Reader Recipes

Don't Forget Your Veggies!

HONEY-GLAZED CARROTS

From Andrena Seawood of Heathsville

Ingredients:

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1⁄3 cup water

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1⁄4 t salt

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1 lb. baby carrots

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2 T butter or margarine

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2 T honey

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1 t lemon juice

 

Directions: In saucepan, combine water and salt. Add carrots, cover and cook on medium heat until carrots are tender (8-12 minutes). Drain; add rest of ingredients and cook over low heat until well glazed, stirring constantly.

 

 

ROASTED ASPARAGUS

From Melissa Hildebrand

of Broadway

 

Ingredients:

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3 T olive oil

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2 T balsamic vinegar

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1 T teriyaki sauce

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1 T dried basil

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1⁄2 t salt

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1⁄2 t pepper

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1⁄4 t dry mustard

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1⁄4 t nutmeg

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1 1⁄2 lbs. fresh asparagus, trimmed

 

Directions: Stir together the first 8 ingredients in an 11x7-inch baking dish. Add asparagus and toss to coat. Bake covered at 375° for 35 minutes, turning asparagus once. Remove with a slotted spoon.

 

 

HOT ZUCCHINI SQUARES

From Ruthann Anderson of Virgilina

 

Ingredients:

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3 cups zucchini (shredded)

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1⁄4 cup onion (minced)

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2 T fresh parsley (chopped)

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1⁄2 t oregano

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3⁄4 t salt

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1 clove garlic (minced)

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1⁄2 cup grated Parmesan cheese

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4 eggs (slightly beaten)

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1 cup flour

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1 1⁄2 t baking powder

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1⁄2 t seasoned salt

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1⁄8 t black pepper

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1 T butter or margarine (melted)

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1⁄2 cup vegetable oil

 

Directions: Preheat oven to 350°.  In a large mixing bowl, mix zucchini, onion, parsley, oregano, salt, garlic and cheese. Stir in eggs and mix well. In a small bowl, combine flour, baking powder, seasoned salt and pepper; add melted margarine and oil. Mix well and add to zucchini mixture in large bowl.  Pour into a well-greased 13x9x2-inch baking pan or casserole. Bake at 350° for 25 minutes or until golden. Cut into squares and serve warm. (Serve as a side dish or cut into small squares and serve as hors d’oeuvres. Freezes well between layers of waxed paper.)

 

 

FESTIVE GREEN BEAN CASSEROLE

From Edna Patterson of Maurertown

 

Ingredients:

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1 cup chopped sweet red pepper

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1 small onion, finely chopped

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1 T butter or margarine

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1 can condensed cream of celery soup, undiluted

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1⁄2 cup milk

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1 t Worcestershire sauce

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2 (16-oz.) pkgs. frozen French-style green beans, thawed and drained

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8-oz. can sliced water chestnuts, drained (optional)

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4 oz. shredded cheddar cheese  

 

Directions: In a skillet, sauté red pepper and onion in butter until tender. Add soup, milk, Worcestershire sauce and stir until smooth. Stir in beans and water chesnuts. Transfer to an ungreased 11⁄2-qt. baking dish. Sprinkle with cheese and bake, uncovered at 350° for 15 minutes or until heated through. Makes 6-8 servings.

 

SWISS CORN BAKE

From Donna Lock of Jonesville

 

Ingredients:

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3 cups fresh corn, or 2 (9-oz.) pkgs. frozen corn

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5 1⁄2-oz. can evaporated milk

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1 egg, beaten

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2 T chopped onion

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1⁄2 t each salt and black pepper

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1 cup shredded Swiss cheese

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1⁄2 cup soft bread crumbs

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1 T melted butter

 

Directions: Cook fresh corn in 1 cup boiling water for 3 minutes, or prepare frozen corn according to directions; drain well. Combine corn, milk, egg, onion, salt, pepper and 3⁄4 cup of the cheese. Mix well and pour into greased casserole dish. Toss bread crumbs with butter and remaining cheese. Sprinkle over corn mixture. Bake 25 to 30 minutes at 350°.

