miscellaneous vegetable dish recipes

8/15/2019 miscellaneous vegetable dish recipes

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* Exported from MasterCook *

Almond Mushroom Pate

Recipe By :Serving Size : 6 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 tablespoons margarine1 small onion, chopped (1/4 c)1 clove garlic, minced1 1/2 cups sliced mushrooms (4 oz)1/2 teaspoon tarragon

1 cup blanched whole almonds(6 oz)1 tablespoon lemon juice2 teaspoons soy sauce1 dash white pepper2 tablespoons cream cheese, optional *

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely

chopped almonds, fresh parsley sprigs, pimiento strips, or sweet redpepper strips, optional

In a large skillet, melt margarine. Add onion, garlic, and mushrooms.Saute until tender but not browned. Add tarragon, stir until it issoftened. Pour mixture into a bowl of food processor. Add remainingingredients. Process until mixture is smooth. Add cheese if you prefer amore spreadable consistency. Spoon into a serving bowl. Top with garnishof your choice. Makes 1 1/2 cups. People who do not like ordinarypate seem to love this one. Vary the herbs and substitute the vegetablesas you wish. Serve with water crackers, thick slices of crusty Frenchbread, thin slices of whole wheat bread, or unsalted whole wheat crackers.May be frozen. VARIATIONS: - Substitute other vegetables for the

mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragonand 1 c whole pecans for the almonds - vary the flavor by using otherseasonings such as basil, oregano, dillweed, curry powder, or nutmeg.

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Amy T. Corn Escallop

Recipe By : Jean FitchServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method



-------- ------------ --------------------------------2 cans corn, cream-style1 dash pepper2 cups crumbled saltines

gobs butter1/2 teaspoon salt

2 eggs -- beaten2 tablespoons chopped peppers

Mix all together, place in buttered baking dish. Bake at 350 degrees for45 minutes or longer.

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Artichoke Tart In Walnut Pastry


-------- ------------ --------------------------------8 chopped scallions,

1 6 ounces jar marinated artichoke hearts1 cup light cream3 eggs1/2 pint salt

1 cup all purpose flour1/2 pint salt

8 tablespoons cold unsalted butter, cut up1 egg

1 CL garlic, finely minced 4 T butter ea Ground

pepper, to taste 8 oz Gruyere cheese, grated WALNUT

PASTRY 1/2 c walnuts, toasted, cooled Preheat oven to375 degrees for 10 minutes. 1. Saute scallions and garlic in butter

until softened. Cut artichoke 2. Combine cream, eggs, salt and pepperin medium bowl. 3. Sprinkle grated cheese over the bottom of thepartially baked crust. 4. Bake 35 minutes until golden and slightlypuffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarselyground. Add flour and salt to work 2. Place pieces of butter atop dryingredients and pulse until mixture 3. Add egg and process just untilmixture begins to hold together. Do 4. Remove dough from processor andshape into a flattened disc. Cover 5. Roll dough large enough to fitinto 10 inch quiche or tart pan. 6. Line chilled pastry with large sheetof aluminum foil and fill with



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Avocado And Raisin Dip


-------- ------------ --------------------------------

2 avocados; peeled & chopped1/2 cup raisins1/2 cup vegetable oil1/4 cup lime juice

1 teaspoon sugar1 teaspoon salt1/4 teaspoon freshly ground pepper

Place all ingredients in blender container. Cover and blend on high speeduntil smooth, about 45 seconds. Serve with raw vegetables, assortedcrackers or fried tortillas. Makes 1 2/3 cups of dip.

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Baba Ghannouj


-------- ------------ --------------------------------1 med eggplant, peeled *1/4 cup tahini

1 tablespoon lemon juice1 clove garlic



1/4 teaspoon black pepper1 dash ground cumin2 tablespoons sesame seeds2 tablespoon finely chopped fresh parsley

* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender,about 8 minutes. Place cooked eggplant in food processor. Add tahini(sesame paste),lemon juice, and garlic. Puree. Stir in remaining

ingredients; spoon into serving bowl. Garnish with parsley sprig. Servewarm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peelsand a sweeter flavor. Select

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Bacon, Cheese, And Tomato Sandwiches


-------- ------------ --------------------------------3 slices bacon

3 slices rye bread -- toasted2 tablespoons mayo. or salad dressing1/2 teaspoon dried dill weed

1 large tomato -- sliced3 slices swiss cheese

Place bacon on microwave rack in glass dish. Cover loosely and microwaveuntil crisp, 2 1/2 to 3 1/2 minutes.

Spread toast with mayonnaise; sprinkle with dill. Place toast slices onserving plate; top with tomato and cheese slices. Crumble bacon andsprinkle over top.

Microwave uncovered on high (100%) until cheese begins to melt, 1 to 11/2 minutes.



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Baked Beans - Vermont Style

Recipe By : Marie SautterServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 cups pea beans1/4 pound salt pork

1 tablespoon salt1/4 teaspoon dry mustard1/2 cup maple syrup -- or more

Soak beans overnight and parboil until the skins break when you blow on aspoonful. Put bean in a bean pot and por in a mixture of the remaining

ingredients. Place the salt pork on top. Bake uncovered at 350 degreesuntil the salt pork browns (about 1/2 hour). Turn oven down to 325degrees and bake uncovered for 6 - 8 hours. Check the beans every hour orso and add boiling water when the beans look dry on top.

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Baked Beans Supreme

Recipe By : Virginia AkerleyServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup minced onions2 cans baled California pea beans -- 1 lb. 12 oz. each1/4 cup tomato-base barbecue sauce1/4 cup dark corn syrup

2 tablespoons Worcestershire sauce2 teaspoons dry mustard4 frankfurts

Lightly brown the onion in a little oil. Combine with rest of theingredients, except frankfurt, and put in 2 1/2 qt. casserole. ?Bake at350 degrees for 1 hour. Saute frankfurt cut in bite size pieces and place



on top of beans for the last 10 minutes of baking.

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Baked Cushaw

Recipe By : Possum Kingdom Lake CookbookServing Size : 4 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1 Medium Squash, CushawCold Water

1/2 Stick Butter1 Cup Sugar1 Tablespoon Cinnamon1 Tablespoon Nutmeg

(a variety of crookneck squash of the gourd family)

Cushaw is not as difficult to prepare for cooking as most recipes read.Remove ends. Halve lengthwise, then cut into long narrow strips. Peel,

removing the green meat next to the skin. Cut crosswise into 1" chunks.

Place in a large kettle and cover with unsalted cold water. Cook overmedium heat until tender - about 15 minutes - when pricked with a fork.Drain well in colander then pat a little with paper towels.

Immediately place half of the cushaw in a 1 qt. casserole dish. Chip halfof butter and dot over cushaw.

Mix sugar, cinnamon and nutmeg and sprinkle 1/3 of this over the cushaw.

Gently place the remaining half of the cumshaw on top and dot with theother half of the butter. sprinkle with the rest of the spice mixture.

Mix slightly with care, as the cumshaw will break up easily.

Bake in preheated 350 degree oven for about an hour or until nicelybrowned and topping is somewhat crusty.



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Baked Stuffed Tomatoes

Recipe By : Possum Kingdom Lake CookbookServing Size : 12 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------12 Medium Tomatoes1 Teaspoon Salt1 Teaspoon Flavor Enhancer1 1/2 Cups Soft Bread Crumbs3/4 Cup Parsley

1 Tablespoon Dried Basil -- leaves3 Cloves Garlic -- crushed1/2 Cup Butter -- melted

Preheat oven to 375 degrees.

Cut top from each tomato; scoop out seeds.

Sprinkle inside with salt and flavor enhancer.

In bowl, mix together bread crumbs, parsley, basil, garlic and butter.

Fill each tomato with crumb mixture; place in lightly greased baking dish.

Bake 25 minutes.

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Barbecued Corn

Recipe By : Barbara Price, Possum Kingdom Lake CookbookServing Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------



4 Ears CornButter

Baste ears of corn with butter, wrap in aluminum foil, and barbecue untildone.

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Basque Shepherd's Pie


-------- ------------ --------------------------------4 slices bacon3 med. potatoes2 teaspoons sliced green onions/tops1 tablespoon snipped parsley3/4 teaspoon salt1/8 teaspoon dried thyme -- crushed

1 dash pepper4 large eggs

In 8-inch skillet coo bacon until crisp; drain, reserving 2 T ofdrippings. Crumble bacon and set aside. In same skillet combine reserveddrippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme andpepper. Cover tightly; cook over low heat til potatoes are barely tender,20 to 25 minutes, stirring carefully once or twice. In small bowl beattogether eggs and milk; pour over potato mixture. Cover and continuecooking over very low heat til egg is set in center, 8 to 10 minutes. Witha wide spatula, loosen sides and bottom and slide potatoes out ontoserving plate, or serve from skillet. Sprinkle crumbled bacon atop. Servehot.

