Whole Green Beans in Garlic
Leona Yoder, Hartville, OH
Joyce Shackelford, Green Bay, WI
Doris Ranck, Gap, PA
Makes 4 servings
Prep. Time: 15–20 minutes
Cooking/Baking Time: 20–30 minutes
1 lb. green beans, ends trimmed
2 tsp. butter
⅛ tsp. finely chopped garlic
½ tsp. salt
¼ tsp. pepper
1 tsp. dried oregano, optional
⅓ cup shredded Parmesan cheese, optional
1. Cook beans in small amount of boiling water in covered saucepan until crisp-tender. Drain.
2. Melt butter in large skillet. Saute beans and garlic in butter until heated through and done to your liking.
3. Season before serving with salt and pepper, and oregano if you wish.
4. Place in serving dish. Just before serving, top with shredded cheese if you wish.
Green Bean and Mushroom Saute
Louise Bodziony
Sunrise Beach, MO
Clara Yoder Byler
Hartville, OH
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 20 minutes
1 lb. fresh, or frozen, green beans
¾–1 cup sliced fresh mushrooms
2 Tbsp. butter
2–3 tsp. onion, or garlic, powder
4 strips bacon, cooked and crumbled, optional
1. Cook green beans in water to cover, just until tender.
2. Meanwhile, in a skillet sauté mushrooms in butter until tender.
3. Stir in onion, or garlic, powder.
4. Drain beans. Add to skillet and toss with mushrooms and seasonings.
5. Place in serving dish. Top with crumbled bacon if you wish.
Green Beans with Bacon and Onions
Deborah Heatwole
Waynesboro, GA
Anne Nolt
Thompsontown, PA
Makes 6 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 30 minutes
4 slices bacon
½ cup, or more, chopped onions
6 cups water
1 quart fresh, or frozen, green beans
½ tsp. garlic salt
1. Saute bacon in large skillet. Remove bacon and drain. Reserve drippings.
2. Add onions to drippings. Sauté until tender. Crumble bacon, add to skillet, and set aside.
3. Meanwhile, bring 6 cups of water to a boil in a large saucepan.
4. Add green beans. Return to boil, cook 8–15 minutes, or just until beans are tender. Drain.
5. Pour sautéed onions and crumbled bacon into beans in saucepan.
6. Sprinkle with garlic salt. Mix thoroughly and serve.
Variation: To bake these beans, make these changes beginning with Step 3: Dissolve 1 beef bouillon cube in 1 cup hot water. Add garlic salt. Place beans in lightly greased 1½-qt. baking dish. Pour liquid over beans. Cover and bake at 350˚ for 1 hour. Before serving, stir onions and bacon into beans.
— Anne Nolt
Thompsontown, PA
Barbecued Green Beans
Joanna Bear
Salisbury, MD
Makes 12 servings
Prep. Time: 10–15 minutes
Cooking/Baking Time: 4 hours
3 quarts green beans
1 onion, diced
1 cup ketchup
1 cup brown sugar
6 slices bacon
1. Microwave beans in microwave-safe dish, or steam lightly in a large stockpot, just until crisp-tender. Drain.
2. Mix onion, ketchup, and brown sugar together in a mixing bowl.
3. Pour over beans. Mix together well.
4. Place beans and sauce in a lightly greased 3- or 4-qt. baking dish or roaster.
5. Either place the uncooked bacon slices over the top of the beans, or chop and mix into beans.
6. Cover and bake at 275˚ for 4 hours.
Zesty Green Beans
June Grafl
Denver, PA
Makes 4–5 servings
Prep. Time: 2–3 minutes
Cooking/Baking Time: 15–20 minutes
1 lb. fresh, or frozen, green beans
6 slices bacon, cut in pieces
½ Tbsp. prepared mustard
6 Tbsp. sugar
2 Tbsp. apple cider, or red wine, vinegar
1. Place beans in large stockpot with about an inch of water. Cover and steam until just-tender.
2. While beans are cooking, sauté bacon in a skillet. When crispy, remove from pan and drain. Reserve drippings. Crumble bacon and set aside.
3. To bacon drippings, add remaining ingredients. Bring to a boil, stirring frequently to mix well.
4. Stir bacon back into sauce.
5. Drain cooked beans. Stir sauce into drained beans.
A Tip —
Don’t overcook vegetables.
Donna Lantgen, Golden, CO
Makes 12 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 1–1½ hours
2 lbs. frozen green beans
1–2 cups Velveeta cheese, cubed
½ cup onion, chopped
½ cup milk
1 Tbsp. flour
1. Mix all ingredients together in a large mixing bowl.
2. Spoon into well greased 2- or 3-qt. casserole dish.
3. Cover and bake at 350˚ for 1–1½ hours, or until beans are done to your liking.
Parmesan Baked–or Grilled– Asparagus
Jean M. Butzer, Batavia, NY
Carol Findling, Carol Stream, IL
Colleen Heatwole, Burton, MI
Makes 4 servings
Prep Time: 5 minutes
Cooking/Baking Time: 15 minutes
1 lb. fresh asparagus
2 tsp. olive oil
¼ tsp. salt
¼ tsp. pepper
¼ cup grated Parmesan cheese
1. Preheat oven to 425˚.
2. Place asparagus (trimmed and washed) on a non-stick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
3. Bake 10 minutes. Toss again.
4. Sprinkle with cheese.
5. Return to oven and bake until the cheese melts, about 5 minutes longer.
Variations:
1. After Step 3, place asparagus on serving plate and drizzle with 2–3 Tbsp. balsamic vinegar.
— Colleen Heatwole
Burton, MI
2. After trimming and washing asparagus, brush stalks with oil. Place on pre-heated grill, direct medium, for 6–8 minutes, or until the stem end jags tender. Turn stalks every 2–3 minutes, being careful not to overcook it. (Remember, the asparagus will continue to cook after leaving the grill.) Arrange on platter. Sprinkle with cheese.
— Carol Findling
Carol Stream, IL
Asparagus with Sesame Butter
Doyle Rounds
Bridgewater, VA
Makes 6–8 servings
Prep. Time: 7 minutes
Cooking/Baking Time: about 10 minutes
2 lbs. fresh asparagus
1 cup boiling water
½ tsp. salt
1 Tbsp. cornstarch
¼ cup cold water
half a stick (¼ cup) butter
3 Tbsp. sesame seeds, toasted
1. Place asparagus spears in a large skillet. Add boiling water and salt. Cook covered for 5–7 minutes, or until tender.
2. Remove asparagus and keep warm. Drain cooking liquid, reserving ½ cup in a small saucepan.
3. Combine cornstarch and cold water in a small bowl. Stir into asparagus cooking liquid.
4. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.
5. Stir in butter until melted.
6. Spoon over asparagus. Sprinkle with sesame seeds and serve immediately.
Creamed Asparagus
Mt. Solon, VA
Makes 4 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 20 minutes
1 lb. fresh asparagus, cut into 1" pieces
half a stick (¼ cup) butter
¼ cup flour
¼ tsp. salt
dash of pepper
2 cups milk
1 cup shredded cheddar cheese, optional
2 hard-boiled eggs, sliced, optional
1. Cook asparagus for 4 minutes in boiling water. Drain. Set aside.
2. In a non-stick skillet, melt butter. Stir in flour, salt, and pepper until smooth.
3. Gradually stir in milk. Bring to a boil. Cook, and stir 1 minute until thickened and bubbly.
4. Reduce heat. Stir in cheese if you wish.
5. Add asparagus, and eggs if you wish.
6. This is good served over toast. Just before serving, toast 4 slices of bread. Cut in half diagonally. Place 2 halves on each serving plate. Divide creamed asparagus over toast. Serve immediately
Creamy Asparagus
Norma Grieser
Clarksville, MI
Makes 4 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 30 minutes
1 lb. fresh asparagus
1 onion, chopped
1 can cream of mushroom soup
small can of mushrooms, drained, optional
4 ozs. cheddar cheese, shredded
½ cup crushed potato chips, or corn chips, optional
1. Cook asparagus in ⅓ cup water in a good-sized saucepan until crisp-tender.
2. Meanwhile, wilt chopped onion in a non-stick skillet. Stir in mushroom soup and mushrooms.
3. Add cheese, stirring constantly until it melts. Remove from heat.
4. Mix all ingredients together, including chips if you wish.
5. Spoon into lightly greased 2-quart casserole dish.
6. Bake uncovered at 350˚ for 30 minutes.
Asparagus Frittata
Bernita Boyts
Shawnee Mission, KS
Makes 4 servings
Prep Time: 10–12 minutes
Cooking/Baking Time: 13–15 minutes
half a stick (4 Tbsp.) butter
¾ lb. fresh asparagus, chopped in 1–1½" pieces
10 baby bella mushrooms, sliced
6 eggs, beaten
salt and pepper to taste
Optional ingredients:
1 tsp. prepared mustard
½ cup Asiago cheese, or 1 cup Mexican cheese, shredded
1. Melt butter in large skillet.
2. Saute asparagus and mushrooms in butter just until asparagus is crisp-tender.
3. Beat eggs in a large mixing bowl. Stir in salt and pepper.
4. Pour asparagus, mushrooms, and butter into eggs. Stir together well.
5. If you wish, add any or all of the optional ingredients.
6. Spoon mixture into a lightly greased 8 × 8 baking pan.
7. Put pan in oven and bake uncovered at 375˚ for 8–12 minutes, or just until eggs are set.
Anna Stoltzfus
Honey Brook, PA
Makes 10 servings
Prep Time: 20 minutes
Cooking/Baking Time: 20 minutes
8-oz. pkg. cream cheese, softened
4-oz. pkg. bleu cheese, softened
1 egg, beaten
1 loaf Pepperidge Farm white, thinly sliced bread
12-oz. can asparagus spears, drained
1. Beat together cream cheese, bleu cheese, and egg in a small mixing bowl.
2. Remove crusts from bread. Flatten each slice of bread with a rolling pin.
3. Spread each bread slice with about 1 ample Tbsp. creamed mixture and roll around each asparagus spear.
4. Cut each asparagus roll in 3 pieces.
5. Place on a lightly greased baking sheet, making sure they don’t touch each other.
6. Bake uncovered at 350˚ for 20 minutes.
Tips:
1. You can use fresh asparagus, cooked just until tender, instead of canned asparagus.
2. Serve any leftover asparagus spears drizzled with butter.
Vegetable Medley
Joan S. Eye
Harrisonburg, VA
Makes 4 servings
Prep Time: 20 minutes
Cooking/Baking Time: 4 minutes
Standing Time: 5 minutes
1½ cups raw broccoli, cut up
1½ cups raw zucchini, cut up
½ cup raw sweet red pepper, cut up
¼ cup raw onion, cut up
2 Tbsp. butter
2 tsp. chicken broth
1. Combine ingredients in a microwave-safe dish.
2. Cover and microwave on High for 4 minutes.
3. Let stand for 5 minutes before serving.
Tip: Substitute other raw vegetables that you prefer.
