|
Baked
Apples & Sweet Potatoes |
3 med. Golden Delicious apples
1 tsp. lemon juice
1 lg. (1/4 lb) sweet potato
1 lg. leek
4 T. (1/2 stick) softened butter
or margarine, divided
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 c. apple juice
2T. unseasoned bread crumbs
1 T. brown sugar
Heat oven to 350F (175C). Peel,
core, and cut apples into 1/4-inch-thick
slices. Place apple slices in a
bowl and add water to cover; add
lemon juice. Peel and thinly slice
sweet potato. Trim off top of leek
1-inch above white; discard top
and root end. Cut leek lengthwise
in half; clean well under running
cold water. Thinly slice leek crosswise.
Drain apples well; pat dry. Grease
a 1-1/2 quart casserole dish with
1 tablespoon of butter. Place one
third of apples in bottom of casserole;
top with one third of leek slices
and one third of sweet potato. Season
with salt and pepper. Repeat to
make 2 more layers. Dot top of casserole
with 2 tablespoons of butter; pour
apple juice over all. Cover dish
tightly with a lid or aluminum foil
and bake 45 minutes. Meanwhile,
make topping by melting remaining
1 tablespoon butter in a small saucepan;
stir in bread crumbs and brown sugar
until well combined. Uncover casserole
and sprinkle with topping. Bake
uncovered for an additional 10 to
15 minutes until potato slices are
fork tender. Serve immediately.
Yields 6 servings.
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|
Baked
Artichoke Hearts & Tomatoes |
5 T. butter or margarine. divided
1 (9-oz.) pkg. frozen artichoke
hearts, thawed and drained
2 ripe tomatoes, each cut into 8
wedges
1/2 c. dried crumbly style herb
seasoned stuffing
1/4 c. freshly grated Parmesan cheese
1/4 tsp. salt
Heat oven to 350F (175C). Melt 3
tablespoons of butter in a 9-inch
square baking dish in the preheated
over (5 to 6 minutes). Remove baking
dish from oven and stir in artichoke
hearts and tomato wedges. To prepare
crumb topping, melt remaining 2
tablespoons of butter in a small
microwave-safe bowl. Stir in dried
stuffing, cheese and salt. Sprinkle
crumb topping over vegetables. Bake
for 25 to 30 minutes or until heated
through. Yields 6 to 8 servings.
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2 (16-oz. each) cans pork 'n beans
2 T. minced garlic
½ c. finely packed dark brown
sugar
3 T. tomato ketchup
1 T. Creole mustard
½ sm. bell pepper, finely
chopped
½ sm. onion, finely chopped
4-5 strips lean uncooked bacon (optional)
In
an 8x8-inch baking dish, combine
beans, garlic, brown sugar, ketchup,
mustard, bell pepper and onion.
Mix well after addition of each
ingredient to evenly distribute.
Cover baking dish with plastic wrap
and refrigerate for a minimum of
4 hours to develop flavor (best
if left overnight). To bake beans,
preheat oven to 375oF.
Remove from refrigerator and discard
plastic wrap. Arrange optional strips
of bacon on top of beans, if desired.
Bake until cooked throughout (approximately
1 hour). Remove from oven and allow
baked beans to stand for 15 to 20
minutes at room temperature before
serving. Yields approximately 6
servings.
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1
10-oz. pkg. frozen chopped broccoli
2 c. cooked white rice
1/2 c. chopped onion
2 T. butter or margarine, divided
1 (10.75-oz.) can condensed cream
of mushroom soup
1 c. Cheez Whiz brand (or similar)
processed cheese spread
1/2 c. bread crumbs
Cook broccoli according to package
directions; drain and set aside.
Prepare enough rice to yield 2 cups.
Saute onion in 1 tablespoon of the
butter in a large skillet over medium
heat until tender. Add cooked broccoli,
cooked rice, undiluted soup and
Cheez Whiz; mix lightly. Spoon into
a 1-1/2 quart casserole dish. Melt
remaining 1 tablespoon of butter
and toss with bread crumbs; sprinkle
over top of casserole. Bake at 350F
(175C) for 30 to 35 minutes or until
thoroughly heated. Yields 4 servings.
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1 (2 lb.) green cabbage
2 lg. Idaho potatoes, peeled
12 oz. lean bacon, cut into 1/2-inch pieces
2 lg. yellow onions, sliced lengthwise
1 tsp. salt
1 tsp. ground black pepper
2 c. canned (low-sodium) chicken broth
Rinse cabbage under cold running water and remove tough outer leaves. Cut cabbage into quarters and remove the hard core. Cut cabbage quarters into halves and place, rounded side down, in a roasting pan. Cut potatoes in half crosswise then cut each half into quarters. Arrange in the roasting pan, alternating with cabbage pieces. Fry bacon in a heavy skillet for 8 minutes. Add sliced onions, salt, and black pepper and cook until soft (approximately 5 minutes). Evenly distribute the bacon mixture and pan drippings over the vegetables. Pour chicken broth on top. Tightly cover pan with aluminum foil and bake for 90 minutes in a 375F (190C) preheated oven. Remove pan from oven and allow it to sit (covered) for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them. Yields 6 servings.
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|
Beef and Cabbage Casserole
|
1 (2 lb.) green cabbage
2 T. canola oil
1/2 c. chopped onion
1 lb. lean ground beef
1/2 c. chopped green bell pepper
2 cloves garlic, minced
1 (14.5-oz.) can diced tomatoes, do not drain
1 tsp. salt
1 tsp. black pepper
3/4 c. shredded mild Cheddar cheese
Cut cabbage into 6 wedges. Cook cabbage in a small amount of boiling salted water (covered) for 10 minutes. Remove from heat, drain well and set aside. Heat oil in a large skillet over medium heat. Saute chopped onion until softened. Add ground beef, chopped green pepper and minced garlic; continue to cook over medium heat until meat is no longer pink. Remove from heat and drain off fat. Return ground beef mixture to stove and stir in canned tomatoes, salt, and pepper. Simmer over low heat for 10 minutes; remove from heat. Arrange cooked cabbage wedges in a lightly buttered 8-inch square baking dish. Pour ground beef mixture over and around the cabbage wedges. Bake casserole, uncovered, in a 350F (175C) preheated oven for 20 to 25 minutes. Sprinkle shredded cheese over cabbage and bake an additional 5 minutes to melt cheese. Remove from oven and serve warm. Yields 6 servings.
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|
Black-Eye Peas with Smoked Ham Hocks |
1 lb.
dried black-eye peas
4 T. bacon drippings
1 lg. onion, chopped
1 lg. bell pepper, chopped
1 rib celery, thinly sliced
4 cloves garlic, minced
2 smoked ham hocks
1 tsp. salt
3/4 tsp. ground black pepper
1/2 to 3/4 tsp. ground Cayenne pepper
(optional)
2 tsp. granulated sugar
1 (12-oz.) can beer (optional)
Sort through dried peas to remove
any debris or rocks. Rinse and set
aside. Heat bacon drippings in a
5- to 6-quart Dutch oven over medium
heat. Add onion, bell pepper, celery
and garlic. Saute until onions are
translucent (approximately 10 minutes).
Add rinsed peas, ham hocks, salt,
black pepper, Cayenne pepper, sugar,
optional beer (if desired) and enough
water to cover. Bring to a boil.
Reduce heat. Cover and simmer until
beans are soft and juice has thickened
(approximately 3 hours). Stir occasionally
and add more water, as needed, to
keep beans covered with liquid.
