Cook onion in 2 tablespoons butter until tender.
Add cornstarch, salt, pepper and sour cream; mix well.
Stir in green vegetables.
Put in casserole dish.
Top with grated cheese. Combine remaining 2 tablespoons butter and cracker crumbs.
Place on top of cheese.
Bake at 350\u00b0 for 30 minutes.
Great for leftovers.
Recipe for timid green vegetable eaters.
e made vegetarian by substituting vegetable broth for the chicken broth
aper towels.
Meanwhile, blanch green beans in boiling, salted water
To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.
live oil till soft, add green vegetables and cook till veges
Preheat oven to 350\u00b0F.
Steam or boil broccoli, beans and peas together until tender, drain and set aside.
cook1/2 cup onions in 2 tbsp of butter till tender.
Add cornstarch, salt, pepper and sour cream; mix well.
Stir in green vegetables.
Put in a greased 2 qt casserole dish.
Mixture can be refrigerated overnight at this point and finished before cooking.
Top with grated cheese.
Combine remaining 2 tbsp of butter and cracker crumbs; sprinkle over cheese.
Bake 30 minutes.
In large bowl, mix together green beans, peas, corn, celery, green peppers, onions and pimientos.
In saucepan, mix together sugar, oil, vinegar, salt, black pepper and water.
Cook over heat until mixture boils.
Cool completely before pouring over vegetable mixture.
Refrigerate overnight before serving.
In large bowl, mix together green beans, peas, corn, celery, green pepper, onions and pimentos.
In saucepan, mix together sugar, oil, vinegar, salt, black pepper and water; cook over heat until mixture boils.
Cool completely before pouring over vegetable mixture.
Refrigerate overnight before serving.
Combine green beans and peas and set aside.
Combine remaining ingredients, blending well.
Stir in vegetable mixture.
Cover. Refrigerate for several hours or overnight.
Stir occasionally. Serves 8 to 10 people.
In 4-quart saucepan over medium heat, heat the corn, broth, turkey, potatoes and thyme to boiling.
Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
Stir in green vegetable, milk and pepper.
Heat through.
Yields approximately 8 cups.
Put the last 5 ingredients in pan.
Bring to boil for 1 minute.
Remove from heat.
Cool to room temperature before pouring on vegetable mixture.
Refrigerate overnight before using.
Cook each frozen vegetable separately following package directions.
Drain well.
Combine all vegetables and toss them lightly.
Combine remaining ingredients; mix well.
Spoon egg mixture over vegetables; stir gently.
Cover and chill overnight.
Steam or microwave each vegetable separately.
Drain and pat
In a large bowl, mix together the first 7 ingredients.
In a saucepan mix together the rest of the ingredients.
Cook over heat until mixture boils.
Cool completely before pouring over vegetable mixture.
Refrigerate overnight before serving.
Mix peas, green beans, corn, celery, green pepper and onions until well mixed.
Stir salt, sugar, vinegar and salad oil together until sugar dissolves.
Pour over vegetables and chill overnight before serving.
Mix all ingredients, except lime slice and cherry, with cracked ice in a blender and strain into a 14- or 16-oz. double Old;Fashioned-style glass that has been frozen in a mold of shaved ice. Decorate sides of ice mold with red, blue, and green vegetable coloring. Garnish with lime slice and maraschino cherry and serve with two straws.
Soak for 24 hours 7 lbs. of sliced green tomatoes in 2 gallons of water in which 3 c. of lime have been dissolved. Drain and soak in fresh water for 4 hours, changing the water every hour. Drain, place in kettle 5 lbs. sugar, 3 pints of vinegar, and one tsp. each of cloves, ginger, allspice, celery seed, mace, and cinnamon. Bring this syrup to boiling, pour over the tomatoes, and let stand over night. In the morning boil for 1 hour and seal in glass jars. Green vegetable coloring may be used to make a clear green color.
inutes.
Add the broccoli, green beans and snow peas and
Place 3 cups lettuce in bottom of large glass bowl.
Sprinkle with sugar, salt, and pepper.
Layer eggs over lettuce.
Layer peas, remaining lettuce, bacon, and cheese.
Spread mayonnaise over top.
Chill for 24 to 48 hours.
Garnish with green onions.
Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.
Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.