Veggies

Norwegian Parsley Potatoes

2 lbs small red new potatoes
1/2 cup butter or margarine
1/4 cup chopped fresh parsley
1/4 tsp dried marjoram

Cook potatoes in boiling water for 15 minutes or until tender. Cool slightly. With a sharp knife, remove one narrow strip of skin around the middle of each potato. In a large skillet, melt butter, parsley and marjoram. Add the potatoes and stir gently until coated and heated through.
Serves 6-8

Stuffed Baked Potatoes

3 large baking potatoes (1 lb each)
1 1/2 tsp vegetable oil, optional
1/2 cup sliced green onions
1/2 cup butter or margarine, divided
1/2 cup light cream
1/2 cup sour cream
1 tsp salt
1/2 tsp white pepper
1 cup, (4 oz) shredded cheddar cheese
Paprika

Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees for 1 hour and 20 minutes or until tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Saute onions in 1/4 cup butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in a 13-in x 9-in x 2-in baking pan. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake at 350 degress for 20 to 30 minutes or until heated through.
Serves 6

Creamed Peas And Potatoes

4 medium red potatoes, cubed
1 pkg (10 oz) frozen peas
1 tsp sugar
2 Tblsp butter or margarine
2 Tblsp all purpose flour
1/2 tsp salt
1/4 tsp white pepper
1 1/2 cups milk
2 Tblsp minced fresh dill

Place potatoes in saucepan; cover with water and cook until done. Cook peas according to pkg directions, adding the sugar. Meanwhile, melt butter in a saucepan; add flour, salt and pepper to form a paste. Grdually stir in milk. Bring to a boil; boil for 1 minute. Add dill, cook until thickened and bubbly. Drain potaotes and peas; place in a serving bowl. Pour sauce over and stir to coat. Serve immediately.
Serves 6-8

Cabbage Deluxe

1 reg large cabbage
1 to 1 1/2 cups green pepper
1/4 lb bacon or salt pork

Cut up cabbage and fry bacon or salt pork. Combine cabbage with fried meat. Cut up green peppers, medium pieces or forths. Place lid on pot or skillet. Cook on low heat for 20 minutes. Do not add water.
Serves 4

Glorified Cabbage

1 medium cabbage
2 medium onions
6 cloves garlic
2 pieces celery, chopped
1 medium bell pepper, chopped
1/2 cup butter
1/4 cup oil
4 slices toasted bread
2 cans Pet evaporated milk
1 lb Velveeta cheese

Boil cabbage in large pot until tender. In another pan, saute onions, garlic, celery, and bell pepper in the butter and cooking iol. Soak the toasted bread in the Pet milk. When the cabbage is boiled, drain. Add the ingredients to the cabbage, including the butter and oil. Mix. Chop up the bread and add to the mixture. Add the cheese, stir until melted, put in a casserole dish and top with bread crumbs. Bake in 400 degree oven until brown.
Serves 4

Fancy Brussels Sprouts

1 cup water
1/4 cup minced fresh parsley
1 tsp sugar
1/2 tsp salt, optional
2 pints fresh brussels sprouts, halved or 2 (10 oz each) frozen brussels sprouts, thawed
1 can (8 oz) water chestnuts, drained and diced
1 Tblsp butter or margarine

In a saucepan over medium heat, bring water, parsley, sugar and salt to a boil. Add brussels sprouts. Cover and simmer for 6-8 minutes or until tender; drain. Add water chestnuts and butter; heat through.
Serves 6

Kathy's Herbed Corn

1/2 cup butter or margarine, softened
2 Tblsp fresh minced parsley
2 Tblsp fresh minced chives
1 tsp dried thyme
1/2 tsp salt
1/4 tsp cayenne pepper
8 ears sweet corn, husked

In a small bowl, combine first 6 ingredients. Spread one tblsp over each ear of corn. Wrap corn individually in heavy-duty foil. Grill covered, over medium coals for 10-15 minutes, turning frequently, or until corn is tender.
Serves 8

