Vegetable Recipes

Pizza Potatoes

• 1 Package of Betty Crocker scalloped              
• potatoes                                                            
• 1 can ( 16 ozs. ) tomatoes                                 
• 1 1/2 cups water                                                
• 1/4 tsp. oregano leaves                                     
• 1 package ( 4 ozs. ) sliced                                 
• pepperoni                                                            
• 1 package  ( 4 ozs. ) shredded
• mozzarella cheese
• Heat oven to 400 degrees. Empty potato
• slices and packet seasoned sauce mix in
•   ungreased 2 quart casserole. Heat tomatoes,
•   water and oregano to boiling; stir in potatoes
•   Arrange pepperoni on top and sprinkle with
• cheese. Bake uncovered 30 to 35 minutes.
•   Makes 4 servings.

Cauliflower Au Gratin

• 1 large head cauliflower                                    
• 1/4 cup butter or margarine,                              
• divided                                                               
• 1/2 cup diced onion                                           
• 1 1/2 cups ( 6 ozs. ) shredded                            
• cheddar cheese                                                 
• 1 cup ( 8 ozs. ) sour cream                                 
• 1/4 tsp. salt                                                         
• 1/2 cup dry bread crumbs
• Break cauliflower into sections
•   cook for 10 minutes in boiling water. Drain well. Add 2
• Add 2 Tbsp. butter, onion, cheese, sour cream and salt.
• Spoon into a 1 1/2 quart casserole.
•  Melt remaining butter and toss with bread  crumbs.
•   Sprinkle on top. Bake at 350 degrees for 30 minutes or until heated through.
• Makes 10 to 12 servings.

Best Beets

• 3/4 cups sugar                                                   
• 2 tsp. cornstarch                                                
• 1/3 cup vinegar                                                  
• 1/3 cup water                                                     
• 1 tsp. dry mustard                                            
• 1 tsp. onion powder
• 4 cups cooked sliced beets
• 3 Tbsp. butter or margarine
• 1/4 tsp. salt
• dash white pepper
• In saucepan, combine the sugar and cornstarch.
•  Add vinegar and water; bring to a boil.
•  Add remaining ingredients; reduce heat.
• Simmer until heated through.
• Makes 6 to 8 servings.

Marinated Vegetables

• 14 whole fresh mushrooms                                
• Boiling water                                                     
• 1 egg plant, peeled and cut                                
• into strips                                                            
• 1 can ( 13 3/4 ozs. ) artichoke                            
• hearts, drained and halved                                
• 1 sweet red pepper, sliced                                
• 1 sweet yellow pepper, sliced
• 1 jar ( 4 ozs. ) chopped pimientos
• drained
• 1 can ( 6 ozs. ) pitted ripe black olives
• drained
• Dressing
• 1/3 cup tarragon wine vinegar
• 2 Tbsp. olive oil
• 2 1/3 cups vegetable oil
• 2 garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. lemon juice
• 1/2 tsp. dry mustard
• 1/4 tsp. paprika
• 1 1/2 Tbsp. Italian seasoning
• 1/4 cup grated Parmesan cheese
• In a saucepan, cook the mushrooms in boiling water for 1 minute.
• Drain;   In a large salad bowl, combine all vegetables; set aside.
• Combine all dressing ingredients and pour over vegetables; stir gently.
• Cover refrigerate 8 hours or over night, stirring occasionally.
•  Makes about 10 cups.

Smoky Barbecue Beans

Make this tasty side dish as you grill your entree.

Serves 4
1 1/2 tablespoons Bacon grease or oil
1 small Onion, diced
1 small Bell pepper, diced
1/2 teaspoon Garlic, minced
2 pounds Pork and beans (canned)
1 cup Barbecue sauce
Hot sauce to taste
In an old saucepan (some pans can get stained and hold a
smoky odor), add the bacon grease, onion, pepper, and
garlic. Cook until just soft. Add the remaining ingredients
and place on the grill. Close the hood if your grill has
one (this works best for a smoky flavor). Heat until
bubbling. Move to the side (simmer) and begin grilling the
rest of the meal.

Southwestern Squash Casserole

Variations of this dish are sometimes called "calabacitas."

Serves 4-6
4 small Zucchini, sliced
1 medium Onion, sliced
1 teaspoon garlic, minced
1 1/2 Tablespoons Olive oil
1/2 cup Sharp cheddar, grated
1/2 cup Monterey jack, grated
1 1/2 cups White corn (fresh, frozen, or canned)
1/2 cup Diced mild green chilies (canned)
Saute the zucchini, onions, and garlic in the oil until
just soft. Mix together all ingredients. Oil a one-quart
casserole dish. Bake in a pre-heated 375 degree oven. Cook
for 20-25 minutes or until the top begins to brown. Serve
warm.

Chiles Rellenos

Complete a meatless dinner by adding beans, rice, and a
salad to this classic cheese and chile dish.


