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| Beets and
Cream Submitted by: Rae Teehan,
Wantagh NY |
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Pineapple Beets Submitted by: Rae Teehan, Wantagh NY My family loves vegetables and we farm. Ingredients: 2 TBL brown Sugar 1 TBL cornstarch 1 TBL butter 1 TBL lemon juice 1 (8oz) can pineapple tidbits, undrained 6 cooked beets, peeled & sliced (or 16oz can sliced beets) Combine sugar, cornstarch, salt and pineapple in a saucepan. Bring to a boil, stirring constantly until thick (2 minutes) Add beets, butter & lemon juice; cook over medium heat 5 minutes, stirring Serve |
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Green Bean Supreme Submitted by: Rae Teehan, Wantagh NY My family loves vegetables and we farm. Ingredients: 2 pounds green beans, trim ends, cut on angle (or 3 14oz cans French-style green beans undrained) 4 bacon slices, chopped 2 TBL onions, chopped 1 green bell pepper, cored, seeded & chopped ½ cup chopped pimento, drained 2 TBL butter 1 10oz can cream mushroom soup, undiluted 1 2os can mushrooms, undrained ½ pound American cheese cut into cubes ¼ tsp Worcestershire sauce 1 cup crushed ritz-type crackers Preheat oven: 350 In saucepan over med-high heat, cook bacon pieces, add green beans and onions- mix gently; remove from heat and drain off liquid. Place this mixture into a 2-qt casserole dish. In same saucepan over medium heat, sauté bell pepper and pimento in butter. Add mushrooms, American cheese and Worcestershire sauce. Cook stir occasionally until cheese is melted. Remove from heat and pour over bean mixture Sprinkle with crushed crackers Bake uncovered 30 or until top is golden brown |
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Green Bean with Maple-Mustard Sauce Submitted by: Rae Teehan, Wantagh NY My family loves vegetables and we farm. Ingredients: 1 1/2 – 2 pounds green beans, ends trimmed 2 TBL coarse-grain Dijon mustard 3 TBL Balsamic Vinegar 1 ½ TBL real maple syrup 2 tsp extra-virgin olive oil 2 TBL chopped green onions-include green tops S&P In a med saucepan bring water to a boil. Add prepared beans. Cook 4to5 minutes Do not over cook. Remove from heat & drain in colander. Return to serving bowl MEANWHILE prepare sauce: (I prepare sauce while beans are cooking) In a bowl combine dijon mustard, balsamic vinegar, maple syrup and olive oil. Pour this mixture over hot bean mixture and mix to coat. Sprinkle with chopped green onions season to taste with S&P |
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| Cranberry Apple Sweet
Potatoes Submitted by:
Kelli Liu Henderson Nevada |
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| Creamy Dilled Carrots Submitted by: Maureen Roy - Scarborough, Maine |
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| Southern Sweet Potatoes Submitted by: Rose Lynn Gately, Atlanta ,GA |
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| Vegetable Medley Submitted by: Susan Raimer, , Hampden,Mass Ingredients: 1 head broccoli – chopped chunky, parboiled 1 head cauliflower – chopped chunky, parboiled 1 to 2 cups fresh mushrooms, sliced 1 can Cream of Mushroom Soup - condensed Method: Place parcooked vegetables and sliced mushrooms into a buttered baking dish Top with 1 can Cream of Mushroom Soup, undiluted Cover tightly with foil Bake at 350 15 to 25 minutes Remove cover and top with Durkee onion rings – serve Quick, easy and gooood |
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| Spinach Pie
(crustless) Submitted by: Dreana - E.Long, Mass Ingredients: 1 pound cottage cheese “herb garlic is good” 2 10oz packages frozen spinach, chopped (thawed, drained and squeezed of liquid) ½ cup flour 1 tablespoon worcesteshire sauce 1 onion chopped or grated (approx ¼ cup) 4 eggs beaten 1/3 pound sharp cheddar cheese, grated Method: Spray a 9 or 10 inch pir plate Mix together all ingredients Fill pie plate to top with spinach mixture Bake at 350 for 1 hour or till knife comes out clean Sprinkle with paprika before serving This can be used as either a side or main dish |
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| Belgian Carrots Submitted by: Bert at South Church, Springfield Ingredients: 1 can belgian carrots, well drained ½ cup melted margarine ¼ cup brown sugar ½ teaspoon nutmeg unflavored bread crumbs Method: Place drained carrots in a casserole dish. Top with melted margarine, Brown sugar, nutmeg and enough bread crumbs to lightly cover top(in that order) Cover and refrigerate overnight Bake at 350 for 30 minutes. |
