|The Bean Harvest Cookbook|
|by Ashley Miller|
The recipes Ashley Miller has collected in this book deliver on taste, presentation, and nutrition.
1 - 10 of 551 for corn green beans carrots
Saute onions and ... in beef broth, carrots, celery, turnips ... tomatoes, peas or corn, lima beans, or greens. Note: If ... during the last 15 minutes.
NOTE: This stew ... has browned. Add carrots, celery and ... blend. Serve with Milk Lunch or chowder crackers. Makes 5 to 6 quarts. Recipe may be doubled.
Saute onion and celery in 1/4 cup butter. Add vegetables to cream of mushroom soup and 1/2 cup mayonnaise. Spread in baking dish. cover with cracker ...
In a large ... 1 can of beans and mash into ... can of beans, green chilies, corn, carrot, celery, chicken ... Meijer Healthy Living, used with permission. ®
Place all ingredients, ... cooker and cover with room temperature water. Turn to high setting for 1 hour, then medium 4-5 hours or until carrots are tender.
Sauté sausage, onions, celery, garlic, and carrots for 5 minutes on high heat. Add remaining ingredients and simmer on medium heat until vegetables are done.
Brown ground beef ... peeled and sliced carrots, sliced celery, ... Add frozen vegetables (corn, green beans, peas and ... consuming but well worth it!
Pour 1 can whole corn into a 2-quart ... vegetables are tender. Serve with warm cornbread. (For extra taste, add left over chuck roast cut into pieces.)
Include other vegetables ... and add potatoes, carrots, and cabbage. ... the bag of corn. Bring back ... soup. Once roast has been added the soup is done!
Wash chicken and boil on stove for 1 hour. Remove chicken from pot and boil fresh vegetables in the broth until soft. While the chicken is cooling, ...
top of page