Vegetables & Side Dishes

Frijoles Refritos (Refried Beans)

Summary

Yield
6 Servings
SourceDr. Ruth Browning (1990)
Prep time1 hour, 30 minutes
Cooking time20 minutes
Total time1 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.

Broccoli and Sunflower Salad

Summary

Yield
2 Servings
SourceAmy Sutton, Lane Road Library
Prep time5 minutes
Cooking time
Total time5 minutes

Ingredients

1
head broccoli
1 c
raisins or dried cranberries
1⁄2 c
red onion (chopped)
4 T
bacon bits
1 c
sunflower seeds
1⁄2 c
light mayo
3 T
sugar
2 T
vinegar

Instructions

Toss together first five ingredients. Mix mayo, sugar and vinegar and combine with salad.

Epicurean Green Beans

Summary

Yield
6 Servings
SourceRobin Obetz (1978)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1 lb
green beans (fresh, cut in 1-inch pieces)
1 c
mushrooms (fresh, sliced)
1 T
onion (chopped)
2 T
butter
3 T
all-purpose flour
1⁄2 t
salt
1⁄4 t
thyme (crushed)
1 ds
pepper
2 c
milk
4 sli
bacon (crisp cooked crumbled)
1 pk
frozen pattie shells (10-oz ctn of 6, baked, or may use shells from the bakery)

Instructions

Cook beans, covered, in small amount of boiling salted water until tender, about 15 minutes. In 2-quart saucepan, cook mushrooms and onions in butter until tender. Blend in flour, salt, thyme and pepper. Add milk, all at once. Stir constantly until mixture thickens and bubbles. Stir in beans. Heat through. Add bacon. Put hot mixture into prepared pattie shells and if desired, garnish with additional bacon. Can be served as a Main Course.

Escalloped Tomato Casserole

Summary

Yield
4 Servings
SourceMeribah Howarth (1979)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

2 T
butter
1
onion (medium, chopped)
1 T
sugar
1 c
Pepperidge farm stuffing
1
carrot (grated)
1⁄2 t
dry mustard
1 cn
tomatoes (large)
 
Salt and pepper

Instructions

Sauté onion in butter. Then combine with tomatoes (chop them) and rest of ingredients. Put in casserole and sprinkle grated cheese or more stuffing on top. Can be fixed ahead of time. Heat thoroughly before serving. Serves 4 to 5.

Noodle Casserole II

Summary

Yield
4 Servings
SourceFlorence Grummer (1993)
Prep time10 minutes
Cooking time2 hours, 15 minutes
Total time2 hours, 25 minutes

Ingredients

1 pk
medium noodles (8-oz or larger)
2 T
butter (or oleo)
1 t
garlic salt (or Lawry's seasoned Salt)
1 pk
cottage cheese (small curd, 16 oz)
1 pk
sour cream (8 oz)

Instructions

Cook noodles according to package directions. Drain and stir in butter and garlic salt or Lawry’s seasoned salt. In a 2-quart greased casserole dish, layer a portion of noodles to cover bottom, then a layer of small curd cottage cheese, then a layer of sour cream. Repeat, ending with sour cream. Bake 2 hours at 250°.

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.

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.

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.

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