Someone Was Asking About Veggie Recipes?

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Cashew and Pea Salad


8 slices bacon
1 (10 ounce) package frozen green peas, thawed and drained
1/2 cup chopped celery
1/2 cup chopped green onions
2/3 cup sour cream
1 cup chopped cashews
salt and pepper to taste


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium bowl, combine peas, celery, scallions and sour cream. Toss gently to mix.

Just before serving, stir in cashews and bacon into salad. Season with salt and pepper.

I love this one - and add chopped water chestnuts and snow peas as well.

I will...I love water chestnuts...thanks for the tip!

 

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Red Cabbage with Apples

1 med red cabbage
3 med tart apples; pared,quartered,corted and sliced
3 tbsp light brown sugar
3 tbsp red wine vinegar
1 tbsp butter
1/2 tsp pepper

Trim outter leaves of cabbage;quarter and core. Slice thinly to make about 12 cups.

Add enough water to large kettle or dutch oven to cover the bottom by 1 inch. Cover; bring to boil. Add cabbage,cover and return to boiling. Lower heat;simmer covered. stirring occasionaly until cabbage is tender (aprox 30 min)

Uncover. Add apples,cook for 10 min longer.

Stir in the sugar,vinegar butter and pepper until well blended.

 

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Spinach Casserole

1 10 oz pkg frozen OR 1 bag fresh spinach
1/2 c sour cream
1/4 pkg dry onion soup mix
1 egg,slightly beaten

Partially cook spinach and drain well.

Mix sour cream,dry onion soup and egg together; fold in spinach.

Bake in a greased casserole dish for 30 min at 350 degrees.

Serves 4

 

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Honey Orange Parsnips

4 medium parsnips, peeled and sliced
3 tbsp butter
1 tbsp honey
1 tsp orange rind
3 tbsp orange juice

Cook parsnips in boiling water until tender-crisp. Drain

Combine remaining ingredients. Pour over parsnips.

Simmer,stirring occasionally, until sauce is reduced and parsnips are glazed.

Serves 4