63

VEGETABLES &
SID·E DISHES
Baked Lima Beans
Gladys Lamb - Edna Palmer

1 c. dry lima beans 2 T. flour

3/4c. bacon salt
1 c. tomatoes pepper

Soak beans overnight. CooKuntil nearly tender. Brown bacon,

add flour, tomatoes and seasonings. Cook together for a few
minutes. Add beans. Bake in oven until beans are tender.

Scalloped Corn
Edna Palmer

1 T. butter 2 c. corn
2 T. flour salt and pepper, to taste
1 c. milk 2 egg yolks
2 beaten egg whites

Cook butter, flour and milk until nearly boiling, then add corn,
salt, pepper and egg yolks. Fold in beaten egg whites. Bake tor
about 30 minutes.

Escalloped Potatoes
Eva Accola

potatoes diced bacon or ham

flour cheese [American]
grated onion milk

Grease a deep casserole or pan. Slice potatoes into casserole,

then dust in a little flour (not much), add some grated onion, some
diced bacon or ham and some grated or cubed cheese (I like
American). Then repeat layers until the casserole is full. Pour milk
on this to nearly cover. Bake in a 3250 oven for 1 hour, or until
potatoes are done when tested with a fork.
64

Eva's Onion Rings

Eva Accola

onions salt [opt.]

2 eggs flour
2 c. milk

Peel and slice the onions very thin. Combine eggs and milk (I
beat this with a fork until well blended). You can add salt if you
wish. In a separate container (paper sack or mixing bowl, we use 3
pound coffee cans) put the flour.
Dip your onions into the liquid mixture, then into the flour.
Shake off the excess flour and drop into hot grease (350°). Have
your container large enough so that it won't foam over when the
onions hit the hot grease. Cook until lightly browned. Dip from the
grease and drain in a pan lined with paper towels. Add salt to
taste, and eat while warm.
These can be warmed in the microwave, but be careful as they
burn easily.
This is the same procedure to use for cauliflower, parsnips,
butternut squash, mushrooms and green pepper rings.

all-purpose flour

Twice Baked Potatoes

Carolyn (Denelsbeck) Korbel

9 med. size baking potatoes 1 T. dried chives

8 oz. carton plain yogurt 1 T. dried parsley
1 packet Butter Buds salt and pepper, to taste
1/ 4 c. hot water paprika

Scrub potatoes and bake in usual manner. When done, cut

potatoes in half, lengthwise and scoop out contents. Mash
potatoes, adding remaining ingredients, except paprika. Return
mashed potatoes to the skin shell and top with paprika. Reheat at
about 325° for 30 minutes.
These freeze nicely and you can obviously take just the number
you need from the freezer.
 65

Calico Beans
Debbie Wilson - Edna Palmer

1/2 lb. diced bacon 2 tsp. vinegar

1/2 lb. hamburger
1/2 c. chopped onion
1 tsp. salt
3/4 c. brown sugar
1 tsp. dry mustard
1/2 c. white sugar
No.2 can pork & beans
No.2 can red kidney beans
No.2 can baby lima beans
No.2 can butter beans

Brown together and drain bacon, hamburger and onion. Mix

with salt, brown sugar, dry mustard, vinegar, sugar and beans.
Bake at 3500 for 40 minutes, or if you have lots of time bake at 2750
for 2-3 hours.

Delicious Green Beans

Dorothy Blanchard

2 pt. green beans, cooked 1 tsp. dry mustard

6-8 slices bacon 4 oz. can mushrooms, drained
sm. onion 15 oz. can tomato sauce
2 T. sugar salt and pepper

Dice bacon and fry until crisp. Remove bacon. Saute onion in
drippings until transparent, but not brown. Add sugar and
mustard. Stir until dissolved. Add bacon pieces, mushrooms,
tomato sauce and beans. Heat thoroughly. Season with salt and
pepper.

English Pea Casserole

Dorothy Blanchard

2 [10 oz.] pkg. frozen peas 1 c. water cbestnuts, sliced thin

1 c. celery, cut fine 101/2 oz. can cream of
1 c. onion, diced mushroom soup, undiluted
1/2 c. butter or oleo 3 slices bread
sm. jar pimientos

Cook peas and drain. Combine remaining ingredients, except

bread, in a buttered casserole. Cover with buttered crumbs (made
from the 3 slices of bread). Bake at 3500 for 30 minutes.
66

Scalloped Corn and Broccoli

Dorothy Blanchard

1 egg, beaten sm. can pimientos, cut up

1 c. cracker crumbs [not fine] med. onion, diced
No.2 can cream style com 1 c. milk
salt and pepper 1/4 c. butter
10 oz. pkg. frozen, chopped 1/2 c. cracker crumbs
hroccoli, thawed

Mix together all ingredients, except butter and 1/2 cup cracker
crumbs, and put in a 2-quart greased casserole. Combine butter
and cracker crumbs and cover corn mixture. Bake at 3500 for 45
minutes to 1 hour.

