Recipe: Vegetable Recipes (25)
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04-06-2000 - 25 Vegetable Recipes
Nan(SC) (08:27:30) : Marinated Vegetables
10 Servings
1 can(16 oz)French cut green beans, drained
1 can(16 oz)LeSeur Peas, drain
1 can(16 oz)Shoe Peg corn, drain
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped onion
1 small jar chopped pimiento, drain
1/2 teaspoon Pepper
1 teaspoon salt
1 Tablespoon water
3/4 cup white vinegar
1/2 cup salad oil
1 cup sugar
Combine all the vegetables and seasonings and place in a covered container. Set aside.
Dressing:
Combine vinegar, sugar, and salad oil in a sauce pan. Bring to a boil over high heat. Cook to dissolve sugar.
Cool.. Pour over vegetables. Cover and refrigerate 24 hours before serving.
To Serve: Drain.
This will keep several days in the refrigerator..
alex,.budapest (11:30:39) : tip before I go
thin sliced carrots
oil
frying pan (low heat)
curry powder
1/2 hour
deep rich (not hot) hugely tasty
got this from a Danish guy who stopped in my house once
calliope,.NY (11:18:53) : Creole Stewed Chicken Habibe...Calliope Style
INGREDIENTS;
6 chicken breast halves, no skin or bone
2-3 large yellow onions, chopped (you could use red, or both)
garlic, sliced..as much as you like
3 or more chopped scallions
1 large can of tomatoes in juice
1 small can chicken stock
1 bay leaf
3-4 dashed cloves
thyme, fresh if at all possible
parsley, fresh flat leaf
salt, black pepper, to taste
4 Tbsp. white wine vinegar
6 Tbsp. Worcestershire sauce
1/2 stick of butter
4 Tbsp. brown sugar
METHOD;
Put tomatoes and their juice in a saucepan with the stock, bay leaf and thyme, tied up like a bouquet garni. Boil gently for 15 min.. Remove from heat and remove bouquet garni just while you mash tomatoes with potato masher. Add back bouquet and add, salt, pepper, cloves, parsley, chopped garlic, vinegar and Worcestershire. Cool to room temp.
Put half the chopped onions in a glass baking dish. Lay rinsed a dried chicken breast halves on top. Top with the rest of the onions.
Pour the cool tomato "marinade" over all. Cover with saran wrap.
Refrigerate for 24 hrs
Next day, heat butter in a large skillet, add brown sugar. When it begins to bubble, add chicken breasts you've wiped free of marinade with your hands, to the skillet and fry about 4 min. on a side.
Remove, set aside in another baking dish. Add to the skillet the entire marinade. Simmer for about 15-20 min.. Don't allow it to become too dry. Pour this back over the chicken and their collected juices.
Cover and again, refrigerate for another 24 hrs * NOTE...
Doing it this way will require advanced planning but will greatly enhance the flavor absorption!!! *
When you go to reheat this to serve, is the time to scatter the scallions on top and some more chopped parsley.
You can serve this with any "carb" you like; rice, potatoes, noodles, etc. Any veg. you like, ex. lemon-butter carrots, French-cut green beans, peas, whatever. A nice mixed greens salad with celery and either apple, pear or grapes, dressed with a nice viniagrette, Shana,.WV (11:00:27) : Maple-Glazed Carrots
1 pound baby carrots
2 Tbsp. margarine
2 Tbsp. maple syrup
1/4 c. golden raisins (optional)
Cook carrots in boiling salted water until tender, drain. In large skillet, heat butter & syrup over medium heat. Add carrots, cook 5 min., stirring frequently. Add raisins, if desired. Cook, stirring frequently, 5 min. or until carrots are lightly browned and glazed.
Shelby,I (10:40:01) : Very Veggie Lasagna
2 med carrots, julienned
1 med zucchini, cut in 1/4-in slices
1 yellow summer squash, cut into 1/4-in slices
1 med onion, sliced
1 cup broccoli florets
1/2 cup sliced celery
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
2 garlic cloves, minced
1 tsp salt
2 Tbsp veg. oil
1 jar(28oz) spaghetti sauce
14 lasagna noodles, cooked and drained
4 cup(16oz) mozzarella cheese
In skillet, stir-fry vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 cup sauce in a greased 13x9x2 dish. Arrange 7 noodles over the sauce, overlapping as needed. Layer w/half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350 for 60-65 min or until bubbly. Let stand 15 min before serving. Yield: 12 servings.
