Browse Category by Vegetables
Elaine Walker, Vegetables

Cinnamon Creamed Corn for Grandma

1/2 cup butter
1/4 cup sugar
1/4 cup flour
2/3 cup evaporated milk
2 (15 ounce) cans whole kernel corn, drained (do not use frozen corn)

Topping:
2 tablespoons sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Lightly grease a 1-1/2 quart casserole dish.

In a large saucepan, heat butter and 1/2 cup sugar until butter is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.

Bake in preheated oven for an hour and 20 minutes minutes, until a knife inserted in center comes out almost clean.

Mix together topping (2 T sugar and 1/2 t. cinnamon) and sprinkle some (or all) over top.

Dad, Dawn Butler, Mom, Vegetables

Lighthouse Inn Potatoes

2 ounces Parmesan cheese, grated on a rasp-style grater (to make 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted
6 tablespoons unsalted butter, not melted but cut into 6 pieces
2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream (or heavy cream but do not use half-and-half)
⅛ teaspoon baking soda
salt
pepper

  1. Adjust oven rack to middle position and heat oven to 375 degrees.
  2. Combine Parmesan, panko, melted butter, and 1/4 teaspoon salt in bowl; set aside.
  3. Bring potatoes, 2 ½ cups cream, baking soda, 2 teaspoons salt, and 1 teaspoon pepper to boil in large saucepan over medium-high heat. Reduce heat to low and cook at bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling, 20 to 25 minutes.
  4. Turn off heat. Stir remaining 1/2 cup cream and remaining 6 tablespoons butter into potato mixture until butter has melted, about 1 minute.
  5. Transfer potato mixture to 13 by 9-inch baking dish. Sprinkle Parmesan-panko mixture over top. Bake, uncovered, until bubbling around edges and surface is golden brown, 15 to 20 minutes.

Let cool for 15 minutes before serving.

Dad, Dawn Butler, Mom, Vegetables

Easy Parmesan Baked Potatoes

6 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
8 red* potatoes (about 2-3/4 pounds), washed, unpeeled, halved lengthwise

Pour butter into a 13×9-in. baking pan.
Sprinkle Parmesan cheese over butter.
Place potatoes with cut sides down over cheese.
Bake, uncovered, at 400° for 40-45 minutes or until tender.

*Only use red potatoes for this recipe. They are the most tender.

Elaine Walker, Vegetables

Baked Sweet Potato

Wash sweet potato.
Rub skin with olive oil (makes it easy to peel off when baked).
Pierce potato with fork in several places (ensures even cooking).
Bake at 425 F for 45 to 60 minutes.

Note: baked sweet potatoes taste better than boiled or microwaved potatoes.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Cheesy Cauliflower Puff

1 package (4-ounces) cream cheese
12 ounces fresh cauliflower florets (or you can use a combination of broccoli and cauliflower, about 3 cups total)
8 ounces white cheddar cheese, grated
1/2 cup biscuit mix
1/2 cup ricotta cheese, part-skim
3 eggs beaten
1/2 cup whole milk
1/2 teaspoon salt

Directions
1. Preheat oven to 400*F. Cut cream cheese into cubes. Place in a medium bowl to soften.
2. Cook cauliflower in microwave or on stovetop. Let stand 3-4 minutes to cool, then chop coarsely.
3. Combine grated cheese with cream cheese. Stir in biscuit mix and ricotta cheese until well blended and smooth.
4. Stir in cauliflower, eggs, and salt until well blended.
5. Coat 2 quart baking dish with spray; transfer mixture into dish. Bake 25-30 minutes or until the center is set.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Tomato Bread Pudding

3 pounds plum tomatoes such as Roma, halved lengthwise
1-1/2 teaspoon Herbes de Provence
1/2 cup extra-virgin olive oil, divided
1 head garlic, left whole (contains 10 to 12 cloves)
10 cups cubed (1-inch) country-style Italian bread (1 pound)
2 cups whole milk
1 cup heavy cream
8 eggs
2 cups coarsely grated chilled Italian Fontina (9 ounces)
1/2 cup grated Parmigiano-Reggiano

PREPARATION
Preheat oven to 400°F with rack in middle. Butter a 3-quart shallow baking dish, 13 by 9 inches.

Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.

Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purée.

While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.

Reduce oven temperature to 350°F.

Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.

Dorothy Lamalie, Vegetables

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

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