Roasted Vegetables on Lettuce Leaves
07/05/2007
Amounts of ingredients depends on number of servings needed:
Grape or cherry tomatoes
Yellow tomatoes, quartered
Baby carrots
Sugar Snap Peas
Small zucchini squash
Small yellow squash
Small Vidalia onions, quartered
1 orange, zested
1. Arrange vegetables on a baking sheet or pan (sprayed with nonstick cooking spray). Zest orange over the vegetables. (If desired, after zesting the orange, cut it in half and squeeze one or both halves over the vegetables.) Season with salt and pepper to taste.
2. Roast in a preheated 400-degree oven for 10 to 15 minutes.
Marble Potatoes
04/19/2007
1 can whole potatoes, well drained
1 teaspoon Olive oil
1 teaspoon Butter
1 Garlic clove, chopped finely
Kosher salt
Black pepper, freshly cracked
Parsley, chopped finely
1. Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated.
2. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Saute the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.
Note: It looks best on the plate to serve either 3 or 5 or 7 potato balls per person.
Spicy Vegetable Side Dish
04/05/2007
Yield: 6 to 8 servings
2 tablespoons unsalted butter
3/4 cup finely chopped onions
1 small finely chopped green bell pepper,
1 small finely chopped red bell pepper
3 finely chopped ribs celery
3 ripe tomatoes, peeled, seeded and roughly chopped
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 cups corn kernels, optional
1 to 3 tablespoons sugar
1/4 cup chicken broth
1/4 cup evaporated milk
1. Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
2. Stir in the salt and peppers, then add the corn, if using, the sugar, chicken broth and evaporated milk, and stir well. Reduce heat to medium and cook until the corn is crisp-tender, about 5 minutes. Adjust seasonings to taste.
Roasted Potatoes
02/15/2007
Savory and superb!
Makes Two Servings
1 sweet potato
1 red potato
1 Yukon gold potato
1/8 cup butter
1/8 cup olive oil
1/8 cup chopped fresh rosemary
1/4 to 1/2 teaspoon each salt and pepper
1. Cut potatoes into 1/4-inch-thick slices.
2. Cook butter, oil, and rosemary in a small saucepan over medium heat, stirring until butter is melted. Brush half of the butter mixture evenly over baking sheet. Arrange potato slices on prepared sheet. Brush with remaining butter mixture. Sprinkle with salt and pepper.
3. Bake at 450-degrees for 35 minutes or until potato slices are golden brown.
Asparagus with Orange Sauce
01/10/2007
Don't like asparagus? Substitute whole grean beans! Either way, this side dish is very good
2 tablespoons olive oil
1/4 teaspoon salt
2 tablespoons fresh tarragon
1 pound asparagus, washed and trimmed
1/3 to 1/2 cup mayonnaise
1 tablespoon orange juice
1/2 to 1 teaspoon grated orange peel
1/8 to 1/4 teaspoon cayenne pepper
1/2 bulb anise, cleaned, trimmed, sliced and blanched (optional)
1. Heat grill pan over medium high heat.
2. Place asparagus in shallow tray, drizzle with oil, sprinkle with salt, and top with 1 tablespoon of the tarragon. Set aside to marinate.
3. In a small bowl, combine the mayonnaise, orange juice and peel, cayenne, and remaining 1 tablespoon of tarragon, whisk to blend, and set aside.
4. Arrange the asparagus in a single layer in the grill pan. Arrange anise at one end of the grill pan, if using. Grill about 4 minutes over medium heat or until crisp-tender, turning once after 2 minutes. (Or broil 4 inches from the heat source for 5 minutes, turning once. May also be grilled on outdoor grill.)
5. Remove the asparagus to a platter, arrange a few slices anise on plate, and serve with the orange mayonnaise. Yield: 4 to 6 Servings
Thanksgiving Green Beans
11/17/2006
Thanksgiving Green Beans with a different method of cooking --- stovetop rather than oven. Enjoy!
1 (16-ounce) package frozen green beans, thawed
1/4 teaspoon nutmeg
1 lemon, cut in half
1 to 2 teaspoons chopped fresh Tarragon
1 teaspoon chopped garlic
2 tablespoons lemon juice or white wine
1/2 cup sliced almonds
Grated Parmesan or Asiaga
Place beans in a sauce pan or skillet over medium high heat and cook for 1 minute, stirring frequently. Add nutmeg and squeeze juice from half lemon into the beans. Sprinkle tarragon over the beans, add garlic, and cook, stirring frequently, until beans are crisp tender. Add lemon juice or wine, sprinkle almonds over the beans, and toss to mix. Stirring, cook for 30 seconds. Top with cheese and serve.
