Beloved recipes not only endure, they also often prove to be amazingly adaptable. One such is a Vegetable Au Gratin recipe.
At its sturdy heart are the ingredients and variations listed below.
Following the base recipe are several vegetables which many cooks love and often make as au gratin dishes. Try one of these proven combinations, or find your own favorite way of departing from them!
A Tip —
To cook spinach or Swiss chard, heat 2 Tbsp. butter or olive oil in a large skillet or stockpot. Sauté 2 Tbsp. onions in the butter. Fill the pan with washed leaves with a lot of water hanging on them. Cover with a tight-fitting lid. Steam slowly for only a few minutes. The ready-to-eat vegetables will stay green and have no excess water.
Vegetable Au Gratin Base
3 Tbsp. butter
½ cup chopped onions
10.75-oz. can cream of mushroom, celery, or chicken soup*
½ lb. cheddar cheese, grated
1. Melt butter in medium-sized saucepan. Stir in onions and sauté until just softened. Remove from heat.
2. Blend in soup.
3. Stir in cheese.
4. Stir in vegetable of your choice and seasonings.
* Instead of using a canned cream soup, you can make your own cream base. Melt 4½ Tbsp. butter in a medium-sized saucepan. Blend in 4½ Tbsp. flour. Over medium heat, whisk in 1½ cups milk. Stir continually until sauce becomes smooth and thickens. (Use this in place of Step 2 above.)
Vegetable Au Gratin Toppings—choose one!
1. 2 cups butter crackers, crushed, mixed with 4 Tbsp. melted butter
2. 3 cups stuffing mix, mixed with ⅓ cup melted butter
3. 2 cups bread crumbs, fresh or dry, mixed with 4 Tbsp. melted butter Vegetables
Asparagus Au Gratin Bake
Dorothy Shank
Sterling, IL
Makes 6 servings
Prep Time: 15 minutes
Baking Time: 35 minutes
2 cups fresh asparagus, chopped, or a 16-oz. can of asparagus, drained
2 hard-cooked eggs, chopped
½ cup slivered almonds
au gratin base (page 151)
au gratin topping, your choice (page 151)
1. Combine asparagus, eggs, almonds, and au gratin base in a greased 8 x 8 baking dish.
2. Sprinkle with your choice of topping.
3. Bake uncovered at 350° for 35 minutes.
Carrot Casserole
Orpha Herr
Andover, NY
Makes 8 servings
Prep Time: 40 minutes
Baking Time: 20 minutes
4 cups sliced carrots
au gratin base (page 151)
½ tsp. salt
⅛ tsp. pepper
au gratin topping, your choice (page 151)
1. In medium-sized saucepan, cook carrots and onions until crispy soft.
2. Add au gratin base and seasonings to vegetables.
3. Pour into a greased 3-qt. casserole dish.
4. Spread your choice of toppings over vegetables.
5. Bake, uncovered, at 350° for 20 minutes.
Broccoli Stuffing
Christine Heuser
Farmingdale, NJ
Makes 5-6 servings
Prep Time: 15 minutes
Baking Time: 25-30 minutes
16-oz. pkg. frozen chopped broccoli
3 Tbsp. chicken bouillon granules
au gratin base (page 151)
au gratin topping, variation #2 (page 151)
½ cup water
1. Cook broccoli until just tender. Drain and set aside.
2. In mixing bowl, stir bouillon granules into au gratin base.
3. Spoon broccoli into bowl and mix base and broccoli together.
4. Pour into a greased 1½-2-qt. casserole dish.
5. Place topping in the mixing bowl. Stir in water. Mix well and spoon over broccoli.
6. Bake at 350° for 25-30 minutes.
Zucchini Casserole
Clara Yoder Byler
Hartville, OH
Makes 10 servings
Prep Time: 15 minutes
Baking Time: 30 minutes
5-6 cups grated zucchini
½ cup chopped onions
1½ Tbsp. butter
10.75-oz. can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
au gratin topping, variation #2 (page 151)
1. In large skillet, sauté zucchini and onions in 1½ Tbsp. butter until just tender. Drain.
2. In a mixing bowl, combine soup, sour cream, and carrots. Fold in zucchini.
3. Prepare au gratin topping, variation #2.
4. Place half of au gratin topping in a greased 9 x 13 baking pan. Pour in zucchini mixture. Top with remaining au gratin topping.
5. Bake, uncovered, at 350° for 30 minutes.
Surfside Summer Squash
Ginny Cutler, Westminster, MD
Makes 6-8 servings
Prep Time: 25-30 minutes
Baking Time: 30 minutes
5 medium-sized summer squash
2 eggs, beaten
½ cup milk
1 medium onion, chopped
½ lb. cheddar or Monterey Jack, cheese, grated
1 tomato, chopped
½ stick (4 Tbsp.) butter, cut in pieces
Parmesan cheese
Italian bread crumbs
1. Cut up or slice squash. Steam or microwave until just tender. Drain and set aside.
2. In a mixing bowl, beat together eggs and milk. Add onion, cheese, and tomato.
3. Add squash to egg/cheese mixture.
4. Pour into a greased 9 x 13 baking dish. Add cut-up butter and stir.
5. Sprinkle with Parmesan cheese and bread crumbs until well covered.
6. Bake uncovered at 400° for 30 minutes.
A Tip —
Leftover corn from a previous meal makes a great addition to a Mexican dish or salsa.
