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 Yellow Veggie

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Coastal Southern

  • Total Posts: 64
  • Joined: 6/13/2006
  • Location: St. Simons Island , GA
Yellow Veggie Mon, 12/11/06 2:20 PM (permalink)
I need to bring a yellow vegetable to feed 20 to a Christmas Dinner and i am looking for suggestions. Right now i am stuck on Squash Casserole.
 
#1
    ocdreamr

    • Total Posts: 1109
    • Joined: 3/12/2003
    • Location: Wilmington, NC
    RE: Yellow Veggie Mon, 12/11/06 2:51 PM (permalink)
    HOw about something with corn or yellow wax beans?
     
    #2
      Michael Hoffman

      • Total Posts: 17801
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      RE: Yellow Veggie Mon, 12/11/06 3:22 PM (permalink)
      Roasted (yellow) peppers, yellow tomatoes and onions.
       
      #3
        Rusty246

        • Total Posts: 2413
        • Joined: 7/15/2003
        • Location: Newberry, FL
        RE: Yellow Veggie Mon, 12/11/06 3:51 PM (permalink)
        Corn pudding
         
        #4
          BakersBoy

          • Total Posts: 302
          • Joined: 3/13/2004
          • Location: Annapolis, MD
          RE: Yellow Veggie Mon, 12/11/06 3:56 PM (permalink)
          Actually this is quite easy...but it is not a casserole per se. The recipie comes from Lone Star Legacy, the Austin,Texas Junior League's first cookbook. Besides! Squash and pumpkin(same thing) are orange. You need yellow.

          Here you go:

          20 oz. frozen whole kernal corn.

          6 bacon slices.

          1 green pepper, diced.

          1 medium(whatever that means)onion,diced.

          1 teaspoon salt.

          Dash of pepper. (Add a dash of cayenne too.)

          1/2 cup whipping cream.

          About 40 minutes before serving , prepare the corn as directed on the bag; drain well and set aside. Fry bacon slices until crisp; drain off the dripings, and reserve 2 tablespoons. In the same skillet saute the green pepper and onion. Add the corn, salt and pepper; cooking until corn is hot. Crumble the bacon and stir into corn mixture along with the cream. Serves 6 to 8. ("double if necessary").

          This is a simple but amazing dish. You will want it at all your holiday gatherings.

          Happy Holidays!

          BB (Kevin)


           
          #5
            GordonW

            • Total Posts: 924
            • Joined: 11/13/2003
            • Location: Chapel Hill, NC
            RE: Yellow Veggie Mon, 12/11/06 5:00 PM (permalink)
            With yellow bell peppers at $1.99 each where I live, and yellow tomatos -- won't even guess the price this time of the year -- for 20, likely, the basic yellow squash, corn and beans is the deal.

            Which is pretty much what the Pilgrims and other folks -- and those before them -- had to deal with. You can come up with a good riff about traditional yellow vegs at the North American holiday table. There are plenty of recipes on the Web and in books.

            Or. . . you can do an appeal and claim that carrots and orange squash are really "deep yellow," but I'd guess the organizers won't be taking appeals.

            In any case, Happy Christmas and Bless Us Every One, to you, and one and all.
             
            #6
              Texianjoe

              • Total Posts: 639
              • Joined: 10/15/2006
              • Location: Houston, TX
              RE: Yellow Veggie Mon, 12/11/06 5:20 PM (permalink)
              You can't beat The Black Eyed Peas baked squash. I've made it before its easy and everyone liked it.

              http://www.recipesource.com/fgv/vegetables/squash/baked1.html

              The baked corn/corn pudding idea is good too. I make corn bread like it says on the package and add canned corn both creamed and whole and little salt, pepper, onion powder and cayenne.

              joe
               
              #7
                RubyRose

                • Total Posts: 2187
                • Joined: 5/7/2003
                • Location: Lehigh Valley, PA
                RE: Yellow Veggie Mon, 12/11/06 5:45 PM (permalink)
                We had this at our Thanksgiving dinner:

                CARROT CASSEROLE (10-12 servings)

                8 cups sliced carrots
                2 medium onions, sliced
                5 Tbs butter or margarine, divided
                1 can condensed cream of celery soup, undiluted
                ½ tsp. salt
                ¼ tsp. pepper
                1 cup shredded cheddar cheese
                1 cup seasoned croutons

                Place carrots in a saucepan and cover with water; cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 Tbs. butter until tender. Stir in the soup, salt, pepper and cheese. Drain carrots; add to the onion mixture. Pour into a greased 13 X 9 X 2 inch baking dish or other shallow casserole dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons.

                Bake, uncovered at 350 degrees for 20 –25 min.
                 
                #8
                  roossy90

                  • Total Posts: 6695
                  • Joined: 8/15/2005
                  • Location: columbus, oh
                  RE: Yellow Veggie Fri, 12/15/06 1:38 PM (permalink)
                  I am loving all these suggestions, and I didnt even start this thread.
                  They all sound really appetizing.
                   
                  #9
                    fabulousoyster

                    • Total Posts: 1855
                    • Joined: 11/17/2005
                    • Location: new york, NY
                    RE: Yellow Veggie Fri, 12/15/06 2:42 PM (permalink)
                    I like the idea of the yellow squash casserole.

                    Dice up the yellow squash, pan cook for 10 min, in batches if making a large amount. Then cook diced up onions the same. Pour into tin, salt and pepper it. Pour large container of heavy cream over it. Top with seasoned bread crumbs. Bake 350 for 1 hour, let set 20 min before serving.

                    Off the subject a little, once I had to "bring potatoes" to a party. I bought 5lbs of good red potatoes, washed them up, sliced them, placed in buttered tin, salt and pepper, poured a large container of heavy cream over it, baked uncovered for 1 hour till soft and brown and bubbly on top. It was so delicious everyone loved it and it WAS SO EASY. HEAVY cream always is a secret hit to a potluck meal.
                     
                    #10
                      nacomis1220

                      • Total Posts: 1
                      • Joined: 12/19/2006
                      • Location: Jackson, tn. 38301, TN
                      RE: Yellow Veggie Tue, 12/19/06 12:33 AM (permalink)
                      The Cupboard in Memphis makes the most wonderful corn pudding. I've tried to make one like it using several recipes that I've found and haven't come close yet. Not going to try again until I get their recipe. I think they now have a cookbook that I'm going to try to order or find out the next time we go to Memphis. Does anyone happen to know The Cupboard's recipe for eggplant casserole? Talk about mouth watering!!!! Absolutely the best I've ever tasted.
                       
                      #11
                        roossy90

                        • Total Posts: 6695
                        • Joined: 8/15/2005
                        • Location: columbus, oh
                        RE: Yellow Veggie Wed, 01/3/07 5:54 PM (permalink)
                        Sooooooooooo... inquiring minds want to know..
                        Just what did you make?
                         
                        #12
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