recipelink.com Chat Room Recipe Swap
02-15-2000 – Eat Your Veggies!
45 Vegetable Recipes

Marie/Me (08:49:43) : these are from weight watchers....can't remember the grams of fat or that....
4 russet potatoes----peeled if you want and sliced....dip them in canola oil, and put in low pan..sprinkle with pepper and garlic powder and bake in oven...turn over about 15 minutes and cook on other side....400° delicious

sugar/spiceTX (08:43:11) : ROASTED GARLIC- PARMESAN MASHED POTATOES

2 garlic bulbs
olive oil
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided
1/4 cup whipping cream
1/4 cup rehigerated shredded Parmesan cheese
3 tablespoons butter or margarine
1/3 cup chopped fresh parsley
1/2 teaspoon pepper
Cut off pointed ends of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.
Bake at 350 for 1 hour; cool to touch. Squeeze pulp from garfic cloves; set aside.

Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until tender. Drain.
Mash potatoes, or press through a ricer; stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients until smooth.

Yield: 8 servings. Chef Troy Singley

Sue,.MA (05:06:19) : RESTAURANT STYLE ONION RINGS

2 large onions, thinly sliced
1 cup buttermilk

2 cups flour
1 tablespoon salt
2 teaspoons paprika
1/4 teaspoon cayenne pepper
vegetable oi for frying.

Separate onions into rings. Mix with buttermilk in large bowl. cover with plastic and refrigerate for one hour. Can be prepared 1 day ahead. Stir flour, salt, paprika and cayenne pepper in another large bowl. drain onions. Add to flour mixture and toss to coat. Pour oil into heavy large saucepan to depth of 3 inches. Heat to 350. working in small batches, shake excess flour off onions and cook in hot oil until golden brown and crispy, about 2 minutes per batch. using slotted spoon, transfer onions to paper towels and drain. Transfer onions to platter. Season with salt and serve immediately

from Bon Appetit

These taste like the real thing!!!

Sue,.MA (04:52:01) : MINT GLAZED CARROTS

16 small carrots, cleaned and quartered
1/4 cup butter
1 T dried mint flakes or 1 tsp fresh
1/4 cup light brown sugar
3T light corn syrup
dash of salt

Cook carrots in small amount of boiling salted water over moderate heat until tender (15-20 min). Drain. Melt butter in large skillet and stir in remaining ingredients. Add carrots and cook over moderate heat, stirring frequently until carrots are glazed.

desserts,.MA (04:22:20) : ZUCCHINI APPETIZERS

3 C grated coarse zucchini
1 c bisquick
1/2 c finely chopped onion
1/2 c grated parmesan cheese
2 T snipped parsley
1/2 t salt
1/2 t oregano
1/2 t garlic powder
1/2 c vegetable oil
4 eggs slightly beaten

Heat oven to 350. Oil 9x13 pan. Mix all ingredients together and pour into pan. Bake until brown, about 25 minutes. Cool slightly. Cut into 2"x1" pieces. Freezes well.

desserts,.MA (04:15:02) : FRENCH BREADED ASPARAGUS

1 Lb fresh asparagus, cooked
1 T cold water
1/2 C fine dried bread crumbs
1/4 C parmesan cheese
1 T salt
1 T paprika
1 egg

Beat egg and mix with cold water. Mix crumbs, salt, cheese and paprika together. Dip asparagus in crumb mixture, then in egg mixture again. Chill 1 hour. Fry in hot oil until golden brown.

desserts,.MA (04:10:19) : APRICOT-GLAZED CARROTS

5 Cups julienne-cut carrots
3/4 C water
1/4 tsp salt
1/4 C apricot preserves

In medium sauce pan, combine carrots and water; bring to boil. Reduce heat; cover and simmer until carrots are tender. Drain. Stir in salt and preserves. Makes 8 (1/2 cup) servings

Sue,.MA (04:05:51) : BROCCOLI CASSEROLE

18 oz frozen broccoli or 1 head fresh
1/3 cup milk
1 can cream of mushroom soup
1 cup uncooked noodles
1/2 cup grated cheddar cheese
6 oz mushrooms, sliced
2-3 T margarine or butter
1/4 cup corn flake crumbs
salt and pepper

Cook broccoli and noodles for 5 min. each. Add milk and soup together and add to mixture. Mix together along with mushrooms. Combine butter and crumbs and sprinkle over top. Bake at 350 in casserole for 30 min.

