Vegetables

Acorn Squash, Maple-Glazed
Artichokes, Stuffed
Asparagus with Chilies, Thai-Style
Black Bean and Corn Salad
Chilies, Pickled
Chipotle Chilies, Smoked
Corn Fritters
Cowpoke Pinto Beans
Ginger, Pickled
Harvard Beets
Honey-Grilled
Hot Peppers, West Virginia Style
Mushroom Enchiladas
Mushrooms in Red Wine
Onion, Barbecued
Onions, Caramelized
Pasta Primavera
Pasta Salad
Pasta Salad, Spring Time
Pickled Garlic
Potato Salad, German (Cold)
Potato Salad, German (Warm)
Potatoes, Basque
Potatoes, Cajun Fried
Red Beans with Rice and Smoked Sausage
Red Bliss Potato Salad
Savannah Red Rice
Sweet Potatoes, Candied
Texas-Style Potato Salad
Zucchini & Tomato Sauté
West Virginia Hot Peppers
Zucchini & Tomato Sauté with Herbs

Maple-Glazed Acorn Squash

3 acorn squash (1½ pounds each)
6 tablespoons butter
½ cup maple syrup
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon mace

Heat oven to 400°. Butter a baking dish. Cut top and bottom off squash. Slice crosswise into ½-inch thick slices. Use a cookie cutter to cut out center seeds. Arrange squash in baking dish. Combine remaining ingredients in a small saucepan and heat until bubbly; pour over squash. Bake, basting occasionally, until tender, 30 minutes.

Chipotle Chilies (Smoked Jalapeño Chilies)

1 pound ripe Jalapeño chilies
10 pounds charcoal briquettes, as needed
Wood chips, as needed
Sprigs of fresh-cut rosemary

Put wood chips in a container and cover with water. Mound about one half the briquettes into a kettle grill and light. Wash the chilies and cut a slit lengthwise in each one from just below the shoulder to about a half inch from the tip. When the charcoal is covered with gray ash, spread out into an even layer leaving a drip pan in the middle of the kettle. Place some of the soaked smoke chips on the briquettes. Fill the drip pan with 2 to 3 inches of water. Put upper rack in place, place chilies on the rack over the drip pan, and cover the kettle. Keep a 180° to 200°, smoldering, smoky fire for several hours. Add briquettes, wood chips, and sprigs of fresh rosemary as needed to keep generating heat and smoke. After 6 or 7 hours, remove the chilies from the kettle grill and finish drying in a warm oven or a dehydrator.

Cowpoke Pinto Beans

1 pound pinto beans
8 cups water
¼ pound Salt Pork, diced
1 14-ounce can whole tomatoes
4 cloves garlic, crushed
1 onion, chopped
2 tablespoons chili powder
1 teaspoon cumin
3 Jalapeños, seeded and chopped
1 tablespoon Worcestershire Sauce
1 cup barbecue sauce
1 teaspoon salt

Combine all ingredients, except salt, in cast iron pot. Bring to boil and reduce heat to simmer. Cook, covered, at least 3 hours until beans are soft but not mushy. Season to taste with salt.

Red Bliss Potato Salad

5 or 6 medium Red Bliss potatoes, large dice
½ cup mayonnaise
3 tablespoons white wine vinegar
2 stalks celery, small chop
6 green onions, including tops, chopped
3 hard-boiled eggs, sliced
3 tablespoons Dijon mustard
¼ cup chopped pickles
1 tablespoon prepared horseradish
½ teaspoon celery seed
½ teaspoon caraway seed
1 teaspoon Tabasco^® sauce, divided
½ teaspoon salt
½ teaspoon black pepper
¼ cup chopped fresh parsley
1 teaspoon paprika

Boil potatoes in salted water until just tender, about 5 to 7 minutes. Drain in large colander. Drizzle with vinegar and ½ teaspoon Tabasco. Cool and place in medium bowl. Whisk mayonnaise, mustard, ½ teaspoon Tabasco and horseradish in small bowl. Add with remaining ingredients into potato mixture. Mix well. Garnish with sliced eggs and paprika. Keep refrigerated until serving. (Serves 6)

Harvard Beets

2 cups cooked beets, diced
2 tablespoons butter
1 tablespoon cornstarch
1 tablespoon sugar
¼ teaspoon salt
½ cup vinegar
¼ cup water

Melt butter; add cornstarch, sugar and salt. Add vinegar and water and cook until thick. Add beets and heat thoroughly.

