Topic: Post your (Vegetables Recipes) here

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Southwestern Bean Soup

1 lg. onion
2 tbsp. vegetable oil
1 bell pepper
1 (15 1/2 oz.) can kidney beans
1 (15 oz.) can pinto beans
1 (15 oz.) can navy beans
2 (14 1/2 oz.) cans stewed tomatoes
1 c. chicken broth
3/4-1 c. picante sauce
1 tsp. cumin
1/2 tsp. salt

Sauté onion and bell pepper in vegetable oil until tender. Add rest of the ingredients, bring to a boil. Reduce heat and simmer 2 hours. Good with tossed green salad and rolls. .   

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Stewed Okra and Tomatoes

1 tomato, cut in 8 pieces
1 clove minced garlic
1 tsp. white vinegar
Black pepper to taste
1/2 c. chopped onion
1 c. sliced okra
1/4 c. water
1/8 tsp. thyme

Heat okra and onion in skillet until limp, add rest of ingredients, cover, simmer until all liquids evaporate.
Yield: 2 servings.       

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Marinated Pea Salad

3/4 c. vinegar
1/2 c. oil
1 c. sugar
1 tbsp. water
1 tsp. salt
1/2 tsp. pepper

1 can white corn
1 can party peas
1 can French green beans

1 c. celery
1/2 c. onion
1 sm. green pepper, optional
Pimento, optional

Marinate several hours. Drain before serving.

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Au Gratin Potatoes

1 (2 lb.) bag frozen hash brown potatoes
1/2 c. melted butter or oleo
1/2 tsp. pepper
1 tsp. salt
1/2 c. chopped onions
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese

Mix all ingredients together and put into a 13x10 inch casserole. Top with buttered bread crumbs and paprika. Store in refrigerator overnight. Let stand at room temperature 1 hour. Bake at 325 degrees for 1 hour and 15 minutes.                   

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Potato Cheese Puffs

1 c. mashed potatoes
2 eggs, beaten
1/2 c. milk
2 c. shredded American or Cheddar cheese
1/2 c. flour
1/4 tsp. baking powder
Salt & pepper to taste
Oil for frying

Combine all ingredients except oil; mix well. Pour about 2 inches of oil into saucepan and heat to 375 degrees. Drop batter by tablespoons, 4-5 at a time, into hot oil. Fry 3-4 minutes or until golden brown. Serve immediately.                 

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Swiss Potato Soup

2 quarts chicken stock
1/2 lb. potatoes
4 oz. onion
4 oz. celery
1/4 c. rice
1 tbsp. salt
1/4 tsp. pepper
4 oz. cooked chicken

Bring your chicken stock to a boil. Strain. Add your chopped vegetables and rice. Simmer 1/2 hour. Makes 12 (8 ounce) portions.     

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Marinated Tomatoes

1/2 c. finely chopped dill pickle
1 tbsp. dried onion flakes
1 tbsp. dried parsley
1/2 tsp. pepper
1/4 tsp. salt
1/4 c. olive oil
1/4 c. vinegar
1/4 c. dill pickle juice
1 c. Italian salad dressing
3 lg. garden fresh tomatoes, peeled &
thickly sliced
Lettuce leaves

Combine all ingredients except tomatoes and lettuce. Pour over tomatoes in a glass container. Cover and chill several hours. Remove carefully with a slotted spoon and serve on lettuce leaves. May substitute 2 (16 oz.) cans asparagus spears, drained, if good fresh tomatoes are unavailable. Serves 6.   

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Zucchini Casserole

3 lg. zucchini, cut in cubes, unpeeled
1 carrot, grated
1 onion, cut fine
1 can cream of chicken soup
8 oz. sour cream
2 c. (16 oz.) Pepperidge Farm stuffing
1 stick oleo, melted

Mix stuffing with melted oleo. Add 1/2 to first 5 ingredients, sprinkle 1/2 on top of casserole. Bake at 350 degrees for 25 to 30 minutes..   

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Stuffed Cherry Tomatoes

24 cherry tomatoes
1/4 c. dry cottage cheese
1/2 med. cucumber, shredded & drained
1/4 tsp. salt
Dash dried dill weed
Dash pepper

Cut small slice off bottoms of cherry tomatoes so they will sit flat. Cut thin slice from tops of tomatoes. With small melon baller, or spoon, carefully scoop out centers of tomatoes; discard centers. Sprinkle inside with a little salt and pepper. Invert and chill. In a small bowl combine cottage cheese, shredded cucumber, salt, dill weed and pepper. Cover and chill. To serve, spoon a small amount of cottage cheese mixture into each cherry tomato.               

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Herbed Tomatoes

6 ripe tomatoes, peeled and sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme or marjoram,
crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. salad oil
1/4 c. tarragon vinegar

Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times. Drain off dressing and pass with tomatoes

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Spinach and Cream Cheese Casserole

3 pkg. frozen chopped spinach
8 oz. cream cheese
1/2 c. butter
Salt & pepper
1 c. bread crumbs
3/4 tsp. ground sage

Cook spinach and drain very well. Mix spinach with cream cheese, half of the butter, salt and pepper to taste. Stir well. Put into a 1 1/2 quart greased casserole. Melt remaining butter. Toss with bread crumbs and sage. Sprinkle mixture over spinach. Bake 20-30 minutes until hot and bubbly and lightly browned. Serves 4.     

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Mashed Potato Casserole

5 lbs. boiled potatoes, mashed
1 c. half and half
1/2 c. butter
1 (8 oz.) pkg. cream cheese, room
temp.
1 tsp. salt
1 tsp. onion salt
1 tsp. seasoned salt
Pepper to taste

Beat all together. Dot with butter and paprika. Heat in 350 degree oven.   