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| Baked Stuffed
Zucchini Submitted by: Roxanne Rengle, Pastor, VA Ingredients: 4 Zucchini; ½ lb each 2 tablespoon margarine 2 scallions or green onions, chopped ½ pound mushrooms, chopped 1 cup soft bread crumbs(unseasoned) ½ cup walnuts, chopped (optional but I love this dish with them) 4 eggs 2 tablespoons fresh parsley, chopped 1 tablespoon fresh basil, chopped ½ cup grated parm.cheese salt&pepper as desired Method: Scrub zucchini & cut lengthwise. Scoop out & reserve pulp leaving shells ¼ inch thick. Drop shells into softly boiling water For 5 minutes. Remove from water and drain well Chop pulp & saute in margarine, add scallions and mushrooms, saute 3 minutes longer. Add nuts & remove from heat. Beat eggs with parsley and basil, salt & pepper to taste. Add egg mixture And fresh bread crumbs to pulp mixture. Spoon pulp mixture into shells. Top with grated cheese. Grease a baking dish( that has sides) with margarine. Place filled zucchini on baking dish. Add ½ inch of water to baking dish and bake uncovered in preheated oven @ 350 for about 30 minutes. Let stand 5 min. before serving. |
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Dressing
For Cooked Carrots Submitted by Kelli Liu – Nevada Cook together in pan or skillet till bubbly: 2 Tablespoons butter 2 Tablespoons prepared mustard (I use yellow) 1 Tablespoon minced parsley (I use fresh) Toss cooked carrots in sauce and serve Cooked carrots have been a long time family favorite and this sauce is just a nice variation to a favorite dish |
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Fried Apple
(side dish) 6 medium/large Granny Smith apples (peeled, quartered and cut into 12 pieces each apple) 2 teaspoons ground cinnamon 1/8 teaspoon ground cloves 1/3 to ½ cups raisins ¾ to 1 cup apple juice (or enough to just cover apples as they cook) 2 to 3 tablespoons oil Heat large fry pan with oil. Combine prepared apples, cinnamon and cloves in a mixing bowl- stirring till apples are coated. Dump apple mixture into heated & oiled fry pan. Fry apples on med/high heat gently turning with a spatula so as not to break-up apples. Once apples are slightly browned (10 to 12 min) add raisins, stir. Pour apple juice over apples in fry pan (just enough to cover apples). Continue cooking on med/high heat gently stirring apples with a spatula so as not to break up apples. Stir and cook for 15 min or until apples are tender and juice becomes cloudy. Do Not Cover during this process. Turn heat off and leave in pan until apples are cooled. Mixture will darken in color and thicken. Transfer to a serving bowl or casserole dish. Cover and refrigerate when completely cooled. Serve warm or cold Options: Add dried cranberries with or instead of raisins. Stir in walnuts after apples are done cooking but before completely cooled. |
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| Calico Beans Submitted by: Lynn Marciel, Pennsylvania |
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| Crock Pot Bake
Beans Submitted by: Leon Rosen Ingredients: 2 pounds pea beans or great northern beans- wash and cover with water overnight 1 pound salt pork divided and scored (I throw it under the broiler for a few minutes) 2 small onions –sliced chunky 1 cup molasses ½ cup sugar 2 teaspoons dry mustard 3 tablespoons worcesteshire sauce 9 tablespoons ketcup Salt and pepper to taste Method: In morning, boil beans and skim off foam / simmer 1 ½ hours. Drain beans saving water from them. In crock pot, place ½ of the salt pork and 1 onion on the bottom. Add drained beans. Mix remaining ingredients with a little of the reserved bean water (about 1 cup). Pour over beans. Top with ½ salt pork and 1 onion. Cover all ingredients with reserved bean water. Cover and cook in crock pot on high 2 ½ hours then on low 7 to 8 hours. Add more of the reserved bean water if necessary. |
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| Double Corn
Pudding - Side Vegetable Dish Submitted by: Terry Angotti, Agawam, MA Ingredients: 2 Cans cream corn 17oz each 1 Corn Muffin Mix 8 ½ oz(I use Jiffy Mix) 2 Eggs 2 Tablespoons melted butter 1 Cup Shredded Cheddar Cheese 1 Small can green chilis-drained (this is optional) Method: |
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