Vegetable Dishes
Here are Mom´s recipes for the Vegetable Dishes. Some of these can be used as side dishes, but most will be used as Main Dishes. Many eggplant and broccoli recipes and rice dishes. I start out with some of the greatest Baked Beans I have ever eaten. Enjoy them all.
Recipe Name: Baked Beans
Serves: 10Prep Time: 24 hrs
Oven Temp: 300°F Oven Time: 4 hrs
Comments: This recipe comes from Mrs Dot Kutz. Some of the best baked beans I have ever tasted. This is a Pennsylvania Dutch recipe.
Ingredients:
2# Lima beans, dried
2 t Salt
1 c Ketchup
½ c Brown sugar
½# Bacon
1 t Mustard, dried
4 T Molasses, dark
1 Onion, diced
Soak lima beans over night. Cook slowly the next day until soft. Drain and reserve water. In a large bean crock, mix all ingredients together, except the bacon. Use the reserved water if mixture seems dry. Mix thoroughly. Place the bacon strips on top and bake at 300°F for 4 hours. If the beans become dry, add some of the reserved water and continue cooking.
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Recipe Name: Broccoli Loaf
Serves: 6 Prep Time: 1 hr
Oven Temp: 325°F Oven Time: 40 min
Comments: The recipe says, A Broccoli Loaf - or squash or cauliflower.
Ingredients:
3 c Broccoli, cooked and chopped
1 c Water, the vegetable water
2 Eggs
1 Onion, sliced
2 Celery stalks, chopped coarse
½ c Tomato juice
¼ c Butter, melted
1 t Salt
Dash Pepper
2 Slices bread, dry and broken
Pre-heat the oven to 325°F. Cook the broccoli (or squash or cauliflower) and reserve the water.
In a blender or food processor, place the broccoli and 1 c of the vegetable water. Cover and blend for 5 seconds on high. Empty and place in a large bowl. Place all remaining ingredients in blender and blend on high for 20 seconds. Add to the vegetable mixture. Place in a 1½ quart casserole dish and bake at 325°F for 40 minutes. Serve hot and with Hollandaise sauce on top.
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Recipe Name: Broccoli Corn Casserole
Serves: 6 Prep Time: 45 min
Oven Temp: 350°F Oven Time: 30 min
Ingredients:
10 oz Broccoli, chopped
10 oz Corn, creamed style
1¼ c Stuffing mix, herb style
1 can Cream of Mushroom soup, undiluted
1 Egg, beaten
3 T Butter, melted
1 sm Onion, finely chopped
½ c Cheddar cheese, sharp and shredded
Cook broccoli. Drain well. Combine broccoli, corn, 1 c stuffing, soup, egg, butter and onion and mix well. Spoon the mixture in a lightly greased baking dish. Sprinkle with cheese and remaining stuffing mix. Bake at 350°F for 30 minutes or until thoroughly heated.
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Recipe Name: Glazed Broccoli with Almonds
Serves: 6 Prep Time: 45 min
Oven Temp: 375°F Oven Time: 30 min
Ingredients:
2# Broccoli, fresh
½ t Salt
1 Beef bouillon cube
¾ c Hot water
1 c Half and Half
¼ c Butter
¼ c Flour
2 T Sherry, cooking
2 T Lemon juice
1/8 t Pepper
½ c Cheddar cheese, shredded
¼ c Slivered almonds
Trim the large leaves of the broccoli and remove the tough ends. (Save the stems and make a good Cream of Broccoli soup!) Wash the stems and separate into stalks. Cook the broccoli an a small amount of salted water for 10 minutes or until crispy tender. Brain well and place in a casserole dish. Dissolve the bouillon cube in ¾ c water. Stir in the Half and Half and set aside. Melt the butter in a heavy saucepan over low heat. Blend in the flour, stirring until smooth. Cook 1 minute stirring constantly until thickened and bubbly. Stir in sherry, lemon juice and pepper. Toast the almond slivers. Pour the sauce over the broccoli and sprinkle with cheese and almonds. Bake at 375°F for 25 to 30 minutes.
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Recipe Name: Spinach Casserole
Serves: 6 Prep Time: 35 min
Oven Temp: 350°F Oven Time: 25 min
Ingredients:
¾ c Spinach
1 sm Onion, sliced in rings
¼ c Chili sauce
½ c Bread crumbs
Salt
Paprika
Bacon
½# Cheddar cheese, shredded
In a casserole dish, layer spinach, onion, chili sauce, bread crumbs, salt, paprika and cheese. Repeat the layer and top with bread crumbs and bacon slices. Bake in a 350°F oven for 25 minutes.
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Recipe Name: Lonesome Broccoli
Serves: 4 Prep Time: 30 min
Comments: This could be a salad and I had to have my "White Out Editor" check this. But I´ll leave it here.
Ingredients:
1# Broccoli florets, fresh
1/3 c Vinegar
1/3 c Vegetable oil
3 T Olive oil
1 t Dill weed
½ t Salt
¼ t Pepper
Blanch the broccoli florets for 3 minutes. Combine the remaining ingredients and mix well. Place the florets in a bowl and pour the vinegar mixture over the broccoli.
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Recipe Name: Tempura Batter
Serves: 6 Prep Time: 20 min
Comments: I didn´t know where to put this recipe, but I do like Tempura dipped vegetables. You can also use it with shrimp.