Cheesy Spinach or Broccoli Casserole
Christie Detamore-
Hunsberger
Harrisonburg, VA
Makes 4-6 servings
Prep Time: 20 minutes
Baking Time: 30 minutes
Standing Time: 10 minutes
3 eggs
2 Tbsp. flour
10-oz. pkg. chopped spinach or broccoli, thawed
4 ozs. cottage cheese
1½ cups (6 ozs.) cheddar cheese, grated
1-1½ tsp. dried oregano, according to your taste preference
¾ tsp. dried basil
⅛ tsp. pepper
2 Tbsp. butter bread crumbs
Parmesan cheese
1. In a large mixing bowl, beat eggs and flour until smooth.
2. If you’re using spinach, squeeze it dry. Then add it and the cottage and cheddar cheeses, oregano, basil, and pepper to the egg mixture. Stir.
3. Melt butter in a 9 x 9 glass baking dish. Pour mixture into dish. Sprinkle with bread crumbs and Parmesan cheese.
4. Bake uncovered at 375° for 30 minutes. Let stand 10 minutes before serving.
Spinach Quiche
Mary Jane Hoober
Shipshewana, IN
Makes 6-8 servings
Prep Time: 20 minutes
Baking Time: 30-35 minutes
½ lb. bacon
1 cup (8 ozs.) sour cream
3 eggs, separated
2 Tbsp. flour
⅛ tsp. pepper
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
½ cup shredded sharp cheddar cheese
½ cup dry bread crumbs
1 Tbsp. butter, melted
1. Fry bacon. When crisp, drain. Then crumble and set aside.
2. In a large mixing bowl, combine sour cream, egg yolks, flour, and pepper.
3. In a separate bowl, beat egg whites until stiff peaks form. Gently stir one-fourth of egg whites into sour cream mixture. When well blended, fold in remaining egg whites.
4. In a greased round 2-qt. baking dish, layer spinach, sour-cream mixture, cheese, and bacon in casserole dish.
6. Combine bread crumbs and butter. Sprinkle over bacon.
7. Bake, uncovered, at 350° for 30-35 minutes, or until a knife inserted in the center comes out clean.
Stir-Fried Broccoli
Vicki Dinkel
Sharon Springs, KS
Makes 4 servings
Prep Time: 15 minutes
Cooking Time: 5 minutes
1 onion, diced
1 Tbsp. oil
1 lb. broccoli, cut in pieces, fresh or frozen
½ cup chicken broth
1 tsp. cornstarch
2 Tbsp. soy sauce
1 tsp. sugar
1. Brown onion in oil in a large skillet. Add broccoli. Stir-fry 3 minutes.
2. In a small bowl, combine chicken broth, cornstarch, soy sauce, and sugar. Add to broccoli. Cook 1-2 minutes until sauce clears.
3. Serve over cooked rice.
Variations:
1. Replace half of broccoli with cauliflower or any other vegetable of your choice.
2. Add strips of boneless skinless chicken breasts to Step 1.
Baked Cabbage
Karen Gingrich
New Holland, PA
Makes 6 servings
Prep Time: 20 minutes
Cooking/Baking Time: 45 minutes
1 medium-sized head of cabbage water
½ tsp. salt
1½ cups hot milk
1 Tbsp. flour
1 tsp. salt
½ tsp. pepper
2 Tbsp. butter
½–1 cup grated sharp cheddar cheese
1. Cut cabbage in wedges ¾” thick. Cook, covered, in a saucepan in ½” water, sprinkled with ½ tsp. salt, for 10 minutes. Drain and place cabbage in a greased 2-qt. baking casserole.
2. While cabbage is cooking (Step 1), warm milk in a small saucepan until it forms a skin but does not boil.
3. Sprinkle cabbage with flour, 1 tsp. salt, and pepper.
4. Pour hot milk over, being careful not to wash off the flour and seasonings. Dot with butter. Top with grated cheese.
5. Bake, uncovered, at 350° for 35 minutes.
Cheesy Cauliflower
Joan Erwin
Sparks, NV
Makes 4-5 servings
Prep Time: 5-10 minutes
Baking Time: 11 minutes
1 head of cauliflower
1 Tbsp. water
1 cup mayonnaise
1 Tbsp. prepared mustard
½ cup chopped green or red onions
1 cup shredded Monterey Jack and cheddar cheeses, combined, or one of the two
1. Place whole cauliflower head in microwavable glass baking dish. Add water. Cover. Microwave on high for 9 minutes, until crisp-cooked.
2. Meanwhile, combine mayonnaise, mustard, and onions in a small bowl. Spread over cooked cauliflower. Sprinkle with cheese.
3. Cover and microwave on high for 1 minute, or until cheese is melted.
Variation: You may break the cauliflower into florets and proceed with Step 1.
A Tip —
When choosing cabbage, select a bright green head that is firm and solid.
Carrots with Sausage and Rosemary
J.B. Miller
Indianapolis, IN
Makes 12 servings
Preparation Time: 15 minutes
Cooking Time: 20 minutes
3 lbs. carrots, sliced crosswise, about ¼” thick
2 Tbsp. extra-virgin olive oil
¾ lb. sweet Italian sausage, removed from casing
1 medium-sized onion, finely chopped
1 Tbsp., plus 1 tsp., chopped fresh rosemary, or 2 tsp. dried rosemary
1 Tbsp. tomato paste
½ cup water
salt and pepper
¼ cup chopped parsley
1. In a large pot, boil carrots in salt water over moderately high heat until tender, about 7 minutes. Do not overcook. Drain carrots.
2. In a large, deep skillet, heat olive oil. Add sausage and cook over moderate heat, breaking up the meat with a wooden spoon until no pink remains.
