Vegetables

_Vegetables

Recipe Number 1 Creamy Scalloped Potatoes From: OldLou Servings:
Ingredients:	Directions:
· 4 lg baking potatoes, peeled and cut in 1/4" slices	I got this recipe from another quilt board. Heat the liquids and cream cheese until smooth. Layer the potatoes and onions in a flat dish. Pour the liquids over and bake (uncovered) 350 for 1 hr. or till done. I sub. cheese soup for one of the other ones. I made this for Tksg with stuffed pork roast and it went over great.
· 1 large onion, chopped
· 1 can each of cream of mushroom, and celery soup
· 2/3 c. milk
· 8 oz. cream cheese
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Recipe Number 2 Potato Cakes From: Lorilei Servings: 4
Ingredients:	Directions:
· 1 small onion, thinly sliced into rings.	Potato cake is a traditional Northern Italian recipe. It is easy to make, delicious, and looks impressive. Preheat the oven to 415º F. Slice the onion, break it into rings, and, in a strainer, rinse the rings under cold water. This washes away sulfur so the onion tastes sweeter. The fastest and most efficient way to get even slices of potatoes is to use a mandolin, such as the Boerner mandolin. Melt the butter in a small saucepan, add the garlic, and set aside. Place a layer of potato on the bottom of an 8" spring form pan, followed by layers of onion, butter, mozzarella, and Parmesan. Grind some black pepper and a little sea salt. Repeat the layers until you have used up all the ingredients, keeping a bit of butter to drizzle on the top. Finish with potato and then drizzle on a little butter. Spoon the milk over the top. Place the spring form pan on a baking sheet with a lip or flat pizza pan with a lip. Bake for 1 hour, or until the top is golden brown and the potatoes are tender. Check in 45 minutes; if the top is getting too brown, cover with foil. Cool for 10 minutes before serving. Unclip the sides of the pan and remove, and transfer to a plate for serving.
· 5 tablespoons butter
· 2 garlic cloves, minced or crushed
· 2 lbs. potatoes, thinly sliced
· 1 cup mozzarella, grated
· 1/2 cup Parmesan, grated
· 2 tablespoons milk
· freshly ground black pepper
· few grinding of sea salt
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Recipe Number 3 Potatoes Romanoff From: AZHeart2Heart Servings: 8
Ingredients:	Directions:
· 4 md baking potatoes	This potato recipe is from my aunt and is great with ham or gilled meat. In a large pot cook unpeeled potatoes in boiling water until slightly undercooked, about 15 minutes. Peel and shred with coarse blade of grater. Combine potatoes, sour cream, green onions, salt and pepper in bowl. Add 3/4 cup grated cheese, mix well. Turn into buttered 1 1/2 qt casserole dish. Sprinkle with remaining cheese. Bake uncovered at 350 for 30 to 40 minutes.
· 1 cup sour cream
· 4 green onions, sliced
· 1 1/4 cups grated cheddar cheese
· 1 teaspoon salt
· dash of pepper
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Recipe Number 4 Potato Pancakes From: Quiltbea Servings: Makes about 20-24 small pancakes.
Ingredients:	Directions:
· 3 medium-large potatoes (peeled)	My mother, of Lithuanian descent, made these from her mother's old recipe. Grate the potatoes and onion on the wide rough side of a grater. (NOT julienned---it should be the consistency of pancake batter.) Add the lemon juice to the batter and mix in while grating so batter doesn't get brown. When all grated: Add egg and mix in well. Add flour 1 Tablespoon at a time and mix well. Put cooking oil in heated fry pan. Heat until a few drops of water will bounce off the oil. Spoon batter by tablespoons into the hot oil. Cook until it starts to brown around the edges. Turn over and cook on the other side. Drain on paper towels. Serve hot with sour cream or apple sauce on the side as your topping. Save any leftover pancakes and reheat in microwave for next day, if desired.
· 1 large egg
· 3 heaping Tablespoons flour
· 1 Tablespoon lemon juice
· 1/2 medium onion
· 3 Tablespoons cooking oil
· Sour Cream or Apple Sauce as desired
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Recipe Number 5 Colcannon From: WisWis Servings:
Ingredients:	Directions:
· 3 pounds mashed potatoes	This is one of my favorite potato dishes. The Irish call Colcannon it but I have heard it called Bubble & Squeek also Cook and mash potatoes - add salt, pepper & nutmeg Sauté cabbage and onion in the butter until tender-crisp Mix cabbage with the potatoes. Butter a 9x11 baking dish, put the bread crumbs or corn flake crumbs in the dish and swirl around so it coats the dish. Put your mashed potato mixture into the pan. I put about 1/2 or 2/3 cup of crumbs on the top before I put it in the oven it makes a nice crust. Cover the dish with foil. Bake at 375 for 40-45 minutes. NOTE: Bake covered for 1/2 the time and uncovered for the remaining time.
· 1 pound cooked green cabbage (tender crisp)
· 3/4 cup butter
· 1 medium sized onion chopped(or) 3 bunches green garden onions chopped
· salt, pepper, and a bit of nutmeg
· 2-3 Tbls corn flake crumbs or bread crumbs
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Recipe Number 6 Neeps & Taddies From: WisWis Servings:
Ingredients:	Directions:
· I use a 3 to 1 mixture (3 being potatoes and 1 the turnips) it works out well, and neither flavor overpowers the other.	Here's another potato recipe - but this time it's Scottish. Neeps & Taddies (Turnips & Potatoes) This is a mixture of turnips and potatoes, cooked and mashed together. Peel your potatoes and turnips. Then, cook your potatoes as you would for mashed potatoes and cook the turnips the same way. Mash them together and from there on just add your milk, butter, salt and pepper as you would if you were making mashed potatoes. I think you will like the taste of the two veggies together.
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Recipe Number 7 SWEET POTATO SOUFFLE From: Pinksurvivor Servings:
Ingredients:	Directions:
· 1 large (40 ounce) can of sweet potatoes drained	Smash drained sweet potatoes. Add rest of ingredients and mix. Pour in buttered square casserole pan. TOPPING Mix then spoon on top of sweet potato mixture. Cook 350 degrees for about 45-50 minutes This is a really yummy casserole !!!!!!!!!!!!!!
· 1 cup sugar
· 2 eggs
· 1/2 cup milk
· 1/2 teas salt
· 1/3 stick melted BUTTER
· 1 teas vanilla
TOPPING
· 1 cup brown sugar
· 1/2 cup flour
· 1/3 stick melted BUTTER
· 1 cup chopped walnuts or pecans