Ingredients:
¾ c Flour, sifted
1 t Baking powder
½ t Salt
1 Egg
½ c Water
Beat the egg and add all ingredients. Add water 1 T at a time stirring constantly until batter is smooth and the consistency of custard sauce.
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Recipe Name: Blender Corn Pudding
Serves: 6 Prep Time: 1 hr
Oven Temp: 375°F Oven Time: 45 min
Comments: This recipe comes from Mom´s sister, Margaret Wilson Ludwig, I think.
Ingredients:
2 c Whole kernel corn
1 T Flour
2 T Sugar
¾ t Salt
¾ c Milk
½ c Butter, melted
2 Eggs
Place all in a blender or food processor and blend for 10 seconds only. Place mixture in a greased casserole dish and bake uncovered at 375°F for 45 minutes.
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Recipe Name: Baked Carrots
Serves: 6 Prep Time: 1½ hr
Oven Temp: 350°F Oven Time: 1 hr
Ingredients:
3 T Butter
1/3 c Onion, chopped
¾ c Water
1½ t Lemon juice
2 t Mustard, dried
1 t Ginger, ground
5 c Carrots, shredded
1 T Molasses
2 T Brown sugar
3 T Butter
Sauté the onion in 3 T Butter. Combine all ingredients except he final 3 T Butter. Mix well and place in a casserole dish. Dot the top with the remaining butter. Bake at 350°F for 1 hour.
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Recipe Name: Indian Rice - Mattar Pilau
Serves: 6 Prep Time: 30 min
Comments: Directly translated, Mattar pilau means "Mother rice".
Ingredients:
3 T Butter
2 Bay leaves
2" Cinnamon stick
4 Whole cardamom seeds
1 t Whole cumin
½ Onion, finely sliced
1 c Long grain rice
2 c Water
Sauté the onion with bay leaves, cinnamon stick, cardamom and cumin. Remove the bay leaves and cinnamon stick. Bring the water (you can use any liquid, i.e., chicken stock) to a boil. Add all ingredients, bring to a second boil then cover and reduce heat to low. Cook until rice is tender.
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Recipe Name: Curried Cauliflower
Serves: 6 Prep Time: 45 min
Ingredients:
½ c Vegetable oil
½ t Mustard seed, black
½ t Cumin seed
1 T Scrapped fresh ginger, finely chopped
½ c Onion, finely chopped
1 t Salt
½ t Turmeric
2# Cauliflower florets
1 Tomato, fresh, cored and chopped
1 Hot green chili, diced fine, seeds removed
½ t Ground cumin
½ t Sugar
2 T Coriander, chopped
In a heavy 5-quart casserole dish, heat oil and stir in mustard seed and immediately add cumin seeds, ginger and onion. Cook stirring constantly for 1 minute. Add salt and turmeric and continue stirring for 3 to 4 minutes. Drop in cauliflower and turn with a spoon until evenly coated with onion mixture. Stir in tomato, ground cumin, sugar and 1 T coriander. Reduce to low stirring constantly. Cook until cauliflower is tender.
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Recipe Name: Crispy Fried Carrots
Serves: 4 Prep Time: 25 min
Comments: This recipe comes from The Inn at Blackberry Farm
Ingredients:
¾ c Cornmeal
¾ c Flour
1 t Onion powder
1 t Old Bay seasoning
½ t Salt
½ t White pepper, ground
2½ T Parsley, chopped
1 Egg white
2/3 c Buttermilk
½ t Tabasco
4 lg Carrots scraped and cut into thin strips
Vegetable oil
Combine first 7 ingredients. Set aside. Beat egg white until foamy; stir in buttermilk and Tabasco. Dip carrots in buttermilk mixture and dredge through cornmeal mixture. In a large skillet or Dutch oven, pour in oil to 1" and heat to 350°F. Fry carrots 2 minutes or until lightly browned. Serve immediately.
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Recipe Name: Carrots Madeira
Serves: 4 Prep Time: 20 min
Ingredients:
1# Carrots, scraped
¼ c Madeira wine
¼ c Orange juice, unsweetened
1 t Cornstarch
2 T Water
2 T Parsley, fresh and chopped
Place carrots in small amount of boiling water. Cover and reduce heat and simmer for 4 minutes; drain. Add wine and orange juice; bring to a boil. Cover and reduce heat and simmer 4 to 5 minutes or until tender. Combine cornstarch and water, stirring until blended. Add carrots and cook over medium heat, stirring constantly until smooth and thick. Add the chopped parsley and toss gently.
