University of Kentucky College of Agriculture

Vegetables

Vegetable Recipes

Cushaw Pie

2 cups cooked and mashed cushaw squash
1/4 cup butter
1/4 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1 9-inch graham cracker pie shell

1.  To prepare squash:  Wash and remove rind from the squash.  Cut flesh into 1 inch squares.  Steam squash cubes until tender.  Drain and mash.

2.  Preheat oven to 400 degrees F.  In a large bowl, mix together the cushaw, butter, and sugars.  Add eggs, lemon extract, vanilla extract, nutmeg and cinnamon.  Mix until smooth.

3.  Pour mixture into pie shell.

4.  Bake 15 minutes at 400 degrees F.

5.  Reduce oven temperature to 350 degrees F and bake pie for an additional 45 minutes or until filling sets.

 

Easy Cheesy Eggplant

3 cups cubed eggplant
2 medium tomatoes, sliced
1 large onion, sliced
1/4 cup melted butter
1/4 cup applesauce
1/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
8 ounces shredded mozzarella cheese
1/2 cup whole wheat bread crumbs
2 tablespoons grated Parmesan cheese

Peel eggplant and slice into 1/2 inch cubes.

Layer eggplant, tomatoes, and onions in a casserole dish.

Mix butter and applesauce and pour 1/2 over the vegetable mixture.

Sprinkle with the salt, basil, and garlic powder.

Cover and bake for 20 minutes in a 450 degree oven.

Remove from oven and top with mozzarella cheese, whole wheat bread crumbs, and Parmesan cheese.  Pour the remaining butter and applesauce mixture over the cheese.

Bake an additional 10 minutes, uncovered.

 

Glazed Butternut Squash with Carrots and Turnips

1 1/2 cups cubed butternut squash
1 1/2 cups sliced carrots
1 1/2 cups cubed peeled turnips
4 teaspoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking Spray
2 tablespoons maple syrup

1.  Preheat oven to 450 degrees.

2.  Cut vegetables into 1/2-inch pieces.

3.  Coat a 9x13 - inch baking dish with cooking spray.

4.  Combine the first 6 ingredients.

5.  Bake for 10 minutes.

6.  Stir in syrup and bake an additional 20 minutes.

 

Brussels Sprouts with Ham

3 cups trimmed, halved, fresh Brussels sprouts (about 1 1/2 pounds)
1/4 cup chopped lean ham v
vegetable cooking spray
1 tablespoon light butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice

Prepare Brussels sprouts by pulling off any limp outer leaves, and closely trimming the stem end - don't cut too much off or the Brussels sprout may fall apart.  Rinse under cold water.  Cut in half.  (if using frozen Brussels sprouts, do  NOT cut in half).

Steam Brussels sprouts in 1/2 inch boiling water 5 minutes or until sprouts are tender when pierced with a knife.  Drain.

Heat a large nonstick skillet over medium heat; add ham and 1/2 tablespoon light butter.  Cook 3 minutes or until slightly brown, stirring occasionally.

Remove from pan; set aside.

Coat the same pan with cooking spray and place over medium-high heat.

Add Brussels sprouts; cook 3 minutes or until lightly browned.

Add 1/2 tablespoon light butter, salt, and pepper, stirring until butter melts.

Remove from heat, drizzle with lemon juice.

Add ham; toss to combine.

 

Turnip Tater Mash

2 cups peeled, cubed raw turnip
1 cup peeled, cubed Yukon Gold potatoes
1/4 cup minced onion
1/4 teaspoon garlic salt
1 teaspoon butter
1 1/2 teaspoon reduced fat sour cream

1.  Wash, peel and cube turnips and potatoes. Mince onion.

2.  Boil turnips, potatoes and onion until tender.

3.  Drain and mash mixture with mixer or potato masher.

4.  Add sour cream, butter and garlic salt.  Mix well.

 

Green Bean Bundles

1 pound fresh green beans
1/4 teaspoon black pepper
12 slices turkey bacon
2 tablespoons unsalted butter
2 cloves garlic, minced
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice

1.  Preheat oven to 400 degrees F.

2.  Remove ends and strings from beans.  Wash and dry beans thoroughly and season with black pepper.

3.  Bundle together 5-8 beans and wrap with a strip of turkey bacon to hold them together.

4.  Lay each bundle, seam side down in a large baking dish.  In a small saucepan, heat butter, garlic, cinnamon and allspice over low heat, whisking until butter is melted.

