VEGETABLES AND SIDE DISHES

VEGETABLES AND SIDE DISHES

Joined: May 24th, 2006, 1:23 am

June 5th, 2006, 4:09 pm #1

X
Quote
Like
Share

Joined: May 24th, 2006, 1:23 am

June 5th, 2006, 4:14 pm #2

Marinated Vegetables

1 tsp. slat
1 tsp. pepper
1/2 cup vinegar (apple cider is best)
1 Tbsp. oil
1 cup sugar (or 14 pkgs. Equal sweetener)
1 tsp. dry mustard

Mix together above ingredients and bring to a boil. Cool.

1 can French style green beans
1 can green peas
1 can whole kernel corn
1 small jar pimento
1 can water chestnuts (sliced)
1 cup onion, chopped
1 cup celery, chopped
1 green or red pepper, chopped.

Drain all vegetables. Pour marinade over vegetables after marinade has cooled Refrigerate.

**This is good with any combination of vegetables. Just leave out what you don't like and add an extra can of something you do like.


Quote
Like
Share

Joined: May 26th, 2006, 3:22 pm

June 6th, 2006, 5:37 pm #3

X
CORN CASSEROLE

1 can cream style corn
1 can whole kernel corn, drained
1 stick butter (I use 1/2 stick!)
1 (8 oz.) container sour cream
1 box/bag cornbread mix (dry)
1 cup shredded cheddar cheese

Mix all ingredients together except cheddar cheese. Pour into a greased casserole dish and bake at 350 degrees F for 15-20 minutes. Add cheese to top and bake another 20 minutes.

NOTE: I usually have to let this bake longer--maybe closer to an hour.

Quote
Like
Share

Joined: May 26th, 2006, 3:22 pm

June 6th, 2006, 5:39 pm #4

X
This is delicious!! Got the recipe from a co-worker.
Miranda

YELLOW SQUASH CASSEROLE

Ingredients:

2 lb yellow squash
1/2 medium yellow onion
2 eggs/egg beaters (I use eggs)
1 T sugar
1 cup Pepperidge Farm stuffing mix
1/2 cup or less margarine/butter
salt in cooking water

Instructions:

Wash & cube squash in 1/2 inch squares. Cook squash, covered in a little
salted water until it begins to soften. Add finely chopped onion & cook
until squash is soft. Drain well. Mash squash. (Do not pour out liquid this
makes.) Beat eggs, stir in sugar & add to squash mix. Pour into greased (or
PAM sprayed-or non-stick) 1 quart casserole. Sprinkle on the top of the
squash mix a layer of very dry breadcrumbs or stuffing mix (rolled with a
rolling pin). Drizzle melted margarine on the top of the stuffing mix. Bake
in a pre-heated 350 oven; check at 30 minutes.


NOTES from my co-worker: I peel the rough places on the squash--but not all the skin--extra vitamins in skin --but skin can be tough. If older & tougher squash, peel. It takes awhile for it to cook. 10-15 minutes to get soft enough to add the onions & then another 5-10 minutes. It has to be soft enough to mash --almost as soft as potatoes for mashing. I usually stick a fork in them--if you have to force the fork--keep cooking.
Quote
Like
Share

Joined: May 26th, 2006, 3:22 pm

June 6th, 2006, 6:01 pm #5

X
Broccoli Spinach Casserole

2 boxes frozen broccoli
2 boxes frozen spinach
1 packet Lipton (or other brand) onion soup mix, dry
16 oz. container sour cream
cheddar cheese, shredded

Cook (I do this in the microwave) and drain vegetables according to package directions. Add soup mix and sour cream (may want to mix these two together first) to cooked vegetables and put in a greased casserole dish. Sprinkle top with shredded cheddar cheese, as desired. Bake at 350 degrees for 45 minutes.

NOTE: My favorite Thanksgiving dish!


Quote
Like
Share

Joined: May 24th, 2006, 1:23 am

June 13th, 2006, 2:37 pm #6

X
Use frozen whole green beans (or fresh).

Put a small amount of oil and salt, kosher salt or seasoned salt in a bag and shake green beans in the bag until coated.