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Recipe Name: Spanish Eggplant and Macaroni Casserole
Serves: 10 Prep Time: 1 hr
Oven Temp: 350°F Oven Time: 30 min
Ingredients:
1# Shell macaroni, cooked
1 c Spanish olive oil
8 Italian sweet sausages
3 Cloves garlic, finely minced
1 Spanish onion, chopped
2 med Eggplants, peeled and chopped
2 t Salt
1 t Paprika
1 can Tomatoes
1 can Tomato paste
½ t Sugar
½ c Water
½ t Oregano
1# Mozzarella cheese, sliced
1# Ricotta cheese
¼ c Parmesan cheese
Chopped parsley
Rinse the cooked macaroni in cold water to prevent sticking or toss the cooked macaroni with 2 T olive oil. Heat olive oil in a large saucepan, cut sausages into small pieces and add to oil with garlic and cook 10 minutes until well done. Stir in onion and eggplant and cook until tender. Add salt, paprika, tomatoes, tomato paste, sugar, water and oregano. Stir well, cook over medium heat 15 minutes until slightly thickened. Stir in macaroni. Spoon ½ of mixture into a 6-quart casserole dish. Place a layer of ½ the Mozzarella cheese and ½ the Ricotta over the macaroni. Add the remaining eggplant and macaroni mixture and spread evenly over the cheese. Top with a layer of the remaining cheeses. Bake at 350°F for 30 minutes. Sprinkle with grated Parmesan cheese and chopped parsley and serve.
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Recipe Name: Copper Pennies
Serves: 6 Prep Time: 30 min
Comments: This is a cold dish, but a great summer treat.
Ingredients:
2# Carrots, sliced and cooked unsalted
1 Onion, sliced thin
1 Green pepper, sliced thin
1 C Sugar
1 t Salt
½ c Olive oil
½ t Pepper
½ c Vinegar
1 t Mustard, dry
½ t Worcestershire sauce
1 c Tomato soup
Layer the carrots, onion and green pepper in a casserole dish. Heat the remaining ingredients in a saucepan and pour over the carrots. Refrigerate and let marinate for several hours.
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Recipe Name: Cheese Scalloped Carrots
Serves: 8 Prep Time: 40 min
Oven Temp: 350°F Oven Time: 25 min
Ingredients:
2# Carrots, sliced
2 T Butter
½ c Celery, finely chopped
¼ c Onion, finely chopped
2 T Flour
¼ t Salt
¼ t Mustard, dry
Dash pepper
1½ c Milk
1 c Cheddar cheese, shredded
2 T Butter, melted
2 T Parsley, fresh and chopped
Place carrots in saucepan and cover with salted water. Boil for 8 to 10 minutes. Drain and set aside.
Melt 2 T butter in a heavy saucepan over low heat. Add celery and onions and cook, stirring often. Cook until tender. Add flour and next 3 ingredients, stirring until blended. Cook 1 minute stirring constantly. Gradually add milk; cook over medium heat until thickened and bubbly. Stir in cheese and carrots. Mix thoroughly. Spoon into a lightly greased 1½-quart casserole. Bake at 350°F for 25 minutes.
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Recipe Name: Cauliflower Power
Serves: 6 Prep Time: 20 min
Oven Temp: Broil Oven Time:
Comments: Serve this with Sautéed Cherry Tomatoes
Ingredients:
1 lg Cauliflower, stems and leaves removed
½ c Mayonnaise
¼ c Chinese mustard
½ c Swiss cheese, shredded
2 T Bread crumbs, dry and crumbled
Place the cleaned head of cauliflower in boiling water; cover and cook 10 to 15 minutes or until tender. Drain and place in a 9" square pan. Combine mustard and mayonnaise and spread over the cauliflower.
Combine cheese and bread crumbs. Sprinkle over mustard mixture. Broil 6" from heat, with oven door partially open, for about 3 minutes.
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Recipe Name: Sautéed Cherry Tomatoes
Yield: 2 cups Prep Time: 10 min
Ingredients:
1 pint Cherry tomatoes, cut in half
2 T Olive oil
¼ t Salt
¼ t Garlic powder
Cook tomatoes in oil in a saucepan over medium high heat, stirring constantly for about 3 minutes. Stir in salt and garlic powder. Serve immediately.
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Recipe Name: Green Beans with Dill
Serves: 12 Prep Time: 15 min
Ingredients:
4# Green beans, or long beans
¼ t Sugar
¼ t Salt
4 T Butter
½ c Pine nuts
2 Garlic cloves, minced
1/3 c Fresh dill, chopped
Wash and string beans. Put in a large pot and boil with the sugar and salt until tender. Make sure beans are still green and crisp. Remove and rinse under cold water and dry. Melt butter in a large deep sided sauté pan over medium heat. Add the pine nuts and cook until they are slightly brown. Add the minced garlic and sauté for about 3 minutes. Add the green beans and toss until they are hot. Sprinkle with chopped fresh dill and toss again. Serve in a warmed dish.
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Recipe Name: Dilled Green Beans
Yield: 4 pintsPrep Time: 1 hr
Comments: This recipe was on an old, well used index card. This recipe is for canning.
Ingredients:
2# Green beans, stems removed
2 t Dill seed
4 Garlic cloves
1 scant t Red pepper, crushed
2½ c Water
2½ c Vinegar
¼ c Salt
Wash beans, drain well and pack into clean hot jars. To each jar, add ½ t dill seed, 1 clove of garlic and ¼ t pepper. Combine remaining ingredients and bring to a boil. Pour over beans. Process (hot pack) 8 minutes.
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Recipe Name: Barley Pilaf
Serves: 8 Prep Time: 1½ hr Oven Temp: 325°F Oven Time: 1 hr
Ingredients:
¼ c Butter
1½ c Barley, uncooked
¼ c Onion, minced
4 t Chicken bouillon
1 t Celery salt
2 t Pepper
4 c Boiling water
4 T snipped fresh parsley
In an ungreased casserole, mix all ingredients except parsley. Cover and bake at 325°F until done, about 1 hour. Stir in parsley.
