Veggie Recipes
Mom's German Potato Salad Contributed by my mother, Rosemary Will.
Fry bacon crisp, take bacon from pan and crumble. Add flour, vinegar, and sugar to bacon grease. Stir constantly until thickened. Boil potatoes until tender, drain, and cube them (leave the skins on). Add the crumbled bacon and onion to the cubed potatoes. Pour the rest of the mixture over the potatoes and combine. Let stand at least ½ hour before serving. Serves 12.
Tooney's Tooties (Marty's Baked Beans) Ooh these are good!
I'll have to preface this by explaining that my brother Marty is called "Tooney" by his friends because of his former alleged hidden musical talents. His baked bean recipe is the best! He calls them "Texas Beans", but I'll call 'em what I want. (It's my site!)
Preheat oven to 350°F.
Stir ingredients well to combine.
Bake to 350 degrees for 45 minutes. Serves about 10 to 12.To make a bigger batch, I've doubled, tripled and quadrupled the recipe and cooked these in an electric cooker, they turn out great!
* 1 cup of sugar is quite a bit, but most people seem to like it this way. Use less if you want.
***If you want to spice it up a bit, add some Tabasco, cayenne pepper, or Cajun Seasoning*** (Adding a chopped green pepper to taste is a good variation too)
Randy's Cheesy Potatoes These are too good & easy, cholesterol at it's best!
In a large pan melt the butter on low
heat. Once butter has melted, stir in the remaining ingredients. Continue
stirring until tater tots are broken up. Pour into a greased 9 x 11 baking pan
and bake at 350º for 45 minutes or until the top is golden brown.
1. Place the cauliflower florets in a large pot and add just enough water to
cover.
2. Cover and cook over medium heat for 15 to 20 minutes, or until tender. Drain
and place in a medium bowl.
3. Add the remaining ingredients and mash until mixture is well combined.
PREPARATION TIP: For a quick-and-easy baked version, add 1/2 cup Parmesan cheese and 4 beaten eggs to the mixture and place in an 8-inch square baking dish that has been coated with nonstick cooking spray. Bake at 350°F. for 30 to 40 minutes, or until set and golden.
Barbecued Green Beans Try these for your next cook-out.
Brown the bacon and onion. Add Catsup, brown sugar, and Worcestershire sauce. Simmer for 2 minutes. Put beans in a casserole bowl. Pour bacon mixture over beans, but do not stir! Bake at 350°F. for 20 minutes. Serves 6.
Mexican Potatoes Great with barbecue!
Topping:
Boil potatoes; peel, cool, and slice medium thick. Combine onions, pimentos, green peppers, half & half, mayonnaise, salt, pepper, and cheese. Pour over potatoes and mix thoroughly. Butter bottom and sides of a shallow 9x13 baking dish. Place potato mixture in dish. Sprinkle top with cheese and olives. Bake in 375°F. oven for 20 to 25 minutes. Serves 6.
Spinach Soufflé Spinach at its best!
Cook spinach and drain. Mix all ingredients together. pour into a greased 9x13 inch baking pan. Bake for 1 hour in a 350°F. oven. Let stand for 5 minutes before serving. Serves 8.
Corn-In-The-Shuck -- 4 large ears of corn -- Carefully separate and pull down the husks and remove the silk. Rub the kernels generously with butter, salt and pepper as desired. Pull the husks back, smoothing them back into place. Moisten husks with water and roll tin-foil around each ear of corn. Place the ears on the edges of the grill (leaving the center to prepare the main course). Cook 20-25 minutes, turning occasionally. Remove tin-foil and serve in the shuck. Yield: 4 servings
Potatoes-In-A-Blanket -- Section 4 large potatoes and put onto a large piece of aluminum foil -- Peel one medium onion, slice into 1/2 inch thick pieces and place onto aluminum foil -- Place a half stick of butter onto the potatoes, salt and pepper to taste. Fold foil into a tent, bake on hot coals or grill for 1 hour or until tender. Yields: 6 servings
Grilled Mushrooms -- 3/4 pound fresh mushrooms -- butter, salt, white pepper -- Wash mushrooms and remove stems, drain well and carefully pat dry with a towel. Turn the mushroom upside-down (gill-side up) and put a small amount of butter on the gills, add a dash of salt and pepper. Cook, gill-side up, 10-15 minutes. Just before removing from grill, turn mushroom cap-side up and brush on a small amount of butter. Yield: 4 servings
Grilled Cabbage -- 1 head of cabbage -- butter, meat tenderizer, garlic powder, ground pepper -- Cut cabbage into quarters, pour butter and spices over cabbage, wrap each quarter in aluminum foil and place the quarters on the edge of the grill away from direct heat, cook approximately 2 hours. Yield: 4 servings
Grilled Potato Skins -- 4 medium potatoes -- butter, grated cheese, salt -- Pre-cook potatoes in microwave oven, let stand for 5 minutes then cut potatoes in half and hollow-out centers. In the centers put a small amount of butter, salt if desired and smother in cheese (as an option, sprinkle on bits of bacon). Place the potatoes on the edge of the grill until the cheese melts. Yield: 4 servings.
More to come!