Corn Casserole

1 large onion, chopped
2 medium green peppers, chopped
1/2 cup butter or margarine
1/4 cup all purpose flour
2 cups corn
2 cups cooked long grain rice
1 can (14 1/2 oz) diced tomatoes with liquid
4 hard cooked eggs, chopped
2 1/2 cups (10 oz) shredded sharp cheddar cheese, divided
2 Tblsp Worcestershire sauce
2 to 3 tsp hot pepper sauce
2 tsp salt
1 tsp pepper

In a large skillet, saute onions and peppers in butter until tender. Stir in flour. Remove from the heat; add remaining ingredients except for 1/2 cup cheese. Pour into a greased 2 1/2 quart baking dish. Bake, uncovered at 350 degrees for 45 minutes. Top with remaining cheese; let stand 5 minutes.
Serves 10-12

Carrot Pilaf

1 cup shredded carrots
1/2 cup chopped onion
1 Tblsp butter or margarine
1 cup uncooked long grain rice
1 can (14 1/2 oz) chicken broth
1 tsp lemon pepper

In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
Serves 6

Spiced Carrot Strips

5 large carrots, julienned
2 Tblsp utter or margarine, melted
1 Tblsp sugar
1 tsp salt
1/4 tsp ground cinnamon

Place carrots in a saucepan; cover with water. Cook until tender, about 8-10 minutes. Drain. Combine butter, sugar, salt and cinnamom; pour over carrots and toss to coat. Serve immediately.
Serves 4-6

Mushroom Pilaf

2 cups sliced mushrooms
1/2 cup chopped onion
2 cloves garlic, crushed
2 Tblsp chopped parsley
1 tsp basil leaves, crushed
1/8 tsp pepper
2 Tblsp butter or margarine
2/3 cup uncooked converted rice
1 1/3 cups water
1/3 cup chopped toasted blanched almonds

Saute mushrooms, onion, garlic, parsley, basil and bell pepper in butter about 5 minutes, stirring frequently. Stir in rice and water. Bring to a boil over high heat. Cover, reduce heat and simmer until liquid is absorbed and rice is tender, about 25 minutes. Stir in almonds.
Serves 7

Dill Stuffed Mushrooms

24 fresh mushrooms (white button)
2 Tblsp sliced green onions
2 Tblsp butter
1/4 cup fine bread crumbs
1 tsp dried dill weed
1/2 tsp Worcestershire sauce

Remove stems and chop. Cook stems and onions in butter until tender. Remove from heat. Stir in bread crumbs, dill weed, and worcestershire sauce. Fill mushroom crowns with bread crumb mixture. Bake on ungreased cookie sheet for 6-8 minutes at 425 degrees.
Serves 4

Crab-Stuffed Mushrooms

6 oz froze crab meat or 1 can drained
1/2 cup celery
1/2 cup raw rice
2 Tblsp chopped chives
1/4 cup tarter sauce
1 can condensed cream of shrimp soup undiluted
12 large mushrooms, trimmed
1 cup (4 oz) shredded sharp Cheddar cheese

In a bowl mix crab meat, clerey, cooked rice, chives, tarter sauce and soup. Remove stems from mushrooms and chop. Stir chopped mushrooms into crab mixture. Place mushroom caps around outer edge of 10 inch pie plate. Spoon crab mixture evenly into pie plate. Sprinkle top with cheese.
Bake at 350 degrees for 35-40 minutes or until bubbly.
Serves 4

Cheesy Vegetable Casserole

1 (20 oz) bag California style frozen veggies
2 Tblsp margarine
2 Tblsp flour
1 cup milk
1/4 tsp salt
1/4 tsp dry mustard
1/4 tsp paprika
1/4 tsp black pepper
1 (8 oz) pkg. of Colby-Jack shredded cheese

