Vegetables

[Guardian Angel]

Cheesy Baked Onions


1 medium onion
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1/3 cup shredded Cheddar cheese


Slice onion and separate into rings, place in 1-qt baking dish and set aside.  Melt the butter in a small saucepan over low heat.  Stir in the flour and salt until smooth.  Gradually add milk, bring to a boil over medium heat.  Cook and stir for two minutes.  Remove from heat and stir in cheese until melted.  Pour over onions.  Bake uncovered, at 350 degrees for 40-50 minutes or until onions are tender and cheese is browned.  Serves two.

[Guardian Angel]

Scalloped Carrots


5 cups sliced carrots or baby carrots
1 medium onion, diced
2 tablespoons butter or margarine
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup cubed processed American cheese


Place carrots in saucepan, cover with water.  Cook until crisp-tender, meanwhile in another saucepan sauté onion in butter until tender.  Add soup and cheese, stir until smooth.  Drain carrots and add to cheese mixture.  Transfer to a 1-qt. baking dish.  Cover and bake at 350 degrees for 15-20 minutes or until heated through.   

[Guardian Angel]

Zucchini Patties


2 cups grated zucchini (squeeze out some of the liquid)
2 eggs, beaten
1/4 cup chopped onion (I double the onion)
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt and pepper to taste
2 tablespoons vegetable oil


In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt and pepper.  Stir well enough to distribute ingredients evenly. 

Heat oil in skillet over medium-high heat.  Drop by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

[Guardian Angel]

Carrot Patties


1 pound carrots, grated
1 clove garlic, minced
4 eggs beaten
1/4 cup all-purpose flour
1/4 cup dried bread crumbs
1/2 teaspoon salt.
1 pinch ground black pepper
2 tablespoons vegetable oil

In a medium sized bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and pepper.  Mix well.

Heat oil in a frying pan over medium-high heat.  Form the mixture into patties, and fry until golden brown on each side.

[Guardian Angel]

Golden Cauliflower Bake
 
1/2 cup olive oil
1 cup Italian-flavored bread crumbs
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (10-oz) packages frozen cauliflower florets, thawed
   
Preheat oven to 400.  Coat an 8-inch square baking dish with nonstick cooking spray.   Place oil in a small bowl. In another small bowl, blend the bread crumbs, garlic powder, salt, and pepper.   Dip each cauliflower floret in oil then in the bread crumb mixture. Place breaded florets in baking dish and coat with nonstick cooking spray.   Bake 20 to 25 minutes, or until light golden.

[Guardian Angel]

Orange flavored Sweet Potatoes with Oatmeal Cookie Topping

7 large sweet potatoes
1 stick (1/4 c.) unsalted butter, softened
1 c. firmly packed brown sugar
 fresh orange juice
1 c. sweet orange marmalade
1 Tbsp. of gingerroot, finely grated
2 tsp. of salt

For Topping:

14 crisp oatmeal cookies, broken into pieces (approx. 3 c.)
1 stick of cold unsalted butter, cut into pieces

Preheat oven to 450 and butter a 9x13 baking dish.  Prick potatoes and bake until tender and very soft; approximately 90 minutes.  Scoop out potatoes and mash with butter, sugar, juice, marmalade, gingerroot and salt.  Spread into baking dish.  Let cool to room temperature (can make a day ahead).
In food processor, grind cookies fine.  Add butter and pulse until mixture resembles cookie dough.  Wrap topping in wax paper and chill in refrigerator - - 2 hours.  Preheat oven to 400; crumble topping over potatoes and bake in middle of oven until crumbles are lightly browned, approximately 25 minutes.

[Guardian Angel]

Roasted Butternut Squash with Maple Pecan Butter
4 Butternut squash 
1 lb salted butter at room temp
1 lb unsalted butter
3 cups water
1 cup chopped pecans
1 cup maple syrup
2 T plus 1 tsp kosher salt   
1 tsp finely ground black pepper
2 T coarsely ground black pepper

Wash the butternut squash and cut 1/4" off both ends, removing the stem and bottom of squash. Cut in half from stem to bottom. Using a spoon, scrape seeds out of interior.  Rub with room temp butter and sprinkle with kosher salt and coarsely ground black pepper.  Place in a roasting pan with water and roast the squash for 45 min at 375 until tender.   While squash is roasting, place unsalted butter in mixing bowl with paddle attachment.  Whip for 5 min on medium speed. 
Scrape the bowl, and add pecans, maple syrup, salt and pepper. Stop and scrape the bowl every two minutes.  Be sure to mix well.  When squash is done, remove from oven and place on a plate.  Rub maple pecan butter on top, and serve.

