VeggiesBroccoli Corn Bake (Delphine)1 large or 2 medium eggs, slightly beaten Combine corn, broccoli, 2/3 cup crumbs and onion to beaten egg(s). Turn into 1-quart casserole. Mix 1/4 cup crumbs with butter and spread over top. Bake uncovered for 35 minutes in 350 degree oven. Company Potato-Cheese Casserole (Judy Jean)2 pounds frozen hash brown potatoes Mix all ingredients together. Add 1/8 to 1/4 cup melted butter/margarine. Bake at 350 degrees for 1-1/4 to 1-1/2 hours. You can sprinkle the top with Parmesan cheese if desired before baking. Potato Dumpling (Delphine)1-1/2 cups mashed potatoes Mix above ingredients. Beat 2 eggs and add to potato mixture, making soft dough. Roll into cylinder about 1-1/2 inches in diameter. Cut into 1-inch slices. Drop into boiling salted water and cook for 25 minutes. Serve hot with butter, salt and pepper. Onion-Roasted Potatoes (Sheila)1 envelope Lipton onion soup mix Preheat oven to 450 degrees. Pour olive oil into suitably sized baking dish. Add onion soup mix and mix well with olive oil. Add potatoes and stir around until the potatoes are well coated. (I use my hands for this.) Bake for 40 minutes, stirring two or three times, until potatoes are tender and golden brown. Sweet Potatoes (Sharon)Boil and peel desired number of sweet potatoes. Combine
following ingredients into a sauce: Pour over potatoes and bake at 350 degrees until glazed, about 30 minutes. Microwave Scalloped Potatoes (Sheila)4 medium potatoes, peeled and sliced In a 2-1/2 quart buttered glass casserole dish, arrange half the sliced potatoes. Sprinkle with half the flour, salt and onion. Repeat. Pour milk over top. Dot with butter. Microwave on highest setting, covered, for 15 to 18 minutes. Rotate dish 1/4 turn every 4 minutes if microwave does not have a turntable. Rest, covered, for 5 minutes. Garnish with paprika or parsley. Serves 4 to 6. Option: Sprinkle grated sharp cheese on top after cooking. Greek Lemon-Roasted Potatoes (Sharon)4 pounds peeled potatoes (8-10 large) Cut potatoes lengthwise into thick wedges and place in 9" x 13" pan. Whisk together the water, lemon juice, olive oil, garlic, salt, oregano and pepper. Pour over potatoes. Turn potatoes over until all are well-coated. Bake at 325 degrees, turning every 20 minutes, for two hours until potatoes are tender and most of the liquid has evaporated. Carrot and Cauliflower Medley (Paul)8 carrots, peeled and sliced Cut carrots into 1/4 inch thick diagonal slices. Break cauliflower into flowerets. Cook carrots and cauliflower in boiling salted water about 5 minutes until barely tender. Plunge into cold water. Drain. In large pan, melt butter over medium heat. Stir in flour and mustard and cook until bubbly. Remove from heat. Gradually stir in chicken broth and cream. Cook, stirring until thickened. Gradually add 1 cup of cheese, stirring until melted. Combine vegetables and sauce in 2 quart casserole. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for 15 minutes (35 minutes if chilled). Garnish with green onions. Serves 8. Celery Slaw (Paul)3 cups very thinly sliced celery Cook celery covered) in small amount of boiling water until crisp-tender (about 5 minutes). Drain well. In medium bowl, combine sugar, salad oil, vinegar, onion, salt, paprika and pepper. Blend in sour cream. Add celery and shredded carrot. Toss lightly to mix. Chill. Serve in lettuce-lined bowl. Serves 6. Potato Dumplings (Frances)Boil 5 pounds medium potatoes with skins until cooked through. Peel and put through ricer. Stir in 2 cups flour, 4 eggs, salt to taste and 1/2 teaspoon melted butter. On lightly floured board, roll out small amount of dough, forming a rope about 1/2-inch thick. Cut into 1/2 lengths with sharp knife. Dip gnocchi into flour. Bring salted water to boil in large kettle. Drop gnocchi into boiling water. They are cooked when they float. Remove from pan, drain excess water and serve with spaghetti sauce and grated cheese. Serves 6-8. Zucchini and Cauliflower Skillet (Paul)1/4 cup chopped onion Cook onion and garlic in olive oil or cooking oil in saucepan until onion is tender. Stir in undrained tomatoes, parsley, tomato paste, salt, oregano and pepper. Boil gently, uncovered, for 10 to 15 minutes or until slightly thickened, stirring occasionally. Meanwhile, in 10-inch covered skillet, cook zucchini and cauliflower in water over medium heat about 5 minutes or until crisp-tender. Drain. Pour tomato mixture over vegetables. Cover and cook for 4 to 5 minutes or until heated through. Sprinkle with mozzarella cheese. Cook, uncovered, about 3 minutes longer or until cheese is melted. Serves 4 to 6. Marinated Vegetables (Lana)1 medium cauliflower, cut into flowerets In large bowl, mixed all ingredients well. Cover and refrigerate at least six hours, tossing occasionally. Corn Casserole (Lana)2 16-ounce cans white corn Gold Carrot Bake (Paul)3 cups shredded carrot (1 pound) In saucepan, combine carrot, rice, salt and 1-1/2 cups water. Bring to boiling. Reduce heat and simmer, covered, for 25 minutes. Do not drain. Stir in 1-1/2 cups of the shredded cheese, milk, eggs, onion and 1/4 teaspoon pepper. Pour into 1-1/2 quart casserole. Bake at 350 degrees, uncovered, for 1 hour. Top with remaining 1/2 cup shredded cheese. Return to oven until cheese melts, about 2 minutes. Serves 6. |