Spring Veggie Bundles
Cheryl A. Lapp
Parkesburg, PA
Makes 8–10 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 12 minutes
6 green spring onions
1 cup water
2 medium-sized bell peppers, ideally one red and one yellow
3 medium-sized carrots
1 lb. thin asparagus
1⅓ cups chicken broth
1. Trim off long green tops of onions and reserve.
2. Bring water to a boil in a skillet or good-sized saucepan. Add onion greens and boil 1 minute.
3. Drain onions. Submerge in ice water for a few minutes. Drain again. Pat dry.
4. Cut carrots and peppers into long julienne strips. Divide into 8–10 bundles, along with asparagus.
5. Tie each with several of the green onion tops.
6. Place bundles in large skillet. Pour in chicken broth.
7. Cook uncovered, approximately 8–10 minutes, until tender.
8. Remove from skillet and place on serving platter. Pour remaining broth from pan over bundles.
A Tip —
Cook according to the season. Focus on the vegetables and fruits that are ripe for the month you’re in. Visit a local farmer’s market for inspiration.
Joy Uhler
Richardson, TX
Makes 2–3 servings
Prep Time: 5–10 minutes
Cooking/Baking Time: 9–10 minutes
¼ cup onion, chopped
1 clove garlic, minced
12-oz. pkg. frozen vegetable mix of broccoli, carrots, sugar snap peas, and water chestnuts
7-oz. block firm tofu, cubed
1½ Tbsp. low-sodium teriyaki marinade and sauce
¼ cup chopped fresh mushrooms, optional
1. Use a large non-stick skillet or spray another skillet with non-stick cooking spray.
2. Heat skillet over medium heat.
3. Stir fry onion and garlic for a few minutes until onion begins to wilt.
4. Stir in frozen vegetables. Cover and allow to steam, about 5 minutes.
5. Stir in tofu and sauce. Stir until heated through.
6. Serve over prepared brown rice.
Cheesy Veggies
Judy Wantland
Menomonee Falls, WI
Makes 6 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 35 minutes
16-oz. bag frozen vegetable medley, thawed
10¾-oz. can cream of mushroom soup
⅓ cup sour cream
2 cups shredded mozzarella, or cheddar, cheese
6-oz. can fried onion rings, divided
1. Preheat oven to 350˚.
2. In a large mixing bowl, mix all ingredients together using only half the fried onion rings.
3. Spoon into a lightly greased 2-quart baking dish.
4. Bake covered for 30 minutes.
5. Sprinkle remaining onion rings on top. Bake uncovered an additional 5 minutes, or until onions are crispy.
Inspired-by-Hollandaise Sauce
June Grafl
Denver, PA
Makes 1 cup
Prep. Time: 5–10 minutes
Cooking/Baking Time: 5 minutes
½ cup mayonnaise
½ cup plain yogurt
1 tsp. honey mustard
1 tsp. lemon juice
1. Mix all ingredients in a small saucepan.
2. Heat over low heat for 5 minutes, stirring constantly, until heated through.
3. Serve over asparagus, snap peas, or broccoli.
A Tip —
Using freshly ground black pepper and freshly picked herbs to add an extra pop of flavor.
Sauce for Greens and Potatoes
Esther J. Yoder
Hartville, OH
Makes 1⅓ cups
Prep. Time: 4 minutes
Cooking/Baking Time: 6–7 minutes
2 Tbsp. flour
2 Tbsp. oil
1 cup milk
2 Tbsp. vinegar
½ tsp. salt
1. Blend oil and flour in saucepan over medium heat. Stir continually until bubbly.
2. Add milk and stir constantly until a smooth white sauce forms.
3. Continue gently boiling and stirring for 2 minutes.
4. Add vinegar and salt. Remove from heat. Let cool 3–4 minutes.
5. Serve over cooked potatoes, fresh spinach, or endive.
Seasoning for Vegetables
Wafi Brandt
Manheim, PA
Makes 5–6 servings
Prep. Time: 2 minutes
Cooking/Baking Time: 22–32 minutes
2 Tbsp. butter
½ tsp. garlic powder
1 Tbsp. fresh, or ½ tsp. dried, basil
¼ tsp. salt
1 lb. cooked vegetables (broccoli, carrots, or potatoes are especially good)
1. Melt butter over low heat. Stir in garlic powder, basil, and salt.
2. Pour over drained, cooked vegetables.
Italian Herb Mix
Leona Yoder, Hartville, OH
Makes ¼–⅓ cup
Prep. Time: 20 minutes
3 Tbsp. dried basil
1 Tbsp. dried oregano
1 Tbsp. parsley
¾ tsp. rosemary, scant
dash of cayenne pepper
1. Mix all together in a small mixing bowl.
2. Use as a rub for red meats, or mix into marinating vegetables.
Seasoned Crumbs
Vera H. Campbell, Dayton, VA
Makes 2 cups
Prep Time: 10 minutes
4 slices day-old white bread, crusts removed
1 tsp. dried oregano
¼ tsp. dried thyme
¼ tsp. paprika
1. Break bread into pieces and whirl in blender to make fine crumbs.
2. Mix with seasonings.
3. Store in refrigerator in an airtight container.
4. Use for topping casseroles or for breading fish or chicken.
Corn with Bacon
Mary Jane Musser
Narvon, PA
Makes 6 servings
Prep Time: 10 minutes
Cooking/Baking Time: 35 minutes
4 cups fresh, or frozen, corn
1 tsp. salt
¼ tsp. pepper
1½ tsp. sugar
1 cup finely diced uncooked bacon
1. Place corn in a 1½-quart greased baking dish.
2. Stir in salt, pepper, and sugar.
3. Spread bacon over top of corn.
4. Bake uncovered at 350˚ for 35 minutes, or until bacon is crisp.
Makes 6 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 30–45 minutes
3 eggs
2 cups fresh or frozen corn, creamed or simply cut off the cob
2 cups milk
1 Tbsp. butter, melted
salt and pepper to taste
1. In a large mixing bowl, beat eggs well.
2. Stir in the remaining ingredients.
3. Pour into a lightly greased 1½- or 2-quart greased casserole.
4. Bake uncovered at 325˚ for 30–45 minutes, or until knife inserted in center comes out clean.
Corn Bake
Donna Conto
Saylorsburg, PA
Marla Folkerts
Holland, OH
Barbara Walker
Sturgis, SD
Makes 8 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 1 hour
15-oz. can creamed corn
15-oz. can whole corn with juice
1 cup uncooked broken spaghetti noodles, or macaroni
1 cup shredded mozzarella cheese
¼ tsp. pepper
1. Lightly grease a 2-quart baking dish.
2. Put all ingredients in dish and stir together well.
3. Bake at 350˚ for 30 minutes, covered.
4. Uncover and bake 30 minutes more.
Corn and Green Chilies Casserole
Janice Muller
Derwood, MD
Makes 6 servings
Prep. Time: 7 minutes
Cooking/Baking Time: 25 minutes
2 10-oz. pkgs. frozen corn
2 Tbsp. butter
8-oz. pkg. cream cheese, softened
1 Tbsp. sugar
4-oz. can chopped green chilies, drained
1. Cook corn and butter on High for 5 minutes in a microwave-safe container.
2. Cut cream cheese into chunks and stir into corn until well blended.
3. Stir in sugar and green chilies.
4. Spoon into a lightly greased 1-quart baking dish.
5. Cover and bake at 350˚ for 25 minutes.
Sharon Shank
Bridgewater, VA
Makes 8 servings
Prep Time: 5–10 minutes
Alternate Cooking Time: 2–3 hours
Baking Time: 30 minutes
8 cups water
2 tsp. salt
2 cups uncooked hominy, or 2 cans of cooked hominy
2 Tbsp. butter, melted
1–1½ cups grated cheese of your choice
1 cup sour cream
pepper to taste
¼ cup milk, optional
bacon bits, optional
1. Cook water, salt, and uncooked hominy in a large stockpot on medium heat for 2–3 hours or until soft.
If you use 2 cans of cooked hominy, skip Step 1.
2. In a large mixing bowl, mix rest of ingredients into prepared hominy.
3. Place in a greased 9 × 13 baking dish. Bake uncovered at 350˚ for 30 minutes.
Tip: This is a good side dish to serve with roast beef, or any main dish meat.
