Vegetables

YUMMY POTATOES
Jo Black
Dec. 1996 Homemaking Dinner

6 medium potatoes, boiled, peeled and shredded
2 cans cream of chicken soup
2 cups sour cream
4 green onions, chopped
salt and pepper
4 Tbsp. margarine or butter
3/4 cup grated cheddar cheese, plus extra for top.

Combine all ingredients in a large casserole dish. Top with cheese. Bake at 350°F for 30 minutes.

AU GRATIN POTATOES
Ellen Remington

6-8 medium potatoes, cooked, peeled and chopped or grated
1/4 cup butter
1 can cream of chicken soup
1/3 cup chopped onions
1 cup sour cream
1-1/2 cup grated cheese

Mix all together and put in 2-1/2-qt. casserole dish. Top with 2 Tbsp. melted butter and 1/2 cup corn flakes. Bake 30-40 minutes at 375°F.

ENGLISH OVEN ROASTED POTATOES
Kathleen Westhora

4 lbs. baking potatoes
1/2 cup butter, melted
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 cloves garlic, peeled and crushed
1 chicken bouillon cube
1/2 cup warm water

Peel the potatoes and quarter them lengthwise; cut each quarter again lengthwise. Place the potatoes in a 9X13 baking pan. Add butter, salt, pepper, paprika and garlic. Turn the potatoes to coat evenly. Bake at 350°F for 1 hour. Dissolve chicken bouillon cube in warm water and pour over potatoes. Continue baking about 20 more minutes, or until done. (Note: If I am time baking this dish and won’t be home to add the chicken stock, I omit it.)

GARLIC-PARMESAN MASHED POTATOES
Kathleen Westhora

3 cloves garlic
8-10 baking potatoes (or equivalent amount red potatoes)
1 cup half and half
1 whole egg yolk
1/2 cup freshly grated Parmesan cheese

Remove skins from garlic cloves. Boil in water until soft and tender. Remove from water and mash. Peel and cook baking potatoes. (If using red potatoes, cook with skins on; then peel about half and leave skins on the other half.) Combine cooked potatoes, cooked garlic, half and half and egg yolk. Beat well. Stir in Parmesan cheese. If too thick, add more half and half or milk to desired consistency. If you desire, sprinkle with paprika when serving.

SCALLOPED POTATOES--SIMPLIFIED
Janet McManus

8 potatoes
1 can cream of chicken soup
1 pint sour cream
1 cup grated cheese
1 cube margarine
2 Tbsp. melted butter or margarine
3/4 cup crushed cornflakes or Ritz crackers

Cook and slice potatoes.  Mix soup, sour cream, cheese and cube of margarine together in saucepan on medium heat.  Combine sauce and potatoes in a 9x13 baking dish.  Combine the 2 Tbsp. melted margarine with the cornflakes or crackers and sprinkle on top.  Bake at 350° for 30 minutes, or until top is crispy.

OVERNIGHT SCALLOPED POTATOES
Janet McManus

1 cube margarine
1 small onion, chopped
1 can cream of chicken soup
1/2 tsp. salt
1 pint sour cream
1 1/2 cups grated cheese
2 12-oz. packages shredded frozen hash browns, thawed
1 cup crushed corn flakes

Melt margarine in frying pan.  Add onion.  Cook for 3 minutes on medium heat.  Add soup, salt, sour cream and cheese.  Cook until all is melted.  Put the hash browns into a 9x13 baking dish.  Pour the sauce mixture over the hash browns and mix well.  If it is too thick, add a little milk.  Top with corn flakes.  Cover and refrigerate overnight.  Remove cover.  Bake at 350° for 45 minutes, or until hot all the way through.  Makes 12 servings.

PARMESAN BAKED POTATOES
Joyce B. Bailey
May 1966 R.S. Magazine--"Freezer Time Means Free Time"

Select potatoes the desired size, using a mealy variety.  Wash, bake at 350° for 1 hour.  Slice potatoes across top lengthwise and scoop out the center, saving shells.  Mash, then whip until light and fluffy with milk, butter, salt, and pepper.  Heap into shells and allow to cool.  Sprinkle with grated Parmesan cheese, wrap individually in foil and freeze.  To serve, defrost for 1 1/2 hours at room temperature; then bake at 350° for 40 minutes.

HASH BROWN POTATOES
Margo Mead

1/2 cup butter or margarine
5 or 6 medium potatoes, finely diced or coarsely shredded (about 6 cups)
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper

About 45 minutes before serving:  In medium skillet (preferably with a non-stick finish) over medium heat, in hot butter or margarine, cook potatoes, covered, 10 minutes.  Uncover and sprinkle with remaining ingredients.  Continue cooking 15 minutes, or until tender and brown, occasionally turning with pancake turner.  Makes 6 servings.

