Vegetables
26 recipes
Twenty-six ways the family ate its vegetables. Karl Ratzsch’s red cabbage is in here, the green bean bake that showed up every Thanksgiving, and the cucumber salads that came out cold all summer.
- Asparagus with Bacon Shallot VinaigretteBy Ann Sundy
- Baked Eggplant, Zucchini and Parmigiano TortinoBy Unknown
- Broccoli Ala MannBy Nancy Quinn
- Champignons Sautes au BeurreBy Julia Child
- Cooked CabbageBy Stella Reese
- Creamy Spinach CasseroleBy Unknown
- Cucumber Slices in Sour Cream
- Daube d'Oignons (red Wine Cooked Onions)By Unknown
- Dutch Cucumber
- Gram's Cole SlawBy Frieda Hill
- Green Bean BakeBy Unknown
- Green Beans with Warm Bacon DressingBy Lucy Leusch
- Hot Fruit CasseroleBy Lois Allen
- Karl Ratzsch's Red CabbageBy Unknown
- Mustard Glazed Brussels Sprouts with HazelnutsBy Nancy Quinn
- Nancy's BroccoliBy Nancy Quinn
- Peas a La FrancaiseBy Nancy Quinn
- Oignons Glaces a BrunBy Julia Child
- Red Cabbage TossBy Unknown
- Shredded Brussels Sprouts with LemonBy Unknown
- Southern Green BeansBy Joyce Hannah
- Spinach HeleneBy Aunt Billie
- Zucchini Casserole
- Zucchini and Yellow SquashBy Nancy Quinn
- Zucchini with Tomato Sauce
- Zucchini with Diced Tomatoes, Jazzed Up Nancy Quinn andBy Laura Leusch