Recipes - Vegetables

• Artichoke Dip
• Artichoke Dip
  
• Best Crisp Bread and Butter Pickles
  
• Candied Yams
• Carrot Cake Muffins
  
• Sweet Potato Muffins
• Vicki's Corn Bread
• Zucchini Bread
  

Cauliflower/Miracle Whip Recipe From Rosann Havey

• Take one head of cauliflower, leaves removed. Microwave for 15 min. or until tender. Take out and spread Miracle Whip all over lightly, then sprinkle with shredded cheese. Microwave until cheese melts, about 5 min. This is then served as a centerpiece with Halloween decorations. Kids take off small sections and eat the little brains.

Cooper Pennies From Coralie Herbert

• 5 c. sliced ( partly cooked carrots)
• 1 green pepper diced
• 1 onion diced
• 2 c. celery diced
• 1 can water chestnuts diced or sliced
• Combine above ingredients.
• In blender put the following:
• 1 10oz can tomatoes
• 1/2 c. oil
• 3 1/4 c. brown sugar
• 3/4 c. vinegar
• 1 tsp salt
• 1/2 tsp. pepper
• 1 tsp. mustard

1. Pour this well blended misture over veg.and marinate for at least 24 hrs. Drain and serve.
2. This will keep for 3-4 days. Keep juice to put over left over salad veg. if you want to keep it.

Creamed Corn From Sue Beard

• 3 cups frozen or fresh corn
• 1/2 t. salt
• 2 t. sugar
• 1/4 c whipping cream
• 1 t. cornstarch
• Cook corn in small amount of water. Drain. Add salt, sugar, and cream. Bring to a boil. Mix cornstarch into a little bit of cream.
• Add to corn, stirring constantly until thickened.
• Serves 4.

• Crisp Corn Flapjacks From Frances Whitney
• 1-1/3 c. corn meal
• 1 t. salt
• 1/2 t. soda
• 1/4 c. all purpose flour
• Cut into this with a pastry blender:
• 1/4 c. buttter
• Combine and beat:
• 2 c. buttermilk
• 2 eggs
• Stir the liquid into the sifted ingredients. Make the cakes small for easier turning. The batter settlies, so beat it between spoonings.

• Cucumber Sunomo
• 2 large cucumbers, peeled
• 1/4 cup and 2 teaspoons rice vinegar
• 1 tablespoon and 1 teaspoon
• white sugar
• 1 teaspoon salt
• 1-1/2 teaspoons minced fresh
• ginger root
• Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
• In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

• Deanna's Kosher Dill Pickles From Anna Steele
• Lug cucumbers (about 72)
• 3 tsp. alum or 1 grape leaf (clean!)
• 7 c. vinegar
• 9 c. water
• 12 Tblsp. salt
• Fresh or dried dill
• Garlic cloves
• mustard seed
• Wash cucumbers. Make brine of vinegar, water, salt and alum. Bring to boil. Place generous layer of dill, 1/2 or 1 clove garlic-sliced, and 1/2 Tblsp. mustard seed in bottom of each clean jar. Pack cucumbers into jar that has been sterilized. Put another layer of dill in middle and pack more cukes up to the bottom of the rim. Fill jars with brine to within 1/2 inch of top. Put lids on screwing tight. Process 5 minutes in boiling water bath. Pickles should sit at least 2 months before they are good! Makes 14 quarts.

• Deanna's Sweet Pickles (14 Days)
• 2 gal. fresh pickling cucumbers (small-med. size)
• Brine: 2 2/3 c. pickling salt to 1 1/2 gal. water. Make enough to cover pickles.
• Syrup:
• 1 oz. alum
• 2 qt. vinegar and 8 c. sugar (2 c. first day; 2 each successive day for 3 days)
• 3/4 qt. water
• 1 Tblsp. whole celery seed
• 2 Tblsp. mixed pickle spices
• 1 Tblsp. whole allspice
• 1 box cinnamon stick (1 oz. size)
• 1st day: Wash cukes, drain well, cover with salt solution
• 2nd - 7th day: Let pickles stand removing scum and stirring about every other day.
• 8th day: Drain pickles, cover with boiling water, let stand.
• 9th day: Drain. Cover with boiling water to which alum has been added. Slit any whole pickles or chunks.
• 10th day: Drain. Cover with boiling water, let stand until cool, drain well. Then cover with syrup which has only 2 c. of sugar. Places spices in spice bag; add.
• 11th, 12th, 13th days: repeat adding 2 c. of sugar to boiling syrup each day.
• 14th day: Pack and seal in sterilized jars 5 minutes in boiling water bath.

