A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. It is Easter Sunday and one of the most blessed holidays of the year. So many prepare a delicious dinner and join hands with family and friends in thanks for the glory of the Resurrection. However you spend your day, I pray it is surrounded by loved ones, sharing great food and memories.

As you may have noticed, this issue is being posted very late. At work, we have a really bad outbreak of Strep Throat. Since only a few of us will work overtime, we are certainly burning the midnight oil, literally, to keep the emergency operations of the police department going. I worked a 16-hour shift yesterday and through last night. I was simply too tired to get the issue edited and posted before now. My dear daughter, Angela, has what I believe may be strep. I will keep an eye on her and take her to the doctor tomorrow if she does not improve. That about sums up what I'll be doing on my one day off, doesn't it? Visiting a doctor can turn into an all-day affair with waiting to see one, then the wait at the pharmacy for the prescriptions. I believe I will have spent my overtime money when all is said and done, too. Ah! Such is life!

This month's topic for our Monthly Theme issue was very successful. I was delighted (and a bit amazed!) at the quality and quantity, without any duplicates. Some wonderful cooks from all over the world participated and I am most grateful, whether you sent in one or twelve. Sharing is a very good thing, and the very basis of A to Z Recipes.

As you enjoy all of the wonderful recipes shared in today's Monthly Theme issue, I hope you will realize how important it is to be a real participant in A to Z Recipes by sharing your favorites. We need recipes for regular issues, as well as our current Monthly Theme topic of Potluck Pleasers. Your help will keep this publication going. Sounds like a fair trade for a recipe-filled newsletter twice a week, huh?

I hope you find some keepers in today's issue. With over 120 recipes, how could you not? The other tidbits should round this out for a satisfying few minutes of your day. Please join me in thanking the following for their help:

Marsha P., Cynthiana, KY
Larry Holmes, Ontario, Canada
Jean, OH
Robyn, Auckland, New Zealand
Jean, Syracuse, NY
Elizabeth P., Tupelo, OK
Treva, Eastern TN
Rita, Niceville, FL
Leasa, IA
Johnny, LA
Chris, NM
Brenda, AL
Donna R., Elkhorn, WI
Shirley, WA State
Dixie K., Delaware, OH
Donna, TX
Carol, Tupper Lake, NY
Margie K., High Point, NC
Jean, OH
Lou, FL
Marty B., Tell City, IN
Beverley, Montreal, Canada
Lisa H., Belmont, NC
Aafrin, Pune, India

We'll see you here again on Wednesday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

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Adults (18-64) 0123456
More search options on Travelocity: Seniors (65+), Minors (2-17), First Class, One-Way

I just wanted to share this one with you. I share this with my kids often......

~Shared by Marsha P., Cynthiana, KY

The Stick Story

One day Serur got his eight sons together and gave them each a stick. He told them to break it, which each easily did. Then he put the eight sticks together and had each one try to break the bundle. Not one could. His lesson "If you stick together, you will never be broken."

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

NEW IDEAS WITH VEGETABLES

~Shared by Larry Holmes, Ontario, Canada

Beets: Cook small unpeeled beets until tender; rub off skins, cut into wedges, and serve hot or cold with sour cream blended to taste with horseradish and lemon juice or orange zest.

Broccoli: Add coarsely chopped broccoli stems and small pieces of green tops to partly cooked elbow macaroni in cheese sauce. Pour into casserole, top with grated cheese and crumbled saltines, dot with butter, and bake.

Carrots: Scrape tiny carrots and cut into lengthwise quarters. Steam covered tightly in a little salted water until just tender. Drain well. Saute in butter until lightly browned and top with melted currant jelly to taste.

Cauliflower: In a small frying pan, saute a little minced onion in butter, blend it into a thick cheese sauce with shopped cooked shrimp and seasonings. Pour over firmly cooked cauliflower flowerets. Garnish with chopped capers.

Eggplant: Peel and dice eggplant, salt well, and allow to stand for 1 hour. Drain. Saute in butter with grated cheese and turmeric, and cook, covered, until just tender. Serve hot or chilled.

Green beans: Snap ends off fresh firm green beans, and cook in a small amount of lightly salted water until just tender. Drain and arrange neatly in an ovenproof casserole. Add cream to taste, dot liberally with butter, sprinkle with pepper and run under broiler until bubbling.

Watercress: Snip crisp watercress finely with kitchen shears. Add slivered toasted almonds, and fold into baked potatoes that has been scraped from jacket and whipped with butter. Return to jacket.

Any canned vegetable: Boil the juice drained from any canned vegetable with a thick slice of onion chopped fine, a pinch of sugar and salt. When the juice has reduced by half, add the vegetables and cook quickly just to heat through.

Canned onions: Drain and mix with undiluted cream of celery soup plus 1/2 cup of cream and 1/4 teaspoon curry. Season to taste.

Canned tomatoes: Pour 19-ounce can of tomatoes into a baking dish. Top with 1 cup of diced bread, 1/2 teaspoon thyme, salt and pepper to taste, 1 tablespoon sugar, 1 tablespoon lemon juice and 4 tablespoons butter. Bake for 30 minutes in a 400-degree F oven.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

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F-R-E-E SHIPPING ON ALL ORDERS !

2nd Elyse S. in Kingman, Arizona
2nd Ann in Hamley Bridge, South Australia
4th Jean P. in Syracuse, New York
4th Joyce B. in Salem, Illinois
4th Deb O. in Kewanee, Illionois
5th Twain F. in Milton, Pennsylvania
7th Carol N. in Tupper Lake, New York
7th Connie W. in Deer Lodge, Tennessee
8th Liliane A. in Puerto Vallarta, Mexico
8th Cathy B. in Columbus, Ohio
9th Daisy in Negaunee, Michigan
12th Ellen C. in Eufaula, Alabama
12th Patrisha J. in Tallahassee, Florida
14th Cheryl C. in Queensland, Australia
15th Tracey L. in Newmarket, Ontario, Canada
15th Misty C. in Jacksonville, Florida
16th Elizabeth P. in Spring City, Tennessee
17th Andrea Y. in Long Beach, Mississippi
18th Loretta K. in St. Stephen, NB, Canada
18th Dot C. in Georgia
19th Sharon M. in Fayetteville, Tennessee
19th Lisa C. in Orem, Utah
19th Richard in Bexley, NSW, Australia
19th Paulette H. in Killdeer, North Dakota
21st William P. in Canada
22nd Robert B. in Oshawa, Ontario, Canada
23rd Jan O. in Hanover, Wisconsin
23rd Kayte S. in New Johnsonville, Tennessee
27th Alicia M. in Paris, Texas
28th Joretta P. in Enterprise, Alabama
29th Midge B. in Watertown, South Dakota
29th Justin S. in New Johnsonville, Tennessee
30th Mandy M. in Norfolk, Virginia
30th Liz C. in Billings, Montana
30th Audrey E. in Amarillo, Texas

EMAIL BUG

Shared by Jean, OH

I found this bug in my email.

OK....who sent it?

Everything I Need to Know, I Learned From the Easter Bunny...

~Shared by Robyn, Auckland, New Zealand

Don't put all your eggs in one basket. 

Walk softly and carry a big carrot. 

Everyone needs a friend who is all ears. 

There's no such thing as too much candy. 

All work and no play can make you a basket case.

A cute little tail attracts a lot of attention. 

Everyone is entitled to a bad hare day. 

Let happy thoughts multiply like rabbits.

Some body parts should be floppy.

Keep your paws off other people's jellybeans.

Good things come in small-sugarcoated packages.

An Easter bonnet can cover the wildest hare,

To show your true colors, 

You have to come out of your shell. 

The best things in life are still sweet and gooey.

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

SHRIMP COLE SLAW

~Submitted by Maggie, TX

Living on the Gulf Coast of Texas has some advantages: great barbecues and excellent side dishes. We also have the availability of fresh seafood, and this cole slaw with shrimp is wonderful with barbecue.

1/2 cup mayonnaise (can use low-fat but not fat-free)
2 teaspoons lemon juice 
1 teaspoon sugar (can substitute with Sweet 'n Low)
Black pepper to taste 
1 small head (4 cups) cabbage, finely chopped 
1 cup finely chopped celery 
1 1/2 tablespoons finely chopped onion (don't use dehydrated)
2 cups fresh or frozen small shrimp, cooked and deveined or 2 cups canned shrimp, drained and rinsed 

In a small bowl, combine mayonnaise, lemon juice, sugar, and pepper; stir until well blended. In a large bowl, combine cabbage, celery, onion, and shrimp; add mayonnaise mixture and stir until well blended. Refrigerate until serving time.

Yield: 4 servings


"BAKED" BEANS

~Submitted by Maggie, TX

When I cook brisket (on the grill, of course!) I use the crusty (burnt) ends from the brisket in my "baked" beans. These heat quickly and can be done while your brisket "rests" and you toss together the salad. It's a cinch to slice off a cup or so of the "ends" without disturbing the brisket much.

6 slices bacon
1 small onion, chopped
2 cans (16 to 18 oz.) baked beans
3/4 c. brown sugar
1 tsp. mustard powder
1/2 c. ketchup
1 cup chopped brisket "ends"

Cook bacon in pan until almost crisp. Remove to paper towel-lined plate and chop. Pour off all but 1 tablespoon of bacon fat. Cook onions in bacon fat until translucent. Pour beans into a medium-large pot. Mix in brown sugar, mustard powder, and ketchup, stirring well with beans. Add onions, chopped bacon and burnt "ends". Cook, gently, until all ingredients are thoroughly heated. I usually throw it all together, cover, and let it simmer while I prepare the salad and dessert. It also can easily be placed in a casserole dish, covered, and tossed into a 350F oven to heat.

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

CABBAGE WITH HERB BUTTER

~Submitted by Jean, Syracuse, NY

1 medium head cabbage (about 2 pounds), cut into wedges 
1/2 cup butter or margarine, melted 
1/2 cup minced chives 
1/4 cup thinly sliced green onions 
1/4 cup minced fresh parsley 
1 tablespoon lemon juice 
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme 
1/4 cup shredded cheddar cheese 

Place cabbage in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender. Meanwhile, combine the butter, chives, onions, parsley, lemon juice and thyme. Drain cabbage; transfer to a serving platter. Drizzle with the herb butter; sprinkle with cheese.

