VEGETABLE LO MEIN

VEGETABLE LO MEIN

 ...another great vegetable recipe to taste ...nice !

INGREDIENTS

• 3/4 pound fresh noodles
• 6 Chinese mushrooms, soaked in water
• 3 large celery stalks, cut in 3" lengths
• 2 bamboo shoots, chopped
• 1 cup bean sprouts
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1 cup vegetable or chicken broth
• 1/2 teaspoon sugar

INSTRUCTIONS
Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly. Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar. Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables. Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired. The vegetable recipe is ready to serve...enjoy it !

apple-and-cabbage

MEDITERRANEAN VEGETABLE SOUP

MEDITERRANEAN VEGETABLE SOUP ...a great vegetable recipe to try ! Nice one !

INGREDIENTS

• 1 tablespoon olive oil
• 1 onion, diced
• 1 carrot, halved lengthwise and sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 2 cups chicken or beef broth
• 2 cups water
• 1 can (14 1/2 ounces) diced tomatoes, not drained
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon oregano
• salt and pepper to taste
• 1 15 oz. can cannelini or white beans, drained and rinsed
• 1 cup pasta bows
• Parmesan cheese (optional)
• 1 small head escarole (optional)

INSTRUCTIONS
Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.

Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.
Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender.Serve sprinkled with Parmesan cheese.
The vegetable recipe is ready to serve...nice ! Enjoy the soup !

artichoke-and-shrimp-salad.

FRESH VEGETABLE SOUP

FRESH VEGETABLE SOUP....a great fresh vegetable recipes to try !

INGREDIENTS

• 1 can chicken broth
• 3 T chicken base
• 2 quarts water
• 1/4 tsp pepper
• 1/8 tsp salt
• 1 inch chunk ginger, peeled and crushed
• 2 bay leaves
• 8 large cloves garlic, crushed
• 2 stalks celery, thinly sliced
• 1/2 Bermuda onion, thinly sliced
• 1 large red pepper, chopped
• 12 baby carrots, thinly sliced
• 1 leek, thinly sliced
• 5 mushrooms, thinly sliced
• 1 scallion, sliced in one-inch pieces

INSTRUCTIONS
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.
Season to taste, and remove from heat. Serve the vegetable recipe accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.

24-hour-cole-slaw.

SWEET AND SOUR VEGETABLES

SWEET AND SOUR VEGETABLES ... try this vegetable recipe....very tasty !

INGREDIENTS

• 1 lb frozen Oriental Vegetables
• peanut oil (for sautéing)

Sauce:

• 1 tablespoon corn starch
• 1/2 inch section fresh ginger, peeled, minced
• 1/2 cup pineapple chunks, drained and reserved
• 3 tablespoons dark brown sugar
• 1 tablespoon rice vinegar
• 1/2 teaspoon soy sauce (or salt to taste)
• 1/2 cup pineapple syrup or juice (from can)
• 1 clove garlic, minced

INSTRUCTIONS
Combine ingredients for sauce in a small bowl and set aside.In a wok, heat 2 tablespoons of peanut oil until sizzling hot. Add vegetables; stir fry over high heat until vegetables are slightly browned on edges, but still bright, crisp, and barely tender. Oil in wok must be very hot to
avoid vegetables becoming overcooked - cook rapidly and for a short period of time. Remove vegetables to serving dish.

In the empty, still-hot wok, drain all but 1 teaspoon of oil. Add sauce ingredients in the same order as listed. Cook 5 minutes or until sauce is translucent and cornstarch has cooked. Add garlic during final minute (do not allow it to brown). The vegetable recipe sweet and sour is ready to serve....great for starter meals!

MARINATED THREE-BEAN SALAD

MARINATED THREE-BEAN SALAD ...try this nice vegetable recipe....great !

INGREDIENTS

• 1 (8 1/2 oz.) can lima beans
• 1 (8 oz.) can cut green beans
• 1 (8 oz.0 can red kidney beans
• 1 med. onion, thinly sliced and separated into rings
• 1/2 c. chopped green pepper
• 2/3 c. vinegar
• 1/2 c. salad oil
• 1/4 c. sugar
• 1 tsp. celery seed

INSTRUCTIONS
Drain the canned beans. In a large bowl combine the lima beans, green beans, red kidney beans, onion rings, and green pepper. In a screw top jar combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and
chill at least 6 hours or overnight, stirring occasionally. Drain before serving.

QUICK THREE BEAN SALAD:

Prepare Marinated Three Bean Salad as above, except substitute one 8 ounce bottle Italian salad dressing for the vinegar, salad oil, sugar and celery seed. Continue as directed; marinate in refrigerator for 1 to 1 1/2 hours. Drain before serving. NOTE: Wishbone Italian Classic with
Olive Oil is great! The vegetable recipe of bean salad is ready to serve....nice !

SNAPPY GREEN BEANS

SNAPPY GREEN BEANS ...a nice vegetable recipes....try it !

