Indian Summer Vegetable
Medley
Ingredients
3 small zucchini, 1/4 inch slices
3 small yellow summer squash, 1/4 inch slices
3 small onions, 1/8 inch slices
3 very ripe, medium tomatoes, 1/8 inch slices
1/2 lb Vermont Extra Sharp Cheddar Cheese,
grated
3 Tbl olive oil
3 Tbl herbs basil, rosemary, and thyme
Coat the bottom and sides of a large Dutch oven or
casserole with 1-1/2 Tablespoons olive oil; layer
each zucchini, summer squash, tomato and onion in
that order; top with 1 Tablespoon herbs, salt and
pepper and 1/2 Tablespoon olive oil, then add 1/3 of
the grated cheddar. Repeat with a second and third
layer. Put cover on casserole and bake at 350 degrees
for 1 hour and 15 minutes. Check onions and squash
for doneness. Serve immediately!
Corn Casserole Supreme
Ingredients
3 eggs slightly beaten
1/4 C butter or margarine (melted)
1 small onion chopped
1 green pepper chopped
1 (17-oz) can cream corn
1 (17-oz) can whole kernel corn (undrained)
1 (8-1/2 oz) Jiffy corn bread mix
Slightly saute onions and green pepper in 1/4 cup
butter or margarine in fry pan. Mix all other
ingredients together and add together. Put in well
greased 10-ounce custard cups (will make 6) or I use
a 2 quart casserole dish 9 x 13 inch size. Bake at
350 degrees for 55 to 60 minutes. For custard cups
bake at 350 degrees 40 to 45 minutes. Until set. It
can be cut in squares and is like a corn dressing.
Broccoli Supreme
Ingredients
1 can cream of chicken soup
1 Tbl flour
1/2 C sour cream
1-1/2 bunches broccoli, chopped and cooked
1/4 C grated carrots
1 small onion, chopped
1 tsp salt
1/8 tsp pepper
3/4 C herb-seasoned stuffing mix
2 Tbl butter, melted
Blend first 3 ingredients in bowl. Stir in
broccoli, carrots, onion, salt, and pepper. Pour into
2-quart casserole. Mix stuffing mix with butter in
bowl. Spoon around edge of casserole. Bake at 350
degrees for 30 to 35 minutes or until bubbly. Serves
4.
Herbed Potatoes & Onions
Ingredients
6 medium potatoes
1 to 2 medium onions, thinly sliced
Italian seasoning
black pepper
1 stick (1/2 cup) butter, melted
olive or vegetable oil, optional
In an ungreased 3 quart microwave safe baking
dish, layer 1/3 of the potatoes and onion slices.
Sprinkle with Italian seasoning & black pepper, to
taste. Drizzle with 1/3 of the butter and a little of
the oil, if you would like. Repeat layers. Cover with
dish lid or vented plastic wrap. Microwave on high
for 20 minutes or until potatoes are tender, turning
dish after 10 minutes. Serves 6
Southwest Garlic Potatoes
This is a tasty alternative to mashed potatoes.
The surprise ingredient here is the addition of the
sweet potato. It not only gives it some color, but
also adds a hint of sweet.
Ingredients
6 cloves peeled garlic
6 medium white potatoes, peeled and cubed
2 medium sweet potatoes
4 oz cream cheese
4 oz sour cream
Salt and pepper to taste
Boil white potatoes and garlic until tender. In a
separate medium pot, boil sweet potatoes until
tender, then peel. Return both white and peeled sweet
potatoes to large pot and mash. Add cream cheese,
sour cream, and salt and pepper.
Serves 8
Santa Fe Potatoes
Ingredients
3 to 4 medium red potatoes
1/4 green pepper, diced
1/4 C red pepper, diced
2 tsp oil
1/2 tsp SPIKE (seasoning)
1/4 C milk
2 to 3 slices Provolone cheese
Dice potatoes, put oil in skillet (iron is best),
heat to hot, add potatoes and reduce heat. Turn in 5
to 7 minutes, wait 5 minutes more and add peppers and
Spike. Cook until crunchy, but still soft inside.
