Anne Red's Vegetable Recipes
CARROTS & DILL
1 lb. carrots, sliced
2 TBL water
2 TBL butter
1 tsp. dill weed or 2 tsp. fresh chopped
dill
Cook carrots, butter & water in a saucepan.
Cover &
bring to a boil over high heat. Reduce heat;
simmer
for 8 min. or til carrots are tender.
Uncover &
simmer til liquid has evaporated. Stir in
dill
(If using canned carrots just throw all
ingredients
in a pot, bring to boil, reduce heat & simmer
til
heated through.)
Yield: 5 servings
PARMESAN BAKED TOMATOES
1 can (14 1/2oz) whole tomatoes, drained &
quartered
2 TBL seasoned bread crumbs
1/4 to 1/2 tsp. Italian Seasoning
1/4 tsp. garlic salt
2 TBL shredded Parmesan cheese
1 TBL butter
Place tomatoes in a greased 1 QT baking dish.
Combine bread crumbs, Italian seasoning &
salt.
Sprinkle over tomatoes. Top with cheese; dot
with
butter. Bake, uncovered at 325 degrees for
15 to 20
minutes or til lightly browned.
Yield: 2-3 servings
CREAMY GREEN BEANS
2 cans green beans
1 can cream of celery soup
Drain liquid from beans reserving 1/2 cup.
Mix
liquid with soup. Arrange beans in a
casserole.
Pour soup over beans; cover. Bake in 425
degree
oven for about 45 min.
Yield: 6-8 servings
GREEN BEANS & ALMONDS
1 pkg. frozen french style green beans
1/2 c. slivered almonds
1/4 c. butter
2 tsp. lemon juice
1/4 tsp. salt
Place beans in a saucepan & cover with water;
cook
til tender-crisp. In a skillet over low heat
toast
almonds in butter. Remove from heat; stir in
lemon
juice & salt. Drain beans. Add almond
mixture &
toss to coat.
Yield: 6-8 servings
COLORFUL CORN
1 pkg. (20 oz) frozen corn
1/4 c. melted butter
1 small onion, thinly sliced
1/2 c. julienned peppers (I like to use some
green,
red & yellow)
1/2 to 1 tsp. salt
1/4 c. milk
1/2 large tomato, chopped
Cook corn, drain. Add butter, onion, peppers
&
salt. Cook over low heat for 3-5 minutes or
til
veggies are heated through. Add milk; bring
to a
boil. Reduce heat; simmer for 2 min until
heated
through. Remove from heat; stir in tomatoes.
Yield: 6-8 servings