Vegetables & Side Dish Recipes

[Domestic Goddess]

Post your vegetables & side dish recipes, in this section.
That also includes any recipes you have for "dressing", and or "stuffing".
Please do not post any Macaroni & Cheese recipes in this section.
You may post those recipes in the following recipe category:
"Cheese, Rice and Pasta Dishes".


Creamy Au Gratin Potatoes

8 medium potatoes, peeled and thinly sliced
1 small onion, chopped
1 (11 oz.) can Campbells Cheddar Cheese Soup, undiluted
1 (8 oz.) container sour cream
1 teaspoon salt

Combine all ingredients, and mix well.

Place in a greased 8-inch square baking dish.

Cover, and bake at 350 degrees for 70-75 minutes, or until the potatoes are tender.

Uncover, and bake 10-15 minutes longer, or until lightly browned.

Serves: 6

Note: If you wish, season with a bit of black pepper, and sprinkle on a bit of paprika over entire casserole, before baking.



Scalloped Potatoes

1 (11 oz.) can Campbellss Cheddar Cheese Soup,
or (10-3/4 oz.) can cream of celery, chicken or mushroom soup

1/2 cup milk
Dash each, salt & black pepper
4 cups thinly sliced, peeled potatoes
1 small onion, thinly sliced
1 Tbsp. butter or margarine, cut into thin slices
Dash paprika

Blend together, the soup, milk, salt and pepper.

In a buttered 1-1/2 quart casserole baking dish, arrange layers of potatoes, onion and soup/milk mixture.

Dot top with butter; sprinkle with paprika.

Cover, and bake in a 375 degree oven for 1 hour.

Uncover, and bake 15 minutes more.

Yields: About 4 servings.



Peppery Scalloped Potatoes

1 (10-3/4 oz.) can cream of mushroom soup
1-1/2 cups milk
1/2 to 1 teaspoon salt
1/8 teaspoon cayenne red pepper
5 cups thinly sliced, peeled potatoes
1/4 cup butter, melted
1/4 cup flour

In a small bowl, combine the soup, milk, salt and pepper; set aside.

Place a third of the potatoes in a greased 13x9x2-inch baking dish.

Layer with a third of the butter, flour and soup mixture.

Repeat layers twice.

Bake uncovered at 350 degrees for 1 hour and 20 minutes, or until potatoes are tender.

Serves 5 to 6.



Almost 25 years ago, my neighbor gave me this recipe. The brandy helps to cut down on the tartness of the cranberries, while the sugar gives it just enough sweetness. It's great to serve during the holidays.

Baked Brandied Cranberries

2-(12 ounce) bags cranberries
2 cups granulated sugar
1/4 cup brandy
1/3 cup granulated sugar

Place the cranberries in a glass 13x9x2-inch baking dish.

Cover the cranberries with the 2 cups of sugar; do not stir.

Cover tightly with aluminum foil.

Bake 50-55 minutes in a 350 degree oven; until the cranberries burst.

Remove from the oven, then remove the foil and stir.  Let stand for 10 minutes.

Drizzle with the brandy, then stir in the 1/3 cup of sugar.

Cool to room temperature; then refrigerate.

Makes 6 to 8 servings.



Better Than Traditional Green Bean Bake

2 (16 oz.) bags frozen green beans (baked frozen)
1 (10.75 oz.) can cream of mushroom soup
1 (10.75 oz.) can cheddar cheese soup
1/4 cup milk
1/4 teaspoon black pepper
2 cups Frenchs French Fried Onions

Preheat oven to 350 degrees.

In a 2-1/2 to 3 quart casserole baking dish, add and stir together, both cans of soup, milk and black pepper.

Bake (uncovered) for 45-60 minutes.

Top with french fried onions, and bake (uncovered) 5 minutes more, until golden brown.



Pineapple Glazed Carrots

1 (16 oz.) can sliced carrots, drained but reserving liquid (2 cups)
1 (8-1/2 oz.) can pineapple tidbits, drained but reserving syrup
2 teaspoons cornstarch
1/2 teaspoon salt
1 tablespoon butter

In a 1-1/2 quart saucepan, gradually add the cornstarch and salt, with the reserved liquid and reserved syrup.

Bring to boiling; stirring constantly.

Cook about 3 minutes, or until the liquid is thick and clear.

Stir in the tablespoon of butter.

Add the carrots and pineapple; stirring gently.

Heat through.  

Yields: 4 servings.



Glorified Mashed Potatoes

1 (3 oz.) pkg. cream cheese, softened
1/2 cup sour cream
1/4 cup butter or margarine, softened
1 envelope ranch salad dressing mix
1 teaspoon dried parsley flakes
6 cups warm mashed potatoes, prepared with out milk or butter.

In a bowl, combine cream cheese, sour cream, butter, ranch salad dressing mix and parsley; stir in potatoes.

Transfer potatoes into a 2-1/2 quart casserole baking dish.

Cover, and bake 1 hour in a 350 degree oven.

Yield: 8 to 10 servings.

Note: You may also cook potatoes in a 3-1/2 quart size crockpot.  Cover, and cook on low 2 to 4 hours.



Bacon-Baked Potatoes

2 medium potatoes
1 small onion, thinly sliced
salt and pepper
4 slices bacon

Rinse potatoes under cool water.
Scrub with a vegetable brush.
Pat dry with paper towels.
Cut potatoes in half lengthwise.
Place thin onion slices between potatoes.
Sprinkle onion slices with a bit of salt and pepper.
Top with the other potato half.
Wrap 2 slices of bacon around each potato.
Secure with several toothpicks.
Place in a greased baking pan.
Bake 1 hour and 20 minutes, in a 325 degree oven.
Makes 2 servings.



Butternut Squash Casserole

3 cups mashed, cooked, butternut squash
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup margarine, melted
1 (8 oz.) can crushed pineapple (with juice)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/3 cup chopped walnuts

Preheat oven to 325 degrees F (165 degrees C).

Grease one (2-quart) casserole baking dish, and set aside.

Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg.

Mix well, and pour into casserole baking dish.

Sprinkle with chopped nuts, and bake for 40 to 45 minutes.



