Choice Recipes and Menus Using Canned Foods

by American Can Company. Home Economics Department

SAVORY VEGETABLES

1 No. 2 can vegetable (green beans, peas, spinach or asparagus, etc.)

½ teaspoon salt

butter or margarine

chopped chives or parsley

Drain liquid into a saucepan; boil quickly to reduce amount to about ½ to ⅓ cup. Add the vegetable; heat thoroughly. Add salt, butter or margarine and seasonings to suit taste. Garnish and serve. 4 to 5 Servings

Note: Instead of reducing liquid by boiling, it may be saved for soups, sauces, gravies or vegetable cocktails. Do not throw it away as it contains valuable nutrients.