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Asparagus Caper

2 bunches asparagus
½ t bottled minced garlic
2 t capers
water or chicken broth

Cut ends off of asparagus and clean. Place garlic, capers, and chicken broth in large, flat pan and bring to simmer. Add asparagus and bring back to simmer. Simmer for 10-25 minutes until tender.

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Baked Corn

2 c frozen corn ½ c butter, melted
14.75-oz can cream style corn 2 eggs, beaten
8-oz sour cream 8.5-oz box corn muffin mix

Combine all ingredients. Mix well and pourinto square glass pan. Bake at 350° for 55 minutes.

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Candied Yams

3 medium cans yams 1 c brown sugar
4 gala apples, cored and sliced 2 c yam juice
½ c butter 2 T lemon juice
3 T cornstarch

Drain yams, saving 2 c juice. Slice 1 ½ cans yams into 9 x 13 baking dish. Layer sliced apple on top. Slice other 1 ½ cans yams and layer on top.

Melt butter in small pan. Add cornstarch and brown sugar to yam juice and whisk. Add to melted butter. Stir until thick. Stir in lemon juice and pour over yams.

Bake at 350° for 1 hour.

Note: This recipe can be cooked in a crockpot on low for 3 ½ hours.

Carrots in Dill Butter

16-oz baby-cut carrots 1 t sugar
½ c water ½ t salt
2 T butter ½ t dill

Combine all ingredients in pan. Bring to a boil. Reduce heat; cover and simmer 25 to 30 minutes, or until carrots are tender and most of liquid is absorbed.

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Cashew Broccoli

1 ½ lbs broccoli florets 2 t white vinegar
1/3 c butter ¼ t ground black pepper
1 T brown sugar 1 t bottled minced garlic
3 T soy sauce 1/3 c salted cashews

Steam broccoli in microwave.

In small skillet over medium heat, mix brown sugar, soy sauce, vinegar, pepper, and garlic. Bring to a boil. Remove from heat. Mix in cashews. Pour sauce over cooked broccoli. Serve immediately.

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Chilean Potatoes

8 potatoes, boiled and sliced (boil for about 20 minutes)
5 or 6 tomatoes, sliced
2 green peppers, cut into strips
½ lb Mozzarella
1 c sour cream
salt and pepper to taste

Spray 9x13 pan with cooking spray and layer ingredients as follows:

  1. half potatoes
  2. half tomato slices
  3. half green pepper strips
  4. half Mozzarella cheese
  5. sprinkle salt and pepper to taste
  6. repeat with other half of above ingredients
  7. sour cream
  8. Cover with foil. Bake at 400º for 30 minutes.

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Creamed Vegetables

¼ onion, diced fine
2 T water and ½ T chicken bouillon granules
1/8 t bottled minced garlic 2 c frozen vegetables
2 T flour
1 c milk bread crumbs mixed with 5 T melted butter
2 T sour cream
½ c cheddar cheese
salt, pepper to taste

Combine onion, water, chicken bouillon granules, and garlic in saucepan. Cook gently for 5 minutes or until softened. Sprinkle flour over onion and cook, stirring, for one minute. Slowly pour in milk, whisking constantly. Bring to a boil, reduce heat and cook until thickened. Remove from heat and whisk in sour cream and cheese. Season to taste.

Stir vegetables into sauce and put into casserole dish. Sprinkle with buttered bread crumbs. Bake uncovered at 350º for 15 minutes until bubbly.

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Guiltless French Fries

3 large potatoes*
1 egg white
pepper, freshly ground
 
*or use 1 red potato, 1 gold potato, and 1 sweet potato

Cut potatoes into french-fry–size strips. Whip egg white until foamy. Add pepper. Coat potato strips. Spread in a single layer on cookie sheet that has been sprayed with cooking spray. Bake at 450º for 30-35 minutes.

