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Your Source For Perfect Meals.
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FRIED OKRA.
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1 pound of fresh okra
1/2 cup of self rising flour
1 cup of self rising cornmeal
1 cup of vegetable oil for frying
Wash the okra in cold water and dry with a paper towels. Remove the tops and stems and cut the pods into 1/2 inch long pieces. Mix the cornmeal, flour, and salt together in a mixing bowl and add the okra. Stir the okra and cornmeal mixture together making sure to completely coat the okra pieces on all sides and then let it stand for a few minutes and then stir again. Once the okra is completely coated shake the bowl to allow the left over breading to settle to the bottom. Heat the vegetable oil over medium high heat in a large frying pan. Place the breaded okra into the pan fry until browned on all sides. Remove the fried okra from the pan and drain on paper towels before serving
Recipe submitted by Joe Harris
GARLIC AND HERB SMOKED TOMATOES.
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12 large vine ripe organic tomatoes
1 c. olive oil
¼ c. fresh oregano
1/8 c. sautéed garlic
1/8 c. sautéed shallots
¼ c. brown sugar
Salt and pepper
Core tomatoes and split an X down the center, about 1/3 way. Equally divide up ingredients into each tomato. Wrap tomatoes in foil with a chimney at top.
Smoke-cook at 225F for 1 hour, or until very tender, over hickory wood, rosemary branches, and garlic skins and peels. Present on a plate of tossed baby greens with a vinaigrette of your choice and a toasted baguette.
These tomatoes can also be pureed and thickened with a roux for an excellent tomato sauce. Yield: 12 servings
GERMAN GREEN BEANS.
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4 strips bacon
1 onion diced
1 stalk celery, diced
3 tbsp sugar
1/4 cup cider vinegar
1/4 tsp salt
1/4 tsp pepper
1(20 oz) can green beans, drained
1 egg, hard cooked and sliced
Fry bacon until crisp. Remove from skillet and saute onions and celery over low heat for 1 minute or until tender. Add all ingredients except for the bacon and egg.
Heat quickly and thoroughly. Crumble bacon over beans and top with egg slices.
GREEN BEAN BUNDLES.
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10 slices bacon
1 pound fresh green beans
1 cube beef bouillon
4 tablespoons Worcestershire sauce
2 teaspoons soy sauce
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until partially cooked. Drain, cut each piece in half, and set aside. Bring a large pot of water to a boil. Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 2 cups of the water and dissolve the bouillon cube in it. Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish. In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar is dissolved. Pour the sauce over the bundles and bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until the bacon is done.
Recipe from Marla
GREEN BEAN CASSEROLE.
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2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted
Preheat oven to 350 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mix to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
HARVARD BEETS.
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1 1/2 tablespoons sweet butter
1/4 cup white vinegar
1 tablespoon granulated sugar
1/4 cup of beet juice
Salt and black pepper to taste
Freshly cooked or canned sliced beets
In a small pot heat all the ingredients except the beets until all the sugar dissolves. Place the sliced beets in the mixture and toss gently. Warm and serve
Recipe submitted by Gary
HOT AND SPICY ORIENTAL VEGETABLES.
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2 tablespoons sesame oil
2 cloves garlic, minced
1-1/2 teaspoons minced fresh ginger
1/4-1/2 teaspoon crushed red pepper
1 tablespoon bottled chili sauce
2 tablespoons soy sauce
2 tablespoons chicken broth or water
4 to 6 medium zucchini, halved lengthwise
3 to 4 medium red peppers, quartered and cored
Heat oil in small saucepan. Add garlic and crushed red pepper; stir-fry 30 seconds. Stir in chili sauce, vinegar, soy sauce and broth or water. Heat just to boiling. Remove from heat. Brush vegetables with the sauce. Grill 4 to 5 inches above a hot fire, turning once, about 8 minutes or until zucchini is crisp-tender. Do not over-cook. Arrange vegetables on serving plate, brush or spoon remaining sauce over.
ITALIAN GREEN BEANS.
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1 package frozen Italian green beans
1 tomato diced
1/2 cup green pepper, diced
1 tbsp onion, minced
1/8 tsp rosemary
1/8 tsp basil
Salt, to taste
In a large saucepan, cook the green beans according to package instructions. Remove from heat and drain reserving 1/4-cup bean liquid. In another saucepan combine the tomato, pepper, onion, rosemary, and basil with 1/4-cup bean liquid. Cook over low heat for 20 minutes or until the pepper is cooked and tender. Salt to taste. Add the string beans and mix well. Heat through and serve.
MASHED ROASTED BUTTERNUT SQUASH.
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Butternut Squash
salt
pepper
brown sugar
butter, melted
Cut squash in half lengthwise. Remove seeds. Place faced down on a cookie sheet. Place water about 1/2 inch. Roast in a preheated 375F. degree oven until squash is soft. Cool. Scoop out flesh and add with other ingredients into a food processor. Combine until smooth. Serve warm. Can be made ahead of time and frozen. Reheat in microwave.
LEMON PEPPER VEGGIES.
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2 cups broccoli florets
2 cups cauliflower florets
1 cup thinly sliced carrots
1 1/2 tbsp margarine,melted
1 tbsp lemon pepper
1/2 tsp garlic powder
Steam first 3 ingredients,covered for 5 minutes.Set aside and keep warm. Combine margarine,lemon pepper and garlic powder in a large bowl,stir well.Add veggies and toss.
MISSION BAKED BEANS.
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8 slices bacon, cooked and crumbled
1-28 oz can pork and beans
1-15 1/2 oz can chili beans, undrained
3/4 cup onion, finely chopped
1/2 cup packed brown sugar
1-8 oz can enchilada sauce
1 T. flour
2 t. chili powder
1 t. ground cumin
1/8 t. garlic powder
1 cup shredded Monterey Jack cheese
Combine all ingredients except cheese; mix gently. Place in a greased 2 quart casserole. Bake uncovered at 475°F for 15 minutes. Reduce heat to 375°F; bake for 30 minutes, stirring occasionally. Sprinkle with cheese; bake 15 minutes longer.
ONION AND CHEESE BAKE.
