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Vegetable
Recipes |
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GWEN'S
CAULIFLOWER OR BROCCOLI DELIGHT
(Microwave)
1 head cauliflower or broccoli (break into flowerets)
1 tbsp water
Put one layer of cauliflower or broccoli flowerets (or a mixture
of both) in a glass pie plate or flat dish with sides.
Add water & cover with saran wrap. Cook in microwave on
high till desired tenderness. Remove from microwave & drain
off excess liquid.
Sauce:
1 to 1 & 1/2 cups real mayonnaise (NOT
MIRACLE WHIP)
1/4 cup milk
1 tsp onion salt
Mix above sauce ingedients while the cauliflower or broccolli is cooking.
1 to 2 cups grated cheddar cheese
Spread the sauce mix over the drained cooked cauliflower or
broccoli. Top with the grated cheddar cheese.
Put back in microwave for another 2 to 3 minutes or until cheese
is melted. Ready to serve.
CAULIFLOWER OR
BROCCOLI SUPREME
(Microwave)
1 lb cauliflower or broccoli flowerets
2 tsp water
Put one layer of cauliflower or broccoli (or a mixture of both) in
a glass pie plate or flat dish. Add water & cover with
saran wrap. Cook in microwave on high till desired
tenderness. Remove from microwave & drain off excess liquid.
SAUCE:
2 tbsp butter or margarine, melted
2 tbsp flour
1 cup milk
½ cup cheese whiz
pinch of salt (optional)
Melt the butter in the microwave, add the
flour & stir until paste like. Add the milk & cheese
whiz. Microwave until cheese is melted & mixture is desired
thickness, add more milk as necessary. Remove from
microwave & pour over the cauliflower or broccoli.
Put back in microwave for another minute or
until all is hot. Ready to serve.
MUSTARD GREEN BEANS
1 tsp prepared mustard
1 tsp sugar
1/4 cup milk
2 cans green string beans
Mix the first three ingredients together.
Heat the beans, drain. Pour the mustard
mixture over the beans & stir well.
Reheat. Ready to serve.
4 BEAN BAKE
8 - 10 slices of bacon
1 cup chopped onions
1 (14 oz) can green beans, drained
1 (14 oz) can lima beans, drained
1 (14 oz) can pork & beans
1 (14 oz) can kidney beans
3/4 cup brown sugar, firmly packed
½ cup vinegar
½ tsp garlic salt
½ tsp dry mustard
1/8 tsp pepper
Cut bacon in small pieces and cook until
crisp. Cook onion until soft. Add remaining ingredients
in a large casserole.
Bake at 350 degrees for 1 hour, UNCOVERED.
QUICK
& EASY BAKED BEANS
1 (28 oz) can pork & beans in tomato sauce
1/4 cup brown sugar, packed
1/4 cup ketchup
3 tbs frozen orange juice concentrate
1 tbs dried minced onions
1 tbs Worcester sauce
salt & pepper to taste
1 tsp dry mustard
Place all ingredients in a 2 quart
casserole. Mix well.
Bake at 350 degrees for 35 to 40 minutes.
Serves 4.
If your in a hurry, you can heat in the
microwave or on top of stove.)
HARVARD BEETS
(Microwave)
2 cans beets (whole or sliced) plus the beet juice
1/4 cup sugar
2 tbs vinegar
2 tbs corn starch
1 tsp water
Drain the beet juice into a bowl, add sugar
& vinegar. Mix the corn starch with the water, stir to
dissolve the cornstarch, add the cornstarch mixture to the beet
juice. Microwave on high until the sauce is thickened.
Heat the beets in the microwave, then add the sauce & heat for
another 1 minute, till all is thoroughly heated. Ready to serve.
CARROT MEDLEY
(Microwave)
Carrots, cut into sticks
Onions, cut into strips
Green pepper, cut into strips
Fresh mushrooms, sliced
2 tsp water
2 to 3 tbs butter or margarine
Salt & pepper (to taste)
Microwave carrots on full power for 3 - 4
minutes, add the onions & green pepper. Cook on full power
for 3 more minutes or till tender crisp. Add mushrooms &
microwave for 1 minute. Remove from microwave & drain off
excess liquid. Add the butter & seasonings.
Sprinkle with parsley flakes if desired.
BUTTERED BABY CARROTS
1 lb. baby carrots
2 tbsp butter
1/2 tsp. salt
1/4 tsp pepper
1 tbsp parsley flakes or finely chopped fresh parsley
Boil carrots to your preference of tenderness.
Drain.
Put back in kettle & add butter, salt & pepper. Heat, &
stir gently till coated with butter.
Place carrots in serving bowl & sprinkle with parsley.
Serves 6 to 8
CORN FRITTERS
2 cups
flour
4 tsp baking powder
1 tsp salt
1 cup milk (about)
1 can kernel corn, plus juice
2 eggs beaten
6 tbsp melted butter
Fat for deep frying
Mix the flour, baking powder & salt
together; add the corn & juice & blend well. Add enough milk
to make a moist dough. Let stand for about 5 minutes. Batter
should be foamy.
