by Pat Savoie
5-6 large red potatoes, peeled and chopped
salted water
1/2 stick of butter, more or less
1/4-1/2 cup warm milk
Boil potatoes in salted water until very tender. Drain and place in mixer with butter and combine at low speed. Add warm milk a little at a time, increasing speed as you add it. Add milk until desired consistency. Beat until smooth. Add salt to taste.
Filed under Side Dish, Vegetarian
by Elizabeth Dronet
1/2 cup minced green onions
2 Jalapeno peppers, seeded and minced
2 16oz cans of black-eyed peas, drained and coarsely mashed
1 egg
1 tsp cumin
1 tsp Tabasco
Salt to taste
1 cup breadcrumbs
Olive oil for frying
Salsa
Sour cream
Saute green onions and peppers in oil until tender. Combine with peas, egg, cumin, salt, and hot sauce. Stir in 1/2 cups of breadcrumbs. Cover and chill for one hour. Form into patties. You can make several small patties, or three large ones. Coat with remaining breadcrumbs. Over medium heat, pan fry cakes in oil for about 2 minutes on each side or until browned. Serve with salsa and sour cream.
You may wish to double the recipe if serving this as a main dish.
*You may also like our Corn Pancakes and Veggie Pancakes.
Filed under Main Dish, Vegetarian
The green and red colors make this salad a nice choice for Christmas.
by Elizabeth Dronet
1/2 cup sugar
1/3 cup cider vinegar
1 Tbsp poppy seeds
1 tsp salt
1 tsp dry mustard
1 cup salad oil
We like this dressing on a green salad with strawberries, toasted pecans, and goat cheese or Gorgonzola cheese.
Filed under Salads, Vegetarian
by Jane–Elizabeth’s mother-in-law
Squash:
4 cups yellow squash sliced and quartered
1/2 cup diced onion
4 Tbsp butter
1/2 tsp salt
1/4 tsp pepepr
Place together in a covered glass dish. Microwave until tender, about 7-10 minutes stirring halfway through.
Cornbread:
Prepare one envelope cornbread mix according to the directions. I like the Texas brand with honey. Place in a greased 9×5 dish. Cover and microwave about 5 minutes or until fully cooked. Do not over cook.
Squash & Cornbread:
1 egg
3 Tbsp diced pimento
1 Tbsp diced green chilies
Colby, cheddar, or Mexican blend cheese
Crumble the cornbread. Add half to the squash along with egg, pimento, and chilies. Cover and microwave for 2 minutes. Stir in the remaining cornbread and top with cheese. Cover and microwave for 4 minutes.
Filed under Side Dish, Vegetarian
by Pat Savoie
In a glass dish steam a head of chopped cauliflower in the microwave until tender, about 10 minutes. Drain off water.
On the stove, heat and stir:
1/2 stick of butter or less
2 cups milk
salt & pepper to taste
dash of nutmeg
When bubbles begin to form, stir in a heaping spoon of corn starch that has been dissolved in a little milk or water. Bring to a boil for 1 minute stirring constantly. Pour over cauliflower. Mixture will thicken as it cools. Top with cheddar cheese placing the lid on top to help it melt quickly.
There is enough sauce to cover more cauliflower if you have extra company. You can also add in some chopped broccoli to change it up.
Filed under Side Dish, Vegetarian
This classic Louisiana sandwich spread brings to mind the New Orleans French Quarter, where the Savoie family likes to pass a good time.
by Dana, Elizabeth’s sister-in-law
1 5oz jar of pimiento-stuffed green olives, drained and sliced
1 tomato, seeded and chopped
1 clove garlic, minced
1 tsp dried oregano
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1/2 tsp pepper
Traditional muffaletta sandwiches are made with ham, salami, provolone and mozzarella cheese. We like it on a grilled provolone or fresh mozzarella sandwich. It’s also great on sliced boiled eggs.
Filed under Sandwiches, Vegetarian
by Pat Savoie
Kids love these carrots!
1 package baby carrots
2 Tablespoons butter
1/4 cup brown sugar
1 dash cinnamon
1 dash salt
1 cup water
Add carrots and water to a sauce pan. Heat through. Add remaining ingredients and cook until syrup forms.
Filed under Side Dish, Vegetarian
by Pat Savoie
1 large can Trappey’s sweet potatoes in heavy syrup
1/2 cup brown sugar
pat of butter
a little cinnamon
Cook on the stove until it thickens. You may want to take the potatoes out to cook down the syrup to prevent them from getting mushy.
Filed under Side Dish, Vegetarian
Are the vegetarians coming over for dinner? Mexican Rice Casserole can either be a main dish or hearty side dish. It’s perfect for potlucks. Freeze leftovers in individual size servings for an easy lunch.
by Jane–Elizabeth’s mother-in-law
In a large bowl combine:
2 cups cooked rice
1 can whole kernel corn, drained (frozen works too)
1 can black beans, rinsed and drained
1 can mild Rotel
8oz sour cream
1 cup or less of salsa depending upon your preference for how wet or dry you like the rice.
2 cups shredded cheddar cheese
1/4 tsp pepper
Spoon mixture into a greased 9×13 dish.
Top with:
1 bunch chopped green onions
2 1/4 oz can sliced black olives
Monterey Jack cheese
Bake at 350 for 50 minutes.
Filed under Freezes Well, Main Dish, Side Dish, Vegetarian
by Elizabeth Dronet
Recipe makes two 9″ tarts. If using a pie plate instead, half the recipe and use 2 eggs.
2 refrigerated pie crusts
1 package of cream cheese softened
4 oz of goat cheese
3 eggs
1 cup milk
2 Tbsp chopped green onions
1/4 tsp garlic powder
salt to taste
Dijon mustard to brush on crust
Preheat oven to 375. Place pie crust in tart pan. Press down sides. Prick dough with fork. Bake 15-20 minutes until crust is light golden brown. Remove from oven and brush with Dijon mustard. Set aside.
Reduce oven to 325. Combine all filling ingredients in a food processor or mixer. Process until smooth careful to scrape bottom of bowl. Stir in green onions. Pour filling into crust. If using tart pans with removable bottoms, place pans on a cookie sheet. Bake 25-30 minutes until set. Each tart serves 6.
Filed under Main Dish, Vegetarian
Savoie Secrets: It's a Family Recipe 