Vegetable Side Dishes

[StillJulie]

Please post vegetable side dish recipes here.

[StillJulie]

Day Before Mashed Potatoes by Tammie from MI


9 Potatoes, peeled and cubed
6 oz Cream Cheese
1 cup Sour Cream
2 tsps. Onion Powder
1 tsp. Salt
1/2 tsp. Ground Black Pepper
2 Tbsp. Butter

Directions:
1. Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 min.
2. Transfer potatoes to a large bowl and mash until smooth. Mix in cream cheese, sour cream, onion powder, salt, pepper and butter. Cover and Refrigerate 8 hours or overnight.
3. Preheat oven to 350 degrees. Lightly grease a medium baking dish.
4. Spread potatoe mixture into the prepared baking dish and bake in the preheated oven about 30 minutes.

Makes 8 servings.

[StillJulie]

Here's the 30 Day Gourmet (freezer cooking) recipe


Make Ahead Mashed Potatoes

For 7 cups of mashed potatoes:

5 lbs potatoes
1 egg
1/2 tsp. garlic powder
3 Tbsp. butter/margarine, melted
1 tsp. salt
8 oz. cream cheese
1/2 cup sliced almonds, optional
paprika for color

Peel and quarter potatoes. Place the potatoes in a saucepan and cover completely with water. Bring to a boil, then gently cook until tender. Drain well. In large bowl, combine potatoes, cream cheese, egg, garlic powder and salt. Mash well by had or with an electric mixer. Spoon potatoes into spray-treated or greased 3 quart casserole or 9x13 pan. Drizzle or brush melted butter over potatoes. Sprinkle with almonds (optional) and paprika. Refrigerate for up to 2 days of label and freeze for later.

Freezing and Cooking directions: Label and freeze in freezer bags or rigid freezer containers. To serve, thaw completely. Bake at 375º for 30-40 minutes until the top is golden.

Options: 1/4 cup crumbled, crisp bacon may be stirred in for great flavor.
Potatoes may also be topped with 1/2 cup shredded cheddar cheese.


Note: I haven't made these before but have seen lots of rave reviews on their website. I remember, too, them mentioning that when you thaw them they seem awfully runny. But this goes away when you cook them.


Extra suggestion from my2kidsandme
I have one of those big oval crockpots and what also seemed to work really well was to make mashed potatoes in a "normal manner" and then put them in the crockpot about 2-3 hours before you need them. They just turned out SOOO good and they were actually warm which is really unusual for mashed potatoes.

[StillJulie]

Great Grandma's Cornbread Dressing by OliviaClaire

My great grandmother was born in the 1880's. She lived to be nearly 100. She taught my grandmother how to make cornbread dressing and my grandmother taught me. This recipe is probably 100 years old. I haven't changed it in any way, except grandma and I got the measurements down. Great Grandma would say things like 2 pinches of salt and a handful of flour.


Cornbread Recipe

1 1/2 cup self-rising cornmeal

3/4 cup flour

1 egg (beaten slightly)

1 cup buttermilk

Mix the cornmeal, flour, eggs, and buttermilk then pour into a HOT greased iron skillet. Bake at 425 degrees for 20 to 25 minutes or until done.

Dressing Recipe

1 pan cornbread (about 6 cups)

2 cups cooked biscuits or slices of toast (crumbled)

1 white onion (chopped)

1 bunch of green onions (chopped)

1 cup of celery (chopped)

4 eggs, beaten slightly

3 (or more) cups of turkey broth (see recipe below)

1/2 cup of butter (melted)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sage

1 1/2 teaspoons thyme

Crumble cornbread and biscuits in a large bowl. Add chopped white onion, green onion, chopped celery. Add turkey broth to mixture. (Make sure it is well moistened, you may need more than 3 cups. If it isn't moist enough the dressing will dry out while baking.)

Add salt, pepper, sage and thyme. Add raw eggs and melted butter. Blend well. Pour into a buttered baking pan and
bake at 350 for 25 or 30 minutes.

Turkey Broth Recipe

Make broth by cooking turkey giblets and neck in water with a white onion (quartered), celery tops, salt, and pepper to taste.

[StillJulie]

THE Best Cornbread Dressing You'll Ever Have by BethM

How's that for a title?

