Vegetables

Corn-on-the-Cob

Husk the corn and place in a dark colored pan. Do NOT add water. Cover and bake for 1 hour.

Corn-on-the-Cob for freezing

Fresh corn with husks

1 tablespoon water

Pull back the husks, but do not remove. Clean corn and remove silks. Fold up the husks to cover the corn. Place in a black roaster and add water. Cover and bake 45 minutes. Drain the husk and submerge corn in ice water. Drain, cut the kernels from the cob, package and freeze.

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Zucchini

Zucchini

Butter

Oregano

Garlic

Cut zucchini into 1/2 inch diagonal slices; place in dark enamel pan, and season with with butter, oregano and garlic. Do not add water. Cover and bake 45 minutes.

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Zucchini Quiche

2 medium zucchini, chopped or shredded

2 cups Swiss cheese, coarsely shredded

3 to 4 eggs

1 cup biscuit or buttermilk pancake mix

1/4 cup salad oil

1/4 teaspoon Italian seasoning

1/4 teaspoon nutmeg

1/2 cup chopped onion

Diced mushrooms

Salt and pepper

Lightly oil a dark 9-inch round roaster. Beat eggs, stir in the biscuit or pancake mix and seasonings in the bottom of the pan. Add zucchini and shredded cheese and stir lightly with a fork. Cover and bake in a preheated solar oven about 2 hours or until a knife inserted in the center comes out clean. Makes 6 servings.

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Cheesed Onions

5 to 6 medium onions

2 cups grated cheddar cheese

2 cups milk

1/4 cup butter or margarine

3 tablespoons flour

1/2 teaspoon salt

Slice onions and place in a dark round pan. Blend milk, butter, flour, salt and cheese together. Pour over the onions. Cover and bake 1 to 2 hours.

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Whole Stewed Tomatoes

Whole tomatoes

Bread

Cheese

Italian seasoning

salt

Pepper

Place each whole tomato into a greased custard cup and cut tomato into four sections. Spread cheese onto bread and tear into small pieces. Add cheese/bread pieces to the tomato. Sprinkle with Italian seasoning and pepper. Cover and bake about 45 minutes.

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Beets

Place fresh beets in a black pot. Cover and bake for one hour or so. The skins slip right off. The beets are ready for chilling or adding to salads.

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Baked Potatoes

Clean potatoes and rub with shortening or butter. Place in a dark dish. Cover and bake 3 hours or until done.

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Scalloped Potatoes

4 cups thinly sliced potatoes

1/4 cup finely chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter or margarine

1 can cream of mushroom soup

1/4 to 1/2 cup milk

grated cheddar cheese (optional)

In a greased 2-quart dark casserole dish, arrange 1 layer of potatoes. Dot with butter and sprinkle with some of the grated onion, salt, and pepper. Make about 4 layers. Mix soup and milk together and pour over the layers. Cover and bake about 2 hours or until a fork goes through potatoes easily. Sprinkle grated cheese over the top. Before serving, replace cover for a few minutes to melt the cheese.

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Pineapple and Sweet Potato

1 large sweet potato, peeled and diced

1/2 cup pineapple chunks, unsweetened

1 tablespoon pineapple juice

1/4 teaspoon cinnamon, optional

Combine ingredients in a dark casserole dish. Cover. Bake in solar oven until sweet potato is soft.

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Solar Mexican Beans

2 cups pinto beans

2 cloves garlic, chopped

1 8-oz. can tomato sauce

1 or 2 tablespoons chili powder

1/2 teaspoon oregano

1 sliced onion

1 or 2 fresh chili peppers, chopped

1 teaspoon cumin

Salt

Soak beans overnight. Drain. Cover beans with fresh water. Add onion and garlic. Stir. Cover. Place in oven and bake about three hours. Combine 1 can of tomato sauce, chili powder, cumin and oregano and add to beans. Cover and cook another 4 hours. Check to see if beans need more moisture. Add salt to taste.

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Quick Baked Beans

1 can pork and beans or B & M baked beans

1/2 cup brown sugar

1/4 cup Worcestershire sauce

1/4 cup mustard

Combine ingredients and mix well. Place in a dark 9-inch round roaster or amber glass dish. Cover and bake for 2 hours.

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Black Beans

1 pound package black beans

6 cups water

2 16-oz. cans diced tomatoes

2 ounces of picante sauce

Place clean and sorted beans in a black pot. Add water to cover top of beans by 2 inches. Cover and cook approximately 9 hours (start beans anytime before 9:00 a.m. and add tomatoes and picante sauce after 4:00 p.m.) Variations: serve over white or brown rice or top servings with shredded cheddar cheese.

