VEGETABLE DISHES

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VEGETABLE & STARCH DISHES

IN THIS SECTION:
Broccoli and Cauliflower Scallop
Corn and Macaroni Casserole
Garlic Red-skinned Mashed Potatoes
Hash Brown Casserole (or Party Potatoes)
Hungarian Cucumber Salad
Scalloped Corn
Spanish Rice
Sweet Potato Casserole
Toasted Rice and Pasta Pilaf
Wild Rice Dressing (great for Thanksgiving and Christmas)

Hungarian Cucumber Salad

Serves 8-10

2 large waxed cucumbers - sliced thin

2 t salt

3 T apple cider vinegar OR distilled white vinegar

1 1/2 t granulated sugar

1/4 t paprika (Use the good stuff)

1/4 t white pepper

1 clove garlic - minced

1 medium white onion - chopped

1 C sour cream - low fat is Okay

paprika for garnish

Sprinkle cucumber slices with salt, stir to cover and refrigerate for one hour. Next, mix vinegar, sugar, paprika, white pepper and garlic and set aside. After one hour squeeze liquid from cumbers and discard liquid. (I paper dried them). Then, fold vinegar mixture, onions, and sour cream into cucumbers. Refrigerate for one to two hours. Before servings sprinkle with additional paprika over top for garnish. Enjoy. I really liked this version of cucumber and onion salad, I think you will too. Break down and spend the extra money and buy the Hungarian paprika as it is so much better.

GARLIC RED SKINNED MASHED POTATOES (Like the fancy restaurants, but made at home!)
In August my twin sister came in for the Richwine B&B (Bed and Breakfast). So, that night I made (if I may say so myself) a great dinner. Pecan Honey Salmon filets, garlic red potatoes, green salad, honey curry bread (used the bread machine) and fresh peach cobbler.

8-10 red potatoes, do NOT peel, leave whole

5 cloves of garlic, peeled and cut in half

1 c. milk

1 tbl. butter

1 tbl. mayonnaise (the REAL stuff)

2 tbl. crumbled blue cheese (put it in, even if you don't like it -- it is great!)

Boil the potatoes with the skins on for 20 minutes, add in the 5 (or more) cloves of garlic (cut in 1/2). Cook until you can poke a fork or knife through them. Drain, and mash with skins on. Add in 1/2 of the milk, then add in the rest of the ingredients and mix with the mixer. Eat! (My family said I could have put in more garlic as they really like garlic.)

This is great for a potluck and the kids love it!

CORN AND MACARONI CASSEROLE (kids always enjoy this dish)

1 C. dry macaroni

1 C. Velveeta cheese, cubed

3/4 stick butter or oleo

1 can whole kernel corn (do not drain)

1 can cream-style corn

salt and pepper

Combine all ingredients together. Place into a well-greased casserole dish. Bake 1 hour at 350 degrees or until done. You can add additional grated cheese on top or a bit of seasoned bread crumbs before baking. This can be mixed up the day before and put into the refrigerator until time to bake.

HASH BROWN CASSEROLE
(OR SOMETIMES IT IS CALLED PARTY POTATOES)

1 (2 lb) pkg. of frozen hash brown potatoes, thawed
1/2 c. melted butter
1 (10.75 oz.) can condensed cream of chicken soup
1 (8 oz) container of sour cream
2 c. of shredded cheddar cheese
1 tsp salt (opt.)
1/4 tsp. black pepper (opt.)
1/2 c. chopped onion (opt.) (or I used dried minced onion - see jar for measurement is using dried onions)
Corn flake cereal, crushed (opt.)

Preheat oven to 350 degrees. In a large bowl, combine hash browns, sour cream, butter, soup, onion, cheese, salt and pepper. Mix thoroughly. Place into a greased 3 qt. casserole dish. Place additional cheddar cheese on top of casserole and crushed cornflakes. Bake at 350 degrees for 40 minutes.

