Vegetables & Side Dishes

Conservative Carrots

Summary

Yield
6 Servings
SourceLinda Brooks (1972)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

5 c
carrots (about 2 bunches, cut in 1-inch chunks)
1
onion (small, chopped)
1⁄4 c
parsley (chopped)
1 t
sugar
1 1⁄4 t
salt
1⁄8 t
pepper
1⁄2 c
water

Instructions

Place ingredients in 1 1/2 - quart casserole. Cover and bake at 350 degrees for 1 hour, or until tender.

Deviled Potatoes

Summary

Yield
8 Servings
SourceDot Schweikart (1973)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1 t
mustard
1 T
onion (chopped)
1⁄2 c
sour cream
 
potato flakes (enough to make 8 servings, cooked for mashed potatoes)

Instructions

Mix mashed potatoes, mustard, onions and sour cream. Put in casserole and heat in oven about 20 or 30 minutes. Use moderate heat, about 350°. (Great accompaniment for fish fries.)

Risotto With Green Beans & Yellow Bell Pepper

Summary

Yield
6 Servings
SourcePatty Landis (2003)
Prep time15 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 25 minutes

Ingredients

1⁄2 lb
green beans (trimmed)
 
salt
1
beef bouillon cube
3 T
butter
1 T
vegetable oil
1
onion (small, finely chopped)
1
yellow bell pepper (cored, seeded and diced)
1 2⁄3 c
risotto rice
2⁄3 c
Parmigiano-Reggiano cheese (freshly grated)
 
black pepper (freshly ground)

Instructions

Blanch beans in a medium pot of boiling salted water for 2 minutes. Drain and cut into 72-inch lengths, then set aside. Meanwhile, bring 6 cups of water to a boil in a medium pot over high heat. Reduce heat to low. Add bouillon cube and stir until dissolved. Keep the broth warm over low heat. Put 1 1/2 tablespoons of the butter, oil and onions into another medium heavy pot and cook over medium-high heat, stirring often, until onions are pale gold, about 7 minutes. Add peppers, increase heat to high and cook for about 30 seconds, stirring constantly. Add green beans and continue cooking for 3 to 4 minutes. Add rice to the beans and peppers, etc., stirring to coat with the oil and butter and to combine the vegetables. Add about 1 cup of the simmering broth at a time, stirring the rice constantly. Wait until almost all of the broth has been absorbed before adding another cup of broth. Continue cooking and adding the broth, one cup at a time, until the rice is tender but firm to the bite, about 20 minutes. Remove pot from heat and vigorously stir in the remaining 1 1/2 tablespoons butter and all of the cheese, then season with salt and pepper.

Farmers Market Corn Stew

Summary

Yield
4 Servings
SourceBonnie DeWitt, Lane Road Library (2007)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1 T
olive oil
1
large onion (chopped)
2 clv
garlic (minced)
4
medium ears fresh corn (kernels scraped from cob with a sharp knife)
2
medium ripe tomatoes (diced)
2
small yellow summer squashes (diced)
1 1⁄2 c
fresh green beans (trimmed and cut into 1 inch lengths)
1
14 oz. can pureed or crushed fire-roasted tomatoes
1
fresh chili (seeded and minced, or 1 4 oz. can mild or medium-hot chopped chilies)
1 c
water or vegetable broth
1⁄4 c
fresh cilantro or parsley (chopped)
 
sea salt (to taste)
 
freshly ground pepper (to taste)
 
sour cream or plain yogurt for topping (optional)

Instructions

Heat oil in a soup pot. Add onion and garlic; sauté over medium heat until the onion is golden. Add corn kernels, tomatoes, squash, string beans, canned tomatoes and chilies. Add enough water or broth to make the mixture moist but not too soupy. Simmer gently, covered, for 20 minutes.

Add cilantro or parsley, then salt and pepper to taste. Simmer very gently for 5 to 10 minutes more, or until the corn kernels and squash are just tender. Serve in bowls topped with sour cream or yogurt if desired.

Baked Sauerkraut

Summary

Yield
4 Servings
SourceDr. Ruth Browning (1992)
Prep time15 minutes
Cooking time1 hour, 35 minutes
Total time1 hour, 50 minutes

Ingredients

1⁄4 c
onion (diced)
3 T
butter
1⁄4 t
black pepper
1⁄4 c
water
2 c
sauerkraut

Instructions

Cook onion in buffer until yellow. Add pepper. Simmer for 5 minutes, adding 1 or 2 tablespoons of water, if needed. Add sauerkraut and remaining water. Cover and simmer for 20 minutes. Bake in a preheated 300° oven for 1 hour. Add water, if needed. Yield: 4 to 6 servings.