5.  Brush the mixture over the top of each green bean bundle with a pastry brush.

6.  Cover with foil and bake for 35 minutes.

7.  Remove foil and bake for 15 additional minutes, until bacon is crisp.

 

Scalloped Okra and Corn

4 cups sliced fresh or frozen okra
4 tablespoons olive oil
1 1/2 cups cooked corn kernels, drained
2 tablespoons whole wheat flour
1 cup skim milk
8 ounces shredded 2% cheddar cheese
1 cup Italian style dry bread crumbs

1.  Stir-fry okra in 2 tablespoons olive oil for 10 minutes.  Place in baking dish alternating layers with drained corn.

2.  Prepare white sauce by heating remaining 2 tablespoons olive oil in saucepan over low heat and blending in whole wheat flour.  Cook oil and flour mixture 1 to 2 minutes.

3.  Add skim milk all at once, cooking quickly and stirring constantly until mixture thickens.

4.  Stir in cheese until blended.

5.  Pour mixture over vegetables.  Sprinkle bread crumbs over casserole.  Bake at 350 degrees F for approximately 45 minutes, until casserole is heated through and the crumbs have browned.

 

Squash Supreme

4 cups sliced summer squash
1 medium onion, sliced
1/2 cup diced red bell pepper
1 cup fat free sour cream
1 - 10 3/4 ounce can reduced fat cream of chicken soup
1 1/2 cups dry corn bread stuffing mix
1/4 cup melted margarine

1.  Preheat oven to 350 degrees.

2.  Steam the summer squash, onion, and red bell pepper until slightly tender.

3.  Combine sour cream and cream of chicken soup.  Add steamed vegetables to soup mixture and toss to coat.

4.  Combine corn bread stuffing mix and melted margarine.

5.  Place half the stuffing mixture in the bottom of a greased 2-quart casserole dish.

6.  Add vegetable mixture; top with remaining stuffing mix.

7.  Bake for 45 minutes or until mixture bubbles.

 

Zippy Zucchini Cakes

2 cups shredded zucchini
2 large eggs
1 egg white
1/4 cup skim milk
1 tablespoon olive oil
1/3 cup all-purpose flour
1/3 cup whole wheat flour
2/3 cup corn meal
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon dill
1/2 teaspoon black pepper

1.  Combine the zucchini, eggs, egg white, milk and olive oil.

2.  Stir until just mixed.

3.  Add the remainder of ingredients into zucchini mixture.  For added zip, substitute Pepper Jack cheese for the Mozzarella, add 1 tablespoon chopped jalapeno pepper or 1/2 teaspoon crushed red pepper flakes. 

4.  Stir until moistened.

5.  Spoon the batter onto a lightly greased griddle or large non-stick skillet to form 2 inch cakes.

6.  Cook 3 to 4 minutes or until the edges are lightly browned.

7.  Turn and cook on the other side for 3 to 4 minutes.  Serve.

 

Yellow Squash Ribbons

1 teaspoon olive oil
4 medium yellow squash
1 cup red onion, vertically sliced, very thin
1 clove minced garlic
1/2 teaspoon salt free seasoning blend
1/4 teaspoon black pepper
1/4 cup Parmesan Cheese

1.  Shave the outer part of the squash into ribbons using a vegetable peeler, making sure to avoid the core and seeds.

2.  Heat olive oil in a large non-stick skillet over medium heat.

3.  Add squash, onion and garlic.

4.  Cook approximately 5 minutes or until the onion is tender.

5.  Remove from heat and add seasoning blend, black pepper and cheese.

 

Zucchini and Corn Saute

2 cups fresh or frozen corn
2 medium zucchini, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 tablespoons canola oil (optional)
1 teaspoon garlic salt (optional)
1/2 teaspoon Italian seasoning

In large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes.  Add remaining ingredients.  Saute 3 to 4 minutes longer or until corn is tender.