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Recipe Name: Broccoli Casserole
Serves: 6 Prep Time: 1 hr
Oven Temp: 350°F Oven Time: 45 min
Comments: This recipe card was faded and hard to read.
Ingredients:
2 pkg Broccoli, chopped
½ c Cheddar cheese, grated
½ c Mayonnaise
2 Eggs, beaten
1 Onion, fine diced
1 can Mushroom soup, undiluted
2 pkg Pepperidge Farm stuffing, herb flavored
Thaw and drain the frozen broccoli. Mix all ingredients together. Place in a casserole dish and bake 45 minutes at 350°F.
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Recipe Name: Broccoli Casserole Supreme
Serves: 6 Prep Time: 1 hr
Oven Temp: 350°F Oven Time: 35 min
Ingredients:
1 lg Bunch broccoli, partially cooked
1 can Cream of Mushroom soup, undiluted
¼ c Mayonnaise
¾ c Sharp cheddar cheese, grated
¼ c Pimento, chopped
1 2 T Lemon Juice
Topping
½ c Bread crumbs
2 T Butter, melted
Arrange partially cooked and drained broccoli in a lightly greased casserole. Gently mix the next 5 ingredients in a bowl. Pour over the broccoli and top with the bread crumb topping. Bake uncovered at 350°F for about 35 minutes.
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Recipe Name: Eggplant Florentine
Serves: 6 Prep Time: 1½ hr Oven Temp: 350 Oven Time: 55 min
Ingredients:
1 lg Eggplant
1 t Salt
2 T Butter
2 Onions, diced
2 Garlic cloves, crushed
1# Ground beef
¼ c Bread crumbs
1 c Tomatoes
1 t Basil
2 t Salt
2 t Pepper
8 oz Mozzarella cheese, grated
Slice eggplant in half lengthwise. Scoop out pulp, cut into small pieces and sprinkle with 1 t salt. Melt butter in skillet; add onion and garlic and sauté until golden brown. Add ground beef and stir, breaking meat with fork. Add eggplant pulp and bread crumbs to meat mixture and cook about 3 minutes. Remove skillet from heat and add tomatoes, basil and seasonings. Mix well. Spoon mixture into eggplant shells. Bake at 350°F for 55 minutes. Sprinkle the cheese on the top and bake for another 5 minutes. Broil about 1 minute. To serve: Surround the eggplant shells with Creamed Spinach.
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Recipe Name: Creamed Spinach
Serves: 6 Prep Time: 20 min
Ingredients:
2 T Butter
1 Onion, diced fine
2# Spinach, fresh
2 T Butter, softened
2 T Flour
1 c Milk
½ t Nutmeg
1/8 t Allspice
½ t Salt
1/8 t Pepper
Sauté the onion in butter. Add spinach and cook 3 to 5 minutes. Remove from pan and chop spinach. Return to pan and cook another 3 minutes. Meanwhile, mix softened butter and flour and blend. Add to spinach about ½ t at a time and stir constantly. Blend in milk and seasonings and bring mixture to a simmer for 3 to 5 minutes, stirring constantly. To serve: Spoon around the Eggplant Florentine previously listed.
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Recipe Name: Eggplant and Tomato Casserole
Serves: 6 Prep Time: 1 hr
Oven Temp: 375°F Oven Time: 45 min
Comments: This recipe comes from Mrs Jane Sinclair.
Ingredients:
1 lg Eggplant. Peeled and cut into small pieces
2 Eggs, beaten
2 T Butter, melted
Pepper to taste
3 T Onion, chopped
½ t Oregano
½ c Bread crumbs
2 lg Tomatoes, sliced thin
2 oz Cheddar cheese
¼ c Parmesan cheese, grated
Paprika
Boil eggplant until tender. Mash the eggplant and mix with eggs, butter, onion, pepper, oregano and bread crumbs. Butter a casserole dish and cover the bottom with tomato slices. Cover with the eggplant mixture. Place remaining tomato slices on top. Mix the cheeses together and sprinkle on top. Add paprika and bake at 375°F for 45 minutes.
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Recipe Name: Eggplant Gratin
Serves: 6 Prep Time: 45 min
Oven Temp: 400°F Oven Time: 20 min
Ingredients:
1½ c Onion, finely chopped
3 T Olive oil
1# Eggplant, peeled and cut into ½" pieces
1/3 c plus 2 T Parsley, fresh and minced
½ c Parmesan cheese, fresh grated
¼ c Bread crumbs, dry
In a heavy skillet sauté the onion in 2 T of the oil over moderate heat until golden. While the onion is cooking, in a steamer set over boiling water steam the eggplant covered, for about 10 minutes, or until it is tender; transfer to a colander and let it drain for 5 minutes. In a bowl, toss together the eggplant, onion, 1/3 c of parsley and salt and pepper to taste. Spread the mixture in a 3 cup greased baking dish.
In a small bowl, combine the Parmesan, bread crumbs and remaining parsley. Sprinkle the mixture over the eggplant and drizzle the remaining oil on top. Bake in the middle of a 400°F oven for 20 minutes or until the top is golden brown and the mixture is bubbling.
