Vegetables & Side Dishes

Welsh Rarebit (AKA Rabbit With Noodles)

Summary

Yield
4 Servings
SourceDr. Ruth Browning (1991)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

1 T
butter (or margarine)
2 c
cheddar cheese (grated)
1⁄4 t
salt
1⁄4 t
dry mustard
3⁄4 c
milk
1⁄2 lb
noodles (freshly cooked, drained)

Instructions

Melt butter or margarine and Cheddar cheese in a small pan. Stir over low heat until the cheese is completely melted. Stir in salt and dry mustard. Remove from heat. Add milk. Heat to boiling, stirring constantly. When hot, stir in freshly cooked, drained noodles. Serve over hot toasted bread or crackers.

Prince of Pasta

Summary

Yield
4 Servings
SourceCarol Deshler (1993)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

8 oz
fettuccini (tomato-basil-garlic)
1⁄2 c
ricotta cheese (part-skim)
3⁄4 c
yogurt (plain, nonfat)
3 T
Parmesan cheese
1⁄4 c
walnuts (finely chopped)
2 T
dried parsley flakes
1 t
dried basil
1⁄4 t
garlic powder
1⁄4 t
white pepper

Instructions

Cook fettuccini and drain. Combine remaining ingredients, mixing well. Add drained hot pasta to sauce until well coated. Serve immediately.

Fusilli with Walnut Cream Sauce

Summary

Yield
4 Servings
SourceBeverly Cain (1993)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

3 oz
fusilli pasta (short or long)
1 c
ricotta cheese (part-skim)
1⁄2 c
evaporated skim milk
2 oz
walnuts (toasted)
  c
parsley (fresh)
1 clv
garlic
  t
salt
2 c
broccoli florets (thawed)
8
sun-dried tomato halves (cut in strips)

Instructions

In large pot of boiling water, cook fusilli 10 to 12 minutes, or until tender; drain. To prepare sauce, in food processor, combine ricotta, milk, walnuts, parsley, garlic and salt. Process until smooth. In large nonstick skillet, heat ricotta sauce, broccoli and tomatoes over low heat, 5 to 8 minutes, or until heated through. Add fusilli to skillet; toss to coat fusilli with sauce.

Pasta with Artichokes

Summary

Yield
2 Servings
SourceMary Ellen Jenkins (1996)
Prep time
15 minutes
Cooking time
5 minutes
Total time
20 minutes

Ingredients

2 T
olive oil
4 T
butter
3 T
capers (drained)
1
lemon (zest the lemon and squeeze lemon juice)
1 cn
sliced mushrooms (small, drained, not marinated)
1 pk
artichokes (1 jar, packed in water, not marinade)
 
pasta (enough for 2 servings)

Instructions

Start pasta. Heat olive oil in saucepan. Melt 2 tablespoons of butter in oil. Add lemon zest, lemon juice, capers, mushrooms and artichokes. Cook over medium heat, approximately 3 minutes. Remove from heat and melt remaining 2 tablespoons of butter into mixture. Drain pasta and mix with sauce.

Pasta Lemon

Summary

Yield
4 Servings
SourceKay Jones (2001)
Prep time
15 minutes
Cooking time
5 minutes
Total time
20 minutes

Ingredients

1⁄4 c
butter
1 c
heavy cream (or half & half)
3 T
lemon juice (fresh)
1 lb
egg fettuccini pasta
2 t
lemon zest (freshly grated, more if desired)
 
black pepper (freshly ground, to taste)
 
Parmesan cheese (freshly grated, to taste)

Instructions

Melt butter in skillet; stir in cream and lemon juice. Remove skillet from heat but keep warm. Cook pasta in salted boiling water 3 minutes, or just until al dente. Reserve 1/2 cup pasta cooking water. Drain pasta in colander. Add to skillet with lemon zest and 2 tablespoons of the reserved water. Toss well, If too dry, add more of reserved liquid, one tablespoon at a time. Garnish with fresh parsley and serve with broiler or poached salmon.

From Comfort Me With Apples by Ruth Reichl.

