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A to Z Recipes
March 9, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Did you remember to Spring forward? Goodness but this time change stuff messes me up. And I usually am off when the
shorter night is here and work during the Fall back. But - last night - I got to work an hour less. Yippee! I was tickled... until my relief showed up an hour late for work :-(
The current Monthly Theme topic is "Egg-ceptional Recipes" and it appears to be going well. There are some wonderful recipes which feature eggs as a main ingredient, and not just for breakfast either. Angela and I made a Chile
Relleno casserole a while back that made for a great dinner. And we were able to use some on bakery croissants for a great lunch, too. And the quiche recipes, and recipes using boiled eggs, too many to list here are worth sharing. And... I hope you do. Please visit the
Monthly Theme - Recipe Submission section to read all about sharing with your fellow readers here. You'll also find the email links to use so confusion is kept to a minimum (for me and you!). Thanks!
Today's issue is filled with some of the best vegetable recipes I've seen in a while. As a matter of fact, when the deadline was fast approaching, the
Recipe Inbox saw many more than I had expected. So... we'll have
"Eat Your Veggies!" recipes posted next Sunday, too. If you don't see all of yours posted today, you will then. My thanks go out to the following for their help in making this a stupendous
Monthly Theme topic:
Treva, NC
Roslyn, IL
Marilyn, Canton, OH
Doug, Nanaimo, Vancouver Island, B.C.
Kim, Pflugerville, TX
Ann, FL
Elizabeth P., Tupelo, OK
Rita, Niceville, FL
Mary, Nashville, TN
Rosie, WI
Pat, Minden, NV
Pammie, Swanton, OH
Lucy Wellhausen, Kirtland, OH
Jean, OH
Barbara, Chula Vista, CA
Lou, FL
Leasa, IA
Larry Holmes, Toronto, Canada
Jessica, Corfu, Greece
Doe, Oliver, B.C.
Patricia, Charlevoix, MI
Shirley, WA State
Johnny, LA
Jean, Syracuse, NY
Jim, WA State
We'll see you here again on Wednesday, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops:
GNWE.
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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.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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Shared by Treva, NC
"It really doesn't matter if the
person who hurt you deserves to
be forgiven. Forgiveness is a
gift you give yourself. You have
things to do and you
want to move on."
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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WHEN WE SHARE
Shared by Roslyn, IL
When we share laughter,
There's twice the fun;
When we share success,
We've surpassed what we've done.
When we share problems,
There's half the pain;
When we share tears,
A rainbow follows rain.
When we share dreams,
They become more real;
When we share secrets,
It's our hearts we reveal.
If we share a smile,
That's when our love shows;
If we share a hug,
That's when our love grows.
If we share with someone
On whom we depend,
That person is always
Family or friend.
And what draws us closer
And makes us all care,
Is not what we have,
But the things we share
--by Jill Wolf--
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!
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COOKING TIPS
Shared by Marilyn, Canton, OH
* When cooking with wine, leave the pan uncovered so the alcohol will burn off. The resulting liquid will have a rounder, firmer, fruitier flavor.
* Fresh herbs loose their distinctive flavor when cooked a long time. Add some extra just before serving.
* Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.
* Put a layer of marshmallows in the bottom of a pumpkin pie, then add the filling. You will have a nice topping as the marshmallows will come to the to top.
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!
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| Monthly Theme, Recipe Submissions |
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Egg-ceptional Recipes
Here's the scoop on the current theme:
Yes, as my corny title implies, we are collecting recipes that feature the egg as a main ingredient. Sadly, eggs got some bad press years ago as a major contributor to high (bad) cholesterol and heart disease. More recent studies have shown that eggs are not the bad guys as previously reported. Eggs are naturally nutrition-dense food with a high proportion of nutrients to calories. There are so many wonderful recipes where eggs truly shine, and not just for breakfast, either! Since Easter is this month and the egg is a symbol of the season, what better topic? Don't forget all the recipes using leftover Easter eggs, too. We love sharing recipes here, sure, but it takes your help to keep it going. And the
Monthly Theme issues are the most popular, and a great way to start sharing recipes!
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Egg-ceptional Recipes. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Egg-ceptional Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser
when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Egg-ceptional Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Egg-ceptional Recipes has a deadline of March 31, 2008, and will be posted on April 6, 2008.
Please use this email link to submit a recipe for theme recipes: Egg-ceptional Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
2nd Lolade in Shomolu, Lagos
3rd Zuliaht in Onike, Lagos
6th Nora in Opelika, Alabama
8th Shirl W. in Mililani, Hawaii
9th Cindy in Jesup, Georgia
10th Gerryl Ann M. in Penetanguishene, Ontario, Canada
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
12th Shirley I. in Washington State
12th Karen D. in Chicago, Illinois
13th Ron in Dartmouth, Nova Scotia
15th Linda M. in Columbia City, Indiana
17th Debbie L. in Erie, Pennsylvania
17th Frankie A. in Dierks, Arkansas
17th Joyce in Scarborough, Ontario, Canada
17th Cookie H. in San Jose, California
19th Lisa S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
22nd Christie D. in Shevlin, Minnesota
22nd Elaine V. in Farmington, New Mexico
23rd Gloria C. in Notre Dame, New Brunswick, Canada
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
25th Teresa W. in Winder, Georgia
25th Sheryl B. in San Diego, California
25th Marianne S. in Yellville, Arkansas
28th Cathy on Staten Island, New York
29th Tammy in Altoona, PA
31st Gloria in Barrie, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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I thought you would enjoy these funny observations of the English Language!
Shared by Treva, NC
Asylum for the Verbally Insane:
We'll begin with a box, and the plural is boxes,
But the plural of ox becomes oxen, not oxes.
One fowl is a goose, but two are called geese,
Yet the plural of moose should never be meese.
You may find a lone mouse or a nest full of mice,
Yet the plural of house is houses, not hice.
If the plural of man is always called men,
Why shouldn't the plural of pan be called pen?
If I speak of my foot and show you my feet,
And I give you a boot, would a pair be called beet?
If one is a tooth and a whole set are teeth,
Why shouldn't the plural of booth be called beeth?
Then one may be that, and three would be those,
Yet hat in the plural would never be hose,
And the plural of cat is cats, not cose.
We speak of a brother and also of brethren,
But though we say mother, we never say methren.
Then the masculine pronouns are he, his and him,
But imagine the feminine: she, shis and shim!
Let's face it - English is a crazy language.
There is no egg in eggplant nor ham in hamburger;
neither apple nor pine in pineapple.
English muffins weren't invented in England.
We take English for granted, but if we explore its paradoxes,
we find that quick sand can work slowly,
boxing rings are square,
and a guinea pig is neither from Guinea nor is it a pig.
And why is it that writers write but fingers don't fing,
grocers don't groce and hammers don't ham?
Doesn't it seem crazy that you can make amends but not one amend.
If you have a bunch of odds and ends and get rid of all but one of them,
what do you call it?
If teachers taught, why didn't preachers praught?
If a vegetarian eats vegetables, what does a humanitarian eat?
Sometimes I think all the folks who grew up speaking English
should be committed to an asylum for the verbally insane.
In what other language do people recite at a play and play at a recital?
We ship by truck but send cargo by ship.
We have noses that run and feet that smell.
We park in a driveway and drive in a parkway.
And how can a slim chance and a fat chance be the same,
while a wise man and a wise guy are opposites?
You have to marvel at the unique lunacy of a language
in which your house can burn up as it burns down,
in which you fill in a form by filling it out,
and in which an alarm goes off by going on.
And, in closing, if Father is Pop, how come Mother's not Mop? I give up!
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!
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TEXAS
STRIP HOUSE PARMESAN CREAMED SPINACH
From the restaurant whose name it bears, this Parmesan Creamed Spinach is a hot item on the
menu. The restaurant is a New York import but has caught on famously since its opening in Houston, Texas.
1 1/2 pounds prepared spinach (steamed, squeezed of excess water, and finely chopped)
2 cups heavy cream, reduced by half
1/2 pound salted butter, cut into small cubes and held at room temperature
1/2 cup grated Parmesan cheese
2 ounces black truffle oil (optional)
1 1/2 tablespoons kosher salt
2 teaspoons ground black pepper
After the heavy cream is reduced by half, remove from heat and stir in the butter cube by cube until all is incorporated into the cream. Add the spinach and stir until the spinach has absorbed the cream and butter. Next add the Parmesan cheese and truffle oil. Season with salt and black pepper and hold warm until serving.
