Vegetables & Side Dishes

Latkes or Potato Pancakes (Lot-Kess)

Summary

Yield
4 Servings
SourceRuth Browning (1973)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

2
potatoes (large, peeled, grated)
1⁄2
onion (peeled, grated)
1⁄4 c
flour
1 t
salt
1
egg

Instructions

Add flour, salt, and egg to grated potatoes and onions. Mix until smooth. Grease a frying pan and drop in the batter to make pancakes about 3 inches across. Brown well on both sides. Lift pancakes from pan and place on a paper towel until the fat is absorbed. Eat the Latkes for Hanukkah, Christmas or any holiday.

Easy Garden Vegetable Pie

Summary

Yield
6 Servings
SourceBecky Rayl (1989)
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes

Ingredients

2 c
chopped broccoli (1 pkg. frozen chopped broccoli, must be thawed and drained)
1⁄2 c
onion (chopped)
1⁄2 c
green pepper (chopped)
1 c
cheddar (shredded, 4 oz.)
1 1⁄2 c
milk
3⁄4 c
Bisquick baking mix
3
eggs
1⁄4 t
pepper

Instructions

Heat oven to 400 degrees. Lightly grease any pie plate. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender or 1 minute with a hand beater. Pour over other ingredients in pie plate. Bake 35 to 40 minutes, or until golden brown and knife inserted comes out clean. Let stand for 5 minutes before cutting. This recipe is a quick dinner and can be easily doubled for company.

Mushrooms Polonaise

Summary

Yield
6 Servings
SourceLaura Dureska (1983)
Prep time20 minutes
Cooking time1 hour
Total time1 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.

Corn Pudding with Sun-Dried Tomatoes

Summary

Yield
6 Servings
SourceMrs. Sally Blue (1989)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

1 pk
sun-dried tomatoes packed in oil (6-1/2-oz or larger jar)
3⁄4 c
onions (chopped)
4 c
fresh corn (scraped from approx. 8 ears corn)
1⁄8 t
ground nutmeg
1⁄8 t
cayenne pepper
1⁄2 t
salt
2
eggs
1
egg yolk
2 c
heavy cream (or whipping cream)
1 c
mild cheddar cheese (grated, divided)

Instructions

Generously butter 1 (8-c.) shallow baking dish or pan. Preheat oven to 350°. Drain 3 tablespoons oil from the tomatoes and place in a heavy medium skillet. Chop enough tomatoes to make 6 tablespoons. Save remaining tomatoes and oil for another use. Cut in strips. Heat the oil in skillet over medium heat until hot. Add the onions and sauté several minutes until transparent. Then add the chopped tomatoes and corn and stir 3 to 4 minutes. Remove skillet from heat and stir in nutmeg, cayenne pepper and salt. In a bowl, mix eggs, yolk and cream. Add the cooked corn and tomato mixture and stir in 3/4 cup of the cheese. Fill prepared pan with butter and sprinkle remaining cheese over the top of the pudding. Bake the pudding in preheated oven 30 minutes, or until a knife inserted in the center comes out clean and pudding is golden brown on top. Makes 6 generous servings. This can be done one day in advance. Add eggs, cream and cheese just before baking.

Baked Carrots

Summary

Yield
4 Servings
SourceChristine Minx, Main Library (2005)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 lb
carrots (peeled and cut into 2-inch pieces)
3 T
butter
1
small onion (chopped)
1 t
sugar
1⁄2 t
dried thyme
 
salt (to taste)
 
freshly ground pepper (to taste)
1⁄2 c
chicken broth

Instructions

Preheat oven to 350 degrees. In the oven, melt the butter in a small casserole, add the onion and bake until soft and transparent. Stir in the carrots, season with sugar and thyme, and add salt and pepper to taste. Add chicken broth and bake until tender, about 30-40 minutes.

Cauliflower & Broccoli with Cheese Sauce

Summary

Yield
6 Servings
SourceDaisy Harvey (1977)
Prep time10 minutes
Cooking time20 minutes
Total time30 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.

Potato Casserole

Summary

Yield
10 Servings
SourceLaura Dureska (1984)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

3 pk
frozen hash browns (6 chunks shredded)
1⁄4 c
margarine (melted)
1 pt
sour cream
1⁄2
onion (medium, chopped)
1 c
Potato chips (crushed)
1⁄4 t
salt
1⁄2 t
pepper
1 cn
cream of chicken soup (undiluted)
10 oz
cheddar cheese (grated)

Instructions

Mix all ingredients except potato chips. Pour into buttered casserole. Cover with potato chips. Bake at 350° for 1 to 1 1/2 hours. Serves 10 to 12.

Quick Rice Casserole

Summary

Yield
4 Servings
SourceLesa Growel (1981)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1 c
regular rice
1⁄2 c
oleo (plus 2T)
1 cn
beef bouillon soup
1 cn
onion soup
1 cn
mushrooms (small)

Instructions

Brown rice in oleo. Put in casserole dish. Put other ingredients in. Bake at 325° for 1 hour.

Martha Stewart Living Butternut Squash Risotto

Summary

Yield
6 Servings
SourcePam Cole, Lane Road Library (2007)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

5 c
chicken broth (or 6 cups)
1 lb
butternut squash, peeled and cut into ¾ inch dice
2 t
olive oil
1⁄4 lb
pancetta, cut into ½ inch dice
1
medium onion, finely chopped
1
clove garlic, minced
1 1⁄2 c
Arborio rice
1⁄2 c
dry white wine
 
Kosher salt and fresh ground pepper
2 T
fresh tarragon or flat leaf parsley, roughly chopped
2 T
roasted pumpkin seeds (optional)

Instructions

In a saucepan, combine stock and squash; bring to a boil over medium heat. Reduce heat to low and let simmer.

Meanwhile, warm the oil in a medium saucepan over medium low heat. Add the pancetta; cook, stirring, until the fat is rendered and the pancetta is crisp (about 10 minutes). Using a slotted spoon, set the pancetta on a paper towel to drain; set aside.

Add the onions and garlic to the rendered fat; cook, stirring, until translucent, 8 minutes. Add the rice, raise heat to high, and continue stirring until the edges of the rice are translucent, 3 to 4 minutes. Add the wine; cook and stir until the wine is absorbed, about 2 minutes. Reduce heat to medium high; season with salt and pepper. Add about 1 cup of the hot stock and squash. Cook, stirring, until nearly all the stock is absorbed. Continue adding stock and squash, about 3/4 cup at a time. Cook and stir, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but a little firm in the center, 20 to 25 minutes. Stir in the tarragon and reserved pancetta; garnish with the pumpkin seeds, if using. 

Zucchini Bake

Summary

Yield
6 Servings
SourceMeribah Howarth (1980)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 c
sharp cheddar cheese (shredded)
1⁄2 c
cottage cheese
4
eggs (beaten)
3 T
parsley (minced, fresh)
1 1⁄2 t
salt
1⁄4 t
pepper (freshly ground)
1⁄4 lb
zucchini (sliced into 1/4-inch rounds)
3⁄4 c
bread crumbs
1⁄4 c
Parmesan cheese (grated)
1⁄4 c
butter (1/2 stick, or margarine)

Instructions

Preheat oven to 375°. Grease 2-quart baking dish. Combine first 6 ingredients. Place layer of zucchini in baking dish. Alternate with layers of cheese mixture. Combine bread crumbs and Parmesan cheese. Then sprinkle over casserole. Dot with butter. Tent with foil and bake 25 minutes at 375°. Remove foil and bake an additional 20 minutes, until top is browned. Serves 6 to 8.

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