Vegetables

Louisiana Dirty Rice
1/2 LB hamburger
1/2 C chopped green onion
2 tsp. parsley flakes
1/4 tsp. garlic powder
salt and pepper to taste
1 C rice
2 C beef broth
Brown the hamburger and onion. Add remaining ingredients. Simmer until rice is fluffy (about 20 minutes) Serves 4

Pizza Zucchini
2 C sliced zucchini
1 small onion, diced
1 small green pepper, diced
1 C sliced fresh mushrooms
2 medium tomatoes, diced
1/2 tsp. Iris seasoning (special section) or other seasoning
1 C grated mozzarella cheese
small amount of oil
Sauté vegetables and seasoning in oil just until zucchini is tender. Alternate layers of vegetables and cheese in a casserole ending with cheese. Bake in a 350 degree oven until cheese is melted. Serves 4 - 6.

Cucumbers in Vinegar
4 cucumbers, sliced
1 red onion, sliced
2 tomatoes, sliced
3/4 C vinegar
1 1/2 C hot water
2 tsp. salt
1/4 tsp. pepper
Combine. Let sit 1 hour before serving
Cucumbers with sour cream: Make cucumbers in vinegar omitting the tomato, drain. Add 1/2 cup sour cream and 1 tsp. caraway seed.

Broccoli and Rice Casserole
1/2 C chopped onion
1/2 C chopped celery
2 Tbs. butter
2 packages frozen chopped broccoli, thawed and drained
1 can Campbell's Cream of Mushroom soup
2 C cooked rice
1 small jar Cheese Whiz
In a large pan, sauté onion and celery in butter. Add remaining ingredients. Pour into a casserole. Bake in a 350 degree oven 30 minutes. Serves 6 - 8.

Deluxe Asparagus
2 packages asparagus cuts, cooked and drained or 1 1/2 lb. fresh asparagus cut in 1 1/2 inch pieces, cooked and drained
1 can Campbell's Cream of Celery soup
salt, pepper, and garlic powder to taste
1 C jack cheese, grated
1/2 C dry bread crumbs
Combine asparagus, soup, seasonings and 1/2 cup jack cheese in a lightly greased casserole. Top with remaining cheese, then bread crumbs. Bake in a 325 degree oven until mixture is bubbly and bread crumbs are browned. Serves 6 - 8.

Green Bean Casserole
3 cans cut green beans, drained
1 can Campbell's Cream of Mushroom soup
1 small can sliced mushrooms with liquid
1 can Durkee's French fried onion rings
Save 1/2 cup of the onion rings for garnish. Combine remaining ingredients in a casserole. Top with reserved onions. Bake in a 350 degree oven 30 minutes.

Sondra's Easy Cheesy Corn
1 package frozen corn
1 8 oz package cream cheese, cubed
1 4 oz can of diced green chilies
1/4 C butter, cubed
Place corn in a casserole. Top with the remaining ingredients. Bake in a 325 degree oven 40 minutes or until cheese is melted. Stir and serve. Serves 6 - 8.

Klassen Family Corndish
3/4 C cornmeal
1 C frozen corn
2 small cans diced green chilies
6 Tbs. oil
3 eggs
3 C grated cheddar cheese
garlic powder and salt to taste
Mix all ingredients in a 9 by 13 inch pan. Bake at 350 degrees approximately or until a fork inserted in the center comes out clean.

Deb's Italian Delight
1 head cauliflower in small pieces
1 large can button mushrooms
1 bunch broccoli in small pieces
1 can sliced water chestnuts
1 bunch green onions, sliced
8 oz Italian salad dressing
1 package Good Seasons Italian dressing mix
Combine and marinate overnight. Before serving add 1 box of cherry tomatoes.

Gwen's Spinach Pie
2 packages chopped spinach, thawed and drained
2 eggs
1 C crumbled feta cheese
2 Tbs. lemon juice
1 package phyllo dough
1 C melted butter
Lemon wedges for garnish
Mix spinach, eggs, cheese and lemon juice together. Brush 2 pieces of phyllo with melted butter and place in the bottom of a 9 by 13 inch baking dish (cut or fold to fit) Begin layering spinach mixture, phyllo and a small amount of butter until all the spinach mixture is used. End with 2 pieces of phyllo and butter. Bake in a 350 degree oven for 25 to 30 minutes. Cut into diamond shaped pieces to serve.

Black Bean Asparagus
1 1/2 Tbs. olive oil
2 cloves garlic, minced
1 Tbs. ginger, minced
2 Tbs. fermented black beans
1/4 C green onions, cut on bias in 1 inch pieces
1 red bell pepper, sliced
1 1/2 lb. asparagus, woody ends removed then cut in 3inch pieces
1 Tbs. sweet mirin
1 Tbs. oyster sauce
1 C chicken stock
1/2 tsp. sugar
1 1/2 tsp. cornstarch in 1 Tbs. water
4 C steamed white rice
cilantro sprigs
Sauté garlic and ginger in olive oil briefly. Add black beans, green onions, peppers, and asparagus, sauté 3 minutes. Add stock, sweet mirin, oyster sauce, sugar and cornstarch mixture. Cook until slightly thickened. Serve over rice. Garnish with a cilantro sprig. Serves 4.