Adjust seasoning to taste with additional
salt, if desired. Yields 6 to 8
servings.
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|
Blue
Cheese Grilled Potatoes |
1/2
c. (1 stick) butter or margarine,
softened
2 pkg. (4-oz. each) crumbled blue
cheese
2 T. chopped fresh parsley
2 tsp. salt
1 tsp. coarsely ground black pepper
6 med. baking potatoes, cut in half
lengthwise
6 sm. onions, cut into 1/4-inch
thick slices
6 (14x12-inch) pieces heavy duty
aluminum foil
Prepare grill; heat until coals
are ash white. Meanwhile, in a small
bowl, stir together butter, blue
cheese, parsley, salt and pepper.
Spread an equal amount of butter
mixture on the cut sides of both
halves of each potato. Top one half
of each potato with 6 to 8 onion
slices. Put each potato back together
and wrap each separately in a piece
of foil; tightly seal tops and sides.
Place foil wrapped potatoes on grill;
cover grill. Cook, turning every
15 minutes, until potatoes are fork
tender (50 to 60 minutes). Yields
6 servings.
Oven Directions: Heat oven to 400F
(200C). Prepare potatoes as directed
above. Seal each potato tightly
in aluminum foil and place in a
13x9-inch baking pan. Bake (turning
potatoes after 30 minutes) for 55
to 65 minutes or until fork tender.
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5
T. butter or margarine, divided
3 T. all-purpose flour
1-1/2 c. whole milk
2 tsp. salt, plus more as needed
Pinch freshly grated nutmeg
Freshly ground black pepper
8 c. small broccoli florets (approx.
4 heads)
1 c. (4 oz.) grated sharp Cheddar
cheese, divided
1/2 c. fresh bread crumbs
Butter an 8x8x2-inch baking dish
or an 8-cup gratin dish using 1
tablespoon of the butter. Melt 3
tablespoons of the butter in a medium
saucepan over medium heat. Whisk
in flour until smooth. Continue
stirring and cook for 1 minute.
Add milk, salt and nutmeg; bring
to a boil while whisking constantly.
Lower heat and simmer, stirring
occasionally, until sauce has thickened
(approximately 10 minutes). Season
to taste with pepper and additional
salt, if desired. Remove from heat.
Set a collapsible steamer in a large
saucepan; add about 1-inch of water
and bring to a boil. Put broccoli
florets in the steamer and season
with salt. Cover, and steam until
crisply-tender (about 5 minutes).
Remove broccoli from steamer and
place in buttered baking dish. Sprinkle
broccoli with half of the cheese
and pour sauce over cheese; top
with the remaining cheese. Melt
the remaining 1 tablespoon of butter
in a medium skillet over medium-high
heat. Add bread crumbs and stir
until lightly browned (about 2 minutes).
Cover the gratin with prepared bread
crumbs. Bake on the middle rack
of a preheated 450F (230C) oven
for 20 minutes or until lightly
browned and bubbly. Serve immediately.
Yields 4 to 6 servings as a side-dish.
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|
Broccoli
with Orange Sauce |
16. oz fresh or frozen broccoli
spears
2 tsp. cornstarch
4-1/2 tsp. granulated sugar
1/2 tsp. chicken bouillon granules
1/4 c. orange juice
1/4 c. water
1 tsp. grated orange peel (zest)
1 med. navel orange, thinly sliced
(optional)
Place broccoli and a small amount
of water in a saucepan; bring to
a boil. Reduce heat, cover and cook
for 6 to 8 minutes or until broccoli
is crisp-tender. Meanwhile, in a
small saucepan, combine cornstarch,
sugar and bouillon granules. Stir
in orange juice, water and orange
zest until blended. Bring to a boil
and cook (stirring continually)
for 2 minutes until thickened; remove
from heat. Drain broccoli and place
in a serving bowl. Garnish with
optional orange slices, if desired,
and drizzle with sauce. Yields 6
servings.
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1 lb. med. mushroom caps
¼ c. water
1 T. balsamic vinegar
¼ c. vegetable oil
1 (1-oz.) pkg. ranch dressing mix
Place
mushrooms in a gallon zip-lock bag.
In a small mixing bowl, whisk together
water, vinegar, oil and dressing
mix until dissolved. Pour over mushrooms,
seal bag and marinate in refrigerator
for 30 minutes, turning occasionally.
Place mushrooms on broiler pan.
Broil 4 inches from heat until mushrooms
are tender (approximately 8 minutes).
Makes 4 to 6 servings.
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6 lg. tomatoes
6 T. olive oil, divided
1 c. seasoned bread crumbs
3 green onions, finely chopped
3 garlic cloves, minced
1 T. chopped fresh basil leaves
1 tsp. finely chopped fresh parsley
Grated Parmesan cheese
Cut off the top third of each tomato.
Scoop out pulp from the bottom two-thirds
of tomato to form a cup; chop pulp
and set aside. Brush tomato cups
inside and out with a small amount
of the olive oil. Bake in a preheated
350F (175C) for 15 minutes in a
shallow pan. Remove pan from oven
and turn tomato cups upside down
to drain. Meanwhile, combine chopped
tomato pulp, bread crumbs, green
onions, garlic, basil, parsley and
remaining olive oil in a casserole
dish. Mix well and bake in oven
for 10 minutes. Fill each tomato
cup with baked filling and sprinkle
with Parmesan cheese. Broil away
from heat until topping is golden
(4 to 5 minutes). Yields 6 servings.
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Dressing ingredients:
1 tsp. granulated sugar
1/4 c. red wine vinegar
1 tsp. Creole mustard
1 T. dried crushed basil
1/4 tsp. garlic powder
2 tsp. Louisiana hot sauce
2 T. mayonnaise
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. olive or vegetable oil
Salad ingredients:
4 c. canned whole-kernel corn, well
drained
1 c. thinly sliced pickled okra
1 lg. bell pepper, chopped
1/2 c. thinly sliced green onions
1 c. chopped fresh tomato
1/2 c. chopped fresh parsley
To prepare dressing: Using a blender,
whisk together sugar, vinegar, mustard,
basil, garlic powder, hot sauce,
mayonnaise, salt and black pepper.
Slowly drizzle in oil and blend
until slightly thickened; set aside.
To prepare salad: Combine corn,
okra, bell pepper, green onions,
chopped tomato and parsley in a
serving bowl. Pour prepared dressing
over salad and toss gently to coat
all ingredients. Cover and refrigerate
overnight before serving (to allow
flavors to fully develop). Yields
approximately 8 servings.
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1/2 c. olive oil
1 lb. smoked sausage, cut into 1/4-inch
pieces
1 c. diced onion
1 c. diced celery
1/4 c. diced red bell pepper
1/4 c. diced yellow bell pepper
1/4 c. minced garlic
1 c. diced eggplant
1 c. diced zucchini
1 c. diced yellow squash
1 c. diced tomatoes
1/2 c. sliced black olives
2 c. tomato sauce
1/4 c. chopped fresh thyme or 1
T. dried thyme
1/4 c. chopped fresh basil or 1
T. dried basil
1/4 c. fresh oregano or 1 T. dried
oregano
Salt and ground black pepper to
taste
Louisiana hot sauce to taste
In a 14-inch cast iron skillet,
heat olive oil over medium-high
heat. Sauté smoked sausage
until golden brown. Remove sausage
and set aside; do not drain pan.
