Vegetable Dishes - Potatoes, Eggplant, etc.

Discussion in 'BOC Member Cookbook' started by Whistler, Oct 13, 2005.

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  1. Whistler

    Whistler Well-Known Member

    This will make a big batch of potato salad, so cut it down appropriately for the event you are making it for.

    6 lbs of potatoes cut into small pieces
    1 lb of bacon
    12 eggs
    3 cups of Miracle Whip
    4 squirts of mustard
    4 heaping tablespoons of sweet relish

    Boil the potatoes as if you were making mashed potatoes and hard boil the eggs. At the same time your potatoes and eggs are boiling fry up the bacon until it's very crisp but not burned. When the bacon is done, set it on a paper towel to soak up any excess oil. When the eggs are done, peel them. While all this is cooling down, make the sauce by mixing the Miracle Whip, mustard and sweet relish in a bowl. In a mixing bowl put 1/4 of the potatos, 1/4 of the eggs, 1/4 of the sauce and 1/4 of the bacon and crush it into the bowl. Mash it all up with an old fashioned potato masher. Repeat the process until it's all mixed up. When it's done you should have a mashed potato salad with lot's of chunks in it. It's very good warm or cold.

    Well there it is. If you have questions, make a post or PM me.
  2. Whistler

    Whistler Well-Known Member

    Originally posted by Jim Longcreek(Chuckwagon)

    This is a hearty dessert and is also good as an accompaniment to beef, chicken dishes.

    1 cup corn oil
    4 or 5 large sweet potatoes sliced thick
    1 cup of sugar

    Heat oil in large iron skillet. Add potatoes and pour sugar on top. Cook covered on medium heat and turn carefully after 10 minutes or so. Cook until potatoes are tender and sugar sauce begins to get thick like a syrup. Remove from pan with a spatula, being careful to keep the slices intact for and eye-appealing, lip-smacking treat! Keep Fishing!

  3. Whistler

    Whistler Well-Known Member

    Originally posted by Tim DeWerff(Bearcat)

    Take one good size sweet potato. Wash it with a vegtable brush. Cut it into french fry size pieces. Deep fry til cooked about the same as a regular potato. When done drain and put on a paper towel . Then sprinkle with ground cayenne pepper and salt to taste. Then enjoy. Try it before you knock it. The cayenne pepper and salt make a great contrast to the sweetness of the potato.
  4. Whistler

    Whistler Well-Known Member

    Originally posted by Jim Longcreek(Chuckwagon)

    This is a real stick-to-your-ribs kind of dish that will give you enough energy to run those trotlines all night!

    6 potatoes sliced
    6 slices American Cheese cut in pieces
    1 onion sliced
    1 teaspoon salt
    1/4 teaspoon black pepper
    1 cup evaporated milk

    Place alternate layers of potatoes, cheese and onions in a greased casserole. Add salt and pepper. Pour milk over mixture. Bake at 350 for one hour until potatoes are tender. Serve with minute steaks, green beans, sliced tomatoes, coffee and sweet potato pie for dessert. Keep fishing!
  5. Whistler

    Whistler Well-Known Member

    Originally posted by Jim Longcreek(Chuckwagon)

    Another one of those "Super-Size It" meals. This is a real crowd pleaser with lots of taste and staying power that will keep you out of the kitchen for the rest of the day!

    12 big potatoes
    3 cups sliced onions
    2 teaspoons salt
    1 teaspoon black pepper
    1 cup corn oil
    1 cup all-purpose flour
    2 quarts milk
    2 cups breadcrumbs

    Peel and slice potatoes thin. Place in pans and cover with onions. In pan heat oil, flour, salt and pepper until smooth. Add milk and cook until smooth and thick. Pour over potatoes. Bake at 350 for one hour. Cover with breadcrumbs and bake for one more hour. Serves 25 normal people...BOC fishermen...Use your own judgement! Serve with buttered corn-on-the-cob, seasoned turnip greens, iced tea and peach cobbler for dessert. Keep fishing!
  6. Whistler

    Whistler Well-Known Member

    Originally posted by John W. McClinton(Mcclinj)

    This is a traditional Pennsylvania Dutch / Amish Recipe:

    1 cup mashed potatoes
    1 1/2 Tbsp. melted shortening
    2 eggs
    1/2 cup milk
    1/4 cup sugar
    1/2 tsp. salt
    1/8 tsp. nutmeg
    1 Tbsp. baking powder
    2 1/2 cups flour

    1. Combine mahed potatoes and shortening. Add eggs and milk and beat well.
    2. Gradually add dry ingredients and spices, mix well.
    3. Roll dough 1/4-1/2 inch thick. Cut with Doughnut cutter and fry in hot fat until nicely browned.

