Vegetables and Fruits
A Meal on a Sweet Potato
Rhoda Atzeff
Lancaster, PA
Makes 4 servings
Prep. Time: 10-15 minutes
Baking Time: 1½-1½ hours
4 medium sweet potatoes
12 oz. small frozen Brussels sprouts, thawed
2 Tbsp. olive oil
½ cup chopped pecans
½ cup dried cranberries
½ cup crumbled feta or blue cheese
1. Place sweet potatoes on baking sheet. Jag potatoes all over with a fork. Bake in 350° oven for 1 hour or until soft.
2. Meanwhile, sauté Brussels sprouts in a skillet in olive oil over medium heat, just until tender. (If you can’t find small Brussels sprouts, use regular-sized ones, but cut them in half.)
3. Make a straight cut through the length of each baked sweet potato (but not cutting through the bottom skin). Push down gently on the cut, spreading it open, and mashing the potato just slightly.
4. Pile the Brussels sprouts, pecans, dried cranberries and cheese evenly on top of each sweet potato.
5. Return sweet potatoes to baking sheet and then into the hot oven. Bake at 375° for 15-30 minutes, or until heated through.
Tip:
You can toast the pecans. You can also use walnuts or cashews if you wish.
Go-Along:
• A green salad and applesauce with cinnamon.
Keep your pantry stocked with basic ingredients for a simple meal. Make it when you have unexpected guests or you are tired.
Rhoda Nissley, Parkesburg, PA
Susan Guarneri
Three Lakes, WI
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 75 minutes
4 medium-large sweet potatoes
2 Tbsp. butter, softened
⅓ cup orange juice
1½ tsp. salt
1 small ripe banana, mashed
½ cup vegetarian mini-marshmallows
¼ cup chopped pecans
1. Wash and scrub sweet potatoes.
2. Prick with fork.
3. Bake at 375° for 45-60 minutes, or until tender.
4. When baked, remove from oven and cut lengthwise.
5. Scoop out pulp, keeping skin intact.
6. In a bowl, mash pulp with butter, orange juice, salt, banana, marshmallows and pecans.
7. Spoon into sweet potato shells. Place in baking dish.
8. Cover with aluminum foil to prevent scorching.
9. Return to oven and bake an additional 12-15 minutes.
Tip:
Choose sweet potatoes that are uniform in size.
Go-Along:
• Green salad with orange or mandarin segments and vinaigrette dressing.
Sweet Potato Soufflé
Marie Skelly
Bayshore, NY
Edwina Stoltzfus
Narvon, PA
Polly Winters
Lancaster, PA
Mary Lou Nagy
Maytown, PA
Lynn Higgins
Marion, OH
Makes 6-8 servings
Prep. Time: 20 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 3-qt.
Filling:
3 cups cooked, mashed sweet potatoes, or yams
1 cup white sugar
½ tsp. salt
2½ Tbsp. butter, melted
2 eggs
½ cup milk
1 tsp. vanilla
Topping:
½ cup light brown sugar
2½ Tbsp. flour
½ cup chopped pecans
2½ Tbsp. butter, melted
½ cup grated coconut
1. For filling, mix sweet potatoes, sugar, salt, butter, eggs, milk and vanilla together.
2. Pour into small greased slow cooker. Cook on high 1½ hours.
3. For topping, mix brown sugar, flour, pecans, butter and coconut together.
4. Sprinkle over sweet potato mixture. With lid off, cook another 15-20 minutes.
Tips:
1. Canned sweet potatoes or yams may be used in place of fresh.
2. Bake at 350° for 50 minutes instead of putting in the slow cooker.
Lynn Higgins
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Margaret High
Lancaster, PA
Makes 4-6 servings
Prep. Time: 15 minutes
Baking Time: 40-55 minutes
3 large sweet potatoes, peeled or not, chopped coarsely into 1" chunks
1 Tbsp. sesame oil
2 Tbsp. brown sugar
2 Tbsp. mirin, or sweet sherry
2 Tbsp. minced garlic, optional
3 Tbsp. soy sauce
¼ cup water
2-4 Tbsp. sesame seeds
1. Place cut-up sweet potatoes in large baking pan with sides in single layer.
2. Mix together oil, sugar, mirin, garlic if you wish, soy sauce and water.
3. Pour over sweet potatoes and mix gently.
4. Cover. Bake at 400° until nearly done, approximately 30-40 minutes.
5. Uncover and bake 10-15 minutes more.
6. Sometime during baking, put a handful of sesame seeds on a small tray and put them in the oven to toast for 10 minutes.
7. Sprinkle sweet potatoes with sesame seeds. Serve hot or at room temperature.
Go-Along:
• Spring rolls.
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Moroccan Sweet Potato Medley
Pat Bishop
Bedminster, PA
Makes 6 servings
Prep. Time: 20 minutes
Cooking Time: 2¼-3¼ hours
Ideal slow-cooker size: 4-qt.
2 tsp. olive oil
1 medium onion, sliced
2 cloves garlic, minced
1½ tsp. ground coriander
1½ tsp. cumin
¼ tsp. cayenne pepper
2 medium sweet potatoes, peeled, cut into ½" slices, and cooked, or canned sweet potatoes, drained
14-oz. can stewed tomatoes
¾ cup uncooked bulgur
2¼ cups water
15-oz. can garbanzo beans, rinsed and drained
½ cup raisins
1 cup cilantro leaves
1. Sauté onion in oil in small skillet until onion is tender.
2. Combine with garlic, coriander, cumin, cayenne pepper, sweet potatoes, tomatoes, bulgur and water in 4-quart slow cooker.
3. Cover. Cook on low 2-3 hours, or until water is absorbed.
4. Stir in beans, raisins, and cilantro. Cook 15 more minutes.
5. Serve.
Tip:
Adjust the amount of cayenne pepper to suit your taste.
Bourbon Sweet Potatoes
Dorothy Vandeest
Memphis, TN
Makes 8 servings
Prep. Time: 15 minutes
Baking Time: 1 hour
3½ lbs. sweet potatoes
½ cup packed brown sugar
2 Tbsp. bourbon
coarse salt and ground pepper, to taste
3 Tbsp. butter, at room temperature
1. Peel and cut sweet potatoes in 1"-thick wedges, lengthwise.
2. Arrange potatoes in greased 9 × 13 baking pan.
3. Add sugar and bourbon and toss to combine.
4. Season with salt and pepper.
5. Bake at 350° for 1 hour, or until potatoes are as soft as you like them. Toss halfway through baking time.
6. Stir in butter before serving.
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Melinda Wenger
Middleburg, PA
Makes 4 servings
Prep. Time: 20-30 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 4-qt.
4 medium sweet potatoes, peeled and sliced thin
1 large green apple, peeled and diced
½ cup raisins
2 Tbsp. maple syrup
½ cup orange juice
1. Place sweet potatoes in slow cooker.
2. Top with diced apples and raisins.
3. Drizzle with maple syrup.
4. Pour orange juice over all.
5. Cover.
6. Cook on high for 2-3 hours, or until sweet potatoes are tender.
Hot Sweet Potato Fries
Bob Coffey
New Windsor, NY
Makes 4 servings
Prep. Time: 10-15 minutes
Baking Time: 25 minutes
4 large sweet potatoes, peeled and cut into steak-fry strips
2 tsp. kosher salt
1 tsp. cayenne pepper
3 Tbsp. olive oil
3 Tbsp. maple syrup
½ cup reduced-fat sour cream
1. In a good-sized bowl, toss cut potatoes with salt, cayenne and olive oil.
2. Spread potatoes evenly on large baking sheet with sides. Roast for 25 minutes at 400°, tossing 2-3 times during the baking time.
3. Meanwhile, stir syrup into sour cream in a small bowl, mixing thoroughly.
4. Dip baked fries into sauce and enjoy!
Tip:
Good quality maple syrup makes a big difference in this recipe; try to buy local if you can. For perfectly shaped fries, consider splurging and get a French-fry cutter, available at most home stores for under $20. An olive-oil mister will also help evenly coat the fries.
Go-Along:
• This dish is a perfect side for a sandwich.
Slow-Cooker Sweet Potatoes
Charmaine Caesar
Lancaster, PA
Makes 4 servings
Prep. Time: 5 minutes
Cooking Time: 2-4 hours
Ideal slow-cooker size: 4- or 5-qt.
4 sweet potatoes or yams
1 Tbsp. butter, melted
2 Tbsp. honey
cinnamon to taste
1. Poke holes in potatoes with a sharp-tined fork. Wrap in foil. Place in slow cooker.
2. Cook on high in slow cooker for 2-4 hours, or until done.
3. To serve, remove potatoes from foil. Cut a small slit in the top of each potato. Squeeze the ends gently so the potato opens.
4. In a small bowl, mix butter, honey and cinnamon together.
5. To serve, top potatoes with butter-honey-cinnamon mixture.
Tricia Stoltzfus
Lancaster, PA
Makes 6-8 servings
Prep. Time: 10-15 minutes
Baking Time: 20-30 minutes
3 large sweet potatoes, or one peeled butternut squash, cut in bite-size cubes, enough to make 6 cups of the cubed vegetables
4 cloves garlic
1 carrot
1 Tbsp. butter, melted
1 Tbsp. grapeseed or olive oil
salt, to taste
pepper, to taste
1. Place cut-up sweet potatoes or squash into good-sized mixing bowl. Slice in garlic and carrot.
2. Toss vegetables with butter and oil.
3. Lightly salt and pepper the vegetables.
4. Spoon ingredients into a lightly greased 9 × 13 glass baking dish.
5. Bake at 450° for 20-30 minutes, or until vegetables are soft.
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Honey-Roasted Parsnips, Sweet Potatoes and Apples
Gloria Yurkiewicz
Washington Boro, PA
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 1 hour
1½ cups parsnips, peeled and cubed
1 large sweet potato, peeled and cubed
2 firm red apples, cored and sliced thick
1 Tbsp. canola oil
1 Tbsp. honey
2 Tbsp. soy sauce
¼ tsp. ground ginger
1. Mix parsnips, sweet potatoes and apples in greased casserole dish.
2. In a microwave-safe bowl, mix oil and honey. Warm in microwave on high for 10 seconds.
3. Mix soy sauce and ginger into honey/oil. Pour sauce over vegetables and apples. Toss to coat.
4. Cover. Bake at 400° for 1 hour.
Go-Along:
• Green bean casserole, carrot-pineapple-raisin slaw.
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Cabbage and Potatoes
Deb Kepiro
Strasburg, PA
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 3-6 hours
Ideal slow-cooker size: 5-qt.
