Tomatoes au Gratin

Posted on Categories Vegetables and Sides
8 large tomatoes
1 cup bread crumbs
1 cup grated cheddar cheese
1/2 cup butter
1 teaspoon each of salt & pepper
Slice the tomatoes and layer them into a shallow baking dish, alternating
tomatoes, salt & pepper, bread crumbs, butter, grated cheese until the pan is full.  Top with extra bread crumbs, cheese & butter. Bake at 350* for 50 minutes. serves 8

Sweet Potato Croquettes

Posted on Categories Vegetables and Sides
2 cups mashed sweet potatoes
2 eggs
1 teaspoon parsley
2 tablespoons butter
2 teaspoons minced onion
1 teaspoon each of salt, pepper & paprika
bread crumbs
Pure Maple Syrup

Combine potatoes with butter, 1 egg, seasonings, and onion. form into
croquettes, either round or cone-shaped. Dip into beaten egg, then into bread crumbs and fry golden brown in deep hot fat. Drain on paper towels and serve with Maple syrup on the side.

Mashed Turnips

Posted on Categories Vegetables and Sides
4 cups diced turnips
2 cups water
1 teaspoon each of salt, pepper & parsley
1 teaspoon sugar
3 tablespoons butter

Put turnips in saucepan and add water. Boil in covered saucepan until tender.  Drain and mash with seasonings and butter. serves 4

Parsnips and Carrots

Posted on Categories Vegetables and Sides
2 cups sliced parsnips
1 cup sliced carrots
3 cups water
1 teaspoon each of salt, pepper, rosemary
2 tablespoons butter

Combine the sliced vegetables in a saucepan; add the water and bring to boil. Cover & boil gently until pierceable.  Drain. Add the seasonings and butter.  serves 4

Baked Stuffed Tomatoes

Posted on Categories Vegetables and Sides
6 large beefsteak tomatoes
2 cups rice, cooked
8 ounces fontina cheese, cubed
1 bell pepper, seeded and finely chopped
1 egg
2 teaspoons minced garlic
2 teaspoons each of salt, pepper, cumin, parsley

Preheat the oven to 340*. Cut off the stalk end of the tomatoes, and using a teaspoon, remove as much of the interior of each tomato as possible, without breaking the walls of the fruit. Arrange the tomatoes on an oiled baking dish and sprinkle them with salt. Mix together well all ingredients and stuff the tomatoes. Bake in oven for about 30 minutes. serves 6

Stuffed Squash Flowers

Posted on Categories Vegetables and Sides
8 Squash flowers
2 medium potatoes
1 cup fresh ricotta cheese
1 egg
3 tablespoons grated romano cheese
2 tablespoons shredded mozzarella cheese
1 clove garlic
2 teaspoons each of parsley – marjoram – salt & pepper
Olive oil

Clean the flowers. Preheat the oven to 400*. Boil, drain and peel the potatoes.  Mash together with the ricotta cheese. Add to this the egg, parmesan, mozzarella, and seasonings. Mix thoroughly and stuff the flowers. Fry the flowers in boiling oil, then drain them. May be served with Marinara sauce on the side. serves 4

Neapolitan-Style Stuffed Peppers

Posted on Categories Vegetables and Sides
6 yellow peppers – tops cut off, seeded, rinsed & left whole
3-4 cups rice, cooked
12 tablespoons breadcrumbs
3 tablespoons golden raisins
30 pitted black olives
3 tablespoons capers
3 tablespoons parsley
1 teaspoon each of Salt & Pepper
2 tablespoons olive oil
tomato sauce

Mix all ingredients together, except for tomato sauce. Stuff Peppers. Pour a bit of olive oil in a deep baking dish and arrange the peppers in it, in an upright position, standing on their bases. Baste the peppers generously with tomato sauce. Put the peppers in a 375* oven and bake for about 1 hour. serves 6

Party Potatoes

Posted on Categories Vegetables and Sides
10 potatoes, peeled and cooked
8 ounces cream cheese, softened
8 ounces sour cream
3 tablespoons chives
Salt & Pepper to taste
1 cup grated Cheddar cheese

Blend the cream cheese and sour cream in small bowl and set aside. Mash
potatoes thoroughly until smooth. Add cream cheese mixture and beat well. Stir in chives. Add seasonings. Spread in 9×13 buttered casserole. Dot with butter, and sprinkle with cheddar cheese and paprika. Bake at 325* for 1 hour. serves 8

Creole Rice

Posted on Categories Vegetables and Sides
2 cups rice, cooked
1/2 pound fresh mushrooms, trimmed and thinly sliced
2 fresh tomatoes, chopped
2 green peppers, seeded and thinly sliced
3 tablespoons butter
Salt & Pepper to taste

Cover cooked rice and keep warm in 250* oven. Melt butter in a large pan and add all vegetables. Saute for 10 minutes. Add warm rice to pan and toss gently with a large fork. serves 5-6

Barley or Farro Pilaf

Posted on Categories Vegetables and Sides
2 tablespoons butter
2/3 cup uncooked barley or farro
3 tablespoons minced onion
1/4 cup celery, chopped finely
2 cups any type broth
2 tablespoons parsley
Salt & Pepper to taste

In an ungreased 5 cup casserole, mix all ingredients. Cover and bake at 325* until done, about 1 hour. serves 4