Au Gratin Potatoes ... This one is all mine! 4 Medium potatoes, peeled and sliced
1/2 medium onion, sliced
1-1/2 C. hot milk (I use skim milk)
8 oz. cheddar cheese
1/4 C. flour
2 T. butter
1 t. salt
1/4 t. ground pepper
Boil potatoes and onion in the microwave for 10 minutes. In the meantime,
put all other ingredients in a blender and process until smooth. Put the
drained potatoes and onions in a 2 qt. casserole. Pour in the milk mixture.
Sprinkle top with parsley for effect. Bake at 300* for about 1-1/4 hours.
Reduced
fat recipe. Baked Corn 2 T. butter
1-1/2 T. flour
1 t. salt
4 T. sugar
1 C. milk
2 eggs, well beaten
2 C. corn, drained
Melt butter, add flour, salt, sugar and milk. Add eggs and corn. Pour
into baking dish. Sprinkle with paprika and bake at 350* for 1 hour. Low
fat recipe. Baked Stuffed Zucchini ... Ken
& Randie Jarvis' Cyber Kitchen (A Food Adventure on the Internet)
. Ken & Randie are community leaders in NapaValley and were kind enough
to allow me to post this recipe after I tried it and LOVED it! We had it
with fresh peach ice cream and had one of the best Sunday Summer meals
ever!!! Thanks Ken & Randie!!! 4 zucchini, 1/2 pound each
2 T. margarine
2 scallions, chopped
1/2 lb. mushrooms, chopped
1/2 C. walnuts, chopped
1 C. soft bread crumbs
4 eggs
2 T. fresh parsley, minced
1 T. fresh basil, chopped
1/2 C. grated Parmesan cheese
salt, to taste
black pepper, to taste
Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp,
leaving shells 1/4 inch thick. Drop shells into boiling water and boil
for 5 minutes. Chop pulp and sauté in margarine. Add scallion (or
green onions) and mushrooms; sauté 3 minutes longer. Add nuts and
remove from heat. Beat eggs with parsley, basil, salt and pepper to taste.
Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into
zucchini shells which have been drained. Top with grated cheese. Use
your choice of cheese; Parmesan is only one suggestion. Place into a baking
dish which has been greased with margarine. Add 1/2" of water and bake,
uncovered, in preheated 350* oven for about 30 minutes. Let stand 5 minutes,
then serve. Serving Size : 4
B-B-Q Potatoes
... Fat Free and scrumdillyicious!!!! This is Ron's invention!!! Baking potatoes
Butter buds
Mrs. Dash
Aluminum foil
Tear aluminum foil large enough to loosely wrap potatoes. Poke potatoes
all over with fork. Over each potatoes put 1 T. butter buds and 1 T. Mrs.
Dash; seal foil. Place on the gas grill for about 1 hour or until tender
in the center. You can do the same thing with onions and it works just
as well.
Broccoli Casserole ... National Pike Cookbook
(copyright 1989) 2 pkgs. frozen chopped broccoli (10 oz. box) or 1 head of fresh broccoli
1/4 lb.. Velveta cheese (I use light)
24 Ritz crackers
1 stick butter or margarine
Cook broccoli and drain well. Crumb crackers. Melt 1/2 stick of butter
and mix with cracker crumbs. Set aside. Melt rest of butter with cheese
in saucepan. Pour over broccoli. Top with crumbs. Bake until bubbly at
350* (takes about 15-20 minutes). Reduced fat.
Buttermilk Potatoes ... Cracker Barrel
Old Country Store, Old Timey Recipes & Proverbs To Live By Volume 1.
This is a nice twist to the old tater! 5 potatoes
1 T. butter
1 T. flour
1 C. buttermilk
1/2 t. salt
pepper to taste
Dice potatoes and cook until tender, but not mushy. Melt butter in
saucepan, stir in flour and seasonings. Add buttermilk and heat only until
thickened. Pour over potatoes and toss lightly. Serve while hot.
