Ingredients for Bean Patties Recipe
2 cups bean puree
1 ½ tablespoons vegetable butter
1 tablespoon chopped onion
3 tablespoons flour
1 egg
Scant 1/3 cup hot milk
A sprinkle of sage
Salt to taste

Instructions
Cook the beans until soft and mash through a colander, having the pulp as dry as possible.
In case it is too soft, it may be put into the oven for a few minutes.
Make a paste as follows for holding the food together: Put the butter, the onion, and the savory into a small saucepan, and let simmer for a few moments, but do not brown.
Add the flour and mix; then the milk and stir smooth.
Add the egg, slightly broken up, and stir over the fire until smooth and a very thick paste.
Salt to taste and add the bean puree.
Mix well, and let cool; then roll out into small, round cakes about 3/4 inch thick, mark on the top with a knife, lay in an oiled baking pan, brush over with cream or milk and brown lightly in a hot oven.

Ingredients for Bean And Potato Pie Recipe
1 1/2 cup lima beans
Water
Salt to taste
3 cups sliced potatoes (raw)
1 tbsp. butter
1 tbsp. flour
Pastry pie crust to cover
Instructions
Wash lima beans and cook gently in plenty of water, with salt to taste.
Drain and add sufficient water to make 3 cups.
Add 3 cups sliced raw potatoes and salt to taste, and let boil gently until the potatoes are tender.
Stir 1 butter and flour in a saucepan over the fire until blended, add a little of the broth, and stir smooth.
Add more broth and pour over the cooked potatoes.
Add the cooked beans, shake together, and pour into an oiled baking pan.
Cover with pie crust, and bake at 350 degrees to a light brown.

Ingredients

2 carrots, peeled, quartered
2 turnips, peeled, quartered
3 beets, peeled, cut in pieces
2 onions, peeled, quartered
4 tomatoes, cut in halves
3 sweet potatoes, peeled, sliced thick
3 white potatoes, peeled, sliced thick
4 tablespoons butter
¾ cup water
Seasonings to taste

Instructions

Put all ingredients in a large baking dish.
Bake slowly in moderate oven for 45 minutes.
Then serve

In spite of what Mother taught you about the benefits of eating broccoli, data collected by the U.S. government show that the nutritional content of America’s vegetables and fruits has declined during the past 50 years — in some cases dramatically.

Donald Davis, a biochemist at the University of Texas, said that of 13 major nutrients in fruits and vegetables tracked by the Agriculture Department from 1950 to 1999, six showed noticeable declines — protein, calcium, phosphorus, iron, riboflavin and vitamin C. The declines ranged from 6 percent for protein, 15 percent for iron, 20 percent for vitamin C, and 38 percent for riboflavin.

“It’s an amazing thing,” said Davis, adding that the decline in nutrient content has not been widely noticed.

He said an agriculture scientist appears to have been the first to pick up the disappearance of nutrients in 1981 in a paper comparing the data on nutrients on garden crops grown in the United States with those grown in England.

Davis, who discussed his findings at a recent meeting of the American Association for the Advancement of Science meeting in St. Louis, suspects the trend in agriculture toward encouraging crops that grow the fastest and biggest is a reason for the decline. The past five decades have been marked by the “Green Revolution,” which has seen a marked increase in U.S. production and yields as farmers have turned to the fastest-growing and greatest-producing plants. Read the rest of this entry »

Vegetables

Along with grains, vegetables are also consumed in large quantities in the Turkish diet. The simplest and most basic type of vegetable dish is prepared by slicing a main vegetable such as zucchini or eggplant, combining it with tomatoes, green peppers and onions, and cooking it slowly in butter and its own juices. Since the vegetables that are cultivated in Turkey are truly delicious, a simple dish like this, eaten with a sizeable chunk of fresh bread, is a satisfying meal for many people.

A whole class of vegetables is cooked in olive oil. These dishes would be third in a five-course meal, following the soup and a main course such as rice or börek and vegetable / meat, and before dessert and fruit. Practically all vegetables, such as fresh string-beans, artichokes, root celery eggplants, pinto beans, or zucchini can be cooked in olive oil, and are typically eaten at room-temperature. So they are a staple part of the menu with variations depending on the season. Then there are the fried vegetables, such as eggplant, peppers or zucchinis, that are eaten with a tomato or a yogurt sauce.
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