This recipe was adapted from The Cookbook of the United Nations.

Lima Bean Supreme

Summary

Yield
10 Servings
SourceCarol Jones (1990)
Prep time20 minutes
Cooking time30 minutes
Total time50 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!)

Vegetables Au Gratin II

Summary

Yield
8 Servings
SourceDiane Bare (1987)
Prep time10 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 20 minutes

Ingredients

1 cn
16-oz. solid pack tomatoes
2 cn
16-oz. whole onions
1 pk
9-oz. frozen corn
1⁄4 c
butter
1 clv
garlic (crushed)
1⁄3 c
flour
2⁄3 c
milk
3⁄4 t
salt
1⁄8 t
basil
1⁄8 t
pepper
1⁄8 t
oregano
1⁄4 t
sugar
1 c
cheddar cheese (grated, divided)

Instructions

Drain tomatoes and onions very well. Thaw a package of frozen corn. Melt butter and brown garlic in butter. Stir in flour. Add milk, salt, pepper, basil, oregano and sugar. Cook until thick. Stir in 1/2 cup cheese. Add the well-drained tomatoes to the cheese sauce. Cook until thickened again. Put the corn and onions into a 1 1/2 - or 2-quart casserole. Pour cheese-tomato sauce over vegetables. Top with the other 1/2 cup grated Cheddar cheese. Bake at 350° for 50 minutes, uncovered.

Pineapple Cheese Casserole

Summary

Yield
6 Servings
SourceKaryl Hanhilammi (2002)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1 cn
pineapple chunks in juice (20-oz)
3 T
flour
1⁄2 c
sugar
1 c
cheddar cheese (shredded)
1⁄4 c
butter (melted)
1⁄2 c
Ritz cracker crumbs

Instructions

Preheat oven to 350°. Before draining pineapple, remove and reserve 3 tablespoons of the juice. Mix juice with flour and sugar. Add pineapple and cheese. Put in greased 8- or 9-inch casserole. Mix butter and Ritz crumbs. Sprinkle on top of casserole. Bake for 20 to 30 minutes. Recipe may be doubled and baked in 9 x 13-inch pan.

Noodles In Peanut Butter Sauce

Summary

Yield
4 Servings
SourcePatty Landis (2002)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

1⁄2 lb
pasta noodles (Soba prefered)
6 oz
pea pods (fresh, cooked; frozen, thawed)
1
red bell pepper (diced)
1
cucumber (peeled, seeded and diced)
3
scallions (chopped)
1⁄8 c
sesame oil
1⁄4 c
peanut oil (or vegetable oil)
1⁄8 c
soy sauce
1 T
lemon juice
1⁄4 t
ginger
1 clv
garlic
2
scallions
1⁄2 c
peanut butter (chunky)

Instructions

In a large pot of boiling water, cook pasta/noodles as directed by package. Meanwhile, thoroughly blend all sauce ingredients (last 8 ingredients) in a blender or food processor. Drain, then toss pasta/noodles with pea pods, pepper, cucumber and the 3 chopped scallions. Add sauce, a bit at a time, to your liking and mix well. You can top the noodle/pasta with grilled chicken for a more complete meal. (Any extra sauce will keep for up to a week in the refrigerator.)

Jackie Moore's German Potato Salad

Summary

Yield
30 Servings
SourceKaren Joswick, Main Library (2005)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

10 lb
small red potatoes
2 T
cornstarch
1 T
flour
1 1⁄2 T
salt
1 1⁄4 c
sugar
3⁄4 c
vinegar
1 c
water
2 1⁄2 c
celery (diced)
1⁄2 c
green onions (diced)
1⁄4 c
red peppers (diced)
1⁄2 c
green peppers (diced)
1⁄2 c
cooked bacon (chopped; drippings reserved)

Instructions

Cook potatoes in skins in salted water until tender. Peel, slice and keep warm. Make dry mix of sugar, salt, flour and cornstarch, then mix with cold liquids, adding about 1/4 cup or less of bacon drippings. Bring to a boil in heavy skillet or pan, cook until clear and thickened. Pour over sliced potatoes. Add celery, onion, peppers and bacon.

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