VEGETABLES - Recipes
I've always loved vegetables, and these are a few of
my favorites, and I'm sure once you've tried them, they will become favorites
of yours too.
Feel free to copy them and try them, then drop me a note
(e-mail) and tell me what you
think.
Contents:
Broccoli Casserole
Mashed Potatoes
Gravy
Potato Pancakes
Fried Okra
Green Beans
Fried Green Tomatoes
Zuchini Casserole
Campfire Pilaf
Hot German Potato Salad
Baked Beans
Vegetable Tray with "Creamy Dabablu Dressing" (homemade blue
cheese dressing)
Broccoli Casserole
2 boxes frozen broccoli spears
1/3 lb box Velvetta Cheese
1 stick (1/2 cup) margarine
1 small box (or 1 sleeve) Ritz Crackers, crushed
1. Cook broccoli and drain. Place in casserole dish. Top with 1/4 stick
of the margarine.
2. Top with sliced up pieces of Velvetta Cheese.
3. Crush the Ritz crackers and place them in a medium size bowl.
4. Melt remaining 3/4 stick of margarine and pour it over the Ritz
crackers. Blend.
5. Pour this mixture over the top of the broccoli -cheese mixture in
the casserole dish. Press down gently. DO NOT STIR.
6. Bake at 325 F for 20 minutes (or til cheese is bubbly and melted).
(careful it will burn)
Mashed Potatoes (I guess everybody knows how to make
this one)
Peel 4-5 medium to large potatoes, rinse with cold water, and cut up
into small pieces. Place in a sauce pan and cover with cold water. Sprinkle
on a dab of salt. Bring to a boil and cook until tender (about 20 minutes
or so). Check them with a fork to see if they're tender.
When tender, take off the heat (Turn off the burner) and pour off the
water. Put in about a tablespoon of butter, a couple tablespoons of milk,
and sprinkle with salt and pepper. Mash up with an electric mixer if you
have one (or a potato masher will do) until the potato mixture is smooth
and creamy, not lumpy.
Eat hot as is, or with gravy.
Gravy
The best gravy is made from drippings, (grease left over after you fried
chicken, or bacon) but if you don't have any you can use margarine and
grease mixed together (or just margarine will work).
Melt 2 tablespoons of margarine (or drippings or whatever) in a skillet
over medium heat. Add 2 tablespoons flour and stir to make a mixture. Salt
and pepper (careful it will burn easily).
Stir in 1 cup of milk and continue stirring. Cook and stir over medium
heat until the mixture is thickened, smooth and bubbly. Makes 1 cup of
gravy.
(Note: sometimes, I add a little bit of buillion cube to this if I don't
have drippings.)
Potato Pancakes
To 1 cup of mashed potatoes add 1/2 cup of chopped up onion, 1 egg and
3-4 tablespoons of flour. Mix together in a bowl to make a dough.
Drop dough by spoonfuls onto a piece of wax paper that has a pile of
flour on it. Roll the mashed potatoe mixture in the flour to coat the sides.
Pat them between your hands to flatten then, like you do hamburgers, and
sit them on side while you get the pan ready to cook them.
In a skillet or on a griddle, heat up some drippings (or shortening
or margarine will do) and place the flattened potatoe pancakes in the pan
in a single layer. Cook on both sides to brown.
Makes about 8 3-inch potato pancakes.
Fried Okra
Take about 1 lb of fresh okra (or 1 package of frozen) and cut up into
little round pieces. Salt heavily and sprinkle with pepper. Beat up an
egg in a bowl and put the okra in it and mix to coat. Then place the okra
is a bag of yellow cornmeal (about 1 cup is enough). Shake to coat the
pieces.
Heat up a skillet with about 1/3 cup of drippings (or shortening or
oil) and put the okra in the pan to fry. Stir it occasionally to turn it
over. It will take about 10-15 minutes to cook it to a golden brown. Remove
the okra from the skillet and drain on paper towels to soak up the excess
grease. You might need to add more salt at this point. Suit yourself here.
Serve hot.
Green Beans
Snap about 1 lb of green beans into 1-1/2 inch pieces. Place in a saucepan
and cover with water. Add a strip of bacon. Cook over medium-low heat for
about 30 minutes, or till cooked.
(You can add some peeled potatoes to this if you want to cook them
at the same time.)
When cooked removed from heat and drain. Add salt and pepper and butter.
Serve hot.
Fried Green Tomatoes (or yellow squash)
Take about 2 or 3 green (or yellow) tomatoes and wash them well. Then
slice them into fairly thin slices. Place on a plate. Salt and pepper the
tomatoes lightly on both sides.
Mix together in a paper bag or on some wax paper, about 1 cup of flour,
salt and pepper.
Place an egg in a pie dish and beat up well.
