Vegetables & Side Dishes

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.

Senator Russell Sweet Potatoes

Summary

Yield
8 Servings
SourcePeggy Greisberger (2002)
Prep time20 minutes
Cooking time1 hour, 50 minutes
Total time2 hours, 10 minutes

Ingredients

3 1⁄2 c
sweet potatoes (mashed)
1⁄2 c
sugar
2
eggs
1 t
vanilla
1⁄2 c
milk
1⁄4 c
butter (softened)
1⁄2 c
brown sugar
1⁄3 c
flour
1⁄4 c
butter (melted)
1 c
pecans

Instructions

Bake sweet potatoes at 450° for 1 hour. Scoop potato from shells. Combine potatoes, sugar, eggs, vanilla, milk and butter. Place in large casserole. Combine brown sugar, flour, butter and pecans. Place on top of potatoes in casserole. Cover casserole. (This can be made a day ahead up to this point.) Bake at 275° for 40 minutes. Uncover and bake 10 minutes more.

Mixed Vegetable Bake

Summary

Yield
6 Servings
SourceLaura Griffin (1992)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 30 minutes

Ingredients

1
yellow onion (large)
2
carrots
1
zucchini
1 T
butter or margarine
3 clv
garlic (minced)
6 T
dill or parsley (finely chopped)
1 T
lemon juice
1 T
all-purpose flour
3 c
small curd cottage cheese
1 c
cream cheese
1⁄2 c
Parmesan cheese (grated)
4
eggs (slightly beaten)
 
Dash salt and pepper

Instructions

Peel onion and chop fine. Peel and grate carrots. Peel and grate zucchini. In a skillet, sauté onion in butter until soft. Add carrots and zucchini. Sauté until soft. Sprinkle with flour. Stir to combine. Add garlic, dill or parsley, lemon juice, cottage cheese, cream cheese and Parmesan cheese. Add eggs. Season to taste. Pour mixture into a large, lightly greased pan. Smooth top. Bake at 375° for about 1 hour, or until mixture is set and lightly brown on top. Let sit for a couple of minutes before serving.

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.

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