  7. Whistler

    Whistler Well-Known Member

    Originally posted by George Briggs(Idahocatman)

    Was looking though all the great recipes and thought I'd toss in one of my family's camp staples.
    We eat allota spuds here in Idaho

    2 lbs spuds sliced (we like the little red ones and leave the peel on)
    1/2 lb bacon chopped
    1 med Onion chopped
    1 bell pepper chopped
    1 med Jalapeno diced fine
    1 tsp minced garlic
    cooking oil
    Season salt or cajun seasoning to taste

    Brown up the bacon and remove from the pan leaving the drippings.
    Saute the onion, bell pepper, jalapeno and garlic in the bacon drippings until almost tender, then put them with the bacon.
    Add a little cooking oil to go along with the now seasoned bacon drippings then throw in the spuds. Brown the spuds on one side then turn. Stir the Bacon, onion, pepper mixture into the spuds. sprinkle on the season salt or cajun seasoning to taste and continue browning until spuds are brown and tender through.

    Goes great with fried fish and a cold drink of your choice...... Mmmmmmmmmm
  8. Whistler

    Whistler Well-Known Member

    Originally posted by David Carroll(Catdaddy_64)


    3 tablespoons canola oil
    1 garlic clove, minced
    3 pounds Yukon Gold potatoes
    1 teaspoon salt


    Preheat your over to 375 degrees F. Peel and slice the potatoes into 1/2 inch thick slices. Mix the garlic and oil together in a bowl large enough to hold the sliced potatoes.

    Add the potatoes and toss gently until the potatoes are coated with the garlic oil.

    In a large shallow baking pan, place the potato slices in a single layer and season with salt. Roast the potatoes for approximately 45 minutes to an hour until the bottom of the potatoes are golden brown.

    Flip over and roast for another 15 minutes until the potatoes are tender. Taste and adjust seasonings. Serve crispy side up with the steak.
  9. Whistler

    Whistler Well-Known Member

    Originally posted by David Carroll(Catdaddy_64)


    5 medium russet potatoes
    1 teaspoon beef base or 1 bullion cube per 1 cup water for boiling potatoes
    1/2 pound bacon, diced
    1 tablespoon flour
    1/2 cup cider vinegar
    1 teaspoon beef base dissolved in 1 cup hot water
    1/2 cup sugar
    1/4 cup chopped onion
    1/4 cup chopped celery


    Cook potatoes in Beef Broth 30 minutes, or until tender. Let cool, peel and slice. Place sliced potatoes in a serving bowl.

    In a large skillet, fry bacon until crisp. Remove from heat. Remove bacon with a slotted spoon and drain on paper towels.

    Crumble bacon, add to potatoes. Drain off all but one Tablespoon bacon grease. Stir flour into bacon grease in skillet.

    Gradually add vinegar and Beef Broth, stirring constantly to make a smooth mixture.

    Add sugar, onion and celery. Cook until sauce is hot and slightly thickened. Pour hot sauce over potatoes and bacon, toss gently to coat. Serve hot.
  10. Whistler

    Whistler Well-Known Member

    Originally posted by David Carroll(Catdaddy_64)

    Makes 6 servings

    This aromatic side dish can also be baked on a large, flat baking sheet on the oven rack below a leg of lamb or filet of beef. What a time saver! My students gave their overwhelming approval for its great flavor, ease of preparation and economy of cooking time.


    8 medium potatoes (sliced 1/4-inch thick)
    1/2 to 2/3 cup extra-virgin olive oil
    2 teaspoons fresh (or 1 teaspoon dried) thyme
    2 teaspoons fresh (or 1 teaspoon dried) savory (or basil)
    2 teaspoons sea salt
    1 teaspoons freshly ground pepper


    Preheat oven to 425 degrees F. Dry the potato slices on paper towels, and place them in a large bowl.

    Add the oil, thyme, savory or basil, and salt and pepper, and mix thoroughly with your hands, to be sure each slice of potato is coated.

