Vegetables & Side Dishes

Citrus Cabbage Slaw

Summary

Yield
8 Servings
SourceKaryl Hanhilammi, Main Library (2005)
Prep time2 hours, 10 minutes
Cooking time
Total time2 hours, 10 minutes

Ingredients

5 c
cabbage, shredded
1 cn
mandarin oranges, drained (11 oz.)
1 c
cauliflowerets (optional)
1 cn
unsweetened pineapple chunks, drained (8 oz.)
1⁄2 c
green pepper, chopped
2⁄3 c
sugar
1⁄3 c
white vinegar
1⁄3 c
vegetable oil
1 T
water
2 t
onion, finely chopped
1 t
salt
1 t
prepared mustard
1⁄2 t
celery seed

Instructions

In a large bowl, toss cabbage, oranges, cauliflower, pineapple and green pepper. In another bowl, combine the remaining ingredients. Stir into cabbage mixture. Cover and refrigerate for 2 hours. Toss before serving; serve with a slotted spoon. 

Swiss Beans

Summary

Yield
8 Servings
SourceJean Ross (2002)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

2 pk
frozen French-style green beans
1⁄2 c
butter
1 T
onion (minced)
1⁄3 c
flour
1⁄2 t
dry mustard
1 t
salt
1⁄4 t
pepper
2 c
milk
1⁄4 lb
Swiss cheese (cubed or shredded)
1⁄4 c
cashews (chopped)

Instructions

Preheat oven to 350 degrees. Cook beans until just tender; drain. Melt butter. Add onion and brown lightly. Stir in flour, mustard, salt and pepper. Gradually add milk; cook and stir until thickened. Add cheese and stir until melted. Combine sauce and beans. Pour into greased 1 1/2-quart casserole. Sprinkle with cashews. Bake about 20 minutes.

Vidalia Onion Casserole

Summary

Yield
4 Servings
SourceNancy Fogle (2003)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1⁄2 c
butter (or margarine)
2
Vidalia onions (large, sliced)
1⁄2 c
sour cream
1⁄2 c
Parmesan cheese
1 c
Ritz crackers (crushed)

Instructions

Preheat oven to 350°. Melt butter or margarine in a large skillet and sauté onions until tender. Add sour cream and mix thoroughly. Scoop half of onion mixture into a greased casserole dish. Top with 1/4 cup Parmesan cheese. Layer remaining onion mixture on top and sprinkle with remaining Parmesan cheese. Top with crushed Ritz crackers. Bake for 30 minutes.

Noodle Casserole I

Summary

Yield
6 Servings
SourceMary Daniels (1977)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

8 oz
noodles (very, very fine; boiled until tender in salted water)
1 pk
cottage cheese (12oz, cream-style, small curd)
1 pk
sour cream (8 oz)
2 T
chives (frozen)
 
salt (to taste)
 
pepper (to taste)

Instructions

Mix in greased casserole. Cover with sharp cheddar cheese, shredded, and shake Parmesan cheese on top. Bake at 350° for 40 minutes. Serves 6 to 8. 

Slow Cooker Vegetarian Baked Beans

Summary

Yield
8 Servings
SourceByron and Ardith Nolte, Friends of the UAPL (2007)
Prep time20 minutes
Cooking time16 hours
Total time16 hours, 20 minutes

Ingredients

3 c
dried navy beans
9 c
water
3 t
salt
1⁄2 c
onion (chopped)
1⁄4 c
molasses
1 c
ketchup
1⁄4 c
brown sugar (firmly packed)
2 t
dry mustard

Instructions

Wash and pick over beans. Place in slow cooker. Add water, salt and onion. Mix well. Cook on low 13-15 hours, or until beans are tender. Drain beans, reserving liquid. Add molasses, ketchup, brown sugar and mustard; stir. Return 2 cups of bean liquid and blend well. Cook on low 3-4 hours.

Note: Cooking time can be reduced if beans are soaked overnight before cooking. If you do this, discard soak water, then cook the beans in 9 cups of water on low for 8-10 hours.

