*** Farm Journal "America's Best Vegetable Recipes" requested by DorothyR & Germanlady ~ Finally!! :O) ***

Well, here it is!! Sorry it took so long!! :o)

When I posted my Favorite FJ pie recipes a couple of years ago, there got to be quite a discussion about the Farm Journal Cookbooks. I have several of them and think I may have mentioned these are my favorite cookbooks and my most used!! :O) Anyway, somewhere in the course of that whole discussion, I mentioned I had this Vegetable one and that it is probably my most favorite of ALL the cookbooks I own because I have found so many really wonderful vegetable recipes in it and I use most of them on a fairly regular basis! That was when you asked me if I had time, could I maybe do a post of those!! I may be a couple of years late, but you know that old saying, "Better late than never?" Or would this one be more suitable ~ "All good things come to those who wait!" :O) Well...............

I am sorry it took me so long! Truthfully, I sort of forgot all about it until the pie one got resurrected again a few weeks ago!!

I hope you find something in here that you like! I thought I'd try and make it a bit easier to find a recipe in this thread by making an index listing all the categories and the recipes under them! I know how frustrating it is for me to find one recipe out of a whole collection!! Of course, I have to admit I've found tons of new ones to try in the hunt!! But, if you're one of those who is in a hurry, doesn't have time to dig or you just don't like wading through a bunch of recipes, I thought it might help! So, the first few posts will be that index! Then I'll post the recipes. I thought I'd include a couple of helpful aids about using seasonings, too! There are a lot of interesting tips and suggestions from all the wonderful Farm Journal cooks in those guides!! I've found them to be really helpful for me!!

contd.............

Finally when I get them all posted, I'll make another list of all the info. by page number!! On the big threads I go back to time and time again, I've made a list like that for myself and printed it out so when I want to find a specific recipe, I can check my sheet and go right to that thread and the exact page!! Well, it's saved me a lot of time anyway!!


Index for Farm Journal "America's Best Vegetable Recipes ~
1st - Vegetable Recipes (64)
2nd - Appetizers/Relishes (5)
3rd - Butters (6)
4th - Salad Dressings (7)
5th - Sauces (8)
6th - Soups/Stews (6)
7th - Seasoning Guide for Vegetables (from FJ's Amer. Best Veg. Rec.)
8th - Tips from Country Women on Using Seasonings (from FJ's Amer. Best Veg. Rec.)
So, here goes..................

Baked Beans (1) : Savory Baked Beans

Beets (2) : Country Special Beets
Hot Spiced Beets

Broccoli (2) : Broccoli Almond
Broccoli Bake

Cabbage (2) : Caraway Buttered Cabbage
Pennsylvania Dutch Cabbage

Carrots (5) : Company Carrots
Danish Sugar-Browned Carrots
Golden Carrots Supreme
Scalloped Carrots
Walnut Carrots

Cauliflower (2) : Cauliflower Casserole
Parmesan Cauliflower

Corn (9) : Colorful Corn Bake
Corn Pancakes
Corn w/ Cream Cheese
Golden Corn Fry
Homey Scalloped Corn
Southwestern Corn Bake
Southwestern Corn Scallop
Spanish Scalloped Corn
Swiss Corn Bake

Eggplant (2) : Eggplant Parmigiana
Golden Eggplant Casserole

Green/Wax Beans (16) : American-Chinese Asparagus
Beans & Mushrooms Amandine
Best-Ever Green Beans
Dilled Green Beans
Green Beans w/Almonds & Mushrooms
Green Beans w/Bacon
Green Beans w/Cheese
Green Beans w/Filberts
Green Beans w/Garlic Dressing
Green Beans w/Sour Cream
Mixed Beans Parmesan
Party Green Beans
Savory Green Beans
Snap Beans w/ Cheese
Sweet-Sour Green Beans
Wax Beans Plus

Lentils (1) : Ranch-Style Lentil Casserole

contd.......................

Potatoes (13) : Butter Crumb Potatoes
Cheese-Stuffed Baked Potatoes
Country Potato Patties
Creamed Dill Potatoes
Hashed Brown Potato Bake
Potato Puff Casserole
Potato-Bacon Casserole
Potato-Cheese Scallop
Potatoes in Buttermilk
Rancho Mashed Potatoes
Rolled Potato Pancakes (Bohemian)
Speedy Potato Pancakes
Swiss Potatoes

Squash (2) : Maple Buttered Squash
Speedy Squash Au Gratin

Sweet Potatoes (6) : Glazed Sweet Potatoes
Maple Sweet Potatoes
Oven-Candied Sweet Potatoes
Pecan Sweet Potatoes
Sweet Potato-Apple Treat
Sweet Potatoes w/ Raisin-Nut Sauce

Zucchini (1) : Zucchini Casserole w/ Sour Cream

contd.........

