Vegetables & Side Dishes

Green Beans with Bacon

Summary

Yield
6 Servings
SourceChristine Minx, Main Library
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

1 1⁄2 lb
fresh green beans, trimmed
1⁄4 c
water
8
bacon slices, chopped
5
green onions, chopped (white bottoms and light green parts of tops only)
1⁄2 t
salt
1⁄2 t
pepper

Instructions

Place beans and water in a large microwave-safe bowl. Cover with plastic wrap, and pierce plastic wrap with a fork. Microwave on HIGH for 4-7 minutes or until crisp-tender, or your desired doneness. Plunge green beans into ice water to stop the cooking process. Drain well, and set aside.

Cook chopped bacon in a large nonstick skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 1-2 tablespoons drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel.

Sauté green onions in skillet in hot reserved drippings over medium-high heat for 1 minute. Stir in green beans, salt, and pepper; sauté 2 to 3 minutes or until thoroughly heated. Stir in bacon. 

Broccoli Casserole

Summary

Yield
6 Servings
SourceCindy S. Koehler (1983)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

2 pk
broccoli (10-oz, chopped)
1 c
mayonnaise
4 T
lemon juice
3
hard-boiled eggs (chopped fine)
 
water chestnuts (chopped)

Instructions

Cook broccoli. Drain and put in casserole dish. Mix mayonnaise and lemon juice in saucepan and heat until blended. Mix sauce in casserole with broccoli. Sprinkle eggs and water chestnuts over the top. Serves 6 to 8.

Creamed Corn Casserole

Summary

Yield
6 Servings
SourceMary Ellen Jenkins (1999)
Prep time10 minutes
Cooking time1 hour
Total time1 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.

Hot Curried Fruit

Summary

Yield
6 Servings
SourceLucy Tammen (1989)
Prep time8 hours, 10 minutes
Cooking time45 minutes
Total time8 hours, 55 minutes

Ingredients

1 cn
pineapple (large)
1 cn
pears (large)
1 cn
peaches (large)
 
maraschino cherries (as many as you want for color)
1⁄3 c
butter
1⁄2 c
brown sugar
1 1⁄2 t
curry powder
1⁄8 t
salt
 
juice of 1/2 lemon

Instructions

Drain fruit, reserve the juices mixed together. Place fruit in casserole. Melt butter. Add 1/4 cup of the juice, brown sugar, curry, salt and lemon juice. Dribble over fruit. Let stand in refrigerator, covered, overnight. Bake, uncovered, at 375° for 45 minutes, until hot and bubbly. Serve with meat course or chicken salad.

Orange-Sweet Potato Casserole

Summary

Yield
12 Servings
SourceBess Mealer (1974)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

2 cn
sweet potatoes (17-oz)
1⁄3 c
brown sugar
1⁄4 c
butter or margarine (melted)
2 t
salt
1 t
nutmeg
4
medium-sized oranges (mandarin oranges may be substituted for regular oranges)
1⁄4 c
pecans (chopped)
1 T
brown sugar
2 T
butter or margarine (melted)

Instructions

Preheat oven to 375°. In large bowl, combine sweet potatoes, brown sugar, 1/4 c melted butter or margarine, salt and nutmeg. Beat at medium speed on electric mixer until smooth and well blended. Section oranges. Fold 1/2 of the sections into potato mixture. Pile into a 2-quart casserole. In cup, combine pecans, brown sugar and 2 T melted butter or margarine. Sprinkle over top of potato mixture. Arrange remaining orange sections in circle over mixture. Cover casserole. Bake at 350° for 1 hour.

Cooking Lights's Macaroni & Cheese

Summary

Yield
6 Cups
SourceAmy Sutton (2002)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

4 c
elbow macaroni (cooked, about 2 c. uncooked)
8 oz
sharp cheddar cheese (shredded reduced-fat )
1 c
cottage cheese (1% low-fat )
3⁄4 c
sour cream (non-fat )
1⁄2 c
skim milk
2 T
onion (grated, fresh)
1 1⁄2 T
margarine (melted, reduced-calorie)
1⁄4 t
salt
1⁄4 t
pepper
1
egg (slightly beaten)
 
vegetable cooking spray
1⁄4 c
bread crumbs (dry)
1 T
margarine (melted, reduced-calorie)
1⁄4 t
paprika
 
oregano sprigs (fresh, optional)

Instructions

Preheat oven to 350°. Combine first 10 ingredients (macaroni through egg); stir well and spoon into a 2-quart baking dish coated with cooking spray. Combine bread crumbs, margarine and paprika; stir well. Sprinkle over casserole. Cover and bake for 30 minutes. Uncover and bake 5 minutes, or until set. Garnish with oregano sprigs, if desired. Makes 6 cups.

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.

Vegetable Medley

Summary

Yield
10 Servings
SourceHeather Phalen (1977)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1 pk
frozen broccoli spears
1 cn
1-lb. cut green beans
1 cn
1-lb. cut yellow wax beans
1
onion (small, thinly sliced)
1
pimento (2-oz. jar)
1 cn
4-oz. water chestnuts (drained and sliced)
1⁄2 c
milk
1 cn
cream of celery soup
1 cn
cheddar cheese soup
 
Dash Worcestershire sauce
 
Dash seasoned salt
 
Dash seasoned pepper

Instructions

Cook broccoli according to directions on package. Drain well. Blend soups, milk, Worcestershire sauce, salt and pepper. Heat until boiling. Stir in pimento and water chestnuts. Arrange layer of beans, layer of onion, layer of broccoli, layer of beans in a well-buttered baking dish. Pour soup mixture on top and sprinkle with buttered cracker crumbs. Bake at 350 degrees for 20 to 30 minutes.

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.

Acorn Squash Stuffed with Sausage

Summary

Yield
4 Servings
SourceHeather Phalen (1991)
Prep time20 minutes
Cooking time1 hour
Total time1 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.

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