Brunch, Recipes, Vegetables
Ingredients6 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)
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
Dinner, Recipes, Vegetables
Ingredients1 box croutons, crushed
1/4 c. butter, melted
6 tbsp. grated cheese
1 (10 oz.) chopped spinach, drained
1 lb. cottage cheese
4 oz. Cheddar cheese
3 eggs, beaten
1 sm. onion, chopped
2 tbsp. sour cream
1 clove garlic
Preparation:
Melt butter, mix with croutons, then press onto 10-inch pie plate. Bake until golden. Mix all other ingredients. Pour onto pie shell. Bake at 350 degrees for 35 minutes. Let set 5 minutes before slicing.
Dinner, Recipes, Vegetables
Ingredients2 lg. eggplants, sliced 1/4 inch thick
Mozzarella cheese, sliced thin
Homemade or purchased spaghetti sauce
Black pepper
Salt (small amount optional)
Grated Romano cheese
Pam cooking spray
1 med. tomato sliced thin
1 med. bell pepper, sliced thick lengthwise
1/4 c. olive oil with garlic (marinate 2 to 3 garlic cloves in oil several days before using)
Preparation:
Brush eggplant slices with garlic oil on both sides. Sprinkle lightly with salt (optional) and pepper. Place on baking sheet (sprayed with Pam) and bake for 20 minutes (or until fork tender) in 350 degree preheated oven. Remove from oven and place the following layers in a large Pyrex (12 x 16 inch) baking dish: Layer of eggplant slices, layer of Mozzarella cheese; layer of tomato sauce (prepared); layer of eggplant slices; layer of Mozzarella cheese; layer of prepared tomato sauce. Sprinkle generously with grated Romano cheese. Top with slices of tomato and bell pepper. Bake in preheated oven at 350 degrees approximately 40 minutes.
Dinner, Recipes, Vegetables
Ingredients3 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
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.
Dinner, Recipes, Vegetables
Ingredients1 (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
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.
Dinner, Recipes, Vegetables
Ingredients7 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
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.