Seriously, this is my dh's grandmother's recipe that her mother taught her growing up on the farm in the hills of Eastern Ky. These people can cook! This dressing is a *must* every Thanksgiving and Christmas!

Note: These ingredients are approximate because she has no written recipe...it's all been in her head for years. When you finish mixing, you can season to taste whether you need more sage, salt, or broth for consistency.


Momaw's Dressin' (that's how we say it )

2 cups (2 small 8 in. round pans) cornbread (crumbled)
1/2 loaf white bread pieces (just tear apart by hand)
1 sleeve saltine crackers (crumbled)
1 small onion (chopped fine)
2 stalks celery (diced)
1 small raw apple (chopped)
giblets from turkey (cooked and chopped)
2-3 tsp. sage
Hot Chicken/Turkey broth- approx. 2 cups either from the bird cooking or from a can is fine, too.
salt and pepper to taste
*If you are also cooking a turkey, take a little extra skin (2 pieces?) and cook it with the giblets in a pan separately. The skin adds to the moisture of the dressing.

Mix all the above ingredients well into a large bowl. I use Tupperware's "Thatsa Bowl" for this. Add the hot chicken broth until it is a very moist mixture. It should be enough broth to make it just a bit thicker than a cake batter before it goes into the oven.

Stuff your turkey with dressing about 1/2 hr. before it is done. Put the rest of the dressing in a pan and bake for about 15-20 minutes at 325 degrees.


Comment from Paula TN:
I'm keeping this recipe for our Christmas dinner...but I lovingly renamed it "BethM's Cornbread Dressing".

[StillJulie]

Parmesan Zucchini Strips

1/3 cup seasoned bread crumbs
1/4 cup parmesan cheese topping
4 small zucchini, quartered lengthwise
1/4 cup egg substitute (can also use 2 egg whites or 1 whole egg)

In bowl combine crumbs and cheese, dip zucchini in egg then in crumb mix. Place on baking sheet coated with non-stick cooking spray. Bake at 450° for 20-25 minutes or until golden brown and tender.

[StillJulie]

~~Cheesy Potatoes~~ YUMMy

1-container of sour cream
1-stick melted butter
1-can cream of chicken soup
4cps shredded cheddar cheese (more or less to your likeing)
1pd package of hash browns (I used the little square kind)

Mix ingredients one at a time. Put in sprayed baking dish and cook at 400 for about 40 mins. You can also add onion to the mixture and or top it with bacon bits.

It is sooo good!!

Enjoy!

[StillJulie]

Here's what Cheryl does to Zucchini

Don't know if this counts as a recipe or not...

but I couldn't let a whole BB category go without posting now could I?! ;-D

Anyway, this is what I love to do with zucchini or yellow squash. Scrub real good,
and then slice lengthwise, about an 1/8th to a 1/4 inch think. Marinate in Italian (I
like Kraft special Italian with pesto) and grill on your grill. It helps to spray the grill
first with cooking spray.

Enjoy! I'll take any zucchini anyone wants to get rid of!

[StillJulie]

Vegetable Casserole

1 can cream of mushroom soup (chicken or celery work too)
1 sm. can Durkee French-fried onions
1 cup grated Swiss cheese
1/3 cup sour cream
1 (14to 16 oz.) bag California blend (carrots, broccoli and cauliflower)
Mix cream soup, 1/2 can onions, 1/2 cup cheese and sour cream. Mix in frozen
vegetables. Turn into greased casserole. Bake at 350 degrees for 45 minutes,
covered. Top with remaining onions and cheese. Bake an additional 15 minutes,
uncovered.
(I do not usually use swiss cheese, but usually use co-jack or similar blended
cheese.)

[StillJulie]

Sweet Potato/Apple Casserole(adapted from allrecipes.com)

For a 3 qt casserole:
Take 3-4 sweet potatos(depending on how large); you can cut them up raw or go
ahead and steam them. I steam them in the microwave, and then cube them - cuts
the cooking time for the casserole in half!
3-4 Granny Smith apples; peeled, cored and sliced
In the casserole, layer the sweet potatos and apples.

