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Beans
There are several types of edible-pod beans including snap beans (green and
wax); haricots verts―(French green beans); Italian green beans―also called
Romano beans and scarlet runner beans that look similar to the Romano beans.
Select bean that are
brightly colored and “snap” when broken. Do not buy beans if you can see the
seeds bulging through the pod or that are woody or stringy.
Green Bean Casserole
Ingredients:
- 1 can (10 3/4 ounces) condensed cream of
mushroom soup
- 4 cups cooked green beans
- 1/8 teaspoon pepper
- 1/2 cup milk
- 1 1/3 cups French fried onions
Preparation:
Mix soup, milk and pepper in a 1 1/2-quart
casserole dish. Stir in beans and 2/3 cup of the fried onions.
Bake for about 25 minutes at 350 degrees F. Top with the
remaining 2/3 cup fried onions and bake about 5 more minutes,
until onions are lightly browned.
Serves 6.
Carrots
Select
carrots that are brightly colored and firm. Do not purchase carrots that are
shriveled, soft or cracked. Carrots with small cores are sweeter than those with
large, woody cores.
Easy Brown Sugar Glazed Carrots
Ingredients:
- 16 ounces baby carrots
- 2 tablespoons butter
- 1/3 cup brown sugar, packed
- 1 cup water
- dash salt
- pepper, to taste
Preparation:
In a medium saucepan, combine the baby carrots with remaining
ingredients. Stir to blend ingredients. Bring to a boil over
high heat. Reduce heat to medium and continue boiling
(uncovered) for about 20 to 25 minutes, or until carrots are
tender and the liquid has evaporated.
Serves 4 to 6.
Cauliflower
Look for firm, compact
heads about 6 inches in diameter. A 6-inch head will serve 4-6 people after it’s
been trimmed. Avoid heads that are soft, or have brown spots on the curds.
Cauliflower with Cheese Sauce
Ingredients:
- 1 head cauliflower
- 1 large green bell pepper, chopped
- 1 large onion, chopped
Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 cup shredded Cheddar cheese, divided
1/2 cup buttered bread crumbs or French fried
onion crumbs
Preparation:
Trim cauliflower and separate into flowerets. In
a saucepan combine cauliflower with peppers and onion; cover
with water and salt. Bring to a boil; cover and cook for about
10 to 12 minutes, or until tender
In another saucepan; melt butter over
medium-low heat. Stir in flour and stir until smooth and bubbly.
Gradually add milk, stirring constantly. Continue cooking and
stirring until thickened. Stir in 1/2 cup of the cheese. Pour
sauce over cauliflower and transfer to a lightly buttered 1
1/2-quart baking dish. Top with buttered bread crumbs or French
fried onions. Bake at 350° for about 30 minutes. Sprinkle with
remaining cheese the last 5 minutes of baking time.
Serves 4-6.
Corn
It is speculated that sweet corn is
derived from wild corn native to the lowlands of the Andes Mountains of South
America. It wasn’t until the late 1700s that the Native Americans began growing
sweet corn.
Scalloped Corn
Ingredients:
- 16 oz. can cream style corn
- 18 soda crackers, crushed
- 1 egg
- Milk just to moisten
- Salt & pepper to taste
Preparation:
Mix together all ingredients. Put into a greased casserole dish.
Dot with butter. Bake at 350° for about 1 hour, or until set.
Serves 4.
Egg Plant
Look for fruit that are smooth skinned and firm. Eggplants
should feel heavy for their size. Avoid fruit with soft brown
spots.
Ingredients:
- 1 medium eggplant, peeled and cubed
- 1 1/4 cups cracker crumbs (about 20 butter crackers)
- 1 cup shredded Cheddar cheese
- 2 eggs, slightly beaten
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried
parsley flakes
- 1 clove garlic, finely minced
- 3 tablespoons thinly sliced green onion, with green
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons vegetable oil
Preparation:
In a covered saucepan, cook eggplant in boiling water until
tender, about 5 minutes. Drain well, place in a bowl, and mash.
