Vegetables

French Quarter Green Beans

2 cans French style green beans, rinsed and drained

3 T. oleo

1 can cream of mushroom soup

3 oz. cream cheese

1 tsp. onion flakes

8 oz. sliced water chestnuts, drained

1 ½ C. grated cheddar cheese

¼ tsp. salt/pepper

1 pkg. (2 oz.) slivered almonds

Melt margarine in heavy pan. Add soup and cream cheese. Cook over low heat, stir constantly until cheese is melted and mixture is smooth. Remove. Stir in beans, onion flakes, chestnuts, garlic, salt, pepper and cheese. Spoon mixture into lightly greased casserole and top with almonds. Sprinkle with paprika. Bake uncovered at 375º for 45 minutes.

Karon Elder, December 1991

Choufleur Au Gratin

1 lg. head cauliflower/broccoli

2 T. butter

2 T. flour

¼ C. canned milk

¾ C. chicken broth

4 T. grated Parmesan

4 T. Swiss cheese*

½ tsp. salt

1/8 tsp. pepper

(*You can substitute cream cheese)

Break cauliflower into flowerets, not too small. Boil, covered in water, having added 1/2 tsp. salt & 1/2 tsp. sugar, until tender. Drain. Melt butter in saucepan, remove from heat; blend in flour. Cook 1 minute, stirring. Remove from heat, add cream and stock. Stir and cook until sauce is of medium thickness. Add 2 T. each kind of cheese, salt and pepper. Place drained vegetables in buttered open baking dish. Cover with sauce. Sprinkle with cheese (cheddar). Brown in 375º to 400º oven for 20 to 25 minutes.

Karon Elder, December 1991

Honey Glazed New Potatoes

2 ½ pounds new potatoes, quartered

2 T. honey

½ C. butter or margarine

1 tsp. salt

¼ C. water

¼ tsp. ground black pepper

In a large saucepan or Dutch oven, cover potatoes with salted water. Bring to boil and cook until potatoes are tender; drain.

In a large skillet, melt butter over medium heat. Stir in water, honey, salt and pepper. Stirring occasionally, cook 1 layer of potatoes 10 to 12 minutes or until brown. Transfer to serving dish and cover with aluminum foil to keep warm. Repeat for remaining potatoes. Serve warm. Yield: 6 to 8 servings

Clare Schrader, August 1992

Onion Roasted Potatoes

1 envelope Lipton Onion Recipe Soup Mix

2 #'s all-purpose potatoes, cut into large chunks

1/3 C. Olive or vegetable oil

Preheat oven to 450º. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan. Bake, stirring occasionally for 40 minutes or until potatoes are tender and golden brown. Garnish with chopped parsley.

Clare Schrader, August 1992

Potato-Green Bean Casserole

1 can whole potatoes

1 can French green beans

Drain and slice 1 can whole potatoes. Grease 8 x 8 pan and layer potatoes, salt, pepper, garlic and butter, add green beans, drained (season and butter). Bake in 350º oven for 20 minutes and top with Durkee onion rings and American cheese.

Jan Scogin, June 1994

Potato Casserole

Slice clean new potatoes with skin on and layer with seasonings, put butter on top and add chopped raw bacon. Bake in 350º for about 40 minutes covered and then top with cheese.

Jan Scogin, June 1994

Sweet Potato Casserole

3 C. canned sweet potatoes (mashed)

1 C. sugar

½ stick melted butter

½ tsp. salt

½ C. evaporated milk

2 eggs, beaten

½ tsp. vanilla

Mix above well and pour into baking dish.

Mix and top with:

1 C. brown sugar

1/3 C. flour

1/3 C. melted butter

1 C. chopped pecans

Bake at 350˚ for 40 minutes.

Jan Scogin, November 1993

Holiday Sweet Potatoes

3 C. mashed sweet potatoes

¾ C. sugar

1 stick oleo

2 eggs, beaten

1 tsp. vanilla

1/3 C. milk

1 tsp. cinnamon

Topping:

1 stick oleo

1 C. flour

1 C. lt. brown sugar

1 C. chopped nuts

Peel, slice, boil, and mash potatoes. Pour off liquid and mix all ingredients and cook over a medium heat until bubbly. Place mixture in a greased 3 quart casserole dish.