In a small saucepan, mix together 1/2 cup brown sugar, 1/3 cup water, 1/4 tsp
ground cinnamon, 1/2 cup raisins(or cranberry raisins are really good too:-), 2 TBSP
butter, and 1/4 tsp salt. Simmer for a little while, until slightly thickened. In a small
bowl, mix together 2 TBSP flour and 2 or 3 TBSP water, add to brown sugar
mixture...pour over sweet potatos/apples. Thinly slice a lemon and place 6 or so
lemon slices on top. Bake uncovered in a preheated 350 degree oven for 20
minutes. (If the sweet potatos aren't steamed, add 20 minutes on to the beginning
of that, and cover it for the first 20 minutes.)

This is wonderful!! Even my sweet potato hating husband loved it. I think it's good
all year round, the lemon kind of gives it a summer kick.
Amanda

[StillJulie]

Only THE best Corn Pudding Recipe ever!


Well, my family thinks so anyway!

"Corn Goodies Casserole" is what we call it, but it's good old fashioned corn puddin'!

Corn Goodies Casserole

1 stick margarine (melt in casserole)

1 small carton sour cream

1 can cream style corn

1 can whole grain corn (can use frozen instead of canned if you cook it first)

2 beaten eggs

1 box Jiffy corn muffin mix

(optional: chopped green onion or jalapeno peppers)

Mix all together. Pour into a 9 x 11 pan sprayed lightly with Pam. Bake at 350 degrees for 35-40 minutes.

[StillJulie]

Various Vegetable Sides by SandKsmama
I forgot someone asked for side dishes...

I am a pretty boring side dish person usually. My mom always(and I mean always!) had some type of green vege at dinner, so I think that is ingrained in me somehow. I usually try to have one or two veges(one of them green:-), one starchy thing(and i consider corn and potatos a starch), and sometimes to my dh's delight I will have rolls or bread of some kind. He loves bread with dinner, but has a serious weight problem, so I try to save the bread for special occasions. We don't do dessert except for very special occasions also. If we are bored with a certain side, I try to buy something new at the store that week(this only works if we have some room in our budget:-) or go to allrecipes and find a new way to make the same old vege. That usually works well. I love casseroles and one dish things too.

Some of my green veges: Broccoli - usually just steamed with a little butter, occasionally with cheese
Green beans - sometimes just steamed with butter, but our fave way is boiled a bit with olive oil and italian seasoning(so good!)
Brussel sprouts(I finally found a great way to make this) - steamed with carrots in a sauce that has brown sugar, garlic, butter, and something else in it that I forgot right now, but it came from guess where??
Other veges: carrots - I like carrots with dill and parsley or with honey and butter
Sweet potatos - love steamed or baked sweet potato! Plain or with a little cinnamon/sugar and butter, yummy!
Or the apple yam casserole - basically it's just baking sliced Granny Smith apples and sweet potatos together, but it has a wonderful sauce with raisins, cinnamon, brown sugar, flour and butter(and some water too) that you simmer until thick and then pour over the yams/apples, and then you put some thinly sliced lemons on top and bake - it is out of this world. Even if you hate sweet potatos, you will love this!
Starches - I make rice plain - my dh loves rice of any kind!
Mashed potatos - sometimes I'll add cheese and bacon or something like that, but usually just plain with butter.
Corn - just plain
peas - nobody in my house will eat peas except me, so I don't get them much

[StillJulie]

Cream Cheese Potatoes

10 med. red potatoes (skin on or off)
1/2 cup butter
1 tsp salt (or more to taste)
1/4 tsp petter
1 tbsp minced onion
1 cup scalded milk
1 8 oz brick of cream cheese

Boil and whip potatoes. Add rest of ingredients. Put in greated pan and bake for 30 minutes at 350 degrees. IN glass pans lower temp to 325.

TIP- you can scald the milk in the potato pan after you've drained and removed the potatoes. (I like to use as few pans as possible.) Fat free cheese may be substituted.

[StillJulie]

The Original Vidalia Onion Pie by Maconmama

1/2 cup ( 1 stick butter )
2 pounds (about 6) Vidalia onions, thinly sliced
1 unbaked pie shell
3 large eggs
1 cup half and half
1/2 tsp. salt
1/2 tsp. black pepper
Cayenne pepper to taste
1/2 cup finely grated Parmesan cheese

Preheat oven to 400 degrees.

In a large, deep, heavy skillet, heat the butter over moderately low heat, then add the onions and cook, stirring, till just soft and slightly golden, about 10 minutes. Scrape the onions into the pie shell evenly and set aside.