Yield: 6 servings


DILLED GREEN BEANS & NEW POTATOES

~Submitted by Jean, Syracuse, NY

1/2 lb. small new potatoes, quartered
1/2 lb. fresh green beans, trimmed, broken into 2" pieces
1/4 cup nonfat sour cream
2 tablespoons chopped fresh dill weed
1/8 teaspoon salt
dash pepper
1/2 teaspoon olive oil
1 clove garlic, minced

In medium saucepan, bring about 2 cups water to a boil. Add potatoes and green beans; return to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are crisp-tender. Meanwhile, in a small bowl, combine all remaining ingredients; blend well. Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture, toss to coat. Serve immediately or refrigerate until serving time.

Makes 8 (1/2 cup) servings.


SPINACH MADELEINE

~Submitted by Jean, Syracuse, NY

20 oz frozen chopped spinach
4 tbs butter
2 tbs flour
2 tbs chopped onion
1/2 cup canned evaporated milk
1/2 cup vegetable liquor*
1/2 tsp black pepper
3/4 tsp celery salt
3/4 tsp garlic salt
6 oz processed American-type cheese plus
2 tbs finely chopped fresh jalapeno peppers
cayenne to taste, optional (I opt for none)
1 tsp Worcestershire

Steam spinach over boiling salted water until barely tender. Save *1/2 cup of the cooking liquid. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add milk and reserved liquor slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese which has been cut into small pieces. Stir until cheese is melted; combine with cooked, well drained spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and the casserole is kept in the refrigerator overnight. This may also be frozen. 

Serves 5-6.


BAKED CHEESE GRITS CASSEROLE

~Submitted by Elizabeth P., Tupelo, OK

One of my most favorite side dishes anytime of the year is this one.

3 cups water
3/4 cup Quick Cooking Grits (not instant)
1/3 cup butter
1 sm can evaporated milk (about 3/4 cup)
2 cups shredded cheddar cheese ( I like the mix kind with Colby and cheddar)
1/4 tsp hot pepper sauce OR 1/8 tsp cayenne pepper
1/4 tsp garlic powder (Optional)
1/4 tsp onion powder (Opt)
1/8 tsp regular white pepper (black may be used)
2 lightly beaten eggs

Preheat oven 375 degrees)

Bring water to a boil slowly stir in grits, cover pan, reduce heat to low. Cook 5-6 min stirring occasionally. Add 1 1/2 cups cheese, the milk and the butter, stir until they are melted, add the beaten eggs and seasonings, mix well. Pour into a greased 2 quart baking dish, sprinkle remaing 1/2 cup cheese on top. Bake for 40-45min (will be puffy n brown). 


BAKED POTATOES WITH BACON AND CHEESE

~Submitted by Treva, Eastern TN

5 (5 oz. ea.) baking potatoes, well scrubbed 
8 slices bacon, cut into 1/4" strips 
3/4 cup Monterey Jack cheese, shredded 
1 cup sour cream 
1 tsp. salt 
1/4 tsp. ground black pepper 
1/4 tsp. paprika 
Fresh chive pieces or sliced green onions, for garnish 

Preheat the oven to 425? F. 

Place the potatoes on the oven rack. Bake for 1 hour, or until the skins are crisp and the potatoes feel soft. Reduce the oven temperature to 350? F. 

Fry the bacon in a nonstick skillet over medium high heat until crisp. With a slotted spoon, transfer the bacon to paper towels to drain. 

Cut a large X in the top of each potato. Using a kitchen towel to protect your hands from the heat, press the potatoes to open the cuts in the top. With a spoon and without tearing the potato skins, carefully scoop the potato flesh into a large mixing bowl. Reserve 4 potato skins; discard the fifth. 

Using an electric mixer set on medium high speed, whip the potato flesh until just smooth. Stir in all but 2 tablespoons of the bacon, along with 1/2 cup of the cheese, the sour cream, salt and black pepper. 

Mound the filling into the 4 potato skins. Top with the remaining 1/4 cup cheese and the remaining 2 tablespoons bacon. Sprinkle with the paprika. Bake the potatoes for 20 minutes, or until the filling is heated through and the cheese is melted. Top with chives or green onions. 

Serves: 4.


CHEESY SPINACH SQUARES

~Submitted by Treva, Eastern TN

4 TBSP butter
3 eggs
1 cup flour
1 cup milk
1 tsp salt
1 tsp baking powder
1 lb cheese, grated (Monterey Jack, Cheddar or a mixture)
2 (10 oz) pkg frozen chopped spinach, defrosted and squeezed dry

Preheat oven to 350 deg. Melt butter in a 9 x 13" pan in the oven. Remove from oven. Beat together eggs, flour, milk, salt, and baking powder thoroughly. Add cheese and well drained spinach. Mix well and pour into buttered pan. Bake 30 to 35 minutes or until it feels firm in the center. Allow to cool 10 to 15 minutes and cut out into 1" squares.


FRESH VEGETABLE SALAD 

~Submitted by Treva, Eastern TN

2 cups broccoli florets 
2 cups cauliflower florets 
1/2 cup chopped celery 
1/2 cup chopped green pepper 
1/2 cup chopped onion 
1/2 cup coarsely grated carrots 
1 cup mayonnaise 
1/4 cup sugar 
3 T grated Parmesan cheese 
2 strips of bacon cooked and crumbled

Toss vegetables together in a large salad bowl. 

In a small bowl combine mayonnaise, sugar and grated cheese. 

Pour over vegetables and toss to coat. 

Cover and chill. 

Sprinkle with bacon just before serving. 


BAKED SWEET POTATO SHOESTRING FRIES

~Submitted by Treva, Eastern TN

3 tablespoons orange juice
2 teaspoons vegetable oil
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 large sweet potatoes, peeled and cut into 1/8-inch strips (about 1-1/2 pounds)
Cooking spray

Preheat oven to 400 degrees. Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 2 minutes or until slightly thick. Remove from heat; let cool. Combine juice mixture and potatoes in a large bowl; toss well. Remove potatoes from bowl; discard juice mixture. Arrange potato strips in a single layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 30 minutes or until edges are crisp.

YIELD: 4 Servings


CAULIFLOWER AU GRATIN

~Submitted by Treva, Eastern TN 

1-2 cauliflower, cut into pieces
1 onion, chopped
1 & 1/4 cups milk
3/4 cup water
3 tablespoons cashews
salt & pepper to taste
1/8 teaspoon ground nutmeg
1 clove garlic, roughly chopped
3 tablespoons olive oil
1/3 cup all-purpose flour
2 tablespoons breadcrumbs
paprika to taste

Preheat oven to 350°F.

Grease a baking dish.

Combine cauliflower and onions in the baking dish.

Combine milk, water, cashews, salt, pepper, nutmeg, garlic in a blender. Blend until smooth. Pour into a saucepan and cook over low heat, stirring often.

Meanwhile, heat oil in a saucepan.

Whisk in the flour. Then whisk the heated milk mixture.

Pour the sauce over the vegetables and toss to coat.

Sprinkle with breadcrumbs and paprika. Cover and bake 45-55 minutes. 


GREEN RICE CASSEROLE

~Submitted by Rita, Niceville, FL

I got this recipe last week from the recipe exchange email that was circulating among some of our QT group. It sounds good enough to try I think!

2 cups minute rice, cooked
1 can cream of chicken soup
1 small jar Cheese Whiz
1/4 chopped minced onion
1/4 cup chopped celery
4 Tbsp. margarine
2 pkgs. chopped broccoli, thawed and uncooked

Saut? onions and celery in butter. Thaw broccoli. Drain well.

Combine all ingredients in buttered 9 x 12 casserole dish.

Bake at 350 degrees for 45 minutes.


BROWN RICE SALAD

~Submitted by Rita, Niceville, FL

1 12 oz. box brown rice
1 10 oz. pkg frozen peas
1 10 oz. pkg frozen whole kernel corn
1 red pepper
1 green bell pepper
1/2 cup dark raisins
1 jar (7.5 oz.) sunflower seeds
1 cup broken pecans
6 stalks celery
2 bunches green onions
Dash of salt

DRESSING: 
3/4 cup olive oil
3/4 cup white vinegar
6 tbsp brown sugar
5 tsp curry powder

Cook rice according to package instructions.

Thaw and drain peas and corn.

Slice or dice cored red and green peppers.

Plump raisins in hot water; drain.

Dice celery.

Thinly slice onions.

Thoroughly mix dressing ingredients; set aside In large bowl, toss and gently mix all salad ingredients.

Slowly fold dressing over the salad.

Refrigerate 12-24 hours before serving, stirring mixture occasionally. 

Makes 16 servings. 

Original recipe from the 1993 Congressional Club Cookbook, Mrs. Ike Skelton, Wife of Representative from Missouri.


TOMATO, CUCUMBER AND FETA SALAD

~Submitted by Leasa, IA

This is a recipe I found while looking for another one.... Sounds good as a side or a salad!

1 t red wine vinegar
1/2 t sugar
1 T olive oil
1 1/2 C cherry tomatoes, halved
1 small cucumber
1/2 C crumbled Feta cheese
1/4 C fresh basil

Whisk together red wine vinegar, sugar and olive oil. Peel cucumber. Cut in half lengthwise and slice into 1/4" slices. Shred basil. Toss together and serve. (a few kalamata olives go great)


CREAMY MUSHROOMS

~Submitted by Leasa, IA

(for the 'shroom lovers, and Angela of course!)

1 T veg oil
1 lb fresh sliced mushrooms
1 pkg McCormick Mushroom Gravy Mix
1 C water
1/4 C sour cream
1 T white wine (optional)

Heat oil in large skillet over med-high heat. Add mushrooms, cook and stir 4-5 minutes.

Mix gravy mix with water. Add to skillet, bring to a boil. Simmer 1 minute.

Mix 2 T of gravy mixture with sour cream. Slowly stir into gravy.

(This is also great for a meal, just add your favorite cooked meat and serve over noodles)

Source: McCormick


ROSEMARY GREEN PEAS

~Submitted by Leasa, IA

4 - 1/2 C servings

1 T butter
12 oz frozen peas, thawed and drained well
1/4 t McCormick rosemary leaves, crushed
1/4 t McCormick garlic salt

Melt butter in large skillet on med-high heat. Add peas, rosemary and garlic salt. Cook 1 minute or until heated thoroughly, stirring frequently.

