Dougherty Family Recipe Box

Category: Vegetables

  • Apple Mallow Yam Bake

    Ingredients

    • 2 apples, sliced
    • 1/2 cup brown sugar
    • 1/2 teaspoon cinnamon
    • 2 pounds yams, peeled, cooked, and sliced
    • 1/4 cup butter
    • 1/3 cup pecans
    • 2 cups mini marshmallows

    Method

    1. Preheat oven to 350°F.
    2. Toss apples with sugar and cinnamon.
    3. In a casserole dish, layer yams and apples.
    4. Cover and bake for about 40 minutes.
    5. Uncover, sprinkle marshmallows and pecans on top.
    6. Turn oven to low broil and broil until marshmallows are light brown.

    Source

    Barkley family recipe.

  • Sweet Potato Cashew Bake

    Ingredients

    • 1 cup brown sugar
    • 1/3 cup broken cashew nuts
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 3 tablespoons butter
    • 2 pounds sweet potatoes, peeled, cooked, thickly sliced
    • 1 can peach slices, drained

    Method

    1. Preheat oven to 350°F.
    2. Mix together sugar, nuts, salt, and ginger.
    3. In a 10×6 baking dish, layer potatoes, peaches, sugar, potatoes, peaches, sugar.
    4. Dot top with butter.
    5. Cover and bake 30 minutes.
    6. Uncover and bake 10 minutes longer.
    7. Remove from oven and serve.

    Source

    Barkley family recipe.

  • Mandarin Orange Salad

    Ingredients

    • 1 head romaine or green leaf lettuce
    • 1/4 cup toasted almond slices
    • 1 cup celery, chopped
    • 2 green onions, chopped
    • 1 tablespoon fresh parsley, chopped
    • 1 (10 ounce) can mandarin orange segments, drained

    Dressing

    • 1/4 cup vegetable oil
    • 2 tablespoons white vinegar
    • 1 teaspoon white sugar
    • 1/2 teaspoon salt
    • dash hot sauce

    Method

    1. Toss lettuce, celery, green onion, and parsley.
    2. Just before serving, mix dressing and toss in salad.
    3. Top with almonds and orange segments.

    Source

    Barkley family recipe.

  • Cheesy Garlic Zucchini Bites

    Ingredients

    • 2 cups shredded zucchini, patted dry (about 2 medium zucchini)
    • 1 1/4 cup plain panko bread crumbs
    • 1 cup shredded cheddar cheese
    • 1 large egg
    • 1/2 cup green onion, finely chopped
    • 2 tablespoons chopped dill
    • 1 teaspoon salt
    • 1 teaspoon garlic powder

    Method

    1. Preheat oven to 400°F.
    2. Line a pan with parchment paper.
    3. Mix together all ingredients in a large bowl.
    4. Drop mixture onto pan one tablespoon at a time in small balls.
    5. Bake until browned and crisp, flipping halfway through (about 30 minutes).
    6. Serve while warm.

    Source

  • Spinach Dip

    Ingredients

    • 2 tablespoons olive oil
    • 1/2 cup shredded carrot (about 1 medium carrot)
    • 1/2 cup yellow onion, finely diced
    • 2 cloves garlic, finely diced
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 20 ounces baby spinach, washed
    • 2 medium scallions, finely chopped
    • 1 cup sour cream
    • 1/2 cup mayonnaise
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon lemon juice

    Method

    1. Heat the oil in a large frying pan over medium heat.
    2. Add the carrot, onion, garlic, salt, and pepper to the oil and stir to combine.
    3. Cook, stirring occasionally, until vegetables are soft (about 6 minutes).
    4. Put the vegetables in a bowl and set aside.
    5. Return the pan to medium heat and add the spinach a bit at a time, cooking until wilted (about 7-8 minutes total).
    6. Put the spinach in a strainer and press as much liquid out as possible.
    7. Place the spinach on layered paper towels, cover with more paper towels, and press out as much additional liquid as possible.
    8. Discard the paper towels.
    9. Finely chop the spinach and add it to the bowl with the other vegetables.
    10. Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice to the vegetables and stir to combine.
    11. Cover and refrigerate for at least 2 hours before serving.

    Source