In a medium-size bowl, combine the eggs, half and half, salt, pepper, and cayenne and whisk till well blended. Pour the mixture over the onions, sprinkle the cheese over the top, and bake 15 minutes. Reduce the oven temperature to 350 degrees and continue to bake till the pie is puffy in the center and the top golden brown, about 25 minutes.

One 9 inch pie: 6 servings

[StillJulie]

Paprika potatoes
1/2 c. marg.
1/4 c. flour
1/4 c. parmesan cheese
1 T. paprika
3/4 t. salt
1/8 t. pepper
pinch of garlic salt
5 or 6 potatoes, quartered, lengthwise

Melt marg. in 13X9 pan. Combine the next 6 ingred. in a plastic bag. Set aside. Rinse potatoes under cold water and drain. Place 1/2 of the potatoes in the bag. Shake well to coat. Repeat w/remaining potatoes. Bake, uncovered, at 350 for 50-60 minutes.

I fix these with catfish parmesan, which is posted on the recipe board also.

[StillJulie]

Colorful Veggie Casserole

1/2 c. green onion
sm. carrot, shredded
chopped celery
1/2 of a green pepper, chopped
1/2 of a red red pepper, chopped
2 t. garlic powder
1 T oil
1-1/2 lb hash browns, thawed
cream of chicken soup
3 oz. ched. cheese, divided
3 oz. mozz. cheese, divided
1 T parsley
salt to taste
1/2 t. paprika

Saute onions, carrot, celery, peppers, and garlic in oil. Transfer to a bowl. Add hash browns, soup, 1/2 of both cheeses, parsley, salt, and paprika. Mix well. Top w/remaining cheeses. Bake 1 hour at 350 degrees.

[StillJulie]

Creamy Potato Casserole

3 c. hot mashed potatoes
1 c. sour cream (I use less because I don't like a strong flavor of sour cream)
4 T. milk
1/4 t. garlic powder
1 c. french fried onions
1 c. cheddar cheese

In bowl, combine potatoes, sour cream, milk and garlic powder. Spoon 1/2 into 2 qt. baking dish. Layer 1/2 of the french fried onions. Repeat. Bake uncovered, 350 degrees, for 30 minutes.

[StillJulie]

Vidalia Onion Casserole

1/2 cup white rice
1/4 cup butter
1 1/2 pounds Vidalia onions, chopped
1/2 cup shredded Swiss cheese (1 cup is good!)
1 cup whipping cream
2 tablespoons minced parsley
salt and pepper to taste
paprika

Cook rice in boiling water for 5 minutes. Drain. Cook onions in butter at medium-low heat until tender (do not brown). Mix cheese and cream into onions, add rice, parsley, salt and pepper. Place in greased casserole. Sprinkle with paprika. Bake at 325 for one hour.

May double recipe for a 9 x 13 pan.

May be prepared ahead and refrigerated.

[StillJulie]

Non-Lumpy Mashed Potatoes by Various

GeorgiaPeach
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My first guess was that they were not cooked long enough...but it sounds like you've got that covered...I usually start mine out in pretty warm water (from the tap) and cook them 20-25 mins. (once they are at a boil) and then I use an electric mixer and add butter, milk, and maybe sour cream...no lumps. Are you using a mixer? If I use one of those manual thingys I can't get all the lumps out.


KristieD
I boil mine for almost an hour..
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That way they are real tender. I mash them up pretty good before I add milk and butter. I use the manual masher and don't have any problems with it. My dad makes them this way, too. He is the King of Mashed Potatoes!!



Emily
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I cut my potatoes up into 12-16 pieces each, so the chunks aren't too big. I only boil mine for 20 minutes--I would think that cooking my pieces for an hour would result in water with potatoes dissolved in it!

I think you might be having the problem I used to. My mixer just didn't mix fast enough. My old mixer only had 3 speeds and although I thought it was a great mixer, when it died and I replaced it with a 5 or 6 speed power burst mixer, I realized it was a junker! My mashed potatoes are so fluffy that my family claims they melt in your mouth and feel like a cloud!

I cannot for the life of me mash potatoes using a masher. That is the way my mom has always done them and hers are great, even though sometimes you will find a potato chunck here or there. My are wimps out before I'm even halfway through mashing them.

