A Few Great Veggie Recipes

Baked Spudkins

Enjoy boat-friendly 'french fries' without hazardous deep frying.

3-4 Potatoes
Olive Oil
Seafood Breading

Bake potatoes in microwave until half-done; approx 4 minutes.
After they're cooled, cut them into bite size pieces.
Drizzle with olive oil then sprinkle with Seafood Breading. Toss to coat.
Bake on a sheet 350 for 20 mins.

Barnacle Bill's Boat Salad (Southern Cross)

In a medium pan, heat: 3/4 cup red wine vinegar, 1/2 cup canola oil, 1 cup of sugar, at least 3 large bay leaves, 1 tablespoon of basil
Bring to a boil to dissolve sugar, allow to cool.

1 can of sweet young peas, drained
1 can of French style green beans, drained and cut
1 can of whole white shoe peg corn (like Stokely), drained
1 large jar of diced pimentos or carrots
3 stalks of celery, chopped
1 medium green pepper, chopped
1 small bunch of green onions or 1 regular onion, chopped

Mix all ingredients together and add cut up fresh parsley.
Allow to sit for at least 8 hours.

It will last a long time and no worries about spoiling since there's no mayo in it.

Cabbage Cole Slaw (Night Hawk)

1 cabbage chopped or grated
1 chopped onion
1/2 chopped green pepper
1/2 chopped orange pepper
1 grated carrot

3/4 cup white sugar
1/2 cup white vinegar
1/2 cup vegetable oil
1 teaspoon celery seed
2 teaspoons salt

Mix dressing ingredients and boil.
Remove from heat and pour hot dressing over cabbage mixture.
Toss well.

Notes from Susan:
Refrigerate at least 4 hours; tastes even better after 12 hours.
Keeps up to 2 weeks.
FYI: If your cabbage gets bruised, the bruised spot will start rotting within days.
If that's the case, make this tasty slaw immediately.

Chinese Noodle Salad (Night Hawk)

6 tablespoons butter
2 packages Raman noodles (minus the flavor packets)
1/8 - 1/4 cup sesame seeds
5.5 oz. slivered almonds
1 head cabbage, chopped fine
4 or 5 green onions, diced (I use regular onions)

1/2 cup soy sauce
1 cup (or less) sugar
1/2 cup vinegar

Melt butter in saucepan
Add noodles, almonds, (and sesame seeds at the end because they burn)
Brown until golden, set aside.
Mix with cabbage and onions and serve.

Cowboy Caviar (Heartthrob)

1 chopped onion
1 can black beans
1 small can chopped black olives
olive oil to drizzle

Toss all ingredients together and chill.
Serve as a relish or scoop with crackers.
Excellent for sun downers.

Green Bean Ezekiel

2 cans drained green beans
1 medium chopped onion
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon dry mustard (optional)
8 slices of bacon

Cut bacon into one inch pieces and fry with onion. Drain fat
Mix sugar, vinegar, and mustard together and add to bacon/onion
Add green beans.
Toss to coat.

Frozen green beans can also be used if thawed and drained
Double or triple this recipe for potlucks.
I didn't invent the name.

Marinated Onions

Olive oil
1 jar with a lid

This is a proportional recipe. The size of jar is the deciding factor.

Get a clean jar with a lid (a jam jar for example)
Fill the jar with fresh chopped onion.
Add about a tablespoon each of sugar and olive oil.
Add about 1/4 teaspoon of salt.
Fill the jar halfway with vinegar.
Then fill to the top with water.
Put the lid on, shake it up, and chill in the fridge.
Add basil, red pepper, peppercorn, dill seed, savory, etc.
Use as a side or a relish.

Pineapple Cabbage Salad (Night Hawk)

Chopped cabbage
Pineapple tidbits (I use the lunch size individual containers.)
Dried cranberries
Small amount of mayo (Just to bind the pineapple juice so it sticks to the cabbage.)

Combine, toss, serve

Scalloped Potatoes

4-5 Potatoes, sliced thin
Salt & pepper
optional ingredients: grated cheese, onion, green pepper, ham

Prepare a square baking dish (spray & flour it)
Layer the bottom of the pan with potato slices

Add random small dots of butter, dust with flour, sprinkle with salt & pepper
(place any optional ingredients here too)
repeat the above, over and over until the pan is full.
Add milk until it is nearly to the lip of the pan.

Bake at 400 for 30 min.

Twice Fried Plantains (C_Language)

Use nearly fresh plantains cut into 1" chunks.
Fry until almost brown.
Take them out of the pan and place them on a paper towel and smash them.
Then return them to the pan and re-fry until brown.

Note: These taste very different than standard fried plantains.

Use lentils, curry, tomatoes, onion, peppers as lentil stew. (Amazing Grace)

For life extension of vegetables like celery, onions, peppers, carrots, etc. Chop them up and coat them with just a bit of oil and vinegar.   Store them in a sealed container.
Eat as is, or place on top of lettuce as part of a salad. (Blackfoot)



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