Vegetables & Side Dishes

Veggie Quick-Fix

Summary

Yield
4 Servings
SourceCarol Deshler (1996)
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Ingredients

1
onion (medium, chopped)
1
green pepper (seeded and chopped, small)
1
zucchini (medium, chopped)
2 clv
garlic (minced)
2 T
olive oil
1 cn
14.5-oz. chili-style stewed tomatoes
1 cn
15-oz. dark red kidney beans
1⁄2 t
oregano
1⁄4 t
salt
1⁄4 t
pepper

Instructions

Cook first 4 ingredients in olive oil in a large skillet over medium-high heat until tender. Stir in tomatoes and next 4 ingredients. Top each serving with shredded cheese. Serve over brown rice.

Party Squash

Summary

Yield
6 Servings
SourceHeather Phalen (1989)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

2 pk
frozen cooked squash (10-oz)
2 T
butter (melted)
1⁄2 c
pecans (coarsely chopped)
1⁄4 c
honey
1 t
salt
1 t
nutmeg

Instructions

Thaw frozen squash in buffered casserole. Stir in butter, 1/4 cup pecans, honey, salt and nutmeg. Sprinkle top with remaining pecans. Dot with 1 tablespoon butter. Bake in 350° oven for 25 minutes. Nice accompaniment for holiday dinners.

Kidney Beans a la Sour Cream

Summary

Yield
4 Servings
SourceAnita Ward (1978)
Prep time15 minutes
Cooking time15 minutes
Total time30 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.

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.

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