Add onions, celery, bell peppers
and garlic to pan and sauté
vegetables until softened (3 to
5 minutes). Blend in eggplant, zucchini,
squash, tomatoes, olives and sausage.
Sauté for 30 minutes, stirring
occasionally to prevent scorching.
Once eggplant mixture is softened,
stir in tomato sauce, thyme, basil
and oregano. Season to taste with
salt, pepper and hot sauce. Continue
to cook an additional 15 minutes.
Remove from heat and transfer to
a baking dish. Bake (uncovered)
in a preheated 375F (190C) oven
for 30 minutes. Serve as a vegetable
casserole or use as a stuffing for
chicken, duck or Cornish game hen.
Yields 6 to 8 servings.
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2 lb. carrots, chopped
1/2 c. melted butter
3 eggs, lightly beaten
1 c. granulated sugar
3 T. all-purpose flour
1 tsp. baking powder
1 T. vanilla extract
Pinch ground cinnamon
Pinch ground nutmeg
1 T. powdered sugar for dusting
Bring a large pot of lightly-salted
water to a boil. Add chopped carrots
and cook for 15 minutes or until
tender. Drain carrots, place in
a large mixing bowl and mash. Whisk
in melted butter, eggs, sugar, flour,
baking powder, vanilla, cinnamon
and nutmeg until well blended. Transfer
mixture to a 2-quart casserole dish
and sprinkle with powdered sugar.
Bake in a preheated 350F (175C)
oven for 30 minutes. Serve as a
side dish to any main course or
use as a filling for pies, tarts
or turnovers. Yields 8 servings.
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|
Corn
Roasted with Herb Butter
|
¾ c. butter or margarine,
softened
1½ T. lemon juice
¼ tsp. ground nutmeg
¼ tsp. Tabasco pepper sauce
1½ T. minced fresh parsley
2½ T. minced green onion
½ tsp. salt
½ tsp. ground black pepper
¼ tsp. Worcestershire sauce
6 ears of fresh corn
In a small mixing bowl, combine
softened butter, lemon juice, nutmeg,
Tabasco sauce, parsley, green onion,
salt, pepper and Worcestershire
sauce. Using a spoon, blend well.
Cover and refrigerate herb butter
for at least 1 hour. To prepare
corn, spread each ear with 1 tablespoon
of herb butter. Individually wrap
each ear in foil. Roast corn on
barbecue grill or broil in oven
4 inches from heat until kernels
are tender (approximately 30 minutes).
Turn occasionally. Unwrap corn and
spread with remaining butter. Yields
6 servings.
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|
Creamy
Scalloped Potatoes |
2
lbs. (6 med.) boiling or baking
potatoes
4 T. butter or margarine, divided
1/4 c. finely chopped onion
3 T. all-purpose flour
1 tsp. salt
1/4 tsp. ground black pepper
2-1/2 c. whole milk
Heat
oven to 350 degrees. Butter the
bottom and side of 2-quart casserole.
Scrub potatoes and peel if desired.
Cut enough potatoes into 1/8-inch
slices to measure 4 cups. Spread
sliced potatoes in casserole dish;
set aside. Melt 3 tablespoons of
the butter in 2-quart saucepan over
medium heat. Add chopped onion and
saute until tender (2 to 3 minutes),
stirring occasionally. Stir in flour,
salt and pepper. Cook, stirring
constantly, until smooth and bubbly.
Stir in milk. Heat to boiling, stirring
constantly. Boil and stir for 1
minute. Pour sauce over potatoes.
Dot with remaining 1 tablespoon
of butter. Cover and bake for 30
minutes in a 350F (175C) preheated
oven. Uncover and bake 60 to 70
minutes longer or until potatoes
are tender. Let stand 5 to 10 minutes
before serving. Yields 6 servings.
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2 pt. pearl onions (approx. 20
oz.)
4 T. butter or margarine
4 T. all-purpose flour
2 c. light cream (half-and-half)
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 c. dry bread crumbs
Bring 2 quarts of water to a boil
in a large saucepan over high heat.
Drop onions into boiling water;
boil 2 minutes. Drain onions and
immediately plunge into a bowl of
cold water to stop cooking. To peel,
squeeze an onion between thumb and
forefinger to loosen skin; remove
skin and discard. Repeat with remaining
onions. Place peeled onions in a
3-quart saucepan with 1/2-inch of
water; cover. Bring to a boil over
high heat. Reduce heat to medium-low
and simmer for 15 to 20 minutes
until fork-tender. Drain and set
aside. To prepare cream sauce, melt
butter in a small saucepan over
medium heat. Blend in flour with
a wire whisk; heat until mixture
bubbles. Whisk in cream and cook
until mixture thickens, whisking
constantly. Add salt and pepper.
Stir in cooked onions. When completely
coated, transfer creamed onions
to a warm serving bowl. Sprinkle
with dry bread crumbs. Serve immediately.
Yields 8 servings.
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2 c. water
4 med. carrots, cut into 1/4-inch
slices
1/2 c. (1 stick) butter or margarine
2 T. cornstarch
2 c. light cream (half-and-half)
1 tsp. dried dill weed
1 tsp. salt
1/4 tsp. ground black pepper
2 pkg. (10-oz., each) frozen tiny
English peas, thawed and drained
4 T. thinly sliced green onion (including
green portion)
In a 3-quart saucepan,
bring water to a full boil over
high heat. Lower heat to medium,
cover and cook until carrots are
crispy tender (8 to 10 minutes).
Remove from heat, drain and set
aside. In the same saucepan, melt
butter over medium heat. Stir in
cornstarch until smooth. Stir in
light cream, dill weed, salt and
pepper. Add thawed peas, green onion
and cooked carrots. Continue to
cook over medium heat, stirring
constantly, until mixture comes
to a slow boil (8 to 10 minutes).
Continue to cook for 1 minute. Remove
from heat and serve warm. Yields
8 to 10 servings.
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5 lb. sweet potatoes, peeled and
cooked
½ c. orange juice
4 eggs, lightly beaten
½ c. (1 stick) butter or
margarine, melted
½ c. granulated sugar
½ tsp. ground nutmeg
1 tsp. vanilla extract
Dash salt
Miniature marshmallows
Mash
cooked potatoes in a large mixing
bowl. Stir in orange juice, eggs,
butter, sugar, nutmeg, vanilla extract
and salt; mix well. Transfer mixture
to a greased 3-quart baking dish.
Bake at 350oF until set
(approximately 35 to 40 minutes).
Remove from oven and cover top with
marshmallows. Return to oven until
marshmallows just begin to puff
and melt (5 to 10 minutes). Yields
10 to 12 servings.
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3 lbs. potatoes
(about 8 med.), peeled and diced
6 hard-cooked eggs, peeled and chopped
3 celery ribs, chopped
6 green onions, chopped (both white
and green portions)
2 med. dill pickles, finely chopped
1-1/2 c. mayonnaise
4 tsp. prepared mustard
1/4 c. dill pickle juice
1 tsp. celery seeds
1 tsp. salt
1/2 tsp. ground black pepper
4-6 lettuce leaves (optional)
Peel potatoes and cut into bite-size
chunks. Place potatoes in a large
pot or Dutch oven and cover with
water. Bring to a boil over high
heat; reduce heat and simmer for
20 minutes or until
fork-tender. Remove from heat and
drain in a colander; set aside to
cool. Transfer cooled potatoes to
a large bowl. Add chopped eggs,
celery, onions and pickles. Prepare
dressing in a small bowl by combining
mayonnaise, mustard, pickle juice,
celery seed, salt and pepper. Pour
dressing over potato mixture and
mix well. Cover and refrigerate
for at least 4 hours before serving.
