Recipes for Putting a Different Twist on the Favorite Vegetables of Peas, Corn, and Potatoes

If you get tired of "plain old vegetables," you just have to try these recipes. The Pea Casserole can make even those who don't like peas eat them. The creamy Potato Kugel is a delicious potato-Swiss cheese dish. The Old Fashion Corn Pudding would make a great side dish for many different meals. Your family and friends will love you for these tasty dishes.


1 pkg (10-oz) frozen peas*
2 tbsp butter
1/4 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 can cream of mushroom soup
1 can (8-oz)water chestnuts, drained and sliced
1 small jar pimentos, chopped
1/3 cup crushed cheese crackers

Cook and drain peas. Melt butter in a 10-inch skillet; saute the onion, celery, and bell pepper until crisp tender. Combine the peas, sauteed vegetables, mushroom soup, water chestnuts, and pimentos and pour into a buttered 8-inch square baking dish. Sprinkle the crushed cracker crumbs over the top of the mixture. Bake at 350 degrees for 25 to 30 minutes until bubbly and heated through.


1 cup finely chopped yellow onion
2 tablespoons butter
4 cups diced cooked peeled potatoes
2 cups shredded Swiss Cheese
1/4 cup flour
1 teaspoon salt
1/4 to 1/2 tsp pepper
3 eggs
3/4 cup half-and-half cream

Preheat oven to 350 degrees. butter a 9-inch square baking dish; set aside.

In a large skillet, saute the onion in the butter until onion is tender. Remove from the heat; add the potatoes. Toss the Swiss cheese with the flour, salt and pepper; add mixture to the skillet and blend in well.

In a small bowl, combine the eggs and the cream. Stir into the potato mixture. Spoon the mixture into the prepared baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown. Cool 5 minutes before cutting into squares.

Yield: 9 servings.
Note: This casserole may be assembled the day before, covered and refrigerated overnight. It should be removed from the refrigerator about a half hour before baking. Increase baking time by about 10 minutes.


1 can (15 1/4-oz) whole kernel corn, drained
1 can (15 1/4-oz) cream-style corn
1 cup milk
2 beaten eggs
1/4 cup butter, melted
1/4 tsp pepper
1/2 cup cornmeal

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

In a large mixing bowl combine the corns, milk, eggs, butter and pepper together until blended. Add the cornmeal and stir until moistened.

Pour the corn mixture into the prepared casserole dish. Bake at 350 degrees for 50 to 55 minutes or until lightly browned and set in the center.

Yield: 8 servings


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