Recipe from Gail Christians
4 large potatoes (3 lbs), peeled and rinsed under cold water
Cold water
1 small onion
2 eggs
1/3 cup all-purpose flour
2 tsp salt
1/8 tsp pepper
Vegetable oil
About 1 hour & 15 minutes prior to serving. In large bowl, half-filled with cold water, coarsely shred potatoes and onion. In colander lined with clean tea towel or cheesecloth, drain potatoes and onion, squeeze to remove as much water was possible. In same large bowl (drained of water), beat eggs; return potatoes and onion. Add flour, salt, and pepper; toss until well mixed.
Heat 1/3 cup vegetable oil in 12" skillet over medium heat until hot. Drop potato mixture by scant 1/4 cup into 4" mounds, 3" apart. With pancake turner, flatten each to make about a 4" pancake. Cook until golden brown on one side, about 4 minutes, turn and brown the other side. Remove to paper towel-lined cookie sheet to drain. Repeat to make about 12 more pancakes, stirring potato mixture occasionally and adding oil to skillet as needed. Serve with syrup.
Yields: 16 pancakes.
Showing posts with label vegetable dishes. Show all posts
Showing posts with label vegetable dishes. Show all posts
Jan 22, 2012
Jan 16, 2012
Zucchini Casserole
Recipe from Janet Meyne
1 stick margarine, melted
1 pkg Stove Top Stuffing, divided
2-4 cups sliced cooked zucchini
1 cup grated carrots
1 small onion, chopped
1 can Chicken & Rice Soup
1 cup sour cream
Grated cheese
Preheat oven to 350 degrees. Reserve 1 cup of stuffing for topping and set aside. Combine melted margarine with stuffing and put in 8x10-inch baking dish. Mix together zucchini, carrots, onion, soup, and sour cream. Pour over stuffing. Top with reserved stuffing & grated cheese. Bake for 30 minutes.
1 stick margarine, melted
1 pkg Stove Top Stuffing, divided
2-4 cups sliced cooked zucchini
1 cup grated carrots
1 small onion, chopped
1 can Chicken & Rice Soup
1 cup sour cream
Grated cheese
Preheat oven to 350 degrees. Reserve 1 cup of stuffing for topping and set aside. Combine melted margarine with stuffing and put in 8x10-inch baking dish. Mix together zucchini, carrots, onion, soup, and sour cream. Pour over stuffing. Top with reserved stuffing & grated cheese. Bake for 30 minutes.
Sweet Potato Casserole
Recipe from Jacey Sakoff
3 cups cooked & whipped sweet potatoes, or equal amount canned
1 cup sugar if using fresh sweet potatoes, or ½ cup if canned
2 eggs, beaten
1 tsp vanilla
½ cup Carnation milk
¼ cup butter, melted
Cinnamon
½ cup brown sugar
¼ cup flour
1 cup chopped pecans
2½ tbls butter, cut up
Preheat oven to 350 degrees. Mix together sweet potatoes, sugar, eggs, vanilla, milk, butter, and sprinkle to taste with cinnamon. Pour into 8x8-inch baking dish. In small bowl, combine brown sugar, flour, pecans, and butter. Layer nut topping over sweet potato mixture. Bake 30-40 minutes.
3 cups cooked & whipped sweet potatoes, or equal amount canned
1 cup sugar if using fresh sweet potatoes, or ½ cup if canned
2 eggs, beaten
1 tsp vanilla
½ cup Carnation milk
¼ cup butter, melted
Cinnamon
½ cup brown sugar
¼ cup flour
1 cup chopped pecans
2½ tbls butter, cut up
Preheat oven to 350 degrees. Mix together sweet potatoes, sugar, eggs, vanilla, milk, butter, and sprinkle to taste with cinnamon. Pour into 8x8-inch baking dish. In small bowl, combine brown sugar, flour, pecans, and butter. Layer nut topping over sweet potato mixture. Bake 30-40 minutes.
Spinach Soufflé
Recipe from Janet Meyne (Carolyn Vogel’s)
2 pkg frozen chopped spinach
6-8 eggs, beaten
½ cup flour
Salt
Pepper
½ cup butter, melted
½ lb Velveeta cheese, cubed
2 lb carton cottage cheese, drained
½ lb American cheese, cubed
Preheat oven to 350 degrees. Thaw spinach or cook in boiled water until thawed. Drain well and cool. In bowl, add spinach along with eggs, flour, salt, pepper, and butter; stirring to blend while adding. Fold in three cheeses. Spoon into greased 9x13-inch baking dish. Bake for 1 hour.
