Even though the gardening season is past, there are plenty of fresh and canned vegetables available for adding a variety of flavors to any meal. Here are a few to sample. The first two recipes are from the “Faith Bites” cookbook from Faithbridge Church in Park Rapids.

Cream Cheese Mashed Potatoes

12 large potatoes, peeled and cooked until done

8 ounce package cream cheese, softened

1 cup sour cream

1/4 to 1/2 cup butter

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon garlic powder


Peel and cook potatoes until done and mash. Beat cream cheese, sour cream and butter until blended together. Add hot potatoes and beat until fluffy. Add salt, pepper and garlic and mix well. Place in greased baking dish and sprinkle paprika on top. Bake at 350 degrees until potatoes are slightly brown on top, approximately 30 minutes. This dish may also be prepared a day in advance and refrigerated, then baked at 350 degrees for 1-1/2 hours.

Baked Corn Casserole

1 can whole kernel corn

1 can cream-style corn

1 stick butter, melted

2 eggs

1 cup sour cream

1 box Jiffy cornbread mix

1/2 cup shredded cheddar cheese

Mix all ingredients together and pour into greased 9-by-13-inch pan. Bake at 350 degrees for 30 to 45 minutes.

This dish from allrecipes.com is loaded with Mediterranean vegetables.


2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons dried parsley

1 eggplant, cut into 1/2 inch cubes

Salt to taste

1 cup grated Parmesan cheese

2 zucchini, sliced

1 large onion, sliced into rings

2 cups sliced fresh mushrooms

1 green bell pepper, sliced

2 large tomatoes, chopped

Preheat oven to 350 degrees. Coat bottom and sides of a 1-1/2-quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.

Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake for 45 minutes.

This recipe is from “North Country Cabin Cooking”

Broccoli Supreme

20-ounce bag frozen chopped broccoli

10-1/2-ounce can cream of chicken soup

2 carrots, grated

Half of a 2.8-ounce can French fried onions or croutons

Cook broccoli according to package instructions and drain. Mix with soup, carrots, sour cream and fried onions. Bake in lightly greased medium-size casserole dish for 30 minutes. Serves 6-8.

This recipe is from the “My Food and Family” magazine.

Root Vegetable Gratin

1-1/2 pound red onions

2 golden beets (about 10 oz.)

2 turnips (about 10 oz.)

1/2 pound baking potatoes (about 2)

1 sweet potato (1/2 pound)

1 package (8 oz.) cheddar and gouda cheese mixture

1/4 cup grated parmesan cheese, divided

1/3 cup milk

1 tablespoon chopped fresh parsley

1 teaspoon each garlic powder and onion powder

Preheat oven to 350 degrees. Peel, then cut all vegetables into thin slices. Reserve half of the vegetables for later use. Arrange remaining vegetables with slices slightly overlapping in alternating groups of three vegetables slices each in concentric rows in a 12-inch cast-iron skillet. Sprinkle half of each of the cheeses evenly over vegetables in skillet. Repeat with rows of reserved vegetables. Mix milk, parsley, dry seasonings and remaining shredded cheese and cover. Bake 1 hour or until vegetables are tender, uncovering after 30 minutes.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com or by mail to the Park Rapids Enterprise, 203 Henrietta Ave. North, Park Rapids, MN 56470 and they may appear in a future issue.