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Brown Rice

1 1/2 to 1 3/4 cups water

1 cup rice

1 tablespoon butter

Salt

Soy sauce

Pour desired amount of rice into a dark pot. For every cup of rice, add a tablespoon of butter. Pour hot water over the rice and butter. Add spices as you wish, except for salt or soy sauce (add salty spices after cooking). Cover. Cook 1 1/2 hours if starting with a hot oven. Cook 2 hours, starting with a cold oven. You may substitute white rice in this recipe, using 1 cup of water for every cup of rice.

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Green Bean Casserole

1 10 oz. package French green beans, frozen

1 can cream of mushroom soup

1 small can French fried onion rings

Combine beans, soup and 1/2 of the onion rings. Place in a dark pan. Top with remaining onion rings. Cover and bake 1 1/2 hours.

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Dot's Stewed Okra

1/2 lb. Okra, rinsed...don't cut!

1 large can of whole tomatoes with juice

1 medium yellow onion, halved and sliced

1 teaspoon salt

1 teaspoon pepper

2 tablespoons oil or bacon fat

1 tablespoon sugar

This dish is great when slowly cooked in a SBC all day long. The smaller the better when it comes to the okra. Put salt, pepper, onion and tomatoes with juice in heavy saucepan. Crush tomatoes with hands. Stir in sugar and oil. Cook in solar box cooker until okra is tender. Serve with steamed rice.

Note: Small okra pods are more tender. Recipe from article in “Natural History” magazine.

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Larry's Polenta del Sole

Picture courtesy of Mark Saliers

1/2 cup corn meal

1/2 cup chopped onions

2 3/4 cups water

2/3 cup grated cheese

Herbs

Seasoned salt

Combine first 3 ingredients and cook until soft (45 min. to 2 hours, depending on conditions.) Stir in remaining ingredients, and return to cooker for 15 to 30 minutes. It can be enjoyed while still hot and soft, or let the polenta set and cut into squares. Eat warm or cold.

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Dar's Scalloped Eggplant

1 large eggplant, peeled & diced

1 onion, minced

1 cup Saltine crackers crushed

2 teaspoons baking powder

2 tablespoons butter, melted

2 eggs

2 1/2 oz. evaporated milk, to moisten

Salt and pepper

Parmesan cheese, grated

Mix all ingredients except cheese in greased covered pot and solar cook until the consistency of pudding. (2 hours?)

Sprinkle cheese on top and cook for 15 minutes more.

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Poor and Healthy Style Lentils

Lentils

Water

Onion

Garlic

Vegetable Oil

Soak lentils in the water overnight or for a few hours. Drain and place them in a pan. Add the same quantity of water in the pan, season with salt & pepper. Chop onion and add it too. Also add a small amount of vegetable oil. Optional, add 1 or 2 sliced cloves of garlic and bay leaves. Optional, a carrot finely sliced may be added. Stir thoroughly all the ingredients with a wooden or plastic spoon. Cooking time: 6 to 9 hours, depending of the sun & the quantity of food.

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Mixed Spring Vegetables

Take a mixture of vegetables, like leeks, courgettes, French beans, peas, carrots, potatoes, onions, pepper, tomatoes or any other type. Wash and slice them and place in a pan. Add water to cover the vegetables, season with salt and pepper. Add 1 or 2 sliced cloves of garlic and a bay leaf. Add a little vegetable oil. Cooking time: 6 to 8 hours.

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Solar Broccoli

Cut fresh broccoli into spears and place into dark pot with lid. Add butter and seasoning to broccoli. Do not add water. Cooking time varies depending on desired texture (approximately 2 hours for tender broccoli).

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Minty James (green peppers)

2 chopped Green Peppers

1 clove of Garlic

1 tablespoon of Butter

1 teaspoon of Mint

dash of salt dash of pepper

half a cup of water

Put everything in a jar and leave for two hours if you like your peppers a bit crunchy, if not leave it longer.

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Jim's Spaghetti Squash

1 spaghetti squash

1 tbsp butter/margarine

1 cup water

spaghetti sauce of choice

parmesan cheese

Cut squash in half lengthwise and remove seeds. Coat inside with butter/margarine. Place skin side up in small roaster. Pour in 1 cup water. Cover, place in solar oven for 2 hours. Remove insides from skin, serve with spaghetti sauce and parmesan cheese.

We use a global sun oven...temps in Jan. in Arizona desert country get to 320F. at altitude of 850 feet. This serves 2...1/4 squash each. A whole squash could be done the same after cleaning and buttering.