Vegetables
A variety of garden delights from Pennsylvania Dutch Potato Filling, to Sophisticated Eggplant Casserole to Midwestern Fresh Green Beans to Fried Green Tomatoes to Crockery-Cooked Baked Beans to Creole-Style Okra and beyond.
- Mashed Potatoes
- Pennsylvania Dutch Potato Filling
- Hash Browns
- Easy Scalloped Potatoes
- Lemoned New Potatoes
- Country Fries
- Sweet Potato Croquettes
- Pralined Sweet Potatoes
- Microwaved Baked Potatoes
- Scalloped Potatoes with Ham
- Freezer French Fries
- Cafeteria Eggplant Casserole
- Sophisticated Eggplant Casserole
- Creole-Style Okra
- Fried Okra
- Stir-Fried Bok Choi
- Beets in Sour Cream
- Sweet and Sour Beets
- Turnip Casserole
- Onion Rings
- Summer Squash Casserole
- Spinach Rockefeller
- South-of-the-Border Corn Casserole
- Corn on the Cob
- Corn Custard
- Quick Creamed Corn
- Fried Green Tomatoes
- Great Northern Beans
- Pinto Beans
- Baked Beans in a Hurry
- Simple Green Beans
- Crockery-Cooked Baked Beans
- Midwestern Fresh Green Beans
- Add A Favorite Vegetable Dish
Here’s a Sample Recipe from the “Vegetables” Chapter; Enjoy!
South of the Border Corn Casserole
(From The American Gourmet Collection Cookbook)
1 cup dry Elbow Macaroni
1 16-oz. can Corn
1 16-oz. can Creamed Corn
6 tablespoons melted Butter
1/2 cup chopped Onion
1 10-oz. can Tomatoes with Green Chilies
Salt to taste
Pepper to taste
1/2 cup Pasteurized Process Cheese–such as Velveeta
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine all ingredients.
3. Pour mixture into a 13 x 9 x 2 greased baking dish.
4. Bake, uncovered, at 350 for 30 minutes.
5. Remove from oven and cover with foil. Return to oven and cook covered, for 30 minutes at 350. Serves 6.
The American Gourmet Collection Cookbook is available exclusively at Amazon.com; you can order your copy here.
