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Swiss Vegetable Medley

January 3, 2013 By
MP900444196

1 – 16 oz. bag of frozen broccoli, carrots and cauliflower, thawed and drained
1 can cream of mushroom
1 c. Swiss cheese, shredded
1/2 c. sour cream
1/4 t. black pepper, freshly ground
1 small jar chopped pimientos
1 – 28 oz. can French fried onions

Swiss Vegetable MedleyIn a large bowl, combine vegetables, soup, 1/2 c. cheese, sour cream pepper, pimientos and 1/2 can French fried onions. Blend together and pour into 1 qt. casserole dish. Bake covered in 350 degree oven for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.

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Filed Under: Kitchen, Large Group, Low Budget, Meal to Take, Veggies Tagged With: , , , , , , , Leave a Comment

Four Corners Refried Beans

September 28, 2010 By
tamales

1 lb. bacon
3 c. uncooked pinto beans
7 c. water
1 1/2 c. chopped onion
4 cloves garlic
1 T. salt (to start)
1-2 c. fresh or canned green chilies, diced

Fry bacon until crisp. Crumble and drain, reserving half of the bacon grease. Place bacon, remainder of ingredients and reserved bacon grease in the crock pot and cover.

Cook beans on high for 1 hour, then reduce to low for 10 hours. Cool and then mash pinto beans, in batches using a potato masher. Add more salt to taste.

Cool mashed beans completely and freeze using the freezer method. From Don’t Panic More Dinner’s in the Freezer.

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Green Bean Bundles

September 24, 2010 By
green beans

When my friend Holly served this to us in Little Rock over 15 years ago, we were blown away by the wonderful marriage of flavors.  This is one of our favorites!

2 cans whole green beans (can use 1/2 pound fresh green beans)
8 slices bacon (uncooked)
3/4 stick butter
1/2 c. brown sugar
1/2 t. garlic powder
1/8 t. pepper

Cut bacon slices in half. Wrap around 4-5 beans and place seam side down in a 9X13″ casserole dish.

In a small sauce pan over medium heat, combine butter, brown sugar, garlic powder and pepper. Heat until bubbly and sugar is dissolved. Pour over beans. Bake covered at 375 degrees for 45 minutes. Uncover for the last 5 minutes. Serves 6.

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Scalloped Potatoes

September 23, 2010 By
potato

This is the ultimate comfort food and side dish for Sunday dinner…right beside homemade mac and cheese, I believe!

4 medium potatoes, peeled and sliced
3/4 c. milk
4 T. butter
1/2 medium onion, diced
2 cloves garlic, minced
1/2 c. sharp cheddar, grated
1/2 c. Monterrey jack cheese, grated
1/4 c. parmesan cheese, grated

In a medium pan, melt butter and sauté onions and garlic for 4 minutes over medium heat. Add potatoes and stir, making sure each potato is coated with the melted butter.  Cook for 5 minutes over medium heat. Stir in cheese and transfer all to a round, glass casserole dish.  Bake in oven, uncovered, for 30 minutes at 350 degrees. Serves 6-8 people.

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Spring Butterflies

April 26, 2009 By
MP900255580

1 lb. butterfly or bow tie pasta
2 T. butter
2 T. finely chopped onion
8 oz. med. asparagus, cut into 1/2 inch diagonal slices
2 med. carrots, peeled and cut into 1/4 inch diagonal slices
2 t. chopped fresh thyme
4 c. chicken stock
1 – 10 oz. package frozen peas
1/2 c. fresh basil
1 t. salt
1/4 t. pepper
1/4 c. Parmesan cheese

Cook pasta in 4 cups chicken stock for 8-10 minutes or until tender. Reserve 2 cups chicken stock liquid. In a large frying pan, melt butter over medium heat. Add onion and cook 4 minutes. Stir in asparagus, carrot and thyme. Cook for 1 minute more. Add stock and increase heat to medium high heat. Cook until stock is reduced to 1 1/4 cups (about 3 minutes). Stir in peas and basil. Heat for 2 minutes more. Season with salt and pepper.

Drain pasta and pour into a warmed large bowl. Pour primavera sauce over the top and then sprinkle Parmesan cheese on top. From 365 Easy Italian Recipes.

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