Here's my secret ingredient for making the tastiest potatoes--promise not to tell? Not only do I use some butter and a blop of sour cream, if I have some, and milk (which, btw, I don't add until after I've mixed the potatoes and butter till they are all mashed), but I use Mrs. Dash tableblend to add more yummy flavor to my taters. I discovered this once when I had absolutely NO salt in the house and needed to get some flavor in my potatoes. Now, I always add a generous amount along with the little bit of salt I use.

"Do not let any unwholesome talk come out of your mouth, but only what is helpful for building others up according to their needs, that it may benefit those who listen." Ephesians 4:29



lucy
mine are always lumpy....
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that way people know they are real - and not those instant flake things....

i love to add a little bit of garlic to my potatoes




amythecook
Use a potato ricer
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My dh's grandma makes the best mashed potatoes in the world and uses one. She gave me one - no more lumps!

Also, if you warm the milk, and add to the potatoes first, you will have to use less butter.


BCatherine
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yummmmmy! I love mashed potatoes. Sit a plate of potatoes in front of me and I'm a happy girl I like to leave some small lumps in mine but I use the electric mixer to get most of them out and to make them more creamy. I boil them for about 20-30 min. (cut up) and then mash them with milk and butter and salt and pepper. I always salt the water a lot so that the potatoes are seasoned. I've heard of others using cream in theirs instead of milk to make them a little sweeter. Someone else I know uses miracle whip. I love to make them with yukon gold potatoes...not only are they more buttery looking since they are yellow, but they taste better in mashed potatoes to me too. I've never made instant mashed potatoes...you can take the girl out of the south but you can't take the south out of the girl, lol. Catherine

[StillJulie]

amazing no/low carb mashed potatoes


1 head of cauliflower
1/4 cup butter
cream or milk
chives (optional)

steam cauliflower (I put it in a Tupperware steamer for the microwave and very thoroughly steam it cut up)

put it in the mixer and add the butter and add the mild gradually until desired consistency. I put a shield over the mixer to prevent the mixture from getting out.

Mix on low until you can put it on high. Mix until very whipped looking. Be patient it will get unlumpy and start to resemble potatoes.

Your kids and dh will not know that these are not potatoes especially if you turn down the diningroom lights and serve with a little gravey, etc.

I have been doing this for over 2 years now and my dd still doesn't know.

[StillJulie]

Cheese potatoes and peppers

Colourful.... Yummy. I often cut this recipe in half for our family.

2c chopped onion
6Tbsp margarine
6Tbsp flour
1/2tsp salt
1/2tsp pepper
4c milk
2c shredded ched. cheese
4lbs potatoes.
7oz jar roasted red peppers.
Saute onions in butter. Whisk in flour, salt and pepper. Add milk. Boil over med heat. (about 2mins or until thick.) Remove from heat. Stir in cheese.
Place 1/2 potatoes into 11x7 pan. Pour 1/2 sauce over potatoes. Then 1/2 peppers. Repeat layers. Cover and bake @ 350 for 1hr 15min. Uncover and bake 10mins more.

[StillJulie]

Easy Garden Vegetable Pie

10oz chopped broccoli (cooked and drained)
1/2c chopped onion
1/2c chopped green pepper
1c shredded cheddar cheese

Mix together, spread in greased 10 pie plate.

Combine 1 1/2c milk, 3/4c bisquick, 3 eggs, 1tsp salt, 1/4tsp pepper. Mix together in blender until smooth.

Pour into pie plate. Bake at 400 for 35-40min.

[StillJulie]

Sweet Potato Casserole

1 2lb can drained sweet potatoes
1 cup sugar
2 eggs
1 tsp vanilla
1/2 stick butter

Beat till fluffy. Pour into buttered casserole dish.

Topping

1/3 cup flour
1 cup brown sugar
1 cup chopped walnuts
1 stick butter

Mix with pastry mixer or with fingers until crumbly. Top potatoes and cook 45 minutes @ 325 degrees.

[StillJulie]

Garlic Green Beans

Printed from Allrecipes, Submitted by Ericka Ettinger

1 tablespoon butter
3 tablespoons olive oil
1 medium head garlic - peeled
and sliced
2 (14.5 ounce) cans green
beans, drained
salt and pepper to taste
1/4 cup grated Parmesan cheese


Directions
1 In a large skillet over medium heat, melt butter with
olive oil; add garlic, and cook until lightly browned,
stirring frequently. Stir in green beans, and season with salt
and pepper. Cook until beans are tender, about 10 minutes.
Remove from heat, and sprinkle with Parmesan cheese.