Topping: Melt oleo in a medium skillet. Add remaining ingredients and stir until coated with oleo. Put this on top of potato mixture and bake for 30 minutes at 350º.

Unknown, November 1993

Easy Eggplant Parmigiana

eggplant

beaten egg

Italian-seasoned dry bread crumbs

shredded Mozzarella cheese

grated Parmesan cheese

stewed tomatoes

bell pepper sliced

onions sliced

Italian seasoning

Peel eggplant, cut slices lengthwise ¼ to ½ in thick. Dip in egg - roll in bread crumbs. Arrange, single layer, in dish. Cover with plastic wrap - microwave on high 8 to 9 minutes turning after 4 minutes. Sauté' onions and bell peppers in Olive Oil, add seasoning and stewed tomatoes, simmer for 3 or 4 minutes. When eggplant is finished pour tomato mixture over it sprinkle with cheeses, cover and microwave on high 5 to 6 minutes. Uncover and let stand 5 minutes before serving.

Jane Mears, November 1993

Swiss Vegetable Medley

(Ready to bake in just 5 minutes)

1 bag (16 oz.) frozen broccoli, carrots and cauliflower combination, thawed & drained

1/3 C. sour cream

¼ tsp. black pepper

1 jar (4 oz.) chopped pimento, drained

1 can cream of mushroom soup

1 C. (4 oz.) shredded Swiss cheese

1 can (2.8 oz.) Durkee French Fried Onions

Combine vegetables, soup, ½ C. cheese, sour cream, pepper, pimento and ½ C. Durkee French Fried Onions. Pour into a 1 Qt. casserole. Bake, covered, at 350º for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Makes 6 servings.

Microwave Directions: Prepare as above. Cook, covered on HIGH 8 minutes; turn halfway through. Top with remaining cheese and onions. Cook, uncovered, on HIGH 1 minute or until cheese melts.

Dette Beale, January 1994

Corn & Green Chili Casserole

Combine & Mix:

1-16 oz. can yellow cream corn

1 C. Bisquick

1 egg, beaten

2 T. oil

½ C. milk

1 can chopped green chilies

salt

Spread ½ of mixture in greased 8" baking dish. Cover mixture with 3 or 4 oz. of grated cheese. Spread remaining mixture and top with more cheese. Bake at 400º for 30 minutes.

Janis Fuss, February 1994

Broccoli & Rice Casserole

2 C. rice (approx.)

8 oz. jar Cheez Whiz

1 pkg. thawed broccoli

½ C. chopped onion (I usually use 1 cup of frozen seasoning blend and then I have everything I need, especially if I'm in a hurry and don't have time to chop. Fresh is always better, but my time is important too.)

1 can Cream of Mushroom soup

½ C. celery

1 can Cream of Chicken (optional)

½ stick oleo

Cook rice according to directions on box. Melt oleo and sauté' onion and celery until clear. Add thawed broccoli. Stir thoroughly. Add soup, then cheez whiz, stir and let simmer. Add rice and mix well, pour into casserole and bake 20 or 30 minutes at 350º.

Susan Cox, May 1994

Baked Beans (This is my favorite baked bean recipe)

2-1# cans pork and beans

2 T. brown sugar

1 T. Worcestershire sauce

1 tsp. prepared mustard

½ C. chopped onions

2 T. bacon drippings

Bacon

Sauté onions in bacon drippings and add to rest of ingredients, top with bacon and bake uncovered in 1 ½ qt. casserole for 1 ½ hours on 325º. I also cover and put in microwave for about 30-45 minutes if I'm in a hurry.

