Vegetable Recipes

Brown garlic in margarine in a 10" pie pan. Remove garlic & discard. Layer potatoes & cheese in the pan, sprinkling each potato layer with pepper. Repeat, ending with cheese.

Dot with margarine & bake in a 375° oven for 45 minutes to 1 hour.
Thanks to Angela & Shirley Ross.

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Swiss Green Beans

1 Pkg frozen French style green beans

1 Tbsp sugar

1 tsp salt

2 Tbsp chopped onions

1/2 tsp pepper

2 Tbsp Flour

2 tsp butter

8 oz sour cream

1 pkg grated Swiss cheese

Cook beans as directed on box. Melt butter and stir in flour. Add sugar, salt, pepper and onion. Stir in sour cream. Drain beans and add sauce mixture. Place in casserole dish and top with plenty of grated Swiss cheese. Put under broiler until cheese bubbles.Thanks to Pam Cedar.

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Easy Vegetable Quiche

2 deep dish pie crust shells

2 Tbsp Butter

1/2 Cup chopped green onions

1/2 Cup chopped green pepper

1 large clove garlic, minced

1 can (12 oz) Pet Evaporated Milk

1 can (10 3/4 oz) Campbells condensed cream of mushroom soup

6 eggs, slightly beaten

2 Tbsp all purpose flour

1 jar (4 oz) pimientos, drained & chopped

1 Cup chopped, cooked broccoli flowerets

2 Cups (8 oz) shredded Swiss cheese

Partially bake pie shells at 400° for 6 minutes on pre-heated cookie sheet. Reduce oven to 350° In skillet over medium heat, in hot butter, cook green onions, green pepper and garlic.

In medium bowl with electric mixer at high speed, beat together milk, soup, eggs and flour until well mixed. Stir in onions and pimientos. Distribute broccoli and cheese evenly among baked pie crusts, carefully pour filling over. Bake pies on cookie sheet 50 minutes at 350°. Test with knife done if comes out clean. Cool on wire rack 10 to 15 minutes before cutting.

To freeze, cook as above and tightly wrap after cooled. Thaw pie completely and plaee in pre-heated oven on pre-heated cookie sheet at 350° for 30 minutes or until hot.
Thanks to Melinda Sharrit.

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To Die for Potatoes

2 Tbsp Butter

1 clove garlic, chopped

1-2 potatoes, diced

1/4 cup green peas

1/4 cup chopped broccoli

1/4 cup chopped carrots

1/4 cup chopped zucchini

1/4 cup chopped green bell pepper

1/4 cup shredded chedddar cheese

Melt butter over medium heat and sauté garlic. Stir in potatoes, peas, broccoli, carrots, zucchini and bell pepper. Stirring occasionally, cook until potatoes start to brown, about 15 minutes. Serve with shredded cheese. Thanks to Bessie Nidell.

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Green & Wax Bean Casserole

1 bag green and wax beans

1 can Shoe-peg corn

1 can Cream of celery soup

1/2 cup Sour cream

1/2 cup chopped onion

1/2 cup Grated cheese

1 Stick of butter

1 Roll Ritz crackers

1/2 cup silvered almonds

Mix corn and beans. Add to next 4 ingredients. Melt butter mix with crushed Ritz crackers for topping. Top with slivered almonds. Grease casserole dish and bake 350 degrees for 45 min. Thanks to Bessie Nidell.

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Quick Braised Artichokes

2 Large artichokes

1 lemon, halved

6 sprigs thyme

1 garlic clove, smashed

2 dried bay leaves

1/2 tsp coriander seeds (optional)

2 tsp coarse salt

1 Tbsp extra-virgin olive oil

aïoli

2/3 cup mayonnaise

1/4 cup plain yogurt

Juice of 1/2 lemon

1 tsp Dijon mustard

2 cloves garlic, chopped

1/4 tsp paprika

If you like, snip the prickly points of the leaves with scissors before you cook the artickoes. The tender leaves and hearts are really tasty dipped in aïoli.

1. Cut each artichoke lengthwise into quarters, through the stem. Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately sqeeze juice from one of the lemon halves over all artichokes to prevent them from discoloring.

2. Place all the ingredients, including the remaining lemon half, into a large saucepan; fill with enough water to cover artichokes. Cover pan, and bring water to a simmer over high heat. Reduce heat to med-low; cook just until artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes. Remove from heat, and let artichokes sit in cooking liquid until ready to serve, up to 10 minutes. Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.

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Whipped Poatoes

3 lbs cooked & drained potatoes

1 1/2 cup light sour cream

4 Tbsp Butter

1 1/4 tsp salt

1/4 tsp pepper

1/4 dry Vigo breadcrumbs (Italian flavor)

1 Tbsp melted butter

1 tsp onion powder

Beat potatoes with electric mixer adding sour cream, butter, salt and pepper. Put in buttered 2 qt casserole dish overnight. Mix bread crumbs and melted butter, sprinkle over the top of potatoes, cover with aluminum foil and bake at 325 degrees 1/2 hour then uncover and bake for 30 more minutes. Serves 8-10.

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Fried Green Tomatoes

2 cups yellow cornmeal

4 tsp coarse salt, plus more for seasoning

1 tsp fresh ground black pepper

1/2 tsp ground cayenne pepper

2 cups buttermilk

2 large eggs

2 Tbsp fresh squeezed lime juice (about 2 limes)

Canola oil for frying

3 large green tomatoes, cut into 1 inch thick wedges

In a Medium shallow bowl, combine the cornmeal, salt, black pepper and cayenne pepper: set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may apear curdled): set aside. In a large cast iron or heavy skillet, pour oil to a depth of 1/2 inch: heat until a deep fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate: repeat with remaining tomatoes. Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper towel lined plate. Season with salt while hot. Serve warm. Thanks to Bessie Nidell.

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Tomatoes with Zucchini Stuffing

6 Lg Tomatoes

4 Shallots, finely minced

1 Lg clove of garlic, finely minced

2 Tbsp unsalted butter

2 med. zucchini, coarsely grated

1 Tbsp tomato paste

1 Tbsp fresh basil leaves, finely snipped

Salt and pepper to taste

2 Tbsp parmesan cheese

Cut top or "lid" from tomatoes, scoop out most of the pulp, and place it in sieve or colander to drain. Sauté shallots and garlic in butter for about 1 minute. Add zucchini, tomato paste, basil and reserved tomato pulp; raise heat and cook, stirring constantly, for two more minutes or until filling is thickened and watery liquid is evaporated. Season with salt and freshly ground black pepper. Spoon filling into tomato shells and sprinkle 1 tsp grated parmesan cheese over each. Wrap in single thickness heavy-duty aluminum foil, or double thickness of regular foil. May be refrigerated at this point. Barbecue over very hot coals (or in 450-500 F oven) until tomatoes are soft, cheese is melted, and filling is heated through (about 15 minutes). Garnish with whole fresh basil leaves. Serves 6.Thanks to Bessie Nidell.

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