Layered Vegetable Delight

This is a good way to use up some of the veggies from your garden!

2 T. butter
1 onion- sliced
1-2 garlic cloves, minced
1/2 lb. fresh mushrooms, sliced
1 1/2 lb. squash, sliced (crookneck & zucchini)
1 can stewed tomatoes
4 oz. diced black olives (optional)
1 C. of your favorite cheese (Monterey Jack, Cheddar blend, Swiss, etc.)

Saute onions and garlic in butter add mushrooms, crookneck, zucchini and tomatoes. Cook slowly for 10-15 minutes until vegetables are tender. Top with olives and cheese. Heat until cheese is melted and enjoy!

Gourmet Sweet Potato Classic

"Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!"

5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

This recipe is from Allrecipes.com the original recipe called for 1/2 c. sugar, but it was too sweet the 1/4 c. was much better!

Baked Vegetable Medley

1 medium head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 medium carrots, sliced
1 pound sliced fresh mushrooms
1 bunch green onions, sliced
1/4 c. butter, cubed
1 can condensed creams of chicken soup
1/2 c. milk
1/2 c. process cheese sauce

Steam cauliflower, broccoli and carrots for 7-9 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender.

Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 qt. baking dish. Cover and refrigerate overnight.

Remove from fridge 30 minutes before baking. Bake, uncovered at 350 degrees for 40-45 minutes or until bubbly.

Makes a great holiday vegetable side dish!

Tasty Zucchini Bake

Our ward has a recipe contest and this was the all around best recipe. I must admit if I hadn't tasted it first I probably wouldn't have made it but it is YUMMY!

3 c. zucchini, grated
1/2 c. margarine or butter
1 small onion
3/4 c. diced celery
2 small carrots, grated
1 pkg stove top stuffing
1 can cream of mushroom soup
1 small container sour cream
1/2 c. grated cheese

Mix bread cubes with stuffing mix. Pour half of the stuffing into a 9x13 in baking dish. Cook zucchini, carrots, celery, onions together until tender. Mix soup with sour cream and add to vegetables. Pour over stuffing in baking dish. Sprinkle with cheese. Melt butter and mix with remaining stuffing and sprinkle over top of casserole. Bake 350 for 30 minutes.

Bean Casserole

2 pints French style beans
1 can Water chestnuts- sliced
1 can Mushrooms
1/2 lb. Cheddar cheese- grated

Sauce:
1 C. Whipping cream
1 C. Milk
1/4 C. Flour
1 cube Butter
Cook sauce until thickened.

Layer in a casserole dish:
Beans, water chestnuts, mushrooms. Repeat until gone. Put cheese on top and pour sauce over and mix very little.

Bake at 350° for 30 minutes

Cream Peas and New Potatoes

1 lb. new potatoes in bite size pieces
1 1/2 c. peas
1 1/2 tb butter
1 tb cornstarch
1/2 ts sea salt
1/8 ts pepper, black
1 c milk

Boil potatoes until tender, add peas when potatoes are almost done, drain. I like to salt and pepper the potatoes.

Melt butter in separate saucepan. Blend in cornstarch, salt, and pepper.
Gradually add milk. Heat to boiling over direct heat and then boil
gently 2 minutes, stirring constantly. Pour cream sauce over potatoes and peas.

Parmesan Garlic Zucchini

Peel and slice zucchini in small pieces into a microwave safe bowl. Add one minced garlic clove, a little butter, water, and salt and pepper. Cover with plastic wrap and cook 3-4 minutes until tender but not too mushy and top shredded parmesan.

Creamy Au Gratin Potatoes

4 potatoes, sliced into 1/4 in slices
1 onion, chopped
salt and pepper to taste
3 Tbs. butter
3 Tbs. flour
1/2 tsp. salt
1 garlic clove, minced
2 c. milk
1 1/2 c. shredded cheddar cheese

Preheat oven to 400 degrees. Grease a 1 quart casserole dish. Layer 1/2 of the potatoes into the casserole dish top with onions, and add remaining potatoes. Season with salt and pepper to taste. In a medium sized saucepan, melt butter over medium heat. Mix in the flour and salt, stir constantly with a whisk for one minute. Stir in milk and garlic, cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about one minute. Pour cheese sauce over potatoes, and cover with aluminum foil. Bake 1 1/2 hours.