SAUTEED SQUASH AND CARROTS
SERVES 4
2 T. butter or margarine
½ lb. zucchini, sliced
½ lb. yellow squash, sliced
4 carrots, sliced
½ t. seasoned salt
¼ t. pepper
¼ c. fresh chopped parsley
Melt butter; add zucchini, squash, carrots, slat and pepper. Saute 8 to 10 minutes or until tender. Stir in parsley.
OVEN ROASTED POTATOES
SERVES 4
4 lg. potatoes, wedged
Drizzle with olive oil. Sprinkle with garlic, Italian seasoning, salt and pepper. Roast on greased sheet at 450* F. 30 minutes or until tender and golden brown.
BROILED PARMESAN TOMATOES
SERVES 8
½ c. Parmesan
¼ c. chopped fresh basil
¼ c. fine dry breadcrumbs
3 bacon slices, crumbled
8 plum tomatoes, halved lengthwise
½ t. salt
½ t. pepper
Sprinkle tomatoes with salt and pepper; place on lightly greased foil-lined sheet. Spoon mixture evenly over halves. Broil 5 inches from heat for 7 to 8 minutes or until topping is golden brown. Serve hot.
ROASTED SQUASH WITH APPLES
SERVES 4
3 c. butternut squash, cu tin ½-inch pieces
1 Rome apple, cut into ½-inch pieces
¼ c. unsalted butter, melted
1 T. brown sugar
¼ t. cinnamon
Vanilla ice cream, for serving
Spread in single layer on baking sheet. 425* F. 25 minutes, turning. Serve with ice cream.
GREEN BEANS AND GOLDEN ONIONS
SERVES 8
2 lb. green beans, trimmed
¼ lb. proscuitto or pancetta, coarsely chopped
1 T. olive oil
2 med. onions, halved and thinly sliced
¼ t. pepper
Cook beans in salted water until crisp-tender, about 4 minutes. Drain and rinse with cold water. (Can be made ahead; cover and refrigerate until ready to serve). Heat skillet. Saute proscuitto until crisp. Remove. Add onions to pan; cook until golden and translucent. (if beans were made ahead - bring to room temp) Add beans and pepper; cook 4 minutes to heat through. Stir in proscuitto.
VEGETABLE SAUTE
SERVES 4
1 T. olive oil
1 med. zucchini, sliced
1 med. yellow squash, sliced
1 c. grape or cherry tomatoes
Minced garlic, salt, pepper
Heat oil; saute zucchini and squash to crisp-tender, about 5 minutes. Add tomatoes; saute 1 minute longer.
BROCCOLI-CAULIFLOWER AU GRATIN
MAKES 6 TO 8 SERVINGS
1 can cream of mushroom soup
½ c. milk
½ c. finely chopped onion
¼ t. pepper
1 pkg. (16 oz.) frozen cauliflower, thawed
1 pkg. (16 oz.) frozen broccoli, thawed
1 c. finely shredded Cheddar
Preheat oven to 350* F. In large bowl, combine soup, milk, onion and pepper. Stir in veggies. Transfer to a 1-½ qt. Casserole. Bake about 30 minutes or until heated through. Remove from oven; sprinkle with cheese. Bake 5 minutes more to melt cheese.
GREEN BEANS WITH PLUM TOMATO SALSA
MAKES 10 ACCOMPANIMENT SERVINGS
1 ½ lb. plum tomatoes, seeded and chopped
2 T. red onion, minced
2 T. fresh lemon juice
1 T. minced jalapeno
1 T. olive oil
½ t. dried mint
1 ½ t. salt
2 lb. fresh green beans, trimmed
Combine tomatoes, onion, juice, jalapeno, oil and seasonings (using ½ t. salt only). Let stand at room temp for 30 to 60 minutes to allow flavors to meld. Makes about 2 ½ c.
In large Dutch oven, heat remaining salt in 1-inch water. Boil; Add beans and cook, uncovered, 8 to 19 minutes until crisp-tender, stirring occasionally. Drain beans well.
Transfer to serving dish and spoon salsa over.
PARMESAN GREEN BEANS
MAKES 4 TO 6 SERVINGS
1 ½ lbs. fresh green beans, trimmed
¼ c. grated Parmesan
¼ c. olive oil
3 T. chopped fresh basil
3 T. cider vinegar
1 t. sugar
½ t. salt
¼ t. pepper
Cook beans in boiling, salted water to cover - 3 to 5 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain and set aside. Process remaining ingredients until smooth. Toss, cover and chill until ready to serve.
BROCCOLI SOUFFLE
2 c. broccoli florets
1 ¾ c. shredded Cheddar
1 t. thyme
½ c. plain Melba toast crumbs
8 eggs, lightly beaten
1 ¼ c. milk
¼ c. shredded Cheddar
Cook broccoli in salted water; drain and chop. Add 1 ½ c. Cheddar, thyme, crumbs, eggs and milk. Pour into greased 1 ½-qt. casserole (deep - or make wax paper collar) and top with ¼ c. Cheddar. Place in roasting pan; fill pan halfway with hot water. Bake 1 hour or until puffed.
