VEGETABLES

 

VEGETABLES

Marinated Asparagus   Aunt Frieda

1/3 cup oil

1/3  cup of vinegar

1 teaspoon sugar

Salt to season

Barely cook asparagus.  Put on marinate and eat or it can be refrigerated. 

 

Breaded Baked Vegetables

Zucchini:

Slice into long wedges like carrots sticks

1 cup panko

½ cup parmesan cheese

1 Tbs ground Basil

1 Tbs garlic powder

1 tsp salt

1 tsp pepper

Stir the panko, cheese, basil, garlic, salt and pepper.  Beat 2 eggs until foamy. Put zucchini in egg batter and then dip in panko mixture.  Line up on a cookie sheet covered with parchment paper.  Bake 425 for 20 minutes.  Dip in a vegetable dip and enjoy.

 

Carrots:

Slice into carrot sticks and put in a bowl.  Add

2 Tbs. olive oil

1 Tbs parsley

1 tsp paprika

1 tsp salt

1 tsp pepper

 

Mix all together until carrots are well coated.  Lind up on a cookie sheet covered with parchment paper.  Bake at 425 for 25 minutes.  Serve with a vegetable dip.  Enjoy.

 

Asparagus:

Cut off the tuff ends

Mix together well

1 cup crushed almonds

1/3 cup parmesan cheese

1 Tbs garlic powder

2 Tbs oregano

1 tsp salt

1 tsp pepper

2 eggs beaten well.  Dip asparagus in egg batter and then into crushed almonds mixture.  Line up on a cookie sheet covered with parchment paper.  Bake at 425 for 20 minutes.  Dip in vegetable dip and enjoy.

 

Cauliflower Hash browns:

Shed cauliflower in a mesh cloth.  Add ½ tsp salt and let sit for 20 minutes.  Take the bag and squeeze out excess water from cauliflower. 

Dump into a bowl and add:

2 Tbs olive oil

1/3 cup chives

3 cloves of garlic minced

1 tsp dried basil

½ tsp salt and pepper

½ cup grated parmesan cheese

2 eggs

Mix all together.  Turn cookie sheet upside down to prevent burning put parchment paper and shape mixture into potato type cakes.

Bake 400 for 35 to 40 minutes.  Dip in catsup.

 

Baked Yams and Apples   Mary Ellen Larsen

8 yams

6 apples, peeled sliced

1 cup brown sugar

3/4 square butter or margarine

1 teaspoon salt

2 cups water

3 tablespoons cornstarch

3 tablespoons lemon juice

Peel sweet potatoes and slice 1/2-inch thick. Boil in salted water until barely tender and drain.  Butter a casserole dish and a layer of yams and a layer of sliced peeled apples.

Mix cornstarch and sugar together.  Add water, salt lemon juice, sugar, and boil until thick.  Melt in butter.  Pour over layered potatoes and apples.

Bake at 350 until tender about 1 hour.

 

Sunshine Carrots

2 medium carrots

1 tablespoon sugar

1 teaspoon cornstarch

1/4 teaspoon salt

1/4 teaspoon ginger

1/4 cup orange juice

2 tablespoons butter

 

Slice carrots. Cook covered in boiling salted water till just tender about 20 min. drain.  Meanwhile combine sugar, cornstarch, salt and ginger in small saucepan.  Add orange juice and cook stirring constantly until mixture boils and thickens.  Stir in butter.  Pour over hot carrots tossing to coat evenly. 

 

Spiced Carrots

 Syrup

1 cup sugar

½ tsp. cinnamon

1 tsp. salt

1 ¾ cup water

½ cup butter

1 tsp lemon juice

Boil about 1 ½ hours till thickened.  Pour over 3 pounds Steamed/cooked baby carrots.  Sprinkle with chopped pecans.

 

 

Rudy’s Slow-Cooker Creamed Corn  (Serves 8)

32 ounces frozen corn

8 ounces cream cheese cut into 1-inch cubes

1/3 cup heavy cream

¼ cup butter

2 Tablespoons sugar

½ tsp. freshly ground black pepper

¼ tsp kosher salt (be careful not to over salt)

Combine all ingredients in the crock-pot and cook on low for 4 hours.  Stir to combine and make sure the cream cheese has completely melted into the sauce.  The finished corn will hold nicely on low or war for another hour or two without a  problem.  Enjoy!

Kansas Cucumber Salad

 

1 cup mayonnaise

1/4 cup sugar

4 teaspoons vinegar

1/2 teaspoon dill weed

1/2 teaspoon salt

4 medium cucumbers, peeled and sliced

3 green onions

 

Make sauce add cucumbers and onions and toss. Chill at least 1 hour.

 

Cucumbers Mike Roberts Living Pickles

1 Cup Apple Cider Vinegar

1 cup sugar

1 Tablespoon salt

1 Tablespoon pepper

1 Tablespoon Olive Oil

¼ teaspoon Garlic powder

3 to 4 large Cucumbers (You can use the old fat ones with big seeds.  Cut and remove the seeds and then slice them into sauce.  Refrigerate overnight and enjoy.)