Serve in a lettuce-lined bowl if
desired. Yields 8 to 10 servings
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|
Easy
Stovetop Baked Beans
|
1/2
lb. sliced bacon, chopped into 1/2-inch
pieces
2 (32-oz.) cans baked beans
1/2 c. tomato ketchup
1/3 c. brown sugar
2 T. Louisiana hot sauce (any brand)
2 T. honey
In
a heavy pot or Dutch oven, add the
chopped bacon and cook over medium
heat just until the fat begins to
render, about 4 minutes. Add baked
beans, ketchup, brown sugar, hot
pepper sauce, and honey and bring
to a simmer over medium heat. Reduce
the heat slightly to maintain a
simmer for 25 to 30 minutes, or
until flavors are combined. Yields
6 to 8 servings.
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4 med. eggplants, peeled and cubed
1/2 lb. lean ground beef
1/4 lb. butter or margarine
1 c. diced onions
1 c. diced celery
1/2 c. diced bell peppers
1/4 c. minced garlic
1 c. chicken broth (see recipe)
1/2 lb. sm. (150–200 count)
shrimp, peeled
Salt and ground black pepper to
taste
2 c. Italian bread crumbs, divided
Boil eggplant in lightly-salted
water until tender and almost mushy;
drain and set aside. Melt butter
over medium heat in a 4-quart saucepot.
Saute onions, celery, bell peppers
and garlic for 5 minutes or until
vegetables are softened. Add ground
beef and slowly cook for 25 to 30
minutes or until golden brown and
each grain of meat is totally separated.
If meat has become too dry during
cooking, slowly add a small amounts
of chicken broth to moisten as needed.
Stir in cooked eggplant and shrimp.
Cook approximately 30 minutes, stirring
occasionally to well blend vegetables,
meat, eggplant and shrimp. Season
to taste with salt and pepper. Remove
from heat and sprinkle in 1 cup
of bread crumbs to absorb liquid.
Place eggplant mixture in a baking
dish and top with remaining bread
crumbs. Bake in a preheated 375F
(190C) oven for 25 to 30 minutes
or until golden brown. Yields 6
servings.
Recipe Variation:
Replace shrimp in this recipe with
1/2 pound crabmeat.
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3 c. finely shredded green cabbage
1/4 c. minced onion
1 c. grated carrot
1/2 c. raisins (optional)
1/3 c. mayonnaise
1 T. vinegar
2 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. celery seed
Shred cabbage extra fine using a chef’s knife or grater. In a large mixing bowl, combine shredded cabbage, minced onion, grated carrot and optional raisins, if desired. In a separate small bowl, combine mayonnaise, vinegar, sugar, salt and celery seed; stir until sugar dissolves. Pour dressing over vegetables and toss until well distributed. Chill (covered) for a minimum of 1 hour before serving.
Recipe Note: To save time preparing this recipe, purchase washed and pre-shredded cabbage (available in the produce section of most groceries).
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2 c.
peeled, diced eggplant
2 T. Cajun seasoning, divided
1 c. all-purpose flour
1 c. (very fine) seasoned bread
crumbs
2 eggs, lightly beaten
1 c. whole milk
Vegetable oil for deep-frying
Wash
eggplant, peel and cut into 1/2-inch
cubes. Sprinkle evenly with 2 teaspoons
of Cajun seasoning; toss gently
to distribute seasoning and set
aside. Measure flour and bread crumbs
into separate bowls. Add 2 teaspoons
of Cajun seasoning to each. Mix
each well to distribute seasoning;
set aside. In a third bowl, whisk
eggs and milk until well blended.
Pour enough oil to measure 1-inch
deep in a deep fryer, 2-quart saucepan,
or large electric skillet and heat
to 375F (190C). When oil is hot,
dredge eggplant cubes in seasoned
flour and shake off excess. (Work
quickly to prevent flour from picking
up too much moisture from eggplant.)
Coat eggplant in egg/milk mixture
then quickly dredge in bread crumbs,
shaking off excess. Separate coated
eggplant cubes and drop into hot
oil. Cook until a dark golden-brown
(approximately 3 minutes.) Drain
on paper towels and serve immediately.
Yields 3 to 4 servings as a side
dish.
Recipe Note:
This recipe may also be prepared
with peeled, diced zucchini or mirliton.
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3 lg. green tomatoes
1 c. all-purpose flour
Salt and black pepper to taste
1 tsp. dried basil leaves
1 c. Italian bread crumbs
1 c. whole milk
1 lg. egg
1 c. water
Louisiana hot sauce to taste
1-1/2 c. vegetable oil
Cut tomatoes into 1/2-inch thick
slices and drain on a paper towel.
Measure flour into a shallow bowl
and season with salt and pepper.
In a second bowl, mix basil and
bread crumbs. Whisk together milk,
egg and water in a third bowl; season
with salt, pepper and hot sauce.
Heat oil to 350F (175C) in a heavy
10-inch skillet. Dredge tomato slices
first in flour, next in egg wash
and finally in bread crumbs. Panfry
slices, a few at a time, until golden
brown on both sides. Remove and
drain well on paper towels. Serve
with remoulade sauce. Yields 6 servings.
Recipe Note: For remoulade sauce
recipes, visit the following links:
White Remoulade Sauce , Red
Remoulade Sauce
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|
Garlic
Roasted Vegetables |
2 med.
yellow summer squash, cut lengthwise
into 1/8-inch slices
2 med. zucchini, cut lengthwise
into 1/8-inch slices
1 med. red bell pepper, cut into
1/8-inch rings
1 c. thinly sliced red onion, separated
into rings
3 T. butter or margarine, melted
1 tsp. chopped fresh or 1/2 tsp.
dried rosemary leaves
1/8 tsp. salt
1/8 tsp. coarsely ground black pepper
1 tsp. finely chopped fresh garlic
In
a 13x9-inch baking pan, alternately
place slices of squash and zucchini
side by side. Arrange red pepper
and onion slices on top of squash
and zucchini slices. In a small
bowl, stir together melted margarine,
rosemary, salt, pepper and garlic;
pour mixture over vegetables. Bake
at 375F (190C), basting every 5
minutes, for 15 to 20 minutes or
until vegetables are tender. Yields
6 servings.
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2
T. butter or margarine
1 (6-oz.) pkg. frozen pea pods,
thawed
2 sm. onions, each cut into 8 wedges
1 med. red bell pepper, cut into
strips
1 T. grated fresh gingerroot or
1/2 tsp. ground ginger
In a 2-quart saucepan, melt butter
over medium heat until sizzling.
Stir in thawed pea pods, onion wedges,
bell pepper strips and ginger. Cook,
stirring occasionally, until vegetables
are crisply tender (7 to 11 minutes).
Yields 4 servings.
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4
to 5 med. to sm. red-skin potatoes
Salt and ground black pepper for
seasoning
Vegetable or olive oil
The day before, wash and scrub several
medium to small potatoes; boil whole
with skins on for 20 to 30 minutes
(depending on size) or until they
pierce easily with pick. Drain and
let cool to room temperature; store
in refrigerator. (Cooked potatoes
may be stored for several days.)
When ready for use, peel potatoes
and cut into round slices about
l/8" thick. Sprinkle with salt
and pepper. Place slices in a large
non-stick skillet in a single layer.
