Vegetables & Side Dishes

Microwaved Cheese-Stuffed Mushrooms

Summary

Yield
30 Servings
SourceSandi Snider (1982)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

30
mushrooms (medium, fresh, about 1 lb)
4 sli
bacon
2 T
onion (chopped)
1⁄4 c
Parmesan cheese (grated)
1⁄4 c
sour cream
2 T
fine dry bread crumbs

Instructions

Clean mushrooms. Remove stems and finely chop. Arrange bacon in a 1-quart round glass casserole. Cover and microwave on high 3 to 4 minutes, or until crisp. Remove and crumble. Pour off all but 1 tablespoon drippings. Add onion and chopped mushroom stems to drippings. Microwave on high 3 to 4 minutes, or until just tender. Stir in sour cream, Parmesan cheese and bread crumbs. Spoon about 2 teaspoons stuffing into each mushroom cap. Arrange in 2 (8-inch) round glass cake pans. Microwave one dish at a time on high for 3 to 4 minutes. Makes 30 appetizers.

Stuffed Mushrooms

Summary

Yield
8 Servings
SourceSabe Fink (1977)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 hour, 20 minutes

Ingredients

1 lb
mushrooms (fresh)
1 cn
crabmeat (6 1/2-oz)
2 T
butter (or margarine)
2 T
onions (finely chopped)
2 T
celery (finely chopped)
2 T
green pepper (finely chopped)
3 sli
white bread (crusts removed)
2 T
mayonnaise
 
salt
 
pepper
 
nutmeg

Instructions

Remove stems from mushrooms and gently wipe mushrooms clean. Bring a large pot of water to a boil. Drop mushrooms in. Cook 1 minute, then drain in colander and let cool. Cook onion, celery and green pepper in butter until soft. Tear bread into small pieces. Combine bread, onion mixture, crabmeat, mayonnaise and season with salt and pepper and a dash of nutmeg. Dry mushrooms and stuff. Bake on buttered pan at 350° for 20 minutes.

Mushrooms Polonaise

Summary

Yield
6 Servings
SourceLaura Dureska (1983)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1 1⁄2 lb
fresh mushrooms (sliced)
1⁄2 c
butter
1
onion (minced)
2 T
flour
1 c
sour cream
1⁄4 c
whipping cream
 
salt (to taste)
 
pepper (to taste)
2 T
parsley (minced)
1⁄4 c
bread crumbs (tossed in 1/4 c melted butter)

Instructions

Sauté mushrooms in buffer until lightly brown. Add onion; cook until soft. Stir in flour. Cook until thick, stirring constantly. Stir in other ingredients except crumbs. Pour into a buttered casserole. Top with bread crumbs. Bake at 325 degrees for 35 minutes, or until brown.

My Estonian Mother-in-Law's Red Cabbage

Summary

Yield
8 Servings
SourceJanet Shaw (2002)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 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.

Cabbage a la Chine

Summary

Yield
4 Servings
SourceDaphne Hsueh (1974)
Prep time
20 minutes
Cooking time
5 minutes
Total time
25 minutes

Ingredients

1⁄2
cabbage head (medium)
3 clv
garlic
3 t
corn oil
1 T
vinegar
1 T
soy sauce

Instructions

Wash cabbage and cut into bite-size pieces. Place oil and garlic in skillet. Heat for about a minute. Add cabbage and stir; cook about 2 minutes. Add vinegar and soy sauce and cook for another minute. Season with salt.

Baked Sauerkraut

Summary

Yield
4 Servings
SourceDr. Ruth Browning (1992)
Prep time
15 minutes
Cooking time
1 hour, 35 minutes
Total time
1 hour, 50 minutes

Ingredients

1⁄4 c
onion (diced)
3 T
butter
1⁄4 t
black pepper
1⁄4 c
water
2 c
sauerkraut

Instructions

Cook onion in buffer until yellow. Add pepper. Simmer for 5 minutes, adding 1 or 2 tablespoons of water, if needed. Add sauerkraut and remaining water. Cover and simmer for 20 minutes. Bake in a preheated 300° oven for 1 hour. Add water, if needed. Yield: 4 to 6 servings.

This recipe was adapted from The Cookbook of the United Nations.

White Turnip Pudding

Summary

Yield
6 Servings
SourceKay Jones (1983)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

8
white turnips (medium, peeled, sliced)
2 T
onion (chopped)
1⁄2 c
milk (skim or 2%)
 
salt
 
pepper
2
egg whites (beaten stiff)

Instructions

Cook turnips and onions in steamer or boiling water until just tender. Drain. Whip thoroughly or put into blender. In large saucepan, heat milk and add turnips. Cook until milk is absorbed. (Watch and stir.) Cool. Add salt and pepper to taste. Fold into beaten egg whites. Pour into lightly buttered casserole. Bake at 350° until puffed and lightly browned. Even turnip-haters like this.

Party Squash

Summary

Yield
6 Servings
SourceHeather Phalen (1989)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 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.

Acorn Squash Stuffed with Sausage

Summary

Yield
4 Servings
SourceHeather Phalen (1991)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 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.

Creamed Corn Casserole

Summary

Yield
6 Servings
SourceMary Ellen Jenkins (1999)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

1 cn
cream-style corn
1 cn
whole corn (not drained)
3
eggs (mixed well)
1⁄2 c
margarine (room temp)
1⁄2 pk
Jiffy corn muffin mix
18 oz
sour cream
2
green onions (chopped)

Instructions

Preheat oven to 325°. Mix all ingredients together well and bake approximately 1 hour. Makes 1 large casserole.

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