Creamy Sweet Corn ... quick and easy sidedish 2 C. corn; fresh or frozen
1/4 C. half-and-half cream
2 T. butter or margarine
1 T. sugar
1/2 t. salt
In a saucepan, combine all ingredients. Bring to a boil over medium
heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.
4 nice servings.
Easy Baked Corn ... Quick and Easy! 1 egg, beaten
1 C. (8 oz.) sour cream
1 pkg. (8 1/2 oz.) corn bread mix
1/2 t. salt
1/4 t. pepper
2 cans (16 oz. each) whole kernel corn, drained
In mixing bowl, combine egg and sour cream; stir in corn bread mix,
salt an pepper. Add corn, mix well. Pour into a greased 11" x 7" x 1-1/2"
baking pan. Bake, uncovered, at 400* for 25 -30 minutes or until golden.
Will serve about 8.
Fresh Green Beans ... This is a one
pan treat. I actually have to make it in a 20 qt. pot. We eat on it for
a week! It doesn't get much better than this!!!!! A summer must! 1 ham hock
5 gallon bucket of FRESH picked green beans, snapped
1 onion, diced
3 hills of new potatoes (this equals about 20 potatoes in a good summer),
scrubbed and quartered
In pot add ham hock, beans & onion; cook on medium about 1 hour.
Add potatoes, salt & pepper and cook until potatoes come off of a fork
easily. Serve with butter bread and a big 'ole hunk of watermelon!!!
Fried Sweet Potatoes ... Serves: 4 2 medium sweet potatoes
1/2 C. buttermilk flour, as needed, for dredging
oil, as needed, for frying
salt and pepper, to taste
Wash sweet potatoes and slice into about 1/4" rounds. Dip in buttermilk
and flour lightly. Drop the sweet potato slices into a skillet of hot oil
just deep enough to cover them. Fry until lightly browned and tender when
pierced with a fork. Remove with a slotted spoon and drain on paper
towels before serving. Salt and pepper to taste.
Garden Vegetable Strudel
... Serves 6 - 8. A nice change to everyday side dishes. A classic German
dish. 6 oz. green beans or yellow wax beans cut into 1" pieces
3 T. olive or vegetable oil
8 oz. mushroom stems & pieces
2 C. peeled & chopped turnips or rutabagas
1 C. chopped carrots or parsnips
1 large pepper (you choose the color) cut into thin strips
1/2 C. sliced onions or leeks
1 C. shredded Swiss or Monterey Jack cheese
1 T. fresh or 1 t. dried basil, crushed
2 t. fresh or 1/2 t. ground sage
1/2 t. salt
1/4 t. pepper
6 sheets Phyllo dough, thawed (This can be found in freezer section
of the grocery store)
1/4 C. butter, melted
1 T. grated Parmesan or romano cheese
Cook beans, covered, in a small amount of boiling salt water for 10
- 12 minutes or until tender. Drain. In a 12" skillet heat 2 T. of the
oil. Cook mushrooms for about 3 - 5 minutes, just until all liquid evaporates.
Remove from pan. Add remaining oil and cook turnips or rutabagas, carrots
or parsnips, pepper, onion or leek for 5-7 minutes. Remove from heat. Stir
in beans, mushrooms, shredded cheese, basil, sage salt and pepper. Place
1 sheet Phyllo dough on flat surface. Brush with some melted butter. Top
with second sheet of Phyllo dough and brush with butter. Keep doing this
until you have used all of the Phyllo sheets. Spoon the vegetable mixture
down the center of the Phyllo spreading to within 1" of edges. Fold in
short edges about 1". Roll dough from long side like a jelly roll. Place
roll, seamside down, in a 15"x10"x1" jelly-roll pan. Brush with remaining
butter and sprinkle with Parmesan or romano cheese. With a very sharp knife,
cut 5 - 7 evenly place diagonal slices on top for roll. Bake in preheated
375* oven for 20-25 minutes or until pastry is golden brown. Let stand
5 minutes. Cut into slices through the slashes you made prior to baking.