3. Add onions and rosemary to sausage. Cook over moderately low heat, stirring occasionally until onions are softened, about 6 minutes.
4. Stir in carrots and cook until heated through.
5. In a small bowl, blend tomato paste with water. Add to carrots. Season with salt and pepper.
6. Remove from heat and stir in parsley just before serving.
We often serve this at Thanksgiving. It’s a great alternative to more traditional vegetables at holiday-times.
Stewed Tomatoes
Esther J. Mast, Lancaster, PA
Makes 4-5 servings
Prep Time: 5 minutes
Cooking Time: 10 minutes
2 Tbsp. chopped onions
2 Tbsp. freshly chopped celery leaves
2 Tbsp. butter
2 cups canned diced tomatoes, undrained
2 Tbsp. cornstarch
4 Tbsp. sugar
½ tsp. salt
⅛ tsp. cinnamon
1. In a large skillet or saucepan, sauté onions and celery leaves in butter until soft but not brown.
2. Add tomatoes and stir in well.
3. In a small bowl, combine cornstarch, sugar, salt, and cinnamon. Pour just enough tomato mixture into dry mixture to moisten. Immediately stir into remaining tomato mixture. Continue cooking and stirring until thickened.
Tip: If the mixture gets too thick, add water until the tomatoes reach the consistency you want.
Variations:
1. Stir 1½ tsp. prepared mustard into Step 2.
2. Butter and toast 3 slices of bread. Then cut them into cubes and place them on top of the casserole at the end of Step
3. Slide under broiler to brown.
— Dorothy Hartley
Carmichaels, PA
3. Stir 1 Tbsp. fresh basil, chopped, or ¾ tsp. dried basil, into Step 2.
4. If you add #2 Variation (just above), sprinkle the buttered toast with a dusting of dried oregano before cutting the toast into cubes.
— Colleen Heatwole
Burton, MI
I got this recipe from the school cafeteria where I worked when our sons were in junior high school. It became a family favorite—served as a side dish to macaroni and cheese.
— Esther J. Mast
Lancaster, PA
A Tip —
A teaspoon or two of brown sugar in tomato dishes enhances the flavor and helps to smooth out the acid.
Marge’s Cauliflower
Pat Taylor
Paw Paw, WV
Makes 4 servings
Prep Time: 30 minutes
Cooking/Baking Time: 25 minutes
1 fresh head of cauliflower
water
½ cup butter, melted
1 cup dry bread crumbs
1 tsp. Italian seasoning
1 cup shredded cheddar cheese
1. Separate cauliflower into florets. Place in microwavable dish. Sprinkle with 1 Tbsp. water. Cover and cook on high for 3-4 minutes.
2. Drain florets and allow to cool until you can handle them.
3. Place melted butter in a shallow dish. Mix the bread crumbs and seasoning together in another shallow dish.
4. Dip each floret into melted butter, and then into the seasoned bread crumbs, rolling to cover well.
5. Place in greased 9 x 13 baking dish. Bake, uncovered, at 375° for 20 minutes. Turn off oven. Sprinkle with shredded cheese and return to oven to melt.
Garden Vegetable Medley
Ruth Fisher, Leicester, NY
Makes 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
1 Tbsp. olive oil
4 cups zucchini, chopped into ½” pieces
1 cup chopped onions
1 red or green pepper, chopped
2 medium-sized tomatoes, chopped
¼ tsp. garlic powder
½ tsp. salt
4 slices of your favorite cheese
1. Heat oil in stir-fry pan over medium heat. Add zucchini and onions. Heat until tender, about 10 minutes.
2. Add peppers and tomatoes and stir-fry until just tender.
3. Stir in garlic powder and salt.
4. Lay cheese over top. Turn off heat and let stand until cheese is melted.
Variations:
1. Use only 3 cups zucchini and add 1 baby eggplant, cut up into ½” pieces.
2. Substitute 1-2 tsp. dried Italian seasoning for garlic powder and salt.
3. Instead of slices of cheese, sprinkle liberally with Parmesan cheese.
— Stephanie O’Conner
Cheshire, CN
Oven Roasted Vegetables & Herbs
Bonnie Goering
Bridgewater, VA
Makes 4-5 servings
Prep Time: 10 minutes
Baking Time: 45-60 minutes
3 potatoes, cut in 1” pieces
3 carrots, cut in 1” pieces
2 onions, cut in wedges
¼ cup olive oil
2 Tbsp. minced fresh, or ¾ tsp. dried, rosemary
2 Tbsp. minced fresh, or ¾ tsp. dried, thyme
1 Tbsp. fresh, or 1 tsp. dried parsley
¾ tsp. salt
¼ tsp. freshly ground black pepper
½ lb. freshly mushrooms, cut into halves or quarters
1. Combine potatoes, carrots, and onions in a large mixing bowl.
2. Drizzle olive oil over vegetables.
3. In a small bowl, combine rosemary, thyme, parsley, salt, and pepper. Sprinkle over vegetables.
4. Arrange vegetables in a single layer on a large greased baking sheet.
5. Bake at 400° for 30 minutes.
6. Remove from oven and stir in mushrooms. Return to oven and continue baking for another 15-30 minutes, or until potatoes and carrots are tender.
Peas with Bacon & Crispy Leeks
J.B.Miller
Indianapolis, IN
Makes 12 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
3 large leeks, divided
vegetable oil
salt and pepper to taste
6 thick slices of bacon
4 fresh thyme springs, or ½ tsp. ground thyme
1 cup chicken broth, divided
¾ cup light cream or half-and-half
30 ozs. frozen baby peas, thawed
salt and pepper
1 tsp. cornstarch
1 Tbsp. water
1. Using only the white and tender green part of the leeks, slice the leeks crosswise into ¼” thick pieces. Separate into rings. Wash and pat dry.