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3 Tablespoons unsalted butter
2 large yellow onions, thinly sliced
2 large red onions, thinly sliced
4 medium leeks, thinly sliced
salt-to taste
freshly ground black pepper-to taste
2 cups grated Havarti Cheese
2, 5 oz. pkges Boursin Cheese with Herbs crumbled
2 cups Gruyere cheese, grated
1/2 cup dry white wine
Preheat the oven to 350F degrees. Butter an 8-cup baking dish with 1 tablespoon of the butter. In the dish layer a third of each of the onions, red, yellow and the leeks. Sprinkle lightly with salt and pepper. Top with the Havarti cheese. Make another layer using another third of the onions and leeks. season with some more salt and pepper. Top with Boursin cheese. Layer the rest of the onions and leek. Top with Gruyere cheese. Dot the top with the remaining butter, then pour the wine all over it. Bake 1 hour uncovered. Cover with aluminum if it gets too brown. Serve immediately
Recipe from Gary Solomon.
ORIENTAL VEGETABLE SAUTE.
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1 bunch green onion, sliced
4 stalks celery, sliced
1tsp. minced ginger root
4Tbsp. butter or margarine
1c. water chestnuts, thinly sliced
1c. mushrooms, sliced
1 stalk broccoli, cut into spears
1 dried red pepper, (optional)
3Tbsp. soy sauce
Saute' the onions, celery, and ginger root in the butter until onion is tender. Stir in the water chestnuts, mushrooms, broccoli, red pepper, and soy sauce. Cover and steam for 5 to 8 minutes over medium heat or until vegetables are tender- crisp.
Recipe submitted by 'Princess Gran'
OSHITASHI-JAPANESE STEAMED SPINACH.
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a bag of washed Spinach
1 cup of water
3 tsb sugar
2 tsb soy sauce
sesame seeds
(optional)white steam rice
In a pot, mix water, sugar, soy sauce to boil.
Just simply soak spinach in and out quickly.
Sprinkle sesame seeds over top of spinach
Serve with bowl of white rice on side
Recipe submitted by Thu
PARMESAN ZUCCHINI STRIPS.
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1/3Cup Seasoned Bread Crumbs
1/4Cup Parmesan Cheese
4small Zucchini, quartered lengthwise
1/4Cup Egg Substitute
In a bowl combine crumbs and cheese. Dip zucchini in egg then into crumb mix. Place on a baking sheet and bake at 450 for 20-25 min or until golden brown and tender
Recipe submitted by Cliff
PEAS PILAU.
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2 Tbsp butter or ghee (clarified butter, doesn't burn easily)
1 hot green chili or 1/2 bell pepper, finely chopped
1/4 cup finely chopped onion
1/2 tsp finely chopped ginger
4 cardamom pods
4 whole cloves
1 stick whole cinnamon, broken into several pieces
(ground spices could be substituted for the above)
1 cup white rice
1 cup fresh (or frozen) peas
1/4 tsp turmeric powder, optional
2-1/4 cups water
1 tsp salt (optional)
Melt the butter in a large pot over a low flame. Add the pepper, onion, ginger, and whole spices. Heat and stir continually for several min. Add the rice and continue stirring so the rice gets coated with the butter and spices. (I like to saute' the rice long enough that most of it turns a dull white color and even begins to brown a bit.) Add the peas, the water and the salt and stir. If a yellow color is desired, add the turmeric. Bring to a boil, then lower the heat again, cover the pot, and simmer about 20 min. until the water has been absorbed and the rice is soft and fluffy. If you use canned peas, drain them and add them during the last few minutes of cooking. Serve with the whole spices left in, but warn your guests not to chomp on them.
Recipe submitted by Dee.
ROASTED PEPPERS.
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6 lrge. red peppers
1/4 C. olive oil
1 lg. clove garlic
1 T fresh lemon juice
1 T. minced fresh parsley
Pinch of freshly ground pepper
Roast peppers under broiler until skin becomes charred, turning to char all surfaces. Place in brown paper bag until cool. Peel skin, core and cut into strips. Combine remaining ingredients and blend well. Spoon over peppers. Marinate several hours. Serve at room temperature.
Recipe submitted by Dee
SPINACH AND ARTICHOKE
STUFFED PORTOBELLOS.
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Portobellos:
2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
Stuffing:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful
Preheat oven to 375 degrees F.
Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.
SPINACH AND PINE NUTS.
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3 pounds of spinach
2 teaspoons olive oil
2 tablespoons toasted pine nuts
1 teaspoon minced garlic
freshly ground pepper
Wash spinach but allow water to cling to the leaves. Cook spinach until it wilts in a skillet over medium-high heat about 3 mins. Heat oil in a skillet over medium-high heat, add spinach, pine nuts, and garlic. Cook for 2 mins, Season with pepper and serve
Recipe submitted by Dee
SPINACH MADELEINE.
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2 Pkg. Frozen Spinach - Leaf or Chopped
4 Tbsp. Butter
1 Medium Onion, Chopped
1 Tbsp. Flour
1/2 Cup Evaporated Milk
1/2 Cup Vegetable Liquid
1/2 Tsp. Pepper
3/4 Tsp. Beau Monde Seasoning
1/2 Tsp. Garlic Powder
1/2 Tsp. Salt
1 Tbsp. Worchestershire Sauce
Red Pepper to Taste
1 - 6 oz. Roll Jalapeno Cheese
3/4 Cup Buttered Bread Crumbs
Cook spinach according to package directions. Drain and reserve liquid. Melt butter in saucepan over low heat.
Saute onions until soft, then remove from pan. Stir in flour and mix until blended and smooth, but not brown.
Slowly add liquids, stirring constantly; cook until smooth and thick over low heat. Blend in seasonings and onions, stirring until melted. Add spinach; pour into casserole dish. Top with crumbs. Bake at 350 degrees until bubbly around edges - 15 to 20 minutes. Serves 5-6 people.
SPINACH WITH LEMON.
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1 package 10 oz fresh spinach
raisins 3 Tbsp
dried mint pinch
dried oregano pinch
butter 2 Tbsp
lemon juice 1 tsp
salt & pepper to taste -
lemon slices
Wash spinach and dry thoroughly; remove stems and chop. In a large skillet over medium heat, cook raisins, mint and oregano in butter. Add spinach and water; cover and steam for 2 to 3 minutes or until wilted. Drain liquid. Sprinkle with lemon juice, salt and pepper; toss well. Serve with lemon slices.
Recipe submitted by Marla
STUFFED PEPPERS.
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1/4 cup (60 ml) olive oil
2 cups (500 ml) chopped onions
1 cup (250 ml) uncooked rice
1/4 cup (60 ml) pine nuts (pignoli)
2 1/4 cups (550 ml) water
1 Tbs (15 ml) tomato paste
Salt and freshly ground pepper to taste
1 tsp (5 ml) sugar
1 tsp (5 ml) allspice
1/2 tsp (2 ml) cinnamon
2 Tbs (30 ml) finely chopped fresh mint
3 Tbs (45 ml) lemon juice
6 to 8 (depending on size) green bell peppers, tops removed, seeded, but kept whole
1 cup water
Lemon wedges for garnish
Heat the olive oil in a large skillet over moderate heat and sauté the onions, stirring frequently, until light brown. Add the rice and cook, stirring, for about 3 minutes. Add the pine nuts and cook an additional minute (no longer). Add the water, tomato paste, salt, pepper, allspice, and cinnamon, and bring to a boil. Lower the heat and simmer covered for 30 minutes. Add the mint and lemon juice and toss gently with a fork to mix and fluff the rice. Stuff the peppers with the rice mixture and place them in a large casserole. Add 1 cup water to the bottom of the baking dish and bake covered in a preheated 350F (180C) oven for 45 minutes, until the peppers are tender. Allow to cool and remove the remaining water from the bottom of the baking dish. Chill the peppers in the refrigerator for at least 3 hours, or overnight. Serve chilled or at room temperature, garnished with lemon wedges. Serves 6 to 8.
STUFFED PEPPERS 2.
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1/4 cup pine nuts
4 small tomatoes, cored, seeded, and sliced 1/2 inch thick
Coarse salt and freshly ground pepper
3/4 cup raisins
1/2 cup freshly squeezed orange juice (from about 2 oranges)
6 medium yellow bell peppers plus 1 yellow pepper, cored, seeded and finely chopped
2 cups water
1 cup white rice
4 tablespoons unsalted butter
1 small white onion, finely chopped
2 medium shallots, finely chopped
3 sprigs fresh thyme, leaves removed and stems reserved
1/4 cup coarsely chopped fresh basil leaves
2 tablespoons coarsely chopped fresh chervil plus 3 sprigs
Preheat oven to 350°. Spread pine nuts in single layer on a small baking sheet. Bake until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure nuts toast evenly. Line a baking pan that's just large enough to hold the peppers with the tomato slices. Season with salt and pepper. Combine raisins and orange juice in a small bowl. Let stand until raisins are plumped, about 15 minutes. Using a sharp knife, cut around the stems of six of the peppers. Core and seed the peppers, reserving the stems. Set aside. Bring 2 cups water to a boil in a small saucepan. Add the rice, and simmer, covered, until rice is just a little undercooked, about 15 minutes. Melt the butter in a medium saucepan over medium heat. Add the onion and shallots, and cook until translucent, about 4 minutes. Season with salt and pepper. Stir in the finely chopped pepper and the plumped raisins. Cook for 2 minutes, stirring occasionally. Add the thyme leaves, basil, chervil, and pine nuts, stirring to combine. Stir in the cooked rice. Fill each pepper with one sixth of the rice mixture. Place reserved pepper stems on top of each pepper. Top the tomatoes with the reserved thyme stems. Fit the peppers into the baking dish, and place the chervil sprigs between them. Cover with parchment paper-lined aluminum foil, and bake for 50 minutes. Uncover, and continue to bake until peppers are tender and rice is heated through, about 10 minutes.
STUFFED ZUCCHINI.
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zucchini (about 4) 2 lb
beef broth 2/3 cup
2 cloves garlic, minced
chopped fresh basil 250 ml extra-lean ground beef 1/2 lb
cornstarch 2 tsp
1 medium tomato, coarsely chopped
mozzarella cheese 1/3 cup
Halve zucchini lengthwise. In a large skillet, bring 1/3 cup (75 ml) broth, garlic and basil to a boil over medium-high heat. Add zucchini halves, skin side up. Cook for 5 minutes. Remove the zucchini. Cool. Use a spoon to scoop out flesh leaving a shell. Chop flesh. In a small bowl; combine remaining broth with cornstarch. Brown and crumble beef in skillet. Add chopped zucchini and cornstarch mixture. Cook until thickened. Add tomato to beef mixture. Place zucchini halves on foil-lined baking sheet. Fill with zucchini mixture and sprinkle with mozzarella. Broil until the cheese is melted about 2 to 3 minutes. Serves 4
STUFFED ZUCCHINI 2.
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6 medium zucchini
4 slices bread
2 Tbls. grated Parmesan cheese
1 1/2 lbs. ground beef
2 Tbls. chopped parsley
1 Tbls. Finely chopped onion
1 egg
salt and pepper
2 - 10 1/2-oz. cans condensed tomato soup
3/4 cup water
Wash zucchini, do not peel. Cut off thin slice from ends.
Boil for 10 minutes, cool. Cut in half lengthwise, scoop out pulp, drain, cut side down on rack. Finely chop pulp. Soak bread in water for a few minutes, squeeze dry. Mix thoroughly with all other ingredients, except soup and water. Season to taste. Fill zucchini shells with meat mixture. Place in lightly greased shallow baking pan. Shape any leftover meat into meatballs and bake with zucchini. Mix tomato soup with water, pour over zucchini. Bake at 350° for 45 minutes. Makes 6 servings with enough sauce for rice or noodles.
TANGY STIR-FRIED BRUSSEL SPROUTS.
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5 tbsp olive oil
50g/ 2 oz Coarsely grated white breadcrumbs
25g/ 1 oz Butter
2 Garlic cloves, crushed and finely chopped
1 mild red chilli, seeded and finely chopped
1 Large shallot, finely chopped
750g/ 1lb 10 oz Brussels sprouts, finely sliced (in a food processor or by hand)
1) Heat 3 tbsp oil in a wok over a medium heat.
2) Put the breadcrumbs in, stir well until they soak up the oil and fry for 4-5 mins ( the ones on the outside will brown first so keep moving them).
3) When golden brown, remove pan put the crumbs on a plate and wipe pan with kitchen paper.
4) Add remaining oil and butter to the wok over a medium heat. Throw garlic, chilli and shallot and fry.
5) Raise the heat a little, tip in the sprouts, season and stir-fry until they wilted, but are still lively in texture and colour about 12 mins.
6) Add the breadcrumbs, toss thoroughly, and serve immediately.
Emma Nelson emmathechef.
TOMATOES STUFFED WITH RICE.
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6 ripe beefsteak tomatoes, seeded
2 tablespoons butter
1 large onion, chopped
1 clove garlic, minced
6 tablespoons raw rice
1/4 cup olive oil, plus 4 teaspoons
Salt and freshly ground black pepper
1 bunch parsley leaves, chopped
1/4 cup pine nuts, toasted
1/4 cup chopped fresh mint leaves
1 cup grated Kasseri
Cut the top off of the tomatoes and clean out all of the pulp leaving about a 1/2-inch thick skin. Reserve pulp.
Preheat oven to 375 degrees F. In a saute pan, heat the butter and add the chopped onion to the pan. Cook until the onions are golden brown, and add in the garlic. Add in the pulp from the tomatoes and stir in the rice. Add in 1/4 cup olive oil and a little water and simmer for about 5 minutes. Add more water if necessary. Season with salt and pepper. Stir in the parsley, pine nuts, and mint.
Fill the tomatoes and sprinkle the top with the grated Kasseri and a drizzle of the remaining olive oil. Place in a baking dish with a 1/2-inch of water in the bottom and bake for 1 hour.
VEGETABLE FOIL PACKETS.
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2 potatoes
2 carrots
1 medium sweet onion
1 red bell pepper
8 Sprigs Lemon thyme
4 12" squares of foil
olive oil
Precook the potatoes in boiling water or in the microwave until almost tender. Slice into 1/2 inch slices (do not peel). Slice carrots into very thin pieces, onion and pepper into 1/2 inch rings. Divide the prepared veggies between the pieces of foil. Sprinkle lightly with oil. Add 2 sprigs of lemon thyme to each packet and seal. Grill over medium heat about 10 minutes or until tender. Use caution when opening the packets, they will be steamy. (Recipe makes 4 servings)
Recipe submitted by Thunderbird
WESTERN CORN ON THE COB.
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4 or 5 ears sweet corn
1/2 cup soft butter or margarine
1 tbls. prepared mustard
1 tspn. horseradish
1 tspn. salt
Dash fresh pepper
Snipped parsley
Husk corn and strip of the silk. Spread each ear with a little horseradish butter. Wrap loosely in foil and bake in a very hot oven (450 degrees) 20 to 25 minutes. To make horseradish butter, mix butter, mustard, horseradish, salt, pepper and parsley. Cream until fluffy and light. Corn may be roasted in foil, or in the husk, Indian style, over hot coals.
Recipe submitted by Patrina.
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ASPARAGUS FLORENTINE.
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1 lb. of fresh asparagus
8 slices of prosciutto
1/4 cup butter, melted
1/4 C. grated Parmesan or Romano cheese
Snap off tough ends of asparagus and wash asparagus well. Steam asparagus until just tender. Put in cold water to stop the asparagus from cooking. Dry lightly. Wrap one piece of prosciutto around a few asparagus and fasten with a toothpick. Pour the butter into the bottom of a baking dish. Lay a single layer of prosciutto-wrapped asparagus in the baking dish and sprinkle with cheese. Bake in 400 degree F. oven for about 8 minutes. Serves 4 to 6 people.
Recipe submitted by Donna
ASPARAGUS ROASTED.
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1 pound asparagus
5 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Sesame seeds
Pour the olive oil into a cookies sheet. Spread out with fingertips. Clean the asparagus and cut off the brown ends. Place the asparagus onto the cookie sheet and roll around to slightly cover the vegetable with the olive oil. Sprinkle with salt and pepper. Place in a preheated 500F. degree oven for 8 to 10 minutes. Sprinkle with lightly toasted sesame seeds and serve
Recipe submitted by Gary.
BAKED ACORN OR DUMPLING SQUASH.
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2 acorn squash or dumpling squash
2 tbsp butter
2 tbsp brown sugar
1 tsp cinnamon
1/2 tsp ginger
Pre-heat the oven to 350. Split the squash and remove any seeds.Place the squash in a deep
casserole dish (cut side up)Trim the bottom
to enable it to stand up. Put 1/2
tablespoon of butter in each center. Sprinkle on the sugar, cinnamon and ginger.Add about
1/2 inch of water to the casserole.Bake for
one hour or until the squash is soft.
BAKED BEANS WITH MAPLE AND RUM.
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4 cups dry navy beans
1 lb. salt pork or ham
1 cup maple syrup
1 cup maple sugar
3 qts. water
1 large onion
1 tbsp. salt
½ cup butter
1 tsp. baking soda
1 tsp. dry mustard
4 apples, cored & unpeeled
½ cup dark rum
Rinse beans, cover with cold water, soak overnight. Pour beans and water into large pot. Add baking soda and more water to cover beans. Bring to a boil uncovered and boil until some of the skins fall off when you blow on them. Line a bean pot with thin slices of the pork or ham, pour in beans and water. Roll onion in dry mustard completely and bury it in middle of the beans. Pour maple syrup and salt over top. Bake at 3250 for 4 to 5 hours. At the start of the last hour, place whole apples on top as close together as possible. Cream maple sugar and butter together and spread over top of apples. Pour rum over top just before serving.
BAKED CORN.
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2 cups whole kernel corn
1/4 cup chopped onion
1/4 cup green bell pepper, chopped
2 tablespoons margarine
2 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper
3/4 cup milk
1 egg
1/3 cup cracker crumbs
1 tablespoon butter, melted
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large skillet, saute onion and green peppers in the margarine. Using a wooden spoon, stir flour, salt, pepper and milk into the sauted mixture. Stir corn kernels and egg into the mixture before pouring the entire concoction into an ungreased medium-size casserole dish.
3.Combine cracker crumbs and melted butter in a small bowl. Pour the mixture over the casserole.
4.Bake in a preheated 350 degrees F (175 degrees C) oven for 30 to 35 minutes.
Recipe submitted by Marla
BAKED SQUASH ITALIANO.
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1 lb. any squash (winter or summer; zucchini, butternut, pattypan, even pumpkin)
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried rosemary, crushed
1 tsp pepper (or to taste)
1 tsp salt (or to taste)
1/3 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees.
If using acorn or pumpkin squash, peel. Squash with edible skin should be left unpeeled.
Wash squash and discard seeds and strings. Cut into uniform pieces; one and a half inch chunks
for a round squash, or long wedges for zucchini.
Oil an ovenproof baking pan lightly and put the squash in it, skin side down.Sprinkle the squash
with the olive oil and then with the dried herbs,
pepper and salt, and Parmesan. Put in oven and bake until pieces are soft in the middle.(about
half an hour for zucchini).
BEST BAKED BEANS.
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1 pound dried navy beans
1 salt pork
2 bay leaves
1 cup ketchup
1/2 cup molasses
2 tablespoons dark brown sugar
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
6 ounces sliced bacon
Pick through the beans and remove any pebbles. Place beans in a colander and rinse under cold water. Transfer the beans to a large pot or bowl, add water to cover by 2-inches and let soak overnight. The beans will rehydrate and swell to twice their size. Drain and rinse the beans, then put in a saucepan. Cover the beans with fresh water and place over medium heat. Add the remaining ingredients, except for the bacon. Simmer, stirring occasionally, for about 25 minutes or until the beans are tender but not breaking apart. Transfer the beans and broth to a 2-quart oven-safe dish. Lay bacon slices in a single layer on top of the beans. Bake in a preheated 325 degree F oven for 45 minutes to 1 hour to cook the bacon.
BLACK EYED PEAS.
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1 pound black-eyed peas -- dried
1 piece skin from a smoked ham or
2 ounces slab bacon -- diced
1/4 cup pork rib drippings or fried chicken drippings or bacon drippings
3/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 teaspoon sugar
Pick over the peas to remove stones and dirt. Rinse the peas well and soak them in cold water for 20 minutes. Drain well. Combine the peas and the remaining ingredients in a large pot. Pour in enough cold water to cover the peas by 1 inch. Heat to simmering and cook, covered, until the peas are tender but not mushy, about 1 1/2 hours. Keep an eye on the peas while they are cooking and add more water to keep them covered if necessary
Recipe submitted by Dee
BOSTON BAKED BEANS.
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1Lb dried small white beans
6 cups water
2tsp dry mustard
1tsp salt
1/4 cup brown sugar
1/2 cup molasses
1/4Lb salt pork
1 medium onion, chopped
Pour beans into crock pot, add water and soak overnight or least 6 hours. Cover and cood on high for 4-6 hours or until beans are tender. Drain saving liquid. Mix 1 cup of the liquid with salt, molasses, mustard, brown sugar, and onion. Cut salt pork into 2 or 3 pieces. In cooker, combine drained beans with molasses mixture and pork. Cover and cook on low 12-14 hours.
Recipe submitted by Cliff.
BROCCOLI STIR FRY.
******************
3 tablespoons peanut oil
1 scallion, chopped
1 pound of broccoli florets
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup chicken stock
1 teaspoon corn starch
Heat the oil in a pan and stir fry the scallion until lightly browned. Add in the broccoli and stir fry for 4 minute. Add in all the other ingredients and continue tossing for another 2 or 3 minutes
Recipe submitted by Gary
BROCCOLI WITH GARLIC.
*********************
2 pounds broccoli
Salt
1/4 cup olive oil
2 garlic cloves, peeled and sliced
Freshly ground black pepper
Cook the broccoli in boiling slated water for 15 minutes until almost tender. Drain and divide into florettes. Heat the oil in a heavy pan, add the garlic and fry gently until brown, then discard. Add the broccoli to the pan with salt and pepper to taste. Cook gently for 10 minutes, shaking the pan. Serve immediately. Makes 4 to 6 servings.
Recipe submitted by Gary
BRUSSEL SPROUTS EMERALD ISLE.
*****************************
4 oz. cream cheese
3/4 cup milk
1 tblsp. sherry
1 tspn. parsley
1 1/2 teaspoons onion salt
1 pint fresh or frozen Brussels sprouts
Melt cream cheese and milk over low heat. When smooth, add sherry, parsley and onion salt. Cook Brussels sprouts 4 minutes. Pour half of the sauce in a baking dish, put sprouts on top, and cover with remaining sauce. Bake at 325 degrees for 30 minutes
Recipe submitted by Barbara
BUTTERNUT SQUASH CASSEROLE.
***************************
3 cups of mashed butternut squash, cooled
1/4 cup of butter
1 tablespoon of brown sugar
1/4 teaspoon of salt
a dash of black pepper
1 1/2 tablespoons of butter
6 cups of sliced apples
1/4 cup of granulated sugar
1 1/2 cups of crushed Corn Flakes
1/2 cup of chopped pecans
1/2 cup of brown sugar
2 tablespoons of melted butter
Season squash with 1/4 cup butter, 1 tablespoon brown sugar, 1/4 teaspoon salt and pepper. In a skillet, melt 1 1/2 tablespoons butter, add apples; sprinkle with 1/4 cup sugar, cover and simmer over low heat until tender. Place in a 3-quart casserole the apples, spoon squash over apples, mix Corn Flakes, pecans, sugar and butter and sprinkle over squash. Bake 15 minutes at 350 degrees.
BUTTERNUT SQUASH WITH GINGER.
*****************************
1 large butternut squash, peeled and seeded, cut into 1/2-inch cubes
1 tbsp fresh gingerroot, minced
1/4 cup unsweetened apple juice
Nutmeg
Place the squash, gingerroot, and apple juice into a lightly oiled casserole dish. Cover and bake in a 350-degree oven for 50 to 60 minutes. Sprinkle the nutmeg just before serving.
BUTTERY GLAZED CARROTS.
***********************
900g/ 2lb Medium carrots, peeled or scraped
100g/ 4 oz Butter
2 tbsp Golden castor sugar
2 tbsp Chopped fresh dill (or tarragon)
Juice of 1/2 lemon
1. Measure 4cm from the point of the carrot and cut at a 45 degree angle. Roll the carrot a quarter-turn towards you and cut at angle again and repeat until all carrots are in 4cm thick.
2. Put the carrots, butter and sugar and 300ml/ 1/2pt cold water in a wide shallow sauce pan, carrots should be thinly spread (if you use a deep pan the water won't evaporate quickly enough).
3. Cover the pan and bring to the boil then take off the lid and let it boil for a further 10 mins.
4. When the liquid has reduced by about 2 thirds, you will hear the bubbling noise change to a soft "phut".
5. Very shortly, it will change to a sharp spit spat and there will be a very small amount of clear shiny glaze left.
6. Take the pan off and add the dill and lemon juice, then gently toss the carrots gently until they look glossy.
Recipe from EmmaTheChef.
CHEESE SCALLOPED ONIONS.
************************
Cheese Scalloped Onions
6 cups thinely silced onion rings
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1/2 tsp salt
2 cups shredded sharp cheddar cheese
Place onion rings in ungreased 1 1/2 quart casserole dish.Melt butter in saucepan,blend in flour.Graduallt stir in milk and cheese.Cook stirring constantly until thick.Add salt.Pour sauce over onions.Top with additional shredded cheese if desired.Bake uncovered at 350 for 1 hour or until onions are tender.
CHERRY TOMATOES WITH PECANS.
****************************
3 Tbs (45 ml) extra-virgin olive oil
1 clove garlic, finely chopped
2 cups (500 ml) cherry tomatoes, stemmed
1/4 cup (60 ml) coarsely chopped pecans or walnuts
2 Tbs (30 ml) red wine vinegar
Salt and freshly ground pepper to taste
Chopped fresh basil for garnish
Heat the oil in a skillet over moderate heat. Add the garlic and
tomatoes and saute just until the tomatoes are warmed through, about 3 minutes. Add the pecans, vinegar, salt, and pepper and stir for 1 minute. Garnish with chopped basil. Serves 4 to 6.
COLLARD GREENS.
***************
4-6 bunches of collard cleaned and steamed
5 slices of bacon
1 smoked ham hock
1 large chopped onion
seasoning salt to taste
1 bunch of green onions (optional)
black pepper to taste
7 cups of water
Lay collard greens on top of each other, (no more then 4 at a time) roll and then cut in half with a knife. Cut even smaller if you have large leaves. Line the bottom of a large stock pot with the bacon. Cook on medium heat until done, obtaining as much bacon grease as possible. Add the water to the stock pot and the grease and bring to a boil. Now add the 1/2 of the chopped onion, ham hock, pepper and salt to taste. Let mixture boil for 10 minutes.
Add the collard greens, other half of the onions and more salt and pepper to taste if desired to the stock pot. Rapidly boil for 45 minutes. Reduce heat and let simmer for 4-6 hours. Serve with green onions
Recipe submitted by Dee.
CORN BREAD PUDDINGS.
********************
1 {15.25 oz} can whole kernal corn
1 {15 oz} can cream-style corn
1 {8 oz} sour cream
1 {8.5 oz} pkg. dry corn muffin mix
salt, pepper to taste
Preheat oven 350
Grease a 9x13 casserole dish
Combine corn kernals, cream style, sour cream, corn muffin mix , salt and pepper to taste.
Bake for 90 minutes until toothpick comes out clean.
Heres another one:
Mexican Cornbread Pudding
one recipe cornbread {an 8-inch square pan}
1 1/4 cups corn kernals
1 cup chopped red bell pepper
2 cups grated Monterey Jack cheese
3/4 cup thinly sliced scallions
salt and pepper
4 large eggs
2 cans {10 oz each} mild enchilada sauce
1 1/4 cups chicken broth
Crumble or cut cornbread into 1-inch pieces, tranfer to large baking pan. Dry corn, uncovered at room temperateure for 12 hours, or bake in 250* oven for one hour.
Butter a two qrt baking dish. Pat corn kernals dry. In a large bowl toss together cornbread, corn kernals, bell pepper, 1 cup cheese, scallion, salt and pepper to taste and transfer to baking dish. In a bowl, wisk together eggs, enchilada sauce and broth and pour over cornbread mixture. Sprinkle with remaining cup of cheese evenly over top. Chill pudding, covered, at least one hour and up to one day.
CREAMED SPINACH.
****************
1 pkg (10 oz.) frozen chopped spinach
2 slices bacon, finely chopped
1/2 cup onion, finely chopped
2 Tablespoons flour
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon Lawry's Seasoned Pepper
1 clove garlic, minced
1 cup milk
Cook the spinach according to the package directions. Drain well. Fry the bacon and the onions together until the onions are tender, about 10 minutes. Remove from heat. Add the flour, Seasoned Salt, Seasoned Pepper, and garlic. Blend thoroughly. Slowly add the milk, return to heat, and stir until thickened. Add the spinach and mix thoroughly. Makes 4 servings.
CREAMED SPINACH 2.
******************
2 1/2 pounds fresh spinach, well washed (not dried) and tough stems removed
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
Coarse salt and freshly ground pepper
1 teaspoon sugar
Freshly grated nutmeg
Sour cream, for serving (optional)
Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 2 to 4 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside. In a medium skillet, melt butter over medium heat. Add flour, and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper, and sugar. Thin with reserved spinach liquid. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately.
CRISPY TOFU AND VEGETABLES.
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1 (10 1/2 oz) package light extra firm tofu, drained
3 Tbsp. reduced sodium tamari or soy sauce
8 green onions
8 oz. pea pods (2 cups) strings and tips removed
1 Tbsp. sesame oil
1 red sweet bell pepper, cut into long thin strips
1 yellow sweet bell pepper, cut into long thin strips
2 Tbsp. cornmeal
1 Tbsp. white or black sesame seed, toasted (optional)
Cut tofu crosswise into 8 slices. Arrange slices in one layer on a large plate or jelly roll pan. Pour tamari or soy sauce over tofu, turn slices to coat and let stand for 1 hour. Meanwhile, cut root ends off green onions. Cut off dark green portion of onions, leaving 3 inches of white and light green. Cut green onions in half lengthwise, forming 16 long strips. Set aside. Cut pea pods in half lengthwise; set aside. Pour oil into a large nonstick skillet. Preheat overmedium high heat. Stir fry sweet pepper strips for 1 minute. Add green onions and pea pods; stir fry for 2 to 3 minutes more or until crisp tender. Drain tofu, reserving tamari or soy sauce. Stir reserved tamari or soy sauce into cooked vegetables; transfer vegetable mixture to a serving platter. Cover nad keep warm. Carefully dip tofu slices in cornmeal to lightly coat both sides. Cook in same skillet for 3 minutes on each side or until crisp and hot, using spatula to turn carefully. You may need to cook tofu slices in two batches, do not crowd skillet. Serve tofu slices with vegetables. If desired, sprinkle with sesame seed.
Serves 4
CROCKPOT CREAMED CORN.
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2 pounds frozen corn kernels
1 8 oz package cream cheese
1 stick real butter
1 teaspoon sugar
1 teaspoon salt
pepper -- to taste
Mix all together in crockpot. Cook on high for 2 hours. Stir occasionally.
CROCKPOT RED BEANS AND RICE.
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1 LB RED BEANS
2 HAM HOCKS (I USE ANY HAM I HAVE)
2 QTS WATER
1 CUP CHOPPED ONION
1 CUP CHOPPED GREEN PEPPER
1 CUP CHOPPED PARSLEY
4 OZ TOMATO SAUCE
2 PODS GARLIC
1 TBSP SALT
1 TSP RED PEPPER
1/4 TSP THYME
3 DASHES TOBASCO
1 TBS WORCESTERSHIRE SAUCE
1 LB SMOKED SAUSAGE
THROW EVERYTHING IN THE CROCKPOT EXCEPT THE SAUSAGE. ADD THIS THE LAST 30 TO 45 MINUTES OF COOKING TIME. SERVE OVER RICE.
DEEP FRIED MUSHROOMS.
*********************
30 medium size mushroom
Flour for dredging
Salt and pepper to taste
2 eggs 1 tsp. water
1 tsp. vegetable oil
1 1/2 cups fresh soft bread crumbs.
Oil for deep frying
2 T. grated Parmesan cheese
Rinse the mushrooms and clean under water, do not dry. Dredge the wet mushrooms in the flour with some salt and pepper mixed in. Place the eggs and water and oil in a small bowl and mix well. Place the flour coated mushrooms into the egg mixture tossing to covet. Then one at a time place the mushrooms into the fresh bread crumbs mixed with the Parmesan cheese to coat. Deep fry in oil until golden brown, drain. Serve with tartar sauce or any other dipping sauce you like
EASY BAKED VEGETABLES.
**********************
2 potatoes any kind - I use red
2 Carrots, sliced thin
1/2 head of broccoli
2 zucchinis sliced thin
Salt and pepper to taste
1TBS olive oil
1 (1oz package dry soup mix any kind)
Preheat oven to 400. Lightly grease backing dish. Combine veggies in dish and lightly salt, Brush with olive oil until well coated. Sprinkle with dry soup mix. Bake 30-40 min or until tender.
Recipe submitted by KAT.
FLORENTINE SPINACH.
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1/4 c. butter
1/4 C. flour
1 1/2 C. milk
3 eggs
Salt and Pepper
3 cups cooked spinach
Make a white sauce of the butter, flour and milk. Beat the eggs slightly and add to the white sauce with salt and pepper to taste. Add spinach, finely chopped. Pour into a buttered mold, cover and bake in a pan of hot water in a moderate 350 degree oven. This should take about 1 hour.
Recipe submitted by Gary
FLORENTINE STYLE PEAS.
**********************
1 pound peas
2 ounces pancetta, cut in tiny cubes
1 garlic clove, sliced
2 tablespoons chopped parsley
1 tablespoon sugar
Salt
8 tablespoons olive oil
Place oeas, garlic, parsley and olive oil in saucepan. Add salt to taste. Add enough water to cover the peas. Cook over low heat, covered. Just before the peas are done, add the pancetta and sugar. Serve with their sauce.
Recipe submitted by Rose
FRIED CORN.
***********
6-8 Large Ears of sweet Yellow corn (Frozen Corn may be substituted)
2 Large Green Peppers Diced
1/2 cup all purpose flour
1 tablespoon sugar
salt and pepper to taste
1/2 cup shortening (cooking oil may be substituted)
Shuck and de-silk the ears of corn, then rinse. Using a sharp knife remove the kernels from the cob, scraping to get it all. Mix green peppers, flour, sugar, salt and pepper together coating the corn well with the mixture. Heat shortening or oil until one kernel dropped in it sizzles. Put your corn in the skillet and fry until the corn is tender and the flour starts to brown. Stir frequently to prevent the flour from sticking. HINT: You may want to cover the skillet with a lid to help tenderize the corn evenly. Recipe submitted by Dee.
FRIED CREAM CORN.
*****************
1 tablespoon bacon grease
4-6 ears Silver Queen or other white Corn
1/4 cup heavy cream
1/4 cup milk
1/2 tsp salt
1/2 tsp freshly ground black pepper
Cut corn from cob with a sharp knife. Using the back edge of the knife,scrape the cob to remove the milk from the cob and reserve this liquid. this liquid. In a large skillet, heat bacon grease until it shimmers but doesn’t smoke.Add corn and season with salt and pepper. Heat through, then add milk and cream. Cook until corn is hot and liquid just comes to a boil.
FRIED GREEN TOMATOES.
*********************
Mix half flour and half cornmeal on a plate and season to your liking. Scramble an egg in a bowl, and season it to your taste. Slice the green tomatoes (not too thin) and place them in the scrambled egg. Then, place them on the plate covering both sides with the seasoned flour and cornmeal. Put about an inch of canola oil in a skillet and brown on both sides. About five minutes on each side.
Recipe submitted by Dee.
FRIED GREEN TOMATOES 2.
***********************
4 medium tomatoes
1 cup of corn meal
2 tbsp. of Bacon drippings
Salt and pepper
Cut the tomatoes into thick slices and sprinkle with the salt and pepper. Roll the tomato slices in the corn meal until both sides are covered. Heat the bacon drippings in a frying pan and add the tomatoes. Fry slowly until golden brown.
Recipe submitted by Joe Harris
FRIED GREEN TOMATOES 3.
***********************
8 large green tomatoes, sliced 1/4 inch thick
2 egg, beaten
1/2 cup flour
1 tsp. hot pepper sauce, or to taste
1 tsp. salt
pinch of black pepper
2 cup fine bread crumbs
Olive oil for frying
Coat tomato slices with flour, then dip in egg (seasoned with salt, pepper, and hot sauce) and finally in bread crumbs. Using medium heat, brown on both sides in a skillet with 1/2" of oil. Serve hot, with extra hot sauce and green tomato relish.
Recipe submitted by Bean
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CHEESY GARDEN BROCCOLI CASSEROLE.
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2 heads of broccoli, chopped
2 eggs, beaten
1 c. undiluted cream of mushroom soup
2 T. minced onion
1 c. sharp cheddar cheese, grated
1 c. sour cream
Cook the broccoli and drain. Mix all the ingredients together. Pour into a buttered casserole dish. Top with more grated cheese and Saltine or Ritz cracker crumbs. Dot with butter. Bake for 45 minutes at 350F. degrees.
STOVE TOP SQUASH CASSEROLE.
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6 squash wash and sliced
1 small onion, sliced
1 c. herb seasoned stuffing (Pepperidge Farm)
3 T. margarine or butter
1 c. water
In a frying pan, saute onions in margarine or butter. Place sliced squash in water. Cook until tender. Season to taste. Sprinkle with herb seasoned stuffing mix on top of squash. Serve hot.
Recipe submitted by Carolyn Brown.
GREEN BEAN CASSEROLE.
*********************
1/2 c. milk
1/2 T. black pepper
1-10 oz. can Campbell Cream of Mushroom Soup
1-16 oz. package of frozen French cut green beans
2 c. French Fried Onions
Cook frozen beans in 1/2 cup of water for 5 minutes. Pour out half of the water. Mix all ingredients in a 2 quart casseole dish. Top with French fried onions and mix . Bake for 30 minutes at 325 degrees. Take out of oven and stir well. Sprinkle 1/2 cup of onions over the top. Put back in oven and let brown for 5 minutes.
ROASTED VEGETABLE STACKS.
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Marinade
1 T garlic, chopped or pressed
1/3 cup balsamic vinegar
1/3 cup olive oil
1 T basil
The Stacks
2 large Portabella Mushrooms
4 slices eggplant, 1/3 inch each
1 yellow squash, cut into 1/3 inch slices
2 slices red onion, 1/3 inch each
4 thick slices of tomato (preferably Beefsteak Tomato)
4 slices of cheese (either swiss, muenster or mozzarella or any combo thereof)
2 T grated parmesan cheese
2 stalks fresh rosemary
Combine all marinade ingredients. Chop vegetables. In a large bowl, pour marinade over all vegetables except mushrooms and tomatoes. Let site for about 1/2 hour. Pour marinade on mushrooms only five minutes before roasting, otherwise they will absorb too much. The tomatoes don't need to be marinaded, it will only make them fall apart.
Preheat oven to 450°F. Brush a baking sheet with oil. Remove vegetables from marinade and arrange in a single layer on the baking sheet. Roast for 10-15 minutes or until browned and tender. Note: tomatoes need to roast for only 3-5 minutes. Keep a close watch on them or they will completely fall apart when you try to remove them from the baking sheet.
You can alternatively grill the vegetables.
You can prepare up to this point up to two days ahead of time. Store the vegtables in single layers between sheets of plastic wrap in the refrigerator.
When you're ready to bake the stacks, proceed as follows. OIl a baking sheet and place portabella mushrooms on the sheet. Sprinkle parmesan over the portabellas. Top with one slice of eggplant, one slice of tomato, a slice of cheese, onion slice, squash, more cheese squash etc. finishing with the second slce of eggplant. Insert a metal or wooden skewer through the center of each stack from top to bottom. Take a stalk of rosemary and trim off the bottom leaves. Insert rosemary stalk next to skewer and bake stacks for about 5 minutes or until cheese is melted and vegetables are heated through. Carefully transfer stacks to serving plate and carefully pull out skewers.
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EASY SPINACH RECIPE.
********************
1 box frozen spinach
1/3 c. cream cheese
1/3 c. seasoned croutons
2 T. butter
Microwave a square of frozen spinach in a small microwavable container. Pour off any water. Add 1/3 cup (roughly 1/3 rectangle– don’t dirty a measuring cup!) of cream cheese (lowfat is fine). Add roughly 1/3 cup seasoned croutons – Pepperidge Farm Stuffing mix is recommended but any will work. Add 1 to 2 Tbsp butter if you’re not watching fats. Bake or microwave until it’s warm through.
SPINACH PARMESIAN.
******************
1 box spinach
2 eggs
1/2 c. Parmeian cheese
1 c. cottage cheese
1/2 tsp. salt
Cook 1 pack chopped spinach and drain well. Add 2 eggs, 1/2 cup parmesan cheese, and 1 cup cottage cheese. Add 1/2 tsp salt. Mix and bake in small pan (8 x 8) at 350 degrees for 1 hour.
GRILLED ASPARAGUS & RED ONION
WITH PARMESAN & BALSAMIC VINEGAR.
*********************************
Serves 4
¾ lb asparagus, trimmed
2 small Italian eggplants (sliced into ¾ inch thick rounds)
6 wooden skewers (8 inch long) soaked in water
1 large red onion, cut into four ¾ inch thick slices
1 tbs Olive Oil (for brushing and grilling)
2 cups of baby spinach, washed and dried
Vinaigrette:
1/3 cup Extra Virgin Olive Oil
¼ cup balsamic vinegar
1/3 cup Parmesan shavings, shaved with a vegetable peeler from a ¼ pound piece
Pinch of kosher salt
Pinch of black pepper
½ tbs minced garlic
½ tbs minced shallots
Directions
Divide asparagus into 2 bunches. Align each bunch in a flat row with ends at the same level. Thread 2 skewers crosswise through each bunch in lower third of stems, where thickest, to form a solid mat. Thread remaining 2 skewers horizontally through onion slices, 2 per skewer. Rinse eggplant in a colander with tbs kosher salt. Pat dry with towel. Brush asparagus, eggplant, and onions with 1 tbs regular olive oil and sprinkle with salt and pepper to taste.
To Make Vinaigrette:
In a glass Bowl combine Balsamic vinegar, kosher salt, black pepper, garlic, and shallots; mix well. Slowly drizzle in the olive oil while whisking.
Grilling:
Preheat grill. Grill eggplant, onions, and asparagus uncovered, on a lightly oiled rack (using regular olive oil) over moderate heat, brushing occasionally with 1 tbs regular olive oil turning, until tender, 8-12 minutes total.
Remove vegetables from skewers and drizzle with vinaigrette. Top with baby spinach and sprinkle with Parmesan shavings.
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