TechniqueCooking TechniquesYield:
Vegetable Toppings
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 394. Vision transcription from the scanned page; needs review.
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Ingredients
- toasted chopped nuts
- crumbled, cooked bacon
- canned french-fried onions
- slightly crushed plain or seasoned croutons
- snipped fresh herb
- chopped hard-cooked egg
- sieved hard-cooked egg yolk
- 1/4 cup seasoned fine dry bread crumbs
- 1 tablespoon snipped parsley
- 1 tablespoon melted margarine or butter
Instructions
- To dress up buttered, cooked vegetables, sprinkle them with toasted chopped nuts; crumbled, cooked bacon; canned french-fried onions; slightly crushed plain or seasoned croutons; snipped fresh herb; chopped hard-cooked egg; or sieved hard-cooked egg yolk.
- Or make a crumb topping. Stir together 1/4 cup seasoned fine dry bread crumbs, 1 tablespoon snipped parsley, and 1 tablespoon melted margarine or butter. Sprinkle atop 2 cups of buttered, cooked vegetables.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewcooking-techniqueimage-source-ai-generatedimage-representative