Shana,.WV (10:37:04) : You've got to eat your vegetables at dinner, why not for desert too?
Zucchini-Carrot Bread
3 c. flour
2 c. sugar
1 Tbs. ground cinnamon
1 ts. salt
1 ts. baking soda
1/4 ts. baking powder
3 eggs
1 c. vegetable oil
1 ts. vanilla
1 c. shredded zucchini
1 c. shredded carrot
1 c. chopped walnuts
Preheat oven to 325. In large bowl, combine flour, sugar, cinnamon, salt, baking soda and baking powder. In small bowl, whisk eggs, oil and vanilla. Add to dry ingredients, mix well. Stir in zucchini, carrot and nuts. Pour batter into 2 well-greased 9x5 in. loaf pans. Bake 1 hr. to 1 hr. 15 min. or until golden brown.
calliope,.NY (10:30:29) :
CAESAR DRESSING (low fat....and NO egg!)
1 cup plain, low-fat yogurt
1...or more, tsp. anchovy paste...or more...to taste
2 tsp. lemon juice
2 tsp. balsamic vinegar
2 tsp. Dijon mustard
1-2 tsp. Worcestershire sauce
2,... or more garlic cloves mashed to a paste with some salt
1/2 cup grated parmesan cheese...fresh cracked black pepper.
Shana,.WV (10:29:13) : Stuffed Cherry Tomatoes
24 cherry tomatoes
6 bacon slices, cooked and crumbled
1/2 cup chopped green onion
1/2 cup Miracle Whip
Place tomatoes, stem-side down on cutting board. Cut thin slices from top of each tomato. Using small spoon, scoop out tomato pulp, throw away. Turn tomatoes over on paper towel, drain thoroughly. In small bowl, combine bacon, onion and Miracle Whip, spoon into tomatoes. Cover and refrigerate for 3 hours.
Shelby,I (10:28:23) : Herbed Cheese Dip
1 pkg(8oz) nonfat cream cheese, softened
1/4 cup skim milk
1 Tbsp nonfat sour cream
1 Tbsp minced fresh parsley
1 tsp grated Parmesan cheese
1 tsp olive or veg. oil
1 tsp lemon juice
1 tsp reduced-fat margarine, softened
3/4 tsp garlic powder
1/2 tsp dried tarragon
1/4 tsp celery seed
1/8 tsp dill weed
Fresh Vegetables
In a sm. mixing bowl, combine the first 12 ingredients; beat until smooth. Serve w/vegetables. Store in refrigerator. Yield: 1-1/2 cups.
Shana,.WV (10:21:03) : Cool Cucumber Dip with Veggies
1 c. sour cream
1/4 c. Miracle Whip
1/2 of a medium cucumber, peeled, seeded and chopped
1 garlic clove, pressed
1/4 t. dill weed
Salt and pepper to taste
Assorted vegetables...carrot sticks, celery sticks, pepper strips, etc.
In medium bowl, combine sour cream and Miracle Whip, stir in cucumbers, garlic and dill. Season with salt and pepper. Serve with veggies.
calliope,.NY (10:18:34) :
ASPARAGUS GOAT CHEESE TART WITH TARRAGON
a 1/2-pound frozen puff pastry sheet, thawed
1 bunch scallions (white and pale green parts only), sliced thin (about
3/4 cup)
1 tablespoon unsalted butter
1 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick
slices, reserving tips
3 large eggs
a 3 1/2-ounce log soft mild goat cheese such as Montrachet
1 cup milk
3/4 teaspoon salt
1 tablespoon finely chopped fresh tarragon leaves or 3/4 teaspoon
dried, crumbled
On a lightly floured surface, roll out pastry into a 16-inch square and fit
into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin
over top of tart to trim pastry flush with top of rim. Chill pastry shell
while making filling.
Preheat oven to 425 F. with a baking sheet on lowest rack.