Serves 8.
Source: Texas Monthly Magazine, February 2005
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CORN CHILE CHOWDER
~Submitted by Doug, Nanaimo, Vancouver Island, B.C.
(On Tuesday, March 4th, Doug and his bride Marie, celebrated 59 years of wedded bliss! Many more to you, you sweet newlyweds!)
1 can creamed corn, 16 oz or whatever size you wish
1/2 above can milk, skim, whole, your call
1 4 oz can chopped chiles, or two if large can of corn
1/4 cup of finely chopped onion
1/4 tsp cumin
Simmer the onion in a couple of tablespoons of milk, until it is translucent; add the can of corn and the chiles and the rest of the milk. Let this simmer, add the cumin, stir around and taste for seasoning. I always add more chiles, and some chile powder, Jim Campbell's smoked hab powder gives an interesting flavor & a LOT more heat! Go sparingly if you go that route! Enjoy, Cheers!
BRUSSELS SPROUTS WITH PECANS
(or almonds!)
~Submitted by Kim, Pflugerville, TX
I can’t remember where I got this recipe, I only know that it is WONDERFUL and I have been using it for years. I love Brussels Sprouts steamed and whole…this recipe just makes them a little extra special!
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Yields: 6 servings
INGREDIENTS:
1/2 cup chopped onion
2 teaspoons butter
1 pound fresh Brussels sprouts, thinly sliced
1/3 cup chicken broth
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons chopped pecans (or almonds), toasted
DIRECTIONS:
In a large skillet, sauté onion in butter until tender. Add Brussels sprouts; sauté for 2 minutes. Add the broth, sugar and salt; cover and cook for 5 minutes or until sprouts are tender, stirring occasionally. Sprinkle with pecans.
VEGETABLE CURRY
~Submitted by Ann, FL
Ingredients
1 1/2 cups jasmine or basmati rice
2 tablespoons extra-virgin olive oil (EVOO)
1 large, firm eggplant, half peeled, cut into 1-inch cubes
1 large onion, chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, chopped or grated
1 tablespoon tomato paste
1 cup vegetable stock
2 rounded tablespoons mild red curry paste, found in the international foods aisle, or curry powder
1 can chickpeas
1/2 cup (a couple of heaping tablespoons) mango chutney
Salt
A handful cilantro, chopped (optional)
Sliced or slivered almonds, toasted
Thinly sliced scallions
Store-bought naan bread or whole wheat pitas
Preparation
Prepare rice according to package directions.
While rice is simmering, start the curry: Heat a nonstick skillet over medium to medium-high heat. When the pan is hot, add EVOO, 2 turns around the pan, eggplant, onion and bell pepper. Cover pan and cook 6-8 minutes, stirring occasionally.
Add garlic and tomato paste, cook about 1 minute more then add the vegetable stock, curry paste and chickpeas.
Stir in mango chutney and salt, and simmer for 1-2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro.
To serve, ladle curry into shallow bowls then scoop rice into the center of the bowls. Garnish your curry with lots of toasted almonds, cilantro and scallions, and serve with naan bread or pitas alongside.
Yields: 4 servings
Source: Rachael Ray
MASHED RUTABAGAS AND CARROTS
~Submitted by Elizabeth P., Tupelo, OK
Here is a very simple veggie recipe that everyone who has eaten it, likes it.
Use equal amounts of peeled carrots and peeled diced rutabagas.
Boil till tender in salted water to cover veggies.
When tender, drain well, and mash with potato masher or food processor. Add chosen amount of butter and serve.
INDONESIAN-STYLE VEGETABLE SATAY
~Submitted by Treva, NC
Although usually made with strips of chicken or beef, this Indonesian-style satay can be made with fresh broccoli and cauliflower florets. Hot Madras curry has a bit of a kick; use regular curry powder if you just want the flavor of curry but not the heat. To save time, look for broccoli and cauliflower already cut into florets in the produce section or at the salad bar of your supermarket.
Makes 1 dozen skewers
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 1/2 hours (including marinating time)
EASE OF PREPARATION: Easy
24 broccoli florets (about 10 ounces)
24 cauliflower florets (about 10 ounces)
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon minced fresh ginger or ginger juice (see Note)
1 tablespoon smooth natural peanut butter
1 clove garlic, minced
1 teaspoon hot Madras curry powder
1/4 teaspoon salt
1. Bring a large saucepan of water to a boil over high heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.
2. Whisk soy sauce, vinegar, oil, ginger (or ginger juice), peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets; gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.
3. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.
NUTRITION INFORMATION: Per skewer: 33 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrate; 2 g protein; 1 g fiber; 112 mg sodium; 156 mg potassium.
Nutrition bonus: Vitamin C (60% daily value), Vitamin A (15% dv).
1/2 Carbohydrate Serving (for 2 skewers)
Exchanges (for 2 skewers): 1 vegetable, 1 fat
TIP: Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger. Find it in specialty stores.
MAKE AHEAD TIP: Prepare through Step 2, cover and refrigerate for up to 1 day.
Equipment: 12 skewers
CALABACITAS
(Skillet Squash)
~Submitted by Treva, NC
5 cubed small summer squash
1 diced large onion
2 roasted peeled green chiles or about 1 small can diced green chile
1 tablespoon shortening or oil
3/4 cup shredded longhorn cheese
Sauté onion in shortening or oil until soft. Add squash and stir until almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir until melted.
SWEET-ORANGE ROASTED BABY CARROTS
Kid Friendly
~Submitted by Treva, NC
POINTS® Value: 1
Servings: 4
Preparation Time: 8 min
Cooking Time: 45 min
Level of Difficulty: Easy
We've sweetened up those already kid-friendly baby carrots with fresh orange juice. If the kids will go for it, add some "zing" by tossing in grated fresh ginger before roasting.
1 pound baby carrots
1 tsp orange zest, freshly grated
1/2 cup orange juice, fresh
2 tsp canola oil
1/4 tsp table salt
1/8 tsp ground cinnamon
Preheat oven to 400°F. Toss all ingredients together in a 13 X 9-inch baking pan until well-coated. Cover with foil and bake, shaking pan once to toss, until carrots are crisp-tender, about 30 to 35 minutes.
Uncover pan and roast until carrots are tender and most of the liquid has evaporated, about 8 to 10 minutes more.
Yields about 3/4 cup per serving.
Source: Weight Watchers
GREEN BEAN SHOEPEG CORN CASSEROLE
~Submitted by Rita, Niceville, FL
This is a recipe a good friend brought to out last pot luck at work and it was a big hit with all!
1 can French-style green beans, drained
1 can shoepeg corn, drained
1 can cream of celery soup
1 cup cheddar cheese
3 stalks celery
1 cup sour cream
1 small onion
1 stick melted margarine
1-2 stacks of Ritz crackers
Preheat oven to 350 degrees. Mix drained green beans , corn, soup, sour cream and cheese. Saute the onion and celery, add to the bean mixture.
Crush crackers and pour butter over crackers, spread evenly on top of casserole. Bake 45 minutes or until light brown on top.
Enjoy!!
GOLDEN POTATO CASSEROLE
~Submitted by Mary, Nashville, TN
6 medium potatoes
2 cups shredded cheddar cheese
l/4 cup butter or margarine
2 cups sour cream at room temperature
l/3 cup chopped green onions
l/4 tsp white pepper
Peel potatoes and cut into small pieces and boil under tender. Drain and mash the potatoes and remove all lumps. Melt cheese and butter in microwave. Add sour cream, onion (with tails), salt and pepper. Mix well. Add potatoes. Turn into a buttered 2-quart casserole and dot with 1 tbsp butter. Bake at 350 degrees until heated, about 25 minutes. White pepper a must!!
HOT CABBAGE CREOLE
~Submitted by Mary, Nashville, TN
2 slices bacon cut into 1” pieces
1 large onion, chopped
1 large green pepper, chopped
1 (28 ounce) can whole tomatoes, chopped
1 medium head cabbage, chopped
1/3 cup vinegar
1 tsp salt
¼ tsp pepper
Dash red pepper
Fry bacon in a Dutch oven. Add onion and green pepper; sauté until vegetables are tender. Add remaining ingredients; cover and bring to a boil. Reduce heat, simmer 45 minutes stirring occasionally.