Garlic & Rosemary
Skillet Potatoes 2 cans Sliced Potatoes
4 T. Butter
2 good sized cloves of garlic, thinly sliced
2 t. rosemary dried
Melt butter sauté garlic just a minute or two add remaining
ingredients toss lightly cooking over medium heat 'til potatoes are nicely
browned on the edges.
Hashed Brown Potatoes ... Great for breakfast
with sausage or bacon sandwiches. 6 medium, cold boiled potatoes
3 raw green peppers
1/4 t. celery salt
salt and pepper to taste
shortening
Chop potatoes fine, season with celery salt, salt and pepper to taste.,
Remove seeds and stem from pepper; wash, drain and chop fine. Mix with
potatoes. Put about 1 T. of melted shortening in pan and when hot, add
potatoes and cook slowly. When partly brown, fold into omelet shape in
one side of pan. Fry until rich brown.
Herbed Vegetable Packet ... If
you have read previously, we grill year round. It is really hard to get
fresh veggies so I do often substitute. 1 small onion, sliced
3 C. broccoli florets
2 med. carrots, sliced
1 med. yellow squash or zucchini, sliced
1 t. dried basil
1 t. garlic salt
2 ice cubes
2 T. margarine
Center vegetable on the sheet of foil. Sprinkle with seasonings. Top
with ice cubes & margarine. Seal foil packet. Grill 20-25 minutes until
veggies are tender.
Italian Zucchini ... If you live near ANYONE
who has ever planted zucchini, you know not to leave your car doors unlocked
or you will be taking some home. I believe that 1 plant can supply an entire
community in a good growing year!!! 1-1/2 lb. zucchini
2 med. onions, minced
2 T. butter or oil
1/2 t. salt
1/4 t. pepper
1/4 t. sugar
1-1/2 C. canned tomatoes
1/2 C. grated Parmesan (I use fat free)
Wash zucchini, cut without peeling in 1/4" slices. Sauté onions
in butter until golden brown; add the zucchini; cook over low heat 5 minutes,
stirring frequently. Add salt, pepper, sugar and tomatoes. Cover and simmer
5 minutes. Place in greased baking dish, top with grated cheese. Bake at
375* for 25 minutes, or until bubbly hot and slightly browned.
Mashed Potatoes ... I like this "skinny"
version 4 large potatoes, peeled and quartered
1/2 C. evaporated skim milk
1 t. salt
1/4 t. fresh cracked black pepper
Butter Buds
Boil potatoes in water 20 minutes or until pierced with a fork easily
and the potato slides off the fork. Drain off water and mash potatoes with
potato masher or fork. Beat in milk, salt, pepper and butter buds.
This is less than a gram of fat per serving and about 135 calories.
Mock Crab Cakes ... Sharon Grimm North High Hub Band Cookbook
(published in the '80s) 2 C. grated zucchini
1 egg
3/4 C. seasoned bread crumbs
1 t. Old Bay Seasoning
1 T. mayonnaise (Fat Free)
salt and pepper to taste
Mix together; make into cakes. Fry in hot oil until brown on both sides.
Makes approximately 8 cakes. Reduced fat. Old Bay Oven Fries ... Being from
Maryland, we like Old Bay on just about anything! 2 T. margarine
2 t. Old Bay
1/4 t. garlic powder
1/8 t. black pepper
3 medium russet potatoes, cut into 1/4" slices
Lightly grease 15"x10"x1" inch baking sheet. In a microwave safe bowl,
heat margarine at HIGH until melted. Add seasonings. Add potatoes and toss
to coat. Spread in a single layer in prepared pan. Bake at 425* 30
minutes, stirring after 15 minutes.