2 pkg frozen chopped spinach
6-8 eggs, beaten
½ cup flour
Salt
Pepper
½ cup butter, melted
½ lb Velveeta cheese, cubed
2 lb carton cottage cheese, drained
½ lb American cheese, cubed
Preheat oven to 350 degrees. Thaw spinach or cook in boiled water until thawed. Drain well and cool. In bowl, add spinach along with eggs, flour, salt, pepper, and butter; stirring to blend while adding. Fold in three cheeses. Spoon into greased 9x13-inch baking dish. Bake for 1 hour.
Spicy Crispy Fries
Recipe from Sandy Olsen
3 large russet potatoes (1½ lbs)
1 egg white
1 tbls olive oil
1 tbls lime juice
½ tsp chili powder
¼ tsp salt
Cooking spray
Preheat oven to 400 degrees. Scrub potatoes. Cut each lengthwise into 3/8-inch thick ovals, cut each oval into strips. (Or use French fry cutter) Combine egg white and remaining ingredients in a large bowl, blend well with wire whisk. Add potato strips, tossing to coat. Spread strips on two nonstick baking sheets coated with cooking spray, leaving a little space between each. Bake for 25-35 minutes or until crisp, turning occasionally to brown evenly. Serve hot.
3 large russet potatoes (1½ lbs)
1 egg white
1 tbls olive oil
1 tbls lime juice
½ tsp chili powder
¼ tsp salt
Cooking spray
Preheat oven to 400 degrees. Scrub potatoes. Cut each lengthwise into 3/8-inch thick ovals, cut each oval into strips. (Or use French fry cutter) Combine egg white and remaining ingredients in a large bowl, blend well with wire whisk. Add potato strips, tossing to coat. Spread strips on two nonstick baking sheets coated with cooking spray, leaving a little space between each. Bake for 25-35 minutes or until crisp, turning occasionally to brown evenly. Serve hot.
Scalloped Corn
Recipe from Alice Kingsbury
1 can cream style corn
½ can whole kernel corn
(or instead use 1-2 cans of either or)
½ cup milk
(or ½ cup milk for cream style and ¾ cup for whole kernel)
1 cup cracker crumbs
½ small onion, grated or finely chopped
3 tbls pimento (opt)
Salt
Pepper
2 tbls butter
*may add ½ - 1 lb sausage
Preheat oven to 350 degrees. Combine whole kernel corn with ¾ cup of milk or cream style corn with ½ cup of milk. Add crumbs, onion, pimento (if using), and seasons. Pour into casserole and dot with butter. Bake for 30 minutes. *If using sausage, make patties with sausage. Brown in heavy pan. Put some of corn mixture in bottom of casserole. Add sausage and remainder of corn mixture. Dot with butter. Bake for 30 minutes.
1 can cream style corn
½ can whole kernel corn
(or instead use 1-2 cans of either or)
½ cup milk
(or ½ cup milk for cream style and ¾ cup for whole kernel)
1 cup cracker crumbs
½ small onion, grated or finely chopped
3 tbls pimento (opt)
Salt
Pepper
2 tbls butter
*may add ½ - 1 lb sausage
Preheat oven to 350 degrees. Combine whole kernel corn with ¾ cup of milk or cream style corn with ½ cup of milk. Add crumbs, onion, pimento (if using), and seasons. Pour into casserole and dot with butter. Bake for 30 minutes. *If using sausage, make patties with sausage. Brown in heavy pan. Put some of corn mixture in bottom of casserole. Add sausage and remainder of corn mixture. Dot with butter. Bake for 30 minutes.
Roasted Vegetables
Recipe from Sandy Olsen
3 medium onions, cut into wedges
6 small red potatoes, halved
2 medium sweet potatoes, peeled & cut into ¼-inch slices
2 tbls olive oil
1 tsp salt
½ tsp pepper
Preheat oven to 450 degrees. Toss all ingredients together and place on an aluminum-foil-lined baking sheet. Bake for 30 minutes.
3 medium onions, cut into wedges
6 small red potatoes, halved
2 medium sweet potatoes, peeled & cut into ¼-inch slices
2 tbls olive oil
1 tsp salt
½ tsp pepper
Preheat oven to 450 degrees. Toss all ingredients together and place on an aluminum-foil-lined baking sheet. Bake for 30 minutes.