(I really like this one, short and sweet, extremely tasty)


HERBED DIJON BRUSSELS SPROUTS

~Submitted by Leasa, IA

1-10 oz pkg frozen Brussels sprouts, thawed
1 T butter, softened
1 1/2 t Dijon mustard
1/4 t lemon pepper seasoning
1/4 t Italian seasoning

Steam Brussels sprouts in steamer or medium saucepan with collapsible steamer basket 5-6 minutes or until tender crisp.

Meanwhile, mix remaining ingredients in serving bowl. Add Brussels sprouts, toss gently to coat.

4 - 1/2 C servings


GARLICKY PAN ROASTED ASPARAGUS

~Submitted by Leasa, IA

And of course, it wouldn't be spring without a few asparagus recipes!! yummo!

1 lb fresh asparagus, trimmed and washed
2 T olive oil
2 t minced garlic
kosher salt to taste
fresh cracked pepper to taste
good aged balsamic vinegar

Heat the olive oil and garlic in a wide oven proof saute pan just until the garlic starts to bubble. Add the asparagus and toss to coat. Season with salt and pepper and place in the oven for about 10 minutes until it is crisp tender. Remove from oven and plate. Drizzle a bit of balsamic vinegar over asparagus and serve.


HERBED ASPARAGUS

~Submitted by Leasa, IA

(another McCormick recipe)

4 servings

1 lb asparagus, washed and trimmed
1 t parsley flakes
1/2 t basil leaves
1/8 t ground pepper
3 T butter, melted
2 plum tomatoes, seeded and chopped
1-2 T grated parmesan cheese

Cook asparagus 5 minutes or until tender crisp. Drain well. Place on serving dish.

Stir parsley, basil and pepper into melted butter.

Pour butter mixture over hot asparagus. Sprinkle with chopped tomatoes and parmesan cheese.


ASPARAGUS WITH LEMON HERB DRESSING

~Submitted by Leasa, IA

And finally, from Emeril: around Feb, 2002. (this is my fav!!)

4 servings

1 lb asparagus, trimmed and washed
Juice and zest of 1 lemon
1/2 C olive oil
1 T each : chopped chives, dill and parsley
1 t chopped mint
salt and pepper to taste

In a large pot of boiling water, blanch asparagus until tender but not mushy. Drain and "shock" spears in ice water to cool quickly. Drain and pat dry. In a small bowl, whisk together remaining ingredients until emulsified, season to taste with salt and pepper. Right before servings, drizzle asparagus with lemon dressing. (love that word - "drizzle")

Whenever possible, I use my steamer for veggies! Less mess and healthier!


HOT AND SPICY BOILED OKRA

~Submitted by Johnny, LA

From Recipe is from Enola Prudhomme's "Low-Calorie Cajun Cooking," 1991.

Serves 2.

Whenever I prepare this recipe, it brings back memories of my dad. Okra was his favorite dish, and he liked it hot and spicy, just like this!

3 cups water
1 lb. small fresh okra
1/8 tsp. salt
1/2 tsp. ground black pepper
1 tbl. tarragon vinegar
1/2 tsp. hot pepper sauce

1. In a medium saucepan over high heat, bring the water to a boil. Add the okra and reduce the heat to medium. Cook for 10 minutes. Remove the okra with a slotted spoon and place on a warm serving plate.

2. In a small bowl, combine all the remaining ingredients and mix well. Sprinkle over okra and serve.


FRIED POTATOES AND CHILES

~Submitted by Johnny, LA

This is a staple on our dinner table, and a great accompaniment to that luscious steak (or for anything other entr?e for that matter). Anaheim chiles are those lovely long green chiles, mild-tasting, and should not bother even wimps who can't handle even the lowest heat-scale.

Serves: 4
Heat Scale: Mild (or hotter if you add hotter chiles)

3 medium Potatoes, peeled -- quartered lengthwise
2 tablespoons Vegetable Oil
1/4 teaspoon Salt
dash coarse-ground Black Pepper
2 fresh Anaheim Chile Peppers

Place potatoes in a medium bowl; cover with cold water. Let stand 30 minutes; pat dry with cotton or paper towels. Heat oil in a large non-stick skillet; cook potatoes in oil over medium heat, tossing to coat well, 8-10 minutes. Sprinkle with salt and pepper; mix well. Remove stems from chiles; cut in half lengthwise and remove seeds; Cut crosswise in 1/4" slices; add to potatoes and mix well. Cook 8-10 minutes more over medium heat, stirring occasionally or until potatoes are tender and light brown. Serve immediately.


CAJUN POTATO SALAD

~Submitted by Johnny, LA

2 tablespoons margarine 
1 tablespoon garlic, minced 
1 bunch green onions (about 6 stalks) tops only 
2 pounds crawfish tails 
1 tablespoon liquid smoke 
2 tablespoons Worcestershire sauce 
2 pounds bacon, fried and crumbled 
5 pounds red potatoes, boiled in skins and cut in small chunks 
16 ounces mayonnaise 
12 eggs, boiled then separated, whites chopped 
1 cup Creole mustard 
1/2 cup yellow mustard 
2 tablespoons Tabasco pepper sauce 
salt to taste 
pepper to taste 

In medium-size skillet, melt margarine over medium heat. Add garlic and shallots; cook until wilted. Add crawfish tails, liquid smoke and Worcestershire sauce.

Cook for 15 minutes; cool. Add bacon and set aside.

Mix potatoes, mayonnaise and egg whites in a three-gallon bowl. In a separate bowl, mash egg yolks and mix with mustards and Tabasco Sauce.

Combine mustard mixture and potatoes. Stir in crawfish. Salt and pepper to taste.

Potato Salad Serves 10 to 12.

Source: Printed in the 8/24/95 Times Picayune newspaper.


BAKED POTATO PANCAKES

~Submitted by Johnny, LA

3 T Vegetable Oil
4 lg Russet Potatoes, peeled
1 med Red Onion, finely chopped
1/4 C (35g) Flour or Cake Matzo Meal
1 tsp Salt
1/2 tsp Ground Black Pepper
1 Egg, lightly beaten
1 Egg White
1 bunch Chives, snipped

Preheat oven to 350F (180C). Set up your oven racks in the lower and middle positions.

Brush 2 baking sheets with a tsp of oil each.

Coarsely grate potatoes.

After the potatoes are grated you will need to squeeze out the extra water in the potatoes using your hands, squeezing in a cheese cloth, or colander.

In a large bowl, combine the potatoes, onion, flour, salt, and pepper.

Add the beaten egg and one egg white plus one teaspoon of oil.

Drop by rounded tablespoons onto baking sheets and flatten slightly.

Bake the Latkes until brown on the bottom, about 10 minutes.

Turn and bake another 5 minutes, or until brown.

Garnish liberally with chives and enjoy with sour cream, or applesauce.


IRISH POTATO CASSEROLE

~Submitted by Chris, NM

Below is a recipe I made recently for dinner and we both loved it! So yummy! I got this at www.nancyskitchen.com. This was very good!!!!! We both really liked this dish!

5 med. potatoes, peeled
4 oz. cream cheese, softened
4 oz. sour cream
1/4 c. butter, melted
1 bunch diced green onions
3 shakes garlic powder
salt to taste
paprika

Cook potatoes in boiling water until tender. Drain and mash. Beat cream cheese w/ mixer until smooth. Add remaining ingredients, except paprika and beat till combined. Spoon into a lightly buttered 2 1/2 qt. casserole dish.

Sprinkle with paprika. Cover and refrigerate overnight (I didn't do this).

Bake, uncovered, at 350? F for 30 minutes, or till lightly browned. If you refrigerate overnight, remove from the fridge 15 minutes before baking.


ROULADEN
(German Stuffed Beef Rolls)

~Submitted by Chris, NM

2 1/2 lbs. top round or sirloin, sliced 1/4" x 4" x 8" and trimmed of all
fat OR Rouladen/breakfast steaks
4 - 6 tsp. Grey Poupon mustard or German style hot mustard
1/4 c. finely sliced, then coarsely chopped onions
5 - 7 slices thick bacon, fried
6 - 7 (approx. 1/4 lb.) slices Black Forest smoked ham, deli cut
6 - 7 slices gouda, edam, Swiss or provolone cheese
3 - 4 dill pickles, sliced in 1/2 lengthwise

Broth
2 c. water OR 1 c. water & 1 c. red wine
1 can beef broth
1 c. chopped celery, optional
1/4 c. finely chopped green onions
1/2 to 3/4 c. sherry

Roux
1 tbl. butter
2 tbl. flour

Fry bacon in large fry pan. Remove and reserve. Place steak so the longest part of steak will actually be the width. Spread mustard and onions on the meat, and then place a slice of ham, cheese, bacon & pickle slice on top. Fold over the ends and roll meat away from you till you have rolled the meat all the way, jelly roll fashion. Tie with string or use toothpicks to hold the steak closed while cooking.

Heat the bacon drippings and then add the rouladen rolls, browning on all sides. Remove rouladen rolls and set aside. Pour off some of the bacon drippings and then add to what is left all the ingredients listed above under Broth. Stir and cook till well mixed. Add back the rouladen rolls and simmer for about 45 minutes. Remove rouladen rolls and set aside. Make a roux, frying flour and butter till light brown. Add roux to broth. Stir and cook several minutes to thicken. Add rouladen rolls back and heat through and then serve.


FRIED RED CABBAGE

~Submitted by Chris, NM

This goes well with Rouladen!

1//2 head red cabbage, sliced fine
1 clove garlic, crushed
1 granny smith apple, sliced finely
1 bay leaf
2 - 3 tbl. olive oil
1 - 2 tbl. red wine vinegar

Stir-fry all ingredients except the vinegar till cabbage is soft. Add the vinegar. Heat through. You may serve this hot or cold.


CAULIFLOWER WITH MUSTARD SAUCE

~Submitted by Chris, NM

Very good!

1 med. head cauliflower
2 Tbl. water
? cup mayonnaise OR Miracle Whip
1 tsp. prepared mustard (I use 1/4 cup Dijon mustard - OR regular mustard)
1/2 c. shredded cheese (I use 1 cup shredded sharp Cheddar cheese)
1 tsp. finely chopped onion (I use ? c. diced onion)

Place cauliflower florets - OR whole cauliflower - in a large glass bowl or casserole dish with water, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender. In a cup or small bowl, stir together the mayonnaise, and Dijon mustard & diced onion. Spoon mustard sauce mixture over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

*I use regular prepared mustard and Miracle Whip. A good friend gave this recipe to us after she made it for us all for dinner one day.


