Vegetables & Side Dishes

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.

Georgia Sweet Potato Souffle

Summary

Yield
8 Servings
SourceJulie Whitt (2002)
Prep time10 minutes
Cooking time35 minutes
Total time45 minutes

Ingredients

1 cn
sweet potatoes (40-oz, drained)
1 c
sugar
2
eggs
1⁄3 c
margarine (softened)
1 c
milk
1⁄4 t
nutmeg
1⁄2 t
cinnamon
1⁄3 c
margarine
1⁄2 c
brown sugar
1⁄2 c
pecans (chopped)
3⁄4 c
cornflake cereal (crushed)

Instructions

Preheat oven to 350 degrees. In a large bowl, combine first 7 ingredients (through cinnamon) with electric mixer. Pour into baking dish and bake for 35 to 45 minutes, or until about firm. Melt margarine and brown sugar. Add nuts and cornflakes. Spread over top of soufflé for last 15 minutes of baking. Topping should be crunchy.

Green Bean Casserole II

Summary

Yield
8 Servings
SourceAmy Dailey (1986)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1⁄2 lb
bacon
1
onion (medium, chopped)
1 cn
16-oz. stewed tomatoes (up to 2 cns)
3 cn
16-oz. cut green beans (up to 4 cns)
1 1⁄2 c
sharp cheddar cheese (shredded)

Instructions

Fry bacon until crisp; crumble and set aside. Sauté onion in bacon drippings until tender. Drain off excess drippings. Add stewed tomatoes and heat. Drain cans of green beans and place in 2 quart* casserole dish. Add tomato mixture and crumbled bacon and mix. Top with shredded cheese. Bake for 30 minutes at 350°. *Use larger size casserole dish when using 4 cans of green beans.

Parsnip Fritters

Summary

Yield
12 Servings
SourceMarion Shepherd (1979)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

2 c
diced raw parsnips
1 1⁄3 c
sifted flour
2 t
baking powder
1⁄4 t
salt
1 c
evaporated milk
1
egg

Instructions

Cook parsnips in boiling salted water to cover until tender. Drain and mash. Sift flour with baking powder and salt into a bowl. Beat egg, add milk and parsnips. Stir into flour mixture and mix well. Drop by spoonfuls into hot deep fat (360°) and fry until golden brown, 4 to 5 minutes. Drain on absorbent paper.

Fusilli with Walnut Cream Sauce

Summary

Yield
4 Servings
SourceBeverly Cain (1993)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

3 oz
fusilli pasta (short or long)
1 c
ricotta cheese (part-skim)
1⁄2 c
evaporated skim milk
2 oz
walnuts (toasted)
  c
parsley (fresh)
1 clv
garlic
  t
salt
2 c
broccoli florets (thawed)
8
sun-dried tomato halves (cut in strips)

Instructions

In large pot of boiling water, cook fusilli 10 to 12 minutes, or until tender; drain. To prepare sauce, in food processor, combine ricotta, milk, walnuts, parsley, garlic and salt. Process until smooth. In large nonstick skillet, heat ricotta sauce, broccoli and tomatoes over low heat, 5 to 8 minutes, or until heated through. Add fusilli to skillet; toss to coat fusilli with sauce.

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