Roasted Baby Carrots
Melanie Mohler
Ephrata, PA
Makes 4–5 servings
Prep. Time: 5–10 minutes
Cooking/Baking Time: 10–15 minutes
1 lb. baby carrots
1 Tbsp. olive oil
1 Tbsp. dried dill weed
salt
1. Preheat oven to 475˚.
2. If using thick baby carrots, slice in half lengthwise. Otherwise leave as is.
3. In a large bowl, combine olive oil and dill. Add carrots and toss to coat.
4. In a 10 × 15 baking pan, spread carrots in a single layer.
5. Roast, uncovered, about 10 minutes or until carrots are just tender, stirring once.
6. Sprinkle with salt before serving.
Tangy Carrots
Carol L. Stroh
Akron, NY
Orpha Herr
Andover, NY
Makes 4 servings
Prep Time: 10 minutes
Cooking/Baking Time: 12–15 minutes
1 lb. carrots, diced
3 Tbsp. butter
1 Tbsp. brown sugar
1 Tbsp. Hot and Spicy, or Dijon, mustard
⅛ tsp. salt
1. Place carrots in saucepan with 1" of water.
2. Bring to a boil, reduce heat, and simmer 7–9 minutes, or until carrots are crisp-tender. Drain.
3. Add the butter, brown sugar, mustard, and salt to the pan with the carrots.
4. Cook and stir over medium heat until sauce is thickened and carrots are coated.
Variation: For a sweet and sour twist on this dish, increase brown sugar to ¼ cup, add ¼ cup red wine or apple cider vinegar, and drop the mustard.
— Orpha Herr
Andover, NY
Charlotte Shaffer, East Earl, PA
Makes 2–3 servings
Prep Time: 20–30 minutes
Cooking/Baking Time: 15 minutes
3 bacon slices
1 small yellow onion, chopped
3 Tbsp. light brown sugar, firmly packed
1 lb. carrots, trimmed, pared, sliced, cooked, drained
1. In good-sized skillet, sauté bacon until crispy. Remove bacon and drain. Reserve 1–2 Tbsp. drippings.
2. Saute onion in bacon drippings for 5 minutes.
3. Stir in sugar and carrots. Cook over fairly high heat, stirring frequently until heated and glazed (5–10 minutes). Remove from heat.
4. Sprinkle with bacon and serve.
Bacon-Touched Carrots and Turnips
Becky Frey
Lebanon, PA
Makes 6 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 20 minutes
2 slices bacon, diced
1 medium onion, sliced
3 medium carrots, julienned
2 turnips, julienned (approximately 2 cups)
salt and pepper to taste
snipped parsley, optional
1. Cook bacon in saucepan. Remove from pan and drain. Reserve drippings.
2. Stir fry vegetables in bacon drippings until crisp-tender, about 5 minutes.
3. Cover and cook on low 8–10 minutes, or until as tender as you like.
4. Sprinkle with salt and pepper. Garnish with bacon, and also parsley if you wish, just before serving.
Guava Carrot Sugar Snaps
Diann Dunham
State College, PA
Makes 6–8 servings
Prep. Time: 5–10 minutes
Cooking/Baking Time: 8 minutes
1 lb. baby carrots
2 Tbsp. butter
½ tsp. seasoned salt
½ lb. fresh sugar snap peas, rinsed
¼ cup guava jelly
1. Place carrots, butter, and seasoned salt in large microwave-safe bowl. Cover and microwave on High 4 minutes, or until carrots begin to soften.
2. Meanwhile, snip ends of snap peas if needed.
3. Stir snap peas into carrots. Cover and microwave on High 4 more minutes, or until vegetables are as tender as you like.
4. Stir in jelly and serve.
A Tip —
Add a Tablespoon or two of milk when cooking cauliflower; the cauliflower will remain attractively white.
Mary Kathryn Yoder
Harrisonville, MO
Judy Newman
St. Mary’s, ON
Makes 8 servings
Prep Time: 20 minutes
Cooking/Baking Time: 20–25 minutes
4 cups sliced carrots
1 cup shredded cheese
1 can cream of celery soup
¼ cup bread crumbs
1 Tbsp. melted butter
1. Cook carrots in a small amount of water in a saucepan, covered. When just-tender (5–10 minutes), place in large mixing bowl.
2. Stir in the cheese and soup. Pour into lightly greased 2-quart baking dish.
3. Mix the bread crumbs and butter together in a small bowl. Sprinkle over carrot mixture.
4. Bake uncovered at 350˚ for 20–25 minutes, or until browned.
Broccoli with Garlic and Lemon
Jan Moore, Wellsville, KS
Leona Yoder, Hartville, OH
Makes 4–5 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 10–15 minutes
4½ cups fresh broccoli florets
¼–½ cup water
1 Tbsp. extra-virgin olive oil
1 garlic clove, crushed, or 1½ tsp. jarred minced garlic
juice and grated peel from half a lemon
grated Parmesan cheese, optional
1. Place broccoli and water in a good-sized saucepan. Cover and cook over medium-high heat, stirring occasionally for several minutes until broccoli is crisp-tender. Add more water if necessary to prevent scorching, but only a small amount.
2. Drain excess liquid from skillet. Push broccoli to one side and add olive oil and garlic to the other side. Cook for about 10–20 seconds, or until garlic begins to turn color and smell fragrant.
3. Toss all together.
4. Stir in lemon juice and peel.
5. When ready to serve, top with Parmesan cheese if you wish.
Cheesy Broccoli
Esther J. Mast
Lancaster, PA
Jan Rankin
Millersville, PA
Makes 6–8 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 20 minutes
2 10-oz. pkgs. frozen broccoli
1 stick (½ cup) butter, melted, divided
8-oz. pkg. Velveeta cheese, grated, divided
36–38 Ritz crackers (about ⅔ tube), crushed
1. Place broccoli in a medium-sized saucepan, along with about ¼ cup water. Cover and steam, stirring occasionally, until crisp-tender, about 5–10 minutes.
2. Drain broccoli and place in lightly greased 1½-quart casserole.
3. Pour half of melted butter over broccoli.
4. Stir in most of the cheese. Reserve the rest for sprinkling on top of fully mixed casserole.
5. In a mixing bowl, combine the remaining butter with the crushed crackers. Sprinkle over broccoli mixture.
6. Top with reserved cheese.
7. Bake uncovered at 325˚ for 20 minutes.
Gaylene Harden
Arlington, IL
Miriam Christophel
Goshen, IN
Makes 4 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 10 minutes
2 10-oz. pkgs. frozen broccoli spears
half a stick (¼ cup) butter
1 tsp. cornstarch
½ cup orange juice
1 Tbsp. freshly grated orange peel
1. Cook broccoli according to package directions.
2. Meanwhile, melt butter in a saucepan. Whisk in cornstarch until smooth.
3. Gradually stir in orange juice over heat. Add orange peel. Bring to a boil and cook and stir for 2 minutes, or until sauce thickens.
4. Drain broccoli. Drizzle with sauce just before serving.
Sugar Snap Pea Crunchies
Joy Uhler
Richardson, TX
Makes 4–12 servings (salad/veg. or snack/appetizer)
Prep Time: 6–8 minutes
½ lb. fresh sugar snap peas, washed
1 Tbsp. sesame oil
2 tsp. toasted sesame seeds
¼ tsp. salt, optional
1. Pinch off ends and any strings from each pod.
2. Place in mixing bowl.
3. Toss raw peas with sesame oil.
4. Sprinkle toasted sesame seeds over all and toss together.
5. Serve as a vegetable side dish, a salad, or as finger food for a snack or appetizer.
Tips:
1. Store these peas in an air-tight container. Just take the lid off and eat or serve. Refrigerate if you won’t be eating the peas immediately. Serve chilled or at room temperature.
2. You can find the oil and seeds in the Asian food section of your grocery store.
Baked Spinach and Tomatoes
Kathleen A. Rogge
Alexandria, IN
Makes 6 servings
Prep. Time: 20–25 minutes
Cooking/Baking Time: 45 minutes
4 slices bacon
2 10-oz. pkgs. frozen chopped spinach, thawed and squeezed dry
salt and pepper to taste
¼ lb. sliced Swiss cheese, divided
3 fresh tomatoes, halved
1. Saute bacon until crisp in a skillet. Drain and crumble. Set aside.
2. Spread spinach in a lightly greased 1½-quart baking dish. Sprinkle with salt and pepper.
3. Layer half the cheese over the spinach.
4. Top with tomato halves.
5. Layer on the rest of the cheese.
6. Sprinkle with bacon.
7. Bake uncovered at 375˚ for 45 minutes.
Orpha Herr
Andover, NY
Makes 6–8 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 45 minutes
Standing Time: 5–10 minutes
2 cups cottage cheese
3 eggs, beaten
3 10-oz. pkgs. frozen spinach, thawed and squeezed dry
1½ cups shredded cheddar cheese, divided
½ tsp. salt
dash of ground nutmeg, optional
1. In large mixing bowl, beat together cottage cheese and eggs.
2. Stir in spinach, 1¼ cups cheddar cheese, salt, and nutmeg if you wish.
3. Spoon into a lightly greased 8 × 12 baking pan.
4. Bake uncovered at 350˚ until set, about 45 minutes.
5. Sprinkle with remaining cheese. Let stand 5–10 minutes so cheese can melt and soufflé can firm up.
Absolutely Creamy Spinach
Vicki J. Hill, Memphis, TN
Makes 9 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 8–30 minutes
4 10-oz. pkgs. frozen chopped spinach, thawed and squeezed dry
8-oz. pkg. cream cheese
1 stick (½ cup) butter
fine bread crumbs
paprika, optional
1. Place spinach in lightly greased 2-quart baking dish.
2. Soften cream cheese and butter in microwave for 1 minute. Beat until combined. Pour over spinach.
3. Sprinkle with crumbs and paprika.
4. Heat uncovered in oven at 350˚ for 20–30 minutes, or in the microwave, covered, for 8–10 minutes.
Spinach Spaghetti Cabrini
Diane Eby
Holtwood, PA
Makes 8–10 servings
Prep. Time: 15–20 minutes
Cooking/Baking Time: 45 minutes
9 ozs. spaghetti, broken into pieces
1 stick (½ cup) butter, melted
10-oz. pkg. raw spinach, washed and chopped, or frozen chopped spinach, thawed and squeezed dry
