ASSORTED VEGIES (15)
Source of Recipe
roz,www,family
List of Ingredients
ONION PATTIES
3/4 cup flour
1 Tbsp. cornmeal
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
1-1/2 cups finely chopped onions
Mix dry ingredients together, then add milk. Batter should be fairly thick.
Add onions and mix thoroughly. Drop by spoonfuls into greased fry pan.
Flatten patties slightly when you turn them.
Sweet-Sour Red Cabbage
2 Tbsp. Cider vinegar
1 Tbsp. Brown sugar
1 Large Apple, peeled and sliced
1 Tbsp. molasses
1 head Shredded red cabbage
1 Onion, thinly sliced
Salt to taste
Put all in a crock pot and cook will done. About 5-6 hours.
German Red Cabbage
1/4 c sugar
1/4 c firmly packed brown sugar
1/2 c apple cider vinegar
1 medium-sized red cabbage, shredded
2 slices bacon
1 Large apple, chopped
1/2 c chopped onion
1/4 c water
2 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cloves
Put all in a crock pot and cook for about 5 hours on high.
RED CABBAGE
1 medium head red cabbage(about 1 1/2 lb.)
1 large apple sliced
4 slices bacon, diced and cooked and drained
1/4 c. brown sugar, packed
2 Tbsp. flour
1/2 c. water
1/4 c. vinegar
1 tsp. salt
1 small onion, sliced
Place all in a crock pot and cook about 5-6 hours.
FETTUCINE WITH ZUCCHINI AND MUSHROOMS
1 lb. pkg. Fettucine
1/2 c. butter
1/2 lb. mushrooms
1.25 lb. Zucchini
1 c. half-and-half
3/4 c. Parmesan
1/2 c. parsley
Cook fettucine al dente. Cut zucchini into julienne strips. While pasta is
cooking, saute mushrooms and zucchini in butter for 2 minutes. Add half-and-half
to saute; reduce heat and simmer for 3 minutes. Add cooked fettucine to
saute, along with cheese and parsley, and toss to mix well.
Parsnip Patties
· 5 medium parsnips (about 1 1/4 pounds)
· 2 tbsp (30 ml) flour
· 1/2 tsp (2 ml) salt
· dash of pepper
· 2 tbsp (30 ml) margarine, softened
· 1 tbsp (15 ml) chopped onion
· 1 egg, beaten
· dry bread crumbs or cracker crumbs
· 1/4 cup (60 ml) shortening
Preparation
· Pare, cut, and cook parsnips in boiling salted water; mash. Mix parsnips,
flour, salt, pepper, margarine, onion, and egg. Shape into 8 patties. Coat with
bread crumbs. Heat shortening in 10 inch skillet over medium heat until hot.
Cook patties in shortening about 5 minutes, turning once, until golden brown.
.Onion Rings
Tony Roma's®-Style
· 6 each White onions
· 1 cup Milk
· 3 each Eggs, beaten
· Salt
· 2 cups Pancake mix
Slice the onions crosswise and separate into rings. Combine milk, eggs, and
salt to taste in mixing bowl.Soak the onions in the mixture about 30 minutes.
Place pancake mix in a shallow bowl. Heat oil for frying in skillet to 375
degrees.
Remove the onion rings from milk mixture, dip in pancake mix and place in hot
oil. Fry rings until golden brown and drain on paper towels. Pack fried onion
rings solidly, but loosely, without pressing, into an 8x4" loaf pan. Bake at
400 degrees 10 to 15 minutes. Turn onto serving plate.
Boston Market Squash Casserole
Ingredients:
4 1/2 C. Zucchini (diced)
4 1/2 C. Yellow Squash (diced)
1 1/2 C. Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Stick of Butter
8 oz. American Processed Cheese (diced, use a store brand not Velveta)
3 Cubes of Chicken Bouillon
1 tsp. Garlic (minced)
1 tsp. Salt 1/2 tsp. Ground Pepper
1/2 tsp. Thyme 1 Tbsp. Parsley (chopped
Preparation:
Prepare Jiffy Mix as directed, set aside to cool.
