A Slice of Life - Veggies
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Riegeldale Tavern Baked Eggplant

4 Med. Sized eggplants              4 eggs beaten
11/2 cup milk                              salt & pepper to taste
1 cup american cheese                1 1/2 c. Saltines crushed
1 stick butter

Peel,slice and boil eggplant until tender, about 10 min. When tender, drain in colander 10 min. Pour into a bowl and add eggs, milk and seasonings. Mix well. Pour into a baking dish, having mixture about 1 inch thick. Sprinkle top with grated cheese then crumbs and slivers of butter. Bake in 375 deg. Oven for 20 minutes or until firm.

Serves 6-8  



Hawaiian Sweet Potatoes

3 cups mashed, cooked sweet potatoes
2 small cans crushed pineapple
1 small can of coconut
1 cup brown sugar
1 egg
1 tsp vanilla
½ stick of butter

Combine sweet potatoes, sugar, vanilla and egg.
Beat until smooth. Fold in fold in half of coconut and pineapple. Pour into casserole dish and top with remaining coconut and pineapple. Bake at 350 for 20 minutes





Tracy's Green Beans

5 (15-ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too)
12 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder
Preheat oven to 350 degrees. Place the drained green beans in a 9×13″ baking pan. Cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy). Sprinkle the bacon pieces on top of the green beans. Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350 degrees for 40 minutes. Remove from oven and serve.

Broccoli Casserole 

1c cooked rice
1small onion
1pkg frozen chopped broccoli 
1can cream of mushroom soup
1c shredded cheddar cheese
1T butter

Cook onion in butter until tender. Mix rice, onion, broccoli, soup and cheese. Cook at 350  for 35 minutes


Cracker Barrel Carrots

2 pounds fresh baby carrots
2 tablespoons margarine 
1 tablespoon brown sugar 
1 teaspoon salt, or more to taste 
1 pinch ground nutmeg (optional)

Rinse carrots and place in a 2-quart saucepan. Pour in enough water to just cover the top of the carrots. Cover the pan with a lid, place on medium heat, and bring to a boil. Turn the heat to low and simmer for 30 to 45 minutes, until the carrots are tender when pricked with a fork.

When carrots are tender, pour off half of the water. Add the margarine, sugar, and salt and place the lid back on the pan. Cook until completely tender but not mushy. More salt may be added if needed. For a little flair, add a pinch of ground nutmeg.






Spicy Quinoa

Pepper
1/4 cup chopped parsley
1 pt boiling water
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground tumeric
1/2 teaspoon thyme
1 bay leaf
1 minced garlic clove
2 tablespoons olive oil
1/2 cup raw cashews
1/2 cup diced red pepper
1 cup diced celery
1 cup rinsed quinoa

Saute cashews, pepper, celery and garlic in olive oil. Stir in all spices except parsley. Add quinoa. Stir in water and simmer until quinoa is tender. Cool and stir in parsley.






Hash Brown Casserole 

16 oz frozen hash browns
1can cream of mushroom soup
8 oz sour cream
8 oz shredded cheddar cheese
1/2 c chopped onion
Salt and pepper to taste
1 sleeve Ritz crackers, crushed
1 stick butter melted

Combine all ingredients except crackers and butter. Put in casserole dish. Melt butter, add crackers and spread on potato mixture. Bake at 350 for 50 minutes. 



Corn Cassserole

1 can cream corn
1 can whole kernel corn
1 box Jiffy cornbread mix
2 eggs
1 stick butter melted
1 cup of sour cream

Mix eggs, corn, butter and sour cream until well blended. Add in cornbread mix. Place in baking dish. Bake at 350 for 45 minutes 

Sweet Potato Casserole

1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/2 cup butter (melted)
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/4 cup butter, melted (1/2 cup)
Directions :
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.






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