Reader Recipes

Great Garden Variety

 

 

DIJON GREEN BEANS

From Ina Ayres of Marshall

 

INGREDIENTS:

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1 lbs. fresh green beans, trimmed

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2 T red wine vinegar

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2 T olive oil

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2 T Dijon mustard

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t salt

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t pepper

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1 cup grape tomatoes, halved

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small red onion, sliced

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2 T grated Parmesan cheese

 

DIRECTIONS: Place beans in a large saucepan; cover with water and cook 8-10 minutes. Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; add tomatoes and onion. Drizzle with dressing and toss. Sprinkle with Parmesan cheese.

GOLD & WHITE CORN CASSEROLE

From Joan Frazier Hensley of McGaheysville

 

INGREDIENTS:

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1 cups fresh yellow corn kernels

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1 cups fresh white corn kernels

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10-oz. can 98% fat-free cream of celery soup

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1 cup sour cream

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1 cup finely shredded mild cheddar cheese

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cup diced celery

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cup chopped yellow sweet pepper

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18 light buttery crackers, crushed

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2 T butter (no substitutes), melted

 

DIRECTIONS: In a large mixing bowl, combine first seven ingredients. Pour into a greased 2-quart baking dish. Spoon cracker crumbs evenly over casserole. Drizzle with melted butter. Bake at 350, uncovered, for 20-25 minutes, or until bubbly.

PERKY TOMATO STACKS

From Linda Eastep of Spring Grove

 

INGREDIENTS:

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8 medium tomatoes

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cup olive oil

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cup minced fresh parsley

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2 T tarragon or cider vinegar

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2 t Dijon mustard

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1 garlic clove, minced

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1 t salt

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1 t sugar

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t pepper

 

DIRECTIONS: Cut each tomato into 12-inch horizontal slices; reassemble tomatoes, stacking slices on top of each other. Place the stacks in a large baking dish. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over the tomato stacks. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 20 minutes before serving.

VEGGIE MAC

From Mary Arnold of Hague

 

INGREDIENTS:

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1 medium green pepper, chopped

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1 medium onion, chopped

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2 medium zucchini, chopped

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2 medium yellow squash, chopped

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14-oz.can stewed tomatoes

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2 T parsley flakes

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2-3 cups cooked macaroni

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Salt and pepper to taste

 

DIRECTIONS: In a large pot or frying pan, saute pepper and onions. Add zucchini and yellow squash and cook until tender. Add stewed tomatoes and parsley flakes. Stir in macaroni and heat through, seasoning with salt and pepper to taste.

BLACK BEAN AND CORN SALSA

From Terri Campbell of Bumpass

INGREDIENTS:

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1 mango, peeled and chopped

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15-oz. can black beans, rinsed and drained

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11-oz. can shoepeg/white corn, drained

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cup green bell pepper, diced

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cup red pepper, diced

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1 tomato, seeded and chopped

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2 T red onion, diced (or green onions)

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cup Italian vinaigrette dressing

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1 T fresh lime juice

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1 T fresh cilantro, chopped

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t garlic salt

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t pepper

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t chili powder

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t hot sauce

 

DIRECTIONS: Stir everything together and chill 1 to 24 hours. Serve with tortilla chips.

HOMEMADE KETCHUP

From Debbie Day of Catlett

 

INGREDIENTS:

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2 cups vinegar

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4 quarts tomatoes chopped

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3 cups sugar

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1 T allspice

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1 stick cinnamon

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t paprika

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1 t dry mustard

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2 T salt

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3 T corn starch

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Hot peppers to taste, optional

 

DIRECTIONS: In a large pot, combine all ingredients except cornstarch. Boil hard for 1 hour, then run through a sieve. Dissolve cornstarch in a little vinegar, stir in and boil for 10 minutes. For spicy ketchup, add peppers to taste.

Have a favorite recipe or a cooking tip to share? E-mail recipes and tips with your name and address to: ReaderRecipes@co-opliving.com or mail to Reader Recipes, P.O. Box 2340, Glen Allen, VA 23058. Readers are awarded a $10 gift card for each published submission.

 

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