• Eggplant
• Cut skin off eggplant. Slice into 1/2 inch slices. Sprinkle with salt and let set about 10 minutes. This takes out any bitter taste. Rinse and pat dry with paper towels. Put into buttered pan. Cover with marinara sauce. Put slice of mozarella cheese on top and sprinkle with parmesean cheese. Bake at 350 until tender.

• Eggplant From Verda
• Cut skin off eggplant. Slice into 1/2 inch slices. Sprinkle with salt and let set about 10 minutes. This takes out any bitter taste. Rinse and pat dry with paper towels. Put into buttered pan. Cover with marinara sauce. Put slice of mozarella cheese on top and sprinkle with parmesean cheese. Bake at 350 until tender.

• Eggplant, Red Pepper And Spinach Curry From Lynn Richardson
• 1 med eggplant, cut into 1" cubes
• salt
• 1 lg Spanish onion, chopped
• 2 TBLS olive oil or ghee (clarified butter)
• 1 TBLS grated peeled fresh ginger
• 1 TBLS ground cumin seeds
• 2 tsp ground coriander
• 1 tsp cinnamon
• 1/2 tsp tumeric
• 1/8 tsp cayanne
• 1/8 tsp ground cardamon
• 1/2 tsp salt
• 1/2 c. coconut milk (not the sweetened drink mix like "Coco-Lopez"!
• 1 c water
• 10 oz spinach, washed, stemmed
• 2 bell peppers, cut into 1" squares
• 1 TBLS fresh lemon juice
• salt to taste
• cooked rice
• toasted cashews
• Sprinkle eggplant with salt and allow to drain well in collander for 20-30 minutes.
• In medium pot, saute onion in ghee/oil until tender. Add spices and saute 1 more minute, stirring constantly.
• Rinse eggplant, and add to pot. Add the coconut milk and water. Cover and simmer on low for 10-15 minutes or until eggplant is tender but not mushy.
• At same time, in a separate pot, cook spinsch in a tiny amount of water until limp, but still bring green. (Don't add a lot of water or it'll turn to green goo!) Drain, reserving liquid. Chop spinach.
• Add bell peppers to eggplant mixture, cook for 5 minutes, then stir in spinach, lemon jiuce, and salt to taste. Simmer 2-3 minutes or until peppers are just tender, but not soft. Serve over rice, toped with chopped cashews. Pass chutney and hot sauce to taste at the table.

• Italian Green Beans From Trina
• 3 Tbsp. oil
• 1/2 Tbsp. oregano
• 4 garlic cloves,minced
• 1/4 tsp. seasoned salt
• 1 15 oz can chopped tomatoes
• 1/8 tsp. salt
• 1 6 oz can tomato paste
• 2 c. water
• 1/2 c. mozarella cheese
• 1-2 lbs of green beans(can ok)
• 1/2 c. provolone
• Heat oil. Brown onions. Mix tomato paste, tomatoes, salts, oregano & H20...Layer alternately tomatoes and green beans. Add cheeses and simmer.

• Marinated Mushrooms From Recipe By Elizabeth Powell And Submitted To Home Hearth Foods By Margaret Brant
• 2 pounds mushrooms
• 2 cans artichoke hearts -- drained
• 3/4 cup water
• 1/4 cup olive oil
• 1 clove garlic -- chopped
• 1/4 teaspoon peppercorns
• 1/4 teaspoon ground thyme
• 1/4 cup cider vinegar
• 2 tablespoons salt
• 1/4 teaspoon dried basil
• 1 tablespoon bay leaf
• 1/4 cup fresh lemon juice
• Slice mushrooms in half through stems. Quarter artichoke hearts. Combine artichoke hearts and mushrooms.
• Combine remaining ingredients and heat, but do not boil. Pour over mushrooms and artichoke hearts. Refrigerate overnight. Remove peppercorns and bay leaf before serving.
• Yield: 16 servings

• Moussaka From Micki Sellers
• basically, substitute the eggplant for the noodles in lasagna. slice the egg plant and don't peel. top with feta cheese.
• oh, and you're supposed to use lamb instead of hamburger. but, i use turkey this turns an itallian favorite into a great greek dish!

