Southwest Blend Magazine’s
Holiday Recipe Guide -
Carrots & Peas, Celery and Onions
Enjoy these tasty veggies with your
Holiday dinner.

Back to Holiday Recipe Guide
Celery Casserole  
Creamed Onions  
Glazed Carrots  
Minted Carrots & Peas

Celery Casserole
A perfect holiday dinner side dish, this recipe by Jeanne Shanahan, is from the Brandon Gallery’s ‘Edible Art’ Cook Book. Located in Fallbrook, California, Brandon Gallery is a co-operative gallery that showcases regional art and fine art crafts. Read more.

2 bunches celery, diced ¼ inch
2 cans cream of celery soup
1 onion diced ¼ inch thick
1 can sliced water chestnuts
½ cup toasted slivered almonds
1 stick margarine
½ cup water
Two 4 to 6 oz. stuffing mix – herb or corn

Dice celery and onion (reserve celery hearts for another use).
Bring to boil enough water to cover celery and onion.
Simmer 5 minutes. Drain well, and reserve 1 cup liquid.
Mix celery, onion, celery soup, water chestnuts, and almonds together.
In another bowl, mix together melted margarine, reserved liquid and stuffing mix.
Place ½ stuffing mixture in 9 x 13 inch greased pan.
Cover with celery mixture. Top with remaining stuffing mixture.
Bake at 350 degrees for 50 minutes or until hot and lightly brown.

Creamed Onions
This delicious side dish is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival. Read more.

2 small jars boiled onions
1 stick butter
6 to 8 Tbsp. flour
1 ½ cup milk
2 or more cups diced Velveeta

Melt butter, stir in flour slowly blend with a fork to make a paste.
Add milk, stirring constantly over low heat until thick. Add cheese, stir until melted and sauce is smooth.
Drain liquid off of onions. Combine onions with sauce in casserole dish.
Bake 10 to 20 minutes at 375 degrees.

Glazed Carrots
This recipe by Arline Yaeger is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival. Read more.

3 large carrots, peeled and sliced ¼ inch thick
¾ cup low-sodium chicken broth
1 Tbsp. brown sugar
½ tsp. dried dill
1/8 tsp. white pepper
½ tsp. lemon juice

Place carrots in skillet. Mix broth, sugar, dill and white pepper. Pour over carrots and bring to a boil.
Cook, uncovered, until liquid has evaporated and carrots are tender, about 8 minutes.
Stir in lemon juice. Makes 4 servings.

Minted Carrots & Peas
8 carrots, diced
2 cups peas
¼ cup butter
2 Tbsp. dry parsley
2 Tbsp. crushed mint leaves

Cook carrots and peas until tender.
Add butter, parsley and mint.
Mix well until butter is melted.
Serves 6-8.