VEGETABLES

Asparagus Casserole
(Peggy)


2 cups cracker crumbs
2 cups shredded or grated cheddar cheese (8 oz)
2 small or 1 large can asparagus (I used 2 10 oz.cans)
1 can cream of mushroom soup
1 stick butter or margarine, melted

Mix juice from asparagus with cream of mushroom soup until smooth. In heavily butter casserole dish, layer 1/2 crumbs, asparagus, cheese and soup. Then layer other half of ingredients. Pour melted butter over all. (I crumble a few more crackers on top just before mararine is poured on.) Bake at 325º or 350º about 20 to 25 minutes.

Baked Corn


2 cups creamed style corn
1 cup sharp cheddar cheese, cubed
2 eggs
2/3 t garlic salt
1/2 cup corn meal
2 fresh jalepeno peppers (can used canned)
1/2 cup oil

Mix all ingredients. Place in casserole dish and bake @ 350º for 1 hour.

Spanish Corn
(Carolyn)

2 #2 cans corn, drained
1 small box velvetta cheese
1 jar pimentos
1 onion, chopped
1 bell pepper, chopped
4 to 6 pieces of bacon

Cook bacon until crisp, then crumble. Brown onions and bell pepper in bacon grease. Drain grease. Add cheese, pimentos and corn. Cook until cheese is melted. Add bacon crumbs.

Cabbage Rolls
(Uta)


1 head of cabbage, remove the core

Put in pan of water (about 2") and bring to a boil. Boil on one side 10 minutes and 5 minutes on the other. Lift out of water and drain.

Tomatoe Sauce:


1/2 stick butter or margarine
1/3 cup flour
1 medium can tomatoe sauce
water
salt, pepper and garlic
1 to 2 beef boulion cubes

In electric skillet melt butter. Add flour and brown. Add tomatoe sauce and enough water to make a gravey. Add seasonings and cook.

Meat:


2 lbs. hamburger
1 medium onion, chopped
2 eggs
salt and pepper
3/4 cup cooked rice

Mix above indredients together.

Rolls:

Break cabbage leafs. Take one leaf and put in small amount of meat and roll, folding ends. Put in gravey and spoon sauce over rolls. Bring to a boil and simmer for 1 hour at 350º. Spoon once in awhie so they won't stick.

Freezing:

Don't cook rolls. Take as much sauce as needed and put in dish. Add rolls and put more sauce over rol1s.

Crab-Stuffed Mushrooms
(Food Network - Paula Deene)

1 cup crab meat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 T Parmesan
House Seasoning, recipe follows
2 Portobello mushroom caps, or 10 white mushroom caps
1/2 cup bread crumbs
Nonstick cooking spray

Preheat oven to 375 degrees.

Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Bake for about 20 minutes, or until the filling is hot and melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for for up to 6 months.

Gator Taters
(Food Network - Paula Deen)

Baked Grilled Potatoes:


4 potatoes
oil
1/2 lb. butter

Potato Sauce:


1 sweet onion, chopped
1 cup mayonnaise
1/4 cup sour cream
salt and pepper

Fried Gator:

2 lbs. gator tail cut into chunks
buttermilk
flour
salt and pepper
16 ozs. vegetable oil


1 cup grated cheddar cheese
1 cup grated Monterey jack cheese
sliced green onions to garnish

Wash and coat potatoes with a little bit of oil. Pierce each potato with a fork, wrap in tin foil, place directly on hot coals, and cook for approximately 45 minutes. Use tongs to turn potatoes often.

In a bowl, combine all of the ingredients to make the potato sauce, and mix well.

In a large bowl, toss the gator chunks into the buttermilk, and dredge with flour that has been seasoned with salt and pepper. Usung a large skillet, heat oil to 350°. Fry gator chunks until golden brown, approximately 4 to 5 minutes. Split potatoes and top with butter and potato sauce. Top potatoes with 2 pieces of fried gator chunks on top and sprinkle with cheese and green onions.

Grilled Herbed Eggplant
(QVC)


1 medium to large eggplant, sliced into rings about 1/2" thick 
olive oil 
mix of herbs: basil, oregano, thyme, rosemary

Rub the eggplant rings with the olive oil. Then, sprinkle the mixed herbs over them. Place the eggplant rings on a grill and cook until softened and slightly browned, turning once or twice. Serve hot. Makes about 4 servings.

Green Bean Bake
(Mary L.)


1 can mushroom soup
3 t soy sauce
3 cups French style green beans
dash of pepper
1 can French Fried Onion Rings

Stir soup and soy sauce until smooth. Mix in beans, pepper and 1/2 of onions. Bake at 350º for 20 minutes. Top with remaining onions and bake 5 minutes more.

