Vegetables & Side Dishes

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.

Kidney Beans a la Sour Cream

Summary

Yield
4 Servings
SourceAnita Ward (1978)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

3 T
salad oil
3⁄4 c
onion (chopped)
1⁄3 c
celery (chopped)
1 cn
tomato sauce (8-oz)
 
salt (to taste)
1⁄2 c
dairy sour cream
2 cn
red kidney beans (1-lb. 1-oz. cans, drained)
1 1⁄3 T
Worcestershire sauce
1 ds
Accent (optional)

Instructions

In hot oil in large skillet, sauté onion and celery until golden and tender, about 5 minutes. Add tomato sauce, sour cream, beans, Worcestershire sauce, salt and Accent; stir to mix well. Cook, covered, over low heat about 10 minutes, or until thoroughly hot. Makes 4 to 5 servings.

Rice-Stuffed Peppers

Summary

Yield
4 Servings
SourceChris Brawner (1987)
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

4
green peppers (medium)
2 c
tomato (chopped)
2⁄3 c
uncooked instant rice
1⁄2 c
onion (chopped)
1⁄4 c
raisins
1⁄4 c
parsley (snipped)
2 T
sunflower kernels
2 T
margarine or butter
3⁄4 t
salt
1⁄2 t
curry powder
1⁄4 t
pepper
1⁄2 c
water

Instructions

Cut thin slice from stem end of each pepper. Remove seeds and membrane; rinse. Arrange peppers in circle in 9- or 10-inch pie plate. Mix remaining ingredients except water. Fill each pepper by 2/3 cup mixture. Spoon 2 tablespoons water into each pepper. Cover loosely and microwave 6 minutes on high (100%); rotate pie plate 1/2 turn. Microwave until peppers are crisp-tender, 4 to 5 minutes longer.

Orange-Sweet Potato Casserole

Summary

Yield
12 Servings
SourceBess Mealer (1974)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

2 cn
sweet potatoes (17-oz)
1⁄3 c
brown sugar
1⁄4 c
butter or margarine (melted)
2 t
salt
1 t
nutmeg
4
medium-sized oranges (mandarin oranges may be substituted for regular oranges)
1⁄4 c
pecans (chopped)
1 T
brown sugar
2 T
butter or margarine (melted)

Instructions

Preheat oven to 375°. In large bowl, combine sweet potatoes, brown sugar, 1/4 c melted butter or margarine, salt and nutmeg. Beat at medium speed on electric mixer until smooth and well blended. Section oranges. Fold 1/2 of the sections into potato mixture. Pile into a 2-quart casserole. In cup, combine pecans, brown sugar and 2 T melted butter or margarine. Sprinkle over top of potato mixture. Arrange remaining orange sections in circle over mixture. Cover casserole. Bake at 350° for 1 hour.

Georgia Sweet Potato Souffle

Summary

Yield
8 Servings
SourceJulie Whitt (2002)
Prep time
10 minutes
Cooking time
35 minutes
Total time
45 minutes

Ingredients

1 cn
sweet potatoes (40-oz, drained)
1 c
sugar
2
eggs
1⁄3 c
margarine (softened)
1 c
milk
1⁄4 t
nutmeg
1⁄2 t
cinnamon
1⁄3 c
margarine
1⁄2 c
brown sugar
1⁄2 c
pecans (chopped)
3⁄4 c
cornflake cereal (crushed)

Instructions

Preheat oven to 350 degrees. In a large bowl, combine first 7 ingredients (through cinnamon) with electric mixer. Pour into baking dish and bake for 35 to 45 minutes, or until about firm. Melt margarine and brown sugar. Add nuts and cornflakes. Spread over top of soufflé for last 15 minutes of baking. Topping should be crunchy.

Sweet Potato Souffle

Summary

Yield
8 Servings
SourceMary Hayes (2003)
Prep time
1 hour, 20 minutes
Cooking time
35 minutes
Total time
1 hour, 55 minutes

Ingredients

4 c
sweet potatoes (mashed)
1 c
sugar
2
eggs
1⁄2 c
milk
1⁄2 t
salt
1 t
vanilla
2⁄3 c
butter or margarine (melted and divided)
1 c
brown sugar
1⁄2 c
flour
1 c
pecans or walnuts (chopped)

Instructions

Preheat oven to 350°. Mix sweet potatoes, sugar, eggs, milk, salt, vanilla and half of the melted butter or margarine. Pour into buttered pan. Mix brown sugar, flour, nuts and remaining melted butter or margarine. Crumble topping evenly over potato mixture. Bake for 35 to 45 minutes, uncovered.

Senator Russell Sweet Potatoes

Summary

Yield
8 Servings
SourcePeggy Greisberger (2002)
Prep time
20 minutes
Cooking time
1 hour, 50 minutes
Total time
2 hours, 10 minutes

Ingredients

3 1⁄2 c
sweet potatoes (mashed)
1⁄2 c
sugar
2
eggs
1 t
vanilla
1⁄2 c
milk
1⁄4 c
butter (softened)
1⁄2 c
brown sugar
1⁄3 c
flour
1⁄4 c
butter (melted)
1 c
pecans

Instructions

Bake sweet potatoes at 450° for 1 hour. Scoop potato from shells. Combine potatoes, sugar, eggs, vanilla, milk and butter. Place in large casserole. Combine brown sugar, flour, butter and pecans. Place on top of potatoes in casserole. Cover casserole. (This can be made a day ahead up to this point.) Bake at 275° for 40 minutes. Uncover and bake 10 minutes more.

Latkes or Potato Pancakes (Lot-Kess)

Summary

Yield
4 Servings
SourceRuth Browning (1973)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

2
potatoes (large, peeled, grated)
1⁄2
onion (peeled, grated)
1⁄4 c
flour
1 t
salt
1
egg

Instructions

Add flour, salt, and egg to grated potatoes and onions. Mix until smooth. Grease a frying pan and drop in the batter to make pancakes about 3 inches across. Brown well on both sides. Lift pancakes from pan and place on a paper towel until the fat is absorbed. Eat the Latkes for Hanukkah, Christmas or any holiday.

Cream Potatoes

Summary

Yield
6 Servings
SourceDottie Aumiller (1982)
Prep time
40 minutes
Cooking time
1 hour, 20 minutes
Total time
2 hours

Ingredients

9
potatoes (you use approx 1 1/2 potatoes per person)
1⁄2 pt
whipping cream
1⁄4 c
coffee cream or milk (you use1/2 Pt. for 6 potatoes, so I add the 1/4 c. of whatever I have on hand)
 
salt
 
pepper
 
butter

Instructions

Pan boil the potatoes 15 to 20 minutes. Let cool and peel. Shred potatoes into a 9 x 12-inch baking dish. Salt and pepper. Pour whipping cream and other over the top of the potatoes and dot with butter. Bake at 350° for 1 hour.

Missy Potatoes

Summary

Yield
10 Servings
SourceMary Ann Gilbride (1986)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1 pk
frozen hash browns (2-lb)
1 pk
commercial sour cream (16-oz)
1 cn
cream of celery soup (10 3/4-oz, undiluted)
1 c
sharp cheddar cheese (4 oz, shredded)
1⁄2 c
butter or margarine (softened)
1 t
salt
1 t
black pepper (coarsely ground)
1⁄2 c
round buttery cracker crumbs

Instructions

Combine the first 7 ingredients; spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle cracker crumbs evenly over top. Bake at 350° for 40 minutes, or until bubbly. Yield: 10 to 12 servings.

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