 

Citrus Squash

2 medium acorn squash
1/4 cup unsweetened orange juice
1/4 cup unsweetened apple juice
1/4 cup brown sugar, firmly packed
1 tablespoon reduced calorie maple syrup
1 tablespoon magarine
1 teaspoon lemon peel, grated

Wash squash and cut in half.  Remove seeds and pulp.  Cut each half crosswise into 1/2 - inch slices, arrange the slices in a greased baking dish, and pour the orange and apple juices over the squash.  Bake it covered at 350 degrees for 30 minutes.  Combine the remaining ingredients in a small saucepan and bring the sauce mixture to a boil, stirring constantly.  Then drizzle the sauce over the squash and bake uncovered for 15 to 20 additional minutes, basting occasionally.

 

Company's Coming Macaroni and Cheese - Higher Fat Version

2 cups cooked macaroni
1/4 teaspoon garlic powder
1/8 teaspoon red pepper
4 oz. pimento, drained
1/2 cup diced ham
1/4 cup sour cream
1/2 cup milk or half & half
1 medium egg, beaten
1/2 teaspoon salt
1 1/4 (4 oz.) cups grated sharp cheddar cheese
2 cups bread crumbs
1 cup grated parmesan cheese
Cooking Spray

Preheat oven to 350 degrees; cook macaroni according to directions.  Drain and set aside; while hot, add cheddar cheese; combine garlic powder, red pepper, pimento, ham, sour cream, milk, egg and salt; add to macaroni/cheese mixture; Spray casserole dish; add macaroni mixture to casserole; mix bread crumbs and parmesan cheese; sprinkle over macaroni; bake for 25 minutes or until bubbly.

 

Zucchini Patties

2 cups Zucchini (grated)
1/2 cup flour
1/2 cup course grated cheddar cheese
1 heaping tablespoon parsley flakes
1 teaspoon salt
1 egg
1/4 teaspoon garlic powder

Stir all ingredients together.

Put small amount of oil in skillet.  With tablespoon make 5-7 patties and fry until golden brown.

 

Fried Blossoms

Collect blossoms of pumpkins, zucchini, or yellow squash early in the morning.

Twist off ends of blooms and rinse.

In first bowl beat two eggs with fork.

In second bowl - crush saltine crackers real fine.

Dip blossoms in eggs and then in crackers.

Put small amount of oil in skillet and fry until golden brown.  Salt and pepper.

 

Grilled Squash

Zucchini and yellow squash - sliced long ways
Onion, chopped
Potatoes cut in wedges

Place vegetables on large piece of aluminum foil

Salt and pepper.  Season with lemon pepper.  Add 3 teaspoons butter.  Fold aluminum foil around vegetables closing ends to make a pocket and grill.

 

Fried Squash

4-6 cups yellow squash - sliced

In bowl mix:
1 cup flour
1 cup cornmeal
1 cup brown sugar

Pour dry ingredients over squash.  Fry in small amount of oil until golden brown.  Salt and pepper to taste.

 

Roasted Root Vegetables

6 medium beets
2 large sweet potatoes
3 parsnips
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper

Dressing:
1/3 cup white wine vinegar
1/4 cup olive oil
2 tablespoons horseradish
1 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
Stir together and set aside.

Directions:  Preheat oven to 400 degrees F.  Peel beets, sweet potatoes and parsnips.  Cut into 1/2 inch thick cubes.

Toss vegetables with olive oil and place in a single layer on a greased baking sheet.  Sprinkle with salt and pepper.