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Bean Vegetable Medley

Recipe By :Serving Size : 4 Preparation Time :0:00

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3 tablespoons vegetable oil1 large onion -- diced2 stalks celery -- sliced1 med. green pepper -- *2 med. tomatoes -- diced2 cups red kidney beans -- drained **1 package frozen baby lima beans -- 10 oz1 cup quick cooking barley2/3 cup chopped parsley

1 1/2 teaspoons salt

1 teaspoon dried basil leaves1/4 teaspoon ground black pepper

3 cups boiling water2 tablespoons grated cheddar cheese

Tips: This dish can be assembled and baked later. Add the boiling waterjust before baking. Baking time should be increased by 15 minutes whenstarting refrigerated temperature.

* Green pepper cut into strips. ** 15-1/2 oz. cans each.

Heat oil in a large skillet. Add onion, celery, and green pepper. Cookslowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans,

barley, parsley, salt, basil, and black pepper. Transfer mixture to abuttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bakeat 350 degrees F for 1-1/2 hours or until barley is tender and liquid isabsorbed. Sprinkle with grated cheese before serving.

Good served with: Marinated, slightly blanched mixed vegetables, hotFrench bread and butter.

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Black Beans



Recipe By : MS Access, Possum Kingdom Lake CookbookServing Size : 6 Preparation Time :1:30Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 pound Black beans1 tablespoon salt1 teaspoon pepper

1 tablespoon Cumin3 cloves garlic1 onion -- cut in small pieces

Soak the black beans overnight.

In a big pot, add 15 cups of cold water, with cumin, salt,pepper, garlic,& onions. Bring it to boil.

Add the black beans without the water used to soak them.

Reduce heat & simmer until blackbeans are tender.

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NOTES : Can be combined with rice.


Black-Eyed Peas


-------- ------------ --------------------------------1/4 Pound Salt Pork

1 1/2 Pounds Fresh Black-Eyed PeasCold Water

1 Teaspoon Bacon Grease1 Teaspoon Sugar1 Teaspoon Salt -- or to taste



1 Onion -- cut in quarters1/4 Hot Peppers -- optional

Cut slits in washed and dried salt pork.

In medium sized saucepan cover meat with about a quart of cold water.Boil, covered, until meat is tender and water has evaporated down to abouta cupful. Add another quart of cold water to the meat.

Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil,cover again and lower fire to medium low.

When peas have become slightly tender - about 30 minutes - add salt.

Continue cooking until tender and tasty, usually about 20 minutes.

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Broccoli & Blue Cheese In Prepared Puff Pastry



-------- ------------ --------------------------------prepared puff pastry, defrosted

4 eggs1 pound ricotta cheese1/2 pound crumbled bleu cheese

4 cups cooked chopped broccoli flowerets

Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light.Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Setaside. 3. Roll out pastry large enough to fit into a 9 inch deep dishquiche 4. Pour filling into crust. Bake 30 minutes.

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Broccoli Butter Toss

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00


-------- ------------ --------------------------------1/2 cup fresh or frozen broccoli cuts

1 medium carrot -- cut into 2x1/4-- inch strips

2 teaspoons water1 1/2 teaspoons butter1 1/2 teaspoons snipped fresh parsley1 dash salt1 dash pepper

Place broccoli, carrot and water in one Microwave dish; cover.

Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirringafter half the time. Drain.

In second microwave dish, combine butter, parsley, salt and pepper.

Microwave at High (100%) 20 to 30 seconds, or until butter melts.

Pour over broccoli and carrots, tossing to coat.

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Broccoli In Savory Mushroom Butter Sauce


-------- ------------ --------------------------------3 packages frozen broccoli spears1/2 cup sweet cream butter

2 1/2 teaspoons instant chicken bouillon



2 medium onions -- sliced and-- separated into-- rings

1 jar sliced mushrooms -- drained2 teaspoons cornstarch3/4 cup water

1 teaspoon chopped pimento

Cook broccoli according to package directions.

Meanwhile, in large skillet melt butter; stir in chicken bouillon, onionsand mushrooms.

Sauti until onions are crisply tender.

Dissolve cornstarch in water; stir into vegetable mixture.

Cook over medium heat, stirring constantly, until thickened.

Stir in pimento.

Serve over hot broccoli.

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Broccoli Souffle


-------- ------------ --------------------------------

2 cups frozen broccoli -- cooked and chopped1 cup mayonnaise1 can cream of mushroom soup1 cup sharp cheddar cheese -- grated2 tablespoons minced onions2 eggs -- slightly beaten

Mix well, top with crumbled Ritz crackers. Bake at 350 degrees for 45minutes.



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Brussel Sprouts With Balsamic Vinegar


-------- ------------ --------------------------------1 1/2 pounds fresh brussel sprouts

2 tablespoons olive oil2 cloves garlic, peeled and sliced1 medium yellow onion -- peeled,sliced thin1/4 cup balsamic vinegar

2 tablespoons buttersalt and freshly ground black pepper totaste

Trim off the stems and remove any limp leaves from the Brussel Sprouts.Blanch the sprouts in boiling water to cover for 5 minutes. Drain andrinse under cold water to stop the cooking. Heat a large frying pan andadd the olive oil, garlic and onion. Saute a few minutes until the onionjust becomes tender. Add the blanched drained Brussel Sprouts. Saute a few

minutes until the Brussel Sprouts are cooked to your liking. Add thevinegar and toss so that all the sprouts are coated with the vinegar. Addthe butter and salt and pepper to taste and toss together again.

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Brussels Sprouts In Beer


-------- ------------ --------------------------------1 pound brussels sprouts; fresh

beer; any brand, to cover1/2 teaspoon salt



2 tablespoons butter

Trim and wash sprouts. Place in a medium-size saucepan and pour enoughbeer over them to cover. Bring to a boil, reduce heat and simmer for 20minutes or until tender. Add more beer if needed, as liquid evaporates.Drain; add salt and butter. Serve hot.

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Butternut Squash


-------- ------------ --------------------------------1 butternut squash -- (1 to 2)

salt to tastebutterbrown sugar

Peel, slice and cook squash in small amount of water. When tender, drain

and mash.

Add salt, butter and brown sugar to taste.

Turn into greased casserole dish.

Bake in 350 degree oven 15 to 20 minutes, or until bubbly.

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Cabbage Fruit Salad With Sour-Cream


-------- ------------ --------------------------------

2 cups cabbage; raw, shredded1 apple; med., diced, unpeeled1 tablespoon lemon juice1/2 cup raisins1/4 cup pineapple juice

1 1/2 teaspoons lemon juice1/4 teaspoon salt

1 tablespoon sugar1/2 cup sour cream

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple toprevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,salt, and sugar. Add sour cream, stir until smooth; add to salad and

chill.

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California Rarebit


-------- ------------ --------------------------------3 teaspoons butter1/2 cup white wine; dry

2 1/2 cups monterey jack cheese; cubed

1 egg; lg, lightly beaten1 teaspoon worcestershire sauce1/2 teaspoon basil; crushed

2 cups mushrooms; fresh, sliced1/2 teaspoon garlic powder

Melt 1 tbl of butter in the top of a double boiler. Add the wine andheat, then stir in 2 cups of the cheese. Heat until melted. Add a littleof the cheese mixture to the beaten egg and then add the egg mixture backinto the cheese. Cook and stir about 1 minute. Add the Worcestershiresauce and basil, set aside keeping the sauce warm. Saute the mushrooms in



the remaining butter until just tender then sprinkle with the garlicpowder and remove from the heat. Arrange toast points or triangles onindividual heatproof plates. Spoon the sauce over the toast then top withthe sauteed mushrooms. Sprinkle with the remaining cheese and broil untilbubbly.

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Can Green Beans


-------- ------------ --------------------------------1 gallon green beans6 tablespoons sugar4 tablespoons salt1 cup vinegar

Snap beans and rinse.

Cook beans on top of stove 20 minutes, put into hot jars.

Combine sugar, salt and vinegar. Cook until hot. Pour over green beans injars.

Seal jars.

Makes 1 gallon.

