Vegetables

Cottage Fries

Cut potatoes in 3/8 inch thick slices. Rinse in cold water. Dry with paper towel.

Put in bowl. Add some olive oil and mix with hand.

Add spices as you like: Rosemary, Thyme, Oregano, Marjoram, Pepper, Salt

Line baking sheet w/foil and place potatoes on i single layer. Can sprinkle w/more salt if desired.

Bake 425° turning every 15 minutes until done.

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Scalloped Potatoes

8 large red potatoes or equivalentIMG_20151105_134600_310 (1)

3 Tbsp butter

1 onion, chopped

2 cloves, garlic

2 cans cream of chicken soup

1 cup milk

salt

pepper

4 cups shredded cheddar cheese

  1. Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
  2. Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
  3. Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
  4. Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

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Potato Casserole

1 2lb. bag of frozen hash browns

2 cups shredded cheddar cheese

1 can cream of chicken soup

16 oz. sour cream

1/2 cup melted butter

3 Tbsp minced onion

1/2 tsp salt

1/2 cup melted butter

2 cups corn flakes

Mix together first 7 ingredients. Put in greased 9 x 15 pan. In separate bowl, mix together last 2 ingredients and spread over potato mix. Bake 350° for 1 hour.

 

15-Minute Rosemary-Garlic Potatoes

1 Tablespoon olive oil

2 garlic cloves, sliced

2 sprigs fresh rosemary or 1/4 tsp dried

1 1/2 pounds red new potatoes, scrubbed and thinly sliced

coarse salt

ground pepper

Combine oil, garlic and rosemary in a 2 qt. microwave-safe baking dish with a lid. Cover and microwave on high until garlic is fragrant, 1 minute. Stir in potatoes. Cover and microwave on high until potatoes are tender, 13 to 15 minutes. Season with salt and pepper.

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Mom’s Scalloped Corn

1 can creamed corn

1/2 cup milk

3 Tbsp cream or can add a little more milk and a pat of butter

2 Tbsp sugar

1/2 tsp salt

1/8 tsp pepper

2 Tbsp flour

8 squares of crushed soda crackers

1 egg

Bake 375° for 1 hour.

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Three Bean Casserole – from Mom

1 lb. bacon, browned

1/2 lb. hamburger, browned w/onion

14 oz. up to 28 oz. Bushes baked beans, original

16 oz. butter beans, plain

7 oz. kidney beans, drained or all

Combine following:

1/2 cup brown sugar

1/4 cup ketchup

2 Tbsp molasses

1/2 cup sugar

1/2 tsp dry mustard

Bake 350° in oven for 1 hour, covered or can put in crockpot.

 

Barbecue Beans

1 lb. hamburger

1 can pork and beans (30 oz.) ?

1 small onion chopped

1/2 cup ketchup

1/2 tsp. worchestershire

1/2 tsp. vinegar

1/2 cup brown sugar

dash tabasco

Brown hamburger and onions. Drain. Add other ingredients and simmer.

 

Roasted Cabbage Wedges with Orange and Caraway

From Cooking Light – November 2017

1 tsp. caraway seeds, crushed

1 tsp. grated orange rind

1/2 tsp. crushed red pepper

3/8 tsp. kosher salt, divided

1/4 tsp. ground turmeric

3 Tbsp. unsalted butter, softened

1 (3-lb.) head green cabbage

1 Tbsp. olive oil

Cooking spray

2 Tbsp. chopped fresh dill

  1. Preheat oven to 350°.

  2. Combine caraway, rind, pepper, 1/8 tsp. salt, turmeric, and butter in a small bowl. Chill 5 minutes or until slightly firm.

  3. Remove outer leaves of cabbage; discard. Cut cabbage vertically into quarters; cut each quarter in half to equal 8 wedges ( leave core intact). Brush cabbage wedges evenly with oil. Heat a large skillet over medium. Coat pan with cooking spray. Add cabbage wedges to pan; cook 3 minutes on each side or until browned.

  4. Arrange cabbage wedges, cut sides up, on a baking sheet. Spread half of butter mixture evenly over cut sides of cabbage. Bake at 350° for 25 minutes. Remove pan from oven; spread remaining half of butter mixture over wedges. Bake at 350° for 20 minutes or until tender. Sprinkle with remaining 1/4 tsp. salt and dill. Serve immediately.

 

Lemon-Honey Glazed Carrots

From Allrecipes – November 2017

1 pound baby carrots (3 cups)

1/4 cup butter

2 Tablespoons honey

1 Tablespoon fresh lemon juice

1/8 teaspoon ground ginger

  1. Bring carrots and enough water to cover to a boil in a saucepan. Reduce heat to medium-high and simmer, stirring occasionally, until carrots are tender, about 10 minutes. Drain.

  2. Melt butter in a 10-inch skillet over medium heat; stir in honey, lemon juice, and ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until thickened, about 5 minutes.

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