2. Heat ¼” of oil in a large saucepan until shimmering. Add all but ½ cup of leeks. Cook over moderate heat, stirring until golden brown.
3. Using a slotted spoon, transfer leeks to a papertowel-lined plate to drain. Discard oil. Season leeks with salt and pepper.
4. In the same saucepan, cook bacon until brown and crispy. Remove bacon, but reserve its drippings. Place bacon on paper towels. When drained, crumble.
5. Add remaining ½ cup leeks and the thyme to the skillet. Cook until soft.
6. Add ½ cup chicken broth and cook uncovered until broth is reduced by half.
7. Add cream. Cook until the creamy broth is reduced by half.
8. Stir in peas, crumbled bacon, and the remaining ½ cup broth. Bring to a boil.
9. If using fresh thyme sprigs, discard. Season cooked mixture with salt and pepper.
10. In a small bowl, stir cornstarch into water until smooth. Stir into hot sauce. Continue stirring until it thickens slightly.
11. Spoon the peas into a serving dish and top with the reserved crispy leeks just before serving.
A Tip —
To save peeling time when using fresh tomatoes, dip the tomatoes into boiling water until their skins begin to crack. Then the skins will peel off easily.
Stuffed Peppers
Stacy Schmucker Stoltzfus
Enola, PA
Makes 4 servings
Prep Time: 15-20 minutes
Baking Time: 25 minutes
4 large bell peppers of any color
½ lb. ground beef
half or a whole onion, diced
½–1 cup cooked rice or corn
¼ cup crushed soda crackers
¾ cup chopped tomatoes
salt and pepper to taste
¼ cup grated cheese of your choice
1. Cut peppers in half through their stem ends. Seed and de-vein. In covered pan, par-boil for 5 minutes in 1 inch of water. Drain and cool.
2. In a skillet, brown meat and onion. Drain.
3. In a mixing bowl, stir together meat and onion, rice, crackers, tomatoes, salt, and pepper.
4. Place peppers in a greased 9 x 13 pan and divide the meat mixture among the halves.
5. Bake, uncovered, at 350° for 20 minutes. Remove from oven and top with cheese.
6. Turn oven to 400°. Return pan to oven and heat stuffed peppers for 5 more minutes.
Aunt Mary’s Baked Corn
Becky Frey
Lebanon, PA
Doris Beachy
Stevens, PA
Cynthia Morris
Grottoes, VA
Susie Nisley
Millersburg, OH
Makes 4-5 servings
Makes 1½-2-quart casserole
Prep Time: 15 minutes
Standing Time: 1 hour
Baking Time: 1 hour
1½ cups milk
3 Tbsp. butter
3 cups creamed corn, fresh, frozen, or canned
3 Tbsp. cornstarch
3 eggs, beaten
2 Tbsp. sugar
1 tsp. salt
⅛ tsp. pepper
1. In a small saucepan, heat milk until it forms a skin but does not boil. Stir in butter.
2. While butter melts, mix corn and cornstarch in a good-sized mixing bowl until cornstarch is dissolved. Add beaten eggs, sugar, and seasonings. Mix in milk and butter.
3. Put in a greased 1½-2-qt. baking dish.
4. Let stand for 1 hour.
5. Bake, uncovered, at 350° for 1 hour, or until set in the middle.
When my mom’s cousins had their annual Christmas dinner at a local fire-hall, we always had ham, candied sweet potatoes, and baked corn, among other things. (The second cousins brought cookies, and we had many varieties to choose from after the main course!)
— Becky Frey
Lebanon, PA
Squash Apple Bake
Lavina Hochstedler
Grand Blanc, MI
Makes 8 servings
Prep Time: 20 minutes
Baking Time: 45-50 minutes
3 Tbsp. brown sugar
⅓ cup orange juice, or apple juice, or apple cider
4 cups cubed butternut or buttercup squash
salt
2 apples, cored and thinly sliced
¼ cup raisins
cinnamon
1 Tbsp. butter
1. Combine brown sugar and juice in a small mixing bowl. Set aside.
2. Place half the cubed squash in a greased 2-qt. baking dish. Sprinkle with salt.
3. Follow with a layer of half the apples and raisins. Sprinkle generously with cinnamon.
4. Repeat the layers.
5. Pour juice mixture over all. Dot with butter.
6. Cover and bake at 350° for 45-50 minutes, or until tender.
Variation: Stir 1 Tbsp. orange rind into Step 1.
— Christie Detamore-
Hunsberger
Harrisonburg, VA
Baked Sweet Potatoes
Mable Hershey
Marietta, PA
Makes 16-20 servings
Prep Time: 30 minutes
Baking Time: 1-1½ hours
16-20 medium-sized raw orange yams, or sweet potatoes
3-4 Tbsp. butter
1½ Tbsp. flour
1 tsp. salt
1 cup light brown sugar
½ cup dark corn syrup
½ cup water
1. In a large stockpot, boil sweet potatoes for 10 minutes, or until they slightly soften.
2. Peel and arrange in a greased 9 x 13 baking dish.
3. In a saucepan, melt butter. Add flour, salt, brown sugar, syrup, and water. Stir until well blended.
4. Cook until slightly thickened.
5. Pour over sweet potatoes. Bake, uncovered, at 350° for 1-1½ hours, or until sauce caramelizes over potatoes. Baste potatoes every 10-15 minutes with the sauce during the baking time.