I haven't made this yet, but it does remind me of the baked squash my mother use to make; except she added a breakfast sausage link to each, before baking in the oven.

Baked Acorn Squash

1 Acorn Squash, halved
2 tablespoons of brown sugar, divided
2 pats of butter, divided
Salt & Pepper
2 teaspoons maple syrup or honey, divided

Preheat oven to 375 degrees.
 
Scoop the seeds out of each half with a spoon.
 
Add 1 pat of butter, 1 tsp. maple syrup or honey, 1 Tbsp. of brown sugar, salt and pepper to the hollow scoop of each half.

Place upright on a greased cookie sheet, and roast for 20 to 30 minutes, or until tender when flesh is poked with a fork.



The following potatoes taste like a twice baked potato, but they taste even better!

Loaded Mashed Potato Casserole

To the prepared mashed potatoes, add 1 tablespoon of butter,
then continue on with the recipe.

5-1/2 cups prepared mashed potatoes
(8 ounces) cream cheese, softened
1 cup sour cream
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1 cup shredded sharp cheddar cheese
12 slices bacon, cooked and crumbled
(You can substitute real bacon bits, for the cooked, crumbled bacon)


In a large bowl, or the pan you cooked the potatoes in, beat first 6 ingredients together; until smooth and creamy.

Spoon mixture into a lightly greased 2-1/2 quart casserole baking dish.

Sprinkle with the shredded cheddar cheese, and bacon.

Cover, and bake at 350º for 30 minutes, or until thoroughly heated.

Makes about 8 servings.



Cola Baked Beans

4 (16 oz.) cans Bushs Best Original Baked Beans, drained
16 slices bacon, cooked and crumbled
1 cup packed brown sugar
1 (12 oz.) can cola-flavored carbonated beverage

In a casserole baking dish, add the brown sugar and cola; stir.

Add the (drained) can of baked beans, and cooked bacon; stir.

Bake (uncovered) in a 350 degree oven, for 1 hour.

Makes 10-12 servings.

Note: Be sure you use baked beans in this recipe, and NOT pork & beans.

To bake in a slow-cooker or crock-pot: In a 5-1/2 quart size crock, add the following ingredients... 4-(28 ounce) cans of baked beans (drained), 1 pound of cooked bacon (crumbled), 1-1/2 cups brown sugar, 18 ounces of cola (one and a half cans of cola). Cover, and cook on high for 1 hour, then reduce heat to low setting, and cook for 4 hours, then place on warm setting for 1 hour.



Dr Pepper Baked Beans

5 slices bacon, cooked and crumbled
1 (28 oz.) can Bush's Original Baked Beans, drained
1/3 cup diced onion
1/2 cup dark brown sugar, packed
1/8 tsp. ground cloves
1/3 cup Dr. Pepper Soda (*See note)

Preheat oven to 350 degrees.

In a 1-1/2 quart casserole baking dish, add the brown sugar and cloves.

Stir in the soda.

Add the (drained) can of baked beans, and diced onion, and stir.

Bake the beans (uncovered) in the oven for 40 minutes.

Yields: 5 servings.

*Note: For this recipe, I used ''Aldi's" Dr Dazzle Soda, in place of the Dr Pepper.



This is an excellant baked bean dish!
Its also a family "favorite"!

Zesty Pork and Beans

4 slices bacon
1 (16 oz.) can pork and beans, undrained
1/4 cup firmly packed brown sugar
2 tablespoons chopped onions
1/4 teaspoon garlic salt
1/4 cup catsup or chili sauce

Heat oven to 350 degrees.

In a medium skillet, fry bacon until crisp; drain on paper towel, reserving 2 Tbsp. drippings.

Combine drippings with remaining ingredients in a 1-quart casserole.

Sprinkle with crumbled bacon.

Bake uncovered at 350 degrees, for 25 to 30 minutes, until bubbly and heated through.

Serves 4.



3 Kinds of Beans-Baked Bean Dish

1 (16 ounce) can baked beans, undrained
1 (16 ounce) can baby lima beans, drained
1 (16 ounce) can red kidney beans, drained
4 slices bacon (or more)
1 medium onion, chopped fine
1/2 cup catsup
1/2 cup packed brown sugar
1 teaspoon Worcestershire sauce
4 slices Velveeta cheese (no substitutes)

Brown bacon in skillet, remove and set aside.

In a 3-quart casserole, combine the beans, onion, catsup, brown sugar, Worcestershire sauce and bacon.

Cover, and bake 1 hour in a 350 degree oven.

Remove from oven, top with the Velveeta slices, return to oven (uncovered) until the cheese melts.

Serves: 4-6.



Baked Potatoes with Cream Cheese & Bacon Potato Topping

Potatoes baked in the oven, (baked according to my 1973 Betty Crocker Cookbook)
2 lbs. (about 6 medium) baked in a 350 degree oven for 1 hr. & 15 minutes to 1 hr. & 30 minutes,
baked in a 375 degree oven for 1 hr. to 1 hr. & 15 minutes.

I use to bake them this way for many years; just be sure you poke potatoes first with a fork,
and lightly butter the outside of the potatoes, this will make the skin of the potatoes soft.
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Cream Cheese & Bacon-Baked Potato Topping

1 (8 oz.) pkg. cream cheese, softened
5 tablespoons milk
4 slices bacon, crisply fried & crumbled

Beat softened package of cream cheese with milk; until fluffy.
Stir in crispy fried-crumbled bacon bits.
Enjoy this topping on your baked potatoes!



Cooking Brussel Sprouts -

I love brussel sprouts, and always cook mine this way in the microwave:

Place 1 lb. fresh brussel sprouts in a 1-1/2 quart casserole baking dish, along with 1/4 cup water, and 1/2 teaspoon salt.
 
Cover, and microwave on HIGH for 7 to 9 minutes; stirring after 4 minutes.

Drain; and add desired amount of butter, salt and black pepper.
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For 1-(10 oz.) pkg. of frozen brussel sprouts, place sprouts in a 1-quart casserole baking dish,
along with 2 tablespoons water, and 1/2 teaspoon salt.

Cover, and microwave on HIGH for 8 to 10 minutes; stirring after 4 minutes.