Cook vegetables, drain. Turn into 1 1/2 quart casserole dish. In saucepan melt margarine over medium heat, add flour. Gradually add milk, stir constantly until thick (about 5 mins). Add spices and 1 cup of cheese. Stir until cheese is melted. Stir sauce with vegetables until coated. Bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese, bake 5 minutes.
Serves 4

Veggiewook

2 chopped onions (add garlic if you'd like)
2 chopped carrots
1 chopped squash
1 can mushrooms
1 can beansprouts
Desired amont of instant noodles
2 Tblsp soysauce
1 Tblsp curry
Desired amounts of salt, pepper, chili powder
2 Tblsp chili sauce

Boil noodles. Put all ingredients into skillet or wookpan. Fry for a few minutes until all are tender.
Serve with soysauce and sweet & sour sauce.
Serves 4

Easy Articoke Squares

4 eggs, well beaten
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/8 tsp pepper
1/2 tsp crushed oregano
drop of hot pepper sauce
1/2 cup onion, finely chopped
1 clove garlic, finely minced
2 Tblsp butter
2 cups Cheddar cheese shredded
2 (6 oz) jars marinated artichokes drained

Combine eggs with crumbs, salt, pepper, oregano and hot pepper. Set aside. Saute onion and garlic in butter. Remove from heat. Add cheese and artichokes. Combine with egg and crumb mixture. Spread in greased 11x7 1/2x 1/2 inch pan. Bake 30 minutes at 350 degrees. Cut into 1 inch squares. May be served hot or cold.
Serves 4

Zesty Buttered Peas

2 Tblsp butter or margarine
1 pkg. (10 oz) frozen peas, thawed
1 cup sliced celery
1/2 cup chopped onion
1 Tblsp minced fresh savory or 1/2 tsp dried savory
1/2 tsp salt, optional
2 Tblsp diced pimentos

Melt butter in saucepan; add the next five ingredients. Cover and cook over medium heat
for 6-8 minutes or until vegetables are tender. Stir in pimentos.
Serves 6

Easy Green Bean Casserole (for microwave)

1 (9 oz) pkg. frozen green beans
1/4 cup sour cream
1 (7 1/2 oz) can semi-condensed cream of mushroom
1 Tblsp chopped pimentos
1/4 of a 3 oz can French fried onions

Cook the green beans according to package instructions. Drain. In 1 quart casserole mix in mushroom soup, sour cream and pimento. Stir in beans. Cook, uncovered, on high power for 4-6 minutes or until bubbly, stirring twice. Sprinkle French fried onions on top.
Serves 4

Country Green Beans

1 lb fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped fully cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minuets or until beans are tender.
Serves 4

Louisiana Green Beans

1 lb fresh green beans
2 cups tomatoes, diced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 tsp onion powder

Cook beans until tender, then add remaining ingredients and cook over
medium heat until cooked through, about 15 minutes.
Serves 8

Stuffed Zucchini

1 cup sausage
3 slices bacon
1/2 onion
1/2 green pepper
2 slices bread
2 tomatoes
2 eggs, beaten
Mild Cheddar cheese

Cut squash in two, remove seeds. Butter all over and sprinkle with seasoned salt. Partially cook squash. Combine sausage, bacon, onion, and pepper in skillet. Brown. Drain off grease. Add bread, tomatoes and eggs. Fill squash and put cheese on top. Bake at 350 degrees until squash is soft.
Serves 4

Asparagus Cheese Strata

1 1/2 lbs fresh asparagus, cut into 2-inch pieces
3 Tblsp butter or margarine, melted
1 loaf (1 pound) sliced bread, crust removed
3/4 cup shredded cheddar cheese, divided
2 cups cubed, fully cooked ham
6 eggs
3 cups milk
2 tsp dried minced onion
1/2 tsp salt
1/4 tsp dried mustard

In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13-in x 9-in x 2-in baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees for 50 minutes. Sprinkle with remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.
Serves 10-12