Texas-Style Potato Salad

5 large baking potatoes
Salt and pepper
1 teaspoon celery seed
1 large onion, diced
½ cup juice drained from dill pickles
¼ cup barbecue sauce
¼ cup vinaigrette salad dressing
1 cup mayonnaise

The day before serving, scrub the potatoes and boil in salted water until tender but still slightly firm. Plunge into ice water, and when cool, peel and cut into ¾-inch dice. Season the potatoes with salt, pepper, and celery seed. Marinate the onion in the pickle juice for a few hours or overnight in the refrigerator. To serve, drain the juice and add the onions to the potatoes. Add the barbecue sauce and salad dressing, tossing to coat evenly. Refrigerate at least one hour before serving. Add the mayonnaise just before serving.

Black Bean and Corn Salad

2 cans black beans, drained and rinsed in cold water
1 bag frozen kernel corn
1 large onion, minced
3 to 4 large cloves garlic, minced
1 bunch fresh cilantro, minced
¼ cup canola oil
¼ cup cider vinegar
Salt and pepper to taste

Combine. Refrigerate overnight. Drain off liquid and serve.

Honey-Grilled Vegetables

2 medium zucchini, halved lengthwise & halved crosswise
1 medium eggplant, sliced into ½-inch thick rounds
1 red and green bell peppers, cut vertically into eighths
1 large onion, sliced into ½-inch thick rounds
12 small red potatoes, halved
¼ cup honey
3 tablespoons dry white wine
1 clove garlic, minced
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme

Cover potatoes with water and bring to a boil over high heat then simmer 5 minutes; drain. Combine the honey, wine, garlic, salt, pepper and thyme in a non-reactive container; mix well. Place vegetables on an oiled barbecue grill rack over hot coals. Grill 20 to 25 minutes, turning and brushing with the honey mixture every 5 minutes.

To prepare in the oven: Toss the vegetables with the honey mixture. Place in a single layer in a baking pan and bake, uncovered, at 400° for 25 minutes or until tender. Mix every 8 to 10 minutes to prevent burning.

Pickled Garlic

½ pound garlic cloves
1 large red chile pepper, seeded and slivered
2 cups white vinegar
½ cup granulated sugar
½ teaspoon mustard seed
½ teaspoon celery seed

Peel garlic. Leave small cloves whole. Cut large cloves in half. Combine with red pepper. Measure vinegar and sugar into saucepan. Place mustard seed and celery seed into cotton bag. Tie and add to saucepan. Heat on medium-high, stirring frequently, until it boils. Boil 5 minutes. Add garlic and red pepper. return to a boil. Boil 5 minutes more. Discard spice bag. Fill hot sterilized jars with garlic and red peppers to within 1 inch of top. Fill with hot brine to ¼ inch of top. Seal and process. Let stand several weeks before serving.

Pasta Primavera

1 cup broccoli flowerets
1 cup sliced mushrooms
1 cup sliced summer squash
¼ cup chopped onion
3 tablespoons butter
3 tablespoons flour
1 cup water
2 medium carrots, pared and sliced
1 tablespoon chicken-flavored bouillon
¾ teaspoon basil leaves
1 cup half and half
¼ teaspoon pepper
½ 1-pound package fettuccini, cooked according to directions, and drained
Grated Parmesan cheese

In large saucepan, cook onion in butter until tender; stir in flour until smooth. Add water, carrots, bouillon and basil, bring to a boil. Reduce heat and simmer 5 minutes. Add broccoli, mushrooms and squash; cook 5 minutes. Add half and half and pepper; cook and stir until slightly thickened.

