Best Garden Patch Franks Recipes

SKILLET FRANKS AND POTATOES

Skillet Franks and Potatoes image

This home-style favorite features franks, potatoes and bell peppers prepared in a skillet

Provided by ReadySetEat

Categories Main Dish

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pkg (16 oz each) Hebrew National® Quarter Pound Beef Franks
3 tablespoons vegetable oil, divided
4 medium red potatoes, chopped, cooked and drained (4 med = about 3 cups)
1 large onion, chopped (1 large = about 1 cup)
1 medium green bell pepper, chopped (1 med = about 1 cup)
1 teaspoon ground dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley, optional

Steps:

Make shallow cuts in franks (no more than halfway through) about every inch. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add franks; heat 5 minutes, or until browned, turning occasionally. Remove franks from skillet; set aside.
Add the remaining 2 tablespoons oil, potatoes, onion and bell pepper to same skillet. Cook and stir 12 minutes or until potatoes are golden brown. Stir in sage, salt and pepper; mix well.
Return franks to skillet. Cook 5 minutes, or until heated through, turning franks once halfway through cooking time. Sprinkle with parsley, if desired.

Nutrition Facts : @id https, Calories 599 calories

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 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

GARDEN PATCH MINESTRONE

Garden Patch Minestrone image

Hamburger Helper® is the foolproof start of a veggie-packed homemade soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 7

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 medium zucchini or yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1/4 cup chopped fresh basil leaves
1 box Hamburger Helper™ beef pasta
1 can (15 oz) Progresso™ cannellini or dark red kidney beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
5 cups hot water

Steps:

In 5-quart Dutch oven or stockpot, heat oil over medium heat. Add carrots, celery, onion and garlic; cook about 5 minutes, stirring frequently, until vegetables are almost tender.
Stir in zucchini, basil, uncooked pasta and sauce mix (from Hamburger Helper box), beans, tomatoes and hot water. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until pasta and vegetables are tender.

Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 6 g, TransFat 0 g