** 'Mary's Tea Room' Vegetables **

Welcome!! 

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

ANNE'S AUGRATINS

from the kitchen of: Kay (KC10)
Easter - 4/8/07

Kay says, "I got this recipe from one of my SIL's. She's not sure where it came from. Is it high in cholesterol? You bet, but worth every bit......."

Anne's AuGratins

6 - 8 baking potatoes, boiled in jackets, cooled, peeled & cubed or sliced
2 bunches green table onions
1 pint sour cream
1 can cream of chicken soup
2 c. shredded cheddar cheese

Put sliced or cubed potatoes in a 9 X 13" greased baking dish. In medium bowl, mix together all other ingredients. Spread over potatoes. Bake at 350 degrees for 45 min. or 'til heated through and cheese is bubbly.

Kay's notes: This is wonderful with ham, BBQ ribs or meat-loaf! Since there are only 2 of us here, I usually divide the recipe and put it in 2 smaller baking dishes and freeze one of them before baking for later use. It freezes well, but I don't think I'd leave it past 2 or 3 months.

APPLE-BACON GREEN BEANS

Posted by: shiftlessIN - Posted on: 11/8/2006

Paula says, " Looks different think I'll try it."

APPLE-BACON GREEN BEANS
From Reminisce - A friend gave this recipe to me and raved about it. I had questioned the combination of ingredients, but I tried it and my family loves it. —Jenny Rogers Springfield, Missouri

6 bacon strips, diced
1 small onion, diced
1 package (16 ounces) frozen cut green beans
1 large tart apple, chopped
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 tablespoons dried parsley flakes
Salt and pepper to taste

In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Stir in the remaining ingredients. Reduce heat; cover and simmer until the apple and beans are tender.

Yield: 5 servings.

BAKED CUCUMBERS (GEBAKKEN KOMKOMMERS)

Posted by: Omatje_Calif - Posted on: 7/23/2007

Susan says, "This is a hot cucumber recipe I did not have to type this just copied and pasted this from my Favorite Dutch Recipes but wanted to share this, they both compliment the Tea Party's. They are so yummy."

BAKED CUCUMBERS (GEBAKKEN KOMKOMMERS)
This is so good and delicious

6 cucumbers, peeled and cut in halve lengthwise and take out the seeds.

Marinate 30 minutes in 4 Tb. of wine vinegar, 2 tsp. of salt and a 1/2 tsp. of sugar.
This keeps them from becoming mushy. Drain and pat dry. Baste with butter or margarine and sprinkle with dill.

Bake at 350 for 45 minutes until crisp.

Sauce Stuffing:

Melt 2 Tb. of butter; add 3 Tb.. of flour, blend. Remove from heat. Add 1 cup milk gradually and 1/2 tsp. salt. Put back on low heat. Stir until creamy. Add 2 Tb. or more grated Edam cheese or Sharp Cheddar to taste. Place sauce inside cucumbers and broil for 4 minutes.

BROCCOLI CASSEROLE

Posted by: ckathynot_ca - Posted on: 1/30/2007

BROCCOLI CASSEROLE

2 eggs, slightly beaten
1 can cream of mushroom soup, undiluted
1 medium onion, chopped
1 4 ounce cup cheddar cheese, shredded
1 4 ounce cup swiss cheese, shredded
1/2 cup mayonnaise
2 tablespoons butter, melted
1 16 ounce package frozen broccoli cuts, thawed
1 10 ounce frozen chopped broccoli, thawed
1/4 cup dry bread crumbs

In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1 1/2 quart baking dish. Sprinkle with bread crumbs. Cover and bake at 400 degrees for 30-35 minutes or until headed through.

BROCCOLI CASSEROLE

Posted by: socaldeb - Posted on: 11/8/2006

Debra says, "Must post our Veggie favorite for Thanksgiving, Easter or anytime you can get it. - Enjoy we sure do. Christopher requests this anytime he can."

BROCCOLI CASSEROLE

1(16 oz.) package frozen broccoli (I use the florets)
1/2 cup mayonnaise
1/2 cup cream of mushroom soup
1 small onion, chopped finely
1 cup grated cheddar cheese
12 Ritz crackers, crushed, more if you desire
1 egg

Defrost broccoli; drain. Mix with remaining ingredients except cheese and crackers. Spread 1/2 of the broccoli mixture into a baking dish, top with 1/2 of the cheese and 1/2 the crumbs. Repeat. Dot with butter. Bake at 350 degrees for 40 minutes or until brown.

