Asparagus Casserole
Recipe By : Jo Lynne Wood
Serving Size : Preparation Time :0:00
Categories : Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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2 cans asparagus spears -- drain reserve
liquid
1 can cream of mushroom soup
2 eggs (hard-boiled)
1 cup cracker crumbs (Ritz)
2 cups shredded cheese
1/4 cup asparagus liquid
Butter 2 quart casserole dish. Line bottom with 1/2 of asparagus. Slice 1 egg and cover asparagus. Heat soup in saucepan and add asparagus liquid. Pour 1/2 over egg layer and add 1 cup cheese. Layer 1/2 crackers over cheese. Keep layering until you end up with crackers. Bake until cheese melts at 350 degrees for 20 to 30 minutes.
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* Exported from MasterCook *
Baked Turnip Puff
Recipe By : Pepper from KC
Serving Size : 4 Preparation Time :
Categories : Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups hot mashed white potatoes
1 1/2 cups hot mashed turnips or rutabagas
1 1/2 teaspoons salt
2 tablespoons butter
1/8 teaspoon pepper
1 egg -- well beaten
2 tablespoons minced onion
Heat oven to 400 degrees. Combine all ingredients. Bake in greased 1 qt. casserole for 30 min.
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* Exported from MasterCook *
Broccoli and Garlic Pasta
Recipe By : First for Women-June 1999
Serving Size : 4 Preparation Time :0:20
Categories : Pasta And Rice Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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8 ounces linguine
2 tablespoons crushed garlic in olive oil
1 pint cherry tomatoes -- halved
10 ounce package frozen broccoli spears -- thawed
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
Prepare pasta as package directs. In skillet over medium heat, cook
garlic until golden. Stir in tomatoes; cook 5 minutes or until
softened. Add remaining ingredients; heat through. Drain pasta,
reserving 1/4 cup cooking liquid. Add pasta and liquid to skillet;
toss well to coat.
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NOTES : Delicious!! Of course I added a little more of the red pepper flakes!! *g*
* Exported from MasterCook *
Onion Baked Taters
Recipe By : Newspaper Clipping
Serving Size : 6 Preparation Time :
Categories : Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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6 baking potatoes
4 onions -- thinly sliced
seasoned salt
pepper -- to taste
6 tablespoons butter
Peel potatoes. Make crosswise slices in potatoes about 1/4 inch apart, being careful not to cut all the way through.
About every second slice in potato, insert slice of onion.
Sprinkle with seasoned salt and pepper. Place 1 tablespoon butter on top and wrap each in foil.
Bake at 400 degrees for 1 hour.
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NOTES : I don't peel the potatoes (lazy here)!! Usually I sprinkle them with Parmesan Cheese along with the salt and pepper.
* Exported from MasterCook *
Corn Pudding
Recipe By : Old Newspaper Clipping
Serving Size : 4 Preparation Time :
Categories : Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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2 eggs -- separated
1/2 teaspoon salt
A good pinch of cayenne pepper
2 tablespoons melted butter or margarine
1 cup milk
2 cups fresh corn -- cut and scraped
from the cob
1 tablespoon flour
1 tablespoon sugar
The success of corn pudding is due, in my opinion, to the way the corn is cut from the cob. The mere tips should be cut from the kernels then the rest of pulp and milk scraped out, using the dull side of the knife. If you have one of the graters that come three to a set and sorta flat-out, I find them most useful for grating the corn off the cob. It seem to me the grating isn't as "sputtering" as the scraping.
Beat the egg yolks, salt, pepper, melted butter or margarine and milk together. Sprinkle the flour over the corn and blend in. Add the corn mixture to the egg yolk mixture. Beat the egg whites and fold them gently into the corn group. Pour into a greased casserole dish and bake at 350 degrees for 45 minutes.