PARSLEY POTATOES
Margo Mead

5 to 7 medium potatoes
1/2 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons fresh chopped parsley

Peel potatoes and cut in half. Place in a large saucepan, cover with water, and add salt.  Bring to a boil over high heat. Reduce heat to medium-low and cover pan, leaving cover slightly ajar to let steam escape.  Cook for about 15 to 20 minutes or until potatoes are tender.  Remove from heat. Drain potatoes in a colander and return to pan. Add butter and parsley and toss until butter is melted. Serves 4 to 6.

Potato Dumplings
Carola Schindler
April 1989 Homemaking Class

2 lbs. potatoes
1 tsp. salt
1 cup cornstarch
1 cup very hot milk
croutons

Peel and boil potatoes, press through potato press while still hot.  Mix in salt and cornstarch and then the almost-boiling milk.  With damp hands shape dumplings, hiding croutons in the middle.  In a large pot bring salted water to boiling, put the dumplings in and let boil for a few minutes, then simmer for about 10 minutes.  When the dumplings rise to the top, they are almost done.

Creamed Corn
Carola Schindler
April 1989 Homemaking Class

2 20-oz. pkg. frozen corn
1 cup whipping cream
1 cup milk (or, 2 cups half-and-half, or even 2 cups milk, depending on the waistline)
1 tsp. salt
2 Tbsp. sugar
pinch of white or cayenne pepper
2 tbsp. butter or margarine, melted
2 Tbsp. flour

Combine all items except last two in pot.  Bring to boil.  Simmer 5 minutes.  Blend butter and flour.  Add to corn and stir.  Remove from heat.

CAULIFLOWER A LA MICROWAVE
Janet McManus

1 head of cauliflower

Trim leaves and some of core.  Put in bowl and completely cover with waxed paper; tuck in around edges.  Cook in microwave 6 minutes per lb. at full power.  Remove all waxed paper--be extremely careful--the steam can burn you badly.

Sauce
1/3 cup mayonnaise (not Miracle Whip)
1 tsp. mustard
1 Tbsp. onion flakes (optional)
grated cheese
paprika

Combine all ingredients; pour over the cooked cauliflower until it is coated all over.  Cover with grated cheese.  Pat cheese to hold in place.  Cook in microwave about 1 1/2 minutes at full power, or until cheese is melted.  Sprinkle paprika over top.

CHEESY VEGETABLE CASSEROLE
Julie Myers

4 potatoes (fist-sized)
4 carrots
1 pkg. (10-16 oz.) frozen broccoli & cauliflower
4 Tbsp. margarine
5 Tbsp. flour
1-1/2 cups milk
1/2 lb. velveeta, cut into cubes
1 chicken bouillon cube
1/8 tsp. white or black pepper

Peel, cube and cook potatoes and carrots. Meanwhile, make roux with margarine and flour. Add milk, bouillon and pepper. Cook until thickened. Add cubed velveeta. Heat until melted. When potatoes and carrots are cooked, put broccoli-cauliflower blend in strainer and pour potatoes and carrots over to thaw. Put vegetable mix in large casserole dish and pour cheese sauce over. Bake at 300°F for 20-30 minutes. Can be topped with potato chip crumbs or bread crumbs. Serves 6 hungry people.

GREEN BEANS/GRÜNE BOHNEN
Margo Mead

1 to l-1/2 pounds fresh green beans or
1 pound frozen green beans, thawed, or
1 16-ounce can green beans, drained
6 slices bacon diced
1 medium onion, peeled and chopped
1/4 cup vinegar
2 tablespoons sugar

1  If using fresh green beans, wash well and cut into l-1/2-inch pieces. In a medium saucepan, bring 2 cups water to a boil over high heat.  Add fresh green beans, cover, reduce heat to medium, and cook for 6 to 8 minutes or until beans are almost tender.  Drain in a colander.
2.      In a large saucepan, fry bacon over medium heat until almost crisp. Add onions and sauté until transparent.
3.   Add beans, vinegar, and sugar and stir well. Cover and cook for about 10 minutes or until heated through.
Serves 4 to 6

RED CABBAGE/ROTKOHL
Margo Mead

2 strips bacon, diced
1 medium onion, peeled and chopped
10 to 12 cups shredded red cabbage
1 medium tart apple, peeled, cored, and chopped
4 or 5 whole cloves
2 bay leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons sugar
1/4 cup red wine vinegar

         In a large saucepan, fry bacon over medium heat until almost crisp.  Add onions and sauté until transparent. Add cabbage and stir well.  Add remaining ingredients and stir again. Cover and simmer over low heat for 1 to 1-1/2 hours or until cabbage is tender. Serves 6 to 8