Yield: 8 to 10 servings
Notes: I don’t use bacon. I use part olive oil and butter. Instead of a 28 ounce can of whole tomatoes, I use a 14.5 ounce can of plain diced tomatoes (the one without any seasonings added).
PITTSBURGH POTATOES
~Submitted by Mary, Nashville, TN
4 cups diced uncooked potatoes
½ cup chopped celery
1 small jar pimento, drained
½ lb Cheddar cheese
1 tsp. Salt
1 small chopped onion
½ cup cracker crumbs
2 cups white sauce
Place potatoes in pan, add onion, celery and salt. Cover with boiling water and cook 5 minutes. Drain and add pimento. Place in greased baking dish. Pour white sauce over potatoes. Sprinkle with crumbs. Dot with butter and bake at 350º until browned, about 20 to 25 minutes.
Serves 6 to 8.
White Sauce:
In saucepan, melt 4 tbsp butter. Add 4 tbsp. flour and mix well. Gradually add 1-1/2 cups milk, tsp. salt, pepper and lastly the grated cheese to blend.
VEGETABLE MEDLEY
~Submitted by Mary, Nashville, TN
1 bag (16 ounce) frozen broccoli, carrots & cauliflower combo, cooked about 5 mins.
1 can cream of mushroom soup
1 cup shredded Swiss or cheddar cheese
1/3 cup sour cream
¼ tsp pepper
1 (2.8 ounce) can Durkee’s French fried onions
1 (4 ounce) jar chopped pimento (optional)
Combine cooked vegetables, soup, ½ cup cheese, sour cream, pepper and ½ can French fried onions. Pour into a 1 qt casserole. Bake covered at 350º F for 30 minutes. Top with remaining cheese and onions; bake uncovered 5 mins longer.
Makes 6 servings. May be doubled.
CAESAR SALAD TACOS
~Submitted by Rosie, WI
My neighbor Mary S. gave me this recipe and it is TNT from Good Housekeeping, years ago.
8 cups prewashed and cut romaine lettuce
2 cups shredded Cheddar cheese
1 avocado - peeled, pitted and diced
1/2 cup diced green chile peppers
1/2 cup black beans, drained and rinsed
1/4 cup kernel corn
1/3 cup Caesar-style salad dressing
1/4 cup taco sauce
1/2-1 cup diced fresh tomatoes
12 taco shells, warmed
1. Combine lettuce, 1 cup cheese, avocado, chiles, beans, tomatoes and corn in large bowl. Combine dressing and taco sauce in small bowl; mix well. Pour over lettuce mixture; toss well to coat. I use more tomatoes
2. Fill each taco shell with salad mixture; top with remaining cheese and tomatoes.
Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 447
Protein 16g
Total Fat 27g
Sodium 481mg
Cholesterol 40mg
Carbohydrates 38g
Fiber 8g
OLIVE GARDEN EGGPLANT PARMESAN
~Submitted by Rosie, WI
My neighbor is a chef at Olive Garden and he had permission to give this recipe to me. TNT
2 Eggplants; peel; slice 1/4" circles
Flour
Oil
Seasoned salt
1 lb. jar meat-flavored Prego
1/4 cup grape jelly
14 oz. can sliced-style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated parmesan cheese
Moisten eggplant (milk) and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to a 9 X 13 X 2 pan. Cover loosely with foil and bake at 375 F. about 20 to 25 minutes or until tender.
SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until hot, but do not boil. Pour over eggplant.
STRING BEANS DELUXE
~Submitted by Pat, Minden, NV
Another recipe from my husband's soon-to-be published cookbook.
1 lb. green beans, cleaned and cut in 2 in. pieces
4 slices bacon, chopped
1 small onion, sliced
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 tablespoon brown sugar
1 tablespoon Balsamic vinegar
2 hardboiled eggs, chopped
Cook Bacon until crisp and remove from skillet. Drain off all but 1 tablespoon drippings. Add onion to drippings and cook until tender. Blend in cornstarch, salt and mustard. Drain beans, reserving 1/2 cup liquid. Cook, stirring until thickened and translucent. Blend in sugar and vinegar. Add beans and heat. Top with bacon and egg.
CREAMY SPINACH
~Submitted by Pat, Minden, NV
Again, from my husband's soon-to-be published cookbook
1 (10 oz.) package frozen chopped spinach
2 slices bacon, chopped
1/2 cup onion, finely chopped
2 tablespoons flour
1 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 clove garlic, minced
1 cup milk
Cook spinach according to package directions. Cook bacon and onions until tender, about 10 minutes. Remove from heat and add flour, seasoned salt, seasoned pepper and garlic. Blend thoroughly. Slowly add milk. Return to heat and stir until thickened. Add spinach and mix thoroughly.
CHEESY CREAMED CORN
~Submitted by Pat, Minden, NV
3 packages (16 ounces each) frozen corn
2 packages (one 8 ounces, one 3 ounces) cream cheese, cubed
1/4 cup butter or margarine, cubed
3 tablespoons milk
2 tablespoon sugar
6 slices process American cheese, cut into small pieces
Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving. Yield: 12 servings.
Source: Best or Country Slow Cooker Recipes
SPINACH & RICE CASSEROLE
~Submitted by Pat, Minden, NV
1 (10-ounce) package frozen spinach, cooked, drained, and cooled
3 cups cooked rice
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon onion flakes
3/4 pound Cheddar cheese, grated
4 eggs
1 cup milk
1 teaspoon Worchestershire sauce
2 teaspoons salt (optional)
Preheat the oven to 350 degrees. Grease a 2-quart baking dish. In a large bowl combine the spinach, rice, butter, and onion flakes. Add all but a handful of the cheese. In a separate bowl mix the eggs, milk, Worchestershire sauce, and salt if using. Add to the spinach mixture and mix well. Pour into the prepared dish. Sprinkle the reserved cheese on top. Bake for 35 to 40 minutes, or until the middle of the casserole is set.
Source: Hometown Cookbook
SWEET POTATO WITH APPLES AND LEEKS GRATIN
~Submitted by Pammie, Swanton, OH
1 1/4 cups cream
2 large leeks, washed and thinly sliced
2 Tbs chopped fresh thyme, or 2 tsp dried
Salt and pepper to taste
A grating of fresh nutmeg
2 large sweet potatoes peeled and thinly sliced
2 cups grated cheddar cheese
1 large apple, cored and thinly sliced
Combine the cream, leeks, thyme, salt, pepper, and nutmeg in a saucepan and bring to a boil over moderate heat, stirring occasionally.
Add the sweet potatoes and simmer covered 10 minutes. Spread half the sweet potato mixture in a buttered baking dish. Top with the sliced apple. Repeat with sweet potato mixture and cheese.
Bake uncovered in a preheated 375° oven for about 45 minutes, until golden brown.
Serves 6 to 8.
BAKED BEANS DIANE
~Submitted by Pammie, Swanton, OH
This came from Bill's cousin, Diane Woods, who got it from the minister's wife, etc. Pam changed a couple of things to suit our taste and this is the result. However it came about, these are really good beans and a refreshing change from what you might normally fix.
Start with 1/2 lb. bacon cut into little pieces and crisped in a skillet. Remove bacon from the grease, then saute'1/2 cup of chopped sweet onions (Vidalia, if in season) in the bacon grease. Drain the grease from the cut bacon and chopped onion.
Add the bacon and the onions to:
1 8 oz. can dark kidney beans (drained)
1 8 oz. can light kidney beans (drained)
1 16 oz. can butter beans (drained)
1 16 oz. can pork & beans (DO NOT drain)
Mix this with:
1/2 cup brown sugar
1/2 cup ketchup
2 teaspoons white vinegar
Mix thoroughly and bake in a covered dish at 350 F. for 45-50 minutes.
Note: If you've got a bunch coming and you need a large batch, then use a #10 can of pork & beans and multiply everything else x 6.