This was the very first recipe that I made in my own apartment over 20 years ago, and i still make it!

Dal.Vancouver.Canada (04:02:25) : This will serve 4 people easy.

1 large carrot
1 med onion
1 stock cellery
1 tbs olive oil
1 1/2 cups rice
3 cups chicken stock
pinch of saffron*

Method
Cut vegies into fine dice.Saute in olive oil until tender. Add rice and coat in oil. Add saffron and cook a few seconds. Add stock bring to a simmer and cook for 15 min. remove from heat and let stand for 5 min.

* I use saffron threads not powder.

Sue,.MA (03:57:12) : Herb-Roasted Veggies
Recipe By : Cooking Light October
Serving Size : 9

2 1/2 cups sliced zucchini -- 1/2" thick
1 1/2 cups sliced red pepper -- 1" square
1 1/2 cups yellow squash -- 1/2 " thick
1 cup sliced carrot -- 1/2" thick
3 tablespoons balsamic vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon tarragon
1/2 teaspoon thyme
1/2 teaspoon parsley
1/2 teaspoon rosemary
1/4 teaspoon salt and pepper
4 cloves garlic -- thinly sliced
2 medium onions, canned -- peeled and quartered
1 cup green beans -- 1 inch (1/4 lb)

Preheat oven to 425. Place in 13 X 9 dish. Stir well. Cover and bake 425 for 40 min. or until tender . makes 9 servings (3/4 C per)

Carol,IL (03:22:29) : Eggplant Casserole

1 large eggplant
2 eggs, skightly beaten
1 tablespoon grated onion (or to taste)
1 can cream of mushroom soup
pepper to taste
Ritz crackers
Shredded cheddar cheese

Peel & cube eggplant. Cook in salted water until tender & drain. Beat eggs & mix with onions, soup, & pepper to taste. Mix together with cubed eggplant & add crushed Ritz crackers. (I usually use 1 roll of crackers.).
Put in casserole dish. Top with cheddar cheese & several dots of butter. I like cheese, so I usually put a lot on - you can add however much you would like.
Bake at 450 degrees for about 20 minutes.

Susan,IL (02:27:44) : Lemon Cream Ravioli
Recipe By : Susan
Serving Size : 6

1 pound Fresh asparagus
1 tablespoon salt
1 tablespoon vegetable oil
1 package frozen cheese ravioli
1/4 cup butter or margarine
1 cup heavy cream
1 tablespoon lemon zest
1/2 cup parmesan cheese
6 ounces cooked ham -- cubed
1/8 teaspoon ground black pepper
1 large lemons

Prepare asparagus: Break off or cut tough ends from asparagus stalks; discard ends. Wash thoroughly under cold running water. Remove skin and scales from lower end of stalks. Cut aspargus into 1 1/2 inch pieces.

Cook Pasta and asparagus: In a 6-quart sauce pan, bring 4 quarts of water, salt and vegetable oil to a rolling boil. Add frozen ravioli; stir to separtate pieces.
Cover pan until water returns to boiling. Uncover and cook for 5 minutes.

Add asparagus to pan of boiling wter. Cook 3 minutes or until aspargus is crisp-tenderand pasta is al dente. Drain pasta and asparagus in a large colander that has been placed in the sink. While pasta and asparagus are cooking, prepare sauce.

In a small saucepan over medium heat, melt butter. Stir in cream and grated lemon zest and cook 5 minutes, stirring frequently. Add parmesan cheese, cooked ham and black pepper. cook until thoroughly heated.

Transfer pasta and asparagus back to the large saucepan. pour lemon cream sauce over pasta mixture and toss well to coat thoroughly. Transfer to a serving dish Garnish with julienne lemon zest and serve immediately.

