Ingredients 3 tablespoons vegetable oil 2 pounds fresh okra, chopped 1 large onion, chopped fine 1 medium bell pepper, diced 1 medium tomato, diced 10 slices of fried bacon 1/2 cup bread crumbs (seasoned) 1/2 cup grated Parmesan cheese Margarine (a few pats to put over crumbs) Parsley, optional, for… Read more“Smothered Okra”
Category: Vegetables
Stuffed Acorn Squash
Ingredients 3 large acorn squash 1 cup water 6 tablespoons butter, melted 1 teaspoon lemon juice 3/4 teaspoon cinnamon 1/3 cup brown sugar, firmly packed 2-1/2 medium Granny Smith apples, peeled, cored, chopped 1/2 cup chopped pecans Directions Heat oven to 350F. Place squash (cut in half and seeded) cut… Read more“Stuffed Acorn Squash”
Summer Tomato Omelette
Ingredients 3/4 cup fresh tomatoes, peeled and finely chopped 1-1/2 cups chickpea flour 2 hot green chili peppers, seeded and minced 1 small bunch fresh coriander or Parsley leaves, minced 1 teaspoon dry-roasted sesame seeds 1/2 teaspoon turmeric 1 tablespoon sugar 1 teaspoon salt, to taste Dash white pepper (optional)… Read more“Summer Tomato Omelette”
Zucchini Bake
Ingredients 1 cup shredded cheddar cheese 1/2 cup cottage cheese 4 eggs beaten 1 tablespoons parsley, minced 1-1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 pounds zucchini, sliced 1/4″ round 3/4 cup bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup (1/2 stick) butter Directions Preheat oven to 375F…. Read more“Zucchini Bake”
Eggplant Fritters
Ingredients 1 large eggplant 1 beaten egg 3 to 6 tablespoons flour 1/2 teaspoon red or black pepper 1/2 teaspoon salt 1/2 teaspoon baking powder Directions Peel and slice one large eggplant. Steam until tender, then drain. Mash and beat until smooth. Add the following ingredients: egg, flour, salt and… Read more“Eggplant Fritters”
Corn Pudding
Ingredients 2 cans creamed corn 2 cans whole corn with liquid One 16-ounce carton sour cream 1 cup (2 sticks) butter, melted 2 boxes cornbread mix Directions Preheat oven to 400F. Mix melted butter with corn bread mix until smooth. Add remaining ingredients and stir until well blended. Cook 45… Read more“Corn Pudding”
Broccoli and Rice Au Gratin
Ingredients 1 medium onion, chopped 1 cup raw mushrooms, sliced 1 tablespoon butter, melted 1 can Cheddar cheese soup 6 ounces process cheese, sliced 1 teaspoon garlic powder One 10-ounce package frozen broccoli, chopped 3 cups cooked rice 2 cups diced, cooked ham 2 ounces pimientos, drained and diced 1… Read more“Broccoli and Rice Au Gratin”
Acadiana Rice ‘n Blackeyed Peas
Ingredients One 16 ounce can blackeyed peas, drained One 10-ounce can rotel tomatoes, drained 3 cups rice, cooked 1/2 teaspoon garlic salt 2 tablespoons olive oil 1/2 cup bell pepper, minced 1/2 cup onion, minced 1 teaspoon garlic, minced 1/2 cup green onions, thinly Directions Preheat oven to 350F. Combine… Read more“Acadiana Rice ‘n Blackeyed Peas”
Smashed Potatoes
Ingredients 2 pounds small red potatoes 2 tablespoons butter 2 tablespoons sour cream 2 scallions, chopped, whites and greens 1/2 cup milk Directions Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat… Read more“Smashed Potatoes”
Stuffed Artichokes
Ingredients (1) 7 – 8 1/2 ounce package corn-muffin mix 4 medium artichokes 2 tablespoons salad oil 1 medium red pepper, diced 3/4 pound cooked ham, cut into 1/2 inch chunks 3 green onions, sliced (1) 8 3/4 ounce can whole-kernel corn Directions ABOUT 2 HOURS BEFORE SERVING: Prepare corn… Read more“Stuffed Artichokes”