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    You are in: Home / Cookbooks / Eat Your VEGGIES
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    76 recipes in

    Eat Your VEGGIES

    Yummy recipes that can tempt the picky eaters.
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    I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!

    Recipe #406672

    This Romanian dish features often- neglected root vegetables. Make sure you cut all the vegetables into about the same size so they will cook in about the same time.

    Recipe #307603

    This is sort of a gourmet version of the baked potato but it's quite an easy process. You end up with a potato skin so delectable that you feel compelled to eat it (which is where lots of the vitamins are.) I like to use baking-sized Russets for this recipe but you can use whatever you have. If you're baking smaller potatoes, just cut back on the time a bit. It's important that all the potatoes be about the same size to insure uniform doneness. Also, I use extra virgin olive oil because it comes from the first pressing and it's pure, not extracted by the use of chemicals as in the case of cheaper olive oils.

    Recipe #354535

    Are you tired of soggy corn that soaks up all your butter and tastes waterlogged? Well, there is a reason for that :) Here is the way my mom always cooked her corn on the cob, and her corn always tasted fresh and delicious every time... Yours will too! Using a large pan, place a large plate or vegetable steamer in the bottom of your pan after you add the water. Stack the corn vertically with the stems down on the plate/steamer. You should be able to put about 12 ears in to steam doing it this way, if your pan is big enough.

    Recipe #249731

    It's fresh corn season and this is the BEST way to enjoy its perfect sweetness. Easy and quick too.

    Recipe #239564

    Comfort Food Alert(CFA). "Smashed" potatoes with the skins left on for more vitamins. Veggies add even more flavor. Goes well with any kind of gravy, especially good with Smothered Minute Steak. Enjoy!

    Recipe #102491

    1 Reviews |  By Veghead

    As published in Raley's Something Extra magazine.

    Recipe #254316

    My son-in-law makes these onion rings for us. They are the best!!!

    Recipe #377934

    5 Reviews |  By Debber

    Green beans never had it so good! If this doesn't convert your hard-core bean-hater into a bean-lover, I don't know what will! We rarely have leftovers of this recipe, and when we do, they're GREAT the second time around. NOTE: You can substitute canned beans for fresh, just skip the directions for cooking the beans.

    Recipe #217708

    A very easy way to add something special to those cobs of corn.

    Recipe #71238

    2 Reviews |  By Lorac

    A delicious way to dress up peas.

    Recipe #102959

    From an old Sunset International Cookbook. The addition of sugar balances the strong flavor of the cabbage. Tinged with gold, this toasted cabbage makes an excellent accompaniment to chicken, pork, etc. Time consuming but worth the effort.

    Recipe #125324

    This white sauce is affectionately known as "Pea Gravy" in our house. Makes me smile & laugh every time I say it. I grew up on the stuff. It was always served over rice alongside Recipe#284482. Enjoy!

    Recipe #390832

    15 Reviews |  By Tebo

    This is a tasty way to reduce your zucchini supply. It is a nice colourful addition to any table (especially now (fall) when zucchini abound).

    Recipe #13620

    Pancakes with a beautiful taste

    Recipe #166860

    Paprikas Weiss Hungarian Cookbook

    Recipe #124117

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