Appetizers/Relishes (5) : Carrot/Cauliflower Pickles
Cheese-Dried Beef Dip
Sour Cream/Mayonnaise Dip
Sour Cream/Onion Dip
Tomato-Olive Relish

Butters (6) : Brown Butter
Dill Butter
Herb Butter
Herb Butter for Corn
Savory Butter
Sesame Seed Butter

Salad Dressings (7) : Country Cream Dressing
Creamy Thousand Island
Cucumber Salad Dressing
French Salad Dressing Mix/French Salad Dressing
Italian Tomato Dressing
Sweet/Sour Bacon Dressing
Zippy Garlic Dressing

Sauces (8) : Cheese-Onion Topper
French Velvet Sauce
Simple Cheese Sauce
Sour Cream Dill Sauce
Sour Cream Sauce
Tangy Cream Sauce
True Hollandaise Sauce
White Sauce & Variations

Soup/Stew (6) : Creamy Cauliflower Soup
Minestrone
New England Boiled Dinner
Potato Chowder
Split Pea Vegetable Soup
Vegetable Beef Stew

Seasoning Guide for Vegetables

Tips from Country Women on Using Seasonings

contd.............

Kay says: Again, one word ~ Yuck!! I have a mother and one older brother who absolutely love them!! So for them, I'll make these and they go bonkers!! I think my brother could make an entire meal of this dish!! This one goes particularly well with ham ~ or so my mom says!! :O)

Hot Spiced Beets

4 c. sliced cooked beets
2 Tb. butter
1 Tb. flour
2 Tb. dark brown sugar
3 Tb. vinegar
1/4 c. boiling water
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves

Place beets ina greased 1 1/2 qt. casserole. Melt butter, blend in flour and sugar. Add vinegar and boiling water, and cook, stiring constantly, 'til bubbly. Add remaining ingredients. Pour over beets.
Cover and bake in 350º oven for about 25 min.

Makes 6 servings

Broccoli ~

Broccoli Almond

2 (10 oz.) pkgs. frozen chopped broccoli
1/4 c. chopped onion
1/4 c. butter
2 Tb. flour
1/2 c. milk
1 (8 oz.) jar pasteurized process cheese spread
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, well beaten
1/2 c. bread crumbs
2 Tb. melted butter
1/4 c. toasted slivered almonds

Cook broccoli in boiling salted water. Drain thoroughly.
Cook onion in 1/4 c. butter 'til soft. Blend in flour, them milk. Cook. stirring constantly, 'til thickened. Stir in cheese spread, salt and pepper 'til thoroughly blended. Remove from heat.
Add cheese mixture to eegs, a little at a time, stirring constantly. Stir in broccoli. Place in greased 1 1/2 qt. casserole. Toss crumbs with melted butter and sprinkle on top. Top with almonds. Bake in slow oven, 325º 'til set, 40-45 min.

Makes 6 servings

Broccoli Bake

2 (10 oz.) pkgs. frozen chopped broccoli
2 Tb. butter
2 Tb. flour
1 1/2 c. milk
2 oz. Roquefort or blue cheese, crumbled*
1 (3 oz.) pkg. cream cheese, cut in cubes
1/2 c. cracker crumbs
1 Tb. melted butter

Cook broccoli in boiling salted water according to pkg. directions. Drain well; set aside.
Melt 2 Tb. butter in small saucepan. Stir in flour, then gradually stir in milk, Roquefort and cream cheese; cook, stirring 'til slightly thickened and smooth. Allow to cool; add broccoli. spoon into 2 qt. casserole.
Bake in 350º oven 30 min. Remove from oven; top with crumbs mixed with 1 Tb. melted butter. Return to oven and bake 10 min. more.

Makes 6-7 servings

Kay's note: * I do not like blue cheese so I leave it out most of the time!! However, when I make this for guests, I do put it in as most people seem to like the flavor that it adds. If DH had his way, I'd always put it in!! LOL

Cabbage ~

Caraway Buttered Cabbage

1/4 c. butter
1 tsp. caraway seeds, crushed
1 tsp. salt
2 Tb. water
6 c. coarsely shredded cabbage

Melt butter in saucepan. Add remaining ingredients. Steam 'til cabbage is tender, about 10 min. Stir to combine.

Makes 4 servings

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Pennsylvania Dutch Cabbage

8 c. shredded cabbage
4 slices bacon, chopped
1 sm. onion, minced
2 Tb. brown sugar
2 Tb. flour
1/2 c. water
1/3 c. vinegar
1/2 tsp. salt
1/8 tsp. pepper

Cook cabbage in boiling salted water 'til tender, 5-7 min. Drain.
Meanwhile, cook bacon 'til crisp. Remove from skillet. Add onion to bacon drippings and cook 'til soft. Blend in brown sugar and flour. Add water and vinegar and cook, stirring constantly, 'til thickened. Add salt and pepper.
Add sauce and bacon to drained cabbage; heat thoroughly.

Makes 6 servings

Carrots ~

Company Carrots

5 c. sliced carrots
1 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
3 Tb. minced green pepper
2 Tb. minced green onion
1/2 tsp. salt
1/2 tsp. grated lemon peel
1/8 tsp. pepper

Cook carrots in boiling salted water 'til tender. Drain. Combine with remaining ingredients, stirring to blend. Heat thoroughly.