• Potato, Cabbage, Carrot, & Onion Hash Or Wrap Filling
• 4 medium potatoes, scrubbed, unpeeled, and cubed
• 1/4 lg. head cabbage, sliver cut and chopped
• 2 lg. carrots, peeled, and shredded
• 1 med. onion diced
• 1 stalk celery diced
• 1/2 lean ground beef
• 1 cup broth or water
• In heavy skillet with lid brown meat, drain of any fat, remove from pan. Add water, cabbage, potatoes, carrots, onion, and celery and bring to boil. Reduce to simmer, place meat on top of vegetables. Cover and simmer until cabbage is tender. I usually microwave vegetables without water and add to meat, but good either way.
• For an Asian type wrap filling omit potatoes, add bean sprouts, reduce water to 1/2 c., and add 1/2 tsp. dark sesame oil to mixture. 8' flour tortillas make a great wrap for this but could use wonton or egg roll wrappers and deep fat fry.

• Soybean Stirfry From Melanie In Japan
• 1/2 cup stirfry meat
• 3/4 cup Chopped cabbage
• 3/4 cup bean sprouts
• One small chopped onion
• One small chopped bell pepper
• 1/4 chopped carrot
• 1/2 cup shelled boiled soybeans
• One clove garlic (squished through garlic press)
• two teaspoons fresh ground ginger
• two tablespoons Japanese soy sauce
• two teaspoons dark brown sugar
• Stirfry everything except soy sauce and sugar in 1/4 cup of vegetable oil starting with onions, then add bean sprouts, then carrot, then pepper, then meat with garlic and ginger, then soy beans, then cabbage (did I leave anything out?). Then add soy sauce and sugar.

• Spiced Red Cabbage From Sharon In Vancouver
• 1/2 med. head red cabbage, sliced
• 1 Tbsp. sugar
• 1 Tbsp. oil
• 1 bay leaf
• 1/2 c. onion, chopped
• 1 tsp. salt
• 1 med. tart apple, cored and quartered
• 1/4 tsp. pepper
• 3 Tbsp. vinegar
• 1/8 tsp. ground cloves
• 2 c. water
• Bring water to boil and add cabbage. Boil cabbage 1 min. and drain. Stir in all the ingredients, bring to boil, reduce heat, cover and simmer until cabbage is tender, 10 min. or more. Remove bay leaf before serving. I like to serve this with beef stroganoff.

• Steamed Vegetables with Balsamic Vinegar
• Cut various cleaned vegetables into chunks. Root veggies are especially good. Suggestions: various potatoes, carrot, parsnip, turnip, yam, squash, asparagus, broccoli (especially stems), cauliflower, bell peppers, brussel sprouts... if you try something else and like it, I'd like to hear about it. I might try a crisp tart apple sometime. Anything fresh and in season is worth a try. Set up a large pot with a steamer, water below it, and a lid. Start with the veggies that take longest to cook (like potatoes then carrots), wait a few minutes and gradually add on the next group working up to the fastest cooking (ie peppers, asparagus) - you can start this while you're still chopping. The ones at the bottom are on longer and can even sit in the water a bit if you want to rush them. Don't worry about the timing too much, it generally works out, just keep that lid on as much as possible as save veggies that are prone to mushiness for last. You're probably going need about 20 minutes cooking time for the potatoes. Meanwhile, cook some brown rice according to package directions. Or a blend with wild rice or pearl barley or whatever you like. To make the sauce, whisk together approximately 1 teaspoon Dijon mustard, 1 tablespoon olive oil, and 2-4 tablespoons balsamic vinegar; Optional: diced green onion. Measurements not very important. When the veggies and rice are about ready, wilt some spinach on your pot of veggies. On each plate spread out some spinach leaves, cover with rice, top with veggies and drizzle with sauce. Use as many or as few vegetables as you like. Even just spinach / rice / sauce is yummy. Or leave out the spinach, or the rice... whatever. The amount of sauce you'll need will depend on personal taste and the strength of your vinegar. It's quick to whip up a second batch if needed. Refrigerate any leftover veggies and rice. Reheat with fresh spinach and make fresh batch of sauce. It seems like everyone loves this recipe, I hope some of you will enjoy it too. If you can't stay in the kitchen for 20-30 minutes, use only vegetables that can stand a little overcooking, put them all in at once and rest while they cook. You don't have to wilt the spinach, I just find it much easier to eat that way.