Bake at 400 degrees for 20 to 25 minutes or until tender.  Cool.  Arrange vegetables on a serving dish and drizzle with dressing.  Yield:  6 servings.

 

Swirled Mashed Potato Bake

2 1/2 pounds Yukon gold potatoes, peeled and cubed
1 1/2 cups milk, divided
2 1/2 pounds sweet potatoes, peeled and cubed
1 (8 oz.) package light cream cheese, divided
2 tablespoons butter or margarine, divided
2 green onions, finely chopped
1 1/2 teaspoon salt, divided
1/4 teaspoon pepper
1/2 teaspoon dried thyme

Garnish:  chopped green onions

Bring Yukon gold potatoes and water to cover to a boil in large Dutch oven.  Reduce heat, and cook 20 minutes or until tender; drain.  Repeat procedure with sweet potatoes.  Beat Yukon gold potatoes at medium speed with electric mixture until mashed.  Add half of milk, half of cream cheese, and 1 tablespoon butter, beating until smooth.  Stir in chopped green onions, 1 teaspoon salt and pepper.  Spoon mixture into a lightly greased 3-quart oval baking dish.  Beat sweet potatoes until mashed; add remaining cheese, and remaining 1 tablespoon butter, beating until smooth.  Stir in remaining 1/2 teaspoon salt and thyme.  Spread over Yukon gold potato mixture, and swirl gently with a knife.  Cover and chill up to 8 hours, if desired.  Bake at 350 degrees for 25 to 30 minutes or until thoroughly heated.  Garnish, if desired.

 

Green Bean Bundles

8 ounces haricots verts or any tiny young green beans
1 yellow squash, about 1 1/2 inches in diameter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon finely chopped shallots
1/2 teaspoon tarragon, crushed
salt and pepper to taste

Snap off the stem end of each bean.  Arrange the beans in 8 stacks, about 10 to 12 beans per stack.  Cut the squash into eight 1/2 inch slices.  Hollow out each slice to within 1/4 inch of peel.  Thread the bean stacks through the squash rings.

Place the bean bundles in a steamer basket in a large saucepan.  Add enough water to measure 1 inch; the water should not touch the bottom of the basket.  Cover the saucepan.  Bring to a boil over high heat.  Steam for 4 minutes or until the beans turn bright green and are tender-crisp, adding additional water as needed to prevent the pan from boiling dry.

Heat the olive oil in a skillet over medium-high heat.  Add the garlic, shallots and tarragon and mix well.  Cook until the garlic is tender but not brown, stirring constantly.  Remove from heat.

Transfer the bean bundles to a serving platter.  Drizzle with the garlic oil.  Sprinkle with salt and pepper.  Garnish with sprigs of fresh herbs and/or sliced cherry tomatoes.  Serve immediatley.

 

Ranch Potatoes

1 (1-ounce) packet dry ranch dressing mix
2 pounds small red potatoes, quartered
1/4 cup vegetable oil

Place washed potatoes in plastic zip top bag and add oil.  Toss to coat.  Add dressing mix and toss again to coat.  Bake on ungreased baking pan at 450 degrees for 35 minutes. 

 

Grill-Baked Garlic Potatoes

4 baking potatoes
olive oil spray
black pepper to taste
garlic powder to taste

Wash potatoes under cold running water to remove dirt.  Dry potatoes, pierce them with a fork and spray them with olive oil.  Rub with black pepper and garlic powder.  Wrap potatoes in foil and place on a preheated grill.  Grill until done, about 1 hour. 

 

Ham-Stuffed Baked Potatoes

4 large potatoes (about 3 lbs)
1 tablespoon butter or margarine
3 cups chopped cooked ham
1 small onion, diced
2 garlic cloves, minced
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded Parmesan cheese

Garnish:  chopped fresh chives

Bake potatoes at 450 degrees for 1 hour or until tender.  Allow to cool to touch.  Cut potatoes in half lengthwise; scoop out pulp, and place in a bowl, leaving shells intact.  Set pulp and shells aside.  Melt butter in a small skillet over medium-high heat; add chopped ham, diced onions, and minced garlic, and saute until onion is tender.  Mash potato pulp; stir in ham mixture, sour cream, salt and pepper.  Stuff shells with potato mixturel; sprinkle evenly with Parmesan cheese.  Place in a 13x9 inch pan or casserole dish.  Bake at 350 degrees for 25 to 30 minutes.