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* Exported from MasterCook *
Creole Black-Eyed Peas
Recipe By : Sawmill Cooking
Serving Size : 6 Preparation Time :
Categories : Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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5 Tbsp olive oil
3 onions -- chopped
1/2 cup chopped fresh parsley -- (1/2 to 3/4)
3 cups cooked -- diced ham
3 cans black-eyed peas
Heat oil in skillet, add onions and saute for 3-4 minutes; add parsley. Cover and continue to cook 4-5 minutes, stirring often. Add diced ham, cover and simmer again for 8-10 minutes. Add black-eyed peas, cover and simmer 30 minutes. Serve with hot cornbread.
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NOTES : Great dish for New Year's Day!!
* Exported from MasterCook *
Creole Butter Beans
Recipe By : Sawmill Cooking
Serving Size : Preparation Time :0:00
Categories : Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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1/4 cup chopped onion
1/4 cup chopped green pepper
2 Tbsp chopped celery
1 Tbsp seeded -- chopped jalapeno
pepper
1 can tomatoes -- (16 oz) chopped
2 Tbsp margarine
1 can large white butter beans -- drained
1 tsp salt
1/4 tsp thyme leaves
1/8 tsp pepper
2 drops hot pepper sauce
Cook onion, green pepper, celery and jalapeo in pepper in margarine until tender. Add remaining ingredients; bring to a boil, reduce heat and simmer 10 to 15 minutes.
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NOTES : Yummy!!!
* Exported from MasterCook *
Creole Cabbage
Recipe By : Sawmill Cooking
Serving Size : Preparation Time :
Categories : Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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2 Tbsp bacon drippings
1 onion -- diced
1 Tbsp green pepper -- diced
1 cup canned tomatoes -- chopped
3 cups coarsley chopped cabbage
1/2 tsp sugar
1/2 tsp salt
red pepper to taste
Saute onion and green pepper in bacon drippings until tender. Add tomatoes, cook 5 minutes, stirring often. Stir in remaining ingredients, cover and simmer 10 minutes or until cabbage is tender.
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Easy Oven French Fries
Recipe By : PatM
Serving Size : 6 Preparation Time :
Categories : Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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4 medium potatoes
1 tbsp vegetable oil
Preheat oven to 475 degrees. Peel potatoes, if desired and cut into
long strips about 1/2-inch wide. Dry strips thorougly on paper towels.
Toss in a bowl with oil as if making a salad.
When strips are thoroughly coated with oil, spread them in a single
layer on a cookie sheet and place in preheated oven for 35 minutes.
Turn strips periodically to brown on all sides. If a crisper, browner,
potato is desired, run under broiler for a minute or two. Sprinkle
with salt, if desired, before serving.
Yield: 6 servings, approximately 80 calories per serving.
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NOTES : Posted on Kitchen Chat by PatM in California!!
* Exported from MasterCook *
English Pea Casserole
Recipe By : Judy from KC
Serving Size : Preparation Time :
Categories : Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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1 stick butter
1 c. chopped onion
1/2 c. chopped celery
1/2 c. bell pepper
1 can water chestnuts -- (8 oz.)
1 can mushroom soup
1/2 c. chopped pimentos
2 cans English peas -- (20 oz.)
Melt butter, and saute onion, celery, and pepper. Add all other ingredients and pour into greased casserole dish. Bake for 30 min. at 350.
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* Exported from MasterCook *
Garden Pasta
Recipe By : Anne Conrad
Serving Size : 6 Preparation Time :
Categories : Pasta And Rice Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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2 tablespoons bacon drippings or vegetable oil
1 onion -- diced
1 green pepper -- diced
1 cup celery -- sliced
1 cup elbow macroni -- cooked as directed
2 cups tomatoes -- peeled,seeded, &
chopped
2 tablespoons Parmesan cheese -- grated
Heat bacon drippings or oil in large skillet over medium heat. Add onion, green pepper, and celery. Stir fry until crisp tender, Add macroni, tomatoes, parmesan cheese, Cover and heat until steaming. Salt and coarsely ground black pepper to taste.
