Vegetables & Side Dishes

Rosemary Polenta

Summary

Yield
8 Servings
SourcePatty Landis (2003)
Prep time2 hours
Cooking time25 minutes
Total time2 hours, 25 minutes

Ingredients

1⁄2 c
unsalted butter
1⁄4 c
olive oil
1 T
garlic
1 t
crushed red pepper flakes
1 t
rosemary (fresh, minced)
1⁄2 t
salt
1⁄2 t
black pepper
3 c
chicken stock
2 c
half & half
2 c
milk
2 c
Cornmeal
1⁄2 c
Parmesan cheese
 
flour (for frying)
 
olive oil (for frying)
 
butter (for frying)
 
tomato sauce

Instructions

Heat the butter and olive oil in a large saucepan. Add the next 5 ingredients and sauté for 1 minute. Add the chicken stock, half & half and milk and bring to a boil. Remove from heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly for a few minutes, until thickened and bubbly. Turn off the heat, stir in the Parmesan, pour into a 9 x 13-inch pan, smooth the top and refrigerate until firm and cold. Cut the chilled polenta into squares, lift out of the pan and then cut squares into triangles. Dust each lightly with flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat until browned on the outside and heated inside. Serve with tomato sauce.

Roasted Peppers, Onions & Mushrooms

Summary

Yield
6 Servings
SourceTerri McKeown (2004)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

1
onion (medium to large, cut into 1-inch wedges)
8 oz
baby portobella mushrooms (sliced)
1
red bell pepper (cut into 3/4-inch thick strips)
1
yellow bell pepper
1 T
balsamic vinegar
1 T
extra-virgin olive oil
2 clv
garlic (crushed)
1 t
dried Italian seasoning
1⁄4 t
salt
1⁄4 t
black pepper (coarsely ground)

Instructions

Preheat oven to 450°. Coat a large shallow roasting pan (at least 11 x 13 inches) with nonstick cooking spray. Spread veggies in pan. Mix rest of ingredients in a small dish, then add to veggies. Toss to mix. Bake for about 30 minutes, stirring every 10 minutes, or until the vegetables are tender and nicely browned. Serve hot.

My Estonian Mother-in-Law's Red Cabbage

Summary

Yield
8 Servings
SourceJanet Shaw (2002)
Prep time30 minutes
Cooking time1 hour
Total time1 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.

Corn Pudding

Summary

Yield
12 Servings
SourceSally Joyce (2002)
Prep time10 minutes
Cooking time50 minutes
Total time1 hour

Ingredients

1 cn
cream-style corn (17-oz can)
1 cn
whole kernel corn (17-oz can, drained)
1 c
sour cream
1 pk
Jiffy corn muffin mix
3⁄4 c
butter (melted)
 
cayenne pepper (to taste)

Instructions

Preheat oven to 350 degrees. Mix all ingredients and pour into greased 9 x 13-inch baking dish. Bake 50 to 55 minutes.

Rice Pilaf

Summary

Yield
2 Servings
SourceChristine Minx, Main Library (2005)
Prep time10 minutes
Cooking time25 minutes
Total time35 minutes

Ingredients

2 T
olive oil
3 T
onion (finely chopped)
1 c
long-grain rice
1⁄2 t
salt
1⁄4 t
black pepper
1⁄2 t
dried tarragon
2 c
chicken broth

Instructions

Heat oil in a saucepan. Add the onion and cook, stirring often, until soft. Add the rice and cook over low heat, stirring constantly, for 3 minutes. Add the salt, pepper, tarragon and chicken broth. Cover and simmer 20 minutes or transfer to a covered casserole and bake in a 350 degree oven for 1 hour.

Broccoli & Cheese Delight

Summary

Yield
6 Servings
SourceDr. Ruth Browning
Prep time10 minutes
Cooking time30 minutes
Total time40 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.

Parmesan Potatoes

Summary

Yield
6 Servings
SourceHeather Phalen (1993)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

12
red skin potatoes (small, unpeeled and quartered)
1⁄2 c
Parmesan cheese (grated)
1⁄4 c
flour
1 t
salt
1 t
pepper
4 T
butter

Instructions

Preheat oven to 350°. Cut potatoes into quarters. Put cheese, flour, salt and pepper into paper bag. Add potatoes, hold top of bag and shake. Put butter in 9 x 13-inch pan. Place in heated oven until butter melts. Add coated potatoes. Bake at 350 degrees for 20 minutes. Using spatula, turn potatoes over and bake 20 minutes longer. Test with fork to see if potatoes are done. If needed, continue baking until completely cooked.

Slow Cooker Macaroni & Cheese

Summary

Yield
4 Servings
SourceSherry Peterson (2004)
Prep time15 minutes
Cooking time4 hours
Total time4 hours, 15 minutes

Ingredients

6 c
elbow noodles (cooked, 8 oz uncooked)
2 T
oil
13 fl oz
evaporated milk (1 can)
1 1⁄2 c
milk
1 t
salt
3 c
sharp cheddar cheese (shredded)
1⁄4 c
butter (melted)
2 T
onion ( minced)

Instructions

Toss cooked macaroni in oil. Add all remaining ingredients. Pour into lightly greased slow cooker. Stir well. Cover and cook on low 3 to 4 hours. Stir occasionally.

Make it Snappy Side Dish

Summary

Yield
4 Servings
SourceBonnie DeWitt, Lane Road Library (2007)
Prep time10 minutes
Cooking time18 minutes
Total time28 minutes

Ingredients

1 T
butter
1 T
oil
1⁄2 lb
mushrooms, sliced (I like portobella)
3⁄4 lb
sugar snap peas
1⁄2 t
salt
1⁄2 t
pepper
2 t
lemon juice

Instructions

Wash and string the snap peas. Cook in boiling salted water until tender, about 5 minutes. Drain. Heat butter and oil in a large frying pan over medium heat. Add the mushrooms and cook, stirring occasionally, until they’re soft and the liquid has evaporated, about 10 minutes. Add the peas, salt and pepper. Heat through for 2-3 minutes. Add fresh lemon juice just before serving. 

Carrot & Zucchini Julienne

Summary

Yield
6 Servings
SourceGale McLinn (2001)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

5
carrots (medium, peeled)
4
zucchini (medium, scrubbed)
1 1⁄2 t
salt
5 T
butter
1 T
lemon juice
1⁄2 t
sugar
1⁄4 t
pepper (freshly ground)
1⁄8 t
nutmeg

Instructions

Cut carrots and zucchini into 3 x 1/8-inch strips. Bring 2 quarts of water to boil. Add 1 teaspoon salt. Put zucchini in strainer and immerse in boiling water for 2 minutes only. Remove and rinse in cold water; drain on paper towels. Repeat with carrots, but boil for 3 minutes. Cover the vegetables and let stand at room temperature for not more than 6 hours. Using a large skillet, melt butter. Add lemon juice, sugar, pepper and nutmeg; combine well. Add vegetables and heat through.

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