1 small head cabbage, cut into thin slices
12-14 baby potatoes, cut into 1" chunks
10-12 whole cloves garlic
¼ cup olive oil
2 Tbsp. balsamic vinegar
1 tsp. kosher salt
½ tsp. black pepper
1. Put cabbage, potatoes and garlic cloves in slow cooker.
2. Add oil, vinegar, salt and pepper.
3. Toss with hands or a spoon to coat thoroughly.
4. Cover. Cook on high for 3 hours or low for 4-6 hours. The vegetables are done when the potatoes and cabbage are both as tender as you like them.
Tip:
The cabbage will get a little caramelized and crispy around the edges where it touches the crock walls. That’s okay — it tastes good!
Mashed Potatoes in the Slow Cooker
Barbara Miller
Boyertown, PA
Makes 6 servings
Prep. Time: 15 minutes
Cooking Time: 4-6 hours
Ideal slow-cooker size: 5-qt.
3 lbs. potatoes
1½ cups water
1 tsp. salt
¾ stick (6 Tbsp.) butter, softened
1 cup heated milk, or more if needed
1. Peel potatoes and cut in 1" chunks.
2. Place potatoes, water and salt in slow cooker.
3. Cover. Cook on low 4-6 hours.
4. Drain and mash potatoes.
5. Fold in butter.
6. Add milk while stirring.
Tip:
This recipe can be held in a slow cooker for 2 hours after mashing.
Go-Along:
• Peas, fruit salad.
Cheese Scalloped Potatoes and Carrots
Rachel Gingrich
Myerstown, PA
Lena Hostetter
East Earl, PA
Makes 10 servings
Prep. Time: 30 minutes
Baking Time: 40 or more minutes
2½ lbs. potatoes, peeled and sliced thin
5 medium carrots, sliced thin
1½ cups onions, sliced
2 cups boiling water
2 tsp. salt, divided
3 Tbsp. butter
2 Tbsp. flour
⅛ tsp. pepper
1½ cups milk
1½ cups shredded cheddar cheese, divided
1. In a large Dutch oven, combine potatoes, carrots, onions, water and 1 tsp. salt. Bring to a boil.
2. Reduce heat, cover and cook for 10 minutes.
3. In a saucepan, melt butter. Remove from heat and stir in flour, remaining 1 tsp. salt and pepper until smooth.
4. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes, until mixture thickens.
5. Stir in 1 cup cheese. Reduce heat and stir until cheese melts.
6. Drain the vegetables. Layer half the vegetables in a greased 9 × 13 baking dish. Top with half of the cheese sauce. Repeat layers.
7. Sprinkle remaining shredded cheese over top. Cover.
8. Bake at 375° for 30 minutes.
9. Uncover. Bake 10 more minutes, or until potatoes are tender.
When preparing mashed turnips, potatoes or cauliflower, experiment with what you have. Try cream cheese instead of butter, or ranch dressing instead of milk!
Teri Sparks, Glen Burnie, MD
Rachel Yoder
Dundee, OH
Makes 8 servings
Prep. Time: 30 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 3-qt.
5 cups potatoes, peeled, cubed and cooked
1½ cups sour cream
1¼ cups shredded Swiss cheese, divided
½ cup shredded carrots
¼ cup chopped onions
2 Tbsp. minced fresh parsley
1 tsp. salt
½ tsp. dried dill weed
¼ tsp. black pepper
¼ tsp. paprika
1. In a large bowl, combine the sour cream, 1 cup cheese, carrots, onions, parsley, salt, dill weed and pepper.
2. Gently mix potatoes into mixture.
3. Transfer to 3-quart slow cooker.
4. Sprinkle with paprika and remaining cheese.
5. Cook on low 2-3 hours, or until bubbly.
Tip:
Cube the potatoes small.
Go-Along:
• Salad and corn.
Cheese Potatoes
Jalisa Brubaker
Myerstown, PA
Makes 8-10 servings
Prep. Time: 30 minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 4- or 5-qt.
half or whole stick (¼-½ cup) butter
⅓ cup chopped onions
1 Tbsp. prepared mustard
¼ tsp. pepper
1 cup milk
¼-½ lb. mild, creamy cheese of your choice, cubed
1 tsp. salt
6 medium potatoes, cooked, cooled, peeled and shredded
1. Melt butter in skillet.
2. Cook onions in skillet until tender.
3. Mix rest of ingredients together in slow cooker. Add onions and butter.
4. Cover. Cook on high 1 hour, or until potatoes are hot through.
Tips:
1. These freeze well before or after baking.
2. To prepare potatoes for Step 3 above, place in kettle and cover with water. Cover saucepan. Bring to a boil and cook unto potatoes can easily be poked with a fork. Allow to cool. Potatoes will peel easily by tugging on the peels with a knife. Refrigerate potatoes until thoroughly chilled. Then shred.
Go-Along:
• Cooked green beans with brown butter.
To make your own hash browns, please turn to page 261.
Susan Guarneri
Three Lakes, WI
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 75 minutes
4 large russet potatoes
½ stick (4 Tbsp.) butter, divided
1 cup shredded carrots
2 Tbsp. chopped onions
½ tsp. dill weed
1½ tsp. salt
⅓-⅔ cup sour cream
1. Wash and scrub potatoes. Prick all over with a fork.
2. Bake at 425° for 45-60 minutes, or until tender.
3. Meanwhile, heat 2 Tbsp. butter in skillet.
4. Add carrots, onions, dill weed and salt. Cook on low for 10 minutes.
5. When potatoes are finished baking, remove from oven and cool slightly.
6. Cut lengthwise.
7. Scoop out pulp, keeping skins intact.
8. In a good-sized mixing bowl, mash pulp. Beat in sour cream and remaining 2 Tbsp. butter.
9. Stir in carrot mixture.
10. Spoon into potato shells.
11. Return to 425° oven and bake an additional 15 minutes.
Tip:
Choose large, uniform potatoes and wrap them in aluminum foil before baking.
Go-Alongs:
• Cheese and broccoli topping.
• Extra sour cream.
Golden Parmesan Potatoes
Natalie Butikofer
Richland Center, WI
Janeen Troyer
Fairview, MI
Makes 6 servings
Prep. Time: 15-20 minutes
Baking Time: 1 hour
5⅓ Tbsp. (⅓ cup) butter
¼ cup flour
¾ tsp. salt
¼ cup grated Parmesan cheese
¼ tsp. pepper
6 large potatoes, peeled or not, and cut in wedges
chopped parsley, for garnish
1. Turn oven to 375°. Cut butter into chunks and distribute over bottom of 9 × 13 baking pan. Place in oven to melt while oven preheats.
2. In a plastic bag, combine flour, salt, cheese and pepper.
3. Moisten potato wedges with water. Shake in bag, a few at a time, coating well. Place in baking pan, in single layer as much as possible.
4. Bake for 1 hour until golden brown, turning potatoes over once.
5. Sprinkle with parsley just before serving.
Tip:
Use red potatoes, unpeeled, if you can find them.
Rosie Glick
Perry, NY
Makes 6 servings
Prep. Time: 10 minutes
Baking Time: 20-30 minutes
6 medium baking potatoes
2 Tbsp. butter, melted
2 Tbsp. vegetable oil
2 tsp. seasoned salt
1. Cut each potato lengthwise into thirds.
2. Cut each of those portions into thirds.
3. In a large resealable bag, combine butter, oil and salt.
4. Add potatoes slices to the bag, a few at a time. Shake to coat. Repeat until all slices have been coated.
5. As you finish coating the potatoes, place them on a greased baking sheet with sides in a single layer.
6. Bake, uncovered, at 450° for 20-30 minutes, or until crispy on the outside and tender on the inside. Turn potatoes once while baking.
Tip:
You can add extra seasoning to the potatoes after you’ve placed them on the baking sheet.
Oven Fried Potatoes
Mrs. Anna Gingerich
Apple Creek, OH
Verna Stutzman
Navarre, OH
Makes 6 servings
Prep. Time: 15-20 minutes
Baking Time: 1 hour
6 medium potatoes, peeled and cut into ¾" cubes
2 Tbsp. flour
2 Tbsp. grated Parmesan cheese
1 tsp. salt
½ tsp. garlic powder
½ tsp. paprika
¼ tsp. pepper
3 Tbsp. oil
1. Combine flour, cheese, salt, garlic powder, paprika and pepper in bag.
2. Add cubed potatoes, a portion at a time, and shake to coat.
3. Pour oil in 10 × 15 × 1 baking pan.
4. As you finish coating potatoes, place potatoes in pan in a single layer, as much as possible.
5. Bake, uncovered, at 375° for 1 hour, basting with oil mixture every 15 minutes. (Tilt the pan so you can scoop up some of the oil and spoon it over the potatoes.)
6. Turn potatoes over for last 15 minutes of baking.
Variation:
You can also cut the potatoes lengthwise to create fries. And you can use cornmeal in place of flour.
Go-Along:
• Tossed salad or coleslaw.
Peel potatoes ahead of time and cover with cold water to prevent them from turning brown.
Natalie Butikofer, Richland Center, WI
Janice Sams
Lancaster, PA
Makes 6-8 servings
Prep. Time: 20-25 minutes
Baking Time: 1½-2 hours
2 large garlic cloves, cut in half lengthwise
1 tsp. unsalted butter or olive oil
3-3½ lbs. small russet or new potatoes, scrubbed and sliced about ¼" thick
salt and freshly ground pepper to taste
pinch of freshly grated nutmeg
4½ cups skim milk
2 eggs, beaten
½ lb. Roquefort cheese, crumbled
1. Rub inside of large oval gratin/casserole dish with the cut garlic and brush with the butter or olive oil. Rub again with the garlic.
2. Slice the garlic thin into a large mixing bowl. Slice potatoes into same bowl. Season with salt, pepper and grated nutmeg.
3. In a separate bowl, beat together the milk and eggs. Stir in the Roquefort.
4. Pour over potatoes and garlic. Toss to combine.
5. Turn into gratin dish.
6. Bake uncovered at 400° for 1½ to 2 hours, until the top is golden and crusty and the potatoes are tender. During the first hour, every 20 minutes or so, remove the casserole from the oven and break up the top layer of potatoes that is getting dry and crusty, give the potatoes a stir and return to the oven. Serve hot.
Tip:
If the gratin is getting golden and crusty but still needs more baking time, cover top with foil.
Go-Along:
• A salad of lettuces and sliced tomatoes with a good vinaigrette makes this a tasty meal.