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Recipe Name: Eggplant and Tomato Stew with Garlic
Serves: 8 Prep Time: 45 min
Comments: Use this recipe with the following Ratatouille Nicoise, or serve it as is.
Ingredients:
½ c Flour
2 sm or 1 lg Eggplant, peeled and diced
½ c Butter
½ c Olive oil
6 lg Tomatoes, peeled and cut into wedges
4 Zucchini, sliced (4½#)
3 med Onions, chopped (1½ cups)
2 Green peppers, halved, seeded and diced
4 Cloves garlic, chopped
1 t Salt
½ t Pepper, coarsely cracked
Shake flour and eggplant in a bag until eggplant is covered. Heat butter and oil in a large skillet; add eggplant and sauté. Cook until light brown. Add tomatoes and bring to a boil, lower heat and cover. Simmer, stirring until tomato juice flows freely, about 5 minutes. Stir in zucchini, onions, green peppers, garlic, salt and pepper. Bring to a boil, lower heat and cover. Simmer for about 20 minutes. Freeze if you wish and use with the next recipe or eat as is.
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Recipe Name: Ratatouille Nicoise
Serves: 8 Prep Time: 45 min
Oven Temp: 350°F Oven Time: 20 min
Comments: This is a classic eggplant dish. Use it with the preceding recipe.
Ingredients:
1 qt Eggplant and Tomato Stew with Garlic
1 Bay leaf
½ t Leaf thyme, crumbled
½ t Red pepper flakes, crushed
½ c Black olives, pitted and halved
½ c Green olives, halved
3 Garlic cloves, chopped
½ c Parsley, chopped
Combine the vegetable stew with bay leaf, thyme and red pepper flakes in a large saucepan. Bring to a boil and lower heat. Stir in olives, garlic and parsley. Cover and slowly heat for about 10 minutes.
Transfer to a casserole dish and cover. Bake in a 350°F oven for about 20 minutes or until mixture is bubbly hot.
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Recipe Name: Eggplant Lasagna
Serves: 10 Prep Time: 1½ hrs
Oven Temp: 350°FOven Time: 50 min
Ingredients:
½ c Olive oil
1 lg Onion, chopped
3 Garlic cloves, minced
1 med Eggplant, peeled and diced
¼# Mushrooms, sliced
16 oz Italian style tomatoes, canned
8 oz Tomato sauce
½ c Red wine, dry
1 med Carrot, shredded
¼ c Parsley, chopped
2 t Oregano leaves
1 t Basil
1 t Salt
¼ t Pepper
1 pkg Lasagna noodles
Boiling water
2 c Ricotta cheese
2 c Mozzarella cheese, shredded
2 c Parmesan cheese, grated
Heat oil in large skilled. Cook onions, garlic, mushrooms and eggplant and cook for 15 minutes. Add tomatoes (break up if whole) and their liquid, tomato sauce, wine, carrot, parsley, oregano, basil, salt and pepper. Bring to a boil, then reduce heat and simmer covered for about 30 minutes. Uncover and continue cooking until sauce is thick. You should have 5 cups of sauce. Set aside. Cook noodles in a large pot of boiling water. Drain, rinse and drain again. Butter a 9x13" baking dish. Spread about ¼ of the sauce in the dish. Arrange 1/3 of the noodles in an even layer over sauce. Dot noodles with 1/3 of the ricotta. Sprinkle with 1/3 of the mozzarella, then with ¼ of the Parmesan cheese. Repeat this layering two more times. Spread remaining sauce evenly over the top and sprinkle with the remaining Parmesan cheese. If made ahead, cover and refrigerate. Bake uncovered in a 350°F oven until hot and bubbly, 40 to 50 minutes. Cut into squares to serve.
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Recipe Name: Linguine and Eggplant
Serves: 10 Prep Time: 1 hr
Ingredients:
1 lg Eggplant, peeled and cut into 1" cubes
Olive oil
½ c Onion, chopped
2 Garlic cloves, minced
1 can (29 oz) Plum tomatoes, undrained
8 oz Tomato sauce
1 c Celery, chopped
¼ c Parsley, chopped
1 t Salt
1 t Basil, crushed
¼ t Pepper
2/3 c Green olives, sliced
2 T Capers
1# Linguine noodles
Parmesan cheese, fresh grated
Brown eggplant, 1/3 at a time in olive oil. Set aside. Sauté onion and garlic in oil until tender, but not brown. Add tomatoes, tomato sauce, celery, parsley, salt, basil and pepper. Simmer uncovered for about 15 minutes. Stir in the eggplant, olives and capers; cover and simmer 25 minutes. Cook the linguine in boiling salted water until tender, yet firm about 10 to 12 minutes. Drain. Serve sauce over hot linguine. Sprinkle generously with Parmesan cheese.
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Recipe Name: Green Tomato Pie
Serves: 8 Prep Time: 45 min
Oven Temp: 325°F Oven Time: 30 min
Ingredients:
1 Pie 9"crust
2 c Green tomatoes, cubed
½ c Apples, sliced
½ c Raisins, cooked
1 c Sugar
¼ t Salt
1 t Lemon, sliced
Spices to taste
Line a 9" pie pan with pie crust. Combine all ingredients and gently pour into pie crust. Bake at 325°F for 30 minutes or until crust is light brown and pie filling is bubbly.
