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Eat Your Vegetables
Medium
Ingredients:
1- 16 ounce package frozen vegetables
Parmesan cheese (from the green can)
3 tablespoons butter, melted
1/2 cup butter-flavored crackers, crushed
1. Cook vegetables according to the package directions, and drain.
Place in an ungreased 11 inch by 7 inch baking dish.
2. Sprinkle Parmesan cheese over the top.
3. Combine the butter with the cracker crumbs and sprinkle over the top.
4.
Bake at 325 degrees for 20 minutes, or until golden brown.
Corn Bake
Medium
Sent by Jessica in Lubbock, TX
Ingredients:
2 eggs
1 cup milk
3/4 cup cracker crumbs
2 cups corn
2 tablespoons melted butter
1/2 teaspoon salt
1/8 teaspoon pepper
Minced onion
1.
Mix together the eggs, milk, and cracker crumbs in a big bowl. Mix well.
2. Add the rest of the ingredients and mix. Pour into a greased casserole
dish. Bake at 350 degrees for 45-55 minutes.
Veggie Dip Medium
Ingredients:
8 ounce plain yogurt or sour cream
1 clove garlic, crushed
2 teaspoons chopped fresh chives and other herbs like parsley, dill, oregano, or basil. If you don't have fresh, experiment with dried herbs, only don't use as much as fresh.
Cut up fresh veggies like carrots, green beans, cucumbers, radishes, celery, peppers, snap peas, or cherry tomatoes.
1. Mix altogether and chill.
2.
Serve after chilled with the cut up veggies.
Corn Pie Medium
Sent by Candy in Charlotte, NC www.ebsbbq.com
Ingredients:
2 eggs, slightly beaten
1/4 cup sugar
1 tablespoon all-purpose flour
2 cups corn (fresh, frozen, or canned)
4 tablespoons (1/2 stick) butter, melted
1 cup milk
dash of pepper
dash of nutmet
1/2 teaspoon salt
1. Beat eggs and sugar together.
2. Add flour, corn, butter, milk and seasonings.
3. Pour into casserole dish and cover. Bake for 45 minutes in a preheated 400 degree oven.
Roasted Veggies
Medium
Sent by Lisa in Leesville, LA
Ingredients:
any veggies you want: eggplant, zucchini, yellow squash, red/orange/yellow peppers, onion, mushrooms, broccoli, cauliflower, etc.
dried herbs like garlic powder, oregano, parsley, basil, etc.
grated mozzarella cheese
1. Cut up, or have a parent cut up, all the veggies you want and layer them any way you want in a 9 x 13 inch casserole pan.
2.
Spray olive oil on top and shake the dried herbs on top.
3. Put the colorful creation in the oven at 375 degrees for 30-45 minutes (depending on how thick the veggies are cut).
4.
Cover it all with grated mozzarella cheese and put it back in the oven until the cheese starts to brown.
Garden-Veggie Pie Medium
Sent by Pam in San Diego, CA
Ingredients:
4 hard boiled eggs, sliced
1 medium zucchini, chopped
1/4 cup grated Parmesan cheese
1 cup milk
4 green onions, chopped
2 eggs
1/2 cup baking mix
1/2 teaspoon salt
1/2 teaspoon pepper
1.
Heat oven to 400 degrees and lightly grease a 10 inch pie plate.
2. Arrange hard-boiled egg slices over bottom of dish.
3.
Top with zucchini, sprinkled cheese, and sprinkled green onions..
4. In a medium bowl, beat together milk, eggs, baking mix, salt and pepper until smooth. Pour mixture into pie plate.
5.
Bake 25 minutes or until knife inserted comes out clean.
Pawnee Corn and Squash
Medium/Hard
Sent by Mignonne in Cleveland, TN www.minsrecipes.com
This is one of the Pawnee's oldest dishes.
Ingredients:
4 tablespoons buffalo suet (or cooking oil)
1 large yellow onion, chopped
2 medium yellow squash, cubed
1 red bell pepper, roasted, seeded, and chopped**
4 cup whole kernel yellow sweet corn
1/2 cup parsley, chopped fine
salt and pepper to taste
1/2 cup water or stock, if needed
1.
Warm oil in a large fry pan over medium heat. Quickly saute the onion until translucent, 3-5 minutes.
2. Add the squash and chopped pepper. Stir to blend well. Cook an
additional 5 minutes, stirring often to keep mixture from sticking.
3. Add corn and the remaining seasonings. Add liquid as needed if the
mxture is sticking. Cover, and cook for 10-15 minutes, stirring once or twice. Serve hot.
**Wear gloves when seeding and chopping peppers.
Blue Cheese Chicken Salad
Easy/Medium
Ingredients:
3 cups cooked and cooled chicken, cubed
2 cups green grapes, whole
1 can quartered artichoke hearts (not marinated)
3 ounces blue cheese
12 ounce package large shell macaroni
2 to 3 green onions, chopped
1 cup light mayonnaise
2 T lemon juice
Garlic powder
1. Cook macaroni al dente and drain.
2.
Crumble blue cheese over warm macaroni.
3. Mix together the mayonnaise, lemon juice, and garlic powder. Add to pasta.
4.
Add all other ingredients and toss. Chill for a few hours or overnight. Add more mayo if dry.
Grape Salad Recipe
Easy
from Betty at www.mycountrykitchen.com
Ingredients:
1 lb. grapes, 1/2 red and 1/2 green
1/4 cup brown sugar
3/4 cup pecans, chopped
Mix:
8 ounces cream cheese
8 ounces sour cream
1/2 cup sugar
1. Wash and dry the grapes.
2. Add grapes to cream cheese mixture and stir.
3. Put into bowl, cover with 1/4 cup brown sugar and 3/4 cup chopped pecans. Chill until ready to serve.
Easy Pea Salad
Easy
From Claudia www.sumptuoussalads.blogspot.com
Ingredients:
2 cups peas, fresh or frozen cooked & cooled; or canned
1 1/2 cups finely chopped onion
1 cup chopped celery
2 cups lettuce in bite size pieces
1 cup lite mayonnaise
10 slices bacon, cook well to reduce amount of fat, and crumble
1/4 cup Lite Parmesan cheese
1.
Toss all ingredients EXCEPT bacon and parmesan cheese in a bowl.
2. Sprinkle bacon on top, followed by the Parmesan cheese.
3. Cover & refrigerate overnight or for a few hours before serving.
Great for a picnic or pot-luck dinner, note this recipe serves 4-6.
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