Vegetable Recipes




S & S Casserole
2 lbs. Yellow Squash
1/2 c. Chopped Onion
1 pkg. Chopped Spinach
1/2 stick Butter
2 Hard Boiled Eggs, chopped
1/2 t. Seasoning Salt
1/2 c. Cracker Crumbs
1/2 c. Parmesan Cheese, grated

Clean & slice squash. Cook squash and onion in small amount of salter water
until tender, appox. 20 min. Drain well and mash. Cook spinach according to
directions on package. Drain well. Combine squash & spinach. Add butter, eggs & seasoning salt.
Add regular salt according to taste. Place in buttered casserole. Mix cracker crumbs
& cheese together. Put on top of casserole. Bake uncovered at 300 degrees for 30 min.
Note: Casserole freezes well. Freeze without adding the crumb misture on top.
Remove from freezer & add crumb mixture, then bake.



Corn Casserole
1 can Whole-kernel Corn(16-1/2 oz), drained
1 can Cream-style Corn(16-1/2 oz)
1 box Jiffy Cornbread Mix
2 Eggs, slightly beaten
1 stick Butter, melted
1 c. Sour Cream

Mix all ingredients together, adding sour cream last. Pour into a greased casserole
and bake 1 hour at 350 degrees.



Hoppin' John
1 c. Dried Black-eyed Peas
1 Ham Hock
1 sm. Onion, chopped
1 t. Salt
1/4 t. Pepper
1 c. Instant Rice
1 (16 oz.) can Tomatoes

Cover peas with boiling water; add ham hock, onion, salt and pepper. Simmer, covered for
1 hour and 15 min. Remove ham hock; remove rind, bone and excess fat. Shred ham; return to peas.
Place rice over peas; add enough water to cover rice. Bring to a boil; remove from heat. Let stand,
covered until rice is fluffy; add tomatoes. Heat through.



Hash Brown Casserole
2 lbs. Frozen Hash Browns, thawed
1 c. Onion, diced
1 can Cream of Chicken Soup, undiluted
1 pt. Sour Cream
3/4 c. Butter, softened
8 oz. Cheddar Cheese, grated
2 c. Cornflakes, crushed

Combine hash browns, onion, soup, sour cream, 1/2 c. butter and cheese. Place in a 9" x 13"
baking dish or other shallow casserole dish. Combine cornflakes and remaining butter; sprinkle
on top. Bake 350 degrees for 50-60 min.



Breaded Sliced Eggplant
1 small Eggplant
3/4 c. Bread Crumbs, fresh
1/4 c. Parmesan Cheese, grated
1 Egg
1/4 c. Water
Salt & Pepper, to taste
Flour for dredging
4 T. Oil

Cut the eggplant into 8 slices about 1/2" thick. Set aside. Combine the bread crumbs and cheese.
Set aside. mix the egg, water, salt and pepper. Blend well and set aside. Dip the eggplant in the
flour on both sides. Remove the excess. Dip in the egg mixture. Remove the excess and dip into the
cheese-bread crumb mixture. Pat the slices firmly so they are evenly coated. Heat 2 T. of oil in a
non-stick skillet and add 4 slices of the eggplant. Cook until golden brown on both sides. Draind on
paper towels. Repeat with the remaining eggplant and oil.



Spaghetti Squash
Cut lengthwise. Remove seeds. You can bake, microwave or boil squash.
Bake: Cut-side down 45 min. at 350 degrees. Turn and bake till skin is tender.
Microwave: Cut-side down 7-10 min. in 1/4 c. water, covered with clear wrap.
Boil: 20 min in covered pot in 2" of water.
Use fork to release spaghetti-like strands of cooked squash. Add salt, pepper, bacon
bits, parmesan cheese, etc. or serve with spaghetti sauce.



Carrot Fritters
1 c. Carrots, cooked & mashed
1 c. Flour
2 t. Sugar
1 Egg
1 t. Baking Powder
1/2 t. Salt
1/2 c. Milk

Sift dry ingredients together; add egg to milk and mix with dry ingredients. Fold in carrots.
Drop spoonfuls into hot fat and fry brown on both sides. Drain well on paper towel.
NOTE: You can use cream style corn instead of carrots.



Creamy Potato Bake
1 (6 serving) pkg. Instant Mashed Potatoes
1 (4 oz.) Whipped Cream Cheese
1 Egg, beaten
2 T. Green Onion, finely chopped
2 T. Parsley, finely snipped
1 T. Butter or Margarine
Paprika

Prepare potatoes according to pkg. directions. Add cheese, beat well. Stir in egg, onion
and parsley. Blend well. Turn into well-greased 1 qt. baking dish. Dot with butter. Dash
lightly with paprika. Bake in 400 degree oven for 30 min.



Southwest Garden Saute
4 slices Bacon, cut into 1/2" pieces
2 Medium Onions, chopped
2 c. Zucchini, diced
1 c. New Potatoes, unpeeled & diced
1/4 c. Picante Sauce
2 t. Sugar
1/2 t. Ground Cumin
1 c. Tomato, diced
Sour Cream(optional)

Fry bacon in 10" skillet until crisp. Remove from skillet and reserve. Add onions to
skillet; cook until tender but not brown. Add zucchini, potatoes, picante sauce, sugar
and cumin. Cook over medium-high heat, stirring frequently until vegetables are crisp-tender,
5-7 min. Stir in tomato and reserved bacon; heat through. Top with sour cream, if desired.
Makes 6 servings. Note: Can also be seved on flour tortillas and topped with shredded cheese.



Homemade Egg Noodles
1 Whole Egg
3 Egg Yolks
3 T. Cold Water
1 t. Salt
2 c. Flour

In a mixing bowl, beat egg and yolks until light and fluffy. Add water and salt; mix well.
Stir in flour. Turn onto a floured surface; knead until smooth. Divide into thirds. Roll out
each portion to 1/8" thickness. Cut noodles to desired width. Cook immediately in boiling
salted water or chicken broth for 7-9 min. or until tender. Drain; sprinkle with parsley if
desired. Note: Uncooked noodles can be frozen for up to 1 month.



Baked Beans
2 cans(16 oz.) Pork & Beans
3 T. Onion, finely chopped
2 T. Green Bell Pepper, finely chopped
1/2 t. Mustard
1/4 c. Brown Sugar
2-3 slices Bacon, cut in half

Combine all ingredients in an ungreased 2 qt. baking dish. Top with bacon. Bake
uncovered at 350 degrees for 35-45 min.

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