Makes 6 servings

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Danish Sugar-Browned Carrots

16 small carrots
1/4 c. butter
6 Tb. sugar
1 tsp. salt

Cook peeled carrots in boiling water 'til tender-crisp. Drain well.
Melt butter in lrg. skillet or saucepan; stir in sugar and cook, stirring constantly, 'til mixture is a light caramel color.
Add carrots; continue cooking, shaking the skillet or saucepan to brown carrots evenly. Sprinkle with salt during cooking.

Makes 8 servings

Golden Carrots Supreme

1/4 c. butter
3/4 c. chicken broth
2 tsp. salt
1/8 tsp. pepper
2 tsp. sugar
5 c. diagonally sliced (1/4") carrots
2 tsp. lemon juice
1/4 c. chopped parsley

Add butter to boiling chicken broth. Stir in salt, pepper, sugar and carrots. Simmer, covered, 'til carrots are tender-crisp, about 10 min.
Stir in lemon juice and parsley.

Makes 6 servings

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Kay says: These are seriously good carrots!! I never have any leftovers when I serve this dish!! :O)

Scalloped Carrots

4 c. sliced peeled carrots
1 med. onion, chopped
3 Tb. butter
1 can condensed cream of celery soup
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. grated Cheddar cheese
3 c. herb-flavored bread stuffing
1/3 c. melted butter

Cook carrots in boiling salted water. Drain.
Meanwhile, cook onion in 3 Tb. butter 'til soft. Stir in soup, salt, pepper, cheese and carrots. Place in greased 2 qt. casserole.
Toss bread stuffing mix with 1/3 c. melted butter. Spoon over carrots.
Bake in 350º oven 'til thoroughly heated, about 20 min.

Makes 6 servings

Kay says: Wow your dinner guests with this one!! Again, when I serve this, no leftovers!! And it's so pretty!! The walnuts add a wonderful texture, color and taste!! Most people do NOT like black walnuts, but because we have a fondness for them, that is the nut of choice around here!! WE think that makes this dish even better!!

Walnut Carrots

5 c. (3") carrots sticks (32 young carrots)
1 1/2 c. water
1/2 tsp. salt
1/2 c. melted butter
2 tsp. honey
1 tsp. salt
1/4 tsp. coarse grind pepper
2 Tb. lemon juice
1/4 tsp. grated lemon peel
1/2 c. coarsely broken walnuts

Cook carrots in water with 1/2 tsp. salt added, 'til just tender. Drain thoroughly.
Meanwhile, heat remaining ingredients, except the walnuts. Pour this topping over the hot carrots. Toss in the walnuts.

Makes 8 servings

Cauliflower ~

Kay says: This is one of the best ways to make cauliflower!! At least I think it is!! :O)

Cauliflower Casserole

1 med. cauliflower
3 Tb. butter
3 Tb. flour
1 1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
1 tsp. parsley flakes, opt.
3 hard cooked eggs, thinly sliced
1/2 c. cracker crumbs
2 Tb. melted butter

Separate cauliflower into flowerets. Cook in boiling salted water 'til tender. Drain.
Meanwhile, melt 3 Tb. butter in saucepan. Stir in flour; add milk and cook, stirring constantly, 'til mixture bubbles and is thickened. Remove from heat and stir in salt, pepper and parsley.
Combine cauliflower, eggs and sauce. Spoon inot 1 1/2 qt. caserole. Toss crumbs with butter. Sprinkle over top.
Bake at 350º for about 25 min.

Makes 4-6 servings

Kay says: I could make a meal out of cauliflower!! And this in just one of the reasons why!! :O)

Parmesan Cauliflower

1 lrg. head cauliflower
1/4 c. butter
3 Tb. dry bread crumbs, toasted
2 Tb. grated Parmesan cheese*
paprika

Separate cauliflower into flowerets. Cook in small amount of boiling salted water 'til tender, about 10 min. Drain.
In heavy skillet, over med. heat, brown butter 'til delicate brown (watch that it does not burn). Coat cooked cauliflower with butter; toss with bread crumbs. Sprinkle cheese over top. Garnish with paprika.

Makes 4-6 servings

Kay's note: *Use freshly grated Parmesan and not the powdery stuff!!

Corn ~

Colorful Corn Bake

1/4 c. butter
3 c. corn, cut from cob, or 2 (12 oz.) cans whole kernel corn, drained
1/2 c. chopped green pepper
1/2 c. chopped pimiento
1/2 c. sliced stuffed green olives
1/4 c. chopped parsley
2 Tb. chopped onion
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
2 c. milk
3 eggs, slightly beaten
1 c. shredded sharp process cheese

Melt butter in skillet. Add corn, green pepper, pimineto, olives, parsley and onion. Cook 2 min., stirring. Cover and simmer over low heat 10 min.
Blend in flour, salt and pepper. Add milk and cook, stirring, 'til thickened. Gradually stir hot vegetable mixture into eggs. Stir in cheese. Turn into greased 2 qt. casserole.
Set casserole in pan of water and bake at 350º 45-50 min. or 'til set.

Makes 8 servings