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NOTES : To prepare garnish: Use a vegetable peeler, remove the outside yellow portion of the lemon peel. with a very sharp small knife, cut lemon zest into very thing 1 1/2 inch long julienne pieces. Place in a small bowl of ice water to curl.

calliope,.NY (10:57:51) : CURRIED PEA CAKES with CILANTRO, YOGURT SAUCE

SAUCE;
1/2-cup plain yogurt
2-Tbsp.s minced cilantro
1-tsp. lime juice
black pepper,
combine

FRITTERS;
1/2-cup flour
2-tsp.s curry powder
1-tsp ground cumin
1/4-tsp. cayenne
1/2-tsp. baking powder
1/4-tsp. salt
1/2-cup, plus 2-Tbsp.s Club Soda
1/3-cup minced scallion
1-box frozen peas, thawed
Peanut oil for frying

Make the batter. Add the scallions and peas. Make them any size you wish...but they are designed to serve 6 as an appetizer or side dish. Fry them ihe oil at 375 till they are crisp and golden. Serve with the sauce.

*NOTE..........you could do this with spinach too, but you might wish to use
2 boxes of frozen, chopped , defrosted and squeezed dry.

calliope,.NY (10:44:44) : MARINATED BRUSSEL-IE SPROUTS
These are the proportions.....make any amount you want...and you WILL want more........Trust me!!!

Ingredients;

1-pound brussel sprouts, bottoms barely trimmed, sliced in half,
then steamed till done...don’t over cook...and DON’T boil them, as they may loose their leaves, as well as their nutrients and get that nasty-over-cooked-cabbage-thing goin’ on!!!

Make a dressing of;
3/4-cup extra virgin olive oil
3/4-cup fresh lemon juice
big dash of cayenne...if you like it
1-tsp. celery salt
plenty of black pepper
1-large clove of garlic, crushed
1/8-tsp ground cloves
1/2-Tbsp. worchestershire sauce
1/2-Tbsp. balsamic vinegar
*optional...few dashes of Angostura Bitters

After steaming, drain the sprouts well and allow to cool just a bit.
Put them in a shallow dish and pour the dressing over while they are still warm. Stir them a few times before refridgerating them. Allow them to come to room temp before serving.....or re-warm them.....we like them warm.. and then serve them tossed with toasted, chopped walnuts.....or if you possibly can....CHESTNUTS! They can be served as a side dish....or part of a salad....Yumm-O!

Gina,.Fla (10:13:33) : SPINACH-RICOTTA PIE

10 oz. pkg. frozen chopped spinach
3 tblsp. olive oil
3 garlic cloves, minced
3 large eggs
3/4 cup parmesan cheese
2 cups ricotta cheese
1 medium onion, chopped
8 oz. mozzarella, grated
dash oregano
salt and pepper to taste
dash nutmeg
1 pie shell
Cook spinach according to pkg. directions. Drain well and set aside. Heat oil in a skillet and saute onions. At the last minute, throw in the garlic. Stir well. In a separate bowl, beat the eggs slightly, add the cheeses, mix well. Add the sauteed veggies and the spinach along with the spices. Pour into a pie shell and bake at 375 for 30-40 minutes or until set. Enjoy!!

Gina,.Fla (10:12:23) : Tsimmes My Way

3 large sweet potatoes, peeled and sliced
4 large carrots, thinly sliced
1 small butternut squash, peeled, seeded and sliced
1/4 c. raisins
1/4 c. prunes
1/4 c. golden raisins
1/4 c. chopped dates
grated rind of 1 orange
juice of 1 lemon
2 T. brown sugar
1/4 c. honey
Layer all fruit and veggies in a 9x13 pan. Sprinkle with remaining ingredients. Cover with foil and bake at 350 for 1 1/2-2 hours until veg. are tender.

Gina,.Fla (10:12:04) : Sweet Potato Puff
This is an old Georgia recipe from my sister and it is heavenly!!

3 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract

Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes.

Gina,.Fla (10:11:41) : Spinach Strudel

6 mushrooms, chopped
1 small onion, chopped
2 cloves garmic, minced
2 T. butter, melted
1 10 oz. pkgs. frozen spinach, thaw and drain
1 8 oz. cream cheese
1/2 t. salt
1/4 t. blk, pepper
1/4 t. ground nutmeg
1 sheet frozen puff pastry, thawed
1 egg
2 T. water

Saute mushrooms, onions and garlic in butter til tender. Add drained spinach and cook 2 mts. or until excess moisture is evaporated. Add cream cheese and stir til well blended. Add slat and pepper and nutmeg. Cut equally spaced 1/2 inch strips along both long edges of pastry, leaving strips attached at center. Place cooked spinach mix in center. Fold strips over mix forming a Chevron pattern. Combine egg and water. Brush egg mixture over pastry. Bake 350 for 20-30 mts.