In a small skillet, cook scallions in butter with salt to taste over
moderate heat, stirring, until softened, about 1 minute, and cool.
In a steamer set over boiling water, arrange asparagus slices and top with
reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3
minutes, and drain well, reserving tips separately.
In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste.
Add tarragon and pulse custard to combine.
Spread scallions and asparagus slices in pastry shell and arrange reserved
tips decoratively on top. Pour custard slowly over vegetables.
Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce
temperature to 375 F. and bake tart until set, about 8 minutes. Transfer
tart in pan to a rack.
Remove rim of pan and serve tart warm or at room temperature.Shana,.WV (10:15:53) : Every good to serve at parties....
Bacon, Lettuce and Tomato Pizza
1 package refrigerated crescent rolls (8 oz.)
1/2 c. Miracle Whip
1 1/2 ts. Dijon mustard
6 bacon slices, cooked and crumbled
1 medium tomato, chopped
1 cup shredded lettuce
1/2 c. shredded cheddar cheese
1/4 c. green onion slices
Preheat oven to 350. Unroll crescent dough, separate into triangles. Arrange triangles in circle on greased 14-inch pizza pan. Pat out dough to 12-in. circle, pressing seams together to seal. Bake 12-15 min. or until golden brown. Remove from oven, cool completely. In small bowl, combine Miracle Whip and mustard, spread on crust. Sprinkle with bacon. Top with lettuce, tomato, cheese and onion. Cut into wedges to serve.
calliope,.NY (10:11:13) : CARROT PUREE 5-pounds carrots, cooked till very soft and pureed as fine as possible
1-cup milk
6-tbsp. butter, melted
2-tbsp. Dijon-style mustard
4-eggs, well beaten
At least 4 large scallions, finely sliced
1/2-cup finely ground, cashews
1/2-tsp. marjoram
couple dashes of cloves
juice of a small lemon
Salt, pepper, to taste
fresh parsley, chopped, to taste
Bake in a greased, square, glass baking dish at 350...for at least, 45 min.Shana,.WV (10:07:54) : Caesar Vegetable Medley
2 c. fresh mushrooms, cut into slices
1 head of cauliflower, cut into medium size pieces
1 bunch of broccoli, cut into medium size pieces
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 medium red onion, sliced
1 bottle (8 oz.) Caesar salad dressing
2 cups cherry tomatoes, halved
In large bowl, combine mushrooms, cauliflower, broccoli, zucchini, squash, and onion. Add salad dressing; toss. Chill at least 6 hours before serving, stirring occasionally. Stir in tomatoes just before serving.
calliope,.NY (10:05:52) : TOFU BURGERS a la CALLIOPE
2-packages firm tofu with as much water pressed out as you can
then mashed as thoroughly as possible or use the food processor
The following vegetables can either be raw or sauteed, but should be minced very finely....
carrot
sweet red pepper
celery
garlic
red onion or scallion
zucchini, if you have it
*optional...gingerroot
soy or Worcestershire sauce...and maybe some mustard too!
herbs of choice...I use basil and parsley...fresh if possible
2-3 well beaten eggs...you'll need them to bind it all together.
"filler" of choice...like oats or some kind of dry cracker or bread crumbs ground somewhat finely...I use sesame sticks. You could even use ground nuts of your choice.
Shape into patties, dust with flour and pan fry in sesame, canola or peanut oil till golden brown. Serve on a toasted bun with a slice of tomato, some soy mayo (Nayonnaise ), or catsup, barbeque or cocktail sauce and alfalfa sprouts or shredded lettuce. Serve these with a thin, simple soup and some fruit of your choice.
Will make 6-8 burgers
calliope,.NY (10:02:31) :
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...layered 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
Shana,.WV (10:02:03) : Confetti Pasta Salad
1 package (9oz.) refrigerated tortellini
1 cup coarsely chopped broccoli
1 cup coarsely chopped cauliflower
2 small carrots, sliced
2 tablespoons sliced green onion
1 clove of garlic, pressed
1/2 cup Italian salad dressing
1/2 cup grated Parmesan cheese
Cook tortellini according to package directions; drain. In large bowl, combine tortellini, broccoli, cauliflower, carrots, onion, garlic, & dressing. Sprinkle cheese on top, serve immediately.
calliope,.NY (10:01:56) : SPAGHETTI SQUASH...YUM!!!
