Vegetables & Side Dishes

Hot Curried Fruit

Summary

Yield
6 Servings
SourceLucy Tammen (1989)
Prep time8 hours, 10 minutes
Cooking time45 minutes
Total time8 hours, 55 minutes

Ingredients

1 cn
pineapple (large)
1 cn
pears (large)
1 cn
peaches (large)
 
maraschino cherries (as many as you want for color)
1⁄3 c
butter
1⁄2 c
brown sugar
1 1⁄2 t
curry powder
1⁄8 t
salt
 
juice of 1/2 lemon

Instructions

Drain fruit, reserve the juices mixed together. Place fruit in casserole. Melt butter. Add 1/4 cup of the juice, brown sugar, curry, salt and lemon juice. Dribble over fruit. Let stand in refrigerator, covered, overnight. Bake, uncovered, at 375° for 45 minutes, until hot and bubbly. Serve with meat course or chicken salad.

Cooking Lights's Macaroni & Cheese

Summary

Yield
6 Cups
SourceAmy Sutton (2002)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

4 c
elbow macaroni (cooked, about 2 c. uncooked)
8 oz
sharp cheddar cheese (shredded reduced-fat )
1 c
cottage cheese (1% low-fat )
3⁄4 c
sour cream (non-fat )
1⁄2 c
skim milk
2 T
onion (grated, fresh)
1 1⁄2 T
margarine (melted, reduced-calorie)
1⁄4 t
salt
1⁄4 t
pepper
1
egg (slightly beaten)
 
vegetable cooking spray
1⁄4 c
bread crumbs (dry)
1 T
margarine (melted, reduced-calorie)
1⁄4 t
paprika
 
oregano sprigs (fresh, optional)

Instructions

Preheat oven to 350°. Combine first 10 ingredients (macaroni through egg); stir well and spoon into a 2-quart baking dish coated with cooking spray. Combine bread crumbs, margarine and paprika; stir well. Sprinkle over casserole. Cover and bake for 30 minutes. Uncover and bake 5 minutes, or until set. Garnish with oregano sprigs, if desired. Makes 6 cups.

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.

Carrots Lyonnaise

Summary

Yield
6 Servings
SourceTheresa Anderson (1999)
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Ingredients

1 lb
carrots
1
bouillon cube (chicken)
1 1⁄4 c
water (divided)
4 T
margarine
1
onion (medium, or 1 bunch green onions)
1 T
all-purpose flour
1⁄4 t
salt
1 ds
pepper

Instructions

Pare carrots and cut in julienne strips. Dissolve bouillon cube in 1/2 cup boiling water. Add carrots and cook until tender. Meanwhile, melt margarine in skillet. Add onions and cook until soft. Remove onion. Stir in flour, salt and pepper. Add 3/4 cup water and stir until thickened. Put carrots and onions in a casserole dish and pour over sauce.

Cream Potatoes

Summary

Yield
6 Servings
SourceDottie Aumiller (1982)
Prep time40 minutes
Cooking time1 hour, 20 minutes
Total time2 hours

Ingredients

9
potatoes (you use approx 1 1/2 potatoes per person)
1⁄2 pt
whipping cream
1⁄4 c
coffee cream or milk (you use1/2 Pt. for 6 potatoes, so I add the 1/4 c. of whatever I have on hand)
 
salt
 
pepper
 
butter

Instructions

Pan boil the potatoes 15 to 20 minutes. Let cool and peel. Shred potatoes into a 9 x 12-inch baking dish. Salt and pepper. Pour whipping cream and other over the top of the potatoes and dot with butter. Bake at 350° for 1 hour.

Rosemary Polenta

Summary

Yield
8 Servings
SourcePatty Landis (2003)
Prep time2 hours
Cooking time25 minutes
Total time2 hours, 25 minutes

Ingredients

1⁄2 c
unsalted butter
1⁄4 c
olive oil
1 T
garlic
1 t
crushed red pepper flakes
1 t
rosemary (fresh, minced)
1⁄2 t
salt
1⁄2 t
black pepper
3 c
chicken stock
2 c
half & half
2 c
milk
2 c
Cornmeal
1⁄2 c
Parmesan cheese
 
flour (for frying)
 
olive oil (for frying)
 
butter (for frying)
 
tomato sauce

Instructions

Heat the butter and olive oil in a large saucepan. Add the next 5 ingredients and sauté for 1 minute. Add the chicken stock, half & half and milk and bring to a boil. Remove from heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly for a few minutes, until thickened and bubbly. Turn off the heat, stir in the Parmesan, pour into a 9 x 13-inch pan, smooth the top and refrigerate until firm and cold. Cut the chilled polenta into squares, lift out of the pan and then cut squares into triangles. Dust each lightly with flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat until browned on the outside and heated inside. Serve with tomato sauce.

Roasted Peppers, Onions & Mushrooms

Summary

Yield
6 Servings
SourceTerri McKeown (2004)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

1
onion (medium to large, cut into 1-inch wedges)
8 oz
baby portobella mushrooms (sliced)
1
red bell pepper (cut into 3/4-inch thick strips)
1
yellow bell pepper
1 T
balsamic vinegar
1 T
extra-virgin olive oil
2 clv
garlic (crushed)
1 t
dried Italian seasoning
1⁄4 t
salt
1⁄4 t
black pepper (coarsely ground)

Instructions

Preheat oven to 450°. Coat a large shallow roasting pan (at least 11 x 13 inches) with nonstick cooking spray. Spread veggies in pan. Mix rest of ingredients in a small dish, then add to veggies. Toss to mix. Bake for about 30 minutes, stirring every 10 minutes, or until the vegetables are tender and nicely browned. Serve hot.

My Estonian Mother-in-Law's Red Cabbage

Summary

Yield
8 Servings
SourceJanet Shaw (2002)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

1
red cabbage head (sliced very thin)
3 T
sugar
1⁄2 t
salt
3 T
butter (or bacon drippings)
1 ds
cayenne pepper
1
onion (chopped)
1
apple (tart, sliced)
3 T
water
1 T
caraway seed
3 T
apple cider vinegar

Instructions

Brown onion in buffer or bacon drippings. Mix water, apple cider vinegar, sugar, salt and cayenne pepper and add to onions. Add apple and sliced cabbage to onion mix. Add caraway seed. Cover and cook over low heat for 30 minutes, or until tender, stirring occasionally and checking liquid. Excellent served with mashed potatoes and pork roast, duck or liver.

Corn Pudding

Summary

Yield
12 Servings
SourceSally Joyce (2002)
Prep time10 minutes
Cooking time50 minutes
Total time1 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.

Rice Pilaf

Summary

Yield
2 Servings
SourceChristine Minx, Main Library (2005)
Prep time10 minutes
Cooking time25 minutes
Total time35 minutes

Ingredients

2 T
olive oil
3 T
onion (finely chopped)
1 c
long-grain rice
1⁄2 t
salt
1⁄4 t
black pepper
1⁄2 t
dried tarragon
2 c
chicken broth

Instructions

Heat oil in a saucepan. Add the onion and cook, stirring often, until soft. Add the rice and cook over low heat, stirring constantly, for 3 minutes. Add the salt, pepper, tarragon and chicken broth. Cover and simmer 20 minutes or transfer to a covered casserole and bake in a 350 degree oven for 1 hour.

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