Corny Garlic Mashed Potatoes
Moreen and Christina Weaver
Bath, NY
Makes 6-8 servings
Prep. Time: 50-60 minutes
Baking Time: 25 minutes
1 whole garlic bulb
1 Tbsp. olive oil
8 medium red potatoes, peeled or unpeeled and cut into chunks
1 stick (½ cup) butter, cut into chunks
1 cup sour cream
2 Tbsp. milk
1 Tbsp. minced fresh parsley
3 green onions, thinly sliced
11-oz. can whole-kernel corn, drained
salt and pepper, to taste
1½ cups shredded cheddar cheese
1. Remove outer skin from garlic. Do not peel or separate cloves.
2. Brush with olive oil.
3. Wrap in heavy-duty foil.
4. Bake at 425° for 30-35 minutes.
5. Cool for 10-15 minutes.
6. Cut off top of garlic head, leaving root-end intact.
7. Squeeze softened garlic into a large bowl and set aside.
8. Meanwhile, in saucepan, cook potatoes in water for 15-20 minutes.
9. Drain. Add to garlic.
10. Add butter, sour cream, milk and parsley. Mash.
11. Add onions, corn, salt and pepper. Mix well.
12. Spoon into greased 7 × 11 × 2 baking pan.
13. Sprinkle with cheese.
14. Bake, uncovered, at 350° for 25 minutes.
MaryAnn Beachy
Dover, OH
Makes 5 servings
Prep. Time: 15-20 minutes
Baking Time: 60 minutes
5 medium potatoes
2 medium onions
10-12 asparagus spears
1 tsp. salt
½ tsp. pepper
½ stick (¼ cup) butter
4 slices of your favorite cheese
1. Peel and slice potatoes. Place in lightly greased 9 × 13 baking dish.
2. Dice onions and sprinkle over potatoes.
3. Arrange asparagus spears on top, or cut up asparagus if you wish and scatter over top.
4. Season with salt and pepper. Dot with butter.
5. Cover tightly and bake at 350° for 45-60 minutes, or until potatoes are tender.
6. Lay cheese slices on top and let melt before serving.
Tip:
Use fresh or frozen asparagus.
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Roasted Asparagus
Barbara Hoover
Landisville, PA
Makes 3-4 servings
Prep. Time: 10 minutes
Baking Time: 10 minutes
1 lb. fresh asparagus
2 Tbsp. olive oil
2 tsp. sesame oil
¼ tsp. salt
¼ tsp. black pepper
1-2 Tbsp. sesame seeds
1. Trim any tough, woody stems from asparagus. Place asparagus on an ungreased large baking sheet.
2. Combine the olive oil and sesame oil in a small bowl. Spoon mixture over asparagus. Sprinkle with salt and pepper. Toss asparagus to coat and arrange in a single layer on the baking sheet.
3. Roast at 400° until tender, about 10 minutes. Turn the baking sheet front to back and end to end halfway through roasting.
4. Meanwhile, toast the sesame seeds in a large skillet over medium heat, stirring constantly until golden, 1-2 minutes. Sprinkle seeds over roasted asparagus. Serve immediately.
Tip:
For extra flavor, add 2 tsp. balsamic vinegar to olive and sesame oil in Step 2 before roasting.
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Asparagus Stir-Fry
Sharon Yoder
Doylestown, PA
Makes 4-5 servings
Prep. Time: 20 minutes
Cooking Time: 15 minutes
⅓ cup water
2 Tbsp. cornstarch
1 tsp. sugar
¼ tsp. ground ginger
⅓ cup soy sauce
3 Tbsp. vegetable oil
3 cups asparagus, cut in 1" pieces
1 carrot, thinly sliced
1 zucchini, or yellow squash, thinly sliced
1 medium onion, sliced ¼" thick and separated into rings
1 tsp. minced garlic
3 cups cooked brown rice
1. Combine the water, cornstarch, sugar, ginger and soy sauce and stir. Set aside.
2. Heat oil over high heat in a large skillet.
3. Add asparagus, carrot, zucchini or squash, onion and garlic. Stir constantly until vegetables are crisp-tender, about 7-8 minutes.
4. Add soy sauce mixture, stirring constantly until mixture boils and thickens.
5. Serve over rice.
Tip:
Sometimes I use a different vegetable mix, depending on the vegetables I have available in the garden or refrigerator.
Susie Shenk Wenger
Lancaster, PA
Makes 6 servings
Prep. Time: 20 minutes
Cooking Time: 2-4 hours
Ideal slow-cooker size: 5- or 6-qt.
1 cup uncooked brown rice
2 cups water
1 Tbsp. butter
1 Tbsp. olive oil
juice of 1 lemon
8 oz. fresh baby bella mushrooms, sliced
1 large Vidalia or candy sweet onion, chopped
½ cup red or yellow bell pepper
1 large head cauliflower, cut in pieces
3 cloves garlic, crushed
1 tsp. dried basil
salt and pepper, to taste
½ cup grated Parmesan cheese
1. Cook 1 cup uncooked rice in water according to package directions. Set aside.
2. Meanwhile, in a good-sized skillet, sauté mushrooms, onions and bell pepper in olive oil and butter with the lemon juice.
3. Place cauliflower, garlic, basil, salt and pepper in a greased 5- or 6-quart slow cooker.
4. Stir in cooked rice and sautéed vegetable mixture.
5. Cook on low, covered, for 2-4 hours, or until cauliflower is as tender as you like it.
6. Top with Parmesan cheese just before serving, while still hot.
Go-Along:
• Serve with side fruit salad for a delicious luncheon.
Mashed Cauliflower
Ellie Oberholtzer
Ronks, PA
Makes 6-8 servings
Prep. Time: 10 minutes
Cooking Time: 15 minutes
1 large head cauliflower
1-2 Tbsp. butter
½ cup warm milk
½ tsp. salt
¼ tsp. pepper
1. Chop cauliflower coarsely.
2. Place in covered saucepan with a little water. Boil cauliflower until soft, 10-15 minutes. Drain.
3. Puree cauliflower in blender. Place in serving dish.
4. Add butter, milk, salt and pepper. Stir well.
Tips:
1. Serve instead of mashed potatoes.
2. You can use a potato masher instead of the blender.
Variations:
1. Roast the cauliflower instead of steaming it.
2. Add garlic cloves, cheese, or other seasonings your family likes in mashed potatoes.
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Italian Broccoli
Linda Gebo
Plattsburgh, NY
Makes 4 servings
Prep. Time: 25-30 minutes
Cooking Time: 10-15 minutes
1 large head of broccoli
1 clove garlic
½ cup water
1 Tbsp., or more, vegetable broth
salt and pepper, to taste
2-oz. jar pimientos
1. Remove leaves and peel lower part of broccoli stalks. Cut into florets and ½" slices.
2. Steam cut-up broccoli and whole garlic clove in water for about 4 minutes. Discard garlic and add broth.
3. Salt and pepper to taste.
4. Cover and cook over low heat 10 to 15 minutes, or until broccoli is tender. You may need to add more broth if skillet gets dry.
5. Sprinkle with pimientos and serve.
Mary Martins
Fairbank, IA
Makes 4-5 servings
Prep. Time: 20-30 minutes
Baking Time: 30 minutes
4 cups fresh broccoli, chopped
16-oz. can whole-kernel corn, drained
1 Tbsp. minced onion
½ tsp. salt
¼ tsp. pepper
1 stick (½ cup) butter, melted
1½ cups snack crackers, crushed
1. Steam broccoli for 3-4 minutes. Then plunge into cold water to stop the cooking.
2. In a large bowl, gently mix together broccoli, corn, onion, salt and pepper. Set aside.
3. In another bowl, mix butter and snack crackers.
4. Add half of cracker mixture to broccoli mixture.
5. Place in greased 1½-quart baking dish.
6. Spread remaining crumbs on top.
7. Bake at 350° for 30 minutes.
Go-Along:
• Salad and mashed potatoes.
Green Bean Tomato Sauté
Becky S. Frey
Lebanon, PA
Makes 4-6 servings
Prep. Time: 20-30 minutes
Cooking Time: 30 minutes
1-2 Tbsp. olive oil
1 large onion, coarsely chopped
2 cups sliced fresh mushrooms
14½-oz. can diced tomatoes
1 quart frozen green beans
4-oz. can green chilies, chopped
1-oz. envelope dry ranch dressing mix
1 Tbsp. liquid smoke, or to taste
1. Pour olive oil into skillet and sauté onion over low heat, covered, until onion is caramelized. Stir occasionally.
2. Add mushrooms. Increase heat to medium and stir continually until they begin to give up their moisture.
3. Add tomatoes, green beans, chilies, ranch dressing and liquid smoke.
4. Cook until beans are as tender as you like them.
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Barbecued Green Beans
Janette Fox
Honey Brook, PA
Makes 4-6 servings
Prep. Time: 20 minutes
Cooking Time: 3 hours
Ideal slow-cooker size: 3½-qt.
1 quart green beans, trimmed
1 cup water
¾ cup ketchup
⅓ cup brown sugar
1½ tsp. prepared mustard
1. Cook green beans with water, covered, until green beans are crisp- tender. Drain, but save the liquid.
2. Mix ketchup, brown sugar, mustard, cooked green beans and ½ cup bean liquid in 3- or 4-quart slow cooker.
3. Cover. Cook on low for 3 hours.
Build your menu around vegetables and fruits when they are in season — they tend to be less expensive.
Susan Heil, Strasburg,, PA
Herbed Green Beans with Tomatoes
Doreen Miller
Albuquerque, NM
Makes 6-8 servings
Prep. Time: 45 minutes
Cooking Time: 25 minutes
2 Tbsp. olive oil
1 garlic clove, minced
⅓ cup green onions, thinly sliced
1 Tbsp. minced fresh basil or 1 tsp. dried basil
1 Tbsp. minced fresh oregano or 1 tsp. dried oregano
½ tsp. salt
4 medium fresh tomatoes, peeled and chopped
4 cups fresh green beans, cut into 2" pieces
1 cup water
1. In a large frying pan, sauté garlic in olive oil for 1 minute. Do not allow to brown.
2. Add green onions, basil and oregano. Cook a few minutes.
3. Add salt, tomatoes, green beans and water. Cook uncovered until beans are as tender as you like them, 10-20 minutes.
Variation:
Canned beans and tomatoes may be substituted for fresh ones. Reduce cooking time and do not add water.
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Green Beans with Sesame Seeds
Anita Troyer
Fairview, MI
Makes 2 servings
Prep. Time: 20 minutes
Cooking Time: 10 minutes
8 oz. fresh green beans
¼ cup sesame seeds
2 tsp. sugar
1 Tbsp. soy sauce
1 Tbsp. instant vegetable bouillon
1. Trim ends of beans.
2. Cook in boiling water for 4 minutes, or until they are tender to your liking.
3. Drop hot beans in cold water to stop the cooking and preserve their color. Drain well and cut in half or thirds.
4. Grind the sesame seeds in a mortar, leaving some seeds whole. If you do not have a mortar and pestle, roughly chop the seeds on a cutting board with a knife.