Gina,.Fla (10:11:21) : Spinach Souffle

Oven at 350 for 30 mts.

1 10 oz. pkg. frozen chopped spinach
1 T. grated onion
2 eggs, beaten
1/2 c. sour cream
1 c. Parmesan cheese
1 T. flour
2 T. butter
dash of nutmeg
salt and pepper to taste

Cook spinach with onion in small amount of water until thawed. Drain. Add the remaining ingredients to the cooked spinach. Pour into a 1-quart greased casserole and bake at 350 for 30 mts. or until center is set.

Gina,.Fla (10:11:00) : SPINACH MORNAY

4 tablsp. butter
1/4 cup flour
1 1/2 cups milk
1/4 tsp. cayenne pepper, more if you want
2 pkgs. chopped spinach, cooked and well drained or 1 lb. frsh washed
1 cup breadcrumbs
2 hard-boiled eggs sliced
1 cup shredded sharp cheese
2 strips bacon, cut into 1-inch lengths

Melt butter and add flour to make a paste. Add milk and spices. Stir until thickened. Butter casserole dish. Layer 1/2 spinach, 1/2 of sliced eggs, 1/2 of the breadcrumbs and 1/2 of the cheese. Repeat layers ending with cheese. Arange bacon on top. Bake until bubbly at 350., about 25-30 mts.

Gina,.Fla (10:10:40) : Spinach Kugel

For special occasions, this is my favorite of all!!!

1 pkg. 8 ozs. noodles (fine or medium)
1 onion, chopped
8 ozs. sour cream
2 pkg Birds Eye Creamed Spinach, thawed and cooked accord. to dir.
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste
Saute your onions until golden in 1/2 stick butter. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe can easily be doubled.

Gina,.Fla (10:09:55) : Sauteed Sweet Taters and Apples

3 med. sweet potatoes
3 med. apples, peeled, cored and sliced (I used Rome)
1 stick butter
1/2 c. sugar
1 pkg. Wiley's Sweet Potato and Yam Spice*
1 t. vanilla

* Wiley's is a package I found right next to the sweet potatoes, ask your grocer for it.

Boil the sweet taters til tender. Drain, cool, peel and slice into rounds. Melt the butter in the skillet, add the sugar, and the Wiley's seasonings, stir to blend, and add the apples and the yams, stir gently to cover with liquid. Cook on med. low till heated through about 30 mts.

Gina,.Fla (10:09:16) : Papas Brava
This is an old Spanish recipe for potatoes, these are good in the morning with breakfast eggs. They are also good as an accompaniment to a meat dish.

3-4 potatoes, washed, peeled and sliced
3 T. olive oil
salt and pepper to taste
cayenne pepper to taste
1 med. onion, chopped
1/2 green bell pepper, chopped
1 T. parsley
paprika

Saute onions, bell pepper and garlic in oil for 5 mts. Add potatoes and seasonings and toss to coat well. Adjust the cayenne pepper to your taste. Cover as the steam will tenderize the potatoes, at first cook over med. heat and as they cook, turn to low.

Gina,.Fla (10:08:54) : Moussaka
serves 6-8

2 lb. eggplant
salt
1 large onion, chopped
olive oil for frying
1 1/2 lbs. ground chuck
1 t. ground cinnamon
1 t. ground allspice
2 garlic cloves, minced
black pepper
1/2 c. red dry wine
1 large can chopped tomatoes
1 t. tomato paste
1 t. honey
4 T. fresh chopped parsley
1 T. dried oregano
1/2 c. chicken broth
2 c. whole milk
1/2 c. ricotta cheese
1/3 c. feta cheese
3 large whole eggs, plus 3 egg yolks
pinch of grated nutmeg
1 c. bread crumbs
1/2 c. Parmesan cheese, grated

1. Wash the eggplant and cut into 1/4 inch slices. Salt and blot them.

2. Saute the onions and garlic in 3 T. oil for 15 mts. til soft not browned. Turn up the heat and add the beef, spices and seasonings. Cook over high heat for 5 mts. stirring constantly until the meat is all browned.

3. Pour in the wine and allow to bubble for 5 mts. Add the tomatoes, paste and honey, turn down to a simmer and let cook uncovered for 10 mts., stirring occasionally to help the tomatoes break down.

