Vegetables

[Table of Contents] [Complete Index]

Ann's Sweet Potato Casserole

Recipe By: Ann R. McCabe

Peel and cook potatoes with just enough water to cover. Retain the water that remains and mash it in with potatoes, adding sugar and butter while still hot, mixing well. Add spices and orange juice Then beat in eggs until fluffy. If not thin enough for custard, add a little milk. Pour into buttered casserole. Bake at 350 degrees until custard sets in middle. Place marshmallows on top, put back into oven until golden.

Baked Beans

Recipe By: Diane Giltner

Put strips of bacon on top. Bake at 350 degrees for 1 hour.

Baked Beans - Ranch Style

Recipe By: Cathy Yongue Murphy

In large skillet melt margarine and brown meat. Stir in onion soup mix, beans, catsup, water, mustard and vinegar. Pour into a 2 ½ quart casserole dish or bean pot. Bake for 30 to 45 minutes until hot and bubbly. OR - simmer in Dutch oven on top of stove for about 30 minutes.

Candied Carrots

Recipe By: Esma Lee Smith

Slice carrots crosswise on the bias--about ½ inch thick. Cook, covered, in small amount boiling salted water till just tender, about 6 to 10 minutes.

In a skillet, combine remaining ingredients; heat slowly and stir until cranberry sauce melts. Add drained carrots; heat, stirring occasionally, till nicely glazed on all sides, about 5 minutes.

Candied Yams

Recipe By: Cathy Yongue Murphy

Boil potatoes until done, peel and arrange in a baking dish. Pour the remaining ingredients over potatoes separately - do not mix.

Bake in 325 - 350 degrees oven for 1 1/2 hours.

Carrot Souffle with Nut Topping

Recipe By: David Berkey

Mash carrots. Beat carrots with an electric mixer. Add margarine, sugar. flour, baking powder, salt and cinnamon. Mix well. Add eggs and milk to mixture. Mix well. Pour into a 1 1/2 quart baking dish. Bake in 325 degree oven 1 hour. Mix topping ingredients together. The last 30 minutes of cooking time, sprinkle on top of carrot mixture.

Carrots Lyonnaise

Recipe By: Esma Lee Smith

Pare carrots and cut in julienne strips. Cook carrots in bouillon, covered, 10 minutes. Melt butter; add onions and cook, covered 15 minutes, stirring occasionally. Stir in next 4 ingredients; bring to boiling. Add carrots and stock; simmer, uncovered, 10 minutes. Add pinch of sugar.

Cheese & Cream Potatoes

Recipe By: Lou Petty

Mix the first 7 ingredients together and top with chow mein noodles. Spoon into greased 9 X 11 pan. Bake at . 350 degrees for 40 minutes or until bubbly.

Corn Souffle

Recipe By: Cindi Wiest

Preheat oven to 350 degrees. Saute onion in melted butter until limp. Combine all ingredients in a mixing bowl. Spread in a greased 2-quart baking dish. Bake for 45 minutes or until knife inserted in center comes out clean.

Creamy Squash Bake

Recipe By: Louise James

Cook squash in salted water until tender 12 - 15 minutes, drain well. Add next 5 ingredients. Melt 3/4 stick of butter in frying pan. Add stuffing and mix well. Pack into bottom of 2 quart baking dish. Reserve some stuffing for the top. Pour squash mixture over stuffing and sprinkle remaining stuffing on top. Dot rest of butter on top.

Bake at 350 degrees for 30 - 45 minutes.

Esma Lee's Broccoli Casserole

Recipe By: Esma Lee Smith

Mix together first 5 ingredients and put in buttered casserole dish. Sprinkle crackers over top and drizzle margarine over.

Bake 350 degrees for 30 minutes.

Fried Zucchini

Recipe By: Carla June Mason

Dry squash slices, top and bottom, with paper towels. Stir together flour, seasonings, parsley, egg yolks and beer. Now stir in the melted butter and let batter rest for about an hour at room temperature. Beat egg whites until stiff and fold into batter just before frying. Dip zucchini slices in batter and briefly fry, in ½-inch deep vegetable oil, a few slices at a time until browned on both sides.

Serving Ideas : Keep warm in a 250 degree oven until all slices are fried. Drain on paper towels and serve plain or with a sour cream and onion dip on the side.

NOTES : Slice the zucchini on an angle about a 3/8-inch thick and fry only until lightly browned. This will ensure the vegetables remaining crisp. Use an electric fry pan because it is important to maintain a 375 degree temperature.

Glazed Carrots

Recipe By: Esma Lee Smith

Melt butter in skillet. Stir in brown sugar, mustard and salt. Add cooked carrots; heat, stirring constantly, till carrots are nicely glaze, about 5 minutes. Sprinkle with snipped parsley.

Hawaiian Baked Beans

Recipe By: Marlene Scholten

Combine all ingredients; mix well. Divide among four greased 13 x 9 x 2-inch baking pans. Cover tightly; bake at 350 degrees for 1 ½ hours. Uncover and bake 20 - 30 minutes more.

Herbed Garlic Potatoes

Recipe By: Lois Berkey

Cut the potatoes in half and place in saucepan, cover with water. Cover and bring to a boil; cook until tender, about 15 minutes. Drain well. In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, salt, pepper and bacon, if desired; toss to coat. Cook until heated through, about 5 minutes.

