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Almond Rice

Broccoli Casserole

Cabbage Casserole

Chinese Coleslaw

Spicy Cabbage

Cheesy Potatoes

Hashbrown Casserole

Spinach Madeline

Fried Squash Cakes (Brenda Hughes)

Fried Squash & Onions

Squash Casserole

Sauteed Mushrooms

Stuffed Mushrooms

Sweet Potato & Apple Casserole

Vidalia Onion Casserole



Almond Rice


1 tablespoon dried minced onion (optional)

2 tablespoons slivered almonds

1 14 1/2 oz. can chicken broth

3.4 cup uncooked rice (Jasmine rice has a very nice aroma.)


Place rice in a medium sized pot.  Add minced onion and chicken broth.  Bring to a boil.  Turn down heat and cover.  Stir occasionally.  If liquid absorbs too quickly and rice is not completely done, add a small amount of water, stir, and cover until rice is completely done.  Stir in almonds and serve.



Broccoli Casserole


2 10-oz. packages of chopped broccoli

2 eggs

1 can cream of mushroom soup

cup mayonnaise

1 cup grated cheese

1 onion, chopped

Salt and pepper to taste

12 Ritz crackers, crushed


Cook broccoli and drain.  Combine remaining ingredients together except crackers.  Add broccoli.  Place in casserole dish sprayed with Pam.  Top with crackers.  Bake at 350 for 25 minutes.



Cabbage Casserole (Samantha Arrington)
1 Medium Head of Cabbage (cored and sliced into long thin strips)
2 Teaspoons Butter
1 Medium Onion (chopped)
1 Can Cream of Mushroom Soup
1/2 Cup Mayonnaise
Salt and Pepper to taste
1/2 Stick Butter (melted)
1 Cup Bread Crumbs
Saute chopped onion in 2 teaspoons butter; set aside.  Add cabbage to pan and saute until wilted (if cabbage begins to stick before it wilts, add a little olive oil to the pan); season with salt and pepper.  Add sauted onions to wilted cabbage.  In separate bowl, combine soup and mayonnaise.  Spray 9x13" casserole dish with non-stick cooking oil.  Add wilted cabbage and onions.  Spread mayonnaise mixture on top of cabbage.  Sprinkle with breadcrumbs.  Drizzle 1/2 stick melted butter on top.  Bake at 350 for 30-35 minutes.


Spicy Cabbage 


2 tablespoons vegetable oil

4 cups shredded cabbage

cup chopped celery

1 medium bell pepper, chopped

1 medium onion, chopped

1 tablespoon Morton’s Nature’s seasoning


Heat oil in large skillet.  Drop in vegetables; stir occasionally.  Cover, cooking at medium-low temperature.  Steam until tender.  Stir in seasoning and serve.



Cheesy Potatoes

4-6 Potatoes (peeled)
1/2 Can Cream of Mushroom Soup
3/4 Cup Sour Cream
1 Cup Sharp Cheddar Cheese (grated)
1 Teaspoon Tony Chachere's Creole Spice
Preheat oven to 350.  Boil the potatoes whole until tender.  Cool and slice in to a casserole dish.  Set aside.  Mix remaining ingredients, stirring until blended.  Add cheese mixture to potatoes, stirring gently until coated.  Bake in 350 oven for 30 minutes until bubbly.
Chinese Cole Slaw
1 head cabbage (shredded) or 2 medium bags slaw mix

1 cup olive or vegetable oil

2 tablespoons sugar

1-2 tablespoons vinegar

4-5 green onions sliced

2 packages of Ramen noodles

1 small package of sliced almonds


Toast almonds.  Mix oil, vinegar, sugar and season packets from Ramen noodles.  Pour over cabbage.  Stir in onions and almonds.  Refrigerate overnight.  Crush Ramen noodles.  Stir noodles into cabbage mixture when ready to serve.



Hashbrown Casserole


1 lb. bag Hashbrown Potatoes

1/4 cup Margarine, melted

8 oz. Sour Cream

1 cup Cheese, grated

1/2 cup Cream of Mushroom Soup

1 Onion, chopped

Salt and Pepper to taste

Mix ingredients well and bake in casserole dish at 350 degrees for 45 minutes to 1 hour, until bubbly.