Peas with Water Chestnuts

Summary

Yield
6 Servings
SourceMildred Smith (1974)
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Ingredients

2 pk
frozen peas (10-oz)
2 T
butter (or margarine)
1 cn
button mushrooms (6-oz, drained)
1 cn
water chestnuts (8 1/2-oz, drained, thinly sliced)
1 c
green onions (cut in 1-inch pieces)
3⁄4 t
ginger
1⁄4 t
nutmeg
1 cn
chicken broth
2 T
cornstarch
1 t
salt
1⁄8 t
garlic salt
1⁄8 t
pepper

Instructions

In saucepan, break up frozen peas. Add buffer, mushrooms, water chestnuts, green onions, ginger, nutmeg and all but 1/4 cup chicken broth. Cover and simmer over low heat 6 to 8 minutes. In a cup, blend cornstarch and remaining 1/4 cup chicken broth. Stir until smooth. Stir into peas. Cook slowly, stirring constantly until liquid thickens and boils. Add salt, garlic salt and pepper. Simmer 2 or 3 minutes more. Serves 6 to 8.

Veggie Stuffed Potatoes

Summary

Yield
2 Servings
SourceCrystal Pearson (2004)
Prep time10 minutes
Cooking time7 minutes
Total time17 minutes

Ingredients

2
potatoes (medium, baking)
1⁄2 c
sour cream
1 c
cheddar cheese (shredded)
1⁄2 c
frozen broccoli (thawed)
2 T
cooked bacon (crumbled)
1⁄2 t
garlic salt
1⁄4 t
lemon pepper seasoning

Instructions

Place potatoes on a microwavable plate. Pierce several times with fork. Microwave on high for 6 to 8 minutes, or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell. In a bowl, mash the pulp with sour cream. Stir in cheese, broccoli, bacon, garlic salt and lemon pepper. Spoon into potato shells. Microwave, uncovered, on high for 1 to 2 minutes, or until heated through.

Mexican Rice

Summary

Yield
6 Servings
SourceMary A. Maginnity (1979)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 30 minutes

Ingredients

2 T
oil
1
onion (medium, cut up)
1
green pepper (chopped)
1 lb
hamburger
1 t
paprika
1 t
salt
1 t
basil (dried)
1⁄2 t
pepper
1 cn
tomatoes (1-lb. 14-oz, drained)
3 c
rice (cooked)
1 cn
red kidney beans (drained)
4 sli
cheddar cheese (cut in strips)

Instructions

Sauté onion, green pepper and beef. Drain and add paprika, salt, basil and pepper. Cut up tomatoes and add to meat mixture. Simmer, uncovered, 30 minutes. Add cooked rice and beans. Place mixture in casserole. Add strips of cheese on the top. Bake, covered, for 20 minutes in oven at 350 degrees. Uncover and continue baking for 10 minutes.

Vegetables Au Gratin I

Summary

Yield
6 Servings
SourceCarol Kirsch (1980)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1⁄4 c
butter
3⁄4 c
green pepper (chopped)
1 clv
garlic (crushed)
1⁄4 c
flour
1 2⁄3 c
milk
3⁄4 t
salt
1⁄8 t
pepper
1⁄8 t
basil
1⁄8 t
oregano
1⁄4 t
sugar
1 c
sharp cheddar cheese (grated)
1 c
tomatoes (chopped and well drained)
9 oz
frozen corn (thawed)
1
pearl onions (jar, drained)

Instructions

Melt butter. Add green pepper and garlic. Cook until pepper is barely tender. Stir in flour and salt. Gradually add milk, stirring constantly, until thickened. Add spices and sugar. Stir in 1/2 cup grated cheese. Add the tomatoes, corn and onions and put into an 8-cup casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 50 minutes at 350°. (The casserole will thicken as it cools.)

White Turnip Pudding

Summary

Yield
6 Servings
SourceKay Jones (1983)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

8
white turnips (medium, peeled, sliced)
2 T
onion (chopped)
1⁄2 c
milk (skim or 2%)
 
salt
 
pepper
2
egg whites (beaten stiff)

Instructions

Cook turnips and onions in steamer or boiling water until just tender. Drain. Whip thoroughly or put into blender. In large saucepan, heat milk and add turnips. Cook until milk is absorbed. (Watch and stir.) Cool. Add salt and pepper to taste. Fold into beaten egg whites. Pour into lightly buttered casserole. Bake at 350° until puffed and lightly browned. Even turnip-haters like this.

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