vegetables & side dishes

8/14/2019 Vegetables & Side Dishes

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VEGETABLES &

SIDE DISHES

Baked Lima BeansGladys Lamb - Edna Palmer

1 c. dry lima beans3/4c. bacon1 c. tomatoes

2 T. floursaltpepper

Soak beans overnight. CooKuntil nearly tender. Brown bacon,add flour, tomatoes and seasonings. Cook together for a fewminutes. Add beans. Bake in oven until beans are tender.

Scalloped CornEdna Palmer

1 T. butter

2 T. flour1 c. milk

2 c. corn

salt and pepper, to taste2 egg yolks2 beaten egg whites

Cook butter, flour and milk until nearly boiling, then add corn,salt, pepper and egg yolks. Fold in beaten egg whites. Bake torabout 30 minutes.

Escalloped PotatoesEva Accola


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Eva's Onion RingsEva Accola

onions2 eggs2 c. milk

salt [opt.]flour

Peel and slice the onions very thin. Combine eggs and milk (Ibeat this with a fork until well blended). You can add salt if youwish. In a separate container (paper sack or mixing bowl, we use 3pound coffee cans) put the flour.Dip your onions into the liquid mixture, then into the flour.

Shake off the excess flour and drop into hot grease (350). Haveyour container large enough so that it won't foam over when theonions hit the hot grease. Cook until lightly browned. Dip from thegrease and drain in a pan lined with paper towels. Add salt totaste, and eat while warm.These can be warmed in the microwave, but be careful as they

burn easily.This is the same procedure to use for cauliflower, parsnips,

butternut squash, mushrooms and green pepper rings.

all-purpose flour

Twice Baked PotatoesCarolyn (Denelsbeck) Korbel

9 med. size baking potatoes8 oz. carton plain yogurt1 packet Butter Buds

1 T. dried chives1 T. dried parsleysalt and pepper, to taste


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Calico BeansDebbie Wilson - Edna Palmer

1/2 lb. diced bacon1/2 lb. hamburger1/2 c. chopped onion1 tsp. salt3/4 c. brown sugar

1 tsp. dry mustard

2 tsp. vinegar1/2 c. white sugarNo.2 can pork & beansNo.2 can red kidney beansNo.2 can baby lima beans

No.2 can butter beans

Brown together and drain bacon, hamburger and onion. Mixwith salt, brown sugar, dry mustard, vinegar, sugar and beans.Bake at 3500 for 40 minutes, or if you have lots of time bake at 2750for 2-3 hours.

Delicious Green BeansDorothy Blanchard

2 pt. green beans, cooked6-8 slices baconsm. onion

2 T. sugar

1 tsp. dry mustard4 oz. can mushrooms, drained15 oz. can tomato sauce

salt and pepper

Dice bacon and fry until crisp. Remove bacon. Saute onion indrippings until transparent, but not brown. Add sugar andmustard. Stir until dissolved. Add bacon pieces, mushrooms,tomato sauce and beans. Heat thoroughly. Season with salt andpepper.

English Pea CasseroleDorothy Blanchard


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Scalloped Corn and BroccoliDorothy Blanchard

1 egg, beaten1 c. cracker crumbs [not fine]No.2 can cream style comsalt and pepper10 oz. pkg. frozen, chopped

hroccoli, thawed

sm. can pimientos, cut upmed. onion, diced1 c. milk1/4 c. butter1/2 c. cracker crumbs

Mix together all ingredients, except butter and 1/2 cup crackercrumbs, and put in a 2-quart greased casserole. Combine butterand cracker crumbs and cover corn mixture. Bake at 3500 for 45minutes to 1 hour.

Summer Squash MelodyRamona Kraft

1 c. celery, chopped fme1 c. tomato juice1 c. chopped fresh tomatoes

1 c. yellow summer squash1 c. zucchini squash1 T. chopped onion

Combine the celery, tomato juice and fresh tomatoes and cookuntil celery is crunchy, but not soft. Add remaining ingredients,which have been chopped, but not peeled. Simmer until squash issoft. Serve.I've put in freezer containers, but didn't cook quite so much.

B li d Ri


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Scalloped Corn and BroccoliDorothy Blanchard

1 egg, beaten1 c. cracker crumbs [not fine]No.2 can cream style comsalt and pepper10 oz. pkg. frozen, chopped

broccoli, thawed

sm. can pimientos, cut upmed. onion, diced1 c. milk1/4 c. butter1/2 c. cracker crumbs

Mix together all ingredients, except butter and 1/2 cup crackercrumbs, and put in a 2-quart greased casserole. Combine butlerand cracker crumbs and cover corn mixture. Bake at 3500 for 45minutes to 1 hour.

Summer Squash MelodyRamona Kraft

1 c. celery, chopped fine

1 c. tomato juice1 c. chopped fresh tomatoes

1 c. yellow summer squash

1 c. zucchini squash1T. chopped onion

Combine the celery, tomato juice and fresh tomatoes and cookuntil celery is crunchy, but not soft. Add remaining ingredients,which have been chopped, but not peeled. Simmer until squash issoft. Serve.I've put in freezer containers, but didn't cook quite so much.


