Vegetables & Side Dishes

Stuffed Mushrooms

Summary

Yield
8 Servings
SourceSabe Fink (1977)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1 lb
mushrooms (fresh)
1 cn
crabmeat (6 1/2-oz)
2 T
butter (or margarine)
2 T
onions (finely chopped)
2 T
celery (finely chopped)
2 T
green pepper (finely chopped)
3 sli
white bread (crusts removed)
2 T
mayonnaise
 
salt
 
pepper
 
nutmeg

Instructions

Remove stems from mushrooms and gently wipe mushrooms clean. Bring a large pot of water to a boil. Drop mushrooms in. Cook 1 minute, then drain in colander and let cool. Cook onion, celery and green pepper in butter until soft. Tear bread into small pieces. Combine bread, onion mixture, crabmeat, mayonnaise and season with salt and pepper and a dash of nutmeg. Dry mushrooms and stuff. Bake on buttered pan at 350° for 20 minutes.

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.

Pasta Lemon

Summary

Yield
4 Servings
SourceKay Jones (2001)
Prep time15 minutes
Cooking time5 minutes
Total time20 minutes

Ingredients

1⁄4 c
butter
1 c
heavy cream (or half & half)
3 T
lemon juice (fresh)
1 lb
egg fettuccini pasta
2 t
lemon zest (freshly grated, more if desired)
 
black pepper (freshly ground, to taste)
 
Parmesan cheese (freshly grated, to taste)

Instructions

Melt butter in skillet; stir in cream and lemon juice. Remove skillet from heat but keep warm. Cook pasta in salted boiling water 3 minutes, or just until al dente. Reserve 1/2 cup pasta cooking water. Drain pasta in colander. Add to skillet with lemon zest and 2 tablespoons of the reserved water. Toss well, If too dry, add more of reserved liquid, one tablespoon at a time. Garnish with fresh parsley and serve with broiler or poached salmon.

From Comfort Me With Apples by Ruth Reichl.

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.

Farmers Market Corn Stew

Summary

Yield
4 Servings
SourceBonnie DeWitt, Lane Road Library (2007)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1 T
olive oil
1
large onion (chopped)
2 clv
garlic (minced)
4
medium ears fresh corn (kernels scraped from cob with a sharp knife)
2
medium ripe tomatoes (diced)
2
small yellow summer squashes (diced)
1 1⁄2 c
fresh green beans (trimmed and cut into 1 inch lengths)
1
14 oz. can pureed or crushed fire-roasted tomatoes
1
fresh chili (seeded and minced, or 1 4 oz. can mild or medium-hot chopped chilies)
1 c
water or vegetable broth
1⁄4 c
fresh cilantro or parsley (chopped)
 
sea salt (to taste)
 
freshly ground pepper (to taste)
 
sour cream or plain yogurt for topping (optional)

Instructions

Heat oil in a soup pot. Add onion and garlic; sauté over medium heat until the onion is golden. Add corn kernels, tomatoes, squash, string beans, canned tomatoes and chilies. Add enough water or broth to make the mixture moist but not too soupy. Simmer gently, covered, for 20 minutes.

Add cilantro or parsley, then salt and pepper to taste. Simmer very gently for 5 to 10 minutes more, or until the corn kernels and squash are just tender. Serve in bowls topped with sour cream or yogurt if desired.

Green Bean Casserole I

Summary

Yield
10 Servings
SourceBess Mealer (1983)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

3⁄4 lb
mushrooms (fresh)
1
onion (large, sliced in rings)
1⁄2 c
butter
1⁄4 c
flour (plain)
1 c
milk
1 c
half & half
12 oz
sharp cheddar cheese (grated)
1⁄8 t
Tabasco (or to taste)
3 t
soy sauce
1 t
salt
1⁄2 t
pepper
30 oz
frozen French-style green beans (cooked and drained)
5 oz
water chestnuts (drained and sliced)
1⁄2 c
slivered almonds
16 oz
bean sprouts (drained)

Instructions

Preheat oven to 350°. Sauté mushrooms and onions in butter until soft. Add flour; stir until smooth. Add milk and half & half slowly, stirring over low heat until mixture thickens. Add cheese, Tabasco, soy sauce, salt and pepper. Mix until cheese melts. Add green beans, bean sprouts and water chestnuts to sauce. Pour into a 3-quart flat casserole. Sprinkle almonds on top. Bake 20 to 25 minutes. Yields 10 to 12 servings. (Perfect to serve with ham.) 

Conservative Carrots

Summary

Yield
6 Servings
SourceLinda Brooks (1972)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

5 c
carrots (about 2 bunches, cut in 1-inch chunks)
1
onion (small, chopped)
1⁄4 c
parsley (chopped)
1 t
sugar
1 1⁄4 t
salt
1⁄8 t
pepper
1⁄2 c
water

Instructions

Place ingredients in 1 1/2 - quart casserole. Cover and bake at 350 degrees for 1 hour, or until tender.

Microwaved Cheese-Stuffed Mushrooms

Summary

Yield
30 Servings
SourceSandi Snider (1982)
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes

Ingredients

30
mushrooms (medium, fresh, about 1 lb)
4 sli
bacon
2 T
onion (chopped)
1⁄4 c
Parmesan cheese (grated)
1⁄4 c
sour cream
2 T
fine dry bread crumbs

Instructions

Clean mushrooms. Remove stems and finely chop. Arrange bacon in a 1-quart round glass casserole. Cover and microwave on high 3 to 4 minutes, or until crisp. Remove and crumble. Pour off all but 1 tablespoon drippings. Add onion and chopped mushroom stems to drippings. Microwave on high 3 to 4 minutes, or until just tender. Stir in sour cream, Parmesan cheese and bread crumbs. Spoon about 2 teaspoons stuffing into each mushroom cap. Arrange in 2 (8-inch) round glass cake pans. Microwave one dish at a time on high for 3 to 4 minutes. Makes 30 appetizers.

Deviled Potatoes

Summary

Yield
8 Servings
SourceDot Schweikart (1973)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1 t
mustard
1 T
onion (chopped)
1⁄2 c
sour cream
 
potato flakes (enough to make 8 servings, cooked for mashed potatoes)

Instructions

Mix mashed potatoes, mustard, onions and sour cream. Put in casserole and heat in oven about 20 or 30 minutes. Use moderate heat, about 350°. (Great accompaniment for fish fries.)

Pasta with Artichokes

Summary

Yield
2 Servings
SourceMary Ellen Jenkins (1996)
Prep time15 minutes
Cooking time5 minutes
Total time20 minutes

Ingredients

2 T
olive oil
4 T
butter
3 T
capers (drained)
1
lemon (zest the lemon and squeeze lemon juice)
1 cn
sliced mushrooms (small, drained, not marinated)
1 pk
artichokes (1 jar, packed in water, not marinade)
 
pasta (enough for 2 servings)

Instructions

Start pasta. Heat olive oil in saucepan. Melt 2 tablespoons of butter in oil. Add lemon zest, lemon juice, capers, mushrooms and artichokes. Cook over medium heat, approximately 3 minutes. Remove from heat and melt remaining 2 tablespoons of butter into mixture. Drain pasta and mix with sauce.

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