Vegetables

Breaded Cauliflower:

1 cauliflower, 1 cup cooking oil, 2 cups cracker meal, 2 eggs.

Cut out and separate cauliflower cluster. Put in a pot and cover with water.
Boil clusters for 10 minutes, making sure they are firm. Do not over boil. Drain water out. Put two cups of
cracker meal in a bowl. Put two eggs in another bowl and beat good.
Dip and coat each cluster with the egg first, then the cracker meal. Put the two cups of cooking oil in a pan.
Heat oil and fry each cluster, turning over and over, so they come out lightly brown on all sides.


Broccoli Corn Bake:

1 (16 ounce) can cream style corn, 1 (10 ounce) package frozen broccoli thawed and well drained, 2 tsp.
dehydrated onion, 1 egg beaten, 18 ritz crackers crumbled and divided, salt and pepper.

Preheat oven to 350°F. Combine creamed corn, broccoli, egg, onion, 1/2 cup cracker crumbs and 2
tablespoons butter in a large bowl; mix thoroughly. Season with salt and pepper to taste. Spoon into 1 quart
baking dish. Combine 1 tablespoon butter and 1/4 cup cracker crumbs; mix thoroughly. Sprinkle cracker
crumb mixture over vegetable mixture. Bake, uncovered, until golden brown, about 30 minutes.


Butter Roasted Carrots:

2 pounds carrots, 2 Tbs. butter.

Peel and cut carrots into 2-3 inch lengths, then halve or quarter each length to make approximate even
sizes. Place carrots in a casserole dish and dollop butter on top. Cover and roast at 350 degrees for 1 hour,
stirring at 20 minute intervals.


Cheesy Broccoli:

3 pounds broccoli, 12 ounces process cheese spread loaf, shredded 1/2 cup crumbled cooked bacon or
toasted sliced almonds.

1 . Cut thick broccoli stems lengthwise into fourths. Heat 1 inch water (salted if desired) to boiling. Add
broccoli. Cover and heat to boiling; reduce heat.
2 . Cook 5 to 8 minutes or until stems are tender; drain. Arrange half of the broccoli in serving dish. Sprinkle
with half of the cheese and bacon; repeat.


Cheesy Sausage Potatoes:

3 pounds potatoes peeled and cut into 1/4 inch slices, 1 pound pork sausage, 1 medium onion chopped, 1/4
cup melted butter, 2 cups shredded cheese.

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and simmer,
uncovered, for 8-10 minutes or until tender. Meanwhile, crumble sausage into a large skillet and add onion.
Cook over medium heat until meat is no longer pink and drain. Drain potatoes and arrange in an un-greased
13x 9x2 baking dish. Drizzle with butter. Add sausage mixture and stir gently. Sprinkle with cheese.
Bake, uncovered, at 350 degrees for 5-7 minutes or until the cheese is melted.


Deep Fried Mushroom Caps:

12-14 large white mushrooms stems and caps seperated, 1/2 cup flour, 2 eggs beaten, fine dry
breadcrumbs, seasoning salt, garlic powder, oil for frying.Dip the mushroom caps in flour, then in beaten
egg. Roll in fine bread crumbs. Place on a plate and lightly season with salt and garlic powder.
Heat oil in a large frypan and deep-fry the coated mushroom caps in hot oil for about 1 minute, or golden
brown on the outside.


Fried Cauliflower:

1 head cauliflower, 1 egg, milk, cracker crumbs.

Separate cauliflower into flowerets; cook in boiling salted water until tender. Drain. Beat egg with a small
amount of milk. Dip cauliflower in egg mixture. Roll in cracker crumbs. Fry in deep hot fat until brown.


Glazed Carrots:

1/2 pound baby carrots, 2 Tbs. butter, 3 Tbs. brown sugar.

Place carrots in a saucepan and pour in just enough water to cover. Bring to a boil and simmer until carrots
are tender (about 10 minutes). Drain water from pan. Add butter and brown sugar to the carrots and stir to
dissolve. Simmer for approximately another ten minutes over medium-high heat until the carrots look
glazed (keep up the occasional stirring). I like to sprinkle with a little salt when serving.      (These are the
best carrots we have ever eaten. My husband actually request this dish often, so that should tell you all
something).


Green Bean Casserole:

2 (8 ounce) cans drained green beans, 2 (8 ounce) cans cream of mushroom soup, 3-5 Tbs. soy sauce, 1 (6
ounce) can french dried onions.

In a bowl combine all ingredients, reserving 1/4 cup of the onions. Mix thoroughly and transfer to 8 x 8
casserole dish. Sprinkle remaining onions over the top. Bake at 375 degrees for 45 to 75 minutes or until
golden brown. (Don't worry if you bake it longer).


Green Bean Roll Ups:

3 (14 1/2 ounce) cans green beans drained, 1 pound bacon, 1 cup brown sugar, 1/2 cup butter, 2 Tbs. soy
sauce, 1/2 tsp. garlic.

Melt Butter, brown sugar, soy sauce and garlic in saucepan. Cut bacon into thirds. Wrap 5 or 6 green beans
in bacon. Lay seam side down in 9 X 13 pan. Pour mixture over roll-ups and cover with foil. Bake in 350
degree oven for 40-45 minutes.


Italian Roasted Potatoes:

Potatoes, cheese, salt, pepper, 1/2c. water.

Grease dish. Peel and quarter potatoes, add salt and pepper, parsley to taste and cheese. Dot with butter,
add water. Cover and bake 45 minutes-1 hour @ 350 degrees. Remove lid and brown under boiler.


Party Potatoes:

1 (32 ounce) bag frozen hashbrowns, 1/2 tsp. salt, 1/4 tsp. pepper, 1 (10 3/4 ounce) can cream of chicken
soup, 2 cups sour cream, 1 cup grated cheddar cheese, 1/2 cup margarine, breadcrumbs.

Mix hashbrowns, salt, pepper, soup, sour cream, and cheese together in a large mixing bowl.
Melt the margarine. Pour margarine into the large mixing bowl and mix until evenly coated.
Put mix in 9x13 pan. Sprinkle breadcrumbs over the top. Bake for an hour at 350.


Roasted Green Beans with Mushrooms:

1 pound fresh green beans trimmed, 1 (8 ounce) package fresh button mushrooms, 4 garlic cloves thinly
sliced, 2 Tbs. minced fresh garlic, 2 Tbs. sesame oil, 4 tsp. soy sauce, 1/2 tsp. red chili pepper flakes, 1/8 tsp.
salt.

Cook green beans in boiling water to cover 1 minute; drain. Plunge into ice water to stop cooking process;
drain and spread evenly in 13x9x2 inch baking dish. Combine mushrooms and next 6 ingredients in a
medium bowl. Pour over green beans. bake at 450F for 20 to 25 minutes or until beans are tender, stirring
occasionally.