BUTTERY CORN CASSEROLE

Posted by: scc - Posted on: 11/8/2006
Originally posted by: Pip_OH

BUTTERY CORN CASSEROLE
QC March/April 04

2 eggs, lightly beaten
5 oz. can evaporated milk
3 Tbs. butter, melted, divided
2 cans whole corn, drained
2 cups shredded cheddar cheese
1 cup butter flavored cracker crumbs (like Ritz or Town House)

In a large bowl mix together the eggs, evaporated milk and 2 tbs. of the butter. Stir in corn, cheese and 1/2 c of the cracker crumbs. Pour into a lightly greased 11 x 7 baking dish. Toss the remaining cracker crumbs and butter and sprinkle over top. Bake at 350 for 25 to 30 minutes.

CARROT RING CASSEROLE

Posted by: ckathynot_ca - Posted on: 11/12/2006; 11/21/2006

Kathy says, "I found this vegetable recipe that I hadn't made in a long time and thought how beautiful it would be displayed on my Thanksgiving table. I hope you enjoy it."

CARROT RING CASSEROLE

3 cups cooked carrots (3 pounds)-mashed
1 cup cracker crumbs
1 cup milk
3/4 cup sharp cheddar cheese, grated
1 cup butter, softened
1/4 cup onion, grated
1 dash worcestershire sauce
1/4 teaspoon tabasco sauce
4 eggs, slightly beaten
2-10 ounce packages peas, steamed

Preheat oven to 350 degrees. Combine the carrots, cracker crumbs, milk, cheese, butter, onion salt, pepper sauce and worcestershire sauce in a bowl and mix well. Fold in the eggs. Pour into a greased 1 1/2 quart ring mold (I use a bundt pan). Bake for 40-45 minutes or until firm. Unmold onto platter. Fill center with steamed peas.

FRESH GREEN BEAN CASSEROLE

from the kitchen of: Amy (cooknchic)
Easter - 4/8/07

Amy says, "I got this from the board from Cittie and made it for the first time for Thanksgiving 2006. What a hit!! This is a fabulous side, takes no time to pull together and can be made the day before and easily reheated! Enjoy!"

Fresh Green Bean Casserole
Source: TOH BB Cittie

1 1/2 lb. cooked fresh green beans
2 Tb. butter
2 cloves garlic, minced
1/4 c. flour
1 1/2 c. milk
2 Tb. dry ranch dressing mix
2 Tb. butter
1 c. mushrooms, sliced
1 c. croutons, crushed

In saucepan melt 2 Tb. butter; stir in flour and whisking constantly, cook for 2 minutes. Stir in milk and cook until mixture starts to thicken. Stir in ranch dressing mix and continue to stir. Remove from heat and set aside.
In skillet, melt 2 Tb. butter and sauté mushrooms and garlic. Combine beans, white sauce and mushrooms with garlic in a greased 2 qt. baking dish and top with crushed croutons. Bake for 25 minutes at 350º. You can use low or skim milk and it is fine.

GLAZED ACORN SQUASH w/TEA

Posted by: Mimosa2 - Posted on: 10/11/2006

Anne says, "I was glancing through the 'Eat Tea' book this morning and came across this recipe which is perfect for Fall for those of you who like squash, which are so plentiful right now. - A great day to all."

GLAZED ACORN SQUASH w/TEA
"The best quality tea must have creases like the leather boot of Tartar horsemen, curl like the dewlap of a mighty bullock*, unfold like a mist rising out of a ravine, gleam like a lake touched by a zephyr, and be wet and soft like a fine earth newly swept by rain".
LuYu, Ch'a Ching, the first book of tea, written at the beginning of the ninth century.

1 acorn squash, cut in half lengthwise, seeds & membranes removed
1/2 C. orange juice
2 Tbs. Hot Cinnamon Spice or other cinnamon-spice blend tea leaves
2 Tbs. honey
1/2 Tsp. salt, or as needed
2 Tsp. butter
Chopped Pecans or Walnuts

Preheat oven to 375 degrees.
Place squash halves, cut side down on oiled baking sheet (or use buttered aluminum foil on baking sheet). Bake until tender, 50-60 minutes. (I use microwave as it's quicker).
Bring orange juice to a simmer in a small saucepan; stir in tea leaves (or tea bags) and infuse for 5 minutes. Strain, pressing to extract as much liquid as possible.
Return tea-infused O.J. to pan, add honey and salt and bring to a boil. Cook until the glaze has thickened, about 3 minutes; stir in butter and nuts. Turn tender squash halves over, spoon on all of the glaze and nuts and run under broiler until nuts and glaze are lightly browned, watching that they don't burn. Remove and serve.

