Scalloped String Beans

Ingredients

• 4 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 1/2 teaspoon salt
• 1 tablespoon herb mixture (summer Savory, sweet marjoram, chervil, basil)
• 4 cups cooked string beans
• 2 tablespoons bread crumbs
• 2 tablespoons grated cheese

Method

1. 1

   Melt 2 tablespoons butter in a saucepan, stir in flour, add milk gradually stirring to a smooth paste and cook until it is a medium thick sauce.

2. 2

   Add salt, herbs and string beans and heat thoroughly.

3. 3

   Pour into a buttered baking dish, sprinkle with bread crumbs, then grated cheese, dot generously with butter.

4. 4

   Bake in a moderate oven 350 degrees for 25 minutes.

As published

This recipe was extracted from Waldensian cookery (1957), page 31. The excerpt below is the record exactly as published.

SCALLOPED STRING BEANS 4 tablepsoons butter 2 tablespoons flour 1 cup milk 1% teaspoon salt 1 tablespoon herb mixture (summer Savory, sweet marjoram, chervil, basil) 4 cups cooked string beans 2 tablespoons bread crumbs 2 tablespoons grated cheese Melt 2 tablespoons butter in a sauce- pan, stir in flour, add milk gradually stirring to a smooth paste and cook until it is a medium thick sauce. Add salt, herbs and string beans and heat thoroughly. Pour into a buttered baking dish, sprinkle with bread crumbs, then grated chese, dot generously with butter. Bake in a moderate oven 350 degrees 25 minutes. Waldensian Cookery BROILED TOMATOES Cut tomatoes in half. Dip in grated cheese, add salt, pepper, sugar and a little onion juice. Dip tomatoes in bread crumbs. Melt butter and put over tomatoes. Broil until brown. Then bake for 20 minutes at 350 degrees until done. Use ingredients according to tomatoes used. —Madeleine Grill BROILED TOMATOES 3 tomatoes 5 tablespoons bread crumbs Ym teaspoon salt butter 1 tablespoon herb mixture (savory, basil, marjoram, thyme, parsley, celery leaves) 14 teaspoon grated cheese Cut large, firm tomatoes into thick slices. Mix bread crumbs, salt and herbs. Cover each slice with a heaping tea- spoon of mixture, sprinkle with grated cheese and dot liberally with butter. Arrange slices on a hallow pan or cookie sheet, set under broiler at medium heat, watching carefully until done, about 10 minutes. HARVARD BEETS 6 medium sized beets 1% cup sugar 1 tablespoon cornstarch 4 teaspoon salt Y% cup vinegar 2 tablespoons butter Cut the cooked beets in slices. Mix sugar, etc. and cook five minutes. Add butter. Pour over beets and let stand about 10 minutes. —Mrs. J. B. Weaver Waldensian Cookery PEPERONI IMBOTTITI (Stuffed Peppers) 6 large firm green peppers 3 filets of anchovy, chopped 5 tablespoons olive oil 3 tablespoons grated Romano cheese 1 tablespoon chopped parsley 1 egg 2 tablespoons tomato paste 14 cup cooked chopped meat 1% cup boiled rice 14 cup bread crumbs 1 small onion, chopped 1 cup hot water salt and pepper to taste Blend tomato paste in hot water. Wash peppers; remove stems and seeds. Combine all other ingredients except oil and tomato paste. Mix tho- roughly. Stuff peppers. Arrange in baking dish, pour oil over them. Bake in hot oven 15 minutes. Add blended tomato paste, continue baking for 15 minutes or until peppers are tender. Serves six. SCALLOPED EGGPLANT 1 eggplant 14 cup water Y, cup butter 14 cup bread crumbs 2 well beaten eggs 14 teaspoon salt l4 teaspoon minced onion Peel and slice eggplant in cubes. Cook in 4% cup water ten minutes. Drain, add all other ingredients, except bread crumbs. Pour in casserole, Sprinkle with but- tered bread crumbs. Bake 25 or 30 minutes at 350 degrees. Serves six to eight people. —Madeleine Grill VEGETABLES 71 POLENTA Here is a corn meal mush so unusual that a holiday is celebrated in its honor. On the Friday before Lent, the people of Ponti, Italy, celebrate the feast of Polentine. The town’s best cooks com- bine their efforts in preparing a huge dish of polenta said to weigh a thousand pounds. The day is celebrated by a parade and merrymaking in honor of the polenta. At the end of this day, the polenta is distributed to the poor. 6 cups water 1 teaspoon salt 2 cups uncooked corn meal sharp grated cheese Polenta sauce Bring water and salt to brisk boil in large saucepan. Add corn meal slowly, Stirring constantly, so boiling does not stop. Using very low heat continue cook- ing until thick about 20 minutes. Stir frequently to insure creamy texture. When cooked, remove from heat. In a buttered large casserole or baking pan spread alternating layers of mush, about 2 cups of Polenta sauce, sliced or grated cheese. Make top layer of cheese. Bake in 400 degree oven about 25 min- utes, or until Polenta is hot and bub- bly. Use remaining hot Polenta sauce as a gravy. Polenta Sauce: 2 tablespoons chopped onion 2 tablespoons chopped green sweet pepper minced clove garlic pound ground beef cup mushroom 8% cups canned tomatoes ¥, cup chopped parsley 2 teaspoons mixed dry herbs (rosemary, marjoram, thyme, etc.) 1, cup cooking oil 1 cup water 1 teaspoon salt 1 i% i” T 4 ‘9 ~ f. A ~ Cook onion, green pepper, garlic, parsley, herbs and beef in hot oil until lightly browned. Add all remaining in- 72 VEGETABLES Waldensian Cookery gredients and simmer 14 hour or longer to blend flavors and slightly thicken sauce. Makes four cups. Yields eight servings. —Miss Isabel Dalmas LA SOUPPA 1 package of bread sticks or 1 loaf French bread, toasted 1 to 2 quarts chicken broth, seasoned grated cheese 2 to 4 tablespoons butter

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