Stir in cracker crumbs, shredded cheese, eggs, parsley, garlic,
green onion, salt, and pepper. Shape mixture into 8 patties
about 3 inches in diameter. Heat oil in a large skillet; cook
patties, turning to brown each side, until golden brown.
This recipe for eggplant patties serves 4.
Peas
Prior to use, wash all types of peas thoroughly and shell garden peas.
Peas are great for stir-fries, crudités, salads, or steamed.
Creamed Peas and New Potatoes
Ingredients:
-
1 1/2 lbs. very small new potatoes, about 15
-
1 to 1 1/2 c. fresh new peas
-
3 tbsp. sliced green onion
-
4 tsp. butter
-
4 tsp. all purpose flour
-
1 c. milk
Preparation:
Scrub potatoes, cut off a narrow strip of peel around center of
potato. Cook in boiling salted water 15 to 20 minutes; drain.
Cook peas and onion in salted water 8 to 15 minutes; drain. Make
a white sauce of butter, flour, dash of salt and milk. Combine
vegetables and sauce.
Potatoes
Wash potatoes under running water. Red
or white potatoes can be scrubbed vigorously with a vegetable brush. Remove any
sprouts that may be present. Potato skin is very high in nutrients and should be
left on whenever possible.
Better Baked
Potato Recipe
Wash 3-4 potatoes and thinly cut into slices but not all the way through.
Place potatoes in a microwave dish. Sprinkle with melted butter and chopped
chives or parsley. Microwave on high for 10 minutes. Let stand 5 minutes.
Sprinkle with grated cheese, seasoning salt, or salt and pepper, if desired.
Holiday Potato Recipe
Ingredients:
- 3 pounds potatoes, peeled & quartered
- 1 1/2 sticks butter (6 ounces)
- 2 small (3 oz) packages cream cheese,
softened
- 1 cup shredded Cheddar cheese
- 1 jar (2 oz) chopped pimiento, drained
- 1 small green pepper, finely chopped
- 6 green onions, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1 teaspoon salt
Preparation:
Cook potatoes in boiling water to cover 15
minutes or until tender; drain and mash. Add butter and cream
cheese; beat at medium speed with and electric mixer until
smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients;
spoon into lightly buttered 11x7x1 1/2 inch baking dish. Bake at
350° for 30 to 40 minutes, or until thoughly heated. Sprinkle
with remaining cheese; bake 5 minutes or until cheese melts.
Sweet Potato
Holiday Sweet Potato Casserole
Ingredients:
- 6 large sweet potatoes, baked, peeled,
and mashed
- 3 eggs
- 1 1/4 cup milk
- 1/4 cup good bourbon
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 teaspoons vanilla
- mini-marshmallows
Preparation:
Mix all ingredients well; beat well, until light
and fluffy. If needed add a little more milk. Spoon sweet potato
mixture into a buttered casserole dish; bake at 350° until set,
about 20 to 30 minutes. Garnish with marshmallows and bake until
marshmallows melt and just begin to brown. If desired garnish
with finely grated orange zest instead of marshmallows, and skip
the final baking time.
Serves 8.
Tomatoes
Look for tomatoes that
are well-formed, smooth, and free from blemishes. Vine ripened tomatoes
will have a sweet aroma.
Tomatoes should never
be refrigerated. Refrigerating tomatoes will damage the fruit.
Tomato Sauce
Ingredients:
- 1 to 1 1/2 pounds ripe tomatoes, about 3
large tomatoes
- 2 garlic cloves, peeled and minced
- 3 tablespoons olive oil
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt, or to taste
- black pepper, to taste
- 1 pound spaghetti or other pasta
- freshly grated Parmesan cheese for
serving
Preparation:
If desired, peel tomatoes; remove seeds,
straining juice into a bowl. Save the juice and discard seeds.
In a food processor, combine garlic, tomatoes with juice, 3
tablespoons olive oil, and basil. Pulse quickly to chop roughly.
Pulse more for a smoother sauce, if desired. Transfer to a bowl,
add salt and pepper and let stand to marinate for about 20
minutes.
Cook pasta until just tender, drain and toss
hot with the marinated tomato sauce. If hotter spaghetti is
desired, heat the sauce just until hot on stovetop or in
microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6.
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