Original Durkee Green Bean Casserole
... My sister-in-law (Lisa Hoffman) makes this. She got the recipe from
the back of the Durkee French fried onions. 2 cans of green beans, drained
3/4 C. milk
1-10 1/2 oz. can condensed cream of mushroom soup
1/8 t. ground pepper
1 can Durkee French Fried Onions
Combine all ingredients except 1/2 can French Fried Onions; pour into
a 1-1/2 quart casserole. Bake, uncovered, at 350* for 30 minutes or until
heated through. Top with remaining onions: bake, uncovered, 5 minutes or
until onions are golden. Serves 6
Oven Parmesan Chips ... Homemakers Schools
Spring 1997 Recipe Collection. Great with steamers 4 medium unpeeled baking potatoes
1/4 C. butter or margarine, melted
1 T. finely minced onion
1/2 t. salt
1/8 t. pepper
dash paprika
2 T. grates Parmesan cheese
Cut potatoes into 1/4" slices; place on a greased baking sheet in a
single layer. Mix butter, onion, salt, pepper and paprika; brush on one
side of potatoes, then turn and brush other side. Bake at 425* for 15-20
minutes or until potatoes are tender and golden. Sprinkle with Parmesan
cheese; serve immediately. Yield: 4-6 servings.
Pickled Beets & Eggs ... A holiday
table must. 3 lb.. beets
1 stick cinnamon
1 t. whole allspice
1/2 C. sugar
6 whole cloves
1 pt. vinegar
1/2 C. water
1 dozen eggs
Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heat
vinegar, water, sugar and spices to boiling point. Add beets and boil 5
minutes. Pack in pint size sterile jars and fill with hot liquid. Seal.
Take canned beets from jar, boil juice with 1/2 quart water. Put beets
and 6 hard boiled eggs in a quart size jar. Add hot liquid. Let sit in
refrigerator at least 2 days, best after 5 days. They add wonderful color
to the holiday table.
Ranch Potatoes ... This is a change of pace
to the same old parsley potatoes. 4-5 potatoes, peeled and cut into bits-size cubes
1/2 C. water
1 pkg. Hidden Valley Ranch dressing mix
salt & pepper to taste
Boil potatoes until done; drain. Mix water and dressing mix. Pour over
potatoes. Heat about 5 more minutes and season to taste.
Scalloped Squash ... Just like potatoes,
just not as much starch!!! My sister-in-law, Lisa, has a recipe for
this that I have never had the privilege of tasting. Maybe I will add her
recipe also!! 2 - 3 squash
1 minced onion
2 C. grated Cheddar
2 t. butter
Sauce:
3 t. flour
3 t. butter
1-1/2 C. milk
Wash and slice squash in 1/2" thin slices. Cook in boiling water until
they begin to soften. (The squash will take about 15 minutes longer than
potatoes. In a 2 quart casserole, layer squash, onions, cheese and 2 t.
butter. To make sauce, melt butter in sauce pan; add flour until slightly
thickened. Pour sauce over potatoes. Bake, uncovered, at 350* for 1 hour.
Or microwave, covered, on high for 30 minutes.
Schnitzel Beans ... This is almost a
meal in itself. 4 slices bacon
1 qt. green beans, cut into 1" pieces
3 medium onions, sliced
2 C. tomatoes, chopped
1 t. salt
1/4 t. pepper
1 C. hot water
Dice the bacon and fry until crisp. Add onions and fry until soft.
Add beans to bacon and onion and brown the beans slightly. Add the tomatoes,
seasonings and water. Cover and cook very slowly until the beans are tender.
Add water if necessary, so there will be a little sauce to serve with the
beans.
Skillet Vegetable Side Dish ... The Best of
Country Cooking Second Edition. This is a quick alternative to the same
old same old! 2 T. olive oil
3 carrots, thinly sliced (Thank God for Salad Shooters!!)
1 large onion, chopped
1/2 medium head cabbage, chopped
1/2 medium green pepper, chopped
2 garlic cloves, minced
2 T. Worcestershire Sauce
1 T. minced parsley
1 t. caraway seeds
1 t. drained Italian seasoning
1/2 t. celery salt
In a large skillet, heat over medium-high heat. Cook and stir carrots,
onion, cabbage and green peppers for 5 minutes. Add remaining ingredients;
cook
and stir about 5 minutes longer or until the vegetables are close to desired
doneness. Serves about 8.
