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.

ROASTED VEGETABLES

ROASTED VEGETABLES
 ..a nice vegetable recipe to try....great one !

INGREDIENTS

• 6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)
• ¼ cup pure olive oil
• Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 425°F.
Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper. The vegetable recipe roasted is ready to serve....enjoy the vegetable !

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

24 Hour Cole Slaw

Try this great vegetable recipe...24 Hour Cole Slaw.....good !

INGREDIENTS

• 2 Onions
• 1 lg Head cabbage
• 1 ts Salt
• 1 ts Mustard seed
• 3/4 c Salad oil
• 1 c Vinegar
• 1 1/2 c Sugar
• 1 ts Celery seed

INSTRUCTIONS
Chop cabbage and onion and toss together. Heat oil, vinegar, salt, sugar, seeds. Bring to boil. Pour over cabbage - onion mixture. Chill 24 hours. Stir and serve.... hmmm a classic vegetable salad food at your service...nice taste !

broccoli-casserole

Beet and Seafood Salad

Try this vegetable recipe...Beet and Seafood Salad...amazing taste !

INGREDIENTS:

• 3 Red beets
• 3 Golden beets
• 3 Striped beets
• 4 c Kosher salt
• 1 tb Lime juice
• Salt and pepper
• 1 tb Dijon mustard
• Hot sauce to taste
• Worcestershire sauce to taste
• 1 tb Mayonnaise
• 1 tb Extra virgin olive oil
• 1 tb Shallots; minced
• 1 tb Capers
• 1 lb Lump crabmeat
• 1 tb Lime juice
• 1 ts Chopped chives

Preheat oven to 500 degrees. Roast beets on a bed of kosher salt (don't brush with olive oil) in a 500 degree oven for 20 to 40 minutes. Using gloves or a kitchen towel, peel beets and slice. Place beets in a bowl.
Add lime juice, salt, pepper, mustard, hot sauce, Worcestershire sauce, mayonnaise, olive oil,
shallots, and capers. Toss to coat the beets.Arrange the beets in overlapping/alternating colors
around the edge of the plate, mound crabmeat in center of plate, drizzle lime juice and beet juice
from the bottom of the bowl on top, garnish with chopped chives. The beet vegetable recipe is ready for you....hhmm nice salad ! Enjoy !

asparagus-almondine

Broccoli Casserole

Tyr this Broccoli Casserole vegetable recipe... a must try !

INGREDIENTS :

• 1 med. onion - chopped
• 1/4 cup butter OR margarine
• 1 lb. fresh OR frozen broccoli florets - cooked until tender
• (2) 10.75 oz. cans condensed cream of mushroom soup
• 1/4 - 1/2 cup shredded cheddar cheese - low-fat

INSTRUCTIONS
-In a small skillet over medium heat, sauté onions in butter until translucent, for 4 minutes.
-Combine all ingredients in a 2-quart oven-proof casserole dish. Bake, uncovered, in a 350 degree oven for 30 minutes. The vegetable recipe of broccoli casserole is ready to serve...great !

artichoke-and-broad-bean-salad

Beet and Onion Salad

Another great vegetable recipe to try...Beet and Onion Salad. Nice one !

INGREDIENTS:

• 1 pound beets
• 1 bay leaf
• 1 cup thinly sliced onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• freshly ground black pepper

Leave the root and 1 inch of stem on beets, and

scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard
bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut
beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.
Combine parsley and next 4 ingredients (parsley through salt); stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper if desired. The vegetable recipe is ready to serve.....great tasting salad !

artichoke-and-broad-bean-salad

Beet And Jello Salad

Try this amazing Beet And Jello Salad recipe....a must for your taste !

INGREDIENTS

• 6 oz. raspberry Jello
• 1/4 c. sugar
• 2 tbsp. vinegar
• 1 lb. can julienne beets, drain and save liquid
• 1 lb. crushed pineapple, drain and save liquid
• 3 c. of drained liquid

Add water to beet and pineapple liquid, bring to a boil in saucepan. Add sugar, let it dissolve, then add Jello, beet and pineapple. Stir well and chill. The vegetable beet recipe is ready to serve...great! Enjoy the salad !

Beet and Asian Pear Salad with Baby Greens

Another great vegetable recipe to try...Beet and Asian Pear Salad with Baby Greens. Great recipe !

INGREDIENTS:
4 Trimmed beets (about 1 pound); scrubbed
1 Asian/Bartlett or Anjou pear
1 tb Apple jelly
2 ts Fresh lemon juice
1/2 ts Dijon mustard
1/4 lb Mixed baby greens; (about 4 cups loosely packed)
Garnish: chopped fresh chives

In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.

Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.

Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives. The vegetable beet and pear salad is ready to serve ....great taste !

Artichoke and Shrimp Salad

Try this Artichoke and Shrimp Salad recipe...its recommended !

INGREDIENTS

• 2 sm. jars artichoke hearts
• 1 sm. can shrimp or shrimp pieces
• 2 lg. tomatoes or 3 sm. tomatoes
• 4 stalks celery
• Cucumber slices, optional
• 1 bottle Creamy Caesar dressing (i.e. Gerard's Caesar)

Slice artichoke hearts, celery and tomatoes in small pieces. Blend all ingredients with creamy
Caesar dressing and serve. To make ahead, slice all ingredients except tomato which can be added prior to serving. Keeps well overnight. And the vegetable recipe is ready to serve...nice ! Enjoy !

Artichoke and Fennel Salad

Another great vegetable reciep... Artichoke and Fennel Salad...great taste 1

INGREDIENTS:

• 2 Fennel bulbs; (about 2 pounds)
• Two 14-ounce cans artichoke hearts; drained and quartered or, if large, cut into eighths
• 2 Tomatoes; chopped
• 1/4 c Pitted Nicoise or other brine-cured black olives
• 1 oz Flat anchovy fillets; drained, minced, and mashed to a paste (about 3)
• 1/4 c Olive oil
• 2 tb Fresh lemon juice
• 1/4 ts Dried oregano; crumbled
• 1/4 ts Dried thyme; crumbled
• Freshly ground pepper to taste

Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks
to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the oregano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops. The artichoke vegetable salad is ready to serve....nice tasting 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 !

Artichoke and Broad Bean Salad

Try this Artichoke and Broad Bean Salad recipe...amazing !

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

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 artichoke bean salad is ready to serve...enjoy this great salad !