Drain; and add desired amount of butter, salt and black pepper.
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For 1-(16 oz.) pkg. frozen brussel sprouts, cook sprouts in a 1-1/2 quart casserole baking dish,
along with 3 tablespoons water, and 1/2 teaspoon salt.

Cover, and microwave on HIGH for 12 minutes; stirring after 6 minutes.

Drain; and add desired amount of butter, salt and black pepper.

Note: These brussel sprouts were cooked in an 800-850 watt microwave oven.

[Domestic Goddess]

Creamy Cucumbers Over Mashed Potatoes

Ladies, I just wanted you all to know,
that cucumbers taste delish when peeled, sliced thin,
seasoned with regular table salt; & set aside anywhere
from 1-3 hrs., then drained.

Transfer to a bowl, which you then add real cream,
(whipping cream) vinegar, (add vinegar according to taste)
ground black pepper & more salt if you wish.

Chill creamy cucumbers in refrigerator for at least 2 hrs.
Serve this over "hot" mashed potatoes.  Enjoy!
Our family "loves" this, hope yours will too.

[Domestic Goddess]

This recipe was originally posted by QueenMommy

Stuffing
Very simple, but our favorite!

bread (amount depends on size of bird).
I've used as little as 1 loaf and as many as 4-5.
If you dont want to stuff, go with how much your family likes stuffing!

celery (about 1 stalk per loaf of bread)
onion (1 onion for every 3 loaves)
chicken broth
butter

Toast your bread and cube it into bite sized pieces.
Place in a large roaster.
Using a food processor, process the celery very fine.
Remove and process the onion.
In a large pan melt two sticks of butter.
Saute the celery and onion.
Pour this mixture over the bread.
Let cool for a few minutes and then mix together (using your hands).
Slowly add chicken stock, smooshing the bread mixture to absorb the stock.
Add as much stock as you would like depending on how dry/wet you like your stuffing.

[Domestic Goddess]

( This recipe was originally posted by WVcitymouse )

I just tried this recipe today and all five kiddos loved it. 
I was thrilled because I have never made quiche for them
before and two of them dont care for zucchini!!


Quiche

1. In a large skillet, saute 4 c. thinly sliced zucchini,
and 1 large thinly sliced onion in 3 T. butter. 
When tender, drain.

2. In a large bowl, whisk 2 eggs, 2 t. dried parsley flakes, 1/2 t. salt,
1/2 t. each of garlic powder, dried basil, oregano, and 1/4 t. pepper.

3. Stir 2 cups shredded mozzarella cheese and zucchini into egg mixture.

4. Spread 2 t. prepared mustard over 9 inch pastry shell and add egg mixture.

Cover and freeze for up to 2 months. 
Or bake, uncovered at 400 degrees for 35-40 minutes,
or until crust is golden brown and knife inserted into middle comes out clean.   
Let stand for 5 minutes before cutting.

Enjoy!

[Domestic Goddess]

This recipe was originally posted by greyhoundgirl

Cheesy Potatoes (aka Hashbrown Casserole!)

26 to 32 oz bag frozen shredded potatoes
(different brands come in different sizes, doesnt have to be exact)

1/2 stick butter
(original recipe actually called for a whole stick or half a cup,
but it tastes just as good to me with less)

1 can Campbells Healthy Request Cream of Chicken soup

(8 ounces) sour cream

2 cups shredded cheddar cheese, but colby would be good too

1 Tablespoon (or more) dried minced onion

Set the potatoes out for a bit before making so they will mix in easier.  Melt the butter and stir in the minced onion, soup, sour cream and cheese.  Stir in the slightly thawed potatoes.  Spoon into a large casserole dish or 9 x 13" pan (greased) and bake for about an hour at 350.  Enjoy!

*Note: For freezer cooking, I bought the 6 lb bag of hash browns from Sams Club, and essentially tripled the recipe.  This made 4 of the 8 x 8" square disposable pans full.  Each pan fits nicely in a gallon zipper bag.  Each pan this size should serve about 6 in moderate servings, or 4 very hungry people!

Cathy E

Editing to add that I also usually add some pepper to this.  I dont salt it though, being a moderate salt user.  The cream soup has plenty of salt for my taste, even using the Healthy Request version, but if you like things saltier, you might need to add more.

[Domestic Goddess]

This recipe was originally posted by lovin my dogs


Squash Casserole

Makes:  8 servings

3 lbs. yellow squash, sliced
5 tablespoons butter
1 small onion, chopped (about 1/2 cup)
1 cup shredded sharp cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 buttery crackers, crushed (I usually use more than 20)

Cook squash in boiling water for 8 to 10 min. until tender.  Drain well.

Melt 4 tablespoons butter in skillet over medium-high heat; add onion,
and saute 5 minutes, until tender.

Remove skillet from heat; stir in squash, cheese and next 4 ingredients. 

Spoon mixture into a lightly greased baking dish.

Melt remaining 1 tablespoon butter.  Stir together, melted butter and crushed crackers;
sprinkle evenly over top of casserole.

Bake at 350 for 35 minutes, or until set.

 

[Domestic Goddess]

The following recipe was originally posted by Frugalmomntraining...

I make the same boring mashed potatoes, all the time.
How do you make your mashed potatoes?


My usual mashed potato recipe:

Peel russet potatoes and boil, drain potatoes, add butter, milk, salt, & pepper. 
Then I either mix it up in my Kitchen Aid, or I use a hand masher. 
I prefer the Kitchen Aid method.

I have some heavy cream, in my fridge, left over from making ice cream. 
I wonder if that would be good in mashed potatoes?

I have also added garlic, but Im not to fond of that.

I've used garlic from the jar, (from the produce section) and I've tried the garlic seasoning, it just dosent work for me.

However... I have had garlic mashed potatoes in a restaurant, (Chicken Out) and they were delicious.

Lisa
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Comments/suggestions about mashed potatoes, were posted by the following ladies:


WhiteHouse wrote:

DH likes his pretty much the same way as you make yours, but with sharp cheddar shredded into it. Very yummy!

I'm like you, I wasn't fond of the garlic in mine either.

