Paula Deen's Scalloped Vegetable Casserole

                                                                                    

6 cups broccoli florets

6 cups cauliflower florets

2 cups sliced carrots

½ cup butter

1 cup chopped onion

2 cloves garlic, minced

1/3 cup all-purpose flour

1½ cups milk

1 cup sour cream

1 (8-ounce) package shredded Italian 6-cheese blend, divided

1½ teaspoons salt

1 teaspoon ground black pepper

½ cup crushed round buttery crackers

In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven.Preheat oven to 350º. Spray a 3-quart baking dish with nonstick cooking spray.In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. Add sour cream, stirring to combine. Add 1½ cups cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish. Top casserole with crushed crackers and remaining ½ cup cheese. Bake for 30 to 40 minutes or until hot and bubbly.

Home Style Green Bean Casserole

Thanks Southern Living magazine!!

1 1/2 pounds fresh green beans, trimmed

2 tablespoons butter

1/4 cup all-purpose flour

1 1/2 cups 2% reduced-fat milk

1/2 cup nonfat buttermilk

1 tablespoon Ranch dressing mix

2 teaspoons chopped fresh thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon butter

1 (8-oz.) package sliced fresh mushrooms

Vegetable cooking spray

1 cup French fried onions, crushed

1/2 cup panko (Japanese breadcrumbs)

2 plum tomatoes, seeded and chopped

1. Preheat oven to 350°. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 6 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

2. Melt 2 Tbsp. butter in Dutch oven over medium heat; whisk in flour until smooth. Whisking constantly, cook 1 minute. Gradually whisk in 1 1/2 cups milk; cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in buttermilk and next 4 ingredients.

3. Melt 1 tsp. butter in a medium skillet over medium-high heat; add mushrooms, and sauté 6 to 8 minutes or until lightly browned. Remove from heat; let stand 5 minutes. Gently toss mushrooms and green beans in buttermilk sauce. Place in a 13- x 9-inch or 3-qt. baking dish coated with cooking spray.

4. Combine French fried onions and next 2 ingredients; sprinkle over green bean mixture.

5. Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.

Squash Fritters

                                                                                                                                         

5 -6 squash (yellow or green, or mix)

1 cup shredded cheddar cheese

1/2 chopped onions

1/4 cup flour

2 eggs

1 teaspoon salt

2 teaspoons oil

Grate the squash with a cheese grater into mixing bowl.

Add the cheese, onion and egg.

Mix together and then add flour until it is almost a dry mix.

Heat oil in skillet and drop spoon size amounts of mixture into hot grease and take spoon and flatten them to make into shape of pancake.

Fry until golden brown and sprinkle with salt.

Deep Fried Onion Rings

                                                                                                                                          

1/2 cup all-purpose flour

2 large onions, peeled, thinly sliced and separated into rings (1-lb. total)

Peanut oil

Seasoned salt

Slice onions, separate into rings and soak in ice water for 1 hour. Dry onion rings. Place flour in zip lock bag and toss rings. Deep fry onion rings until golden brown. Yum!!

Green Bean Bundles

                                                                                                                                        

1 lb. fresh green beans

1 large red bell peppers( cut into strips)

1/2 cup olive oil

1/2 teaspoon dry mustard

1 garlic cloves, minced

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

 1/2 lb. bacon

Directions

Blanch the green beans in boiling water for about 3 to 4 minutes. Run under cold water to stop the cooking or plunge into a bowl of ice water. Drain completely and pat dry with a paper towel and put in a casserole dish. Add red bell pepper strips. Mix together the oil, mustard, garlic, salt and black pepper and pour over green beans and red bell peppers. Marinate for at least 4 hours or overnight. Preheat oven to 375. Make a bundle of 8 or 9 beans and 2 or 3 strips of red bell pepper and wrap with half a bacon slice around each bundle. Secure with a toothpick and arrange in a single layer in the same casserole dish used for marinating. Bake uncovered for 45 minutes or until the bacon is cooked.