Potato & Cheese Casserole
Recipe from Sandy Olsen
2 lbs baking potatoes, peeled & diced into 2-inch pieces
1 clove garlic, minced or pressed
½ cup green onion, thinly sliced
2 tbls butter or margarine
4 oz cream cheese, softened & cubed
½ cup Half & Half
¾ tsp salt
¼ tsp pepper
8 oz cold Brie or Camembert cheese with rind removed, diced into ½-inch pieces
Thyme or parsley for garnish
Preheat oven to 450 degrees. Cook potatoes in boiling, salted water for 15 minutes or until tender. Drain well. Meanwhile, sauté garlic and green onion in butter for 2 minutes or until softened. Mash potatoes. Beat in garlic, butter mixture, cream cheese, half & half, salt, and pepper. Fold in Brie or Camembert cheese. Place in 1½ quart baking dish. Bake 15 minutes or until top begins to lightly brown. Garnish with thyme or parsley.
2 lbs baking potatoes, peeled & diced into 2-inch pieces
1 clove garlic, minced or pressed
½ cup green onion, thinly sliced
2 tbls butter or margarine
4 oz cream cheese, softened & cubed
½ cup Half & Half
¾ tsp salt
¼ tsp pepper
8 oz cold Brie or Camembert cheese with rind removed, diced into ½-inch pieces
Thyme or parsley for garnish
Preheat oven to 450 degrees. Cook potatoes in boiling, salted water for 15 minutes or until tender. Drain well. Meanwhile, sauté garlic and green onion in butter for 2 minutes or until softened. Mash potatoes. Beat in garlic, butter mixture, cream cheese, half & half, salt, and pepper. Fold in Brie or Camembert cheese. Place in 1½ quart baking dish. Bake 15 minutes or until top begins to lightly brown. Garnish with thyme or parsley.
Patio Potatoes
Recipe from Janet Meyne
8 medium potatoes, unpeeled & diced
1 pkg Dry Onion Soup Mix
1 cup hot water
¼ tsp pepper
1 cube butter or margarine, dotted over top
Dry parsley
Preheat oven to 350 degrees. Dissolve soup mix in hot water. Mix ingredients together. Put potato mixture in 2 quart greased baking dish. Bake, covered, for 1½ hours; stirring 3 times. Uncover and bake 30 minutes longer.
8 medium potatoes, unpeeled & diced
1 pkg Dry Onion Soup Mix
1 cup hot water
¼ tsp pepper
1 cube butter or margarine, dotted over top
Dry parsley
Preheat oven to 350 degrees. Dissolve soup mix in hot water. Mix ingredients together. Put potato mixture in 2 quart greased baking dish. Bake, covered, for 1½ hours; stirring 3 times. Uncover and bake 30 minutes longer.
Millie’s Scalloped Corn
Recipe from Janet Meyne
1½ cups cooked noodles
½ lb Velveeta cheese, cut-up
Salt & Pepper
2 cans cream style corn
Crushed chips (opt)
Preheat oven to 350 degrees. In greased baking dish, combine noodles, cheese, salt, pepper, and corn. Top with crushed chips, if desired. Bake until bubbly.
1½ cups cooked noodles
½ lb Velveeta cheese, cut-up
Salt & Pepper
2 cans cream style corn
Crushed chips (opt)
Preheat oven to 350 degrees. In greased baking dish, combine noodles, cheese, salt, pepper, and corn. Top with crushed chips, if desired. Bake until bubbly.
Grilled Vegetable Trio
Recipe from Gail Christians
1 onion, thinly sliced
2 zucchini, sliced 1-inch thick
¼ cup grated Parmesan
½ tsp dried thyme
½ garlic clove, minced
Dash pepper
2 tbls butter, cut up
2 medium tomatoes, quartered
Prepare grill. Tear off large piece of tin foil for packet. Place onion in center in a single layer. Top with zucchini, cheese, thyme, garlic, pepper, and butter. Fold loosely. Grill on medium heat for 20 minutes. Add tomatoes and grill 20-30 minutes longer until tender.
1 onion, thinly sliced
2 zucchini, sliced 1-inch thick
¼ cup grated Parmesan
½ tsp dried thyme
½ garlic clove, minced
Dash pepper
2 tbls butter, cut up
2 medium tomatoes, quartered
Prepare grill. Tear off large piece of tin foil for packet. Place onion in center in a single layer. Top with zucchini, cheese, thyme, garlic, pepper, and butter. Fold loosely. Grill on medium heat for 20 minutes. Add tomatoes and grill 20-30 minutes longer until tender.
