Vegetables – Family Recipes

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Three Cheese Tomatoes

1/4 cup (1 ounce) grated Swiss cheese
1/4 cup (1 ounce) grated Cheddar cheese
1/4 cup (1 ounce) grated Parmesan cheese
1/4 cup unseasoned bread crumbs
1 tablespoon olive oil
1/4 teaspoon thyme
1/4 teaspoon crushed rosemary
1/4 salt
2 medium tomatoes

Preheat oven to 450F.

In a medium bowl, combine cheeses. Add bread crumbs, olive oil, thyme and rosemary. Mix well.

Cut tomatoes in half. Top each tomato with an equal amount of cheese mixture.

Bake at 450F for 10 minutes or until lightly browned.

Dorothy Lamalie, Vegetables

Tomato and Cheddar Pie

Crust
2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) butter, cut into 1/2′ cubes
3/4 to 1 cup buttermilk

Filling
2 pounds large ripe tomatoes, cored and cut into 1/4′ slices
2-1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
1/4 cup finely grated Parmesan (1/2 ounce)
1/2 cup mayonnaise
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 tablespoon apple cider vinegar
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 tablespoons cornmeal

Crust
Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.

Filling
Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.

Preheat oven to 425°.

Roll out dough between 2 sheets of plastic wrap to an 11″ round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.

Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk mayonnaise, marjoram, thyme, vinegar, sugar, salt, and pepper in a small bowl.

Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over.

Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.

Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it’s getting too dark). Let pie cool 15 to 20 minutes before serving or it will be very soupy.

Dawn Butler, Vegetables

Zucchini Cornbread Casserole

1 pound of zucchini (to make 4 cups, grated)
3 eggs, beaten
1 (8.5 ounce) package corn muffin mix
1/4 t. salt
1/4 t. pepper
8 ounces sharp cheddar cheese, grated

Preheat the oven to 350F. Grease a 2-quart casserole dish (9″ square baking dish).

Wash the zucchini. Leaving the peel on, grate the zucchini using the large holes of a box grater. Put the grated zucchini in a colander and press with a spoon to remove the excess moisture.

In a large bowl, mix together the zucchini, eggs, muffin mix, salt and pepper. Stir in half of the cheese.

Spread the mixture into the casserole dish, then top with the remaining cheese.

Bake for one hour. Let cool for 5 minutes before serving.

Elaine Walker, Vegetables

Mashed Potato and Gravy Bombs

Ingredients

2 cups mashed potatoes, chilled
1/2 cup gravy
1/2 cup flour
1/2 cup plain breadcrumbs
1/2 cup parmesan cheese, grated
1 egg, beaten
1/2 cup cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
Vegetable oil, for frying

Preparation

Pour gravy into an icecube tray and freeze until solid, 1-2 hours, or overnight.
Remove from freezer and cut each cube into 3-4 smaller pieces, if using a large ice cube tray.
Set up a breading station by placing flour, eggs, and breadcrumbs into three separate bowls.
In a large bowl, mix together mashed potatoes, cream cheese, parmesan, garlic powder, cayenne, salt, and pepper.
Wrap 2-3 tablespoons of potato mixture around one gravy cube. Roll each ball in flour, then dredge in egg mixture, and lastly bread crumbs. Repeat with remaining potatoes and gravy cubes.
In a large pot or skillet, heat 3-4 inches of vegetable oil to 375ºF.
Making sure to not overcrowd the pan, fry potato bombs in batches for 3-5 minutes, or until golden brown.
Transfer with a slotted spoon to a paper towel-lined dish and let drain.
Serve immediately and enjoy!

Elaine Walker, Vegetables

Roasted Parmesan Broccoli

1 bunch fresh broccoli (3 to 4 stalks, halved)
2 tablespoons olive oil
2 tablespoons Marie’s Asiago Peppercorn Salad Dressing
1/2 coup Italian style bread crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 425F.
Line baking sheet with foil.

Cut each stalk in half lengthwise.
Place broccoli, cut side down, on baking sheet. Drizzle with olive oil. Bake 10 minutes.

Turn broccoli over and bake for 15 minutes more or until tender when pierced with a fork.

Spread dressing over broccoli. Combine bread crumbs with cheese; sprinkle over broccoli. Bake another couple of minutes until lightly browned.

Elaine Walker, Vegetables

Easy Corn Fritter-Pancakes

2 cups corn (frozen)
1 egg, well beaten
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter, melted
2 teaspoons baking powder
1 cup flour
2/3 cup milk

Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.

While corn is thawing, mix all of the remaining ingredients in a large bowl.
Add thawed corn to batter and mix well.

Add a splash of vegetable oil to a large non-stick skillet and turn burner to medium-high.

When skillet is hot, drop spoonfuls of batter into skillet. Brown on both sides.

Elaine Walker, Vegetables

Creamed Corn

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
1 to 2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper

2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Appetizers, Elaine Walker, Vegetables

Peanut Veggie Dip

1/4 cup creamy (smooth) peanut butter
1/4 cup peach or apricot jam
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1 tablespoon fresh lime juice
1 tablespoon tamari sauce
1/8 teaspoon cayenne pepper

Mix together all ingredients. Serve at room temperature with carrots and celery.

Dad, Dawn Butler, Liked by, Mom, Vegetables

Ruth Chris Thanksgiving Sweet Potato Casserole

Crust Topping:
3/4 cup brown sugar
1/4 cup flour
3/4 coup pecans, chopped
1/4 cup butter, melted

Sweet Potato Mixture:
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups sweet potatoes, mashed
1 egg, well beaten
1/4 cup butter, melted

In a small bow, combine ingredients for the Crust Mixture and set aside.

In a large bowl, combine ingredients in the order listed for the Sweet Potato Mixture. Beat until well blended.

Pour Sweet Potato Mixture into buttered baking dish (size not specified but I think 13×9). Sprinkle Crust Mixture on top. Bake at 350 degrees for 30 minutes. Allow to cool 5 to 10 minutes before serving.

Elaine Walker, Vegetables

Zucchini Scramble for One

1-1/2 c. peeled zucchini, sliced
1 T. butter
1 egg, beaten
2 t. shredded cheddar cheese

In frying pan over medium heat, melt butter. Add zucchini and cook until softened. Pour beaten egg over top and let cook until nearly set, then flip. Add cheese and cook just until melted.