Category Archives: Vegetables

Dixie’s Boiled Dinner

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Dixie’s Boiled Dinner

This is my take on “New England Boiled Dinner”.  Three ingredients, put it all in a pot, cover with water and boil until done.  Serve with butter, salt and pepper to put on potatoes and cabbage.

  • Kielbasa, cut into large pieces
  • Cabbage, cut into large chunks
  • Red potatoes, peeled

Fix enough for however many you are serving.  Delicious for leftovers also.

“The Lamb who died is the Lord who lives!”

Old Settler’s Baked Beans

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Old Settler’s Baked Beans

I wanted another side for the 4th of July picnic and I needed to fix it quickly.  I put all the ingredients in a cast iron skillet and brought it up to a boil to give it a head start and then I stuck it in the oven.  It took about half the time.  Really, really good.  You can use any beans that you have on hand.

  • 1/2 pound ground beef
  • 1/4 pound bacon, cut up (I used bacon bits)
  • 1 small onion, chopped
  • 1 can red kidney beans
  • 1 can butter beans
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup ketchup
  • 1/2 teaspoon mustard (no dry)
  • 2 tablespoons molasses

Brown beef, bacon and onion.  Mix all ingredients and put in casserole dish.  Heat uncovered one hour or more, as desired, at 350 degrees.  Can be made ahead of time.

“When life knocks you down, you’re in the perfect position to pray!”

Potato Casserole

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Potato Casserole

Sorry about no picture.  This got eaten before I could get a picture.  I had five hungry guys waiting to dig into this.  Even though this is made with hash brown potatoes, it isn’t like the normal hash brown casserole.  It is more like mashed potato casserole with a crunchy topping.  You can mix this up ahead of time and pop it in the frig until time to put it in the oven.  I guarantee it will be gobbled up.

  • 2 lbs. frozen hash brown potatoes, thawed
  • 1 (8-oz.) container sour cream
  • 1 (8-oz.) container onion dip
  • 1 can cream of celery or chicken soup
  • 10 oz. grated Cheddar cheese
  • 6 tablespoons butter, melted
  • Salt and pepper to taste.
  • 2 cups crushed corn flakes
  • 1 1/2 sticks butter, melted

Mix first 7 ingredients in a large bowl, stirring well.  Pour into greased 9 x 13 casserole dish.

Mix butter and corn flakes in bowl.  Press onto top of potato mixture.

Bake at 350 degrees for 1 1/2 hours.  Cover top with foil if they start to get too brown on top.

Makes 10 servings.

“True humility credits God for every success.”

 

Broccoli / Cauliflower Salad

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Broccoli/Cauliflower Salad

This is very similar to my other Broccoli Salad, but slightly different and equally delicious.

  • 1 head broccoli, chopped
  • 1 head cauliflower, chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 lb. bacon, fried & crumbled
  • 1 cup shredded Cheddar cheese

Combine chopped broccoli and cauliflower in large bowl.

In a separate bowl combine mayonnaise, sour cream, sugar and salt to make a dressing.

Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.

Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.

Refrigerate until serving.

“The way we view eternity will affect the way we live in time.”

Scalloped Corn

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Scalloped Corn

This is one of the sides I fixed for Christmas this year.  Everyone thought it was delicious.

  • 14 Ritz crackers
  • 1 slice hearty white sandwich bread, torn into pieces
  • 3 tablespoons unsalted butter, melted
  • 12 medium ears corn, husks and silk removed (about 8 to 9 cups) (I used my corn that I had frozen)
  • 1 1/4 cups half-and-half
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper

Heat oven to 450 degrees.  Spray an 8-inch square baking dish with cooking spray.  Pulse crackers, bread, and butter in food processor until coarsely ground.

Cut off kernels from corn.  Bring kernels, half-and-half, salt, and pepper to boil in large saucepan.  Reduce heat to medium-low and simmer, covered, until corn is tender, 20 to 30 minutes.

Puree 2 cups corn mixture in blender until thick and smooth.  Return puree to cooked corn and stir to combine.  Transfer corn mixture to prepared dish.  Top with crumb mixture and bake until golden brown 7 to 10 minutes.

Serves 8.

Make ahead:  Once transferred to baking dish, filling can be refrigerated, covered, for up to 3 days.  Refrigerate crumb topping separately.  Bring filling to room temperature, cover with foil, and bake for 20 minutes at 400 degrees.  Increase temperature to 450 degrees, remove foil, top with crumb mixture, and bake until golden brown, 7 to 10 minutes.

“When it comes to helping others, don’t stop at nothing.”

Kumla (Norwegian Potato Dumplings)

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Kumla (Norwegian Potato Dumplings)

This is something that I grew up on.  Being Danish and Norwegian descendant, this was made quite often in our home.  I must say, though, that either you like it or you don’t.  It will grow on you if you eat it often.  Having leftovers is great also.  Cut them up in chunks and fry them in butter.  Yum!

  • 5 cups raw finely shredded potatoes (I like red potatoes, russets are too starchy)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 to 5 cups all-purpose flour
  • Ham bone, or whole ham with bone, or ham hocks (fully cooked)

Make broth with ham and water in a large pot until boiling.  Take ham out of broth to cool and serve alongside dumplings.

Mix all ingredients together in a large bowl.  Using a tablespoon or a cookie scoop drop dumplings into hot broth.  Cook slowly for 45 minutes.  Be careful stirring until they have cooked a while and have set or they might fall about.  I take a spoon and push them carefully down when they come to the top of the broth.

Serve with lots of butter.

Serves 4 to 6.

“Nothing costs as much as caring – except not caring”

 

Baked Acorn Squash Supreme

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Baked Acorn Squash Supreme

I think acorn squash is my all-time favorite squash.  Although, I like all of them.  Fixing squash this way is very, very good.  I just love it!!

  • 2 acorn squash
  • Melted butter
  • 1/2 cup heavy cream
  • 1/2 cup maple syrup

Cut acorn squash into halves, remove seeds, and put squash, cut side up, in greased baking dish.  Brush inside of each half with melted butter.  Mix cream and maple syrup and fill each squash cavity about half full of the mixture.  Bake, uncovered, in preheated 350 degree oven for about 1 hour.

Makes 4 servings.

“Let our days be filled with a longing – and the opportunities – to tell our story of Jesus.”