Roast at 400 degrees for about 20 minutes. Shake the pan about halfway through cooking.

Tammy

Quote
Like
Share

Joined: May 21st, 2006, 4:46 am

October 27th, 2006, 4:25 am #7

X
This recipe was originally posted in narrative format. Edited to get the ingredients up top.
12 slices of bread, toasted
12 cornbread muffins made from Jiffy mix
One onion, finely chopped
About 1 cup finely chopped celery
One stick butter or margarine
Drippings from turkey

Save the pan drippings from a roasted turkey. Use a defatting measuring cup to remove as much fat as possible. (Or you can cool the drippings and scrape the fat off the top). Shred toast, either by hand or in a food processor. Shred the cornbread muffins and combine with the shredded toast. Melt the butter or margarine over low heat and simmer the chopped onion and celery in it. Mix with the toast and muffins and drippings. If it isn't moist enough, add chicken stock to wet it more. Place in a shallow baking pan and bake for 30 minutes until golden brown and crunchy on top.
Quote
Like
Share

Joined: May 21st, 2006, 4:46 am

December 7th, 2007, 3:45 am #8

X
From the Joy of Cooking
Wrap in a clean dish towel and wring to squeeze out as much moisture as possible:
2 cups coarsely grated peeled potatoes (russet)
Combine in a bowl with:
3 large eggs, beaten
1 1/2 tbsp flour (or matzo meal)
1 tbsp grated onions (I like more)
1 1/4 tsp salt
Heat in a large, heavy skillet over medium-high heat until hot:
1/4 cup vegetable oil
Drop spoonfuls of mixture in the skillet and spread into 3 inch cakes about 1/4" thick. Fry until browned on the bottom, reducing the heat to medium, if needed, to prevent scorching. Turn and cook on the second side until crisp, 3-5 minutes each side. Drain on paper towels and serve with sour cream and/or applesauce.
Quote
Like
Share

Joined: May 21st, 2006, 4:46 am

January 27th, 2009, 12:29 am #9

X
MAPLE-GLAZED SWEET POTATOES WITH CRANBERRIES
4 lbs. sweet potatoes (5 medium), peeled
1 teaspoon salt
1 cup pure maple syrup
1-1/2 cup cranberries (half of a 12 ounce bag)
3 tablespoons real butter

Heat whole sweet potatoes, salt and enough water to cover to boiling over high heat. Reduce heat to low and simmer, covered, about 30 minutes or just until potatoes are fork-tender. Drain. Set aside until cool enough to handle.

Meanwhile, heat maple syrup to boiling on high. Reduce heat to medium and boil gently 10 to 15 minutes, or until reduced to 1/2 cup. Stir in cranberries, butter and 1/2 teaspoon salt and cook until cranberries pop, about 5 minutes longer.

Preheat oven to 400 degrees. Cut cooled sweet potatoes cross-wise into 1 inch thick slices (look like coins) and arrange in a shallow 3 quart ceramic or glass baking dish, overlapping slices if necessary. Spoon maple-cranberry syrup evenly over potatoes. Bake uncovered, 20 minutes or until hot. Makes 10 side-dish servings.

You can prepare the sweet potatoes (even arrange the casserole) and syrup up to one day ahead and refrigerate separately. Fresh or canned yams may be substituted.

Quote
Like
Share

Joined: May 21st, 2006, 4:46 am

April 14th, 2011, 1:50 am #10

X
http://www.foodnetwork.com/food/recipes ... 21,00.html

Air-fried Okra Recipe courtesy Juan Carlos Cruz
1/2 cup egg substitute
1/2 pound okra, cut into 1-inch lengths
1/2 cup panko bread crumbs
1/2 cup Italian bread crumbs
1 teaspoon salt
1 teaspoon white pepper

Preheat oven to 450 degrees F.

Pour egg substitute into a medium bowl. Add okra and toss to combine. In a large resealable plastic bag, combine both types of bread crumbs, salt, and pepper. Shake to combine well. Add the okra and egg substitute mixture to the bag and shake until coated.

Place a wire rack on top of a cookie sheet. Arrange okra on rack and bake until crisp, about 10 minutes.
Quote
Like
Share