Vegetables & Side Dishes

Slow Cooker Macaroni & Cheese

Summary

Yield
4 Servings
SourceSherry Peterson (2004)
Prep time15 minutes
Cooking time4 hours
Total time4 hours, 15 minutes

Ingredients

6 c
elbow noodles (cooked, 8 oz uncooked)
2 T
oil
13 fl oz
evaporated milk (1 can)
1 1⁄2 c
milk
1 t
salt
3 c
sharp cheddar cheese (shredded)
1⁄4 c
butter (melted)
2 T
onion ( minced)

Instructions

Toss cooked macaroni in oil. Add all remaining ingredients. Pour into lightly greased slow cooker. Stir well. Cover and cook on low 3 to 4 hours. Stir occasionally.

Make it Snappy Side Dish

Summary

Yield
4 Servings
SourceBonnie DeWitt, Lane Road Library (2007)
Prep time10 minutes
Cooking time18 minutes
Total time28 minutes

Ingredients

1 T
butter
1 T
oil
1⁄2 lb
mushrooms, sliced (I like portobella)
3⁄4 lb
sugar snap peas
1⁄2 t
salt
1⁄2 t
pepper
2 t
lemon juice

Instructions

Wash and string the snap peas. Cook in boiling salted water until tender, about 5 minutes. Drain. Heat butter and oil in a large frying pan over medium heat. Add the mushrooms and cook, stirring occasionally, until they’re soft and the liquid has evaporated, about 10 minutes. Add the peas, salt and pepper. Heat through for 2-3 minutes. Add fresh lemon juice just before serving. 

Carrot & Zucchini Julienne

Summary

Yield
6 Servings
SourceGale McLinn (2001)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

5
carrots (medium, peeled)
4
zucchini (medium, scrubbed)
1 1⁄2 t
salt
5 T
butter
1 T
lemon juice
1⁄2 t
sugar
1⁄4 t
pepper (freshly ground)
1⁄8 t
nutmeg

Instructions

Cut carrots and zucchini into 3 x 1/8-inch strips. Bring 2 quarts of water to boil. Add 1 teaspoon salt. Put zucchini in strainer and immerse in boiling water for 2 minutes only. Remove and rinse in cold water; drain on paper towels. Repeat with carrots, but boil for 3 minutes. Cover the vegetables and let stand at room temperature for not more than 6 hours. Using a large skillet, melt butter. Add lemon juice, sugar, pepper and nutmeg; combine well. Add vegetables and heat through.

Latkes or Potato Pancakes (Lot-Kess)

Summary

Yield
4 Servings
SourceRuth Browning (1973)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

2
potatoes (large, peeled, grated)
1⁄2
onion (peeled, grated)
1⁄4 c
flour
1 t
salt
1
egg

Instructions

Add flour, salt, and egg to grated potatoes and onions. Mix until smooth. Grease a frying pan and drop in the batter to make pancakes about 3 inches across. Brown well on both sides. Lift pancakes from pan and place on a paper towel until the fat is absorbed. Eat the Latkes for Hanukkah, Christmas or any holiday.

Easy Garden Vegetable Pie

Summary

Yield
6 Servings
SourceBecky Rayl (1989)
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes

Ingredients

2 c
chopped broccoli (1 pkg. frozen chopped broccoli, must be thawed and drained)
1⁄2 c
onion (chopped)
1⁄2 c
green pepper (chopped)
1 c
cheddar (shredded, 4 oz.)
1 1⁄2 c
milk
3⁄4 c
Bisquick baking mix
3
eggs
1⁄4 t
pepper

Instructions

Heat oven to 400 degrees. Lightly grease any pie plate. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender or 1 minute with a hand beater. Pour over other ingredients in pie plate. Bake 35 to 40 minutes, or until golden brown and knife inserted comes out clean. Let stand for 5 minutes before cutting. This recipe is a quick dinner and can be easily doubled for company.

Mushrooms Polonaise

Summary

Yield
6 Servings
SourceLaura Dureska (1983)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1 1⁄2 lb
fresh mushrooms (sliced)
1⁄2 c
butter
1
onion (minced)
2 T
flour
1 c
sour cream
1⁄4 c
whipping cream
 
salt (to taste)
 
pepper (to taste)
2 T
parsley (minced)
1⁄4 c
bread crumbs (tossed in 1/4 c melted butter)

Instructions

Sauté mushrooms in buffer until lightly brown. Add onion; cook until soft. Stir in flour. Cook until thick, stirring constantly. Stir in other ingredients except crumbs. Pour into a buttered casserole. Top with bread crumbs. Bake at 325 degrees for 35 minutes, or until brown.

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.

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