VARIATIONS: Substitute broccoli with shopped asparagus, or chopped spinach, or chopped zucchini, or diced butternut squash.
Substitute Cheddar with Swiss, or Gouda, or fontina, or pepper jack.
Substitute thyme with marjoram, or rosemary, or basil, or Greek seasoning.
VEGETABLES GRATIN
SERVES 6
1 head cauliflower, cut into florets
1 bunch broccoli, cut into florets
8 oz. baby carrots, halved lengthwise
1 red bell pepper, cut in strips
2 T. butter
4 oz. Alpine Lace cheese, shredded
½ c. Italian-seasoned bread crumbs
1 t. salt
½ t. oregano
½ t. garlic powder
¼ t. pepper
Boil 4 qts. water; add broccoli, cauliflower, carrots and pepper; reduce heat; cook 5 minutes. Drain. Place in greased casserole. Process remaining ingredients. Sprinkle over veggies. Broil 5 minutes or until browned.
Green Bean Medley
1 Lb green beans
4-5 carrots, sliced
6 potatoes
1 med onion
juice of 1 lemon
olive oil
salt and pepper to taste
fresh parsley
Use fresh veggies. Cut and cover with water. Cook about 15 minutes or until tender but not mushy. Drain and add lemon juice and olive oil. Sprinkle with fresh snipped parsley
Green Beans with Sun-Dried Tomatoes
1 lb fresh green beans
1 med onion
3 oz sun-dried tomatoes chopped
1 tablespoon roasted chopped garlic
2 tablespoon olive oil
Sauté onions and garlic in olive till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper. Add enough water to cover bottom of pan. Cook until desired doneness
Chicken and Green Bean Casserole
1 (16 oz.) pkg. French sliced green
beans, defrosted
3 cooked chicken breasts, chopped
1 can cream of celery soup
1 can cream of chicken soup
1 pkg. dry onion soup mix
1 (8 oz.) sour cream
1 box chicken flavored Stove Top stuffing
9 x 13 inch pan at 325 degrees covered and 350 degrees uncovered. 45 minutes and 15 minutes. Mix soup, soup mix, sour cream and chicken. Set aside. Prepare stuffing mix as directed but reduce water to 3/4 cup. Grease a 9 x 13 inch pan, spread green beans on bottom, then soup mixture and top with stuffing. Cover with foil and bake 45 minutes at 325 degrees, uncover and bake 15 minutes at 350 degrees. *Can use broccoli or peas.
JULIENNED ORANGE CARROTS
5 c. water
2 pkgs. (10 oz. each) julienned carrots
¼ c. butter or margarine
4 t. fresh orange juice
1 t. grated orange rind
1 t. salt
¼ t. ground red pepper
Bring 5 c. water to a boil in a 3-qt. saucepan; add carrots, return to boil. Cook until tender; drain. Melt butter, add carrots, juice and remaining ingredients, tossing to combine. Cook to heat through.
SESAME CARROTS AND SNAP PEAS
SERVES 4
1 T. sesame seeds, toasted
1 T. plus 1 T. toasted sesame oil
3 cloves garlic, minced
1 t. minced fresh ginger
8 oz. carrots (1 ¼ c.) cut in ¼-inch diagonals
¼ t. salt
1 lb. sugar snap peas
1 T. soy sauce
Heat oil in same skillet as seeds. Add garlic and ginger; cook until softened, 2 minutes. Stir in carrots/ ½ c. water and salt. Reduce heat to low; cover. Simmer 5 minutes. Stir in snap peas and soy sauce; cover. Simmer until peas are tender, 2 minutes. Sprinkle seeds on in serving bowl.
WARM BEETS WITH ONIONS AND MARJORAM
6 small beets (about 12 oz.)
1 large firm yellow or red tomato, sliced, juiced, cut into ½-inch strips
3 sweet onions, thinly sliced and halved, separated
¼ c. olive oil
Salt, pepper
Pinch of sugar
1 ½ T. chopped fresh marjoram or tarragon leaves
Boil beets until tender. Cut into bite-sized pieces. Toss ingredients. Serve warm or at room temp - not chilled.
Chuckwagon Carrots
3 cups sliced carrots
1/4 cup cooked crumbled bacon
3 tablespoons butter
1 tablespoon firmly packed brown sugar
2 tablespoons sliced green onions
1/4 teaspoon salt
Pinch of pepper
In 2-quart saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisp tender, about 8 to 12 minutes. Drain; return to pan. Add remaining ingredients. Cover; cook over medium heat, stirring occasionally, until heated through, about 5 to 7 minutes.
Serves 4.
Country Green Beans
1 lb. fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped fully cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
In a medium saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.
Amish Scalloped Corn
1 can creamed corn
2 eggs, beaten
2 tablespoons granulated sugar
2 tablespoons butter
1 cup milk
2 tablespoons cornstarch
Mix cornstarch with milk. Warm milk mixture with butter. Mix beaten eggs and sugar with corn. Add milk mixture. Put into greased casserole dish. Bake at 350 degrees F for 45 minutes.