 

 

Creamed Vegetables

2 bunches Broccoli

1 head cauliflower

8 carrots

4 stalks celery

Sauce:

1 square butter

3 tablespoons flour

3 cups milk

1 (8-ounces) cream cheese

1/2-pint sour cream

 

Cook vegetables.  Make a white sauce by melting butter, add flour, and slowly add milk while stirring.  Stir continuously until the white sauce boils.  Take off the heat and let the cheese and sour cream melt into the sauce.  Pour over vegetable that are drained and heat slightly and serve.

 

Green Bean Casserole 

1 10 ounce can cream of mushroom soup

1/2 cup milk

1 teaspoon soy sauce

Dash pepper

4 cups green beans, cooked

1 1/3 cups French Fried Onions

 

In a 1 1/2-quart casserole dish mix soup, milk, soy, pepper, bean and 2/3 cup onions.

Bake at 350 for 25 min. or until hot.

Stir, sprinkle remaining 2/3 cup onions over bean mixture.  Bake 5 min. or until onions are golden brown.

 

 

Old Fashion Green Beans

6 strips bacon chopped up

2 pounds green beans, fresh

3 tablespoons brown sugar

1/2 cup water

Cook together and serve.

 

Supreme Green Beans

2 packages green beans

24 ounces mushrooms, sliced

1/2 cup onion, chopped

1 clove garlic, crushed

2 tablespoons margarine

3/4 cup sour cream

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup bread crumbs

1/4 cup cheese, grated

 

Put green beans in a casserole dish.  Add mushrooms, onions.  Mix together garlic, margarine, sour cream, salt and pepper.  Pour over the beans.  Top with bread crumbs and cheese and bake at 350 until hot about 20 or 30 min.

Texas Roadhouse Copycat Green Beans

 

2 (16-ounce) cans Del Monte green beans, drained

2 cups chicken broth

¼ cup butter

1 Tablespoon sugar

½ tsp. salt

½ teaspoon white pepper

½ teaspoon black pepper

1 teaspoon chopped or minced garlic

4-ounces diced bacon

 

Drain green beans and set aside

Broth Mixture: broth, butter, sugar, peppers and salt.  Mix well and set aside.

Preheat a deep pan over medium high heat.  Cook the bacon pieces down till they are brick red, add the onions and cook until soft and translucent, add some chopped garlic then add the broth mixture, let the broth simmer for 20 minutes then add the green beans to the broth mixture.  Stir to incorporate.  Bring mixture to a boil and then turn off heat.  You do not boil or simmer the green beans for long, but enough to heat through, this is important so that you don’t over cook them. Tip: They are best made a day in advance to absorb the broth.

 

Oriental Green Beans

2 cans green beans, drain reserving ½ can juice

2 TBS dried minced onion

1 12oz can water chestnuts, drained and sliced

1 to 2 tsp soy sauce

1 can cream of mushroom soup

2 slices bread

2 tsp oil

 

Mix soup, bean juice, onion and soy sauce.  Set aside.  Put ½ of green beans in casserole.  Spread with ½ water chestnuts and ½ of soup mixture.  Repeat. Crumble bread into crumbs.  Put on baking dish, toss with oil and bake until golden.  This can be done same time beans are in oven.  Bake uncovered 400 for 20 minutes.  Cover with crumbs, bake 5 to 10 min. more until hot and bubbly. 

 

For a 1 dish meal, add 2 cups cooked rice, and ½ to 1 lb. cooked drained hamburger.  Bake covered until adding bread crumbs. 

 

Funeral Potatoes

7 large potatoes, cooked

1 stick butter or margarine - 2 Tablespoons for the top layer

2 cans cream of chicken soup

1/2 cup sharp cheese, grated

1/3 cup green onions, chopped

1-pint sour cream

Corn flakes, crushed

Cook the potatoes.  Cool, peel, and shred in a 9 x 13 pan that is buttered.  Melt butter less 2 tablespoons.  Mix butter, chicken soup, cheese, onions and sour cream together and pour over potatoes.  Crush corn flakes and mix with 2 tablespoons of melted butter and sprinkle on top.   Bake at 350 for 45 minutes.

 Maple Mashed Sweet Potatoes

 

1 teaspoon + orange peel, grated

4 sweet potatoes, cooked / peeled / mashed

2 tablespoons butter, melted

2 tablespoons maple syrup

 

Mix the orange peel with the mashed potatoes and place the mixture in a greased baking dish.  Mix the butter with the syrup and pour over the top.  Bake uncovered 350 for 25 min.