Busted by Barb at <[email protected]>

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Caramelized Onions In Flaky Pastry


-------- ------------ --------------------------------1 cup coarse breadcrumbs4 tablespoons butter1/4 cup chopped parsley leaves

2 pounds small white onion6 tablespoons butter2 tablespoons sugar1/4 cup marsala wine1/4 cup beef broth

1 1/4 cups all purpose flour1/2 pint salt

6 tablespoons cold unsalted butter, cut up2 tablespoons vegetable shortening

3 tablespoons cold water

ea Ground pepper, to taste ** FLAKY CRUST 1. Cook

breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onionsuntil crisp/tender in a steamer over simmering water. 3. Saute onions in 6TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beefbroth. Add fresh ground pepper. Continue 5. Place onion mixture inpartially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10minutes before serving. 1. Process flour, salt, butter and shorteninguntil consistency of 2. Add 2 TBS. water and process until incorporated.If dough is too 3. Remove dough from processor and shape into aflattened disc. Cover 4. Roll dough large enough to fit into 10 inchquiche or tart pan. 5. Line chilled pastry with large sheet of aluminum

foil and fill with

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Carrots


-------- ------------ --------------------------------3 tablespoon olive oil



salt and pepper to taste1 pound carrots peeled & sliced thin2 tablespoon fresh chopped parsley3 tablespoon butter

Scrape carrots and slice thin. Melt butter in oil in pan. When combinationof butter and oil is hot add carrots and mix well. Let carrots stick a bitto the bottom and sauti to bring out the natural sugar. Add parsley and

salt and pepper. Simmer until carrots are cooked but still firm. Convertedby MMCONV vers. 1.00

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Carrots - Sweet & sour


-------- ------------ --------------------------------6 large carrots -- thinly peeled & cook3/4 cup cider vinegar

1/2 cup carrot liquified3/4 cup sugar1/4 cup onion flakes

1 teaspoon parsley3/4 teaspoon pickling spice

Peel carrots, cut half cross wise, simmer in small amount of boilingsalted water. Cool sufficiently to cut in julienne sticks.

In sauce pan combine vinegar, carrot juice, sugar, onion and parsleyflakes and loose pickling spices. Simmer to flavor, then add drainedcooked carrots., Cool refrigerate with a cover over night or 8 hours tomarinate. Reheat slightly in liquid to serve. Keep any left overs

refrigerated. Tasty served cool too.

Serves 6 to 8

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Carrots And Turnips

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :


carrotsturnips rootsbuttersaltpeppersugar

1 white potato -- optional

Slice and cook carrots and turnips separately. Drain and mash separately.

Mix together. Add butter, salt and pepper and a little sugar.

NOTE: If you feel the turnips might be bitter add a potato while cooking.


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Carrots In Beer


-------- ------------ --------------------------------4 carrots; large1 tablespoon butter1 cup dark beer; any brand1/4 teaspoon salt

1 teaspoon sugar

Peel and slice carrots into long, thin slices. Melt butter in medium-sizefrypan; add beer and carrots. Cook slowly until tender, stirringfrequently. Stir in salt and sugar. Cook for another 2 minutes and servehot.



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Carrots In Orange-Basil Butter


-------- ------------ --------------------------------2 med. carrots *1 tablespoon water1 tablespoon butter or margarine1/8 teaspoon finely shredded orange peel

1 pinch basil,dried -- crushedsnipped parsley (opt.)

* Carrots should be cut into julienne strips.

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Cauliflowerets Butter Toss


-------- ------------ --------------------------------1/2 cup fresh or frozen cauliflowerets

1 medium carrot -- cut into 2x1/4-- inch strips

2 teaspoons water1 1/2 teaspoons butter1 1/2 teaspoons snipped fresh parsley



1 dash salt1 dash pepper

Place cauliflowerets, carrot and water in one Microwave dish; cover.Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirringafter half the time. Drain. In second microwave dish, combine butter,parsley, salt and pepper. Microwave at High (100%) 20 to 30 seconds, oruntil butter melts. Pour over cauliflower and carrots, tossing to coat.


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Chiles Rellenos Casserole


-------- ------------ --------------------------------2 can whole green chili peppers*

3 cups sharp cheddar cheese**4 green onions -- sliced3 cups shredded mozzarella cheese6 eggs4 cups milk3/4 cup all-purpose flour1/4 teaspoon salt

2 can green chili salsa

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwiseand remove seeds and pith. Spread chilies in a single layer in a greased9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk,

flour, and salt together until smooth. Pour over chilies and cheese. Bakein a 325 degrees oven for 50 minutes or until a knife inserted in custardcomes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cupsmozzarella cheese. Sprinkle over casserole and return to oven for 10minutes or until cheese melts. Let stand for 5 minutes before serving.

Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligramscholesterol, 490 calories.



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Chunky Garden Gazpacho


-------- ------------ --------------------------------1 15 ounce ca tomato sauce (1 1/2 cup)2 tablespoons olive oil

2 tablespoons red wine vinegar1 tablespoon honey1 med tomato,cut in 1/2" cubes1 med green pepper, chopped1 sm sweet red pepper, chopped1 stalk celery, chopped1 clove garlic, finely minced1 cucumber, seeded & chopped1 scallion, chopped1/2 teaspoon hot pepper sauce1/2 teaspoon black pepper

GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely

minced fresh chives, finely shredded lettuce, or minced parsley(optional).

In a med size mixing bowl, combine tomato sauce, olive oil, vinegar andhoney. Stir in remaining ingredients. Top each serving with one of theabove listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS:Add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with asubstantial salad, and/or a cheese platter.

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Cocktail Okra




-------- ------------ --------------------------------2 pounds fresh tender okra pods5 hot red/green peppers

5 cloves garlic -- peeled1 quart distilled vinegar1/2 cup water

6 tablespoons pickling salt1 tablespoon celery seed1 tablespoon mustard seed

Wash Okra and pack into clean jars with screw tops. Into each jar put 1red or green hot pepper and 1 clove garlic. Bring remaining ingredientsto a boil and pour over the okra, filling the jars to overflowing. Sealwhile hot and let age for 2 months before using.

Makes 5 pints

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Copper Carrot Pennies

Recipe By : Janis AllingServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 1/2 pounds carrots1 medium onion1 teaspoon salt

Cook carrots in salty water until tender. Drain and cool.

Slice onion and set aside.

SAUCE: 1 Can tomato soup 1/2 Cup salad oil 3/4 Cup vinegar 2/3 Cup sugar 1Tsp. Worcestershire sauce 1 Tsp. salt Pepper

Blend sauce and pour over carrots.

Add onions.



Refrigerate.

Keeps 2 - 3 weeks.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Copper Pennies


-------- ------------ --------------------------------2 pounds carrots -- sliced in 1/4"

-- rounds (4 1/2 cups)2 medium onions -- thinly sliced and

-- separated into

-- rings1 medium green pepper -- cut into very thin

-- strips1 can condensed tomato soup3/4 cup vinegar2/3 cup sugar1/2 cup cooking oil

1 teaspoon Worcestershire sauce1 teaspoon prepared mustard1/2 teaspoon salt

Cook carrots in a small amount of water until just tender, about 8 to 10minutes. Drain.

Combine with onion and green pepper in a large bowl.

Stir together remaining ingredients; pour over vegetables.

Cover and marinate in refrigerator several hours or overnight.

Drain, reserving marinade.

Serve in a lettuce-lined bowl.



Return leftovers to marinade and keep in refrigerator.

Makes 5 cups



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Corn And Walnut Dip


-------- ------------ --------------------------------16 ounces cream cheese; softened, 2 pk

1/4 cup vegetable oil1/4 cup lime juice

1 tablespoon red chiles; ground

1 tablespoon cumin; ground1/2 teaspoon salt

pepper; dash of8 3/4 ounces corn; whole kernel, drained1 cup walnuts; chopped1/4 cup onion; chopped, 1 small

Beat all ingredients except corn, walnuts and onion in a large bowl, withan electric mixer on medium speed, until smooth. Stir in corn, walnuts,and onion. Serve with tortilla chips. Makes 4 cups of dip.

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Cowboy Caviar


-------- ------------ --------------------------------

15 ounces black beans; rinse & drain *4 ounces ripe olives;chop & drained *1/4 cup onion; finely chopped, 1 sm.

1 clove garlic; finely chopped2 tablespoons vegetable oil2 tablespoons lime juice1/4 teaspoon salt1/4 teaspoon red pepper; crushed1/4 teaspoon cumin; ground1/8 teaspoon pepper

8 ounces cream cheese; softened, 1 pk2 eggs; large hard cooked, **1 green onion w/top; sliced

* 1 can of each black beans and ripe olives. Drain and rinse the beans,Drain the chopped ripe olives. ** Eggs should be peeled and chopped.

