WHAT TO EAT FOR IMMUNE: SOME VEGETABLES RECIPES
CRUNCHY POTATO SALAD
2 lbs. potatoes 1/2 cup celery 1/2 cup sweet red peppers 3/4 cup scallions 1/4 cup parsley 1/2 cup nonfat yogurt
2 tbls. cider vinegar
1 tsp. curry powder
Wash all vegetables. Skin potatoes, chop celery, pepper and parsley; thinly slice scallions. Steam or boil potatoes until tender, then drain. Cut potatoes into 1/2-inch cubes, and combine with chopped vegetables. In a small bowl, mix yogurt, vinegar and curry powder. Stir yogurt mixture into potato mixture. Cover and refrigerate until serving time. Excellent for carry-out lunches.
Serves 4 to 6.
OKRA STEW
4 medium tomatoes
1 clove garlic, minced
1 six-oz. can tomato paste
2 tsps. lemon juice 1/2 tsp. oregano
1 lb. okra
Wash vegetables. Chop onion and tomatoes. Saute onion and garlic in water until tender. Add tomato paste, tomatoes, lemon juice and oregano. Cover and simmer for 20 minutes. Wash okra and cut off the cone-shapped top. Add to tomato mixture. Simmer, covered, 20-30 minutes. Serve over hot grains.
Serves 4.
*67\80\8*
