VEGETABLE RECIPE - 705
POTATO
AND
CARROT MEDLEY
1/3 c. unsalted butter
4 med. potatoes, cubed
1 c. carrot sticks, 1 1/2" long
1/2 c. onions, chopped
1/2 c. green pepper strips, half the length of the green pepper
1/2 c. frozen green beans, thawed
1 tsp. instant chicken bouillon granules
1 tsp. dill weed
1/2 tsp. salt
Melt butter in pot.
Add chicken bouillon and dill weed.
Stir well.
Add carrots, potatoes and onions.
Cook a few minutes on mediumlow.
Add all other ingredients and cook until done.
VEGETABLE RECIPE - 706
TWICE BAKED POTATOES
6 med. Idaho potatoes
Salt & pepper to taste
1 pt. sour cream
1/2 c. chives or chopped green onion, if desired
1 c. Cheddar cheese, shredded
1/2 c. butter or margarine, softened
Parmesan cheese
Bake the potatoes until done, approximately 1 1/2 hours at 350 degrees.
Cut in half.
Scoop out both halves.
Reserve the skin.
Whip the potatoes together in
a large bowl and add salt and pepper to taste.
When smooth, add sour cream, chives or onion if desired, cheese and butter.
Whip until blended.
Scoop potato mixture back into the skins.
Sprinkle with a little Parmesan cheese. May be held in the refrigerator for 24 hours, or wrapped for freezing.
To
serve, place on cookie sheet and bake at 325 degrees for 30 minutes or until golden.
VEGETABLE RECIPE - 707
SPINACH
CASSEROLE
1 pkg. frozen spinach, thawed &
squeezed dry
4 eggs, beaten
3/4 c. milk
1 tbsp. onion flakes
1 tbsp. Worcestershire sauce
1 tbsp. salt
3/4 lb. sharp cheese, grated
2 c. cooked rice
1/4 c. melted butter
Combine ingredients in a greased casserole dish.
Bake at 350 degrees for 4550
minutes.
|