4 cups shredded Monterey Jack cheese
2 cups sour cream
dash of oregano, optional
¼ tsp. salt, optional
1. Cook spaghetti al dente according to package directions. Drain off water. Return cooked spaghetti to cooking pot.
2. Add the rest of the ingredients to the spaghetti and stir together in the stockpot.
3. Spoon into a large, lightly greased baking dish.
4. Bake uncovered at 350˚ for 45 minutes.
Judy Houser
Hershey, PA
Makes 2–4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 5 minutes
1 lb. kale or collard greens
2–3 garlic cloves, minced
2 tsp. olive oil
½–¾ tsp. salt
water
1. Wash the greens. Then remove stems and chop the leaves into ½"-wide strips.
2. Saute garlic in oil for 30 seconds in a large skillet or saucepan. Do not let it brown.
3. Add the kale or collard greens and salt. Toss to mix.
4. Cover and cook over medium-low heat for 3–4 minutes.
5. Add water, 1 Tbsp. at a time, if necessary, to keep greens from sticking.
Easy Baked Beans
Annabelle Unternahrer
Shipshewana, IN
Joan Brown
Warriors Mark, PA
Jean M. Butzer
Batavia, NY
Makes 9–10 servings
Prep. Time: 10–15 minutes
Cooking/Baking Time: 60 minutes
1½ cups ketchup
½ cup brown sugar
1 small onion, chopped
2 Tbsp. prepared mustard, or 1 tsp. dried mustard
3 16-oz. cans baked beans
1. Mix ketchup, brown sugar, onion, and mustard until blended. Stir in beans.
2. Pour into 2½ quart greased casserole.
3. Bake in preheated 350˚ oven for 1 hour, or until heated through and bubbly.
Variations:
1. For a more hearty meal, add 1 lb. browned hamburger in Step 1.
2. Cut 6–8 slices bacon into 1"-wide pieces and arrange on top of baking dish just before placing in oven.
— Joan Brown
Warriors Mark, PA
3. Use 2 15-oz. cans butter beans, rinsed and drained, instead of 3 cans baked beans.
— Jean M. Butzer
Batavia, NY
Country-Style Baked Beans
Rhoda Atzeff
Lancaster, PA
Makes 8 servings
Prep Time: 10–15 minutes
Cooking/Baking Time: 12–15 minutes
Standing Time: 5 minutes
2 16-oz. cans pinto beans, drained
1 cup chopped ham
½ cup Bull’s Eye Original barbecue sauce
½ cup finely chopped onion
2 Tbsp.–¼ cup molasses, depending on your taste preference
1. Combine ingredients in a lightly greased 1½-quart casserole. Cover with waxed paper.
2. Microwave on High 12–15 minutes, or until thoroughly heated, stirring every 5 minutes.
3. Let stand 5 minutes before serving.
Cheryl A. Lapp
Parkesburg, PA
Makes 6–8 servings
Prep. Time: 15 minutes
Soaking Time: overnight
Cooking/Baking Time: 70 minutes
1 lb. dried lima beans
4 cups water
2 cups ketchup
1 cup King molasses, or your favorite variety
1 cup dark brown sugar
1 lb. bacon
1. Soak lima beans in 4 cups water overnight in a large stockpot.
2. In the morning, do not drain, but cook, covered, for 45 minutes in soaking water.
3. Meanwhile, saute bacon in a large skillet until crispy. Drain off drippings. Break cooled bacon into small pieces.
4. Add all ingredients to beans in stockpot and mix together well.
5. Pour into 3½–4-quart baking dish or roaster. Cover.
6. Bake 20–25 minutes at 350˚, or until hot and bubbly throughout.
A Tip —
For convenient and economically priced bacon, buy bacon ends and pieces. Chop into small pieces in a food processor and sauté until crisp. Drain well in a sieve, then freeze. The bacon is handy for seasoning many dishes, baked potatoes, salads, and omelets.
Pineapple Baked Beans
Shelia Heil
Lancaster, PA
Makes 10 servings
Prep Time: 5 minutes
Cooking/Baking Time: 1 hour
2 16-oz. cans baked beans
¼ cup packed brown sugar
2 Tbsp. ketchup
2 tsp. prepared mustard
8-oz. can crushed pineapple, undrained
1. In a large bowl, combine beans, brown sugar, ketchup, and mustard.
2. Transfer to a lightly greased 2-quart baking dish.
3. Bake uncovered at 350˚ for 30 minutes.
4. Stir in pineapple and bake uncovered 30 minutes longer.
Chili Bean Hot Dish
Darla Sathre, Baxter, MN
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 20–30 minutes
15-oz. can chili beans
15-oz. can whole-kernel corn, drained
8-oz. pkg. (2 cups) grated cheese, your choice of flavor
2 cups corn chips, slightly crushed
1. In a 1½-quart ungreased casserole dish, mix together the beans, corn, and cheese.
2. Top with corn chips, pressing down gently.
3. Bake uncovered at 350˚ for 20–30 minutes.
Lynne Bandel, Arcadia, IN
Makes 4–6 servings
Prep. Time: 15–20 minutes
Cooking/Baking Time: 15–20 minutes
3 cups corn chips, divided
1 large onion, chopped
1 cup cheddar cheese, grated, divided
19-oz. can chili, with or without beans
1. Place 2 cups corn chips in a lightly greased baking dish.
2. Arrange onion and half of grated cheese over the corn chips.
3. Pour chili over onion and cheese.
4. Top with remaining corn chips and grated cheese.
5. Bake uncovered at 350˚ for 15 to 20 minutes.
Quick Bean Quesadillas
Sue Pennington
Bridgewater, VA
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 30 minutes
1 cup refried beans
11.5-oz. pkg. flour tortillas for burritos (8 count)
½ cup Mexican cheese and salsa dip
½ cup guacamole, your favorite variety
½ cup thick and chunky salsa
1. Spread ¼ cup refried beans over each of 4 tortillas.
2. Place one bean-topped tortilla in 10" skillet over medium heat. Spread 2 Tbsp. dip over beans. Top with additional tortilla. Heat 5 minutes.
3. With large pancake turner, turn quesadilla. Heat 1–2 minutes longer. Remove to plate and keep warm.
4. Repeat with remaining tortillas and dip.
5. Cut each quesadilla into 8 wedges.
6. Serve with guacamole and salsa.
Bean Burritos
Rebecca Meyerkorth
Wamego, KS
Makes 12 burritos
Prep. Time: 15 minutes
Cooking/Baking Time: 20–25 minutes
1 can refried beans
1 cup salsa of your choice
1 cup cooked rice
2 cups (8 ozs.) shredded cheddar cheese, divided
12 flour tortillas (6–7")
1. Combine beans, salsa, rice, and 1 cup cheese in a bowl.
2. Spoon about ⅓ cup off-center on each tortilla. Fold the sides and ends of tortilla over filling and roll up.
3. Arrange burritos in a lightly greased 9 × 13 baking pan.
4. Sprinkle with remaining cheese.
5. Cover and bake at 375˚ for 20–25 minutes, or until heated through.
Quesadillas
Carol Stream, IL
Makes 2 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 20 minutes
olive oil
half a medium-sized onion, sliced
half a green pepper, seeded and membrane removed, cut into strips
2 8" tortillas
Monterey Jack cheese, shredded, to taste
optional toppings: cut-up fresh tomatoes, hot salsa, yogurt or sour cream
1. Heat a 10" skillet or sauté pan over medium heat. Add small amount of olive oil.
2. Add onion and green pepper. Sauté about 5 minutes, or until onion is soft and slightly browned.
3. Place shredded cheese on half of each tortilla. Add cooked onion and green pepper on top of cheese. Fold in half.
4. Add small amount of olive oil to sauté pan. Place folded filled tortillas in pan. Cook over medium heat until slightly browned.
5. Turn tortillas to brown other side.
6. When browned, cut each tortilla into 4 triangles.
7. Serve with optional toppings if you wish.
Roasted Plum Tomatoes
Betti Russer
Lancaster, PA
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 30 minutes
8 plum tomatoes (about 1½ lbs.)
1 Tbsp. olive oil
¼ tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
1. Preheat oven to 425˚.
2. Core tomatoes. Slice each one lengthwise. Place in a mixing bowl.
3. Toss tomatoes with olive oil and seasonings.
4. Arrange tomatoes in a single layer, with cut sides up, on a rimmed baking sheet.
5. Bake until softened, about 30 minutes.
Fried Ripe Tomatoes
Mary W. Stauffer
Ephrata, PA
Makes 4 servings
Prep. Time: 10 minutes Cooking/Baking Time: 10 minutes
2 firm ripe, or partly ripe, tomatoes
2 Tbsp. sugar
2 Tbsp. flour
2 Tbsp. fine bread crumbs
1–2 Tbsp. olive oil
1. Core and slice, but do not peel, tomatoes.
2. Mix sugar, flour, and crumbs together in a low mixing bowl.
3. Dip tomato slices, one by one, into this mixture. Saute in a large skillet in oil until browned.
4. Flip and brown on the other side.
A Tip —
A little sugar brings out the flavor of most foods. Brown sugar cuts the acid in tomato dishes.
Jonathan Gehman
Harrisonburg, VA
Makes an adaptable number of servings!
Prep. Time: 10 minutes if cooking for 3–4 persons
Cooking/Baking Time: 15 minutes
bacon, 1 or 2 strips per person
onion, cut in thick slices, ¼ cup per person,
garlic, minced, 1 small clove per person
cabbage, cut in thin strips, 1 cup per person
carrots, shredded, ¼ cup per person
1. Cut bacon in ½" wide squares. Place in non-stick pan large enough to hold all ingredients. Saute over medium heat until browned but not crispy. Drain off all but 2 Tbsp. drippings.