1-spaghetti squash cut in half, lengthwise, seeds removed
1-small can of tomatoes in juice
1-small yellow onion, rough-chopped
garlic, to taste
basil and/or oregano and parsley to taste...fresh, when possible
salt and pepper
grating of nutmeg
grated parmesan cheese
In a large roasting pan, place the squash halves, cavity side down in about a 1/2 inch of water. Bake at 350 for about an hour, or till done.
Remove and scrape the strands out with a fork. Make a sauce of the onions and garlic sauteed in olive oil, adding the tomatoes and juice, herbs and spice, simmering for about 20 minutes. Combine with the squash.
Serve, sprinkling the grated cheese on top. This is so lovely and light!
Serve it as a side dish to accompany chicken breasts marinated in rosemary and olive oil, grilled and served with a rosemary, lemon cream sauce and a nice Greek salad.
calliope,.NY (10:01:23) : MINT-MARINATED GRILLED RED ONIONS
AND ZUCCHINI, sprinkled with Feta Cheese
3-red onions sliced into 1/2" rounds
3-4 zucchini cut in half lengthwise..use more, if small
2-tbsp. each, chopped FRESH...Mint and Italian Parsley
1-TBSP. chopped fresh oregano
1-tsp. salt...fresh black pepper
2-tsp. sugar
1/2-cup distilled white, white wine or cider vinegar
1/2-cup olive oil
brick of Feta cheese
You can marinate the veg. during the day, although I don't think it does much. Grill them on the BBQ,......which makes a HUGE difference in the flavor, brushing with some of the marinade as you turn and cook them. Save some of the marinade to pour over them after you remove them from the grill. Slice the zucchini into half inch slices, and cut up the onions a bit and pop them into a 350 oven, covered for about 10-15 min. to finish them.......only IF necessary. Remove them from the oven, crumble some feta over the top and serve warm.... the next day they will taste even better...that way they REALLY marinate.
calliope,.NY (10:00:17) : CURRIED PEA CAKES with CILANTRO, YOGURT SAUCE
SAUCE;
1/2-cup plain yogurt
2-Tbsp. minced cilantro
1-tsp. lime juice
black pepper,
combine
FRITTERS;
1/2-cup flour
2-tsp. 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. 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 in 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 (09:56:51) : CALLIOPE'S 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. Worcestershire 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 refrigerating 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 (09:41:50) : Nettie's Southern Greens
1/2 pound chopped bacon
3 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
Yield: 8 servingsGina,Fla (09:40:12) : Easter Sunday Potato Casserole
serves 6
1/4 c. melted butter
1 can cream of chicken soup
1 1/2 c. sour cream
1/2 t. salt
1 bag frozen O'Brien hash browns, defrosted
2 scallions, chopped
1/4 t. black pepper
2 c. grated cheddar cheese
1/2 c. grated cheddar cheese for topping
Combine all ingred. in a large bowl except the 1/2 c. grated cheddar. Spoon into a 9x13 buttered baking pan. Top with the grated cheese and bake at 350 for 45 mts. or until cheese is bubbling. Let stand 10 mts. before serving.
Gina,Fla (09:39:47) : 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 tender. 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 (09:39:11) : Baked Stuffed Tomatoes
serves 4
4 med. tomatoes
salt and pepper
1/4 c. olive oil
3 scallions, chopped
1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/3 c. fresh chopped parsley
1/2 t. dried basil
1/2 t. dried thyme
6 T. crumbled feta cheese
1 garlic clove, pressed
Slice the tops off the tomatoes. Scoop out the pulp, reserve. Litely salt and pepper the inside of the tomatoes and invert on paper towels to drain. Saute the scallions and garlic and chopped tomato pulp in oil for 3 mts. Add spinach, parsley, basil and thyme. Cook over med. til all liquid evaporates, stirring frequently. Stir in 3 T. of feta. Stuff the tomatoes and place on greased cookie sheet. Sprinkle the remaining cheese over tops and bake in preheated 375 oven for 10-15 mts. Don't let the skins split.
