Vegetables & Side Dishes

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.

Tomato and Spinach Pasta Toss

Summary

Yield
6 Servings
SourceJulie Whitt, Main Library (2007)
Prep time5 minutes
Cooking time15 minutes
Total time20 minutes

Ingredients

7 oz
penne pasta (uncooked)
1⁄2 lb
hot or mild Italian sausage (casing removed)
7 c
baby spinach leaves
1 cn
14 1/2 oz diced tomatoes with basil, garlic, and oregano (undrained)
1 c
mozzarella cheese (shredded)
2 T
Parmesan cheese (grated)

Instructions

Cook pasta as directed on package. Meanwhile, crumble sausage into large deep skillet. Cook on medium-high heat until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm. Drain pasta; place in large serving bowl. Add meat mixture and cheeses; mix lightly.

Green Bean Casserole II

Summary

Yield
8 Servings
SourceAmy Dailey (1986)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1⁄2 lb
bacon
1
onion (medium, chopped)
1 cn
16-oz. stewed tomatoes (up to 2 cns)
3 cn
16-oz. cut green beans (up to 4 cns)
1 1⁄2 c
sharp cheddar cheese (shredded)

Instructions

Fry bacon until crisp; crumble and set aside. Sauté onion in bacon drippings until tender. Drain off excess drippings. Add stewed tomatoes and heat. Drain cans of green beans and place in 2 quart* casserole dish. Add tomato mixture and crumbled bacon and mix. Top with shredded cheese. Bake for 30 minutes at 350°. *Use larger size casserole dish when using 4 cans of green beans.

Carrots Au Gratin

Summary

Yield
8 Servings
SourceDiane Bare (1992)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1⁄2 c
Kellogg's cornflake crumbs
1⁄3 c
margarine or butter (melted)
1⁄3 c
onion (chopped)
3 T
flour
1⁄2 t
salt
1⁄8 t
pepper
1 1⁄2 c
milk
1 c
American cheese (shredded)
4 c
carrots (cooked, sliced, drained, about 1 1/2 lbs)
1 T
parsley flakes

Instructions

Combine crumbs and 2 tablespoons of the margarine; set aside. Add onion to remaining margarine. Sauté over low heat. Add flour, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese; stir until smooth. Stir in carrots and parsley flakes. Spread in shallow 1 ½-quart baking dish. Sprinkle with crumb mixture. Bake in 350° oven about 20 minutes, or until bubbly and crumbs are golden brown.

Parsnip Fritters

Summary

Yield
12 Servings
SourceMarion Shepherd (1979)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

2 c
diced raw parsnips
1 1⁄3 c
sifted flour
2 t
baking powder
1⁄4 t
salt
1 c
evaporated milk
1
egg

Instructions

Cook parsnips in boiling salted water to cover until tender. Drain and mash. Sift flour with baking powder and salt into a bowl. Beat egg, add milk and parsnips. Stir into flour mixture and mix well. Drop by spoonfuls into hot deep fat (360°) and fry until golden brown, 4 to 5 minutes. Drain on absorbent paper.

Missy Potatoes

Summary

Yield
10 Servings
SourceMary Ann Gilbride (1986)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 pk
frozen hash browns (2-lb)
1 pk
commercial sour cream (16-oz)
1 cn
cream of celery soup (10 3/4-oz, undiluted)
1 c
sharp cheddar cheese (4 oz, shredded)
1⁄2 c
butter or margarine (softened)
1 t
salt
1 t
black pepper (coarsely ground)
1⁄2 c
round buttery cracker crumbs

Instructions

Combine the first 7 ingredients; spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle cracker crumbs evenly over top. Bake at 350° for 40 minutes, or until bubbly. Yield: 10 to 12 servings.

Fusilli with Walnut Cream Sauce

Summary

Yield
4 Servings
SourceBeverly Cain (1993)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

3 oz
fusilli pasta (short or long)
1 c
ricotta cheese (part-skim)
1⁄2 c
evaporated skim milk
2 oz
walnuts (toasted)
  c
parsley (fresh)
1 clv
garlic
  t
salt
2 c
broccoli florets (thawed)
8
sun-dried tomato halves (cut in strips)

Instructions

In large pot of boiling water, cook fusilli 10 to 12 minutes, or until tender; drain. To prepare sauce, in food processor, combine ricotta, milk, walnuts, parsley, garlic and salt. Process until smooth. In large nonstick skillet, heat ricotta sauce, broccoli and tomatoes over low heat, 5 to 8 minutes, or until heated through. Add fusilli to skillet; toss to coat fusilli with sauce.

Barley Risotto

Summary

Yield
4 Servings
SourceTerri McKeown (2004)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

4 T
olive oil
1
onion (small, finely chopped)
1 c
pearl barley
1⁄2 c
red bell pepper (finely chopped)
1⁄2 c
celery (finely chopped)
1 c
zucchini (finely chopped)
2 c
chicken broth
 
salt (to taste)
 
pepper (freshly ground, to taste)
2 T
Parmesan cheese (or Parmigiano-Reggiano cheese, freshly grated)

Instructions

In a large saucepan over medium heat, heat the olive oil. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Raise the heat to medium-high and add the barley. Cook, stirring constantly, for 1 minute. Stir in half of the remaining vegetables and cook for 1 minute more. Add all the broth and bring to a simmer. Cover and cook for 20 minutes. Add salt, pepper and the remaining vegetables. Cook, uncovered, for 10 minutes more, or until the liquid has evaporated and the barley is tender. Remove from heat. Stir in the cheese and serve immediately.

Citrus Cabbage Slaw

Summary

Yield
8 Servings
SourceKaryl Hanhilammi, Main Library (2007)
Prep time2 hours, 5 minutes
Cooking time
Total time2 hours, 5 minutes

Ingredients

5 c
cabbage (shredded)
1
11 oz. can mandarin oranges (drained)
1 c
cauliflower in small pieces (optional)
1 cn
8 oz. unsweetened pineapple chunks (drained)
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
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.

Green Bean Casserole III

Summary

Yield
8 Servings
SourceAbby Myeress (2003)
Prep time10 minutes
Cooking time30 minutes
Total time40 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.

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