Serve over hot fettuccini. Garnish with cheese.

Caramelized Onions

2 tablespoons olive oil
4 medium onions, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon sugar
1 tablespoon balsamic vinegar
Salt to taste
1 tablespoon chopped fresh parsley

Heat oil in large skillet. Add onions and garlic. Reduce heat to medium and cook a few minutes without stirring to allow onions on the bottom to brown a little. Stir and cook 5 minutes longer, until onions are evenly golden and wilted. Sprinkle with sugar and vinegar. Cook about 10 minutes, until onions are browned, tender and very fragrant. Season to taste with salt. Stir in parsley.

Stuffed Artichokes

4 medium-sized artichokes
1 cup bread crumbs
1 clove garlic, chopped
2 anchovy fillets, chopped
1 teaspoon chopped parsley
3 tablespoons grated Romano cheese
Salt and pepper
¼ cup olive oil
1 cup cold water

Select compact, heavy artichokes with dark leaves. Wash and remove large outer leaves around base. Cut off stems and with a scissors trim off point 1½ inches down from top. Spread leaves apart gently. Stand artichokes straight up in saucepan, and pour water into pan from side. Cover pan and simmer until leaves pull off easily, about 30 to 40 minutes. Lift out of pan gently, drain and cool. Combine crumbs, garlic, anchovies, parsley, cheese, salt, pepper, and oil; mix thoroughly. Place crumb mixture between loosened artichoke leaves. Place under pre-heated broiler about 5 minutes to brown.

Corn Fritters

1 cup chopped corn kernels
½ cup flour
½ teaspoon baking powder
½ teaspoon salt
1 egg
2 tablespoons butter, melted
1 tablespoon milk
Oil for deep frying

Place dry ingredients, corn, butter, milk, and well-beaten egg into the food processor and pulse about a half dozen times until well mixed. Deep-fry a tablespoon at a time in peanut oil at high setting until deep golden brown. Remove, drain on paper towels and serve.

German Potato Salad (Warm)

1 pound small Red Bliss potatoes
½ cup chicken stock
1 medium red onion, chopped
6 strips bacon
½ teaspoon coarse black pepper
2 tablespoons vinegar

Wash and boil unskinned potatoes until cooked. Drain and dice. Meanwhile, cut bacon into ½" pieces and fry until cooked, but not crisp. Do not drain drippings. Add stock to hot drippings and heat through. Toss potatoes with vinegar, pepper, onion and stock/dripping dressing. Serve immediately.

German Potato Salad (Cold)

1 pound potatoes
1 medium sweet onion, finely chopped

Dressing:
½ cup chicken stock
3 tablespoons salad oil
2 tablespoons vinegar
1 tablespoon sugar
Black pepper

1 to 2 teaspoons mixed herbs: parsley, rosemary, chives, chervil, watercress, celery seed, salt, and tarragon

Cook, cool, and chill potatoes. Dice if skins on, slice if peeled. Combine remaining ingredients, toss, and chill at least 2 hours before serving.

Candied Sweet Potatoes

4½ pounds sweet potatoes
1 cup apple cider
1 cup orange juice
½ cup plus 1 tablespoon light brown sugar
1 2-inch stick cinnamon
2 allspice berries
Salt
Black pepper
9 tablespoons unsalted butter, room temperature

Preheat oven to 400°. Bake potatoes until tender, about one hour. Remove from oven, allow to cool. Peel and thickly slice. Arrange in buttered casserole dish.

In a small saucepan, boil cider, orange juice, brown sugar, cinnamon and allspice until reduced by one-third, about 10 minutes. Strain and pour over potatoes. Bake at 400° for 30 to 45 minutes, until thoroughly heated.