8 ounce Whole green (mild) chiles, canned
1/4 pound Sharp cheddar cheese
1/4 pound Monterey jack cheese
3 Eggs, separated
Flour
Oil for frying
Salsa
Make a slit down one side of the chiles. Gently remove any
seeds. Cut the cheese into strips that will fit inside the
chiles. Fill the chiles with a strip of each type of
cheese. Close the chile, gently roll in flour and set
aside. In a heavy skillet, heat 1/2 inch of oil to 375.
Beat the egg whites until foamy. In a separate bowl, blend
the yolks with 1 Tablespoon of water and 3 tablespoons of
flour. Fold this mixture into the egg whites. Carefully dip
each chile into the batter. Gently place them in the hot
oil. Cook about 2 minutes on each side. Drain briefly on
paper towels. Repeat for all chiles. Serve warm, topped
with room-temperature salsa.

Serves 2-4

tian
   

Serve this vegetable casserole with your favorite roasted
or grilled meats.
Serves 4

3 tablespoons Olive oil
1 pound Spinach, rinsed, stems removed, and chopped
2 medium Zucchini, sliced
1 medium Onion, chopped
1 teaspoon Garlic, minced
1/4 cup Basil, chopped
3 Eggs
3/4 cup Parmesan cheese
3/4 cup Breadcrumbs
Salt and pepper to taste
Heat the oil in a heavy skillet. Add the spinach and cook
until just limp. Remove with a slotted spoon. Set aside.
Add the zucchini, onion, and garlic to the pan. Cook until
just soft. Remove from the heat. Return the spinach to the
pan. Add the basil. Lightly oil a medium casserole dish.
Add the vegetable mixture. Lightly beat the eggs and pour
over the vegetables. Sprinkle on the Parmesan and
breadcrumbs. Bake at 350 for 18-25 minutes or until the egg
is set and the cheese melted.
 

Latke

Serve these potato cakes with applesauce or sour cream.
Serves 3-4

2 pounds Potatoes
1 medium Onion
2 Eggs
2 teaspoons Parsley, chopped
1/4 cup Cracker meal
1/2 teaspoon Salt
1/8 teaspoon Pepper
Oil for frying
Grate the potatoes and onion. Place in a colander and allow
to drain for 10 minutes. Place the potato mix, eggs, meal,
parsley, salt, and pepper in a mixing bowl. Heat 1/8-inch
of oil in a heavy skillet. Spoon in two ounces of the
batter for each cake. Press down lightly with a spatula.
Brown on both sides, turning once. Drain on paper towels.
Serve warm.
 

Rosemary-Parmesan Potatoes Au Gratin

Serve this side dish with roast pork or lamb.
Serves 4

2 Tablespoons Butter
3 pounds Potatoes, peeled and cut into 1/8 inch thick
slices
2 cups Half and half (half milk, half cream)
1 teaspoon Rosemary
1/2 teaspoon Garlic, minced
2/3 cup Parmesan cheese, grated
Salt and pepper to taste
Pre-heat the oven to 375. Lightly oil a medium casserole
dish. Set aside. Add the butter, half and half, and
potatoes in a heavy pan. Slowly bring to a boil. Remove
from the heat. Stir in the rosemary and garlic. Spoon into
the casserole. Top with the cheese. Cover and bake for 45
minutes. Remove the cover and bake 15 minutes longer, or
until the top is lightly browned.
 

Sun-Dried Tomato Vinaigrette

Serve this dressing over sliced tomatoes.
Makes about 2 cups

1/2 cup White wine vinegar
4 Tablespoons Sun-dried tomatoes, re-hydrated and pureed
2 teaspoons Basil, fresh, chopped
1/2 teaspoon garlic, minced
Dash Salt
1 1/2 cups Olive oil
Cover the tomatoes with hot water. Allow them to rest 15
minutes. Drain. Place in a food processor and run until
pureed. Add the vinegar, garlic, and salt. With the
processor running, slowly drizzle in the oil. Add the basil
and pulse until just mixed.
 

Baked Acorn Squash
 

Fall is the perfect time for this hearty side dish
Serves 4

2 Acorn squash
2 Tablespoons Butter
2 Tablespoons Brown sugar
1 teaspoon Cinnamon
1/2 teaspoon Ginger
Pre-heat the oven to 350. Split the squash and remove any
seeds. Place the squash in a deep casserole dish (cut side
up). Trim the bottom to enable it to stand up. Put 1/2
Tablespoon of butter in each center. Sprinkle on the sugar,
cinnamon, and ginger. Add about 1/2 inch of water to the
casserole. Bake for one hour or until the squash is soft.

Italian-Style Broiled Tomatoes

Serve this side dish with grilled steak.
Serves 4

2 large Tomatoes, cut in half
1/2 cup Breadcrumbs
1 tablespoon Butter, melted
1/4 cup Parmesan cheese
1/8 teaspoon Basil
1/8 teaspoon Oregano
1/8 teaspoon Garlic, granulated
Place the tomatoes, cut side up, on a cookie sheet. In a
mixing bowl, toss the melted butter and breadcrumbs. Add
the cheese and herbs. Mix well. Top the tomatoes with the
mix. Place under the pre-heated broiler until just starting
to brown. Serve warm

Broccoli & Cheese Casserole

1 cup uncooked rice
1/4 cup chopped onion
1/4 cup fat free milk
4 oz. Light Velveeta cheese, cubed
2 (10 oz) bags frozen chopped broccoli, thawed
1 (10 oz) can reduced fat Cream of Mushroom Soup
Preheat oven to 350
Combine all ingredients in large bowl.
Stir well. Bake for 45 minutes

8 servings