Gourmet Potatoes
Recipe from Sue Olsen
6 medium potatoes
2 cups shredded Cheddar cheese
¼ cup butter
1 cup sour cream
1/3 cup chopped onion
1 tsp salt
¼ tsp pepper
2 tbls butter, cut-up
Paprika
Preheat oven to 350 degrees. Scrub potatoes. Cook potatoes in skin. Cool. Peel & shred coarsely. Almost melt cheese with butter (can melt in microwave if desired). Blend in sour cream, onion, and seasonings. Fold in potatoes and turn into greased 2-quart baking dish. Dot with butter and sprinkle with paprika. Bake, uncovered, for 45 minutes, or a little longer if cold.
6 medium potatoes
2 cups shredded Cheddar cheese
¼ cup butter
1 cup sour cream
1/3 cup chopped onion
1 tsp salt
¼ tsp pepper
2 tbls butter, cut-up
Paprika
Preheat oven to 350 degrees. Scrub potatoes. Cook potatoes in skin. Cool. Peel & shred coarsely. Almost melt cheese with butter (can melt in microwave if desired). Blend in sour cream, onion, and seasonings. Fold in potatoes and turn into greased 2-quart baking dish. Dot with butter and sprinkle with paprika. Bake, uncovered, for 45 minutes, or a little longer if cold.
Cukes & Onions
Recipe from Janet Meyne
1 cup Miracle Whip
2 tbls prepared mustard
1/3 cup sugar
½ cup cream (or Half & Half)
1/3 cup vinegar
Salt & pepper, to taste
4 - 5 large cucumbers, peeled & sliced
1-2 sweet red onions, sliced
Mix first 6 ingredients. Pour over cucumbers and onions.
1 cup Miracle Whip
2 tbls prepared mustard
1/3 cup sugar
½ cup cream (or Half & Half)
1/3 cup vinegar
Salt & pepper, to taste
4 - 5 large cucumbers, peeled & sliced
1-2 sweet red onions, sliced
Mix first 6 ingredients. Pour over cucumbers and onions.
Creamed Peas over Potatoes
Recipe from Gail Christians
Basic white sauce: (for cream peas)
3 tbls margarine
3 tbls flour
Salt
Pepper
½ can of pea juice
1 can peas, juice reserved
Potatoes, cooked
Melt margarine in saucepan. Add flour, salt, and pepper; then quickly pour in reserved pea juice, stirring constantly until thickened. After sauce is thickened, add peas. Serve over potatoes.
Basic white sauce: (for cream peas)
3 tbls margarine
3 tbls flour
Salt
Pepper
½ can of pea juice
1 can peas, juice reserved
Potatoes, cooked
Melt margarine in saucepan. Add flour, salt, and pepper; then quickly pour in reserved pea juice, stirring constantly until thickened. After sauce is thickened, add peas. Serve over potatoes.
Company Beets with Pineapple
Recipe from Janet Meyne
2 tbls brown sugar
1 tbls cornstarch
¼ tsp salt
1 (9 oz) can pineapple tidbits (1 cup)
1 tbls butter
1 tbls lemon juice
1 (16 oz) can sliced beets, drained
Combine brown sugar, cornstarch, and salt in saucepan. Stir in pineapple (with syrup). Cook, stirring constantly until mixture thickens and bubbles. Add butter, lemon juice, and beets. Heat through about 5 minutes.
2 tbls brown sugar
1 tbls cornstarch
¼ tsp salt
1 (9 oz) can pineapple tidbits (1 cup)
1 tbls butter
1 tbls lemon juice
1 (16 oz) can sliced beets, drained
Combine brown sugar, cornstarch, and salt in saucepan. Stir in pineapple (with syrup). Cook, stirring constantly until mixture thickens and bubbles. Add butter, lemon juice, and beets. Heat through about 5 minutes.
Chili-Roasted Potatoes
Recipe from Sandy Olsen
2 tbls water
2 tbls lemon juice
1 tbls olive oil
1 tsp Worcestershire sauce
1 tsp Thai chili paste (such as Dynasty)
½ tsp dried oregano
¼ tsp salt
¼ tsp ground cumin
¼ tsp ground red pepper
4 red potatoes (about 1½ lbs), each cut into 6 wedges
1 red onion, cut into 6 wedges
1 red bell pepper, seeded & cut into ½-inch strips
8 garlic cloves, peeled
Preheat oven to 400 degrees. Combine first 9 ingredients in a large bowl, stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat. Arrange vegetable mixture in a single layer in a shallow roasting pan. Bake for 35 minutes or until potatoes are tender, stirring after 20 minutes.
