Vegetables

Twice Baked Potatoes

[expand title=’Ingredients’]6 baked potatoes
6 to 12 tbsp. butter
12 tbsp. sour cream
Salt & pepper
3 tbsp. chives (optional)
1 c. cheese, grated (Cheddar, Parmesan or as desired)[/expand]
Preparation:
Cut potatoes in half lengthwise and hollow out potatoes, saving skins. Beat inner part of potatoes and add other ingredients, beating well. Restuff potatoes and bake for 1/2 hour at 350 degrees. Sharon C. Yarborough

Corn Souffle

[expand title=’Ingredients’]3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 tbsp. sugar
1/2 c. light cream or half & half
3/4 c. milk
12 oz. whole corn
3 eggs, beaten[/expand]

Preparation:
Lightly grease 1 quart casserole. Melt butter in saucepan. Remove from heat, stir in flour, salt, and sugar. Cook until smooth and thick. Stir in corn, then eggs. Bake at 350 degrees for 1 1/2 hours.

Scalloped Corn

[expand title=’Ingredients’]1 (16 1/2 oz.) can cream style corn
1/2 c. milk
1 c. cracker crumbs
1 sm. onion, finely chopped
1 sm. green pepper, chopped (optional)
Salt and pepper
1 tbsp. butter or margarine[/expand]

Preparation:
Combine corn and milk. Add cracker crumbs, onion, green pepper, salt and pepper. Pour into greased 1-quart casserole. Dot with butter. Bake at 350 degrees for 30 minutes.

Colonial Green Beans and Bacon

[expand title=’Ingredients’]7 slices bacon
2 (9 oz.) pkg. frozen Italian-style green beans, thawed
6 med. carrots, thinly sliced
2 tbsp. margarine or butter
2 cloves garlic, minced
1/2 tsp. Pepper[/expand]

Preparation:
In a large skillet, cook the bacon, uncovered, over medium heat for 8 to 10 minutes or until just crisp, turning occasionally. Remove bacon, reserving drippings; drain on paper towels. Drain all but 2 tablespoons of the bacon drippings from the skillet. Add green beans, carrots, margarine and garlic. Stir-fry over medium-high heat about 5 minutes or until vegetables are crisp-tender. Crumble bacon, leaving 1 strip whole for a garnish, if desired. Stir crumbled bacon and pepper into vegetable mixture. Remove from heat. Transfer to a serving bowl. Top with reserved bacon slice.

Peppers Bruschetta

[expand title=’Ingredients’]6-8 lg. red peppers (or combination of red, green, yellow)
2 tbsp. olive oil
1 tbsp. lemon juice
3 tbsp. capers
2 garlic cloves, peeled, cut in lg. slices
2 basil leaves, thinly sliced[/expand]

Preparation:
Preheat oven to 400 degrees. Wash peppers and drain well. Spread aluminum foil over the bottom of a broiling pan. Place peppers on the foil and broil until skin becomes blistered and charred. Turn peppers and do the same on all sides. Remove from oven. Lift corners of foil and fold together to seal in the peppers. Let stand 30 minutes, covered with a dish towel. Unwrap foil and remove stems, seeds and charred skin from peppers. Save any and all liquid in a mixing bowl, as the flavor from the liquid makes the dish. Cut peppers into 1/2 inch strips. Place in mixing bowl with the reserved liquid. Add olive oil, lemon juice, capers, garlic and basil. Refrigerate several hours or overnight. Great with fresh, Italian bread, in sandwiches, or as side dish. Can also be piled on toasted, 3/4 inch, diagonally cut French bread!

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