This is the place to post all your veggie recipes, as well as casseroles and side dishes.....Some fruit dishes will also be posted here.

Old Forum - Vegetables, Casseroles & Side Dishes

Beer-Battered Wedges

Ingredients

4 medium baking potatoes
1 cup all-purpose flour
1/4 cup milk
1 egg
1 tablespoon seasoned salt
1 tablespoon canola oil
1/2 teaspoon pepper
1/2 cup beer or nonalcoholic beer
Oil for deep-fat frying
Sour cream, optional

Directions

Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once.
Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.

When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired. Yield: 4 dozen.

From Arlene ~

Country Style Baked Beans

2 (15 oz) cans of Pork & Beans in Tomato Sauce

½ Cup Ketchup

2 Tbsp Prepared Mustard

3 Tbsp Brown Sugar

1 Cup Chopped Onion

¼ Lb. Bacon


Combine beans, ketchup, mustard, brown sugar and Onion in a 1 ½ quart casserole. Semi-cook bacon slices. Drain on paper towel and cut each slice into 4 pieces and mix in with the bean mixture. Bake uncovered in 350 Degree over for about 35 to 45 minutes

Makes 4 to 6 serving

Spicy Red Onion Jam

Ingredients:

2 tablespoons olive oil
1 1/2 pounds red onions, peeled and sliced into slivers
4 cloves garlic, minced
2 chipotle chiles in adobo, diced (or more for even spicier jam)
1/2 cup balsamic vinegar
1/8 teaspoon cayenne
Salt to taste

Directions:

On low heat, heat the oil in a large skillet. Add the onions and garlic, and while occasionally stirring, cook until softened.

Cover the skillet, and cook for 20 more minutes, stirring once. Uncover the skillet and add the chipotle chiles, balsamic vinegar and cayenne. Stirring often, cook until the vinegar is reduced and onions are softened and a dark, red brown, about 10-30 minutes. Add salt to taste. Serve warm or at room temperature. Will keep in the refrigerator for 2 weeks.

Homemade Tomato Jam

Ingredients:

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.
Gorgonzola or goat cheese, for serving

Directions:

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Yield: About 1 pint.

Quote by: BrendaMTaylor

From Arlene ~

Country Style Baked Beans

2 (15 oz) cans of Pork & Beans in Tomato Sauce

½ Cup Ketchup

2 Tbsp Prepared Mustard

3 Tbsp Brown Sugar

1 Cup Chopped Onion

¼ Lb. Bacon


Combine beans, ketchup, mustard, brown sugar and Onion in a 1 ½ quart casserole. Semi-cook bacon slices. Drain on paper towel and cut each slice into 4 pieces and mix in with the bean mixture. Bake uncovered in 350 Degree over for about 35 to 45 minutes

Makes 4 to 6 serving

I'll take note of this recipe, as I may be able to use it in one of our camping trips.