5. Stir in the sugar, then add soy sauce and bouillon. Mix well.
6. Add sauce to beans. Serve at room temperature or reheat.
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Lemon Garlic Green Beans
Dorothy Lingerfelt
Stonyford, CA
Makes 4 servings
Prep. Time: 10 minutes
Cooking Time: 10-13 minutes
2 garlic cloves, minced
2 tsp. olive oil
1 lb. fresh green beans, trimmed and broken in pieces
1 Tbsp. lemon juice
1 Tbsp. lemon zest
¼ tsp. ground pepper
⅛ tsp. salt
1. In large skillet, cook garlic in oil over medium heat for 30 seconds.
2. Add green beans.
3. Cook and stir frequently for 10-13 minutes, until as tender-crisp as you like them.
4. Stir in lemon juice, lemon zest, pepper and salt.
Renee Hankins
Narvon, PA
Makes 2 servings
Prep. Time: 10 minutes
Cooking Time: 10 minutes
½ lb. fresh green beans, trimmed
2 tsp. butter
2 tsp. coarsely ground mustard
1. In a covered saucepan, boil green beans in small amount of water until crisp-tender.
2. Drain. Remove green beans to serving dish and cover with pan lid.
3. In saucepan, melt butter. Add mustard and stir well.
4. Pour hot green beans back into saucepan with the butter sauce. Mix well. Pour sauced green beans into serving dish and serve.
Tip:
Nuts and sunflower seeds may be added.
Asian Green Beans
Norma Musser
Womelsdorf, PA
Makes 8 servings
Prep. Time: 20 minutes
Cooking Time: 10 minutes
1½ lbs. fresh green beans, ends trimmed
6 medium mushrooms, quartered
1 medium onion, halved and thinly sliced
2 Tbsp. butter
1 Tbsp. brown sugar
1 Tbsp. sesame oil
1 Tbsp. soy sauce
2 cloves garlic, minced
½ tsp. crushed red pepper
1. Cook beans in covered saucepan with a little water until soft, about 7-10 minutes.
2. Meanwhile, in another pan, sauté mushrooms and onion in butter.
3. Turn heat to low. Add sugar, oil, soy sauce, garlic and red pepper. Stir and cook until heated through.
4. Drain beans. Combine beans with sauce. Serve hot.
Tip:
Set all ingredients out before mixing.
Go-Along:
• Pasta.
California Blend Bake
Edna Good
Richland Center, WI
Makes 3-4 servings
Prep. Time: 5-7 minutes
Cooking Time: 1-3 hours
Ideal slow-cooker size: 3-qt.
½ cup long-grain rice, uncooked
1⅛ cups water
1 lb. California blend frozen vegetables
1 tsp. onion salt
dash of salt, optional
½ cup shredded cheese of your choice
1. Mix together rice, water, vegetables, onion salt and salt. Place in lightly greased 3-quart slow cooker.
2. Cover. Cook on high 1-3 hours,or until vegetables and rice are cooked to your liking.
3. Cover the top of the vegetables with cheese. Return lid and continue cooking, about 10 minutes, until cheese is melted.
Save water from cooking vegetables as a base for soup later.
A. Catherine Boshart, Lebanon, PA
Norma Musser
Womelsdorf, PA
Makes 2 servings
Prep. Time: 30 minutes
Cooking Time: 45 minutes
1 lb. fresh tomatoes
2 Tbsp. vegetable oil
¼ tsp. mustard seeds
¼ tsp. cumin seeds
2 bay leaves
⅓ cup finely chopped onions
½ tsp. ground ginger
2 cloves garlic
½ tsp. curry powder
½ tsp. turmeric
1 tsp. salt
¼ cup water
½-¾ cup plain yogurt
2 hard-boiled eggs, chopped, optional
1. Peel tomatoes and dice. Set aside.
2. Heat oil in a skillet. Stir in mustard seeds, cumin seeds, bay leaves and onions. Cook until golden brown.
3. Add ginger, garlic, curry powder and turmeric. Cook for a few minutes until flavors blend.
4. Add tomatoes, salt and water. Cover and simmer for 35 minutes. Remove from heat and let cool.
5. Serve over rice. Top individual servings with a dollop of plain yogurt.
6. If you wish, crumble hard-boiled eggs over top.
Taos Posole
Colleen Konetzni
Rio Rancho, NM
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 2-2½ hours
Ideal slow-cooker size: 4-qt.
2 16-oz. cans hominy, drained
1 cup grated cheddar cheese
½ cup chopped green chilies
1 clove garlic, minced
2 cups sour cream
1. Mix hominy, cheese, chilies and garlic.
2. Place in greased slow cooker.
3. Cook on high for 2-2½ hours.
4. Fifteen minutes before end of cooking time, stir in sour cream. Cover. Continue cooking on low until heated through.
Saucy Succotash
Andy Wagner
Quarryville, PA
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking Time: 2½-6 hours
Ideal slow-cooker size: 3½- or 4-qt.
16-oz. package frozen corn, thawed
16-oz. package frozen lima beans, thawed
14¾-oz. can cream-style corn
1 cup red sweet pepper, chopped
1 cup smoked Gouda cheese, shredded
½ cup chopped onions
2 tsp. cumin seeds
¼ cup water
8-oz. carton light sour cream
1. In slow cooker, combine corn, lima beans, cream-style corn, sweet pepper, cheese, onions and cumin seeds. Pour the water over all.
2. Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours.
3. Gently stir in sour cream. Let stand for 10 minutes before serving.
Andy Wagner
Quarryville, PA
Makes 10-12 servings
Prep. Time: 10 minutes
Cooking Time: 2-6 hours
1-lb. package frozen corn kernels
8-oz. package cream cheese, cubed
half stick (¼ cup) butter
½ cup milk
1 Tbsp. sugar
salt and pepper, to taste
1. In a slow cooker, combine corn, cream cheese, butter, milk and sugar. Season with salt and pepper to taste.
2. Cook on high for 2-4 hours, or on low for 4-6 hours.
Baked Corn
Leilani Slabaugh
Apple Creek, OH
Makes 8 servings
Prep. Time: 10-15 minutes
Cooking Time: 4-6 hours
Ideal slow-cooker size: 4-qt.
2 eggs
1 stick (½ cup) butter, melted
1 cup sour cream
14¾-oz. can cream-style corn
15¼-oz. can whole-kernel corn, mostly drained
8½-oz. box cornmeal muffin mix
1. In medium bowl, beat eggs.
2. Mix in butter and sour cream.
3. Add corn and mix well.
4. Add cornmeal mix and mix.
5. Pour into greased 4-quart slow cooker.
6. Cover. Cook on high for 4 hours or low 6 hours.
Tip:
I double this recipe for church gatherings.
Variation:
You can also bake this in a greased casserole for 35-40 minutes at 350°.
Corn Casserole
Natalie Butikofer
Richland Center, WI
Makes 4-6 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 30 minutes
1-lb. package cream-style corn
1 cup milk
1 egg, well beaten
1½ cups cracker crumbs, divided
¼ cup minced onion
3 Tbsp. chopped pimento
¾ tsp. salt
dash of pepper
2 Tbsp. butter, melted
1. In a saucepan, combine corn and milk. Heat on medium heat until steaming hot.
2. In a small bowl, beat the egg well.
3. Stirring continuously and quickly, pour beaten egg slowly into hot milk and corn. Remove from heat.
4. Add 1 cup cracker crumbs, onion, pimento, salt and a dash of pepper. 5. Mix well. Pour into greased 8" baking dish.
5. Combining remaining ½ cup cracker crumbs with the melted butter. Sprinkle cracker crumbs over the top of the corn mixture.
6. Bake at 350° for 25-30 minutes or until bubbly around the edges.
Variation:
Top with ½ cup shredded cheese instead of buttered cracker crumbs.
Susan Kasting
Jenks, OK
Makes 3-4 servings
Prep. Time: 10 minutes
Baking Time: 30 minutes
2 Tbsp. butter
2 Tbsp. flour
½-1 tsp. hot sauce, depending on how much heat you like
½ cup milk
½ cup sour cream
15¼-oz. can whole-kernel corn, drained
½ cup shredded cheddar cheese
½ cup crushed tortilla chips
1. Melt butter in a saucepan.
2. Stir in flour and hot sauce.
3. Cook until smooth and bubbles appear.
4. Remove from heat and stir in milk and sour cream.
5. On low heat, stir until mixture thickens and almost boils.
6. Add corn and cheese and mix well.
7. Spoon into greased 1-quart casserole dish.
8. Top with crushed chips.
9. Bake at 350° for 30 minutes.
Variation:
Sauté a little chopped onion in the butter before adding the flour and hot sauce.
Go-Along:
• Green salad, Mexican bean dishes.
Corn Fritters
Mary Brubacker
Barnett, MO
Anna Stoltzfus
Honey Brook, PA
Linda Yoder
Fresno, OH
Trudy Guenter
Vanderhoof, BC
Julia Burkholder
Robesonia, PA
Janet Derstine
Telford, PA
Leesa Demartyn
Enola, PA
Makes 10-12 fritters
Prep. Time: 10 minutes
Cooking Time: 20 minutes
2 cups grated fresh corn
2 eggs, beaten
¼ cup flour
1 tsp. salt
⅛ tsp. pepper
1 tsp. baking powder
2 Tbsp. cream
4 Tbsp. shortening
1. In a mixing bowl, mix corn, eggs, flour, salt, pepper, baking powder and cream.
2. In frying pan, melt shortening.
3. Drop corn mixture, by spoonfuls, into hot shortening over medium-high heat.
4. Turn fritters when the edges begin to brown and fritters start to “set.” Flip and fry on other side until brown. Add more shortening to pan as needed between batches.
5. Remove to a platter when done and cover loosely, or put in a warm oven until all fritters have been fried.
6. Serve hot with ketchup, maple syrup or thin slices of sharp cheese.
Tip:
1. If the batter is too thin, add more flour.
Julia Burkholder
Variations:
1. Add a little chopped onion, if your family likes it.
2. Add marjoram, sage, oregano, thyme and garlic powder to taste.
Linda Yoder
Susan Heil
Strasburg, PA
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 24 minutes
½ cup non-fat mayonnaise
1 tsp. vinegar
1 Tbsp. minced onion
12 slices eggplant, ½" thick
⅓ cup fine dry bread crumbs
⅓ cup grated Parmesan cheese
½ tsp. Italian seasoning
1. Combine mayonnaise, vinegar and onion in a small bowl. Spread the mixture on both sides of the eggplant slices.
2. In a shallow bowl, combine bread crumbs, cheese and Italian seasoning. Coat each piece of eggplant with this dry mixture.
3. Place the coated eggplant slices on a greased cookie sheet.
4. Bake at 425° for 12 minutes. Turn the slices and bake another 12 minutes. Serve hot.
Go-Along:
• This is a nice side dish for an Italian pasta meal.
