Vegetables & Side Dishes

Oven Roasted Potatoes

Summary

Yield
8 Servings
SourceNancy Alonzo, Main Library (2006)
Prep time15 minutes
Cooking time50 minutes
Total time1 hour, 5 minutes

Ingredients

2 T
margarine or butter
4 lb
small red potatoes (cut into quarters)
1 T
olive oil
1 T
fresh rosemary, chopped (or 1 tsp. dried rosemary)
1 1⁄2 t
fresh thyme, chopped (or 1/2 tsp. dried thyme)
3⁄4 t
salt
1⁄4 t
pepper
2 T
fresh parsley, chopped

Instructions

Preheat oven to 450 degrees. Put margarine or butter in large roasting pan. Place in oven until melted. Remove pan from oven, add potatoes and remaining ingredients except parsley, and toss until evenly mixed.

Roast potatoes 50 minutes or until tender and browned, stirring occasionally. Transfer potatoes to platter; sprinkle with parsley to serve. 

Spinach Pie

Summary

Yield
6 Servings
SourceDelores Smith (1991)
Prep time15 minutes
Cooking time50 minutes
Total time1 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.

Cheesy Potatoes

Summary

Yield
8 Servings
SourceAnnette Heffernan (2001)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

2 pk
frozen Ore-Ida O'Brien potatoes (24-oz each)
1 pt
half & half
1⁄2 c
margarine
12 oz
Velveeta cheese
1⁄2 c
cheddar cheese

Instructions

Spread potatoes in a 9 x 13-inch baking dish. Melt together half & half, margarine and Velveeta cheese. Pour over potatoes and bake for 1 hour at 325° to 350°. Grate cheddar cheese and spread on top 10 minutes before end of bake time.

Aunt Wink's Rice

Summary

Yield
4 Servings
SourceJulie Waddell (1993)
Prep time5 minutes
Cooking time25 minutes
Total time30 minutes

Ingredients

1 c
rice (long-grain)
1 3⁄4 c
water (cold)
1 T
margarine

Instructions

Combine in 3-quart pan rice and cold water. Bring to a boil over medium heat. Add margarine. Reduce heat to low, cover pan and simmer for 15 minutes. Remove from heat, let stand for 10 minutes. Then uncover rice and fluff it with a fork.

Vegetable Medley

Summary

Yield
10 Servings
SourceHeather Phalen (1977)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1 pk
frozen broccoli spears
1 cn
1-lb. cut green beans
1 cn
1-lb. cut yellow wax beans
1
onion (small, thinly sliced)
1
pimento (2-oz. jar)
1 cn
4-oz. water chestnuts (drained and sliced)
1⁄2 c
milk
1 cn
cream of celery soup
1 cn
cheddar cheese soup
 
Dash Worcestershire sauce
 
Dash seasoned salt
 
Dash seasoned pepper

Instructions

Cook broccoli according to directions on package. Drain well. Blend soups, milk, Worcestershire sauce, salt and pepper. Heat until boiling. Stir in pimento and water chestnuts. Arrange layer of beans, layer of onion, layer of broccoli, layer of beans in a well-buttered baking dish. Pour soup mixture on top and sprinkle with buttered cracker crumbs. Bake at 350 degrees for 20 to 30 minutes.

Acorn Squash Stuffed with Sausage

Summary

Yield
4 Servings
SourceHeather Phalen (1991)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

2
acorn squash (about 1 lb each)
1⁄2 c
brown rice
1 lb
sausage meat
1
egg
1 cn
sliced mushrooms (3-oz)
1 T
maple syrup
1⁄2 t
salt

Instructions

Preheat oven to 350 degrees. Slice squash lengthwise in half, removing seeds. Place squash, cut side down, in 12 x 18-inch baking dish. Bake 45 minutes. Prepare rice according to package directions. Cook sausage over medium heat until well browned, stirring frequently. Drain sausage well and place in a medium bowl. Toss sausage with egg, mushrooms, brown rice and syrup. Turn squash, cut side up, in baking dish and sprinkle with salt. Divide sausage mixture equally between the squash halves. Cover with foil and bake about 15 minutes at 350°, or until squash is tender.

Rice-Stuffed Peppers

Summary

Yield
4 Servings
SourceChris Brawner (1987)
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes

Ingredients

4
green peppers (medium)
2 c
tomato (chopped)
2⁄3 c
uncooked instant rice
1⁄2 c
onion (chopped)
1⁄4 c
raisins
1⁄4 c
parsley (snipped)
2 T
sunflower kernels
2 T
margarine or butter
3⁄4 t
salt
1⁄2 t
curry powder
1⁄4 t
pepper
1⁄2 c
water

Instructions

Cut thin slice from stem end of each pepper. Remove seeds and membrane; rinse. Arrange peppers in circle in 9- or 10-inch pie plate. Mix remaining ingredients except water. Fill each pepper by 2/3 cup mixture. Spoon 2 tablespoons water into each pepper. Cover loosely and microwave 6 minutes on high (100%); rotate pie plate 1/2 turn. Microwave until peppers are crisp-tender, 4 to 5 minutes longer.

Crockpot Green Bean Casserole

Summary

Yield
8 Servings
SourceDot Bowser (1980)
Prep time15 minutes
Cooking time7 hours
Total time7 hours, 15 minutes

Ingredients

2 lb
fresh green beans (washed and cut up)
1 cn
10 1/2-oz. cream of mushroom soup (undiluted)
1 cn
French-fried onion rings
1 c
cheddar cheese (grated)
1 cn
water chestnuts (thinly sliced)
 
slivered almonds (optional)
 
Salt and pepper (to taste)
1⁄2 c
water

Instructions

Spread in layers as listed above, making about 3 layers. Save enough French- fried onion rings to crumble and sprinkle over top about 20 minutes before serving. Add 1/2 cup water and cook on High for 7 to 10 hours or on low 12 to 18 hours. If using frozen green beans, use 4 packages of cut-up green beans. Cook on High 4 to 5 hours or on low 8 to 10 hours.

Russian Beets

Summary

Yield
6 Servings
SourcePeg Craigland (1978)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

10
beets (medium size)
1 pk
sour cream (small)
2 T
sugar
2 T
vinegar

Instructions

Cook beets until tender and peel. Put through food chopper. Season beets with salt and pepper. Season sour cream with sugar and vinegar. Pour over beets. Heat until hot and serve over mashed potatoes.

Welsh Rarebit (AKA Rabbit With Noodles)

Summary

Yield
4 Servings
SourceDr. Ruth Browning (1991)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

1 T
butter (or margarine)
2 c
cheddar cheese (grated)
1⁄4 t
salt
1⁄4 t
dry mustard
3⁄4 c
milk
1⁄2 lb
noodles (freshly cooked, drained)

Instructions

Melt butter or margarine and Cheddar cheese in a small pan. Stir over low heat until the cheese is completely melted. Stir in salt and dry mustard. Remove from heat. Add milk. Heat to boiling, stirring constantly. When hot, stir in freshly cooked, drained noodles. Serve over hot toasted bread or crackers.

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