ROASTED ASPARAGUS W/ORANGE HOLLANDAISE

from the kitchen of: Debra (socaldeb)
Easter - 4/8/07

Roasted Asparagus w/Orange Hollandaise

1 1/2 - 3 lb.. fresh asparagus
1 Tb. olive oil
1 (0.9 oz.) pkg. Hollandaise Sauce Mix
1 c. milk
1/4 c. butter
1 tsp. grated orange zest
1/4 tsp. dry Herbs de Provence
1/4 tsp. black pepper
orange slices, for garnish

Preheat oven to 425º. Trim tough ends from asparagus; arrange in single layer on baking sheet.
Drizzle with olive oil; roll asparagus in oil to coat. Roast until tender, about 10 minutes. Meanwhile, in saucepan, whisk sauce mix into milk. Add butter; bring to a boil, stirring constantly. Reduce heat; simmer, stirring, cook for 1 more minute. Sir in zest, Herbs de Provence and pepper. Pour over roasted asparagus and garnish with orange slices.

Makes 8 servings.

SPINACH ROLLS

Posted by: Atchan - Posted on: 10/29/2006

Judi says, "This is a pupu (Hawaiian word for appetizer) - Most of you are familiar with this recipe, it looks like a pinwheel sushi! Its a great finger food."

SPINACH ROLLS

1 Cup Sour Cream
1 Cup Mayonnaise
1 Pkg. Original Hidden Valley Dressing Mix
1/2 Jar Bacos Bits
6 Stalks Chopped Green Onion
2 Boxes Frozen Spinach, defrosted
1 Pkg. Tortilla

Place sour cream, mayonnaise, Hidden Valley mix, bacos, & green onion in a bowl. Squeeze out water from the spinach and add to preceding mixture. Mix ingredients together until completely blended. Divide mixture into 10 parts and place on tortilla and spread evenly. Roll up tortilla like rolling sushi. Wrap each roll individually in plastic or waxed paper. Refrigerate.
Cut into 1" pieces.

Optional: 1 Can Water Chestnuts, chopped

SWEET POTATO & APPLE SCALLOP

from the kitchen of: Gay (jewell93)
Easter - 4/8/07

Sweet Potato & Apple Scallop

2 c. boiled sweet potatoes, sliced thin
1/2 c. brown sugar
1 tsp. salt
1 1/2 c. tart apples, sliced thin
4 Tb. butter

Put half the potatoes in buttered baking dish. Cover with half the apples; sprinkle half of sugar; dot with half of butter and sprinkle with half the salt. Repeat and cover. Bake 1/2 hour at 350º. Uncover and bake until the apples are soft and the top is brown.

Gay notes: To vary, in place of apples, use pineapple chunked or crushed. Add 3/4 c. pineapple juice before baking.

TWICE BAKED SWEET POTATOES

from the kitchen of: Debra (socaldeb)
Easter - 4/8/07

Twice Baked Sweet Potatoes

2 medium sweet potatoes
1 Tb. maple syrup
1 Tb. butter
1/4 tsp. cinnamon

Bake potatoes at 375º until tender, about 1 hour. Let cool until you can handle them. Cut lengthwise; scoop out insides and mix with syrup, butter and cinnamon. Spoon mixture back into shells. Top with additional syrup or melted butter or both. Bake, uncovered, at 375º for about 25 minutes or until warm.

 SYLVIA'S BROCCOLI CASSEROLE

Posted by: Omatje_Calif  -  Posted on: 11/20/2007

Susan say, "My DD Sylvia makes this every Thanksgiving and for Christmas we can not wait for this dish to be served so delicious!!!  She doubles it and don't use the (light or no fat) it has to be the real thing. When she doubles it she still uses the 9 by 13 pan it is full but it does not bake over the pan... Yum Yum!!!!! Enjoy you will love this dish!!"

SYLVIA'S BROCCOLI CASSEROLE

 1 1/2 pounds fresh broccoli or 2 packages (10 oz each) frozen broccoli spears, thawed and drained
 1 can condensed cream of mushroom soup, undiluted
 2 eggs, well beaten
 1 cup (4 oz) shredded Sharp Cheddar cheese
 1/4 med. Onion, finely chopped
 1 cup mayonnaise
 1 1/2 cups Seasoned Croutons
 1 pkg. Slivered Almonds
 1/4 cup butter or margarine, melted

 Cut fresh clean broccoli into spears; cook until tender-crisp, about 3-4 minutes. Drain well. Place broccoli into a greased 13 x 9 baking dish. Combine soup, eggs, cheese, onion, and mayonnaise; pour over broccoli. Sprinkle slivered almonds over entire mixture. Toss croutons with melted butter, sprinkle over almonds. Bake at 350 for 25-30 minutes until bubbly.