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Recipe Name: Guacamole
Serves: 12 Prep Time: 15 min
Ingredients:
Avocado, mashed
1 Tomato, chopped
1 Onion, chopped
1 Green pepper, diced fine
1 T Lemon juice
2 Bacon slices, crumbled
Chili pepper to taste
Combine all ingredients in a bowl. Serve with chips.
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Recipe Name: Delicious Mushrooms
Serves: 12Prep Time: 3 days
Ingredients:
1# Mushrooms, washed and cut into half
2 T Olive oil
2 T Wine vinegar
¼ c Tomato juice
½ t Salt
1 Garlic clove
½ t Paprika
Place mushrooms in a jar. Combine all ingredients and pour over mushrooms. Marinate for 2 to 3 days.
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Recipe Name: Macaroni and Cheese
Serves: 6 Prep Time: 40 min
Oven Temp: 350°F Oven Time: 25 min
Ingredients:
8 oz Macaroni
8 oz Cheddar cheese, shredded
1 can Evaporated milk
3 T Onion, grated
1 t Mustard, dry
1 t Worcestershire sauce
Dash of pepper
2 T Parsley, chopped and fresh
4 oz canned Mushrooms, sliced
2 oz jar Pimento, drained
Cook macaroni. Drain and set aside. Combine 1½ cups of the cheese and the next 6 ingredients in a Dutch oven and cook over low heat, stirring constantly, until cheese melts. Stir in macaroni, mushrooms and pimento. Pour mixture in a 2-quart casserole dish and bake at 350°F for 25 minutes. Sprinkle with the remaining cheese and bake an additional 5 minutes.
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Recipe Name: Nut Stuffed Mushrooms
Serves: 12 Prep Time: 20 min
Oven Temp: 350°F Oven Time: 10 min
Ingredients:
24 Mushrooms, stems removed and reserved
2 T Butter
1 t Onion, minced
½ c Bread crumbs
¼ c Brazil nuts or almonds, sliced
2 Bacon strips, crisp and crumbled
¾ t Salt
6 T Chicken broth
Heat butter and add mushroom stems and sauté 2 minutes. Add onion; cook 2 minutes. Combine with bread crumbs, nuts, bacon and salt. Mix well. Place mushroom caps in baking dish. Place 1 T of mixture in caps. Bake at 350°F for 8 to 10 minutes.
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Recipe Name: Green Rice
Serves: 8 Prep Time: 1½ hr
Oven Temp: 350 Oven Time: 1 hr
Ingredients:
3 c Rice, cooked
1 pkg Spinach, frozen, chopped and drained
½ c Cheddar cheese, grated
½ c Onion, chopped
2 Garlic cloves, minced
1 can Evaporated milk
2 Eggs beaten
1/3 c Vegetable oil
½ t Seasoned salt
½ t Pepper
¼ t Accent
In a bowl, combine cooked rice, spinach, cheese, onions and garlic. Mix well. To this mixture add the eggs, vegetable oil, seasoned salt, pepper and Accent. Blend thoroughly. Place the mixture in a greased casserole dish and bake at 350°F for 1 hour.
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Recipe Name: Butter Baked Rice
Serves: 8 Prep Time: 1½ hr
Oven Temp: 350 Oven Time: 55 min
Ingredients:
2 t Salt
1 c Long grain rice
2 Chicken bouillon cubes in 1¾ c hot water
1 Garlic clove, minced
Finely chopped parsley
¼ c Almonds, slivered and toasted
2 c Water
1/3 c Butter
14 oz Chicken broth
Add salt to water and bring to a boil. Pour over rice. Let stand 30 minutes. Rinse rice with cold water and drain. Melt butter in skillet and add rice and cook over medium heat, stirring frequently until butter is almost absorbed, about 5 minutes. Turn rice into 1-quart casserole and sprinkle with garlic. Pour chicken bouillon over and bake covered in a slow 325°F oven for 45 minutes. Add parsley and fluff with fork. Sprinkle with almonds and bake uncovered for 10 minutes.
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Recipe Name: Ratatouille Nicoisse
Serves: 4 Prep Time: 30 min
Ingredients:
1 med Eggplant, peeled and cubed
2 med Zucchini, peeled and cubed
½ T Butter
1 Green pepper, diced
1 Garlic clove, minced
1 med Onion, sliced
1 can Tomatoes
2 t Sugar
Salt and Pepper to taste
Parsley
Sprinkle eggplant and zucchini with salt and let stand for 20 minutes. Blot dry. Add butter to skillet and add eggplant, zucchini, green pepper, garlic and onions for about 10 minutes. Add sugar and tomatoes and cover. Simmer gently for 15 minutes until just tender.
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Recipe Name: Baked Ratatouille
Serves: 6 Prep Time: 3½ hrs
Oven Temp: 350°FOven Time: 3 hrs
Ingredients:
2 lg Onions, sliced
2 lg Garlic cloves, minced
1 med Eggplant, peeled and cut in ½" cubes
6 med Zucchini, peeled and cut in ½" cubes
2 Green peppers, diced
4 lg Tomatoes, peeled, seeded and chopped
2 t Salt
1 t Basil
2 c Parsley, minced
4 T Olive oil
Combine all ingredients except onion. Pour into a casserole dish. Place onion on top. Bake in a 350°F oven for 3 hours.