Italian Zucchini Rounds

Recipe By: Carla June Mason

Mix all together and drop in small amounts into hot skillet with small bit of oleo or oil. Fry until brown and turn.

Serving Ideas : Serve hot with catsup or chili sauce, if desired.

Marjorie's Broccoli Casserole

Recipe By: Marjorie T. Yongue

Drain broccoli. Mix all ingredients and place in a baking dish. Sprinkle with Ritz cracker crumbs (or any kind) and grated cheese. Bake 30 minutes at 300 degrees.

Meatless Stuffed Bell Peppers

Recipe By: Karen Reid

NOTES : These peppers can be a main dish for vegetarian diners or served as a first course (½ pepper per serving)

Nancy Davis's Sweet Potato Casserole

Recipe By: Nancy Davis

Mix all ingredients well in mixer or food processor. Place in a well greased 1 1/2 or 2 quart casserole. Top with the topping which has been well mixed. Bake at 350 degrees 25 - 35 minutes or until top has a good crust.

Potatoes Au Gratin

Recipe By: Crystal Jacobs

Cover potatoes with water and bring to boil 3 minutes. Pour off water, set aside. Should still firm and just begun to cook NOT COOKED In saucepan - butter, olive oil, onions, salt and pepper. Saute till onions are translucent. Add flour. Stir for a minute to combine flour with butter and ingredients. Add milk to make sauce thicken to medium thickness. Add Velveta cheese melt and blend. Mix with potatoes turn into greased casserole dish. Cover with cheddar cheese and sprinkle with paprika.

Cover and bake 20 minutes at 350 degrees. Remove cover finish baking 15 minutes more.

Sour Cream Potatoes

Recipe By: Cathy Yongue Murphy

Saute onions in margarine. Add sour cream and undiluted soup. Partially thaw the potatoes and mix with the above. Butter a casserole and put mixture in. Cover with the shredded cheese and potato chips. Baked covered at 375 degrees for 50 minutes.

NOTES : II would let the potatoes almost thaw completely or thaw completely or you may have to cook it longer. The potato chips are necessary for added zip so use them.

Squash Casserole

Recipe By: Marjorie T. Yongue

Cook squash until tender. Drain and mash. Reserve 1 1/2 cups liquid. Season to taste with salt and pepper. Combine reserve liquid and remaining ingredients, except 1/2 cup dressing mix. Pour into 2 1/2 quart casserole dish. Top with reserved dressing mix. Bake at 350 degrees F. for 30 minutes.

Sweet - Sour Beans

Recipe By: In Memory of Meriam B Loo

Fry bacon till crisp. Remove bacon and saute onion in bacon fat. Stir in flour, 1/2 the liquid from the beans, vinegar, sugar, salt and pepper. Bring to a boil then add the drained beans crumbled bacon and heat thoroughly.

Sweet Potato Casserole

Recipe By: In memory of Margarette Jennings Lassiter

Cook casserole 30 minutes in 350 - 400 degree oven - till firm. Add topping and bake about another 10 minutes. DELICIOUS

Sweet Potato Souffle

Recipe By: Marsha James Cooper

Mix all together, pour into a 9-inch x 13-inch pan. Bake about 40 - 50 minutes at 350 degrees. When done spread miniature marshmallows on top, return to oven and brown.

Twice-Baked Sweet Potatoes

Recipe By: Marion A. Howard

Place potatoes on baking sheet. Bake in a preheated 400-degree oven 1 hour or until tender. Let cool 15 minutes. Reduce oven temperature to 350-degrees. Cut a thin slice off top of each potato; carefully scoop pulp into a bowl, leaving shells intact.

Mash pulp; stir in raisins, brown sugar, cinnamon, drained pineapple and vanilla. Spoon into shells; sprinkle with pecans and marshmallows. Bake in 350-degree oven 15 minutes or until thoroughly heated.

Yellow Squash Souffle

Recipe By: Lola Koch

Preheat oven to 350 degrees. Grease a 2-quart casserole. Cook squash 10 minutes in 1/2 cup water. Drain. Blend cheese into hot squash with spoon. Add remaining ingredients and stir to blend. Pour into casserole dish and bake for 30 minutes.

Zucchini Boats

Recipe By: David Berkey

Drain tomatoes, reserving juice. Set the tomatoes aside. Add water to juice to measure 2 cups; place in saucepan. Add lentils; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender. Meanwhile, place zucchini in a Dutch oven and cover with water; bring to a boil. Cook for 6 minutes or until slightly tender. Drain; cool slightly. Slice zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp and set aside. In a skillet, cook sausage, onion and garlic in oil until meat is no longer pink; drain. Add lentil mixture, parsley, salt, pepper, tomatoes and zucchini pulp; mix well. Spoon into zucchini shells. Combine bread crumbs, Parmesan cheese and butter; sprinkle over zucchini. Place in two greased 13-inch x 9-inch x 2-inch baking dishes. Cover and bake at 350 degrees for 35 - 40 minutes or until zucchini is tender.

Zucchini Casserole

Cook squash 5 minutes. Add green and red peppers. Then rice with batter (blended eggs, milk, soup, mayonnaise, salt and pepper) Fold into squash mixture and pour into a greased casserole. Sprinkle cheese on top. Bake in 350 degree oven for 30 minutes.