2. Turn heat to low. Add onion and garlic and cook until transparent.
3. Add carrot and cabbage, stirring to coat with bacon drippings. Mix all ingredients together well.
4. The dish is done when the cabbage begins to wilt.
Serbian Cabbage
Patricia Howard, Breen Valley, AZ
Makes 6 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 30 minutes
1 medium head cabbage
13-oz. can evaporated milk
1 cup dry bread crumbs
1 stick (½ cup) butter
1. Shred cabbage. Place in lightly greased 4-quart casserole.
2. Pour milk over cabbage.
3. Sprinkle with bread crumbs and then dot with butter.
4. Cover and bake at 350˚ for 30 minutes.
Baked Sauerkraut
Annabelle Unternahrer
Shipshewana, IN
Makes 6–8 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 1 hour
4 slices bacon
1 quart sauerkraut
¾ cup brown sugar
15-oz. can diced tomatoes
1–3 tsp. dried minced onion
1. Brown bacon in skillet. When crispy, remove and drain. Reserve drippings. Set bacon aside.
2. In a large mixing bowl, combine sauerkraut drained of most of its juice, brown sugar, tomatoes, and onion. Stir in bacon drippings.
3. Bake uncovered in lightly greased 2-quart baking dish at 350˚ for about 1 hour.
4. Top with bacon crumbles during last 20 minutes of baking time.
Creamy Onions
Darla Sathre
Baxter, MN
Makes 4–6 servings
Prep Time: 15 minutes
Cooking/Baking Time: 30 minutes
6 large onions, cut in quarters
10½-oz. can cream of celery soup
8-oz. container French onion dip
½ cup shredded cheddar cheese
1. Cook quartered onions in water in a good-sized saucepan until tender, but not falling apart. Drain.
2. Place drained onions in lightly greased 1½-quart baking dish.
3. In a mixing bowl, blend together the soup, dip, and cheese. Pour over onions.
4. Bake uncovered at 350˚ for about 20 minutes.
Melissa Sensenig
Newmanstown, PA
Makes 7–8 servings
Prep Time: 15 minutes
Cooking/Baking Time: 45 minutes
3 or 4 large sweet onions
10¾-oz. can cream of chicken soup
½ cup shredded cheddar cheese
½ cup shredded Swiss cheese
1 cup crushed potato chips
1. Cut onions into bite-size chunks.
2. Mix all ingredients together in a large mixing bowl except potato chips. Pour into a lightly greased 9 × 13 baking dish.
3. Top with crushed chips.
4. Bake at 350˚, uncovered, for 45 minutes, or until onions are tender.
Tip: Not only is this a satisfying side dish, it also makes a good topping for baked potatoes and sausage sandwiches.
Sweet Onion Bake
John D. Allen
Rye, CO
Makes 6 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 45 minutes
5 cups chopped sweet onions, preferably Walla Walla
half a stick (¼ cup) butter, melted
1 cup long-grain rice, cooked
8-oz. carton sour cream
1 cup shredded Swiss, or cheddar, cheese, divided
1. Saute the onions in a large skillet until tender.
2. Remove from heat and stir in rice and sour cream.
3. Spread half the mixture in a lightly greased 8 × 12 baking dish.
4. Top with half the cheese.
5. Repeat layers.
6. Cover and bake at 350˚ for 30 minutes.
7. Uncover and bake for 15 minutes more, or until top is lightly browned.
Vidalia Casserole
Mary Lynn Miller
Reinholds, PA
Makes 4–6 servings
Prep Time: 15 minutes
Cooking/Baking Time: 20–25 minutes
4–5 Vidalia, or sweet, onions, sliced ¼" thick
half a stick (¼ cup) butter
¼ cup sour cream
¾ cup grated Parmesan cheese
10 butter-flavored crackers, crushed
1. In a skillet over medium heat, saute onions in butter until tender. Remove from heat.
2. Stir in sour cream.
3. Spoon half of mixture into a lightly greased 1-quart baking dish. Sprinkle with cheese.
4. Top with remaining onion mixture and crackers.
5. Bake uncovered at 350˚ for 20–25 minutes.
A Tip —
To chop onions painlessly, place your cutting board on a front unheated burner. Turn on the rear burner and chop the onions. The heat from the back burner will pull the “teary” oils away from you.
Rika Allen
New Holland, PA
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 30 minutes
½ lb. dry lentils
2 onions, chopped
3–4 tsp. curry powder, depending on your taste preference
1 tsp. cinnamon
1 tsp. salt
dash of pepper
1. Put lentils in a 3-quart saucepan. Cover with water.
2. Cover and bring to a boil. Reduce heat, and cook until lentils become slightly soft, about 10–12 minutes. Drain off water.
3. Meanwhile, saute onions in large skillet until clear, about 5 minutes.
4. Add curry powder, cinnamon, salt, and pepper to onions. Stir fry for a few minutes.
5. Add lentils and cook over low heat until heated through.
Tips
Serve over rice or with pita.
May use 1 Tbsp. olive oil instead of cooking spray.
May add chopped and cooked carrots with lentils.
May add garlic (minced) with onions.
Something Special Zucchini
Mary C. Wirth
Lancaster, PA
Makes 4 servings
Prep Time: 15 minutes
Cooking/Baking Time: 50 minutes
2 medium zucchini, divided
1 large sweet, or Vidalia, onion, divided
2 medium tomatoes, divided
2 green peppers, divided
6 slices cheese of your choice
salt and pepper, optional
1. Slice zucchini diagonally into ⅛"-thick slices.
2. Slice onion and tomatoes into ⅛"-thick slices.
3. Seed and slice green peppers into strips.
4. Layer half the ingredients into a lightly greased 2-quart shallow baking dish.
5. Repeat the layers, using all remaining ingredients.
6. Sprinkle with salt and pepper if you wish.
7. Cover tightly and bake at 375˚ for 45 minutes.
8. Layer cheese on top.
9. Bake uncovered 2–5 more minutes, or until cheese has melted.
Zucchini Casserole
Virginia R. Bender
Dover, DE
Makes 6 servings
Prep. Time: 30 minutes
Cooking/Baking Time: 1 hour
4 cups grated fresh zucchini
1 medium onion, grated
2 Tbsp. flour
4 eggs
½–¾ cup grated cheddar cheese
black pepper, or seasoning salt, to taste, optional
1. Place grated zucchini and onion into lightly greased 2-quart baking dish and mix together gently.
2. Sprinkle flour over all.
3. Beat eggs in a mixing bowl. Pour over all. Stir.
4. Sprinkle with grated cheese, and seasonings if you wish.
5. Bake uncovered at 350˚ for 1 hour.
A Tip —
Wrap cut-up onions or peppers in a paper towel before placing them in a ziplock bag and refrigerating. The paper towel absorbs moisture and delays spoiling.
Eileen M. Landis, Lebanon, PA
Makes 2 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 12–15 minutes
1 egg, beaten
1 cup grated fresh zucchini, unpeeled
2 Tbsp. cracker crumbs
1 Tbsp. chopped onion
¾ cup grated cheddar cheese
1. Beat egg in a good-sized mixing bowl.
2. Stir in remaining ingredients. Scoop out ⅓ cup batter and form into patty. Continue with rest of batter to form about 4 patties total.
3. Cook patties in lightly greased skillet until browned on both sides. Serve immediately.
Cranberry Sauced Beets
Carol L. Stroh, Akron, NY
Makes 4 servings
Prep Time: 10 minutes
Cooking/Baking Time: 7 minutes
1 cup whole berry cranberry sauce
2 tsp. Dijon mustard
1 tsp. finely grated orange peel
2 16-oz. cans sliced beets, drained
1. In a medium-sized saucepan, combine cranberry sauce, mustard, and orange peel.
2. Cook over medium heat, stirring occasionally until mixture comes to a boil.
3. Stir in beets.
4. Cover and cook 5 minutes.
Steamed Mushrooms
Jean Binns Smith
Bellefonte, PA
Makes 4 servings
Prep Time: 5 minutes
Cooking/Baking Time: 20 minutes
1 lb. small mushrooms, left whole or sliced
2 Tbsp. butter
¼ tsp. salt
⅛ tsp. paprika
½ cup milk
1. Place mushrooms in top of double boiler. Be sure to place them over, not in hot water.
2. Dot mushrooms with butter.
3. Sprinkle with salt and paprika.
4. Pour milk around edge of double boiler pan holding the mushrooms.
5. Cover and steam 20 minutes, or until tender.
Tips:
1. This is especially good as a side dish with roast beef and mashed potatoes.
2. I’ve found that the broth makes a good soup stock.
Grilled Mushrooms
Doyle Rounds
Bridgewater, VA
Makes 4 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 10–15 minutes
½ lb. whole fresh medium-sized mushrooms
half a stick (¼ cup) butter, melted
½ tsp. dill weed
½ tsp. garlic salt
1. Thread mushrooms onto skewers.
2. Combine butter, dill, and garlic salt. Brush over mushrooms.
3. Grill over hot coals for 10–15 minutes, basting and turning every 5 minutes.
Note: If using wooden skewers, soak them in water for 30 minutes before threading on the mushrooms.
Carol L. Stroh
Akron, NY
Makes 4 servings
Prep Time: 15 minutes
Cooking/Baking Time: 5–6 minutes
2 beaten eggs
2 tsp. canola oil
1 medium-sized eggplant, peeled and sliced ¼" thick
1⅓ cups flavored bread crumbs
2 cups shredded mozzarella, or Monterey Jack, cheese, optional
2 cups tomato sauce, optional
1. Lightly oil unheated broiler pan.
2. Beat eggs and 2 teaspoons oil together in a shallow dish.
3. Dip eggplant in egg mixture, then coat with bread crumbs.
4. Place on greased broiler pan. Broil 4" from heat, 2 minutes per side, or until golden.
5. If desired, spread cheese on top and broil for another minute, or until cheese melts.
6. Serve plain or with tomato sauce.
I like to serve this crispy right out of the broiler, with tomato sauce on the side for dipping.
