Vegetables & Side Dishes

Sweet Potato Casserole

Summary

Yield
6 Servings
SourceAnnette Heffernan, Main Library (2006)
Prep time15 minutes
Cooking time25 minutes
Total time40 minutes

Ingredients

3 c
sweet potatoes, cooked and mashed
1⁄2 c
white sugar
1⁄2 c
margarine
2
eggs, beaten
1 t
vanilla
1⁄2 c
milk
1⁄2 c
brown sugar
1⁄2 c
flour
1⁄2 c
margarine, melted
1 c
nuts, chopped

Instructions

Preheat oven to 350 degrees. Thoroughly mix sweet potatoes, white sugar, 1/2 cup margarine, eggs, vanilla and milk. Pour into baking dish.

Mix brown sugar, flour, melted margarine and nuts; sprinkle on top of sweet potato mixture. Bake for 25 minutes.

Green Peas

Summary

Yield
4 Servings
SourcePeg Craighead (1978)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

1 c
heavy cream
1 pk
frozen peas (10-oz)
2 T
chopped onion
2 T
dill (snipped, fresh)
1 1⁄2 T
butter

Instructions

In a heavy skillet, heat butter until it is foaming. Sauté onions for 1 minute, stirring, then add frozen peas. Stir until coated with butter. Add cream, salt and pepper. Simmer until peas are tender and the cream slightly thickened.

Chilean Spicy Potato & Tomato Casserole

Summary

Yield
4 Servings
SourceMarcia Baum (1999)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

2 T
vegetable oil
1
onion (medium, thinly sliced)
1 clv
garlic (minced)
 
salt (to taste)
5
potatoes (medium, cooked, peeled and sliced, about 1 1/2 lbs)
4
tomatoes (peeled and sliced)
2
serrano chilies (or jalapeno chilies, seeded and finely minced)
2 T
Parmesan cheese (freshly grated)
1⁄4 c
Gouda cheese (grated)
1 c
half and half (or whole milk)

Instructions

Preheat oven to 400 degrees. Oil a medium baking dish. In a small skillet, heat oil over medium heat. Add onion and sauté, stirring occasionally, until softened but not brown, about 5 minutes. Add the garlic and cook 1 minute more. Season with salt. Scatter half of the onions on the bottom of the casserole dish. Cover with half of the potatoes and half of the tomatoes; salt lightly. Sprinkle half of the chiles and cheese on top. Repeat the layers, ending with the cheese. Pour the half-and-half evenly over the vegetables. Bake 35 to 40 minutes, or until the liquid has been absorbed and the cheese is brown. Serve at once.

Spanish Rice

Summary

Yield
4 Servings
SourceBarb Apel (2003)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

8 sli
bacon
1
onion (chopped)
1
green pepper (chopped)
1 c
rice (uncooked)
1 cn
tomatoes (large, diced)
1⁄2 c
tomato juice (up to 1 c)
1 1⁄2 t
salt
1⁄8 t
pepper

Instructions

In a skillet, fry bacon until crisp; remove from skillet. Add onion and green pepper to the bacon fat and cook over medium heat until onion is yellow. Add remaining ingredients and cook until liquid is absorbed and rice is tender. Crumble bacon into rice. 

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.

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