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Category: Vegetable Dishes (page 1 of 2)

Glazed Sweet Potatoes

Sweet potatoes
Brown sugar
Butter
Pecans

Peel, slice into thick slices & boil sweet potatoes in a little water until tender. Spread out in shallow baking dish. Sprinkle generously with brown sugar, dot with lots of butter & sprinkle with chopped pecans. Bake 30 min @ 350.

Cheesy Scalloped Potatoes

5 medium potatoes
¼ cup diced onion
¼ cup diced celery
3 tbsp flour
¼ cup butter
1 ½ tsp salt
¼ tsp pepper
1 ½ cups milk
1 cup grated cheddar
1 cup seasoned bread crumbs

Whisk flour into milk, stir in onion, celery, butter, salt & pepper. Arrange potatoes in greased casserole dish. Toss together cheese & crumbs. Pour milk mixture over potatoes & top with cheese mixture. Bake 50 min @ 350.

Vegetable Supreme

2 cups cauliflower, chopped
2 cups broccoli, chopped
2 eggs
½ cup mayonnaise
1 medium onion chopped
1 can mushroom soup
1 cup grated cheddar cheese
½ cup melted butter
½ box croutons, crushed
Salt & pepper
Cook vegetables 5 min. Drain & put in buttered 11×7 casserole. Beat eggs. Combine mayo, onion, soup, eggs & ½ of grated cheese. Pour over vegetables. Sprinkle cheese on top. Pour butter over & spread croutons on top. Bake 40 min @ 350.

Asparagus Cheese Puff

4 slices white bread
2 tbsp butter
¼ cup finely chopped onion
1 can asparagus spears
4 slices Swiss cheese
3 eggs
½ tsp salt, pepper & curry
1 cup milk
½ cup light cream

Trim crusts from bread & cut in half. Generously butter bread & arrange in 8” square pan. Sprinkle onions over top. Arrange asparagus over bread. Top with cheese. Beat eggs with remaining ingredients. Pour over bread. Bake 20 min @ 450 or until puffy & firm.

Zucchini Patties

3 cups coarsely shredded zucchini
2 eggs beaten
1 cup shredded cheese
½ cup onion chopped
1 cup Biscuit mix

Mix & form patties. Fry slowly in oil or butter.

Hash Brown Casserole

2 pkgs hash browns
1 250 ml container sour cream
2 cans soup – mushroom &/or chicken
1 chopped onion
1 cup (or more) grated cheese

Mix together & put in greased casserole dish. Cover with crushed cornflakes & butter. Bake 30-45 min @ 350.

Asparagus Almond Casserole

5 tbsp butter
5 tbsp flour
¾ cup milk
1 cup juice from canned asparagus
½ cup mayonnaise
3 can asparagus
5 hard boiled eggs, sliced
¾ cups toasted slivered almonds
¾ cup cracker crumbs

Melt butter in saucepan, add flour & blend. Add milk & juice. Cook over low heat, stirring until thick. Add mayonnaise. Arrange ½ of asparagus, eggs & almonds in 9×13 glass dish. Cover with ½ the sauce. Repeat. Top with cracker crumbs. Bake 30 min @ 350.
*Would be good with sliced mushrooms &/or cooked bacon bits.

Rice & Broccoli Casserole

2 cups uncooked rice – cooked
2 heads broccoli, cut up, boiled & drained (cook for 2 min)

Layer rice, broccoli & rice. Pour over top:
2 cans mushroom soup
Top with:
1 cup grated cheddar cheese

Makes 2 casseroles. Bake 50 min @ 350.

Quesadilla Quiche

Unbaked Pie Crust, for bottom & top
Filling:
1 cup coarsely chopped onion
1 tbsp butter
1 cup coarsely chopped tomatoe (drained)
4 oz can olives, drained & sliced
¼ tsp garlic powder
¼ tsp cumin
1/8 tsp pepper
4 oz can chopped green chillies (drained)
2 eggs beaten
2 or 3 drops hot pepper sauce
1 cup grated Monterey Jack
1 cup grated Cheddar

Sour Cream & Salsa – if desired

Sautee onions in butter until tender. Reserve 1 tbsp of tomatoes, olives & chillies. Stir in spices & remaining vegetables into onions. Beat eggs & pepper sauce (reserve 2 tbsp). Stir in ½ cup of both cheeses.
Sprinkle remaining cheese over crust. Spoon onion mixture over cheese. Pour eggs over top. Add top crust. Seal edges & slit crust. Brush top with remaining egg mixture. Bake 45-55 min @ 375. Let stand 5 min. Serve with sour cream, reserved vegetables & salsa.

Corn Fritters

1 cup canned cream corn (large can makes a double recipe)
2/3 cup flour
1 tsp baking powder
2 eggs
Pinch of nutmeg
½ tsp sugar
½ tsp salt

Beat eggs & add corn, flour, baking powder & seasonings. Drop by spoonfuls into deep fat (380). Drain on paper towel Cook approx. 5 min until lightly browned.

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