Sweet Potato Fruit Casserole
11/14/2006
Sue Geiger shared this recipe with me --- give it a try, it's good.
3 large or 5 medium sweet potatoes, cubed
1/2 teaspoon salt
1/4 cup butter
2 eggs, beated
1 teaspoon vanilla
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 can pears, drained
1 can peaches, drained
Topping:
1/4 cup melted butter
1/2 cup chopped pecans
3/4 cup brown sugar
3 tablespoons flour
Evenly place cubed potatoes in a 9x13-inch baking pan. Combine salt, butter, eggs, vanilla, sugar, cinnamon, nutmeg in a bowl and mix well. Pour over potatoes. Layer pears and peaches on top of potato mixture.
To make topping: Combine butter, pecans, sugar and flour in a bowl and mix with a fork until crumbly. Spoon topping over casserole.
3. Bake in a 350-degree oven for 45 minutes.
Layered Gazpacho
08/08/2006
This is a beautiful, colorful, and versatile layered salad prepared with summer's fresh vegetables and using a clear wide-mouthed jar. Have fun with this one!
1. In a clear decorative jar with a screw-top lid or a clear trifle bowl, layer the following ingredients in the order given, tamping down lightly after adding each layer:
2 cups sliced celery
2 cups chopped yellow pepper
Handful of Kalamata olives
2 cups chopped red pepper
1 large chopped white onion
2 cups chopped green peppers
Handful of Spanish olives
2 cups peeled, halved lengthwise and sliced cucumber
2. Drizzle extra virgin olive oil and Red wine vinegar over the vegetables, seal with lid, and turn the jar side to side, up and down, until the oil and vinegar is mixed through all layers.
3. Refrigerate until ready to use, serving chilled.
Notes: >Between each layer you may sprinkle lightly with salt and pepper, if desired.
>This beautiful creation made with fresh vegetables is easily served as a side dish, salad, or appetizer. During this week we will show you how to make a gorgeous and delicious Gazpacho salad, Gazpacho soup, and a refreshing Gazpacho Chicken Salad.
>Remember, you can use your favorite vegetables when preparing Layered Gazpacho --- just keep it colorful!
Southern Corn Salad
07/10/2006
2 cups frozen corn, slightly thawed
3 or 4 green onions, thinly sliced
1 pint grape tomatoes
10 to 12 mint leaves, stacked, rolled and thinly sliced
6 basil leaves, stacked, rolled and thinly sliced
3 to 5 tablespoons lime juice
1 to 2 tablespoons extra virgin olive oil
1 tablespoon sugar or to taste
Salt and pepper to taste
1. Combine ingredients in a bowl and toss well.
Note: I like to serve this corn salad with thin sauteed pork.
Quick Rosemary Potatoes
06/15/2006
Our 15-minute rosemary potatoes go extremely well with Jesse Severson's Rosemary Fillets.
2 or 3 russet potatoes, sliced lengthwise and then crosswise, forming half-circles
1 teaspoon dried rosemary leaves, crushed
1/4 cup finely chopped sweet onion
1/4 cup finely sliced celery
1 envelope dry onion soup mix
1/4 cup ginger ale
Rosemary or parsley for garnish
Add just enough olive oil a skillet that will coat the bottom, about 1 tablespoon. Add potatoes and cook, stirring frequently, until crisp tender. Stir in onions and celery and cook until crisp tender. Sprinkle soup mix over the potatoes, add ginger ale, and stir to coat and mix ingredients. Cook until liquid reduces and the potatoes are tender. Transfer to a plate and garnish with parsley, rosemary or lemons.
Spring's Baby Vegetables
05/24/2006
Sweet and savory flavors of Spring come in small packages --- baby vegetables are just waiting to be pan fried or roasted to crisp tender and served as a light supper or as a sided dish, or serve on a lettuce bed for a "Veggie" salad.
Pan Fried Baby Vegetables
4 to 10 strips bacon, cut in thirds
Baby zucchini, quartered or halved
Baby squash, some whole and some halved
Baby carrots, quartered or halved
Sugar Snap Peas
1 teaspoon dried thyme
Salt and pepper
Several sprigs of Fresh Mint
2 to 4 tablespoons White wine, apple, orange or white grape juice
1. Cook bacon in a skillet over medium high heat, drain excess fat, remove bacon, wipe skillet with paper towel, and return bacon to skillet. Add carrots, squash, peas, and zucchini. Sprinkle with thyme and season very lightly with salt and pepper. Arrange mint sprigs on top of vegetables and cook for 2 to 4 minutes, until vegetables are just crisp tender. Transfer to a serving bowl.
