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. 

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.

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.

Green Bean Casserole III

Summary

Yield
8 Servings
SourceAbby Myeress (2003)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

1
10-oz. box frozen chopped spinach
1
9-oz. box frozen green beans
1⁄2 c
onions (chopped)
1⁄4 c
water
1⁄8 t
garlic powder (or to taste)
1 t
dried basil (or to taste)
1⁄8 t
pepper
1 t
salt
3
eggs (beaten)
1 oz
lowfat American or other cheese (grated)

Instructions

Preheat oven to 350°. Thaw spinach and green beans. Combine all ingredients except eggs and cheese. Cover and simmer 10 minutes, stirring occasionally. Remove from heat. Gradually combine vegetable mixture with beaten eggs. Stir well and place into 8-inch baking dish. Bake for 20 minutes. Sprinkle cheese on top and bake an additional 2 to 3 minutes.

Turnip Puff

Summary

Yield
4 Servings
SourceKathie Ostrander (1981)
Prep time20 minutes
Cooking time50 minutes
Total time1 hour, 10 minutes

Ingredients

1 lb
turnips (4 medium)
2 T
butter (or margarine)
2
eggs (slightly beaten)
1 c
soft bread crumbs
1 T
onion (finely chopped)
1 T
snipped parsley (may omit)
3 T
sugar
1 t
salt
1 t
lemon juice

Instructions

Peel and cube turnips (should have about 3 cups). Cook turnips, covered in small amount boiling salted water until tender. Drain, add butter and mash. In bowl, combine remaining ingredients. Add mashed turnips. Pour into ungreased 3- to 4-cup casserole, uncovered. Bake at 375 degrees for 25 to 30 minutes, or until set. Garnish with sprig of parsley “chust for nice.”

Prince of Pasta

Summary

Yield
4 Servings
SourceCarol Deshler (1993)
Prep time10 minutes
Cooking time10 minutes
Total time20 minutes

Ingredients

8 oz
fettuccini (tomato-basil-garlic)
1⁄2 c
ricotta cheese (part-skim)
3⁄4 c
yogurt (plain, nonfat)
3 T
Parmesan cheese
1⁄4 c
walnuts (finely chopped)
2 T
dried parsley flakes
1 t
dried basil
1⁄4 t
garlic powder
1⁄4 t
white pepper

Instructions

Cook fettuccini and drain. Combine remaining ingredients, mixing well. Add drained hot pasta to sauce until well coated. Serve immediately.

Oven Roasted Potatoes

Summary

Yield
8 Servings
SourceNancy Alonzo, Main Library (2006)
Prep time15 minutes
Cooking time50 minutes
Total time1 hour, 5 minutes

Ingredients

2 T
margarine or butter
4 lb
small red potatoes (cut into quarters)
1 T
olive oil
1 T
fresh rosemary, chopped (or 1 tsp. dried rosemary)
1 1⁄2 t
fresh thyme, chopped (or 1/2 tsp. dried thyme)
3⁄4 t
salt
1⁄4 t
pepper
2 T
fresh parsley, chopped

Instructions

Preheat oven to 450 degrees. Put margarine or butter in large roasting pan. Place in oven until melted. Remove pan from oven, add potatoes and remaining ingredients except parsley, and toss until evenly mixed.

Roast potatoes 50 minutes or until tender and browned, stirring occasionally. Transfer potatoes to platter; sprinkle with parsley to serve. 

Spinach Pie

Summary

Yield
6 Servings
SourceDelores Smith (1991)
Prep time15 minutes
Cooking time50 minutes
Total time1 hour, 5 minutes

Ingredients

1 pk
frozen chopped spinach (thawed and squeezed dry)
1⁄4 t
salt (optional)
3
eggs
5 T
flour
2 c
cottage cheese
2 c
cheddar cheese (shredded)

Instructions

Mix eggs, flour, and salt. Add cheeses. Mix well and add spinach. Bake in a buttered pie plate at 350° for 50 to 60 minutes, until brown.

Cheesy Potatoes

Summary

Yield
8 Servings
SourceAnnette Heffernan (2001)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

2 pk
frozen Ore-Ida O'Brien potatoes (24-oz each)
1 pt
half & half
1⁄2 c
margarine
12 oz
Velveeta cheese
1⁄2 c
cheddar cheese

Instructions

Spread potatoes in a 9 x 13-inch baking dish. Melt together half & half, margarine and Velveeta cheese. Pour over potatoes and bake for 1 hour at 325° to 350°. Grate cheddar cheese and spread on top 10 minutes before end of bake time.

Aunt Wink's Rice

Summary

Yield
4 Servings
SourceJulie Waddell (1993)
Prep time5 minutes
Cooking time25 minutes
Total time30 minutes

Ingredients

1 c
rice (long-grain)
1 3⁄4 c
water (cold)
1 T
margarine

Instructions

Combine in 3-quart pan rice and cold water. Bring to a boil over medium heat. Add margarine. Reduce heat to low, cover pan and simmer for 15 minutes. Remove from heat, let stand for 10 minutes. Then uncover rice and fluff it with a fork.

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