Drizzle enough cooking oil over
each slice to barely cover. (Do
not cover the skillet as potatoes
only need to brown.) Brown on one
side then turn carefully to brown
on opposite side. Turn only once
for crisper potatoes.
Recipe Note: These potatoes are
quick and easy to prepare (even
early in the morning) and are delicious
served with scrambled eggs.
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2 (16-oz. each) cans French-style
green beans, drained
1 lg. onion, chopped
½ lb. fresh mushrooms, sliced
½ c. (1 stick) plus 2 T.
butter or margarine, divided
¼ c. all-purpose flour
1 pt. light cream (half-and-half)
¾ lb. sharp Cheddar cheese,
grated
¼ tsp. Tabasco pepper sauce
1 T. Worcestershire sauce
2 tsp. soy sauce
Salt and ground black pepper to
taste
1 can water chestnuts, drained and
chopped
Sliced almonds or cracker crumbs
Drain
and rinse canned green beans; drain
well and set aside. Melt ½
stick of butter in a large saucepan
over medium heat. Sauté onion
and mushrooms until onion is translucent.
Add flour; mix well. Lower heat,
stir in cream and let thicken. Add
cheese and stir until melted. Add
pepper sauce, Worcestershire sauce,
soy sauce, salt and pepper. Mix
in beans and water chestnuts. Transfer
to a 13x9x2-inch casserole dish
coated with non-stick cooking spray.
Sprinkle top of casserole with either
chopped almonds or cracker crumbs;
melt remaining 2 tablespoons of
butter and drizzle on top. Bake
at 350oF until thoroughly
heated (approximately 20 minutes).
Yields 12 to 14 servings.
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1/2 c. olive oil
1/4 c. red wine vinegar
1 T. minced fresh oregano or 1 tsp.
dried oregano
1 T. Dijon mustard
1 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. finely ground black pepper
4 med. zucchini, cut crosswise into
1/2-inch slices
4 med. yellow squash, cut crosswise
into 1/2-inch slices
2 med. red onions, quartered
1 lg. red bell pepper, cut into
2-inch pieces
1 lg. yellow bell pepper, cut into
2-inch pieces
12 to 16 whole fresh mushrooms
12 cherry tomatoes
Prepare marinade by combining oil,
vinegar, oregano, mustard, garlic,
salt and pepper in a jar with a
tight-fitting lid; shake to blend.
Place vegetables in a shallow baking
dish. Add well mixed marinade and
toss to coat; let stand for 15 minutes.
Drain and discard marinade; arrange
vegetables on a vegetable grill
rack. Grill, covered, over indirect
heat for 10 to 12 minutes or until
tender. Yields 16 to 18 servings.
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3
med. zucchini, each cut into 4 pieces
3 med. onions, each cut into 6 wedges
2 red or green bell peppers, cut
into 2-inch pieces
12 lg. mushroom caps
1/2 c (1 stick) butter or margarine,
melted
1/2 c. soy sauce
1 tsp. fresh dill weed or 1/2 tsp.
dried dill weed
1 tsp. chopped fresh chives or 1/2
tsp. dried chives
1 tsp. garlic powder
6 (12-inch) metal skewers
6 lg. fresh cherry tomatoes
Prepare grill by placing coals to
one side; heat until coals are ash
white. Make a drip pan with heavy
duty aluminum foil; place opposite
of coals. Assemble kabobs on skewers
by alternating pieces of zucchini,
onion, bell pepper and mushroom
caps. In a small bowl, stir together
melted butter, soy sauce, dill,
chives and garlic powder. Place
kabobs on grill over drip pan; baste
with butter baste. Cover grill;
turn and baste kabobs occasionally.
Cook until vegetables are crisply
tender (20 to 25 minutes). Using
oven mitts, add 1 tomato to each
skewer during the last 5 minutes
of grilling. Yields 6 servings.
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2
T. butter or margarine
1 (16 oz.) pkg. frozen cut green
beans, rinsed and thawed
1 (4 oz.) can sliced ripe olives,
drained
1 tsp. Italian herb seasoning (see
Recipe Note below)
1/4 c. freshly grated Parmesan cheese
Melt butter in a 3-quart saucepan
over medium heat. Stir in green
beans, olives and seasoning. Cover;
cook over medium heat, stirring
occasionally, until beans are crispy
tender (13 to 18 minutes). Remove
from heat and transfer to a serving
bowl. Sprinkle with Parmesan cheese.
Yields 6 servings.
Recipe Note: Italian herb seasoning
may be substituted with the following
mixture: 1/4 teaspoon dried oregano
leaves, 1/4 teaspoon dried marjoram
leaves, 1/4 teaspoon dried basil
leaves and 1/8 teaspoon rubbed dried
sage.
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|
Hash-Brown
Potato Casserole |
2 lbs. frozen hash-brown
potatoes
2 sticks (1 c.) butter or margarine,
melted, divided
1 tsp. salt
1/4 tsp. ground black pepper
1/2 c. condensed cream of chicken
soup
1 pt. sour cream with chives
1/2 c. chopped onion
2 c. grated cheddar cheese
1/2 c. chopped celery
2 c. crushed potato chips
Defrost
hash-brown potatoes; set aside.
Combine 1 stick of melted butter,
salt, pepper, undiluted soup and
sour cream. Mix thawed hash browns
with onion, cheese and celery. Mix
in soup mixture. Pour into a buttered
9x12-inch casserole dish. Mix remaining
melted butter and crushed potato
chips. Sprinkle over top of casserole.
Bake in a preheated 350F (175C)
oven for 45 minutes or until topping
is golden brown. Remove from oven
and serve hot. Yields 16 servings.
Yields 16 servings.
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1-1/2 lb. butternut squash
2 c. water
1/4 c. butter or margarine
2 T. chopped fresh parsley or 2
tsp. dried parsley flakes
1/8 tsp. dried thyme leaves
11/4 tsp. salt
1/8 tsp. black ground pepper
1 T. honey
Peel squash, remove seeds and cut
into 1-1/2-inch chunks. Bring water
to a full boil in a 3-quart saucepan
over high heat. Add squash and cover.
Lower heat to medium and cook until
squash is fork tender (12 to 15
minutes). Drain and mash squash;
set aside. Melt butter in the same
saucepan. Stir in mashed squash,
parsley, thyme, salt, pepper and
honey. Cover and cook over medium
heat (stirring occasionally) until
heated through (5 to 7 minutes).
Yields 4 servings.
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1 (16-oz.) pkg. dried black-eyed
peas
¼ c. vegetable oil
2 lb. smoked sausage, cut into ½-in.
pieces
1 lb. lean salt pork, cut into ½-in.
pieces
2 lg. onions, chopped
½ c. chopped fresh parsley
3 cloves garlic, peeled and minced
1 lg. green pepper, chopped
6 c. chicken broth
3 c. uncooked long grain white rice
Salt and ground black pepper to
taste
1 bunch green onions, thinly sliced
Prepare black-eyed peas ahead according
to package directions. Drain off
excess liquid and set aside. Heat
oil in a Dutch oven or large pot
over medium heat. Sauté sausage
and salt pork until browned. Add
onions, parsley and garlic. Sauté
until onions are softened (approximately
10 minutes). Add prepared peas,
green pepper and chicken broth.
Bring to a boil over high heat.
Add rice, stir once and return to
a boil. Lower heat, cover tightly
and simmer for 45 minutes (Do not
remove lid or stir.) Season to taste
with salt and pepper. Add sliced
green onions and mix well. Let stand
for 5 to 10 minutes before serving.