CREAMED PEAS & PEARL ONIONS

~Submitted by Chris, NM

2 tbl. butter
2 tbl. flour
salt & pepper to taste
1 1/4 to 1 1/3 c. milk
Frozen peas (your choice on amount)
Tiny pearl onions (your choice on amount)

Melt butter in medium pan, then add flour, salt & pepper to make a paste. Slowly, a small portion at a time, add milk and incorporate it into the paste. After this has simmered a bit and thickened to the desired consistency, add the amount of peas you want and tiny pearl onions - both drained. You may add frozen peas if you wish. Simmer on low till all ingredients are heated through.


ASPARAGUS CASSEROLE

~Submitted by Chris, NM

4 cans asparagus spears, reserve juice
2 cans cream of mushroom soup
8 hard boiled eggs
grated cheddar cheese - enough for 2 layers
saltine crackers
pepper to taste

Mix mushroom soup with enough asparagus juice to make it creamy. Set aside. Layer 2 cans of the asparagus spears on the bottom of the large casserole dish. Slice and layer four of the hard boiled eggs on top of the spears. Gently spread 1/2 of the soup mixture on the top. Crumble saltine crackers on the next layer to the desired thickness. Cover with a layer of cheddar cheese. Repeat all the layers except the cheese. Bake at 350? F for 30 - 40 minutes. Remove from oven and add the last layer of cheese. Return to the oven and bake until the cheese is a golden brown.


EASY MAC & CHEESE

~Submitted by Brenda, AL

I got this recipe from a friend at work... everyone asks me to bring it again and again.

1 pound elbow macaroni (or your favorite)
1 pound of Velveeta cheese, cubed
Milk, enough to cover
Salt&pepper to taste

Cook macaroni following pkg directions, drain put in casserole dish, add salt& pepper. Add cheese. Cover with milk and bake until hot and bubbly and cheese is melted.

I like to sprinkle a little paprika on top for color.

(I accidentally got the white Velveeta and wow, it was good too)!


SWEET ONION CASSEROLE

~Submitted by Brenda, AL

I just made this side dish and boy is it good! Of course I am an onion nut so it would be good to me! I got this from my new Taste of Home Quick Cooking magazine I just bought.

5 large sweet onions, sliced
1/2 cup butter I also added 1 -2 teaspoons olive oil
1/2 cup buttered flavored crackers, crushed (I didn't have any so used the fried onions in container)
1/2 cup grated parmesan cheese

Saut? onions in skillet with butter and or olive oil until tender. Put half in sprayed casserole dish, add layer of crackers and layer of cheese. Repeat until all is used. Bake in preheated oven 350° for 25-30 minutes or until golden brown. 


LIME SALAD

~Submitted by Brenda, AL

My family eats this along with the veggies not as a dessert. It is pretty to serve on lettuce leaves with a dollop of Mayo.

2 small pkgs. of lime gelatin 
1 cup boiling water 
1- 13 oz. can evaporated milk 
3/4 cup mayo 
1 -20 oz. can crushed pineapple 
2 cups cabbage, finely chopped 
1 cup nuts, chopped

Dissolve gelatin in boiling. Add milk. Fold in mayo. Add rest of the ingredients and pour into a 9x13 pan. Chill.


SWEET POTATO CASSEROLE

~Submitted by Brenda, AL

Here is a great southern favorite.

3 cups cooked mashed sweet potatoes (don't add anything)
1/2 cup brown sugar
2 beaten eggs
1 cup milk
1 teaspoon vanilla
1/4 cup butter

Combine all ingredients and put in buttered casserole dish. Add topping (recipe following) and bake 350° for 20-25 minutes.

Topping

1/2 cup chopped pecans
1 cup brown sugar
1/2 cup flour
1/2 cup melted butter

Mix dry ingredients and sprinkle on top of potatoes. Drizzle butter on top. 


POTATO SALAD

~Submitted by Brenda, AL

Us Southerners like our mustard potato salad. I hope everyone enjoys this one.

5 medium potatoes, cut into chunks, boiled until tender
Salt & pepper to taste 
6 hard boiled eggs, chopped
1/2 cup chopped onion
3-4 Tablespoons pickle relish
1-2 Tablespoons prepared mustard
1 cup mayonnaise
Paprika

Mix potatoes, eggs, onion, salt&pepper and relish, mix well. In small bowl mix mayonnaise and mustard well. Pour over potato mixture and mix well. Chill before serving. 


ENGLISH PEA SALAD

~Submitted by Brenda, AL

Here is a good side dish with just about any thing.

1 large can English peas, drained
1 boiled egg chopped
1/2 cup chopped pecans
1 Teaspoon seasoning salt
1 Tablespoon pickle relish
2-3 Tablespoons mayonnaise

Mix all ingredients and blend well. Chill before serving. 


SEVEN LAYER SALAD

~Submitted by Brenda, AL

I have to take this to all the get-togethers. I better not show up without it! .Don't know why it is called 7 layer as there really are 8. It is pretty in a clear trifle dish.

Shredded lettuce
Chopped onion
Chopped green pepper (I like to use yellow & or red with green )
Chopped Celery
Small can drained green peas (English)
Ranch dressing
Grated cheese (I like the fancy fine grated)
Bacon or bacon bits (I don't use the crunchy ones)

Layer each ingredient in order given in clear glass dish adding as much of each as you wish. Just put a small layer of the ranch dressing just barely covering the top. DO NOT MIX! Cover with plastic wrap and let set over night in fridge before serving.

This is great for a big crowd. You can make it and leave the dressing off and it will last a long time and add the dressing as you eat it.


SQUASH PUPPIES

~Submitted by Brenda, AL

I used to make these when my kids were small and they thought they were eating hush puppies. Even if you don't like squash I bet you will like these. I didn't have a recipe... hope this works.

2 to 3 cups cooked yellow crook neck squash, drained
1 cup chopped onion
2 eggs
salt & pepper to taste
Cornmeal to bind together
Oil

Mix squash, onion, eggs, salt and pepper. Mix well. Add enough meal to bind together so you can make balls.

Heat oil in saucepan about 3 inches deep. Drop balls into hot oil and cook until well brown. Only cook a few at a time. Drain on paper towels. 


SQUASH CASSEROLE

~Submitted by Brenda, AL

Here is a great southern side dish.

1 egg, slightly beaten
1 can cream mushroom soup
1/4 cup softened butter
1/2 cup Ritz cracker crumbs
2 cup cooked, drained yellow crookneck squash
1/2 cup bread crumbs
Salt & pepper to taste

Combine all ingredients except bread crumbs. Place in greased casserole dish. Top with bread crumbs. Bake 300° 30 minutes or until hot and bubbly, 


BAKED BEANS

~Submitted by Brenda, AL

These are good with hamburgers, hot dogs or BBQ.

2 cans pork and beans
1/4 cup bottled BBQ sauce
1/8 teaspoon each, cinnamon, nutmeg, cloves
1/4 cup chopped onion
2 Tablespoons brown sugar
1/4 cup dark syrup
4 strips bacon

Mix all ingredients except bacon. Put in buttered or sprayed casserole dish. Put strips of bacon on top. Bake 1 hour at 350°. 


FRIED GREEN TOMATOES

~Submitted by Brenda, AL

Here is a southern dish that has to be on our table in the summer. We don't use a recipe so hope I can explain it.

Green tomatoes, cut into 1/2 thick slices
Salt & pepper to taste
Corn meal
cooking oil (use your favorite)

Salt and pepper each tomato slice and roll in corn meal to coat both sides. Heat oil until hot in skillet. Add tomatoes a few at a time in single layer. Fry until brown on each side. Drain on paper towels. 


FRIED OKRA

~Submitted by Brenda, AL

No southern table would be complete without fried okra (or as we say here okry). We don't use a recipe but will try to make it into one.

1 pound fresh okra
1/2 cup corn meal
salt to taste
pepper to taste
Vegetable oil

Cut okra into 1/2 rounds discarding the stem end. (I like to include the tip end) Put in colander and rinse under water, shake to remove excess. Put cornmeal in shallow dish and salt&pepper. Put okra in and roll around to coat. Shake off excess meal. Heat oil in skillet. Add okra little at a time don't over crowd pan. Cook until well brown.


FRIED CORN

~Submitted by Brenda, AL

My Mom makes this when corn is fresh in the garden of course she don't use a recipe. I think this is close to hers. She cooked hers in an iron skillet in the oven.

12 ears fresh corn, silks and husks removed
1/4 cup sugar
2 teaspoons salt
1 teaspoon pepper
1 cup water
1/2 cup bacon drippings (saved from cooking bacon - we always have bacon drippings here in the south.)

Cut corn off cob. Put bacon drippings in oven going dish or iron skillet. Add sugar, salt and water, add corn. Stir to mix well. IF dry add more water. Put in 350° oven. Cook about 30 minutes. If it gets too dry add more water. It is suppose to be a little thicker than can cream corn.


BROCCOLI CASSEROLE

~Submitted by Brenda, AL

I love this recipe and we usually have one at all the get-togethers in the south.

1/2 cup cooked rice
3 packages frozen broccoli, cooked, chopped, drained
2 Tablespoons chopped onion
2 Tablespoons butter
1 can cream of chicken soup (can use any cream soup)
3/4 can of water (soup can)
8 oz jar cheese whiz
Paprika

Saut? onion in butter until tender. Add soup and water, add broccoli, cheese and rice. Stir until cheese melts. Put in buttered casserole dish. Sprinkle with paprika. Bake 350° for 20 to 30 minutes until hot and bubbly.

(Can sprinkle bread crumbs on top and put a few pieces of butter on top of crumbs). 


TOASTY STUFFED TOMATOES

~Submitted by Brenda, AL

I haven't tried these but sound good!

Your taste buds deserve a thrilling experience. Turn ordinary tomatoes into a taste sensation. 