Broiled Eggplant
Elaine Good
Lititz, PA
Makes 2-6 servings
Prep. Time: 10 minutes
Cooking Time: 10 minutes
1 eggplant
extra-virgin olive oil
tomatoes, sliced
fresh mozzarella cheese
fresh basil
salt
balsamic vinegar
1. Cut eggplant into ½"-thick slices.
2. Brush slices with olive oil.
3. Place on baking sheet and broil on both sides until golden brown, about 3 minutes per side.
4. Top with sliced tomatoes, cheese and basil.
5. Return to broiler for 1-2 minutes until cheese melts, watching carefully to be sure the cheese doesn’t burn.
6. Sprinkle with salt and drizzle with balsamic vinegar. Serve immediately.
Go-Along:
• Pasta, green salad.
Eggplant Casserole
Lavina Hochstedler
Grand Blanc, MI
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 3½- or 4-qt.
4 cups eggplant, diced
½ tsp. salt
⅓ cup milk
10¾-oz. can mushroom soup
1 egg, slightly beaten
½ cup chopped onions
1¾ cups herb seasoned stuffing, divided
2 Tbsp. butter, melted
1 cup grated sharp cheese
1. In a saucepan, cook eggplant in salted water until tender, approximately 5-6 minutes. Drain.
2. In a large bowl, combine milk and mushroom soup.
3. Stir in drained eggplant, egg, onions and ¾ cup stuffing.
4. Toss lightly to mix. Spoon into a greased slow cooker.
5. Crush the remaining stuffing (1 cup) and toss with butter.
6. Sprinkle over casserole and top with cheese.
7. Cook on low for 3-4 hours.
Go-Along:
• Mashed potatoes, lettuce salad, fruit.
You can cook eggplant ahead of time and freeze for future needs.
Janet Derstine, Telford, PA
Dorothy Reise
Westminster, MD
Makes 6 servings
Prep. Time: 20 minutes
Cooking Time: 2¼ hours
Ideal slow-cooker size: 4-qt.
1 medium eggplant, peeled, sliced into ½"-thick slices
salt, to taste
1 large tomato, sliced
1 medium onion, sliced
¾ stick (6 Tbsp.) butter, melted, divided
½ tsp. dried basil
½ cup dry bread crumbs
4 slices mozzarella cheese, each cut into thirds
2 Tbsp. grated Parmesan cheese
1. Place eggplant in colander. Set colander on dinner plate.
2. Sprinkle with salt. Toss. Let stand 30 minutes.
3. Rinse and drain well.
4. In lightly greased 4-quart slow cooker, layer eggplant, tomato slices and onion slices.
5. Drizzle with 4 Tbsp. butter. Sprinkle with basil.
6. Cover. Cook on high 2 hours.
7. Toss crumbs with remaining butter.
8. Place mozzarella cheese pieces over vegetables.
9. Sprinkle with buttered bread crumbs and Parmesan cheese. Cook uncovered for an additional 15 minutes.
Tip:
This recipe can be prepared several hours ahead and cooked when needed.
Go-Along:
• Spinach salad and corn.
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Batilgian, an Armenian Recipe
Donna Treloar
Muncie, IN
Makes 4-6 servings
Prep. Time: 15-20 minutes
Cooking Time: 3 hours
Ideal slow-cooker size: 5- or 6-qt.
1 large Spanish onion, diced
5 Tbsp. olive oil, divided
4 celery ribs, cut in 1" pieces
2 cups fresh green beans, trimmed, cut in 2" pieces
3 bay leaves
3 garlic cloves, pressed
2 Tbsp. finely chopped fresh basil or 2 tsp. dry basil
1 large eggplant, cubed
salt and pepper, to taste
28-oz. can tomatoes with juice
2 Tbsp. fresh lemon juice
2 Tbsp. capers, optional
1. In a large skillet, sauté onions in 3 Tbsp. oil.
2. Add celery. Cover and cook 5 minutes.
3. Add green beans, bay leaves, garlic and basil. Cover and cook 7 minutes.
4. Transfer mixture to 5- or 6-quart slow cooker. Add cubed eggplant on top of vegetables.
5. Sprinkle with salt and pepper. Drizzle 2 Tbsp. oil over all.
6. Top with tomatoes and juice.
7. Cover. Cook on low 3 hours, stirring gently once or twice.
8. Add lemon juice, and capers if you wish, just before serving.
Go-Along:
• A hearty, crusty bread dipped in olive oil.
When different flavors in a dish have had time to blend for a day, the result may be better than when you first prepared the dish.
Rose Stewart, Lancaster, PA
Jackie Finstad
New Ulm, MN
Makes 4 servings
Prep. Time: 30 minutes
Baking Time: 15-20 minutes
1 large eggplant, peeled and sliced into ½"-thick rounds
salt
½ cup bread crumbs
½ cup grated Parmesan cheese
1 Tbsp. garlic powder
1 egg
¼ cup water
1 cup tomato sauce
½ cup part-skim mozzarella cheese
1. Place the eggplant in a single layer on a kitchen towel. Generously sprinkle salt on top and place another towel on top. Allow to sit for 30 minutes (this pulls out excess liquid as well as the bitterness).
2. Lightly rinse eggplant of salt and pat dry.
3. Mix together bread crumbs, Parmesan cheese and garlic powder in a shallow bowl.
4. In another shallow bowl, beat egg with water.
5. Dip eggplant slices in egg-water wash, then in bread-crumb mixture.
6. Place coated slices on cookie sheet generously coated with cooking spray.
7. Bake at 450° for 15-20 minutes, turning over halfway through cooking time, or until browned and crispy.
8. Put a spoonful of sauce on each round, top with cheese and return to oven until cheese is melted.
Tip:
Add additional herbs as you like to the tomato sauce.
Peachy Carrots
Bonnie Lahman
Broadway, VA
Makes 8 servings
Prep. Time: 15 minutes
Cooking Time: 10 minutes
1 lb. carrots, sliced
⅓ cup peach preserves
1 Tbsp. butter
pinch of salt
1. Cook carrots in covered saucepan in small amount of water until as crisp-tender as you like them, 5-10 minutes. Drain. Return carrots to pan.
2. Over low heat, add peach preserves, butter and salt. Mix gently.
3. When thoroughly mixed and heated through, serve.
Go-Along:
• Baked potato, green beans, beets, apple salad, stuffed eggs.
Zippy Glazed Carrots
Irene Zimmerman
Lititz, PA
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 12-15 minutes
2 Tbsp. butter
¼ cup brown sugar
2 Tbsp. prepared mustard
¼ tsp. salt
1 Tbsp. parsley flakes
3-4 cups cooked, sliced, hot carrots, drained
1. Cook carrots in covered saucepan in small amount of water until as crisp-tender as you like them, 5-10 minutes. Drain. Return carrots to pan.
2. In a small pan, mix and heat butter, sugar, mustard and salt.
3. Add parsley and pour over hot carrots.
Tip:
Don’t overcook the carrots.
Go-Along:
• Mashed potatoes and coleslaw.
Wanda Dyck
Burns Lake, BC
Makes 4-6 servings
Prep. Time: 25 minutes
Baking Time: 1 hour
2 Tbsp. minced onions
3 Tbsp. butter
1 cup bread crumbs
2 eggs, beaten
2 cups cooked carrots, mashed
1½ cups milk
½ tsp. salt
¼ tsp. pepper
1. Sauté onions in butter until tender.
2. Mix onions, bread crumbs, eggs, carrots, milk, salt and pepper together in a bowl.
3. Place in greased 1½-quart baking dish.
4. Bake at 350° for 1 hour.
Baked Carrot Ring
Lois Mae E. Kuh
Penfield, NY
Elaine Vigoda
Rochester, NY
Makes 8 servings
Prep. Time: 25 minutes
Cooking/Baking Time: 1 hour 18 minutes
2 lbs. carrots, sliced
1 stick (½ cup) butter, softened
⅔ cup flour
⅓ cup sugar
3 eggs, beaten, optional
hot cooked peas or rice
1. Cook carrots, covered, in a small amount of water until tender, about 15-18 minutes. Drain.
2. Puree carrots in a food processor or blender.
3. Add butter, flour, sugar, and eggs if you wish. Mix until well blended.
4. Pour mixture into a well-greased 6-cup mold or bundt pan.
5. Bake at 375° for 1 hour, or until set.
6. Invert the mold onto a plate. Fill the center with hot peas or rice.
Baked Butternut Squash
Susan Guarneri
Three Lakes, WI
Makes 4 servings
Prep. Time: 15 minutes
Baking Time: 45 minutes
1 large butternut squash
¼ tsp. cinnamon
¼ tsp. nutmeg
½ cup brown sugar
1 stick (½ cup) melted butter
2 tsp. lemon juice
1. Use a vegetable peeler to pare squash. Cut it in half lengthwise. Use a spoon to scrape out seeds and fibers. Cut squash into 1" cubes.
2. Place squash cubes in 2-quart casserole dish.
3. Sprinkle with cinnamon, nutmeg, and brown sugar.
4. Drizzle with butter and lemon juice.
5. Bake, uncovered, at 375° for 45 minutes, stirring once halfway through.
Go-Alongs:
• Wild rice with soy nuggets.
• Brussels sprouts with garlic and red pepper.
Build your menu around vegetables and fruits when they are in season — they tend to be less expensive.
Susan Heil, Strasburg,, PA
Teresa Martin
Strasburg, PA
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 65 minutes
2 medium acorn squash, about 1¼ lbs. each, halved and seeded
2 tsp. olive oil
½ tsp. freshly ground pepper, divided
15-oz. can black beans, rinsed and drained
½ cup pine nuts, toasted
1 large tomato, coarsely chopped
2 scallions, thinly sliced
1 tsp. ground cumin
2 oz. reduced-fat shredded Monterey Jack cheese
1. Grease rimmed baking sheet.
2. Brush cut sides and cavity of squash with oil. Sprinkle with ¼ tsp. pepper. Place cut-side down on baking sheet. Don’t pierce shell with fork.
3. Bake at 425° for 30-40 minutes.
4. Meanwhile, mix beans, toasted pine nuts, tomato, scallions, cumin and remaining ¼ tsp. pepper in medium bowl.
5. Turn baked squash cut-side up. Spoon heaping ½ cup of bean mixture into each halved squash, pressing down gently to fill cavity.
6. Bake another 15 minutes. Remove from oven and sprinkle filling evenly with cheese. Bake 5-7 minutes until cheese is melted and golden brown.
Tip:
I enjoy serving this recipe in the fall when I can buy squash at our local farmers market or roadside stands where they are plentiful and inexpensive. This dish is also high in protein and fiber and low in fat.
Dinner in a Pumpkin
Becky Harder
Monument, CO
Makes 6 servings
Prep. Time: 1 hour
Baking Time: 1 hour
1 medium round pumpkin
¼ cup honey
¼ cup brown sugar, divided
2 Tbsp. butter, melted
¼ tsp. salt
¼ tsp. pepper
⅓ cup chopped onions
¼ cup chopped red and green bell peppers
1 cup chopped celery
¼ cup soy sauce
1 cup orange juice
2 Tbsp. freshly chopped parsley
1 cup chopped fresh mushrooms
10¾-oz can vegetarian vegetable stock
½ cup sliced almonds
½ tsp. ground ginger
4 cups cooked wild rice
2 cups cooked brown rice
olive oil
1. Cut top from pumpkin and save. Scoop out seeds.
2. Combine honey, 2 Tbsp. brown sugar and butter.
3. Brush on inside of pumpkin. Set aside.
4. In a saucepan, mix salt, pepper, onions, red and green peppers, celery, soy sauce, orange juice and remaining brown sugar.