    Spread the slices in two or three layers on a flat baking dish or cookie sheet and bake until crisp and golden, about 35 to 40 minutes.

    Remove from dish with a spatula and serve
  11. davesoutfishing

    davesoutfishing New Member

    Menominee Michigan
    sweet potato crunch

    3 large sweet potatoes
    4 tablespoons butter (1/2 stick)
    2 eggs
    1/3 cup evaporated milk
    1 teaspoon vanilla
    1/2 cup sugar
    1/3 cup butter, melted and cooled
    1 cup brown sugar (light)
    1/2 cup flour
    1 cup pecans, chopped

    6 servings Change size or US/metric
    Change to: servings US Metric

    45 minutes 10 mins prep

    Bake sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour.
    Mash potatoes and remove outer skins.
    Combine potatoes and next five ingredients in a mixer.
    Spread in baking dish.
    For the topping: Mix and spread over potatoes.
    Bake at 350 degrees until hot. Serves 6.
  12. elphaba7

    elphaba7 New Member

    Mo'town, WV
    Yam Crumble
    Yams, peeled and cubed
    maple syrup
    brown sugar

    *steam or boil yams until tender
    *toss with maple syrup and spices
    *in food processor or by hand, combine squal parts brown sugar, oats, flour, butter and pecans
    *dropp yams into casserole dish, top with crumble, bake at 350 until heated through and toppind is nice and toasty

    I make this with ham also.
  13. Myname

    Myname New Member

    Some good recipes on here, thought I'd add one of my own.

    Peeled, sliced potatoes
    Sliced, then coarsely chopped ham
    Can of Green Peas, drained
    Can of Mushroom soup

    Butter a casserole dish (you pick the size, I use a three quart dish for the family, larger when we have guests).
    Layer potatoes, ham, peas - salt and pepper to taste. Repeat til almost full ( leave enough room so it won't boil over in the oven).
    Mix the soup with one can of water, pour over the casserole, and cover it. Place in 350 degree oven, bake til the potatoes are tender, uncover, turn oven off, turn broiler on, and broil til a nice golden color; enjoy.

    Change the recipe to suit yourself. Leave the peelings on, leave the ham out and substitute with cooked chopped chicken or left-over turkey, leave the green peas out, add onions, if you don't like mushroom soup, use cream of chicken, cream of celery, etc. I'll bet it would be good with Cheddar Cheese soup! I just had a thought; I'm going to try this recipe with sweet potatoes - I'll let you know how it turns out. Happy cooking and have a nice day:)
  14. TDawgNOk

    TDawgNOk Gathering Monitor (Instigator)

    Tulsa, Oklahoma
    Great early summer dish

    Zucchini - sliced thin
    Onion - sliced thin
    Sliced provolone and swiss cheese

    Lightly grease the inside of a large baking dish.

    layer zucchini then onion up to about 1/4 in from top.

    Bake at 350 for 30-45 mins *(until soft)*

    Add cheese to melt about 5 mins.

    Remove from oven and let cool to slighly warmer than room temperature
  15. Deltalover

    Deltalover New Member

    Tracy Calif
    Aside from all the soups and breads, try this one!
    Cajun Summer Squash - Recipe

    Those Louisiana bayou folk really know how to cook up squash!


    1/2 teaspoon salt
    3/4 teaspoon sweet paprika
    1/2 teaspoon ground white pepper
    1/4 to 1/2 teaspoon cayenne pepper, to taste
    1/2 teaspoon ground black pepper
    1/4 teaspoon dried thyme leaves
    1 1/2 pounds summer squash or zucchini, cut in rounds
    1/2 cup whole wheat pastry flour
    1/2 cup cornmeal
    1/2 cup milk
    1 egg
    Safflower or peanut oil for frying

    1. Combine the salt, spices, and thyme in a small bowl. Sprinkle the squash rounds with a teaspoon of the mix.

    2. Divide the remaining spice mix in half and stir one half into the flour and the other half into the cornmeal.

    3. Beat together the egg and milk.

    4. Heat 1 inch of safflower or peanut oil in a deep saucepan or frying pan to 350 degrees.

    5. Using your hands, quickly toss the squash in the flour and shake off excess. Toss in the milk and egg, then dip in the cornmeal to coat, shaking off excess. Deep-fry for about 2 minutes. Drain on paper towels and serve at once.

