Category Archives: Vegetables

BROCCALI CASSEROLE

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  • Two 10 oz packages frozen broccoli spears cooked about 5 minutes

  • 1 cup chopped onion

  • ¼ cup butter

  • 1 small carton Win Schuler cheese

  • One 10 oz can mushroom soup – either cream or golden

  • ½ cup (one 4 oz can) mushroom pieces and stems

  • ¼ cup slivered almonds

  • ½ cup crumbled Pepperidge Farm bread crumbs browned in butter

 Combine and bake at 325 degrees for 25 minutes.

BEET RELISH

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  • 6 roasted beets, about 4 cups grated

  • 2 T. butter

  • ½ t. salt

  • ¼ cup sour cream

  • 3 T. vinegar

  • 2 T. sugar

Peel and rate roasted beets.  Melt butter, vinegar, sugar and salt.  Once melted, add grated beets and bring up heat.  Add sour cream, heat through and
serve warm.  This is a wonderful side dish with chicken, turkey or beef.

ROMA BEANS- two ways

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  • 3 cloves garlic

  • 2 T. olive oil

  • 3 T. lemon juice

  • 3 T. chicken broth

  • 1 can each of black, butter, and small white beans

  • ¼ # pancetta cut ¼” slices.

  • 3 ½ oz. Arugula

Chop pancetta and fry the beegeebies out of it.  Sauté garlic in olive oil.  Add lemon juice and chicken broth.  Cook a few minutes.  Add beans and stir quickly (don’t leave them
in long or they will start falling apart).
Remove and toss in a bowl with fresh washed arugula leaves.

 

3-4 slices of ¼” thick pancetta browned crisp in 2 T.
oil

1 ½ cup mixed beans (black, butter, and small white)

1-1 ½ fresh lemons (juice of)

¼ cup dry white wine

1 T. finely chopped garlic

2 cups of College Inn chicken broth

Arugula to taste

Salt and pepper to taste

FOUR BEAN BAKE

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  • 1 # can pork and beans

  • 1 # can butter beans

  • 1 # can baby lima beans

  • 1 # can kidney beans

  • ½ /# bacon diced

  • 3 medium onions chopped

  • ½ cup cider vinegar

  • 1 cup brown sugar

  • ½ t. garlic powder

  • ¼ t. dry mustard

 Drain beans and put in baking dish.  Fry bacon and pour off ½ of drippings.  Brown onion in remaining drippings.  Add remaining ingredients and cook for 10
minutes.  Pour over beans.  Bake for one hour at 350 degrees.

 

Beans from Santa Maria, California

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  • 2 cans Ranch Style Beans
  • 2 cans Dennison Chili with Beans
  • 1 can Sun Vista Pinto Beans
  • 1/2 pound ground beef, fully cooked and crumbled
  • 1/2 red onion, diced

Place all ingredients in a crock pot on low for 5 hours. Add ground beef. Sauteé red onion in olive oil until carmelized a bit, add to crock pot. Continue cooking in crock pot on low for several more hours.