Vegetable Recipes

8th Grade Recipes

Here are some of the laboratory experiences or demonstrations we do in class…

VEGETABLE LAB

Creamy Cucumbers
Oven Fried Zucchini
Brown Sugar Glazed
CarrotsGreen Bean
CasseroleGolden
Broccoli BakeSquash
CasseroleSpinach
Casserole
Sweet and Sour Cabbage

Creamy Cucumbers

1/2 c. sour cream or plain yogurt
1 Tbsp. lemon juice
1 tsp. sugar
1/4 tsp. dill
2 large cucumber, thinly sliced
1 small onion thinly sliced, and separated into rings

Stir together sour cream, vinegar, sugar, dill, dash salt & pepper. Add cucumber and onion slices; toss to coat. Cover and chill 2 to 48 hrs, stirring often. Stir before serving.

Oven-fried Zucchini

2 medium zucchini
1/4 c. Italian bread crumbs
1/4 c. Parmesan cheese
1/4 c. Italian salad dressing

Cut zucchini in half lengthwise; cut each half into 8 strips. Combine bread crumbs and cheese. Dip in salad dressing and roll in bread crumb mixture. Place on single layer on a lightly greased baking sheets. Bake at 475 degrees for 5 min. Turn and bake for an additional 3-4 min, or until golden brown.

Brown Sugar-Glazed Carrots

1 pkg. small carrots
4 Tbsp. margarine
4 Tbsp. brown sugar

Cut carrots to make smaller if needed. In a medium saucepan cook carrots, covered, in a small amount of boiling water for 7-9 min., or until tender. Drain. Remove from pan. In same saucepan combine margarine, brown sugar, and dash salt. Stir over medium heat until combined. Add carrots, cook uncovered, about 2 min. or until glazed.

Creamy Green Bean Bake

1-16 oz. pkg. French-Style green beans
1- 7 oz. cond. cream of mush. soup
1/4 c. sour cream or plain yogurt
Durkee Brand French-Fried Onions

Cook frozen beans according to the package, drain. In a casserole dish combine soup, sour cream. Stir in beans. Bake at 350 degrees for 20-25 min. or until bubbly. Sprinkle with onions, Bake another 5 minutes.

Golden Broccoli Bake

6 cups fresh broccoli or one 16 oz. package frozen cut broccoli
1- 7 oz. condensed cream of chicken soup
1/4 c. shredded American cheese
2 Tbsp. milk
1 Tbsp. mayonnaise
2 Tbsp. crushed cheese crackers

Cook fresh broccoli with 2 Tbsp. of water covered in a microwave for 9-12 min. Or cook frozen broccoli according to the package. Drain. In a casserole dish, combine soup, cheese, milk, and mayo. Stir the mixture and add broccoli. Top with crushed crackers. Bake in 350 degree oven or until heated through.

Sweet and Sour Cabbage

4 Tbsp. brown sugar
4 Tbsp. vinegar
2 Tbsp. vegetable oil
1/4 tsp. caraway seed
3 cups shredded red cabbage

In a large skillet stir together brown sugar, vinegar, oil, caraway seed, 2 Tbsp. of water, 1/4 tsp. salt, and dash pepper. Cook for 2-3 min. or until hot, stirring occasionally. Stir in cabbage. Cook covered over medium heat for 10-12 min. or until tender, stirring through.

Spinach Casserole

2 boxes frozen chopped spinach
1 can cream of mushroom soup
1/2 envelope Lipton”s Onion Soup
1/2 c. grated cheddar cheese
1 slice cooked bacon, crumbled

Cook spinach and drain thoroughly. Press spinach onto colander. In a bowl, mix mushroom soup, onion soup mix, cheese and bacon. Add salt and pepper to taste. Add drained spinach and put into buttered casserole dish and bake at 350 degrees for 25 min.

Squash Casserole

2 pkg of frozen squash
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. evaporated milk
2 eggs
3/4 c. grated cheddar cheese
1/4 c. chopped onion
1/4 c. chopped green pepper
1 c. cracker crumbs
1/2 stick margarine, melted Put frozen squash in microwave and cook until thawed. In a bowl, add squash, salt, pepper, and milk. Mix well. Add beaten eggs, onion, pepper, along with cheese. Pour into greased casserole. Put crushed cracker crumbs mixed with melted butter over the top of the casserole. Bake at 350 degrees until golden. (40 min.)

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