[CnD] promised PictSweet vegetable recipes

Nancy Martin nancyam1111 at att.net
Fri Feb 3 17:49:03 GMT 2012


Hi everyone,

This is part two. By the way, I offered some manicotti recipes but I
accidentally deleted them. However, I copied most of them from 

 

http://www.allrecipes.com

 

That’s my favorite recipe site.

Hope you enjoy these recipes.

Nancy Martin

Oklahoma

 

 

Hoppin' John:

The traditional southern favorite Blackeye pea and ham dish - perfect over
rice.

 

INGREDIENTS:

 

PictSweet Blackeye Pea 

3 cups cooked rice

1/2 lb. cooked ham, cubed

1 cup celery, sliced

1 cup PictSweet Chopped Onions

1 clove garlic, chopped

1 Tbsp. vegetable oil

1 pkg. PictSweet Blackeye Peas

3 cups chicken broth

1 bay leaf

 

COOKING DIRECTIONS:

 

In a large skillet sauté celery, onions and garlic in oil. Drain. Place peas
in a Dutch oven and cover with water. Bring to a boil and boil for 3
minutes.

Add celery mixture and remaining ingredients, except rice. Cook on medium
heat for 34 minutes. Add water if needed during cooking. Remove bay leaf.
Serve

over rice.

  

Spicy Chicken:

Green beans, spinach, bean sprouts and more, kicked up a notch with
jalapenos.

 

INGREDIENTS:

 

PictSweet Stir-Fry Oriental 

2 cups cooked rice

2/3 cup tomato juice

2 Tbsp. jalapeno pepper, chopped

1 Tbsp. cornstarch

2 tsp. cumin, ground

2 Tbsp. vegetable oil

1 lb. boneless chicken, cubed

2 cups PictSweet Stir-Fry Oriental

 

COOKING DIRECTIONS:

 

In a small bowl, combine tomato juice, pepper, cornstarch and cumin. Heat
skillet or wok over high heat; add oil. Place chicken in skillet and
stir-fry

for 3-5 minutes. Add frozen vegetables to skillet and cook 3 minutes. Add
sauce and continue cooking until sauce thickens. Serve over rice.

  

Vegetable Medley:

The flavor of corn and field peas with snaps mixed with beef broth and
seasonings make this a savory side dish.

 

INGREDIENTS:

 

PictSweet Baby Field Peas with Snaps 

1 pkg. PictSweet Baby Field Peas with Snaps

1 cup PictSweet Cut Corn 

2/3 cup PictSweet Seasoning Blend

1 beef bouillon cube

1/4 tsp. savory

1/4 tsp. pepper

2 cups water

 

COOKING DIRECTIONS:

 

Combine all ingredients in a medium saucepan; cover with water and bring to
a boil. Boil for 3 minutes. Cover; reduce heat and simmer 30-35 minutes or
until

vegetables are tender.

  

Southwestern Corn:

A colorful blend of corn, peppers and onions with a Southwestern kick.

 

INGREDIENTS:

 

PictSweet Stir-Fry Lo Mein 

1 pkg. (16oz.) PictSweet Baby Super Sweet Yellow & White Corn

1/4 cup PictSweet Chopped Green Peppers

1/4 cup PictSweet Chopped Onions

1/4 cup red bell peppers, chopped

1/2 cup margarine, melted

1 large tomato, peeled and diced

1 tsp. salt

1/4 tsp. dried oregano

 

COOKING DIRECTIONS:

 

Place corn, green peppers and onions in a container and cover with water.
Place on stove top and bring to a boil. Boil for 3 minutes. Drain. In a
large

skillet, sauté red bell peppers and tomato in margarine for 4 minutes. Add
cooked corn, green peppers, onions, salt and oregano. Cook mixture until
thoroughly

heated, stirring frequently.

  

Scalloped Corn:

Sweet corn smothered in creamy sauce and topped with golden brown bread
crumbs.

 

INGREDIENTS:

 

PictSweet Corn 

1 pkg. PictSweet Cut Corn

4 eggs, beaten

1 1/4 cups milk

1 tsp. salt

1/2 tsp. pepper

2 Tbsp. margarine, melted

1 cup buttered bread crumbs

 

COOKING DIRECTIONS:

 

Place corn in pan and cover with water. Bring corn to a boil. Boil for 3
minutes; drain. In a large bowl, combine corn, eggs, milk, salt, pepper and
margarine.

Pour mixture into 2 quart buttered casserole. Top with bread crumbs. Bake at
350°F for 45 minutes.

  

Vegetable Soup:

This chicken broth based favorite is guaranteed to satisfy on a cold day.

 

INGREDIENTS:

 

PictSweet Mixed Vegetables 

3 cups PictSweet Mixed Vegetables

2 cups new potatoes, sliced and quartered

2 cups tomatoes, diced

3 cups chicken broth

1 cup water

salt and pepper to taste

 

COOKING DIRECTIONS:

 

Combine all ingredients in a large stockpot. Bring mixture to a boil. Cover;
reduce heat and simmer 25 minutes or until potatoes are tender.

  

Fried Okra:

 

INGREDIENTS:

 

PictSweet Okra 

4 cups PictSweet Whole Okra, thawed

1 cup buttermilk

1 cup all-purpose flour

1 cup self-rising cornmeal

1 tsp. salt

1/2 tsp. pepper

1.5 qt. vegetable oil, for frying

 

COOKING DIRECTIONS:

 

Place okra in a shallow container. Pour buttermilk over okra and set aside.
In a bowl, combine flour, cornmeal, salt and pepper; mix well. Carefully
roll

okra in flour mixture. Place oil in a 5 qt. Dutch oven. (Oil should be deep
enough to cover okra.) Preheat oil to 360 F. Gently lower breaded okra into

hot oil. Fry 3-5 minutes or until golden brown. Drain well. Serve with
cocktail sauce or salsa.

  

Speedy Vegetable Soup:

This beef-based classic sparks delicious interest with the addition of
spaghetti.

 

INGREDIENTS:

 

PictSweet Vegetables for Soup 

1 lb. ground beef

1 pkg. PictSweet Vegetables for Soup with Tomatoes

1 beef bouillon cube

1 qt. water

1/3 cup spaghetti

1/2 tsp. salt

1/4 tsp. pepper

 

COOKING DIRECTIONS:

In a large Dutch oven, brown ground beef; drain. Add remaining ingredients;
cover and simmer for 1 hour.

 



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