Vegetables & Side Dishes

Spanish Rice

Summary

Yield
4 Servings
SourceBarb Apel (2003)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

8 sli
bacon
1
onion (chopped)
1
green pepper (chopped)
1 c
rice (uncooked)
1 cn
tomatoes (large, diced)
1⁄2 c
tomato juice (up to 1 c)
1 1⁄2 t
salt
1⁄8 t
pepper

Instructions

In a skillet, fry bacon until crisp; remove from skillet. Add onion and green pepper to the bacon fat and cook over medium heat until onion is yellow. Add remaining ingredients and cook until liquid is absorbed and rice is tender. Crumble bacon into rice. 

Veggie Quick-Fix

Summary

Yield
4 Servings
SourceCarol Deshler (1996)
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Ingredients

1
onion (medium, chopped)
1
green pepper (seeded and chopped, small)
1
zucchini (medium, chopped)
2 clv
garlic (minced)
2 T
olive oil
1 cn
14.5-oz. chili-style stewed tomatoes
1 cn
15-oz. dark red kidney beans
1⁄2 t
oregano
1⁄4 t
salt
1⁄4 t
pepper

Instructions

Cook first 4 ingredients in olive oil in a large skillet over medium-high heat until tender. Stir in tomatoes and next 4 ingredients. Top each serving with shredded cheese. Serve over brown rice.

Party Squash

Summary

Yield
6 Servings
SourceHeather Phalen (1989)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

2 pk
frozen cooked squash (10-oz)
2 T
butter (melted)
1⁄2 c
pecans (coarsely chopped)
1⁄4 c
honey
1 t
salt
1 t
nutmeg

Instructions

Thaw frozen squash in buffered casserole. Stir in butter, 1/4 cup pecans, honey, salt and nutmeg. Sprinkle top with remaining pecans. Dot with 1 tablespoon butter. Bake in 350° oven for 25 minutes. Nice accompaniment for holiday dinners.

Kidney Beans a la Sour Cream

Summary

Yield
4 Servings
SourceAnita Ward (1978)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

3 T
salad oil
3⁄4 c
onion (chopped)
1⁄3 c
celery (chopped)
1 cn
tomato sauce (8-oz)
 
salt (to taste)
1⁄2 c
dairy sour cream
2 cn
red kidney beans (1-lb. 1-oz. cans, drained)
1 1⁄3 T
Worcestershire sauce
1 ds
Accent (optional)

Instructions

In hot oil in large skillet, sauté onion and celery until golden and tender, about 5 minutes. Add tomato sauce, sour cream, beans, Worcestershire sauce, salt and Accent; stir to mix well. Cook, covered, over low heat about 10 minutes, or until thoroughly hot. Makes 4 to 5 servings.

Citrus Cabbage Slaw

Summary

Yield
8 Servings
SourceKaryl Hanhilammi, Main Library (2005)
Prep time2 hours, 10 minutes
Cooking time
Total time2 hours, 10 minutes

Ingredients

5 c
cabbage, shredded
1 cn
mandarin oranges, drained (11 oz.)
1 c
cauliflowerets (optional)
1 cn
unsweetened pineapple chunks, drained (8 oz.)
1⁄2 c
green pepper, chopped
2⁄3 c
sugar
1⁄3 c
white vinegar
1⁄3 c
vegetable oil
1 T
water
2 t
onion, finely chopped
1 t
salt
1 t
prepared mustard
1⁄2 t
celery seed

Instructions

In a large bowl, toss cabbage, oranges, cauliflower, pineapple and green pepper. In another bowl, combine the remaining ingredients. Stir into cabbage mixture. Cover and refrigerate for 2 hours. Toss before serving; serve with a slotted spoon. 

Swiss Beans

Summary

Yield
8 Servings
SourceJean Ross (2002)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

2 pk
frozen French-style green beans
1⁄2 c
butter
1 T
onion (minced)
1⁄3 c
flour
1⁄2 t
dry mustard
1 t
salt
1⁄4 t
pepper
2 c
milk
1⁄4 lb
Swiss cheese (cubed or shredded)
1⁄4 c
cashews (chopped)

Instructions

Preheat oven to 350 degrees. Cook beans until just tender; drain. Melt butter. Add onion and brown lightly. Stir in flour, mustard, salt and pepper. Gradually add milk; cook and stir until thickened. Add cheese and stir until melted. Combine sauce and beans. Pour into greased 1 1/2-quart casserole. Sprinkle with cashews. Bake about 20 minutes.

Vidalia Onion Casserole

Summary

Yield
4 Servings
SourceNancy Fogle (2003)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1⁄2 c
butter (or margarine)
2
Vidalia onions (large, sliced)
1⁄2 c
sour cream
1⁄2 c
Parmesan cheese
1 c
Ritz crackers (crushed)

Instructions

Preheat oven to 350°. Melt butter or margarine in a large skillet and sauté onions until tender. Add sour cream and mix thoroughly. Scoop half of onion mixture into a greased casserole dish. Top with 1/4 cup Parmesan cheese. Layer remaining onion mixture on top and sprinkle with remaining Parmesan cheese. Top with crushed Ritz crackers. Bake for 30 minutes.

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.

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