Veggie Delight!

These recipes for vegetable side dishes and casseroles are from the November, 1989, edition of What’s Cooking in the Bluegrass.

Vegetable strudel
1 package phyllo dough
1 medium zucchini
1 medium yellow squash
1 or 2 carrots
1 medium onion
2 jars sliced mushrooms
2 cups grated Cheddar cheese
Melted margarine
Bread crumbs
Wash vegetables and dice into small pieces. Steam until tender but firm. Drain well and mix together. Drain mushrooms and mix with rest of vegetables. Using 2 sheets of dough, place on a flat surface and brush with melted margarine, then sprinkle with bread crumbs. Cut the dough in half. About 1 to 1 1/2 inches from the bottom of the sheet, place 1 1/2 to 2 tablespoons of the vegetables and 1 to 2 tablespoons of the cheese across, leaving 1 1/2 inches along each side. Fold up the bottom and fold in the sides and roll up. Place seam side down on a grease cookie sheet. Repeat with the dough until vegetables are used. Brush with melted margarine and sprinkle with bread crumbs. Bake at 350 degrees for 35 to 45 minutes or until browned. Serve hot, topped with cheese sauce.
Cheese sauce: Melt 4 tablespoons margarine over low heat. Blend in 4 tablespoons flour, 1/4 teaspoon salt, 1 teaspoon dry mustard and dash of white pepper. Add 2 cups milk all at once, stirring constantly until thick and bubbly. Remove from heat when mixture bubbles and add 2 cups grated cheese, stirring until melted. Makes 2 1/2 cups.
— Chris Thornbury, Lexington

Festive potatoes
3 pounds potatoes
1/2teaspoon salt
1/4 cup butter or margarine
3 tablespoons all-purpose flour
2 cups milk
3/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup chopped, fresh parsley
1 2-ounce jar diced pimentos, drained
Peel and cut enough potatoes into 1/4-inch slices to measure 8 cups. Combine potato slices, onion and salt in large Dutch oven. Add water to cover. Bring to a boil. Cover. Reduce heat and cook 5 minutes. Drain and set aside.
Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat stirring constantly until mixture is thickened and bubbly. Stir in 3/4 teaspoon salt and the next 3 ingredients. Spoon potato mixture into a lightly greased 12- by 8-inch baking dish. Pour sauce over potato mixture. Bake at 350 degrees for 40 to 45 minutes. Makes 8 servings.
— Phyllis Buchanan, Lexington

Pralined sweet potatoes and apples
1 large can sweet potatoes
5 medium-size tart apples, washed
Juice of 1 lemon
1 cup packed light brown sugar
6 tablespoons butter, melted
1 teaspoon cinnamon
1/2 cup chopped pecans
Drain sweet potatoes. Core and peel apples and cut into 1/2-inch cubes. Squeeze lemon juice over apples to keep them from turning brown. In small saucepan, melt butter. Mix in brown sugar, cinnamon and chopped pecans. Pour this mixture, sweet potatoes and apples into mixing bowl and stir. Place this mixture in casserole dish sprayed with vegetable spray. Bake at 325 degrees for 25 to 30 minutes. Makes 8 servings.
— Erin Hardwick, Lancaster

Skillet peas
1 medium onion, chopped
1 medium green pepper, chopped
1 clove garlic, crushed
1 stick butter or margarine
1 can mushroom soup
1 medium can mushrooms, drained
2 small jars sliced pimento
2 packages frozen cooked peas, drained
1 cup American cheese, grated
Saute onion, green pepper and garlic in butter. Add soup, mushrooms, pimento, peas and cheese. Heat thoroughly on medium heat. Makes 12 servings.
— Betty M. Blakemore, Richmond

Asparagus casserole
2 cans cream of celery soup
1 stick butter or margarine
1 medium onion, finely chopped
2 1/2 -inch chunk Velveeta, cubed
36 butter crackers
3 tall cans asparagus, drained
Combine first 3 ingredients in saucepan until cheese and butter are melted. Add 24 butter crackers, crushed. Place asparagus in casserole dish. Pour cheese and soup mixture over the asparagus. Crush 12 butter crackers and sprinkle on top of casserole. Bake 30 to 40 minutes at 350 degrees. Makes 8 servings.
— Vicki Bowers, Lexington

California casserole
1 cup chopped onions
1/4 cup butter
4 cups cooked rice
2 cups sour cream
1 cup cottage cheese
1/2 teaspoon salt
1/8 teaspoon pepper
3 4-ounce cans green chilies, drained, halved,
2 cups grated sharp cheese
Saute onions in butter in large skillet until golden. Remove from heat, stir in rice, sour cream, cottage cheese, salt and pepper. Toss lightly to mix. Layer half of rice mixture in bottom of 12- by 8-inch greased baking dish. Top with halved green chilies, then top with remaining rice mixture. Sprinkle with grated cheese. Bake uncovered 25 minutes at 325 degrees. Makes 8 servings.
— JoAnn Jones, Frankfort