4. Add the herbs and stock and simmer gently for 30 mts. until the sauce is very thick.

5. Process or beat together the milk, ricotta and feta. Add the eggs and egg yolks, and beat well. Stir in the nutmeg.

6. Heat the egg/cheese mixture in a double boiler over gently simmering water for 15-20 mts. stirring continously, til the custard thickens - do not allow to boil as it will then curdle.

7. Pour just enough oil into a non-stick skillet to cover the bottom and place over med. high heat. When oil is hot, add the rinsed and dried eggplant slices and cook for 1 mt on each side, drain on paper towels. Repeat until all the eggplant is cooked.

8. Preheat the oven to 350, choose a large deep baking dish and start by layering a layer of eggplant, follow with meat sauce, cheese custard, more eggplant, cheese, eggplant, and finishing with cheese custard.

9. Mix togther the bread crumbs with the Parmesan and sprinkle over top. Bake for 1 hour until top is crispy and contents bubbly.

Gina,.Fla (10:08:11) : Mess O'Greens
Servings: 4-6

1 smoked ham hocks (about 9 ounces each) or 1 teaspoon of Better Than Bouillion Ham Base
2 garlic cloves, minced
2 tablespoons cider vinegar
2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 pounds collard greens, well rinsed, thick stems trimmed of and discarded, cut crosswise into 1/2-inch-thick strips
Salt and pepper to taste
1 med. onion
bacon drippings

In a large pot, combine the bacon drippings with the chopped onion and saute. When limp, add the garlic and saute til aroma released. Add the sugar and the seasonings and 1/2 c. water. Add the collards and stir well, simmer on low. Cook the ham hock in a pressure cooker with 2 cups of water for 45 mts. When done, add 2 cups of the liquid to the greens and when ham hock is cool enough to handle, cut the meaty parts off and add to the pot of greens.

(10:06:56) : Mixed Squash Casserole 1 C. carrots sliced 1/8-inch thick
4 c. yellow squash slices, 1/4-inch thick
4 C. zucchini slices, 1/4-inch thick
1/2 C. chopped onion
1 can (10 1/2 ounces) condensed cream of chicken soup
1/2 C. sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 C. crumbled corn bread
2/3 C. torn or chopped dry white bread in 1/4-inch pieces
2 Tbsp. butter or margarine, melted

Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.

Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2–quart baking dish. Cover with foil. Bake 30 minutes.

In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

Serves 8.

Gina,.Fla (10:05:23) : Fresh Green Bean Salad with Dill and Roquefort
Cool and crunchy salad....

Dressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.
Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. Roquefort cheese
1/4 c. mayo
2 T. sour cream
Bring a pot of water to a boil and cook beans til tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.

Gina,.Fla (10:04:53) : Garlic-Gruyere Mashed Potatoes

6 med. russet potatoes
3/5 c. hot whole milk
1/2 c. sour cream
1/4 c. chopped chives
1/4 c. butter, softened
1/2 t. garlic salt
1 garlic clove, minced
1/4 c. grated Gruyere cheese
2 scallions, chopped
1/4 t. ground white pepper

Peel the potatoes and cut up. Cook in boiling water til tender. Drain

Mash the potatoes and stir in the milk, butter, sour cream and the rest of the ingredients. Serve at once.

Gina,.Fla (10:04:26) : Broccoli with Orange Butter

1 bunch broccoli, separate into florets
2 navel oranges
2 T. butter
2 shallots, finely diced
1 small garlic clove, thinly sliced
slat and pepper to taste

Cook the broccoli til crisp tender. Drain and let dry on paper towels.

Peel the oranges and cut into sections letting the juice fall into a small bowl. Place sections in bowl.

Melt butter in a skillet, saute the shallots and garlic til softened, about 3 mts. Add the broccoli and season with salt and pepper. Cook stirring for about 2 mts. Remove from heat and toss with oranges and juice, transfer to searving bowl. Serves 4-6

Gina,.Fla (10:04:04) : Florida Sunshine Glazed Carrots
Serves 6

6 carrots, peeles and sliced into 1/4 inch slices
2 t. sugar
1/2 t. ground cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/2 stick butter
slat and pepper to taste
10 dried apricots, slivered
1/3 c. sliced almonds
2 T. fresh ornage or tangerine juice

Place the carrots in a saucpan, cover barely with water and bring to a boil. Reduce heat and simmer 10. mts. Rinse under cold water and drain.