If you need an electric roaster full (like it's some friend's big to-do and you opened your mouth and said you'd help by making all the beans they'd ever need) then use the following proportions:
2 #10 cans pork & beans (one drained, the other not)
6 of the 15 oz cans of butter beans
1 #10 can of the dark kidney beans
3 of the 40 oz cans of light kidney beans
4 lbs. of bacon
2 large or 3 small Vidalia onions
4 and 1/2 cups of brown sugar
4 and 1/2 cups of Heinz ketchup
1/2 cup of the white vinegar
GREEN BEAN CASSEROLE
~Submitted by Pammie, Swanton, OH
1 - 1/2 lbs fresh green beans, trimmed
4 medium onions, chopped
2 green bell peppers, cleaned and chopped (remove seeds when cleaning)
Salt and pepper to taste
About 3 Tbs butter cut into small pieces
1/4 cup unseasoned bread crumbs
1/4 cup freshly grated Romano cheese
Layer the beans, onions, and green peppers in a greased baking dish, beginning and ending with a layer of beans Season each layer with salt, pepper, and a few dots of butter. Dot with additional butter if desired and bake covered in a preheated 350° oven for about an hour. Combine the bread crumbs and Romano, sprinkle over the top, and bake until golden brown (5 to 10 minutes).
CORN CUSTARD
~Submitted by Pammie, Swanton, OH
2 Eggs, beaten
1 tsp. Salt
2 Tbsp. Sugar
1/4 tsp. Pepper
2 Tbsp. Butter, melted
2 c. Scalded milk
1 can Corn
Combine all ingredients. Add to beaten eggs, mix well. Pour into baking dish. Place baking dish in a larger baking dish with hot boiling water. Bake at 325 ° until firm.
TATER TOT CASSEROLE
~Submitted by Pammie, Swanton, OH
Kathy Spino brought this one to a teachers’ luncheon during conferences one March. It was quite popular, just like Kathy, and she graciously shared the recipe with us.
1 pound ground beef
1 small can mushrooms
1 can Cream of Chicken soup
1/2 package of frozen peas, or frozen corn
1 package of Oreida® Tater Tots
Brown and drain the meat.
Crumble meat in bottom of a greased 8” square pan.
Do not pack.
Sprinkle peas and mushrooms over the meat.
Add soup, spreading over all.
Add a layer of tater tots placed side by side over entire top.
Bake 1 hour at 350° F., until the potatoes are brown.
Serve warm and expect great compliments and full bellies!
NOTE: This recipe doubles quite well if you’re feeding company.
WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE
~Submitted by Lucy Wellhausen, Kirtland, OH
Owner of OhioHoney.com
Ingredients:
1 pound baby spinach leaves
1/4 cup olive oil, divided
1/4 pound prosciutto, cut in strips
1 garlic clove, minced
1 Portobello mushroom cap, sliced
1/2 red onion, cut in rings
3 tablespoons balsamic vinegar
1 tablespoon Honey
3 ounces Gorgonzola (or any blue cheese)
1 ounce Sunflower Seeds
Salt and pepper
Directions:
Trim, wash and dry the spinach thoroughly and place in a salad bowl.
Coat a sauté pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to
flavor the oil, and then add the mushrooms and onions. Sauté the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at
the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
Pour the vinaigrette over the salad, top with Gorgonzola and Sunflower Seeds.
Season as desired with salt and pepper, toss & serve.
CABBAGE STROGANOFF
~Submitted by Jean, OH
1 medium head cabbage, Savoy is good
Clean cabbage and sliver. Cook in 1 inch salted water, tightly covered, for 5 minutes. Drain well.
Put in buttered casserole. Add 2 tbs butter and toss to melt.
Add:
1 tbs sugar
1/2 tsp salt
1 cup sour cream
1 tbs vinegar
Mix well and keep hot until served.
This is a good side for a Pork Roast and I have eaten it with bread and butter.
QUICK ASIAN CABBAGE
~Submitted by Jean, OH
1/2 # ground pork
4 cups shredded cabbage (see note)
1 med onion or
4 to 5 green onions, sliced thin
minced garlic to taste, 1 large clove
Soy sauce
salt and pepper
2 tbs oil
Stir fry pork and set aside.
Heat oil in wok or large skillet. Add cabbage, onion and garlic and toss and cook until tender.
Can add 2 tbs water here, cover and steam to finish cooking to your taste.
Stir in pork. Flavor to taste with soy sauce.
Note: Packaged sliced cabbage from grocery would work well here.
Also, other Chinese sauces can be added to enhance the taste. I have used a chili-garlic paste.
ZUCCHINI HERB PATE
~Submitted by Barbara, Chula Vista, CA
A friend gave me the recipe for this pate.
4 medium zucchini, (about 1 pound)
2 teaspoons tarragon vinegar
2 teaspoons sugar
2 teaspoons salt, divided
1/2 cup packed fresh parsley sprigs
1/2 cup snipped fresh chives, or 1/4 cup dried chives
1 package (8 ounces) cream cheese, softened
1/2 teaspoon pepper
Crackers
Line a mixing bowl with a double thickness of cheese cloth. Coarsely shred zucchini into prepared bowl. Sprinkle with vinegar, sugar and 1 teaspoon salt. Toss gently; cover with a towel and set aside for 1 hour.
Meanwhile, in a food processor with the chopping blade, mince parsley and chives. Gather ends of cheesecloth, squeezing out as much liquid as possible. Add drained zucchini to food processor and process until pureed. Add cream cheese, pepper and remaining salt; process until smooth. Press pate into a small bowl. Cover and refrigerate overnight. Serve with crackers.
Yield: 1-1/2 cups (Serves 24. One serving = 1 T.)
One serving: (1 tablespoon) Calories: 29 Fat: 2 g Saturated Fat: 0 g
Cholesterol: 5 mg Sodium: 280 mg Carbohydrate: 3 g Fiber: 0 g Protein: 2 g
Diabetic Exch: 1/2 vegetable, 1/2 fat.
Source: Taste of Home Country Woman
SNOW PEAS WITH GINGER
~Submitted by Lou, FL
1 Tbs vegetable or peanut oil
1 tsp grated fresh ginger
1 to 1 and 1/2 lbs snow peas, sugar snaps, or green beans, trimmed
1 Tbs soy sauce
1 Tbs dark sesame oil
Salt and freshly ground black pepper to taste
Heat the oil in a large heavy skillet over high heat. Add the ginger and snow peas and saute, stirring constantly, until lightly browned, about 2 minutes. Add the soy sauce and transfer the snow peas to a serving platter. Add the sesame oil to the skillet and heat for about 10 seconds Pour over the snow peas, season with salt and pepper, and serve immediately.
Serves 4 to 6.
GAZPACHO
~Submitted by Lou, FL
Gazpacho is a chilled vegetable soup perfect for summer as an appetizer or a dinner by itself. This is a favorite soup of mine for summer, but is good all year round. YUM-YUM.
INGREDIENTS:
3 tomatoes, chopped
2 cucumbers, peeled and chopped
1/2 red onion, chopped
1 or 2 jalapenos diced (your heat choice )
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 garlic clove, minced
1 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
4 cups vegetable cocktail juice (Spicy V-8)
garlic croutons
PREPARATION:
In a large glass bowl, combine all ingredients except croutons and mix gently. Cover and refrigerate for at least 4 hours to blend flavors. Serve chilled, in bowls or
sherbet cups, topped with garlic croutons and maybe a sprig of cilantro.
Serves 6
SPINACH AU GRATIN
~Submitted by Leasa, IA
1 T butter
1 T flour
1 C half and half
1 - 10 oz box frozen spinach, defrosted and well drained
1 C Swiss cheese, grated
Melt the butter in a saucepan. Whisk in the flour and cook for 5 mins, stirring frequently. Stir in the half and half. Simmer for 15 mins. Stir in the spinach. Place in a small casserole dish. Top with cheese and place in broiler until lightly browned. Serve immediately.
Serves 4.
BAKED VEGETABLE OMELET
~Submitted by Leasa, IA
1 1/3 C shredded Monterey Jack cheese
2 C chpd broccoli OR 1 10oz pkg frozen chpd broccoli, thawed and drained
3 med tomatoes, coarsely chopped (2 cups) (I used 4 Roma)
2 2/3 C shredded cheddar
1 1/3 C milk
1/3 C all purpose flour
1/2 t salt
4 eggs
Heat oven to 350°. Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square 8 x 8 x 2 baking dish. Beat milk, flour, salt and eggs until smooth. Pour over cheese.
Bake uncovered 40-45 mins or until egg mixture is set. Let stand 10 mins before cutting.
6 servings
**Note - I used 2% milk and low fat cheese and omitted the salt. I also added about 2 T grated onion. I think adding some chopped ham would be tasty too!