2 tbls water
2 tbls lemon juice
1 tbls olive oil
1 tsp Worcestershire sauce
1 tsp Thai chili paste (such as Dynasty)
½ tsp dried oregano
¼ tsp salt
¼ tsp ground cumin
¼ tsp ground red pepper
4 red potatoes (about 1½ lbs), each cut into 6 wedges
1 red onion, cut into 6 wedges
1 red bell pepper, seeded & cut into ½-inch strips
8 garlic cloves, peeled
Preheat oven to 400 degrees. Combine first 9 ingredients in a large bowl, stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat. Arrange vegetable mixture in a single layer in a shallow roasting pan. Bake for 35 minutes or until potatoes are tender, stirring after 20 minutes.
Carrot Casserole
Recipe from Janet Meyne
½ lb bacon, chopped
1 medium onion, diced
2 lbs carrots, cut into thick slices
½ cup brown sugar
1 can tomato soup
Preheat oven to 350 degrees. Fry bacon and drain, set aside. Brown onion until tender, set aside. Cook carrots until tender. Combine all in baking dish and bake 30 minutes.
½ lb bacon, chopped
1 medium onion, diced
2 lbs carrots, cut into thick slices
½ cup brown sugar
1 can tomato soup
Preheat oven to 350 degrees. Fry bacon and drain, set aside. Brown onion until tender, set aside. Cook carrots until tender. Combine all in baking dish and bake 30 minutes.
Calico Bean Bake
Recipe from Sue Olsen
½ lb ground beef
¼ lb bacon
½ cup ketchup
¾ cup brown sugar
1 tsp salt
1 (#2) can of Pork & Beans
1 (#2) can of red kidney beans
1 (#1) can of lima beans
1 tsp dry mustard
½ cup diced onion (or onion flakes)
2 tbls vinegar
Preheat oven to 325 degrees. Brown beef with bacon, drain well. Combine all ingredients together. Bake, uncovered, for 1 hour. Serves 12. (Freezes well)
½ lb ground beef
¼ lb bacon
½ cup ketchup
¾ cup brown sugar
1 tsp salt
1 (#2) can of Pork & Beans
1 (#2) can of red kidney beans
1 (#1) can of lima beans
1 tsp dry mustard
½ cup diced onion (or onion flakes)
2 tbls vinegar
Preheat oven to 325 degrees. Brown beef with bacon, drain well. Combine all ingredients together. Bake, uncovered, for 1 hour. Serves 12. (Freezes well)
Baked Bean Combo
Recipe from Sue Olsen
½ lb bacon
1 cup chopped onion
½ cup ketchup
¾ cup brown sugar
2 tsp vinegar
1 tsp salt
1 tsp prepared mustard
1 can of Van Kamps Pork N’ Beans
1 can of lima beans, drained well
1 can of kidney beans, drained well
Preheat oven to 350 degrees. Brown bacon and onion, drain well. Combine bacon mixture with remaining ingredients. Bake for 40 minutes. (Can use more Pork N’ Beans and less lima and kidney beans, if desired)
½ lb bacon
1 cup chopped onion
½ cup ketchup
¾ cup brown sugar
2 tsp vinegar
1 tsp salt
1 tsp prepared mustard
1 can of Van Kamps Pork N’ Beans
1 can of lima beans, drained well
1 can of kidney beans, drained well
Preheat oven to 350 degrees. Brown bacon and onion, drain well. Combine bacon mixture with remaining ingredients. Bake for 40 minutes. (Can use more Pork N’ Beans and less lima and kidney beans, if desired)
Apple Mallow Yambake
Recipe from Janet Meyne
2 apples, peeled & sliced
1/3 cup chopped pecans
½ cup brown sugar
½ tsp cinnamon
2 big cans yams, drained
¼ cup margarine, cut up
2 cup miniature marshmallows
Preheat oven to 350 degrees. Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apples and yams in 1½ quart baking dish; dot with margarine and cover. Bake for 35-40 minutes. Sprinkle marshmallows over yams and apples. Broil until lightly browned.
2 apples, peeled & sliced
1/3 cup chopped pecans
½ cup brown sugar
½ tsp cinnamon
2 big cans yams, drained
¼ cup margarine, cut up
2 cup miniature marshmallows
Preheat oven to 350 degrees. Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apples and yams in 1½ quart baking dish; dot with margarine and cover. Bake for 35-40 minutes. Sprinkle marshmallows over yams and apples. Broil until lightly browned.
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