Stir the sugar and spices together and set aside.

Melt the butter in a skillet, stir in the carrots and the citrus juice. Sprinkle with the sugar mixture and cook over med. heat til carrots are glazed and sauce is slightly thick. Season with a pinch of salt and pepper.

Stir in appricots and almonds and cook an additional 5 mts. Serve immediately.

Terrytx (10:03:52) : (Another) Spaghetti Squash Salad
Serving Size : 6

1 (2 pound) spaghetti squah
3 tablespoons white or regular balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
12 cherry tomatoes, halved
1 green bell pepper, chopped
2 green onions, thinly sliced
2 tablespoons capers
2 tablespoons chopped fresh cilantro

Pierce squash with a fork. Place in a glass pie plate. Microwave at High for 7 minutes. Turn squash and microwave for 11 minutes or until tender. Cool. Cut in half and discard seeds, and remove spaghetti-like strands with a fork, discarding shells.

Whisk together vinegar and next 3 ingredients in a large bowl; add squash and remaining ingredients, tossing to coat. Chill at least 2 hours.

Source:Southern Living-12/99

Gina,.Fla (10:03:19) : Creamy Squash Casserole
8 servings

1 1/2 lbs. tender yellow squash, trimmed and sliced
1 10 3/4 oz. can cream of chicken soup
1 8 oz. container sour cream
1 4 oz. pimentos, chopped
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
1 8 oz. pkg. herb stuffing mix

Cook squash in salted water 12-15 mts. or until tendeer. Drain well. Add soup, sour cream, pimentos, water chestnuts, onions and carrots. Melt butter in a skillet. Add stuffing and mix well. Combine stuffing and squash mixture. Pour into lightly greased 2-quart baking dish and bake at 350 for 30 mts.

Gina,.Fla (10:00:40) : CARROT SOUFFLE

1 lb. carrots, peeled and sliced
salt to taste
1/2 c. butter, melted
1/2 c. sugar
1 t. baking powder
3 T. flour
3 eggs
1 t. vanilla
1/4 t. Spice Blend*

*Spice Blend is a jar of spice I bought at Pier One a couple of years ago. When I went back to get more, they were out. Luckily I keapt the jar with the ingredients and now I make my own. It is simply equal portions grounded of:
ground coriander, ground cloves, ground cinnamon, sugar, aniseed, fennel seeds, and ground ginger. I ground it in the coffee machine grounder. It is fabulous.

Cook carrots in small saucepot in salted water covered til tender. Drain. Combine with butter in a blender or food processor and process till smooth.

Combine the sugar, baking powder, flour, eggs and vanilla in a bowl. Mix well and add to the pureed carrots and mix well.

Spoon mixture into a greased baking dish and bake at 350 for 45 mts.

Gina,.Fla (10:00:20) : CARROT RING

1 1/2 lbs. carrots, scraped and sliced into thin rounds
1 c. brown sugar
1 1/2 c. veg. shortening
4 eggs, separated
2 1/2 c. flour
2 t. baking soda
1 t. baking powder
1 t. salt
3 T. lemon juice
1 t. grated lemon peel
1 t. almond extract
Cook the carrots in boiling salted water for 15-20 mts. until very tender. Drain well and puree.
Preheat the oven to 350 and grease an 8-cup mold or bundt pan.
Cream together the brown sugar and shortening, add the egg yolks and the carrot puree.
Sift the flour with the baking powder and baking soda and salt. Add to the carrot mixture alternately with the lemon juice, lemon peel and extract and 2 T. water.
Beat the egg whites until stiff but not dry and fold into carrot mixture then gently turn into the prepared pan. Bake for 50 mts. to an hour until the ring is puffed and the top is slightly cracked and lightly colored. Invert the ring onto a serving dish.