[StillJulie]

What to do with New Potatoes

Boiled then tossed with butter and herbs.





..mmm... esp rosemary or thyme on them yum




they really should be cooked skins on, healthier and well with new potatoes just taste better

[StillJulie]

Hot German Potato Salad

1½ pounds potatoes (about 4 medium), cut into halves
3 slices bacon
¼ cup onion, chopped
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon celery seed
dash of pepper
½ cup water
¼ cup vinegar

Heat 1 cup water and ½ teaspoon salt to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook unti tender, 20 to 25 minutes; drain.

Cook bacon in 8-inch skillet until crisp; remove bacon and drain. Cook and stir onion in bacon drippings until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Sprinkle with caraway seeds, if desired.

Makes 5 servings, 195 calories each.

[StillJulie]

Broccoli Casserole

2 10-oz packages frozen broccoli, cooked according to package directions and drained
1 can cream of mushroom soup
3/4 cup mayonnaise
1 egg
1 small onion, chopped
1 cup shredded sharp cheddar
1/2 sleeve Ritz crackers, crushed
Butter

After broccoli is cooked and drained season to taste with seasoning salt. Add next 5 ingredients and stir until ingredients are well blended. Pour broccoli mixture into greased casserole dish. Sprinkle crushed crackers on top. Dot with butter. Bake in preheated 350° 30 minutes, or until casserole is bubbly.

Note: I usually cook the onion with the broccoli; otherwise, the onion comes out too crunchy. I also lightly sprinkle the cooked and drained broccoli with seasoning salt. For family gatherings, I bring a larger portion with these adjustments:

2 16 oz pkgs frozen, chopped broccoli
2 cans cream of mushroom soup
2 cups shredded sharp cheddar
1 sleeve Ritz crackers, crushed
Other ingredients remain the same. I found if I exactly double everything it makes it too runny, so even when I increase the amount of broccoli the amounts of eggs (1) and mayonnaise (3/4 cup) remain the same.

[StillJulie]

Washing veggies:

By America's Test Kitchen


Our local supermarket carries a product called Veggie Wash, which purports to be significantly more effective at removing wax, soil, and chemicals from fruits and vegetables than rinsing with water alone. It contains water, corn and coconut derivatives, citrus oil, sodium citrate, glycerin, and grapefruit seed extract. Firm produce like cucumbers, apples, and oranges is to be sprayed with Veggie Wash, rubbed for 30 seconds, and then rinsed with water.

To find out just how effective this product is at removing surface residue, we peeled the waxiest cucumbers we could find. Then we weighed the strips of peel individually before cleaning them four different ways (repeated 10 times per method): under cold running water; hot running water; sprayed and rubbed with distilled white vinegar, followed by a cold-water rinse; and sprayed and rubbed with Veggie Wash, followed by a cold-water rinse. We also wiped down a set of cucumber peels with nail polish remover (a strong solvent) to use as a control by which to gauge the other methods.

We weighed the cucumber peels again after washing and averaged the weight-loss results of the 10 tests. Of the food-safe methods, the Veggie Wash removed the most wax, with the peels averaging a weight loss of 7 percent post-washing. (The peels wiped with nail polish remover registered a 12.8 percent difference.) With a 6.3 percent difference, the vinegar-rubbed sample was a very close second, followed by the hot-water rinse (5.4 percent) and cold-water rinse (4.9 percent). While the 16-ounce bottle of Veggie Wash did produce a noticeably less-waxy surface, we don't think it's worth its $5.95 price tag. A spray bottle filled with vinegar works nearly as well at a fraction of the cost.

[StillJulie]

Various creative ways to serve veggies:


I am not creative with my cooking so I need some help. Steamed broccoli and plain ole veggies get old after a bit. Any suggestions?


Thanks
Debbie



Ericanaysha:
Make veggie pizzas.

Mash them in with your mashed taters.

We liked boiled carrots ( i like mine with salt and butter, Bruce likes his with butter and sugar and cinn)

grate some veggies and throw them in with your meatloaf.




Linderlou:
Just add some grated cheese.

My oldest DD wouldn't touch broccoli or other veggies unless she could add a bit of grated sharp cheddar.