 

French Grilled Veggies

1 zucchini, cut in large chunks
1 yellow squash, cut in large chunks
1 pint whole mushrooms, washed
1 cup onion chunks
1/4 cup low fat French dressing

Place vegetables in large covered microwave container.  Microwave on high until veggies are still crisp and barely tender, about 3 minutes.  Remove from microwave, rinse in cold water and add dressing.  Marinate up to 6 hours.  Grill veggies briefly on preheated grill until heated through, brushing more dressing as needed.  Serve hot.

 

Fayette Fried Green Tomatoes

1/2 cup flour
1/8 teaspoon pepper
1/2 cup cornmeal
6 green Kentucky Fresh Tomatoes
1/2 teaspoon salt
1/4 cup bacon drippings

Mix the flour, cornmeal, salt and pepper in a shallow dish.  Cut the tomatoes into slices 1/2 inch thick.  Dredge in the flour mixture to coat.  Fry in hot bacon drippings until golden brown, turning once.

 

Frosted Cauliflower

1 medium head whole cauliflower
1/3 cup low fat mayonnaise
1/4 teaspoon salt
1-2 teaspoon prepared mustard
2/3 cup shredded low fat sharp cheddar cheese
paprika (optional)

Remove woody base and lower leaves from base of cauliflower.  Leave whole and cook cauliflower upside down covered with waxed paper from 5 1/2 to 8 minutes on high in microwave until tender.  Let stand in dish about 5 minutes outside oven.  In a 2 cup glass measuring bowl, mix mayonnaise, slat and mustard.  Microwave on high for 1 minute.  Turn cauliflower right side up and frost with sauce.  Sprinkle with grated cheese.  Microwave on high until cheese melts.  Sprinkle paprika on top if desired for garnish.

 

Fresh Green Beans in a Pouch

2 pounds fresh green beans or asparagus, trimmed
8 ounces fresh mushrooms, sliced (optional)
1/2 cup (1 stick) butter, sliced
1/2 cup soy sauce
3 garlic cloves, crushed
salt and pepper to taste

Place a 2 foot sheet of heavy-duty foil on baking sheet.  Mound the green beans and mushrooms in the center of the foil.  Pull the foil edges to form a shallow bowl.  Dot hte beans with the butter.

Mix the soy sauce and garlic in small bowl and pour over the beans.  Sprinkle with salt and pepper.  Bring the boil edges up and together and fold over to form a pouch; seal tightly.  Grill over hot coals for 30 to 40 minutes or bake at 350 degrees for 45 minutes.  Serve directly from the foil pouch or spoon the vegetables into a serving bowl.

 

Squash Casserole

2 cups cooked, mashed squash
2 cups crumbled cornbread
1 egg, beaten
1/2 cup margarine
1 onion, chopped
1 can cream of chicken soup
salt, optional
pepper, optional

Saute onion in margarine.  Combine squash, cornbread, egg, cream of chicken soup with onions and margarine.  Add salt and pepper as desired.  Bake at 350 degrees for 30 minutes.

 

Crusty Garlic and Rosemary Potatoes

2 pounds small red potatoes, scrubbed and cut into quarters
3 large garlic cloves, thinly sliced lengthwise
1 tablespoon olive oil
1/2 to 1 teaspoon rosemary, crumbled
salt and pepper to taste

Steam the potatoes, covered, in a steamer over boiling water for 8 to 10 minutes or until fork tender.  Saute the garlic in the olive oil in a nonstick skillet over medium heat until pale golden brown.  Add the potatoes, rosemary, salt and pepper.  Saute over medium-high heat for 5 minutes or until the potatoes are golden brown.