5. Cover. Simmer 10 minutes.
6. Add parsley, mushrooms, stock, almonds, ginger and rices. Stir.
7. Transfer mixture into pumpkin.
8. Replace pumpkin top. Brush pumpkin with olive oil and place on foil-lined baking sheet.
9. Bake at 375° for 1 hour on lowest rack of oven.
Tip:
If there is extra rice mixture after filling pumpkin cavity, place it in a greased casserole and bake alongside pumpkin.
Go-Along:
• Bread and baked apples.
Sharon Yoder
Doylestown, PA
Makes 2 servings
Prep. Time: 20 minutes
Baking Time: 65 minutes
1 medium acorn squash
2 Tbsp. melted butter, divided
1 baking apple
1 Tbsp. lemon juice
salt
2 Tbsp. brown sugar
¼ tsp. cinnamon
1. Cut squash in half horizontally. Remove seeds.
2. Place squash cut-side down on a rimmed baking sheet. Add ¼" to ½" water and bake at 375° for 35 minutes.
3. Peel, core and chop apple while squash is baking. Add lemon juice to chopped apple and stir to coat.
4. Remove squash from oven. Turn cut side up and brush cut surfaces and cavity with 1 Tbsp. melted butter.
5. Sprinkle lightly with salt.
6. Divide chopped apple evenly into squash cavities.
7. Combine brown sugar and cinnamon and sprinkle over apples. Drizzle remaining butter over apples.
8. Empty water from baking sheet. Place filled squash in baking dish.
9. Reduce heat to 350° and bake 30 additional minutes.
Tip:
You can easily double or triple this recipe.
Cranberry Squash
Sara Harter Fredette
Williamsburg, MA
Makes 4-6 servings
Prep. Time: 20 minutes
Baking Time: 45 minutes
1½ lbs. winter squash, peeled and diced
1 cup fresh cranberries
1 small apple, chopped
juice and peel of 1 orange
1½ Tbsp. honey
1 Tbsp. butter, melted
salt, to taste
1. Place squash, cranberries and apple in baking pan large enough to spread squash in single layer.
2. Mix orange juice and peel with honey, butter and salt.
3. Pour over squash.
4. Cover with foil.
5. Bake at 350° for 35 minutes. Remove foil. Bake 10 more minutes until squash is tender.
Go-Along:
• Rice, Corn, and Cheese Casserole.
Gloria Julien
Gladstone, MI
Makes 6-8 servings
Prep. Time: 45 minutes
Cooking Time: 2-4 hours
Ideal slow-cooker size: 4-qt.
6 cups thinly sliced zucchini
1 medium onion, chopped
2 Tbsp. minced garlic
¼ tsp. pepper
¼ tsp. celery seed
1 tsp. dried basil
1 cup sour cream
10¾-oz. can cream of celery soup
1 cup shredded carrots
⅓ cup (5⅓ Tbsp.) melted butter
2 cups dry stuffing mix or bread cubes, toasted
1 cup shredded cheddar or Parmesan cheese, divided
1. Mix together zucchini, onions, garlic, pepper, celery seed, basil, sour cream, celery soup and carrots in a large bowl.
2. In a separate bowl, mix melted butter with stuffing mix.
3. Spread half of the stuffing mixture in a greased 4-quart slow cooker.
4. Spoon vegetable mixture over top.
5. Sprinkle with ½ cup cheese.
6. Place remaining stuffing mixture on top. Sprinkle with remaining cheese. Cover.
7. Cook on low 2-4 hours.
Go-Along:
• Salad, bread or buns, and cranberry chutney.
Zucchini Carrot Medley
Elaine Good
Lititz, PA
Makes 4 servings
Prep. Time: 10 minutes
Cooking Time: 10 minutes
3 cups diced zucchini
3 cups shredded carrots
2 tsp. cooking oil
3 Tbsp. water
¼ tsp. dried oregano
¼ tsp. dried thyme
dash salt and pepper
2 Tbsp. butter
1. In a saucepan, sauté squash and carrots in oil for a few minutes. Add water.
2. Add oregano, thyme, salt, pepper and butter. Stir.
3. Cook over low heat until tender.
Zucchini Pizza-Style
Marcella Roberts
Denver, PA
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 30 minutes
2-3 medium-large zucchini, both yellow and green, unpeeled
15-oz. can stewed tomatoes
1 cup grated mozzarella cheese
1. Slice zucchini in ½"-1"-thick slices.
2. Layer in a greased 9 × 13 baking pan, alternating colors.
3. Pour stewed tomatoes evenly over top. Sprinkle with cheese.
4. Bake uncovered at 350° for 30 minutes, or until bubbly.
When zucchini is in season, shred it into 2-cup amounts for future recipes. Freeze until needed.
Betty Moore, Avon Park, FL
Carolyn Leaman
Strasburg, PA
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 7 minutes per cake
2½ cups shredded zucchini
2 Tbsp. grated onions
1 Tbsp. minced parsley
1½ tsp. Old Bay seasoning
dash garlic powder
⅛ tsp. black pepper
⅓ cup seasoned bread crumbs
2 Tbsp. mayonnaise
1 egg
1. Mix all ingredients together well in a medium-sized bowl.
2. Heat a greased skillet over medium high heat.
3. Drop zucchini mixture by spoonfuls into skillet to form little pancakes.
4. Fry 4 minutes. Flip and fry other side for 3 more minutes, or until crispy brown.
5. Place zucchini cakes on baking sheet in 200° oven to keep warm until serving.
Go-Along:
• Sliced fresh tomatoes, coleslaw, baked beans.
Roasted Harvest Vegetables
Gloria Yurkiewicz
Washington Boro, PA
Barbara Landis
Lititz, PA
Marcia S. Myer
Manheim, PA
Makes 4 servings
Prep. Time: 15 minutes
Baking Time: 45 minutes
1 cup parsnips, peeled or not, and chopped
1 cup turnips, peeled or not, and chopped
1 cup potatoes, peeled or not, and chopped
1 cup carrots, peeled or not, and chopped
1 cup onions or leeks, chopped
2-3 Tbsp. olive oil
1 tsp. salt
½ tsp. pepper
2-3 Tbsp. balsamic vinegar
1. Combine parsnips, turnips, potatoes, carrots and onions in a good-sized mixing bowl.
2. Drizzle vegetables with olive oil. Season with salt and pepper.
3. Spoon into lightly greased 9 × 13 baking dish. Cover.
4. Bake at 350° for 45 minutes or until vegetables are as tender as you like them.
5. During the last 15 minutes of baking, stir in balsamic vinegar.
Variations:
1. You can also roast halved mushrooms, whole garlic cloves, chopped celery, halved Brussels sprouts, cubed zucchini and cubed eggplant.
Barbara Landis
2. Add a tablespoon of mixed herbs: basil, oregano, and parsley to Step 2.
Go-Along:
• Tossed salad, green beans, corn.
You can scrub parsnips with a stiff brush rather than peeling them.
Gloria Yurkiewicz, Washington Boro, PA
Kathy Bless
Fayetteville, PA
Makes 10-12 servings
Prep. Time: 15 minutes
Baking Time: 45 minutes
5⅓ Tbsp. (⅓ cup) butter, cut into chunks
½ tsp. dried thyme
¼-½ tsp. salt
¼ tsp. pepper
3 cups cauliflower florets
1½ cups julienned carrots
½ large onion, chopped
2 cups broccoli florets
1. Place butter in jelly-roll or 9 × 13 baking pan.
2. Place in oven set at 375° to melt.
3. Stir in thyme, salt and pepper.
4. Add cauliflower,carrots and onions.
5. Toss to coat with butter mixture.
6. Bake at 375° for 25 minutes. Stir.
7. Stir in broccoli florets.
8. Bake 20 minutes more, or until vegetables are tender-crisp.
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Vegetable Stir-Fry with Peanut Sauce
Kelly Martin
Mount Joy, PA
Makes 4 servings
Prep. Time: 20 minutes
Cooking Time: 15-20 minutes
Peanut Sauce:
½ cup vegetable broth
¼ cup peanut butter
¼ cup low-sodium soy sauce
3 Tbsp. brown sugar
2 Tbsp. rice vinegar
2 tsp. peeled, grated fresh ginger
2 tsp. chili paste with garlic
4-6 cloves garlic, minced
Stir Fry:
8 oz. uncooked linguini
1 lb. firm tofu, drained and cubed
1 Tbsp. extra-virgin olive oil
1 large onion, chopped
2 large carrots, peeled and diced into bite-sized pieces
1 cup snow peas, trimmed
1 small head broccoli, cut into bite-sized pieces
8 oz. sliced fresh mushrooms
1. Combine all sauce ingredients in a saucepan. Cook over medium heat for five minutes or until smooth, stirring frequently. Keep warm.
2. Cook pasta according to package directions, but add tofu for final minute. Drain. Set aside and keep warm.
3. Prepare all vegetables by slicing, trimming, peeling, dicing and chopping.
4. Heat oil in a large skillet or wok. Stir-fry onions, carrots, snow peas and broccoli until beginning to soften.
5. Stir in mushrooms and continue stir-frying until all vegetables become crisp-tender.
6. When vegetables are done cooking, add sauce and pasta to vegetables, gently tossing to combine.
7. Remove from heat and serve.
Tips:
1. Any vegetable combination works in this stir-fry. Feel free to make any substitutions for vegetables you have on hand.
2. Do not overcook the vegetables or they will get mushy!
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Abby Diller
Delphos, OH
Makes 3-4 servings
Prep. Time: 5 minutes
Cooking Time: 15 minutes
2 Tbsp. honey
2 Tbsp. vinegar
2 Tbsp. orange juice
4 tsp. soy sauce
1½ tsp. cornstarch
2 Tbsp. oil
16-oz. bag frozen stir-fry vegetables
2 cups hot cooked rice
1. In small bowl mix together honey, vinegar, orange juice, soy sauce and cornstarch. Set aside.
2. Pour oil into large skillet. Heat to medium-high.
3. Add vegetables and cook for 5 minutes, stirring frequently.
4. Add sauce mixture to skillet and cook until thick and bubbly, stirring continuously.
5. Serve over hot rice.
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Thai Veggie Curry
Christen Chew
Lancaster, PA
Makes 4-5 servings
Prep. Time: 30 minutes
Cooking Time: 5-6 hours
Ideal slow-cooker size: 3½- or 4-qt.
