Vegetables & Side Dishes

Carrots Au Gratin

Summary

Yield
8 Servings
SourceDiane Bare (1992)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1⁄2 c
Kellogg's cornflake crumbs
1⁄3 c
margarine or butter (melted)
1⁄3 c
onion (chopped)
3 T
flour
1⁄2 t
salt
1⁄8 t
pepper
1 1⁄2 c
milk
1 c
American cheese (shredded)
4 c
carrots (cooked, sliced, drained, about 1 1/2 lbs)
1 T
parsley flakes

Instructions

Combine crumbs and 2 tablespoons of the margarine; set aside. Add onion to remaining margarine. Sauté over low heat. Add flour, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese; stir until smooth. Stir in carrots and parsley flakes. Spread in shallow 1 ½-quart baking dish. Sprinkle with crumb mixture. Bake in 350° oven about 20 minutes, or until bubbly and crumbs are golden brown.

Missy Potatoes

Summary

Yield
10 Servings
SourceMary Ann Gilbride (1986)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 pk
frozen hash browns (2-lb)
1 pk
commercial sour cream (16-oz)
1 cn
cream of celery soup (10 3/4-oz, undiluted)
1 c
sharp cheddar cheese (4 oz, shredded)
1⁄2 c
butter or margarine (softened)
1 t
salt
1 t
black pepper (coarsely ground)
1⁄2 c
round buttery cracker crumbs

Instructions

Combine the first 7 ingredients; spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle cracker crumbs evenly over top. Bake at 350° for 40 minutes, or until bubbly. Yield: 10 to 12 servings.

Barley Risotto

Summary

Yield
4 Servings
SourceTerri McKeown (2004)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

4 T
olive oil
1
onion (small, finely chopped)
1 c
pearl barley
1⁄2 c
red bell pepper (finely chopped)
1⁄2 c
celery (finely chopped)
1 c
zucchini (finely chopped)
2 c
chicken broth
 
salt (to taste)
 
pepper (freshly ground, to taste)
2 T
Parmesan cheese (or Parmigiano-Reggiano cheese, freshly grated)

Instructions

In a large saucepan over medium heat, heat the olive oil. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Raise the heat to medium-high and add the barley. Cook, stirring constantly, for 1 minute. Stir in half of the remaining vegetables and cook for 1 minute more. Add all the broth and bring to a simmer. Cover and cook for 20 minutes. Add salt, pepper and the remaining vegetables. Cook, uncovered, for 10 minutes more, or until the liquid has evaporated and the barley is tender. Remove from heat. Stir in the cheese and serve immediately.

Roasted Vegetable Melange

Summary

Yield
4 Servings
SourceNancy Hartshorn (2001)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

2
6-oz. yellow straight neck squash
2
(6-oz.) zucchini
2
red peppers (medium)
2
yellow peppers (medium)
1
red onion (medium)
1⁄2 lb
mushrooms
1⁄4 c
olive oil
1⁄2 t
dried thyme (or 1 1/2 tsp. fresh thyme)
1⁄2 t
pepper
 
salt

Instructions

Preheat oven to 400°. Cut squash, zucchini and peppers into 2 x 1 1/2-inch strips. Slice red onion. Cut mushrooms in quarters if large. Place all vegetables in large roasting pan or casserole. Mix together oil, thyme and pepper. Pour over vegetables in pan and mix well. Cook 20 minutes, until tender-crisp, stirring occasionally. Add salt to taste.

Cabbage a la Chine

Summary

Yield
4 Servings
SourceDaphne Hsueh (1974)
Prep time20 minutes
Cooking time5 minutes
Total time25 minutes

Ingredients

1⁄2
cabbage head (medium)
3 clv
garlic
3 t
corn oil
1 T
vinegar
1 T
soy sauce

Instructions

Wash cabbage and cut into bite-size pieces. Place oil and garlic in skillet. Heat for about a minute. Add cabbage and stir; cook about 2 minutes. Add vinegar and soy sauce and cook for another minute. Season with salt.

Corn Bake

Summary

Yield
12 Servings
SourceBarbara Seib (2000)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1 cn
cream-style corn (15-oz can)
1 cn
regular corn (15-oz can, drained)
1 c
sour cream
1 pk
corn muffin mix
1⁄2 c
margarine
1⁄4 c
green pepper (chopped)
1⁄4 c
green onion (chopped)
2
eggs (beaten)

Instructions

Mix all ingredients together and pour into greased oblong casserole dish. Bake at 350° for 1 hour. Cut into squares to serve.

Pear Applesauce with Amaretto

Summary

Yield
2 Servings
SourceSusan Roberts, Main Library
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

2
granny smith apples (peeled and cut into 1/2-inch chunks)
2
bartlett pears (peeled and cut into 1/2-inch chunks)
1⁄4 c
water
1 T
brown sugar (lightly packed)
2 T
amaretto

Instructions

Combine apples, pears and water in a medium saucepan; cover and cook over low heat until very tender, about 20 minutes. Use a spoon to mash the fruit to desired consistency. Add brown sugar and amaretto. Stir until sugar is melted. Serve at room temperature or chilled. Will keep up to 3 days covered in refrigerator. Makes 2 cups.

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.

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.

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.

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