Reader Recipes

Vegetable Dishes to Remember

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.

 

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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