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Marinated Potato Salad

2-/2 lbs. potatoes (6 to 7 med.)
1/3 c. cider vinegar
1/4 c. oil
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
4 hard cooked eggs, chopped
1/3 c. onion, chopped
2 tbsp. minced parsley
1/2 c. mayonnaise

Cook washed, unpeeled potatoes in boiling salted water until tender or cook in pressure cooker. Meanwhile, in a small bowl, beat together with a fork, vinegar, oil, sugar, salt and pepper. Set aside. When potatoes are tender, drain and remove skins. Slice or cube into large bowl, while potatoes are still hot, add egg, onion, parsley and toss lightly. Beat oil mixture again. Pour over potatoes. DO NOT TOSS. Let marinate at room temperature for 1 hour. Add mayonnaise and toss lightly.     

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Garlic Mashed Potatoes

2 heads garlic
4 tbsp. margarine
2 tbsp. flour
1 c. milk, warmed
Salt and pepper to taste
2-1/2 lbs. new potatoes, cut into quarters
4 tbsp. margarine
4 tbsp. parsley

(Helpful hint: Separate garlic cloves and drop them into boiling water. Boil for 2 minutes, drain and peel.) Sauté peeled and chopped garlic in margarine for 15 minutes until tender. Blend in flour, remove from heat, add milk and salt and pepper. Return to heat and boil for 1 minute. Puree the entire mixture and simmer for another minute. Boil potatoes until tender. Drain potatoes and mash until well blended. Add 4 tablespoons margarine and blend until smooth. Over low heat, beat in garlic mixture. Add parsley. Serves 6.

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Layered Salad

1 head lettuce or mixed greens
3 carrots, thinly sliced
1/2 head purple cabbage, shredded
1 sm. can LeSeur peas, drained
3 yellow squash, thinly sliced
1 c. diced celery
1/2 c. chopped onion
1/2 c. chopped green pepper
3 hard boiled eggs, sliced
6 slices crisp cooked bacon, crumbled
2 c. mayonnaise, spread over salad to
seal
1 c. sharp cheddar cheese, grated

In deep bowl, layer ingredients in order given. Refrigerate overnight. Serves 6 to 12.       

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Cream Peas and Onions

2 c. shelled peas or 1 (10 oz.) pkg. frozen peas
1 c. whole pearl onions
1 tbsp. butter
1 tbsp. all-purpose flour
1/2 tsp. salt
Dash of white pepper
1 c. milk
Grated Parmesan cheese

In a covered saucepan, cook peas and pearl onions in boiling salted water until tender, about 10 minutes. Drain peas and onions well. Meanwhile, melt butter in saucepan over low heat. Blend in flour, salt and white pepper. Add milk all at once; cook and stir until thickened and bubbly. Pour over hot vegetables; stir to coat vegetables. Pass Parmesan cheese; makes 4 servings.                 

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Old Fashioned Baked Beans

1 lb. dried pea (Navy) beans
1 med. onion, finely chopped
1/2 c. ketchup
1/2 c. brown sugar, packed
1/2 c. dark corn syrup
1 tsp. paprika
1/2 tsp. leaf basil
Salt
1 lb. smoked ham, bacon or salt pork, diced

Completely soften beans as directed below. Drain and stir in remaining ingredients. Pour into crock pot. Cover and cook on low setting for 6 to 12 hours (on high setting for 3 to 4 hours. 8 servings. About 2 1/2 quarts.       

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Cabbage and Okra Gumbo

2 tbsp. oil
1 sm. head cabbage, chopped
1 lg. onion
2 bell peppers
1 c. sliced okra
1 (28 oz.) can tomatoes, chopped
Salt
1-1/2 to 2 qt. water

In a large pot sauté onion and pepper in oil for 1-2 minutes. Add tomatoes, okra and cabbage; stir well. Add water; bring to boil. Reduce heat; cover pot and cook 30 minutes. Add salt. Serve hot. Yield: 8 servings.

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Baked Beans

1 lb. dry navy beans
6 c. cold water
1 tsp. salt
1 (8 oz.) pkg. bacon
1/2 c. brown sugar, packed
1/4 c. molasses
1 med. onion, cubed
2 tsp. dry mustard

Rinse beans. Combine beans and water in a large saucepan or Dutch oven. Cover, heat to a boil; boil 2 minutes. Remove from heat and let stand 1 hour or overnight. Add salt, simmer partially covered 1 hour or until beans are tender. Drain, reserving liquid. Cut bacon into 1" pieces. Combine bacon, brown sugar, molasses, onion and dry mustard with beans in Dutch oven or 2 quart bean pot. Add 1 3/4 cup reserved liquid. Bake, uncovered in 300 degree oven for 5 hours. Add additional water if necessary.
Makes 12 (1/2 cup) servings.

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Fried Green Tomatoes

1 tbsp. brown sugar
1 c. all-purpose flour
4-6 med. green tomatoes, sliced 1/2" thick
1 egg, beaten
1/4 c. milk
1 c. seasoned dry bread crumbs
3 tbsp. butter
1 tbsp. cooking oil

Combine sugar and flour; place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine egg and milk. Dip each tomato slice; then dip in bread crumbs. In a skillet, heat butter and oil over medium-high. Fry until brown on both sides, but firm enough to hold their shape

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ROASTED VEGETABLES   

The following is an excerpt from the book "Eat Right for Your Metabolism" by Felicia Drury Kliment.

6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)
¼ cup pure olive oil
Salt and pepper to taste

Preheat oven to 425°F.
Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.

Yield: 6 servings.