Vegetables & Side Dishes

Noodle Casserole I

Summary

Yield
6 Servings
SourceMary Daniels (1977)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

8 oz
noodles (very, very fine; boiled until tender in salted water)
1 pk
cottage cheese (12oz, cream-style, small curd)
1 pk
sour cream (8 oz)
2 T
chives (frozen)
 
salt (to taste)
 
pepper (to taste)

Instructions

Mix in greased casserole. Cover with sharp cheddar cheese, shredded, and shake Parmesan cheese on top. Bake at 350° for 40 minutes. Serves 6 to 8. 

Slow Cooker Vegetarian Baked Beans

Summary

Yield
8 Servings
SourceByron and Ardith Nolte, Friends of the UAPL (2007)
Prep time20 minutes
Cooking time16 hours
Total time16 hours, 20 minutes

Ingredients

3 c
dried navy beans
9 c
water
3 t
salt
1⁄2 c
onion (chopped)
1⁄4 c
molasses
1 c
ketchup
1⁄4 c
brown sugar (firmly packed)
2 t
dry mustard

Instructions

Wash and pick over beans. Place in slow cooker. Add water, salt and onion. Mix well. Cook on low 13-15 hours, or until beans are tender. Drain beans, reserving liquid. Add molasses, ketchup, brown sugar and mustard; stir. Return 2 cups of bean liquid and blend well. Cook on low 3-4 hours.

Note: Cooking time can be reduced if beans are soaked overnight before cooking. If you do this, discard soak water, then cook the beans in 9 cups of water on low for 8-10 hours.

Peas with Water Chestnuts

Summary

Yield
6 Servings
SourceMildred Smith (1974)
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Ingredients

2 pk
frozen peas (10-oz)
2 T
butter (or margarine)
1 cn
button mushrooms (6-oz, drained)
1 cn
water chestnuts (8 1/2-oz, drained, thinly sliced)
1 c
green onions (cut in 1-inch pieces)
3⁄4 t
ginger
1⁄4 t
nutmeg
1 cn
chicken broth
2 T
cornstarch
1 t
salt
1⁄8 t
garlic salt
1⁄8 t
pepper

Instructions

In saucepan, break up frozen peas. Add buffer, mushrooms, water chestnuts, green onions, ginger, nutmeg and all but 1/4 cup chicken broth. Cover and simmer over low heat 6 to 8 minutes. In a cup, blend cornstarch and remaining 1/4 cup chicken broth. Stir until smooth. Stir into peas. Cook slowly, stirring constantly until liquid thickens and boils. Add salt, garlic salt and pepper. Simmer 2 or 3 minutes more. Serves 6 to 8.

Veggie Stuffed Potatoes

Summary

Yield
2 Servings
SourceCrystal Pearson (2004)
Prep time10 minutes
Cooking time7 minutes
Total time17 minutes

Ingredients

2
potatoes (medium, baking)
1⁄2 c
sour cream
1 c
cheddar cheese (shredded)
1⁄2 c
frozen broccoli (thawed)
2 T
cooked bacon (crumbled)
1⁄2 t
garlic salt
1⁄4 t
lemon pepper seasoning

Instructions

Place potatoes on a microwavable plate. Pierce several times with fork. Microwave on high for 6 to 8 minutes, or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell. In a bowl, mash the pulp with sour cream. Stir in cheese, broccoli, bacon, garlic salt and lemon pepper. Spoon into potato shells. Microwave, uncovered, on high for 1 to 2 minutes, or until heated through.

