Our Vegetable Recipes

Vegetables for Your Health

Vegetables and Vegtable Recipes
Barb's Hash-Brown Casserole Marjorie's Cabbage Rolls
Broccoli and Rice Norma's Sweet Potato Puff
Corn Pudding, Iowa Style Old-Fashioned Baked Beans
Crispy Cheese-Topped Potatos Potato Pancakes
Fran's Lazy Baked Beans Potato Rolls
Glazed Celery and Carrots "Retarded" Teachers Baked Beans
Gram's Hot Slaw Sauerkraut & Tomato Casserole
Green Bean Casserole Tomatos in Garlic Butter
Harvard Beets Turnip Casserole
Layered Potato Pie NEW Butternut Squash Casserole
Lorne's Western Corn on the Cob Verna's Creamed Corn
NEW 4-Cheese Zuchini Bake NEW Quick & Easy Mixed Vegetables
NEW Potato Latkes NEW Rumpledethumps
NEW Sweet Potato and Ham (Quick)

Updated Saturday, September 24, 2005

Quick and Easy Mixed Vegetables

This recipe comes from Jonnye Kreycik.
It's great because you can use all the vegetables
you enjoy and skip any you don't.

	Broccoli, zucchini, cauliflower, carrots, red and green peppers,
	kernel corn and/or others as you choose (cut in chunks)
	Garlic Salt

Arrange vegetables on a microwaveable plate or platter. Sprinkle with garlic salt and a liberal amount of "chicken in a mug". Cover with plastic wrap and microwave for about 5 minutes until vegetables are cooked to your taste. Remove wrap and serve.

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Tomatoes in Garlic Butter

Forget the cholesterol...

16 cherry tomatoes
3 tbsp. butter
2 tsp. garlic powder
2 tbsp. chopped parsley

Wash and clean tomatoes. In a skillet, melt butter. Add garlic powder to butter. Over medium heat, add the tomatoes. Cook for 5-6 minutes, gently moving tomatoes around. Garnish with parsley. Serve immediately.

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Potato Rolls

Another Canadian Living Recipe. An excellent dish which doesn't need gravy.

12 medium size potatoes
1/3 cup half-and-half cream
3 tbsp. butter
Salt and pepper
3 whole green onions thinly sliced
3 cups cornflakes, crushed

Peel potatoes. Boil until tender. Drain. Mash, adding cream, butter, salt and pepper as you mash. Stir in thinly sliced green onions. Potatoes should be very stiff. Roll into 12 even cylinders, each about 5 x 1 1/2 ins. Spread out crushed flakes on waxed paper. Roll potato cylinders in cornflakes. Can cover, refrigerate. Preheat oven. Place on lightly greased baking sheet. Bake at 375F for 20 to 25 mins or until golden brown. Can be reheated in the microwave.

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Potato Pancakes

A favorite of any good Norwegian...

2 cup grated raw potatoes
1/2 cup milk
1 beaten egg
2 tbsp. flour
1 tsp. salt; pepper, to taste 
1 tbsp. grated onion

Mix together potatoes and milk and let stand 5 minutes. Drain. Combine egg, flour and seasonings and add to potatoes. Drop batter by 1/4 cupfuls on a well- greased hot griddle.

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Glazed Celery and Carrots

Very different, very good...

1 bunch celery cut in 3" lengths
1 bunch carrots sliced diagonally
4-5 tbsp. butter
1 tsp. sugar
1/2 tsp. Dijon mustard
2/3 cup heavy cream
Lemon juice
Salt and pepper

Put carrots and celery in a pot of boiling salt water and parboil for 10 minutes only. Drain and refresh under running cold water. Melt butter in a large, heavy saute pan and add the vegetables. Mix until all pieces are well coated in the butter. Add the sugar. Season with salt and pepper. Place on serving platter. Add the cream to the pan and reduce over high heat until cream thickens and coats the back of a spoon. Add the mustard and blend. Season with salt, pepper and lemon juice. Spoon over vegetables.

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Butternut Squash Casserole

Sometimes an advertising flyer contains something worthwhile, like this recipe

2 cups cooked, mashed butternut squash
½ cup light spreadable cream cheese
¾ cup bread crumbs
2 tbsp. brown sugar
1 egg
1 dash each of salt, pepper and ground ginger

Mix well and place in a small greased baking dish and bake at 350 F. for 30 minutes or until lightly browned

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Norma's Sweet Potato Puff

An Easter and Christmas Dinner favorite.