Basque Potatoes

4 medium Russet potatoes, peeled
5 cups olive oil
1 teaspoon paprika
4 cloves garlic, crushed
Cayenne pepper to taste
1 tablespoon fresh rosemary or
1 teaspoon dried rosemary
1 tablespoon fresh thyme leaves or
1 teaspoon dried thyme
¼ cup coarsely-chopped fresh parsley
Salt and pepper

Preheat oven to 375°. Scrub potatoes well, cut them in half if they are large, but leave whole if they are medium to small. Heat olive oil in a large oven-proof skillet over medium heat. When it is hot, add the garlic, paprika, and cayenne to taste, stir. Stir in the rosemary and thyme, and then sprinkle in the parsley. Add the potatoes to the skillet, turn once to coat, and season generously with cayenne pepper, salt, and pepper.

Cover the skillet, transfer it to the oven and bake until the potatoes begin to soften, about 15 minutes. Uncover, stir and continue cooking until the potatoes are golden brown and tender, 25 to 35 minutes; turn occasionally to brown evenly. Remove from the oven and serve immediately.

Barbecue Onion

2 large sweet onions, thickly-sliced
2 tablespoons butter
¼ cup barbecue sauce
2 tablespoons Dijon mustard

Sauté onion in butter over medium heat until slightly cooked, about 10 minutes. Remove from skillet. Add barbecue sauce and mustard, cook until thickened, about 5 minutes. Return onions to pan, reheat. Serve with grilled chicken or hamburgers.

Mushrooms in Red Wine

1 pound button mushrooms
1 cup red wine
2 tablespoons butter
2 or 3 fresh thyme or rosemary sprigs or
1 teaspoon dried thyme or rosemary
¼ teaspoon salt
8 garlic cloves, unpeeled
1 bunch scallions
2 teaspoons finely-chopped fresh rosemary or
¼ teaspoon dried rosemary
Black pepper

Clean and trim stems of mushrooms. Chop green scallion tops finely; slice whites into ¼-inch pieces.

In a large saucepan, combine the wine, butter, thyme or rosemary sprigs, salt and 1 cup water. Boil over high heat, reduce to medium, add garlic, simmer 10 minutes. Stir in mushrooms and white scallion pieces. Simmer partially covered until mushrooms are soft - about 10 minutes. Remove vegetables and place in a serving bowl. Discard herbs, reduce liquid to about ¾ cup. Pour over vegetables with the chopped rosemary and the pepper, mix well.

Zucchini & Tomato Sauté

½ cup chopped onion
¾ cup diced tomato
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh mint
2 cups thinly-sliced zucchini
2 tablespoons basil
2 tablespoons parsley leaves

Cook the onion in the butter in a skillet over moderately low heat, stirring, until softened. Add the zucchini. Sauté over moderate heat, stirring, for 3 to 5 minutes or until just tender. Stir in the tomatoes. Cook, covered, for 1 to 2 minutes or until the tomatoes are just heated through. Stir in mint, salt and pepper to taste.

Thai-Style Asparagus with Chilies, Garlic & Basil

1 tablespoon vegetable oil
1 tablespoon minced garlic
2 tablespoons minced Serrano or Jalapeño chilies
1½ pounds asparagus, steamed slightly undercooked
2 tablespoons soy or fish sauce
1 teaspoon dark soy sauce
1 tablespoon water
1 tablespoon sugar
1 cup chopped fresh basil

Heat a wok or large, deep skillet over high heat. Add oil and swirl to coat surface. Add garlic and minced chile; toss until garlic begins to turn golden, about 15 seconds. Add the asparagus; stir-fry until coated with oil, about 15 seconds. Add soy sauce and 1 tablespoon water; stir-fry until basil wilts.

