Browse Category by Vegetables
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.

Eggs and Pasta and Legumes, Elaine Walker, Vegetables

Dairy-free Spinach Souffle

1/3 c. canola oil
1/4 c. flour
1/4 clove garlic, minced
1/4 t. salt
2/3 c. lactose-free, unsweetened soy milk
1 c. roughly chopped baby spinach, stems removed
2 large egg yolks
2-1/2 large egg whites

Preheat oven to 375*F. Lightly oil 3 individual souffle dishes.

In a small saucepan over low heat, heat the oil. Add the flour, whisking constantly for 1 to 2 minutes or until the flour smells slightly toasted but is not burning.

Whisking constantly, add the garlic and salt, then soy milk. Cook until slightly thickened; then remove from heat.

In a medium mixing bowl, beat the egg yolks until creamy. Whisk in the soymilk mixture and then fold in the spinach.

In another medium mixing bowl, beat the egg whites until stiff, glossy peaks form. Fold in the spinach mixture.

Spoon into souffle dishes and back for 18 minutes.

Elaine Walker, Vegetables

Healthy Spinach Cheddar Squares

1-1/2 c. Egg Beaters
3/4 c. fat free milk
1 T. dried onion flakes
1 T. grated Parmesan cheese
1/4 t. garlic powder
1/8 t. black pepper
1/4 c. plain dry bread crumbs
3/4 c. fat free Cheddar cheese, shredded, divided
1 package (10 oz. ) frozen, chopped spinach, thawed and well drained
1/4 c. diced pimentos

In medium bowl, combine Egg Beaters, milk, onion, Parmesan, garlic and pepper. Set aside.

Sprinkle bread crumbs evenly onto the bottom of a lightly greased 8 x8 x2 inch baking dish. Add spinach and half of the Cheddar cheese. Pour the egg mixture evenly over spinach. Top with remaining Chedddar cheese and pimentos.

Bake at 350*F for 40 minutes or until a knife inserted the in the middle comes out clean. Let stand for 10 minutes before serving.

Elaine Walker, Vegetables

Fancy Scalloped Potatoes

1/4 c. butter
1/4 c. flour
1 t. salt
1/4 t. pepper
2 c. milk
2 to 3 medium potatoes, peeled and thinly sliced
1 package (10 oz.) frozen peas, partially thawed
1 c. Swiss cheese, shredded

Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Gradually add milk, stirring constantly.

Arrange half of the potatoes, peas and cheese on bottom of buttered casserole dish. Add another layer with remaining potatoes, peas and cheese.

Cover and back at 375*F for an hour or until potatoes are tender.

Elaine Walker, Vegetables

Coconut Sweet Potato Casserole

2 large sweet potatoes, peeled and sliced
2 apples, peeled and sliced
1/2 c. maple syrup
2 T. butter, melted
1/2 c. coconut

Preheat oven to 350*F.
Butter the bottom and sides of a 9 inch square casserole dish.
Place a layer of sweet potatoes in the casserole dish, then all the apples then the rest of the sweet potatoes. Mix the syrup and butter together and drizzle over the potatoes & apples.

Sprinkle with coconut. Cover and bake for an hour.

Uncover and bake for another 20 minutes or until the potatoes are tender.

Elaine Walker, Vegetables

Broccoli Corn Casserole

1 egg, beaten
1 package (10 oz.) frozen, chopped broccoli, thawed
1 can (8.5 oz.) cream style corn
3 T. butter, melted
1/4 t. salt
3/4 c. herb seasoned stuffing mix

Stir together all ingredients. Pour into a two quart casserole dish. Sprinkle with a little extra stuffing mix over top, if desired.

Cover and bake at 350*F for one hour.

Elaine Walker, Vegetables

Corn Casserole

2 c. corn
1/2 c. butter, melted
2 eggs, beaten
1 c. sour cream
1 c. Monterey Jack cheese, diced
1/2 c. cornmeal
1 can (4 ounces) green chilies

Mix together all ingredients. Pour into well greased 2 quart baking dish. Bake, uncovered, at 350*F for 50 to 60 minutes.

Elaine Walker, Vegetables

Party Carrots

2 pounds carrots, sliced
2 t. chicken bouillon granules
8 ounces Velveeta cheese, cubed
2 T. butter
1 package (8 ounces) cream cheese, cubed
1/4 t. salt
1/4 t. pepper

Place 1 inch of water in a large saucepan; add carrots and bouillon. Bring to a boil. Reduce heat. Cover and simmer for 7 to 9 minutes or until crisp-tender.

Meanwhile, in another large saucepan, combine the cheese and butter. Cook and stir over low heat until melted. Add the cream cheese, salt and pepper. Cook and stir until the cream cheese is melted.

Drain the carrots; stir into the cheese sauce. Cover and bake at 350*F for 20 to 25 minutes or until bubbly.