Ambers Funeral Potatoes (Serves 10)

2 Bags shredded potatoes (you can use frozen, or thawed)

2   small cans of Cream of Chicken soup

1        16 oz. container of Sour Cream

1        Cup mayo

2        Tablespoons lemon or lime juice

6    Cups shredded cheese

Sea Salt and Pepper to taste

 

Mix all ingredients together till mixed.  Put into a sprayed 9 x 13 pan.  Top with either crunched up potato chips or corn flakes.    Cover and put into the refrigerator for at least 6 hours preferably overnight to help mix all the flavors.  Bake at 350 for an hour or until bubbly throughout the entire pan.   Take out and let sit for about 10 min to set up. 

  

Potato Casserole

1 32-ounce package frozen potatoes O' Brien / or country style

1 cup corn, frozen

8 oz. cream cheese softened

1 cup cheddar cheese, grated

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon salt

1 teaspoon onion powder

1/4 teaspoon pepper

 

Mix all ingredients except 1/2 cup cheese.  Top with 1/2 cup cheese.  Bake at 325 for 30 min. 

 Left Over Baked Potatoes (Baked Cheesy Ranch Potatoes)

Peel and cut the potatoes into 1 to 1 ½ inch pieces. Put in a baking dish.  Cover with buttermilk ranch dressing until evenly coated.  Sprinkle with garlic salt to taste.  Bake in 400-degree oven uncovered for 20 to 25 minutes.  Remove casserole and set oven to broil.  Sprinkle the top with Mexican cheese blend and return to broiler for 2 to 3 minutes. Serve. You may also add bacon and chopped chives.  Use the chives as a garnish before serving.

 

 Potato Casserole 2

10 potatoes, boiled and grated or sliced

1 8-ounce package cream cheese

1 cup cheese, grated

1 tablespoon sour cream

1 can cream of chicken soup

Mix cream cheese, cheese, sour cream, cream of chicken soup together.  Add potatoes. Put in a greased 9 x 13 pan and sprinkle cheese on top.  Bake at 350 for 20 to 30 min

 

Vinegar Cucumbers

Cucumbers

Onion sliced

Salt

1/2 cup water

1/2 cup vinegar

Imitation sweetener

 

Peel and slice cucumbers and onions into a bowl.  Add salt between each layer.  Let stand for 3 or 4 hours.  Rinse and drain off liquid.  Depending on how many cucumbers you have mix equal amounts of water and vinegar add sweetener.   Pour over and keep in the fridge.

 

Garlic Mashed Potatoes

8 medium red potatoes, cubed

2 teaspoons crushed garlic

 ½ cup butter or margarine

¼ cup half and half cram

2 Tablespoons white sugar

¼ teaspoon steak seasoning

¼ teaspoon garlic powder

Place the potatoes into a large pot, and fill with enough water to cover.  Add 1 teaspoon of the crushed garlic to the water for flavor.  Bring to a boil and cook for about 10 minutes or until easily pierced with a fork

Drain the potatoes, and add the butter.  Mash until the butter is melted.  Mix in the half and half, sugar, steak seasoning, garlic powder and remaining garlic.  Mix potatoes with an electric mixer until smooth. 

 

Vegetable Medley

5 large carrots

1 head cauliflower

1 bunch broccoli

1 large onion, sliced thin

1 square margarine, melted

1 can cream of mushroom soup, condensed

8-ounces Velveeta cheese

 

Cook veg. separately.  Mix onion with carrots last 5 min.  Drain all well.  Mix margarine, mushroom soup, cheese and if desired 1 teaspoon of salt in a pan and cook until smooth. Put vegetable in a dish and pour soup mixture over them.  Bake 15 to 20 minutes at 350.

Roasted Vegetables Cari Hickens

3 large sweet potatoes peeled and chopped

1 red onion

3 red potatoes

6 carrots

¼ cup olive oil

Salt and pepper

(I like to sprinkle Weber Brand Roasted Garlic and Herb Seasoning on)

 

Preheat oven to 450.  Prepare vegetables, keeping pieces all about the same size so they cook evenly.  Toss with olive oil and salt and pepper.  Spread in a single layer on an unlined cookie sheet. (No foil or parchment if you want even browning) Do not crowd pan.  Roast 45 minutes to 1 hour. 

Stuffed Zucchini (Susanna)

Zucchini the short stocky ones in Mexican Markets

1 Cup Mozzarella Cheese

1 Egg

¼ Cup Flour

1 tsp salt

Lemon and black pepper spice

¼ bar cream cheese (8oz size)

Parsley

Guts of the zucchini

Onions

Garlic power

Pull the guts out of the zucchini. Blend it in a blender mix in the rest of the ingredients. Bake at 400 for 15 to 20 minutes until lightly brown.  

 

Zucchini 

1 zucchini, sliced

Onion

1 whole egg

1 slice cheese

 

Slice zucchini and chop onion then fry in a pan with a little water.  Cook zucchini and onion until soft and the water is gone or you pour it off.  Add egg and cheese.  Scramble egg.