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Recipe Name: Ratatouille Provincial
Serves: 4 Prep Time: 20 min
Ingredients:
1# Eggplant, peeled and cubed
1 c Onion, chopped
2 Garlic cloves, minced
1 t Basil leaves, dried
2 med Yellow squash, sliced ¼" thick
2 Green peppers, cut into strips
2 med Tomatoes, chopped
¼ c Black olives, sliced
2 T Olive oil
Salt and pepper to taste
Place eggplant, onion, garlic and basil into a 3-quart round casserole. Cover and microwave on high for 6 minutes. Add squash and green pepper; recover and microwave on high for 4 minutes. Add tomatoes; recover and microwave on high for 4 minutes. Drain vegetables and add olives and olive oil. Toss mixture gently; season with salt and pepper to taste. This may be served cold.
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Recipe Name: Gourmet Rice
Serves: 4 Prep Time: 30 min
Ingredients:
1 T Butter
1 sm Onion, finely chopped
2 Green lettuce leaves, shredded
1/3 c Mushrooms, sliced
1 Tomato, peeled, seeded and chopped
¾ c Long grain rice
1½ c Chicken broth, hot
¾ t Salt
Dash of pepper
2 T Raisins, sautéed in a little butter
Paprika
Melt the butter in a saucepan and add the onions. Cook until the onions are soft, but not brown. Add the lettuce, mushrooms, tomato and rice. Mix together well and add the hot chicken broth, salt and pepper. Bring the mixture to a boil. Cover and reduce heat to low and cook for 20 minutes. Remove from the heat and separate the grains of rice by tossing with a fork gently. Add the sautéed raisins, toss again and serve, sprinkled with paprika.
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Recipe Name: Green Rice #2
Serves: 6 Prep Time: 40 min
Ingredients:
1 c Parsley, chopped
1 c Celery, chopped
3 T Olive oil
1 Garlic clove, minced
1 c Rice
1 can Consommé
1 pinch Sugar
Salt and pepper to taste
Simmer all ingredients, except rice, slowly for "a few" minutes. Add rice, cover and steam about 25 minutes.
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Recipe Name: Rice and Vegetable Pilaf
Serves: 8 Prep Time: 45 min
Ingredients:
6 T Butter
1 c Onion, finely chopped
2 t Salt
2 t Chicken bouillon granules
2 c Long grained rice, washed and drained
2 c Green beans, fresh cut into 2" lengths
2 med Carrots, sliced
1 med Green pepper, cut into strips
1 med Potato, peeled and cubed
½ c Green peas, fresh
½ c Raisins and almonds, mixed equal portions
5 c Water
1 t Curry powder
Cilantro, chopped to taste
In a 3-quart saucepan, melt the butter. Add onion and salt and cook over medium heat until onions are golden, stirring constantly. Add rice and bouillon and stir. Add vegetables, water and curry and stir while bringing to a boil over high heat. Boil for 5 minutes. Reduce heat to low. Cover tightly with foil and lid set on top. Keep on low heat for 20 minutes until water is absorbed and rice and vegetables are tender. Sprinkle with Cilantro before serving.
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Recipe Name: Rice Oriental
Serves: 6 Prep Time: 20 min
Ingredients:
2 T Butter
1 c Rice, uncooked
½ c Onion, chopped
¼ t Ginger, ground
2 c Chicken broth
1 c Apricots, dried and diced
1/3 c Raisins
½ c Celery
½ c Peanuts, cracked
Melt butter in skillet; add rice and onion and sauté until golden brown. Add ginger, chicken broth, apricots and raisins. Simmer covered about 10 minutes or until rice is almost tender. Stir in celery and cook until rice is tender. Mix peanuts into rice and season to taste. Serve as an accompaniment to pork or chicken.
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Recipe Name: Stuffed Acorn Squash
Serves: 4 Prep Time: 1 hr
Oven Temp: 325°F Oven Time: 45 min
Ingredients:
1 Acorn squash, halved and seeds removed
Salt
½ c Apples, diced
½ c Celery, chopped
1 sm Onion, chopped
1 T Butter, melted
1 T Water
Combine apples, celery and onion. Stuff the squash and add the butter and water. Place in a casserole dish and bake covered at 325°F for 45 minutes.
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Recipe Name: Peas Oriental
Serves: 6 Prep Time: 30 min
Oven Temp: 350°F Oven Time: 15 min
Ingredients:
2 pkg Peas, frozen
5 oz can Water chestnuts
1# Bean sprouts
½# Mushrooms, sliced
1 can Cream of Mushroom soup, undiluted
French fried onion rings, canned
Combine the first 5 ingredients and mix well. Bake in a casserole dish for 30 minutes at 350°F. Place onion rings on top and bake another 5 minutes.
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Recipe Name: Acorn Squash Rings
Serves: 4 Prep Time: 15 min
Oven Temp: Broil Oven Time: 5 min
Ingredients:
1 Acorn squash cut into 1" rings
½ c Butter, melted
Brown sugar
Place the squash rings in a skillet with a small amount of water. Steam, covered, for about 10 minutes, or until soft, but firm. Remove from skillet and place on a cookie sheet. Brush with melted butter and sprinkle with brown sugar. Place under a broiler for about 5 minutes, until the brown sugar becomes fluid.
