VEGETABLES
 

Spinach Soufflé:

2 packages of frozen chopped spinach
1 Lb. bacon
1 medium chopped onion
2 (4 ½ oz) cans chopped mushrooms
2 Eggs
1 cup cracker crumbs
Thaw and drain most of the moisture in the spinach.
Fry bacon until crisp. Reserve 3 strips and crumble the rest. Cook onion in bacon fat until clear.
Put bacon and onion in a bowl, add drained spinach, eggs and cracker crumbs, salt & pepper to taste, Mix. Put mixture into a greased casserole pan, with 3 strips of bacon on top. Bake at 375° F. for 25 to 30 minutes. Serve hot with any meat or as a main dish.  Most people will love this even if they do not like spinach.

Perky-Arizona
 

Mexican Corn:

2 eggs, beaten
2 cans creamed corn
½ teaspoon garlic salt
½ teaspoon baking powder
¼ cup  yellow  corn meal
1/3 cup oil
½ lb.  sharp cheddar cheese
1 can diced  green  chilies
Mix eggs, corn, and oil.  Add dry ingredients add green chilies and cheese.  Pour in small oblong glass baking dish bake at 350°  for 45 minutes to a hour........REALLY GOOD WITH HAM!!

Desert Rose-Tucson, AZ
 

Mashed Potatoes Romano:

6 Potatoes, boiled and mashed
3 tablespoons grated Romano cheese
Butter
1/4 cup of milk
salt to taste
Paprika
Mix together mashed potatoes, cheese, 2 tbsp butter, the milk and salt. Put in a round baking dish.  Dot with additional butter and sprinkle with paprika. Bake in a 375° oven until golden brown, about 35 minutes.

Tinker-PA
 

Broiled Tomatoes:

Core and slice tomatoes into 1/2 inch horizontal slices.  Place on baking sheet, with sides, that has been well sprayed with Pam.  Drizzle with a bit of olive oil.  Shake about 1 teaspoon of Parmesan cheese on each slice.  Sprinkle each slice with a pinch of crushed Sweet Basil leaves.  Broil just until cheese is lightly browned.

Lizzy-OH

Easy Eggplant:

Eggplant, peeled and cut into 3/8-inch slices
lemon pepper
Parmesan cheese
mayonnaise

Coat each side of eggplant with mayonnaise and dust with lemon pepper and Parmesan cheese.
Place on a teflon coated pan and bake at 450°  for 8-10 minutes

TessSC
 

Zucchini Tomato Vegetable Casserole:

3  medium zucchini squash, sliced
5  fresh tomatoes, sliced
6  ounces mozzarella or cheddar cheese, grated
2  medium onions
3  slices bacon
basil, pepper, seasoning salt

Place 1/2 of zucchini in bottom of baking dish
Layer 2 ½ tomatoes and one onion on top of zucchini
Sprinkle with basil, salt and pepper
Sprinkle with 1/2 cheese ( 3 oz)
Repeat layers and seasonings.  Top with the raw bacon.  Cover with foil and bake at 300°  for 40 minutes.  The last 5 minutes, cook uncovered.

TessSC
 
 

Candied Yams with Bourbon:

6 to 8 large sweet potatoes
1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons maple syrup
1/4 cup Kentucky bourbon, high quality
salt and pepper, to taste
fresh parsley, minced

Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired. Cool and arrange in buttered casserole pan or dish. Combine remaining ingredients except parsley and pour over potatoes. Bake at 350° until bubbling hot. Garnish with parsley.
 
 

Marmalade Candied Carrots:

2 pounds carrots, scraped, sliced diagonally
2/3 cup orange marmalade
2 tablespoons brown sugar
2 tablespoons butter or margarine
2 tablespoons rum
1/2 cup toasted pecans, coarsely chopped

In a vegetable steamer over boiling water, cover and steam carrots about 10 minutes or until crisp tender. Transfer carrots to a serving bowl. Stir marmalade into carrots until marmalade has melted.
Combine brown sugar, butter, and rum in a small saucepan.  Cook over medium heat until butter and brown sugar melt.  Remove from heat, and stir in pecans. Pour over carrot mixture in bowl. Toss gently.  Serves 8.