Glad you asked, cause Id like to try some others as well!  Will watch with you!

~Dawn W.~
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Busia wrote:

Usually I leave the skins on.  We love using the gold potatoes, but they're usually a bit more pricey, so normally we stick to russets or reds.  I use butter and milk, and sometimes add some fresh chives.

Or I like to make it with cream cheese instead of the butter.

Or with chicken broth instead of the milk.

I also make mashed cauliflower the same ways, it looks just like potatoes, and almost tastes the same.

Kasha
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seconhandrose wrote:

Mashed potatoes are a big favorite around my house.  With four kids that love them, I have lots of help with the peeling.  Most of the time we have them "plain" - just hot milk and butter.  On special occasions, we have them with cream cheese and chives, or green onions added.  I also add sour cream sometimes, just to make them extra rich.  Cheese always sounds good, but haven't figured out how to avoid those "stringy" bites!
............................................................................


n1up2 wrote: 

In reply to secondhandrose...
Mashed potatoes are a big favorite around my house.  With four kids that love them, I have lots of help with the peeling.  Most of the time we have them "plain" - just hot milk and butter.  On special occasions, we have them with cream cheese and chives or green onions added.  I also add sour cream sometimes just to make them extra rich. Cheese always sounds good, but havent figured out how to avoid those "stringy" bites!

I take Velveeta and put it in the microwave to melt it.
Then just stir it in the potatoes.
I do not use the mixer (use a spoon or fork).
Ive had no trouble doing it this way.
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crzyscrapper wrote:

My mil taught me to only use evaporated milk in my mashed tatoes, it is awesome!  Also, out of curiosity, you ladies that have tried garlic and didnt like it, are you using regular chopped, or are you using roasted garlic?  The chopped is raw and waaaay to strong, if you use fresh roasted, it is mild and sweet. Just wondering.

Patti

[Domestic Goddess]

(These recipes were originally posted by SeaShellie)


Pretzel Topped Sweet Potatoes

2 cups chopped pretzel rods (about 13)
1 cup chopped pecans
1 cup fresh or frozen cranberries
1 cup packed brown sugar
1 cup butter, melted and divided
1 can (2-1/2 lbs.) sweet potatoes, drained
1 can (5 oz.) evaporated milk
1/2 cup sugar
1 tsp. vanilla extract

In a large bowl, combine pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside.

In a large mixing bowl, beat the sweet potatoes.
Add the milk, sugar, vanilla and remaining butter; mix well.
Spoon into a greased shallow 2-quart baking dish; sprinkle with pretzel mixture.
Bake, uncovered, at 350 degrees for 25-30 minutes, or until the edges are bubbly.

Yields: 10-12 servings



Spinach Haters Spinach

2 pkg. chopped, frozen spinach
1 can cream of mushroom soup
Salt
Pepper
2 Tbsp. dehydrated minced onion
Garlic salt
3 Tbsp. toasted sesame seeds
1/4 cup sliced almonds
1 cup sharp Cheddar cheese

Cook spinach and drain well.
Mix in remaining ingredients, using only one-half of the almonds.
Put into buttered 1-quart casserole.
Sprinkle with remaining almonds.
Bake at 350°F for 20 minutes.



Stuffed Onions

6 large white onions
1 large green pepper, chopped
1 lb. ground beef
1/2 tsp. garlic salt
Salt & pepper, according to taste
1 cup grated cheddar cheese
1 cup tomato sauce

Cook the onions in boiling, salted water for 45 minutes, then drain.
Remove centers of onion carefully, and chop centers.
Cook the green pepper, ground beef and seasonings in a skillet, until beef is brown.
Place the onion shells in a casserole, and stuff with beef mixture.
Top with cheese and tomato sauce.
Bake @ 350 degrees for 45 minutes.

[Domestic Goddess]

(This was originally posted by MamaDawn)

This is one of my favorite recipes! 
I got it from http://www.hillbillyhousewife.com/recipeindex.htm.


Scalloped Tomatoes

3 slices of toast
28 ounce cans of tomatoes
1 tablespoons brown sugar
1/4 teaspoon salt
1/16 teaspoon pepper
1 tablespoon dry onion
2 tablespoons margarine

First toast your bread.  I use the heels from a couple of loaves, plus any leftover bread I may have on hand.  You can toast the bread in the oven instead of the toaster if you like.  Lay the bread out on a cookie sheet and bake at 400° for about 10 minutes.  This is a good way to do it if the kids have mangled the bread and it won't fit in the toaster.  After you toast the bread, cut it into small cubes.  Oil a 3-quart casserole dish or a 9 by 13-inch rectangular baking pan.  In the casserole or baking dish, combine all of the ingredients except the margarine.  Sort of stir and scoop the bread and tomatoes together with the seasonings until it is well mixed.  Now cut the margarine into pieces, and dot it on top of the tomatoes and bread.  Cover the dish with aluminum foil, and bake it at 350° for about 30 minutes.  Remove the tin foil for the last few minutes of baking if desired.

To Use Fresh Tomatoes: Cut up about 3-1/2 cups of fresh tomatoes, don't bother to peel them.  Proceed exactly as directed above, except cook the dish for 45 minutes.  Scalloped Tomatoes tastes very good prepared with fresh tomatoes, so keep it in mind when the garden is exploding in the summer.

[Domestic Goddess]

(This recipe was originally posted by mammaof2andtwins)
 

Make Ahead Mashed Potatoes

5 lbs. potatoes, peeled and cooked
8 ounces cream cheese
1 cup sour cream
1 tsp. salt
¼ tsp. pepper
2 tbsp. margarine

Mash potatoes while hot, add other ingredients; mix thoroughly.
Cool slightly, and cover.
May store in fridge for up to 2 weeks. 

I make these and freeze them all the time. 
They heat up beautifully. 
I have done 10# at a time. 
I just double the cream cheese and sour cream. 
I use a hand beater to get them nice and smooth.
I put these in Gladware containers for freezing, and transfer them to on oven-proof dish for reheating.

Reheat instructions:
Thaw if frozen in fridge overnight.
Place in greased casserole dish, and dot with margarine.
Heat in 350 F oven for 30 minutes.