Sauerkraut
Carola Schindler
April 1989 Homemaking Class

1 32-oz. can sauerkraut
1 slice bacon, cut in small pieces, or bacon drippings
1 large onion, chopped
6 to 8 oz. smoked pork (hamhock or end pieces, ham bone, smoked sausage, or 2 or 3 slices of bacon will do also)
3 to 4 cloves
1 bayleaf
4 Juniper berries (optional)
1 potato, peeled and grated

Rinse sauerkraut.  Fry bacon and chopped onion until golden; add sauerkraut.  Barely cover sauerkraut with water; add spices and smoked meat.  Cook over low heat about 1 hour.  Add grated potatoes in the last 5 minutes of cooking time.  Makes a good side dish for Ham and Mashed Potatoes, Rouladen, Bratwurst and Mashed Potatoes, or Goulasch.

SPINACH DELIGHT
Joyce B. Bailey
May 1966 R.S. Magazine--"Freezer Time Means Free Time,"

Cook 2 packages of frozen spinach according to directions on label.  Drain.  Add 1 can cream of mushroom soup.  Heat and serve.

NEW ENGLAND BAKED BEANS
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

7 cups water
1 lb. dried navy beans, sorted and rinsed
1 bay leaf
1 onion, chopped (1 cup)
1/4 cup ketchup
3 Tbsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 cup packed brown sugar

Bring water to boil in large kettle or Dutch oven. Add beans and boil 2 minutes. Cover pot, remove from heat, and let stand one hour. Add bay leaf to beans. Return pot to heat, bring to boil, cover, reduce heat and simmer about 40 minutes or until beans are tender. Drain beans, reserving the liquid. Mix together the onion, ketchup, molasses, Worcestershire sauce, mustard, ginger and salt; add to this 2 cups of the cooked bean liquid. Add this mixture to the cooked beans. Turn beans into baking dish and sprinkle with brown sugar. Bake, uncovered, at 400°F about an hour, or until beans are very tender and lightly browned. Or bake, covered, at 300°F for 4 hours, checking occasionally for dryness and adding small amounts of reserved bean liquid or water if necessary. Serve with freshly baked bread or hot Boston brown bread. Makes 8 servings.

BAKED BEANS
Marion Bennion and Sadie Morris
January 1964 R.S. Magazine--"Stretching the Food Budget"

2 cups pinto or other dried beans
1/4 lb. salt pork
1 medium onion
1 tsp. salt
1/4 cup molasses
1/2 tsp. dry mustard
1 Tbsp. sugar

Wash beans and discard imperfect ones.  Cover with 6 cups of water, boil 2 minutes, and cover and soak for 1 hour before cooking.  Cook, uncovered, in soaking water until tender, about 2 hours.  During last 45 minutes of cooking, add salt pork.  Drain (reserve liquid) and pour beans and salt pork into baking pan.  Bring drained liquid to boiling point and add salt, molasses, mustard and sugar.  Pour mixture over beans and add enough more water to cover beans.  Cover pan and bake at 300° for 3 hours.  Then uncover and bake 30 minutes more.  Serves 6.

Refried Beans
Veronica Hunter
May 1989 Homemaking Dinner

1 small bag of pinto beans
1/2 stick butter
 salt (regular, onion or garlic)
 pepper

Get a small bag of pinto beans.  Soak overnight and cook on stove until tender.  Or put them in a crock pot and cook them on low all day.  Take out with no juice.  Put in pan.  Mash and add a little bit of bean water; mix.  Add 1/2 stick of butter, season to taste with salt and pepper or onion or garlic salt.  Keep adding water to prevent drying.  Can also add ham or bacon when cooking the beans.  Freezes well before mashing.

COOKED PUMPKIN
October 1989 Homemaking Class

To Boil :  Heat 1 inch salted water(1/2 tsp. salt to 1 cup water) to boiling.  Cut 11/4 pounds pumpkin into 1 inch pieces (about 21/2 cups pared) for 8 inch pie or cut 2 pounds pumpkin into 1 inch pieces (about 21/2 cups pared) for 9 inch pie.  Add to boiling water.  Cover and heat to boiling.  Cook until tender, about 30 minutes; drain.  Mash pumpkin until no lumps remain.   
To Bake:  Heat oven to 400°.  Cut 1 small pumpkin (about 4 pounds) into halves; remove seeds and fiber.  Place pumpkin cut sides up in oblong baking dish; pour water (1/4 inch deep) into dish.  Cover  and bake until tender, about 1 hour.  Scoop pumpkin from shells; mash until no lumps remain.   MAKES ABOUT 4 CUPS MASHED COOKED PUMPKIN.  NOTE: 1 pound pared pumpkin yields about 1 cup mashed cooked pumpkin.