• Sweet Potato, Carrot And Apple Kugel From Lynn Richardson
• 1/2 c margerine or butter, melted
• 1 c corsely grated sweet potato
• 1 c corsely grated carrot
• 1 c corsely grated peeled apple
• 1/2 c matzo meal
• 2 TBLS sweet wine or concord grape juice
• 1 tsp cinnamon
• 1tsp nutmeg
• 1/2 c brown sugar
• serves 8 as a side dish
• Preheat oven to 325 degrees F.
• Use some of the margerine/butter to lightly grease a 7"x11" baking pan or 10" casserole. Combine remainder with all other ingredients; mix well. Pour into pan. Bake covered for 45 minutes. Uncover, and increase heat to 350 degrees. Cook for additional 15 minutes or until browned.
• Variations:
• Add 1/2 c. chopped pitted prunes and 1/2 c. raisins to mixture (yummy!)
• Can also be cooked in muffin tins for individual servings...great for potlucks! If using muffin tins, reduce initial cooking time to 30 minutes. Raisins tend to burn in muffin tins, however, so don't use that variation.

• Sweet Tatter ...Yam Good Pie From Vicki
• 3/4 c Brown sugar (packed)
• 1/2t Salt
• 1t ginger
• 1t cinnamon
• 1/2t nutmeg
• 2 eggs, beaten
• 1T dark cornsyrup
• 11/2c mashed sweet potato or yam
• 1c light cream or condensed milk
• 1/4c orange juice
• 1 unbaked pie shell (8-9")
• Mix salt and spices with brown sugar. Add the eggs,syrup, and mashed potatoes, mix well. gradually add cream and juice. Blend well. Pour into the unbaked pie shell. Bake at 400 degrees 40 mins or until firm.

• Thyme-Infused Vegetables
• 8 medium shallots, peeled (i often substitute 2 or 3 red onions, quartered)
• 2 medium red skin potatoes, cut into 1.5-inch cubes
• 2 medium turnips, cut into 1.5-inch cubes
• 2 medium parsnips, peeled and cut into 1.5-inch cubes
• 4 medium carrots, peeled and cut into 1.5 inch pieces
• 1 small rutabaga, peeled and cut into 1.5 inch cubes
• 2 cloves garlic, minced
• one-quarter cup olive oil
• 1 Tbs chopped fresh thyme
• salt and freshly ground black pepper.
• Preheat oven to 450F. In a large bowl, combine vegetables, garlic, oil, thume, salt, and pepper; toss to evenly coat. Transfer to a baking dish and bake until tender and browned, 35 to 40 minutes. Serve warm.

• Tomatoe Preperation From Allison Blackham
• I am a master food preserver, certified through the University of California, and part of my work is to teach safe canning skills.
• Tomatoes and Salsa can be safely canned in a hot water bath with TWO TABLESPOONS vinegar per quart, and then water bathed for 35 minutes. When you water bath can salsa, you MUST NOT have more than three parts other vegetables (onion, cilantro or whatever) to five parts tomatoes by weight. So, to five pounds tomatoes, do not add more than three pounds of anything else.
• If you make spaghetti sauce, or anything else with meat in it, it MUST be pressure canned to avoid the risk of botulism.
• I get slightly rabid about this, so please wipe the foam off your monitor after reading this message. I know that lots of you out there have been canning for years and are not dead yet, even though you don't follow current guidelines.
• Believe me, it's not worth the risk. Though botulism is rare, it can be totally fatal. Incidentally, as a genealogy note, food scientists are now speculating that some mass die offs in history (a whole family wiped out by illness in a short time) may have been botulism from improperly canned food. What an awful thought.

