Jennifer's Best Recipes

THE MISSING VEGGIE RECIPES



I can still hear Mama saying..."you don't have to know whats in a food to be a good cook, you just gotta have plenty of color. If your meal's got color, it's nutritious."




BROCCOLI CASSEROLE
Jennifer Snyder
  • 2 pckgs. (10 oz. each) frozen chopped broccoli

  • 1 can cream of mushroom soup

  • 1 cup mayonaise

  • 2 eggs well beaten

  • 1 med. onion chopped

  • 1 cup grated cheddar cheese

  • 1/4 cup margerine

  • 1 1/2 cups seasoned bread crumbs

  • 1 clove pressed garlic

  • salt and pepper to taste


Cook broccoli and drain well. Combine soup, mayo, egg, and onion. Blend in broccoli. Pour into buttered casserole dish and sprinkle with cheese. Melt margerine and add crumbs. Mix well and sprinkle on top of cheese. Bake at 350� for 30-45 minutes.

VARIATION
Add 3 cups cooked chunked chicken breasts and mix in 1/2 cup cheese. Top with other 1/2 cup cheese mixed with only 1 cup bread crumbs (no butter).







CAJUN CABBAGE
Jene DuBois
  • 6 slices cooked, crumbled bacon

  • 1 medium onion, chopped

  • 1/2 -1 green pepper, cut in long thin slices

  • 1 small head of cabbage, shredded thin

  • 1 can diced tomatoes

  • 1 tsp. salt

  • 1 tsp. black pepper

  • 1/2 tsp. cayenne or red pepper

  • dash or two of tobasco sauce

  • caraway seed, optional


Fry bacon and set aside to cool. Pour off some bacon grease, you only need about 1/2 cup. Saute onion, and green pepper in bacon grease until onion is transparent, then add shredded cabbage and spices and continue to saute, stirring every few minutes until all cabbage has sauted. Add tomatoes and allow to simmer for a few minutes. Just before serving add bacon bits and toss again. Sprinkle caraway seed on top if desired.

VARIATION

This can be cooked quickly, keeping some texture to the cabbage or cooked until tender. It is good either way.




CORN RELISH
Jene DuBois

  • 1/3 cup sugar

  • 1 tbls. corn starch

  • 1 tsp. tumeric

  • 1 tsp. minced onion

  • 1/2 tsp. celery seed

  • 1/4 cup vinigar

  • 1/4 cup water

  • green and red pepper chopped fine

  • 1 (12 oz) can corn


Cook over med. heat, stirring until thick and boiling. Yeilds 1 3/4 cups.







CREAMED CORN
Jennifer Snyder


This recipe is alot easier if you cream all your corn after harvest, freezing corn and milk together in ziplock bags, then defrosting before use. I usually cream 12 dozen ears for a 1 year supply. I prefer yellow sweet corn but have used field corn and white corn as well. Try to mix some yellow with them if using the others, so as to have enough milk for creaming.

  • 12 ears yellow sweet corn

  • 8 slices fatback with side meat, rinsed

  • 1 stick butter

  • salt, to taste only, when finished

  • 1 tsp. pepper

  • water



In a large, heavy skillet over medium heat, fry fatback slices until well done and brown, set aside, reserving grease. Try not to let grease smoke as it burns easily. Shuck and clean corn, making sure to remove silks, as they fry up looking like hairs. Using a very sharp knife, in a large, deep bowl, cut tops of kernels off, you only want to cut off about 1/3 of the kernel. Set cob aside and do all 12 ears this way. When finished, using heavy metal soup sized spoon, begin milking cobs in bowl by scraping in upward direction. Do the entire cob this way until all pulp and milk has been removed. Repeat this with every cob. Set aside bowl with corn and milk in it and clean up yourself and kitchen, you have just flung corn and juice everywhere. Add all corn and milk to hot fatback grease and fry over medium heat, stirring every few minutes. Add butter and pepper, but do not add salt as this will make your corn tough. Continue to fry for about 10 minutes, then add enough water to cover all, stir well, reduce heat to low, cover and allow to simmer. You need to stir this every few minutes, without scraping up what has stuck to bottom of pan. Continue cooking and stirring, adding water about every 20-30 minutes, for about 1-1 1/2 hours. When done, your corn will be tender and your sauce will be thick. Taste before salting.