[Domestic Goddess]

(This recipe was originally posted by tiffibug)

Here's the recipe to make fresh pumpkin puree.
After it is ready, you can add your spices and make what ever you like with it.

                     
Pumpkin Puree

You will need:
fresh pumpkin                 
cookie sheet
1 tablespoon melted butter
cheese cloth                   

Preheat oven to 400 Degrees.   
Slice the pumpkin into wedges. 
Remove seeds, set aside to toast, roast or discard.
Place on a cookie sheet. Brush flesh with butter.
Cover with foil, and bake about 2 hours, until flesh pierces easily with a fork.

Turn pieces after 1 hour. 
Remove from oven, allow to cool.
Remove skin.
Puree in food processor or blender.
Place puree into a colander or sieve over several layers of cheese cloth.
Place on top of a bowl or pan to drain.
Cover with plastic wrap, refrigerate over night or at least 8 hours.


Tiffani

[Ringy]

Stuffed Acorn Squash

2 Acorn Squash, cut in half and seeded
corn bread - full pan, cut into cubes
oil of your choice
1 onion, chopped up nicely
2 tablespoons of sage, fresh if possible
1 clove of garlic, chopped
1 cup of vegie broth (beef or chicken may be used as well)
1/2 cup of nuts (your choice, weve used all kinds)
1/3 cup dried fruit (your choice, weve used peaches, apples, apricots..)
1/4 cup parsley, chopped, fresh if possible

Take the corn bread and toss the cubes about gently in the pan. Toast them in the oven set at a high degree. Id say for about 10 minutes youll get a nice toasted cornbread. Take the squash halves and brush them with the oil. With a baking pan filled with water, place the squash in the pan CUT SIDE DOWN. Bake at 350 degrees for about 25 minutes.

In a pan on the stove cook the onions, sage, and garlic in some oil. Saute these items for about 15 minutes or so. Add in broth, nuts, and fruit and bring it all to a boil. Stir while boiling for 2 minutes. Reduce the heat, and cook for another ten minutes, stiring occasionally. Remove from heat all together and mix into the toasted cornbread. Add parsley as you mix.

Take the squash in their pans and TURN THEM OVER. Stuff the cornbread mixture into the squash. Bake for another hour at 350 degrees. Any remaining stuffing mix can be used for another day (Freeze for only a week) or place in baking dish and bake along side the squash for a side stuffing. Weve added sausage (breakfast or otherwise) to the stuffing for flavor this way.

I got this recipe off of the internet somewhere...modified it slightly with adding my own style of nuts and fruits...and have even added meats to the dish just for added umph for my husband

Squash Dump Soup

The name comes from us just um, dumping stuff in the cooking pot So dont cringe or anything!

3 tablespoons of butter, or whatever you like to use for that substance
1 tablespoon of oil, your choice of type
2 onions, chopped up nicely
3 1/2 cups of chicken broth, vegie broth can be used as well. Beef broth was
            very strong though, so we dont advise that one.
2 teaspoons of salt
1 teaspoon of pepper
(Salt and pepper for taste after cooking)
1 cup of heavy cream, or if you prefer, get half & half, but this is oh so yummy
            with heavy cream!
Now, the squash - these can be any squash you want or have on hand! The only problem weve had is spaghetti squash, its texture doesnt go down too well in the soup, but it does look like noodles sooooo....its up to you to add that if you want.

You must add at least 3 different types of squash!! Ok, you dont have to, it can be two...but, the more squash the better!

Heres what I usually put in: 1 pie pumpkin, cut in half and seeds removed, an acorn squash cut in half and seeds removed, and a butternut squash, done the same way. I cook these in a 350 degree oven. Cook them CUT SIDE DOWN on a drizzle of olive oil and salt for about an hour. Take them out and let the cool down a bit before you scoop out all the meat in them.

Add the meat along with the other ingredients in a large pan on the stove and cook over medium heat for about 30 minutes. Stir occasionally. Chunky soup can be stirred with a spoon to keep some chunks, if you want it smooth as can be, use a whisk during stiring to get it down to a smooth consistency.

This goes great with homemade bread, rolls, or breadsticks.


Squash Pickles 

This is from the internet, I think I found it at About.com and their southern cooking area.

8 cups yellow summer squash, sliced up
2 cups of sweet onion, cliced
1 green bell pepper, diced
1 tablespoon of salt
1/2 cup red bell pepper, diced
2 cups of cider vinegar
3 cups of sugar, more if you want more sweet
1 teaspoon celery seeds
1 teaspoon mustard seed

Combine squash and onion in a kettel and sprinkle with salt. Let them sit for one hour in the salt. Add in green pepper, red pepper, vinegar, sugar, celery seeds, and mustard seeds and bring to a boil. Let cook for about 2 minutes while stiring constantly. Take off heat and serve warm.

Leftovers can be kept in a container in the frige for up to about two weeks if sealed good, or you can even can some of this and let it keep for later use!

This goes great with hot dogs, on hamburgers, steaks, pork, whatever you like pickled type items on, this can go on it! I love it on my vegie dogs


Also, for a squash site that can help you store and classify squash and what theyre good for, etc.. here is a site that I go to at times to remember if I forget

Squash Page


Acorn Squash and Sweet Potoe Side Dish

This serves about eight people and um, I got it from....hmm..I had to look on the paper. Its from Donnagrayson.com if youre interested in going there to see what thats about.   However, I made it to fit my familys needs so it is a bit modified.

1 large onion chopped up nicely
1 1/2 pounds of sweet potatoes, cubed
1 acorn squash, seeded and quartered
2 1/2 cups of chicken broth or vegie broth (beef broth is a bit strong)
4 tablespoons of milk, your choice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup of sour cream (optional) I do not use this, but its in the recipe. We used
              it once and didnt like the flavor really. So we leave it out. I do say you
              should try it this way first, though, you may enjoy that flavor
ground nutmeg as a topping

Cook the onions in some of the broth in a saucepan over medium heat for about 6 minutes. Add potatoes, squash, and the rest of the broth into the pot. Simmer, covered, for about 30 minutes (or until tender). Cool a bit for the blender.