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Recipe Name: Lemon Rice
Serves: 4 Prep Time: 30 min
Ingredients:
¼ c Butter
1 c Celery, thinly sliced
¼ c Green onions, sliced with top
¼ c Parsley, minced
2 t Lemon peel, grated
3 c Rice, hot cooked
¼ t Salt
Dash pepper
Cook rice. Set aside. In a skillet, melt the butter and sauté the onion, celery, parsley and lemon peel. Toss with the rice until combined. Stir in salt and pepper.
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Recipe Name: Spinach Surprise
Serves: 10 Prep Time: 45 min
Oven Temp: 350°F Oven Time: 30 min
Ingredients:
10 oz Spinach
¼ c Butter
¼ c Onion, chopped
¼ c Flour
1 c Evaporated milk
6 oz Cheese, cubed
2 t Worcestershire sauce
½ t Pepper
1½ t Celery salt
1½ t Garlic salt
½ c Bread crumbs, dry and fine
2 T Butter, melted
Lemon slices
Parsley sprigs
Cook the spinach and drain. Reserve liquid. Melt ¼ c butter in saucepan and add onion and sauté until tender. Add flour stirring until smooth. Gradually add reserved spinach water and milk stirring constantly, until thick and bubbly. Add cheese, Worcestershire and seasonings; stir until cheese melts. Stir the spinach into the sauce and pour into a lightly greased casserole dish. Combine the bread crumbs and melted butter, mixing well. Sprinkle over the spinach and bake at 350°F for 30 minutes. Garnish with lemon slices and parsley.
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Recipe Name: Stuffed Peppers
Serves: 4 Prep Time: 1½ hr
Oven Temp: 325°F Oven Time: 1 hr
Ingredients:
4 Green peppers, tops removed and de-seeded
½ c Rice, partially cooked
1# Hamburger
1 med Onion, diced
2 T Soy sauce
Salt and pepper to taste
1 can Italian stewed tomatoes
Pimento cheese, cut into strips
Cook rice until about 2 done. In a skillet, cook the hamburger until light red. Add onion, soy sauce and chili powder, if used. Cook about 3 minutes to mix flavors. Mix in the partially cooked rice (with the water) and tomatoes. Cook this mixture until the water is reduced and the mixture is slightly thick. Stuff into peppers and cover the tops with strips of pimento cheese. Bake in a 325°F oven for about 1 hour.
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Recipe Name: Turnips au Gratin
Serves: 4 Prep Time: 45 min
Oven Temp: 400°F Oven Time: 20 min
Comments: This method of cooking transforms turnips into a delicate vegetable.
Ingredients:
2# sm White turnips, peeled and diced into small pieces
Chicken broth
2 c Cream sauce
½ c Swiss cheese, grated
2 T Bread crumbs, dried
1 T Butter
Cover the turnips with cold water and bring to a boil. Cook for 5 minutes. Drain and barely cover with chicken broth. Simmer until very tender, about 10 minutes, and drain. Make a cream sauce with 3 T Butter, 3 T flour and 2 c milk. (Melt butter, add flour, stirring well; add milk, stirring constantly until thick) Add cheese to sauce and stir until cheese is melted. Stir in the turnips and turn into a greased casserole dish. Top with bread crumbs and dot with butter. Bake until top is brown, in a 400°F oven for about 20 minutes or until brown and bubbly.
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Recipe Name: Red Cabbage with Apples
Serves: 4 Prep Time: 20 min
Ingredients:
2½# Red cabbage, shredded
¾ c Boiling water
3 lg Apples sliced
3 T Butter, melted
¼ c Vinegar
1½ t Flour
¼ c Brown sugar
2 t Salt
Place cabbage in kettle. Add water and cook 10 minutes. Add apples and cook 10 minutes or until tender. Add remaining ingredients and combine. Cook about another 10 minutes. Serve hot.
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Recipe Name: Yellow Squash Casserole
Serves: 4 Prep Time: 1 hr
Oven Temp: 350°F Oven Time: 45 min
Ingredients:
2# Yellow squash, sliced into thick chunks
¼ c Butter
8 oz Herb stuffing
1 c Carrots, shredded
1 can Cream of Chicken soup, undiluted
1 c Sour cream
1 med Onion, chopped
Pepper to taste
Cook the squash in water until just done; drain well. Melt butter and add to stuffing mix. Combine the soup and sour cream. In a large bowl, combine squash, onion and pepper; fold in soup mixture. In a casserole dish, spread a layer of stuffing and pour squash mixture over. Top with the remaining stuffing mix. Bake at 350°F for about 45 minutes or until completely heat throughout.
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Recipe Name: Mexican Spinach Pie
Serves: 4 Prep Time:40 min
Oven Temp: 375°F Oven Time: 25
Ingredients:
½ c Onion, chopped
1 T Butter
1 9" Pie shell
10 oz Spinach, frozen and chopped and well drained
4 med Mushrooms, sliced
½ c Cheddar cheese, shredded
½ c Muenster cheese, shredded
2 Eggs, slightly beaten
3 T Milk
Taco seasoning, to taste
Sauté the mushrooms and onion in butter until tender. Combine spinach, onions, mushrooms, cheese, eggs, milk and seasonings until thoroughly mixed. Pour into a 9" pie shell and bake at 375°F for 25 minutes or until set. Let stand 5 minutes to firm up.
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