Charlotte's Kitchen » Vegetables

You Gotta Try Cheesy Green Bean Casserole

Char — Sat, 28 Nov 2009 05:57:35 +0000

One of the best things about Thanksgiving is discovering new recipes. While we always enjoy green bean casserole, here’s a delicious twist on the old standard. We saw the cheddar flavored French fried onions at the store but just couldn’t imagine that they could be good. Boy were we wrong! If you like green bean casserole, you really need to give this a try.

1   can (10 3/4 oz) condensed cream of chicken soup soup
1   cup shredded Colby-Monterey Jack cheese (4 oz)
1   teaspoon soy sauce
1   can green beans, drained
1   small red bell pepper, chopped (1/2 cup)
6 oz cheddar flavored French fried onions (see not below)

1.   Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
2.   Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
3.   Bake uncovered about 5 minutes longer or until onions are brown and crisp.

If you have an Aldi near you they have there own brand of French-fried onions that cost about 1/2 what the French’s one do.

Crockpot Baked Beans

Char — Wed, 21 Jan 2009 11:11:20 +0000

Ingredients:

1 pound beans (2 1/2 c)

5 c water

5 or 6 pieces of bacon, diced or 1/4 pound salt pork, sliced

1 c tomato juice

1/2 c chopped onion

1/4 c molasses

1/4 c brown sugar

1/2 t Watkins Dry Mustard

1 1/2 t salt

1/4 t black pepper

1 t Watkins Chili Powder

Directions:

Soak beans over night in large bowl. Drain; put in a large stockpot. Cover with 5 cups water and simmer over medium-low heat until tender, about 1 hour. Drain, reserving 2 cup of liquid. Add beans to slow cooker. In skillet over medium heat, fry bacon or salt pork until browned; stir into the beans in crock pot. Combine tomato juice, chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, pepper and chili powder; add to beans and stir well. Cover and cook on LOW 7 – 9 hours or HIGH 4 – 5 hours until beans are tender and flavorful. Check and add a little of the reserve liquid as necessary.

Green Beans with Lime

Char — Wed, 26 Nov 2008 11:00:06 +0000

Ingredients:

2 pounds fresh green beans, trimmed

1/3 cup fresh Italian (flat leaf) parsley

1 T snipped fresh rosemary

2 t finely shredded lime peel

1 T fresh lime juice

1 clove garlic, minced (1/2 t)

2 T extra virgin olive oil

1/3 cup hazelnuts, toasted and chopped

Salt and Watkins Pepper

Directions:

Bring large saucepan of water to boiling. Add 1 T salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.

In small bowl combine parsley, rosemary, lime peel and juice and garlic. Set aside.

In 12 inch skillet heat olive oil over medium high heat. Add beans. Cook, stirring occasionally, 3 to 4 minutes or until heated through. Season with 1/2 teaspoon each salt and black pepper. Remove from heat. Stir in lime mixture and hazelnuts. Serve with lime wedges.

Serves 8

Tip: To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees for 5 to10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.

Creamy Brussels Sprouts

Char — Tue, 11 Nov 2008 12:44:55 +0000

Ingredients:

4 slices peppered bacon

2 pounds Brussels sprouts, trimmed and halved through stem end

3/4 cup reduced-sodium chicken broth

1/2 t kosher salt

1/4 t Watkins Pepper

3/4 cup whipping cream

Watkins Cracked Black Pepper

Directions:

In 12 inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet.

In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt and pepper. Heat to boiling. Reduce heat. Simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes more or until thickened.Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper

Serves 8

Tex-Mex Pumpkin Patties

Char — Fri, 07 Nov 2008 13:54:41 +0000

Ingredients:

2 slices firm sandwich bread, crumbled

Several leaves of fresh Italian parsley, chopped

1/2 cup fine, dry bread crumbs, plus extra for coating

3/4 cup grated sharp Cheddar or Monterey Jack

1 1/2 T canola Oil

3/4 cup finely chopped onion

1/2 cup finely chopped green or red bell pepper

1/2 cup frozen corn kernels

1 clove garlic, minced

1 t Watkins Chili Powder

1 t Watkins Cumin

1 egg, lightly beaten

1/2 cup solidly packed pumpkin mash or canned pumpkin

1/2 cup ricotta

1/2 t salt

1/2 t Watkins Pepper

2 T butter

Directions:

In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs and grated cheese. Set this aside. Heat the oil in a medium-size skillet over medium heat, then add the onion, pepper and corn. Saute the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic, chili powder and cumin and cook it all for another minute. Remove the skillet from the heat and spoon the contents into the bread crumb mixture.