4 large, ripe tomatoes
3⁄4 cup Italian bread crumbs
11⁄2 teaspoons minced garlic
1⁄3 cup finely minced fresh basil
1 cup nonfat plain yogurt
2 tablespoons finely chopped 
black olives
3 tablespoons grated 
Parmesan cheese 

1. Cut tomatoes in half horizontally. Do not peel. With a spoon, remove and discard seeds and soft center of each tomato half. 

2. Combine breadcrumbs, garlic, basil, yogurt, and olives. Spoon about 2 tablespoons of filling into each tomato half. Sprinkle with Parmesan cheese. 

3. Place in a shallow baking pan and broil until browned. 

Serves 4 


CARROT RAISIN SALAD

~Submitted by Brenda, AL

I love this salad it is sweet but goes well with anything. Can almost be a dessert.

1 1/2 cups raw carrots, shredded
1/2 cup raisins
1/2 cup chopped celery
1/4 teaspoon salt
1/2 cup walnuts, chopped fine
1/4 cup boiling water
1 cup mayonnaise

Put raisins in a colander. Pour boiling water over raisins slowly, drain. Transfer to bowl. Add shredded carrots, chopped celery, salt, chopped walnuts and mayonnaise. Mix well. Cover and refrigerate for 2 hours before serving. 


GARLICKY EGG NOODLES

~Submitted by Donna R., Elkhorn, WI

Hi, my family really enjoys this dish! Sometimes I add shrimp and peas for a FAST, one dish meal.

1- 16 oz. bag wide egg noodles
1 stick butter or margarine
1 or 2 tbs garlic powder ( to taste)
1 tbs parsley
1/4 cup parmesan cheese

Cook noodles, following package instructions. Drain in colander. Do not rinse. In same pan, melt butter. Add noodles and rest of ingredients. Mix well and serve.


WONDERFUL FLAVORED RICE

~Submitted by Donna R., Elkhorn, WI

2 Cups raw rice
4 cups water
1 stick butter or margarine
6 chicken OR beef bouillon
1/4 cup each: celery and onion
small can mushrooms (drained) optional

Place all ingredients in covered pan and bring to a boil. Cook about 20 mins. on low heat. Rice is done when almost all liquid is gone. This recipe is easy to cut in half or double, depending on your family size.


BUCK'S CAULIFLOWER SALAD

~Submitted by Shirley, WA State

1 head cauliflower, steamed tender-crisp and cut up with stem. Small bite size pieces and cooled or dipped in ice water.
1 red or yellow Bell pepper. Cut up bite size
1 yellow onion cut in small dice
3 Roma tomatoes cut in med. dice

Place cut up cold vegetables in a bowl to hold. Pour on your favorite brand of Italian dressing with parmesan cheese. Stir and serve.


PEAS AND NEW POTATOES

~Submitted by Shirley, WA State

2 tbl. flour
2 tbl. butter
1/2 c. milk
1 c. fresh or frozen green peas
1c. cooked new baby potatoes cut in half or quarters if large
salt and pepper to taste.

Melt butter in sauce pan, add the flour. Cook till comes together and stir in milk with whisk. Cook till thick. Add the peas and cooked new potatoes. Adjust the seasonings.

Serve.


LAYERED SALAD

~Submitted by Shirley, WA State

In a straight sided clear glass bowl, layer as given:
1 head of cleaned Romaine, cut in bite size pieces.
1 bunch of cleaned sliced green onions
2 carrots, peeled and grated
8 hard cooked eggs , peeled and chopped
1 pound bacon , chopped and fried crisp and drained
1 c. frozen petite peas
2 small peel and chopped kohlrabi's optional, for crunch
Enough Miracle Whip to cover all the way to the edge of bowl.

Let set over night if needed but may be served in 2 hours.

This a picnic favorite


RHUBARB RELISH

~Submitted by Shirley, WA State

2c. finely chopped fresh or frozen rhubarb
2 c. finely chopped onion
2 1/2 c. packed Brown sugar
1 c. cider vinegar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground allspice
1/4 c. ground cloves
1/4 tsp pepper

In sauce pan, combine all the above and over med heat cook for about 30 minutes till thick. Stirring occasionally. Cool and serve with meat or on a sandwich. Refrigerate. Makes about 3 1/2 cups.


PINEAPPLE CHUTNEY

~Submitted by Shirley, WA State

2 cans if pineapple tidbits, drained (20 oz each)
4 c. diced red onion
3 c. dark brown sugar (packed)
2 c. raisins (golden are nice)
2 c. cider vinegar
1 tsp. salt
2 tsp. mustard seeds
2 tsp. ground turmeric
4 tsp. grated orange peel
2 tsp. lemon peel
2 med. yellow peppers (deseeded and chopped)

In sauce pan over med heat, combine all ingredient. Bring to a boil. Reduce the heat to simmer and left uncovered, cook for 1 to 1 1/2 hours until thickened. Cool and refrigerate. Serve over cream cheese or with meat. 

About 6 cups.


DIXIE'S POTATO SKINS

~Submitted by Dixie K., Delaware, OH

Here's an easy one my family fights over!

4-5 medium to large baking potatoes
vegetable or olive oil
4-oz shredded cheese (I use Monterey Jack/Mild Cheddar)
real bacon bits or pieces

Preheat oven to 400 degrees. Scrub potatoes and dry. Slice them in half, length wise. I use a knife and a metal ice cream scoop to scoop out some of the potato. How much depends on how thick you like them and how long you have to bake them. I take out very little potato, brush them with the oil and bake for 35 minutes. (less time if you scoop out a lot of the potato-keep an eye on them) After the allotted time, take out of oven, sprinkle with the cheese and bacon pieces. Put back in the oven on broil for about 2 minutes. (Again, keep an eye on them) 

A lot of this recipe depends on your preference, I only had to make it twice till I had it just the way my family likes it. As I said before, they fight over it.

I like to garnish with a little sliced green onion and serve with sour cream (optional).

Feeds 4-5 as a side dish. 


HONEY MUSTARD POTATO SLICES

~Submitted by Donna, TX

2 pounds potatoes, peeled and thinly sliced (about 4 cups)
1/2 cup honey mustard salad dressing
1/2 tsp. seasoned salt
1/2 tsp. pepper

In a large bowl, combine all ingredients. Transfer to a 15-inch x 10-inch x 1-inch jelly roll pan that has been sprayed with Pam.

Bake uncovered at 350 degrees fir 50-55 minutes or until tender.

Yield: 4 servings

Source: Taste of Home Magazine


SPINACH CASSEROLE

~Submitted by Carol, Tupper Lake, NY

This is a Taste of Home magazine recipe! Ever so good!

1 8-oz package cream cheese
1 can mushroom soup 
2 10-oz packages frozen chopped spinach, thawed and drained
1 can French Fried Onions
1/2 cup buttered bread crumbs

Beat cream cheese till smooth. Add the rest of the ingredients. Top with bread crumbs. Bake at 325° for 30 mins.


ROASTED VEGETABLES

~Submitted by Carol, Tupper Lake, NY

This is a favorite spring and summer recipe of mine! 

1 small zucchini, cut in 1" slices
1 small yellow squash, cut in 1" slices
1 medium onion, cut in wedges
1/2 lb button mushrooms, whole
1 lb fresh asparagus spears, broken in to pieces
1 med sweet red bell pepper, cut in 2" chunks
1 med sweet yellow bell pepper, cut in 2" chunks
1 cup baby carrots
3 tbs olive oil
1 tsp salt
1/2 tsp pepper

Toss vegetables in roasting pan with olive oil, salt and pepper. Spread in single layer. Roast 30 mins at 450°, until tender, turning once. 


BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA

~Submitted by Carol, Tupper Lake, NY

My daughter's recipe....and it is good!

1 1/2 cups instant polenta
2 teaspoons salt
1 tablespoon unsalted butter
4 oz cream cheese
1 c. gorgonzola cheese, crumbled
4 tbs olive oil
1 1/2 lbs cremini or button mushrooms, stems removed, caps thinly sliced
1 small shallot, finely chopped
1/2 tsp black pepper
2 tsp fresh thyme leaves, chopped

1. Heat oven to 350° F.

2. Bring 4 1/2 cups of water to boil. Slowly add polenta, whisk constantly.

3. Add 1 1/2 teaspoons salt and butter; reduce heat and simmer, stirring frequently for 10-15 mins. 

4. Stir in cream cheese and 1/2 cup gorgonzola cheese.

5. In a large skillet over medium heat, warm olive oil, add 1/2 of the mushrooms and cook for 6 minutes. Add 1/2 shallot, cook 2 more minutes. Season with thyme, salt and pepper. Remove from skillet and repeat with remaining mushrooms, shallot, thyme, salt and butter. 

6. Butter an 8" or 9" baking dish or eight 6-oz ramekins. Stir 2/3 mushrooms, including juices, into polenta - transfer to dish. Top with remaining mushrooms and gorgonzola.

7. Bake uncovered until gorgonzola melts. 


COLLARD GREENS WITH SMOKED TURKEY WINGS

~Submitted by Carol, Tupper Lake, NY

In order to enjoy this Southern recipe, I have to smoke a turkey, as smoked turkey wings aren't available up here in Yankee-land!

5 lbs collard greens
2 white onions, sliced
6 cloves garlic, minced
1 1/2 tsp vegetable oil
1 tsp crushed red pepper
1 smoked turkey wing or
2 smoked pork hocks
2 cups chicken stock

Remove the ribs from the greens and tear. Saut? onions and garlic until soft and add turkey wings or smoked pork hocks. Add chicken stock, crushed red pepper. Add torn greens. Season with salt and pepper. Cook until tender, about 45 minutes. 


COUNTRY COLESLAW

~Submitted by Margie K., High Point, NC

1/2 head red cabbage, shredded 
1/2 head green cabbage, shredded 
1/2 cup (120 ml) carrots, diced 
1/2 cup (120 ml) raisins 
2 T (30 ml) onion, finely chopped 
2 teaspoons (10 ml) salt 
Dash cayenne pepper 
2 T (30 ml) caraway seeds 
1 T (15 ml) celery seeds 
1 to 2 T (15 to 30 ml) apple cider vinegar 
1 T (15 ml) honey 
Mayonnaise 

Mix all ingredients and add enough mayonnaise to make coleslaw 

creamy. Chill well before serving. 

Makes 6 servings. 

Variations: Add 1 cup (240 ml) sprouts, use yogurt instead of mayonnaise, or add some dill seed.