1 Tbsp. olive oil
2 large carrots, thinly sliced
1 medium onion, chopped
3 cloves garlic, chopped
2 Tbsp. curry powder
1 tsp. ground coriander
1 tsp. cayenne pepper
2 large potatoes, peeled and diced
15½-oz. can garbanzo bean, rinsed and drained
14½-oz. can diced tomatoes, undrained
2 cups vegetable stock
½ cup frozen green peas, thawed
½ cup unsweetened coconut milk
salt, to taste
1. Heat oil in large skillet. Stir in carrots, onions and garlic. Cook until tender.
2. Stir in curry powder, coriander and cayenne until vegetables are well coated.
3. Transfer veggies to slow cooker.
4. Stir in potatoes, garbanzo beans, tomatoes and stock. Cover.
5. Cook on low 5-6 hours.
6. Just before serving, stir in the peas and coconut milk. Season with salt to taste.
7. Serve over cooked rice.
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Nepal Vegetable Curry
Lois Stoltzfus
Honey Brook, PA
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 30 minutes
2 Tbsp. oil
1 onion, sliced
¼ tsp. salt
1-2 garlic cloves, minced
½ tsp. turmeric
¼ tsp. ground cumin
¼ tsp. ground ginger
½-1 Tbsp. curry powder, to taste
hot pepper flakes, optional
2 cups diced, unpeeled potatoes
2 cups chopped cabbage
2 cups chopped tomatoes or canned chunks
⅓ cup chopped fresh cilantro
1. In wok or large saucepan, sauté onions in 2 Tbsp. oil.
2. Add salt, garlic, turmeric, cumin, ginger, curry powder, and hot pepper flakes if you wish. Stir for a few minutes.
3. Add potatoes, cabbage and tomatoes. Cover. Simmer for approximately 20 minutes or until vegetables are tender.
4. Stir in cilantro just before serving, or sprinkle on top for garnish.
Go-Along:
• Serve over rice and with Naan Bread.
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Stephen Zoss
Metamora, IL
Makes 8 servings
Prep. Time: 20 minutes
Cooking Time: 30 minutes
2 Tbsp. vegetable or olive oil
1 tsp. cumin seeds
1 large onion, diced
1 bunch fresh cilantro, chopped, with stalks and leaves separated
2 tsp. turmeric
1 tsp. salt
14½-oz. can diced tomatoes, drained, with liquid reserved
⅛-¼ tsp. hot chili sauce, to taste
2 tsp. chopped garlic
1 tsp. chopped fresh ginger
3 medium potatoes, thoroughly washed and cut into large dice
16-oz. bag frozen cauliflower
1 tsp. fenugreek seeds, crushed, optional
1 cup frozen peas
2 tsp. garam masala
1. Heat the oil in a large saucepan or skillet.
2. Add the cumin seeds and chopped onions. Stir to mix. Cook until the onion is translucent.
3. Add the cilantro stalks and half the leaves, the turmeric and salt.
4. Add the drained tomatoes and hot sauce, to taste, and stir together.
5. Add the garlic and ginger and mix together.
6. Stir in the potatoes and cauliflower. Add a little of the reserved tomato liquid so the mixture does not stick to the pan. Stir the mixture until the potatoes and cauliflower are thoroughly coated.
7. If you wish, stir in the fenugreek seeds.
8. Cover and simmer until the cauliflower and potatoes are tender. Add more of the tomato liquid if the mixture becomes dry.
9. Stir in the frozen peas and garam masala. Cook for 5 minutes or so, or until the peas are heated through.
10. Stir in the remaining cilantro leaves.
11. Remove from heat. Keep warm until time to serve.
Tips:
1. When fresh cauliflower, tomatoes and peas are available, be sure to use them.
2. I think the flavors are better if the dish is refrigerated overnight and warmed the next day.
Caramelized Onions
Teresa Martin
Strasburg, PA
Makes 3 cups
Prep. Time: 10 minutes
Cooking Time: 30 minutes
1 Tbsp. butter
4 medium red onions, sliced
salt and black pepper, to taste
2 Tbsp. balsamic vinegar
1. Heat the butter in a large saucepan over medium-low heat. Add the sliced onions and a few pinches of salt.
2. Stir frequently until the onions have gone from translucent to a light caramel color, about 20-25 minutes.
3. Add the vinegar and a few pinches of black pepper.
4. Cook for another 3-4 minutes, stirring continually.
Go-Along:
• Use them as a topping for homemade pizza, eggs, or on panini sandwiches.
Don’t be afraid to try a new recipe. You never know, it could be your new family favorite!
Jenny Unternahrer, Wayland, IA
Judy Hershberger
Millersburg, OH
Makes 3 servings
Prep. Time: 15 minutes
Cooking Time: 3 minutes
1 qt. oil for frying, or more as needed
1 large onion, cut into ¼"-thick slices
1¼ cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 egg
1 cup milk, or more as needed
¾ cup dry bread crumbs
seasoned salt, to taste
1. Heat the oil in a deep fryer to 365°F.
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated. Set aside.
4. Whisk the egg and the milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easy clean up.
5. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into crumbs and scoop the crumbs up over the rings to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well.
6. Deep-fry the rings a few at a time for 2-3 minutes, or until golden brown. Season with seasoned salt and serve.
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Mushrooms in Red Wine
Donna Lantgen
Arvada, CO
Makes 4 servings
Prep. Time: 5 minutes
Cooking Time: 4-6 hours
Ideal slow-cooker size: 3-qt.
1 lb. whole fresh mushrooms, cleaned
4 cloves garlic, minced
¼ cup chopped onions
1 Tbsp. olive oil
1 cup red wine
½ tsp. salt
⅛ tsp. pepper
¼ tsp. dried thyme
1. Mix ingredients in slow cooker.
2. Cover. Cook on low 4-6 hours.
Go-Along:
• Pasta.
Mushroom Gravy
Judy Houser
Hershey, PA
Trudy Guenter
Vanderhoof, BC
Makes 4 cups
Prep. Time: 10 minutes
Cooking Time: 15 minutes
½ cup chopped onions
2 cups sliced fresh mushrooms
2 Tbsp. oil or butter
2 Tbsp. flour
1¼ cups warm water
2 Tbsp. soy sauce
salt and pepper, to taste
½ cup sour cream, optional
1. In skillet, sauté onions and mushrooms in butter or oil until onion is soft and transparent.
2. Stir in flour. The mixture should be dry. Whisk and stir a few minutes.
3. Whisk in water very slowly, stirring to dissolve any lumps of flour. Add soy sauce, salt and pepper.
4. Cook over low heat, stirring until thickened, approximately 10 minutes.
5. Add sour cream if you wish. Serve over mashed potatoes, eggs, rice or pasta.
Tip:
Replace water with vegetable stock and omit soy sauce.
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Mabel Shirk
Mt. Crawford, VA
Makes 4 servings
Prep. Time: 30 minutes
Cooking/Baking Time: 35-45 minutes
4 large outer cabbage leaves
1 cup chopped cabbage
1 Tbsp. butter
½ cup chopped onions
½ tsp. nutmeg
½ tsp. salt
⅛ tsp. pepper
dash hot pepper sauce, optional
10½-oz. can tomato soup, divided
2 cups cooked brown rice, divided
1. Cook cabbage leaves and chopped cabbage in a large pot of water for 3 minutes. Drain. Separate whole leaves from chopped. Set both aside.
2. In skillet, sauté onions in butter over medium heat until limp. Turn off heat.
3. Stir in nutmeg, salt, pepper, pepper sauce if you wish, half of the soup, and 1 cup rice. Mix.
4. Lay out the 4 soft cabbage leaves. Divide rice mixture evenly among cabbage leaves.
5. Roll up and fasten with toothpicks.
6. Spread remaining rice in lightly oiled baking dish. Spread cooked chopped cabbage over it. Arrange cabbage rolls on top.
7. Pour remaining tomato soup over top.
8. Cover. Bake at 375° for 35-45 minutes.
German Cabbage Au Gratin
Ruthie Schiefer
Vassar, MI
Makes 10 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 30-35 minutes
1 head cabbage, cut in wedges
water
½ cup crushed crackers
1 stick (½ cup) butter, melted
1 cup milk
2 eggs, beaten
1 tsp. salt
⅛ tsp. pepper
⅛ tsp. celery seed
dash cayenne
1 small onion, chopped
1 garlic clove, minced, or ¼ tsp. garlic powder
1 cup grated cheddar cheese
paprika
1. Cook cabbage in water until tender. Drain well.
2. Pour into greased 9 × 13 baking pan.
3. In a mixing bowl, mix crackers, butter, milk, eggs, salt, pepper, celery seed, cayenne, onion and garlic. Spoon over cabbage.
4. Sprinkle with cheese. Sprinkle with paprika.
5. Bake at 325° for 30-35 minutes or until mixture sets and cheese is brown.
6. Let stand 5 minutes before cutting.
Tip:
This recipe can be made a day ahead and baked just before serving.
Go-Along:
• Mashed potatoes, sautéed green beans.
Cabbage with Noodles
Leona Slabaugh
Apple Creek, OH
Makes 2-3 servings
Prep. Time: 30 minutes
Cooking Time: 30 minutes
1 cup uncooked noodles
2 Tbsp. butter
⅓ cup finely chopped onions
2½ cups finely chopped cabbage
¾ tsp. caraway seeds
1. Cook noodles according to package directions, omitting salt. Set aside.
2. In a skillet, heat butter. Add onions and fry for a few minutes.
3. Add cabbage and stir-fry until cabbage is tender.
4. Add drained noodles and caraway seeds. Stir together and heat through.
Go-Along:
• Add a glass of milk and a baked apple and the meal is complete nutritionally.
Esther Bowman
Gladys, VA
Makes 4-6 servings
Prep. Time: 10 minutes
Cooking Time: 15 minutes
2 Tbsp. butter
1 small onion, chopped
1 clove garlic, minced
4 cups shredded cabbage
½ cup coarsely shredded carrots
⅛ tsp. paprika
1 tsp. salt
dash pepper
2 tsp. soy sauce
1. Melt butter in large skillet or wok.
2. Briefly stir-fry onions and garlic, then add cabbage and carrots. Stir-fry over medium heat about 5 minutes or until vegetables are tender-crisp.
3. Add paprika, salt, pepper and soy sauce and mix well. Serve at once.
Tip:
Garnish with chopped peanuts for some extra crunch.
