.

VEGETABLE PUDDING (STEAMED)

1 c. chopped potatoes 1 c. chopped carrots 1 c. sugar 1/2 tsp. salt 1/2 tsp. nutmeg 1 tsp. baking powder 1 c. chopped suet 1 c. seeded raisins 1 c. flour 1/2 tsp. clove 1 tsp. cinnamon 1 tsp. baking soda (dissolved in 1 tbsp. hot water) Combine all ingredients together. Steam 3 hours in metal coffee cans set in a pan of water in a 350 degree oven.

CHICKEN STRIPS WITH STEAMED VEGETABLES

Strip 2 pounds of boneless chicken into 1 inch strips. In a lasagna pan, 3/4 stick of melted butter. Put chicken in one layer and sprinkle paprika over chicken with 1/2 package of onion mix. Put in oven for 10 minutes, 350 degrees (uncovered). Meanwhile saute 1/2 pound of fresh mushrooms for about 5 minutes.

Chop up 3 stalks of celery along with some celery greens; 2 medium sized carrots. (Do not chop carrots too big.) Take chicken out of oven and put all of your vegetables (carrots, celery and mushrooms) over chicken for 10 more minutes. Cover with aluminum foil. If you like your vegetables well done, allow more time in oven. Before serving melt: 2 tbsp. Worcestershire sauce Juice from 1 med. sized lemon 1/2 tsp. garlic powder (optional) Pour all over chicken and vegetables.

OVEN - STEAMED SALMON WITH VEGETABLES

4 3/4" salmon steaks 3 tbsp. lemon juice 1 lb. sm. unpeeled new potatoes, quartered 4 carrots, peeled, sliced 1/2" thick 2 leeks, sliced 1/4" thick 1 onion, diced 1/2" 2 shallots, halved 3 tbsp. light olive oil Salt & freshly ground pepper 2 zucchini sliced 1/4" thick 4 tbsp. chopped green onions Preheat oven to 400 degrees. Place fish on platter and sprinkle with 1 tablespoon lemon juice. Combine potatoes, carrots, leeks, onion and shallots in heavy 9 x 13 inch baking pan. Drizzle with olive oil. Stir. Sprinkle with salt and pepper. Bake until potatoes are tender, stirring twice, about 30 minutes. Stir zucchini into vegetables. Bake 10 minutes. Remove from oven. Sprinkle vegetables with remaining 2 tablespoons lemon juice and 2 tablespoons green onion and stir gently. Arrange fish in pan, pushing vegetables to side and spooning leeks, onion and shallots over. Bake until fish is cooked through, about 10 minutes. Sprinkle with remaining 2 tablespoons green onions. Serve immediately. Serves 4.

STEAMED SHRIMPS
1 lb. shrimp (31 to 35 size)

MARINADE:
1 egg yolk 1 clove garlic, smashed & minced 2 tbsp. wine, dry sherry or sake 1 tbsp. cornstarch 2 tsp. sesame oil 1 tsp. sugar 1 tsp. minced ginger or 1 tsp. ginger juice 1/4 tsp. salt 1/8 tsp. pepper 1 lg. sweet red pepper, thinly sliced 1 tbsp. vegetable oil for sauteing sliced pepper

SAUCE:
1/2 c. chicken stock 1 tsp. sugar 1 egg white, beaten 1 tsp. minced ginger 1 tbsp. oyster sauce

THICKENER:
1 tbsp. cornstarch mixed with 2 tbsp. tap water 1/4 tsp. soy sauce De-vein and remove appendages from shrimp, but leave shells on. Place shrimp in marinade and chill for at least 1 hour. Steam

shrimp and marinade for about 6 minutes. Stir-fry thinly sliced red peppers in the 1 tablespoon vegetable oil for 1 minute. Add heated marinade only, and not the shrimp yet, sauce ingredients and thickener. Heat for an additional minute. Pour over shrimp and serve hot.