Virginia Booker, June 1994

Cold Vegetable Dish

1 basket cherry tomatoes

1 bunch broccoli (fresh & cut up)

1 head cauliflower (fresh & cut up)

1 bottle (8 oz.) Italian Salad Dressing

Mix above ingredients the day before you are ready to serve. Serve cold. Serves 8-10.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Spanish Rice

1 C. uncooked rice

1 small onion, chopped

2 T. cooking oil

1 clove garlic, minced

1 C. mashed tomatoes

1 C. water or chicken bouillon

¼ C. cilantro

salt & pepper to taste

In hot oil, fry rice until golden brown. Add onion and garlic - sauté until clear. Add remaining ingredients and cook, covered over low heat for 30 minutes or until rice is tender and liquid is absorbed.

Mary Cooper, October 1994

Asparagus Casserole

24 Ritz crackers

1 can cut asparagus spears

1 can cream of mushroom soup

½ # cheddar cheese, grated

In a well greased 8x8 pan, layer half of the Ritz crackers overlapping one another. Add ½ can of asparagus and spread evenly over crackers. Then spread ½ can of mushroom soup over asparagus. Cover with half of the grated cheese; then repeat the crackers, asparagus, soup and end with the grated cheese on top. Bake at 350º for 20 minutes or until bubbly.

Season Samples, Longview Mothers League, November 1994

Corn Pudding

Combine 1-12 oz. whole kernel corn, 2-17 oz. cans cream style corn and 5 lightly beaten eggs. Add mixture of ½ C. sugar, 4 T. corn starch, 1 ½ tsp. dry mustard, 1 ½ tsp. season salt, 1 tsp. instant minced onion. Stir in ½ C. each milk and melted butter. Pour into greased 3 qt. casserole. Bake 400º oven for 1 hour stirring once.

Doris Griffin, November 1994

Lentils

1 # Goya Lentils

6 C. water

¼ C. olive oil

diced carrots

diced celery

¼ C. tomato paste

1 can whole tomatoes/pureed

salt & pepper to taste

cooked bacon

Put lentils in a pot of cold water and let boil for two minutes, remove from heat and let stand for about an hour. Rinse lentils under cold water, fill pot with fresh water and add the above remaining ingredients. Add bacon after lentils have cooked about an hour. Then let cook for another hour. You have to keep tasting to see when carrots and celery are soft. When they are soft, it's done. Make rice and add to lentils.

Mommy Ceparano, January 1995

Stringbeans

1 # pork from the butt

4 ½ # stringbeans

olive oil

2 large onions

1 large can whole tomatoes, pureed

¼ C. tomato paste

5 diced potatoes

salt & pepper to taste

Clean stringbeans with cold water after snipping ends off them. Put a little olive oil into frying pan. Make oil get a little hot. Put diced meat with onions into frying pan. Sauté lightly. Place meat and onions into dutch oven. Add other ingredients, except for potatoes, and water to cover stringbeans. Let cook until halfway done and add potatoes.

Mommy Ceparano, January 1995

Potatoes Anna

Melt 2 T. butter in heavy skillet. Arrange thinly sliced or grated raw potatoes (about 2 medium) in 2 or 3 layers. Sprinkle each layer with salt and pepper, dot generously with butter. Cover and steam 15 minutes; uncover and continue to cook until tender and crispy brown.

Susan Cox, October 1995

Un-Fried French Fries

5 large baking potatoes

Light vegetable oil cooking spray

2 large egg whites

1 T. Cajun spice

Preheat oven to 400º. Slice each potato lengthwise into ¼" ovals, then slice each oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of the vegetable oil. Combine the egg whites and Cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between. Place the baking sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly. Serve Immediately.

In the Kitchen with Rosie (Pat Bennett's book), January 1995

Skinny Mashed Potatoes

5 lg. potatoes, cut into 1" pieces

2 cans Swanson Chicken Broth

Generous dash pepper

In medium saucepan place potatoes and broth. Over high heat, heat to boil. Cover and cook over medium heat 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1 ¼ cups broth and pepper. If needed, add additional broth until potatoes are desired consistency.

I've never actually made them this way, but I keep telling myself I will. There are just too good not to use lots of butter and milk!

Swanson Broth, October 1996

Original Green Bean Casserole

1 can Campbell's Cream of Mushroom Soup

Dash pepper

½ C. milk

4 C. cooked cut green beans

1 tsp. soy sauce (optional) 1

1/3 C. French's French Fried Onions

In 1 ½ qt. casserole mix soup, milk, soy sauce, pepper, beans and 2/3 C. onions

Bake at 350º for 25 minutes or until hot.

