Archive for the ‘Pea Recipes’ Category

Upside down Vegetable Cake

Wednesday, July 15th, 2009

Strange name.  It reminds me of a meatless shepherds pie… except that it’s a big biscuit on top.  I suppose you could put the shepherd’s pie mashed potato mixture on top and eat it that way also.

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1 egg, beaten
1 cup milk
4 cups cooked mixed vegetables  (your choice)
1/2 cup vegetable stock
2 tablespoons butter

Mix (and sift) dry ingredients together.  Cut in shortening until mixture forms coarse crumbs.

Combine the egg and milk, then add to dry ingredients, stirring just until mixed.

Grease a shallow baking pan.  place the hot (seasoned to taste) vegetables on the bottom of the pan.  Add the vegetable stock.  Dot with butter.  Then cover with the biscuit dough.

Bake at 425 degrees for 20 minutes (or until the top turns golden brown).

Turn out onto a hot serving place, with the vegetables on top.

Posted in Carrot Recipes, Celery Recipes, Corn Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pea Recipes, Potato Recipes, Spinach Recipes, Tomato Recipes, Turnip Recipes | No Comments »

Vegetable Loaf Recipe

Wednesday, July 15th, 2009

This one’s from my husband’s grandmother’s recipes.

1/2 cup cooked peas
1/2 cup cooked string beans
1/2 cup chopped cooked carrots
1 and 1/2 cups milk
1 egg
1 cup soft bread crumbs
1/2 tsp salt
1/8 tsp pepper
1/2 tsp paprika

Puree peas in your food processor.

Cut beans into small pieces.  Combine all vegetables.  Add milk.  Beat the egg slightly.  Add to vegetable mixture along with bread crumbs and seasonings.

Turn into a well-greased baking dish and bake 350 degrees (F) until firm.

Serve like you would meat loaf.

Note:  this is a bit blander than I like.  Try adding fresh herbs and experimentikng with the vegie combo a bit.

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Aunt Connie’s “Gone All Afternoon Stew”

Sunday, March 15th, 2009

Ingredients:
2 lbs stewing beef, cubed
3 medium carrots, sliced
2 onions, chopped
3 potatoes, quartered
1 cup peas
1 can condensed tomato soup
1/2 can water
1 tsp salt
dash of pepper
1 bay leaf
1/4 cup pickle juice or red wine

Preheat oven to 275 degrees.  Put all ingredients in a large casserole dish with a lid to fit.  (No need to brown the meat first.)  Mix ingredients together.  Cover tightly and bake in the preheated oven for 5 hours.  Serves 6.

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Mom’s Vegetable Beef Soup Recipe

Sunday, March 15th, 2009

This is one that I remember Mom making often on the farm!

Ingredients:
1 lb very lean hamburger
1 envelope lipton onion soup mix
7 oz package of sea shell pasta
4 cups vegetables (corn, diced carrots, diced onions, celery, green beans, cubed potatoes, etc.)
1 can tomato paste
1 tsp salt
1 tsp sugar
dash of garlic salt
dash of pepper
1/2 tsp Italian seasoning

Brown the hamburger and drain off the fat.  Add onion soup mix, and stir.  Add 6 to 8 cups of water and tomato paste and bring to a boil.  Add sea shells noodles and vegetables.  Let boil for 10 minutes or until pasta is tender.  Add the rest of the seasonings and simmer for 10 minutes more.

Posted in Bean Recipes, Celery Recipes, Corn Recipes, Pea Recipes, Potato Recipes, Tomato Recipes | No Comments »

Cream of Vegetable Soup Recipe

Sunday, March 15th, 2009

This recipe works for most vegetables - although I don’t recommend it for members of the cabbage family.  My favorites:  peas, celery, spinach, asparagus, mushrooms

Ingredients:

3 tbsp butter
2 tbsp flour
1 tsp salt
1/8 tsp pepper
4 cups milk (or dilute with up to 2 cups of vegetable/chicken broth)
1 cup cooked pureed vegetables (of your choice)

Melt butter.  Blend in flour, salt and pepper.  Stir until well mixed.  Remove from heat and blend in liquid ingredients.  Bring to a boil and boil for 1 minute, stirring constantly.  Then add the pureed vegetables.  Cook for 10  minutes over low heat, stirring frequently.

Posted in Asparagus Recipes, Celery Recipes, Mushroom Recipes, Pea Recipes, Spinach Recipes | No Comments »