ROAST PUMPKIN WITH FRUIT-AND-NUT STUFFING
October 1989 Homemaking Class

1 pumpkin (3 to 4 pounds)
1/2 tsp. salt
1/2 cup butter or regular margarine
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2/3 cup sliced mushrooms
6 slices bread, toasted and cubed
2/3 cup pared and coarsely chopped apple
2/3 cup chopped walnuts
1/2 cup golden raisins
1 egg, lightly beaten
2 cloves garlic, finely chopped
1/2 tsp. leaf oregano, crumbled
1/2 tsp. leaf sage, crumbled
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2/3 cup dry white wine (2/3 cup apple juice or white grape juice can be substituted)

Preheat oven to 350°.  Lightly grease 13x9 inch baking pan.  Set aside.  Wash and dry pumpkin.  Cut large circle around stem; lift out and discard.  Remove seeds and fiber.  Sprinkle inside of pumpkin with 1/4 tsp. of the salt in prepared baking pan.  Set aside.
Melt 2 Tbsp. of the butter in large skillet over medium heat.  Add onion, celery and mushrooms, and cook stirring occasionally, until onions are softened, about 7 minutes.  Transfer to large mixing bowl.  Add bread cubes,apples, walnuts, raisins and egg to bowl; mix well.
Melt 4 Tbsp. butter in small skillet over low heat.  Add garlic and cook 1 minute.  Pour garlic butter over stuffing mix along with oregano, sage, cinnamon, nutmeg, pepper, wine and remaining salt; blend thoroughly.  Press half the stuffing mixture into pumpkin.  Place 1 Tbsp. butter on top.  Press remaining stuffing mixture into pumpkin.  Top with remaining butter.  Cover with aluminum foil. 
Roast in preheated oven 350° for 21/4 hours or until pumpkin is fork-tender, basting every 30 minutes with pan juices.  Timing will vary depending upon size of pumpkin.  Cool pumpkin 15 minutes on wire rack before serving.  To serve cut into quarters and then halve each quarter.  Makes 8 servings

PUMPKIN-CARROT DUO
October 1989 Homemaking Class

6 Tbsp. unsalted butter
1/2 cup firmly packed light brown sugar
1 pumpkin (3 pounds) peeled, seeded and cut into 1-inch cubes (7 cups)
1 pound carrots, peeled and cut into 1/4-inch thick rounds (21/2 cups)
2 tsp. finely chopped crystallized ginger
1/2 tsp. salt
1 cup water
2 tsp. fresh lemon juice
Melt butter and sugar in large saucepan or Dutch oven over medium heat.  Add pumpkin, carrots, ginger and salt; stir to coat.  Add water.  Bring to boiling.  Lower heat and simmer, covered, for 12 minutes or until almost tender.  Uncover.  Increase heat to medium high and cook until vegetables are tender and juices are reduced to glaze.  Stir in lemon juice.  ( If vegetables are tender before juices are reduced, remove vegetables to platter and reduce juices separately.  Then add vegetables and toss to coat.)  Serve.  Makes 8 servings.

FRUIT-STUFFED PUMPKIN HALVES
October 1989 Homemaking Class

1 medium size pumpkin (3 to 4 pounds)
1/2 tsp. salt
2 cups coarsely chopped peeled apples
3/4 cup fresh cranberries ( 3 oz.)
1/4 cup firmly packed light brown sugar
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
2 Tbsp. butter, melted

Preheat oven to 350°.  Cut pumpkin in half lengthwise, remove and discard seeds.  Place, cut side down, in shallow baking dish.  Add water to 1 inch depth.  Bake in preheated oven 350° for 30 minutes.  Remove from oven.  Turn cut side up.  Sprinkle with salt.  Discard water.  Combine apple, cranberries, sugar, nutmeg, cinnamon and butter in small bowl.  Spoon into pumpkin halves.  Bake, stuffed side up, in preheated oven 350° for 30 to 40 minutes or until pumpkin is tender,  Cool slightly.  Cut each half into quarters.  Makes 8 servings.

SUMMER SQUASH CASSEROLE
Julie Myers (from Aunt Glenda Brown)

1 cup Bisquick-type mix
3 eggs, beaten
1/8 cup oil
onion to taste
3 cups (about 1-1/2 lbs.) sliced summer aquash or zucchini
1 cup grated cheese
salt and pepper to taste

Combine all ingredients and put in greased casserole. Bake at 350°F for 45 minutes. Check middle to be sure it is cooked all the way through.