Puree the mixture in batches and return to the saucepan. Stir in the milk (We use cream), and then season with salt and pepper. Heat over low heat. Add nutmeg on top and the sour cream on top if you use it.

Some recipes on the web:

Maple Sweet Dumpling Squash

Sweet Squash Slaw

Sweet Potato Squash Loaf

If you want more please let me know

[Mom of 2 boys]

Two-Potato Pancakes

Ingredients:
1 white potato, 4 ounces, peeled and grated
1 sweet potato, 6 ounces, peeled and grated
2 egg whites, slightly beaten
1/2 cup scallions minced
1 teaspoon Italian seasoning


To Prepare:
In a large bowl, combine the potatoes, egg whites, scallions, and Italian seasoning.

Coat a large nonstick skillet with nonstick spray and warm the skillet for one minute over medium heat.
 Drop the potato mixture by tablespoonfuls into the skillet and flatten it slightly.
(About half the mixture will fit in the skillet.)

Cook until the pancakes are golden and the potatoes are tender, 5 to 6 minutes on each side. 
Repeat with the remaining potato mixture, recoating the skillet with nonstick spray, if needed.

Yield: 4 Servings


Nutritional Values (per serving):
Fat: 0.1 g.
Saturated fat: 0.0 g.
Carbohydrates: 14.3 g.
Protein: 3.0 g.
Calories: 70 kcal.
Cholesterol: 0 mg.

[Ringy]

Now, both of these are delicious dressings. Weve had them both in the house during dinners, and people love both of them, but...we all know that the Guilty Cornbread Dressing is so, so much more yummy because its got all that taste!!!

I have one or two teaspoons of her dressing compared to a cup of my own for my diet. So that sort of shows what I can do with this. Both are yummy, but I always say the guilty dressing is too good to pass up, even just a taste!


Mother In Laws Guilty Cornbread Dressing

6 ounces of mild country sausage
6 ounces of hot country sausage
1 1/2 cups of crushed nuts (your choice)
1 cup of chopped up mushrooms (optional but tastey )
1 cup of diced celery
1 cup of chopped up onions
1 tablespoon of sage, ground
5 cups of cornbread (as you like it), cut into cubes, toasted lightly
1 3/4 cups of turkey broth (vegie and chicken broth also ok)
1/2 cup of orange marmalade (this is a special ingredient!)
1/4 cup of crushed pineapple (also a surprise ingredient)
1/2 cup of applesauce (another surprise ...!)
1/2 cup of butter
1/2 teaspoon thyme
salt to taste
pepper to taste
parsley for color

Prepare and bake cornbread as you enjoy. Cool. Cut into cubes and toast for a few minutes. Do not over toast. Just gently.

Pour into a large, large bowl   and add spices and dry things. Mix well and incorporate together.

In a large skillet, saute the onion and celery till candied. Add in mushrooms at this time if you use them. Then add in nuts, fruits, marmalade, and mix together to simmer for two minutes.

Pour this into the cornbread mixture. Mix well and take care to leave cubes as intact as you can.

While this sits a bit, fry up the sausage and cut into bits and pieces. You dont want super small chunks but small enough for bites. Cook till done. Add all of the pan to the bowl. Yes, grease too! (See, I told you, its guilty...) Stir well.

Now is when you add in broth, as you wish, for consistency. If you want a more soggy dressing, add a lot, if you want a more firm dressing, add less.  Mix and incorporate gently.

Pour all of it into a pan for the oven. Cover with foil. Bake at 350 degrees for about 35 minutes or until you feel its heated through.

Im Not Guilty!!!! Cornbread Dressing  

2 eggs, scrambled
5 cups of cornbread, cut into cubes, toasted lightly
1/4 cup of butter
1 teaspoon of sage
1 teaspoon of thyme
1 cup of chopped onions
1 cup of chopped celery
1 cup of green pepper
1/2 cup of banana peppers
1 1/2 cups of light vegie broth
pepper to taste
parsley for color
Ground up boca sausages

Saute the onion, celery, peppers, and boca together in a pan. Add sage and pepper. Allow tastes to incorporate and let the boca sausage take in the flavors of the onion and celery.

Pour this into the cubed up cornbread and mix. Add in eggs and parsley. Incorporate all together. Mix in broth as you want the dressing. More broth for wet dressing, less broth for a more dry dressing. Bake at 350 degrees for 30 - 40 minutes.

[halfpint5]

For those of you who love onions...I found a recipe awhile back as I am always looking for different side dishes. My husband and I love onions so this was just delicious to us. The kids on the other hand were none to thrilled about it.

4-6 slices bacon
3 cups onion
1 cup milk
2 eggs
shredded cheese
pie crust

Fry and crumble bacon. Fry onion in bacon grease. Put onion into pie crust and top with bacon. Mix milk and eggs, pour over onion and bacon. Top with cheese and bake at 350 for 30 minutes.

[Domestic Goddess]

Barbecued Baked Beans

2 (16 oz.) cans (4 cups) pork & beans in tomato sauce, undrained
3/4 cup packed brown sugar
1 teaspoon dry mustard
6 slices bacon, cut into small pieces
1/2 cup catsup
2 tablespoons chopped onion

Empty 1 can of the beans into a 1-1/2 quart casserole baking dish.
Combine the brown sugar and mustard; sprinkle half of the mixture over the beans.
Add the other can of beans ontop.
Sprinkle with remaining brown sugar mixture, and the cut bacon.
Spread catsup over all.
Cover, and bake in a 350 degree oven for 45 minutes.
Makes 6-8 servings.

[Domestic Goddess]

Mexican Baked Beans

1 (16 ounce) can pork & beans, drained
1 (15 ounce) can no-bean chili
1 (15 ounce) can red kidney beans, drained
1 (11 ounce) can whole kernel corn, drained
1/3  cup ketchup
2  tablespoons Worcestershire sauce

Mix all ingredients together in a casserole baking dish.
Bake (uncovered) in a 350 degree oven for 30 minutes.
Makes 8 servings.

Note: For this recipe, I used Aldi's Happy Harvest Pork & Beans,
Hormel Chili NO Beans, and Green Giant Mexicorn.


