If you tire of always cooking vegetables the same ways you always have, try these old-fashioned recipes for some new ideas. Yes, that’s right. I said to try old-fashioned recipes for a new idea. Sometimes the old ways have gotten lost along the way but often they are some of the best ways. Peas for Guests use mushrooms and onions in the peas. The Valley’s Scalloped Corn is cooked with yellow onion and green bell pepper. Both of these recipes are easy enough for today’s busy families to prepare often.
Peas for Guests
This recipe is one I found in a very old church cookbook from my late Mother’s estate.
- 1 large pkg frozen peas
- 1 jar mushrooms stems and pieces
- 1 jar baby onions
- 3 tbsp butter
Prepare the peas as directed on the package and drain. Saute onions and mushrooms in butter. Add the drained peas to the onions and mushrooms. Stir gently to blend.
The Valley’s Scalloped Corn
This recipe was a grocery store give away many years ago when I was a kid.
- 1/2 cup chopped yellow onion
- 1 medium green bell pepper, chopped
- 1/4 cup butter
- 1 can (17-oz) Cream Style corn
- 1/2 cup seasoned bread crumbs
- 2 eggs, beaten
Preheat oven to 375 degrees. Grease a 1-quart casserole dish and set aside.
In a medium saucepan, over medium heat, melt the butter. Add the onion and bell pepper and saute until tender. Remove the pan from the heat. Stir in the corn, bread crumbs, and eggs until well blended. Pour into the prepared casserole dish at bake at 375 degrees for 35 to 40 minutes.
For more of Linda’s old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com