Place zucchini and yellow squash in a large sauce pan and add just enough of
water to cover. Cook on medium low heat just until tender, remove from heat.
Drain squash, reserve one cup of water for casserole. On medium low temperature
place all of the butter in large sauce pan and sauté the onions until the
onions turn clear. Add chicken bouillon cubes and garlic to onions, stir. Add
drained squash and diced cheese, stir. Crumble corn bread in squash and pour the
reserved cup of water and mix well.Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.
VIDALIA ONION BLOSSOM
Vidalia Onion
2 TBS butter
Using a fruit and vegetable cutter, cut the Vidalia Onion halfway. Add the
butter, and wrap in aluminum foil. Grill for 20 minutes
dip in a mixture of 3/4 C. honey mustand and 1/4 C. horseradish sauce
ONION CASSEROLE
5 LARGE SWEET ONIONS
12 RITZ CRACKERS
1 CAN CREAM OF MUSHROOM SOUP
1 PKG SHREDDED CHEDDAR CHEESE
1 LB. BROWN AND SERVE SAUSAGE / OR HAM/ OR BACON
LAYER ONIONS ON BOTTOM THEN LAYER SOUP, CHEESE AND MEAT OVER ONIONS... ON TOP
CRUMBLE CRACKERS AND COOK IN 9X13in. PAN FOR ABOUT 1 HOUR OR UNTIL ONIONS AND
SAUSAGE ARE COOKED.
VIDALIA ONION CUSTARD CASSEROLE
3 Vidalia onions, sliced
1/4 c. butter
2 T. all purpose flour
3 eggs, slightly beaten
1 c. milk
1 t. salt
1/2 t. paprika
1/8 t. white pepper
Saute onions in butter until clear of color. Remove from heat and stir
in flour. Cool slightly. Combine remaining ingredients and beat well.
Stir in onions. Pour mixture into a buttered 2 quart casserole dish.
Bake at 325 degrees for 35 to 40 minutes or until a knife inserted in
the center comes out clean. Serves 6.
ASPARAGUS CASSEROLE
6 eggs
1 c. mayonnaise
1 can cream of mushroom soup
2 c. sharp cheddar, shred
1 can asparagus tips & pieces
Blend together eggs, mayonnaise and cream of mushroom soup in a baking
dish. Add cheese and blend well. Carefully fold in asparagus until
mixed in. Bake at 400 degrees for 1 hour. Double this recipe to make
a 13x9x2 inch pan full. You'll be glad you did!
CONCOCTION CASSEROLE
Red potatoes -- quartered
bell pepper -- squares
onion -- squares
mushrooms -- sliced
zucchini -- sliced thin
salt/pepper -- to taste
garlic clove
Zesty Italian Dressing to cover
Cover baking dish and put in refrigerator for 1/2 hour. Bake at 350
for 30 minutes or until done. EAT!
BROCCOLI CASSEROLE
2 cups of rice (uncooked)
2 cans cream of cheddar soup
1 can cream of celery
1 can cream of chicken
2 cans cream of mushroom
1 can of milk
2 bags of broccoli (chopped)
1 pack Lipton onion soup
Shredded Cheddar cheese to garnish
Preheat oven to 400. Steam rice and broccoli separate. Mix cooked items and add onion soup. Mix soups. Combine all items. Fold into greased casserole pan and sprinkle with cheddar cheese. Cover with foil and cook for 30 minutes. Remove foil and cook additional 10-15 minutes. Let stand 5-10 minutes.
Green bean, bacon and potatoes
1. Remove the ends from the beans. Snap the beans in two, place into a colander, wash, and set aside to drain.
2. Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes.
3. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
4. While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1�4 cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.
Serves 8 to 10
My tips for cooking phenomenal green beans: Stir often. Add additional chicken broth in small amounts as needed, but don't drown your beans
TOMATO PIE
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise (not miracle whip)
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Meanwhile cook the onions partially in micro. Heat tomatoes in micro before placing in pie shell. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
Recipe
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