Yields 12 servings.
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3 c. leftover mashed
potatoes
3 eggs, lightly beaten
2 green onions, green and white
parts thinly sliced
1 c. grated mild Cheddar cheese
1/2 c. chopped black olives
1 T. dried parsley flakes
All-purpose flour, bread crumbs,
or crushed cornflakes
4 T. butter or margarine
2 T. olive oil
In
a large mixing bowl, combine mashed
potatoes, beaten eggs, green onions,
grated cheese, chopped olives and
parsley flakes. Form potato mixture
into small 2- to 3-inch patties.
Coat with flour, bread crumbs, or
crushed cornflakes. Heat butter
and oil in a large heavy skillet
over moderate heat and fry the patties
until golden brown on both sides.
Yields 4 to 6 servings.
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1
lb. fresh mushrooms
2 T. all-purpose flour
1/8 tsp. ground Cayenne pepper
1 tsp. salt
3 T. butter or margarine
1/3 c. grated cheddar cheese
1 (8-oz.) carton sour cream
1 T. dry sherry
4 slices French bread, buttered
and lightly toasted
1 T. finely chopped fresh parsley
for garnish
Wash mushrooms and drain on paper
towels. Remove stems and set aside.
Mix flour, Cayenne pepper and salt
in a small paper bag or zip-lock
bag. Add mushroom buttons and shake
until well coated. Chop stems. Melt
butter in a saucepan over low heat.
Saute floured mushroom buttons and
chopped stems until tender (approximately
10 minutes). Add cheese and sour
cream; stir until cheese has melted.
Add sherry and stir until mixture
is well blended. Do not overcook
or boil. Serve over prepared French
bread slices. Sprinkle each serving
with chopped parsley. Yields 4 servings.
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|
Prepare-Ahead
Mashed Potatoes |
5
lbs. Yukon Gold potatoes
2 sticks (1 c.) butter or margarine,
room temperature, divided
Salt and ground black pepper to
taste
4 oz. sour cream
8 oz. small curd cottage cheese
Finely crushed soda crackers
Peel
potatoes, dice and cook in lightly
salted water until fork-tender.
Remove from heat and drain. Add
1 stick of butter and mash potatoes.
Flavor to taste with salt and pepper.
Stir in sour cream. Very gently
fold in cottage cheese. Transfer
to a buttered casserole dish. Dust
top with crushed crackers and dot
or drizzle with remaining butter.
Cover tightly and refrigerate for
up to 3 days. To serve, remove casserole
from refrigerator and let sit at
room temperature for 30 minutes.
Bake, uncovered, in a preheated
350F (175C) oven for 30 minutes.
Gently stir before serving.
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|
Roasted
Garlic Mashed Potatoes
|
1½
lb. (4 lg.) russet potatoes
¾ c. whole milk
½ c. heavy cream
4 T. butter or margarine
1 T. roasted garlic puree
1/4 tsp. salt
1/4 tsp. ground black pepper
Scrub
potatoes with a vegetable brush
under running water (do not peel).
Cut potatoes into small cubes and
cook over medium heat in lightly
salted water until fork tender.
In a large Dutch oven or heavy saucepan,
combine milk, cream, butter, garlic,
salt and pepper. Bring to a simmer
over medium heat, lower heat and
continue to simmer for 5 minutes.
Drain boiled potatoes and add to
simmering milk mixture. Mash potatoes
with a potato masher or whip with
an electric mixer until smooth and
creamy. Serve warm. Yields 4 generous
servings as a side dish. (Recipe
may be doubled to serve 8.)
Recipe Note:
Rather than using boiled potatoes,
this recipe may be prepared using
an equal amount of baked potatoes.
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4
T. olive oil
1 T. butter or margarine
1 tsp. minced garlic
20 sm. red potatoes, quartered
2 T. chopped fresh rosemary leaves
1 tsp. salt
1/2 tsp. coarsely ground black pepper
Heat olive oil and butter in a 10-inch
skillet over medium heat. Stir in
garlic and saute for 1 minute. Add
quartered potatoes; stir to coat
well. Sprinkle rosemary, salt and
pepper over potatoes. Cook (uncovered)
over medium heat, stirring occasionally,
until crispy tender (30 to 35 minutes).
Yields 8 servings.
Recipe Note: Two teaspoons of dried
crushed rosemary leaves may be substituted
for the 2 tablespoons of fresh rosemary
leaves called for in this recipe.
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3 T. butter or margarine
1/2 tsp. minced garlic
1/2 c. chopped onion
1/2 tsp. dried basil leaves
1/2 tsp. salt
3 c. (4 med.) coarsely chopped zucchini
1 c. cubed ripe tomato, cut in 1/2-inch
cubes
2 T. sliced ripe olives
1/2 c. (2 oz.) shredded Cheddar
cheese, optional
Melt butter in a 10-inch skillet
over medium heat. Stir in garlic,
chopped onion, basil and salt. Cook
over medium heat, stirring occasionally,
for 5 minutes. Stir in zucchini.
Continue to cook, stirring constantly,
until zucchini is crispy tender
(3 to 4 minutes). Stir in tomatoes
and olives. Continue cooking until
heated through (1 to 2 minutes).
Sprinkle with optional Cheddar cheese,
if desired. Yields 6 to 8 servings.
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2
c. mayonnaise
1/4 c. Dijon mustard
1 T. granulated sugar
2 T. cider vinegar
2 tsp. celery seeds
1 tsp. celery salt
1/2 tsp. salt
1/2 tsp. ground black pepper
1 lb. white cabbage (approx. 1/2
small head)
3/4 lb. red cabbage (approx. 1/2
small head)
5 carrots, peeled
In
a medium bowl, whisk together mayonnaise,
mustard, sugar, vinegar, celery
seeds, celery salt, salt, and pepper;
set aside. Fit a food processor
with the thickest slicing blade.
Cut the white cabbage and red cabbage
into small wedges and place horizontally
into the feed tube. Process in batches.
Next, fit the food processor with
the grating blade. Cut the carrots
in half and place in the feed tube
so they are lying on their sides.
Process in batches. Mix grated cabbages
and grated carrots in a large bowl.
Pour enough dressing over grated
vegetables to moisten them. Serve
cold or at room temperature.
Yields 8 to 10 servings.
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1 lg. green
cabbage
1/2 c. vegetable oil
1/2 lb. lean salt pork, cut into
1/2- to 3/4-inch cubes
1 lg. onion, coarsely chopped
1 tsp. salt
1/2 tsp. ground black pepper
2 tsp. granulated sugar
3/4 c. water, divided
Cut cabbage in half then cut each
half into 4 wedges; rinse under
running water and drain well in
a colander; set aside. Pour cooking
oil into a 5- to 6-quart Dutch oven
and cook salt pork over low heat
until lightly browned; add onion
and saute until translucent. Add
cabbage; sprinkle lightly with salt
and pepper, then sprinkle sugar
evenly over cabbage (do not stir).
Cover and cook over medium heat
until cabbage just begins to wilt.
Remove cover and add 1/2 cup of
water. Continue to cook (uncovered)
for 30 minutes, stirring occasionally
to prevent cabbage from scorching.
Add remaining 1/4 cup of water and
cook until cabbage reaches desired
tenderness. Serve hot as a side
dish. Yields 4 to 6 servings. Freezes
beautifully.
Recipe Note: If very lean salt pork
is not available, an equal amount
of kielbasa or lean cured ham may
be substituted when preparing this
recipe.
