Vegetable
Dishes to
Remember
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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MARVELOUS MUSHROOMS
From April Foubare of Manassas
Ingredients:
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1⁄2 stick butter |
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1⁄2 cup sherry |
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1⁄2 cup soy sauce |
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1⁄4 t garlic powder |
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1⁄4 t dried dill |
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1 T minced garlic |
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8 oz. sour cream |
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2-3 lbs. fresh mushrooms (sliced or chopped into
quarters) |
Directions: In a skillet, melt butter.
Add sherry, soy sauce, garlic, dill and sour cream. Stir until sour
cream has melted and all ingredients are combined. Add mushrooms; simmer
for 5 to 10 minutes. If going to transfer to a crockpot, only simmer for 5
minutes. Keep crockpot on low setting. Can keep adding more mushrooms to
crockpot; they will produce more liquid as they cook.
ROASTED DIJON POTATOES
From Michael Jordan of Mt. Crawford
Ingredients:
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2 lbs. red potatoes (washed) |
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1 small jar Dijon mustard |
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1⁄4 lb. butter or margarine |
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1 T dried rosemary |
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1 cup olive oil |
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1 T chopped garlic |
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1 T black pepper |
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1 T kosher salt |
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2 T parsley (dried or fresh) |
Directions: Cut potatoes in quarters, put in mixing
bowl. Add olive oil, rosemary, salt, pepper and toss. Lay out in layers on
baking sheet and bake at 350˚ until tender and lightly browned. In
the mixing bowl, add Dijon mustard and melted butter along with parsley
and then the cooked potatoes. Toss
and serve. Makes 4 servings.
SQUASH PATTIES
From Shirley Ramsey of Gretna
Ingredients:
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1 egg (beaten) |
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1 T sugar |
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1⁄2 t salt |
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Dash black pepper |
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2 T milk |
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2 T onion (finely chopped) |
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1 cup cooked mashed squash |
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1⁄2 cup self-rising flour |
Directions:
Combine all ingredients and mix well. Drop mixture by tablespoon into
1⁄8-inch deep hot oil in a large skillet. Flatten patties to
1⁄4-inch thickness. Cook until golden brown on each side.
CRUNCHY VEGETABLE CHEESE
BALL
From Louise Irby of Gretna
Ingredients:
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1 cup carrots (shredded) |
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8 oz. light cream cheese
(softened) |
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1 cup low-fat cheddar cheese
(shredded) |
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1 t onions (minced, instant) |
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1 cup fresh broccoli (finely chopped) |
Directions: Place carrots between paper towels to
remove moisture; set aside. In large bowl, combine cheeses and onion. Stir
in carrots and broccoli. Cover tightly with plastic wrap. Refrigerate 2
hours before serving. Shape
into a ball.
ORANGE
JELL-O CLOUD SALAD
From
Nadine Pruitt of Tangier
Ingredients:
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8-oz. tub Cool Whip |
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12 oz. cottage cheese |
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3-oz. box orange Jell-o |
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1 can mandarin oranges |
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8 oz. crushed pineapple |
Directions: Drain fruit.
Mix Cool Whip and cottage cheese; add Jell-o and mix well. Add drained
fruit and mix well. Chill.
BAKED SWEET ONIONS
From Josephine Lunceford of Aylett
Ingredients:
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4 lbs. large sweet onions |
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1⁄4 cup butter (melted) |
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10 3⁄4-oz. can of cream of mushroom soup |
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1 cup half and half |
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1⁄4 t salt |
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1⁄4 t pepper |
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1 cup shredded sharp cheddar cheese |
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83⁄4-inch-thick slices of French bread |
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3 T butter (melted) |
Directions: Slice onions; cut each slice in half.
Saut� onion in 1⁄4 cup butter in a Dutch oven until crisp-tender;
spoon into a lightly greased 13x9x2-inch baking dish. Combine soup, half
and half, salt and pepper; pour mixture over onions. Sprinkle cheese
evenly over sauce. Arrange bread slices on top and brush with 3
tablespoons of butter. Bake at 350˚ for 35 minutes or until golden
brown. Makes 8 servings.
GREEN BEANS SUPREME
From L. Horst of Harrisonburg
Ingredients:
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1 med. (finely diced) |
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2 T butter |
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2 T flour |
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1 t salt |
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1⁄4 t black pepper |
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1 cup sour cream |
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2 10-oz. pkgs. frozen green
beans or 1 quart canned beans |
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1 cup shredded cheddar or sharp cheese |
Directions: Cook green beans and drain. Saut� onion
and butter in skillet until tender. Blend in flour, salt and pepper,
stirring constantly until bubbly. Blend in sour cream.
Remove from heat. Add beans, mixing well. Pour into a 9-inch-square
bake dish. Sprinkle cheese over top and bake at 350˚ for 20-25
minutes or until bubbly. Makes 4-6 servings. (A lower-fat version is just
as delicious using only half the sour cream and cheese.)
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