Spinach Madeline


2 10 oz Boxes Frozen Chopped Spinach

1 Onion (chopped)

4 Tablespoons Butter

2 Tablespoons Flour

1/2 Cup Milk

1/2 Cup Spinach Liquor (liquid from cooked spinach)

Bread Crumbs

1 Teaspoon Worcestershire Sauce

1/2 Teaspoon Black Pepper

1/4 Teaspoon Celery Salt

*6-8 oz. Velveeta Cheese

*1 Teaspoon Jalapeno Pepper (chopped)

Dash Cayenne Pepper

*Can substitute Mexican Velveeta for these 2 items


Cook spinach according to box.  Drain saving liquor.  Set aside.  Sautee onions in butter until soft.  Stir in flour and milk.  Stir in Worcestershire Sauce, spices, and jalapenos.  Add spinach liquor slowly.  Add cubed Velveeta.  Stir until cheese is melted.  Add spinach.  Stir until mixed thoroughly.  Pour into a casserole dish.  Sprinkle with bread crumbs and place pats of butter on top.  Cook for 20 minutes or until bubbly and brown in a 350 degree oven.



Fried Squash and Onions
4-5 Medium Yellow Squash (scrubbed and sliced in 1/8-1/4" rounds)
1/2 cup Cornmeal
2 Large Onions (sliced)
Heat enought oil to coat a skillet about 1/8".  I put the sliced squash either in a gallon ziploc baggy or a bowl with a lid along with the cornmeal.  Shake until coated.  Add individual pieces in the skillet turning until brown and crisp, then add additional as they shrink and cook.  Put the sliced onions in the cornmeal bag/bowl and shake until coated.  As the squash get close to being done, add the onions.  Drain on papertowels and serve.



Fried Squash Cakes (Brenda Hughes)

Pleasant Hill Baptist Church, Senoia, GA


1 Egg

1 Cup Flour

1/2 Cup Cornmeal

1 Cup Cheddar Cheese

8-10 Yellow Squash (grated)

2 Medium Onions (grated)

Salt to Taste


Place grated squash and onions in a bowl with salt.  Leave sitting in the refrigerator for 45 minutes to an hour.  Drain well.  Mix remaining ingredients with the squash and onion mixture.  Roll into small patties and fry until golden.



Squash Casserole


3-4 Medium Yellow Squash (scrubbed and sliced)

1 8-oz. Sour Cream

1 can Cream of Mushroom Soup

1 Medium Carrot (grated)

1 Medium Onion (chopped)

1 Small Package Seasoned Stuffing Mix

1 Stick Margarine or Butter (melted)


Cook squash in water; drain and mash.  Mix first 5 ingredients and set aside.  Add melted margarine to stuffing mix.  Spoon 1/2 of the stuffing mixture in the bottom of a medium size casserole dish.  Pour squash mixture on top.  Sprinkle the remaining stuffing on top of the squash mixture.  Bake at 350 for 50-60 minutes until brown.  




 Sauted Mushrooms


1 Lb or more mushrooms or stems from stuffed mushroom recipe below.


Morton's Nature Seasoning


Slice mushrooms or stems.  (Egg slicers work great on these making perfect slices.)  Melt butter in skillet, saute mushrooms until fully cooked.  (Don't cook too fast or they will be more like French fried mushrooms rather than sauteed.  Overdone or French fried mushrooms are also very good.)  Add seasoning to taste. 



Stuffed Mushrooms 


1 package Stove Top stuffing

1 pound fresh mushrooms

stick melted butter

1/2 cup grated mozzarella cheese (optional)


Wash mushrooms and pull out stems.  Place inverted mushroom caps in a baking dish, spooning melted butter over them ad bake at 350 for about 10-15 minutes.  Prepare Stove Top Stuffing according to package directions.  Put spoonful in each mushroom cap, sprinkle with mozzarella and bake an additional 10 minutes.  Save those stems to saute.


 Sweet Potato & Apple Casserole

2-3 Large Sweet Potatoes (Peeled)

3 Large Apples (Peeled and Cored)

1 Cup Pecans (Rough Chopped)

Cup Brown Sugar

2 Teaspoons Pumpkin Pie Spice

1 Teaspoon Cinnamon

1 Teaspoon Ground Clove

1 Stick Butter


Cook potatoes until tender.  Cool.  Slice 1/8 to 1/4”.  Slice apples rings 1/8 to 1/4”.  Layer potatoes and apples.  Mix pecans with dry ingredients.  Sprinkle on top of potato/apple layers.  Dot with small pats of butter.  Bake for approximately 30 minutes at 350.


Vidalia Onion Casserole


2 tablespoons butter

2 tablespoons flour

1 chicken bouillon cube mixed with 1 cup water

5 ounce can cream

4-5 Vidalia onions, quartered and parboiled

Salt and pepper to taste

cup bread crumbs

cup grated cheese


Melt butter.  Stir in flour.  Pour in broth and cream.  Stir until thick and smooth. Add drained onions and seasonings.  Pour in buttered 2-quart casserole dish.  Cover with bread crumbs and cheese.  Bake at 375 for 35-40 minutes.