Variations:
1. Substitute 1 cup apricot nectar for the water and 3 Tbsp. cornstarch for 1½ Tbsp. flour.
— Mable Hershey
Marietta, PA
2. After pouring sauce over potatoes, top them with 8 marshmallows cut into pieces and ½ cup chopped nuts. Pour 1 cup light cream over all.
— Emma Oberholtzer
Bamberg, SC
Harvest Sweet Potato Bake
Ellie Oberholtzer
Smoketown, PA
Makes 8 servings
Prep Time: 15 minutes
Cooking/Baking Time: 1½-2 hours
6 cups mashed sweet potatoes (3-4 lbs. uncooked sweet potatoes)
6 Tbsp. melted butter
6 eggs, beaten
2 tsp. salt
1 can evaporated milk
peeled apple slices
Crumb mixture:
6 Tbsp. butter
6 Tbsp. flour
¾-1 cup brown sugar
1½ tsp. cardamom
⅔ cup pecans, chopped
1. Place whole, unpeeled sweet potatoes in a large stockpot. Add several inches of water, cover, and cook over medium heat until very soft.
2. Cool the cooked potatoes until you can handle them. Peel. Place in mixer or food processor and mash until creamy.
3. Add butter, eggs, salt, and evaporated milk. Mix until thoroughly blended. Place in large greased baking dish.
4. Arrange apple slices over top to cover.
5. While the potatoes are cooking, melt 6 Tbsp. butter in saucepan. Stir in remaining crumb mixture ingredients. Sprinkle over apples in baking dish.
6. Cover baking dish and bake at 350° for 1 hour.
Variations: To prepare a dish with fewer calories, substitute egg beaters for the 6 eggs, use low-fat or fat-free evaporated milk, and reduce the butter blended into the potatoes to 3 Tbsp.
Spiced Sweet Potatoes
J.B. Miller
Indianapolis, IN
Makes 4 servings
Prep Time: 10-15 minutes
Baking Time: 30-40 minutes
1 tsp. coriander seeds
½ tsp. fennel seeds
½ tsp. dried oregano
½ tsp. dried hot red pepper flakes
1 tsp. salt
1 lb. medium-sized sweet potatoes
3 Tbsp. vegetable oil
1. Coarsely grind all spices in coffee/spice grinder. (This yields a potent flavor, releasing the oils just before they’re added to the other ingredients.) Add salt.
2. Cut potatoes lengthwise into 1”-wide wedges. Place them in a large mixing bowl. Toss them with the vegetable oil and spice mixture.
3. When well coated, place them in a single layer on a greased baking sheet.
4. Bake at 425° for 15 minutes. Turn them over and bake another 15 minutes, or until soft. Check the potatoes every 5 minutes after you’ve turned them over to be sure they don’t burn.
Yam Fries
Kathy Keener Shantz
Lancaster, PA
Makes 6 servings
Prep Time: 10 minutes
Baking Time: 20 minutes
2 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper
1 tsp. curry
½ tsp. hot sauce
4 medium-sized yams, sliced like French fries
1. In a large mixing bowl, combine oil, salt, pepper, curry, and hot sauce.
2. Stir in sliced yams.
3. When thoroughly coated, spread on lightly greased baking sheet.
4. Bake at 375° for 20 minutes, or until tender.
A Tip —
Yams and sweet potatoes are not the same. Yams are much drier. Likewise, there are many varieties of apples, from very tart to very sweet, firm texture to soft. Experiment with different kinds to discover your favorite for a recipe.
Baked Beans
Linda E. Wilcox
Blythewood, SC
Makes 5 servings
Prep Time: 5-10 minutes
Cooking Time: 20 minutes in microwave
6 slices bacon
½ cup chopped onions
3 11-oz. cans pork and beans, drained
½ cup brown sugar
1 apple, chopped
1 Tbsp. prepared mustard
1½ tsp. Worcestershire sauce
½ cup ketchup
½ cup raisins
1. Sauté bacon in skillet until brown. Remove bacon from skillet. Drain and crumble. (Reserve 1 Tbsp. drippings.)
2. Sauté onions in bacon drippings.
3. Combine all ingredients in a large bowl. Pour into a greased 2-qt. microwavable baking dish.
4. Cook on high in microwave for 10 minutes. Stir. Place a piece of waxed paper on top of dish and microwave an additional 10 minutes.
Baked Lima Beans
Jean Butzer, Batavia, NY
Makes 8-10 servings
Prep Time: 5-10 minutes
Soaking Time: 8 hours, or overnight
Cooking Time: 1 hour, plus 2 hours
1 lb. dried lima beans
¾ cup brown sugar
½ cup butter, at room temperature
2 tsp. salt
1 Tbsp. dried mustard
2 Tbsp. light corn syrup
1 cup sour cream
1. Place beans in a large soup pot and cover with water. Allow to soak for 8 hours, or overnight.
2. Cook in soaking water, covered, until almost tender. Drain and rinse.
3. In a large mixing bowl, combine cooked beans, brown sugar, butter, salt, mustard, corn syrup, and sour cream. Pour into a greased 2½-qt. casserole and cover.