4 medium sweet potatoes, boiled
Mash with 1/4 cup white sugar.  Cool.
Add 2 eggs, 3 tsp. baking powder and 1/4 cup cream, mixing well after each addition.
Turn into oiled or buttered casserole and bake about 30 minutes at 350F. Serves 6.

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Green Bean Casserole

Barb found this in a Durkee Onion ad.

2 9-oz. pkg. frozen cut green beans
1 can Campbell's mushroom soup
1/2 cup milk
1 tsp. soy sauce
I can Durkee french fried onions

Cook beans. Add soup, milk, soy sauce, salt and pepper and 1/2 can onions. Bake. Garnish with remaining onions.

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Broccoli and Rice

Just add cubed chicken to this for a one-dish meal!

1 pkg. chopped broccoli (frozen)
1 1/2 cup cooked rice
1/2 cup chopped celery
1/2 cup chopped onion
4 tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup grated cheese

Saute celery and onion in butter. Make a sauce of soup and cheese. Add cooked rice and broccoli. Put in greased casserole and bake 45 minutes @ 350F

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Old-Fashioned Baked Beans

This used to be on the bag that Navy beans came in. Now the beans aren't available, but we still have the recipe...

1 lb. white beans (Great Northerns are good)
1 quart cold water
1 small or medium onion, sliced
1/2 tbsp. salt and pinch of black pepper
2 tsps. cider vinegar
1/2 tsp. prepared mustard
1 tbsp. brown sugar (I use more)
1/4 cup molasses
1/2 cup tomato ketchup
1/4 lb. salt pork or bacon, diced

Rinse beans. Add 1 quart cold water, cover, heat to boiling and simmer 30 minutes. Drain, keeping liquid. Place onion slices in casserole or bean pot. Mix seasonings and place in pot. Add beans and pork and hot liquid or water to cover. Cover and bake in 250F oven for 7 hours. (I cook mine faster than this). Midway through cooking, remove one cup of beans, mash and return to pot. Add liquid during cooking if necessary.

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Crispy Cheese-Topped Potatoes

From an old Kellog's Corn Flakes recipe book...

4 medium baking potatoes, washed and sliced 1/4-inch thick
2 tbsp. melted butter
1 1/2 cups grated old cheddar cheese
2 cups Kellogs Corn Flakes, crushed to 1 cup

Toss potato slices in melted butter. Place slightly overlapping on foil-lined and greased baking sheet. Sprinkle lightly with salt. Bake at 375F for 15 minutes. Remove from oven and sprinkle with cheese. Top with crushed cereal and sprinkle lightly with paprika. Return to oven. Bake about 25 minutes or until potatoes are tender.

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Barb's Hash-Brown Casserole

A superb dish for crowds. Never anything but recipe requests.

2 lb. hash browns, semi-frozen
2 cans mushroom soup
2 cups (500 ml.) sour cream
1/4 lb. butter
1 cup cheddar cheese

Mix together; pour into 9x13 pan. Sprinkle with parmesan cheese. Bake one hour at 325F until bubbly.

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Harvard Beets

I always cook extra beets when we have them boiled. Then I make these with the leftovers a few days later.

Slice or dice:
3 cups freshly cooked or canned beets
Stir in a double boiler until smooth:
1/2 cup sugar
1 tbsp. cornstarch
1/2 tsp. salt
2 whole cloves
1/2 cup mild cider vinegar

Cook and stir until clear. Add beets and continue to cook. Do not boil. Just before serving, add 2 tbsps. butter and 1 tbsp. orange marmalade.

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Lorne's Western Corn on the Cob

Don't let the mustard and horse-radish scare you off. Even "picky" eaters love this.
Can be baked on the BBQ as well.

6 ears sweet corn
1/2 cup soft butter or margarine
1 tbsp. prepared mustard
1 tsp. prepared horseradish
1 tsp. salt
Dash of pepper
Snipped parsley

Mix butter, horseradish, mustard, salt and pepper. Cream till light and fluffy. Husk corn, strip off silk and spread each cob with a little horseradish butter. Wrap each loosely in foil and bake in a very hot oven (450F) for 20-25 minutes. Sprinkle extra butter with parsley and pass with the corn.