Bacon Stuffed Mushrooms


8 oz. pkg. large fresh mushrooms
6 slices bacon, fried crispy and broken into small bits
1/2 yellow onion, chopped fine
1 T margarine or left over bacon grease
2 bread heels or 2 slices of bread
4 oz. shredded mozzarella cheese 1/4 t pepper
1/2 t poultry seasoning (optional)

Clean mushrooms; remove stems from mushroom by gently twisting close to mushroom cap. Chop stem up into small pieces and combine with onions in small skillet with 1 T margarine or bacon grease. Saute over medium heat until onions and mushroom bits are soft. Remove from heat and transfer to small mixing bowl. While this mixture cools, tear bread heels into very, very, very small bread crumbs. (Bread heels work best because they crumble apart easily.) Add bread crumbs to the onion/mushroom stem mixture. Gently mix. Add bacon pieces. Gently mix again. Add salt, pepper and poultry seasoning. Mix again, with your fingers this time. When mixture is the consistency of stuffing, fill the mushroom caps and place on a cookie sheet or pizza pan. Top each mushroom with shredded mozzarella cheese. Heat the mushrooms approximately 15 minutes in a 375º oven until the cheese melts and the mushrooms are cooked yet still firm.

Stuffed Mushrooms


18 medium-size mushrooms
2 T butter or margarine
2 shallots or garlic cloves
1/3 cup dry bread crumbs
1 8 oz. pkg cream cheese with herbs or Boursin cheese
1 3 oz. pkg cream cheese
1/4 cup pecans or other nuts, coarsely chopped
2 T dry sherry or apple juice
pecan halves for garnish

Remove stems from mushrooms. Rinse caps and gently pat dry. In a small skillet, heat butter and saute shallots (or garlic) until golden, 5 to 10 minutes. Cool. Mash the cream cheese in a bowl until fluffy. Stir in sauteed shallots and the drippings from pan. Stir in cream cheese with herbs, bread crumbs, chopped nuts and sherry. Stuff cheese mixture into mushroom caps. Serve cold topped with pecan halves. For hot mushrooms, heat in 400º oven for 10 to 15 minutes or broil for five minutes and top with pecan halves. Serves 6.

Garlic Mashed Potatoes
(QVC)


6 medium, all-purpose potatoes, sliced and boiled
3/4cup hot milk
4 T butter 
salt to taste
4-5 large cloves of garlic, finely minced

Place all ingredients, but the milk and butter, into a large bowl. Turn the mixer on to gently begin blending and mashing the potatoes. Slowly add the milk and butter a little at a time, until smoothly incorporated into the potatoes. Serve immediately. Makes 4 servings.

Gourmay Potatoes
(Judy)


6 med potates, shredded (I use frozen hash browns)
2 c cheddar cheese, shredded
1/4 c butter
1 c sour cream
1/2 c milk
1 small onion, chopped
1 t salt
1/2 t pepper
2 T butter

Make hash browns (if using fresh hash browns).  In sauce pan, over low heat combine cheese  1/4 c butter, stir until almost melted.  Remove from heat and blend in cream, milk, onion, salt & pepper. Fold in potatoes and turn into a greased casserole dish.  Dot with butter & paprika.  Bake @ 350º for 30 minutes.

Mashed Potatoe Bake
(Betty)

Boil potatoes until soft. Mash with a fork. Add 8 oz. container sour cream, lots of shredded cheese and some chopped onions. Bake at 350º for about 30 minutes.

Parmesan Smashed Potatoes
Food Ntwork)


3 lbs. red potatoes,unpeeled
1 T kosher salt plus 2 t
1 1/2 cups half and half
1/4 lb. (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 t freshly ground black pepper

Place potatoes and 1 T salt in a 4 qt. saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.

In a small saucepan, heat the half and half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt and pepper; season to taste and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Keep the smashed potatoes hot in a heat-proof bowl set over simmering water. Serves 6 to 8.

Sarma
(Judy)

This Croatian-style dish could be described as a stuffed cabbage casserole.


1 head Cabbage, large, leaves separated
4 slices Bacon, chopped
1 medium Onion, chopped
1 cup Tomato sauce
2 Eggs, beaten
1 teaspoon Paprika
1 teaspoon Worcestershire sauce
1 pound Ground chuck
1 pound Ground pork (not sausage)
1/2 cup Rice, cooked
Salt and pepper to taste

Blanch the cabbage leaves in boiling water until they are soft enough to roll (2-3 minutes). Drain. Set aside. Brown the bacon. Add the onion and cook until soft. Add 1/2 cup of tomato sauce. Set aside. Brown the beef and pork. Drain. Mix together the bacon mixture, cooked meats, beaten eggs, paprika, Worcestershire, and rice. Check the seasonings. Roll the mixture in cabbage leaves and place in a lightly oiled casserole dish. Mix together the remaining 1/2 cup of tomato sauce with 1/2 cup of water and pour over the dish. Cover and bake at 325º for about 2 hours (or until the cabbage is soft). Serve warm.

