Holiday Vegetables

Vegetable

Variation/Addition

Added Ingredients

Method

Notes/Comments

Green Beans

24-26 pounds frozen whole

18-22 pounds frozen cuts

31 pounds whole fresh


See also Ellen's Better Green Bean Casserole and Fresh Country Style Green Beans

Amadine

1 pound sliced almonds

1/2 pound butter

Toast nuts in butter and sprinkle on cooked beans just before serving


Creole

1 1/2 gallons Creole Sauce

Heat sauce, stir into cooked beans


May also simmer together to blend flavors

Southern

2 pounds bacon or ham

2 cups finely diced onion

Brown the meat, add and brown the onions, drain, mix with cooked beans


May also simmer together to blend flavors

Herbed

6 pounds (4 quarts) onions, diced

3 pounds (3 quarts) chopped celery

1/2 cup minced garlic

1 1/2 cups butter

OPTIONAL 1/2 cup Italian Seasoning

Topping:

4 tablespoons fresh thyme

6 tablespoons fresh chopped parsley

Saute onions and celery in butter until tender

Add garlic and Italian seasoning to sauteed vegetables; mix well.

Do not drain green beans, stir in the vegetables, simmer briefly



Mushrooms

4 pounds fresh mushrooms

1/2 pound butter

Slice and saute the mushrooms, stir into the cooked beans


Sesame Glazed

4 cups sesame seeds

4 cups apple juice

2 1/2 cups low sodium soy sauce

1 cup brown sugar

1 cup crushed garlic OR puree

1/3 cup cornstarch

3 tablespoons ground ginger

Toast sesame seeds, 350 for 10 minutes

Mix all the rest well, Bring to a boil, reduce heat, simmer until thick and clear

Half cook 24 pounds beans, drain, stir in glaze, stir-cook 3-4 minutes to finish beans.

Toss with the sesame seeds



Cauliflower

20 pounds frozen

32 pounds fresh

Creamed

2 gallons cream sauce

(see recipe below)

Stir the prepared cream sauce into the cooked cauliflower


With Peas

Add 6 pounds cooked peas

Stir the two cooked vegetables together


Cheese Sauce

Add to hot cream sauce:

(see recipe below)

6 pounds shredded sharp Cheddar cheese,

1/4 cup Worcestershire sauce

1 tablespoon cayenne pepper




Peas

27 pounds

Creamed with new potatoes

1 1/4 gallons cream sauce

(see recipe below)

12 pounds new potatoes


Cook the potatoes, peas, and sauce separately. Combine just before serving.


With Mushrooms

6 pounds fresh mushrooms, sliced

1/2 pound butter


Saute the mushrooms while the peas cook. Combine just before serving.


With Pearl Onions

6 pounds pearl onions

1/2 pound butter


Cook the peas and onions separately, combine just before serving


Pearl or Baby Onions

38 pounds fresh

28 pounds frozen

Creamed

1 1/4 gallons cream sauce

(see recipe below)

OR

4 1/2 quarts chicken broth to cook onions, then reduce by half, PLUS 2 quarts heavy cream

PLUS 2 tablespoons fresh thyme OR ground nutmeg


Cook the onions by method of choice. If using chicken broth, then remove onions and cook broth down to 1.2 volume.

Finsh by stirring in balance of ingredients.


Creamed with Cheese

1 1/4 gallons cream sauce

(see recipe below)

Add to hot cream sauce:
6 pounds shredded sharp Cheddar cheese,
1/4 cup Worcestershire sauce
1 tablespoon cayenne pepper
2 tablespoons dry dill

Cook the onions and drain. Mix the cheese etc with the cream sauce, mix both together. May hold in crockpots, on stove top, or reheat in oven.



Brussel Sprouts

24-30 pounds ready to cook; 6-9 minutes

Maple Dijon with almonds

1/3 cup maple syrup

2 Tablespoons butter

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups Dijon mustard

3 1/4 cups maple syrup

3 1/4 cups aged balsamic vinegar

3 1/4 cups olive oil

4-6 cups toasted slivered almonds


Steam the sprouts.

Mix the dressing and pour over the sprouts, toss gently.

Sprinkle on toasted almonds just before serving.


Gratinee

3 pounds (12 cups) shredded cheese

12 cups diced sauteed onions

4 cups bread crumbs

 Steam the sprouts just done, mix in the onions.

Mix together the cheese and bread crumbs. Sprinkle over the pans of vegetables. Run under the broiler to melt cheese and brown crumbs, 3-5 minutes.



Spinach

27 pounds frozen

32 pounds fresh

Steakhouse Creamed

1 gallon white sauce

1 quart real mayonnaise

2 tablespoons ground nutmeg

OPTIONAL: 5 cups grated Parmesan

OPTIONAL: 5 tablespoons garlic added with butter

OPTIONAL TOPPING:

2 to 3 dozen hard cooked eggs, grated

 Boil the eggs, if used, and set aside.

Thaw and drain frozen or barely cook and drain fresh spinach.

Prepare the cream sauce using the recipe below, adding roasted garlic if desired. Remove from heat, stir in mayonnaise and nutmeg, Parmesan if used.

Add spinach, cook 5 minutes, adjust seasonings.



Berghoff-style Creamed

6 quarts 1/2&1/2

1 1/2 quarts milk

1 1/2 tablespoons Tabasco

1 1/2 tablespoons ground nutmeg

6 tablespoons chicken base

12 cloves garlic, pureed/crushed


1 1/2 pound butter

3 cups flour

OPTIONAL crumbled bacon garnish (4-6 cups)

Thaw and drain or cook and drain spinach.

Simmer together milks and seasonings, set aside.

Melt together the flour and butter, 3-5 minutes. Whisk in the warm milk, slowly. Bring to a simmer and cook 5 minutes. Stir constantly- very thick.

Add spinach, cook 5 minutes, adjust seasonings.


Corn

See the Corn Side Dishes page

Vegetable Cream Sauce

1 gallon, requires 8-10 quart pan; changes for 1 1/4 gallon are in (parentheses)

If there are onions in the recipe, saute them in the butter before adding the flour!

1 pound butter (1 1/4 pound)

2 cups all purpose flour (2 1/2)

3 tablespoons salt (3 tablespoons plus 2 teaspoons)

3 quarts whole milk OR half and half (3 quarts plus 3 cups)

Melt the butter, add onions if included in recipe. Saute until onions are golden. Stir in flour, Stir well until smooth. Stir and cook 5-10 minutes, watching carefully for sticking or burning. Reduce heat to medium.

Whisk in the milk gradually, starting with 1 cup at a time, stirring constantly. Continue cooking and stirring until smooth and thick, about 15 minutes after it begins to bubble at the edges- it should NOT boil- adjust heat if needed.
Add freshly ground black or white pepper to taste.

Mix into hot well-drained vegetables for immediate service, or chill in a shallow pan until needed.

Tips and Hint

All creamed vegetables can be layered into baking pans. Bake at 350ºF for 15-20 minutes, or until bubbling and browned in spots.

Toppings: You need 4 cups of crumbs or grated Parmesan to make a light topping on this much vegetable