Potato Vegetable Quilt Recipes
POTATO VEGETABLE MEDLEY
"Vegetables star in this fresh-tasting and colorful side dish," writes field editor Edna Hoffman, Hebron, Indiana. "The mild seasoning lets their natural goodness come through. Just because you're cooking a small portion doesn't mean you can't use a variety of produce."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a greased 1-qt. baking dish, combine the potatoes, carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5-10 minutes longer or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts :
POTATO VEGETABLE QUILT
A nice and easy potato veggie combo that is a perfect side dish for chicken, beef or pork. I use fresh broccoli, cauliflower and zucchini for the mixed veggies. I found this recipe in a newspaper food section back in the early '80s.
Provided by DebS 2
Categories Vegetable
Time 30m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop veggies into bite sized pieces.
- Melt butter in large skillet.
- Saute onion, garlic, salt and pepper.
- Add vegetables and mushrooms and toss to coat.
- Stir in chicken broth.
- Cover and simmer until veggies are done (20 min.).
- Turn into a serving dish and sprinkle with paprika.
Nutrition Facts : Calories 120.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 240.1, Carbohydrate 15.1, Fiber 2, Sugar 1, Protein 2.5
POTATO & VEGETABLE QUICHE (NO PASTRY)
Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print. Temperature was not given so I have made a guesstimate and cooked mine for 1 hour at 190 C (375 F). Vegetables: use what you have to hand and you just fill up the dish :) REGION: New Zealand.
Provided by kiwidutch
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes, mash and add grated cheese and press into an oven dish.
- Heat the butter in a pan, add the vegetable and cook until they are soft. Spread the vegetables out on the potato base.
- Beat the cream and eggs together, add salt and pepper and pour over the vegetable mixture.
- Cook for 40 minutes at 375 F (180 c) until brown.
Nutrition Facts : Calories 437.9, Fat 35, SaturatedFat 18.4, Cholesterol 194.8, Sodium 485.8, Carbohydrate 18.4, Fiber 1.8, Sugar 0.9, Protein 13.2
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