Stir. Sprinkle remaining 2/3 C. onions over bean mixture. Bake 5 min. or until onions are golden. Serves 6.

French's French Fried Onions, Susan Cox, November 1996

Potato Salad with Green Chilies

4 #’s red potatoes, unpeeled, cooked, sliced

6 oz. onion, minced

12 oz. Monterey Jack cheese, shredded

2 T. lemon juice

salt to taste pepper to taste

48 oz. mayonnaise

3 oz. milk

8 oz. green chilies, canned, chopped

Combine, stir well, cover and chill

Melba Tompkins, August 1989

Candied Sweet Potatoes

1 lg. can sweet potatoes or yams, drained (or 4 med. sweet potatoes)

½ C. butter

½ tsp. cloves

1 C. sugar

1 small can evaporated milk

2 eggs

small marshmallows

¼ tsp. each nutmeg & cinnamon

Preheat oven to 350º. Beat potatoes; add butter and sugar, then beat. Add eggs one at a time and beat. Add seasonings & milk, beat well and pour into buttered dish. Bake for 35 minutes; add marshmallows on top for last 5 minutes.

Bea Cox, November 1997

Baked Sweet Potatoes

2 small cans or 1 large can of yams (Trappey’s brand) (drain liquid off).

Mash:

2 beaten eggs

1 C. sugar

½ C. melted oleo

1 tsp. vanilla

1/3 C. evaporated milk

Topping:

½ C. brown sugar

¼ C. flour

2 ½ T. melted oleo

½ C. chopped pecans

Bake at 350º for 25-30 minutes.

Pam Bodie, December 1997

Mashed Potatoes

1 potato per person +1 depending on size salt to taste

1 stick buttermilk (when I'm cooking for a crowd or my family I may use more)

Peel and cut up potatoes; bring to boil in salted water. Cook until done (fork goes in easy); drain; mash adding butter first and then milk enough to make creamy. My Grandmother used to put a tablespoon of Hellman’s mayonnaise in just to give them a little bit different flavor.

Susan Cox, May 1998

Grand Party Potatoes

6 C. cubed cooked potatoes

1 stick butter

¼ C. green onions

½ C. green pepper

¼ C. chopped pimento, drained

2 tsp. salt

¼ tsp. pepper

1 T. parsley flakes

1 tsp. paprika

6 T. flour

4 C. milk

½ lb. shredded sharp cheddar cheese

Melt butter, add onions, pepper and pimento for 1 minute; add seasonings and flour; blend milk until thick, add potatoes and 1 cup cheese stir until cheese melts.

Put in a 3 quart flat casserole dish and top with remaining cheese. Bake at 350º for 30-45 minutes.

Kelly McAlister from Missy Wilson, February 1999

Potato Casserole

2 lbs. frozen plain hash brown potatoes

1 can cream of chicken soup

½ C. chopped onion

4 oz. or more grated cheddar cheese

1 tsp. salt; 1 tsp. pepper

8 oz. sour cream

Mix all together. Lightly spray a 13x9” casserole dish with Pam. Press casserole mixture into dish. Cover with 1 ½ cups crushed corn flakes mixed with ½ cup melted margarine. Cover and bake one hour at 350º. May be assembled the night before.

Linda Thornton, 1995

Green Bean Casserole

1 can cream of mushroom or chicken soup

½ C. milk

dash pepper

1 tsp. soy sauce

1 (16 oz.) bag frozen cut green beans

1 (2.8 oz.) can Durkee French Fried Onion

In 1 ½ quart casserole, mix soup, milk, soy sauce, pepper, beans and ½ can onions. Bake 25 minutes. Stir. Sprinkle remaining onions over bean mixture. Bake 5 minutes or until onions are golden.

Kathy Nichols, 1994

Vegetable Kugel

6 zucchini

2 carrots

½ chopped onion

½ C. matzo meal (or Pepperidge Farm Dressing Mix)

½ C. melted margarine

2 or 3 eggs

1 T. sugar

1 tsp. salt

½ tsp. pepper

Cook zucchini and carrots till soft. Drain and mash. Combine with half of melted margarine and all other ingredients.