INGREDIENTS

• 1 1/2 c. cut green beans or 9 oz. pkg. frozen
• 1/4 c. chopped onion
• 1 tsp. butter
• 1 1/2 tsp. flour
• 1/4 tsp. salt
• Dash of pepper
• 1/4 c. water
• 1 1/2 tsp. vinegar
• 1 tbsp. chopped pimento
• 1/8 tsp. dill weed
• 1/4 c. dairy sour cream

INSTRUCTIONS
Cook green beans in 1/2 cup water until barely tender. Drain. In saucepan, cook onion in butter until tender. Stir in flour, salt, and pepper. Add water, vinegar, pimento, and dill weed. Cook, stirring until bubbly. Stir in sour cream. Add green beans. Heat mixture through but do not
boil. 64 calories/serving. Makes 2 cups. The vegetable recipe is ready to serve...enjoy !

RED BEANS AND RICE

RED BEANS AND RICE ....a great vegetable recipe to try !

INGREDIENTS

• 2 c. (1 lb.) dried red kidney beans
• 5 strips bacon (or ham bone or 1/4 lb. salt pork)
• 1/2 c. uncooked rice
• 2 1/2 qts. water
• 1 pod garlic
• Salt and pepper to taste

INSTRUCTIONS
Soak beans overnight in 1 quart water in a heavy iron pot. Add another 1 1/2 quarts water, cut up meat, garlic, and a little salt. Simmer slowly 3 to 4 hours or until beans are very soft and water has cooked down to a thick red sauce. Add salt and pepper and serve over hot, fluffy rice. With hot bread and salad, makes a hearty meal for 6.Leftover red beans can be made into soup by putting through blender with some chicken bouillon and a little lemon juice. Stir in 1 tablespoon sherry per serving, with hard boiled egg sprinkled on top. The vegetable recipe is ready to serve....enjoy !

LIMA BEANS AND MUSHROOM CASSEROLE

LIMA BEANS AND MUSHROOM CASSEROLE ...a great vegetable recipe to try ! Nice !

INGREDIENTS

• 2 c. Ford Hook lima beans or 1 pkg. frozen
• 1/2 lb. mushrooms (or 1 sm. can)
• 1 tbsp. butter
• 1/2 c. chicken stock
• 1/2 c. top milk
• Salt & pepper
• 1 tbsp. sherry
• 2 tbsp. flour

INSTRUCTIONS
Cook lima beans. Drain them. Saute mushrooms. Drain them, saving liquor. Melt butter in liquor. Stir in flour. Blend well. Slowly stir in chicken stock and milk. Season with salt and pepper. Heat. Before serving, add sherry. This dish may be served au gratin. Cover the top with bread crumbs. Dot with butter. Place under broiler until the crumbs are brown. The vegetable recipe is ready....enjoy it 1

ASPARAGUS ALMONDINE

ASPARAGUS ALMONDINE ...another great vegetable recipes !

INGREDIENTS

• 1 lb. frozen or fresh asparagus, cooked until tender
• 2 tbsp. slivered almonds
• 2 tbsp. butter
• 1 tsp. lemon juice

INSTRUCTIONS
Cook asparagus. Meanwhile cook slivered almonds in butter over low heat. Stir occasionally until golden. Remove from heat, add lemon juice. Pour over beans and serve. Makes 4 servings. This nice vegetable recipe is ready to serve...great taste and enjoy it !

24-hour-cole-slaw

Apple and Cabbage

Another great vegetable recipe.. Apple and Cabbage ..... a classic one !

INGREDIENTS

• 3 sl Bacon; diced
• 1 lg Yellow onion; sliced
• 2 Heads cabbage; cored & sliced as for sauerkraut
• 3 Granny Smith or other cooking apples; cored & sliced
• 1/2 ts Whole caraway seeds
• 1/2 c Dry white wine
• Salt & freshly ground black pepper to taste

INSTRUCTIONS
Heat a large Dutch oven and saut‚ the bacon until clear. Add the onions and saut‚ until they barely begin to brown. Add the remaining ingredients and cook, covered, stirring often, until all is tender. The vegetable recipe is ready...good taste !

beet-and-seafood-salad

Artichoke and Broad Bean Salad

Try this Artichoke and Broad Bean Salad recipe...an amazing vegetable recipe to try !

• 4 Artichoke hearts
• 1 lb Fresh broad beans
• 1 Sprig fresh mint
• The juice of half lemon
• Vinaigrette

INSTRUCTIONS
Cook artichokes in water with a pinch of salt and a little lemon juice.In a separate pan cook the broad beans in water with a little salt and 2-3 tablespoons of vinegar and the fresh mint.

Drain the artichokes and cut in eight pieces each.Drain the broad beans and put them together with the artichokes in a bowl. Add salt and pepper and the vinaigrette which you make by mixing vinegar, olive oil and mustard and also one clove of garlic put through the garlic press.

Sprinkle with dried mint and leave to stand for a while to absorb the taste of the vinaigrette before serving. The vegetable recipe of artichoke bean salad is ready to serve...enjoy this great salad !