Lower heat to warm, add milk and cover 1 to 2
minutes. Turn off heat, place cheese on top, cover
and let sit until cheese melts. Cut into 4 servings.
Garnish with cilantro.
Serves 3 to 4
Silver State Potatoes
Ingredients
4 medium potatoes, boiled, peeled and grated
2 C sour cream
1 Tbl salt
1/4 C milk
1/4 C butter
1 regular can of Cream of Chicken Soup
1/2 C grated cheddar cheese
1/2 C chopped onion
Combine all ingredients except potatoes. Simmer on
low heat until cheese melts. Add potatoes. Place in
lightly greased baking dish. Top with crushed corn
flakes mixed with softened butter. Bake at 350
degrees approximately 1 hour or until golden brown.
Freezes and reheats very well.
Sweet Potato Casserole
Ingredients
1/2 C raisins
1/3 C sweet sherry (hot water can also be used)
3 medium sweet potatoes
2/3 C brown sugar
4 Tbl butter, melted
1/2 C fresh orange juice
1 tsp finely chopped orange zest
2/3 tsp ground cinnamon
1/4 tsp ground ginger
pinch ground nutmeg
pinch of ground allspice
1/2 C coarsely chopped pecans
1 C drained pineapple cubes, coarsely chopped
1-1/2 C miniature marshmallows
Preheat oven to 375 degrees. Soak raisins in
sherry until soft, about 30 minutes. Drain raisins
and transfer to a large bowl, discarding sherry.
Meanwhile, place sweet potatoes in a roasting pan and
bake until tender, about 40 minutes. Allow potatoes
to cool, the peel, puree with a food processor or
food mill, and add to raisins. Add brown sugar,
butter, orange juice, orange zest, and pumpkin spice
and mix well. Fold in pecans and pineapple and
transfer to an 8" baking dish. Bake casserole for 20
minutes, then cover with marshmallows and bake until
marshmallows are golden, about 5 minutes more.
Scalloped Potato Casserole in the
Crockpot
Ingredients
2 lbs potatoes, peeled and thinly sliced
2 C shredded cheddar cheese
1 C chicken stock
salt and pepper -- to taste
paprika -- to taste
In buttered crockpot, alternate layers of potatoes
with cheese, lightly seasoning potatoes with salt,
pepper and paprika as you go. Finish with cheese, dot
with butter, and gently pour stock over all. Cover
and bake 3 hours on High; remove cover and bake 15
minutes more. Serve from crockpot. (I've also sliced
onions real thin and layered them...really good!)
Submitted by: Sharon (ImaGyrl)
Scalloped Cauliflower
Ingredients
A wonderfully savory side dish for a chilly
winter's evening.
5 C cauliflower, cut in 1" pieces, steamed
2 hard-boiled eggs
1/2 of a quarter-pound stick of light butter
5 Tbl white flour
3 C skim milk
1/2 C dry bread crumbs
1/3 tsp salt
Vegetable oil spray
Cut up 1 large head of cauliflower and boil until
tender -- 20 to 30 minutes. Meanwhile, hard-boil 2
eggs -- 20 minutes or more. (To save time, boil the
eggs with the cauliflower.)
Make 3 cups of white sauce: Melt the butter in a
saucepan; then stir in the flour until the mixture is
smooth. Add the milk and stir over high heat until
the sauce begins to boil. Remove it from the heat,
salt to taste, and let it stand to thicken.
Peel and slice the boiled eggs. Layer them and the
cauliflower in a baking dish sprayed with vegetable
oil. Pour the white sauce over top; then sprinkle on
the bread crumbs.
Bake at 400 degrees for 20 minutes. Yield: about 9
cups.
Submitted by: Sharon (ImaGyrl)
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