Veggie side for 15?

Hey girls... I'm going to my parents the day after Thanksgiving for dinner with that side of the family and I told my mom I'd make a veggie dish... There's going to be 15 of us. So I need a good veggie dish that's not green bean casserole. I was thinking Richard Simons roasted root veggies from the Wedny Williams show the other day, but maybe one of you lovely ladies have a good recipe? TIA!!!

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Posted by Becca2010

Stuffed Mushrooms! MMmmmMmMmM

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ohh thats a good one!

I make this all the time and it's a huge hit. You could just double the recipe.

Au Gratin Potatoes
1 spray(s) cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
2 pound(s) Yukon Gold potato(es), thinly sliced
1 cup(s) low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Instructions

* Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

* Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

* Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

* Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

I'm making these: Whiskey-glazed Sweet Potatoes

It's for 8 servings, so just double the recipe.

Did you know that although you can post from you iPad you can't edit a post? Just sayin...

EDIT: I can be a starch because these's already 2 starches so no potatoes, and kinda no to the mushrooms because of the stuffing. But maybe I'll make stuffed mushrooms too because that sounds dayum good!

Corn casserole

Broccoli Bake Recipe

If you double this it would be fine and bake it in a large casserole dish.
1 bunch of broccoli
1 slice of soft bread (crumbled)
1 hard cooked egg – mashed
4 Tbsp. Italian grated cheese

• Leave the broccoli whole, just cutting off the hard part on the bottom. (splitting pieces apart slightly) Broil broccoli. When half cooked put them into an oiled baking pan. You want to put them stem down so all the pieces of broccoli are standing up next to each other, so if you look down on the dish you see all the heads of the broccoli against each other. (like the top of a broccoli forest.)
• Sprinkle with bread crumbs, mashed egg, pepper and cheese.
• Melt butter with 2 cloves of garlic. (don’t brown garlic & don’t brown butter). Cook the garlic very slowly in the butter. Spoon half of the melted butter on the broccoli.
• Bake at moderate oven 350° for about 20 minutes. Add remaining butter & cook for 5 minutes more.


This recipe is from my Great Grandmother, its real Italian and delicious.

Souffleed Corn Pudding Recipe

2 No. 2 can kernel corn
4 tbsp. Butter
4 tbsp flour heavy cream

Optional Ingredients:
4 egg yolks
1 1/2 tsp. salt
1/2 tsp. paprika
4 egg whites
1/2 C. minced ham or crumbled cooked bacon
1/2 C. chopped seeded green pepper with membrane removed
1 chopped pimiento

• Drain 2 No. 2 can kernel corn. Reserve the liquid.
• Melt 4 tbsp butter in a sauté pan. Slowly add 4 tbsp flour, stirring until blended.
• Combine corn liquid with enough cream to make 2 C. Stir in the mixture slowly. When sauce is smooth & hot, stir in the drained corn. Then stir in 1/2 C. chopped seeded green pepper with membrane removed & 1 chopped pimiento (both optional.)
• When this mixture reaches a boil, reduce heat.
• In a separate pan beat 4 egg yolks well. Pour part of the corn mixture over the egg yolks, off the heat. Beat & return to corn mixture. Stir & cook for several minutes over very low heat to let the yolks thicken slightly. Add salt, paprika & ham or bacon.
• Preheat oven to 350°
• In a copper bowl whip 4 egg whites until stiff but not dry. Fold the egg whites lightly into the corn mixture. Bake the pudding in a baking dish prepared as a for a soufflé baker*, for about 30 minutes.

* Use a straight – sided ovenproof baking dish. Grease the bottoms and sides well with butter and then coat the buttered surface with a thorough dusting of flour. A souffle dish is best. I have a special dish from 1960 for it, but before using that I used a round Corningware.

The 09 Newlyweds made a great newlywed cookbook for our brunch in March. Both these recipes are in here, they were mine to begin with, but I got a lot of new ones from this book.

Here is the link to the print thread if any of the 10 newlyweds want to print it.

Newlywed Cookbook (from the 09 brides)