( Recipe source: Recipezaar )

[Connie]

SQUASH PUPPIES

1 1/2 cups squash (chopped and boiled, drained and mashed)
Lg onion, chopped
1/4 cup cornmeal
1/4 cup flour
1 beaten egg
1 Tbsp. baking powder
dash of salt

Mix together, you are looking for the consistency of hushpuppy mixture

Spoon into hot oil. Brown on both sides.  Drain and enjoy!

Connie

[luv2bmom]

                                      Cheesy Potatoes

1 can of cream of chicken soup
1 8 oz bag of shredded mild cheddar cheese
1 16 oz sour cream 
1 tsp salt
pepper to taste
2 tsp dried onion
1 stick of butter

mix together all the above.  Spread out the frozen potatoes in a 9x13 pan, pour the mix evenly over frozen potatoes.  Top with 1 cup of crumbled corn flakes on top. 

Bake 1 hr at 350' uncovered. 

[Domestic Goddess]

This past summer I came across the following recipes, and wanted to share them w/u ladies.
I haven't prepared any of them just yet, but all sounded good to me.

 
"Just Plain Zucchini"

Use however many zucchini it takes for your family.
Use about 5 or 6 small ones for a family of 3.
Slice the zucchini quite thin.
Place them in a frying pan that has a couple of tablespoons of melted butter in it.
Fry the zucchini over medium-high heat until tender, and until some are lightly browned.
Sprinkle some Parmesan cheese over them; toss lightly, and serve.



"Zucchini & Tomatoes"

Dice and brown about 6 or 7 slices of bacon in a frying pan.
Remove crisp, cooked bacon from the pan, and set the bacon aside.
 
Add zucchini that has been "chunked",
(9 or 10, sliced in quarters lengthwise, then in quarters crosswise)
to the bacon drippings, along with one small diced onion.
Fry; stirring occasionally, until onion is transparent, and squash is starting to get tender.

Add 1 can (14.5 oz.) of diced tomatoes, and simmer until squash is tender.
Return bacon to mixture, and stir.
Serve immediatley.

Note: You can use any type of summer squash for this recipe.
It is also good, and very colorful, if you use a mixture of summer squash,
such as zucchini, yellow, and scalloped, or any mixture you like.

 
 
Zucchini & Angel Hair Pasta

2 medium size zucchini (sliced 1/4" thick)
1-(12 ounce) pkg. angel hair pasta
olive oil
salt and pepper (to taste)
5-6 cloves garlic (peeled)
freshly grated Parmesan cheese

In a large skillet over medium-high heat; pour in olive oil,
and cover bottom of pan 1/8" to 1/4" deep.
 
Place the sliced zucchini, and cloves of garlic in the skillet.
Salt and pepper to taste.
Lightly brown the zucchini and garlic, and turn to saute on both sides.
 
While cooking the zucchini, have a large pot of boiling water on, for cooking the pasta. 
Add the pasta when it is boiling, and cook pasta according to package directions.
 
When zucchini is done, remove it from the skillet, and place on a platter.
 
Pour oil from the skillet, into the pot of boiling water and pasta.
Place skillet back on the stove.

When pasta is done cooking, use tongs to place the pasta into the heated skillet
(trying to remove as much water as possible, but still leave the pasta moist).
Saute' for 1-2 minutes over medium-high heat; just to deglaze the pan.

Add the zucchini and garlic to the pasta, and saute for a few seconds; to mix all ingredients.

Serve, and top with the grated Parmesan cheese.

[honbug]

Egg Rolls

1 lb chicken breast, minced fine
1/4 cup butter
4 cups shredded cabbage
1 ts salt
1/2 cup finely chopped green onion
1/4 cup soy sauce
1-1/2 TB sugar
1 pkg egg roll wrappers

Heat butter and cook chicken until lightly browned. Add vegetables and seasonings. Cook until cabbage is wilted..about 5 minutes. Drain and cool. (best to let sit about an hour before using to make into egg rolls).

Place about a 1/4 cup of mixture into each egg roll wrapper. Keep the wrappers covered to keep from drying out. Add a bit of water to edges of wrapper and roll up ( fold 3 corners over meat, then roll up) sealing the edge. Deep fry until golden brown, about 4-5 minutes.


You can change the meat....I've used shrimp and ground beef (not together )

Enjoy!!!

[tiffibug]

I'll put my changes in a different color.

1 Medium onion, diced
1 tbsp oil
2 cloves garlic, diced
1/2 cup chopped tomatoes I used canned diced tomatoes
1 tsp salt
1/2 tsp turmeric
1/2 tsp chili powder
1 1/2 tsp coriander powder
3/4 tsp garam masala or curry powder  I used garam masala it is carried in the spice section at Walmart
1/4 c water
1 can chickpeas, rinsed and drained  I used dried that were prepared according to package directions
1 1/4 c water

Saute onions in oil for 5 minutes. Stir in garlic. Saute for 2 minutes. Add tomatoes. Cook, covered, for 5 minutes or until tomatoes are tender.
Stir in salt, turmeric, chili powder, coriander and garam masala. Saute for 1 minute. Add 1/4 c water, mix well. Cook covered for 3-5 minutes stirring frequently. Add chickpeas and remaining water. bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally.

Serve over rice with naan bread or pita bread on the side.

To give this the same texture as a restaurant version you will need to puree the tomatoes before you add them or use crushed tomatoes instead. You can also add 1/2 c of plain yogurt or heavy cream to the sauce instead of the full amount of water. It makes the sauce orangey-red and a tad bit creamy, but not too creamy. I also tasted as I went trying to get the flavor correct. I ended up using about 2 tbsp of garam masala.                         

[Artsyone]

Farmers Delight

1 large onion diced
1 bell pepper diced
3 yellow squash sliced
1 zucchini sliced
2 cups sliced okra
4 potatoes sliced
2 green tomatoes diced
2 ripe tomatoes diced
1 jalapeno seeded and chopped

Spray a very large skillet with Pam, and add 1/4 cup of olive oil to skillet and heat.
Add potatoes and cook until tender and slightly browned.
Add all vegetables and cook until all veggies are tender.
Add salt, pepper, and Tony's Creole Seasoning to taste.
It is a scrambled mess but boy is it good!