Summer Squash Melody

Ramona Kraft

1 c. celery, chopped fme 1 c. yellow summer squash

1 c. tomato juice 1 c. zucchini squash
1 c. chopped fresh tomatoes 1 T. chopped onion

Combine the celery, tomato juice and fresh tomatoes and cook
until celery is crunchy, but not soft. Add remaining ingredients,
which have been chopped, but not peeled. Simmer until squash is
soft. Serve.
I've put in freezer containers, but didn't cook quite so much.

Broccoli and Rice

Barbara McLaughlin

onion 1 can cream of mushroom soup

20 oz. pkg. broccoli 1/2 soup can of water
11/2-2 c. uncooked Minute rice 8 oz. jar Cheez Whiz

Saute onion in butter. Cook and drain broccoli. Mix all

ingredients together. Bake covered at 3500 for 20-25 minutes.
66

Scalloped Corn and Broccoli

Dorothy Blanchard

1 egg, beaten sm. can pimientos, cut up

1 c. cracker crumbs [not fine] med. onion, diced
No.2 can cream style com 1 c. milk
salt and pepper 1/4 c. butter
10 oz. pkg. frozen, chopped 1/2 c. cracker crumbs
broccoli, thawed

Mix together all ingredients, except butter and 1/2 cup cracker
crumbs, and put in a 2-quart greased casserole. Combine butler
and cracker crumbs and cover corn mixture. Bake at 3500 for 45
minutes to 1 hour.

Summer Squash Melody

Ramona Kraft

1 c. celery, chopped fine 1 c. yellow summer squash

1 c. tomato juice 1 c. zucchini squash
1 c. chopped fresh tomatoes 1T. chopped onion
Combine the celery, tomato juice and fresh tomatoes and cook
until celery is crunchy, but not soft. Add remaining ingredients,
which have been chopped, but not peeled. Simmer until squash is
soft. Serve.
I've put in freezer containers, but didn't cook quite so much.

Broccoli and Rice

Barbara McLaughlin

onion 1 can cream of mushroom soup

20 oz. pkg. broccoli 1/2 soup can of water
11/2·2 c. uncooked Minute rice 8 oz. jar Cheez Whiz

Saute onion in butter. Cook and drain broccoli. Mix all

ingredients together. Bake covered at 3500 for 20-25 minutes.
 67

Far East Eggplant

Barbara McLaughlin

1/4 c. olive or vegetable oil 4 tomatoes, cut up

1 clove garlic, minced 2 tsp. salt
1 green pepper, chopped 1/4 tsp. pepper
1 onion, chopped 2 T. grated Parmesan cheese
med. eggplant, cuhed 6 slices crisp, crumbled bacon

Cook ingredients, except cheese and bacon, in skillet until

tender. Top with cheese and bacon. Brown under broiler.
I use a non-stick pan and spray with Pam, then I don't use any
oil.

Golden Potatoes
Edna Palmer

61g. potatoes 1/2 tsp. salt

1/4 c. flour 1/8 tsp. pepper
1/4 c. Parmesan cheese

Peel and quarter the potatoes lengthwise. Combine the

remaining ingredients. Melt enough oleo in a 9x13 pan to cover the
bottom well. Coat potatoes with flour mixture and place potatoes in
one layer in pan. Bake for 1 hour at 3750• Don't bake small pieces
as long.

Creole Celery and Okra

Barbara McLaughlin

1/2 c. chopped onion 2 c. cut up fresh or frozen okra

1/2 c. chopped green pepper 2 tsp. salt
2 T. butter 1/4 tsp. pepper
2·2 1/2 c. cooked tomatoes 1/2 tsp. basil or oregano
2 c. diced celery

In skillet saute onion and green pepper in butter. Stir in

remaining ingredients. Cook only until celery is crisp tender. Bake
for 15-20 minutes.
Note: I also like to add yellow summer squash and a dash of
thyme.
68