Maple-Glazed Squash
Jean Turner
Williams Lake, BC
Makes 6–8 servings
Prep Time: 10–15 minutes
Cooking/Baking Time: 50–55 minutes
2 acorn squash
salt and pepper
⅔ cup maple syrup
½ cup soft bread crumbs
half a stick (¼ cup) butter, softened
1. Trim off ends of acorn squash, then cut crosswise into 1" slices. Discard seeds.
2. Season squash with salt and pepper.
3. Arrange a single layer of squash in a large shallow baking pan. Cover and bake at 350˚ for 30–35 minutes.
4. Combine syrup, crumbs, and butter in a small mixing bowl. Spread over squash.
5. Bake uncovered for 15–20 minutes, basting occasionally.
Bean Sprouts
Roseann Wilson
Albuquerque, NM
Makes 2 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 8–10 minutes
1 clove garlic, minced
2 Tbsp. oil
1 lb. fresh bean sprouts
salt and pepper
1. Cook garlic in oil in a large skillet or saucepan until translucent.
2. Add bean sprouts. Stir fry 4–5 minutes.
3. Add salt and pepper to taste.
Barb Harvey, Quarryville, PA
Carna Reitz, Remington, VA
Makes 6 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 30 minutes
½ to ¾ stick (4–6 Tbsp.) butter
1 cup uncooked long-grain rice
2½ cups water
3 beef bouillon cubes
1 Tbsp. fresh parsley
1 Tbsp. fresh basil
1. Melt butter in good-sized saucepan over medium heat.
2. Add rice, water, and bouillon cubes. Cover and bring to a boil.
3. Turn heat to low and cook 20–25 minutes until rice is soft, stirring once.
4. Just before serving, stir in fresh herbs.
Variations:
1. Substitute 2½ cups chicken broth for the water and beef bouillon cubes.
2. Drop the fresh basil. Replace with 1 tsp. dried onion and 1 tsp. seasoned salt.
— Carna Reitz
Remington, VA
Flavored Rice
Pat Schmidt
Newton, KS
Makes 8 servings
Prep Time: 10 minutes
Cooking/Baking Time: 1–1¼ hours
10½-oz. can beef broth
10½-oz. can French onion soup
1 cup uncooked long-grain rice
4-oz. can mushrooms, drained, optional
small can sliced water chestnuts, drained, optional
1. Combine above ingredients in a mixing bowl.
2. Spoon into a lightly greased 1½-qt. baking dish.
3. Cover and bake at 325˚ for 1–1¼ hours, or until rice is soft and has absorbed the liquid.
Rice-Vermicelli Pilaf
Jan Mast
Lancaster, PA
Makes 4 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 30 minutes
half a stick (¼ cup) butter
1 cup uncooked long-grain rice
½ cup uncooked vermicelli, broken into short pieces
2¾ cups chicken broth
2 Tbsp. parsley
1. Melt butter in a saucepan. Add rice and noodles, stirring until browned, about 3 minutes.
2. Stir in broth and bring to a boil.
3. Reduce heat, cover, and simmer 20–25 minutes, or until rice is tender.
4. Stir in parsley before serving.
A Tip —
Always rinse rice before cooking it to remove the excess starch that makes cooked rice gummy. I also like to fry my rice in a little olive oil right before cooking to give it a pleasant flavor and texture.
Doris Beachy, Stevens, PA
Makes 3¼ cups mix
Prep Time: 10 minutes
Cooking/Baking Time: 20 minutes
3 cups uncooked long-grain rice
6 tsp. instant bouillon granules
¼ cup dried parsley flakes
2½ tsp. onion powder
¼ tsp. dried thyme
1. Combine all ingredients in a storage container with a tight lid.
2. To prepare rice as a side dish, combine 2 cups water and 1 Tbsp. butter in a saucepan.
3. Bring to a boil. Stir in 1 cup mix.
4. Reduce heat, cover, and simmer for 15–20 minutes, or until liquid is absorbed.
Perfect Brown Rice
Jeanette B. Oberholtzer
Manheim, PA
Makes 4 servings
Prep Time: 10 minutes
Cooking/Baking Time: 1 hour
1 cup uncooked brown rice
1 small onion, finely chopped
2 tsp. instant chicken bouillon
2 cups hot water
½ cup chopped raw carrots, optional
½ cup chopped raw, or frozen, string beans, optional
1. Put rice into lightly greased 1½-quart baking dish. Add chopped onion.
2. Dissolve bouillon in hot water and pour over rice. Stir in carrots and string beans if you wish.
3. Cover with foil and bake in 350˚ oven for 1 hour.
Persian Rice
Lizzie Ann Yoder
Hartville, OH
Makes 6 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 40–60 minutes
1 cup uncooked brown rice
1 cup orange juice
2 cups water
½ cup raisins
¼ tsp. grated orange rind, or dried orange bits
1 Tbsp. chopped fresh parsley
1. Place rice in dry skillet and cook over moderate heat until slightly toasted.
2. Stir to prevent burning. Add orange juice, water, and raisins.
3. Cover tightly and simmer over low heat until rice is tender, 40–60 minutes.
4. Remove from heat. Fluff rice with fork and stir in orange rind and parsley.
Jeanette B. Oberholtzer
Manheim, PA
Makes 8 servings
Prep Time: 15 minutes
Cooking/Baking Time: 40 minutes
2 Tbsp. olive oil
1 small onion, finely chopped
1 clove garlic, minced, optional
2 cups uncooked long-grain rice
2 Roma tomatoes, chopped
1 tsp. salt
hot water
1. Heat olive oil in 3-quart saucepan. Add onion, and garlic if you wish. Saute until golden brown.
2. Add rice. Cook and stir a few minutes to coat with oil.
3. When rice begins to brown, stir in tomatoes and salt.
4. Add enough hot water to cover rice, plus an inch above the rice.
5. Cover and simmer over low to moderate heat for about 30 minutes. The rice is finished when it’s absorbed all the liquid.
Jennifer’s Mexican Rice
Carolyn Spohn
Shawnee, KS
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 40–45 minutes
small onion, finely chopped
1–2 cloves garlic, minced, optional
2 tsp. canola oil
1 cup basmati, or other long-grain, rice
1 tsp. chili powder
2 cups water
2 tsp. tomato, or vegetable, bouillon
½ cup frozen peas, optional
1. In a good-sized saucepan, saute onion, and garlic if you wish, in oil until softened.
2. Add rice and stir to coat with oil. Add chili powder and stir over heat until fragrant.
3. Add water and tomato bouillon. Bring to boil.
4. Cover. Reduce heat and cook until rice is done and water is absorbed.
5. If you wish to add the peas, stir them in about 10 minutes into the cooking time.
6. Stir rice with a fork to fluff just before serving.
Barberton Hot Sauce
F. Elaine Asper
Norton, OH
Makes 6–8 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 45 minutes
1 onion, chopped
2 Tbsp. butter
¼–½ tsp. paprika, according to your taste preference
3 cans Rotel tomatoes with jalapenos
½ cup uncooked long-grain rice
1. Saute onion in butter in a good-sized saucepan. Add paprika to taste.
2. Process tomatoes briefly in blender.
3. Add tomatoes and rice to onion.
4. Cover and cook until rice is tender, about 45 minutes. Check the rice every 10–15 minutes to see whether water is needed to keep it from sticking and scorching. Add ¼ cup at a time if necessary.
Bernita Boyts
Shawnee Mission, KS
Makes 2 servings
Prep Time: 3–5 minutes
Cooking/Baking Time: 6–8 minutes
¼ cup chopped onion, or sliced green onions
5 baby bella mushrooms, sliced
2 tsp. olive oil
¾ cup frozen peas
3 cups cooked brown rice
1. In a large skillet or saucepan, saute onion and bellas in olive oil for about 2 minutes. Onions should be translucent and mushrooms somewhat dark.
2. Stir in frozen peas and cook for a minute.
3. Add cooked rice and continue cooking over low heat until dish is hot through. Stir frequently to prevent sticking.
Tips:
1. Turn this into an entrée by topping with cut-up leftover meat or fish.
2. Stir in any leftover vegetables that you want to add in Step 2.
Microwave Sour Cream-Chilies Rice
Stephanie Walker
Keezletown, VA
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 15 minutes
Standing Time: 4 minutes
2 cups uncooked long-grain rice
2 cups vegetable, or chicken, broth
4 ozs. shredded cheddar cheese, divided
½ cup sour cream
4-oz. can chopped green chilies, drained
1. Mix rice and broth in 2-quart microwave-safe dish. Cover tightly and microwave on High 9–10 minutes, or until rice is tender and liquid is absorbed.
2. Stir in half the cheese, and all the sour cream and chilies.
3. Cover tightly and microwave on High another 2–3 minutes.
4. Sprinkle with remaining cheese. Cover and let stand about 4 minutes.
Oven Parmesan Chips
Erma Martin, East Earl, PA
Nettie J. Miller, Millersburg, OH
Robin Schrock, Millersburg, OH
Carol L. Stroh, Akron, NY
Makes 4–6 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 15–25 minutes
half a stick (¼ cup) butter, melted
⅓ tsp. garlic powder
½ tsp. salt
⅛ tsp. pepper
2–3 Tbsp. grated Parmesan cheese
4 medium-sized baking potatoes, unpeeled
1. Melt butter on baking sheet.
2. Sprinkle seasonings and grated cheese evenly over butter.
3. Cut potatoes into ¼" slices.
4. Lay potato slices in single layer on top of buttery mixture. Then turn each slice over so both sides are coated.
5. Bake at 425˚ for 15–25 minutes, or until potatoes are tender and golden.
Variations:
1. Instead of 4 baking potatoes, use 8 medium-sized unpeeled red potatoes, cut in half.
— Janet Oberholtzer
Ephrata, PA
2. Drop the garlic powder and add 1 finely minced garlic clove instead. For an interesting additional flavor, add ⅛ tsp. ground nutmeg to Step 2.
— Carol L. Stroh
Akron, NY
Tip: These are decadently delicious served with sour cream as a condiment.
— Nettie J. Miller
Millersburg, OH
Herb-Roasted Potatoes
Jean M. Butzer
Batavia, NY
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 35–45 minutes
⅓ cup Dijon mustard
2 Tbsp. olive oil
1 clove garlic, chopped
½ tsp. Italian seasoning
6 medium-sized red-skin potatoes (about 2 lbs.), cut into chunks
1. Mix all ingredients except potatoes in a small bowl.
2. Place potatoes in a lightly greased 9 × 13 baking pan. Toss with mustard mixture.
3. Bake uncovered at 425˚ for 35–45 minutes, or until potatoes are fork-tender. Stir occasionally during baking to prevent potatoes from sticking and scorching.
