This is delicious!! Got the recipe from a co-worker.
YELLOW SQUASH CASSEROLE
2 lb yellow squash
1/2 medium yellow onion
2 eggs/egg beaters (I use eggs)
1 T sugar
1 cup Pepperidge Farm stuffing mix
1/2 cup or less margarine/butter
salt in cooking water
Wash & cube squash in 1/2 inch squares. Cook squash, covered in a little
salted water until it begins to soften. Add finely chopped onion & cook
until squash is soft. Drain well. Mash squash. (Do not pour out liquid this
makes.) Beat eggs, stir in sugar & add to squash mix. Pour into greased (or
PAM sprayed-or non-stick) 1 quart casserole. Sprinkle on the top of the
squash mix a layer of very dry breadcrumbs or stuffing mix (rolled with a
rolling pin). Drizzle melted margarine on the top of the stuffing mix. Bake
in a pre-heated 350 oven; check at 30 minutes.
NOTES from my co-worker: I peel the rough places on the squash--but not all the skin--extra vitamins in skin --but skin can be tough. If older & tougher squash, peel. It takes awhile for it to cook. 10-15 minutes to get soft enough to add the onions & then another 5-10 minutes. It has to be soft enough to mash --almost as soft as potatoes for mashing. I usually stick a fork in them--if you have to force the fork--keep cooking.
Cook (I do this in the microwave) and drain vegetables according to package directions. Add soup mix and sour cream (may want to mix these two together first) to cooked vegetables and put in a greased casserole dish. Sprinkle top with shredded cheddar cheese, as desired. Bake at 350 degrees for 45 minutes.
This recipe was originally posted in narrative format. Edited to get the ingredients up top.
12 slices of bread, toasted
12 cornbread muffins made from Jiffy mix
One onion, finely chopped
About 1 cup finely chopped celery
One stick butter or margarine
Drippings from turkey
Save the pan drippings from a roasted turkey. Use a defatting measuring cup to remove as much fat as possible. (Or you can cool the drippings and scrape the fat off the top). Shred toast, either by hand or in a food processor. Shred the cornbread muffins and combine with the shredded toast. Melt the butter or margarine over low heat and simmer the chopped onion and celery in it. Mix with the toast and muffins and drippings. If it isn't moist enough, add chicken stock to wet it more. Place in a shallow baking pan and bake for 30 minutes until golden brown and crunchy on top.
From the Joy of Cooking
Wrap in a clean dish towel and wring to squeeze out as much moisture as possible:
2 cups coarsely grated peeled potatoes (russet)
Combine in a bowl with:
3 large eggs, beaten
1 1/2 tbsp flour (or matzo meal)
1 tbsp grated onions (I like more)
1 1/4 tsp salt
Heat in a large, heavy skillet over medium-high heat until hot:
1/4 cup vegetable oil
Drop spoonfuls of mixture in the skillet and spread into 3 inch cakes about 1/4" thick. Fry until browned on the bottom, reducing the heat to medium, if needed, to prevent scorching. Turn and cook on the second side until crisp, 3-5 minutes each side. Drain on paper towels and serve with sour cream and/or applesauce.
MAPLE-GLAZED SWEET POTATOES WITH CRANBERRIES
4 lbs. sweet potatoes (5 medium), peeled
1 teaspoon salt
1 cup pure maple syrup
1-1/2 cup cranberries (half of a 12 ounce bag)
3 tablespoons real butter
Heat whole sweet potatoes, salt and enough water to cover to boiling over high heat. Reduce heat to low and simmer, covered, about 30 minutes or just until potatoes are fork-tender. Drain. Set aside until cool enough to handle.
Meanwhile, heat maple syrup to boiling on high. Reduce heat to medium and boil gently 10 to 15 minutes, or until reduced to 1/2 cup. Stir in cranberries, butter and 1/2 teaspoon salt and cook until cranberries pop, about 5 minutes longer.
Preheat oven to 400 degrees. Cut cooled sweet potatoes cross-wise into 1 inch thick slices (look like coins) and arrange in a shallow 3 quart ceramic or glass baking dish, overlapping slices if necessary. Spoon maple-cranberry syrup evenly over potatoes. Bake uncovered, 20 minutes or until hot. Makes 10 side-dish servings.
You can prepare the sweet potatoes (even arrange the casserole) and syrup up to one day ahead and refrigerate separately. Fresh or canned yams may be substituted.
Air-fried Okra Recipe courtesy Juan Carlos Cruz
1/2 cup egg substitute
1/2 pound okra, cut into 1-inch lengths
1/2 cup panko bread crumbs
1/2 cup Italian bread crumbs
1 teaspoon salt
1 teaspoon white pepper
Preheat oven to 450 degrees F.
Pour egg substitute into a medium bowl. Add okra and toss to combine. In a large resealable plastic bag, combine both types of bread crumbs, salt, and pepper. Shake to combine well. Add the okra and egg substitute mixture to the bag and shake until coated.
Place a wire rack on top of a cookie sheet. Arrange okra on rack and bake until crisp, about 10 minutes.
Printed from Allrecipes, Submitted by Christine L.
9 sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper
1 Preheat oven to 400 degrees (205 degrees C).
2 In a large bowl, combine the sweet potatoes, honey, ginger, oil, cardamom and pepper.
Transfer to a large cast iron frying pan. Bake for 20 minutes.
3 Turn the mixture over to expose the pieces from the bottom of the pan.
Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
This message has been edited by MaxineS on Apr 13, 2011 5:54 PM
Recipe By : Vegetarian Times Magazine, March 2000, altered
Serving Size : 4 Preparation Time :0:30
Categories : Beans And Legumes, Main Dishes, Vegetarian, Potatoes, Vegetables, 30 Minutes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons red wine
2 medium onions -- chopped
1 medium sweet potato -- peeled
and cut Into 3/4 inch dice
2 large garlic clove -- minced
1 jalapeno pepper -- seeded and minced
4 teaspoons ground cumin
1/2 teaspoon salt
3/4 cup frozen corn
15 ounces canned black beans -- drained and rinsed
4 SERVINGS DAIRY-FREE
Canned black beans and frozen corn kernels are the shortcut ingredients in this nicely spiced entree with a South American accent. Serve with chopped fresh cilantro and lime wedges (to squeeze over the top) if desired.
In large heavy skillet, preferably cast-iron, heat red wine over medium-high heat. Add onions and cook, stirring often, until softened, about 5 minutes.
Add sweet potato and cook, stirring often, until beginning to brown in spots, about 3 minutes. Stir in garlic, jalapeno, cumin and salt and cook, stirring often, 30 seconds. Add 3/4 cup water and cook, stirring to scrape any browned bits from bottom of pan, until potatoes are tender, about 5 minutes. Stir in corn and beans and cook, stirring occasionally, until heated through.
Season with freshly ground pepper to taste and serve hot.
1 can cream style corn
1 can whole kernel corn
1 stick butter
1 (8 oz.) container sour cream
1 box/bag cornbread mix
1 cup shredded cheddar cheese
Mix all ingredients together except cheddar cheese. Pour into a greased casserole dish and bake at 350 degrees F for 15-20 minutes. Add cheese to top and bake another 20 minutes.
NOTE from Miranda: This is not low-calorie, but it certainly is tasty if you feel like splurging!
NOTE from Linda in Ohio: I make one similar but don't add the cheese. Around here they call it Baked Corn.