 

Zucchini Stir Fry

1 medium onion
1 yellow squash
1 medium zucchini
1 bell pepper
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Directions:  Peel the onion.  Cut into thin slices.  Slice the yellow squash into thin round pieces.  Slice the zucchini into thin round pieces.  Chop the pepper into small pieces.  Heat the oil in a frying pan or stir-fry pan.  Add the onion slices.

Cook over medium heat, stirring quickly for one minute.  Add the rest of the vegetables and spices.  Stir a few times.  Cook for three to five minutes until vegetables are just tender.

 

Jalapeno Corn Cakes

1/4 cup yellow cornmeal
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 large egg
1 tablespoon vegetable oil
1 cup fresh corn kernals
1/4 cup minced shallots
1/4 cup scallions (about 2 green onions sliced, white and green parts)
1/4 cup jalapeno peppers
3 dashes Tabasco sauce
2 teaspoons ground cumin
1 teaspoon chili powder
vegetable oil for frying

Directions:  Whisk the cornmeal, flour, baking powder and salt together in a large bowl.  Whisk the milk, egg and oil together in another bowl.  Make a well in the dry ingredients and add the milk mixture.  Combine just until a batter forms.  Stir in the corn, shallots, scallions, jalapenos, Tabasco, cumin and chili powder.  Coat a saute pan with a thin layer of oil.  Heat the pan over medium high heat.  Add the batter by tablespoons in batches.  Flatten cakes slightly with back of spoon before turning.  Cook the cakes until golden brown and cooked through, about 2 minutes each side.  Add more oil as necessary.  Keep cooked corn cakes warm in a 250 degree oven until all batter has been used.  Serve with Chive Cream

Chive Cream Recipe:  Whisk together 1 cup sour cream, 1/4 cup chopped fresh chives, 1 teaspoon garlic salt and 2 cloves garlic (minced) in a small bowl and set aside until Corn Cakes are ready.

 

Okra, Corn and Tomato Side Dish

1 1/2 cups of sliced okra
4-5 ears of corn
3 large tomatoes
1 tablespoon sugar
1/4 cup tub of margarine
1 teaspoon salt

Cut okra in 1/2" sections.  Dice tomatoes and remove corn from cobs with a sharp knife.

Melt margarine in a medium skillet.  Add the rest of the ingredients.

Bring to a boil and reduce heat to low.  Cook until vegetables are tender and most liquid is cooked away.  Stir occasionally to prevent sticking.

 

Stuffed Acorn Squash

3 small acorn squash
1 cup cooked rice
1 cup herb seasoned stuffing mix
1/2 cup finely chopped onion
1/2 cup canned chicken broth, low sodium
1/4 cup raisins
1/3 cup unsalted dry-roasted walnuts
1/4 teaspoon black pepper

Wash and cut each squash in half.  Remove seeds and pulp.  In bowl, combine remaining ingredients and mix.  Fill squash halves loosley with stuffing mixture. Place squash halves in a baking pan and cover.  Bake at 400 degrees F approximately 1 hour or until squash is tender.

 

Vegetable Rice Skillet

1 can (14 1/2 oz) ready to serve vegetable broth
2 tablespoons margarine
1 pkg. (16 1/2 oz) frozen vegetable blend
1 pkg. (16 1/2 oz) fast cooking rice mix (such as Rice-a-Roni)
3/4 cup shredded cheddar cheese

Heat broth and margarine to boiling in 10-inch skillet.  Stir in vegetables, rice and contents of seasoning packet.  Heat to boiling; reduce heat to low.

Cover and simmer 5 to 6 minutes or until vegetables and rice are tender.  May need to add 1/4 cup water if dry.  Sprinkle with cheese.

