Category Archives: Vegetables

Aug21

Cheese Potatoes

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Cheese Potatoes

I put this recipe together years ago and is always requested at family gatherings.  I have tried other potato flakes and I always come back to Hungry Jack.

  • 3 3/4 cups water
  • 1 1/2 teaspoon salt
  • 4 cups Hungry Jack potato flakes
  • 6 tablespoons butter
  • 1/2 cup milk
  • 1 1/2 cups sour cream
  • 12 oz. shredded cheddar cheese, divided

Heat water, salt, butter and milk in large pan until very hot.  Take off heat and add potato flakes.  Blend well.  Add sour cream and 8 oz. cheddar cheese.  Put in a casserole dish and top with remaining cheese.  Put in oven (350 degrees) or microwave until hot and cheese is melted.

About 10 servings.

“If you seek wise counsel, you multiply your chances for sound decisions.”

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Aug17

Easy Succotash

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easysuccotash Easy Succotash

This Southern favorite of lima beans, corn, and chopped peppers is simmered in whipping cream until tender.  Delicious!

  • 1 (10-oz.) package frozen lima beans
  • 4 cups fresh corn (8 ears) or 1 (16-oz.) package frozen corn, thawed
  • 1 small green pepper, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 1/2 cup whipping cream
  • 3 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cook lima beans in boiling salted water to cover 5 to 8 minutes or until beans are barely tender; drain.  Transfer lima beans to a large skillet.  Add corn and remaining ingredients.  Cook over medium heat 10 to 15 minutes or until vegetables are tender, stirring occasionally.

Yield:  6 to 8 servings.

“For a healthier spiritual life, exercise humility and care for others.”

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Aug6

Spaghetti Squash Au Gratin

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Spaghetti Squash Au Gratin

Even though my husband wasn’t very fond of this recipe, I liked it and will definitely make it again.

  • 1 medium spaghetti squash (about 2 1/2 lbs.)
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 teaspoon fresh thyme
  • 3/4 to 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup bacon pieces, optional

Heat oven to 450 degrees.

Cut spaghetti squash in half lengthwise and remove the seeds.  Spray a 9 x 13 baking dish with cooking spray.  Lay squash cut side down into dish.  Bake until just tender (the tip of a paring knife can be slipped into the flesh with slight resistance), 25 to 30 minutes.  Reset oven to 375 degrees.

While squash is baking saute onions, thyme and butter in skillet.  Cook until slightly brown in color (I got mine too dark).  Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a large bowl.  Add the onion mixture, sour cream and half the cheese together and mix well.  Pour into a buttered 9 x 13 baking dish and bake at 375 degrees for 20 minutes.  Top with the remaining cheese and bake another 5 to 10 minutes until cheese is melted and browning.

“It is a dangerous presumption to say, “Tomorrow,” when God says, “Today!”

May22

Sugar Glazed Carrots

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Sugar Glazed Carrots

I have made these several times and you can use white sugar, light brown sugar or dark brown sugar.  The light brown sugar has a little molasses in it and the dark brown sugar has a little more molasses in it, so if you like that taste, give it a try.  I like them both ways.

  • 1 lb. baby carrots
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 tablespoons butter

Put all ingredients in a large skillet and bring to a boil.  Turn heat down to simmer and cover pan.  Cook until carrots are tender and sauce is reduced to a glaze.  Depending on the size of your carrots, you may add a little more water if needed to get them tender.  If carrots are too small they may get done before the sauce is reduced.  Try to get the right balance.  (In my picture, my carrots were a little large and I had to add water)

“Blessing comes from seeking wisdom and living by it.”

 

May15

Cucumber Salad

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Cucumber Salad

This salad is addicting!  I can eat the whole thing.  But my son-in-law says the same thing.  I can’t wait for the cucumbers to be ready in my garden, but unfortunately I will have to wait a while.