Source: Betty Crocker, 2002
CURRIED POTATOES
~Submitted by Larry Holmes, Toronto, Canada
4 tablespoons butter
1 small onion, finely chopped
3 cups diced, cooked potatoes (about 4 potatoes)
1/2 cup chicken stock or broth
2 teaspoon curry powder
2 teaspoons lemon juice
freshly ground pepper
Melt butter in skillet. Add the onion and cook, stirring frequently until the onion is transparent. Add the potatoes and cook over low heat, stirring occasionally, until the potatoes have absorbed the butter. Add the chicken stock or broth, curry powder, and lemon juice. Stir to blend all the ingredients and continue to cook over low heat until all the stock or broth has been absorbed. Season to taste.
Serves four.
VEGETARIAN STUFFED GREEN PEPPERS
~Submitted by Larry Holmes, Toronto, Canada
3 large green peppers, halved and seeded
3 tablespoons olive oil
1 onion, finely chopped
2 cups cooked corn kernels
2 tomatoes, peeled and coarsely chopped
2 tablespoons minced parsley
1 tablespoons chopped fresh basil, OR
1 1/2 teaspoons dried, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup freshly made bread crumbs
Preheat oven to 350 degrees, F. Oil a shallow baking dish large enough to hold pepper halves in a single layer. Cook the peppers in boiling water for 2 minutes, drain and set aside. Heat the oil in a skillet and add the chopped onion. Cook, stirring until
soft. Put the onion a bowl., add the corn, tomatoes, parsley, basil, salt and pepper, and mix very well. Lightly fill each pepper half with some of the mixture. Sprinkle the tops with bread crumbs. Bake for 30 to 40 minutes or until crumbs are lightly browned.
Serves six.
CREOLE TOMATOES
~Submitted by Larry Holmes, Toronto, Canada
3 tablespoons butter
1 large green pepper, chopped
1 onion, chopped
6 to 7 medium tomatoes, quartered
1/8 teaspoon cayenne pepper
1 tablespoons chopped fresh thyme OR
1 1/2 teaspoons dried, crumbled
salt
2 tablespoons finely chopped parsley
Melt the butter in a large skillet, add the green pepper and onion and cook slowly over medium-low heat, stirring occasionally, for about 10 minutes or until onions are slightly colored. Add the tomatoes, cayenne pepper, and thyme. Cook for 5 – 6 minutes, stirring frequently. Add salt to taste, sprinkle with parsley and serve.
Serves six..
GLAZED MUSTARD PARSNIPS
~Submitted by Larry Holmes, Toronto, Canada
8 boiled parsnips
2 tablespoons butter
2 tablespoons light-brown sugar
1/2 teaspoon powdered mustard
Quarter parsnips and place them in a buttered 1-quart casserole. Dot with butter.
Mix sugar with mustard and sprinkle over top. Bake in preheated hot oven (400 degrees F.) 20 minutes or until parsnips are glazed and browned.
Makes 4 servings.
SPINACH LASAGNA
~Submitted by Jessica, Corfu, Greece
2 x 10 oz size chopped frozen spinach, -- thawed and drained
32 ounces spaghetti sauce
3 8 oz cans tomato sauce
1 box of lasagna noodles
20 ounces shredded mozzarella
10 ounces shredded cheddar cheese
32 ounces small curd cottage cheese
8 ounce cream cheese
3 eggs
Preheat oven to 350 degrees. Thoroughly drain and squeeze water out of spinach. Mix together spinach, cottage cheese, cream cheese and eggs in medium bowl. Set aside. Set aside one can of the sauce. Set aside 8 ounces of
mozzarella cheese. In large roasting pan (about 11Wx16Dx3H), layer the ingredients (about 3-4 layers) in the following order: spaghetti and tomato sauce, lasagna noodles, spinach mixture,
mozzarella cheese, cheddar cheese. Finish off the top with reserved tomato sauce. Sprinkle on reserved
mozzarella cheese. Bake for 45 minutes or until a knife or fork can easily be inserted in noodles. Allow to firm for 15 minutes before serving. [Can use shredded
Swiss cheese instead of cheddar.]
MAPLE-ROASTED FENNEL
~Submitted by Jessica, Corfu, Greece
Serves 6
8 fennel bulbs, trimmed and rinsed, outside layers removed
1/3 cup maple syrup
1 tablespoon water
sea salt, to taste
ground pepper, to taste
Preheat oven to 350F. Halve fennel bulbs through the root. Slice halves thinly through the root to hold the slices together. Arrange slices on a parchment-lined rimmed baking sheet without overcrowding them. You may need to do these in batches or use several baking sheets.
Combine maple syrup and water in a small bowl. Lightly brush each fennel slice with this mixture and season with salt and pepper. Turn each slice and repeat brushing and seasoning on other side. Bake for 8 to 10 minutes, until fennel is lightly browned. Remove from oven and turn all slices. Bake 8 to 10 minutes longer, until fennel is tender. Remove and serve immediately.
Nutrition Info
Per serving (About 11.5oz/328g-wt.): 140 calories (5 from fat), 0.5g total fat, 0g saturated fat, 4g protein, 34g total carbohydrate (10g dietary fiber, 10g sugar), 0mg cholesterol, 260mg sodium
Source: Whole Foods Market
website
CHOCOLATE BEET CAKE
~Submitted by Jessica, Corfu, Greece
2 cups cake flour
1 t soda
1 t salt
1 cup caster sugar
1/2 cup cocoa powder
3 large eggs, beaten
1 cup plus 2 tablespoons vegetable oil, Canola or corn oil
1 1/2 cups grated cooked beets
2 t vanilla
powdered sugar, optional
Preheat oven to 350F.
Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets.
Pour into a greased and floured 9x13-inch baking pan. Bake at 350F for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.
Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.
BAKED POTATO TOPPINGS
~Submitted by Doe, Oliver, B.C.
Saucy Peppers & Sausages*
3/4 lb Italian sausages
1 tbsp oil
1/4 c chpd onion
3 garlic
1/2 tsp dried oregano
1/4 tsp salt
2 tomatoes diced
1 sm red pepper, strips
1 sm green pepper, strips
2 tsp cornstarch
1 tbsp water
Cut sausages into bite size pieces. Heat oil in pan, add sausage pieces, cook til well browned. Add onions, garlic, oregano, and salt. Cook, stirring til onion is soft. Add tomatoes, peppers. Cover, simmer 10 mins. Mix together cornstarch and water, stir into sausage mix, cook, stirring until sauce is thickened. Taste and adjust seasonings. Continue cooking til there is no taste of starch-2 mins. Spoon over baked potatoes.
Cheesy Ham And Zucchini Topping*
1 tbsp butter
1 tbsp flour
1 c milk
1 tsp dijon
salt pepper
11/2 c sliced zucchini
11/2 c cooked ham
1c gruyere or cheddar or mixed
In pot melt butter, blend in flour, cook til bubbly. Add milk, mustard, salt & pepper. Stir over med heat til mix thickens and comes to a boil. Keep warm over low heat. Cook zucchini, drain. Return sauce to boil. Stir in zucchini and ham. Take from heat, stir in cheese til melted. Spoon over baked potatoes.
CARAMELIZED ONION & GARLIC TART
~Submitted by Doe, Oliver, B.C.
8 oz Pillsbury crescent rolls
2 tbsp butter
2 c packed thin sl onions-2 med
6 garlic sliced or crushed in garlic press
1 tbsp sugar
1 tbsp fresh thyme
2 lg eggs
1/2 c whipping cream or milk
1/2 c parmesan
Preheat 375. Open pkg of crescents and separate into 8 triangles. Arrange triangles in 10" tart pan or pie plate with the long points toward the middle so that the bottom & sides of pan are covered with dough. Press the edges of the dough triangles firmly together to seal them. Bake crust until it is lightly browned and puffed about 8 mins. Meanwhile, melt butter in lg pan over med heat. Add onions & garlic, reduce heat to med low and cook, stirring until the onions begin to brown and take on a deep color, 8 mins. Add the sugar and thyme if using. Cook, stirring til sugar dissolves, another minute or 2. Take pan from heat. Remove tart crust from oven, leave oven on. Press down on crust with back of spoon to flatten it. Arrange onions on bottom of tart, using a fork to spread them out
so that they completely cover it. Crack the eggs into a sm bowl, add cream and parmesan and whisk to combine. Pour the egg mix over the onions. Bake the tart until the custard has set, and crust is deep golden brown, 18-20 mins.
Take tart from oven and place it on wire rack to cool 5 mins, then slice tart and serve.
