Reader Recipes

Very Good Veggies 

SNAPPY PEA PODS

From Linda Eastep of Spring Grove

 

INGREDIENTS:

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½ lb. sliced fresh mushrooms

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1 small onion, thinly sliced

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1 T sesame oil

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¾ lb. fresh or frozen sugar snap peas

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½ cup chicken broth

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¼ t salt

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¼ t pepper

 

DIRECTIONS: In a large skillet, sauté mushrooms and onions in oil until crisp-tender. Add the remaining ingredients; bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon. Makes 4 servings.

 

 

FRIED GREEN TOMATOES

From Linda Eastep of Spring Grove

 

INGREDIENTS:

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¾ cup self-rising flour

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¼ cup cornmeal

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¼ t salt

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¼ t pepper

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¾ cup milk

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3-4 green tomatoes, cut into ¼-inch slices

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Vegetable oil

 

DIRECTIONS: Combine the first 5 ingredients, mix until smooth. Dip tomato slices into batter, allowing excess to drip back into bowl. Fry in 2 inches of hot oil in a heavy skillet until golden brown, turning once. Drain, standing up like toast (between the tines of a fork works well).

   

 

BROWN SUGAR ASPARAGUS

From Joann Hensley of McGaheysville

 

INGREDIENTS:

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3 T butter

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2 T brown sugar

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½ cup chicken broth

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2  8-oz. pkgs. asparagus spears

 

DIRECTIONS: Place all-purpose cooker unit on range top over medium heat. Heat butter and brown sugar until sugar is dissolved. Add chicken broth and asparagus. (Do not thaw asparagus.) Place unit on base and simmer, covered, on fast simmer setting for 40 to 50 minutes or until asparagus is tender. Don’t remove cover during cooking. Makes 5 servings.

   

 

CORN FRITTERS

From Sharon Kennedy of Spotsylvania

 

INGREDIENTS:

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1 can undrained whole kernel corn

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2 1⁄3 cups Bisquick

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1 egg

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Oil  

 

DIRECTIONS: Heat oil to 375°. Mix egg and Bisquick together until smooth. Add the corn, mix and drop the batter by teaspoonful in hot oil. Fry to golden brown, turning once.

 

 

SWISS VEGETABLE MEDLEY

From Margie Mills of Amelia Courthouse

 

INGREDIENTS:

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16-oz. bag frozen broccoli, carrots and cauliflower combination, thawed and drained

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10¾-oz. can condensed cream of mushroom soup

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4 oz. shredded Swiss cheese

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1⁄3 cup sour cream

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1⁄4 t ground black pepper

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4-oz. jar chopped pimento, drained (optional)

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2.8-oz. can Durkee French fried onions

 

DIRECTIONS: Combine vegetables, soup, ½ cup cheese, sour cream, pepper, pimento and ½ can fried onions. Pour into a 1-qt. casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions and bake, uncovered, 5 minutes longer. (I use extra onions on top.)

 

 

SWEET POTATO CASSEROLE

From Ila Smith of Martinsburg

 

INGREDIENTS:

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2 eggs, separated

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4 cups mashed sweet potatoes (Use dry-packed or cooked with    skins and then peeled)

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1 cup granulated sugar

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1⁄3 cup milk

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1 t vanilla

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1⁄2 cup butter or margarine, melted

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1 1⁄2 cups light brown sugar, packed

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1⁄3 cup flour

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1⁄3 cup butter or margarine, melted

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1 cup pecans, finely chopped

 

DIRECTIONS: Beat egg yolks. Com­bine yolks, sweet potatoes, sugar, milk, vanilla and ½ cup margarine. Beat until smooth. Fold in beaten egg whites. Spoon into buttered casserole. For topping, mix last 4 ingredients and spread over sweet potatoes. Bake at 350° for 30 minutes.

 

 

PICKLED SQUASH

From Elaine Alexander of St. Stephens Church

 

INGREDIENTS:

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1 gallon sliced squash

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8 medium onions

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½ cup salt to 1 gallon water

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5 cups sugar

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5 cups white vinegar

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1½ T turmeric

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1¼ T celery salt

 

DIRECTIONS: Place squash, onions and salt in a large tub of ice water. Let sit for 3 hours, then drain. In a large pot, mix sugar, white vinegar, turmeric and celery salt and bring to a boil. Add squash and onions. Bring to a boil again for 5 minutes. Pour in jars and seal.

 

 

MARINATED VEGGIES

From Nancy Howard of Brookneal

 

INGREDIENTS:

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1 can LeSeur green peas

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1 can French-style green beans

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1 can white, shoepeg corn

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1 small jar chopped pimentos

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1 medium green pepper, chopped fine

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1 medium onion, chopped fine

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½ cup finely chopped celery

 

Dressing:

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½ cup vinegar

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½ cup cooking oil

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1 cup sugar

 

DIRECTIONS: Drain and combine canned veggies and pimentos; add pepper, onion and celery. Whisk together dressing ingredients in a large saucepan and bring to a boil; heat until sugar dissolves. Pour over veggies and chill for 24 hours.

 

 

CORN PUDDING

From Kathy Bowen of Lawrenceville

 

INGREDIENTS:

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6 eggs, beaten

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1½ cups sugar

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2 cans cream-style corn (I use 1 white and 1 yellow.)

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2 cups milk

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4 T all-purpose flour

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1 t salt

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½ cup of melted margarine

 

DIRECTIONS: Pour mixed ingredients into a 3-quart greased baking dish. Bake at 375° for 1 hour or until golden brown. Makes about

12 servings.

   

 

Mom’s Stuffed Zucchini

From Sue Glisson of Richmond

 

INGREDIENTS:

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6 medium zucchini

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3 cups butter cracker crumbs, crumbled

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½ cup grated Parmesan cheese

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1 small onion, minced

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3 T minced parsley

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1⁄8 t pepper

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1 t salt

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2 eggs, beaten

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2 T butter

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Parmesan cheese for topping

 

DIRECTIONS: Wash zucchini and cut off ends; do not peel. Cook zucchini in boiling salted water for 4 to 5 minutes, or until just tender. Cut zucchini in half lengthwise; remove pulp with spoon; place zucchini shells in a large baking pan or jelly roll pan. Combine zucchini pulp, cracker crumbs, cheese, onion, parsley, salt, pepper, and the beaten eggs. Fill zucchini shells with mixture and dot with butter. Sprinkle with additional Parmesan cheese and bake at 350° for 30 minutes.

 

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