Recipe Number 8 TX Corn Casserole From: Gladewhite Servings:
Ingredients:	Directions:
· 4 (16 ounce) cans shoe peg Corn (better - 2 32 oz. bags regular frozen corn)	Melt butter in microwave in a 4-cup measure. When melted, add cream cheese and milk, then stir until "sort of" melted together. Drain canned corn (or just pour frozen corn) and pour into 9 x 13 baking dish, then pour butter mixture over it. Bake at 350 for 30-40 minutes. If using frozen corn, increase baking time by 10 or 15 minutes. Can be made ahead, covered with plastic wrap and stored in refrigerator several hours before baking, but you must remember to increase baking time a bit. After baking, it's even better the next day. I don't know if it freezes well.
· 1 cup butter, melted
· 2 (8 ounce) cream cheese
· 3/4 (6 ounces) cup milk (to help soften the cream cheese)
· 1 (4 ounce) can mild chopped green chilies (I use 2 cans)
· dash Tabasco (3-8 drops)
· 1/4 cup grated cheddar, for topping after cooking

Recipe Number 9 Candied Sweet Potatoes From: Spottedcow/Janet Servings:
Ingredients:	Directions:
· 2 large cans sweet potatoes	Open and drain 2 cans sweet potatoes Put potatoes in a 9 X 11 baking dish or pan Mix all ingredients except marshmallows together and pour over potatoes. Cover and bake at 350 for 40 minutes. Remove from oven and spread marshmallows over all of the potatoes. Place back in oven, uncovered till marshmallows brown. Serve and enjoy!
· 1/3 cup butter
· 1 cup brown sugar
· ½ cup corn syrup
· ¼ tsp. Salt
· ¼ tsp. Cinnamon
· I bag small marshmallows
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Recipe Number 10 Hominy Casserole From: AZHeart2Heart Servings: 8
Ingredients:	Directions:
· 2 cans (1lb. each) white hominy, drained	Mix ingredients together well. Pour into 1-quart casserole, top with shredded cheddar cheese and bake at 350 for one hour uncovered.
· 1 can (4 oz.) chopped green chile
· 1/2 cup butter, melted
· 1 cup sour cream
· 1/2 cup cheddar cheese, grated

