Garden Patch Franks Recipes

PARTY FRANKS

Party Franks image

These tiny, tangy appetizers have broad appeal. I prepare them often for holiday gatherings, weddings and family reunions. They're convenient to serve at parties since the sauce can be made ahead and then reheated with the franks before serving. -Lucille Howell, Portland, Oregon

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 16 servings

Number Of Ingredients 15

Ingredients

3/4 cup chopped onion
2 tablespoons canola oil
1 cup ketchup
1/2 cup water
1/2 cup cider vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 teaspoons ground mustard
2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 large lemon, sliced
2-1/2 to 3 pounds miniature hot dogs or smoked sausage links

Steps:

In a saucepan, saute onion in oil until tender. Stir in the next 11 ingredients. Add lemon. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 20-25 minutes, stirring occasionally. Discard lemon slices. Place hot dogs in a 13x9-in. baking dish. Top with sauce. Bake, uncovered, at 350° until heated through, 18-20 minutes. Keep warm; serve with toothpicks.

Nutrition Facts : Calories 268 calories, Fat 21g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 1047mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 9g protein.

BEANS-N-FRANKS

Beans-n-Franks image

A big favorite with my husband!! Very easy and the kids love it, too.

Provided by KIRBYGOLDS

Categories 100+ Everyday Cooking Recipes

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

2 teaspoons margarine
3 tablespoons chopped onion
1 (16 ounce) can baked beans with pork
1 (16 ounce) package frankfurters, sliced
⅓ cup brown sugar
1 teaspoon prepared mustard
1 teaspoon celery salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
Bake for 40 minutes, stirring occasionally.

Nutrition Facts : Calories 355.6 calories, Carbohydrate 25.5 g, Cholesterol 42.6 mg, Fat 23 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 8.6 g, Sodium 1350.1 mg, Sugar 14.5 g

GARDEN PATCH SQUARES

Garden Patch Squares image

This recipe was published by Bick's several years ago in one of their little recipe books and it is one of my favourites to take to potlucks and picnics. I vary the flavour by substituting different dry salad dressing mixes and relishes (Bick's recommended Yum-Yum), choosing different vegetables. It is always a hit. I have made it with Zesty Onion Relish, zucchini relish, dill pickle relish. Use any combination of vegetables to equal 2 1/2 cups.

Provided by Myrna B.

Categories Vegetable

Time 35m

Yield 36 serving(s)

Number Of Ingredients 10

Ingredients

1 (230 g) package crescent roll dough
2 (8 ounce) packages cream cheese, softened
1 (28 g) package dry ranch dressing mix
1/2 cup pickle relish
1/4 cup mayonnaise
3/4 cup fresh broccoli, chopped
3/4 cup red bell pepper, chopped
1/2 cup cauliflower floret, finely chopped
1/4 cup celery, chopped
1/4 cup olive, chopped

Steps:

Unroll crescent roll dough. Press into bottom of 15x10-inch jelly roll pan. Press seams to seal. Prick well with fork. Bake at 350 degrees F for 10 minutes, or until golden. Cool completely.
Mix cream cheese, dressing mix, relish and mayonnaise until smooth. Spread evenly over baked crust.
Combine remaining ingredients. Mix well. Scatter over cheese mixture, pressing in lightly. Cover with plastic wrap and chill before serving. Cut into small squares.

Nutrition Facts : Calories 77.8, Fat 5.5, SaturatedFat 3, Cholesterol 17.5, Sodium 121.8, Carbohydrate 5.8, Fiber 0.5, Sugar 1.2, Protein 1.7

GARDEN PATCH SAUTé

Garden Patch Sauté image

Garlic salt and fresh chives are all you need to flavor naturally delicious vegetables in a 20-minute side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (1 cup)
1 medium yellow summer squash, cut into 1/4-inch slices (1 cup)
1 cup sliced mushrooms
1 cup grape tomatoes or cherry tomatoes, cut in half
2 tablespoons chopped fresh chives
1/2 teaspoon garlic salt

Steps:

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash and mushrooms in oil 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in tomatoes. Sprinkle vegetables with chives and garlic salt. Cook 2 to 3 minutes, stirring frequently, just until tomatoes begin to soften.

Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg

GARDEN PATCH CASSEROLE

Garden Patch Casserole image

My kids like this one, I like because its perfect for a quick preparation. I like to add a few more spices, garlic etc, let me know what you think

Provided by kzbhansen

Categories Corn

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (10 ounce) packages frozen broccoli, chopped, cooked and drained
1 (17 ounce) can whole kernel corn
1/4 cup parmesan cheese, grated
1 1/2 cups cottage cheese
1/2 cup sour cream
1 tablespoon flour
3 eggs
2 tablespoons onions, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper

Steps:

Beat or blend cottage cheese, sour cream, flour, eggs and seasonings.
Fold into veggies.
Pour into a 2-quart casserole.
Top with parmesan cheese.
Bake at 325°F for 45 minutes.

Nutrition Facts : Calories 372.8, Fat 16.8, SaturatedFat 8.5, Cholesterol 188.6, Sodium 1793.9, Carbohydrate 36.1, Fiber 6.9, Sugar 5.7, Protein 25.4

GARDEN PATCH CAKE

Garden Patch Cake image

The name says it all! I've never made this but when I shared it in a recipe newsgroup, I got a lot of good feedback on it.

Provided by Marg CaymanDesigns

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

1 cup vegetable oil
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 cup finely shredded carrot
1 cup finely shredded zucchini
1/2 cup finely shredded beet
1 1/2 cups semi-sweet chocolate chips
6 ounces cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
2 teaspoons vanilla extract
4 1/2 cups powdered sugar

Steps:

In large bowl, beat oil, eggs, sugar and vanilla.
Combine dry ingredients; add to egg mixture and mix well.
Stir in vegetables.
Add chocolate chips and mix well.
Pour into a greased and floured 13x9-inch baking pan.
Bake at 350°F for 35-40 minutes or test done.
For frosting, beat cream cheese, butter and vanilla until light and fluffy.
Gradually beat in powdered sugar until smooth.
Spread over cooled cake.
Store in the refrigerator.

GARDEN PATCH STEW

Garden Patch Stew image

Looking for an easy meatless dinner? Then check out this delicious stew made with beans, vegetables and rice - ready in 55 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons margarine or butter
1 large onion, chopped (1 cup)
2 medium carrots, thinly sliced (1 cup)
2 cans (14 1/2 ounces each) ready-to-serve vegetable or chicken broth
3/4 cup uncooked brown or regular long grain white rice
4 new potatoes, cut into fourths
1 large red bell pepper, cut into 2 x1/2-inch strips
1 medium zucchini, thinly sliced (1 cup)
1 medium yellow summer squash, thinly sliced (1 1/2 cups)
1 cup fresh or frozen whole kernel corn
1 tablespoon chopped fresh or 2 teaspoons dried basil leaves
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 can (15 to 16 ounces) garbanzo beans, rinsed and drained

Steps:

Melt margarine in 4-quart Dutch oven over medium heat. Cook onion and carrots in margarine, stirring occasionally, until onions are tender.
Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 300, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg

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