• Tzatziki (Cucumber Sauce)
• 2 large cucumbers peeled & grated (i used my new food processor)
• 2 cloves garlic pressed or minced
• 2 cups plain yogurt
• 1 tbsp fresh mint
• salt & pepper to taste
• lightly salt grated cucumbers, drain in strainer for 30min. then mix all ingredients in a bowl.

• Vegetable Medley
• 1 pkg. frozen snap peas or pea pods (16-oz.)
• 2 green zucchini, sliced 1 / 4" thick
• 2 yellow zucchini squash, sliced 1 / 4" thick
• 1 / 2 medium onion, sliced thin
• 4 Tbs. butter or olive oil
• Salt, pepper and herbs to taste
• Follow package instructions for cooking peas. Cook just until tender. Sauté onion in butter. Add green and yellow zucchini. Stir-fry just until tender. Combine vegetables. Toss with cherry tomatoes at time of serving.

• Vegetable Or Side Dish
• As for what I do. Yes, I just open the can. But I drain the liquid and use butter or butter flavor with water to heat them. To dress things up I sometimes add cream of mushroom soup to green beans, mix corn and peas, add a slice of American cheese to peas, add a FEW green chilies to corn for Mexican meals.
• For fresh veggies. The closer to room temp they are the faster they cook. Steaming is best for broccoli and cauliflower and corn on the cob. If a veggie is one that you want to have a bit sweet then add just a bit of sugar or honey to the water or butter.
• One of the easiest elegant side dishes is glazed carrots. Put a few raw carrots in a sauce pan. Add some butter/margarine and some sugar. Cook this slowly on a med heat until the carrots are tender. You can add a little more of the butter or sugar if you need to.
• Don't for get the zucchini and other squash. Slice the Zucchini and a yellow crookneck squash and add a little olive oil and Italian seasoning (or just basil and garlic) to a frying pan. Heat over med to high heat to sauté the veggies.

• Veggie
• 1 cup cooked rice (I mostly use brown minute rice)
• 3/4 cup salsa (all kinds are good but i love the kind my mom makes from our garden)
• 1 can of black beans or kidney beans (whichever I fancy at the moment)
• Measure, mix and heat.

• Vicki's Momma's Cream-Style Corn Vicki Redding
• About 12 ears of Fresh Corn. Shuck, Wash and silk
• 1 stick of butter
• 1 C of half and half or milk or adjust amount depending on how creamy you want it.
• salt and pepper to taste
• Cut the corn off the ears of corn. After you have cut the corn off scrape the cob to get the extra juice out of the cob.
• Melt the butter in a large nonstick skillet.
• Saute the corn in the skillet of butter.
• Pour in the half and half add Salt and pepper to taste and simmer for about 20 minutes on low.

• Zucchini Recipe From Joyce Jacobs
• I like to make baked zucchini, I make the mixings for meat loaf, hamburger and spices, ketchup, egg, etc. take the zucchini split it in half lengthwise take out the seeds, replace with the meatloaf mixture and place in a glass dish or cake pan add about a 1/4 inch of water and cover with foil, bake about 1 hour at 350, or until squash is tender to a fork.

• Zucchini Relish From Anna Steele
• 15 c. diced zucchini
• 5 onions diced
• 5 Tblsp. salt.
• Soak overnight. Rinse and drain.
• In kettle, mix:
• 4 c. sugar
• 3 c. vinegar
• 1/2 tsp. pepper
• 1 1/2 tsp. turmeric
• 2 tsp. celery seed
• 3 Tblsp. cornstarch
• 1 green pepper, diced
• 1 red pepper, diced
• Bring to a boil. Add squash and onions, and simmer for 30 min. seal in jars for about 5 minutes. Makes 7 - 8 pints.