Recipe Number 11 Quick and Easy Grilled Potatoes From: JJ in WI Servings:
Ingredients:	Directions:
· 1 bag frozen hash browns	Spray a big piece of foil with oil/ Pam/ or coat with butter Dump potatoes on foil, add dots of butter, seasonings, onion or peppers, seal up tightly. Grill for about 45 minutes. Open carefully, lots of steam.
· butter or margarine
· salt and pepper
· onions/peppers if desired (or use the O'Brien hashbrowns)

Recipe Number 12 Grilled Potatoes From: quiltsrfun Servings:
Ingredients:	Directions:
· potatoes	Potatoes -- Clean and cut potatoes into bite size pieces. Place into a large piece of aluminum foil. Add a little butter so that it doesn't stick to the foil. Add some spices like garlic salt/parsley flakes. When potatoes are almost done add some bacon bits and re-close the foil. When potatoes are done you can add other baked potato toppings like sour cream (as served), butter, cheddar cheese ... tastes like baked potatoes.
· Butter
· garlic
· salt
· parsley flakes
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· Toppings:
· Sour cream
· butter
· cheddar cheese

Recipe Number 13 Marinated Vegetables From: BrendaTX Servings:
Ingredients:	Directions:
· 1 can Green Beans, drained	Put all vegetables in a large bowl. Prepare dressing: mix together all ingredients and bring to a boil. Cool. Pour over vegetables. Stir. Marinate overnight; serve cold. These marinated vegetables will keep for weeks in your refrigerator. This is an easy dish to make a couple of days ahead of time. I didn’t use the green peppers and celery in mine Saturday (Thanksgiving 2005). I substituted an extra can of green beans. It is also good with a can of sliced carrots.
· 1 can English peas, drained
· 1 can Whole Kernel Corn, drained
· 1 jar (4oz) Pimentos, drained
· 1 cup red onion, chopped
· 1 cup green bell pepper, chopped
· 1 cup celery, chopped
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· Dressing:
· 3/4 cup Vinegar
· 1/2 cup Salad Oil
· 1/2 cup Sugar
· 1 tsp salt
· 1 tsp black pepper
· 3/4 cup water

Recipe Number 14 5 Bean Bake From: Marv
Ingredients:	Directions:
· 1 can green beans	Drain beans. Sauce: Mix well--add to beans, mix until all beans are coated with sauce. Top with grated cheese Bake one hour at 350 degrees. Serves 12
· 1 can yellow wax beans
· 1 can kidney beans
· 1 can lima beans
· 2 1/2 lb can pork & beans
· Sauce:
· 12 well cooked Bacon--crumbled
· one medium onion
· two cups of Brown sugar
· 1 1/2 Tablespoon Worcestershire Sauce
· one cup catsup
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· Cheese, grated

Recipe Number 15 Christmas Eve Corn Chowder From: peggyinmaine Servings:
Ingredients:	Directions:
· Onions	Onions-chopped and sautéed in butter in a soup pot Potatoes, peeled, cubed and cooked (boiled)until NEARLY done, drained Dump: cans of Creamed Corn, Whole Kernel Corn in with the onions Add the potatoes Add any combination of milk that suits your diet: I use Half and Half, but you can if you don't do fat use fat free canned milk and skim milk Salt and Pepper to taste You can if you've a mind to, cube and fry up some salt pork and add that (I don't usually) There you have it. Like I said not much of a recipe.
· Potatoes
· creamed corn
· whole kernel corn
· Milk: half and half OR fat free canned milk OR skim milk OR a combination
· Salt
· Pepper
· Salt pork
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Recipe Number 16 From: Servings:
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Recipe Number 17 From: Servings:
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Recipe Number 18 From: Servings:
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Recipe Number 19 From: Servings:
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Recipe Number 20 From: Servings:
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