-------------------------------------------------------------------------- Mix all ingredients except cream cheese, eggs, and green onion. Coverand refrigerate at least 2 hours. Spread cream cheese on serving plate.Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixturein ring around the edge of the plate; sprinkle with green onion.

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Creamed Cabbage




-------- ------------ --------------------------------5 tablespoons butter1 medium red pepper -- diced

1 medium head cabbage -- shredded1 teaspoon salt1/4 teaspoon pepper1/2 teaspoon caraway seeds3/4 cup cream

Melt butter in a wok or deep skillet.

Saute red pepper for 2 minutes.

Add cabbage and cook 4 minutes longer, stirring frequently.

Add seasoning and cream; heat for 1 minute.



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Crowder Peas


-------- ------------ --------------------------------1/4 pound salt pork

1 1/2 pounds fresh crowder peasCold water

1 teaspoon bacon grease1 teaspoon sugar1 teaspoon salt -- or salt to taste1 Onion -- quartered1/4 Hot pepper -- optional








Serves 6 - 8.



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Cut Green Beans And Water Chestnuts


-------- ------------ --------------------------------10 ounces frozen cut green beans1 can water chestnuts -- undrained and

-- sliced (8 oz.)1 tablespoon corn starch1 Bouillon cube -- chicken or beef1 tablespoon margarine

Cook vegetables according to package directions until tender crisp.Drain and reserve liquid.

To the water chestnuts liquid add enough vegetable water to make 1 cup ofliquid.

Stir in corn starch until smooth.

In saucepan mix together green beans, water chestnuts, liquid andbouillon. Bring to a boil over medium heat, stirring constantly.



Stir in margarine.



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Dillybeans


-------- ------------ --------------------------------2 pounds tender green beans *2 cups water2 cups white distilled vinegar1 1/2 teaspoons pickling salt/to taste1/3 cup sugar

2 bay leaves

2 small onions **8 red hot peppers8 cloves garlic -- peeled8 sprigs fresh dill

* Green Beans should be the "stringless" type. ** Onions should bepeeled and thinly sliced.

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Easy Baked Beans




-------- ------------ --------------------------------2 tablespoons margarine

12 cups chopped onion2 cans beans in tomato sauce -- (16 oz.)

1/2 cup Karo light corn syrup -- or dark1 tablespoon prepared mustard

In 3-quart saucepan melt margarine over medium heat.

Add onion; saute# 5 minutes. Stir in remaining ingredients.

Bring to boil. Reduce heat and simmer, stirring often, 25 minutes.

Makes 4 servings.

MICROWAVE DIRECTIONS:

In 3 quart microwavable casserole combine margarine and onion. Microwaveat High (100%) 1 to 2 minutes or until tender.

Stir in remaining ingredients.

Cover with waxed paper.

Microwave, stirring once, 12 to 14 minutes or until heated.

Let stand about 5 minutes before serving.


MC Formatted using MC Buster 2.0d on 4/8/98

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Eggplant Austere


-------- ------------ --------------------------------



1 large eggplant1 pint fresh raw oysters1/2 medium white onion -- chopped1/4 pound fresh mushrooms -- sliced

1 jar pimientos -- (2 oz.)2 Eggs

Salt1/4 pound butter

1 Rib celery -- chopped2 slices whole wheat bread1 Handful fresh parsley

First: slice top off eggplant length-wise (that means laying it on itsside - not the stem). Scoop out pulp from large piece and set pulp asidefor use later. Sprinkle inside of eggplant with salt, replace its hat andrefrigerate in a Pyrex baking dish until time to stuff,

Second: preheat oven to 300 degrees. Place two slices of whole wheatbread in oven to dry out while it is heating.

Third: melt butter in heavy skillet over medium heat. Braise with the

lid on the following chopped items until soft: cubed eggplant pulp,sliced fresh mushrooms, chopped celery, and onion. You know already towash it all well in cold water to avoid grit in the food.

Fourth: add drained oysters, pimientos, dried-out bread which you havepulled into small pieces, and parsley to the above. Have you discoveredhow mush easier it is to cut parsley with kitchen shears than with aknife? Stir.

Fifth: beat eggs until lemon-colored and add to the above. Turn fire tolow and continue cooking for 5 minutes by the clock, stirring constantly.Remove from fire and salt to taste.

Sixth: stuff eggplant. At this point, you can put the whole business inthe refrigerator, covered of course, and wait until an hour before servingtime to take it out.

Seventh: pour 1/4 inch water into the bottom of the baking dish. Make afoil tent which will seal the eggplant in the dish but not mash on the topof it. Place in preheated 300 degree oven and bake 45 minutes. Don'tovercook this one. The eggplant will collapse. I learned this throughbitter experience.


MC Formatted using MC Buster 2.0d & SNT on 4/9/98



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Eggplant Sausage Cakes

Recipe By :

Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 large eggplants -- cut in small pieces

Salted Water1 Egg -- slightly beaten1 medium onion -- grated1/2 teaspoon poultry season

Salt and pepper to tasteFlour

Slice and cut eggplants and cook in boiling salted water until tender.

Turn into a strainer and let stand to drain till cool.

In mixing bowl mash eggplant.

Add egg, onion, poultry season and enough flour to bind ingredientstogether.

Drop batter by spoon into a small amount of bacon drippings and fry onboth sides to brown.

This has a sausage taste.



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Escalloped Corn




-------- ------------ --------------------------------2 Eggs2/3 cup Bisquick baking mix

1 teaspoon dry mustard1/4 teaspoon salt

1 dash pepper1/2 cup milk

3 tablespoons margarine or butter -- melted

1 can cream-style corn -- (16 oz.)1 can whole kernel corn -- drained (16 oz.)1/2 cup coarsely crushed soda crackers

Heat oven to 375 degrees.

Beat eggs slightly in large bowl.

Stir in remaining ingredients except crackers.

Pour into ungreased 8" square baking dish; sprinkle crackers evenly overtop.

Bake uncovered until set and golden brown, about 45 minutes.

Makes 8 or 9 servings.



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Fresh Cream Style Corn

Recipe By :


-------- ------------ --------------------------------24 cups corn -- cut off cob1 cup sugar1/4 cup salt

5 cups ice water

Mix together and put in freezer bags and freeze.





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Gazpacho


-------- ------------ --------------------------------1 zucchini1 green pepper -- small1 onion -- small1 cucumber1 tomato -- large1 garlic -- cloves1/2 teaspoon cumin1/4 teaspoon chili powder

4 tablespoons olive oil12 ounces v8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor orblender for 10 seconds ). Add vegetables and spices to juice andrefrigerate. THE ANDERSONS' FOOD GARDEN

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Glazed Minted Carrots

Recipe By :




-------- ------------ --------------------------------1 1/2 pounds carrots -- peeled and quartered1 1/2 cups water3 1/2 tablespoons butter1/2 teaspoon salt

1 cup heavy cream2 tablespoons sugar

freshly ground black pepper2 tablespoons chopped fresh mint

In large skillet combine carrots with water, 1 1/2 tablespoons butter andsalt; heat to boiling. Cover and cook slowly until liquid has evaporatedand carrots are almost tender, about 20 minutes. In small saucepan heatcream to boiling and pour over the carrots. Simmer slowly, uncovereduntil cream has been almost absorbed by carrots or until the carrots aretender. Add remaining 2 tablespoons butter, sugar and pepper. simmer afew minutes longer. Add chopped mint and serve.

Makes 6 to 8 servings.

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Glazed Onions


-------- ------------ --------------------------------Boiling water

1/2 teaspoon salt8 large onions -- peeled

1/4 cup butter1/4 cup sugar

In 1 inch boiling water with salt in large skillet, cook whole onions,covered, over medium heat about 30 minutes or until tender. Drain.

In large skillet, melt butter with sugar. Add onions, over medium heat,saute turning until golden brown about 5 minutes.

Can be served as a vegetable side dish or arrange around a cooked turkey.



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Green Beans Amadine


-------- ------------ --------------------------------

1 cup frozen cut green beans2 teaspoons water2 teaspoons butter or margarine2 tablespoons slivered almonds -- toasted1/2 teaspoon lemon juice

Place green beans in a small nonmetal bowl. Sprinkle with water.Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender.Let stand, covered, while preparing butter mixture. For butter mixture,in a custard cup micro-cook butter or margarine, uncovered, on 100% powerfor 30 to 45 seconds, or till melted. Stir in toasted almonds and lemonjuice. Drain green beans; spoon butter mixture over green beans.

