Vegetables & Side Dishes

Portuguese Green Beans

Summary

Yield
6 Servings
SourceGale McLinn (2001)
Prep time20 minutes
Cooking time35 minutes
Total time55 minutes

Ingredients

1 1⁄2 lb
green beans (fresh)
2 T
olive oil
1⁄2 lb
bacon (chopped)
1⁄2 c
ham (chopped)
2 clv
garlic (chopped)
2
onions (small, chopped)
10
stuffed green olives (sliced)
1⁄2 c
dry white wine
1⁄4 t
nutmeg
 
salt (to taste)
 
pepper (to taste)

Instructions

Place green beans in hot salted water. Bring to a boil and cook for 10 minutes, or until stiff a bit crisp. Drain and place in cold water. Sauté bacon, ham, garlic, onions and sliced olives in olive oil. Add white wine and nutmeg. Drain beans well and add to wine mixture. Simmer, covered, for 10 minutes. Add salt and pepper to taste.

Pineapple Cheese Casserole

Summary

Yield
6 Servings
SourceKaryl Hanhilammi (2002)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1 cn
pineapple chunks in juice (20-oz)
3 T
flour
1⁄2 c
sugar
1 c
cheddar cheese (shredded)
1⁄4 c
butter (melted)
1⁄2 c
Ritz cracker crumbs

Instructions

Preheat oven to 350°. Before draining pineapple, remove and reserve 3 tablespoons of the juice. Mix juice with flour and sugar. Add pineapple and cheese. Put in greased 8- or 9-inch casserole. Mix butter and Ritz crumbs. Sprinkle on top of casserole. Bake for 20 to 30 minutes. Recipe may be doubled and baked in 9 x 13-inch pan.

Noodles In Peanut Butter Sauce

Summary

Yield
4 Servings
SourcePatty Landis (2002)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

1⁄2 lb
pasta noodles (Soba prefered)
6 oz
pea pods (fresh, cooked; frozen, thawed)
1
red bell pepper (diced)
1
cucumber (peeled, seeded and diced)
3
scallions (chopped)
1⁄8 c
sesame oil
1⁄4 c
peanut oil (or vegetable oil)
1⁄8 c
soy sauce
1 T
lemon juice
1⁄4 t
ginger
1 clv
garlic
2
scallions
1⁄2 c
peanut butter (chunky)

Instructions

In a large pot of boiling water, cook pasta/noodles as directed by package. Meanwhile, thoroughly blend all sauce ingredients (last 8 ingredients) in a blender or food processor. Drain, then toss pasta/noodles with pea pods, pepper, cucumber and the 3 chopped scallions. Add sauce, a bit at a time, to your liking and mix well. You can top the noodle/pasta with grilled chicken for a more complete meal. (Any extra sauce will keep for up to a week in the refrigerator.)

Tomato and Spinach Pasta Toss

Summary

Yield
6 Servings
SourceJulie Whitt, Main Library (2007)
Prep time5 minutes
Cooking time15 minutes
Total time20 minutes

Ingredients

7 oz
penne pasta (uncooked)
1⁄2 lb
hot or mild Italian sausage (casing removed)
7 c
baby spinach leaves
1 cn
14 1/2 oz diced tomatoes with basil, garlic, and oregano (undrained)
1 c
mozzarella cheese (shredded)
2 T
Parmesan cheese (grated)

Instructions

Cook pasta as directed on package. Meanwhile, crumble sausage into large deep skillet. Cook on medium-high heat until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm. Drain pasta; place in large serving bowl. Add meat mixture and cheeses; mix lightly.

Carrots Au Gratin

Summary

Yield
8 Servings
SourceDiane Bare (1992)
Prep time20 minutes
Cooking time45 minutes
Total time1 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.

Missy Potatoes

Summary

Yield
10 Servings
SourceMary Ann Gilbride (1986)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 pk
frozen hash browns (2-lb)
1 pk
commercial sour cream (16-oz)
1 cn
cream of celery soup (10 3/4-oz, undiluted)
1 c
sharp cheddar cheese (4 oz, shredded)
1⁄2 c
butter or margarine (softened)
1 t
salt
1 t
black pepper (coarsely ground)
1⁄2 c
round buttery cracker crumbs

Instructions

Combine the first 7 ingredients; spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle cracker crumbs evenly over top. Bake at 350° for 40 minutes, or until bubbly. Yield: 10 to 12 servings.

Barley Risotto

Summary

Yield
4 Servings
SourceTerri McKeown (2004)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

4 T
olive oil
1
onion (small, finely chopped)
1 c
pearl barley
1⁄2 c
red bell pepper (finely chopped)
1⁄2 c
celery (finely chopped)
1 c
zucchini (finely chopped)
2 c
chicken broth
 
salt (to taste)
 
pepper (freshly ground, to taste)
2 T
Parmesan cheese (or Parmigiano-Reggiano cheese, freshly grated)

Instructions

In a large saucepan over medium heat, heat the olive oil. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Raise the heat to medium-high and add the barley. Cook, stirring constantly, for 1 minute. Stir in half of the remaining vegetables and cook for 1 minute more. Add all the broth and bring to a simmer. Cover and cook for 20 minutes. Add salt, pepper and the remaining vegetables. Cook, uncovered, for 10 minutes more, or until the liquid has evaporated and the barley is tender. Remove from heat. Stir in the cheese and serve immediately.

Roasted Vegetable Melange

Summary

Yield
4 Servings
SourceNancy Hartshorn (2001)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

2
6-oz. yellow straight neck squash
2
(6-oz.) zucchini
2
red peppers (medium)
2
yellow peppers (medium)
1
red onion (medium)
1⁄2 lb
mushrooms
1⁄4 c
olive oil
1⁄2 t
dried thyme (or 1 1/2 tsp. fresh thyme)
1⁄2 t
pepper
 
salt

Instructions

Preheat oven to 400°. Cut squash, zucchini and peppers into 2 x 1 1/2-inch strips. Slice red onion. Cut mushrooms in quarters if large. Place all vegetables in large roasting pan or casserole. Mix together oil, thyme and pepper. Pour over vegetables in pan and mix well. Cook 20 minutes, until tender-crisp, stirring occasionally. Add salt to taste.

Cabbage a la Chine

Summary

Yield
4 Servings
SourceDaphne Hsueh (1974)
Prep time20 minutes
Cooking time5 minutes
Total time25 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.

Corn Bake

Summary

Yield
12 Servings
SourceBarbara Seib (2000)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1 cn
cream-style corn (15-oz can)
1 cn
regular corn (15-oz can, drained)
1 c
sour cream
1 pk
corn muffin mix
1⁄2 c
margarine
1⁄4 c
green pepper (chopped)
1⁄4 c
green onion (chopped)
2
eggs (beaten)

Instructions

Mix all ingredients together and pour into greased oblong casserole dish. Bake at 350° for 1 hour. Cut into squares to serve.

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