Vegetables

BAKED PARSNIPS
Moreta Fosner

Cut parsnips lengthwise into strips, slightly par boil, 5 minutes or until almost tender.  Drain.  Place parsnips in casserole.

Mix together ¼ cup honey or brown sugar, ½ tsp mustard, and 1 Tbs. melted butter.  Drizzle over parsnips. 

Bake uncovered in 350° oven for 20 minutes.


BROCCOLI-CHEESE BAKE
Sharey Hilterbrand

Ingredients:
1 bag (16oz.) frozen broccoli
1 can (10 ½ oz.) can cream of mushroom soup
⅓ cup milk
6 slices Velveeta or cheddar cheese
¼ cup Ritz crackers

Instructions:
Preheat oven to 350°.  Cook and drain broccoli.  Place broccoli in an 8” square baking dish.  Place cheese slices on top of broccoli.  Blend soup and milk.  Pour over cheese slices. Top with crushed crackers.
Bake at 350° for 30 minutes or until bubbling.
Makes 6-8 servings.


CHUCK WAGON CORN
Julia Clark

Ingredients:
1 pkg. Flavor Pak chuck wagon corn
1 (8oz.) pkg. cream cheese, softened
1 tsp. pepper (or to taste)

Instructions:
1.  Cook corn on stove, drain.
2.  Add cream cheese while corn is still hot and stir.
3.  Stir in pepper.

Ready to serve.


CORN CASSEROLE
Floy Hopple

Ingredients:
1 can whole kernel corn
1 can cream-style corn
1 cup (8oz.) non-fat sour cream
2 eggs or 3 egg whites, beaten
½ - ¾ stick of margarine
1 cup grated sharp cheddar cheese (non-fat or combination)
1 pkg. Cornbread mix (Jiffy – I use the small box)

Instructions:
1.  Melt margarine in a 9”x 13” dish.
2.  Open cans of corn and dump in dish.
3.  If sour cream is stiff, dilute with some liquid from the corn.  Drop sour cream by spoonfuls on top of the corn.
4.  Sprinkle cornbread mix over top.
5.  Dribble beaten eggs over top.
6.  Drag a spoon through several times.  DO NOT STIR! 
7.  Sprinkle cheese over top.
8.  Bake uncovered for 30 – 45 minutes at 350° until it sets.

HERBED ZUCCHINI CASSEROLE
Moreta Fosner

Ingredients:
4 Medium zucchini cubed
¼ cup butter
¾ cup grated carrots
½ cup chopped onion
1 ½ cup croutons
1 can cream of chicken soup
½ cup dairy sour cream
1 Tbs pimento or green pepper
Garlic (optional)

Instructions:
Preheat oven to 350°.  In large saucepan, cook zucchini in lightly salted water about 5 minutes until tender.  Drain.
Melt ¼ cup butter in large pan or skillet.
Add:  Carrots and onions, cook over low heat until tender
Add 1/1/2 cup croutons, soup, sour cream and pimiento
Stir in cooked zucchini, spoon into ungreased 10x6x2 glass pan.  Spread croutons and butter mix on top.

Bake at 350° for 30-35  minutes or until bubbling and hot.
Makes 6-8 servings.


MARINATED VEGETABLES
Elaine Stewart

Ingredients:
8-10 carrots, partially cooked
1 cup diced celery
Broccoli flowers, in small sections
Cauliflower, in small sections
½ cup vinegar
1/3 cup oil
¼ cup sugar
½ cup mayonnaise
Salt to taste

Instructions:
Mix vegetables together in large bowl.
Stir together remaining ingredients and pour over vegetables.
Add 1/3 cup minced onions and mix with vegetables, spread some sesame seeds on top of all this mixture.

Refrigerate over night so all ingredients blend to taste.
Serves 14-16 people.