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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.

Perogies

Dough:
4 cups flour
1 cup warm water
2 tbsp oil
2 eggs beaten
2 tsp salt

Mix egg, warm water & oil. Add flour & salt. Mix well & knead until smooth. Cover & let set 30 min. Roll out & cut into rounds with a glass dipped in flour.

Filling:
2 cups mashed potatoes
½ cup cottage cheese
Salt & pepper

Place filling in each round. Fold over & drop into boiling water (salted). Boil until they float. Lift out & drain in colander. Pour 1 cup cold water over them. Drain & place in a dish. Sprinkle with oil & toss gently to coat them.

Sautee 1 tbsp onion in oil. Spread over perogies & serve hot.

Samosas

Dough:
2 ½ cups flour
½ tsp salt
1 cup buttermilk or yogurt
Extra flour as needed

Mix flour & salt. Add yogurt. Mix to make dough, adding extra flour as needed. Knead for about 5 min. The dough should be soft. Cover tightly & refrigerate until ready to assemble.

Filling:
2 large potatoes
1 tbsp butter
1 cup finely minced onion
2 cloves garlic, crushed
1 tbsp fresh grated ginger
1 tsp gara masala
1 tsp mustard seeds
1 tsp coriander
¾ tsp salt
1 ½ cups uncooked green peas (frozen & partially thawed works)
2 tbsp lemon juice
Cayenne to taste

Peel & chop potatoes. Boil, drain & mash. Set aside. Sautee onion, garlic, ginger, mustard seeds, coriander & salt for 8-10 min. Add to mashed potatoes along with remaining ingredients. Mix well, but try not to smash peas. Cool for at least 15 min before
filling pastries.

Roll 1” balls of dough ( makes 16) into 5” circles. Place 1 ½ tbsp filling in centre & fold over. Seal edges by brushing with water, folding together & crimping with a fork.

To store samosas to bake later, place on heavily floured plate & dust with more flour. Store in refrigerator or freezer.

Arrange on greased baking sheet. Bake 15 min @ 425, then reduce heat to 375 & bake 10 min more. To make crispy, turn samosas when you turn down the oven. Serve immediately with dipping sauce. Each person should have their own small bowl of sauce.

Dipping Sauce:
½ cup cider vinegar
½ cup water
3 tbsp brown sugar
1 small clove garlic, crushed
1 tsp salt
Mix in saucepan. Heat & stir until sugar dissolves &it comes to a boil. Simmer uncovered for 10 min. Serve warm with hot samosas.

Veggie Burgers

1 can chick peas (mashed)
2-3 grated carrots
1-2 stalks celery, grated
½ grated onion
Oreagano, salt & pepper
Enough flour to bind ingredients

Oil your hands & form into patties. Pat into flour & place on hot grill or frying pan to seal. Reduce heat & cook.

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.

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.

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