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Karen's Kitchen
Monthly Column by Karen Miller
Eat Your Veggies!
Fortunately, this isn’t something I have to say often at our house. We love our veggies and welcome the fresh offerings that summer brings. Here are some delicious and simple vegetable dishes for your summer dinner table.
Broccoli and Onion Casserole
2 packages (10 oz. each) frozen broccoli
spears
2 large onions, peeled and coarsely chopped
1/4 cup butter
2 tablespoons flour
Salt and pepper, to taste
1 cup milk
3 oz. cream cheese, softened
1/2 cup cheddar cheese, shredded
1 cup bread crumbs
Preheat oven to 350.
Cook broccoli according to package directions, adding
the onions to the water to cook with broccoli. Drain
well. In a small saucepan, melt the butter. Pour 1/2 of
the butter into a container to top the casserole later.
Into the melted butter in pan, add the flour and salt
and pepper. Slowly add milk and stir constantly over
medium heat until thick and bubbling. Reduce heat and
add cream cheese. Stir until sauce is smooth. Place
cooked veggies in a 1-1/2 quart casserole dish. Pour
sauce over top. Put the cheese on top. Add the bread
crumbs to your container of reserved melted butter.
Sprinkle this on top of the casserole. Cook at 350 for
45 minutes. *You can use fresh broccoli also, just cook
with onions as above.
This recipe is really delicious and easy. You can keep these canned beans on your cupboard shelf and you’ll be prepared when you need to take a dish to a potluck or picnic. It’s easily doubled also.
Four Variety Beans w/Cornbread
1 can (15.5 oz.) butter beans, drained
1 can (15.5 oz.) kidney beans, drained
1 can (15.5 oz.) baby lima beans, drained
1 can (28 oz.) baked beans with onions
1/4 cup brown sugar
1/2 cup vinegar
1 package (7.5 oz.) cornbread mix (Like Jiffy)
(I dump all of the cans of beans into a large
colander and let drain as I get the casserole dish
ready.) Preheat oven to 325. Grease a 3 quart casserole
dish. In a large bowl, mix all of the beans with the
brown sugar and vinegar. Add salt and pepper to taste.
Pour beans into prepared casserole dish. Bake, uncovered
for 30 minutes. Remove casserole dish from oven.
Increase the oven temperature to 400. In a bowl, mix the
cornbread according to the directions on package. Spread
on top of the hot beans. Bake for an additional 20
minutes, or until the cornbread is golden brown. Enjoy!
OK, please don’t dismiss this recipe before you give it a chance. Remember I’m from the South where we use cornmeal and fry things a bit too much. But this is absolutely delicious! It’s not a daily staple, but a once in a while treat.
Chicken Fried Green Beans
1/2 cup flour
3 tablespoons cornmeal
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 can (16 oz.) green beans, well drained
Put the flour, cornmeal, garlic powder, salt and pepper in a large bowl that has a lid. Take the drained green beans and gently press them with a paper towel to remove any excess water. Put the green beans into the bowl and shake to coat completely.
Heat the butter in a skillet (cast iron is best).
When butter is hot, add the beans. Cook over high heat,
stirring occasionally. Cook about 10 minutes or until
the coating is crunchy and browned. Serve hot. Some
people serve with a little more melted butter drizzled
on top, but that’s really rich. Enjoy!
We’ll end this month with an Irish kitchen prayer:
"Bless us with good food, the gift of
gab and hearty laughter. May the love and joy we share
be with us ever after."
-Amen
~* In never ending
thankfulness to our Lord for all of our blessings,
Karen ~*