Chapter 12:

Vegetables

A variety of garden delights from Pennsylvania Dutch Potato Filling, to Sophisticated Eggplant Casserole to Midwestern Fresh Green Beans to Fried Green Tomatoes to Crockery-Cooked Baked Beans to Creole-Style Okra and beyond.

• Baked Beans in a Hurry
• Beets in Sour Cream
• Cafeteria Eggplant Casserole
• Corn Custard
• Corn on the Cob
• Country Fries
• Creole-Style Okra
• Crockery-Cooked Baked Beans
• Easy Scalloped Potatoes
• Freezer French Fries
• Fried Green Tomatoes
• Fried Okra
• Great Northern Beans
• Hash Browns
• Lemoned New Potatoes
• Mashed Potatoes
• Microwaved Baked Potatoes
• Midwestern Fresh Green Beans
• Onion Rings
• Pennsylvania Dutch Potato Filling
• Pinto Beans
• Pralined Sweet Potatoes
• Scalloped Potatoes with Ham
• Sophisticated Eggplant Casserole
• South-of-the-Border Corn Casserole
• Spinach Rockefeller
• Stir-Fried Bok Choi
• Summer Squash Casserole
• Sweet and Sour Beets
• Sweet Potato Croquettes
• Turnip Casserole
• Quick Creamed Corn
• Simple Green Beans
• Add Your Favorite Vegetable Dish Recipes

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Here's a Sample Recipe from the "Vegetables" Chapter; Enjoy!

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South of the Border Corn Casserole

(From The American Gourmet Collection Cookbook)

1 cup dry Elbow Macaroni
1 16-oz. can Corn
1 16-oz. can Creamed Corn
6 tablespoons melted Butter
1/2 cup chopped Onion
1 10-oz. can Tomatoes with Green Chilies
Salt to taste
Pepper to taste
1/2 cup Pasteurized Process Cheese--such as Velveeta

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine all ingredients.

3. Pour mixture into a 13 x 9 x 2 greased baking dish.

4. Bake, uncovered, at 350 for 30 minutes.

5. Remove from oven and cover with foil. Return to oven and cook covered, for 30 minutes at 350. Serves 6.