Fresh Corn Loaf
2 cups fresh corn, cut off cob
1 cup chopped fresh tomato
1 cup chopped onion
1 cup chopped green bell pepper
2 teaspoons salt
1/8 teaspoon cayenne pepper
1 cup yellow cornmeal
1 cup grated Cheddar cheese
2 eggs
1/2 cup evaporated milk
1/2 cup water
Mix together first 8 ingredients. Combine well and let mixture sit for 30 minutes.
Beat eggs; add to evaporated milk and water, mixing well. Then add egg mixture to vegetables. Pour into a greased 2-quart casserole or loaf pan and bake at 375 degrees F for 1 hour. Serve hot or cold.
Slow-Cooked Boston Baked Beans
2 cups (1 pound) dry navy beans (or any other beans)
½ cup brown sugar
¼ cup molasses or maple syrup
1 cup low-fat milk (or 1 cup bean liquid)
1 teaspoon salt
Clean, soak, drain and rinse beans. In a large saucepan, add beans and 6 cups water. Bring to a boil and simmer 2 hours. Drain the beans (be sure to save 1 cup of liquid or use milk). In 4-quart casserole, combine beans, bean liquid, brown sugar, molasses and salt. Bake at 350 degrees for 1 hour. Serve 6.
Cheesy Spaghetti Squash
1 (3 pound) spaghetti squash
2 tablespoons KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
2 plum tomatoes, chopped
1/4 cup chopped fresh parsley
Pierce squash several times with a fork or sharp knife to allow steam to escape. Microwave on HIGH for about 10 minutes or until soft, turning over after 5 minutes. Let stand 5 minutes. Cut squash in half. Remove and discard seeds. Use a fork to scrape the insides of the squash to form strands. Toss squash strands with grated topping, mozzarella cheese, tomatoes and parsley. Spoon squash mixture back into shell. Microwave on HIGH for 2 minutes to heat through.
Spaghetti Squash au Gratin
1 tablespoon olive oil
1 medium onion, chopped
2 pounds spaghetti squash, cut, seeded, and steamed
2 tablespoons fresh basil, chopped
Pinch salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, freshly grated
Heat oil in non-stick skillet. Cook onion until soft, about 6 minutes. Remove from heat. Scrape cooked strands from the squash into large bowl. Fluff with fork. Preheat broiler. Add onions, basil, salt, and pepper to squash strands. Toss well. Place mixture in an oven proof baking dish. Sprinkle with cheese. Broil for 2 minutes. Serve immediately. Makes 6 servings.
SWEET SKILLET TURNIPS
SERVES 2 TO 3
1 T. butter or margarine
1 small onion, finely chopped
1 lb. turnips, peeled, shredded
½ c. chicken broth
1 T. sugar
½ t. salt
¼ t. pepper
Melt butter in large skillet over medium heat; add onion; saute 3 to 5 minutes or until tender. Stir in turnips and remaining ingredients. Cook, stirring often, 20 minutes or until turnips are tender. (Turnips will be light brown-caramel color as they cook.)
TURNIP CASSEROLE
SERVES 4
2 lbs. turnips, peeled and chopped
¼ c. butter or margarine, divided
1 small onion, finely chopped
½ c. milk
1 ½ c. (6 oz.) grated white Cheddar, divided
½ t. salt
½ t. pepper
1/3 c. Italian-seasoned breadcrumbs
Combine turnips and water to cover; bring to boil; cook 20 minutes or until tender. Drain well; transfer to large bowl, and mash. Melt 1 T. butter; add onion, saute 3 minutes or until tender. Add onion, milk and 1 c. cheese, salt, pepper and remaining ingredients to turnips. Spoon into lightly greased 11 X 7-inch baking dish. Sprinkle evenly with breadcrumbs and remaining ½ c. Cheddar. Bake 350 F. for 30 minutes or until lightly browned.
GERMAN BAKED BEANS
1 lb. hamburger, fry and drain
1/2 c. brown sugar
1/2 c. minced onion
1 c. applesauce
1 t. prepared mustard
1 c. ketchup
Salt and pepper to taste
Combine above ingredients with 1 large or 2 medium cans pork and beans. Bake 1 hour in 350* F. oven.
GREEN BEAN CASSEROLE
1 lb. hamburger, browned
1 lg. onion, sauteed
1 can mushroom soup
1 qt. green beans, drained - reserving 1 c. bean liquid
Add reserved bean liquid to mushroom soup. Stir together all ingredients. Put in casserole. You can add onion rings on top. Bake until bubbling hot.
BIRDSEYE JAPANESE STYLE VEGETABLES
2 T. margarine, melted
1 t. light corn syrup
1 t. chicken bouillon powder
1/2 t. onion powder
1/8 t. turmeric
1/2 c. frozen pearl onions, unthawed
1/2 c. frozen French style green beans, partially thawed
1/2 c. frozen broccoli, partially thawed
1/2 c. sliced, drained mushrooms
2 T. chopped sweet red pepper or ripe seedless tomatoes, chopped
1/2 c. water
Put all ingredients in a (2 quart) saucepan and stir over medium heat. Bring to the boil and cook for 2 minutes or til tender crisp. Remove from heat, cover with a lid and let stand for 8-10 minutes. Serve undrained.
(4 servings)
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