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* Exported from MasterCook *
Garlic Mashed Potatoes
Recipe By : Annie from KC
Peel & coarsely chop the potatoes. Place in a large saucepan with the
garlic cloves & cover with water. Bring to a boil, cover, reduce heat &
cook until tender, about 15 minutes.
Drain & place in a large mixing bowl. Add butter, half the cream & all of
the sour cream. Mash until smooth. Add enough remaining cream to make
a smooth puree. Taste & add seasonings.
Place into a greased ovenproof casserole. May be made ahead to this point.
If frozen, it will take about one hour at 350o F to reheat. If made
earlier in the day, reheat for 30 minutes or until heated through. Top
with chopped green onions.
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* Exported from MasterCook *
Greek Lemon Potatoes
Recipe By : Grace
Amount Measure Ingredient -- Preparation Method
Cut potatoes into 3 cm. pieces, place in bowl, pour over combined remaining ingredients; mix well. Place in large baking dish. Bake in moderately hot oven (400 - 425 degrees) for approx. 50 minutes, turning occasionally. If you don't want the potatoes to brown too
quickly, cover with foil for the first 30 - 40 minutes of cooking.
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* Exported from MasterCook *
Herb-Roasted Potatoes Poupon
Recipe By : Magazine Clipping
Amount Measure Ingredient -- Preparation Method
Mix all of the ingredients except the potatoes in small bowl. Place potatoes in lightly greased 13x9x2 inch baking pan or on shallow baking sheet; toss with mustard mixture. Bake at 425 degrees F for 35-40 minutes or until potatoes are fork tender, stirring occasionally.
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* Exported from MasterCook *
Jackie's Stewed Tomatoes
Recipe By : Jackie fro, KC
Amount Measure Ingredient -- Preparation Method
Tear toast in bite size chunks, mix with the stewed tomatoes, dot top
with butter pieces, bake in small casserole dish 30 minutes('til hot and
bubbly and lightly browned on top)....Better double the recipe *G*
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NOTES : So easy and so good!!
* Exported from MasterCook *
Reunion Vegetable Dish
Recipe By : Anne Conrad
Amount Measure Ingredient -- Preparation Method
In a large skillet heat bacon drippings over medium heat. Add onion, green pepper, and celery. Stir fry until crisp tender. Add okra and yellow squash, cover and reduce heat to low. Simmer, stirring often until vegetables are tender. Add tomatoes and italian seasoning, heat to steaming. Salt and pepper to taste.
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Notes: Mmmmm!! Good!!
Serving Size : Preparation Time :
Categories : Vegetables And Side Dishes
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12 medium potatoes
8 large garlic cloves -- peeled
1/2 cup sour cream
1 cup light cream
Salt -- pepper & nutmeg to
taste
1 cup chopped green onions -- for garnish
Serving Size : Preparation Time :
Categories : Vegetables And Side Dishes
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12 medium potatoes (old ones are best)
1/4 cup olive oil
1/3 cup lemon juice
1 1/2 Tbsp. grated lemon rind
2 Tbsp. chopped fresh rosemary (or dried)
2 Tbsp. chopped fresh thyme (or dried)
1 1/2 Tbsp. cracked black peppercorns
salt
Serving Size : 4 Preparation Time :
Categories : Vegetables And Side Dishes
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1/3 cup Grey Poupon Dijon Mustard
2 tablespoons olive oil
1 clove garlic -- chopped
1/2 teaspoon Italian seasoning
6 medium red skinned potaotes -- cut into chunks
Serving Size : Preparation Time :
Categories : Vegetables And Side Dishes
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1 can Del Monte's original stewed tomatoes
2 slices white bread -- toasted light
1/2 stick butter -- small dice
Serving Size : 8 Preparation Time :0:30
Categories : Vegetables
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2 tablespoons bacon drippings
1 onion -- diced
1/2 cup green pepper -- diced
1/2 cup celery -- sliced
2 cups okra -- sliced
2 cups yellow squash -- sliced
2 cups tomato -- peel,seed, & chop
1/2 teaspoon italian seasoning
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