Easy upgrades for everyday vegetables
Recipes originally published in April 1969 issue of Rural Living
May 2026
Broccoli Stuffed Tomatoes
Ingredients:
- 6 large tomatoes
- salt
- 2 cups high-protein cereal, such as Kellogg’s Special K
- 2 cups cooked broccoli, chopped
- 2 slices bacon, crisped and crumbled
- 2 tablespoons onion, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon butter or margarine
Directions:
Wash tomatoes. Cut slice from tops. Scoop out pulp and reserve. Lightly salt tomato shells; turn upside down and drain. Chop tomato pulp. Crush cereal slightly. Combine pulp, cereal crumbs, broccoli, bacon, onions, salt and pepper. Fill shells with mixture. Dot tops with butter. Place filled tomatoes in large, well-greased muffin cups or a baking pan. Bake at 375 degrees for about 25 minutes or until tomatoes are tender. Serves 6.
Spinach au Vinaigrette
Ingredients:
- spinach
- vinegar
- olive oil
- salt
- pepper
Directions:
Cook well-washed spinach for two minutes in its own steam. Drain thoroughly and chop with a sharp knife. Cool to room temperature and serve dressed with olive oil, vinegar, salt and pepper, using about half as much vinegar as olive oil. Serve warm or chilled.
Sweet Potato and Apple Bake
Ingredients:
- 1 (18-oz.) can sweet potatoes, drained
- 1 cup canned apple slices, drained
- 1/4 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1/4 cup walnuts, chopped
Directions:
Arrange half the sweet potatoes in a 7-inch skillet or baking dish. Top with apple slices. Sprinkle with nutmeg and brown sugar; dot with butter. Arrange remaining sweet potatoes on top. Dot with remaining butter. Sprinkle chopped walnuts over the top. Bake in moderate oven at 350 degrees for about 25 minutes or until heated through. Serves 5 to 6.
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