CORN CASSEROLE

~Submitted by Margie K., High Point, NC 

1 egg
1 8-oz., can cream corn
1 8-oz., can whole corn, drained
1 small box corn meal muffin mix
1 stick margarine
1 8-oz., carton sour cream 

Drain whole corn. Melt margarine. Mix egg, creamed corn, whole corn, muffin mix, margarine, and sour cream. Place in a 2 quart greased casserole. Bake in a 350?F oven for 50 minutes to 11/4 hours.


PINA COLADA SALAD

~Submitted by Jean, OH

1 (20 oz) can crushed pineapple in juice 
1 (3 oz) package instant coconut cream pudding mix 
1/2 cup flaked coconut 
1 (8 oz) container Cool Whip 
3 oz. cream cheese 
1/3 cup white sugar 

Mix 1 20 oz. can crushed pineapple with juice, 1 small, 3 oz. instant cream of coconut pudding, 1/2 cup flaked coconut. 

Fold in 8 oz. Cool Whip. 

Cream together: 1- 3oz. cream cheese and 1/3 cup white sugar in separate bowl. Then fold into other mixture then chill. 


5 CUP FRUIT SALAD

~Submitted by Jean, OH

1 c. pineapple chunks
1 c. orange slices
1 c. coconut
1 c. marshmallows
1 c. sour cream
2 tbsp. sugar

Combine. For best flavor allow to chill an hour or so before serving


PAN-STEWED CELERY

~Submitted by Jean, OH

I needed to send you this recipe, as it can be cooked quickly, and tastes very good. Also, it can be easily modified with other herbs and spices to suit different meals. Sometimes I add chips of ham instead of the bacon.

3 cups thinly sliced celery (I like it sliced on the diagonal)
I/2 cup sliced green onions
1/4 cup bacon bits (or cook it yourself, chopped fine)
2 tbs butter
Salt and pepper to taste
1 cup Chicken broth

Put together in a flat stew pan or Skillet and bring to a boil. Adjust heat to a simmer and stir well. Allow to cook til celery is crisp tender.


YOUNG BEETS IN SOUR CREAM

~Submitted by Larry Holmes, Ontario, Canada

2 bunches of cooked beets (in a pinch, use canned beets)
3 tablespoons butter
2 tablespoons lemon juice
seasoned salt to taste
fresh ground pepper to taste
1/4 teaspoon nutmeg
1 tablespoon honey
minced onion to taste
1/2 to 3/4 cup sour cream

Peel and grate the cooked beets. Place in a saucepan, add the other ingredients. Stir over low heat until well blended and hot. 

Serves 6.


GOLDEN CAULIFLOWER

~Submitted by Larry Holmes, Ontario, Canada

1 cauliflower
1 tablespoon cider vinegar
1 teaspoon sugar
1 cup boiling water
2 tablespoons butter
3 tablespoon lemon juice
1 teaspoon turmeric
2 teaspoons cornstarch
salt and pepper to taste

Break the cauliflower into small flowerets, chop the tenderest leaves and grate the core. Place all in a saucepan, add the vinegar and sugar. (This keep the cauliflower white!). Add the boiling water. Stir. Cover and boil 5 to 7 minutes. Drain, reserving the liquid. Place the cauliflower in a hot serving dish. Mix the cornstarch with the lemon juice and add to the reserved water with the rest of the ingredients. Stir over medium heat until creamy and hot. Pour over the cauliflower and serve.

Serves 4.


BAKED ARTICHOKES

~Submitted by Larry Holmes, Ontario, Canada

6 fresh artichokes
1 garlic clove, mashed
8 fresh parsley sprigs, leaves only
1 teaspoon fresh or dried mint
1 slice of bread, without crust
7 tablespoons olive oil
3 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon black pepper

Trim off outer leaves of artichokes and cook artichokes in boiling water for about 40 minutes, or until leaves pull of easily. Lift artichokes from water and drain.

While artichokes are cooking, chop together garlic, parsley, mint and bread. Add 6 tablespoons of the olive oil, the butter, salt and pepper. Mix well. Open the artichokes by spreading out leaves. Spoon dressing into and over artichokes. Place them in a small roasting pan with 1 inch of water on the bottom. Pour the remaining olive oil over the artichokes and cover the pan with a piece of wet unwaxed white paper. Add another sheet of wax paper over the first layer. Now cover tightly with aluminum foil.

Preheat oven to 350 degrees F. Put the pan on top of the stove and bring to a boil. Lower the heat and cook slowly for about 20 minutes. Place the pan in the oven and bake for 40 minutes. Remove from oven and remove foil and the papers. Spoon the juices in the pan over artichokes. Cool. Serve with natural juices.

Serves 6.


BAKED CARROTS 

~Submitted by Larry Holmes, Ontario, Canada

6 medium-sized carrots
2 tablespoons olive oil
1/4 cup butter
2 teaspoons caraway seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped parsley

Preheat oven to 400 degrees F. Cut off ends and tops of carrots. Wash well but do not scrape or peel. Cut lengthwise into halves and then into cubes. Oil a baking dish with a little of the olive oil. Arrange carrots in the dish add all the other ingredients except parsley. Cover. Bake for 30 minutes. Uncover and bake for about 20 minutes more. Remove from oven and sprinkle the parsley over top.

Serve 4 to 6.


EGGPLANT PARMIGIANA

~Submitted by Larry Holmes, Ontario, Canada

2 medium-sized eggplants
1/2 cup sifted all-purpose flour
2 eggs, well beaten
1/2 cup sifted bread crumbs
1 teaspoon crumbled dried oregano
6 tablespoons olive oil
1/4 cup butter, melted
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 cups Marinara sauce, warmed (recipe follows)
1/2 cup freshly grated Parmesan cheese
thin sliced of mozzarella or Swiss cheese

Wash and dry the eggplants but do not peel them. Cut into 1/2-inch sliced. Sprinkle slices lightly with salt, place them on brown paper towels and let them drain for 30 minutes. Pat dray and sprinkle with flour. Dip into beaten eggs. Mix bread crumbs with oregano, then dip eggplant slices into bread crumbs, Combine olive oil and butter in a skillet and heat. Add eggplant slices and sprinkle lightly with the salt and pepper. Saut? to a medium brown, about 5 minutes on each side.

Preheat oven to 325 degrees F. Oil a baking pan and cover the bottom with a thin layer of Marinara sauce. Arrange browned eggplant slices on top of the sauce, and sprinkle them lightly with Parmesan cheese. Place a small slice of mozzarella cheese on each eggplant slice. Spoon another tine layer of Marinara sauce over all. Bake for 20 to 25 minutes. 

Marinara Sauce:
6 tablespoons olive oil
1/4 cup butter
3 large garlic cloves, mashed
16 fresh parsley sprigs, leaves only
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 cups (3 16-ounce cans) peeled plum tomatoes
1 tablespoon dried oregano
8 anchovy fillets, chopped
2 heaping tablespoons tomato paste

Combine olive oil and butter in a saucepan and heat. Chop garlic and parsley together and add to the pan. Cook slowly for 5 minutes, then add salt and pepper. Drain the tomatoes and chop the solids. Add the chopped tomatoes and oregano to the sauce and cook slowly for 30 minutes. Add anchovies and tomato paste, stir well and remove from heat. At the end of cooking, taste for salt and add some if necessary, but remember, the anchovies will make the sauce salty. 

Makes about 5 cups.


FENNEL AU GRATIN

~Submitted by Larry Holmes, Ontario, Canada

2 medium fennels
2 medium-size onions, peeled
5 tablespoons butter
2 tablespoons all-purpose flour
pinch each salt and pepper
1/4 cup milk, warmed
2 tablespoons heavy cream
2 tablespoons sifted bread crumbs
2 tablespoons grated Parmesan cheese

Trim the heads of the fennels, leaving about 2 inches of the stalk above the bulb. Cut into quarters. Cut the onions into quarters. Drop fennel and onions into boiling salted water and cook for about 15 minutes, or until tender. Drain thoroughly. Place in an oven dish.

Preheat broiler. Melt the butter and add the flour, salt and pepper. Blend well. Add warmed milk and the cream and cook and stir until the sauce thickens. Pour sauce over the vegetables and sprinkle the bread crumbs and cheese on top. Place under broiler for a few minutes until a crust forms.

Serves 4.


SPICY LIMA BEANS

~Submitted by Larry Holmes, Ontario, Canada

10 ounces lima beans
1 chorizo sausage (2 ounces), cut in 1/2-inch slices
1/2 dried red chili pepper, seeds removed
salt
freshly ground pepper
1 bay leaf
1 ham bone (optional)

Place all ingredients in a saucepan. Add about 1.2 cup water, cover, and cook slowly until the beans are done and the liquid is absorbed. Remove the bone and bay leaf before serving.

Serves 4.


SAUT?ED BRUSSELS SPROUTS

~Submitted by Larry Holmes, Ontario, Canada

3/4 pound Brussels sprouts
1 tablespoon olive oil
2 cloves garlic, peeled and lightly crushed
salt
freshly ground pepper
2 teaspoons red wine vinegar

Cut off the ends of the Brussels sprouts and remove any oil leaves. Place the sprouts in salted boiling water and cook 10 - 15 minutes, or until tender.

Heat the oil in a skillet. Add the garlic cloves and saute until they are golden on all sides. Discard. Add the sprouts and saute them over medium-high heat for several minutes. Sprinkle with salt and pepper and add the vinegar. Cook until the vinegar evaporates, stirring constantly.

Serves 4.


PIQUANT POTATOES

~Submitted by Larry Holmes, Ontario, Canada

3 medium all-purpose potatoes
3 tablespoons olive oil
1/8 teaspoon paprika
1/8 teaspoon crushed dried red chili pepper, seeds removed
2 cloves garlic, minced
salt

Bring the potatoes to a boil in salted water to cover and cook until tender,. Peel then cut into 1/4 -inch slices

Heat the oil in a large skillet. Saute the potatoes until lightly browned. Sprinkle on the paprika, chili pepper, garlic and salt.

Cook 5 minutes more, turning occasionally. 

Serves 4.


CHUTNEY

~Submitted by Lou, FL

This chutney goes great with ham, but is also a good side with pork and chicken

1 (16-ounce) can whole cranberry sauce
1/2 cup dried tropical fruit bits (mango, pineapple, papaya)
1/4 cup cream sherry
2 tablespoons brown sugar
2 tablespoons balsamic vinegar 

Steps

1. combine ingredients in medium saucepan until blended; bring to boil on medium-high. Boil chutney 2 minutes.