Variations—add to egg white bath:

  1. 1 T chili powder and ½ t cayenne pepper
  2. 1 t garlic powder and 1 t paprika
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Italian Potatoes

½ c butter
2 c Italian Salad Dressing
8-10 medium red potatoes
Melt butter into a glass cake pan. Add Italian Salad Dressing and mix. Clean, peel, and thinly slice potatoes into pan. Cover with foil. Bake at 350 ° for 1 ½ hours.
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Peppered Potatoes

10-12 med. new red potatoes, scrubbed and trimmed 4 c chicken broth
of bad spots 2 basil leaves
1 T canola oil
½ medium onion, chopped ¼ t red pepper flakes
1 t bottled minced garlic ½ t pepper
  1. Trim bad spots from potatoes, leaving as much peel as possible and place in cold water.
  2. Heat large skillet over medium-high heat; add oil. Sauté onion and garlic 5 minutes or until tender. Add broth and basil leaves and mix well. Bring to boil.
  3. Place potatoes in a single layer in skillet. Return to boil; reduce heat. Simmer 30 minutes or until potatoes are tender.
  4. Remove potatoes with slotted spoon to serving bowl. Add pepper and red pepper flakes to skillet and stir. Pour sauce over potatoes.
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Potatoes and Asparagus

6 medium red potatoes 2 T fresh cilantro
  ¼ t dill weed
1 T butter Season Salt to taste
  Ranch Seasoning & Salad Dressing Mix powder to taste
15-oz can asparagus  

Scrub potatoes and cut into fourths. Put in wok or deep rounded pan, and cover with water. Boil until soft, about 20 to 30 minutes. Drain water off. Melt butter into potatoes and stir. Add asparagus and seasonings, and heat through.

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Potato and Sour Cream Casserole

12 red potatoes cooked in skins 30 minutes or 2 bags O’Brien Diced Potatoes and delete the 1/3 c chopped onions
 
½ c butter
2 cans cream of chicken soup 3 c crushed cornflakes
1 pint sour cream 2 T melted butter
1 c plus cheddar cheese
1/3 c chopped onions

Cool and peel potatoes; grate or cut in small pieces.

Melt butter, add soup, sour cream, cheese, and onion. Pour over potatoes and mix together.

Top with crushed cornflakes blended with 2 T butter.

Bake at 350º for 30 minutes.

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Savory Beans and Tomatoes

Vegetable Mixture

Bread Mixture

2 T butter 6 T butter
½ medium onion, diced ¼ t bottled minced garlic
¼ t bottled minced garlic 2 (5 oz) containers shredded
½ t each dry basil, oregano, salt Parmesan cheese
4.5 oz bottle sliced mushrooms ½ t basil
1 can kitchen sliced green beans ½ t oregano
6 medium tomatoes, diced 1 ½ c soft bread crumbs

Melt 2 T butter in wide frying pan over medium-high heat. Add onion, ¼ t garlic, ½ t each basil, oregano, and salt. Cook, stirring until onion is soft and all liquid has evaporated. Turn off heat. Add mushrooms, beans, and tomatoes.

Melt 6 T butter in another pan. Stir in ¼ t garlic, Parmesan cheese, ½ t basil, ½ t oregano, bread crumbs. Stir bread mixture into vegetable mixture. Transfer to baking dish. Sprinkle with parmesan. Bake at 400º for 20 minutes. (30 minutes if refrigerated)

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Spinach-Stuffed Tomatoes

12 medium-size tomatoes 10-oz package fresh spinach
1 T butter 2 (5-oz) containers fresh shredded Parmesan cheese
1 T salad oil 4 slices bread, blended to fine crumbs
½ medium-size onion, chopped 1/8 t ground nutmeg
 
  Parmesan cheese to sprinkle

Cut off the top fourth of each tomato. With a grapefruit spoon, scoop out pulp to make hollow shells. Chop pulp and place in a colander to drain.

Melt butter with oil in a wide frying pan over medium-high heat. Add onion and cook, stirring until soft. Stir in reserved tomato pulp and spinach and cook, stirring, until spinach is wilted (3 to 4 minutes). Stir in Parmesan cheese, crumbs and nutmeg.

Fill each tomato with spinach mixture and arrange in an ungreased baking pan; sprinkle Parmesan on top. Broil until lightly browned. (3 to 4 minutes)

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Steamed Cabbage, Potatoes, and Onions

1 medium head green cabbage
2 large potatoes
¼ c olive oil
red pepper flakes
½ onion, sliced
salt and pepper
chicken broth

Core and chop cabbage into ½- to 1-inch pieces. Peel potatoes and slice ½ inch thick.

In a large, deep saucepan, heat olive oil. Stir in red pepper flakes to taste. Add onions and cook over high heat, stirring often, until onions are soft, about 5 minutes. Add cabbage and potatoes, and ½ c chicken broth. Season with salt and pepper. Cover and steam over low heat, stirring often, until potatoes are tender, 20 to 30 minutes. If vegetables start to brown, add broth.

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