4. Bake at 300° for 2 hours, stirring several times.
5. Mixture will be thin when taken from the oven, but it thickens as it cools.
Many Beans Casserole
Donna Neiter, Wausau, WI
Makes 8 servings
Prep Time: 20 minutes
Baking Time: 45 minutes
½ lb. bacon, diced
½ lb. ground beef
1 cup chopped onions
28-oz. can pork and beans
15-oz. can lima beans, drained and rinsed
15-oz. can kidney beans, drained and rinsed
15-oz. can butter beans, drained and rinsed
½ cup barbecue sauce
½ cup ketchup
½ cup sugar
½ cup brown sugar
2 Tbsp. prepared mustard
2 Tbsp. molasses
1 tsp. salt
½ tsp. chili powder
1. In a large skillet, brown bacon and beef. Drain, retaining 1 Tbsp. drippings. Cook onions in drippings until just tender.
2. Transfer to a greased 2½-quart baking dish. Add beans and mix well.
3. In a small bowl, combine barbecue sauce, ketchup, sugar, brown sugar, mustard, molasses, salt, and chili powder. Stir combination into beef and bean mixture.
4. Cover and bake at 350° for 30 minutes. Uncover and bake for 15 minutes.
Variations:
1. Use 1 lb. bulk sausage of your preference instead of the bacon and ground beef.
— Karen Denney
Roswell, GA
2. Stir 1 or 2 6.5-oz. cans mushroom stems and pieces, drained, into Step 2.
— Ruth Shank
Gridley, IL
Spicy Green Beans
Miriam Kauffman
Harrisonburg, VA
Makes 8 servings
Prep Time: 25 minutes
Cooking and Baking Time: 75 minutes
3 cups canned tomatoes
2 Tbsp. minced onions
2 Tbsp. diced celery
½-1 tsp. dried oregano, according to your taste preference
½-1 tsp. chili powder, according to your taste preference
1 Tbsp. sugar
1 bay leaf
dash of red pepper
½ tsp. garlic salt
⅛ tsp. ground cloves
⅛ tsp. pepper
2 Tbsp. flour
1 qt. canned green beans
½ cup buttered bread crumbs or grated cheese
1. In a large saucepan, combine all ingredients except flour, beans, and bread crumbs. Simmer, covered, for 15 minutes.
2. Meanwhile, drain the beans, reserving 2 Tbsp. liquid. Place the beans in a large mixing bowl.
3. Pour the reserved bean liquid into a small bowl. Mix in flour to form a paste.
4. Add the paste to the tomato mixture. Cook until thickened. Pour thickened sauce over beans. Stir well.
5. Place mixture in a greased 3-qt. baking dish. Bake, covered, at 350° for 45 minutes.
6. Top with buttered crumbs or grated cheese. Bake, uncovered, an additional 15 minutes.
A Tip —
Broccoli stems are usable if you peel them and cut them into bite-sized pieces.
Sweet and Sour Beets
Shirley Taylor
Yuba City, CA
Makes 6 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
½ cup sugar
1 Tbsp. cornstarch
½ tsp. salt
2 whole cloves
½ cup vinegar
3 15-oz. cans sliced beets, drained
3 Tbsp. orange marmalade
2 Tbsp. butter or margarine
1. Combine sugar, cornstarch, salt, and cloves in a large heavy saucepan. Stir in vinegar. Cook over medium heat, stirring constantly, until thickened and bubbly.
2. Add beets to sauce. Cover and cook 15 minutes.
3. Stir in marmalade and butter until both melt.
Amish Onion Pie
Kathi Rogge, Alexandria, IN
Makes 6-8 servings
Prep Time: 30 minutes
Cooking/Baking Time: 75 minutes
4 thick slices of bacon, diced
2 cups chopped onions
1 cup sour cream
2 eggs, lightly beaten
1 Tbsp. flour
½ tsp. salt
¼ tsp. pepper
9” pie shell, unbaked
caraway seeds, optional
1. Sauté bacon in a large skillet until evenly browned. Drain, but reserve 2 Tbsp. drippings. Crumble bacon and set aside.
2. Sauté onions in reserved bacon drippings until clear. Return crumbled bacon to skillet.
3. Stir in sour cream, eggs, flour, salt, and pepper. Mix well.
4. Pour filling into pie crust.
5. Sprinkle with caraway seeds, if you wish.
6. Bake at 425° for 1 hour, or until onions are golden brown.
A Tip —
A few drops of lemon juice added to simmering rice will keep the grains separated.
Up-Town Rice
Judy Buller
Bluffton, OH
Makes 8 servings
Prep Time: 15-20 minutes
Cooking/Baking Time: 55 minutes
1½ cups uncooked white rice
½ lb. sliced fresh, or 4-oz. can sliced, mushrooms
½ cup slivered almonds
2 Tbsp. chopped onions
1 stick (½ cup) butter
3 cups chicken broth
1 Tbsp. parsley
1. Sauté rice, mushrooms, almonds, and onions in butter for 10-15 minutes on medium heat, stirring constantly. When almonds look slightly toasted and rice has a yellow cast, remove from heat.
2. Add broth and parsley and mix well. Pour into a greased 3-qt. casserole dish.
3. Cover and bake at 325° for 40 minutes.
4. Stir before serving.
Variations:
1. Add ½ cup chopped celery to Step 1.
2. Instead of 3 cups chicken broth, use 14-oz. can chicken broth, ⅓ cup water, and 1-2 Tbsp. soy sauce.
— Amber Swarey
Honea Path, SC
Green Chili Rice
John D. Allen
Rye, CO
Makes 6 servings
Prep Time: 20 minutes
Baking Time: 35 minutes
¾-lb. block Monterey Jack cheese
3 cups sour cream
2 4-oz. cans chopped green chilies, drained
3 cups cooked white rice
salt to taste
pepper to taste
½ cup grated cheddar cheese
1. Cut Monterey Jack cheese into strips.
2. In a small bowl, combine sour cream and chilies.
3. Season rice with salt and pepper.
4. Layer one-third of the rice, half the sour cream mixture, and half the cheese strips into a greased casserole dish. Repeat the layers, ending with a layer of rice on top.
