ou use to mash any vegetable roughly, mash the beans, potato
o serve. Serve as a side dish with your favorite Korean meal.
Steam beans with oil and dill weed to warm.
Add margarine to taste.
Serve piping hot.
This vegetable is especially good with Italian foods.
Yields 4 to 6 servings.
In a large skillet, heat oil over medium-high.
Cook and stir the carrots, onion, cabbage and green pepper for 5 minutes.
Add remaining ingredients, cook and stir about 5 minutes longer or until the vegetables are cooked to desired doneness.
Drain liquid from peas; place in bowl.
Add diced onion to peas; chop 1 egg into mixture.
Add salad dressing until ingredients are covered and creamy.
Slice remaining egg over top; sprinkle with paprika.
Chill for at least 1 hour before serving. Serve on lettuce as a salad or as a vegetable side dish with your meal.
Prepare vegetables; place in large bowl of ice water until cold.
Remove and let dry on paper towels.
Mix batter ingredients and dip assorted vegetables in batter.
Place in deep fryer and fry at 360\u00b0 until brown.
Drain and salt lightly.
Serve as vegetable side dish or as an appetizer with Ranch type dressing as a dip.
In large skillet, heat oil over medium-high heat.
Cook and stir carrots, onion, cabbage and green pepper for 5 minutes.
Add remaining ingredients; cook and stir 5 minutes more or until vegetables are tender.
In medium skillet, brown rice in oil or oleo.
Add 1-cup chicken broth.
Cover; let stand 5 minutes.
Add green beans, scrambled egg and soy sauce.
Toss.
Put in bowl.
Add to table as a side dish.
In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside.
In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2 to 3 minutes.
Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.
Serve as a vegetable side dish or over steamed rice or noodles for a main dish.
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.
Mix all together.
Bake at 350\u00b0 until bubbling.
Serve with main dish.
Wash potatoes, but do not peel.
Cut in half and place, cut side up, in a 9 x 13-inch pan sprayed with vegetable cooking spray. Cut carrots in half and scatter among potatoes. Pour broth over vegetables.
Place chicken on top.
Sprinkle with salt and coarsely ground black pepper. Cover with foil.
Bake at 325\u00b0 for 60 minutes. Add green beans to dish. Bake 15 minutes or until beans are heated through.
Makes 4 servings.
Contains 377 calories, 4 g fat and 66 mg cholesterol.
loves (see RecipeZaar for various recipes) , chop and set aside.
Wash potatoes, but do not peel.
Cut in half and place, cut side up, in a 9 x 13-inch pan sprayed with vegetable cooking spray. Cut carrots in half and scatter among potatoes. Pour broth over vegetables.
Place chicken on top.
Sprinkle with salt and coarsely ground black pepper. Cover with foil.
Bake at 325\u00b0 for 60 minutes. Add green beans to dish. Bake 15 minutes or until beans are heated through.
Makes 4 servings.
Contains 377 calories, 4 g fat and 66 mg cholesterol.
Steam green beans until tender-crisp.
Melt butter in pot big enough to hold green beans.
Add garlic and heat until you can smell the garlic.
Remove pan from heat and add green beans to pot.
Coat beans with butter/garlic.
Serve as a fabulous side dish.
eady for frying. Fry each side of the meat until golden
In a 2-quart microwave-safe casserole dish, combine oil, onion, green pepper, garlic, thyme and oregano.
Cover with lid; microwave on High for 5 minutes or until vegetables are tender, stirring once during cooking.
Stir in beans, soup, ham and red pepper.
Cover; microwave on High for 5 minutes or until hot. Stir.
Reduce power to 50%.
Cover; microwave 15 minutes or until flavors are blended.
Serve over rice.
Makes about 5 cups or 5 servings.
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.
ave boston lettuce, any soft green lettuce will do.
Cook
reat alone, or with a side dish of hot refried beans, a