Holiday Entertaining...Vegetable Dishes

Here are some holiday vegetable recipes that we and our family and guests really like. 

Myrna Says:  We are all fans of acorn squash and so any recipe for it usually gets tried. This recipe sounded a little different with the honey, and of course done in the microwave makes it a fast way to have a vegetable.
  I have fixed squash in the microwave before and it works quite well. One thing they do not tell you that I usually do, is to microwave it for about 2 minutes, piercing it in two or three places before you cut it open to remove the seeds. Sure makes cutting it open a lot easier. 
  This recipe from the Taste of Home Busy Family Favorites will become one of your favorites also. If you have any leftover, scoop it out of the shell and store in the refrigerator. It warms up very well. I usually add a pat of butter when I warm it up.
Microwave Acorn Squash
2 medium acorn squash
¼ cup packed brown sugar (I used a tablespoon per squash)
4 tablespoons butter (one per squash)
4 teaspoons honey (1 teaspoon each)
Pinch of salt and pepper per squash
  Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover with plastic wrap and microwave on high for 10 - 12 minutes or until tender.
  Turn squash over; cut side up, and fill the centers with butter, brown sugar, honey and salt and pepper sprinkled over all. Cover again and heat for 2 -3 minutes or until the butter melts and the sugar and honey are warm.
Sue Says:  This recipe is from my 1959 copy of the "Farm Journal Country Cookbook".   I chose this recipe because I don’t need to have a can of cream soup to make it and the sour cream and lemon peel make a lighter-tasting casserole.
I had a few canned onion rings languishing in my pantry, so I crushed them and used them for the topping; a slice of bread torn into soft bread crumbs and buttered would have been just as good and much less expensive.
This is a nice addition to a meal because it can heat in the oven while you finish the rest of your preparations.
                        Green Beans in Sour Cream
  2        pounds  green beans, cooked -- or 2 cans or pints, drained
  1        medium  onion -- sliced
  2        tablespoons  parsley -- finely chopped
  2        tablespoons  butter
  1        teaspoon  salt
     ¼     teaspoon  pepper
  2        teaspoons  grated lemon peel
  2        tablespoons  flour, all-purpose
  1        cup  sour cream
  1        cup  bread crumbs -- buttered
  1        tablespoon  butter, melted -- for bread crumbs
Put cooked beans in greased 2 quart casserole.
Sauté onion and parsley in butter until lightly browned.  Add salt, pepper, lemon rind, and flour mixed with sour cream.  Heat just until hot.  Spoon cream mixture over beans.  Top with crumbs and bake at 350° for 20 minutes.
6 servings

Here are another couple of favorite company vegetable dishes.  If you have enough room and time, try a couple of these for variety.

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