Vegetable
Dishes to
Remember
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to bpotter@odec.com. |
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MARVELOUS MUSHROOMS
From April Foubare of Manassas
Ingredients:
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1⁄2 stick butter |
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1⁄2 cup sherry |
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1⁄2 cup soy sauce |
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1⁄4 t garlic powder |
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1⁄4 t dried dill |
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1 T minced garlic |
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8 oz. sour cream |
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2-3 lbs. fresh mushrooms (sliced or chopped into
quarters) |
Directions: In a skillet, melt butter.
Add sherry, soy sauce, garlic, dill and sour cream. Stir until sour
cream has melted and all ingredients are combined. Add mushrooms; simmer
for 5 to 10 minutes. If going to transfer to a crockpot, only simmer for 5
minutes. Keep crockpot on low setting. Can keep adding more mushrooms to
crockpot; they will produce more liquid as they cook.
ROASTED DIJON POTATOES
From Michael Jordan of Mt. Crawford
Ingredients:
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2 lbs. red potatoes (washed) |
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1 small jar Dijon mustard |
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1⁄4 lb. butter or margarine |
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1 T dried rosemary |
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1 cup olive oil |
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1 T chopped garlic |
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1 T black pepper |
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1 T kosher salt |
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2 T parsley (dried or fresh) |
Directions: Cut potatoes in quarters, put in mixing
bowl. Add olive oil, rosemary, salt, pepper and toss. Lay out in layers on
baking sheet and bake at 350˚ until tender and lightly browned. In
the mixing bowl, add Dijon mustard and melted butter along with parsley
and then the cooked potatoes. Toss
and serve. Makes 4 servings.
SQUASH PATTIES
From Shirley Ramsey of Gretna
Ingredients:
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1 egg (beaten) |
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1 T sugar |
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1⁄2 t salt |
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Dash black pepper |
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2 T milk |
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2 T onion (finely chopped) |
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1 cup cooked mashed squash |
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1⁄2 cup self-rising flour |
Directions:
Combine all ingredients and mix well. Drop mixture by tablespoon into
1⁄8-inch deep hot oil in a large skillet. Flatten patties to
1⁄4-inch thickness. Cook until golden brown on each side.
CRUNCHY VEGETABLE CHEESE
BALL
From Louise Irby of Gretna
Ingredients:
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1 cup carrots (shredded) |
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8 oz. light cream cheese
(softened) |
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1 cup low-fat cheddar cheese
(shredded) |
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1 t onions (minced, instant) |
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1 cup fresh broccoli (finely chopped) |
Directions: Place carrots between paper towels to
remove moisture; set aside. In large bowl, combine cheeses and onion. Stir
in carrots and broccoli. Cover tightly with plastic wrap. Refrigerate 2
hours before serving. Shape
into a ball.
ORANGE
JELL-O CLOUD SALAD
From
Nadine Pruitt of Tangier
Ingredients:
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8-oz. tub Cool Whip |
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12 oz. cottage cheese |
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3-oz. box orange Jell-o |
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1 can mandarin oranges |
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8 oz. crushed pineapple |
Directions: Drain fruit.
Mix Cool Whip and cottage cheese; add Jell-o and mix well. Add drained
fruit and mix well. Chill.
BAKED SWEET ONIONS
From Josephine Lunceford of Aylett
Ingredients:
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4 lbs. large sweet onions |
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1⁄4 cup butter (melted) |
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10 3⁄4-oz. can of cream of mushroom soup |
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1 cup half and half |
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1⁄4 t salt |
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1⁄4 t pepper |
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1 cup shredded sharp cheddar cheese |
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83⁄4-inch-thick slices of French bread |
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3 T butter (melted) |
Directions: Slice onions; cut each slice in half.
Sauté onion in 1⁄4 cup butter in a Dutch oven until crisp-tender;
spoon into a lightly greased 13x9x2-inch baking dish. Combine soup, half
and half, salt and pepper; pour mixture over onions. Sprinkle cheese
evenly over sauce. Arrange bread slices on top and brush with 3
tablespoons of butter. Bake at 350˚ for 35 minutes or until golden
brown. Makes 8 servings.
GREEN BEANS SUPREME
From L. Horst of Harrisonburg
Ingredients:
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1 med. (finely diced) |
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2 T butter |
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2 T flour |
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1 t salt |
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1⁄4 t black pepper |
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1 cup sour cream |
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2 10-oz. pkgs. frozen green
beans or 1 quart canned beans |
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1 cup shredded cheddar or sharp cheese |
Directions: Cook green beans and drain. Sauté onion
and butter in skillet until tender. Blend in flour, salt and pepper,
stirring constantly until bubbly. Blend in sour cream.
Remove from heat. Add beans, mixing well. Pour into a 9-inch-square
bake dish. Sprinkle cheese over top and bake at 350˚ for 20-25
minutes or until bubbly. Makes 4-6 servings. (A lower-fat version is just
as delicious using only half the sour cream and cheese.)
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