Sauteed New Red Potatoes With Garlic And Parsley
(Judy)

Serve this side dish with pork or beef entrees. Serves 4-6


1 Tablespoon Butter
1 Tablespoon Olive oil
12 New red potatoes, sliced 1/4 inch thick
1 teaspoon Garlic, minced
1 tablespoon Parsley, chopped
Salt and pepper to taste

Heat the butter and oil in a heavy skillet. Add the potatoes and cook until they begin to brown (turn often). Add the garlic and continue cooking until brown. Toss in the parsley. Check seasonings.

Brown Rice Pilaf With Toasted Almonds
(Judy)


1 T Butter
1/4 cup Onion, chopped
2 T Celery, chopped
1 cup Brown rice
2 cups Chicken broth
1/3 cup Almonds, toasted, slivered
Salt and pepper to taste

Melt the butter in a heavy saucepan (that has a lid). Add the onion and celery. Cook until just soft. Add the rice and cook for 3 minutes, stirring frequently. Add the broth and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed (about 45 minutes). Remove from the heat. Toss in the almonds. Check the seasonings. Serve warm. The full flavor of brown rice goes well with almonds. Serve this side dish with roasted chicken. Serves 4.

Squash Casserole
(Carla)


1 lb. yellow squash
1 small onion, minced
2 T melted butter
1 c Ritz crackers, crushed
1 1/2 c shredded cheese
2 eggs, beaten
1/4 c bacon bits
1 small jar pimento
1/4 t salt
1/4 t pepper

Boil squash until tender. Drain and mash. Saute onions in butter until tender. Combine onions, squash, 3/4 of cracker crumbs, cheese and rest of ingredients. Spoon into greased 2 qt. casserole dish. Sprinkle top with remaining cracker crumbs. Bake at 350º 45 minutes.

Skillet Squash

Saute 1 onion and bell pepper in butter. Slice squash and add 1/4 cup water. Cover and cook over low heat till done. Before removing from stove, add 2 cups grated cheese. Salt and pepper to taste. Optional - add jalapeno peppers.

Sweet Potatoes
(Peggy)

2 large cans sweet potatoes, drained and mashed with 1/2 stick melted butter
1/2 cup milk
2 eggs slightly beaten
1 cup white sugar
1 t vanilla
1 cup coconut

Mix above ingredients. Put in buttered casserole dish. Top with 1 cup brown sugar, 1 cup pecans and 1 stick of melted butter. Bake at 350º for 45 minutes.

Sweet Potatoe Casserole
(Connie)


3 cups cooked sweet potatoes (or 2 small cans) mashed with all water drained off prior to mashing
1/2 cup sugar
2 eggs
1 t vanilla
1/4 cup milk
1/2 cup butter
1/2 t nutmeg
1/2 t cinnamon

Combine all ingredients and place in 2 qt. casserole dish.


Topping


1/4 cup butter or margarine, melted
1 cup chopped pecans
1/3 cup flour
1/2 cup brown sugar

Combine all ingredients and top casserole. Bake in oven at 400º for 30 minutes.

Sweet Potato and Orange Juice

Preheat oven to 375º.

Cook and mash 4 to 5 sweet potatoes.

Allow to every cup of potatoes:
1 1/4 T butter
1 T brown sugar
1/2 t grated orange or lemon rind
3 T orange juice
1/2 t salt

Combine these ingrediens and place them in a baking dish or in hollow orange rids made into cups, placed in a baking pan. Sprinkle the top with brown sugar and paprika.

Cover the dish or the cups closely. Bake the potatoes for 30 minutes in the dish, 15 minutes in the cups. Remove the cover and bake them until they are brown. The last 10 to 15 minutes put marshmellows on top and watch closely.

Baked Squash


5 lbs medium yellow squash
2 eggs
1 cup bread crumbs
4 oz butter
1/4 cup sugar
2 t salt
2 T onion, chopped
dash of pepper

Cut off the tips of squash. Cut each squash into three of four pieces. Place in pot and add water to just cover squash. Cook until tender. Drain in colander. Mash and add eggs, bread crumbs, butter, sugar, salt, onion and pepper. Cover with a light layer of bread crumbs. Bake at 350º until lightly browned. Makes approximately 10 servings.

Provencal Tomatoes
(Food Network)


6 ripe tomatoes (2 1/2" to 3" in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 T minced fresh flat-leaf parsley
2 t minced garlic(2 cloves)
1/2 t fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

Preheat oven to 400°.

Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomatoe halves in a baking dish.

In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature. 8 Servings.

To make bread crumbs:

Remove the crusts, place the bread in the bowl of a food processor, and process until fine.

Baked Zucchini


2 to 3 zucchini
salt and pepper
5 soda crackers, crumbled
1 small onion, chopped
parmesan cheese
1 egg
1 cup milk
2 to 3 strips bacon, cooked and crumbled
cheddar cheese, grated

Slice zucchini and par boil 5 minutes; drain and put in buttered casselrole dish. Add salt and pepper to taste. Sprinkle crackers over top. Sprinkle onions and parmesan cheese over crackers. Beat egg and milk together and pour over onions. Sprinkle with cheddar cheese and crumbled bacon. Bake at 350º for about 20 minutes.

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