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2 (10-oz. each) pkg. frozen chopped
spinach
4 T. butter or margarine
2 T. diced onions
2 T. all-purpose flour
1/2 c. evaporated milk
1/2 c. reserved spinach liquor
1 tsp. Worcestershire sauce
3/4 tsp. celery salt
3/4 tsp. garlic salt
1/2 tsp. black pepper
6 oz. Monterey Jack cheese, cut
into 1/4-inch cubes
1T. minced jalapeno pepper
Salt and cayenne pepper to taste
Buttered bread crumbs
Cook spinach according to directions
on package; drain and reserve 1/2
cup of liquid (liquor). Melt butter
over low heat in a medium saucepan.
Add onions and saute 3 to 5 minutes
or until softened. Whisk in flour,
stirring until blended and smooth,
but not brown. Slowly stir in evaporated
milk, spinach liquor and Worcestershire
sauce. Cook mixture until smooth
and thick, stirring constantly.
Add celery salt, garlic salt, pepper,
cheese and jalapeno. Stir until
cheese is melted. Combine with cooked
spinach and season to taste with
salt and cayenne pepper. Transfer
to a casserole dish and top with
buttered bread crumbs. Bake in a
preheated 350F (175C) oven until
bubbly and bread crumb topping is
golden brown. Yields 5 to 6 servings.
Recipe Note: This
dish may be prepared ahead, refrigerated
overnight (covered) and baked the
following day.
~~~~~~~~~~~~
Spinach Madeleine Recipe
Variations
Spinach Madeleine may be combined
with a variety of ingredients to
create other delightful dishes.
Below are a few of the many variations
that can be prepared from this versatile
recipe.
<> Crawfish Spinach
Dip: Add 1 pound of crawfish
tails when cheese is added. Serve
warm with tortilla chips.
<> Oyster-Stuffed
Artichokes Rockefeller:
Add 1/2 cup of Italian bread crumbs
when spinach is added to the cheese
mixture. Arrange canned artichoke
bottoms in a baking dish. Place
1 raw oyster in the center of each
artichoke then cover each oyster
with a heaping teaspoon of Spinach
Madeleine. Bake at 350F (175C) until
bubbly.
<> Spinach & Crabmeat
Bisque: Add 1 pound of
lump crabmeat and 1 quart of half-and-half
to prepared Spinach Madeleine (more
half-and-half may be added for desired
consistency); season to taste with
salt and pepper. Simmer over low
heat for approximately 15 minutes
before serving.
<> Spinach Madeleine
Cauliflower Casserole:
Place 1 large head of boiled cauliflower
florets in a 3-quart casserole dish.
Top with prepared Spinach Madeleine
and seasoned Italian bread crumbs.
Bake at 350F (175C) until top is
golden brown.
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2
pkg. Mexican-style cornbread mix
with Jalapeno peppers
1 (16-oz.) pkg. frozen yellow squash
½ c. butter or margarine
1 c. chopped onion
½ c. chopped bell pepper
½ c. chopped celery
1 (10¾-oz.) can condensed
cream of chicken soup
1 (10¾-oz.) can condensed
cream of celery soup
2 egg, lightly beaten
2 c. shredded sharp cheddar cheese
Prepare
cornbread according to package directions;
when cornbread has cooled, cut into
cubes and set aside. Thaw frozen
squash, rinse, drain and set aside.
Melt butter in a small saucepan
over medium heat and sauté
onion, bell pepper and celery until
tender. In a large mixing bowl,
mix cornbread cubes, sautéed
vegetables, undiluted cream of chicken
and cream of celery soups, eggs,
cheese and drained squash. Mix well
to evenly distribute all ingredients.
Turn mixture into a 13x9x2-inch
glass baking dish coated with non-stick
cooking spray. Bake at 350oF
until dressing is firm and lightly
browned (approximately 45 minutes).
Yields 6 to 8 servings.
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1/4
c. (1/2 stick) plus 1 T. butter
1 lb. lean ground beef
2 lbs. med. shrimp, peeled and deveined
5 med. tomatoes, chopped
3 c. Creole sauce (see Recipe Note
below)
2 c. cooked white rice
1 lg. head of cabbage
3/4 c. seasoned bread crumbs
Melt 1 tablespoon of the butter
in a large skillet over medium heat;
add ground beef to skillet and brown.
Fold in shrimp and tomatoes; cook,
stirring often, until shrimp turn
pink; stir in 1-1/2 cups of the
Creole sauce. Lower heat and simmer
mixture for 10 minutes. Stir in
cooked rice, remove from heat and
set aside. Fill a large pot with
water and add the remaining 1/4
cup of butter. Bring the buttered
water to a boil. Remove core from
cabbage and immerse the head of
cabbage in the boiling water. Cook
the cabbage until the leaves become
limp and begin to separate (approximately
20 minutes). Remove cabbage from
the pot and drain well. When cool
enough to handle, peel off 8 large
leaves. Place a generous portion
of the beef and shrimp filling on
the base of each leaf, then roll
the leaves, tucking in the sides.
Place the cabbage rolls in a shallow
baking dish. Chop the leftover cabbage
and combine with remaining 1-1/2
cups Creole sauce. Pour the cabbage
and Creole sauce mixture over the
stuffed cabbage; sprinkle with bread
crumbs. Bake in a preheated 350F
(175C) oven for 20 to 25 minutes.
Yields 8 servings.
Recipe Note: Be certain to make
Creole
Sauce according to recipe prior
to preparing Stuffed Cabbage Creole.
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12 oz. bulk pork sausage
2 med. eggplants
1/4 c. olive or vegetable oil
2 c. sliced fresh mushrooms
1 c. chopped bell pepper
1/2 c. chopped onion
1 tsp. finely chopped garlic
1 c. bread crumbs
1/2 c. freshly grated Parmesan cheese
1 tsp. dried basil leaves
1/8 tsp. salt
1/8 tsp. ground black pepper
1 c. (4 oz.) shredded Mozzarella
cheese
Cook sausage in a 10-inch skillet
over medium heat, stirring occasionally,
until browned (4 to 6 minutes);
drain off fat and set aside. Cut
eggplants in half, lengthwise. Remove
and cube pulp, leaving a 1/4-inch
shell. Add oil to skillet with browned
sausage and return to medium heat;
add eggplant pulp, mushrooms, bell
pepper, onion and garlic. Cook,
stirring occasionally, until vegetables
are crisply tender (approximately
5 minutes); remove from heat. In
a medium bowl, combine sausage and
vegetable mixture, bread crumbs,
Parmesan cheese, basil, salt and
pepper. Place eggplant shells in
a greased 13x9-inch baking pan.
Spoon mixture into shells and sprinkle
with Mozzarella cheese. Bake in
a preheated 350F (175C) oven for
40 to 45 minutes or until eggplant
shells are fork tender. Yields 4
servings.
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4 med. zucchini
5 tsp. olive oil, divided
2 T. finely chopped red onion
1/4 tsp. minced garlic
1/2 c. dry bread crumbs
1/2 c. shredded mozzarella cheese
1 T. minced fresh mint
1/2 tsp. salt
3 T. grated Parmesan cheese
Cut zucchini in half lengthwise;
scoop out pulp, leaving 1/4-inch
shells. Brush with 2 teaspoons of
the oil; set aside. Chop pulp. In
a large skillet, saute zucchini
pulp and onion in remaining 3 teaspoons
of oil. Add garlic; cook for 1 minute
longer. Add bread crumbs; cook,
stirring, for 2 minutes or until
golden brown. Remove from heat.