 

Country Style Potatoes

2 cans (16 oz.) potatoes (drained and sliced)
2 tablespoons margarine (melted)
1 teaspoon basil
1 medium onion (chopped)

Melt margarine in skillet.  Add potatoes and basil.  Cook until potatoes are lightly browned, stirring occasionally.  Add chopped onion and cook a few minutes longer.  (Onion should be hot, but still crisp).

 

Orange Glazed Brussels Sprouts

1 16 oz. pkg frozen Brussels Sprouts
2 tablespoons water
2 tablespoons margarine or butter
2 tablespoons pecans
1 tablespoons frozen orange juice concentrate
1/4 teaspoon dried basil, crushed

Place Brussels Sprouts in a colander.  Run hot water over Brussels sprouts just till thawed.  Cut any large Brussels sprouts in half.

Microwave Brussels sprouts with water for 6 to 8 minutes or till just tender, stirring after 4 minutes.  Let stand, covered, while preparing the orange glaze.

For glaze, combine margarine or butter, broken pecans, orange juice concentrate, and basil.  Cook for 1 to 2 minutes or till margarine or butter melts.

Drain Brussels sprouts.  Pour orange glaze over Brussels sprouts. Stir gently to coat.

 

Sweet-and-Sour Green Beans

4 cups (1 quart) green beans
4 slices bacon
2 medium onions, sliced
1 tablespoon dry mustard
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons sugar
1/4 cup vinegar

Cook the green beans in water to cover in a saucepan until tender.  Drain reserving 1 cup of the liquid.  Fry the bacon in a skillet until crisp.  Remove the bacon to paper towels to drain.  Drain the skillet.  Add the onions to the skillet.  Saute until brown and transparent.  Stir in the dry mustard, salt, brown sugar and sugar.  Add the reserved liquid and vinegar.  Bring to a boil.  Add the green beans and bacon.  Simmer, covered, for 15 minutes.  Serve with a slotted spoon.

 

Green Beans and Rice

6 tablespoons Italian Dressing
2 tablespoons apricot jam or preserves
1 1/2 cup White Rice (Minute kind preferred), uncooked
2 cups green beans, trimmed or broken into pieces
1 can (14 1/2 ounce) chicken broth

Preheat grill to medium-high heat.  Mix dressing and jam with a wire whisk until well blended.  Let stand 10 minutes.

Meanwhile, place rice in center of sheet of heavy duty foil; top with beans.  Bring up sides to form a bowl.  Gradually pour chicken broth and dressing mixture over beans.  Double fold top ends to seal packet, leaving room for heat circulation inside.

Grill 15 minutes or until most of the liquid has been absorbed.  Let stand 5 minutes.  Makes 4 servings.

 

Apple Stuffed Squash (Quick Fix)

1 small to medium Acorn Squash
2 tablespoons raisins
2 tablespoons dried cranberries
1 apple (Gala, Yellow Delicious, Granny Smith) cored, thinly sliced or chopped
2 tablespoons brown sugar
2 tablespoons butter or margarine
1/2 teaspoon ground cinnamon or ginger
1/4 teaspoon ground nutmeg

Pierce squash rind in several places.  Place squash in microwave safe dish and microwave on high power 6-8 minutes or until squash is tender, good to handle.  Cut squash in halve; remove seeds.  Sprinkle 1/8 teaspoon salt on each half.

In small fry pan, melt butter, lightly saute apples, raisins, and cranberries.  Add sugar and spices.  Fill squash halves with apple mixture.  Cover with plastic wrap (one half can be wrapped in foil and frozen).  Microwave 5 minutes or until squash is tender.

 

Green Beans with Cranberries

16 oz. frozen green beans
1/2 teaspoon vegetable oil
1/4 cup fresh or dried cranberries
2 tablespoons walnuts or pecans
1 tablespoon honey

Place green beans in medium sized microwave safe dish and microwave on high until tender, about 6 minutes.  Meanwhile, heat a small nonstick skillet over medium heat and add the oil.  Heat the cranberries and nuts briefly until the berries are soft.  Toss in the green beans and honey.  Serve hot.

 

 

 

 

 

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