Vegetables & Side Dishes

Acorn Squash Stuffed with Sausage

Summary

Yield
4 Servings
SourceHeather Phalen (1991)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

2
acorn squash (about 1 lb each)
1⁄2 c
brown rice
1 lb
sausage meat
1
egg
1 cn
sliced mushrooms (3-oz)
1 T
maple syrup
1⁄2 t
salt

Instructions

Preheat oven to 350 degrees. Slice squash lengthwise in half, removing seeds. Place squash, cut side down, in 12 x 18-inch baking dish. Bake 45 minutes. Prepare rice according to package directions. Cook sausage over medium heat until well browned, stirring frequently. Drain sausage well and place in a medium bowl. Toss sausage with egg, mushrooms, brown rice and syrup. Turn squash, cut side up, in baking dish and sprinkle with salt. Divide sausage mixture equally between the squash halves. Cover with foil and bake about 15 minutes at 350°, or until squash is tender.

Parmesan Potatoes

Summary

Yield
6 Servings
SourceHeather Phalen (1993)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

12
red skin potatoes (small, unpeeled and quartered)
1⁄2 c
Parmesan cheese (grated)
1⁄4 c
flour
1 t
salt
1 t
pepper
4 T
butter

Instructions

Preheat oven to 350°. Cut potatoes into quarters. Put cheese, flour, salt and pepper into paper bag. Add potatoes, hold top of bag and shake. Put butter in 9 x 13-inch pan. Place in heated oven until butter melts. Add coated potatoes. Bake at 350 degrees for 20 minutes. Using spatula, turn potatoes over and bake 20 minutes longer. Test with fork to see if potatoes are done. If needed, continue baking until completely cooked.

Rice-Stuffed Peppers

Summary

Yield
4 Servings
SourceChris Brawner (1987)
Prep time20 minutes
Cooking time10 minutes
Total time30 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.

Slow Cooker Macaroni & Cheese

Summary

Yield
4 Servings
SourceSherry Peterson (2004)
Prep time15 minutes
Cooking time4 hours
Total time4 hours, 15 minutes

Ingredients

6 c
elbow noodles (cooked, 8 oz uncooked)
2 T
oil
13 fl oz
evaporated milk (1 can)
1 1⁄2 c
milk
1 t
salt
3 c
sharp cheddar cheese (shredded)
1⁄4 c
butter (melted)
2 T
onion ( minced)

Instructions

Toss cooked macaroni in oil. Add all remaining ingredients. Pour into lightly greased slow cooker. Stir well. Cover and cook on low 3 to 4 hours. Stir occasionally.

Baked Carrots

Summary

Yield
4 Servings
SourceChristine Minx, Main Library (2005)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 lb
carrots (peeled and cut into 2-inch pieces)
3 T
butter
1
small onion (chopped)
1 t
sugar
1⁄2 t
dried thyme
 
salt (to taste)
 
freshly ground pepper (to taste)
1⁄2 c
chicken broth

Instructions

Preheat oven to 350 degrees. In the oven, melt the butter in a small casserole, add the onion and bake until soft and transparent. Stir in the carrots, season with sugar and thyme, and add salt and pepper to taste. Add chicken broth and bake until tender, about 30-40 minutes.

Veggie Quick-Fix

Summary

Yield
4 Servings
SourceCarol Deshler (1996)
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Ingredients

1
onion (medium, chopped)
1
green pepper (seeded and chopped, small)
1
zucchini (medium, chopped)
2 clv
garlic (minced)
2 T
olive oil
1 cn
14.5-oz. chili-style stewed tomatoes
1 cn
15-oz. dark red kidney beans
1⁄2 t
oregano
1⁄4 t
salt
1⁄4 t
pepper

Instructions

Cook first 4 ingredients in olive oil in a large skillet over medium-high heat until tender. Stir in tomatoes and next 4 ingredients. Top each serving with shredded cheese. Serve over brown rice.

Cauliflower & Broccoli with Cheese Sauce

Summary

Yield
6 Servings
SourceDaisy Harvey (1977)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

2 pk
frozen broccoli spears (10-oz)
1
head cauliflower (small, broken into flowerets)
1 cn
cheddar cheese soup (11-oz)
1⁄2 cn
milk
1 t
salt
1 t
sugar
1 ds
pepper

Instructions

Cook separately the broccoli spears and cauliflower in very small amount of water with salt and sugar. Drain. Arrange in serving dish together. Heat cheddar cheese soup with milk and pour over vegetables in dish. Serve at once. An added gourmet touch, small, sliced pieces of cooked carrots and a small can of drained onions or small fresh onions may be included before the sauce is added.

Party Squash

Summary

Yield
6 Servings
SourceHeather Phalen (1989)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

2 pk
frozen cooked squash (10-oz)
2 T
butter (melted)
1⁄2 c
pecans (coarsely chopped)
1⁄4 c
honey
1 t
salt
1 t
nutmeg

Instructions

Thaw frozen squash in buttered casserole. Stir in butter, 1/4 cup pecans, honey, salt and nutmeg. Sprinkle top with remaining pecans. Dot with 1 tablespoon butter. Bake in 350° oven for 25 minutes. Nice accompaniment for holiday dinners.

Potato Casserole

Summary

Yield
10 Servings
SourceLaura Dureska (1984)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

3 pk
frozen hash browns (6 chunks shredded)
1⁄4 c
margarine (melted)
1 pt
sour cream
1⁄2
onion (medium, chopped)
1 c
Potato chips (crushed)
1⁄4 t
salt
1⁄2 t
pepper
1 cn
cream of chicken soup (undiluted)
10 oz
cheddar cheese (grated)

Instructions

Mix all ingredients except potato chips. Pour into buttered casserole. Cover with potato chips. Bake at 350° for 1 to 1 1/2 hours. Serves 10 to 12.

Kidney Beans a la Sour Cream

Summary

Yield
4 Servings
SourceAnita Ward (1978)
Prep time15 minutes
Cooking time15 minutes
Total time30 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.

Pages

Subscribe to Vegetables & Side Dishes