Stuffed Onions ... Serves 6 6 large onions
1 1/2 stalks celery
3/4 sprig fresh rosemary
2 pinched parsley
pinch thyme
1 1/2 cloves garlic
2 1/4 T. Vegetable oil
2 1/4 C. long grain rice
2 1/4 oz. pine nuts
1 t. salt and pepper
1 1/2 T. Olive oil Balsamic vinegar
Prepare the onions: Peel the onions. Slice off both ends of the onions,
so they are able to stand upright in the baking dish. Place the onions
in a saucepan with enough water to cover them. Bring to a boil, then reduce
the heat, cover, and let simmer for 10-15 minutes depending on the size
and type of onion, until they are al dente. Using a slotted spoon,
gently remove the onions and drain. When cool, gently push out the
cores of the onions with your fingers, leaving the onion shell intact.
Reserve the shells and cores. Prepare the filling: Trim and finely
chop the celery. Chop the onion cores. Sort and mince the herbs. Peel and
chop the garlic. Heat the vegetable oil in a saucepan. Add the chopped
onion, celery, garlic, and the minced herbs. Cook until the vegetables
are soft but not brown. Stir frequently. Add the rice and fry it with the
vegetables for 3-4 minutes. Pour in boiling water (the same amount as rice
being used), cover, and simmer for 15-20 minutes, until the rice is soft
and most of the water has been absorbed. Add the pine nuts and salt and
pepper to taste. Prepare the vinaigrette: Combine the olive oil and
balsamic vinegar with some salt and pepper in a bowl. Beat with a whisk.
Preheat the oven to 320*. Stuff and bake the onions: Pour the vinaigrette
into the baking dish. Using a teaspoon, stuff the onions with the rice
filling. Arrange the onions upright in the baking dish and cover
with aluminum foil. Place in the oven and bake for 30 minutes.
Sweet Potato Casserole I ... Serves:
10 5 or 6 medium potatoes
1 C. or 2 sticks butter
1 C. sugar or to taste
1 egg
1 tablespoon vanilla or 1 tablespoon lemon flavoring
Wash potatoes. Cut in large pieces and place in pot of boiling water.
Cook until soft. Drain water off and mash potatoes in a blender, mixer
or food processor. Place in a bowl and add butter while potatoes
are still hot. Add sugar to taste. Add remaining ingredients and mix well.
Transfer mixture to lightly greased casserole dish. Warm in oven until
ready to serve.
Sweet Potato Casserole
II 1/3 cup butter or margarine, melted
1/2 cup packed brown sugar
4 medium sweet potatoes, peeled and cut up
1 cup cherry pie filling
Combine butter and brown sugar in a greased 13"x9"x2" baking dish.
Top with sweet potatoes and pie filling. Bake, uncovered, at 325* for 20-30
minutes or until heated through. Yield: 4-6 servings.
Vegetable Casserole 8 small new potatoes
8 baby carrots
1 small cauliflower broken into florets
4 stalks asparagus cut into 1" pieces
3 T. butter or margarine
3 T. all-purpose flour
2 C. milk
salt and pepper to taste
3/4 C. 3 oz. shredded cheddar cheese
chopped fresh cilantro
Cook vegetables until crisp-tender. Arrange vegetables in buttered
2 quart casserole. To make sauce, melt butter in medium saucepan
over medium heat. Stir in flour until smooth. Gradually stir
in milk. Cook
until thickened, stirring constantly. Season to taste with salt
and pepper. Add cheese, stirring until cheese is melted. Pour
sauce over vegetables and sprinkle with cilantro. Bake in preheated
350* oven 15 minutes or until heated through. This makes 4-6 servings.
Creamy
Sweet Corn
