Pat Lockhart

from my kitchen to yours…

CROCK-POT RICE December 19, 2011

Filed under: Vegetables — Blog Master @ 3:07 pm

CROCK-POT RICE

3 Cups rice                                                       6 cups hot water

2 teaspoons salt                                           ½ stick Parkay or butter

 Put all in crock-pot.  Stir occasionally and cook for about 2 hours.

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PINEAPPLE CASSEROLE

Filed under: Sweets,Vegetables — Blog Master @ 3:03 pm

PINEAPPLE CASSEROLE

2- 15 oz can chunked pineapple                  1 cup sugar

3/4 cup flour                                                2 cup cheddar cheese—shredded

½ up melted butter                                       25 Ritz Crackers crumbled

Drain pineapple, reserving 3 tablespoon of the juice.  Combine sugar, flour, slowly stir in reserved juice.  Add cheese and pineapple.  Mix well and place in greased 2-quart casserole dish.  Combine butter and cracker crumbs and sprinkle on top.  Bake 350 degrees for 20-30 minutes.  Serves 8

 

COOKED CABBAGE

Filed under: Vegetables — Blog Master @ 2:59 pm

COOKED CABBAGE

½ Head of cabbage

1 Small onion

¾ Cup water

2 Tablespoon beef bouillon

Chop cabbage and onion.  Put water in small frying pan and add bouillon.  Cook covered until done.

 

VIDALIA ONION CASSEROLE

Filed under: Vegetables — Blog Master @ 2:57 pm

VIDALIA ONION CASSEROLE from TRUDY YANCEY

4-5 large Vidalia onions                           Parmesan cheese

Crispy buttery crackers                                   Butter

 Peel and slice onions.  Sauté in small amount of butter until limp or opaque.  Pour one half of onions into casserole dish.  Cover with Parmesan cheese and then crackers.  Repeat layers and bake uncovered in 325-degree oven for 30 minutes.

 

GREEN BEAN BUNDLES

Filed under: Vegetables — Blog Master @ 2:51 pm

GREEN BEAN BUNDLES

1 Cup firmly packed brown sugar                2 teaspoons garlic powder

½ Cup butter                                              3 (14.5 oz)cans whole green beans

2 tablespoons Worcestershire sauce             1 lb sliced peppered bacon

 In a small saucepan combine brown sugar, butter, Worcestershire, garlic powder over medium heat.  When butter has melted, remove from eat and set aside.  Bundle 7 to 8 green beans together, wrapping with 1 strip of bacon.  Secure bacon trip with a toothpick.  Place on baking sheet.  Spoon butter mixture over each bundle.  Cover baking sheet and allow to marinate overnight.  Preheat oven to 350 degrees.  Uncover green bean bundles and cook for 40 minutes.

 

ROASTED VEGETABLES

Filed under: Vegetables — Blog Master @ 2:46 pm

ROASTED VEGETABLES SOUTH BEACH

1 medium zucchini                                                1 medium summer squash

1 medium red bell pepper                               1 medium yellow bell pepper

1 lb fresh asparagus                                             1 medium red onion

3 tablespoons extra virgin olive oil             1 tsp kosher salt       

½ teaspoon black pepper

 Preheat the oven to 450 degrees.  Cut the vegetables into bite-size pieces.  Place vegetables in a large roasting pan and toss with the oil, salt and pepper.  Spread in a single layer.

 Roast for 30 minutes, stirring occasionally, until the vegetables are lightly brown and tender.

 

SAVORY GREEN BEANS

Filed under: Vegetables — Blog Master @ 2:34 pm

SAVORY GREEN BEANS

 1 ½ Lbs Fresh green beans                              ½ cup boiling water

1 Clove garlic minced                                     1 Tablespoon fresh basil or 1 tsp. dried

2 Tablespoons chopped onions                        3/4 tsp salt

3 Tablespoon olive oil                                     ½ tsp sugar

¼ Teaspoon pepper

 Wash and trim beans.  Cut beans in half.  Sauté garlic and onion in hot oil just until tender.  Add beans boiling water, basil, salt, sugar and pepper.  Cover and cook over medium heat 20 to 25 minutes or until beans are tender.

 

 
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