5. Bake, covered, at 350° for 25 minutes. Remove cover and top dish with grated cheddar cheese. Bake an additional 10 minutes, uncovered.
Variation: Replace rice with cooked macaronis or hominy.
Spinach Potatoes
Janet Derstine
Telford, PA
Makes 6-8 servings
Prep Time: 25 minutes
Baking Time: 25 minutes
6 medium-sized potatoes, cooked soft
2 tsp. chives
1 cup sour cream
1 stick (¼ lb.) butter, at room temperature
1 cup grated cheese of your choice
¼ tsp. dill weed
1-2 tsp. salt, according to your taste preference
¼ tsp. pepper
10-oz. box frozen chopped spinach, thawed and squeezed dry
1. Mash all ingredients together except spinach.
2. When thoroughly blended, stir in spinach until well distributed.
3. Place in greased casserole dish and bake for 25 minutes, uncovered, at 350°.
Variation: Instead of 1 cup grated cheese, use 8-oz. pkg. cream cheese at room temperature.
— Doyle Rounds
Bridgewater, VA
Potatoes and Onions
Christie Anne Detamore-
Hunsberger
Harrisonburg, VA
Makes 8-10 servings
Prep Time: 15-20 minutes
Baking Time: 1 hour
6 large potatoes, thickly sliced
4 to 6 medium-sized onions, thinly sliced
¼-½ cup butter
1 large garlic clove, minced
¼ tsp. pepper
¼ tsp. celery seed
paprika
1. Cover bottom of a greased 9 x 13 glass baking dish with half the potato slices. Top with half the onion slices. Create a second layer of potatoes followed by a second layer of onion slices.
2. Melt butter in a small saucepan. Stir in garlic, pepper, and celery seed. Pour over potatoes and onions.
3. Bake at 400° for 40 minutes, covered with foil.
4. Remove from oven and sprinkle with paprika.
5. Bake for an additional 20 minutes, uncovered.
A Tip —
Pricking potatoes all over with a fork before baking prevents the potato from exploding.
Potato Casserole
Marilyn Wanner
New Holland, PA
Makes 6-8 servings
Prep Time: 30-40 minutes
Baking Time: 40-45 minutes
6-8 medium red potatoes, cooked and diced
½ cup sour cream
½ cup Ranch dressing
¼ cup fried bacon, crumbled
2 Tbsp. chopped parsley
1 cup shredded cheddar cheese
2 cups cornflakes, crushed
¼ cup butter, melted
1. Layer potatoes in a greased 9 x 13 baking pan.
2. In a small bowl, mix together sour cream and Ranch dressing. Spread over potatoes.
3. Sprinkle with bacon, parsley, and cheese.
4. In the small bowl, mix together cornflakes and butter. Top casserole with mixture.
5. Bake, uncovered, at 350° for 40-45 minutes.
Tips: Crush the cornflakes in a plastic bag for less mess.
Don’t peel the potatoes if you want to retain their beautiful color.
Cottage Potatoes
Janice Yoskovich
Carmichaels, PA
Makes 6 servings
Prep Time: 30 minutes
Baking Time: 45-60 minutes
6 large potatoes, cooked and diced
half an onion, diced
half a green pepper, diced
3 slices of bread, broken into pieces
½ lb. cheddar cheese, cubed
¾ tsp. salt
¼ tsp. pepper
1 stick (8 Tbsp.) butter
1. In a large mixing bowl, combine potatoes, onions, green pepper, bread, cheese, salt, and pepper.
2. Melt butter in a small saucepan and pour over all.
3. Spoon into a 2-qt. baking dish.
4. Bake, covered, at 350° for 45-60 minutes.
A Tip —
As you dice, slice, or shred raw potatoes, put them in cold water to keep them from turning brown/gray. Drain them when you are ready to use them.
Crusty Twice-Baked Potatoes
Amy Jensen, Fountain, CO
Makes 4 servings
Prep Time: 10 minutes
Baking Time: 60-65 minutes
4 large baking potatoes
½ cup melted butter
¾ cup cornflake crumbs
2 Tbsp. sesame seeds
1 tsp. salt
¼ tsp. pepper
½ tsp. garlic powder
1. Scrub potatoes. Prick with a fork and bake at 425° for 45 minutes, or until tender but not mushy.
2. Remove from oven and cool. Peel, keeping the potatoes whole.
3. Cut deep gashes, ¼” apart, crosswise across the top and almost through to the bottom of each potato. Brush surface and inside each gash with melted butter.
4. Combine crumbs, seeds, salt, pepper, and garlic powder in a mixing bowl.
5. Spoon crumb mixture over potatoes, spreading each one slightly so the crumbs fall between the gashes.
6. Place potatoes cut-side up in a 9 x 13, or other shallow, baking dish. Bake at 375° for 15-20 minutes, or until heated through and browned.
Variation: Crumble bleu cheese over the crumb-topped potatoes, just before Step 6.
