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Author Topic: Vegetables and Side Dishes  (Read 9570 times)

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Re: Vegetables and Side Dishes
« Reply #15 on: January 27, 2008, 05:17:59 PM »

1 can large yellow lima beans
4 or 5 slices of bacon, cut up
1 small onion, cut in rings
2 tbsp brown sugar
2 tbsp ketchup
1/2 can  beef consomme

Brown bacon and onions together. Place layers of beans, browned bacon
and onions, brown sugar and ketchup in a buttered casserole. Pour
consomme over all. Bake 1 hour at 350 degrees. Serves 2 or 3. Recipe is easily doubled.


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Re: Vegetables and Side Dishes
« Reply #16 on: January 27, 2008, 06:26:05 PM »

1 can cream style corn
1 cup milk
1 well beaten egg
1 cup cracker crumbs
1/4 cup finely chopped onion
3/4 tsp salt
1/2 cup buttered cracker crumbs

Heat corn and milk. Gradually stir in egg. Add next three ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with buttered crumbs. Bake at 350 degrees for 20 minutes. Serves 6.


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Re: Vegetables and Side Dishes
« Reply #17 on: January 27, 2008, 06:30:19 PM »

8-10 potatoes, peeled and boiled
1 8-ounce package cream cheese
1 cup sour cream
1/2 stick butter
salt, garlic powder
1 tablespoon chives
1 tablespoon butter
1/8 tsp paprika

Beat cream cheese, sour cream, and 1/2 stick butter in a large bowl. Add 1 potato at a time and beat until fluffy. Add enough milk for desired consistency. Season with remaining ingredients. Pile into buttered casserole and bake at 350 degrees for 30 minutes or until done.


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Re: Vegetables and Side Dishes
« Reply #18 on: May 09, 2008, 02:31:05 PM »
Roasted Root Vegetables

Prep. time: 20 mins. (can be prepared the night before)
Cook time: 40 mins.
Serves: 6 (as a side dish)

½ butternut squash, cubed
6-8 red potatoes, cubed
2 carrots, cut into slices
½ large rutabaga, cubed
½ large vidalia or yellow onion, cut in 1-inch pieces

Cut all vegetables to roughly the same size for even cooking. Place all vegetables in a 9x13 glass pan.  Drizzle with olive oil.  Add ¾ tsp. Lawry’s seasoning salt, ½ Tbsp. parsley, ½ tsp. thyme, ½ tsp. garlic.  Mix together well.  Bake (uncovered) for 20 mins. at 425F.  Mix thoroughly and cook for another 20 mins., until vegetables are soft but not mushy. 

Notes: You can replace almost any root vegetable with another one, but keep the onions for flavor.  The butternut squash turns very sweet, making this a very tasty dish.  If for any reason the flavor is too strong or salty, add a bit of butter or margarine or reduce the seasoning salt and/or garlic.

Other vegetables to try: parsnip, turnip, sweet potatoes – from reading other recipes I think adding apples would work well, too.
« Last Edit: June 15, 2008, 08:04:44 PM by officeworker »


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Re: Vegetables and Side Dishes
« Reply #19 on: June 15, 2008, 10:57:02 AM »
Orzo with Celery, Pecans, and Cranberries


1 T butter
1 T olive oil
1 cup diced onion
1 1/2 cups diced celery
1 1/2 cups orzo cooked in chicken broth - drained
3/4 cup dried cranberries
3/4 cup sliced, toasted pecans or almonds
3 T sliced fresh basil
2 TSP lemon juice
1/8 TSP salt
1/8 TSP pepper


1. Melt butter with olive oil in medium skillet over medium-high heat. Add onion - cook 4 minutes or until onions are translucent and golden brown. Add celery - cook 4 more minutes.

2. Combine orzo, celery mixture, cranberries, pecans, basil, lemon juice, salt & pepper in medium bowl. Toss gently to combine.



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Re: Vegetables and Side Dishes
« Reply #20 on: June 24, 2008, 08:39:20 AM »
Lemon-Pepper veggies & feta

*I love to experiment with food. I tried grilling all sorts of food one day, and tried odd combinations and found this to be so tasty that I do it as much as I can now. Even my kids like the asparagus as a snack.

1-2 lbs asparagus
8-10 stalks of Broccolini (not broccoli)
3-4 Tblsp lemon-pepper seasoning (any brand will do)
3/4 cup EV olive oil
1 whole tomato, sliced
Crumbled Feta Cheese

1. Start up grill and set to medium heat (if cooking with gas)
2. Trim ends of asparagus and broccolini, slice tomato if haven't already.
3. Spread veggies out on a large baking sheet or tray and brush on the olive oil with a baster or pastry brush.
4. Place veggies on top-most rack and sprinkle with the lemon-pepper seasoning.
5. Turn veggies as needed, (sprinkling more lemon-pepper on all sides, but don't over-season) and cook until asparagus and broccolini are tender. Take care not to burn the tomatoes.
6. Remove from grill and serve on plates sprinkled with the feta.

Serves 2-3.


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Re: Vegetables and Side Dishes
« Reply #21 on: July 06, 2008, 08:11:13 PM »
Orzo Salad

Cook the Orzo as directed on the bag.  One can of Artichokes, one box of grape tomatoes, 1 lb of pitted olives, (I don't like cucumbers, but add if you want), and one onion.  Mix it all in while the orzo is still hot, and add 1/2 lb of feta cheese.  It gets really creamy that way.  Serve cold.


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Re: Vegetables and Side Dishes
« Reply #22 on: April 20, 2009, 02:27:44 PM »
Sweet Potato Casserole

29 oz. Can Sweet Potatoes, drained & mashed
2 Eggs
1/4 cup Sugar
1/3 cup Milk
6 Tbsp Margarine
1 cup Brown Sugar
1/3 cup Pecans, chopped

Beat the 1st 5 ingredients together with an electric beater.  Put into a casserole dish. Cover with brown sugar and chopped pecans.  Bake for 30 minutes at 350 °


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Re: Vegetables and Side Dishes
« Reply #23 on: April 20, 2009, 02:29:39 PM »
Cheesy Potatoes

2 lbs Hash Browns, thawed
2 cans Cream of Potato Soup
1 pint Sour Cream
8 oz Sharp Cheddar Cheese, shredded
Salt to taste

Mix the above ingredients together.

Top with ¼ cup Parmesan Cheese and dot butter around the top.  Bake for 1 hour at 350°.


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Re: Vegetables and Side Dishes
« Reply #24 on: August 22, 2009, 10:33:25 PM »
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