Stir in the mozzarella cheese, mint
and salt. Spoon into zucchini shells.
Sprinkle with Parmesan cheese. Grill,
covered, over medium heat for 8
to 10 minutes or until zucchini
is tender. Yields 4 servings (2
each).
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1
(6-oz.) pkg. wild rice
6 lg. red onions (approx. 8 oz.
each)
2 tsp. olive oil
Salt and freshly ground black pepper
2 T. unsalted butter
2 tsp. minced garlic
1 c. peeled and diced Granny Smith
apples
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. lightly toasted walnuts or
pecans
2 tsp. fresh sage or 3/4 tsp. dried
sage
2 T. chopped fresh parsley or 2
tsp. dried parsley flakes
1/2 c. grated Monterey Jack cheese
1/2 to 1 c. chicken broth
Prepare wild rice according to package
directions; set aside. Preheat oven
to 400F (200C). Line a baking sheet
with aluminum foil and set aside.
Peel onions; trim stem ends so onions
will stand upright and cut way top
half-inch of each onion. Rub oil
on each onion and season lightly
with salt and pepper. Place in foil-lined
baking dish and bake (root ends
down) until golden brown and just
tender (45 to 60 minutes depending
on size of onions). Remove baked
onions from oven and let rest until
cool enough to handle. Gently push
out the centers of the onions, leaving
a firm shell. Return one piece of
the removed onion to each to form
a bottom and chop the remaining
onion centers to measure 1 cup.
Melt butter in a large skillet over
medium-high heat. Add the 1 cup
of chopped cooked onion and cook,
stirring, for 2 minutes. Add minced
garlic, diced apples, salt, and
pepper; cook, stirring, for an additional
2 minutes. Remove from heat and
add cooked wild rice, toasted nuts,
sage, and parsley; stir well. Add
1/4 cup of the cheese and stir until
well mixed. Stuff the onions with
the rice mixture and place in a
baking dish. Sprinkle the remaining
1/4-cup of cheese over the top of
each onions; add broth to come 1/2-inch
up the sides of the onions. Bake
at 400F (200C) until tender and
bubbly (approximately 30 minutes),
basting occasionally. Serve immediately.
Yields 6 servings.
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4 lg. baking potatoes
1 lb. sliced bacon, cut in 1-inch
pieces
½ c. finely chopped yellow
onion
½ c. finely chopped red onion
½ c. sour cream
2 T. whole milk
1 c. diced American cheese
½ c. shredded cheddar cheese
4 green onions, thinly sliced
Bake
potatoes at 400oF until
tender (approximately 1 hour). Remove
from oven. While potatoes are cooling,
fry bacon in a large skillet over
medium heat until crisp. With a
slotted spoon, remove bacon from
pan to paper towels. Drain bacon
drippings from skillet leaving 1
tablespoon. Sauté yellow
and red onions in skillet until
tender; set aside. When potatoes
have cooled enough to handle, cut
in half lengthwise. Scoop potato
out of skin leaving a 1/8-inch shell.
In a mixing bowl, whip potato, sour
cream, and milk until creamy. Stir
in sautéed onions, American
cheese and 1 cup of crisp bacon.
Spoon mixture into potato shells.
Place stuffed potatoes on baking
sheet and bake for 25 minutes at
400oF. Sprinkle with
cheddar cheese, green onions and
remaining bacon. Return to oven
and bake until cheese melts (5 to
10 minutes). Yields 8 servings.
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6 c. diced yellow squash
3 c. diced zucchini
2 T. vegetable oil
4 tablespoons butter
2 med. yellow onions, chopped
1/2 c. sour cream
1 tsp. dry Cajun/Creole seasoning
2 c. shredded Monterey Jack cheese
with jalapeno
1-1/2 c. crushed butter crackers,
divided
Saute squash and zucchini in vegetable
oil over medium-low heat until it
has completely broken down (15 to
20 minutes). Place cooked squash
in a colander lined with paper towels.
Squeeze excess moisture from squash;
set aside. Melt butter in a medium
size skillet over medium heat. Saute
chopped onion in butter until translucent;
remove from heat. Transfer cooked
squash and onions to a large mixing
bowl. Mix in sour cream, Cajun seasoning,
cheese and 1/2 cup of the cracker
crumbs. Transfer mixture to a buttered
casserole dish and top with remaining
1 cup of cracker crumbs. Bake in
a preheated 350F (175C) oven for
25 to 30 minutes. Yields 6 servings.
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|
Vegetable
Yorkshire Pudding |
1-1/2
c. water, divided
2 c. fresh broccoli flowerets
1/2 c. thin carrot ribbons
1/3 c. butter or margarine
1-3/4 c. all-purpose flour
1 c. whole milk
1 c. cold water
4 lg. eggs
1-1/2 tsp. seasoned salt
1/4 tsp. ground black pepper
In a 2-quart saucepan, bring 1/2
cup of water to a full boil. Add
broccoli flowerets. Cover; cook
over medium heat until crispy tender
(2 to 3 minutes). Rinse with cold
water, drain and set aside. Prepare
carrot ribbons by pulling a vegetable
peeler across length of carrot;
set aside. Melt butter in a 13x9-inch
baking pan in a 400F (200C) preheated
oven (3 to 5 minutes). Meanwhile,
in a large mixing bowl combine flour,
milk, remaining 1 cup of water,
eggs, seasoned salt and pepper.
Beat ingredients together using
an electric mixer on low speed,
scraping sides of bowl often, just
until smooth (1 to 2 minutes). Pour
batter into hot baking pan. Sprinkle
with blanched broccoli and carrot
ribbons. Bake for 35 to 45 minutes
or until edges are dark golden brown
and center is set. Serve immediately.
Yields 6 to 8 servings.
Recipe Notes: (1) Batter may be
prepared up to 1 hour ahead. Cover
and refrigerate. Stir well before
pouring into hot pan. (2) For a
traditional Yorkshire pudding, omit
broccoli and carrots.
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4
c. canned mashed sweet potatoes
1 c. granulated sugar
2 eggs, lightly beaten
½ c. whole milk
½ tsp. salt
1 tsp. vanilla extract
½ c. (1 stick) butter or
margarine (melted), divided
1 tsp. vanilla extract
1 c. firmly packed dark brown sugar
½ c. all-purpose flour
1 c. chopped pecans
In
a large mixing bowl, mix together
sweet potatoes, sugar, eggs, milk,
salt, vanilla extract and half of
melted butter. Transfer potato mixture
into a buttered 1½-quart
casserole dish. To prepare topping,
mix together brown sugar, flour,
pecans and remaining half of melted
butter; crumble topping evenly over
potato mixture. Bake (uncovered)
at 350°F for 35 to 45 minutes.
Yields 8 to 10 servings.
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4
T. butter or margarine
1 tsp. dried crushed thyme
2 lg. onions, thinly sliced
2 lb. carrots, thinly sliced
1 c. chicken stock
3 c. heavy cream
1/8 tsp. ground nutmeg
Salt and pepper, to taste
Melt
butter in a heavy pan over medium
heat. Sprinkle in thyme; add onions
and carrots. Cook until vegetables
are soft but not browned (approximately
5 minutes). Add chicken stock and
cook until juices are reduced by
half. Add heavy cream and simmer
over low heat, reducing slowly until
cream thickens. Add nutmeg and season
to taste with salt and pepper. Serve
warm. Yields 8 servings.
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