Pickled Chilies

1 pound Jalapeño peppers, washed and dried
Oil
¼ cup sliced carrots
1 medium onion, sliced
Salt to taste
2 garlic cloves, peeled
1 cup vinegar
1 cup water
Olive oil

Put 2 tablespoons oil in a skillet and add washed and dried chilies. Cook only until skins blister. Remove chilies and add carrots and onion and sauté until crisp-tender. Peel and pack chilies in standing position in hot clean pint canning jars. Add salt to taste; about ¼ to ½ teaspoon to each jar. Add 2 cloves garlic, 4 to 6 carrot slices and 2 onion slices. Heat equal parts of vinegar and water; pour mixture over chilies to within 1 inch of top of each jar. Remove bubbles. Add olive oil to within ½ inch of rim of each jar. Cover with lids and caps and adjust. Process in hot water bath for 15 minutes. Remove jars and place on towels away from any drafts to drain. Let stand 30 to 45 minutes until lids seal.

West Virginia Hot Peppers

5 pounds Jalapeño peppers
1 quart tomato sauce
1 cup vinegar
1 cup cooking oil
2 tablespoons salt
2 tablespoons sugar

Cut peppers in half and remove seeds. Put tomato sauce, vinegar, oil, salt and sugar to boil. Add peppers and cook 8 minutes. Put in hot clean canning jars and seal. Process in hot water bath for 15 minutes.

Cream Cheese and Mushroom Enchiladas

½ cup minced onion
1 garlic clove, minced
2 tablespoons vegetable oil
1 28-ounce can tomatoes, chopped
1 cup Picante sauce
2 teaspoons chili powder
2 teaspoons coriander
½ teaspoon cumin
12 ounces mushrooms, sliced
1 8-ounce pkg. cream cheese, cubed
¼ cup sliced green onions
8 whole wheat tortillas
¾ cup shredded Monterey Jack cheese
Sour cream
Shredded lettuce
Picante sauce

Cook onion and garlic in the oil. Stir in the tomatoes, Picante, 1 teaspoon chili powder, 1 teaspoon coriander and the cumin. Simmer for 15 minutes. In a 10-inch skillet, cook the mushrooms with remaining chili powder and coriander until the mushrooms are tender and the liquid evaporates. Remove from heat and stir in the cream cheese. Stir in ¼ cup of the Picante mixture and the green onions. Spoon 1/3 cup of mushroom mixture down the center of each tortilla. Roll up and place seam side down in a greased baking pan. Spoon remaining Picante mixture over the enchiladas. Cover tightly with foil and bake at 350° for 20 minutes. Remove from oven and top with cheese. Serve with sour cream, lettuce and additional Picante.

Cajun Fried Potatoes

4 large white potatoes, scrubbed
½ teaspoon salt
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
2 cups oil for frying

Cut potatoes into one-inch cubes. Add to boiling salted water. Cook until tender, about seven minutes. Drain and cool. Combine spices in large bowl. Add potatoes, toss to coat. Heat oil in wok or deep skillet to 350. Add potatoes and fry until golden brown. Drain and serve immediately.

Pickled Ginger

½ pound fresh ginger, peeled and sliced
1¼ cups rice vinegar
3 tablespoons cider vinegar
2 tablespoons white vinegar
½ cup sugar
1 tablespoon Kosher salt

Cover the ginger with boiling water. Let stand for 2 minutes, then drain into colander. Put the ginger in a large, clean glass jar or plastic container. Combine the remaining ingredients in a non-aluminum pot. Stir over moderate heat just until the sugar and salt dissolve. Pour over the ginger. Let cool then cover and refrigerate for at least 24 hours before using.

Pasta Salad

Dressing:
¼ cup tarragon vinegar
1/8 cup olive oil
1 teaspoon lemon juice
1 tablespoon Parmesan cheese
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 teaspoons basil
1 teaspoon oregano
1 teaspoon dill
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon pepper

Combine all ingredients in a shaker jar and mix well.

