Corn and Zucchini Mexicana

From: Colorado Cache – Junior League of Denver, page 195

2 pounds zucchini, sliced

1 large onion, chopped

2 tablespoons butter

2 10-ounce packages frozen, whole kernel corn

½ pound Old English processed cheese, cubed or grated

1 4-ounce can green chiles, seeded and chopped

Salt and pepper to taste

Sauté squash and onion in butter until just tender. Cook corn until just tender. Add corn, cheese and green chiles to squash and onions. Cook over low heat until cheese is melted, stirring occasionally. Season with salt and pepper. Pour into a 2-quart casserole and bake uncovered at 350° for 30 minutes.

Nancy’s Notes: Made January 4, 2010 – I added some diced red pepper for color. I don’t understand why you would bake this for 30 minutes. I think it would be better to serve as soon as the cheese is melted and all is cooked to tender but not over done.

Green Beans and Red Pepper in Balsamic Vinegar

From: Beyond the Rim – Junior League of Amarillo, page 132

1 medium red bell pepper, cut into ¼-inch strips

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1½ pounds fresh green beans, blanched

½ cup balsamic vinegar

Salt and freshly ground pepper to taste

Grated Parmesan cheese to taste

Sauté the bell pepper in the olive oil in a large sauté pan until tender. Add the garlic, green beans, vinegar, salt and pepper. Cook over low heat until the ingredients are hot. Spoon into a serving dish. Top with cheese. Yield: 6 servings.

Variation: Substitute fresh asparagus or broccoli for the green beans if desired.

Nancy’s Notes: Made Nov. 23, 2009 – I liked the peppers, thought it needed more seasoning.

Herb Roasted Vegetables

From: Gold’n Delicious, page 194

1 red bell pepper, quartered, seeded, and cut into triangles

1 yellow bell pepper, quartered, seeded, and cut into triangles

2 medium-sized sweet onions, peeled and cut into 1-inch wedges

5 medium red potatoes cut into 1-inch pieces

2 small zucchini squash, halved lengthwise and cut into 1-inch slices

2 small yellow squash, halved lengthwise and cut into 1-inch slices

Marinade

4 to 6 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 tablespoons each fresh rosemary, thyme and parsley, chopped or 1 tablespoon each dried

Topping

½ cup Parmesan cheese, grated, optional

Place vegetables in a 9×13-ionch roasting pan. Combine marinade ingredients and toss with vegetables. Let stand for up to 2 hours and then bake, uncovered, at 400° for 30 minutes, stirring 3 to 4 times. Toss with Parmesan, if desired, and serve immediately. Serves 6 to 8.

Vary this recipe by substituting whatever vegetables you have on hand!

Nancy’s Notes: Made 12-14-09. I skipped the squash and used frozen sweet potato pieces from Schawns. I failed to add the Parmesan. Do again.

Vegetable Pie

From: Gold’n Delicious – Junior League of Spokane, page 193

Crust

1 ½ cups all –purpose flour

1 ½ teaspoons sugar

2 tablespoons milk

½ teaspoon salt

½ cup vegetable oil

½ cup Parmesan cheese, grated

Filling

3 cups broccoli florets

½ cup green onions, sliced

2 cups Monterey Jack cheese, shredded

½ cup Parmesan cheese, grated

¼ cup all-purpose flour

½ teaspoon dried thyme

3 tablespoons fresh basil, chopped, or 1 tablespoon dried

¼ teaspoon black pepper

1 large ripe tomato, thinly sliced

1 tablespoon butter, melted

Combine crust ingredients and shape into a ball. Press dough into a 9-inch pie plate, covering bottom and sides.

Place broccoli in boiling water and simmer for 3 minutes. Plunge broccoli into cold water and drain well.

Combine onions, cheeses, flour, thyme, basil and pepper. Place half the cheese mixture into the pie shell. Layer broccoli on top of cheese and follow with tomato slices. Top with remaining cheese mixture. Drizzle with butter and bake, uncovered, at 350° until thoroughly cooked, about 30 minutes. Serves 8

This recipe doubles as a vegetarian entree or a colorful side dish. It may be assembled up to 4 hours early and baked just prior to serving.

 

Nancy’s Notes: Made 11/2/09 – Good, I liked the crust. Would make a nice potluck side dish.

Carrots for Kids

From: Gold’n Delicious – Junior League of Spokane, page 196

4 cups carrots, cut diagonally into 1-inch pieces

½ cup water

3 tablespoons brown sugar

2 tablespoons butter, melted

½ teaspoon cornstarch

½ teaspoon cinnamon

¼ teaspoon salt

Place carrots and water in a microwave dish. Cover, vent and coon on high until carrots are tender-crisp, about 4 minutes. Drain half the water.

Combine sugar, butter and cornstarch in a small bowl. Stir into carrots. Add cinnamon and salt and stir well. Cover, return to microwave and cook on high until tender, about 4 minutes. Serves 4.

Don’t tell your children these are good for them!

Nancy’s Notes: Made Nov. 8, 2009 – Easy. Bob liked, I thought they were a little strong on the cinnamon. Do again with ½ the cinnamon.

Shoe Peg Corn

From: Beyond the Rim – Junior League of Amarillo, page 131

2 (12-ounce) cans Shoe Peg corn, drained

1 (4-ounce) can diced mild green chiles

1 (8-ounce) package cream cheese, softened

Combine the corn, chiles and cream cheese in a saucepan. Heat over low heat until the cheese melts and the mixture is hot. Yield: 6-8 servings.

Nancy’s Notes: Made spring 2009 – somewhat disappointing, needs some seasoning.

Hot Green Bean Caesar

 

From: Reflections Under the Sun, Junior League of Phoenix

3 tablespoons vegetable oil

¾ cup ½-inch bread cubes

1 tablespoon vinegar

1 teaspoon minced onion

¼ teaspoon salt

1 (16-ounce) can cut green beans, drained

2 to 3 tablespoons grated Parmesan cheese

Heat 2 tablespoons of the oil in a skillet over medium-high heat. Add the bread cubes. Sauté until golden and crisp. Combine the vinegar, remaining oil, onion and salt in a bowl; mix well. Add the green beans to the bread cubes, stirring once. Pour the oil mixture over the green bean mixture.

Cook, stirring, until heated through. Sprinkle with Parmesan cheese. Serve immediately. Serves 4.

A side-dish twist on the famous salad, these beans are an ideal accompaniment to seafood.

Nancy’s Notes: I made using fresh green beans that I lightly steamed. I thought this was excellent. A keeper.