Heat enough oil in a skillet. Test oil
with a bit of batter, the oil should bubble & fritter begin to
fry. Drop by spoonfuls into heated oil in deep
fryer. Fry on each side until golden brown. Drain on a
paper towel. Serves 6.
CUCUMBERS & SOUR CREAM
3 to 4 cucumbers, thinly sliced
(the kind you peel) (not English)
1 tsp lemon juice
½ cup sour cream
salt & pepper to taste
Put thinly sliced cucumbers in a bowl.
Put a heavy saucer on top of the cucumbers & let sit for an
hour. Drain off the excess cucumbers juice, pressing to
get rid of as much liquid as
possible. Add the lemon juice, salt & pepper to the
sour cream. Pour the sour cream mixture over the cucumbers &
fold all together.
GWEN'S
MEATLESS CHILI
(Low Fat)
1 cup celery (chopped in small chunks)
1 cup onions (chopped in small chunks)
1 cup green pepper (chopped in small chunks)
1 can mushrooms (stems & Pieces) & the juice
Put all the above ingredients in a cooking
pot, and simmer until the vegetables are almost tender.
Add:
1 can diced canned tomatoes
1 can condensed tomato soup
1 to 2 tbs chili powder (depending on
spiciness desired
½ tsp garlic powder
pepper to taste
salt to taste
Stir well. Let simmer for about 10 minutes or
until the stock has thickened a bit.
Add:
2 cans red kidney beans (rinse the beans under
cold water)
Stir gently, heat & serve. Makes 4 servings.
CREAMED ONIONS
4 large onions, sliced in rings
1 tbs vegetable oil
Saute the onions in oil until tender
Cream Sauce:
3 tbs butter or margarine
3 tbs flour
1 cup milk
1 tsp salt
1/4 tsp pepper
1 chicken bouillon cube
2 tbs water
Melt butter in a saucepan, add flour &
stir. Add milk, salt & pepper.
Dissolve chicken bouillon cube in 2 tbs water
& add to the sauce. Stir & heat till thickened. Add
more milk if too thick.
Add sauteed onions to the creamed
mixture. Heat. DO NOT BOIL.
SPICY FRIED ONION RINGS
1 cup flour
½ tsp. salt
1/4 tsp. black pepper
1 tsp. dried oregano flakes
1 tsp. Cajun spice
4 large onions
corn oil for frying
salt
Cut onions into very thin slices and separate
into rings. Soak onions in ice water for one hour. Set aside.
Combine flour, salt, pepper, oregano and Cajun spice in a large bowl.
Heat oil. Remove onions from ice water and dry thoroughly with paper
towels. Dredge in coating, then fry until brown. Drain on paper
towels. Season with salt and serve.
2 to 4 servings.
TOMATOES
STUFFED WITH RICE & PEPPERS
6 large tomatoes
1 green pepper, cut up
1 large onion, chopped
1 cup cooked rice
8 - 10 slices bacon, fried & crumbled
salt and pepper, to taste
bread crumbs
Cut the top off of the tomatoes. Remove the inside soft pulp &
seeds & set tomatoes aside.
Put the tomatoe pulp, green pepper & onion in a skillet.
Cook covered until the vegetables are cooked. Add the cooked
rice, cooked crumbled bacon & salt & pepper.
Stuff the tomatoes with this mixture and sprinkle with bread
crumbs. Place tomatoes in a greaded baking dish with about 2 - 3 tbsp
water. Bake in a 425 degree F. oven for 15 - 20 mins ot til tomatoes
are tender.
Makes 6 servings.
HINT: For
quick stuffed tomatoes, try stuffing with leftover pototo
salad, macaroni salad or egg salad.
HINT: Vegetables
- Wrap Celery in aluminum foil
when storing in your fridge. It will keep weeks longer.
- Remove Tomatoe
Skins: Need to remove the skin from
fresh tomatoes? Gently immerse the fresh tomatoes in boiling
water to cover. Boil for 15 to 30 seconds, lift into a colander with
a slotted spoon. Rinse with cold running water. Peel off skin.
-When Baking Potatoes,
insert an aluminum nail in the center, this will cut the baking
time in half.
- Mashed Potatoes
too sloppy? Add a bit of dry powdered skim milk. Now you
have dryer, fluffier mashed potatoes.
- Fluffy Mashed Potatoes? add a pinch of
baking soda
- Leftover Mashed Potatoes,
Not quite enough? Add some prepared instant mashed potatoes, mix
together & heat in the microwave.
- Brown Skinned Russet Potatoes are a
mealy type of potatoe, Mealy potatoes cook up light and fluffy and
are good for baking, mashing and frying.
- White, Red and New Potatoes are
waxy. Waxy potatoes hold their shape during cooking, good for
sliced, diced and whole boiled. Use when making potatoe salad.
- Potatoes will Boil Faster if you
use little bit of vinegar, and helps to keep them whiter.
- French Fries, soak
fresh-cut potatoes in water for five minutes, drain and pat dry
before cooking to remove the excess starch that causes them to clump
together (and from keeping them from sticking to the pan while cooking).
- French Fries, make then extra by just
dusting them lightly with flour before you fry.
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