Anne Red's Vegetable Recipes



            Happy Cooking



            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



            Happy Cooking



            Recipe Index Potatoes Salads
            Hamburger Snacks Ham
            Vegetables Drinks Kitchen Help
            Chicken Sausage Crockpot





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