Cauliflower cheese casserole
1 1/2 pounds cauliflower
1 small red pepper, chopped
1 small green pepper, chopped
1 clove garlic, minced
2 tablespoons cornstarch
1 1/2 cups milk
3 tablespoons butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Jack cheese
2 tablespoons fine dry bread crumbs
1 tablespoon margarine, melted
Separate cauliflower into flowerettes. Drop into boiling salted water. Cook 5 minutes or until tender crisp. Drain. Arrange in a shallow, 2-quart, well- buttered baking dish. Heat 1 tablespoon butter in skillet. Add red and green pepper and garlic. Saute for 1 1/2 minutes. Sprinkle over cauliflower.
Mix cornstarch into milk. Add 2 tablespoons butter to skillet. Stir in milk and cornstarch mixture. Cook, stirring until thickened. Add salt, pepper and cheese. Stir until cheese is blended. Pour over vegetables. Mix bread crumbs and melted margarine. Sprinkle on top of casserole. Bake at 350 degrees for 25 minutes. Or cover and refrigerate; bake for 35 minutes, if chilled.
— Dorothy C. Austin, Danville

Corn casserole
1 finely chopped onion
1 tablespoon finely chopped green pepper
1 stick butter
1 can (15 ounces) whole-kernel corn, drained
1 can (15 ounces) cream-style corn
2 eggs, beaten
1 box Jiffy corn muffin mix
1 pint sour cream
2 cups grated Cheddar cheese
Paprika
Saute onion and green pepper in butter. Fold corn into beaten eggs. Add Jiffy mix to egg mixture, then add sauteed onion and green pepper.
Pour into a well- greased 9- by 12-inch dish. Spread with sour cream and cheese and sprinkle with paprika. Bake at 375 degrees for 40 minutes. Makes 8 to 10 servings.
— Janet McClanahan, Georgetown

Australian pumpkin soup
5 to 6 large potatoes
4 medium onions
4 cups water
8 chicken stock cubes
1 1/2 pounds canned pumpkin
3 pints heavy cream
Salt and pepper to taste
Peel and cube potatoes and onions. Place in large pan with water, chicken stock cubes and pumpkin. Bring to a boil. Cover and simmer on low for about 1 hour, stirring occasionally. Remove from heat. Blend with electric mixer until smooth. Return to heat. Add cream, salt and pepper and cook slowly for 30 minutes, stirring frequently. Top with crumbled bacon, crackers or roasted pecans. Makes 12 servings.
— Robert Paul Prather, Lexington

Cheese apples
2 cans sliced apples
1 tablespoon lemon juice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2/3 cup sugar
1/2 cup flour
1/4 cup butter
3/4 cup grated Cheddar cheese
Place apples, lemon juice, nutmeg and cinnamon in baking dish. Mix sugar, flour, butter and grated cheese until crumbly. Place on top of apples. Bake 1 hour at 350 degrees.
— Joyce VanArsdall, Burgin

Hot fruit casserole
1 can (16 ounces) unsweetened pineapple chunks
1 can (16 ounces) pears
1 can (16 ounces) peaches
1 can (16 ounces) apricots
2 apples, peeled, cored and sliced
Juice of 1 lemon
2 ounces butter
3 tablespoons flour
1/2 cup sugar
1/2 cup dry sherry wine
Drain juice from all canned fruits and cut into bite-size pieces. Toss apples with lemon juice and mix fruits together. Spray a 2-quart glass baking dish with cooking spray and pour in fruits. Melt butter and turn off heat. Add sugar, flour and sherry and mix together. Pour over fruit. Cover and refrigerate for at least 12 hours or up to 48 hours. Bake in pre-heated 350-degree oven for 25 to 30 minutes or until bubbly. Makes 6 to 8 servings.
— Hazel Dickerson, Lexington

Cheese and zucchini patties
1 1/2 cups grated zucchini, drained
3/4 cup cracker crumbs
1 egg, beaten
1/2 cup Cheddar cheese, shredded
1/2 cup chopped onion
Mix zucchini with other ingredients and shape into patties. Brown in a little oil over medium heat.
— Barbara Deskins, Pikeville

Honey-glazed carrots
6 large carrots
3 tablespoons butter or margarine
1 tablespoon brown sugar
2 tablespoons honey
Pare carrots and cut into sticks. Steam until tender.
In saucepan, melt butter and add sugar, honey and carrots. Cook over low to medium heat until carrots are glazed. Makes 4 to 6 servings.
— Coralen Bettinger, Pippa Passes

Carrot ring
1 1/2 cups shredded carrots
1 tablespoon minced onion
1 1/2 cups cooked rice
1 cup shredded Cheddar cheese
Salt and pepper to taste
Mix all ingredients and pour into a well-greased ring mold. Set mold in a pan of hot water and bake about 30 to 35 minutes at 350 degrees. Let stand 15 to 20 minutes before unmolding.
Place cooked peas, beets or lima beans or other vegetables in the center of ring.
— Lucy Gabbard, Tyner

Potato latkes
6 potatoes, pared
1 small onion, grated
3 eggs
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 tablespoon oil
2 teaspoons baking powder
Oil for frying
Grate potatoes and drain well. Blend in remaining ingredients. Drop from spoon into hot oil and brown on both sides, turning only once. Makes about 2 dozen. Note: This recipe is easy if a food processor is used.
— Kim Slaton, Lexington