BROCCOLI & CHEESE CASSEROLE
~Submitted by Doe, Oliver, B.C.
1 lg onion chpd - approx 1 c
1/4 c butter
4 c broccoli, cut bite size
1 can cream of mushroom soup
7 oz Cheez Whiz
1 can sliced mushrooms
1/4 c flaked or slivered almonds
1/2 c buttered bread crumbs
Saute onion in butter. Spoon into greased casserole dish. Cook broccoli til crunchy. Add mushrooms & almonds. In separate bowl blend mushroom soup & Cheez Whiz, fold into casserole. Top with almonds & buttered bread crumbs. Bake at 350 for 45 mins.
ZIPPY BAKED CARROTS
~Submitted by Doe, Oliver, B.C.
5-6 c sliced carrots-1/4" thick
6 slices Swiss cheese
Sauce:
1 sm onion, minced
4 tbsp butter
3 tbsp flour
1 tsp salt
1 tsp chili powder
2 c milk
Topping:
1 c soft bread crumbs
2 tbsp butter or margarine, melted
6 bacon strips, cooked & crumbled
Blanch carrots til tender crisp. Layer half the carrots in a greased 2 qt baking pan, cover with half the cheese. Repeat layers.
For sauce: saute onion in butter for 2 mins, blend in flour & seasonings. Cook, stirring 1 min. Add milk all at once, cook, stirring til thickened. Pour sauce over casserole.
For topping: combine bread crumbs & butter, sprinkle over all. Top with bacon. Bake at 350 for 25 mins.
My tweaks: I add Mrs. Dash Spicy, used less chili powder, use home-grown hot & sweet crushed red blend that Chris & I grow every year. Added just a wee bit of nutmeg to the sauce. Used Romano in the breadcrumbs.
RED CABBAGE WITH SAUSAGE - 1910
~Submitted by Patricia, Charlevoix, MI
1 head red cabbage
1 pint stock or water
1/8 tsp mace*
1/8 tsp pepper
salt, if necessary
2 tablespoons sharp vinegar*
1 tbs butter or fat
1 tbs flour
1/2 lb frankfurter sausages
Select a fresh, hard, head of cabbage. Trim it nicely and shave in thin slices.
Place it in a saucepan add stock or water, season with mace, pepper and salt if necessary. Cover and let simmer gently until cabbage is tender. Fifteen minutes before removing from the fire, add vinegar to the liquid and thicken it with butter and flour rubbed to a paste. While the cabbage is cooking, boil the frankfurter sausages until tender. Serve the cabbage with the sausages arranged about it in a decorative manner. Serves six.
*Note - Mace is made from the covering that partly encloses the kernel of the nutmeg. Ground nutmeg can be used in its place. Sharp vinegar is merely "white" vinegar.
SCALLOPED ARTICHOKES
~Submitted by Shirley, WA State
Collected from Sunset cook books and magazines.
6 artichokes
lemon juice
1 c. fine bread crumbs
salt and pepper to taste
1 eggs
1 c. cream
Wash artichokes and remove stems. Cook in boiling salted water for 25 to 40 minutes or till tender. Drain. Scrape edible portion from leaves; remove chokes and dice hearts. Sprinkle artichoke pulp with lemon juice; mix with crumbs. Turn into a greased baking dish and dust with salt and pepper. Beat eggs and cream together; pour over artichokes. Bake in a moderate oven 350°F about 30 min. or until set and delicate brown.
ASPARAGUS SOUFFLÉ
~Submitted by Shirley, WA State
Serves 6.
1 c. pureed, cooked asparagus
1/2 c. soda cracker crumbs
1 tsp. minced onion
1 tsp. salt
dash pepper
1 c. cream or evaporated milk
4 eggs, separated
Combine asparagus, crumbs, and seasonings. Add the cream to the beaten egg yolks and stir into the asparagus mixture; fold in the stiffly beaten egg whites. Turn into a greased baking dish, set in a shallow pan of hot
water, and bake in a moderate oven 350°F. for 50 min, or until firm. Serve with cheese sauce or Hollandaise sauce.
FORD HOOK LIMA BEANS AND MUSHROOMS
~Submitted by Shirley, WA State
Serves 4.
1 Tbl. butter or margarine
2 Tbl. finely chopped onions
1 (4 oz.) can sliced mushrooms
2 c. cooked or canned lima bean. I use frozen ones
1/2 c. half and half cream
salt and pepper to taste
paprika
Melt butter in a saucepan and saute' onion and mushrooms gently for about 10 minutes. Add lima beans and cream.
Season to taste with salt and pepper. Let simmer for about 10 minutes more. Sprinkle lightly with paprika before serving. To make succotash: Follow directions for green Lima Beans and Mushrooms, substituting 1 c. cooked or canned whole kernal corn for the mushrooms. Do not
saute the corn; simply add it to the onions with the beans.
DUTCH BEETS
~Submitted by Shirley, WA State
Serves 4
2 Tbl. butter or margarine
1 Tbl. flour
1 c. boiling water
1 Tbl. sugar
1/4 tsp. salt and a dash of pepper
2Tbl. vinegar
2 tsp. minced onion
2 c. sliced or diced, cook beets or use canned ones.
Melt butter and stir in flour; add boiling water and cook, stirring constantly, until mixture is thickened and smooth; add seasonings. Add the beets and let heat together for 10 to 15
minutes or longer.
ZUCCHINI COBBLER
~Submitted by Johnny, LA
Tastes like apple pie!
5 cups zucchini - peeled, seeded and chopped
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
1-1/2 cups white sugar
1-1/2 cups butter, chilled
1 teaspoon ground cinnamon
Preheat oven to 375F. Coat a 9x13 inch baking dish with non-stick spray.
Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Add 3/4 cup sugar, 1 teaspoon cinnamon and nutmeg and simmer 1 minute longer. Remove from heat and set aside.
In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini mixture. Press half the remaining crumb mixture into prepared pan. Spread zucchini mixture on top; crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon.
Bake in oven preheated to 375F for 35-40 minutes, or until golden and bubbly.
CABBAGE AND POTATO BAKE
~Submitted by Johnny, LA
1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth
Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
Could be halved.
Source: Emeril Lagasse
CAESAR RED COLESLAW
~Submitted by Johnny, LA
3 cups red cabbage, coarsely chopped
1 cup carrot, coarsely grated
1/2 cup green onions, chopped
Dressing
1/2 cup mayonnaise
1/4 cup parmesan cheese
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/2 teaspoon black pepper
Combine salt and garlic together to form a paste. Add to other dressing ingredients and mix well. In a large bowl combine cabbage, carrots and green onions with the dressing. Toss until completely coated. Cover and refrigerate for 2 hours. Serve cold.
HOT ORIENTAL SALAD
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 TBS vegetable oil
2 cloves garlic, minced
½ tsp. ground ginger
1 C celery, julienned
8 C Chinese cabbage, 1-inch pieces
½ LB fresh mushrooms, sliced
¾ LB spinach, torn in pieces
2 TBS Kikkoman Soy Sauce
Heat oil in wok or Dutch oven over medium-high heat; add garlic and ginger. Sauté until garlic is lightly browned. Add celery; stir-fry two minutes. Add cabbage and mushrooms; stir-fry two minutes. Add spinach; stir-fry two minutes. Add soy sauce and serve immediately
CARROT COOKIES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
3/4 cup All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Grated orange zest
1/2 teaspoon Ground cinnamon
1/3 cup Vegetable oil
1 large Egg
1/3 cup Sugar
1/3 cup Cooked, pureed carrots
1/4 cup Golden raisins
Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients.
Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown.
FRIED EGGPLANT
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Serves 4 to 6
Although I generally try and stay away from fried foods, I do enjoy this eggplant dish every so often. For some reason, fresh mint just enhances the subtle flavor of eggplant wonderfully! This makes a great vegetable side dish, or a nice addition to an antipasti tray.
6 Small, Firm Eggplants (About 4-5 Inches In Length)
1 Cup Olive Oil
2 Cloves Garlic, Minced
5 Tablespoons Finely Chopped Fresh Mint Leaves
2 Tablespoons Balsamic Vinegar
Salt And Pepper To Taste
Cut the eggplants into wedges, about 1 and 1/2 inches wide, leaving the skin on. Heat the oil in a heavy frying pan, and once hot, drop in four or five of the wedges. Cook until soft and brown, turning over once during the cooking period. Once cooked, place on a plate covered with paper towels to drain. Continue cooking the remaining eggplant wedges in this manner.