I sometimes sneak some chopped, fresh spinach into soups or spaghetti sauce.




writermom:
Cottage Cheese Dip ~ Diabetic

From: The Type 2 Diabetes Desserts Cookbook, by Lois M. Soneral

2 Tbsp. 2% milk ( I have used fat free)
1/2 teaspoon lemon juice
12 ounces low-fat cottage cheese
1 tbsp. dry onion soup mix

Blend the milk and lemon juice into the cottage cheese until smooth. Stir in the onion soup mix. Chill until serving. Serve as dip for vegetables.

[StillJulie]

LACTOSE FREE SWEET POTATO-PECAN SOUFFLE

5 cups (3 pounds) cooked, mashed sweet potatoes or yams
3 eggs, beaten
1/2 cup Lactaid eggnog
1/2 cup Lactaid milk
1/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
FOR TH TOPPING:
1/2 cup flour
1/2 cup brown sugar
3/4 teaspoon ground nutmeg
1/4 cup butter/margine
3/4 cup chopped pecans

Preheat oven to 375 degrees F. Grease a 2 quart casserole.

Combine sweet potatoes, eggs, eggnog, milk, granulated sugar, vanilla and salt, mixing well until blended. Spoon into prepared casserole.

Combine flour, brown sugar and nutmeg; cut in butter then stir in nuts. Sprinkle over sweet potato mixture.

Bake at 375 degrees F for 30 minutes or until top is crispy.

Servings: 8

[StillJulie]

Green Beans in Cheese-Bacon Sauce*

2 16-oz. pkg. frozen cut green beans
1/2 cup finely chopped onion
1 4-oz. jar sliced pimiento, drained
1 4-oz can sliced mushrooms, drained
1 10¾-oz. can condensed cream of mushroom soup
1½ cups shredded cheddar cheese (6 oz.)
1/4 tsp. ground black pepper
6 slices bacon, crisp-cooked, drained and crumbled

In a 3½-or 4-quart slow cooker, combine frozen green beans, onion, pimiento, and mushrooms. Add soup, cheese, and pepper. Sprinkle mixture with cooked bacon.

Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours. Stir before serving.

Makes 8-10 servings

*To lighten up the recipe use 98% fat-free cream of mushroom soup, cheese made with 2% milk, and turkey bacon instead of regular bacon.

[4littlelambs]

I snapped the green beans and steamed them for about 8 minutes. I immediately put them in ice water so they didn't overcook and get soggy.

Just before the rest of my meal was done, I put them in a bowl with butter, white pepper, salt and some Accent flavor enhancer seasoning. I put plastic wrap over them and heated them in the microwave for about 30 to 45 seconds.

OH MY DID THEY COME OUT YUMMY! Even DS who never eats green beans was munching them down. Super easy to make too!
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[illinibaby1]

Easy, kid friendly, and healthy too!

1-2 large sweet potatoes peeled and cut into "fry-like" shapes/sticks (sorta like thick homefries)
1/2 bottle of generic Itailan dressing
salt
pepper
garlic salt
country or Italian seasoning
BBQ sauce for dipping

Put sweet potatoes into ziploc bag. Add dressing and season to taste. Poor onto baking sheet (I used foil so that it was an easy clean up!) Bake at 400-425 till tender yet crispy on the outside(~30 min). If you are in a hurry bake for 10-15 min and then put them on broil.

Started to make another recipe and found out I had no oil so I used Italian salad dressing instead and it was hit. 18 mon old and I gobbled them up. Tastes super good when dipped in BBQ sauce.
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See, we tried these and didn't like them. Well, ds2 liked them but ds1, myself and dh didn't care for them. I think it was something about expecting savory adn getting sweet. :dunno:
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I like sweet potato fries (made w/ oil) w/ real maple syrup for dipping!
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See, we tried these and didn't like them. Well, ds2 liked them but ds1, myself and dh didn't care for them. I think it was something about expecting savory adn getting sweet. :dunno:
I guess the BBQ sauce covered up any "Sweet" taste here. I've tried w/ oil in the past and like the salad dressing much better. It totally hid any sweetness.

