Granni's Recipes
Veggies and Salads


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1 head of lettuce, shredded....1/2 cup chopped celery
1/2 cup chopped green pepper...1 10-oz. pkg. frozen peas
1 red onion, sliced (cooked & drained)
16 oz. mayonnaise..............2 tbsp. sugar
1/4-1/2 cup bacon bits.........1 cup shredded cheddar cheese

In a 13"x9" pan, layer the first five ingredients (from left to right). Spread mayo on top & sprinkle with sugar. Layer last two ingredients, cover and refrigerate overnight.



1 can drained green beans.....1 can drained garbanzo beans
1 can drained kidney beans....1/4 cup chopped onion
1/4 cup chopped celery........1/2 cup Italian dressing*

*I use fatfree dressing.
Combine & marinate in refrigerator at least 12 hours. VARIATION: 1/4 cup each soy sauce & Italian dressing with water chestnuts, canned Chinese vegetables and/or bean sprouts in place of kidney beans makes a great "Chinese Bean Salad".



2 small zucchini (or about 2-3 cups) in 1/4" slices
1 large cooking onion (about 1 cup) sliced
1 15 oz. can corn, drained
1 15 oz.can tomatoes
minced garlic, salt and pepper to taste
Pam vegetable spray


Spray frying pan with vegetable spray.
Saute zucchini & onions until softened.
Add corn & tomatoes.
Stir & cook until ingredients are thoroughly heated.
This is a great side dish for almost anything.
Grandma used to add fried chicken to the dish. I have tried it with pork chops, but I still prefer serving it as a side dish.



1 Spaghetti squash
2 tbsp. Smart Beat or other heart smart margarine

Conventional Oven Method: Cut spaghetti squash in half, remove seeds. Bake cut-side down in baking pan containing small amount of water. Bake at 350 degrees F for 45 minutes. Pull strands free with a fork. Toss with small amount of margarine & season to taste.

OR: I really LIKE spaghetti squash served with my favorite spaghetti sauce - Ragu Light or Healthy Choice! Add 1/2 lb. cooked lean ground beef or MorningStar Farms (soy product) scrambled sausage to the sauce for a treat.

Microwave Oven: Cut in half, remove seeds & cook face down with about 1/4 cup water 10-12 minutes on high. Rearrange once during cooking.



1 can Campbell's cream of mushroom soup
1/2 cup milk..................1 tsp. soy sauce
dash of pepper
4 cups cooked cut green beans
1-1/3 cups French's French-fried onions

Mix soup, milk, soy sauce, peper, beans and 2/3 cup onions in a 1-1/2 quart casserole. Bake at 350 F for 25 minutes or until hot. Stir. Sprinkle remaining onions and bake 5 minutes more. Serves 6.


Did you know that potatoes ARE good for you? They've got potassium and lots of other good stuff. It's what you put on them that makes them less healthy. Try potatoes my way.


3 or 4 medium sized potatoes
Pam vegetable spray (preferably butter flavored)
Seasoned salt

Scrub potatoes & cut off any bad spots. Cut in half, then cut each half into 5 or 6 wedges. Place on a cookie sheet that has been sprayed with Pam. Sprinkle with seasoned salt (or any seasonings you prefer). Spray the potatoes with Pam.
Bake in 400 degree oven for 30 minutes.



1 32 oz. bag frozen hash browns - southern style
1 10-1/2 oz. can reduced fat cream of mushroom soup
1 10-1/2 oz. can reduced fat cream of celery soup
2 cups fatfree (or lowfat) shredded cheddar cheese
1/2 cup chopped onions
salt & pepper to taste (or Mrs. Dash)
Pam butter-flavored spray
2 cups crushed corn flakes (or chips)

Mix together all ingredients except Pam & corn flakes. Spread into a lightly sprayed 13x9x2-inch baking dish. Sprinkle crushed corn flakes over the top of the mixture. Spray with the butter flavored Pam.

Bake at 350 degrees F for 1 hour.

Please note: original recipe calls for cream of chicken soup, but my husband doesn't like chicken, so I find cream of celery a good substitute.



2 large baking potatoes.......1/4 cup grated parmesan cheese
(10 oz, each, scrubbed)
1 tsp. dried oregano or thyme or Mrs. Dash
1/4 tsp. black pepper
2 tsp. each lemon juice & melted margarine, mixed (or try just spraying surfaces of potato with cooking spray instead.)

Mix parmesan, herbs & pepper. Halve potatoes lengthwise. Brush with lemon-butter mix (or spray with PAM); then dip into cheese mixture. Place coated side down in spoke pattern on glass pie plate. Microwave on high 14-16 minutes*, rotating dish i turn once, until potatoes are tender & edges lightly browned. Let stand 2 minutes. Makes 4 servings. 109 cal, 4 g pro, 16 g carbs, 3 g fat, 5 mg cholesterol, 63 mg sodium.
NOTE: *Depending on your microwave, it may take less time