Salad:
Tri-color Pasta
Cauliflower florets
Broccoli florets
Sweet green and red peppers, cut into chunks
Carrots, cut into ¼-inch thick slices
Turnips, cut into ½-inch cubes
Radishes, sliced
Onions, sliced

Bring a large pot of water to boiling. Add pasta and cook until tender but firm, about 9 minutes. Drain pasta and rinse under cold water. Combine pasta and vegetables in large salad bowl. Add dressing. Refrigerate.

Plantation Red Beans with Rice and Smoked Sausage

2 pounds Andouille sausage
1 pound dried red beans
2 quarts water
1 large onion, chopped
4 or 5 scallions, sliced
2 cloves garlic, chopped
½ cup chopped fresh parsley
1 small bell pepper, chopped
1 stalk celery, chopped
Salt

Boil beans until tender enough to mash easily with a fork and the liquid is cloudy and creamy.

Cook sausage in cast iron frying pan on medium-high with 1 tablespoon of oil. Then drain oil off. Cut into slices about ½-inch thick and add to beans when cooked. In a frying pan cook onions, garlic and whites of scallions until translucent and tender. Add this to cooked beans along with parsley, shallot greens, bell pepper, and celery.

Dirty Rice

1 cup uncooked rice
1 pound lean ground beef
½ cup chopped onion
5 or 6 green onions, chopped
3 or 4 cloves garlic, chopped
1 celery stalk, chopped
½ medium bell pepper, chopped
½ teaspoon thyme
Salt
Black pepper
Tabasco^® sauce or other Louisiana hot sauce

Steam the rice and set aside. In a large skillet, partially brown the ground beef and pour off excess fat. Then add thyme and chopped vegetables. Continue cooking over medium heat till the onions are transparent. Season to taste with salt, black pepper, and Tabasco sauce. Stir in the rice and adjust seasonings to taste. Cook a little longer over low heat, then serve.

Spring Time Pasta Salad

1 16-ounce pkg. thin spaghetti, cooked
1½ cups cooked broccoli
½ cup chopped onions
2 cloves garlic, chopped fine
2 cups frozen green peas, thawed
½ cup chopped bell pepper
8 ounces mushrooms, sliced
¼ cup parsley

Dressing:
3 tablespoons white vinegar
3 tablespoons lemon juice
1 tablespoon prepared mustard
1 teaspoon olive oil
2 teaspoons salt
½ teaspoon basil
½ teaspoon oregano
½ teaspoon thyme
¼ teaspoon black pepper
¼ teaspoon ground cayenne pepper

Prepare pasta according to package directions; drain. In a large pot, cook broccoli in boiling water until crisp-tender, about 4 minutes. Drain and add to pasta. Add onions, garlic, peas, bell peppers, mushrooms, and parsley to pasta. To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl. Pour dressing over pasta mixture and toss gently until well mixed.

Savannah Red Rice

¼ pound bacon
½ cup chopped onion
2 cups raw rice
2 cups diced tomatoes
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Tabasco^® sauce

Fry bacon until crisp. Remove from pan and cook onions in bacon fat until tender. Add rice, tomatoes, seasonings and bacon, crumbled. Cook over low heat about 10 minutes. Pour into two-quart casserole and cover tightly. Cook in 350 oven for one hour, stirring with fork a couple of times.

Stir-Fried Noodles With Pork

1½ pound Pork loin, cut into julienne strips
½ cup dried shrimp, soaked in ½-cup warm water for 5 minutes
16 ounces flat rice stick noodles
4 tablespoon vegetable oil
4 cloves garlic, crushed
1 onion, chopped
2 fresh red chilies, cut into julienne strips
1 teaspoon sugar
¼ cup fish sauce
1 teaspoon salt
2 tablespoons lime juice
3 tablespoons ketchup
1 teaspoon ground black pepper
1 pound fresh bean sprouts, washed, drained
4 tablespoons chopped green onion
4 tablespoons chopped fresh coriander
4 tablespoons crushed roasted peanuts

In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together. Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2 minutes. Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts.