Greek-Style Squash
2 small yellow squash, thinly sliced
2 small zucchini, thinly sliced
1 med. tomato, chopped
1/4 cup pitted ripe olives
2 tbl. chopped green onion
2 tsp. olive oil
1 tsp. lemon juice
3/4 tsp. garlic salt
1/4 tsp. dried oregano
18 tsp. pepper
2 tbl. grated Parm cheese
Place squash, tomato, olives and onion on a double thickness heavy duty foil.
Combine the oil, lemon juice, garlic salt, oregano and pepper; pour over the veggies. Fold foil around veggies and seal tightly.
Grill, covered, over med. heat for 30-35 min.
Carefully open foil; transfer veggies to serving bowl. Sprinkle with cheese.
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Savory Broccoli Bread Pudding
6 cups 1" cubes Italian bread
1 pkg. frozen broccoli florets, thawed and chopped
4z sliced ham, chopped
1 jar roasted red peppers, drained and chopped
4 scallions, sliced
1 c. shredded reduced fat Italian blend cheese
1 ½ cups egg substitute or 6 large eggs
2 c. whole milk
1/4 tsp each dried thyme, salt and pepper
Coat a shallow 2 qt. baking dish with Pam.
Spread ½ bread cubes over bottom.
Cover with ½ broccoli, ham, peppers, scallions and cheese.
Repeat layers once.
Whisk eggs, milk, thyme, salt and pepper to blend; pour over top.
Cover with foil; refrigerate at least 2 hours or overnight.
Heat oven to 350°F. Bake, covered, 1 hour.
Uncover; bake 5 minutes until knife inserted in center comes out clean.
Let stand 5 minutes before serving.
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Grilled Zucchini Rolls with Herbs and Cheese
3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves
Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.
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Tangy Almond Garlic String Beans
Salt
1 pound string beans, trimmed
1/2 cup sliced almonds
1/2 cup olive oil
Salt
4 to 5 cloves garlic, smashed
1-inch piece ginger, grated
1/2 teaspoon dried red chili flakes
1/4 cup red wine vinegar
Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.
Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.
Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing.
Serve on a platter and scatter the top with the toasted almonds.
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Goat Cheese Mashed Potatoes with Beef Coffee Gravy For Potatoes
2 pounds white russet potatoes, peeled and quartered
4 ounces goat cheese
4 tablespoons butter
1/2 cup evaporated milk, plus more as needed
Salt and white pepper, to taste
For Gravy:
1 (15-ounce) can beef broth
1 tablespoon Worcestershire sauce
1 teaspoon instant coffee
2 tablespoons cornstarch
1/4 cup water
3 tablespoons butter, cut into large chunks
Salt and pepper
For Potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain potatoes and put them into a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add the goat cheese, butter, and 1/2 cup of evaporated milk and whip potatoes on medium speed. Add additional milk until desired consistency is reached. Season with salt and white pepper to taste.
For Gravy: In a medium saucepan over high heat, bring the beef broth, Worcestershire sauce, and coffee to a boil. Reduce to a simmer. In a small bowl, dissolve the cornstarch in the water and add to broth mixture. Cook until the gravy has thickened to the consistency of cream. Whisk in butter 1 chunk at a time. Season with salt and pepper to taste.
Recipe courtesy of Sandra Lee
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Mashed Yellow Turnips with Crispy Shallots hallots
1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about 4 pounds total (put fresh turnip in freezer overnight)
Kosher salt
1 cup whole milk
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly ground black pepper
1/4 tsp. nutmeg
Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220° F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260° F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, 1/4 tsp. nutmeg and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.
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Fresh Vegetable Saute
2 Tbsp. olive oil
1-1/2 cups broccoli flowerets
1-1/2 cups cauliflowerets
1 cup diagonally sliced carrots
3/4 cup sliced yellow squash
3/4 cup snow peas
1/2 cup sliced mushrooms
1/2 cup red pepper strips
1/2 cup onion wedges
1/4 cup red wine vinegar
1 envelope GOOD SEASONS Italian Salad Dressing Mix
Heat oil in large skillet over medium-high heat. Add vegetables; cook and stir until tender-crisp. Stir in vinegar and salad dressing mix; cook until thoroughly heated, stirring occasionally.
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Kathy's Mashed Cauliflower
2 heads cauliflower
3 cups chicken stock
2/3 lb pancetta
1 bunch green onions
1 cup sour cream
1/2 stick butter
1 clove minced garlic
salt & pepper to taste
A generous grating nutmeg
1/4 cup grated Parmigiano
2 cups grated cheddar (extra sharp)
Cut up the cauliflower and steam/boil in stock until soft. While the cauliflower is cooking, cut the pancetta up into small pieces and fry.
Then chop the onion up fairly fine, including the green portion.
When the cauliflower is soft, drain well. Add the butter and sour cream.
Use a mixer to mash the cauliflower until creamy.
Add the pancetta bits, green onion, garlic, salt, pepper, nutmeg, and 1 1/2 cups of the grated cheddar cheese and Parmigiano.
Mix well and pour into large casserole dish. Top with remaining 1/2 cup of cheese.
Bake at 350°F for 20-30 min, or until top begins to brown. Serve.
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Smashed Potatoes and Cream Cheese
2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with kitchen scissors
Salt and pepper
Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes.
Then add chives and scallions and season with salt and pepper, to your taste.
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Crab Stuffed Portobellos
1/4 cup extra-virgin olive oil, eyeball it
4 large portobello mushroom caps, wiped with damp cloth
Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 tablespoons butter, plus 1 tablespoon cut into small dice
1 bay leaf
2 ribs celery from heart of stalk
1 small onion, chopped
1 small red pepper, seeded and chopped
Salt and pepper
2 teaspoons crab boil seasoning (recommended: Old Bay)
or 1 teaspoon poultry seasoning plus 1 teaspoon paprika
2 teaspoons hot sauce, eyeball it
6 ounces lump crabmeat
3 slices white bread, toasted
1 cup chicken stock
A handful chopped parsley leaves
Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil.
Grill 10 minutes, until tender and season with grill seasoning blend.
Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables.
Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies.
Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock.
Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley.
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Fresh Asparagus and Wild Mushrooms
1 tbl. olive oil 1# wild mushrooms (shitakes,portabella,etc.)cut into quarters
2 garlic cloves, peeled and sliced
1 splash Madeira or dry white wine
1 bunch asparagus, cut in 2" segments, blanched
1 cup nicoise olives, pitted and chopped
1 tsp. sesame seeds, toasted
1 tsp. fresh thyme leaves
Salt and pepper to taste
Heat olive oil until it begins to smoke. Add in the mushrooms and wait 10 seconds before tossing.
Cook for 3 minutes. Add in the garlic and deglaze the pan with a splash of wine.
Add asparagus and heat through. Add in the olives, sesames, thyme and season to taste.
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Orange-Spiced Sweet Potato Casserole
5 large sweet potatoes, (about 4 pounds )
1 teaspoon grated orange peel
1/3 cup fresh orange juice
2 tablespoons butter - stick
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup chopped pecans
2 tablespoons all-purpose flour
1 tablespoon light brown sugar
1 tablespoon butter - stick, melted
Preheat oven to 400°F.
Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl, and mash.
Stir in orange peel, orange juice, 2 tablespoons butter, 2 tablespoons brown sugar, cinnamon, cumin, and salt; mix well. Spoon into lightly greased 10x6-inch baking dish.
Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon butter; mix well. Sprinkle evenly over potatoes.
Bake 30 to 35 minutes or until hot. Let stand 5 minutes.
Nutrition Note: This recipe has been flavored with fresh orange and uses less sugar and butter than a traditional sweet potato casserole.
Nutrition Note: Sweet potatoes are loaded with vitamin A and have a low glycemic index rating, which is important for diabetics. The carbohydrates that are present break down more slowly causing glucose levels to rise more gradually.
Serving Suggestions: Baking sweet potatoes instead of cooking in water helps to bring out the natural sweet flavor.
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Haricots with Shallots and Pancetta
2# Haricots (French style green beans)
2 tbl. olive oil
1/4# Italian pancetta, diced (It. bacon)
2 tbl. unsalted butter
6 large shallots, peeled and sliced (2 cups)
1/2 tsp. Kosher salt
1/2 tsp. pepper
Bring large pot of salted water to boil. Cook beans 1 1/2 minutes. Drain. Immerse in ice water. When cold, drain and dry well.
Heat 1 tbl. oil in heavy pan; add pancetta and cook on medium low heat about 5 min. until crispy, stirring often. Remove to paper towels to drain. Discard fat. Heat remaining 1 tbl. oil and the butter to same pan, add shallots and saute over medium heat, 5-10 minutes until brown.
Add beans to shallots and toss well. Season salt and pepper to taste.
Serve immediately, topped with crisp bacon and onion mixture.
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Smothered Cauliflower
1 large cauliflower
1/2 cup mayonnaise
2 tbl. mustard
1/4 cup shredded cheese (cheddar, jack, or mozzarella)
Place cauliflower in a micro-proof bowl with a small amount of water in the bottom. Cover with saran wrap and microwave for about 10 minutes,or until tender.
Meanwhile mix the next three ingredients in a small bowl.
Drain cauliflower and top with sauce mix. Microwave until cheese is melted.
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Vegetable Strudel Filled with Broccoli, Corn and Tomatoes
1 10-ounce package frozen chopped broccoli, thawed and well drained
1 10-ounce package whole kernel corn, thawed and drained
2 plum tomatoes, seeded and chopped (1/2 cup)
1/4 cup thinly sliced green onion
1/4 teaspoon pepper
1 0.9-ounce package bearnaise sauce
6 sheets frozen phyllo dough (18x14-inch rectangles), thawed
3 tablespoons margarine or butter, melted
Combine broccoli, corn, tomatoes, onion, and pepper; set aside. Prepare sauce according to package directions, except use only 2 tablespoons margarine or butter. Stir 1/2 cup of sauce into vegetables. Cover and chill remaining sauce.
Brush one sheet of phyllo with some of the margarine. Keep remaining phyllo covered with a damp cloth. Top first sheet with another phyllo sheet; brush with margarine. Repeat with remaining phyllo and most of the margarine.
Spoon filling along one of the long sides of the phyllo stack in a 3-inch-wide strip, to within 1 inch of the edges. Starting from long side with filling, roll up jelly-roll style. Fold ends under. Place, seam side down, in an ungreased shallow baking pan. Brush with remaining margarine. Score top into 12 pieces. Bake in a 425 degree F oven for 18 to 20 minutes or until golden. Cool slightly.
Heat and stir remaining sauce over very low heat. If necessary, thin with milk. Slice the phyllo roll with a serrated knife. Serve with sauce. Serves 12.
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Calico Beans
1/2 cup bacon, chopped
1 pound lean ground beef
1 (15 ounce) can pork and beans
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans NOT drained
1 (15 ounce) can lima beans, drained
1/2 cup ketchup
1 cup packed brown sugar
1 cup chopped onion
1 cup chopped celery
3 tablespoons white wine vinegar
1 teaspoon mustard powder
Preheat oven to 350°.
Crumble and brown beef, drain and set aside. Cook bacon and break apart.
In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.
Cover and bake for 1 hour.
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Irish Potato Casserole
2 cups peeled and shredded potatoes
1/2 cup melted butter
2 eggs, beaten
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon paprika
1/2 cup milk
1/2 cup shredded sharp Cheddar cheese
Preheat oven to 350°F (175°C). Butter a 1.5 quart baking dish.
In a medium bowl, combine the potatoes, butter, eggs, onion, salt and paprika. Mix well.
Place potato mixture into the prepared baking dish and pour milk over top.
Bake in the preheated oven for 40 minutes.
Sprinkle top with cheese, return to oven and bake until cheese melts and is slightly browned.
Makes 6 servings.
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"French Fried" Onion Rings
1 large sweet onion, cut into 1/4" slices (Vidalia or Maui are best)
½ c. skim milk
3/4 cup plain dried bread crumbs
1 tsp. chili powder
½ tsp. salt
1 tbl. + 1 tsp. vegetable oil
In 9x13" glass dish, combine onion and milk; let stand 30 min., turning frequently.
On wax paper, combine bread crumbs, chili powder and salt. Preheat oven to 450°F.
Spray non-stick jelly-roll pan with cooking spray. Turn onion rings into bread
crumb mixture to coat. Place onion rings in pan; drizzle evenly with oil.
Bake 5 min. on each side.
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Crockpot Squash with Apples
5 pounds butternut squash
4 apples
1/2 cup butter, melted
1 cup brown sugar, packed
2 tablespoons flour
2 teaspoons salt
1 teaspoon mace
Pam spray
Cut squash in half, remove seeds and fibers; pare and cut in 1/2 inch slices. Pare and core apples; cut in 1/2 inch slices. Combine the melted butter, sugar, flour, salt and mace. Layer one half the squash in the bottom of the removable liner which has been sprayed with Pam; top with one half the apple slices and one half the sugar mixture. Repeat layers. Place in base. Cover and cook on low 6-7 hours or high 3 1/2 hours.
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Vegetable Nachos
16 7-to 8-inch flour tortillas
1/2 cup fat-free dairy sour cream
1 tablespoon finely snipped
fresh cilantro
1 small zucchini, quartered lengthwise and thinly sliced (about 1 cup)
1 medium red or yellow onion, chopped
1/2 cup shredded carrot
1-1/2 teaspoons ground cumin
1 tablespoon cooking oil
1 15-ounce can pinto beans, rinsed and drained
1 4-ounce can diced green chili peppers, drained
1/2 cup seeded and chopped tomato
3/4 cup shredded reduced-fat cheddar cheese (3 ounces)
Fresh cilantro (optional)
Salsa (optional)
Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350°F oven for 10 to 15 minutes or until dry and crisp. In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill. In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for 3 to 4 minutes or until vegetables are crisp-tender. Stir in pinto beans. Arrange tortilla chips on an 11-or 12-inch ovenproof platter or on a baking sheet. Spoon the bean mixture onto the chips. Sprinkle with chili peppers and tomato; top with cheese. Bake in a 350°F oven for 5 to 7 minutes or until cheese is melted. To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa. Makes 8 servings.
Make-ahead tip: Prepare the tortilla chips; cool and store in an airtight container at room temperature for up to 4 days or in freezer up to 3 weeks.
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Carrot Loaf
1 cup shredded carrot
½ cup milk
½ cup walnuts
1 tbl. butter
1 cup bread crumbs
1 small onion
Salt to taste
Mix well. Bake at 350°F for 30 min.
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Rob's Vegan Chili
olive oil
1 large yellow onions -- diced (1 to 2)
2 cloves garlic -- minced
1 red pepper -- diced fairly large
1 green pepper -- diced fairly large
2 cans crushed tomatoes -- (28 oz.)
1 tablespoon cumin
1 tsp cayenne (or to your taste)
1 pkg.frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well -- too)
1 cup picante sauce (Shotgun Willie's green -- (1 to 1.5) sauce -very hot- works well)
salt to taste
grated cheddar -- if desired
cashew nuts -- if desired
Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired.
Note:
I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.
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Zucchini Rounds
1/3 cup Bisquick
1/4 cup grated cheese
1/8 teaspoon pepper
2 slightly, beaten eggs
2 cup shredded unpared zucchini, 2 medium zucchini
2 tablespoons butter
In mixing bowl stir together Bisquick, cheese & pepper.
Stir in beaten eggs just until moistened.
Fold in zucchini. In 10" skillet melt margarine.
Using 2 tablespoons mixture for each round,
cook four rounds at a time about 2-3 min. on each side.
Keep warm while cooking remaining rounds.
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Speedy Spinach Squares Alfredo
1 can Refrigerated pizza crust
1 c. Frozen cut leaf spinach
½ c. Purchased Alfredo sauce
1 jar Sliced mushrooms
2 c. Shredded mozarella cheese
1 c. Cooked ham, 2x1/2" strips
1/3 c. Chopped red bell pepper
Grated parmesan cheese
Crushed red pepper flakes
Heat oven 425°F.
Lightly grease 13x9" baking dish.
Unroll dough; place in greased baking dish.
Starting at center, press out dough with hands
over bottom and halfway up sides.
Place spinach in small microwave safe dish.
Cover; microwave on high for 2 min.
Drain well; squeeze out moisture.
Pat dry with paper towel.
Spoon and spread Alfredo sauce over dough.
Arrange spinach over sauce; press slightly.
Top with mushrooms, mozzarella cheese, ham and bell pepper.
Bake for 15-17 min. or until crust is golden brown.
Cut into squares.
Sprinkle with parm. cheese and
red pepper flakes, if desired. 8 servings.
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Smothered Okra
1 lb. shrimp
1 large onion
4-5 tablespoon cooking oil
1 large bell pepper
2 lb. cut okra
4 cloves of garlic
1 fresh creole tomato
1 lb. Ham seasoning * & smoke sausage
*Ham seasoning is cut up or diced ham.
Saute' tomato, onion, garlic,
and bell pepper in cooking oil.
When seasoning is tender, put okra in pot.
Cover for 15 minutes. Take cover off pot.
Cook down until all okra are soft
for about 45 min.- 1 hr. on low-med heat.
Be sure to stir well or okra will stick.
Add ham seasoning (diced or cut ham),
smoke sausage, and shrimp.
Cook for about 15 - 20 minutes.
Add salt and pepper to taste.
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Slow-Roasted Tomatoes
4 lb. plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin
olive oil
Preheat oven to 2OO°F.
Put tomatoes, cut sides up, in 2 large shallow baking pans.
Combine garlic and oil and spoon over tomatoes.
Season tomatoes with salt and pepper and roast in oven 6 to 8 hours
(tomatoes will be reduced in size but will retain their shape).
Cool tomatoes.
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Slow-Cooker Scalloped Potatoes And Ham
3# med. potatoes, peeled and sliced
1 onion, chopped
1 c. shredded cheddar cheese
1 c. chopped, cooked ham
1 can cream of mushroom soup
1/2 c. water
Combine the potatoes, onion, cheese
and ham in a slow-cooker (crock pot).
Stir together the mushroom soup, and water
in a small bowl until well blended.
Pour over potato mixture.
Cover crock pot.
Cook on high for 4 hours.
Stir the mixture just before serving.
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Potatoes Au Gratin
1 bag of frozen hash brown
potatoes (Ore Ida) completely thawed.
8 oz. Sour cream
3 Tbls. onion flakes (or minced onion will do)
1 stick margarine or butter, melted
1 can Cream of Chicken soup (undiluted)
1 cup grated sharp cheddar cheese
1/4 cup grated parmesan cheese
Combine all of the ingredients mixing thoroughly,
except the grated cheddar.
Bake at 350 F. for 35-40 minutes (or until bubbly).
Top with the grated cheddar;
return to the oven to melt the cheese.
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Fried Green Tomatoes, Mozzarella, And Basil
2 pounds green tomatoes (about 4 medium),
cut into 1/4-inch-thick slices
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp,
reserving 1/3 cup drippings, and drained on paper towels
8 large slices firm white sandwich bread
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
24 fresh basil leaves, washed well and spun dry
Preheat broiler.
In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.
On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon.
Top with remaining bread slices, toasted sides up.
Makes 4 sandwiches
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Pam's Stuffed Cabbage Rolls
12 large cabbage leaves
1 egg
1/4 c. chopped onion
1/4 c. green pepper and jalapeno
Salt and Pepper
1# ground beef
½# hot Italian sausage
Sauce:
1 8z can tomato sauce
1 tbl. brown sugar
1 tbl. lemon juice
1 tsp. Worcestershire
Immerse cabbage leaves in boiling water
until they get limp and easy to handle. Drain.
Combine rest of ingredients, except sauce. Mix well.
Place 1/4 c. of meat mixture in center of each cabbage leaf.
Fold in sides and roll ends over meat.
Place in greased crock pot or greased casserole dish.
Combine sauce ingredients and mix well.
Pour over cabbage rolls.
Cover and cook on low 7-9 hours in crock pot or
place in casserole dish in 350°F. oven,
covered for 30 min., then uncovered for 30 min.
Serve with rice.
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Hopping John
8z pkg. black-eyed peas
1 ham hock, quartered
1 small onion, chopped
1 tsp. salt
1 tsp. cayenne pepper
1 c. long-grained rice
Soak peas 1 hour in cold water to cover; drain.
Place ham hock in large saucepan; cover with water.
Cook 30 min.
Add peas, onion, salt, cayenne, and enough water to cover.
Cook covered 45 min.; add water as needed.
Stir in rice and cover.
Cook 30 min. or until rice and peas are tender.
Remove ham hock; discard bone and fat.
Stir ham back into Hopping John.
Add 1 can tomatoes, if desired.
(A MUST ON JANUARY 1ST)
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Dinner In A Pumpkin
1 small to medium pumpkin
1 4-oz can sliced mushrooms, drained
1 onion, chopped
1 10-oz can cream of chicken soup
2 tbl. vegetable oil
1 8-oz can sliced water chestnuts, drained
1 1/2 to 2 lbs ground beef
1 1/2 cups cooked rice
2 tbl. soy sauce
2 tbl. brown sugar
Cut off top of pumpkin; clean out seeds and pulp.
Paint on appropriate face on front of pumpkin
with permanent marker or acrylic paint.
In a large skillet, saute' onion in oil until tender;
add meat and brown.
Drain drippings from skillet.
Add soy sauce, brown sugar, mushrooms and soup;
simmer 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts.
Spoon mixture into pumpkin shell.
Replace pumpkin top and place entire pumpkin,
with filling, on a baking sheet.
Bake for 1 hour in 350°F oven
or until inside meat of pumpkin is tender.
Put pumpkin on a plate;
remove top and serve.
For your vegetable,
scoop out cooked pumpkin and serve. Serves 6 people.
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California Broccoli Casserole
3 1/4 c. fresh broccoli, cut up
1/4 c. chopped pimento
1 c. evaporated milk
3 Tbsp. grated parmesan
3/4 tsp. mixed Italian herbs
1/4 c. chopped green onion
3 eggs
1/2 c. low fat cottage cheese
3 Tbsp. dry sherry
Salt and pepper to taste
Preheat oven to 350°F.
Lightly steam broccoli until tender.
Arrange broccoli, green onion, and pimento
in a 2 qt casserole dish coated with vegetable spray.
In blender, combine eggs, milk, cottage cheese,
parmesan, sherry, herbs, salt, and pepper.
Blend well.
Pour over broccoli mixture.
Bake 35 minutes.
Serves 4.
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Black-Eyed Pea Casserole
1 pound of lean ground meat (ground turkey?)
1 small onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 can diced tomatoes with green chilies
1 can steelblue-eyed peas
2 teaspoons Creole seasoning
1 1/2 cups cooked brown rice
1/4 cup grated low-fat Parmesan cheese
1/8 cup of bread crumbs
(Whole wheat if you can find it,
or make your own from toasted whole wheat bread
Brown ground beef, in a sauce pan, a little browner than usual,
to get as much fat out as possible. Drain as usual. Put meat in colander.
With hot tap water, pour about 4 cups
of hot water over the meat to rinse a little more fat from it.
No more water than that or it will
start washing some of the nutrients and taste from it.
This should lower the fat content even more.
Return meat to sauce pan.
Add onions and bell peppers to meat and cook for 10 minutes.
Add tomatoes and steelblue-eyed peas and simmer 10 minutes.
Remove mixture from fire and mix in rice and seasoning.
Place mixture in a 2 quart casserole dish
and top with bread crumbs and cheese.
Bake in oven 15 minutes. Serves 6.
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Baked Beans
1 large can of Campbell's pork & beans
Sprinkle brown sugar
A little molasses
Pepper & dry mustard
1 onion
Less than 1/2 cup Tomato juice
Salt pork or bacon
Kathy"s Variations:
Ketchup or bbq sauce
Couple of sprinkles of tabasco sauce
Spicy mustard, instead of dry mustard
Substitute Snap-E-Tom juice
Original: Bake at 350°F. for 2 hours.