Terrytx (10:00:14) : Baked Sweet Potatoes with Amaretto
Serving Size : 12

5 pounds sweet potatoes, scrubbed*
3/4 cup (1 1/2 sticks) butter, dividd
1/2 cup packed dark brown sugar
1/4 cup orange marmalade
1/2 teaspoon salt
6 tablespoons amaretto liqueur, divided
24 almond macroons or 20 gingersnap cookies

Butter a shallow 3-quart baking dish; set aside. Position over rack in center and preheat oven to 450° F. Lightly oil potatoes and place on oven rack. Bake until soft, about 40 minutes for 8-oz. potatoes to 60 minutes for very large potatoes. Cool potatoes, then peel and mash well with 1/2 cup butter, sugar, marmalade and salt. Stir in 4 tbl. liqueur.

Preheat oven to 350°. Spread mixture in prepared dish. Using a food processor fitted with steel blade, chop cookies coarsely. Aff remaining 1/4 cup butter and remaining 2 tbl. liqueur; pulse to make a coarse crumb mixture. Sprinkle potatoes. Bake assembled casserole until steaming hot, about 35 to 40 minutes.

Source:Houston Chronicle-12/8/99
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NOTES : Note: Canned sweet potatoes can be substituted for fresh.

Gina,.Fla (09:59:43) : Cabbage Casserole

1/2 head large green cabbage, finely shredded
2 cups slightly crushed cornflakes, divided
1/2cup Hellman's mayo
1/4 cup melted margerine
1 10 and 3/4 oz. can cream of celery soup
1 cup milk
1 cup grated sharp Cheddar cheese

Soak shredded cabbage in icy water for 30 mts. then drain. In a large bowl, mix cornflakes with margerine. Prepare a 9x13 inch baking dish by spraying it with Pam or any other cooking oil-spray. Spread of cornflake mixture on bottom of pan, then cover with drained cabbage. In a medium saucepan combine mayo, soup and milk, heat to just below boiling. Pour this hot mixture over the cabbage then top with the grated cheese and remaining cornflake mixture.. Bake uncovered 350 for 30-40 mts.

Gina,.Fla (09:59:13) : Country Creamed Spinach

1 20oz Package Chopped Spinach Frozen
1 C. White Sauce (Thick)
1/2 C. Sour Cream
1 tsp. Salt
2 Tbsp. Butter
2 Tbsp Finely Chopped Onion
1/4 C. Water

White Sauce
3 Tbsp. Butter
4 Tbsp. Flour
1/4 tsp. Salt
1 C. Whole Milk

Parpare the white sauce using a medium low setting melt butter in a saucepan add flour and salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.
Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

Terrytx (09:59:09) : Apricot-Glazed Carrots
Recipe By :Southern Living-9/98
Serving Size : 6

2 pounds carrots -- sliced
1 1/4 teaspoons salt
3 tablespoons butter or margarine
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
fresh Italian parsley -- garnish

Cook carrots and 1 tsp salt in boiling water to cover in a large saucepan 15-20 min. or until tender; drain. Melt butter in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 salt, nutmeg, orange rind and juice. Add carrots, and toss to coat. Garnish, if desired.

Terrytx (09:58:32) : Spaghetti Squash Lasagna
posted by Angel 01-27-100 4:00 PM

1 large spaghetti squash
1/2 lb. ground beef
1/2 tsp. dried whole basil
1/8 tsp. garlic powder
1 (8 oz.) can tomatoes, undrained
1 (6 oz.) can tomato paste
1 (12 oz.) carton cream-style cottage cheese
1 egg, beaten
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1/2 lb. sliced Mozzarella cheese

Preheat oven to 350° F.

Wash squash; pierce squash several times with a large fork. Place squash on a jelly roll pan or cookie sheet with 1/2 or 1-inch sides. Bake at 350º F. for 1 hour or until squash is tender. Allow squash to cool; cut squash in half and remove seeds.

Using a fork, remove spaghetti-like strands; measure 4 cups of strands and set aside.

Cook ground beef in a large skillet until browned, stirring to crumble; drain off pan drippings.
Add basil, garlic powder, tomatoes and tomato paste; simmer, uncovered, 30 minutes or until thick, stirring occasionally.

Combine cottage cheese, egg, salt, pepper and Parmesan cheese.

Layer half each of the squash, cottage cheese mixture, Mozzarella cheese and meat sauce in a lightly greased 12 x 8 x 2-inch baking dish. Repeat layers. Bake at 375º F. for 30 minutes. Let stand 10 minutes before serving.

Makes 6 to 8 servings.

