Creamed Farmstand Veggies Food

CREAMED VEGETABLES

Steps:

• * broccoli, carrots, cauliflower, onions, potatoes or turnips Cut the vegetables into serving sizes and cook until barely tender by steaming, cooking in a small amount of water or in microwave. Remove from heat and drain the vegetables well. While the vegetables are cooking, in a medium-sized saucepan melt margarine in a over low heat. Add the flour, salt, pepper and nutmeg. Stir over low heat until the mixture is smooth. Remove from heat. Add the milk. Heat to boiling, stirring constantly until the mixture thickens, about 1 minute. Add the cooked, drained vegetables. Heat through.

ELEGANTLY CREAMED VEGETABLES

Steps:

• Cook vegetables until almost done, drain and place in small casserole dish (I use pyrex pie plate).
• Melt butter in saucepan, stir in flour until smooth, add milk and stir until becomes thick and bubbly.
• Turn heat down and add cream cheese salt and pepper.
• Stir until cheese has completely melted and mixed into sauce.
• Pour sauce over veggies and sprinkle the top with the parmesan cheese.
• Bake at 350 degrees F for 30 minutes.

CREAMED FARMSTAND VEGETABLES

Steps:

• For the veggies: Place a large skillet over medium-high heat. Add the oil and heat until shimmering. Carefully place the squash and tomatoes in the skillet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook without stirring until squash is golden brown on both sides, about 2 minutes per side, and tomato skins begin to blister and crack. Remove the vegetables from the skillet and set aside. Add the greens and vegetable stock to the pan. Cook, stirring occasionally, until the greens have wilted and the liquid is reduced by half, about 5 minutes. Add the cream and cheese. Stir until the cheese melts and the cream thickens, about 3 minutes. Stir in the squash and tomatoes and cook for 1 minute more to warm through. Remove from heat.
• For the topping: Place a small nonstick pan over medium high heat. Add the oil and heat until shimmering. Sprinkle the crackers into the oil in an even layer. Cook until browned, 1 to 2 minutes. Remove from the heat and stir in the onions and parsley. Sprinkle over the creamed veggies when ready to serve.

CREAMY VEGGIES

Steps:

• Layer vegetables and 2% Milk VELVEETA in 1-1/2-qt. microwaveable dish; top with spoonfuls of cream cheese. Cover with waxed paper.
• Microwave on HIGH 13 min. or until heated through, turning dish after 7 min.
• Stir until blended.

CREAMED VEGETABLES

Steps:

• Preheat oven to 375 degrees F.
• Steam vegetables until just tender, then drain & place in a large bowl.
• In a separate bowl, mix together soup & cream cheese, then stir that mixture into the vegetables.
• Pour vegetables into a greased 1-quart baking dish & sprinkle with the croutons.
• Bake uncovered for 25 minutes or until bubbly.

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.