[Januinely~me]

8 medium potatoes -- peeled & quartered (I use red)
1/2 cup olive oil
1/2 cup lemon juice (3 lemons)
1 TBSP oregano
1 TBSP salt
1/4 tsp black pepper
1 cup water

Heat oven to 500*. Mix liquid ingredients in a small bowl. Place prepared potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Pour liquid mixture over the potatoes & stir to coat. Bake uncovered until tender and brown around the edges -- about 45-50 minutes. Turn potatoes halfway through for evening browning; add more water if all the liquid has been absorbed and potatoes are not fully cooked yet.

[Emily]

This is my signature recipe--the one I'm requested to bring to any family or church gathering.

Sweet and Sour Beans
(from Taste of Home Aug/Sept 2000)

8 bacon slices
2 medium onions, halved and thinly sliced
1 c packed brown sugar
1/2 c cider vinegar
1 tsp salt
1 tsp ground mustard
1/2 tsp garlic powder
1 can (28 oz) baked beans, undrained
1 can (16 oz) kidney beans, drained and rinsed
1 can (15 1/2 oz) pinto beans, drained and rinsed
1 can (15 oz) lima beans, drained and rinsed
1 can (15 1/2 oz) black-eyed peas, drained and rinsed

Fry bacon until crisp, let drain on paper towels. In 2 TBSP of bacon grease, saute onions until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. In a slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.

I have also placed this in a 13x9 baking dish and baked at 350º for 1 1/2-2 hours--until bubbly. There isn't as much juice this way--so keep an eye on them or cover with foil for most of the cooking.

A doubled recipe barely fits in my large crockpot--it boils over.

[Rebeccca01]

CARROT CASSEROLE

12 Carrots (~2 pound bag)
1 can celery soup (Campbell's tastes best)
1/4 c. butter
1 small onion sliced thin (or chopped)*
1 tsp flour
1 tsp parsley flakes
dash pepper
1 tsp dill weed
2 c. grated cheddar cheese
crumbled fresh bread crumbs

Slice carrots and parboil (still slightly firm).
Melt butter, saute onion (keep 2 - 3 tablespoons of the onion out uncooked,), then add flour and seasonings. Add soup and heat through.
Add cheese and non-sauteed onions. Mix well.

Top with crumbled bread crumbs.

Bake at 350 degrees for 25 minutes or until hot and bubbly.

*(The original recipe calls for all raw onion, but most of us who make this like to saute some of the onion, so the onion flavor is not so overpowering. Adjust to personal taste.)

[cshoremom]

for cauliflower and sauce

1tsp salt
1 small head cauliflower, cut into florets
2 T unsalted butter
2T flouer
1 1/2 c. whole milk
1 1/2 tsp.prepared horseradish
1 tsp Dijon Mustard
1/8 tsp nutmeg
3 oz grated Gruyere cheese

For the topping

8 crushed Ritz crackers
1/2 cup Panko crumbs
1 tbsp unsalted butter
1 oz ( 1/4 cup) grated Gruyere cheese

Heat oven to 450 degrees. In med. saucepan bring 6 c. water to a boil. Add 1/2 tsp salt, and cauliflower. Cover, simmer 6 min. or til tender. Rinse and drain.

Melt butter over mod. heat in heavy saucepan. Add flour and whish 2 min. Gradually add milk, whisking to combine. Bring sauce to a boil. for 1 min, then simmer additional 1 min. , whisking the whole time as it thickens.

Remove sauce from heat, whisk in horseradish and mustard, and 1/2 tsp salt, nutmeg. Stir in cheese, then cauliflower.Pour into 2 1/2 qt casserole dish.
Combine crushed crackers and panko in a small bowl. Melt butter and stir into mixture.
Sprinkle the 1 oz of cheese over cauliflower, then top w/ crumb mixture. Bake the gratin on the bottom rack of oven til bubbling and golden.( about 15 min). Allow to rest for 5 min.
Serves 6.

[mom2two]

Connie's Zucchini 'Crab' Cakes

Prep Time: 20 Minutes / Cook Time: 10 minutes / Ready In: 30 Minutes
Servings: 5
Submitted By: Patti Jo

"Close your eyes and you'll think you 're eat 'n crab. We love it. Old Bay seasoning and shredded zucchini do the magic."

Ingredients:
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs 1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

Directions:
1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
2. Shape mixture into patties. Dredge in flour.
3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Link to recipe (http://allrecipes.com/Recipe/Connies-Zucchini-Crab-Cakes/Detail.aspx)