Spaghetti Squash Casserole

Barbara McLaughlin

4 lb. spaghetti squash, cooked 1/4 tsp. garlic powder

2 c. chopped tomatoes
1 c. chopped mushrooms
3/4 c. water
1/2 c. chopped onion
11/4 tsp. basil, crushed
3/4.tsp. salt
dash of pepper
1 c. low·fat cottage cheese
1 egg
2 T. plain dry bread crumbs
1/2 c. shredded Mozzarella
cheese

Combine tomatoes, mushrooms, water, onion, 1 teaspoon basil,

salt, garlic and pepper. Cover and cook 10 minutes, set aside.
Combine cottage cheese, egg, bread crumbs and remaining 1f4
teaspoon basil. Heat oven to 3750• Toss squash in sauce. In a
greased 2-quart casserole layer 1/4 of the squash and 1/3 of the
cottage cheese mixture. Repeat layers and top with remaining
squash. Cover and bake about 40 minutes. Top with Mozzarella
cheese. Let stand 5 minutes before serving.
Serves 4. Contains about 180 ~alories per serving.

Stuffed Tomatoes
Barbara McLaughlin

6 firm red tomatoes 1 clove garlic, minced

1/2 lb. sausage or hamburger 1 tsp. fresh basil, chopped fine
olive oil 4 T. Parmesan cheese
3/4 c. rice 1 tsp. fresh parsley, chopped fine
med. onion, chopped fine salt and pepper, to taste

Tomatoes should be 3-4 inches in diameter. Cut tops off

unpeeled tomoates. Save the tops. Scoop out the seeds and reserve
the juice. Sprinkle insides with salt and invert to drain.
Brown meat, drain fat and set aside. Saute onion and rice in
olive oil over medium heat until rice is translucent and just turning
golden. Combine meat, rice, herbs, cheese and reserved tomato
juice.
Stuff shells. Because rice swells. fill the shells only half-full.
Place tomatoes in an oiled, shallow baking pan and bake at 3500
for 50 minutes, or until tomatoes are soft, but firm. May be served
hot or cold.
 69

Okra
Barbara McLaughlin

lib. okra, cut 1/4" thick 1/2 tsp. onion powder

4-6 T. cornmeal pepper
I tsp. garlic powder 1/3 c. corn oil

Mix cornmeal, garlic powder and onion powder together. Heat

oil. Dip okra in cornmeal mixture. Stir-fry over medium to high
heat, about 5-10 minutes.

Summer Vegetable Pie

4 T. Parmesan or Romano 1 ear corn, cut off cob and
cheese cooked
2 onions, cut in rings I green pepper, sliced in rings
oil 2 tsp. garlic
I eggplant, peeled and sliced salt, to taste
3 Ig. tomatoes, peeled, sliced pepper, to taste
4 med. zucchini, unpeeled, unbaked 11" pie crust
sliced

Sprinkle pie crust with 2 tablespoons cheese.

In skillet saute onion in small amount of oil, until light brown.
Add eggplant, tomatoes and zucchini and saute until soft. Place
vegetables in crust and dot with butter. Add more cheese, mixed
with garlic. Salt and pepper, to taste. Make 2 layers. Bake at 3500
for 40-45 minutes, until crust is golden brown (no top crust).

Vegetable Casserole
Linda Accola

8 oz. jar Cheez Whiz 1/3 c. water

I can cream of mushroom soup 1/2 c. margarine
1 c. cooked rice 16 oz. pkg. mixed frozen
1/4 c. milk vegetables

Combine all ingredients in a 2-quart casserole. Bake for 40

minutes covered and 40 minutes uncovered at 3500•
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Zucchini Casserole
Barbara McLaughlin

2-3 c. zucchini or yellow 1 tsp. butter flavoring

summer squash pepper
2-3 mushrooms, chopped thyme
1-11/2 tsp. chopped onion Diet Center buttery flavored
2 Wasa Crisp Lite rye bread salt
[crackers], crushed 1/2 c. low fat cottage
1 tsp. chicken bouillon cheese

Spray baking dish with Pam. Cover and bake at 3500 for 45
minutes, or until squash is tender.
Microwave: Cook on high for 5-7 minutes.
Note: You may also add boiled shrimp.

Zucchini Florentine
Barbara McLaughlin

2 med. chopped onions 1/2 tsp. salt

2 T. butter pepper, to taste
2 lb. cut zucchini 1/2 tsp. crushed oregano
2 c. canned tomatoes 1/2 c. Mozzarella cheese

Saute onion in butter, add zucchini and cook for 10 minutes. Stir
in tomatoes, salt, pepper and oregano and simmer for 5 minutes.
Pour in greased casserole. Cover with cheese. Bake at 3750 for 20
minutes.