2. Reduce heat to low; simmer 10 - 12 minutes, stirring occasionally, or until sauce thickens and fruit softens. Slice ham and serve with chutney. 

(chutney makes 2 cups.) 


BAKED SPINACH CASSEROLE

~Submitted by Lou, FL

1 Pkg. Frozen, Chopped Spinach 
1 small onion (diced fine) 
1/2 tsp. Salt 
1/4 tsp. Pepper 
4 oz. Cream Cheese 
1 Tbsp. Basil, Chopped 
3 Tbsp. Parsley 
1/2 tsp. garlic powder
1 Egg, Chopped 

Preheat the oven to 325F. Place the spinach in 1/2 cup of boiling water. Return to a boil and cover. Lower heat and simmer for about 4 minutes or until the spinach is broken up. Drain but do NOT press all the liquid from the spinach Combine the spinach, salt, onion, pepper, cream cheese, basil, parsley, garlic and egg in a blender or food processor. Process until just blended. Pour into a buttered 1 quart casserole. Bake for 30 minutes or until a knife inserted in the center comes out clean. Serve hot


SKILLET SQUASH

~Submitted by Lou, FL

4 slices bacon 
1 1/2 tsps. dill weed 
2 lbs. sliced yellow squash 
1 tsp. onion salt 
1 chopped onion 
1/4 tsp. salt 
1/2 c. sour cream 

Cook bacon in large skillet until crisp. Remove bacon, reserving 1 tbsp. drippings in skillet. Crumble bacon and set aside. Saute squash and onion in reserved drippings 6 minutes or until tender. Stir in sour cream and seasonings. Spoon into serving dish and sprinkle with bacon


BRUSSELS SPROUTS

~Submitted by Lou, FL

4 slices bacon, cut into bite sized pieces
1 medium red onion, diced
1/2 lb fresh mushrooms, thinly sliced
1/4 cup roasted red sweet pepper, (I used store bought, in water) drained and diced
1 lb. Brussels sprouts (I keep frozen on hand)
kosher salt to taste
freshly ground black pepper to taste

Begin cooking sprouts in boiling water. They should cook until fork tender.. about 5 minutes. Drain and set aside.

In a skillet, over a medium heat, cook bacon and red onion till bacon is soft cooked and onions are translucent. Add mushrooms and cook about 5 minutes. Add red pepper and sprouts. Cook an additional 5 minutes. Add Brussels sprouts, season with salt and pepper. Toss. Serve hot. 


ZUCCHINI BITES

~Submitted by Marty B., Tell City, IN

1 Envelope Golden Onion Soup mix
1 1/2 c. shredded zucchini
1 c. shredded Swiss cheese
1/4 c. dry bread crumbs
2 Tbsp. grated Parmesan Cheese
4 eggs
3/4 tsp. basil

Preheat oven to 325. In a large bowl, combine all ingredients, mix well. Spoon into well greased mini muffin tins. Bake twenty minutes or until golden. 

Makes 23

Great way for the kids to get their green veggies.


SCALLOPED CORN

~Submitted by Marty B., Tell City, IN

1 stick butter or margarine
6 Tbsp. flour
2 tsp. salt
dash of pepper
2 slices a American cheese
2 (10.5 oz.) cans of corn
Milk
4 eggs
1 c. cracker crumbs
2Tbsp. butter or margarine

Melt full stick of butter in a saucepan, add flour, salt, pepper and cheese to make a paste. Drain liquid from corn into a measuring cup and add milk to equal 2 cups of liquid. Add to paste and cook until thick. Add drained corn and allow to cool. Beat in eggs, one at a time, Pour into a buttered casserole dish. Pour 2 Tbsp. melted butter over cracker crumbs: mix and sprinkle over casserole. Cover and bake for 1 hour at 350 degrees.


SKILLET CABBAGE

~Submitted by Marty B., Tell City, IN

! Tbsp vegetable oil
3 c. finely shredded cabbage
1 c. chopped celery 
1 small green pepper (optional)
1 small onion, chopped
1/2 tsp. salt
dash of pepper

Heat oil in a 10 " skillet over medium to low heat. Stir in all the ingredients until well blended. Cover pan and cook for 5 minutes, stirring occasionally. Serve immediately. Vegetables will be crisp (avoid over cooking).


ONION PATTIES

~Submitted by Marty B., Tell City, IN

3/4 C. flour
2 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1 tbsp. cornmeal
3/4 c. milk
2 1/2 c. finely chopped onions
Oil for frying

Combine dry ingredients, add milk and mix well. Stir in onions, drop batter in small mounds into hot oil. Fry until golden brown on both sides, turning once.


CABBAGE CASSEROLE

~Submitted by Marty B., Tell City, IN

Medium size head of cabbage, cut up
1 can cream of celery soup
2 eggs, well beaten 
1 c. shredded cheddar cheese
1 c. Mayonnaise or Miracle whip
Ritz cracker crumbs

Cook cabbage 10 to 15 minutes and drain well. Mix soup, eggs shredded cheese and mayo. Mix with cabbage and and pour into a 2 -2 1/2 quart casserole. Sprinkle with cracker crumbs, bake at 350 for 30 minutes.


SAUERKRAUT BAKE

~Submitted by Marty B., Tell City, IN

1 (27oz) can sauerkraut, drained
1 (20oz) can tomatoes, undrained
5 thick slices of bacon, fried crisp and crumbled
3/4 c. light brown sugar, packed
1/4 c. butter or margarine

Place sauerkraut and tomatoes in a glass 9x13x2 in. baking dish. Combine crumbled bacon, brown sugar, and butter to form a topping. Sprinkle over the tomato and sauerkraut mixture. Bake for 1 hour at 350 degrees.


BAKED ACORN SQUASH

~Submitted by Marty B., Tell City, IN

1 acorn squash, halved and cleaned
3 or 4 small apples, peeled and chopped
1/3 c. chopped walnuts
1/3 c. raisins
2 Tbsp. honey
1 tsp. cinnamon
Butter

Combine apples, walnuts, raisins, honey and cinnamon. Divide evenly between the two squash halves. Dot with butter. Bake in a pan of water at 350 degrees for 30 minutes. Cover with foil and bake another 30 minutes.


DILLED NEW POTATO SALAD

~Submitted by Marty B., Tell City, IN

1 cup mayonnaise
2 Tbsp, Dijon mustard
3 Tbsp. chopped fresh dill (or 1 1/2 tsp. dried dill)
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lbs small red potatoes, cooked and cubed
1/2 med. red onion, peeled and diced

Combine first 5 ingredients. Stir in remaining ingredients and chill.


FRENCH RICE

~Submitted by Marty B., Tell City, IN

1 (10 1/2 OZ) can onion soup undiluted
1/2 oz butter or margarine, melted
1 (4 1/2 oz.) sliced mushrooms, undrained
1 (8 oz.) can sliced water chestnuts, undrained
1 c, uncooked regular rice

Combine soup and butter, mix well. Drain mushrooms and water chestnuts: reserving liquid add enough liquid to make 1 1/3 c. Combine all ingredients, stir well. Pour into a lightly greased 10x6x2 In baking pan. Cover and bake at 3560 degrees for 1 hour. Serves 6

Goes well with Creamy baked chicken.


CARROT FRITTERS

~Submitted by Marty B., Tell City, IN

5 to 6 med. Carrots, grated
2 eggs
1/2 tsp. salt
1 Tbsp. sugar
1/4 c. flour
1/4 c. sweet butter

In a medium bowl, combine the grated carrots, eggs, salt and sugar. Mix until well blended. Blend in the flour and stir. In a large skillet, melt the butter until hot and drop in the batter by Tablespoons. Fry until golden brown on each side, remove with a slotted spoon, place on a paper towel lined platter and keep warm in the oven until all the fritters are cooked.

Serves 4

As I'm sure you noticed, I've tried to find some of the more unusual, but delicious recipes from my collection. I know most of your readers know how to cook the regular favorites, so I thought I'd do some more odd ball ones. lol Hope every one enjoys them ~Marty.


HASSELBACK POTATOES

~Submitted by Beverley, Montreal, Canada

"This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside." (I'm always looking for new ways to fix potatoes and enjoyed this one VERY MUCH!! Can't remember where I found the recipe, but will definitely make these many times over.)

INGREDIENTS

4 (8 ounce) baking potatoes 
2 tablespoons butter, melted 
salt and pepper to taste 
2 tablespoons finely grated fresh Romano or Parmesan cheese (I used Parmesan) 
1 tablespoon seasoned dry bread crumbs 
Add some extra seasoning (garlic & onion powder, etc.) 

DIRECTIONS

Preheat the oven to 425 degrees F (220 degrees C). 

Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes. 

When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper. 

Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.


CONFETTI CABBAGE SALAD WITH SPICY PEANUT DRESSING

~Submitted by Beverley, Montreal, Canada

Have tried a variation of this and it's delicious.. enjoy!

Makes about 5 cups, serving 6 to 8

1 pound green cabbage (about 1/2 medium head), shredded fine 
1 large carrot , peeled and grated 
1 teaspoon salt 
2 tablespoons smooth peanut butter 
2 tablespoons peanut oil 
2 tablespoons rice vinegar 
1 tablespoon soy sauce 
1 teaspoon honey 
2 medium cloves garlic, chopped coarse 
1 1/2 inch piece gingerroot , peeled 
1/2 jalape?o chile , halved and seeded 
4 medium radishes , halved lengthwise and sliced thin 
4 medium scallions (green onions), sliced thin 
Salt 

1. Toss shredded cabbage, carrot, and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.)

2. In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalape?o until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.

Source: America's Test Kitchens


VEGETABLE FRIED RICE

~Submitted by Lisa H., Belmont, NC

A healthy side dish that's unique and very tasty. 

1 cup sliced fresh shitake mushrooms 
1/4 cup reduced-sodium vegetable broth 
1 cup Chinese long beans or fresh green beans, cut into 1-inch pieces 
1 cup sliced bok choy 
1 cup sliced carrots 
2 teaspoons grated fresh ginger 
2 cloves garlic, minced 
4 green onions, bias-sliced into 1-inch pieces 
1 cup bean sprouts 
2 cups cold cooked long grain brown rice 
2 tablespoons light soy sauce 
1 tablespoon water 

Trim stems from mushrooms and discard. Slice mushrooms; set aside. 

