Vegetables & Side Dishes

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.

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.

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