Seasoned Oven Potatoes
Lucille Hollinger, Richland, PA
June Grafl, Denver, PA
Esther Burkholder
Millerstown, PA
Jamie Schwankl, Ephrata, PA
Leona Yoder, Hartville, OH
Makes 4–6 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 30–40 minutes
4 good-sized potatoes, peeled and cut into wedges or cubes
1 Tbsp. olive oil
¼ tsp. salt, or seasoned salt
¼ tsp. pepper
garlic salt
1. In a large re-sealable plastic bag, mix oil, salt, and pepper.
2. Add potatoes and shake to coat. Place in a lightly greased 9 × 13 baking pan.
3. Bake at 425˚ for 20 minutes.
4. Turn and sprinkle with garlic salt.
5. Bake 10–20 minutes longer, or until potatoes are fork-tender and browned.
Variations:
1. Skip the garlic salt and instead use ½ tsp. dried basil and ½ tsp. dill weed.
— June Grafl, Denver, PA
2. Skip the salt, pepper, and garlic salt and instead use 2 tsp. Season-All and 1 tsp. pizza seasoning (which includes basil, oregano, marjoram, garlic powder, thyme, red pepper, and savory).
— Jamie Schwankl
Ephrata, PA
3. Skip the salt, pepper, and garlic salt and instead use half an envelope dry onion soup mix.
— Leona Yoder
Hartville, OH
Scored Potatoes
Ida H. Goering, Dayton, VA
Carolyn A. Baer, Conrath, WI
Makes 4 servings
Prep Time: 10 minutes
Cooking/Baking Time: 50 minutes
4 large baking potatoes
2 Tbsp. butter, melted
⅛ tsp. paprika
1 Tbsp. minced fresh parsley
salt and pepper to taste
1. Cut scrubbed potatoes in half lengthwise. Slice widthwise six times, but not all the way through.
2. Fan potatoes slightly. Place in a lightly greased shallow baking dish.
3. Brush each potato with butter.
4. Sprinkle each with paprika, parsley, salt, and pepper.
5. Bake uncovered at 400˚ for 50 minutes, or until tender.
Half-Baked Potatoes
Lancaster, PA
Makes 4 servings
Prep Time: 5 minutes
Cooking/Baking Time: 35–45 minutes
4 baking potatoes
½ stick (4 Tbsp.) butter
1. Cut unpeeled potatoes in half lengthwise. Place in lightly greased baking pan.
2. Dot with butter and bake at 350˚ for 35–45 minutes, cut side up. When potatoes form a puffy brown top, they’re ready to eat.
Jeanne’s Baked Potato Topping
Natalia Showalter
Mt. Solon, VA
Makes 10 servings
Prep. Time: 10 minutes
Chilling Time: 2–4 hours
8-oz. pkg. cream cheese, softened
1 cup sour cream
¼ cup finely chopped onion
2 Tbsp. prepared horseradish
2 Tbsp. fresh minced parsley
1 Tbsp. lemon juice, optional
½ tsp. salt, optional
1. In mixing bowl, combine cream cheese and sour cream.
2. Mix in onion, horseradish, parsley, and your choice of seasonings.
3. Serve over piping hot baked potatoes.
4. Garnish with shredded cheddar cheese, if you wish.
Tip: If you can, make this ahead of time and chill for several hours before using. The extra time will allow the flavors to blend.
Baked Potato Reuben
Jean M. Butzer
Batavia, NY
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 1 hour and 15 minutes
4 baking potatoes
2 cups sauerkraut, drained
2 cups corned beef, chopped fine
Russian salad dressing
1 cup Swiss cheese, grated
1. Bake potatoes until tender. Split lengthwise and squeeze potato to open it.
2. Cover each potato with ½ cup sauerkraut, ½ cup corned beef, and salad dressing to taste.
3. Cover each with ¼ cup of the grated cheese.
4. Place in baking dish. Bake uncovered at 400˚ until cheese melts, about 15 minutes. Serve immediately.
Tip: To bake potatoes, rub with oil, place in a shallow baking pan. Bake at 400˚ for one hour or until tender.
A Tip —
To bake potatoes quickly, place them in boiling water for 10-15 minutes. Pierce skins with a fork and then bake them in a pre-heated oven.
Jan Pembleton
Arlington, TX
Nathan LeBeau
Rapid City, SD
Makes 8 servings
Prep. Time: 45 minutes
Cooking/Baking Time: 1½ hours
6 medium red potatoes, uncooked, unpeeled, and sliced ¼" thick, divided
1½ cups Swiss, or cheddar, cheese, grated, divided
¼–1 tsp. salt, according to your taste preferences, divided
¼ tsp. pepper, divided
3 Tbsp. butter, divided
½ pint whipping cream
1. Create layers in a lightly greased 2-quart casserole in this order: half the potatoes, half the cheese, half the salt and pepper.
2. Dot with half the butter.
3. Repeat layers.
4. Pour cream over all.
5. Bake uncovered at 300˚ for 1½ hours.
Variation: For a somewhat different texture, cube the potatoes instead of slicing them.
— Nathan LeBeau
Rapid City, SD
Scalloped Potatoes
Eleanor Larson
Glen Lyon, PA
Makes 6–8 servings
Prep Time: 15–20 minutes
Cooking/Baking Time: 1 hour and 15 minutes
¼ cup onions, chopped
half a stick (¼ cup) butter
¼ cup flour
1½ tsp. salt, optional
¼ tsp. pepper, optional
2½ cups milk
5 large potatoes, uncooked and sliced (your choice about whether to leave the skins on or not), divided
1. Cook onions in butter in a saucepan until tender.
2. Stir in flour, and salt and pepper if you wish. Blend well.
3. Gradually stir in milk, stirring constantly.
4. Cook until thickened and bubbly. Cook 1 minute more. Remove from heat.
5. Place half of sliced potatoes into a greased 2-quart casserole.
6. Cover with half the sauce.
7. Repeat layers.
8. Bake covered in a 350 degree oven for 45 minutes. Stir.
9. Continue baking, uncovered, for 30 more minutes, or until potatoes are bubbly and brown.
Potatoes Supreme
Ruth Zendt
Mifflintown, PA
Makes 8–10 servings
Prep Time: 20–30 minutes
Cooking/Baking Time: 25–30 minutes
8–10 medium-sized potatoes, uncooked, peeled, and cubed
10¾-oz. can cream of chicken soup
3 cups shredded cheddar cheese, divided
8-oz. container sour cream
3 green onions, chopped
salt and pepper to taste, optional
1. Place potatoes in a saucepan and cover with water. Bring to a boil.
2. Cover and cook until almost tender. Drain.
3. In a large mixing bowl, blend soup, 1½ cups cheese, sour cream, onions, and salt and pepper if you wish.
4. Stir in potatoes.
5. Place mixture in a greased 9 × 13 baking dish. Sprinkle with remaining cheese.
6. Bake uncovered at 350˚ for 25–30 minutes, or until heated through.
Baked Potato Salad
Beaford, PA
Janice Yoskovich
Carmichaels, PA
Makes 6 servings
Prep. Time: 30–40 minutes
Cooking/Baking Time: 60 minutes
8 medium-sized potatoes, cooked, peeled, and cubed
½ lb. Velveeta cheese, cut into small cubes, or 1½ cups hot pepper Monterey Jack cheese, grated
1 cup mayonnaise, optional
½ cup chopped onion
½–1 lb. bacon fried crisp, crumbled, according to your taste preferences
1. Place potatoes in a lightly greased 9 × 13 baking pan.
2. Combine cheese, mayonnaise, and onion in a small mixing bowl.
3. Pour over potatoes. Mix well.
4. Top with crumbled bacon.
5. Bake uncovered at 350˚ for 60 minutes, or until cheese is bubbly and brown around edges.
Party Mashed Potatoes
Peggy Clark, Burrton, KS
Elaine Patton
West Middletown, PA
Freda Imler, Eldon, MO
Ruth Hofstetter, Versailles, MO
Makes 10–12 servings
Prep. Time: 30 minutes
Cooking/Baking Time: 45–60 minutes
5 lbs., or 9 large, potatoes
8-oz. pkg. cream cheese, softened
1 cup sour cream
2 tsp. onion salt
2 Tbsp. butter, softened
¼ tsp. pepper, optional
1. Peel potatoes, cut in pieces, and boil in salted water until tender.
2. Drain. Mash until smooth.
3. Add remaining ingredients and beat until light and fluffy.
4. Spread potatoes into greased 9 × 13 baking dish. At this point, you can bake the potatoes, or cover and refrigerate for a week until you’re ready to bake and serve. Or you can cover tightly and freeze for 2–4 weeks, until ready to bake and serve.
5. When ready to bake, dot with butter. Bake uncovered, unfrozen potatoes at 350˚ for 45–60 minutes, or until potatoes are hot through and bubbly on top.
Variation: Drop the onion salt, butter, and pepper. Instead, stir in 1 tsp. diced chives in Step 3. Top with ¼ cup breadcrumbs just before baking.
— Elaine Patton
West Middletown, PA
Tip: This makes a big portion. Instead of baking the whole batch at once, you can simply spoon out the amount you need, bake it, and continue to store the rest in the fridge for up to a week.
