Vegetables


To see how wild plants can be used as food, click hereWild plants
                                                                                               

Silly Carrots

Contributed by Bette
Great side dish, served hot or cold.

Ingredients:
2 pounds carrots cut in medallions
1 small can tomato soup
3/4 cup sugar
3/4 cup wine vinegar
1/4/ cup vegetable oil
1 tsp. prepared mustard
1 medium onion diced.
1 medium green pepper diced
4 ribs celery diced.
Salt and pepper to taste

Method:
Par boil carrots until barely tender
Combine rest of ingred. to soup.
Season to taste.
Heat to boiling point, simmer for 10 minutes.
Pour over drained carrots.
Chill
( can also add sliced black olives)

Enjoy! Bette

                                                                                               

Glazed Carrots

Contributed by Gloria
I love glazed carrots -

1-1 1/2 lb carrots
1 teaspoon sugar
2 tablespoons butter
salt
chopped fresh mint (for garnish)
...
Gloria

                                                                                               

Squash Casserole

Contributed by Arch
This is very good too, and easy to make. I have made it several times.
I got the recipe from one of my daughters, Sharon, who served it at a Thanksgiving Dinner in 1993.
(Ohh, I was so young and handsome then..... Well, young anyway.)

Ingredients:
About 6 medium yellow crookneck squash
1 stick (8 Tbsp) butter
½ onion, chopped
1 can stewed tomatoes, drained and diced
Croutons (Arch suggests Pepperidge Farms Garlic and Cheese)
Cheddar cheese
Monterey jack cheese
Salt and pepper, to taste (when do you check for seasoning???)

Method:
Cut squash into bite sized chunks.
Boil until tender but still firm.
Drain and place into bowl.
Melt about ¼ cup butter and sauté ½ onion (chopped) until tender.
Stir into the squash.
Add diced, stewed tomatoes (well drained) to squash.
Melt another ¼ cup butter and sauté croutons in melted butter.
Then, pour about ½ of the croutons into squash mixture.
Grate about 1 cup each cheddar and Monterey jack cheese and mix together.
Pour about ½ of the cheese mixture into the squash and stir.
Pour squash mixture into a casserole dish and spread remaining croutons on top.
Scatter remaining cheese mixture on top of casserole.
Bake in 350F oven for approximately 30 minutes.

From Sharon Doyle, Thanksgiving 1993.


                                                                                               

To read one of JD's brilliant writings please click here Green Bean Casserole Saga

Dorothy Belding's Holiday Green Beans (9-10 servings)

Contributed by Jean B.

This is what mom used to make, and I have made it in the past.
Now I DO try to eat more healthfully, but I just might be tempted to eat this a couple of times a year.

2 cups water
1 tsp salt
3 9-oz packages frozen french-cut green beans (note you could always french 'em yourself; there ARE frenching gadgets)
12 slices lean bacon, cooked til crisp and crumbled
1 tsp seasoned salt (now I don't remember THIS at all!)
1 1/2 cups sour cream
1 can french fried onion rings (I think this was before they had those huge cans)

Bring water to a boil and toss in the salt.
Add beans and cook til tender crisp.
Drain and place in a 1 1/2-quart casserole.
Mix bacon, seasoned salt, and half of the onion rings, and combine with the beans.
Spread sour cream over the top of the casserole, and sprinkle with the remaining onions.
Bake ca 10-15 minutes at 350F or til heated through. (I think this assumes you are proceeding while the beans are still fairly warm at least.)
Now *I* have not made this for quite a while, but I would do something about that sour cream........thinning, at least a bit, sounds good....
And gee, I don't see any pimiento.
I wonder if mom just added this as a garnish, to make the dish look more "Christmasy"?



There follows a thread which started with a request for recipes for creamed spinach, by Barb

                                                                                               
From Bette
Cook thoroughly washed spinach , if new, place in pan without additional water and cook covered for 6 minutes or until tender.
Older spinach, cook in 1 qt. boiling salted water approx. 20 minutes.