Source: posted by Gladys PR

Gina,.Fla (09:58:15) : Country Creamed Spinach

1 20oz Package Chopped Spinach Frozen
1 C. White Sauce (Thick)
1/2 C. Sour Cream
1 tsp. Salt
2 Tbsp. Butter
2 Tbsp Finely Chopped Onion
1/4 C. Water

White Sauce

3 Tbsp. Butter
4 Tbsp. Flour
1/4 tsp. Salt
1 C. Whole Milk

Parpare the white sauce using a medium low setting melt butter in a saucepan add flour and salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.
Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

Terrytx (09:57:50) : Eggplant, Tomato and Feta
Serving Size : 6

1 medium eggplant
olive oil
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup milk
2 large tomatoes
4 ounces feta cheese, divided
balsamic vinegar
salt and pepper, to taste

Preheat oven to 350° F. and spray an 11 x 7" baking dish with cooking spray. Peel and slice eggplant.

Mix flour, salt, pepper and garlic powder in a shallow pan. Heat oil in a skillet.

Dip slices of eggplant in milk then dredge in flour and brown in oil until golden on both sides. Lay in prepared pan. Sprinkle with half the feta.

Slice tomatoes thickly and place over eggplant. Sprinkle with salt and pepper, the remaining feta and drizzle lightly with vinegar.

Bake, uncovered for about 30 minutes.

Source:Ernie Davidson

Gina,.Fla (09:56:42) : BAKED BROCCOLI & SPINACH
serves 6-8

3 T. olive oil
1/2 c. butter
1/2 med. onion, chopped
3 T. flour
3 garlic cloves, minced
1 10 oz. pkg. frozen chopped spinach, drained and thawed
2 c. fresh raw broccoli, chopped coarse
3 eggs, slightly beaten
2 c. small curd cottage cheese
8 oz. grated cheddar
salt and pepper to taste

Preheat oven to 350. Heat 3 T. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.

Melt butter in a saucepan and when melted add the flour to form a roux. Add to the veg mixture along with the cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish. Bake 45 mts.

**To dress up this dish, remove dish from oven after 30 mts. and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 mts. YUM!!

Gina,.Fla (09:55:54) : Asparagus with Orange Butter
serves 4

20 stalks of asparagus
3 T. butter
1/3 c. pecans, chopped
1 t. orange zest
Trim stalks of asparagus and blanch in a skillet with 1 inch of boiling water for 3 mts.
Melt butter over med. heat in small pan, add pecans and cook til nuts are toasted about 4 mts.
Stir in the orange peel and cook 1 more mt., stirring occasionally. Pour over asparagus and serve.

Gina,.Fla (09:55:31) : Amish Cheddar Potato Casserole
serves 6

6 medium potatoes, peeled and diced
2 c. shredded cheddar cheese
1/4 c. butter
1 1/2 c. warm milk or sour cream
1/2 t. chopped chives
pepper to taste
1 t. onion salt
2 T. butter
paprika
parmesan cheese
Cook the potatoes, when tender, drain and mash. Add the chives, seasonings.

Heat the butter and melt the cheese, add the sour cream and fold sauce into potatoes. Pour into a greased casserole and sprinkle with
paprika and parmesan. Bake at 350 for 30 mts. or until bubbly and golden.

calliope,.NY (09:44:58) : TURNIP, CARROT AND ONION GRATIN

6-medium-sized turnips, peeled and grated
1 large onion, chopped fine
6-carrots, grated
1- TBSP. cornstarch
1/4-tsp. dried thyme
1-TBSP. dry parsley
1-good dash ground cloves
1-bay leaf...layed in the bottom of the baking dish
salt and pepper to taste
1/2 cup (or more) plus 2 tablespoons freshly grated Parmesan
1/3 cup heavy cream
2/3-cup milk

In a bowl toss the turnips, carrots and the onion with the cornstarch,
the seasonings and 1/2 cup of
the Parmesan and salt and pepper to taste and transfer the mixture to a
buttered 9-inch-square baking dish, patting it down. Drizzle the milk and cream
evenly over the mixture, sprinkle the mixture with the remaining 2
tablespoon Parmesan, top with lightly buttered bread crumbs,
and bake the gratin in the middle of a preheated
375°F. oven for 25 to 30 minutes, or until the top is golden.

Serves at least 6