[Guardian Angel]

Sweet Potatoes With Bacon


1/4 pound bacon
2 small or 1 large sweet potato

Slice peeled sweet potatoes very thin.   Cut bacon into bite sized pieces and sauté in a large skillet until edges are just becoming crisp.  Add sweet potato slices.  Toss to coat.  Continue cooking until sweet potatoes are cooked through and the bacon is crisp.  Serves 2.

[Guardian Angel]

Baked Spaghetti Corn


I cup broken dry angel hair or thin spaghetti (very small pieces)
1 (15.25 ounce) can whole kernel corn, undrained
1 cup shredded Cheddar cheese
1 (14 ounce) can cream style corn
1/4 cup butter, melted

Preheat oven to 375 degrees

In a 1 & 1/2 quart casserole combine broken spaghetti, both cans of corn, cheese and melted butter.  Stir to mix well.

Bake in preheated oven for 35-45 minutes, or until spaghetti is tender.  Stir occasionally during baking to keep spaghetti immersed.

This sounds strange but is a very good side dish if you are a corn lover. (Try adding onion or green pepper or cooked crumbled bacon).  Goes well with chicken or kielbasa.

[Guardian Angel]

Grams Yams

6 medium sweet potatoes
1 stick butter
1 cup light brown sugar
1 TBLS cinnamon
1/2 cup chopped pecans.

Preheat oven to 350.  Bake sweet potatoes until soft, about 1 hour.  Refrigerate overnight.  The following day peel the potatoes and slice lengthwise into 4 pieces per potato.  Place slices in a glass baking dish that has been coated with cooking spray.  Melt butter and brown sugar in microwave and pour over potatoes.  Sprinkle cinnamon on top and cover with chopped pecans.   Bake uncovered for about 25 minutes or until potatoes are hot.
-------------------------------------------------------------------------------------------------------------------------------------------------
Memaw's Sweet Taters

2 large cans sweet potatoes
1 8 oz can crushed pineapple (undrained)
2 cups light brown sugar
1 10 oz bag miniature marshmallows

Preheat oven to 350.  Lightly spray a 9x11 glass baking dish.  Drain the sweet potatoes and place in a large bowl.  Use a mixer to beat the potatoes until they're smooth.  Add pineapple and brown sugar; beat well.   Pour into dish, spreading potatoes evenly.  Bake for 20 minutes  Remove from oven and cover potatoes with marshmallows.  Return to oven and bake till marshmallows are golden brown, about

[Guardian Angel]

Roasted Brussels Sprouts


1 & 1/2 pounds Brussels sprouts, ends trimmed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1/4 teaspoon garlic powder

Preheat oven to 375 degrees.

Place sprouts, olive oil and seasonings in a large resealable plastic bag.  Seal tightly and shake to coat.  Pour onto a baking sheet, and place on center oven rack.

Roast for 15-20 minutes,  shaking pan every 5  minutes for even browning.  Reduce heat if necessary to prevent burning.  Sprouts should be brown on the outsides and fork tender on the insides when done.

[Guardian Angel]

Stuffed Acorn Squash


1 acorn squash, halved and seeded
3 tablespoons butter
1 cup diced celery
1 cup finely chopped onion
1 cup fresh mushrooms, sliced
1/8 teaspoon salt
1 pinch ground black pepper
1 teaspoon chopped parsley
1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees.  Place squash cut side down in a glass dish.  Cook in microwave for 20 minutes on High, until almost tender.  In a saucepan over medium heat, melt butter and sauté celery and onion until transparent.  Stir in mushrooms, cook 2-3 minutes more.  Sprinkle with salt, pepper and parsley.
Divide mixture in half and spoon into squash.  Cover and cook in the oven for 15 minutes.   Uncover squash and sprinkle with cheese.  Return to oven and cook until cheese bubbles.

[Guardian Angel]

Mushroom and Wine Casserole


2 pounds fresh mushrooms
1 tablespoon ground marjoram
1/2 teaspoon dried basil
1 & 1/2 tablespoons green onions, finely chopped
3/4 cup butter, melted
2/3 cup chicken broth
1/2 cup dry white wine (increase the chicken broth if you don't want to use wine)
salt and pepper to taste

Preheat oven to 300 degrees.

Clean and trim mushrooms, cut in half if large.  Place mushrooms in a  2 quart glass baking dish.  Combine all other ingredients and pour over mushrooms.  Bake, uncovered for 45-60 minutes.