My friend April shared this recipe with me when our families shared Thanksgiving Dinner in Florida.
- 4 lbs yellow squash
- 1/2 cup water (for cooking)
- 1 med onion
- 1/2 stick margarine
- 1 tsp pepper
- 1 can mushroom soup
- 1 tbsp salt
Slice squash and onion in saucepan. Cook in water over medium heat about 20 min. Drain. Mash and add other ingredients, place in baking dish and cover top with 1 cup grated American cheese. Bake at 350 degrees for 20 minutes.
Cheesy Broccoli Rice
- 1 lb pkg. frozen chopped broccoli
- 1 can condensed cream of mushroom soup
- 1 jar Cheez Whiz
- 1 cube butter (1/2 cup)
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 1/3 cup Minute Rice (uncooked)
Sprinkle the frozen broccoli, rice, celery and onion in a 13×9 baking dish. Melt the butter, Cheez Whiz, and mushroom soup in a medium saucepan. Pour over the other ingredients. Mix well. Cover with foil and bake in a 350 degree oven for 45 minutes, or until rice is done.
This recipe is a great side dish but also can be made the main dish if you add a pound of diced cooked chicken breast.
2 to 3 zucchinis sliced in 1/4 inch thick slices
1 cup of crushed Ritz cracker crumbs
1 egg beaten with a little bit of water
3 Tbs. of flour
2 Tbs. of lemon pepper
1 tsp. salt
1 tsp. garlic powder
1/4 cup butter
1/4 cup olive oil
Dip zucchini slices into the flour, egg, then cracker mixture.
Heat oil and butter in a frying pan and add breaded zucchinis.
Season with salt, garlic powder and lemon pepper.
Be generous with the lemon pepper, this adds a lot of flavor.
Cook over med to low heat slowly until the zucchini is tender.
Serve as is or top with marinara sauce and grated mozzarella cheese. –From Hub Cafe in Heber City, Utah.
Time is too slow for those who wait, too swift for those who fear, too long for those who grieve, too short for those who rejoice, but for those who love, time is eternity. –Henry Van Dyke
- 3 lbs fresh green beans (or one large 50-oz can of green beans)
- 2 small cans cream of mushroom soup
- 1 pound grated mozzarella cheese
- French’s Fried Onions
Combine all together. Add ¾ can French’s dried onions and stir gently. Put mixture into baking dish and top with more French’s dried onions. Cover. Bake at 350 degrees until hot and bubbly.
“Laughter is the shortest distance between two people.” ― Victor Borge
- 1 Bunch of Asparagus
- 2 tablespoons Olive Oil
- 3 tablespoons Balsamic Vinegar
- 2 tablespoons Lemon Juice
- Salt, Pepper, Garlic to taste
Wash asparagus first, then combine all ingredients in a large zip-lock bag and marinate for 30 minutes. Bake on sheet pan at 400 degrees Fahrenheit for 8-12 minutes depending on desired firmness. Remove from oven and let cool.
“Taking time for each other is the key for harmony at home.”-Dieter F. Uchtdorf
These are the beans we had for Easter dinner. They are very tasty but next time I will use half the amount of butter called for.
2 pounds fresh green beans, trimmed
1/4 cup salted butter
1/2 cup balsamic vinegar
3 green onions, chopped (the entire thing)
2 cloves garlic, minced
Combine the onions, garlic, and vinegar in a small saucepan. Cook on medium, stirring frequently, for 5-7 minutes or until most of the vinegar is reduced into a thick syrup and has been absorbed by the green onions. Remove from heat and set aside.
Bring a large pot of salted water to a boil. While the water is coming to a boil, combine the vinegar/onion mixture and the butter. Set aside.
When the water begins to boil, add the green beans. Cook for 3-5 minutes or until the beans float to the top and are bright green. Drain. Toss in the balsamic butter and serve immediately. Serves 8.
“It’s been many years since I had such an exemplary vegetable.” –Jane Austen, Pride and Prejudice
Most of the following vegetables can be roasted for 20 minutes at 400 degrees so you could combine them on the same pan. Just don’t crowd your pan or they will steam instead of roast. The potatoes take much longer.
How to Roast Asparagus
Ingredients: Bundle of Asparagus, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese (optional)
- First of all, use the LARGE spears, not the little skinny spears of asparagus or they shrivel up.
- Preheat oven to 400°F.
- Rinse clean the asparagus. Break the tough ends off the asparagus and discard.
- Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic (if you choose), salt, and pepper. Rub over the asparagus so that they are evenly distributed.
- Place pan in oven and cook for approximately 8-10 minutes, until lightly browned and tender when pierced with a fork. Drizzle with fresh lemon juice before serving. You can sprinkle with Parmesan cheese, too, if you want.
How to Roast Carrots
Ingredients: 12 carrots, 3 tablespoons good olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced fresh dill or parsley
- Preheat the oven to 400 degrees F.
- Slice the carrots diagonally in 1 1/2-inch-thick slices.
- Toss them in a bowl with the olive oil, salt, and pepper.
- Spread them out in your shallow baking pan in 1 layer (not on top of each other and not crowded).
- Roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
How to Roast Cauliflower
Ingredients: One head of cauliflower, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese
- Peel outer leaves of the head of cauliflower, remove the stem and cut flowerets off the head.
- Spread into a shallow baking pan, making sure not to overcrowd the pan. If they are too close they will steam instead of roast.
- Drizzle with olive oil, salt and pepper. Toss to be sure everything is evenly coated.
- Place pan in 400 degree oven for 20 minutes, stirring once or twice until crisp/tender.
- When lightly browned, sprinkle with Parmesan cheese for added flavor.
How to Roast Potatoes
3 pounds small red or white potatoes (rinse/scrub any dirt off and make sure they are dry), 1/4 cup olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced garlic (6 cloves, if you want them garlicky; if not, omit),
2 tablespoons minced fresh parsley
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Spread potatoes into a shallow pan into 1 layer. Roast for 45 minutes to 1 hour or until browned and crisp. Flip twice during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.