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Far East EggplantBarbara McLaughlin

1/4 c. olive or vegetable oil1 clove garlic, minced1 green pepper, chopped1 onion, choppedmed. eggplant, cuhed

4 tomatoes, cut up2 tsp. salt1/4 tsp. pepper2 T. grated Parmesan cheese6 slices crisp, crumbled bacon

Cook ingredients, except cheese and bacon, in skillet untiltender. Top with cheese and bacon. Brown under broiler.

I use a non-stick pan and spray with Pam, then I don't use anyoil.

Golden PotatoesEdna Palmer

61g. potatoes1/4 c. flour1/4 c. Parmesan cheese

1/2 tsp. salt1/8 tsp. pepper

Peel and quarter the potatoes lengthwise. Combine theremaining ingredients. Melt enough oleo in a 9x13 pan to cover thebottom well. Coat potatoes with flour mixture and place potatoes inone layer in pan. Bake for 1 hour at 3750 Don't bake small piecesas long.

Creole Celery and OkraBarbara McLaughlin

1/2 c. chopped onion1/2 c. chopped green pepper

2 c. cut up fresh or frozen okra2 tsp salt


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Spaghetti Squash CasseroleBarbara McLaughlin

4 lb. spaghetti squash, cooked2 c. chopped tomatoes1 c. chopped mushrooms3/4 c. water1/2 c. chopped onion11/4 tsp. basil, crushed3/4.tsp. salt

1/4 tsp. garlic powderdash of pepper1 c. lowfat cottage cheese1 egg2 T. plain dry bread crumbs1/2 c. shredded Mozzarella

cheese

Combine tomatoes, mushrooms, water, onion, 1 teaspoon basil,salt, garlic and pepper. Cover and cook 10 minutes, set aside.Combine cottage cheese, egg, bread crumbs and remaining 1f4teaspoon basil. Heat oven to 3750 Toss squash in sauce. In agreased 2-quart casserole layer 1/4 of the squash and 1/3 of the

cottage cheese mixture. Repeat layers and top with remainingsquash. Cover and bake about 40 minutes. Top with Mozzarellacheese. Let stand 5 minutes before serving.Serves 4. Contains about 180 ~alories per serving.

Stuffed TomatoesBarbara McLaughlin

6 firm red tomatoes1/2 lb. sausage or hamburgerolive oil3/4 c. rice

med. onion, chopped fine

1 clove garlic, minced1 tsp. fresh basil, chopped fine4 T. Parmesan cheese1 tsp. fresh parsley, chopped fine

salt and pepper, to tasteTomatoes should be 3-4 inches in diameter. Cut tops off

unpeeled tomoates. Save the tops. Scoop out the seeds and reservethe juice Sprinkle insides with salt and invert to drain


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Okra

Barbara McLaughlin

lib. okra, cut 1/4" thick4-6 T. cornmealI tsp. garlic powder

1/2 tsp. onion powderpepper1/3 c. corn oil

Mix cornmeal, garlic powder and onion powder together. Heatoil. Dip okra in cornmeal mixture. Stir-fry over medium to highheat, about 5-10 minutes.

Summer Vegetable Pie4 T. Parmesan or Romanocheese

2 onions, cut in ringsoilI eggplant, peeled and sliced3 Ig. tomatoes, peeled, sliced4 med. zucchini, unpeeled,sliced

1 ear corn, cut off cob andcooked

I green pepper, sliced in rings2 tsp. garlicsalt, to tastepepper, to tasteunbaked 11" pie crust

Sprinkle pie crust with 2 tablespoons cheese.In skillet saute onion in small amount of oil, until light brown.

Add eggplant, tomatoes and zucchini and saute until soft. Placevegetables in crust and dot with butter. Add more cheese, mixedwith garlic. Salt and pepper, to taste. Make 2 layers. Bake at 3500

for 40-45 minutes, until crust is golden brown (no top crust).

Vegetable Casserole


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Zucchini Casserole

Barbara McLaughlin

2-3 c. zucchini or yellowsummer squash

2-3 mushrooms, chopped1-11/2 tsp. chopped onion2 Wasa Crisp Lite rye bread

[crackers], crushed1 tsp. chicken bouillon

1 tsp. butter flavoringpepperthymeDiet Center buttery flavored

salt1/2 c. low fat cottagecheese

Spray baking dish with Pam. Cover and bake at 3500 for 45minutes, or until squash is tender.Microwave: Cook on high for 5-7 minutes.Note: You may also add boiled shrimp.

Zucchini FlorentineBarbara McLaughlin

2 med. chopped onions2 T. butter2 lb. cut zucchini2 c. canned tomatoes

1/2 tsp. saltpepper, to taste1/2 tsp. crushed oregano1/2 c. Mozzarella cheese

Saute onion in butter, add zucchini and cook for 10 minutes. Stirin tomatoes, salt, pepper and oregano and simmer for 5 minutes.Pour in greased casserole. Cover with cheese. Bake at 3750 for 20minutes.

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