As I enjoy looking back at my mother’s garden journal entries, I find some of her favorite vegetable recipes. Sharing them is just what she would have approved of. She loved to share food, recipes, good conversation.
2 cups fresh shelled peas
1 can white shoe peg corn, drained
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 small fresh carrot, washed, grated
1/4 cup sour cream
1/4 cup buttermilk ranch dressing
1/2 cup real mayonnaise
1/2 to 3/4 cup tiny cubed yellow cheese
In saucepan, place peas and enough water to cover. Boil until tender. Drain and cool. In bowl, place rest of vegetables. Mix lightly. When cooled, add peas. Mix together the sour cream, dressing and mayonnaise. Add to vegetables. Toss gently to coat all. Toss in cheese cubes and toss until all is coated. Chill well. If cubed, cooked ham or crisp cooked bacon or chopped hard-cooked eggs are added this salad is a main dish.
Green Bean Salad
4 cups fresh washed, snapped green beans
Water to cook
1/2 cup chopped pimento
1/4 cup sliced celery
1/4 cup chopped sweet onion
Italian or Buttermilk Ranch salad dressing
Cook green beans in water to cover. It may be salted if desired. When crisp tender, drain beans and cool. When cool, mix them with the pimento, celery and onion. Add enough dressing of your choice to coat well. Chill thoroughly.
6 cups sliced zucchini
1/4 cup chopped onion
1 cup shredded carrots
1/2 cup butter, melted
8 ounce pkg. herbed stuffing
1 can cream of mushroom soup
1 cup sour cream
Combine vegetables in a bowl. In another bowl combine melted butter with stuffing. In lightly greased 13 x 9 x 2-inch baking dish spread half of the stuffing. Mix the soup and sour cream into the vegetables. Spread them all over stuffing. Cover them with rest of stuffing. Bake, uncovered, in 350 degree oven for about 30 minutes or until brown and crisp on top.