Scalloped Potatoes
6 medium potatoes, peeled and sliced
2 Tbs. onion, finely diced
1 1/2 C milk
2 Tbs. Wondra flour
salt and pepper to taste
butter
Rub the inside of a 2 quart casserole with some of the butter. Mix the potatoes and onion together and place in the casserole. Mix together the milk, flour and salt and pepper, pour over the potatoes. Dot with butter Bake at 325 degrees 1 1/2 hours.
Ranch scalloped potatoes: Omit salt and pepper. Ad 2 tsp. ranch dressing mix to milk.

Augratin Potatoes
6 medium potatoes, peeled and sliced
2 Tbs. onion, finely diced
1 1/2 C milk
1 C grated or cubed Velvetta
2 Tbs. Wondra flour
salt and pepper to taste
butter
Rub the inside of a 2 quart casserole with some of the butter. Mix the potatoes and onion together. Layer potatoes and cheese in the casserole ending with a potato layer. Mix together the milk, flour and salt and pepper, pour over the potatoes. Dot with butter Bake at 325 degrees 1 1/2 hours

Scalloped Potatoes and Ham
6 medium potatoes, peeled and sliced
2 Tbs. onion, finely diced
1 1/2 C milk
1 cup diced ham
2 Tbs. Wondra flour
salt and pepper to taste
butter
Rub the inside of a 2 quart casserole with some of the butter. Mix the potatoes and onion together. Layer potatoes and ham in a casserole ending with a potato layer. Mix together the milk, flour and salt and pepper, pour over the potatoes. Dot with butter Bake at 325 degrees 1 1/2 hours.

Potato Pancakes
3 large potatoes, grated and drained in a colander
1/4 C finely diced onion
1 tsp. baking powder
2 eggs
1/2 flour
salt and pepper to taste
small amount oil or butter
Mix together all ingredients except oil. Heat oil in frying pan. Pour 1/2 cup potato mixture in pan. ( 2 or 3 pancakes will fit in a pan) Fry until golden. Keep warm while cooking remaining pancakes.

Vegetable Pancakes
1 large potato, grated and drained in a colander
1/4 C finely diced onion
1 medium carrot grated
1 medium zucchini, grated and drained in a colander
1 tsp. baking powder
2 eggs
salt and pepper to taste
small amount oil or butter
Mix together all ingredients except oil. Heat oil in frying pan. Pour 1/2 cup vegetable mixture in pan. ( 2 or 3 pancakes will fit in a pan) Fry until golden. Keep warm while cooking remaining pancakes.

Italian Red Beets
2 LB beets, cooked, peeled and sliced or 2 cans sliced beets
1/2 red onion, sliced thinly
1/4 C olive oil
2 Tbs. red wine vinegar
Mix together. Let sit 1/2 hour before serving.

Acorn Squash with Spiced Apples
2 medium acorn squash
4 Granny Smith apples, peeled and sliced
2 Tbs. butter
1/2 C firmly packed brown sugar
1/2 tsp. ground ginger
3/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 C sour cream
1 tsp. grated lemon peel
1 Tbs. brown sugar
Pierce both squash in several places with a sharp knife. Cook 1 at a time in the microwave at full power 7 minutes. Turn over and cook an additional 8 - 10 minutes or until tender when pierced. Set aside. Sauté apples in butter until soft. Mix spices with 1/2 cup brown sugar. Sprinkle over apples and continue cooking until apples are slightly glazed. Remove from heat. Halve squash lengthwise, scoop out seeds and strings. Fill squash cavities with equal portions of apple mixture. Place in 325 degree oven 15 minutes to heat. Mix sour cream, lemon peel, and 1 Tbs. brown sugar. Use sour cream mixture as a garnish.

Szechwan Green Beans
1 LB green beans, cleaned and blanched
1 Tbs. oyster sauce
2 Tbs. soy sauce
1 tsp. sesame oil
1 Tbs. peanut oil
1/2 tsp. crushed red pepper
Mix together. Marinate 4 hours before serving.

Cabernet Cabbage
1 small head red cabbage, thinly sliced
1 red onion, thinly sliced
1 clove garlic, finely diced
1/4 C cabernet wine vinegar
1/4 C olive oil
Mix together. Let marinate 4 hours before serving.

Plantation Spinach
2 boxes frozen chopped spinach, cooked according to directions then drained
1/4 tsp. crushed red pepper
1/4 C butter
1/4 C parmesan cheese
1 Tbs. melted butter
Mix together. Serve hot.

Christmas Rice
1 Tbs butter or margarine
1/2 C chopped green onion
1/4 C sliced almonds
2 C uncooked rice
2 cans Swanson’s chicken broth
1/2 tsp pepper
2 pkg frozen chopped spinach
1 C grated cheddar cheese
1/4 C chopped pimento
additional toasted sliced almonds for garnish
Saute onions, almonds and rice in butter until onion is tender. Add broth, pepper and spinach. Simmer 20 - 25 minutes until broth is absorbed. Add cheese and pimento, garnish with the toasted almonds. Serves 12.

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