Asparagus With Sesame Butter

2 lbs fresh asparagus
1 cup boiling water
1/2 tsp salt
1 Tblsp cornstarch
1/4 cup cold water
1/4 cup butter or margarine
3 Tblsp sesame seeds, toasted

Place asparagus spears in a large skillet; add boiling water and salt. Cook 5 to 7 minutes or until tender. Remove asparagus and keep warm. Drain cooking liquid, reserving 1/2 cup in a small saucepan. Combine cornstarch and cold water; stir into liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Stir in butter until melted. Spoon over asparagus; sprinkle with sesame seeds and serve immdeiately.
Serves 6-8

Confetti Rice

1/2 lb sliced bacon
1 cup long grain rice, cooked
1 cup diced carrots, parboiled
1 cup diced celery, parboiled
1/2 cup fresh or frozen peas
Soy sauce (optional)

In a large skillet, cook bacon until crisp. Remove to paper towels; drain all but 3 tblsp of the drippings. Add rice, carrots, celery and peas; cook until heated through, about 5-7 minutes. Stir in bacon.
Serve with soy sauce if desired.
Serves 6-8

Wild Rice Harvest

4 to 5 cups diced cooked chicken
1 cup chopped celery
2 Tblsp butter or margarine
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
2 cups chicken broth
1 jar (4 1/2 oz) sliced mushrooms, drained
1 small onion, chopped
1 cup uncooked wild rice, rinsed and drained
1/4 tsp poultry seasoning
3/4 cup cashew pieces
Chopped fresh parsley

In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.
Serves 10-12

Broccoli Rice Casserole

1 small onion chopped
1/2 cup chopped celery
10 oz fresh or frozen chopped broccoli
1 Tblsp butter or margarine
1 jar (8 oz) process cheese spread
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (5 oz) evaporated milk
3 cups cooked rice

In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325 degrees for 25-30 minutes or until hot and bubbly.
Serve 8-10

Broccoli And Swiss Bake
8 cups broccoli florets
1/4 cup butter or margarine
2 Tblsp all purpose flour
1 small onion, finely chopped
1 1/4 cups milk
4 cups (16 oz) shredded Swiss cheese
2 eggs, beaten

In a saucepan, cook broccoli until crisp-tender; drain and set aside. In another saucepan, melt butter; add flour. Cook and stir until thick and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute. Remove from heat; stir in cheese, eggs and broccoli. Pour into greased 2-qt. baking dish.
Bake, uncovered, at 325 degrees for 30 minutes.
Serves 6-8

Cheesy Vegetable Pizzas

4 pita breads (6 inches in diameter)
1/2 cup pizza sauce
1/2 cup small broccoli florets
1/2 cup small cauliflowerets
1/2 cup cherry tomatoes, sliced
1/4 cup frozen peas, thawed and drained
1 medium bell pepper, sliced
1 cup shredded part-skim mozzarella cheese (4 oz)

Heat oven to 350 degrees. Place pita breads on ungreased cookie sheet. Spread 2 tblsp of pizza sauce on each pita bread. Divide vegetables amoung pita breads. Sprinkle each with 1/4 cup cheese.
Bake 8 minutes or until chees is melted.
Serving 4 pizzas

Sauteed Veggie Sandwich

1/4 cup sliced bell pepper
1/4 cup sliced red pepper
1/2 cup sliced onion
1/2 cup sliced mushrooms
salt/pepper
vegan mozzerella style "cheese"
vegan mayonaise
lettace
vegan sandwich roll
olive oil

Lightly coat skillet with olive oil. Add peppers and onions and sautee at medium high heat for about 2 minutes. Add mushrooms, salt and pepper, and sautee for an additional 1-2 minutes. Sprinkle small amount of shredded vegan "cheese" over veggies. Allow to melt. Scoop veggies into roll, add lettace and vegan mayonaise.
Serves 2