Maystar Family Cookbook
FRESH BEAN MEDLEY
CREAMY VEGETABLES IN PASTRY SHELLS
BROCCOLI CHEESE PIE
POTATOES - VICKIE PERRY
1 - 1 lb. bag frozen hash browned potatoes
1/2 cup crushed, buttered cornflakes (use 1/4 stick butter)
Mix everything together except topping ingredients. Pour into a 9 x 9 inch casserole dish and top with cornflakes and cheese mixture. Bake at 350 for 45 minutes to 1 hour.
1/4 cup milk
Put all ingredients in blender, in order listed. Cover and blend just until all potatoes go through blades (about 10 seconds). Do not over-blend or potatoes will be liquefied. Pour small amounts onto a hot, greased griddle or frying pan. Fry until golden brown on both sides, turning once.
6 Tbsp. flour
Sift dry ingredients together. Beat eggs until light. Add corn. Mix well. Batter is better if made right before cooking. Melt 3 Tbsp. butter in pan. Add spoonfuls of batter. Brown. Turn and brown, then serve.
Fresh green beans, strings removed and cut up bite size
Use 6 quart pan and fill it half way with beans cut into bite size pieces. Combine chicken bouillon cubes and 2 cup water and stir until dissolved. Sauté garlic until golden brown, add onions. Put onion, garlic, bouillon and water with beans and add soy sauce an d remaining cup of water. Bring to boil, then reduce heat to simmer and simmer until beans are soft.
MICROWAVE RATATOUILLE - BENITA SAATVEDT
1 medium onion, sliced
In 3-quart casserole, combine onion, green pepper, eggplant, garlic and oil. Cover. Microwave on high 4 - 5 minutes; stir in remaining ingredients except tomatoes. Cover and microwave 6 - 7 minutes until vegetables are tender, stirring once during cooking. Mix in tomatoes. Cover and microwave 2 - 3 minutes.
1 pkg. Pepperidge Farm Frozen Puff Pastry shells
Prepare pastry shells according to package directions. Meanwhile, in 1-qt. saucepan, combine soup and milk. Over low heat, heat through, stirring often. Evenly divide hot cooked vegetables among pastry shells. Spoon sauce over vegetables and pastry shells. Serves 6. Variation: Substitute 2 cups broccoli flowerets, 1 cup cauliflowerets and 2 medium carrots, sliced (about 1 cup), cooked and drained for frozen vegetable combination.
2 bunches broccoli
Steam broccoli until tender. Grate cheese. Dice onion. Mix broccoli, 2 cups cheese and onion together in a bowl, then put it in a greased glass pie pan.
Mix Bisquik, egg and milk together. It should be thin, but not watery. Pour it over the broccoli mixture in the pie pan. Bake at 350 degrees for 30 to 40 minutes. (Put a toothpick in the center and be sure it comes out clean.) When cooked all the way, spread remaining cheese on the top and put back in the oven until melted.
SPANISH CORN - SHELLY NORBY
2 Tbsp. oil