Ingredients2 pounds tiny new potatoes3 medium carrots, cut into bite-size pieces2 Tbsp. fresh chives, snipped1 Tbsp. fresh oregano, snipped1 Tbsp. fresh parsley, snipped2 Tbsp. fresh rosemary, snipped1 tsp. fresh sage, snipped3 cloves garlic, minced, optional2 Tbsp. butter, melted2 Tbsp. olive oil1/2 tsp. salt1/2 tsp. pepper Directions1. Preheat oven to 400 degrees. Spray a 9×13 panContinue reading “Roasted Carrots and Potatoes”
Category Archives: Vegetables
Cauliflower Pea Salad
Ingredients2 heads cauliflower, finely chopped1 (10 oz.) pkg. frozen peas1/4 C green onions. chopped1 C cheddar cheese, cubed8 slices bacon, fried crisp and diced1/2 tsp pepper2 C mayonnaise 1/2 tsp seasoned salt1/4 tsp garlic salt Directions1. Combine all ingredients. 2. Refrigerate for 3 hours or overnight.
Asparagus Casserole
Ingredients1 can asparagus, drained1 can mushroom soup3 hard boiled eggs, sliced Direction1. Preheat oven to 350 degrees. Grease a 8×8 pan2. Whisk the soup to make it pour-able. Put a small amount in the bottom of the pan. Lay the asparagus on the bottom of the pan, top with egg slices, then top with theContinue reading “Asparagus Casserole”
Scalloped Corn
Ingredients 2 eggs1/4 C butter1 C spur cream1 can creamed corn1 can whole kernel corn1 pkg Jiffy Muffin Mix Directions1. Preheat oven to 400 degrees2. Melt butter in a 2 1/2 -3 quart casserole dish. Add remaining ingredients, mixing well.3. Bake for 1 hour.
Fresh Pea Salad
Ingredients 2 C fresh peas2 C frozen french sliced green beans, thawed1 C sliced almonds 1 bottle Blue cheese dressing to coat Directions1. In a large bowl, combine peas, green beans and almonds.2. Add dressing and stir to coat. Keep refrigerated.
Copper Pennies Carrot Relish
Ingredients 2 pounds carrots, cut into 1/2″ rounds (4 1/2 C)2 medium onions, thinly sliced and separated into rings1 medium green pepper, cut into thin strips1 – (10 3/4oz) can condensed tomato soup3/4 C vinegar2/3 C sugar1/2 C cooking oil1 tsp worcestershire sauce1 tsp prepared mustard1/2 tsp salt Directions1. Cook carrots in a small amountContinue reading “Copper Pennies Carrot Relish”
Coleslaw
Ingredients 1 gallon cabbage, shredded1 large sweet onion, chopped1 C sugar Dressing7/8 C salad oil4 Tbsp sugar1 tsp dry mustard1 C vinegar1 tsp salt Directions1. In a large bowl, combine cabbage and onion. Sprinkle the sugar over mixture and let sit while you make the dressing.2. Combine all the dressing ingredients and bring to aContinue reading “Coleslaw”
Sauerkraut Salad
Ingredients 1 – (14oz) can sauerkraut, drained1 C green pepper, chopped1 C celery, chopped2 large red onions, chopped Dressing1 C sugar1/2 C salad oil1/4 C vinegar Direction1. In a large bowl, combine, sauerkraut, pepper, celery and onion.2. In a small bowl, combine dressing ingredients, mixing well.3. Pour dressing over sauerkraut mixture, stirring gently to coat.Continue reading “Sauerkraut Salad”
3 Bean Salad
Ingredients 1 – (15oz) can green beans, drained1 – (15oz) can wax beans, drained1 – (15oz) can kidney beans, drained1/2 green pepper, chopped2 oz pimentos1 large sweet onion, sliced Dressing3/4 C sugar1/3 C salad oil2/3 C vinegar1 tsp salt1/2 tsp pepper1 Tbsp celery seed Directions1. Combine drained beans, green pepper, pimentos and onion; tossing lightlyContinue reading “3 Bean Salad”
Four-Bean Salad
Ingredients 1 – (9oz) pkg frozen green beans1 – (9oz) pkg frozen wax beans3/4 C olive oil1/2 Tbsp lemon juice3/4 C wine vinegar2 cloves of garlic, crushed1 tsp dried oregano leaves2 tsp sugar1 – (15oz) can chick-peas, drained1 – (15oz) can kidney beans, drained1 small sweet onion, finely chopped2/3 C celery, finely chopped Directions1. CookContinue reading “Four-Bean Salad”
