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Vegetables and Side Dishes

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« Reply #60 on: October 09, 2009, 08:51:06 pm »

Potato Casserole

1 package frozen cubed hash brown potatoes
3 to 4 cups of mild cheddar cheese
1 regular size package sour cream
1 small onion
1 regular size can cream of chicken soup
1/2 stick melted butter of margarine
1/2 tsp. salt
1/2 tsp. seasoned salt

Mix all above ingredients together & bake at 350 degrees in a greased casserole dish for 30 minutes.  Remove from oven. Mix together 6 cups of Rice Krispies (generic is fine) and 1 stick of melted butter.  Put on top of potato mixture, return to oven & bake 30 more mins.
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« Reply #61 on: October 10, 2009, 09:59:04 pm »

Cream Puff Potatoes

4 cups of Hot Mashed Potatoes
1 8oz pkg of cream cheese, softened
1 egg
1/3 cup of finely chopped onion

Mix together well and put in a buttered casserole dish. Bake at 350 for 45 minutes or until the top is golden brown.
 
 
 
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« Reply #62 on: October 10, 2009, 09:59:41 pm »

Twice Baked Potato Casserole

6-8 medium to small potatos
1 16oz. sour cream
1 TBS garlic powder w/parsley (California Style)
1/2 stick of butter
1 8oz. package of shredded SHARP cheddar cheese
1/4 to 1/3cup of milk

Boil potatoes to soft but not mushy consistency (almost done)
Cool, peel, dice (1/2 to 1 inch squares)  Add butter, garlic, sour cream , and 1/2 of cheese  Mix ingredients to a batter consistency (adding milk as needed)  Place in lightly greased baking dish. Top with remaining cheese and bake at 350 degrees for 25 min.   
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« Reply #63 on: October 11, 2009, 11:37:22 pm »

Roasted Potatoes

6-8 New White Potatoes
1 Green Bell Pepper
1 Red Pepper
1 Purple Onion
2-3 Cloves of Garlic
Olive Oil to Coat ingredients
Seasoning Salt to taste of your preference

Wash and cube potatoes, Slice Peppers and onions, place all above ingredients on a cookie sheet for oven cooking or roasting pan for the grill.  Sprinkle with seasoning salt, and coat with enough olive oil to keep from sticking to pan.  Bake in oven at 450 degrees for approx 20-30 minutes, stirring halfway through.  If cooking on grill place roasting pan on grill and cook until all vegetable are tender.  Times may vary based on grill temp.
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« Reply #64 on: October 12, 2009, 09:35:26 pm »

Three Pea Toss

1-1 1/2 cups sugar snap peas
2 TBLS extra virgin olive oil
1 Medium red onion, cut into 1/2 inch dices
A generous pinch of salt
Salt and ground pepper
1-1 1/2 cups snow pea pods
1 cup frozen baby peas
2 tightly packed TBLS fresh mint leaves, chopped
1/2 cup salted whole almonds, chopped

String sugar snap peas with a small, blunt knife; grasp the stem between thumb and blade, and pull down the length of pea pod.  Rinse pods and dry.  Heat wok over high heat.  Swirl oil around.  Add onions, sugar, salt and pepper; add sugar snaps and toss for 30 seconds.  Add snow peas and cook for 30 seconds more.  Add frozen peas and stir-fry for 30 seconds, or till thawed.  Turn peas into a bowl and toss with mint and almonds.
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« Reply #65 on: October 13, 2009, 10:39:46 pm »

Sautéed Pumpkin

1 pie pumpkin (about 1-1/2 pounds), seeded, peeled and cut into 1/2-inch chunks
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon maple syrup

In a large skillet, melt butter over medium heat. Add pumpkin, and stir to coat well. Cover skillet and cook until pumpkin softens, mixing occasionally. Uncover pumpkin and sauté 15 minutes, or until golden and fork-tender. Season with salt and pepper then drizzle with maple syrup. Serve warm.
 
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« Reply #66 on: October 14, 2009, 07:20:38 pm »

Yukon Gold Potatoes

4-8 Yukon gold potatoes
Salt and freshly ground black pepper
3 cups chicken stock
1 can cream of onion or celery soup
2 to 3 Tbsp freshly chopped parsley leaves

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock and soup mixed together. Cover skillet with a lid.   Cook the potatoes in the stock until almost tender. Remove the lid and allow the stock mixture to evaporate, about another 5 minutes.   Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired.   
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« Reply #67 on: October 15, 2009, 08:10:03 pm »

Twice Baked Potatoes

6 medium potatoes
1/4 cup sour cream
3 tablespoons butter
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling

Preheat oven to 400.   Scrub potatoes then pierce each several times with a fork.   Bake 55 minutes, or until tender; let cool slightly.   Slice about 1/2 inch off the top of each potato and scoop out pulp, leaving about a 1/4-inch-thick potato shell; place pulp in a medium bowl. Add sour cream, butter, onion powder, salt, and black pepper, and beat with an electric beater.   Spoon mixture into potato shells and lightly sprinkle with paprika. Bake 30 minutes, or until potatoes begin to brown on top.  Add your favorite topping. 
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« Reply #68 on: October 16, 2009, 08:06:27 pm »

Roasted Cauliflower

1 head cauliflower, trimmed and separated into 1-in. florets
1 med. onion , coarsley chopped
2 tbsp. olive oil
1 clove garlic, crushed with press
Fresh chives for garnish

Heat oven to 450 degrees.  In large bowl, toss cauliflower florets, chopped onion, olive oil, and crushed garlic until evenly mixed.  Spread cauliflower in 15 1/2" by 10 1/2" jelly-roll pan or large cookie pan.   Roast cauliflower about 35 minutes or until tender and browned, stirring occasionally; spoon cauliflower into serving bowl; garnish with chives 
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« Reply #69 on: October 17, 2009, 03:46:16 pm »

Sweet Potatoes With Bacon


1/4 pound bacon
2 small or 1 large sweet potato

Slice peeled sweet potatoes very thin.   Cut bacon into bite sized pieces and sauté in a large skillet until edges are just becoming crisp.  Add sweet potato slices.  Toss to coat.  Continue cooking until sweet potatoes are cooked through and the bacon is crisp.  Serves 2.
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« Reply #70 on: October 17, 2009, 08:49:37 pm »

Artichoke Casserole

2 cans artichoke hearts in water
2 cans french style green beans
1/2 cup of olive oil
1 1/2 cups bread crumbs
1 cup of romano cheese
1 small onion
2 cloves of garlic

Saute onions and garlic in olive oil.  Add beans and artichokes, chopped and drained.  Simmer 5 to 10 min.  Add cheese and bread crumbs, mix well.  Put in oblong casserole dish.  Bake 20 to 30 min at 350 (uncovered).
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« Reply #71 on: October 18, 2009, 08:48:40 pm »

Broccoli Casserole

16 oz package frozen broccoli
2 eggs
1 cup shredded cheddar cheese
1 cup mayo
1-2 sleeves crushed Ritz crackers
1/2 stick melted butter/margarine

Preheat oven to 375 degrees. Generously butter a 13"x9" baking dish. Cook broccoli according to package directions, drain, and cool until it is warm to the touch. Mix together cooked broccoli, eggs, cheese, and mayo. Pour mixture into prepared baking dish. Sprinkle crushed Ritz crackers over top until covered, and sprinkled melted butter on top of cracker.   Bake for 30-35 minutes or until crackers are golden brown.
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« Reply #72 on: October 19, 2009, 05:57:53 pm »

Baked Spaghetti Corn


I cup broken dry angel hair or thin spaghetti (very small pieces)
1 (15.25 ounce) can whole kernel corn, undrained
1 cup shredded Cheddar cheese
1 (14 ounce) can cream-style corn
1/4 cup butter, melted

Preheat oven to 375 degrees

In a 1 & 1/2 quart casserole combine broken spaghetti, both cans of corn, cheese and melted butter.  Stir to mix well.

Bake in preheated oven for 35-45 minutes, or until spaghetti is tender.  Stir occasionally during baking to keep spaghetti immersed.

This sounds strange but is a very good side dish if you are a corn lover. (Try adding onion or green pepper or cooked crumbled bacon).  Goes well with chicken or kielbasa.
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« Reply #73 on: October 19, 2009, 07:19:41 pm »

Baked Asparagus

2 cans of Jolly Green Giant Asparagus
1/2 stick of butter
1/2 Cup parmesan cheese

Preheat oven to 325. Drain most of the liquid off of the asparagus. Lay in rows on the bottom of a 9X9 pan and cover with cheese. Dot the cheese with slices of cold butter. Bake for 20 minutes, or until the cheese starts to brown.
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« Reply #74 on: October 20, 2009, 08:41:34 pm »

Marinated Roast Asparagus and Green Beans with Garlic and Onions
 
1/2 pound fresh green beans, cleaned, trimmed, and patted dry
1 pound fresh asparagus, likewise
1 medium red onion, cut into rings
8 to 10 cloves of garlic, peeled and cut in half
1/2 teaspoon salt
2 to 3 tablespoons balsamic vinegar
Freshly ground black pepper

Preheat the oven to 400.   Spray a cookie sheet or shallow baking tray with cooking spray.  Spread asparagus and beans on the tray, and cover with onion rings and garlic.  Salt lightly, and spray with cooking spray.  Bake the vegetables about 20 minutes, interrupting several times to shake the tray.  Test at about 15 minutes. When veggies are tender, remove from the oven and transfer to a bowl or small casserole.  Drizzle immediately with vinegar.  Apply freshly ground black pepper to taste. Serve hot, room temperature, or cold.
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