Vegetables & Side Dishes

Dilly Beans

Summary

Yield
2 Jars
SourceRobyn Kress, Main Library (2006)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

1 bn
fresh dill (cut into 1-inch pieces)
2 clv
garlic (smashed)
1 1⁄2 lb
green beans, trimmed
2 1⁄2 c
cider vinegar
2 1⁄2 c
water
3 T
coarse salt
3 T
sugar

Instructions

Divide dill and garlic evenly between two quart-sized jars. In a medium saucepan, combine vinegar, water, salt and sugar. Bring to a boil. Pack beans into jars. Pour hot mixture over beans; cool to room temperature. Cover and refrigerate.  

Baked Spinach with Three Cheeses

Summary

Yield
4 Servings
SourceLenore Mastracci (1997)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

1 c
onion (finely chopped)
1⁄2 c
feta cheese (crumbled)
1⁄2 c
Edam cheese (grated)
1⁄4 c
Roquefort cheese (crumbled)
2 T
dill (chopped, fresh)
2 T
breadcrumbs (fresh)
1
egg yolk (large)
3 T
olive oil
2 pk
ready-to-use spinach (10-oz, coarsely chopped)

Instructions

Preheat oven to 350°. Lightly butter 11 x 7 x 2-inch baking dish. Mix first 7 ingredients in large bowl. Heat the oil in a large pot over medium-high heat. Add spinach; sauté until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer; drain well. Arrange spinach over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes. Preheat broiler. Broil spinach and cheese until cheese is golden on top, watching closely, about 2 minutes. 

From Bon Appetit magazine, February 1997.

Jiffy Potato Casserole

Summary

Yield
6 Servings
SourceJan MelI (2002)
Prep time
15 minutes
Cooking time
1 hour, 30 minutes
Total time
1 hour, 45 minutes

Ingredients

1 cn
cream of potato soup
1 cn
cream of celery soup
1 c
milk (use less if recipe is doubled)
1 c
sour cream
 
salt (to taste)
 
pepper (to taste)
1 pk
frozen hash brown potatoes (thawed, large)
 
cheddar cheese (grated)

Instructions

Preheat oven to 350 degrees. Blend soups, milk, sour cream and seasonings until smooth. Add potatoes. Put in 7 x 11-inch or 9 x 13-inch baking dish. Bake for 1 hour. Top with cheese and continue baking 30 minutes more. Serves 6 to 8.

Green Rice

Summary

Yield
4 Servings
SourceMerle Matthews (1972)
Prep time
25 minutes
Cooking time
45 minutes
Total time
1 hour, 10 minutes

Ingredients

2 c
rice (cooked, or uncooked Minute Rice)
1 lb
American cheese
2 c
milk
2
eggs (beaten)
1
onion (medium, chopped)
1 c
parsley (fresh)

Instructions

Combine and bake in buttered casserole 45 minutes at 350°.

Green Beans with Bacon

Summary

Yield
6 Servings
SourceChristine Minx, Main Library
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

1 1⁄2 lb
fresh green beans, trimmed
1⁄4 c
water
8
bacon slices, chopped
5
green onions, chopped (white bottoms and light green parts of tops only)
1⁄2 t
salt
1⁄2 t
pepper

Instructions

Place beans and water in a large microwave-safe bowl. Cover with plastic wrap, and pierce plastic wrap with a fork. Microwave on HIGH for 4-7 minutes or until crisp-tender, or your desired doneness. Plunge green beans into ice water to stop the cooking process. Drain well, and set aside.

Cook chopped bacon in a large nonstick skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 1-2 tablespoons drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel.

Sauté green onions in skillet in hot reserved drippings over medium-high heat for 1 minute. Stir in green beans, salt, and pepper; sauté 2 to 3 minutes or until thoroughly heated. Stir in bacon. 

Creamed Corn Casserole

Summary

Yield
6 Servings
SourceMary Ellen Jenkins (1999)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

1 cn
cream-style corn
1 cn
whole corn (not drained)
3
eggs (mixed well)
1⁄2 c
margarine (room temp)
1⁄2 pk
Jiffy corn muffin mix
18 oz
sour cream
2
green onions (chopped)

Instructions

Preheat oven to 325°. Mix all ingredients together well and bake approximately 1 hour. Makes 1 large casserole.

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.

Green Bean Casserole III

Summary

Yield
8 Servings
SourceAbby Myeress (2003)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

1
10-oz. box frozen chopped spinach
1
9-oz. box frozen green beans
1⁄2 c
onions (chopped)
1⁄4 c
water
1⁄8 t
garlic powder (or to taste)
1 t
dried basil (or to taste)
1⁄8 t
pepper
1 t
salt
3
eggs (beaten)
1 oz
lowfat American or other cheese (grated)

Instructions

Preheat oven to 350°. Thaw spinach and green beans. Combine all ingredients except eggs and cheese. Cover and simmer 10 minutes, stirring occasionally. Remove from heat. Gradually combine vegetable mixture with beaten eggs. Stir well and place into 8-inch baking dish. Bake for 20 minutes. Sprinkle cheese on top and bake an additional 2 to 3 minutes.

Turnip Puff

Summary

Yield
4 Servings
SourceKathie Ostrander (1981)
Prep time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes

Ingredients

1 lb
turnips (4 medium)
2 T
butter (or margarine)
2
eggs (slightly beaten)
1 c
soft bread crumbs
1 T
onion (finely chopped)
1 T
snipped parsley (may omit)
3 T
sugar
1 t
salt
1 t
lemon juice

Instructions

Peel and cube turnips (should have about 3 cups). Cook turnips, covered in small amount boiling salted water until tender. Drain, add butter and mash. In bowl, combine remaining ingredients. Add mashed turnips. Pour into ungreased 3- to 4-cup casserole, uncovered. Bake at 375 degrees for 25 to 30 minutes, or until set. Garnish with sprig of parsley “chust for nice.”

Prince of Pasta

Summary

Yield
4 Servings
SourceCarol Deshler (1993)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

8 oz
fettuccini (tomato-basil-garlic)
1⁄2 c
ricotta cheese (part-skim)
3⁄4 c
yogurt (plain, nonfat)
3 T
Parmesan cheese
1⁄4 c
walnuts (finely chopped)
2 T
dried parsley flakes
1 t
dried basil
1⁄4 t
garlic powder
1⁄4 t
white pepper

Instructions

Cook fettuccini and drain. Combine remaining ingredients, mixing well. Add drained hot pasta to sauce until well coated. Serve immediately.

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