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Category Archives: Vegetables

CUCUMBER SLAW

2 T milk

2 T mayonnaise

2 T vinegar

2 T sugar

1 large cucumber

Mix together.

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BAKED CORN PUDDING

1/2 cup sugar

3 T GF flour mix

3 eggs

1 cup milk

1/4 cup butter, melted

1/2 t. salt

1/2 t. pepper

1 can (15-1/4 oz) whole kernel corn, drained

1 can (14-3/4 oz) cream style corn

In a bowl, combine the sugar and the flour.  Whisk in the eggs, milk, butter, salt and pepper.  Stir in the corn and cream-style corn.  Pour into a greased 1-1/2 qt baking dish.  Bake, uncovered, at 350 for 45-50 minutes or until a knife inserted near the center comes out clean.  Yields 10 servings.

Thanks for the recipe, Mom!

 

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CORN FRITTERS

2 cups corn

1/2 t. salt

3 eggs

Dash of pepper

2 T GF flour mix

1 t. sugar

Combine all ingredients in bowl.  Cook on skillet until it turns a milky white, flip.

Thanks for the recipe, Mom!

 

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ASIAN STRING BEANS

2 T peanut oil

2 T minced garlic

1 T grated fresh ginger

1 lb string beans

1/4 cup soy sauce

Heat pan.  Add oil and heat for a minute.  Add garlic, ginger.  Saute for 1-2 minutes.  Add vegetables.  Saute for approximately 5 minutes until bubbles.  Add soy sauce.  Saute approximately 30 seconds.  Serve immediately.

 

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MASHED SWEET POTATOES

6 lb sweet potatoes or yams

6 T brown sugar

1/4 cup margarine or butter

1-1/4 t. salt

1 cup milk

Boil potatoes in water with 1 T salt.  When soft, drain off water and put potatoes in a mixing bowl.  Add remaining ingredients and mix well.  Transfer to baking dish (greased).  Bake at 350 about 30 minutes.  Top with marshmallows, then place under broiler until marshmallows are puffed and golden.

 

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CREAMED CUCUMBERS

5 cucumbers, peeled and thinly sliced

1 bunch green onions with tops, chopped

1 cup mayonnaise

1/4 cup evaporated milk

1/4 cup vinegar

1/4 cup sugar

2 drops hot pepper sauce

1 t. dried parsley flakes

1 t. salt

1/4 t. pepper

1/4 t. garlic salt

1/4 t. onion salt

Combine cucumbers and green onions in a large bowl.  Cover and let stand for 1 hour.  Combine all remaining ingredients; pour over cucumber mixture and mix well.  Refrigerate for several hours.  Yields 10-12 servings.

 

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SOUR CREAM POTATOES

10 medium red potatoes, peeled and quartered

1 package (8 oz) cream cheese, cubed

1 cup (8 oz) sour cream

1/4 cup milk

2 T butter, divided

1 tablespoon dried parsley flakes

1-1/4 t. garlic salt

1/4 t. paprika

Place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain.  In a large mixing bowl, mash the potatoes.  Add the cream cheese, sour cream, milk, 1 T butter, parsley, and garlic salt; beat until smooth.  Spoon into a greased 2-qt baking dish.  Dot with remaining butter; sprinkle with paprika.  Bake, uncovered, at 350 for 30-40 minutes or until heated through.  Yields 6-8 servings.

 

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