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Category: Vegetable Dishes (Page 1 of 2)

Glazed Sweet Potatoes

Sweet potatoes
Brown sugar

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.

Quesadilla Quiche

Unbaked Pie Crust, for bottom & top
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.

Amish Escalloped Corn

¼ cup butter
2 eggs
2 tbsp sugar
2 tbsp flour
1 19 oz can of creamed corn (you can add 1 ½ cups canned or frozen corn to make it go further)
1 cup milk
Salt, pepper & paprika

Place butter in 9×13 glass baking dish & place in 350 oven. In the meantime, prepare the corn. In medium bowl, beat the eggs, add sugar, flour & blend. Add corn & milk & combine thoroughly. Pour over melted butter, do not mix. Sprinkle with seasonings. Bake 45 min @ 350 until lightly browned.


1 cup flour
½ tsp salt
4 tbsp water
1 egg

Mix – add more water if needed. Knead dough well & cut out into circles.

Potatoes cooked & mashed
Onion sautéed in butter
Egg yolk
Cheddar cheese
Salt & pepper

Put spoonful of potato mixture on ½ of circle of dough & fold over. Seal edges. Boil 5 min after they begin to float. Then fry with onions until browned. Serve warm with sour cream.


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.

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.


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.

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.

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