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Free Vegetable Recipes


 

Vegetable Pizza

Vonda Byington

  • 2 packages crescent rolls:

Lay rolls flat on large cookie sheet pan, so as to make a crust.  Bake as pe package direction, minus a minute or two.  (Just barely brown.)  Let cool.

Mix:

  • 16 oz cream cheese

  • 1 cup mayonnaise or miracle whip

  • ¾ package ranch dressing.  Spread mixture over crust.

Layer chopped veggies –

Broccoli, Cauliflower, radish, green onions, tomatoes, olives, carrots, celery, etc. 

Cover all exposed area.  Press down into cheese mixture slightly and refrigerate 4 to 5 hours before serving.  Keeps 3 or 4 days if refrigerated.  But taste so good we usually don’t have left-overs!

Baked Potato Wedges

Vonda Byington

  • 3 to 4 Baking Potatoes

  • ½ cup melted butter

  • 1 teaspoon each: onion powder, garlic powder, and paprika

  • 2 tablespoons bread crumbs

  • 1/3 cup grated cheddar cheese

  • 1/3 cup parmesan cheese

Prepare potatoes.  Melt the butter.  Combine remaining ingredients and mix well.  Dip the potato wedges first in the melted butter then in the cheese mix.  Place in a shallow baking pan.  Drizzle with a little more butter if desired.  Bake until tender.

Sweet Potato Casserole

Vonda Byington

  • 3 cups mashed sweet potatoes

  • ½ cup sugar

  • ½ cup butter

  • 2 eggs

  • 1 teaspoon vanilla

  • 1/3 cup milk

Mix well, and put in a 9x13 inch pan or smaller.  Sprinkle with following topping:

  • 1/3 cup melted butter

  • 1 cup brown sugar

  • ½ cup flour

  • 1 cup walnuts

Bake at 350 degrees for 25 minutes

Hearty Tomato Soup

Vonda Byington

Sauté:

  • 1 medium onion, finely chopped

  • 2 tablespoons butter

  • Stir in:

  • 1 8-oz package cream cheese

  • 2 cups cream of tomato soup

Stir in:

  • 1 soup can of milk

  • 2 cups fresh tomatoes, peeled and chopped or 1 can stewed tomatoes drained.

Sweet basil and paprika to taste.  Heat soup, stirring frequently.  Do not boil.

Baked Potato Boats

Roma Christensen

  • 6 large baking potatoes

Wash potatoes well and prick with a fork or knife several times before placing in oven.

Do not wrap in foil or cover with anything else.  You want the outside to be crispy.

Bake at 400 degrees for approximately 1 hour or until the insides feel soft when squeezed.  

Remove from oven one at a time.  (If you remove all of them at once the skins will soften and won’t make a good boat for your finished product.)

Cut in half and scoop the potato filling out of the skins.  Place the skins in a large baking dish.  After you have all the potatoes scooped out in a bowl.  Then mash the insides together with 1 cube butter, 1 cup half-and-half *, and salt and pepper to taste.  Mix well. 

Scoop the filling into individual boat skins.  Fill all the skins.  Place back in baking pan and cover with shredded cheese.  Bake until cheese melts and serve.  These are really good leftovers too.  Just wrap individually with plastic wrap and re-warm in microwave.

  • Note: Half and half can be substituted with milk or sour cream or both.  And if you like hot stuff.  Add chopped jalapenos to mashed potato  stuffing before filling the boats!

  • Yummy!

Yummy Yams

Luana Willis

  • 6 c. mashed yams

  • 1/2 c. sugar

  • 1 c. melted butter

  • 5 eggs

  • 1 t. vanilla

  • 1 c. evaporated milk

 Topping:

  • 1 c. flour

  • 1 t. baking powder

  • 1/2 t. salt

  • 2 c. brown sugar

  • 2/3 c. melted butter

  • 2 c. chopped nuts

Mix yams, sugar, butter, eggs, vanilla and milk together.  Pour mixture into greased 9x13 pan. 

Topping:

In separate bowl mix flour, baking powder, salt, brown sugar, melted butter and nuts until well blended.  Spread or "blop" over yams.  Bake at 375 for 25 minutes.