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Green Beans Basil


-------- ------------ --------------------------------1 pound fresh green beans1 tablespoon corn oil1/2 teaspoon salt



1 teaspoon dried basil leaves

Trim, rinse and drain beans, but do not dry.

Into medium saucepan or skillet with tight fitting cover, measure cornoil.

Add beans, salt and basil. Cover.

Cook over medium to low heat until beans are tender crisp, shaking panseveral times to prevent sticking.


MC Formatted using MC Buster & SNT on 4/9/98

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Green Beans With Dill

Recipe By :


-------- ------------ --------------------------------9 ounces cut green beans; frozen(1pk)1/3 cup water, boiling

1 beef bouillon cube1 teaspoon dillweed or dillseed2 tablespoons butter

Place frozen green beans in saucepan with boiling water, bouillon cube,and dill. Cover; bring to a boil. Separate beans with a fork, reduceheat and simmer for 10 minutes or until tender. Drain. Stir in butter

and serve.



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Green Beans With Golden Lemon Sauce

Recipe By :


-------- ------------ --------------------------------1 can vertical packed blue lake green beans -- (16 oz.)3/4 cup chicken stock or consomme -- undiluted1/4 cup butter or margarine

2 tablespoons flour1/2 teaspoon dry mustard

2 Egg yolks -- slightly beaten1 1/2 tablespoons lemon juice

Salt -- to taste1/4 cup water

Drain beans, reserve liquid.

Add enough stock or consomme to liquid to make 1 1/2 cups.

Melt butter in skillet over low heat or in top of double boiler. Blendin flour and dry mustard.

Gradually add liquid. Cook, stirring, until mixture begins to thicken.

Stir a small amount of mixture into egg yolks, add with lemon juice tofirst mixture. Cook and stir until thickened.

Add salt if needed.

Placed drained beans in saucepan with water. Heat through, drain.

Arrange in bundles on serving dish. Spoon part of sauce over tops. Passremainder.



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Green-Bean Salad


-------- ------------ --------------------------------1 pound green beans; fresh *

boiling salted water1/4 cup stock; **

3 tablespoons vinegar3 tablespoons vegetable oil2 onions; med., thinly sliced1/2 teaspoon dried dillseed

1 teaspoon sugar

* Green beans should be sliced lengthwise (French Cut). ** Stock isthe water that the green beans were cooked in. Cook beans in boilingsalted water until just tender. Reserve 1/4 cup of the cooking liquid and

drain off the rest. Prepare sauce by combining vinegar, oil, reservedvegetable stock, onions, dill, and sugar; stir until blended. Pourmixture over beans; marinate several hours before serving.

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Herbed Corn On The Cob


-------- ------------ --------------------------------corn, ears -- medium

2 tablespoons margarine1/8 teaspoon basil -- dried1/8 teaspoon chervil -- dried1/8 teaspoon thyme -- dried

PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into largepot of boiling water, cook corn 5 minutes until tender. In a small bowl,combine remaining ingredients. In microwave, cook on high until butter ismelted (1 - 1 1/2 minutes). Serve corn brushed with herb butter.



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Hot And Sour Cabbage


-------- ------------ --------------------------------5 napa cabbage leaves

3 tablespoons peanut oil4 large dried chili peppers1/2 tablespoon szechuan peppercorns1/2 teaspoon salt

1 tablespoon thin soy sauce1/2 tablespoon rock sugar1/2 tablespoon chinkiang vinegar

1 teaspoon sesame oil

Preparation: Separate, wash & dry cabbage leaves. Stack them up and cutthem crosswise into 1" wide pieces. Finely mince or grind Szechuanpeppercorns. Crush rock sugar with cleaver handle; mix with soy sauce;reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds.

Stir-fry whole chilis until they just blacken; quickly add peppercorns.When they exude pungent odor, push up side of wok and raise heat to high.Add salt & cabbage all at once. Keep tossing cabbage until it is wilted &soft. This takes several minutes. There should be about 2 T of water inwok when cabbage is wilted. Add sugar & soy mixture. When sugar hasmelted, toss with cabbage, then sprinkle vinegar over all. Keep tossingon high heat for another 20 seconds. Add sesame oil; toss briefly; removeto serving dish. If serving this dish cold, wait until it has cooled,then cover & refrigerate.

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Hot Vegetable Dish


-------- ------------ --------------------------------1 can French style green beans

1 can shoe peg corn1 can celery soup8 ounces sour cream1/2 cup sharp cheddar cheese -- shredded

1 cup chopped peppers1 cup chopped celery1 cup chopped onions1 block butter -- melted1 1/2 packages ritz crackers -- crushed

Mix veggies with soup. Place in baking dish. Top with melted butter andcrushed ritz crackers. Bake at 350 degrees for 25 to 30 minutes.

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Jean Logan's Corn-Off-The-Cob


-------- ------------ --------------------------------6 Ears field corn -- preferably white

Water2 tablespoons butter2 tablespoons bacon grease1 teaspoon salt

Using a very sharp knife, cut kernels off cobs - do not cut deeply. Thekey to perfection is this dish is the manner of removing the kernels -almost knocking them off, disregarding the juice. After the process iscompleted, scrape the cob to retrieve the milk.

Place scraped cobs in a shallow glass baking dish with a little water todraw the remaining juice. Turn occasionally. After 15 minutes or so, pourjuice in with the kernels.

In an aluminum or stainless steel skillet (iron will discolor) place



corn, butter, bacon grease and salt. Add a small amount of water to makethe juices about the consistency of very thin white sauce.

Uncovered, cook over medium low heat. When mixture starts to boil, stiroften. In 20 or 25 minutes liquid should be thick and corn tender.

Serve immediately.

Serves 4 - 6.

This dish freezes perfectly with a little variation in preparation. Cookcorn and its milk with salt, fats and a very small amount of water untilhot, but do not let boil. Cool slightly and freeze. To serve, add morewater and cook about the same length of time.



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Lady Peas


-------- ------------ --------------------------------1/4 pound salt pork

1 1/2 pounds fresh Lady peasCold water

1 teaspoon bacon grease1 teaspoon sugar1 teaspoon salt -- or to taste)

1 Onion -- quartered1/4 Hot pepper -- optional








Serves 6 - 8.



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Left Over Green Beans


-------- ------------ --------------------------------1 onion -- chopped

1 potato -- choppedbutter

1 cup green beanschicken stockbread crumbs

Cook onions and potatoes in butter in frying pan for a few minutes. Addgreen beans and stock. Pour into baking dish, cover with bread crumbs andbake 20 minutes in oven.

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Lemon-Parsleyed Carrots


-------- ------------ --------------------------------1 pound carrots -- sliced

1 tablespoon chopped parsley1 teaspoon grated lemon peel1 tablespoon fresh lemon juice1 tablespoon sugar1 dash salt2 tablespoons butter or margarine

Scrape, then slice carrots.

Cook in a small amount of salted water until just tender, drain.

Meanwhile, combine remaining ingredients in a small skillet, bring to aboil.

Pour over hot, cooked carrots and mix lightly.



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Make-Ahead Gazpacho



-------- ------------ --------------------------------2 cups vegetable stock2 cups tomato juice2 tablespoons lemon juice2 tablespoons green taco sauce1 teaspoon sugar1/2 teaspoon garlic powder1/8 teaspoon pepper

cucumber



green pepper1 large tomatoes

green onions

Cucumber, peeled, seeded, and coarsely chopped Green pepper, seeded anddiced Tomatoes, peeled and coarsely chopped Green onions (including tops)thinly sliced In a 3-quart pan over medium heat, combine stock, tomatojuice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave

uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes,and onion; bring mixture, uncovered to a boil again. Remove from heat andcool. Cover and refrigerate until well chilled. Serving size: 1 cup Perserving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64calories. An easy make-ahead soup to begin a meal with.

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Marinated Mushrooms


-------- ------------ --------------------------------1 1/2 pounds button mushrooms -- small1 1/4 cups white wine1/2 teaspoon salt

2 teaspoons lemon juice3 tablespoons olive oil1/2 teaspoon paprika1/2 teaspoon pepper

Garnish:fresh parsley -- choppedpaprikapepper

Wash the mushrooms and dry on paper towels. Place in a pan with the wineand lemon juice. Simmer for 5 minutes, strain off the wine and all themushrooms to cool. Blend the oil and wine together and season withpaprika pepper. Pour over the mushrooms and garnish with cropped parsleyand paprika.

serve chilled as an hour d'oeuvres or side salad.



