Vegetables & Side Dishes

Pineapple Cheese Casserole

Summary

Yield
6 Servings
SourceKaryl Hanhilammi (2002)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1 cn
pineapple chunks in juice (20-oz)
3 T
flour
1⁄2 c
sugar
1 c
cheddar cheese (shredded)
1⁄4 c
butter (melted)
1⁄2 c
Ritz cracker crumbs

Instructions

Preheat oven to 350°. Before draining pineapple, remove and reserve 3 tablespoons of the juice. Mix juice with flour and sugar. Add pineapple and cheese. Put in greased 8- or 9-inch casserole. Mix butter and Ritz crumbs. Sprinkle on top of casserole. Bake for 20 to 30 minutes. Recipe may be doubled and baked in 9 x 13-inch pan.

Escalloped Tomato Casserole

Summary

Yield
4 Servings
SourceMeribah Howarth (1979)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

2 T
butter
1
onion (medium, chopped)
1 T
sugar
1 c
Pepperidge farm stuffing
1
carrot (grated)
1⁄2 t
dry mustard
1 cn
tomatoes (large)
 
Salt and pepper

Instructions

Sauté onion in butter. Then combine with tomatoes (chop them) and rest of ingredients. Put in casserole and sprinkle grated cheese or more stuffing on top. Can be fixed ahead of time. Heat thoroughly before serving. Serves 4 to 5.

Vidalia Onion Casserole

Summary

Yield
4 Servings
SourceNancy Fogle (2003)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

1⁄2 c
butter (or margarine)
2
Vidalia onions (large, sliced)
1⁄2 c
sour cream
1⁄2 c
Parmesan cheese
1 c
Ritz crackers (crushed)

Instructions

Preheat oven to 350°. Melt butter or margarine in a large skillet and sauté onions until tender. Add sour cream and mix thoroughly. Scoop half of onion mixture into a greased casserole dish. Top with 1/4 cup Parmesan cheese. Layer remaining onion mixture on top and sprinkle with remaining Parmesan cheese. Top with crushed Ritz crackers. Bake for 30 minutes.

Russian Beets

Summary

Yield
6 Servings
SourcePeg Craigland (1978)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

10
beets (medium size)
1 pk
sour cream (small)
2 T
sugar
2 T
vinegar

Instructions

Cook beets until tender and peel. Put through food chopper. Season beets with salt and pepper. Season sour cream with sugar and vinegar. Pour over beets. Heat until hot and serve over mashed potatoes.

Turnip Puff

Summary

Yield
4 Servings
SourceKathie Ostrander (1981)
Prep time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes

Ingredients

1 lb
turnips (4 medium)
2 T
butter (or margarine)
2
eggs (slightly beaten)
1 c
soft bread crumbs
1 T
onion (finely chopped)
1 T
snipped parsley (may omit)
3 T
sugar
1 t
salt
1 t
lemon juice

Instructions

Peel and cube turnips (should have about 3 cups). Cook turnips, covered in small amount boiling salted water until tender. Drain, add butter and mash. In bowl, combine remaining ingredients. Add mashed turnips. Pour into ungreased 3- to 4-cup casserole, uncovered. Bake at 375 degrees for 25 to 30 minutes, or until set. Garnish with sprig of parsley “chust for nice.”

Parsnip Fritters

Summary

Yield
12 Servings
SourceMarion Shepherd (1979)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

2 c
diced raw parsnips
1 1⁄3 c
sifted flour
2 t
baking powder
1⁄4 t
salt
1 c
evaporated milk
1
egg

Instructions

Cook parsnips in boiling salted water to cover until tender. Drain and mash. Sift flour with baking powder and salt into a bowl. Beat egg, add milk and parsnips. Stir into flour mixture and mix well. Drop by spoonfuls into hot deep fat (360°) and fry until golden brown, 4 to 5 minutes. Drain on absorbent paper.

Microwaved Cheese-Stuffed Mushrooms

Summary

Yield
30 Servings
SourceSandi Snider (1982)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

30
mushrooms (medium, fresh, about 1 lb)
4 sli
bacon
2 T
onion (chopped)
1⁄4 c
Parmesan cheese (grated)
1⁄4 c
sour cream
2 T
fine dry bread crumbs

Instructions

Clean mushrooms. Remove stems and finely chop. Arrange bacon in a 1-quart round glass casserole. Cover and microwave on high 3 to 4 minutes, or until crisp. Remove and crumble. Pour off all but 1 tablespoon drippings. Add onion and chopped mushroom stems to drippings. Microwave on high 3 to 4 minutes, or until just tender. Stir in sour cream, Parmesan cheese and bread crumbs. Spoon about 2 teaspoons stuffing into each mushroom cap. Arrange in 2 (8-inch) round glass cake pans. Microwave one dish at a time on high for 3 to 4 minutes. Makes 30 appetizers.

Stuffed Mushrooms

Summary

Yield
8 Servings
SourceSabe Fink (1977)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 hour, 20 minutes

Ingredients

1 lb
mushrooms (fresh)
1 cn
crabmeat (6 1/2-oz)
2 T
butter (or margarine)
2 T
onions (finely chopped)
2 T
celery (finely chopped)
2 T
green pepper (finely chopped)
3 sli
white bread (crusts removed)
2 T
mayonnaise
 
salt
 
pepper
 
nutmeg

Instructions

Remove stems from mushrooms and gently wipe mushrooms clean. Bring a large pot of water to a boil. Drop mushrooms in. Cook 1 minute, then drain in colander and let cool. Cook onion, celery and green pepper in butter until soft. Tear bread into small pieces. Combine bread, onion mixture, crabmeat, mayonnaise and season with salt and pepper and a dash of nutmeg. Dry mushrooms and stuff. Bake on buttered pan at 350° for 20 minutes.

Mushrooms Polonaise

Summary

Yield
6 Servings
SourceLaura Dureska (1983)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1 1⁄2 lb
fresh mushrooms (sliced)
1⁄2 c
butter
1
onion (minced)
2 T
flour
1 c
sour cream
1⁄4 c
whipping cream
 
salt (to taste)
 
pepper (to taste)
2 T
parsley (minced)
1⁄4 c
bread crumbs (tossed in 1/4 c melted butter)

Instructions

Sauté mushrooms in buffer until lightly brown. Add onion; cook until soft. Stir in flour. Cook until thick, stirring constantly. Stir in other ingredients except crumbs. Pour into a buttered casserole. Top with bread crumbs. Bake at 325 degrees for 35 minutes, or until brown.

My Estonian Mother-in-Law's Red Cabbage

Summary

Yield
8 Servings
SourceJanet Shaw (2002)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1
red cabbage head (sliced very thin)
3 T
sugar
1⁄2 t
salt
3 T
butter (or bacon drippings)
1 ds
cayenne pepper
1
onion (chopped)
1
apple (tart, sliced)
3 T
water
1 T
caraway seed
3 T
apple cider vinegar

Instructions

Brown onion in buffer or bacon drippings. Mix water, apple cider vinegar, sugar, salt and cayenne pepper and add to onions. Add apple and sliced cabbage to onion mix. Add caraway seed. Cover and cook over low heat for 30 minutes, or until tender, stirring occasionally and checking liquid. Excellent served with mashed potatoes and pork roast, duck or liver.

Pages

Subscribe to Vegetables & Side Dishes