Vegetables & Side Dishes

Carrots Au Gratin

Summary

Yield
8 Servings
SourceDiane Bare (1992)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 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.

Conservative Carrots

Summary

Yield
6 Servings
SourceLinda Brooks (1972)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

5 c
carrots (about 2 bunches, cut in 1-inch chunks)
1
onion (small, chopped)
1⁄4 c
parsley (chopped)
1 t
sugar
1 1⁄4 t
salt
1⁄8 t
pepper
1⁄2 c
water

Instructions

Place ingredients in 1 1/2 - quart casserole. Cover and bake at 350 degrees for 1 hour, or until tender.

Peas with Water Chestnuts

Summary

Yield
6 Servings
SourceMildred Smith (1974)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 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.

Green Peas

Summary

Yield
4 Servings
SourcePeg Craighead (1978)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 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.

Spinach Pie

Summary

Yield
6 Servings
SourceDelores Smith (1991)
Prep time
15 minutes
Cooking time
50 minutes
Total time
1 hour, 5 minutes

Ingredients

1 pk
frozen chopped spinach (thawed and squeezed dry)
1⁄4 t
salt (optional)
3
eggs
5 T
flour
2 c
cottage cheese
2 c
cheddar cheese (shredded)

Instructions

Mix eggs, flour, and salt. Add cheeses. Mix well and add spinach. Bake in a buttered pie plate at 350° for 50 to 60 minutes, until brown.

Baked Spinach with Three Cheeses

Summary

Yield
4 Servings
SourceLenore Mastracci (1997)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

1 c
onion (finely chopped)
1⁄2 c
feta cheese (crumbled)
1⁄2 c
Edam cheese (grated)
1⁄4 c
Roquefort cheese (crumbled)
2 T
dill (chopped, fresh)
2 T
breadcrumbs (fresh)
1
egg yolk (large)
3 T
olive oil
2 pk
ready-to-use spinach (10-oz, coarsely chopped)

Instructions

Preheat oven to 350°. Lightly butter 11 x 7 x 2-inch baking dish. Mix first 7 ingredients in large bowl. Heat the oil in a large pot over medium-high heat. Add spinach; sauté until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer; drain well. Arrange spinach over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes. Preheat broiler. Broil spinach and cheese until cheese is golden on top, watching closely, about 2 minutes. 

From Bon Appetit magazine, February 1997.

Spinach Bake

Summary

Yield
6 Servings
SourceLucy Tammen (1988)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

2 pk
frozen spinach (10-oz, cooked and drained)
1 pk
Lipton onion soup mix
1 1⁄2 c
sour cream
1 c
Parmesan cheese (grated)

Instructions

Put all the ingredients except cheese in an ungreased 2-quart casserole dish. Cover with Parmesan cheese. Bake at 350 degrees for 20 minutes.

Cauliflower Supreme

Summary

Yield
4 Servings
SourceJoan Howison (1989)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

1⁄2 pk
noodles (4-oz, fine)
6 T
parsley (chopped)
3 T
butter
1⁄4 t
salt
1⁄2 c
mayonnaise
1 T
onion (grated)
1
cauliflower (fresh)
1 T
lemon juice
1
egg white (beaten stiff)

Instructions

Cook cauliflower just until tender; do not overcook. Drain it and keep it hot. Cook noodles. Drain, mix with parsley, margarine and salt. Turn into baking dish and top with cauliflower. Combine mayonnaise, onion and lemon juice and fold into whipped egg white. Spread on top of cauliflower. Place under broiler for 3 to 4 minutes, until puffed and brown.

Cauliflower & Broccoli with Cheese Sauce

Summary

Yield
6 Servings
SourceDaisy Harvey (1977)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

2 pk
frozen broccoli spears (10-oz)
1
head cauliflower (small, broken into flowerets)
1 cn
cheddar cheese soup (11-oz)
1⁄2 cn
milk
1 t
salt
1 t
sugar
1 ds
pepper

Instructions

Cook separately the broccoli spears and cauliflower in very small amount of water with salt and sugar. Drain. Arrange in serving dish together. Heat cheddar cheese soup with milk and pour over vegetables in dish. Serve at once. An added gourmet touch, small, sliced pieces of cooked carrots and a small can of drained onions or small fresh onions may be included before the sauce is added.

Broccoli & Cheese Delight

Summary

Yield
6 Servings
SourceDr. Ruth Browning
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

1
frozen broccoli (bag, or 2 boxes)
8 oz
Velveeta cheese
4 T
margarine
 
Ritz crackers (crushed)

Instructions

Cook and drain broccoli. Put broccoli and cheese in a greased baking dish. Top with crackers. Cut margarine over top. Bake at 350 degrees for 20 minutes.

Pages

Subscribe to Vegetables & Side Dishes