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Marinated Vegetables


-------- ------------ --------------------------------1 can English peas -- drained (17 oz.)1 can Shoepeg corn -- drained (17 oz.)1 can french style green beans -- drained (15 1/2

-- oz.)1 jar pimento -- diced (2 oz.)1/2 cup celery -- diced1/2 cup onions -- chopped, up to 11/2 cup green peppers -- chopped

1 teaspoon salt1/2 teaspoon pepper1/2 cup oil3/4 cup vinegar

1 cup sugar

In a bowl, lightly mix all vegetables and set aside.

In a medium saucepan mix salt, pepper, oil, vinegar and sugar. Bring toa boil over low heat. Then pour over vegetables.

Cover mixture and chill for 24 hours.



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Mushrooms In Cream Sauce


-------- ------------ --------------------------------2 pounds mushrooms; fresh

1/4 pound bacon; diced1/4 cup butter

2 onions; large, diced1 cup white wine1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon paprika

nutmeg; pinch ofmace; pinch of

1 cup cream; heavylemon juice; 1/2 med lemon

2 parsley; sprigs

Clean mushrooms and slice in half if large. Pat dry. Fry bacon in alarge pan until lightly browned. Remove from pan and reserve. Add thebutter to the pan drippings. Add onions; saute until lightly browned. Addmushrooms; cook until tender, stirring often. Stir in wine, salt, pepper,paprika, nutmeg, and mace. Cover frypan and cook over low heat 15minutes. Off the heat, add the cooked bacon, cream and lemon juice.Reheat until just warm. Do NOT let the mixture boil!!! Garnish withparsley and serve with noodles or dumplings.

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Mushrooms-Broccoli

Recipe By :


-------- ------------ --------------------------------1 pound fresh mushrooms -- or2 cans whole mushrooms -- 6 - 8 oz. each1 bunch broccoli4 tablespoons butter or margarine1/2 cup chopped onions

3 tablespoons oil1 clove garlic -- minced



1/3 cup sliced canned water chestnuts1 tablespoon cornstarch1 teaspoon sugar1/2 teaspoon salt1/4 teaspoon ground ginger

1 tablespoon soy sauce1 Chicken bouillon cube3/4 cup boiling water

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; setaside.

Rinse and trim broccoli; cut stems i 1/2" pieces and cut tops into smallflowerettes; set aside.

In large wok or skillet, melt butter. Add onions; saute 2 minutes. Addmushrooms; saute 5 minutes. Remove and set aside.

In same wok, heat oil. Add reserved broccoli and garlic; stir-fry 3minutes. Add water chestnuts; stir fry 2 minutes longer.

Blend cornstarch, sugar, salt and ginger with soy sauce.

Dissolve bouillon cube in boiling water; stir into cornstarch mixture.

Pour into wok. Cook and stir until mixture boils and thickens. Reduceheat and simmer, covered, until broccoli is just crisp tender, about 5minutes.

Return sauted mushrooms to wok. Heat until hot.

Serve with Chinese noodles, if desired.

Yield: 8 servings.



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Okra Medley


-------- ------------ --------------------------------5 slices bacon -- cut in slices2 cups sliced okra



2 medium tomatoes -- chopped1 cup fresh corn1/2 cup onion1/4 cup celery1/4 teaspoon salt

5 drops hot pepper sauce

Cook bacon.

In microwavable dish, stir in bacon and remaining ingredients. Cover.

Microwave at HIGH for 10 minutes. Stir after 5 minutes.



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Onions AuGratin

Recipe By : Beech Island, S.C. 1978Serving Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------6 medium onions -- sliced

salt and pepper -- to tasteWhite Sauce -- see recipe

1/2 cup grated cheddar cheesePaprika -- if desired

Cook onions in boiling salted water until tender. Drain water off. MakeWhite sauce.

Add cheese and stir until cheese is melted. Add onions and heat real goodpour in serving dish and add paprika on top if desired.



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Party Mushrooms-Spinach


-------- ------------ --------------------------------1 1/2 pounds fresh mushrooms -- or3 cans whole mushrooms -- (6 - 8 oz. each)6 tablespoons butter or margarine -- divided1 can condensed cream of chicken soup -- (10 3/4 oz.)1/4 cup milk

2 packages frozen creamed spinach -- thawed (9 oz. each)1/8 teaspoon ground black pepper

1 1/2 cups plain croutons

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.

In large skillet, melt 5 Tbsp. butter. Add mushrooms; saute 5 minutes.

Stir in chicken soup, milk, spinach and black pepper.

Cook and stir until mixture comes to boiling point.

Pour into 2-quart casserole.

In small saucepan, melt remaining 1 Tbsp. butter. Stir in croutons.

Sprinkle over casserole.

Bake uncovered, in preheated moderate 375 degree oven until hot andbubbly, about 5 minutes.



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Peach Glazed Carrots

Recipe By :Serving Size : 12 Preparation Time :0:00Categories :




3 pounds pared -- sliced, cooked-- carrots

1 cup peach preserves2 tablespoons butter

Arrange carrots in large skillet or saucepan.

Combine preserves and butter; spoon over carrots.

Heat 15 minutes or until hot.

TIP: Carrots can be prepared in oven. Bake 15 minutes at 350 degrees.



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Perry Como's Red Cabbage Sweet & Sour


-------- ------------ --------------------------------1 head red cabbage -- about 4 lbs.2 onions4 tablespoons butter2 tart apples -- green1 cup water1/2 cup vinegar

1/3 cup light brown sugarsaltpepper

Slice or chop cabbage and onions fine.Saute onions in butter. Add sliced or chopped apples. Stir to preventburning. Add cabbage and water.Cook slowly for approximately one hour. Add vinegar and sugar. Add saltand pepper to taste.Cook 5 or 10 minutes more. Serve.



Preparation and cooking time: about 1 hour and 30 minutes.

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NOTES : Brown sugar provides the 'sweet,' vinegar the "sour" in thisrecipe from the singing legend.


Pinto Beans


-------- ------------ --------------------------------

1 pound pinto beans1 large onions -- coarsely chopped,

-- up to 22 stalks celery -- sliced crosswise1 large carrots -- sliced crosswise,

-- up to 24 ounces cocktail sauce -- or equal amount of

-- catsup and-- horseradish to-- taste

1 teaspoon celery seedSaltPepper

Butter -- oil or drippings as-- desired

Cook beans as usual, adding other ingredients when they are half done.

Serve with cornbread or crackers.





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Purple Hulled Peas


-------- ------------ --------------------------------1/4 pound salt pork

1 1/2 pounds fresh purple hulled peasCold water

1 teaspoon bacon grease1 teaspoon sugar1 teaspoon salt -- (heaping, or salt

-- to taste)1 Onion -- quartered1/4 Hot pepper -- optional






Serves 6 - 8.





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Ratatouille


-------- ------------ --------------------------------1 medium onion -- chopped1 Red pepper -- chopped1 Green pepper -- chopped1/4 cup olive oil1/4 pound bacon -- diced

1 can tomatoes -- diced with juice

-- (28 oz.)1 medium eggplant -- peeled & diced2 medium zucchini -- thinly sliced

Salt & pepper

Prepare the vegetables.

Heat the olive oil in a large deep frying pan.

Gently saute the onion, peppers and bacon until tender.

Add tomatoes and other vegetables.

Season.

Cover the pan, lower the heat and allow the vegetables to cook until theyare tender and have produced a thick pulp. This will take approximately40 to 45 minuets. Stir occasionally.



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Red Beans

Recipe By : EsterServing Size : 1 Preparation Time :0:00




-------- ------------ --------------------------------1 1/2 cups red beans2 medium onion -- chopped1/2 Bell pepper

2 stalks celery1 small can tomato puree

1 tablespoon Bar-b-que sauce1 tablespoon Worcestershire sauce2 tablespoons bacon dripping

Salt to taste

Soak beans for 2 hours in cold water. Wash and put on to boil

Chop onions, bell pepper, & celery together. Add to the pot of beans.

Add the can of tomato puree.

Add bar-b-que sauce, Worcestershire sauce & bacon drippings

Salt to taste.

Cook until beans are tender.



