Vegetable dishes everyone will love

Want a side dish that’s good enough to eat alone or with a meat dish? Scalloped carrots are a great dish to take to a pot luck or church gathering, and the Swiss potato kugel will make any child eat his potatoes. – Pat


6 cups water

12 medium carrots, sliced 1/4-in thick (about 4 cups)

1 medium onion, finely chopped

1/2 cup butter or margarine, divided

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon ground mustard

1/4 teaspoon  celery salt

dash pepper

2 cups milk

2 cups (8 oz) shredded cheddar cheese

3 slices whole wheat bread, cut into small cubes


In a sauce pan, bring water to a boil; add carrots. Return to a boil; cover and cook for 4 minutes. Drain and immediately place the carrots in ice water; drain and pat dry. In a saucepan, saute onion in 1/4 cup butter. Stir in the flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 11 x 7 x 2-in baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over the top. Bake, uncovered, at 350 degrees for 35-40 minutes or until hot and bubbly. Yield: 4-6 servings.


1 cup finely chopped onion

2 tablespoons butter or margarine

4 cups shredded or diced cooked peeled potatoes (about 4 medium)

2 cups (8-oz) shredded swiss cheese

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

3 eggs

3/4 cup half-and-half cream


In a large skillet, saute onion in butter until tender. Remove from the heat; add potatoes, toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir into the potato mixture. Spoon into a greased 9-inch-square baking dish. Bake, uncovered, at 350 degrees for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Yield: 9 servings.



3 tablespoons butter or margarine

3 tablespoons all-purpose flour

1-1/2 cups milk

2 cups (8 oz) shredded process american cheese

1 package (10 oz) frozen chopped spinach, thawed and drained

1-1/2 cups soft bread crumbs

3 eggs, lightly beaten

1/2 teaspoon garlic salt

1/4 teaspoon dried oregano

1/4 teaspoon pepper


In a medium saucepan over low heat, melt butter then blend in flour until smooth. Cook and stir for 1-2 minutes. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. Add spinach, bread crumbs, eggs and seasonings; mix well. Spoon into an ungreased 1-1/2 qt. baking dish. Bake, uncovered, at 350 degrees for 45-50 minutes or until lightly browned.  Yield: 6-8 servings.



• You can save liquids from vegetables that you have cooked and use the liquids in soups, stews, etc.

• To keep bread fresh when freezing, tuck a paper towel into the bag with the bread or rolls. The paper towel will absorb the moisture that usually makes breads mushy when thawed.

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