|
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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