 

 

SQUASH-CHEESE CASSEROLE

From Sharon Kennedy of Spotsylvania

 

Ingredients:

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3 lbs. yellow squash, chopped

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2 medium onions, chopped

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2 to 21⁄2 cups shredded cheddar cheese

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Salt and pepper to taste

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2 large eggs, beaten

 

Directions: Cook squash and onions in a small amount of water for 10 minutes, stirring frequently.  Drain and add 1 cup cheese; mix well and cool for 10 minutes. Add salt, pepper and eggs and mix well. Spoon into a greased casserole dish; sprinkle with remaining cheese. Bake at 350° for 20-25 minutes.

 

 

CUCUMBERS & SOUR CREAM

From Cecilia LaPlaca of Gainesville

 

Ingredients:

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2 cucumbers

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1⁄2 tsp salt

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1 pint sour cream (low-fat  can be used)

 

Directions: Peel cucumbers and slice into 1⁄4-inch slices. Add salt and let stand in refrigerator for at least an hour or longer. Drain liquid. (The salt will take some of the liquid out of the cucumbers.) Coat with sour cream. (Do not add sour cream until about an hour before serving so there will be no excess liquid.) Add more salt to taste. Garnish with dill, if desired.

 

 

CABBAGE CASSEROLE

From Madelyn Gattis of Clarksville

 

Ingredients:

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3 cups crushed corn flakes

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1 stick of melted margarine

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4 1⁄2 cups shredded cabbage

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1 can diced water chestnuts

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3⁄4 cup mayonnaise

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Salt and pepper to taste

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1 small onion, minced

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1 can cream of celery soup

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1⁄3 cup milk

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1 cup mild shredded cheese

 

Directions: Combine cornflakes with melted margarine and spread 2 cups on the bottom of a 9x13-inch baking dish. Add shredded cabbage. Mix the remaining ingredients except for the cheese and spoon over the cabbage. Spread the shredded cheese over the mixture and top with the remaining buttered cornflakes. Bake at 325° for 35 to 40 minutes or until it bubbles.

 

 

SHERRY CHERRY TOMATOES

From April Foubare of Manassas

 

Ingredients:

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2 T olive oil

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3 large cloves garlic (finely chopped)

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1 small onion (finely chopped)

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1 pint cherry tomatoes

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2 T sherry

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1 t sugar

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1⁄2 t crushed red pepper flakes

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Salt to taste

 

Directions: Preheat oven to 375°. Preheat a skillet over medium heat. Add olive oil, garlic and onions. Cook slowly on low heat, without browning, for 2-3 minutes; add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast in oven for 18-20 minutes.

 

 

TOMATO DUMPLINGS

From Ann Babel of Glen Allen

 

Ingredients:

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1 cup Bisquick

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1⁄2 cup grated sharp cheddar cheese

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1 T parsley

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1⁄2 cup milk

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1⁄4 cup green pepper (diced)

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2 T onion (diced)

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2 T cooking oil

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2 T flour

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28-oz. can tomatoes or 3 1⁄2 cups fresh, chopped

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1 T celery leaves (or 1⁄2 t celery seed)

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1 t sugar

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1⁄2 t salt

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1⁄2 t pepper

 

Directions: For dumplings, mix gently the first 4 ingredients and set aside. Sauté green pepper and onion in oil. Blend in flour, adding a little water if necessary to make a smooth blend. Add tomatoes, celery leaves (or seeds), sugar, salt and pepper. Bring to a boil, stirring frequently. Reduce heat and simmer for 5 minutes, stirring occasionally. Drop dumplings into hot mixture, a teaspoonful at a time. Cook for 10 minutes; cover and cook another 10 minutes over low heat.

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads; Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com

 

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