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SNAPPY
PEA PODS
From
Linda Eastep of Spring Grove
INGREDIENTS:
 |
�
lb. sliced fresh mushrooms |
|
1
small onion, thinly sliced |
|
1
T sesame oil |
|
�
lb. fresh or frozen sugar snap peas |
|
�
cup chicken broth |
|
�
t salt |
|
�
t pepper |
DIRECTIONS:
In a large skillet, saut� mushrooms and onions in oil until crisp-tender.
Add the remaining ingredients; bring to a boil; cover and simmer for 2-4
minutes or until peas are crisp-tender. Serve with a slotted spoon. Makes
4 servings.
FRIED
GREEN TOMATOES
From
Linda Eastep of Spring Grove
INGREDIENTS:
|
�
cup self-rising flour |
|
�
cup cornmeal |
|
�
t salt |
|
�
t pepper |
|
�
cup milk |
|
3-4
green tomatoes, cut into �-inch slices |
|
Vegetable
oil |
DIRECTIONS:
Combine the first 5 ingredients, mix until smooth. Dip tomato slices into
batter, allowing excess to drip back into bowl. Fry in 2 inches of hot oil
in a heavy skillet until golden brown, turning once. Drain, standing up
like toast (between the tines of a fork works well).
BROWN
SUGAR ASPARAGUS
From
Joann Hensley of McGaheysville
INGREDIENTS:
|
3
T butter |
|
2
T brown sugar |
|
�
cup chicken broth |
|
2
8-oz. pkgs. asparagus spears |
DIRECTIONS:
Place all-purpose cooker unit on range top over medium heat. Heat butter
and brown sugar until sugar is dissolved. Add chicken broth and asparagus.
(Do not thaw asparagus.) Place unit on base and simmer, covered, on fast
simmer setting for 40 to 50 minutes or until asparagus is tender. Don�t
remove cover during cooking. Makes 5 servings.
CORN
FRITTERS
From
Sharon Kennedy of Spotsylvania
INGREDIENTS:
|
1
can undrained whole kernel corn |
|
2
1⁄3 cups Bisquick |
|
1
egg |
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Oil
|
DIRECTIONS:
Heat oil to 375�. Mix egg and Bisquick together until smooth. Add the
corn, mix and drop the batter by teaspoonful in hot oil. Fry to golden
brown, turning once.
SWISS
VEGETABLE MEDLEY
From
Margie Mills of Amelia Courthouse
INGREDIENTS:
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16-oz.
bag frozen broccoli, carrots and cauliflower combination, thawed and
drained |
|
10�-oz.
can condensed cream of mushroom soup |
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4
oz. shredded Swiss cheese |
|
1⁄3
cup sour cream |
|
1⁄4
t ground black pepper |
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4-oz.
jar chopped pimento, drained (optional) |
|
2.8-oz.
can Durkee French fried onions |
DIRECTIONS:
Combine vegetables, soup, � cup cheese, sour cream, pepper, pimento and
� can fried onions. Pour into a 1-qt. casserole. Bake, covered, at 350�
for 30 minutes. Top with remaining cheese and onions and bake, uncovered,
5 minutes longer. (I use extra onions on top.)
SWEET
POTATO CASSEROLE
From
Ila Smith of Martinsburg
INGREDIENTS:
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2
eggs, separated |
|
4
cups mashed sweet potatoes (Use dry-packed or cooked with
skins and then peeled) |
|
1
cup granulated sugar |
|
1⁄3
cup milk |
|
1
t vanilla |
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1⁄2
cup butter or margarine, melted |
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1
1⁄2 cups light brown sugar, packed |
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1⁄3
cup flour |
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1⁄3
cup butter or margarine, melted |
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1
cup pecans, finely chopped |
DIRECTIONS:
Beat egg yolks. Com�bine yolks, sweet
potatoes, sugar, milk, vanilla and � cup margarine. Beat until smooth.
Fold in beaten egg whites. Spoon into buttered casserole. For topping, mix
last 4 ingredients and spread over sweet potatoes. Bake at 350� for 30
minutes.
PICKLED
SQUASH
From
Elaine Alexander of St. Stephens Church
INGREDIENTS:
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1
gallon sliced squash |
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8
medium onions |
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�
cup salt to 1 gallon water |
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5
cups sugar |
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5
cups white vinegar |
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1�
T turmeric |
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1�
T celery salt |
DIRECTIONS:
Place squash, onions and salt in a large tub of ice water. Let sit for 3
hours, then drain. In a large pot, mix sugar, white vinegar, turmeric and
celery salt and bring to a boil. Add squash and onions. Bring to a boil
again for 5 minutes. Pour in jars and seal.
MARINATED
VEGGIES
From
Nancy Howard of Brookneal
INGREDIENTS:
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1
can LeSeur green peas |
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1
can French-style green beans |
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1
can white, shoepeg corn |
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1
small jar chopped pimentos |
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1
medium green pepper, chopped fine |
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1
medium onion, chopped fine |
|
�
cup finely chopped celery
|
Dressing:
|
�
cup vinegar |
|
�
cup cooking oil |
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1
cup sugar |
DIRECTIONS:
Drain and combine canned veggies and pimentos; add pepper, onion and
celery. Whisk together dressing ingredients in a large saucepan and bring
to a boil; heat until sugar dissolves. Pour over veggies and chill for 24
hours.
CORN
PUDDING
From
Kathy Bowen of Lawrenceville
INGREDIENTS:
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6
eggs, beaten |
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1�
cups sugar |
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2
cans cream-style corn (I use 1 white and 1 yellow.) |
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2
cups milk |
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4
T all-purpose flour |
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1
t salt |
|
�
cup of melted margarine |
DIRECTIONS:
Pour mixed ingredients into a 3-quart greased baking dish. Bake at 375�
for 1 hour or until golden brown. Makes about
12
servings.
Mom�s
Stuffed Zucchini
From
Sue Glisson of Richmond
INGREDIENTS:
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6
medium zucchini |
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3
cups butter cracker crumbs, crumbled |
|
�
cup grated Parmesan cheese |
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1
small onion, minced |
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3
T minced parsley |
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1⁄8
t pepper |
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1
t salt |
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2
eggs, beaten |
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2
T butter |
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Parmesan
cheese for topping |
DIRECTIONS:
Wash zucchini and cut off ends; do not peel. Cook zucchini in boiling
salted water for 4 to 5 minutes, or until just tender. Cut zucchini in
half lengthwise; remove pulp with spoon; place zucchini shells in a large
baking pan or jelly roll pan. Combine zucchini pulp, cracker crumbs,
cheese, onion, parsley, salt, pepper, and the beaten eggs. Fill zucchini
shells with mixture and dot with butter. Sprinkle with additional Parmesan
cheese and bake at 350� for 30 minutes.
We
want your recipes! We pay $10 for each recipe published. Categories: Best
Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads;
Potatoes or Rice; Favorite Veggie Sides.Send to: Reader Recipes, c/o
Cooperative Living, P.O. Box
2340, Glen Allen, VA 23058-2340 or e-mail to [email protected] |
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