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Recipes: Vegetables
Au Gratin Carrots
2 lbs. carrots, sliced
1/2 c chopped onion
1/4 c butter, divided
3 T flour
1/2 t salt
1/8 t pepper
1-1/2 c SMITH'S milk
4 oz. American cheese, cubed
2 T chopped fresh parsley
2 c corn flakes
Cook carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk, bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in cheese just until melted. Add carrots and parsley. Pour in greased 8" square baking dish. Melt remaining butter; add corn flakes. Sprinkle over carrots. Bake uncovered at 350° for 20 to 25 minutes or until bubbly. Yield: 8 to 10 servings.
Cheesy Potato Casserole
6 med. potatoes (cooked, peeled, shredded)
1/4 c margarine
1/3 c finely chopped onion
2 c shredded cheddar cheese
1-1/2 c (12oz.) SMITH'S French Onion dip
Salt and pepper
Saute margarine and chopped onion. Add remaining ingredients except potatoes and stir until melted together and then pour over shredded potatoes, mix well. Bake in a 2 quart casserole (spray with Pam) uncovered for 30 minutes at 350°.
NOTE: Casserole may be put together before and refrigerated. Lengthen baking time a little.
Dairy Potatoes
8 lg. potatoes (peeled/diced)
1 onion (diced)
2 cloves garlic (minced)
1 t salt
3 c SMITH'S cottage cheese
1 c SMITH'S sour cream
2 c shredded sharp Cheddar cheese
1/2 c parsley
Boil potatoes until done (approximately 25 minutes). Drain. Add onion, garlic, salt, cottage cheese, sour cream and parsley. Mix well and pour into casserole dish. Sprinkle with cheese. Cover and bake 350° oven for 40 minutes.
Scalloped Corn
15 oz. can whole kernel corn
15 oz. can cream corn, undrained
1 c SMITH'S sour cream
2 eggs (beaten)
1 Jiffy corn muffin mix
Pour ingredients into buttered dish and bake at 350° for 1 hour (uncovered). NOTE: You can also add 1 stick of margarine and 1 cup of mozzarella cheese.
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