With the recipes in this article you will be able to find tasty ways to quickly and easily prepare some different recipes using vegetables. Try the Asparagus Ham Rolls for a cheesy ham, asparagus dish. For a meatless dish go with the Honey-Baked Onions or Hash Brown Potato Pancakes.
ASPARAGUS HAM ROLLS
4 long slices Swiss cheese
8 thin slices boiled ham
1 can (15-oz) long asparagus spears, drained
1 can (10-oz) Cheddar cheese soup
2 tbsp water
1/4 tsp celery salt
sliced almonds, for garnish
Lay ham slices out and top each with half a slice of the Swiss cheese. Top cheese with 2 or 3 asparagus spears. Roll up jelly-roll style and place seam side down in an 8 x 12-inch pyrex-type glass baking dish.
In a bowl combine the soup, water, and celery salt, mixing well. Spoon the mixture over the rolls.
Cover with plastic wrap and microwave on high setting for 5 to 7 minutes or until the asparagus rolls are heated through.
Before serving, sprinkle the almonds over the top.
HONEY-BAKED ONIONS
6 medium yellow onions
1/4 cup honey
2 tbsp butter, cut into pieces
2 tbsp chopped parsley
Peel the onions and cut in half crosswise. Arrange the halves in a single layer in a 7 x 11-inch baking dish. Pour the honey evenly over the onions and dot with the butter.
Cover loosely with waxed paper or plastic wrap and microwave on high for 8 to 10 minutes or until the onions are tender. Baste with the pan juices twice during the cooking time.
Garnish with the chopped parsley and let stand for 3 minutes.
HASH BROWN POTATO PANCAKES
1/2 cup canola oil for frying
1 tsp salt
1/8 tsp ground black pepper
2 large eggs
4 cups (20-oz) refrigerated shredded hash browns
2 to 3 green onions, sliced thin
Preheat oven to 250 degrees.
Line a large cookie sheet with paper towels.
Heat the oil in a large skillet over medium-high heat until very hot.
In a large bowl mix the salt, pepper, and eggs together. Add the potatoes and green onions; stir to blend well.
Drop potato mixture by barely 1/2 cup at a time into the hot oil. Flatten cakes into 4-inch ovals. Cook 5 to 7 minutes or until golden brown on each side. Using a slotted spoon, remove cooked cakes and place on the prepared cookie sheet. Set in oven to keep warm while you cook the remaining cakes.
These cakes are delicious served with applesauce and/or sour cream.
Yield: 12 servings.
Enjoy!
ASPARAGUS HAM ROLLS
4 long slices Swiss cheese
8 thin slices boiled ham
1 can (15-oz) long asparagus spears, drained
1 can (10-oz) Cheddar cheese soup
2 tbsp water
1/4 tsp celery salt
sliced almonds, for garnish
Lay ham slices out and top each with half a slice of the Swiss cheese. Top cheese with 2 or 3 asparagus spears. Roll up jelly-roll style and place seam side down in an 8 x 12-inch pyrex-type glass baking dish.
In a bowl combine the soup, water, and celery salt, mixing well. Spoon the mixture over the rolls.
Cover with plastic wrap and microwave on high setting for 5 to 7 minutes or until the asparagus rolls are heated through.
Before serving, sprinkle the almonds over the top.
HONEY-BAKED ONIONS
6 medium yellow onions
1/4 cup honey
2 tbsp butter, cut into pieces
2 tbsp chopped parsley
Peel the onions and cut in half crosswise. Arrange the halves in a single layer in a 7 x 11-inch baking dish. Pour the honey evenly over the onions and dot with the butter.
Cover loosely with waxed paper or plastic wrap and microwave on high for 8 to 10 minutes or until the onions are tender. Baste with the pan juices twice during the cooking time.
Garnish with the chopped parsley and let stand for 3 minutes.
HASH BROWN POTATO PANCAKES
1/2 cup canola oil for frying
1 tsp salt
1/8 tsp ground black pepper
2 large eggs
4 cups (20-oz) refrigerated shredded hash browns
2 to 3 green onions, sliced thin
Preheat oven to 250 degrees.
Line a large cookie sheet with paper towels.
Heat the oil in a large skillet over medium-high heat until very hot.
In a large bowl mix the salt, pepper, and eggs together. Add the potatoes and green onions; stir to blend well.
Drop potato mixture by barely 1/2 cup at a time into the hot oil. Flatten cakes into 4-inch ovals. Cook 5 to 7 minutes or until golden brown on each side. Using a slotted spoon, remove cooked cakes and place on the prepared cookie sheet. Set in oven to keep warm while you cook the remaining cakes.
These cakes are delicious served with applesauce and/or sour cream.
Yield: 12 servings.
Enjoy!
You will find more of Linda's quick and easy recipes on her blog at http://grandmasquickfixrecipes.blogspot.com She also shares her crockpot and slow cooker recipes at http://grandmasslowcookerrecipes.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson 
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