Baked Cabbage Casserole
Nancy Leaman
Bird-in-Hand, PA
Makes 10 servings
Prep. Time: 30 minutes
Cooking/Baking Time: 50 minutes
1 small head cabbage sliced thin, about 6 cups
1-2 carrots, peeled and shredded
1 tart apple, peeled and chopped
1 tsp. sea salt
1 Tbsp. olive oil
1 small onion, chopped
1 medium green bell pepper, chopped
1 garlic clove, chopped
1 Tbsp. spicy brown mustard
1 Tbsp. horseradish
1 cup vegetable broth
½ cup maple syrup
½ cup cornstarch
16-oz. can Italian tomato chunks with basil and oregano
2 fresh tomatoes, chopped
1 tsp. dried oregano
2 tsp. fennel seed
1 tsp. dried hot pepper flakes
1 cup crushed olive oil and herb flatbread crackers
1 cup dill Havarti cheese or Swiss cheese, optional
1. Combine cabbage, carrots and apples in saucepan. Add an inch of water and sea salt. Cover and cook for 10 minutes or until tender. Drain.
2. Put in a greased 9 × 13 baking dish.
3. In the same saucepan, sauté onions, green peppers and garlic in olive oil until tender.
4. In a small bowl, whisk together mustard, horseradish, vegetable broth, maple syrup and cornstarch. Add this mixture to the sautéed veggies. Cook and stir until thickened, about 10 minutes.
5. Add tomatoes, oregano, fennel seed and hot pepper flakes. If this mixture is too juicy, you can add a little more cornstarch by first spooning out about ¼ cup juice, adding 1-2 Tbsp. cornstarch and stirring with a fork to mix well. Then add back to the tomato mixture.
6. Pour the spicy tomato mixture over top of the cabbage in the baking dish.
7. Top the casserole with crushed cracker crumbs and cheese, if you wish.
8. Bake at 350° for 30 minutes.
Go-Along:
• Mixed green salad with apples, walnuts and shredded Parmesan cheese.
Sandra Haverstraw
Hummelstown, PA
Makes 6 servings
Prep. Time: 20-25 minutes
Cooking/Baking Time: 30 minutes
1 medium head cabbage
2 Tbsp. butter
1 Tbsp. sugar
1 medium onion, thinly sliced
1 medium green or yellow bell pepper, cut in thin rings
28-oz. can diced tomatoes, or stewed tomatoes
½ tsp. salt
⅛ tsp. pepper
1 cup shredded cheddar cheese
1. Cut cabbage into 6 wedges, removing core.
2. Place cabbage in small amount of water in pot.
3. Cover. Cook 10 minutes. Drain.
4. Place in greased 9 × 13 baking pan.
5. In saucepan, melt butter.
6. Add sugar, onions and green pepper rings.
7. Cook over medium heat until veggies are tender.
8. Add tomatoes, salt and pepper. Stir.
9. Pour sauce over cabbage.
10. Bake at 350° for 20-30 minutes.
11. Sprinkle with cheese during last 5 minutes of baking.
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Sautéed Tofu with Spinach
Donna Treloar
Muncie, IN
Makes 2 servings
Prep. Time: 5 minutes
Cooking Time: 5 minutes
6 oz. firm fresh tofu
2 Tbsp. extra-virgin olive oil
1 clove garlic, minced
8 oz. fresh spinach, washed
2 Tbsp. balsamic vinegar
1. Cut tofu in thin strips.
2. Heat oil in large saucepan.
3. Sauté tofu strips until brown on one side.
4. Stir in garlic and turn the tofu strips as you do so.
5. Toss in spinach and vinegar. Cover saucepan.
6. Cook for 1 minute or until spinach wilts.
7. Remove from heat and serve.
Tip:
I like to spray this dish with liquid aminos seasoning just before serving.
Party Beets with Pineapple
Kathie Holden
Bradford, PA
Makes 3-4 servings
Prep. Time: 10 minutes
Cooking Time: 10 minutes
16-oz. can sliced beets, drained
1 Tbsp. butter
1 Tbsp. lemon juice
¼ tsp. salt
8-oz. can pineapple tidbits, drained, with syrup reserved
1 Tbsp. cornstarch
1. In saucepan, combine beets, butter, lemon juice and salt.
2. Stir in drained pineapple tidbits.
3. Cook over medium heat until hot.
4. Meanwhile, stir cornstarch into pineapple syrup until a smooth paste forms.
5. Stir cornstarch paste into mixture in saucepan. Continue stirring until smooth and thickened.
Invest in a spoon-shaped silicone scraper that can withstand high temperatures. This works well when you need to stir in non-stick pans.
Becky S. Frey, Lebanon, PA
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Andy Wagner
Quarryville, PA
Makes 8 servings
Prep. Time: 20 minutes
Cooking Time: 6½-8½ hours
Ideal slow-cooker size: 5-qt.
8 apples, peeled, cored and thinly sliced
⅓ cup water
¼-¾ cup brown sugar, packed, to taste
½ tsp. pumpkin pie spice
1. Combine the apples and water in a slow cooker. Cook covered on low for 6-8 hours.
2. Stir in the brown sugar and pumpkin pie spice. Continue cooking another 30 minutes.
Tip:
Adjust sugar depending on how sweet your apples are.
Hot Fruit Casserole
Sharon Wantland
Menomonee Falls, WI
Kathleen Rogge
Alexandria, IN
Judy Wantland
Menomonee Falls, WI
Makes 10 servings
Prep. Time: 10 minutes
Cooking Time: 60 minutes
Ideal slow-cooker size: 4- or 5-qt.
16-oz. can applesauce
16-oz. can apricot halves, drained
16-oz. can pear halves, drained
16-oz. can sliced peaches, drained
16-oz. can white cherries, drained, pitted
16-oz. can pineapple chunks, drained
⅓ cup brown sugar, divided
½ tsp. cinnamon, divided
¼ tsp. nutmeg, divided
¾ stick (6 Tbsp.) butter
1. In slow cooker, arrange layers of applesauce, apricots, pears, peaches, cherries, and pineapple with brown sugar, cinnamon and nutmeg between each layer.
2. Dot with butter.
3. Cook on high 1 hour, covered.
Variation:
Reduce butter to 2 Tbsp. Use a can of apples instead of applesauce. Reserve ½ cup syrup from drained peaches. Mix it with 2 Tbsp. cornstarch. Stir mixture into hot fruit just before end of cooking time to thicken.
Kathleen Rogge
Ambrosia Salad
Susan Henne
Fleetwood, PA
Makes 12-16 servings
Prep. Time: 15 minutes
Chilling Time: 4-12 hours
2 20-oz. cans pineapple chunks, drained
3 15-oz. cans mandarin oranges, drained
3 cups flaked coconut
3 generous cups miniature, vegetarian marshmallows
2¼ cups sour cream
1. Put all ingredients into a medium mixing bowl.
2. Gently mix together to combine ingredients.
3. Chill for several hours or overnight. Serve.
Tip:
This recipe is great for picnics, church meals and family gatherings.
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Joanne Ruth
Oley, PA
Makes 6 servings
Prep. Time: 20-30 minutes
Chilling Time: 1 hour
1 cantaloupe, halved, seeded
½ honeydew melon, seeded
¼ cup sugar
¼ cup fresh lime juice
2 Tbsp. lemon juice
1½ tsp. grated lime peel
1 cup fresh strawberries, sliced
1 cup red seedless grapes
1. Scoop flesh from cantaloupe and honeydew with melon scoop, making little balls. Set aside. Reserve hollowed-out melon halves for serving, if you wish.
2. In large glass bowl, combine sugar, lime juice, lemon juice and lime peel.
3. Stir well to dissolve sugar.
4. Add reserved melon balls, strawberries and grapes. Stir very gently.
5. Cover bowl with plastic wrap and refrigerate for 1 hour. Stir one or two times.
6. Spoon mixture into serving bowls or hollowed-out melon halves. Serve immediately.
Tip:
This is great served at a summer picnic.
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Tasty Orange Salad
Sally Grun
O’Fallon, MO
Makes 4 servings
Prep. Time: 20 minutes
4 small navel oranges
½ small red onion, cut in half lengthwise and thinly sliced
½ cup pitted green olives, coarsely chopped
1 Tbsp. chopped fresh, flat-leaf parsley
1 tsp. olive oil
¼ tsp. pepper
⅛ tsp. salt
1. Cut one orange in half. Juice it to get ½ cup juice.
2. Peel other three oranges and divide into sections. If time permits, remove the flesh from the white membranes.
3. Gently stir together orange sections, onions, olives and parsley in a medium bowl.
4. In a small bowl, combine reserved ½ cup juice, oil, pepper and salt. Stir well with a whisk.
5. Pour over orange/olive mixture and gently toss. Serve immediately or cover and chill until ready to serve.
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Fruit Salad
Lucy St. Pierre
Peru, NY
Makes 8 servings
Prep. Time: 15 minutes
Chilling Time: 1 hour
2 pints strawberries, divided
2 bananas
1 cup white grapes
1 cup red grapes
8-oz. can pineapple chunks, drained
¼ cup powdered sugar
6 oz. orange juice
1. Slice 1 pint strawberries and bananas into large bowl.
2. Add grapes and pineapple.
3. Place 1 pint strawberries, powdered sugar and orange juice in blender.
4. Blend until smooth.
5. Combine sauce with fruit mixture and chill at least 1 hour.
Wash and clean strawberries right before use. They keep longer unwashed.
Susan Heil, Strasburg, PA
Jeanette Oberholtzer
Lititz, PA
Makes 8 servings
Prep. Time: 10 minutes
Chilling Time: 2 hours
2 lbs. seedless grapes
1 cup sour cream
½ cup brown sugar
grated orange rind
1. Wash and stem grapes.
2. Combine grapes and sour cream.
3. Chill for 2 hours.
4. Just before serving, stir and then sprinkle with brown sugar.
5. Garnish with grated orange rind.
Banana Split Salad
Jackie Stefl
Lower Fairport, NY
Makes 1 serving
Prep. Time: 10 minutes
banana
16-oz. container cottage cheese
fresh fruit in season, or sugared frozen fruit, thawed
sugar
3 maraschino cherries, optional
1. Peel banana. Slice banana lengthwise.
2. Place on salad plate.
3. Add three scoops of cottage cheese over top of banana to look like scoops of ice cream on a banana split.
4. Cover with 3 kinds of fresh fruit or frozen fruit.
5. If you wish, place cherry on top of each scoop.
Tip:
If making ahead, sprinkle banana with lemon juice so that it does not discolor. Use ice cream scoop for cottage cheese.
Go-Along:
• Fruit or oatmeal scones and nut bread.
Fruit Salad with Yogurt and Nuts
Laraine Good
Bernville, PA
Makes 2 servings
Prep. Time: 10 minutes
1 apple, cored and cut into small bites
1 pear, cored and cut into small bites
2 Tbsp. chopped almonds
2 Tbsp. chopped walnuts
2 Tbsp. chopped pecans
1 cup plain yogurt
1. Mix apple, pear and nuts together.
2. Stir in yogurt. Serve immediately.
Tip:
Use sweetened yogurt and serve salad as dessert.
Use as many fresh ingredients as possible.
Doug Garrett, Palmyra, PA