  • 2 hothouse cucumbers or 4 average size cucumbers
  • 1 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon dill weed

Peel and slice the cucumbers and put them in a glass bowl.  Sprinkle them with salt and vinegar and mix.  Cover and let stand for 1/2 hour.  Pour off the excess liquid.  Add the mayonnaise, sour cream, and dill, and mix well.  Cover and refrigerate until serving time.

Note:  If you use hothouse cucumbers you will not need to take out the seeds, but if you use regular cucumbers, you might want to slice them in half lengthwise and take a spoon and scrape the seeds out and then slice.  But if you like the seeds, just leave them in.

“When we come to Christ in our brokenness, He makes us whole.”

 

 

May13

Easy Baked Beans

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Easy Baked Beans

I have been making this recipe for 50 years (that’s how long I’ve been married).  It is very easy and very good.  I can’t say that it is fast as it takes at least 1 1/2 hours to bake, but a favorite to take to picnics.

  • 2 (16-18 oz) cans pork and beans
  • 3/4 cups brown sugar
  • 1 teaspoon dry mustard
  • 6 slices bacon, cut in pieces
  • 1/2 cup ketchup

Mix all ingredients together and put into a casserole dish.  Bake, uncovered, in 325 degree oven for 1 1/2 hours.  If you double the recipe, you will need to bake it for 2 to 2 1/2 hours.

Makes 6 servings.

“Jesus hears our faintest cry.”

Apr1

Fried Corn

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Fried Corn

I am an Iowa farm girl and I love corn.  This recipe is delicious!

  • 4 slices bacon
  • 3 cups fresh cut corn (or frozen, thawed)
  • 1/4 cup diced sweet green pepper
  • 1/4 cup chopped onion
  • Salt and pepper to taste

Fry out the bacon and remove from skillet.  Drain off all but about 3 tablespoons bacon drippings and add remaining ingredients.  Cover and cook until corn is just tender – about 6 minutes.  Serve hot with crumbled bacon over the top.

Makes 6 servings.

“The state of our heart is more important than the size of our gift.”

Jan21

Scalloped Mushrooms

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Scalloped Mushrooms

  • 1 1/2 lbs. fresh mushrooms, cleaned and sliced
  • 3 cups soft French bread crumbs
  • 3/4 cup butter, melted
  • Salt and pepper to taste
  • 1/2 cup dry white wine
  • 2 tablespoons Parmesan cheese, optional

Place 1/3 of mushrooms in a buttered 12″ x 8″ casserole dish, cover with 1/3 of bread crumbs and drizzle 1/3 of butter over crumbs.  Sprinkle with salt and pepper.  Repeat process 2 more times.  Pour wine over all.  Top with Parmesan cheese, if desired.  Cover and bake at 325 degrees for 40 minutes.

Serves 10.

“Times of trouble are times for trust.”

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Jan12

Faster Baked Potatoes

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fasterbakedpotato

Faster Baked Potatoes

If you don’t have the time to bake your potatoes for an hour, try this method.  Your potatoes will be done in half the time.  If you have really large potatoes, you might want to microwave them 8 minutes on each side.

  • 4 baking potatoes

Scrub your potatoes and prick with fork several places all over your potato.  Microwave your potatoes for 8 minutes on high.

Then put in 450 degree oven and bake for 20 minutes.

“We all need Christian fellowship to build us up and hold us up.”

 

Jan12

Norwegian Parsley Potatoes

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norwegianparsleypotatoes

Norwegian Parsley Potatoes

I just can’t resist potatoes of every kind.  These are so delicious!  And so easy!

  • 2 pounds small red new potatoes
  • 1/2 cup butter
  • 1/4 cup chopped fresh parsley

Cook potatoes in boiling salted water for 15 minutes or until tender.  Cool slightly.  With a sharp knife, remove one narrow strip of skin around the middle of each potato.  In a large skillet, melt butter; add parsley.  Add the potatoes and stir gently until coated and heated through.

Yield:  6-8 servings.

“The difference Christ makes in your life is a story worth telling.”