Once all the the wedges have been cooked, place them in an attractive manner on a serving plate. Sprinkle with the balsamic vinegar, minced garlic, salt and pepper and mint. Serve at room temperature.
BRAISED CABBAGE AND CARROTS
~Submitted by Jim, WA State
From the Neely's, a new food network show.
1 large head (about 3 pounds) green cabbage
4 slices extra-thin, cut into 1-inch squares
1 cup water
2 tablespoons Smash Seasoning, recipe follows
1 (10-ounce) bag baby carrots
Salt and freshly ground black pepper
Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat and be lightly browned, but still moist.
Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
Smash Seasoning:
1 teaspoon cayenne
1 teaspoon celery seed
1/2 tablespoon lemon pepper
1 tablespoon garlic powder
Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.
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SUPREME PASTA SALAD WITH SALAD TOPPINS
~Submitted by Treva, NC
Prep Time: 15 minutes
Cook Time: 15 minutes
Makes 8 (1 cup) servings
8 ounces bow-tie pasta, uncooked
1 cup Italian salad dressing
2 tablespoons McCormick® Salad Supreme Seasoning
3 cups assorted vegetables such as broccoli florettes, sliced carrots, cherry tomato halves
1/2 cup chopped red onion
3/4 cup McCormick® Salad Toppins™ , divided
1. Cook pasta according to package instructions. Rinse under cold water; drain well.
2. Place pasta in large bowl. Add dressing, Salad Supreme Seasoning, vegetables, and 1/2 cup of the Salad Toppins™; toss gently. Cover.
3. Refrigerate until ready to serve. Toss lightly before serving. Sprinkle remaining 1/4 cup Salad Toppins™
over top of salad.
Calories: 255, Fat: 11 g, Cholesterol: 1 mg, Sodium: 736 mg, Carbohydrates: 32 g, Fiber: 2 g, Protein: 7 g
PASTA WITH CREAMY MUSHROOM-PEA SAUCE
~Submitted by Maggie, TX
Makes 4 servings, 1 3/4 cups each
Ingredients
8 ounces whole-wheat pasta, such as fusilli or rotini
3 cups shelled English peas (4 ½ pounds unshelled) or frozen peas
1 teaspoon extra-virgin olive oil
2 ounces sliced prosciutto, diced
2 cloves garlic, minced
2 cups quartered cremini or sliced chanterelle mushrooms (about 6 ounces)
1 tablespoon all-purpose flour
¼ cup white wine
1 cup reduced-sodium chicken broth
¼ cup whipping cream
Lots of freshly ground pepper, to taste
Instructions
1. Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
3. Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.
Nutrition Information
Per serving: 432 calories; 9 g fat (4 g sat, 2 g mono); 29 mg cholesterol; 65 g carbohydrate; 20 g protein; 12 g fiber; 520 mg sodium; 578 mg potassium.
Nutrition bonus: Vitamin A (50% daily value), Iron & Vitamin C (20% dv), Folate (19% dv), Potassium (16% dv).
4 Carbohydrate Servings
Exchanges: 4 starch, 1 vegetable, 1/2 lean meal, 1 fat
Source: EatingWell Magazine
LIGHT CARROT-RAISIN SALAD
~Submitted by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 3 cups coarsely shredded carrots
- 1 cup diced unpeeled Gala or Empire apples
- 1/2 cup thinly sliced celery
- 1/2 cup dark raisins
Dressing Ingredients:
- 1/2 cup nonfat or light mayonnaise
- 1/4 cup nonfat or light sour cream
- 1 tablespoon sugar substitute or sugar
DIRECTIONS
Place carrots, apple, celery, and raisins in a medium bowl and toss to mix.
Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the salad and toss to mix. Serve immediately or cover and refrigerate for several hours before serving.
Nutritional Information Per Serving (2/3-cup per serving):
Calories: 68, Carbohydrate: 16 g, Cholesterol: 0 mg,
Fat: 0.2 g, Saturated Fat: 0 g, Fiber: 1.8 g,
Protein: 1.2 g, Sodium: 129 mg, Calcium: 26 mg
Diabetic Exchanges: 1 Vegetable, 3/4 Fruit
Source: "The Complete Diabetes Prevention Plan"
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BROCCOLI AND GARLIC
~Submitted by Mary S., Nashville, TN
Yield: 4 side dish servings
INGREDIENTS
- 2 teaspoons peanut oil
- 3 cloves garlic, sliced
- 1 teaspoon minced ginger
- 2 cups broccoli florets
- 1/2 cup fat-free, reduced-sodium chicken broth
- 2 teaspoons toasted sesame seeds
- Salt and pepper
DIRECTIONS
In a wok, heat the oil over medium heat. Add the garlic and ginger and saute for 30 seconds.
Add the broccoli and broth, cover, and steam for 3-4 minutes. Top with sesame seeds and season with salt and pepper.
Nutritional Information Per Serving (1/2 cup):
Calories: 42, Fat: 3 g, Cholesterol: 0 mg, Sodium: 25 mg,
Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: "The Diabetes Food and Nutrition Bible"
ASPARAGUS SOUFFLÉ
~Submitted by Maggie, TX
Serve this soufflé with fresh rolls and a sliced tomato salad for a perfect spring luncheon.
Number of Servings: 6
Serving Size: 1 cup
Ingredients
2 1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
1 ea eggs, beaten
1 cup grated low-fat Swiss cheese
1 cup diced cooked low-fat turkey bacon
2 tsp canola oil
2 Tbsp Parmesan cheese
1 Tbsp cornstarch or arrowroot powder
1/4 cup low-fat, low-sodium chicken broth
2 ea egg whites, beaten until stiff
Instructions
1 Preheat the oven to 350 degrees.
2 Steam the asparagus in a metal steamer over boiling water for 5 to 6 minutes. Drain.
3 Combine the asparagus with the eggs, Swiss cheese, turkey bacon, oil, and Parmesan cheese.
4 Combine the cornstarch or arrowroot powder with the chicken broth and stir until smooth. Add to the asparagus mixture.
5 Fold in the beaten egg whites until they disappear.
6 Pour the mixture into a greased soufflé dish and bake for 25 to 30 minutes until puffed and firm.
Exchanges Per Serving
2 Lean Meat Exchange
1 Vegetable Exchange
1/2 Fat Exchange 1/2
Nutrition Information
Amount per serving
Calories 154
Calories From Fat 79
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 89 mg
Sodium 351 mg
Total Carbohydrate 5 g
Dietary Fiber 2 g
Sugars 2 g
Protein 15 g
CAULIFLOWER WITH CREAMY CHEESE SAUCE
~Submitted by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 whole cauliflower (2 pounds)
- Creamy Cheese Sauce (recipe follows)
- Paprika, as garnish
- Finely chopped parsley leaves, as garnish
DIRECTIONS
Place cauliflower in saucepan with 2 inches of water; heat to boiling. Reduce heat and simmer, covered, until cauliflower is tender, 20 to 25 minutes.
Place cauliflower on serving plate; spoon Creamy Cheese Sauce over and sprinkle with paprika and parsley.
CREAMY CHEESE SAUCE
Yield: Makes about 1-1/4 cups
INGREDIENTS
- 2 tablespoons minced onion
- 1 tablespoon margarine
- 2 tablespoons flour
- 1 cup fat-free milk
- 1/2 cup (2 ounces) cubed reduced-fat pasteurized processed
cheese product or shredded reduced-fat Cheddar cheese
- 1/4 teaspoon dry mustard
- 2-3 drops hot pepper sauce
- Salt and white pepper, to taste
DIRECTIONS
Saute onion in margarine in small saucepan 2 to 3 minutes. Stir in flour; cook over medium-low heat, stirring constantly, 1 minute. Whisk in milk and heat to boiling; boil, whisking constantly, until thickened, about 1 minute.
