Vegetables & Side Dishes

Sweet Potato Souffle

Summary

Yield
8 Servings
SourceMary Hayes (2003)
Prep time1 hour, 20 minutes
Cooking time35 minutes
Total time1 hour, 55 minutes

Ingredients

4 c
sweet potatoes (mashed)
1 c
sugar
2
eggs
1⁄2 c
milk
1⁄2 t
salt
1 t
vanilla
2⁄3 c
butter or margarine (melted and divided)
1 c
brown sugar
1⁄2 c
flour
1 c
pecans or walnuts (chopped)

Instructions

Preheat oven to 350°. Mix sweet potatoes, sugar, eggs, milk, salt, vanilla and half of the melted butter or margarine. Pour into buttered pan. Mix brown sugar, flour, nuts and remaining melted butter or margarine. Crumble topping evenly over potato mixture. Bake for 35 to 45 minutes, uncovered.

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.) 

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.

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.

Barefoot Contessa’s Parmesan Roasted Asparagus

Summary

Yield
6 Servings
SourceSharon Hammond, Main Library (2006)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

2 1⁄2 lb
fresh asparagus
2 T
olive oil
1⁄2 t
kosher salt
1⁄4 t
freshly ground black pepper
1⁄2 c
freshly grated Parmesan cheese
2
lemons (cut in wedges, for garnish)

Instructions

Preheat the oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. 

Spinach Bake

Summary

Yield
6 Servings
SourceLucy Tammen (1988)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

2 pk
frozen spinach (10-oz, cooked and drained)
1 pk
Lipton onion soup mix
1 1⁄2 c
sour cream
1 c
Parmesan cheese (grated)

Instructions

Put all the ingredients except cheese in an ungreased 2-quart casserole dish. Cover with Parmesan cheese. Bake at 350 degrees for 20 minutes.

Grated Potato Casserole

Summary

Yield
6 Servings
SourceJoy Greer (1976)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1 c
milk
3
eggs
1 1⁄2 t
salt
1 c
cheddar cheese (cubed)
2 T
margarine (soft)
1⁄2
green pepper (seeded and cut up)
1 T
pimento (drained)
1
onion (small, quartered)
4
potatoes (medium, pared and cubed, makes about 2 1/2 or 3 c)

Instructions

Preheat oven to 350°. Grease 1 1/2 - quart casserole. Put all ingredients in blender container in order listed. Cover and run on speed 6 or high speed just until all potatoes go through. Do not overblend. Pour into casserole and bake 1 hour.

Baked Rice With Mushrooms

Summary

Yield
4 Servings
SourceDot Schweikart (1975)
Prep time5 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 35 minutes

Ingredients

1 c
rice (uncooked)
1 pk
mushrooms (8-oz box)
2 cn
Consomme soup (Cambell's)
1⁄4 lb
butter

Instructions

Combine all ingredients in a casserole dish. Bake, uncovered, at 325° for 1 1/2 hours. Stir a couple of times while casserole is baking. Serves 4 to 6.

Zucchini Casserole

Summary

Yield
6 Servings
SourceMolly Hood, Friends of the UAPL (2008)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

2
eggs
1⁄4 c
cream or milk
1
small onion, grated (small! )
1⁄4 t
salt
  ds
pepper
1⁄3 t
oregano
1⁄2 c
soda crackers, crushed
1 lb
zucchini, sliced

Instructions

Preheat oven to 350º. Mix all ingredients in order except for zucchini. Add sliced zucchini and place in baking dish. Bake uncovered for first 10 minutes, then cover and bake 50 minutes.

Variation: Add 1/6 tsp. basil or 1/6 tsp. marjoram.

Zucchini Crescent Pie

Summary

Yield
6 Servings
SourceSandi Snider (1985)
Prep time40 minutes
Cooking time30 minutes
Total time1 hour, 10 minutes

Ingredients

4 c
zucchini (thinly sliced, unpeeled)
1 c
onion (coarsely chopped)
1⁄4 c
butter (or margarine)
1⁄2 c
parsley (chopped, or 2 T dried flakes)
1⁄2 t
salt
1⁄2 t
pepper
1⁄4 t
garlic powder
1⁄4 t
basil
1⁄4 t
oregano
3
eggs
2 c
Muenster (shredded, or mozzarella or brick cheese)
1 pk
Pillsbury crescent rolls (8-oz)
2 t
Dijon mustard

Instructions

Heat oven to 375°. In 10-inch skillet, cook zucchini and onions in butter until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir this into vegetable mixture. Separate crescent roll dough and place the triangle-shaped pieces into an 11-inch quiche pan. Or use a 12 x 8-inch baking dish and unroll segments side by side. Press over bottom and up sides to form a crust. Spread crust with mustard. Pour vegetable mixture evenly over crust. Bake for 18 to 20 minutes, or until knife comes out clean. Let stand 10 minutes before serving. To reheat, cover loosely with foil. Heat at 375° for 12 to 15 minutes.

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