[Deblyn]

Quinoa

1 cup of red quinoa
2 cups of low sodium chicken broth

Cook as you would rice (I prefer using my rice maker).

Saute in chicken broth (gluten free)

Chopped Onion
Chopped Red Pepper
Chopped Zucchini
3 cloves of minced garlic

After Quinoa is finished cooking mix in the sauteed veggies and serve.    Serves 6
This is a very delicious non-gluten recipe!

[Domestic Goddess]

Garlic Mashed Potatoes

12 medium size potatoes (Yukon Gold or Russet)
10 whole garlic cloves, peeled (*See note)
8 ounces cream cheese, softened & cut into small pieces
8 ounces sour cream
1 stick of butter (1/2 cup) cut into small pieces
Garnish: 2 pats of butter, sliced thin & a few sprinkles of paprika

Cut the potatoes into small cubes, and place them into a large pot of salted water.
(I did not add salt to the pot of water.  I didn't add any salt to these potatoes.)
Add the whole cloves of peeled garlic to the pot.
Boil the potatoes until tender (20 minutes should do it).

Drain potatoes well, then add the cream cheese, sour cream, and butter.
Mash the ingredients with a potato masher, for best texture, do not use a mixer.

Spray the inside of a 4-quart glass casserole baking dish,
with a non-stick cooking spray. (You could also use a 13x9x2-inch baking pan.)
 
Spread potato mixture into the oven proof casserole baking dish.
Garnish the potatoes with pats of butter, and sprinkle on the paprika.
Bake uncovered in a 350 degree oven for 20-30 minutes.
I let the potatoes set for a few minutes ontop the stove, before serving them.

*Note: For this recipe, I used russet potatoes, and 10 large cloves of garlic.
I love garlic, and these potatoes were nice and garlicky.
If you are hesitant about adding the 10 cloves of garlic, perhaps just add 9 cloves.

Since I've made these potatoes, I wanted to let everyone know... This does make quite a bit, so with the leftovers, I served it with a Ground Beef Stew over Garlic Mashed Potatoes. Which the recipe can also be found at the following site:  
 

http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=12796

But this is how I made the stew... I used a 1/2 pound of 85% lean ground beef, and the mixed vegetables I used were... WestPac (as they don't have lima beans in the pkg), plus I did add a bit more of the vegetables, I added 1-1/2 cups.  The amount of diced tomatoes I used were... 1-(14.5 ounce) can, the gravy I used was... a jar of Heinz Home-Style Savory Beef, and since I didn't have dried marjoram leaves, I used ground marjoram, but only added an 1/8 teaspoon.  I then cooked the ground beef stew over medium-low heat, (covered) for about 15 minutess, to make sure the vegetables were cooked, but not overcooked.  Also, I didn't use the instant potato flakes, as I used the leftover garlic mashed potatoes that I had made.  The end reults, I thought this was pretty good!!

[lintonmom]

Orzo with spinach and roasted peppers

Boil orzo (I usually make a whole pound because we all love to eat this leftover), drain, toss with a little olive oil to keep from sticking

In a large saute pan, heat 1 Tbls olive oil and 1 Tbls butter over med/high heat
saute 1 jar roated peppers that you've chopped and 2 cloves crushed garlic
add in a whole bag (6-8oz?) of roughly chopped baby spinach and saute until just wilted.
add salt, pepper, and freshly grated nutmeg to taste
reduce heat to medium

stir in the cooked orzo until heated through.  I sometimes add in a splash of chicken broth to keep things moving.  You could add some cream here too. 

stir in freshly grated parmesan and the zest of one lemon and enjoy

This is delicious hot or cold.

~Ann~

[Sandlappersue]

Tomato Pie

1 layer bread (can toast), about four slices
3-4 cups tomatoes, sliced
1 finely chopped medium onion
salt, pepper and sugar to taste(you only need enough sugar to cut any acidity in tomatoes...this is a savory dish!)
1/2 t. basil
1/2 t. chives
1 c. grated cheese
1 c. mayonnaise

Place tomatoes over bread and sprinkle onion, salt, pepper and sugar over tomatoes. Then
sprinkle basil and chives. Mix cheese and mayonnaise. Spread over top of pie. Bake for
30 minutes at 350.

[*]

Mock Garlic Mashed Potatoes (copied and pasted from my mom)

1 medium head cauliflower  (Mom used 2 bags frozen cauliflower ; 16 oz bags)
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt) Mom used ½ tsp bullion
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish (I did not use)
3 tablespoons unsalted butter (Mom used salted butter)
Directions
Put cauliflower on to cook.
While it cooks, melt butter in a dish, add cream cheese, Parmesan cheese, garlic, chicken base, pepper and set aside.
Make sure cauliflower is cooked until soft for mashing. Drain. Put in a bowl and add the above ingredients. Mash/whip until nice and smooth.  Enjoy!

[Domestic Goddess]

I came up with this recipe one day when I had a craving for baked beans, but didn't have the time to bake them in the oven, so I cooked them ontop the stove. Once cooked, they reminded me of Bush's Homestyle Baked Beans (with out the bacon), and when served cold, they reminded of Bush's Original Baked Beans. I also enjoyed the beans with the bacon, those also tasted like Bush's Original Baked Beans, when served hot or cold.



Stovetop Baked Beans

2 (15 oz.) cans Van Camps Pork & Beans
1/4 cup ketchup
1 tablespoon molasses
2 tablespoons dark brown sugar
1/2 teaspoon onion powder
1/4 teaspoon hickory flavored liquid smoke
6 slices of bacon, cooked, then cut into 3/4" pcs. (optional)

Drain one of the cans of pork & beans, then add to a saucepan.

Add the other (undrained) can of pork & beans to the pan.

Then add the remaining ingredients to the pan, and simmer (uncovered) for about 15 minutes; stirring beans frequently. (If desired, add cooked bacon bacon pieces after simmering the beans for 5 minutes. Then continued simmering the beans for the remaining 10 minutes.)

Serve immediately.

Yields: 4 servings


(Photo of beans with no bacon added.)