Kathy:
Throw everything into the crock pot for 6 to 8 hours.
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Swiss Asparagus Au Gratin
1/2 cup water
1 1/2 lb. asparagus spears, trimmed
1/2 cup Swiss cheese, shredded
1/4 cup dry bread crumbs
2 tbl. butter, melted
1/2 tsp. dry mustard
1/8 tsp. pepper
Heat oven to 400°F.
Bring 1/2 c. water to boil in 10" skillet;
Add asparagus. Cook 2 min.;
Drain (Asparagus will still be crisp).
Place in 10x6" baking dish.
Mix remaining ingredients;
Sprinkle over asparagus.
Bake 8-10 min.
Or until cheese mixture is lightly browned.
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Acorn Squash Chili
1 acorn squash (I par cook in microwave)
1.5 tbl. olive oil
1 med. chopped onion
1 green pepper, diced
2 tbl. chili powder
1.5 tbl. ground cumin
½ tsp. cayenne
¼ tsp. cinnamon
3 cans (14.5) stewed tomatoes
1 can (14.5 oz) dark red kidney beans, rinsed and drained
1 tbl. cider vinegar
½ tsp. salt
Sour cream or plain yogurt
After par cooking squash, quarter and scoop out seeds and peel. Cut into ½ inch cubes. Heat oil, add onion and pepper, stir to cook until onion is translucent. Stir in squash, seasonings, and tomatoes with juices, beans, vinegar and salt. Cover and cook until squash is tender but still holds its shape. Top with sour cream or yogurt. Good served over brown rice. I usually just combine the ingredients and put on low in the crockpot.
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Broccoli Ham Ring
1/4 pound ham
1/4 pound fresh broccoli
1 small onion
1/2 cup fresh parsley
6 ounces swiss cheese,shredded
2 tablespoons dijon mustard
1 teaspoon lemon juice
16 ounces refrigerated crescent rolls
1-1/2 cups cheese, grated
Preheat oven to 350°F. Coarsely chop ham, broccoli, onion, and parsley with food chopper.
Coarsely grate cheese, 1-1/2 cups, with grater/slicer. Mix all ingredients except crescent rolls and set aside.
Arrange crescent triangles in a circle on baking stone with bases overlapping in center and points to the outside. There should be a 3 inch diameter circle in the center.
Evenly spoon filling over base. Fold points of triangles over filling and tuck under base at center.
Filling will not be completely covered. Bake 20-25 minutes. 6-8 servings.
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Roasted Garlic Mashed Potatoes
8 to 10 cloves garlic
2 pounds potatoes or other potatoes, cut up
1/3 cup dairy sour cream
1/4 cup milk
1 tablespoon snipped fresh rosemary,
thyme, or oregano
1/2 teaspoon salt
1/4 teaspoon pepper
To roast garlic, wrap unpeeled garlic cloves in foil.
Bake in a 400° F. oven for 25 to 35 minutes
or until cloves feel soft when pressed.
When cool enough to handle,
squeeze garlic paste from peels.
Meanwhile, in a covered kettle cook potatoes
in a small amount of boiling water
for 20 to 25 minutes or until tender.
Drain; return to kettle.
Mash potatoes and garlic paste with a potato masher
or an electric mixer on low speed.
Add sour cream; milk;
rosemary, thyme, or oregano; salt; and pepper.
Beat until light and fluffy.
Makes 6 servings.
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Spicy Cucumber Salad
1 cup seasoned rice vinegar
1 teaspoon crushed red pepper flakes
1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
4 pounds seedless cucumbers, halved crosswise
Combine all and refrigerate several hours.
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Asparagus/Smoked Salmon Bundles
Baked Beans
California Broccoli Casserole
Pam's Stuffed Cabbage Rolls
Apple and Carrot Salad
Kathy's Mashed Cauliflower
Spicy Cucumber Salad
WW Eggplant Cassserole
Grilled Portobello Burger with Basil Mayo
Grilled Maui Onions
Goat Cheese Mashed Potatoes
Cheese and Sausage Spinach Pie
Grilled Zucchini Rolls with Herbs and Cheese
Fresh Mozzarella, Tomato and Basil Kabobs