Category Archives: 11. Vegetables

Salt Potatoes


Salt Potatoes

Makes 8 servings


3 pounds new white or yellow potatoes, smaller potatoes are best

1 1/2 cups kosher salt

8 tablespoons butter, melted


Wash the potatoes and set aside

Fill a large pot with water, at least 3 quarts

Turn burner to medium high heat

Stir in salt until it dissolves and no longer settles on the bottom

Place potatoes in the pot and bring to a boil

Reduce heat and simmer until potatoes are tender but firm, about 15 minutes

While the potatoes are cooking, melt the butter in a small pan over medium heat

Drain potatoes, but do not rinse!!!

Pour melted butter over potatoes and serve immediately


“Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.”



Buttery Garlic Green Beans

Fresh Green Beans

Buttery Garlic Green Beans


1 pound fresh green beans, trimmed and snapped in half

4 tablespoons butter

1/4 cup finely chopped onion

3 cloves garlic, minced

1 tsp garlic powder

1 1/2 tsp lemon pepper

Sea salt to taste

Sprinkle with lemon juice before serving (optional)


Place green beans into a large skillet and cover with water; bring to a boil

Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes

Rinse with cold water

Add butter to a large skillet, over medium heat

Add green beans and onion

Cook and stir about 2 to 3 minutes

Sautee garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes

Season with lemon pepper, garlic powder and sea salt


Honey Roasted Red Potatoes



Honey Roasted Red Potatoes

Makes about 2 servings


1 pound red potatoes, cut into bite size chunks

3 tablespoons diced onion

5 tablespoons butter, melted

3 tablespoon honey

3 teaspoon dry mustard

Salt and pepper to taste


Preheat oven to 375 degrees

Lightly coat a 9×13 inch baking dish with nonstick cooking spray

In a large bowl combine melted butter, honey, mustard, salt and pepper

Add potatoes and onion, mix well

Pour mixture into prepared pan

Bake in the preheated 375 degrees oven for 40-60 minutes or until tender, stirring a few times during cooking time

Stuffed Baked Potatoes


Stuffed Baked Potatoes


Wash potatoes making them free of dirt and any bad spots

Poke several holes in potatoes with a fork

Pre-cook potatoes in microwave for 10 minutes


Place potatoes in 350 degree oven for 20 minutes

After potatoes have cooled enough to touch, cut each one in half

Scoop out insides and place potato shell aside


Mash potatoes with filling ingredients of your choice

Milk, butter, cheese, bacon bits, salt, pepper, ect

Mix well and scoop filling back into shell


Place back in oven and bake for 10 minutes or until top is golden and crispy

Remove from oven and top with sour cream, bacon bits, cheese, and scallions


Baked Corn Casserole

Corn Casserole

Baked Corn Casserole

Makes 8 servings


2 eggs

3 Tablespoons sugar

3 Tablespoons flour

1 can cream corn

1 can corn drained

1 cup cracker crumbs

Salt and pepper to taste

2/3 cup milk

1/4 cup butter melted


In a medium sized bowl beat eggs

Next add sugar and flour, mix well

Stir in creamed corn, drained corn, cracker crumbs, salt and pepper

Carefully mix in milk until well blended

Pour into a buttered 2 qt casserole dish and top with melted butter

Bake at 350 degrees for 75 minutes or until casserole is set

Allow to cool for 5 minutes before serving

Honey Glazed Carrots


Honey Glazed Carrots

Makes about 6 servings


3 tablespoons butter

1/2 sweet onion diced

1/2 cup vegetable or chicken stock

2 cans 14.5 oz Sliced Carrots, well drained

1/4 cup honey

1/2 teaspoon salt more or less to taste

1/4 teaspoon pepper more or less to taste

1 tablespoon honey

Garnish with Dried or Fresh Parsley


Preheat oven to 400 degrees

Melt butter in cast iron pan over medium-high heat

Toss the onions in the pan and cook for about 5 minutes, stirring occasionally

Add the stock to the pan, cook over medium-heat for about 3 minutes

Toss the carrots in the pan, stir, drizzle with 1/4 cup honey

Add salt and pepper

Carefully place the cast iron pan in the preheated 400 degree oven

Cook for 25 to 30 minutes

Drizzle another tablespoon of honey over top of the carrots, stir

Serve from cast iron pan or transfer to a large serving bowl

Garnish and enjoy!

Green Bean Casserole

Green Bean Casserole Pic from Campbells

Green Bean Casserole

Makes 6 servings


1 (10.75 ounce) can Cream of Mushroom Soup

1/3 cup milk (optional)

1 teaspoon Worcestershire sauce

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup shredded cheddar cheese

4 cups fresh green beans steamed for 7-8 minutes

French Fried Onions

Bread crumbs


Stir soup, milk, Worcestershire sauce, pepper, garlic powder, onion powder, cheddar cheese, beans and 1 1/3 cups onions in 9×13 baking pan

Sprinkle the top of the dish with bread crumbs

Bake at 350 degrees covered for 25 minutes or until hot

Top with remaining onions

Bake for 5 minutes more uncovered

*I forgot to get a picture of our dish before we plated our meals.  I attached a picture from the Campbell’s website that looks very close to how ours came out.

*I want to add that leftovers are not as flavorful as fresh, so this might be one dish that you make close to the serving side for your group.