04-06-2000 - 25 Vegetable Recipes
Nan(SC) (08:27:30) : Marinated Vegetables
10 Servings
1 can(16 oz)French cut green beans, drained
1 can(16 oz)LeSeur Peas, drain
1 can(16 oz)Shoe Peg corn, drain
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped onion
1 small jar chopped pimiento, drain
1/2 teaspoon Pepper
1 teaspoon salt
1 Tablespoon water
3/4 cup white vinegar
1/2 cup salad oil
1 cup sugar
Combine all the vegetables and seasonings and place in a covered container. Set aside.
Dressing:
Combine vinegar, sugar, and salad oil in a sauce pan. Bring to a boil over high heat. Cook to dissolve sugar.
Cool.. Pour over vegetables. Cover and refrigerate 24 hours before serving.
To Serve: Drain.
This will keep several days in the refrigerator..
alex,.budapest (11:30:39) : tip before I go
thin sliced carrots
oil
frying pan (low heat)
curry powder
1/2 hour
deep rich (not hot) hugely tasty
got this from a Danish guy who stopped in my house once
calliope,.NY (11:18:53) : Creole Stewed Chicken Habibe...Calliope Style
INGREDIENTS;
6 chicken breast halves, no skin or bone
2-3 large yellow onions, chopped (you could use red, or both)
garlic, sliced..as much as you like
3 or more chopped scallions
1 large can of tomatoes in juice
1 small can chicken stock
1 bay leaf
3-4 dashed cloves
thyme, fresh if at all possible
parsley, fresh flat leaf
salt, black pepper, to taste
4 Tbsp. white wine vinegar
6 Tbsp. Worcestershire sauce
1/2 stick of butter
4 Tbsp. brown sugar
METHOD;
Put tomatoes and their juice in a saucepan with the stock, bay leaf and thyme, tied up like a bouquet garni. Boil gently for 15 min.. Remove from heat and remove bouquet garni just while you mash tomatoes with potato masher. Add back bouquet and add, salt, pepper, cloves, parsley, chopped garlic, vinegar and Worcestershire. Cool to room temp.
Put half the chopped onions in a glass baking dish. Lay rinsed a dried chicken breast halves on top. Top with the rest of the onions.
Pour the cool tomato "marinade" over all. Cover with saran wrap.
Refrigerate for 24 hrs
Next day, heat butter in a large skillet, add brown sugar. When it begins to bubble, add chicken breasts you've wiped free of marinade with your hands, to the skillet and fry about 4 min. on a side.
Remove, set aside in another baking dish. Add to the skillet the entire marinade. Simmer for about 15-20 min.. Don't allow it to become too dry. Pour this back over the chicken and their collected juices.
Cover and again, refrigerate for another 24 hrs * NOTE...
Doing it this way will require advanced planning but will greatly enhance the flavor absorption!!! *
When you go to reheat this to serve, is the time to scatter the scallions on top and some more chopped parsley.
You can serve this with any "carb" you like; rice, potatoes, noodles, etc. Any veg. you like, ex. lemon-butter carrots, French-cut green beans, peas, whatever. A nice mixed greens salad with celery and either apple, pear or grapes, dressed with a nice viniagrette, Shana,.WV (11:00:27) : Maple-Glazed Carrots
1 pound baby carrots
2 Tbsp. margarine
2 Tbsp. maple syrup
1/4 c. golden raisins (optional)
Cook carrots in boiling salted water until tender, drain. In large skillet, heat butter & syrup over medium heat. Add carrots, cook 5 min., stirring frequently. Add raisins, if desired. Cook, stirring frequently, 5 min. or until carrots are lightly browned and glazed.
Shelby,I (10:40:01) : Very Veggie Lasagna
2 med carrots, julienned
1 med zucchini, cut in 1/4-in slices
1 yellow summer squash, cut into 1/4-in slices
1 med onion, sliced
1 cup broccoli florets
1/2 cup sliced celery
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
2 garlic cloves, minced
1 tsp salt
2 Tbsp veg. oil
1 jar(28oz) spaghetti sauce
14 lasagna noodles, cooked and drained
4 cup(16oz) mozzarella cheese
In skillet, stir-fry vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 cup sauce in a greased 13x9x2 dish. Arrange 7 noodles over the sauce, overlapping as needed. Layer w/half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350 for 60-65 min or until bubbly. Let stand 15 min before serving. Yield: 12 servings.