In a large bowl, mix together the egg, pumpkin and ricottta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 3/4-inch thick patties, using about 1/3 cup for each one. Dredge the patties in bread crumbs and refrigerate them for about 1 1/2 hours.

Melt the butter in a large skillet. Transfer the patties to the skillet and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the skillet and serve right away.

Makes 6 patties.

Tip: The crumbled bread is essential to the texture and prepared bread crumbs shouldn’t be substituted. Set out the bread slices for abut 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.

Coconut-Crumble Sweet Potatoes

Char — Tue, 22 Jul 2008 11:00:24 +0000

Ingredients:

2 eggs

3 cups cooked, mashed sweet potatoes, or 1 (40 ounce) can sweet potatoes,

rinsed, drained and mashed

1/2 cup granulated sugar

1/4 cup sweetened condensed milk

2/3 cup butter, melted, divided

1 teaspoon Watkins Vanilla

1 cup flaked coconut

1 cup packed dark brown sugar

1/3 cup all-purpose flour

Directions:

Preheat oven to 375 degrees. Grease an 8-inch square baking dish.

Place eggs in a large bowl; beat well. Add sweet potatoes, granulated sugar, condensed milk, 1/3 cup melted butter and vanilla; mix well. Spoon into baking dish.

Combine coconut, brown sugar, flour and remaining melted butter in a medium bowl. Stir until well blended. Sprinkle over sweet potato mixture.

Bake, uncovered, 35 to 45 minutes, until top is golden brown and a knife inserted in the center comes out clean. Let stand 15 minutes before serving. Serves 8 to 10.

Corn Scallop

Char — Mon, 23 Jun 2008 11:00:30 +0000

Ingredients:

2 eggs

1 (15 ounce) can whole kernel corn, undrained or 1 1/2 cups fresh corn kernels

1 (15 ounce) can cream-style corn

1 (6 ounce) can evaporated milk

2 tablespoons butter

2 tablespoons minced onion

1/4 teaspoon Watkins Black Pepper

2 cups coarsely crushed saltine crackers

1 (12 ounce) package diced pepper jack or Swiss cheese.

Directions:

Preheat oven to 325 degrees. Grease a 13 by 9 inch baking dish.

Beat eggs slightly in a large bowl. Stir in whole kernel corn and cream-style corn. Add evaporated milk, butter, onion and papper. Fold in cracker crumbs and diced cheese.

Spoon corn mixture into dish. Bake 1 hour or until set. Let stand 5 minutes. Cut into squares and serve. Serves 8

Sweet Potato Puff

Char — Fri, 06 Jun 2008 11:07:03 +0000

Ingredients:

3 cups cold mashed sweet potatoes

1/2 cup sugar, optional

1/2 cup butter, melted

2 eggs, beaten

1/3 cup milk

1 teaspoon Watkins Vanilla

Topping:

1/2 cup packed brown sugar

1/2 cup chopped pecans

2 tablespoons butter

1/4 cup all purpose flour

Directions:

Mix together mashed sweet potatoes, sugar, butter, eggs, milk and vanilla . Add the brown sugar, pecans, butter and flour. Bake at 350 degrees for 35 to 30 minutes.

Glazed Carrots

Char — Tue, 03 Jun 2008 11:00:22 +0000

Ingredients:

1 1/2 pounds fresh carrots

1/3 cup packed brown sugar

1/2 teaspoon salt

1/2 teaspoon Watkins Grated Orange Peel

2 tablespoons margarine or butter

Prepare and cook carrots, cut into lengthwise strips, as directed above. Cook and stir brown sugar, salt and orange peel in margarine in 12-inch skillet until bubbly. Add carrots; cook over low heat, stirring occasionally, until carrots are glazed and heated through, abut 5 minutes.

Versatile Fresh Vegetables and Cheese

Char — Mon, 31 Mar 2008 11:00:12 +0000

Ingredients:

3/4 cup each broccoli florets and cauliflower florets

1/4 cup sliced carrot

1/2 ounce diced cooked ham

1/8 teaspoon each Watkins Garlic Powder, Onion Powder, Basil and Oregano Leaves

Dash Watkins Pepper or to taste

2 ounces shredded Muenster cheese

Directions:

In 1 1/2 quart microwave-safe casserole combine all ingredients except cheese, mixing well. cover casserole and microwave on High until vegetables are tender-crisp, about 3 minutes. Sprinkle cheese evenly over vegetable mixture, cover casserole, and microwave on High until cheese is melted, 30 to 40 seconds longer.

Makes 1 serving.

Variation:

Substitute colby, cheddar or monterey jack cheese for the muenster cheese.

Cooking time may be different in your microwave oven.