Pour into 9” greased pan.

Drizzle remaining margarine over the top and sprinkle with matzo meal. Bake at 375º for 1 hour.

Pat Bennett, August 1999

Yummy Potatoes

1 pkg. southern style hash browns

½ C. melted butter

1 tsp. salt

1 tsp. pepper

1 tsp. dry oregano

1 can cream of celery soup

1 pint sour cream

2 C. grated cheddar cheese

2 C. crushed corn flakes

Sauté:

½ C. chopped onion

½ chopped celery

½ C. chopped green pepper

Combine butter, spices, soup and sour cream to make sauce. In 9x13” pan, put has browns, veggies, and cheese. Pour sauce over and toss with fork. Top with corn flakes. Bake for 45 minutes in 350º oven. Casserole can be made day ahead, chilled in refrigerator and baked the next day. Bake 1 hour and 15 minutes at 350º.

Pat Bennett, 1999

Corn Pudding

1-12 oz. can whole kernel corn

2-17 oz. cans cream style corn

5 lightly beaten eggs

½ C. sugar

4 T. cornstarch

1 ½ tsp. Season All® Salt

½ tsp. dry mustard

1 tsp. minced onion

½ C. milk

½ C. melted butter

Combine corn and eggs; add mixture of sugar, cornstarch, salt, dry mustard, and minced onion. Stir in milk and butter. Pour into greased 3 quart casserole and bake in a 400º oven for 1 hour; stir once.

Doris Griffin, June 2001

Sweet Potato Crunch

1 large can yams (30 oz.)

¾ C. margarine

1 - 12 oz. can evaporated milk

1 ½ C. sugar

2 eggs

1 tsp. vanilla

Drain and mash yams. Mix all the above ingredients and pour into a 13 x 9 baking dish. Bake 30 minutes in a 350º oven.

Topping:

¾ stick margarine, soft

½ C. coconut

1 C. corn flake crumbs

½ C. light brown sugar

½ C. pecans

Mix all ingredients together and spread over baked potatoes. Bake 15 minutes more at 350º.

Nancy Dyess, November 2001

Pumpkin Crunch

1 (16 oz.) can solid pumpkin

1 can evaporated milk

3 eggs

1 ¼ C. sugar

1 T. + 1 tsp. pumpkin pie spice (cinnamon, ginger, nutmeg, allspice)

½ tsp. salt

Mix all and put in greased 13” pan. Sprinkle on top 1 yellow cake mix.; 1 cup chopped pecans; drizzle 3/4 melted margarine (1 ½ sticks).

Bake 1 hour – 50-60 minutes; cool. You can serve warm with Cool Whip.

Sharon Fields, November 1995

Squash and Cheese Casserole

Serves 4 as a vegetarian entrée or 6 as a side dish

1 ½ pounds yellow summer squash, cut into ½ inch cubes

1 small onion, peeled and finely chopped

3 T. butter

¾ C. shredded Monterey Jack

¼ C. freshly grated Parmesan

½ C. heavy cream

1 tsp. ground coriander seed

Salt and pepper to taste

2/3 cup fresh bread crumbs (from 2 slices of bread, crusts removed, coarsely ground in a food processor)

Preheat the oven to 350º. Butter a shallow 2 ½ quart baking dish. In a vegetable steamer, steam the squash until tender but not mushy-soft, about 5 minutes. Transfer to a large bowl.

In a small skillet over low heat, cook the onion in 1 ½ tablespoons of the butter until soft and translucent, about 7 minutes. Add to the squash along with the Jack and Parmesan cheeses, cream, coriander, and salt and pepper. Spoon the mixture into the baking dish.

Melt the remaining butter. Sprinkle the top of the gratin with the bread crumbs and drizzle with butter. Bake until bubbly and golden brown, about 30 minutes.