Drain , chill.
Chop until fine as puree.
Melt in skillet
3 T butter add and cook for 1 minute very finely chopped onion ( optional)stir in until blended 2 1/2 T flour..
Stir in slowly: one cup hot cream or milk.
When sauce is smooth and boiling add to spinach.
Stir and cook for 3 minutes or until thoroughly blended.
If it seems too thick, can thin with additional cream or milk.
Season it well with salt ( by choice) paprika ..nutmeg is a good option.
Serve garnished with slices of hard cooked egg.

Other options: 1 tsp. of powdered sugar, and grated rind of 1/2 lemon.
From an old Joy of Cooking cookbook.
Bette

From Keith
Don't be ridiculous Bette.
Pour cream on spinach.
Eat.
k :)

From Bette

                                                                                               
Wrong!
And don't buy the frozen packet either.
I think it was Lowerys Prime rib resturant here in Calif. that had delicious creamed spinach.
I like it.
Bette

                                                                                               
From Kelly

And if you have some leftovers of this, the next day:
Make a pie, put one layer of smoked salmon cut into little bits and one layer of your creamed spinach and another layer of salmon, etc. .. on top you should have creamed spinach.
Put it in the oven and bake it as a normal pie and Hey Presto!
You've got a Norwegian recipe...
Kelly

From Bette
That sounds sooo good..
I will be having Salmon on my trip to Reno next week.
My Son imports it from Alaska..
He has some great recipes.. but I shall add this one to his.
Yum!
Bette

                                                                                               
From Ann(ie)
Creamed Spinach like Boston Market's®

Contributed by Ann(ie)

Serves : 6
Prep. Time : 0:35

3 Tbls. butter OR margarine
4 Tbls. flour
1/4 tsp. salt
1 cup whole milk
1/2 cup sour cream - low fat okay
2 Tbls. butter OR margarine
2 Tbls. minced onion
1/4 cup water
20 oz. frozen spinach - chopped

-Over medium low heat, melt butter in a saucepan.
-Stir in flour and salt until creamed together.
-Stir in milk a little at a time.
-Increase to medium heat.
-Constantly stir with a whisk until mixture becomes thick and smooth.
-Remove from heat and set aside.
-Place butter in a 2 quart saucepan over medium heat, add onions, and cook until the onions are transparent.
-Add spinach and water to pan, lower the heat and cover.
-Stir several times until the spinach is almost completely cooked.
-When spinach is almost done, add white sauce and sour cream
-Stir well and simmer until completely blended.
--
Ann(ie) in BC


Arch adds his opinion
Sorry Barb, I don't like spinach but I can boil cabbage pretty good.
Need a recipe of boiling cabbage? It is real easy.
Arch :-)

Linda2 responds to Arch
Arch, take about 3 slices of bacon, chop it into small pieces, or use about 2 tablespoons of veg. oil.
Put it in a skillet and cook the bacon until it is just about brown, then add your shredded cabbage with a little seasoning.
Stir it, as it cooks down, it will be crunchy tender, my bunchloves that way.
Linda 2

Norma pops in to say...
May I drink the cream and skip the spinach?

Hey, Arch, pass the cabbage.
Norma

Linda responds to Arch
Sure, what's your secret? Mine is not to let people see me burn it...
barb
MJ says... My recipe is to buy Stouffer's Spinach Soufflé
mj
Barb says to MJ
Now THAT recipe even I can do....
Barb
In response to a gentle inquiry Keith jumps in and asks innocently when Toddy asks:
Kelly and Ann(ie), please can I put these on the recipe page ?
Toddy

What, you don't want mine! :(
k :)

Kelly responds
Of course, you can-:)
If need be, you can always do some addies to mine as it's a recipe I've got in my head only-:)
Kelly

Toddy protests:
I do !!
Did you post one ?
If so I didn't see it :-((
Do you have a favourite recipe ?
Send it to me and I shall put it on the page :-)
Toddy

