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Cooking Corner

ONION PARSLEY SAUCE

October 22, 2011
Bernice Volkens , Reinbeck Courier

Harvest time is once again upon us and let's hope we are blessed with abundance and time to do this sometimes overwhelming task that is ahead for all farmers. You can say what you want about the fresh beauty of spring, the laid-back days of summer, and the bright, clean white of winter. However, a few of you would disagree that after the beautiful days of last week, that fall is the grandest of all. Actually, there were hardly words to describe the beautiful fall weather we had. But this cold snap that is here proves that fall weather can be pretty fickle. I don't think many of us will be out sitting and watching football games with only a jacket. It's time for the parkas, mittens, scarfs and long johns.

Here on the farm this is the busiest time of the year. However, we are no longer actually farming, but the husband thinks he has to be around in case he is needed. I reminded him last week that we need to get in the car and get out and take a quick look to at the glorious fall beauty. I suggested Gay Mills in Wis. to get some apples and some other goodies they have in that area. Instead how about Pine Lake in Eldora. That's not too far away and it is just as beautiful as a days drive away.

At this time of the year there is a bounty of fresh produce. Garden fresh vegetables are winding down, but there is still plenty of produce, that is, until the first killing frost comes along. I used to grow quite a few herbs and there are five herbs I always had. They are parsley, chives, mint, sage and dill, but the only herb I have right now is parsley and that I grow it in a pot. I have seen some people grow a whole herb garden on a window sill of their homes. There's not too much work in doing that. Fresh herbs and fresh vegetables just seem to go together and once you start using the two of them together, you'll be asked how you get that special dish taste.

ONION PARSLEY SAUCE

(Ladle this sauce over hot, cooked vegetables to add flavor and eye appeal)

2 Tablespoons butter or

margarine

1 small onion, chopped

fine

1 1/2 Tablespoon flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 Tablespoon chopped

parsley

1 cup milk

1 egg yolk, beaten

Melt butter. Saute onion in butter until it is soft and clear. Remove from heat. Blend in flour, seasonings, parsley and milk. Cook until thickened, stirring while it is cooking. Blend egg into sauce. Pour hot sauce over vegetables-like hot cooked peas, carrots or green beans. Makes 1 cup and adds a special touch to your plain vegetables.

"Time to get the sweaters out of moth-balls."

 
 

 

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