Heat broth in a large, nonstick wok or skillet. Add beans, bok choy, carrots, ginger, and garlic to wok; cook and stir for 3 to 4 minutes or until crisp-tender. Add green onions and sprouts to wok; cook and stir for 2 minutes. Add mushrooms to wok; cook and stir for 1 minute more. Add rice, soy sauce, and water to wok; cook for 2 minutes more or until heated through. 

Makes 4 side-dish servings 


CORN MUFFIN CASSEROLE

~Submitted by Lisa H., Belmont, NC

"This is a wonderfully simple side-dish that you will surely enjoy."

Ingredients:
1 (14oz) can creamed corn
1 (14oz) can whole kernel corn (some liquid drained)
8 ounces sour cream
2 tablespoons sugar
1 box Jiffy corn muffin mix
4 tablespoons margarine, melted
1 tablespoon sugar (approximate)

Directions:
1. In large bowl, combine first four ingredients well.

2. Stir in corn muffin mix.

3. Pour into 9x13-inch pan.

4. Drizzle melted margarine over top and sprinkle with sugar.

5. Bake in preheated 350 degree oven for 55-60 minutes.


ALOO DAM
Aloo=Potatoes in Hindi

~Submitted by Aafrin, Pune, India

3 tablespoon oil 
1 bay leaf 
1 onion 
1/2 teaspoon ginger 
1/2 teaspoon garlic 
1/2 teaspoon cumin seeds 
1/4 teaspoon turmeric 
1 1/2 teaspoon chili powder 
2/3 teaspoon yogurt 
1/4 teaspoon salt 
2 teaspoon coriander powder 
1 lb potatoes, parboiled
1 tomato 
1 capsicum 

Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. The potatoes should be sliced, and the tomatoes and capsicum cut up. Add these, mix well, and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and cook for about 10 minutes on low heat. Serve hot sprinkled with fresh coriander and a sprinkling of lemon juice.


ALOO GOBI MASALA
Aloo=Potatoes in Hindi and Gobi=Cauliflower in Hindi

~Submitted by Aafrin, Pune, India

12 oz potatoes, diced 
20 oz cauliflower florets 
1 large tomato, diced 
8 oz onion, thinly sliced 
salt & cayenne, to taste 
1/2 teaspoon turmeric 
1/2 teaspoon basil leaves 
1 teaspoon cumin seeds 
1 oz lemon juice 
1 each 1/2 piece ginger 
2 each garlic cloves 
2 oz vinegar 
1 tbsp. canola oil 
4 oz cilantro leaves 
1 each jalapeno 
2 each green onions 

Boil diced potatoes and cauliflower florets in water with salt, cayenne, turmeric and 1 tbsp. canola oil. Remove cauliflower florets, as they will be done before the potatoes. The vegetables should be cooked but firm. Grind ginger and garlic. If fresh ginger is not available, use 1/2 tsp ginger powder. Finely chop the cilantro, green onion and jalapeno. Mix sliced onion with basil, vinegar and olive oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tbsp. canola oil. When hot, add the cumin seeds. Fry until light brown. Add the onions. Cook until opaque. Add ginger and garlic. Saut?‚ for a few minutes. Add the potatoes, cauliflower and the diced tomato. If the vegetables stick to the pan, add a little water to keep it moist. Simmer until vegetables are done. Sprinkle with chopped cilantro, lemon juice and sliced tomato before serving.


ALOO SAAG

~Submitted by Aafrin, Pune, India

4 tablespoon oil 
1 each onion, chopped 
4 each curry leaves 
6 each fenugreek seeds 
1/4 teaspoon kalonji (Onion seeds)
2 each tomatoes, sliced 
1 teaspoon garlic pulp 
1 teaspoon chili powder 
1 1/2 teaspoon coriander 
1 teaspoon salt 
1 1/2 teaspoon mango powder (amchur)
6 each potatoes 
9 oz frozen spinach 
1/4 pint water 
2 each red chilies, sliced 
2 tablespoon cilantro, chopped 
10 each pieces ginger, shredded 

Heat oil & saut? the onion, curry leaves, fenugreek & kalonji until they have changed color. Reduce the heat to medium & add the tomatoes, garlic, chili powder, coriander, salt & mango powder. Stir-fry for 3 to 5 minutes before adding the spinach and the potatoes. Continue to stir-fry for 5 minutes. Add water, cover & cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through, add the red chilies & the cilantro. Mix thoroughly & transfer to a serving dish. Garnish with the shredded ginger & serve with chapattis (tortillas).


ALU MATAR

~Submitted by Aafrin, Pune, India

1 1/2 lb small potatoes 
2 medium onions 
3 garlic cloves 
1 ginger, fresh 1/2 piece 
3 tablespoon vegetable oil 
1 pinch asafoetida, crushed, opt 
1/2 teaspoon cumin seeds 
1 salt, to taste 
1/4 teaspoon cayenne pepper 
1/2 teaspoon turmeric, ground 
2 large tomatoes, chopped coarsely 
1 cup peas 
1/4 cup water 
1/2 teaspoon garam masala (see recipe below)

"One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic." 

Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and saut? until browned (about 12 minutes). Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5 minutes). Add the peas and water; reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in the garam masala just before serving. 

SERVES: 4 with other dishes 


PUMPKIN AND POTATO VEGETABLE

~Submitted by Aafrin, Pune, India

450 gms red pumpkin (kaddu) chopped 
450 gms potato chopped Bay leaves 
12mm stick cinnamon 
2 cloves 
2 cardamoms 
1 tsp kalonji (onion) seeds 
1/2 tsp mustard seeds 
1/2 tsp fenugreek seeds 
2 tbsp fresh curd 
1/4 tsp asafoetida 
1 tsp chili powder 
1/2 tsp turmeric powder 
1 tomato chopped 
1 tsp amchur (mango) powder/ lemon juice
1/2 tsp sugar 
3 tbsp ghee 
2 tsp coriander-cumin (dhania-jeera) powder 
Salt to taste 

Heat the ghee, fry bay leaves cinnamon, cloves, cardamoms, kalonji seeds, mustard seeds, methi seeds until they began to crackle. Add the curd, asafoetida, chili powder, dhania-jeera powder & turmeric powder fry for 2-3 min. Add tomato, potatoes, pumpkin, and 1/2 cup of water. Cover and cook on a medium heat for 10-12 mins or until the vegetables are tender. Add lemon juice, sugar and salt. Best served hot with puris (whole wheat tortillas that are deep fried in hot oil, rather than roasted on a griddle) made of urad dal (black split lentils).


BEGUN PORA
Begun=eggplant in Hindi

~Submitted by Aafrin, Pune, India

1 medium eggplant 
2 tablespoon vegetable oil 
1/4 teaspoon kalonji (onion) seeds 
2 each green chilies 
1 cup onion, finely chopped 
1 tablespoon garlic, minced 
1 tablespoon ginger, grated 
1 teaspoon green chili, seeded & minced 
1/4 teaspoon turmeric 
1/2 teaspoon salt 
1/2 teaspoon sugar 
1/2 cup tomatoes, chopped 
1 tablespoon cilantro, chopped 
1 green onion, for garnish 

Smoke or roast the eggplant. Mash & set aside. Heat oil in a skillet & when hot add the kalonji seeds along with the whole chilies. Fry for a few seconds & then add the onion & cook until it is richly browned. Add garlic & ginger & stir a few times. Mix in the remaining chili, turmeric, salt, sugar & tomatoes. Simmer, covered, until the tomatoes disintegrate & you're left with a thick sauce. Discard whole chilies if desired. Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. 

Remove from heat & let it sit 15 minutes. 

Garnish with coriander leaves, green onions & serve. Serve with lemon wedges.


CHAPATTIS/ROTIS
(Whole wheat tortillas)

~Submitted by Aafrin, Pune, India

Whole wheat flour - 3 cups
water - as needed
vegetable oil - 5 tbsps. (divided)
ghee (clarified butter) - for brushing
salt - 1 tsp

Take wheat flour in a deep plate. Make hole in the centre, add salt & 2 tbsp. oil in it. Mix with your hands till all the oil is absorbed into the flour. Now add water and keep kneading with hands till you get an unsticky ball of dough, not very soft or too hard. 

Add the remaining 3 tbsp. oil to the dough and knead again till all the oil is absorbed into the dough. The kneading should not take more than 10 minutes from start to finish. 

Let the dough rest for 5-10 minutes, then make small lemon size balls from the dough. 

Heat a griddle (cast-iron is best; you may use non-stick for better handling).

Sprinkle very little flour on the table-top and roll out each ball into a 6 inch round (which is even on all sides). If it is uneven it will not fluff up.

Roast the chapatti on the hot griddle on both sides till it fluffs up into a ball. Remove from griddle and apply little ghee on upper side. Stack chapattis as you make them.

Makes around 10-12 chapattis depending upon the size of the balls. Serve hot with vegetables of your choice.

Notes: The trick to make the chapattis fluff up like a ball is in the roasting technique & the griddle should be hot and gas on high:

Turn the chapatti once immediately after putting it on the hot griddle.

The other side should now be allowed to roast properly till some small brown speckles come up & chapattis fluff up a bit from the underside at some places. (Be careful not to over do roasting on this side or it will burn holes)

Using tongs now pick up the hot griddle with one hand, the chapatti with the other (using metal spatula) and place the chapatti, upturned, directly on the gas and voila it will fluff up into a ball.

Slide the chapatti on to the griddle and from there on to the plate.

Apply ghee to the hot chapatti only after it deflates or you may get serious steam burns on your hand.

It is very easy to make the chapattis once you get the technique well.

Keep chapattis in a casserole to keep them warm. Next day they can be warmed up in the microwave for just a minute before serving.

These chapattis freeze well if frozen flat. Don't apply ghee to chapattis that are to be frozen. Thaw them before eating, then warm up in a microwave for a couple of minutes, apply ghee & serve.

If you have concern about oil & ghee used, then cut down the oil to 2 tbsp. only at the end while kneading and avoid applying ghee on hot chapattis. Even without these they taste scrumptious when served hot and no one will notice the difference. At home, we