Barb writes:
Thanks to everyone ...guess what I will be having for dinner Sunday?{BG}
Barb

Keith again....after a search on the WWW

                                                                                               
Elephant Stew
(How to Feed A Crowd)
1 Elephant (medium)
Brown Gravy (Watkins Beef Soup & Gravy Base)
Watkins Sea Salt & Watkins Pepper
Two Rabbits (optional)

Cut elephant into small bite sized pieces.
This should take only about two months.
Add enough gravy to cover.
Cook over kerosene fire for about four weeks at 465 degrees.
Makes about 3,800 servings.
To extend it add rabbits, but do this only if necessary as most people do not like to find hare in their stew.
Watkins Elephant Stew
< k :)

Annie gets excited !
Oh, we *definitely* need this one on the recipe page!
LOLOL!
I'm always looking for recipes for large groups...

Kelly agrees
Oh megoodness, what a good idea for my next birthday party!!
kelly

                                                                                               
Jean inquires:
It's gonna be THAT big a party, is it?
Jean B.

Toddy's joining in the fun
I found your spinach recipe !!!!
Spinach and elephant stew should be good eating !
Toddy

                                                                                                                     
Kelly gives us a surprise
LOL
You never know...
I always have a birthday party, except three years ago when I was alone on my birthday.
But then I treated myself to ostrich and champagne!
Kelly

Karen voices our thoughts...
OSTRICH?
LOL
-Karen

Final comment from Toddy:
The reason we follow nearly every thread is that we have no idea where it will lead us.........LOL

                                                                                               
Salt Potatoes
Contributed by Dalin
I use little tiny new potatoes, we buy them special here in a bag from the local company that puts on clam bakes.
They also have a potato farm. Thin skinned potatoes are best.

I use one canister of salt to about two quarts of water.
I toss the potatoes with melted butter after the salt dries on the skin and sprinkle with parsley.
baby red potatoes about 1 to 1.5 inches in diameter
salt
water
butter

Salt potatoes are simply baby red potatoes scrubbed and boiled in their jackets in HEAVILY salted water.
Add salt to water until no more salt will dissolve and salt crystals stay on the bottom of the pot.
Add potatoes and simmer.
When the potatoes are tender, drain the water.
You'll have lots of salt residue in the pot...
Set the potatoes aside until the salt dries (about one minute) and forms a crust on the potatoes.
Melt butter over the potatoes.
Toss and serve.
Simply delicious!

Fried Tomatoes with Milk Gravy (8 servings)
Contributed by Bette.

1/4 pound bacon
1/2 cup all-purpose flour
salt to taste
1/8 tsp pepper
5 large, firm, partially-green tomatoes
bit of sugar
milk gravy (see below)
salt and pepper

Milk Gravy:
1 1/2 Tbsps all-purpose flour
2 1/2 Tbsps reserved bacon drippings
2 cups milk
salt and pepper

Fry bacon until crisp. Remove from skillet, keep warm.
Reserve some of the bacon drippings.
Combine flour, salt and pepper in a pie plate.
Cut tomatoes in 1/2-inch slices. Dip both sides in flour.
Fry in pan drippings until golden brown on both sides.
Remove and place on platter with bacon.
Sprinkle a pinch of sugar on each tomato. Serve with milk gravy.

Milk Gravy:
Brown flour in bacon fat, gradually add milk. Season to taste with salt and pepper
. Cook over low heat until thickened, approximately 8 minutes. Pour over tomatoes.
Added goodie: as flour is browning in bacon fat add two slices of tomato, broken into small pieces. Continue with milk gravy instructions.
Makes extra-yummy gravy.

Enjoy

Toci writes:
Colcannon at its simplest is one half cooked chopped cabbage and one half mashed potato mixed together.
Usual additions are butter (we're being traditional here), salt and pepper.
Also commom additions or variations are onion, leeks, carrots, turnips.
Toci