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Refried Beans

Recipe By : Charlotte Pierce Bryant, Greensburg, Kentucky


-------- ------------ --------------------------------31 ounces refried beans -- canned

1/2 cup Texas Salsa1 cup shredded Mexican cheese blend

Combine beans and Texas Salsa in a saucepan; cook over medium heat untilthoroughly heated. Sprinkle with cheese, and serve immediately.



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Rotkohl (Red Cabbage)


-------- ------------ --------------------------------

2 tablespoons vegetable oil2 onions -- sliced2 pounds red cabbage -- shredded2 tablespoons vinegar

salt; to taste1 teaspoon sugar1/2 cup applesauce1/2 cup red wine1/2 cup beef broth; hot

Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage andimmediately pour vinegar over cabbage to prevent it from losing its redcolor. Sprinkle with salt and sugar. Add chopped apple or applesauce and

a piece of salt pork. Pour in red wine and hot beef broth. Cover andsimmer for 45 to 60 minutes. Cabbage should be just tender, not soft.Shortly before end of cooking time, remove salt pork; cube and return itto the cabbage if desired. Correct seasonings and serve.

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Savory Lemon Vegetables





6 slices bacon -- cooked and-- crumbled, reserving-- 1/4 cup drippings

1 pound carrots -- pared and sliced1 medium head cauliflower -- core removed1 cup finely chopped onion

1/2 cup ReaLemon Juice from concentrate1/2 cup water

4 teaspoons sugar1 teaspoon salt1 teaspoon thyme leaves

Chopped parsley

In large saucepan, cook carrots and cauliflower in water until tender.

Meanwhile, in medium skillet cook onion in drippings. Add remainingingredients except bacon and parsley; bring to a boil.

Drain vegetables; arrange in serving dish.

Pour warm sauce over vegetables.

Garnish with bacon and parsley.

Refrigerate leftovers.



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Scalloped Eggplant


-------- ------------ --------------------------------1 Eggplant1/2 cup water1/4 cup butter1/2 cup bread crumbs



1/2 tablespoon salt1/8 tablespoon pepper1/2 tablespoon onion

2 Eggs -- well beaten

Peel and chop eggplant. Cook in water till tender. Drain.

Add melted butter, soft bread crumbs, eggs, and seasoning.

Pour in buttered casserole dish, sprinkle with buttered bread crumbs.

NOTE: May use crackers or stuffing mix instead of bread crumbs.



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Skillet Cabbage


-------- ------------ --------------------------------2 tablespoons vegetable oil3 cups cabbage; finely shredded1 cup celery; chopped1 green pepper; small, chopped1 onion; small, chopped1/2 teaspoon salt1/4 teaspoon pepper

Heat the oil in a large frypan about 20 minutes before serving time. Addingredients and cook over medium to low heat about 15 minutes. Stir often.Cover pan during the last 5 minutes of cooking time. Stir once or twice.Serve immediately. (Vegetables will be crisp.)



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Skillet Squash AuGratin


-------- ------------ --------------------------------1/4 cup butter

4 cups slliced zucchini -- or other squash1 medium onion -- sliced1 teaspoon salt1 dash pepper2 tomatoes -- peeled and sliced

1/2 cup grated cheddar cheesesoy sauce -- optional

Melt butter in skillet. Add squash, onion, salt, pepper and tomatoes.cook, covered, for 10 to 15 minutes or until squash is tender. Sprinklewith cheese and soy sauce.

4 to 6 servings.

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Sour Cream Corn

Recipe By : Florida Department of Agriculture and Consumer Services


-------- ------------ --------------------------------6 slices bacon2 tablespoons chopped onions2 tablespoons margarine2 tablespoons all-purpose flour1/2 teaspoon salt1/8 teaspoon white pepper

1 cup sour cream



6 ears fresh corn1 tablespoon chopped parsley

Remove husks and silks from corn, rinse ears. Cut kernels from corn tomeasure 2 cups. Fry bacon; drain and crumble. Set aside.

Saute onion in butter; blend in flour, salt and pepper. Gradually addsour cream, stirring until mixture is smooth. Heat just to boiling; add

corn, and heat thoroughly (about 5 minutes). Fold in half of bacon.

Spoon into a greased 1 quart casserole; top with parsley and remainingbacon. Bake at 350 degrees for 25 to 30 minutes.

Serves 4 to 6

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Southern Corn Custard

Recipe By : Fran HoustonServing Size : 6 Preparation Time :0:00Categories :


2 cups corn1 teaspoon salt2 eggs -- beaten1/8 teaspoon pepper

1 cup milk1 tablespoon sugar

Add milk, salt, sugar, and pepper to beaten eggs. Add corn. Put incasserole (1 1/2 Qt. size) and bake at 400 degrees for 40 minutes.

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Prepare UNCOOKED TOMATO SAUCE from recipe. Bake the spaghetti squash in apreheated, 350 degree oven for 1 hour and 15 minutes or until it can bepierced easily with a fork, let it stand for 15 minutes, and halvelengthwise. Remove the seeds and scrape the flesh into a large bowl witha fork. In a large saucepan of boiling salted water boil the broccoli for1 minute, transfer to a bowl of ice water with a slotted spoon and let itcool. Boil the carrots for 5 to 6 minutes, transfer to ice water and

cool. Boil zucchini for 3 minutes, transfer to ice water and cool. Drainthe vegetables. Trim the zucchini, halve it lengthwise and cut crosswiseinto 1/4 inch slices. Cook scallions in the oil over moderate heat in alarge skillet, stirring, until softened. Add the broccoli, carrots,zucchini, salt and pepper to taste and heat the mixture, tossing it, for 3to 4 minutes or until it is heated through. Add the mixture to thespaghetti squash with the uncooked tomato sauce, toss and transfer to aserving dish. Serve the dish warm or at room temperature.

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Spirited Sprouts

Recipe By :


-------- ------------ --------------------------------2 packages frozen Brussels sprouts6 Strips bacon1/2 cup minced onion

1 cup sour cream1 teaspoon salt1/4 teaspoon Tabasco sauce

Cook Brussels sprouts as directed on package, drain, and keep warm.

Fry bacon until crisp, drain on paper towel, and crumble.

Pour off bacon fat reserving enough to saute onion.

Saute onion until tender and, using a strainer, drain off all excess fat.

Blend onion, crumbled bacon, salt and Tabasco sauce with sour cream.

Pour over sprouts. Reduce heat to low and stir lightly until well mixed.DO NOT BOIL. Place in serving dish and sprinkle with paprika.



Serves 4 - 6.



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Squash Puppies


-------- ------------ --------------------------------3 medium yellow squash -- thinly sliced3 egg -- beaten1 cup self-rising cornmeal1 cup vegetable oil

salt -- to taste

Dip squash into eggs, roll in cornmeal. Drop squash into preheated oil,fry until golden brown. Remove from heat, add salt.

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Stewed Okra, Corn & tomatoes


-------- ------------ --------------------------------



2 cups okra -- sliced1 small onion -- chopped2 tablespoons bacon drippings2 cups tomatoes -- cooked or canned1 small whole kernel corn -- canned

12 teaspoons saltpepper -- to taste

Lightly brown okra and onion in fat; add tomatoes, corn salt and pepper.Cook over moderate heat for 20 minutes or until thickened. Stiroccasionally.

6 - 8 servings.

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Stuffed Artichokes


-------- ------------ --------------------------------3 lg artichokes5 ounce parmesan cheese -- grated1 lg clove garlic -- minced1 cup italian bread crumbs1/4 cup olive oil (this needs to

be olive oil -- nosubstitute)lemon juice

Cut the stems and the tops (Just low enough to remove the pointy ends ofthe leaves) off of the artichokes. Mix cheese, garlic,and crumbs. Spreadthe artichoke leaves so you can fill each layer, from the outside in, with

the crumb mixture.

Place the artichokes in a pot with about 1-2 inches of water. Drizzleolive oil and lemon juice over the top of each artichoke. Cover and steam45 minutes or longer, checking occasionally that the water has notcompletely evaporated. The artichokes are done when a leaf can be easilypulled off.



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Stuffed Cabbage Rolls


-------- ------------ --------------------------------1 1/2 cups brown rice3 cups water2 teaspoons salt

1 teaspoon dill seed1/2 teaspoon marjoram3/4 teaspoon pepper

2 1/2 cups onion; chopped5 tablespoons vegetable oil1/2 teaspoon paprika

2 garlic; cloves, minced2 eggs; large, slightly beaten1/4 cup bread crumbs1/2 cup parsley; fresh, minced

2 1/2 pounds cabbagecheesecloth; about 6 ft.