Unknown

Sweet Potato Muffins

Makes 12 standard or 36 mini-muffins

1 stick butter, softened

½ C. dark brown sugar

½ C. granulated sugar

2 large eggs

½ C. milk

½ tsp. vanilla extract

1 1/3 C. mashed baked sweet potato (1 large potato)

2 C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. ground ginger

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. ground cloves

Spray oil or butter for greasing muffin cups

7 tablespoons cinnamon sugar (one tablespoon cinnamon mixed with 6 tablespoons granulated sugar)

Preheat oven to 350º. In a large bowl, beat the butter with a wooden spoon until creamy. Beat in sugars until mixture is light and fluffy. Beat in eggs one at a time, then beat in milk, vanilla, and sweet potatoes (batter might look curdled). In a separate bowl, your child can whisk together the flour, baking soda, salt, and spices. Beat together wet and dry mixtures until just combined.

Grease muffin tin and fill each cup about halfway with batter. Sprinkle with cinnamon sugar. Bake about 18 minutes (14 for mini-muffins), until an inserted toothpick comes out clean.

Baked Sweet Potatoes with Cinnamon Butter

Serves 4

½ stick butter, softened

¼ tsp. ground ginger

¼ tsp. cinnamon

Pinch of salt

1 ½ tsp. granulated sugar

4 medium sweet potatoes

Preheat oven to 400º. Have your child smoosh together the first five ingredients with a rubber spatula in a bowl until well blended. Chill 10 minutes. Turn out onto waxed paper and, using the paper as an aid, roll the butter into a log about the size of a nickel. Wrap tightly in a new piece of waxed paper and refrigerate 1 hour or longer.

Scrub potatoes and prick the skin all over with a fork. Bake on oven rack 45 to 60 minutes, until they're soft and easily pierced through the center with a paring knife. Serve each potato with two coin-sized slices of the butter.

Unknown

Butternut Squash Bake

1 ½ lb. butternut squash, peeled, seeded & cut in 1” cubes (3 cups)

2 T. olive oil

8 oz. dried extra-wide noodles

4 T. butter

6 shallots, chopped

1 T. lemon juice

1-8 oz. carton mascarpone cheese

¾ C. grated Parmesan cheese

½ C. fresh Italian (flat-leaf) parsley, snipped

1 C. panko (Japanese-style) bread crumbs or soft bread crumbs

Directions:

Preheat oven to 425º. In bowl toss squash in oil; place in oiled 15x10x1” baking pan. Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice.

Meanwhile, in Dutch oven cook noodles according to package directions. Drain; set aside. In same Dutch oven melt 2 tablespoons of the butter. Add shallots; cook and stir aside over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown. Stir in lemon juice.

Add noodles and squash to shallot mixture. Stir in mascarpone, ½ cup of the Parmesan, ¼ cup parsley, and ¼ teaspoon each salt and black pepper. Transfer to greased 2-quart oval gratin dish or baking dish.

In small saucepan melt remaining 2 tablespoons butter, stir in bread crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture. Bake, uncovered, 10 minutes, until crumbs are golden. Serves 8.

Country-Fried Corn

6 ears corn

3 to 4 slices bacon

2 T. sugar

2 T. cornstarch

1 C. milk

1 to 2 T. butter

salt to taste

Scrape the corn kernels off the cob using a sharp knife, getting as much “milk” from the cob as possible. Set aside.

In a heavy skillet, cook the bacon until crisp. Remove the bacon onto a plate lined with paper towels, leaving the drippings in the pan, and set aside. Stir the corn kernels into the hot drippings. Cook for 15 to 20 minutes. Add 2/3 cup water and sugar. Stir until most of the liquid gets absorbed and the mixture starts to thicken.

Mix the cornstarch with the milk. Add it to the corn, stirring as it thickiens further. Stir in the butter and salt. Top with crumbled bacon slices.

Nancy Dyess, July, 2007

Vegetable Spread

Dice the following:

2 large eggplant

1 green bell pepper

1 onion

2 zucchini squash

3 tbs. diced garlic

1 jar Calamati olives

1 lg. can diced tomatoes, drained

Sauté in a large skillet in a little olive oil until tender. Serve hot or cold. I like it cold on pita chips or served hot over whole grain pasta.