| Test Kitchen's Recipe Box: Fresh Flavor From Frozen Vegetables | ||||||
| Fresh summer flavor is as close as your freezer with these quick and easy recipes for colorful casseroles and side dishes. | ||||||
Coarsely chop an equal amount of partially thawed, frozen sliced yellow squash, and use in place of fresh for a quick start on Two-Cheese Squash Casserole. Because most frozen vegetables are already blanched, it eliminates having to precook them before adding to a casserole. We also substitute an equal amount of frozen broccoli and cauliflower for fresh in Broccoli Parmesan, as well as Broccoli-and-Cauliflower Gratin with excellent results. Featured in our photograph are Turnip Greens Stew; Peppery Peas O’ Plenty; Creamed Corn, a variation of our Succotash recipe; and Two-Cheese Squash Casserole. Featured Recipes: This article is from the January 2006 issue of Southern Living.
"Test Kitchen's Recipe Box: Fresh Flavor From Frozen Vegetables" is from the January 2006 issue of Southern Living. |
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