2 1/2 cups tomatoes; canned, chopped

1/2 cup vermouth; dry1/2 cup beef broth

2 tablespoons tomato paste1/2 teaspoon sugar

In a medium bowl cover brown rice with hot water and soak for 3 hours.Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 tsalt. Simmer covered for 40 minutes or until the liquid is absorbed. Addthe dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8minutes. Add paprika and garlic, continue cooking and stirring for 2minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley.Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the

cabbage cored-side-down in boiling salted water for 5 minutes or until itis softened. Drain. Remove 12 leaves and cut off one fourth of each leaffrom the base. Arrange 1 leaf curved-side down on a square of dampenedcheesecloth and place 3 T of rice mixture in the center. Wrap the leafaround the filling and twist the corners of the cheesecloth to form theleaf into a roll. Continue making rolls with remaining filling. Chopremaining cabbage to make 3 cups and, in a large frypan, saute with 1 cupchopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth,broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer themixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfercabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage



rolls close together in one layer on the sauce. Spoon some of the mixtureover the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5times during cooking. Let the dish cool. Cover and refrigerateovernight. Remove cheesecloth. Heat in preheated 350 degree oven for 30minutes before serving.

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Stuffed Summer Squash


-------- ------------ --------------------------------summer squashyellow cheese -- diced finemilksaltbread crumbs -- finebutterpepper,black

Depending on size of squash, allow 1/2 per person. Parboil whole squash insalted water until tender. Remove, slice in half lengthwise. Scoop outcenter of squash and place in bowl an equal amount of finely diced yellowcheese. Add a little cream or milk, salt & pepper lightly, and return tosquash shell. Top with fine bread crumbs, dot with butter, and bake untilcheese is melted.

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Succotash




-------- ------------ --------------------------------***** NONE *****

Combine equal parts Lima beans with whole kernel corn. Add butter or cream

and heat gently.



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Summer Vegetable Bowl



4 bacon slicesonions -- small whitegreen pepper -- small diced

2 cups hot water1 pound green beans6 ears corn -- broken-1/3s1 tablespoon salt2 teaspoons sugar1/4 teaspoon pepper -- white

6 zucchini, small -- 1" chunkscelery stalks -- 1" slices

tomato, large -- cut in wedges

Preparation and cooking: 1 hour . THIS IS A BEAUTIFULLY COLORFUL DISH 1.In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain onpaper towels. 2. To drippings in dutch oven, add onions and green pepper;cook until golden; add hot water and next 5 ingredients. Heat toboiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini andcelery; cover and cook 8 to 10 minutes until all vegetables are tender. 4.With slotted spoon, arrange vegetables on large platter or in a largeshallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedgeson top.



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Sweet & Sour Cabbage


-------- ------------ --------------------------------5 cups shredded cabbage4 slices bacon -- diced2 tablespoons flour2 tablespoons brown sugar1/2 cup water1/3 cup vinegar

Salt & Pepper1 small onion -- sliced

Cook cabbage in boiling salt water for 7 minutes.

Fry bacon. Remove from pan and add flour and sugar to bacon fat and

blanch.

Add water, vinegar and seasoning and cook until thick.

Add onion, diced bacon and cabbage and heat through.

Serves 4 to 6.



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Sweet & Sour Kidney Beans



2 cans kidney beans -- drained (1 lb.-- each)

1 can garbanzo beans -- drained (1 lb.)1 medium onion -- chopped fine1/2 cup diced celery

1 medium green pepper -- chopped fine1/2 cup sugar

1 teaspoon seasoned salt1 teaspoon black pepper1/2 cup salad oil1/2 cup wine vinegar

Combine vegetables in large bowl.

Combine sugar, salt, pepper, oil and vinegar and pour over vegetables.

Stir well; cover and refrigerate overnight.

Stir occasionally to marinate thoroughly.

Yield: 8 to 10 servings.



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Sweet And Sour Soybeans


-------- ------------ --------------------------------



sweet-sour sauce (see below)2 tablespoons salad oil1 large onion cut 1" squares2 large carrots cut 1/4" slice1 clove garlic -- minced/pressed1 green peppers,sweet,fresh,seeded3/4 cup fresh pineapple chunks

2 tomatoes -- cut in wedges

2 1/2 cups cooked soybeans

Prepare sweet-sour sauce and reserve.

In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry;1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock.Heat oil in a wide frying pan over high heat; add onion, carrots, andgarlic and cook stirring for about 3 minutes or until vegetables arecrisp-tender. Add green pepper and cook for 1 minute. Add pineapple,tomatoes, and soybeans and cook for 2 minutes or until hot. Stirsweet-sour sauce, pour into pan, and continue to cook, stirring, untilsauce bubbles and thickens.

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Sweet Summer Peas


-------- ------------ --------------------------------3 large lettuce leaves1 1/2 pounds fresh green peas -- shelled2 tablespoons thinly sliced green onions -- with tops1/8 teaspoon dried basil leaves -- crushed

1 tablespoon margarine or butter -- softened

Rinse lettuce leaves; shake off excess water.

Line 1 1/2 quart saucepan with lettuce.

Spoon peas onto lettuce.

Sprinkle with onions and basil; dot with margarine.

Cover and cook over low heat until peas are done, about 18 minutes.



Discard lettuce.




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Sweet-And-Sour Red Cabbage


-------- ------------ --------------------------------1/4 cup butter

4 apples; med., peel, slice1/2 onion; red, chopped

1 red cabbage; head,fine shred

1 cup red wine4 cloves; whole1/3 cup brown sugar

2 bay leaves1/4 cup vinegar1/4 cup butter

lemon juice;of 1/2 med.lemon

Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly.Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.Simmer, covered, for 1 hour, then add the remaining ingredients. Heat tomelt the butter and serve immediately.

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Wash broccoli; remove outer leaves and tough part of stalks. Cut broccolistalks lengthwise into uniform spears, following the branching lines. Ina 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook,covered, on 100% power for 5 to 6 minutes or just till tender. Let stand,covered, while preparing sauce. For sauce, in a 1-cup measure micro-cookbutter or margarine, uncovered, on 100% power for 30 to 45 seconds or tillmelted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook,uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly,

stirring every 30 seconds. Stir in shredded Swiss cheese til melted.Drain Broccoli. Serve sauce atop broccoli.

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Three Bean Salad


-------- ------------ --------------------------------16 ounce green beans, cut -- drained

2/3 cup olive oil

16 ounce kidney beans -- drained1/3 cup vinegar

16 ounce chick peas -- drained1 teaspoon oregano -- dried1 lg onion -- sliced thin1 teaspoon salt2 teaspoon garlic -- chopped1/2 teaspoon pepper -- freshly ground

Drain all beans well. Place in large bowl with a cover. Add all otheringredients. Mix well. Cover and leave at room temperature for at least 2hours to marinate before serving.

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Vegetable Pasta



1 tablespoon oil1 onion -- chopped1 zucchini -- sliced1 cup broccoli -- cut up1 1/2 cups spaghetti sauce

parmesan cheese1 zucchini -- grated

cooked pasta

Fry onion in oil. Add sliced zucchini and broccoli. cook 2 to 4 minutes.Add spaghetti sauce and cook another 2 to 4 minutes.

Pour over cooked pasta. Add parmesan cheese on top and then the gratedfresh zucchini.

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Vegetable Saute


-------- ------------ --------------------------------1/4 cup olive oil

6 cups vegetables -- (sliced yellow-- squash, zucchini &-- red pepper

1 envelope --1/4 cup red wine vinegar

Heat oil in large skillet on medium-high heat. Add vegetables; cook andstir until tender-crisp.

Sprinkle salad dressing mix over vegetables; too to coat well. Stir invinegar until well mixed.



Serve warm.




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Yellow Split-Pea Puree


-------- ------------ --------------------------------2 cups yellow split-peas; dry6 cups water1 onion; large, whole

1 carrot; large1 turnip1/8 teaspoon marjoram; dried1/8 teaspoon thyme; dried

1 teaspoon salt1 onion; small, minced2 tablespoons butter2 tablespoons unbleached flour

Presoak peas, if necessary, according to package directions. Drain well,if presoaked. In a large pot, add water or stock, whole onion, carrot,turnip or parsnip, marjoram, thyme, and salt. Cook until peas andvegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and

vegetables in blender or press through a sieve. In a small frying pan,saute the minced onion in butter until lightly browned; blend in flour andcook about 2 minutes. Add to blended peas and vegetables. Beat untilfluffy and serve hot.



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miscellaneous vegetable dish recipes

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