Golden Potato Casserole
Andrea Igoe
Poughkeepsie, NY
Makes 8 servings
Prep Time: 20 minutes
Cooking/Baking Time: 1½-2 hours
Chilling Time: 3-4 hours, or overnight
8 large potatoes
8 ozs. cheddar cheese, grated
1 bunch of scallions, chopped fine
1 tsp. salt
⅛ tsp. pepper
2 cups (1 pt.) sour cream
3-4 Tbsp. milk
¾ cup bread crumbs
4 Tbsp. butter, melted
1. Boil potatoes until tender but firm. Chill thoroughly 3-4 hours or overnight. Peel and grate.
2. In a large mixing bowl, stir cheese and grated potatoes together.
3. Fold in scallions, salt, pepper, sour cream, and milk. Mix well.
4. Spread in a greased 9 x 13 baking dish.
5. Combine bread crumbs and butter. Sprinkle over potatoes.
6. Bake at 350° for 60 minutes.
Potluck Potatoes
Mattie Yoder,
Millersburg, OH
Makes 15 servings
Prep Time: 45-50 minutes
Chilling Time: 3 hours
Cooking/Baking Time: 1 hour and 45 minutes
2 lbs. potatoes
1½ sticks (¾ cup) butter, divided
1 pint sour cream
2 cups Velveeta cheese, cubed
1 tsp. salt
1 tsp. pepper
10.75-oz. can cream of chicken soup
2 cups crushed cornflakes
1. Peel potatoes. Cook in large stockpot until soft. Cool in refrigerator.
2. When potatoes are fully chilled, shred or put through ricer into a large mixing bowl.
3. Melt 1 stick (½ cup) butter in a large saucepan. Stir in sour cream, Velveeta, salt, pepper, and soup. Heat over low heat until cheese is melted.
4. Pour over shredded potatoes and mix gently but well. Spoon into a 5-quart greased casserole.
5. In a saucepan, melt remaining half stick of butter. Stir in crushed cornflakes. Top casserole with mixture.
6. Bake, uncovered, at 350° for 45 minutes.
Variation: Use cream of celery soup instead of cream of chicken soup.
— Jere Zimmerman
Reinholds, PA
Crusty Baked Potatoes
Anna Stoltzfus, Honey Brook, PA
Makes 6 servings
Prep Time: 15 minutes
Baking Time: 60 minutes
1 cup cracker crumbs
½ tsp. salt
1 tsp. dried oregano
1 tsp. seasoning salt
1 tsp. parsley flakes
4 Tbsp. butter, melted
4 medium-sized potatoes, sliced
1. In a shallow bowl, add seasonings to cracker crumbs.
2. Place melted butter in another shallow bowl.
3. Dip potato slices in butter. Then dredge in cracker crumbs.
4. When coated, place slices in a greased baking dish.
5. Bake, uncovered, at 375° for 60 minutes.
A Tip —
Add ½ tsp. baking powder to every 2 cups of potatoes to mash. Sprinkle it into the potatoes before adding milk. This helps to keep them white and not stiffen up.
Oven-Fried Potatoes
Robin Schrock, Millersburg, OH
Makes 8 servings
Prep Time: 10 minutes
Baking Time: 1 hour
4 large baking potatoes, unpeeled
⅓ cup vegetable oil
2 Tbsp. Parmesan cheese
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. paprika
⅛ tsp. pepper
1. Cut each potato lengthwise into 6 wedges.
2. Place wedges skin-side down in a greased 9 x 13 baking dish.
3. In a mixing bowl, combine oil, cheese, salt, garlic powder, paprika, and pepper. Brush over potatoes.
Or, mix all ingredients except the potatoes in a large mixing bowl. When thoroughly blended, stir in potato wedges. Stir until they’re well covered. Then place in a single layer in the baking dish.
4. Bake at 375° for 1 hour.
Variation: To create a crustier finish on the potatoes, add 3 Tbsp. flour to Step 3. And increase the Parmesan cheese to ⅓ cup.
— Jere Zimmerman
Reinholds, PA
— Jena Hammond
Traverse City, MI
— Sara Wilson
Blairstown, MO
Corn Bread Stuffing
Janice Muller
Derwood, MD
Makes 4 servings
Prep Time: 15 minutes
Baking Time: 30 minutes
1 cup chopped onions
1 cup chopped celery
1 stick (½ cup) butter
8-oz. pkg. corn bread stuffing
16-oz. jar applesauce
½ tsp. dried thyme
½ tsp. dried marjoram
½ tsp. poultry seasoning
¼ tsp. lemon-pepper
⅓ cup boiling water
1. In a large skillet, sauté onions and celery in butter until soft.
2. Add stuffing mix, applesauce, herbs, and seasoning, and boiling water. Toss until evenly moist.
3. Stuff turkey, or if baking separately, spoon into a buttered 1-qt. baking dish.
4. Cover with foil. Put in a 325° oven during the last 30 minutes that your turkey is baking. Or bake at 325° for 30 minutes on its own.
Potato Filling
Joanne E. Martin
Stevens, PA
Makes 6-8 servings
Prep Time: 30-40 minutes
Cooking/Baking Time: 1½-2 hours
2 lbs. potatoes
½ cup finely chopped onions
½ cup finely chopped celery
1½ sticks (¾ cup) butter
4 cups bread cubes
2 tsp. salt
½ tsp. pepper
1 Tbsp. parsley
2 eggs, beaten
1 cup milk
1. Peel potatoes and cut into quarters. Cook in several inches of water, covered. When very soft, mash potatoes. (You’ll need 4 cups mashed for this dish. If you’ve got more, save them for another dish!)
2. Meanwhile, in a skillet, sauté onions and celery in butter till soft.
3. In a large mixing bowl, mix bread cubes, salt, pepper, parsley, eggs, milk, sautéed vegetables, and mashed potatoes together until well blended.
4. Pour into a greased baking dish. Bake, uncovered, at 350° for 1 hour.