Mexican Rice

Summary

Yield
6 Servings
SourceMary A. Maginnity (1979)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 30 minutes

Ingredients

2 T
oil
1
onion (medium, cut up)
1
green pepper (chopped)
1 lb
hamburger
1 t
paprika
1 t
salt
1 t
basil (dried)
1⁄2 t
pepper
1 cn
tomatoes (1-lb. 14-oz, drained)
3 c
rice (cooked)
1 cn
red kidney beans (drained)
4 sli
cheddar cheese (cut in strips)

Instructions

Sauté onion, green pepper and beef. Drain and add paprika, salt, basil and pepper. Cut up tomatoes and add to meat mixture. Simmer, uncovered, 30 minutes. Add cooked rice and beans. Place mixture in casserole. Add strips of cheese on the top. Bake, covered, for 20 minutes in oven at 350 degrees. Uncover and continue baking for 10 minutes.

Vegetables Au Gratin I

Summary

Yield
6 Servings
SourceCarol Kirsch (1980)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1⁄4 c
butter
3⁄4 c
green pepper (chopped)
1 clv
garlic (crushed)
1⁄4 c
flour
1 2⁄3 c
milk
3⁄4 t
salt
1⁄8 t
pepper
1⁄8 t
basil
1⁄8 t
oregano
1⁄4 t
sugar
1 c
sharp cheddar cheese (grated)
1 c
tomatoes (chopped and well drained)
9 oz
frozen corn (thawed)
1
pearl onions (jar, drained)

Instructions

Melt butter. Add green pepper and garlic. Cook until pepper is barely tender. Stir in flour and salt. Gradually add milk, stirring constantly, until thickened. Add spices and sugar. Stir in 1/2 cup grated cheese. Add the tomatoes, corn and onions and put into an 8-cup casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 50 minutes at 350°. (The casserole will thicken as it cools.)

White Turnip Pudding

Summary

Yield
6 Servings
SourceKay Jones (1983)
Prep time10 minutes
Cooking time1 hour
Total time1 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.

Frijoles Refritos (Refried Beans)

Summary

Yield
6 Servings
SourceDr. Ruth Browning (1990)
Prep time1 hour, 30 minutes
Cooking time20 minutes
Total time1 hour, 50 minutes

Ingredients

1 t
onion (finely chopped)
3 c
red beans (cooked, cold )
6 T
fat or lard

Instructions

Brown onion lightly in 3 tablespoons of fat in 10-inch frying pan. Add the beans and mash well (using potato masher or wooden spoon). Stir continuously until mixture is dry and fat is absorbed. Heat remaining fat (3 tablespoons) in a frying pan; add beans and continue to fry and stir until beans are dry enough to shake loose from the pan. Serve with tortillas.

Recipe adapted from The Cookbook of the United Nations.

Broccoli and Sunflower Salad

Summary

Yield
2 Servings
SourceAmy Sutton, Lane Road Library
Prep time5 minutes
Cooking time
Total time5 minutes

Ingredients

1
head broccoli
1 c
raisins or dried cranberries
1⁄2 c
red onion (chopped)
4 T
bacon bits
1 c
sunflower seeds
1⁄2 c
light mayo
3 T
sugar
2 T
vinegar

Instructions

Toss together first five ingredients. Mix mayo, sugar and vinegar and combine with salad.

Epicurean Green Beans

Summary

Yield
6 Servings
SourceRobin Obetz (1978)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1 lb
green beans (fresh, cut in 1-inch pieces)
1 c
mushrooms (fresh, sliced)
1 T
onion (chopped)
2 T
butter
3 T
all-purpose flour
1⁄2 t
salt
1⁄4 t
thyme (crushed)
1 ds
pepper
2 c
milk
4 sli
bacon (crisp cooked crumbled)
1 pk
frozen pattie shells (10-oz ctn of 6, baked, or may use shells from the bakery)

Instructions

Cook beans, covered, in small amount of boiling salted water until tender, about 15 minutes. In 2-quart saucepan, cook mushrooms and onions in butter until tender. Blend in flour, salt, thyme and pepper. Add milk, all at once. Stir constantly until mixture thickens and bubbles. Stir in beans. Heat through. Add bacon. Put hot mixture into prepared pattie shells and if desired, garnish with additional bacon. Can be served as a Main Course.

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