Shana,.WV (10:37:04) : You've got to eat your vegetables at dinner, why not for desert too?
Zucchini-Carrot Bread
3 c. flour
2 c. sugar
1 Tbs. ground cinnamon
1 ts. salt
1 ts. baking soda
1/4 ts. baking powder
3 eggs
1 c. vegetable oil
1 ts. vanilla
1 c. shredded zucchini
1 c. shredded carrot
1 c. chopped walnuts
Preheat oven to 325. In large bowl, combine flour, sugar, cinnamon, salt, baking soda and baking powder. In small bowl, whisk eggs, oil and vanilla. Add to dry ingredients, mix well. Stir in zucchini, carrot and nuts. Pour batter into 2 well-greased 9x5 in. loaf pans. Bake 1 hr. to 1 hr. 15 min. or until golden brown.
calliope,.NY (10:30:29) :
CAESAR DRESSING (low fat....and NO egg!)
1 cup plain, low-fat yogurt
1...or more, tsp. anchovy paste...or more...to taste
2 tsp. lemon juice
2 tsp. balsamic vinegar
2 tsp. Dijon mustard
1-2 tsp. Worcestershire sauce
2,... or more garlic cloves mashed to a paste with some salt
1/2 cup grated parmesan cheese...fresh cracked black pepper.
Shana,.WV (10:29:13) : Stuffed Cherry Tomatoes
24 cherry tomatoes
6 bacon slices, cooked and crumbled
1/2 cup chopped green onion
1/2 cup Miracle Whip
Place tomatoes, stem-side down on cutting board. Cut thin slices from top of each tomato. Using small spoon, scoop out tomato pulp, throw away. Turn tomatoes over on paper towel, drain thoroughly. In small bowl, combine bacon, onion and Miracle Whip, spoon into tomatoes. Cover and refrigerate for 3 hours.
Shelby,I (10:28:23) : Herbed Cheese Dip
1 pkg(8oz) nonfat cream cheese, softened
1/4 cup skim milk
1 Tbsp nonfat sour cream
1 Tbsp minced fresh parsley
1 tsp grated Parmesan cheese
1 tsp olive or veg. oil
1 tsp lemon juice
1 tsp reduced-fat margarine, softened
3/4 tsp garlic powder
1/2 tsp dried tarragon
1/4 tsp celery seed
1/8 tsp dill weed
Fresh Vegetables
In a sm. mixing bowl, combine the first 12 ingredients; beat until smooth. Serve w/vegetables. Store in refrigerator. Yield: 1-1/2 cups.
Shana,.WV (10:21:03) : Cool Cucumber Dip with Veggies
1 c. sour cream
1/4 c. Miracle Whip
1/2 of a medium cucumber, peeled, seeded and chopped
1 garlic clove, pressed
1/4 t. dill weed
Salt and pepper to taste
Assorted vegetables...carrot sticks, celery sticks, pepper strips, etc.
In medium bowl, combine sour cream and Miracle Whip, stir in cucumbers, garlic and dill. Season with salt and pepper. Serve with veggies.
calliope,.NY (10:18:34) :
ASPARAGUS GOAT CHEESE TART WITH TARRAGON
a 1/2-pound frozen puff pastry sheet, thawed
1 bunch scallions (white and pale green parts only), sliced thin (about
3/4 cup)
1 tablespoon unsalted butter
1 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick
slices, reserving tips
3 large eggs
a 3 1/2-ounce log soft mild goat cheese such as Montrachet
1 cup milk
3/4 teaspoon salt
1 tablespoon finely chopped fresh tarragon leaves or 3/4 teaspoon
dried, crumbled
On a lightly floured surface, roll out pastry into a 16-inch square and fit
into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin
over top of tart to trim pastry flush with top of rim. Chill pastry shell
while making filling.
Preheat oven to 425 F. with a baking sheet on lowest rack.