    Serve 4.
  16. dcaruthers

    dcaruthers New Member

    I grew up eating fried and boiled squash, but a friend I met years ago showed me this grilling method and I haven't eaten it different since. Slice your squash real thick "on the bias" (diagonal cuts), coat them in olive oil, sprinkle with fresh ground black pepper and Kosher salt and grill. I grill them on very hot grill for about 1 1/2 minutes per side to get the grill marks. try not to overcook.
  17. Ol Whiskers

    Ol Whiskers New Member

    Fairfield Township, Ohio
    For the grill, slice 8 to 10 inch zuchinnis and yellows longways about 1/4 to 1/2 inch thick, and take a fork to them lightly to rough 'em up. Put the long slices in a ziploc bag and pour in some of yor favorite Italian salad dressing to just cover. Let marinade on the counter for about an hour. I load on some crushed serano or habanero pepper into the marinade. Get the grill hot, and cook about 2 minutes each side, until they soften up a bit and you get the brown stripes. Take some of the marinade/spices and dip it on after you turn the first side. Don't let the pepper smoke get in your eyes, though. Make with burgers, chicken, chops, fish. Good Stuff!

  18. da-cajun-angla

    da-cajun-angla New Member

    15-20 Small Squash Cut In1/4-1/2" Pieces
    1 Large White Onion Diced
    1 Med Red Onion Diced
    1 Bell Pepper Diced
    1 Stem Celery
    a few dashes of hot sauce
    1-1/2 tsp wocestshire
    3-4 Toes Garlic Minced
    1 Or 1-1/2lbs Smoked Sausage Or Andouille Chopped In 1/4" Pieces
    1 Tsp Chopped Parsley
    3 Bay Leaves
    1/2 Tsp Or So Fresh Ground Pepper
    Tony Chachere's To Taste
    4 Tblsp Butter...real Butter
    2 Tblsp Olive Oil

    Brown Sausage And Set Aside. Put Butter And Cook For A Minute Until "froth" From The Butter Has Disappeared, Add Olive Oil And Place Diced Onions, Bell Pepper, Celery, Tony's, Bay Leaves, 1/2 Of The Black Pepper, hot sauce, and worcestshire In Large Pan And Sautee Over Med.heat Until Carmelized (about 20 Min...this Takes A While, But Is Well Worth The Effort, If You Are Not Going To Carmelize The Onions, Its A Waste Of Time, It Makes The Whole Dish)add Garlic And Cook For About 30 Sec. Add In Sausage, The Remaining Pepper, And Squash And Cook Over Medium Heat Until Cooked Well. It's Important To Cook Over Low Heat To Keep The Squash At The Right Tenderness. Again, This Takes A While. It's Not One Of Those Recipes That The Squash Is Crunchy...cook It Good! No Cajun Recipe Is Very Quick. We Always Put A Lot Of Love Into Our Food.
    Hope U Like!
  19. dafin

    dafin New Member

    I like eggplant fry ed. Slice 1/4 in thick , dip in egg wash and flour
  20. Catgirl

    Catgirl New Member

    The most popular way to cook eggplant by far.....

    Eggplant Parmigiana

    2 medium-sized eggplants, washed and cut into 1/2" slices
    1/2 cup all-purpose flour
    2 eggs, well beaten
    1/2 cup bread crumbs, Italian style
    6 Tbsp olive oil
    1 tsp salt, plus more for draining eggplant
    1 tsp freshly ground black pepper
    3 cups marinara sauce (jarred will work fine, I prefer homemade)
    1/2 cup freshly grated parmesan cheese
    Thin slices of mozzarella cheese

    Sprinkle the eggplant slices lightly with salt and place on paper towels for 30 minutes to drain. Dry the eggplant slices, dust with flour, dip in beaten eggs, and cover with bread crumbs. Heat the oil in a skillet over medium heat and saute the eggplant slices until medium brown, about five minutes per side. Place a thin coating of marinara sauce in the bottom of a baking pan large enough to hold the eggplant in a single layer. Arrange the eggplant slices on the sauce, sprinkle with the parmesan, and place a slice of mozzarella on top of each eggplant slice (you can use Swiss cheese if you like also). Cover with the remaining marinara sauce. Bake in a 325F oven for 20-25 minutes.
    Serve with a green salad and garlic toast.
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