Add about 1-2 tsp water to the egg mixture as you beat it.
In a skillet heat up about 1/4 cup of drippings (or shortening or oil),
enough to coat the bottom of the pan about 1/8 inch deep.
Dip the tomato slices in the the egg mixture then dredge in the flour
then place in the fry pan.
Cook over medium heat to brown well on both sides.
Place cooked tomatoes on a place and place in a warm oven to keep warm
(150F is enough).
Continue this process until all the tomatoes are cooked. You will probably
need to add more grease to the skillet every time you add more tomatoes.
Eat hot.
Zuchini Casserole
1 cup cheddar cheese, grated
2 lbs zuchini squash, sliced up very thin
3 eggs
1 cup cracker crumbs (crushed by hand)
3/4 tsp salt
dab pepper
1-1/2 tsp crushed oregano leaves
1 medium size onion, chopped
2 tablespoons margarine
Sesame Seeds
Place the zuchini squash, cheddar cheese, salt, pepper, and oregano
in a large mixing bowl, stir.
Saute chopped onion in the margaine in a skillet til onion is cooked
and tender (but not brown).
In a separate bowl, mix together the eggs and cracker crumbs.
When the onion is done, pour it and the margarine from the skillet
into the zuchini cheese mixture bowl on top of the mixture.
Then pour the egg-cracker crumbs mixture on top. Stir together well.
Place in a greased (with margarine) oblong baking dish.
Top with sesame seeds.
Bake at 350 F for about 45 minutes.
My son loved the following recipe when he was a small boy, and would
have eaten it at every meal if I'd have prepared it that often.
Campfire Pilaf
1/2 cup fine noodles, broken into pieces
2 Tblsp butter or margarine
2 tsp chicken base stock (bouillon cube is ok)
1 cup HOT water
1/4 cup plus 1/3 cup water
1/2 cup raw regular (long cooking) rice
In measuring cup place the 1 cup of HOT water and the 2 tsp chicken
base stock. Stir and set aside.
In a saucepan, brown the noodles in the butter over medium-low heat
(careful they will burn easily). Stir often. Watch very carefully.
Add all remaining ingredients to saucepan, including chicken base and
water mixture. Stir.
Cover and bring to a boil. Reduce heat to simmer and cook 20-25
minutes or until done. (all the water will be absorbed).
Hot German Potato Salad
2 lbs potatoes
1 tsp salt
1/8 tsp pepper
1 tsp dry mustard
1/2 tsp sugar
1/2 tsp flour
1/2 cup water
1/2 cup vinegar
1/4 lb. bacon
1 medium onion, chopped finely
Wash and cook potatoes in boiling salted water until tender.
While potatoes are cooking fry the bacon til crispy. Remove the bacon
from the skillet, but keep the drippings in the skillet. Set the skillet
with the drippings aside until the potatoes are cooked. After the bacon
is cool, crumble it up.
When the potatoes are done, drain them. Peel the potatoes, and while
still hot, cut into 1/8 inch slices; sprinkle with salt, pepper, mustard,
sugar and flour.
Heat water and vinegar to the boiling point.
Brown the onion in the drippings. Add the heated water and vinegar
to the onion drippings. Stir well. Add the potatoe slices and crumbled
bacon to the skillet with the onion. Stir again. Heat through to absorb
some of the water-vinegar.
Serve immediately with Knockwurst, weiners or pork.
Baked Beans
2 - 16 oz size cans of pork 'n beans
3/4 cup brown sugar
1/2 cup catsup
1 tsp dry mustard
6 strips of raw bacon, chopped
Place all ingredients in a casserole dish that has a cover. Cover.
Bake at 325 F for 2-1/2 hours.
The following recipe is my husband's all-time favorite
dressing for his salad. He also loves it as a dip for his potato chips
(or veggies). He loves for me to make this. I picked this recipe up years
ago in a little cheese/coffee bean shop in Los Angeles, California that
I used to frequent. The store was called "Say Cheese" and I loved
it!
Vegetable Tray and "Creamy Danablu Dressing"
Creamy Danablu Dressing:
1/2 cup Danish Blue Cheese (2-1/2 oz)
1/2 cup mayonnaise (Hellesman's) (NOT salad dressing)
1/2 cup sour cream
1/3 cup buttermilk
1 tsp lemon juice
1/4 tsp onion powder
1/4 tsp garlic powder
Freshly ground pepper
In a small bowl, crumble up the blue cheese with a fork. Blend in the
remaining ingredients. Refrigerate 3-4 hours to blend the flavours. Makes
about 2 cups.
Serve with a tray of sliced up raw vegetables of your choice (carrots,
celery, green peppers, green onions, mushrooms, cherry tomatoes, cauliflower,
broccoli, radishes, zuchini, cucumber, etc.)
This is also good as a salad dressing.
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