In a small skillet, cook scallions in butter with salt to taste over
moderate heat, stirring, until softened, about 1 minute, and cool.
In a steamer set over boiling water, arrange asparagus slices and top with
reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3
minutes, and drain well, reserving tips separately.
In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste.
Add tarragon and pulse custard to combine.
Spread scallions and asparagus slices in pastry shell and arrange reserved
tips decoratively on top. Pour custard slowly over vegetables.
Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce
temperature to 375 F. and bake tart until set, about 8 minutes. Transfer
tart in pan to a rack.
Remove rim of pan and serve tart warm or at room temperature.Shana,.WV (10:15:53) : Every good to serve at parties....
Bacon, Lettuce and Tomato Pizza
1 package refrigerated crescent rolls (8 oz.)
1/2 c. Miracle Whip
1 1/2 ts. Dijon mustard
6 bacon slices, cooked and crumbled
1 medium tomato, chopped
1 cup shredded lettuce
1/2 c. shredded cheddar cheese
1/4 c. green onion slices
Preheat oven to 350. Unroll crescent dough, separate into triangles. Arrange triangles in circle on greased 14-inch pizza pan. Pat out dough to 12-in. circle, pressing seams together to seal. Bake 12-15 min. or until golden brown. Remove from oven, cool completely. In small bowl, combine Miracle Whip and mustard, spread on crust. Sprinkle with bacon. Top with lettuce, tomato, cheese and onion. Cut into wedges to serve.
calliope,.NY (10:11:13) : CARROT PUREE 5-pounds carrots, cooked till very soft and pureed as fine as possible
1-cup milk
6-tbsp. butter, melted
2-tbsp. Dijon-style mustard
4-eggs, well beaten
At least 4 large scallions, finely sliced
1/2-cup finely ground, cashews
1/2-tsp. marjoram
couple dashes of cloves
juice of a small lemon
Salt, pepper, to taste
fresh parsley, chopped, to taste
Bake in a greased, square, glass baking dish at 350...for at least, 45 min.Shana,.WV (10:07:54) : Caesar Vegetable Medley
2 c. fresh mushrooms, cut into slices
1 head of cauliflower, cut into medium size pieces
1 bunch of broccoli, cut into medium size pieces
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 medium red onion, sliced
1 bottle (8 oz.) Caesar salad dressing
2 cups cherry tomatoes, halved
In large bowl, combine mushrooms, cauliflower, broccoli, zucchini, squash, and onion. Add salad dressing; toss. Chill at least 6 hours before serving, stirring occasionally. Stir in tomatoes just before serving.
calliope,.NY (10:05:52) : TOFU BURGERS a la CALLIOPE
2-packages firm tofu with as much water pressed out as you can
then mashed as thoroughly as possible or use the food processor
The following vegetables can either be raw or sauteed, but should be minced very finely....
carrot
sweet red pepper
celery
garlic
red onion or scallion
zucchini, if you have it
*optional...gingerroot
soy or Worcestershire sauce...and maybe some mustard too!
herbs of choice...I use basil and parsley...fresh if possible
2-3 well beaten eggs...you'll need them to bind it all together.
"filler" of choice...like oats or some kind of dry cracker or bread crumbs ground somewhat finely...I use sesame sticks. You could even use ground nuts of your choice.
Shape into patties, dust with flour and pan fry in sesame, canola or peanut oil till golden brown. Serve on a toasted bun with a slice of tomato, some soy mayo (Nayonnaise ), or catsup, barbeque or cocktail sauce and alfalfa sprouts or shredded lettuce. Serve these with a thin, simple soup and some fruit of your choice.
Will make 6-8 burgers
calliope,.NY (10:02:31) :
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...layered 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
Shana,.WV (10:02:03) : Confetti Pasta Salad
1 package (9oz.) refrigerated tortellini
1 cup coarsely chopped broccoli
1 cup coarsely chopped cauliflower
2 small carrots, sliced
2 tablespoons sliced green onion
1 clove of garlic, pressed
1/2 cup Italian salad dressing
1/2 cup grated Parmesan cheese
Cook tortellini according to package directions; drain. In large bowl, combine tortellini, broccoli, cauliflower, carrots, onion, garlic, & dressing. Sprinkle cheese on top, serve immediately.
calliope,.NY (10:01:56) : SPAGHETTI SQUASH...YUM!!!
