"10"DELICIOUS & DIFFERENT FRESH VEGETABLE RECIPES

11
Nancy J. Patrykus

By
@Finnjin

These wonderful and different vegetable recipes, were sent to me from my loving cousin in Canada.
We both collect recipes, and I am so happy that she shares a few of hers with me.
I have tried the carrot and beet recipes. Delicious!
Hope you try a few.
Nancy. 6/9/13

Rating:

★★★★★ 1 vote

Comments:
Serves:
Family & guests

Ingredients

  • any amount
    your choice of:..beets,broccoli, carrots, cauliflower,eggplant,green beans,green peppers,peas, red radishes,watercress.

How to Make "10"DELICIOUS & DIFFERENT FRESH VEGETABLE RECIPES

Step-by-Step

  1. BEETS.
    Cook small unpeeled beets until tender, rub off the skin,cut into wedges, and serve hot or cold with sour cream blended to taste with horseradish and lemon juice.
  2. BROCCOLI.
    Add coarsely chopped broccoli stems and small pieces of green tops to partly cooked to cooked elbow macaroni ion cheese sauce.
    Pour into a casserole,top with grated cheese and crumbled saltines,dot with butter and bake.
  3. CARROTS.
    Scrape carrots and cut into lengthwise short quarters.
    Steam covered tightly covered in a little salted water until just tender.
    Drain well. Sauté butter until lightly browned and top with melted currant jelly to taste.
  4. CAULIFLOWER.
    In a small frying pan sauté a little minced onion in butter, blend it into a thick cheese sauce with chopped cooked shrimp and your choice of seasonings.
    Pour overcooked cauliflower flowerets.
    Garnish with chopped capers.
  5. GREEN BEANS.
    Snap ends of off firm fresh green beans, and cook in a small amount of salted water until just tender.
    Drain and arrange neatly in an ovenproof casserole dish.
    Add cream to taste, dot liberal with butter, sprinkle with pepper, and run under a broiler
    until bubbling.
  6. PEAS.
    To any omelet, add 1 cup or more of peas, with slivers of cooked ham, and a little green pepper.
    Cook, fold, and serve.
  7. RED RADISH.
    Carefully scope out radishes with a vegetable peeler, leaving firm shell.
    Sprinkle with salt, and stuff with blended cream, blue or cheddar cheese.
    It is an act of patience but well worth the effort!
  8. GREEN PEPPERS.
    Toast fork-speared peppers over an open flame until charred on all sides, rub off skins under running water.
    Slice thickly, and marinate in piquant vinaigrette dressing.
    Serve drained as antipasto or hors d'oeuvre.
  9. EGGPLANT.
    Peel and dice eggplant, salt well, and allow to stand for one hour.
    Drain.
    Sauté in butter with a grated onion and turmeric, then cook covered till just tender
    Serve hot or chilled
    Delectable!
  10. WATERCRESS.
    Snip crisp watercress finely with kitchen shears.
    Add slivered toasted almonds, and fold into a baked potato that has been scraped from jacket and whipped with butter.
    Return the mixture to the jacket.

Printable Recipe Card

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