Category: Vegetables & Side Dishes

Ingredients:

4 lbs. sliced yellow squash
4 Tbsp. butter or margarine divided
1 large finely chopped sweet onion
2 minced garlic cloves
1/2 cups soft bread crumbs, divided
1/2 cups shredded Parmesan cheese, divided
1 (4-oz.) cup shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-oz.) container sour cream
1 tsp. salt
1 tsp. freshly ground pepper
2 large eggs lightly beaten
1/2 tsp. garlic salt

Instructions:

Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well; gently press between paper towels. Melt 2 tablespoons butter in skillet over medium high heat; add onion and garlic, and saute 5-6 minutes or until tender. Remove skillet from heat; stir in squash, J cup bread crumbs, 1⁄4 cup Parmesan cheese, and next 7 ingredients. Spoon into lightly greased 13 X 9″ baking dish. Melt remaining 2 tablespoons butter. Stir together melted butter, re-maining J 1/2 cups soft bread crumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole. Bake at 350° for 35-40 minutes or until set.

Ingredients:

3 (4-oz.) boxes wild rice
1/2 lb. butter
1 cup chopped celery
2 cup chopped pecans
2 cup long grdin white rice, uncooked
8 cup chicken broth
6 Tbsp. light or regular soy sauce
1/2?to
1 tsp. salt

Instructions:

Cook wild rice 20 minutes only. Drain; set aside. Melt butter in large skillet. Saute onion and celery. Add pecans and white rice. Saute until to asted. Stir in wild rice.

Ingredients:

2 lbs. grated zucchini
1/2 cup oil
1/2 lb. gr.1ted Cheddar cheese
1/4 tsp. salt;.. tsp. pepper

Instructions:

Mix all ingredients together and pour into 11 X 7″ buttered casserole dish. Bake at 350° for 30 minuts until lightly browned on top. Recipe Favorites Main Dishes Michele’s four boys, Adam. Jacob. Christian and Samuel, with their Pa-Pa fishing at Lake LBJ. Don’t take a butcher s advice on how to cook meat. If he knew. he d be a chef. Andy Rooney

Ingredients:

1 (10-oz.) package frozen chopped spinach, thawed
1 (14-oz.) can Hunt’s Petite Diced Tomatoes, drained
2 Tbsp. Italian-seasofted bread crumbs
3 large eggs lightly beaten
1 cup half-and-half
4 bacon slices, cooked and crumbled
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tsp. pesto seasofting or dried basil

Instructions:

;,. tsp. ground red pepper 1 9″ unbaked, deep-dish piecrust Italian parsley sprig for garnish Drain spinach in a wire-mesh strainer, pressing with several paper towels in order to remove excess water. Set aside. Toss together diced tomatoes and Italian-seasoned bread crumbs. Stir together spinach, eggs, half-and-half, bacon, and next 4 ingredients in a large bowl. Gently fold in tomato mixture. Pour mixture into frozen piecrust, and place on a baking sheet Bake at 350° for 5()..60 minutes. Remove from oven, and Jet stand 20 minutes before cutting. Garnish, if desired. Makes 6-8 servings.

Ingredients:

1 cup chopped onion
1 Tbsp. margarine
3 cup cooked rice
1 package chopped broccoli, thawed
1 can condensed cream or celery soup
1/2 cup chicken broth
1/2 cup mayonnaise
1 Tbsp. lemon juke
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. curry powder
1 can tuna, flaked
1 cup grated cheese

Instructions:

Saute onions in butter until tender. Stir in rice, broccoli, soup, broth, mayo, lemon juice, and seasonings. Tum into greased shallow 2 qt casserole. Top with tuna and cheese. Bake at 350° for 30 minutes. Makes 6 servings.

Ingredients:

2 Tbsp. butter
111.?Tbsp. flour
1 cup milk
11.?cup American cheese, chopped
1/2cup drctined cooked turnips
salt and pepper to taste buttered bread crumbs

Instructions:

Melt butter in pan; add flour, smooth to paste, add mil cook slowly stirring till smooth sauce. Add cheese and stir until melted. Mix with turnips. Season with salt and pepper. Pour turnip mixture in buttered baking dish and pour bread crumbs over. Bake at 350° for 30 minutes.

Ingredients:

2 Tbsp. butter
4 oz. mushrooms
2;_. cup uncooked rice package onion soup
1/2 cup water

Instructions:

Mix ingredients and cook at 200° for 30 minutes (top burner). A few drops of lemon juice added tosimmering rice will keep the grains sep-arated.

Ingredients:

1 large unpeekd baking potato
1/2i tsp. salt Vegetable cooking spray

Instructions:

Cut potato into thin slices; arrange on an aluminum foil-lined baking pan coated with cooking spmy. Lightly coat slices with cooking spray. Sprinkle with salt. Bake at 400° for 30 minutesor until golden brown. Season with your favorite sasonings.

Ingredients:

1 (4-oz.) can peeled water chestnuts, dnuned
1 pound fresh pea pods, stems removed
1 (4-oz.) can bamboo shoots, drained
3 Tbsp. walnut oil

Instructions:

Slice water chestnuts in half lengthwise. Combine with pea pods and bamboo shoots. Heat waJnut oiJ in wok or skillet and stir fry vegetables over meclium high heat for 2 to 3 minutes until tender. Place vegetables in middle of rice ring. Serves 6.

Ingredients:

1/2zcup onion chopped
2 Tbsp. cooking oil
1 (28-oz.) can tomatoes
1 package Lowery’s Spanish Rice Seasofting Mix
2 Tbsp. salsa jalapeiio
12 corn tortillas Jh cup chopped onion
I pound lilonterey Jack cheese grated
2 cups sour cream
1 tsp. seasofted salt Seasofted pepper to taste

Instructions:

Saute onion in oil until tender. Add tomatoes, Spanish rice mix and salsa. simmer 15-20 minutes. Set sauce aside to cool. Fry tortillas lightly in small amount of oil for 10-15 seconds on each side without allowing them to become crisp. Pour 1 1/2cup sauce in bottom of a 13 X 9 X 2″ dish. Preheat oven to 325°. Arrange layer of tortillas over sauce; they can overlap. Repeat twice, making 3 layers of tortillas. Combine sour cream and salt. Spread over cheese. Sprinkle with pepper. Bake 25-30 minutes. Serves 10-12.