1-spaghetti squash cut in half, lengthwise, seeds removed
1-small can of tomatoes in juice
1-small yellow onion, rough-chopped
garlic, to taste
basil and/or oregano and parsley to taste...fresh, when possible
salt and pepper
grating of nutmeg
grated parmesan cheese
In a large roasting pan, place the squash halves, cavity side down in about a 1/2 inch of water. Bake at 350 for about an hour, or till done.
Remove and scrape the strands out with a fork. Make a sauce of the onions and garlic sauteed in olive oil, adding the tomatoes and juice, herbs and spice, simmering for about 20 minutes. Combine with the squash.
Serve, sprinkling the grated cheese on top. This is so lovely and light!
Serve it as a side dish to accompany chicken breasts marinated in rosemary and olive oil, grilled and served with a rosemary, lemon cream sauce and a nice Greek salad.
calliope,.NY (10:01:23) : MINT-MARINATED GRILLED RED ONIONS
AND ZUCCHINI, sprinkled with Feta Cheese
3-red onions sliced into 1/2" rounds
3-4 zucchini cut in half lengthwise..use more, if small
2-tbsp. each, chopped FRESH...Mint and Italian Parsley
1-TBSP. chopped fresh oregano
1-tsp. salt...fresh black pepper
2-tsp. sugar
1/2-cup distilled white, white wine or cider vinegar
1/2-cup olive oil
brick of Feta cheese
You can marinate the veg. during the day, although I don't think it does much. Grill them on the BBQ,......which makes a HUGE difference in the flavor, brushing with some of the marinade as you turn and cook them. Save some of the marinade to pour over them after you remove them from the grill. Slice the zucchini into half inch slices, and cut up the onions a bit and pop them into a 350 oven, covered for about 10-15 min. to finish them.......only IF necessary. Remove them from the oven, crumble some feta over the top and serve warm.... the next day they will taste even better...that way they REALLY marinate.
calliope,.NY (10:00:17) : CURRIED PEA CAKES with CILANTRO, YOGURT SAUCE
SAUCE;
1/2-cup plain yogurt
2-Tbsp. minced cilantro
1-tsp. lime juice
black pepper,
combine
FRITTERS;
1/2-cup flour
2-tsp. 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. 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 in 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 (09:56:51) : CALLIOPE'S 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. Worcestershire 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 refrigerating 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 (09:41:50) : Nettie's Southern Greens
1/2 pound chopped bacon
3 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
Yield: 8 servingsGina,Fla (09:40:12) : Easter Sunday Potato Casserole
serves 6
1/4 c. melted butter
1 can cream of chicken soup
1 1/2 c. sour cream
1/2 t. salt
1 bag frozen O'Brien hash browns, defrosted
2 scallions, chopped
1/4 t. black pepper
2 c. grated cheddar cheese
1/2 c. grated cheddar cheese for topping
Combine all ingred. in a large bowl except the 1/2 c. grated cheddar. Spoon into a 9x13 buttered baking pan. Top with the grated cheese and bake at 350 for 45 mts. or until cheese is bubbling. Let stand 10 mts. before serving.
Gina,Fla (09:39:47) : 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 tender. 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 (09:39:11) : Baked Stuffed Tomatoes
serves 4
4 med. tomatoes
salt and pepper
1/4 c. olive oil
3 scallions, chopped
1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/3 c. fresh chopped parsley
1/2 t. dried basil
1/2 t. dried thyme
6 T. crumbled feta cheese
1 garlic clove, pressed
Slice the tops off the tomatoes. Scoop out the pulp, reserve. Litely salt and pepper the inside of the tomatoes and invert on paper towels to drain. Saute the scallions and garlic and chopped tomato pulp in oil for 3 mts. Add spinach, parsley, basil and thyme. Cook over med. til all liquid evaporates, stirring frequently. Stir in 3 T. of feta. Stuff the tomatoes and place on greased cookie sheet. Sprinkle the remaining cheese over tops and bake in preheated 375 oven for 10-15 mts. Don't let the skins split.
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