MACARONI AND CHEESE
Jennifer Snyder


  • 1 large Velvetta Cheese cut into one third

  • 1 stick butter or margerine

  • 1 can evaporated milk

  • 24 0z. box elbow macaroni

  • 3 cups shredded cheddar cheese, at least

  • salt and pepper to taste



Butter 13x9x2" glass baking dish. Cook macaroni as directed. Cut Velvetta into small chunks and add milk, butter, salt and pepper. Microwave until cheese is melted and mixture is smooth, set aside. Pour one half of macaroni into baking dish and top with one half of shredded cheddar. Pour on remaining macaroni. Pour milk mixture over all and top with remaining cheddar cheese. Bake at 350 degrees for 15 to 20 minutes or until top is brown and milk is bubbly.









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PHILLY PEAS
Jene DuBois
  • 1 8oz. package cream cheese

  • 1 stick butter

  • 2 packages frozen peas, thawed

  • 1/2 tsp. salt

  • 1/2 tsp. pepper



In medium sized pot over medium heat, melt butter and cheese. Add salt and pepper and stir well. Gently fold in peas and reduce heat to low. Allow to warm only long enough to warm peas. Serves 4-6. Mama ALWAYS served this at Thanksgiving, it was one of our favorites.






PICKLED EGGS
Jene DuBois

  • 2 tbls. sugar

  • 1/2 cup vinigar

  • 1 can whole or sliced beets and juice

  • 6-10 boiled eggs

  • 1/2 tsp. salt

  • dash clove

  • 1 bay leaf

  • several small whole onions


Combine all ingredients except beets and eggs and bring to a boil. Allow to simmer for 5 minutes. Place beets and eggs in a large wide mouth jar. Slowly pour mixture over eggs and beets. Allow to cool considerably before covering with lid and then place in refrigerator. Best when made a day in advance.







SQUASH CASSEROLE
Jennifer Snyder

  • 4 cups cooked squash

  • 1 large onion chopped

  • 1 small bag seasoned bread crumbs

  • 1 can cream of chicken soup

  • 1 small carton sour cream

  • 1 small jar pimentos

  • 1 stick margerine



Melt margerine in bottom of casserole dish. Set aside 1/4 bag of bread crumbs. Mix all remaining ingredients and pour in on top of margerine. Pour on top the remaining 1/4 cup of bagged seasoned bread crumbs and bake at 350� until bubbling and golden brown.







SQUASH PATTIES
Jennifer Snyder

  • 4 med. yellow crookneck squash grated

  • 1 med. fine chopped or grated onion

  • 1 egg slightly beaten

  • 1/2 to 1 cup flour

  • dash tobasco sauce

  • 1/2 tsp salt

  • 1/4 tsp. pepper

  • dash milk

  • olive oil



Grate squash and onion. In med. bowl combine egg with tobasco, salt and pepper. Add grated mixture and mix well. Slowly add flour until mixture is the consistency of a med. batter, using milk to thin if necessary. Heat several tbls. of olive oil in frying pan. When hot add large spoonfuls of batter and fry until golden brown. Turn and fry other side. Place on paper towel to remove any excess oil. Salt to taste while hot.





SWEET POTATOE SOUFLE
Jene DuBois

  • 3 cups cooked mashed sweet potatoes

  • 1 cup sugar

  • 1/2 cup butter

  • 2 eggs slightly beaten

  • 1 tbls. vanilla


Mix and pour into buttered casserole dish. Cover with topping below.

  • 1 cup brown sugar

  • 1 cup chopped nuts

  • 1/3 cup flour

  • 1/3 cup butter



Mix with fork and sprinkle on top of casserole. Bake at 350� for 30 minutes.

VARIATION
Top with marshmallows before sprinkling on the topping. Can also top with pineapple rings and place a marshmallow in the center of each.







TURNIP GREEN CASSEROLE
Jene DuBois

  • 1 can chopped turnips drained

  • 1 can cream of celery soup

  • 1/2 cup mayonaise

  • 2 eggs

  • 2 tsp. wine vinigar

  • 1 med. onion chopped fine

  • 1 tsp. horseradish

  • 1 tsp. sugar

  • 1 cup seasoned bread crumbs


Combine all ingredients except bread crumbs and place in a buttered casserole dish. Top with bread crumbs and bake at 350� for 30-45 minutes or until bubbly and golden brown.









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