PS: If you make this recipe everyone will love you.  Children will love you, old ladies will love you, men will love you.

Funeral Potatoes

 Cherry Coy

  • 2 lb frozen hash-browns

  • 2 cans cream of chicken soup

  • 1/2 C melted Margarine

  • 1 pt. sour cream

  • 1/2 tsp salt

  • 1 onion chopped

  • 2 C grated cheddar cheese

Top with

  • 2 C corn flakes measured and crushed mixed with

  • 2 Tbsp melted butter

Mix first 7 ingredients and put into pan or microwave dish.  Top with corn flakes.  Bake at 350 for 45 minutes uncovered or microwave 20-25 minutes.  Can 1/2. 

I don't think there is anyone in my family who doesn't love these.  I also use leftover baked potatoes grated in the equivalent amount for the potatoes.  (raw potatoes grated take a lot longer to bake)

Company Potatoes

Sharon Linville

  • ½ cup chopped onions

  • 1/4 cup butter      

  • 1 can cream of chicken soup, undiluted          

  • 2 lb frozen hash brown potatoes      

  • 1 pint dairy sour cream.

Topping:

  • 2 cups shredded cheddar cheese

  • 1 cup corn flake crumbs.

Sauté onions in butter until transparent.  Add soup, potatoes and sour cream.

Spoon into a greased 13-in x 9-in. Baking pan.  Combine cheese and corn flakes:

Spread over top.  Bake at 350 for 45 min.  Yield: 12 servings

Funeral Potatoes

Sharon Linville

Boil potatoes either with skins on or peeled. Then peel and cut into chunks or shred.  I mix as above but don’t usually sauté onions.  I also add a little of the cheese into the potatoes then cover with cheese.   I also add some ranch dressing mix, powdered, for additional flavor. It is hard to say how much of everything as I just add it but probably about a tbsp of mix per pan of potatoes.   You can also use cream of mushroom soup if you desire.

Easy Veggies

Roma Christensen

Good for single serving sizes:

  • 1 crown Broccoli (broken into individual florets)

  • A handful of baby carrots (peeled)

  • Cauliflower pieces can be added too…

  • Choose the vegetables you like.

Wash veggies and put them into a small Ziploc bag (zip the bag half way.)  Place in Microwave for 2 to 3 minutes.  Remove from microwave carefully so you don’t get burned, dump contents onto your plate and place a pat of butter on top.  Add salt and pepper to taste.

Easy Squash

Jenny Baxter

(Winter Squash)

Hubbard or Banana Squash are good choices.

Cut squash into individual serving sizes:

(Just one serving will work too)

Place in Ziploc bag and zip the bag almost shut.  It needs a little breathing room or the bag will pop in the microwave.  Place in Microwave for 5 minutes on high.  Remove squash from microwave to your plate and mash with fork.  Add butter, salt and pepper to taste.  Delicious!

Fresh Green Beans

Roma Christensen

Green Beans (as many as your family will eat) I like to leave my beans whole.  Just break off the ends, place in saucepan, add water enough to cover the beans, boil until cooked like you like them (I prefer them to still retain their bright green color).  Remove from heat and top with butter, salt and pepper.   For a taste treat, add crisp fried and crumbled bacon. 

Vegetable Soup

Cook beef and small dried onion.  Salt and pepper to taste, add hot water for more broth during cooking time.  Add vegetables when meat is tender. Tomatoes, Tomato juice, Wedge of cabbage, cut fine 3 or 4 med. potatoes, cubed Frozen mixed vegetables

Last 20 minutes, add macaroni and spaghetti pieces.  Cook all day for great flavor.

Stone Soup

  • 3 clean stones

  • 3 stalks celery

  • 2 lg. carrots

  • 2 med. onions

  • 2 med. potatoes

  • 3 med. tomatoes

  • 1/2 tsp. basil, thyme, marjoram

  • 1 bay leaf

  • 1/2 c. parsley

  • 1 1/2 tbsp. salt

  • 1/2 tsp. pepper

  • 1/2 c. rice

Read the story Stone Soup.  Wash hands.  Everyone can chop or measure something.  Put in a large crock pot.  Cover with water.  Cook 2 to 3 hours on high.  Remove bay leaf before serving.