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Marjorie's Cabbage Rolls

Mom's sister Marjorie was a great cook, and she gave us this Hotchkiss Ladies' Club favorite.

Cut hearts from 2 medium heads cabbage and steam in covered pot over low heat adding 3 tbsp. vinegar to 11/2 ins. water.Cook just till pliable. In frying pan cook 1/2 lb. sausage meat, 1 lb. hamburger and 2 small onions sliced thin or chopped. Cook 2 1/2 cups short grain rice according to directions. Add 1 can tomato soup to meat mixture, then mix in rice. Put large leaves with some sauerkraut in bottom or roaster. Fill with cabbage rolls. More leaves and kraut on top. Cover with tomato juice and cook at 275F until cabbage is tender.

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Turnip Casserole

This is a Canadian version of sweet potato casserole

2 medium turnips, boiled and mashed
1 cup applesauce
2 tbsp. brown sugar
11/2 tsp. salt
6 tbsp. butter
2 eggs
1/4 tsp. pepper
11/2 tbsp. butter
1/4 cup bread crumbs

Mix first seven ingredients and place in uncovered casserole. Saute bread crumbs in the 11/2 tbsp. bread crumbsand spread on top. Bake at 350F for 1/2 hour.

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Gram's Hot Slaw

This was a Brick family favorite on the farm. We always had the ingredients.

Heat together:
1/2 cup cream
1 tbsp. butter
Add 1 slightly beaten egg 
1/4 cup sugar
Stir in 1/4 cup vinegar

Add shredded cabbage. Simmer just to heat cabbage. Salt, pepper to taste.

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Corn Pudding, Iowa Style

This was printed in the Apache Wells Cookbook in Mesa, Arizona

1  quart corn, frozen or fresh
1 cup milk
1/4 cup sugar
3 eggs, beaten
Salt and pepper to taste

Dot with butter. Bake at 300F for one hour. May be doubled for large suppers. Use 9x13 pan when doubling.

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Verna's Frozen Cream Corn

This is a Beebe special, best with DeMille's corn from Salmon Arm

18 cups raw corn (5 dozen)
1 lb. butter
1 pint light cream
1 cup sugar

Blend all ingredients in large pot or roaster and place in a 350F oven for 90 minutes. Stir occasionally to prevent sticking. Cool quickly in ice water. Freeze in containers. Do NOT use salt in recipe as it will darken the corn. Season only when reheating.

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Fran's Lazy Baked Beans

Really close to the real thing! Fran is Fran Keeley, now Gilewich, and another great cook.

1 tbsp  vinegar
1/4 cup ketchup
1/4 cup brown sugar (packed)
1 tbsp dry mustard
3/4 cup molasses
4-5 cans beans
1/2 pkg bacon (diced and fried)
1 large onion, diced (sauteed in bacon fat)

Bake uncovered at 350F for 1 hour - uncover and bake at 400F for 15 minutes.

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"Retarded" Teachers' Lazy Baked Beans

Jimmy Mitchell came home from school at noon one day in grade one and told Betty that he would be home early because there was going to be a tea for the "retarded" teachers. This recipe comes from Strathcona's "retired" teachers cookbook.

1/2 lb.  chopped bacon
1 large chopped onion
1 large chopped green pepper
Cook together slowly until bacon is slightly browned.
Mix and add:
1 tsp  Worcestershire sauce
1/2 to 3/4 cup brown sugar
1 tsp  dry mustard
2 20-oz.  cans pork and beans

Bake at 350F for 2 - 3 hours. This makes a large pan suitable for family reunions or potluck.

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Sauerkraut and Tomato Casserole

This is an Arizona pot-luck favourite brought to a block party by Mary Magee.

1 large can sauerkraut
1 large can stewed or crushed tomatoes
1/2 package bacon
1 cup sugar

Drain sauerkraut, and if using stewed tomatoes, cut into small pieces. Mix the two. Add sugar. Add bacon which has been cut in narrow strips and fried only long enough to remove the fat. Place in a casserole and simmer in a 350F oven for 40-50 minutes.

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Layered Potato Pie

Imported from Arizona. Rich, sinful and delicious.

