Vegetables and Side Dishes

Brown Rice-
1½ cups rice
1 stick margarine
1 teaspoon salt
½ cup chopped onion
1 can Beef Consommé Soup
1 can Beef Bouillon Soup
1 can sliced mushrooms (optional)
Brown the rice and onion in margarine over medium-high heat on stove.
Place in casserole dish. Add other ingredients and bake for 1 hour at 375
degrees.
Corn Casserole-
3 tablespoons butter
3 tablespoons flour
1 cup milk
Make a cream sauce with above ingredients by melting butter in sauce pan,
adding flour, slightly browning over medium heat while stirring constantly,
then adding milk while whisking swiftly.
1½ cups sharp cheese, grated
2 eggs, beaten
2 ½ cups corn, fresh or frozen
1 onion, very finely grated
1 teaspoon sugar
salt and pepper to taste
crushed saltines
Add above ingredients to cream sauce. Save ½ cup of the cheese for top of
casserole; add the remaining 1 cup of cheese and a few crushed saltines to
sauce mixture. “Dot” with several small chunks of butter. Put cheese on top.
Bake at 300 degrees for 1 hour.
Black Eye Peas-
1 lb. dried black eye peas
2 teaspoons salt
4 cups water
1 large onion, chopped
2 stalks celery, chopped
1 lb salt pork, sliced
Soak beans in water overnight. Drain and place in crock pot. Add water and
remaining ingredients. Cover and cook on high for 1 to 2 hours. Turn to low
and simmer for approximately 8 hours, or until desired tenderness.
Candied Yams-
Sweet Potatoes or Yams, sliced
½ stick butter or margarine
½ cup brown sugar
½ cup white sugar
2 tablespoons cornstarch
½ cup orange juice
pinch of cinnamon (optional)
Combine above ingredients and bake at 350 degrees until potatoes are
tender.
Broccoli Casserole-
2 – 10 oz. packages of chopped broccoli
1 cup mayo
2 eggs
1 can cream of mushroom soup
1 medium onion, chopped fine
1 cup sharp cheese grated
1 bag seasoned stuffing/dressing
Boil broccoli until tender. Mix eggs, onion, soup, and mayo. Add to
broccoli. Pour into a 2 quart casserole dish. Top with cheese and sprinkle
with dressing. “Dot” with margarine and bake at 350 for 20 to 30 minutes.
Squash Medley-
1 medium onion, sliced lengthwise
3 medium sized squash, cut into ¼ inch slices
1 medium zucchini, cut into ¼ inch slices
2 medium tomatoes cut into eighths
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dried whole basil
little olive oil
Heat skillet and add olive oil to cover bottom of pan. Sauté onion, squash,
and zucchini for 2 minutes. Add tomatoes and seasonings. Cover and let
cook over low heat for 10 to 15 minutes. (Tip: For added flavor you can
sprinkle a little bacon bits and cheese over vegetables before serving.)
Vegetable Casserole-
1 can shoe peg corn
1 can french style green beans
1 can cream of celery soup
1 cup chopped onion
½ cup chopped bell pepper
8 oz. sour cream
1 cup grated cheese, medium or mild cheddar
½ cup water
Drain all vegetables and mix all above ingredients together. Put into large
casserole dish.
Melt ½ stick margarine and pour over vegetables. Top with crushed Ritz
Crackers. Bake at 350 degrees for 30-45 minutes. Veggies should be slightly
crisp.
Glazed Carrots-
2 Tablespoons margarine
2 Tablespoons mustard
¼ cup brown sugar
¼ teaspoon salt
1 Tablespoon parsley flakes
3 cups cooked, sliced and drained carrots
Melt butter. Add mustard, sugar, salt, and parsley. Add carrots and stir till
glazed. Serve hot.
Macaroni and Cheese-
8 oz. macaroni noodles
1 stick butter
1 can evaporated milk
1 cup whole milk
6 eggs, beaten
3 cups of grated mild cheddar cheese (use more if desired)
Boil macaroni until done. Drain. Put in long casserole dish with stick of
butter and allow butter to melt completely. Add evaporated milk, whole
milk, eggs and 2 cups of cheese. Stir until mixed well. Sprinkle top with
remaining 1 cup of cheese. Bake in preheated 350 degree oven for 30
minutes, or until cheese is bubbly and just starting to brown.