Vegetables

RED POTATO BITES

1 1/2 pounds small round red potatoes
4 slices bacon
1 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1/2 cup shredded Cheddar cheese
parsley

Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water. Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside. Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese. Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.




BROCCOLI, CORN & GREEN BEAN SAUTE

1/4 cup butter
1 1/2 cups chopped fresh broccoli
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1/2 (8 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
dried oregano to taste
salt to taste
ground black pepper to taste

Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.




SOUR CREAM & CHIVE MASHED POTATOES

2 pounds Yukon Gold potatoes, peeled and quartered
1/2 cup milk
1/2 cup sour cream
1/4 cup chopped fresh chives
salt and pepper to taste

Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.




CLASSIC GREEN BEAN CASSEROLE

3 (9 ounce) packages frozen French cut green beans, thawed, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1/8 teaspoon pepper
1 (2.8 ounce) can French fried onions, divided

Preheat oven to 350 degrees F. Mix all ingredients except half can of the onions in 1-1/2-qt. casserole dish. Bake 30 min. Top with remaining onions. Bake an additional 5 min.




EASY LIMA BEANS

cooking spray
1/2 medium onion, finely chopped
1 1/2 cups chicken broth
1 (16 ounce) package frozen baby lima beans

Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.




SCALLOPED CORN AND BROCCOLI

1 (15 ounce) can creamed corn
2 eggs, beaten
2 tablespoons white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup shredded mild Cheddar cheese
1/2 (10 ounce) package frozen chopped broccoli

Preheat oven to 350 degrees F (175 degrees C). Mix together the corn, eggs, sugar, flour and salt. Add the cheese and broccoli, mix well and pour into a 2 quart casserole dish. Bake for 1 hour.




FABULOUS FRIED CABBAGE
Melinda Manley


2 teaspoons butter
1 (15 ounce) can chicken broth
1 head cabbage, cored and coarsely chopped
1 pinch salt and pepper to taste


Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.



BRILLIANT SAUTEED BROCCOLI

1 pound broccoli florets
3 tablespoons finely grated Parmesan cheese
1 teaspoon brown sugar
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.