Toasted Rice and Pasta Pilaf
1 T vegetable oil
3/4 C white long grain rice
2 oz thin spaghetti, broken
l small onion
l bay leaf
l/2 C chopped parsley
1 C chicken broth

Heat oil in heavy medium size saucepan or skillet. Add rice and spaghetti. Cook stirring constantly, until golden brown (3 to 5 minutes). Add chopped onion and cook for an additional 3 minutes. Carefully add chicken broth, parsley and bay leaf. Cover and simmer until rice and spaghetti are tender and broth is absorbed. Removed from heat and discard bay leaf.

BROCCOLI AND CAULIFLOWER SCALLOP
1 C uncooked minute rice
1 can mushroom soup
2 C water
8 oz jar Cheez Whiz
1 pkg. frozen broccoli
l pkg. frozen cauliflower
1 T onion, diced

Combine and back uncovered for 1 hour at 350 degrees. Of course, I used fresh vegetables, made my own cheese sauce, and used regular rice.

Spanish Rice
1 c rice
butter
1 onion, chopped
2 t salt
1 clove fresh garlic
1 fresh tomato
1/2 t cumin
2 c chicken broth

Brown rice in the butter. Add remaining ingredients, cover and skimmer until done and moisture is gone. Green pepper can also be added. With the addition of fried hamburger at the beginning, you have a main dish for your meal.

SWEET POTATO CASSEROLE (great for the holidays)
1 large can of sweet potatoes, drained
1 can of Wilderness cherry pie filling (or you can use apple if you prefer)

Place drained sweet potatoes in a casserole dish, spoon pie filling over the top. Bake for 30 minutes at 350 degrees or until hot.

If you are cooking for a crowd, you can use two cans of sweet potatoes, and one can each of cherry and apple pie filling. You could also put a crumb topping on top with made with brown sugar, flour, oatmeal, cinnamon and butter. Yum!

SCALLOPED CORN (Everybody loves this one.)
1 can regular corn
1 can cream style corn
1 small container of sour cream
1 pkg. Jiffy Corn Muffin mix

Mix all the above ingredients together and place into a greased baking pan. Bake in a 350 degree oven for about 30 + minutes or until set. You can also make this in a crockpot. Grease the crockpot (a small crockpot) and place on high. Cook in crockpot for 3 hours.

Wild Rice Dressing

Here is the recipe that I have used for about 5+ years for my thanksgiving dressing. I found it in an old "Taste of Home" (circa 1995) magazine and have been using it since. It is a bit different, but everyone who has tasted it, has always taken a second helping and asked "just what all is in this?" You can add more or less of any ingredient you wish, and if you think it is a bit dry, add some additional liquid to it.

I cook my wild rice ahead. In fact, cook it in large batches and freeze it in smaller quantities for use in other recipes. This recipe was cut down for a version that served 35 people (so if you are serving a crowd, I can get that to you to). It is great for leftovers warmed up with some gravy over the top. This in itself can be a meal. I normally add a bit more cranberries, 'cause I like them. :-)

1/2 c. chopped celery

1/2 c. chopped onion

1/2 tsp. poultry seasoning

1/4 c. butter or margarine

1/4-1/2 lbs. bulk pork sausage, cooked, cooled and crumbled

2 1/2 c. of crustless day-old white bread (I leave the crusts on and sometimes us wheat bread)

1 1/2 c. cooked wild rice

1 c. chopped apples

1/3 c. chopped walnuts

1/3 c. chopped fresh parsley

1/3 c. chopped fresh or frozen cranberries

1/2 c. chicken broth

4 tbl. orange juice

1 tsp. brown sugar

In large skillet, sauté celery, onion and poultry seasoning in butter until vegetables are tender; transfer to a large bowl. Add the remaining ingredients; mix well. Place in a greased baking dish. Cover and bake at 350 degrees for 50 minutes; and then uncover and bake an additional 10 minutes longer. Serves 10-15 servings.