Reduce heat to low. Add cheese, dry mustard, and pepper sauce, whisking until cheese is melted. Season to taste with salt and pepper.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 102, Fat: 3.6 g, Cholesterol: 5.7 mg,
Sodium: 194 mg, Protein: 6.5 g, Carbohydrate: 11.7 g
Diabetic Exchanges: 1/2 Meat, 1/2 Fat, 2 Vegetable
Source: "1,001 Delicious Recipes for People with Diabetes"
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BROCCOLI ALFREDO SOUP
~Submitted by Treva, NC
Prep Time: 20 min
2 (1 3/4-cup) servings
1 (1-lb.) pkg. Green Giant® Frozen Broccoli Cuts
1/2 cup water
1 (10-oz.) container refrigerated Alfredo sauce
1/2 cup milk
1/8 teaspoon pepper Shredded carrot, if desired
1 . In medium saucepan, combine broccoli and water. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until broccoli is tender. Do not drain.
2 . Place about 1 cup of the broccoli and water mixture in blender container. Cover; blend until smooth.
3 . To broccoli mixture in saucepan, add pureed broccoli, Alfredo sauce, milk and pepper; mix well. Cook and stir 3 to 4 minutes or until thoroughly heated. Garnish with shredded carrot.
2 (1 & 3/4-cup) servings
NUTRITION INFORMATION PER SERVING: Serving Size: 1 3/4 Cups Calories 580 Calories from Fat 420 Total Fat 47g 72% Saturated 26g 130% Cholesterol 100mg 33% Sodium 700mg 29% Total Carbohydrate 23g 8% Dietary Fiber 6g 24% Sugars 10g Protein 16g
Exchanges: 1 Starch; 2 Vegetable; 1 1/2 High-Fat Meat; 7 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury
MASHED MAPLE SQUASH
~Submitted by Maggie, TX
Makes 2 servings, 2/3 cup each
Ingredients
1 acorn squash (1 ¼ pounds), halved and seeded
2 tablespoons pure maple syrup
1 teaspoon butter
¼ teaspoon ground cinnamon
¼ teaspoon salt
Instructions
1. Preheat oven to 400°F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Place squash halves cut-side down in the prepared pan. Bake until soft, about 50 minutes. Let cool for 10 minutes.
3. Scrape the soft squash flesh into a medium bowl. Stir in syrup, butter, cinnamon and salt with a fork, mashing the squash until somewhat smooth.
Nutrition Information
Per serving: 156 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 36 g carbohydrate; 2 g protein; 3 g fiber; 299 mg sodium; 790 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Potassium (22% dv), Magnesium (18% dv), Vitamin A (15% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 starch
Source: EatingWell Serves Two Cookbook
APRICOT-GINGER ASPARAGUS
~Submitted by Mary S., Nashville, TN
1/2 pound fresh asparagus, trimmed
1/4 cup apricot preserves
1 tablespoon red wine vinegar or cider vinegar
1/8 teaspoon ground cinnamon
Pinch ground ginger or 1/8 teaspoon minced fresh gingerroot
In a large skillet, bring 1 in. of water to a boil; place asparagus in a steamer basket over water. Cover and steam for 5 minutes or until crisp-tender; drain and keep warm. In a small skillet over medium heat, bring the preserves, vinegar, cinnamon, and ginger to a boil. Reduce heat; simmer, uncovered, for 2-4 minutes or until glaze begins to thicken. Pour over asparagus.
Serves 2
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CHILAQUILES
(Tortilla Casserole)
Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
1 sliced medium white onion
1 tbsp vegetable oil
2 medium zucchini or other summer squash, cut into small dice, 10 ounces total (see note below)
2 cups salsa
2 cups chicken or vegetable broth, plus a little extra if necessary
1/2 tsp salt, plus a little more if necessary, depending on saltiness of broth
4 cups spinach leaves, stemmed and well-rinsed, about 5 ounces
8 to 12 ounces tortilla chips, depending on the type (see note below)
1/2 cup finely grated Mexican añejo cheese, or Parmesan or Romano
1. In a large Dutch oven or flameproof casserole, cook the onion in the oil over medium-high heat until it begins to soften, about 5 minutes. Add the zucchini and cook, stirring frequently, until it begins to brown, about 3 minutes longer.
2. Add the salsa, 2 cups broth, salt and spinach, bring to a boil, then stir in the chips, coating them with the broth mixture. When the mixture comes to a simmer, cover, remove from the heat and let stand for 5 minutes.
3. Very carefully stir the chilaquiles to check that the chips have softened nicely. I like them to still have a few chewy edges, though if there's too much crunch left, I dribble in a little extra broth and return them to the heat for a couple of minutes.
4. Sprinkle with the cheese and they're ready to serve right from the vessel they were cooked in. Of course, you can spoon them onto warm plates in the kitchen before sprinkling each serving with the cheese. Chilaquiles should be served right away. Serves 4 generously as a main dish.
5. Note: Corn tortilla chips that you fry yourself or the thick kind you can buy from a Mexican grocery store are best for this dish. For the zucchini or squash, choose different varieties from the farmer's market if you can.
Based on individual serving.
Calories: 460
Total Fat: 23 g
Carbohydrates: 44 g
Protein: 21 g
Source: Salsas That Cook by Linda Matthie-Jacobs
LAYERED VEGETABLE SALAD
INGREDIENTS:
1 head iceberg lettuce, torn into small pieces
1 (10 ounce) package frozen green peas, thawed
1/2 cup sliced green onion
12 slices bacon
1 1/2 cups small cauliflower florets
1/2 cup chopped celery
2 cups mayonnaise
3 tablespoons white sugar
4 ounces shredded Cheddar cheese
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a 9x13 inch pan layer the lettuce followed by the peas, green pepper, bacon, cauliflower and celery.
2. In a small bowl combine the mayonnaise and the sugar. Spread mixture over salad. Sprinkle cheese over top. Cover and chill for at least 8 to 12 hours before serving.
ARTICHOKE SAUCE WITH LINGUINI
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth
2 cloves minced garlic
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
For garnish: capers, chopped fresh parsley and sliced black olives
16 ounces linguini
Cook oil, butter, flour and chicken broth until it thickens. Add garlic, artichoke hearts, lemon juice and cheese. Continue cooking until flavors blend, about 5 minutes. Add capers and parsley.
To cook the linguini: Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and 2 teaspoons salt. Add the linguini and keep boiling until tender but firm (al dente), 8 to 10 minutes, or as directed on package. Drain pasta and immediately toss with artichoke sauce. Sprinkle each dish with olives.
Based on individual serving.
Calories: 508
Total Fat: 28 g
Carbohydrates: 52 g
Protein: 12 g
Source: Essential Vegetarian Cookbook B & B Recipes
VEGETABLE PASTRY PURSES
1/2 pkg. (12 oz.) frozen puff pastry (1 sheet)
2 Tablespoons olive oil
1/2 teaspoon fresh shallots, minced
1 cup frozen corn
1 cup fresh mushrooms, chopped
1/4 cup Holland House Marsala Cooking Wine
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
3 cups fresh spinach
1 egg, beaten
OPTIONAL SAUCE INGREDIENTS:
1 Tablespoon olive oil
1/2 teaspoon fresh shallots, minced
1/4 cup celery, chopped
1 cup Holland House Marsala Cooking Wine
3 Tablespoons brown sugar
1 bay leaf
2 teaspoons cold water
2 teaspoons cornstarch
TO PREPARE PASTRY PURSES:
Preheat oven to 400º F. Thaw puff pastry as directed. Unfold pastry on lightly floured surface. Roll into 12 inch rectangles. Cut into 12 (3 inch) squares. Heat oil in saute pan over high heat. Add shallots, corn, and mushrooms; saute for 1 minute. Add cooking wine and seasonings. Add spinach and saute for an additional 30 seconds. Remove from heat. Place 1 Tablespoon filling in center of each square. Brush edges of square with beaten egg. Bring four corners together, pressing firmly. Pull up and twist corners making top of purse. Place on a baking sheet and brush purse with egg. Bake in preheated oven for 15 to 18 minutes, or until golden brown. Serve with sauce (optional).
Cooking Time: 20 minutes
TO PREPARE OPTIONAL SAUCE:
Heat oil in saute pan over high heat. Add shallots and celery. Saute for 30 to 40 seconds or until lightly brown. Add cooking wine, brown sugar, and bay leaf. Reduce heat to medium. Combine cold water and cornstarch; add to cooking wine mixture and simmer for 5 minutes. Set aside until ready to serve.
Calories 218 Fat 14g Sodium 246mg Carbohydrates 19.5g Values are per serving. Optional Sauce Calories 92 Fat 2g Sodium 225mg Carbohydrates 14.5g Values are per serving.
Source: Holland House
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| A to Z Readers' Family-Owned Business Guide |
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Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
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Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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