2 lbs. potatoes, peeled and thinly sliced
1/2 package frozen puff pastry
(I used my own ordinary pastry)
1/4 cup butter melted
1/2 tsp. each salt and white pepper
1 egg beaten with 1 tbsp cold water
1/2 cup whipping cream

Drop potatoes into a large saucepan of boiling salted water. Bring to a boil then reduce heat and simmer uncovered for 3 minutes. Drain well in a colander. Spread out on clean towels and let them cool while preparing pastry. Preheat overn to 425F. Roll out pastry to line 9" pie plate. Trim edges. Layer potatoes a layer at a time, drizzling with melted butter and salt and pepper. Repeat until all are used. Place a latticed crust on the pie. Brush edges of pie before placing strips, then brush strips when finished. Bake pie for 15 minutes, placing it on a baking sheet. Reduce heat to 350 and bake for 25 minutes. Remove from oven and pour cream between lattices. Bake for a further 35 to 40 minutes. Let stand for 5 minutes then cut in wedges and serve.

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4-Cheese Zucchini Bake

Finally! We found another use for the 400 pounds of zucchini we get from every plant each summer. What's more, it's delicious.

1 large onion
3 tomatoes
2 small or 1 large zuchinni
2 tbsp oregano
1/2 lb cheddar cheese (grated)
1/2 lb mozzarella cheese (grated)
1/8 lb feta cheese (crumbled)
4 tbsp parmesan cheese (grated)
Bread crumbs for garnish (if desired)

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Quick and Easy Mixed Vegetables

This recipe comes from Jonnye Kreycik.
It's great because you can use all the vegetables
you enjoy and skip any you don't.

	Broccoli, zucchini, cauliflower, carrots, red and green peppers,
	kernel corn and/or others as you choose (cut in chunks)
	Garlic Salt

Arrange vegetables on a microwaveable plate or platter. Sprinkle with garlic salt and a liberal amount of "chicken in a mug". Cover with plastic wrap and microwave for about 5 minutes until vegetables are cooked to your taste. Remove wrap and serve.

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Potato Latkes

This is a traditional Hanukkah dish, but we make them all year round.

5 baking potatoes
2 small onions, quartered
3 eggs
3 tbsp flour
¾ tsp salt
¼ tsp pepper
vegetable oil for cooking
Sour cream and/or applesauce

Peel potatoes. By hand or in food processor with shredder blade, alternately shred onion quarters and potatoes.
Transfer to a colander and with hands, squeeze out as much moisture as possible, discarding liquid. Transfer to a large bowl. Mix in eggs, flour, salt and pepper; let stand for 5 minutes and pour off any liquid.
In a large skillet, heat ¼ inch oil over high heat until hot but not smoking. Add ¼ cup mixture per latke, leaving about an inch between each one; spread slightly with the back of a spoon. You should be able to see little hole thru the latke. They’re supposed to be “lacy”. Fry for 3 minutes on each side until well browned and crispy. Drain on paper towels and serve immediately with sour cream and applesauce. Makes about 20 latkes.

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Our 2nd cousin, Reg Brick from BC, gave us this unique and hearty recipe.
A great dish for large gatherings.

5 large potatoes		
2 ½ cups chopped cabbage
2 leeks, washed and chopped
2 ½ cups coarsely chopped broccoli
6 tbsp. butter - divided
1/4 tsp. mace
salt and pepper to taste
3/4 cup milk
1½ cups grated cheddar cheese

Peel potatoes, cut in chunks and boil for 15 minutes. Steam cabbage, leeks and broccoli until barely tender. Melt 2 tbsp butter and stir in mace. Add to green vegetables. Salt and pepper to taste. Drain potatoes and mash with 2 tbsp butter, milk and salt and pepper to taste. Combine veggies and potatoes and spread in an oiled 9 x13 pan. Drizzle with the last 2 tbsp of melted butter. Spread cheese over top. Broil until cheese is browned and bubbly.
To make ahead: do not cover with cheese. Bake at 350 F for 30 minutes, then add cheese and broil. ....serves 12.

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Sweet Potato and Ham (A Quick Way)

Martha Stewart's banker friend is always in a hurry, but she loves good food.
Pair this with her ham recipe in our meat section.

2 big cans sweet potatoes
1 can crushed pineapple
1 cup syrup

Spread potatoes in 9x13 pan – cover with pineapple. Pour syrup over and mash.
Bake @ 325 for 5_10 minutes. Before done spread top with mini marshmallows and return to oven.

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