— Freda Imler, Eldon, MO
Creamy Potato Bake
Dorothy VanDeest
Memphis, TN
Makes 6 servings
Prep. Time: 20–25 minutes
Cooking/Baking Time: 30 minutes
3 cups mashed potatoes
8-oz. carton sour cream
5–6 slices bacon, cooked and crumbled
3 small green onions, chopped
4 ozs. shredded cheddar cheese
1. Evenly spread potatoes in a lightly greased 6 × 10 baking dish.
2. Top with sour cream. Sprinkle with bacon and green onions. Top with cheese.
3. Bake potatoes uncovered at 300˚ for 30 minutes.
Lite Mashed Potatoes
Makes 6 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 20 minutes
4 medium potatoes, peeled and coarsely chopped
4 stalks celery, coarsely chopped
3 whole cloves garlic
3 Tbsp. butter
½ cup chicken stock or milk
1. Place first 3 ingredients in a pot of water. Boil until potatoes are tender.
2. Lift out celery and garlic and place in food processor. Pulse until smooth.
3. Mash potatoes with butter. Add celery to mashed potatoes and mix together, adding milk/chicken stock as needed.
Horseradish Mashed Potatoes
Barbara Nolan
Pleasant Valley, NY
Makes 6–8 servings
Prep Time: 15 minutes
Cooking/Baking Time: 20 minutes
3 lbs. peeled potatoes cut into large chunks
5⅓ Tbsp. (⅓ cup) butter, softened
¾ cup hot milk, or half-and-half
1 tsp., or less, salt
2–4 Tbsp. prepared horseradish, according to your taste preference
1. Place potatoes in a large stockpot. Add an inch of water or more. Cover and bring to a boil. Simmer partially covered for 20 minutes, or until potatoes are tender.
2. Drain off all water.
3. Beat potatoes with a potato masher until almost smooth.
4. Add remaining ingredients and mash until smooth.
Potato Puff
Sharon Swartz Lambert
Harrisonburg, VA
Makes 4–6 servings
Prep. Time: 45 minutes
Cooking/Baking Time: 30 minutes
2 cups mashed potatoes
2 Tbsp. grated Parmesan cheese
1 Tbsp. melted butter
2 Tbsp. chopped onion
3 eggs
1. In a large mixing bowl, combine potatoes and cheese.
2. Stir in butter and onion.
3. Separate eggs. Beat egg yolks and add to potato mixture.
4. Beat whites until stiff. Fold into potato mixture.
5. Turn into a deep, lightly greased 2-quart casserole.
6. Bake uncovered at 350˚ for 30 minutes, or until a knife inserted in center comes out clean.
A Tip —
For especially creamy mashed potatoes, use an electric mixer to mash them.
Stove-Top Roasted Red Potatoes
Bonnie Goering
Bridgewater, VA
Makes 6 servings
Prep. Time: 5–10 minutes
Cooking/Baking Time: 30 minutes
2–3 lbs. small red potatoes
half a stick (¼ cup) butter
salt to taste
pepper to taste
1–2 Tbsp. freshly chopped parsley
1. Wash potatoes well. Using a vegetable peeler, cut a ribbon of skin off just around the middle of each potato.
2. Melt butter in large skillet. Lay in potatoes in a single layer.
3. Sprinkle with salt and pepper.
4. Cook, covered, over medium heat.
5. Stir frequently. Cook until potatoes are fork-tender and browned.
6. Add parsley and cook a few minutes more.
Potatoes and Green Beans
Edna E. Moran
Gulfport, MS
Makes 2 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 20–25 minutes
1 strip bacon, fried and crumbled
4 small new potatoes, washed, unpeeled, and cut in half
2 cups fresh green beans, snapped
1 Tbsp. dried chopped onions
salt and pepper to taste
water
1. Place bacon in 2-quart saucepan. Add in this order: potatoes, beans, onions, salt, and pepper.
2. Cover with water. Cover pan and simmer until done to your liking.
The potatoes and beans do not shrink while cooking!
A Tip —
Don’t grind or shake salt, pepper, spices, or dried herbs over steaming cooking pots. The steam will cause mildew in the containers. If you do shake the seasonings over a steaming pot, leave the containers’ lids off for about 10 minutes before closing them.
Amish Fried Potatoes
Alice Miller
Stuarts Draft, VA
Makes 6 servings
Prep. Time: 30 minutes
Cooking/Baking Time: 40 minutes
1 Tbsp. butter
1–2 Tbsp. vegetable oil
6 medium-sized potatoes, cooked, peeled, and diced
1 tsp. salt
¼ tsp. pepper
¼ cup milk
1. Place butter and oil in large skillet. Heat skillet before adding potatoes.
2. When skillet is hot, add potatoes (be careful not to splash yourself with the hot butter and oil).
3. Saute until potatoes on bottom of skillet become golden brown. Then turn with a metal spatula, making sure that the potatoes on top are now on the bottom.
4. Add salt and pepper. Turn potatoes again when those on the bottom turn golden brown.
5. Turn 2 more times until all potatoes are golden brown.
6. Pour in milk and mix through potatoes.
7. Continue sautéing just until the milk is hot and blended into potatoes.
Scalloped Fall Bake
Alexandria, IN
Jeanette B. Oberholtzer
Manheim, PA
Irene J. Dewar, Pickering, ON
Makes 6–8 servings
Prep. Time: 25 minutes
Cooking/Baking Time: 40 minutes
3 large tart, unpared apples
4 medium sweet potatoes, cooked and skinned
half a stick (¼ cup) butter, divided
1 tsp. salt
½ cup honey, or brown sugar
1 tsp. zest of orange, optional
1. Slice apples and potatoes into ½" thick slices.
2. In a skillet, saute apples in 2 Tbsp. butter until light brown.
3. Arrange alternate layers of potatoes and apples in a greased 2-quart baking dish. Sprinkle each layer with salt.
4. Melt remaining butter in skillet. Stir in honey, and orange zest if you wish, and blend.
5. Pour over potatoes and apples.
6. Bake uncovered at 375˚ for 40 minutes.
Variation: Add ½ cup pecan pieces to top of baking dish, just before pouring sauce over all.
— Jeanette B. Oberholtzer
Manheim, PA
Baked Sweet Taters
Suellen Fletcher
Noblesville, IN
Makes 6–8 servings
Prep. Time: 45 minutes
Cooking/Baking Time: 10 minutes
6 medium-sized sweet potatoes
1 tsp. cinnamon
½ tsp. nutmeg
3 Tbsp. butter, softened
¼ cup brown sugar
mini marshmallows, optional
pecans, optional
1. Peel sweet potatoes, rinse in cold water and boil until very tender. Drain.
2. Mash until smooth
3. Add cinnamon, nutmeg, butter, and brown sugar. Blend well with mixer.
4. Spoon into a serving dish and serve.
5. Or, if you wish, spoon into a lightly greased baking dish. Top with marshmallows and pecans. Slide under the broiler to brown toppings. Watch carefully so they don’t burn!
Candied Yams
Jamie Schwankl
Ephrata, PA
Alica Denlinger
Lancaster, PA
Makes 6–7 servings
Prep Time: 5 minutes
Cooking/Baking Time: 40–50 minutes
1 tsp. salt
half a stick (¼ cup) butter
¾ cup water
½–1 cup brown sugar, according to your taste preference
2 Tbsp. cornstarch
40-oz. can of yams, drained
1. Combine salt, butter, and water in a good-sized saucepan over medium heat.
2. In a small bowl, stir together brown sugar and cornstarch. Add to saucepan, mixing well.
3. Add the yams. Cook for 10 minutes, or until sauce starts to thicken.
4. Spoon potatoes and sauce into a lightly greased 2-quart baking dish.
5. Bake uncovered at 350˚ for 30–40 minutes
Betti Risser
Lancaster, PA
Makes 8–10 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 50–60 minutes
7 medium-sized sweet potatoes, peeled and cut into chunks
1 tsp. salt
half a stick (¼ cup) butter, cut up
¼–⅓ cup real maple syrup, depending upon your taste preference
2 cups miniature marshmallows
1. Bring sweet potatoes, salt, and water to a boil in a large saucepan. Cook 15–20 minutes, or until tender. Drain.
2. Mash potatoes, or press through a ricer.
3. Stir in butter and maple syrup.
4. Spoon mixture into a lightly greased 9 × 13 baking dish.
5. Bake at 350˚ for 20 minutes.
6. Top evenly with marshmallows and bake 8 more minutes, or until marshmallows are puffed and golden.
Cranberry-Apple Sweet Potatoes
Charlotte Shaffer
East Earl, PA
Makes 6–8 servings
Prep Time: 15–30 minutes
Cooking/Baking Time: 20–25 minutes
5–6 medium, uncooked sweet potatoes, peeled, and cut into bite-size pieces or two 18-oz. cans sweet potatoes, drained and cut into bite-size pieces
21-oz. can apple pie filling
8-oz. can whole berry cranberry sauce
2 Tbsp. apricot preserves
2 Tbsp. orange marmalade
1. If you’re starting with uncooked sweet potato pieces, place them in stockpot. Add an inch or more of water. Cover and simmer until tender. Drain.
2. Spread pie filling in a lightly greased 8 × 8 baking dish.
3. Arrange cooked or canned sweet potatoes over top.
4. In a small mixing bowl, stir together cranberry sauce, apricot preserves, and orange marmalade.
5. Spoon over sweet potatoes.
6. Bake uncovered at 350˚ for 20–25 minutes.
Variation: When finished baking, sprinkle with 1½ cups mini marshmallows. Broil 4 minutes, just until marshmallows are lightly browned. Watch carefully to prevent burning!
— Charlotte Shaffer
East Earl, PA
Baked Sweet Potato Fries
Joan S. Eye
Harrisonburg, VA
Makes 4 servings
Prep Time: 20 minutes
Cooking/Baking Time: 30–35 minutes
4 medium-sized sweet potatoes, unpeeled and scrubbed
1 tsp. olive oil
dash cayenne pepper
salt to taste
1. Cut unpeeled sweet potatoes lengthwise into ⅓" slices. Cut slices into sticks.
2. In a large bowl, combine olive oil and cayenne pepper. Add sweet potatoes and toss until well coated.
3. Transfer to lightly greased baking sheet.
4. Bake 15 minutes at 450˚.
5. Turn fries over. Continue roasting until golden, about 15–20 more minutes.
6. Sprinkle with salt before serving.