Corn Pudding with Sun-Dried Tomatoes

Summary

Yield
6 Servings
SourceMrs. Sally Blue (1989)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

1 pk
sun-dried tomatoes packed in oil (6-1/2-oz or larger jar)
3⁄4 c
onions (chopped)
4 c
fresh corn (scraped from approx. 8 ears corn)
1⁄8 t
ground nutmeg
1⁄8 t
cayenne pepper
1⁄2 t
salt
2
eggs
1
egg yolk
2 c
heavy cream (or whipping cream)
1 c
mild cheddar cheese (grated, divided)

Instructions

Generously butter 1 (8-c.) shallow baking dish or pan. Preheat oven to 350°. Drain 3 tablespoons oil from the tomatoes and place in a heavy medium skillet. Chop enough tomatoes to make 6 tablespoons. Save remaining tomatoes and oil for another use. Cut in strips. Heat the oil in skillet over medium heat until hot. Add the onions and sauté several minutes until transparent. Then add the chopped tomatoes and corn and stir 3 to 4 minutes. Remove skillet from heat and stir in nutmeg, cayenne pepper and salt. In a bowl, mix eggs, yolk and cream. Add the cooked corn and tomato mixture and stir in 3/4 cup of the cheese. Fill prepared pan with butter and sprinkle remaining cheese over the top of the pudding. Bake the pudding in preheated oven 30 minutes, or until a knife inserted in the center comes out clean and pudding is golden brown on top. Makes 6 generous servings. This can be done one day in advance. Add eggs, cream and cheese just before baking.

Corn Pudding

Summary

Yield
12 Servings
SourceSally Joyce (2002)
Prep time
10 minutes
Cooking time
50 minutes
Total time
1 hour

Ingredients

1 cn
cream-style corn (17-oz can)
1 cn
whole kernel corn (17-oz can, drained)
1 c
sour cream
1 pk
Jiffy corn muffin mix
3⁄4 c
butter (melted)
 
cayenne pepper (to taste)

Instructions

Preheat oven to 350 degrees. Mix all ingredients and pour into greased 9 x 13-inch baking dish. Bake 50 to 55 minutes.

Corn Bake

Summary

Yield
12 Servings
SourceBarbara Seib (2000)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

1 cn
cream-style corn (15-oz can)
1 cn
regular corn (15-oz can, drained)
1 c
sour cream
1 pk
corn muffin mix
1⁄2 c
margarine
1⁄4 c
green pepper (chopped)
1⁄4 c
green onion (chopped)
2
eggs (beaten)

Instructions

Mix all ingredients together and pour into greased oblong casserole dish. Bake at 350° for 1 hour. Cut into squares to serve.

Lima Bean Supreme

Summary

Yield
10 Servings
SourceCarol Jones (1990)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

2 c
lima beans (about 2 pks, cooked for 2 to 3 minutes, drained)
1⁄2 c
chopped pimento (1 medium jar)
1⁄2 t
salt
1 c
Velveeta (grated, or Old English cheese)
2 c
white sauce (medium)
2 t
catsup
1⁄2 c
bread crumbs (browned in butter)
2 T
butter (put in white sauce)
2 T
bacon (crumbled, crisp )

Instructions

Preheat oven to 350°. Cook lima beans slightly in salted water, drain and place in shallow 2-quart glass casserole dish. Mix in white sauce, grated cheese and chopped pimento. Sprinkle browned bread crumbs on top and dot with the catsup. Spread crumbled bacon over bread crumbs. Bake at 350° about 1/2 hour or until browned and bubbly. (This makes a nice Christmas dish since it is red and green!)

Frijoles Refritos (Refried Beans)

Summary

Yield
6 Servings
SourceDr. Ruth Browning (1990)
Prep time
1 hour, 30 minutes
Cooking time
20 minutes
Total time
1 hour, 50 minutes

Ingredients

1 t
onion (finely chopped)
3 c
red beans (cooked, cold )
6 T
fat or lard

Instructions

Brown onion lightly in 3 tablespoons of fat in 10-inch frying pan. Add the beans and mash well (using potato masher or wooden spoon). Stir continuously until mixture is dry and fat is absorbed. Heat remaining fat (3 tablespoons) in a frying pan; add beans and continue to fry and stir until beans are dry enough to shake loose from the pan. Serve with tortillas.

Recipe adapted from The Cookbook of the United Nations.

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