2. Add wine or juice to the skillet to deglaze skillet, stirring and scraping bottom of skillet. Stirring, cook until reduced by 1/4 to 1/3. Drizzle over vegetables and serve.
Oven Roasted Baby vegetables
Baby zucchini
Baby squash
Baby carrots
Baby pototatoes
Baby Onions
Butter flavored cooking spray
Extra Virgin Olive Oil
Fresh mint, coarsely chopped
1. Spray baking pan with cooking spray. Place vegetables in a bowl and toss. Season to taste.
Drizzle lightly with oil.
2. Roast in 400-degree oven for 15 minutes, remove and sprinkle mint over the hot vegetables.Serve on two or three lettuce leaves.May sprinkle very lightly with sugar or Parmesan. May add small chunks of apple, if desired.
Roasted Vegetables on Lettuce Leaves
05/04/2006
Amounts of ingredients depends on number of servings needed:
Grape or cherry tomatoes
Yellow tomatoes, quartered
Baby carrots
Sugar Snap Peas
Small zucchini squash
Small yellow squash
Small Vidalia onions, quartered
1 orange, zested
1. Arrange vegetables on a baking sheet or pan (sprayed with nonstick cooking spray). Zest orange over the vegetables. (If desired, after zesting the orange, cut it in half and squeeze one or both halves over the vegetables.) Season with salt and pepper to taste.
2. Roast in a preheated 400-degree oven for 10 to 15 minutes.
United Potatoes and Onions
03/06/2006
This is a traditional recipe from the Nichols Nook, frequently called Lakehurst Roasted Potatoes. For the ease of preparation, the versatility of serving, the combination of a crunchy exterior and soft interior and finally the delicious savory flavor of these potatoes put them in the "keeper" category.
2 pounds red potatoes, washed, unpeeled and cut into wedges
1/2 cup grated parmesan
1/2 cup shredded parmesan
Seasoning of choice
1/4 cup olive oil
Vegetable cooking spray
1. In plastic bag, combine cheese and seasoning. Pour oil into another bag.
2. Put potatoes in oil, seal bag and roll or shake to coat wedges.
3. Transfer wedges to the bag with cheese and shake to coat well.
4. Arrange wedges in a single layer on baking sheet coated lightly with cooking spray.
5. Bake at 375-degrees for about 30 minutes, until spuds are tender and golden brown.
6. Sprinkle with nutmeg, paprika, parsley or your favorite spice or herb.
7. Serve hot with ranch dressing for dipping.
Weeknight Stir Fry with Baby Bok Choy
02/16/2006
Vegetable oil
2 tablespons chopped onions
1 bag stir fry vegetables (in produce department)
1 small orange
1/2 cup sugar snap peas, optional
Additional vegetables, optional
orange juice
2 tablespoon Teriyaki sauce, lemon flavored
1 to 2 baby bok choy
1. Rinse and drain stir fry vegetables. Spread on paper towel to dry. Grate zest from 1/2 of orange, cut orange in half and set aside the ungrated half. Cut baby bok choy in half lengthwise, rinse and dry well. cut two or three thin wedges from orange half.
2. Coat bottom and sides of wok or deep skillet with oil.
3. Add onions to the wok and stir fry just until they start to soften.
4. Add stir fry vegetables, sugar snap peas and orange zest to the wok. Cook, stirring, for 1 minute.
5. Squeeze the juice from the zested orange half into the wok. If more juice is needed, add orange juice. Continue to stir fry for 1 or 2 minutes, or until vegetables are almost crisp tender. Stir in teriyaki sauce.
7. Arrange bok choy on top of vegetables and cook for 30 seconds, until vegetables are crisp tender.
8. With remaining orange half, cut thin orange slices or wedges to serve with the stir fry.
Note: For a fun presentation, using ketchup or hot sauce, make "eyes" on white ends of bok choy.
Note: For additional flavor, uses a purchased stir fry sauce.
Carrot Coins by Quin
02/15/2006
This side dish is heart smart and delicious. The carrots are crisp tender and tasty. This is not your usual soft carrot side dish!
1/3 cup orange juice
1 pound Carrot Chips (sliced carrots)
1 teaspoon orange zest
1/4 cup packed dark brown sugar
1 tablespoon tub margarine
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
Salt and pepper to taste
1. Melt margarine in skillet or saucepan over medium high heat and immediately add carrots. Pour in orange juice and bring to a boil. Stir in the orange zest and brown sugar. Make a well in center of carrots and add curry and cumin. Stir and cook until carrots are crisp tender. Season with salt and pepper to taste.
2. Transfer to a bowl and garnish with a thin orange twist.
Wild Rice Dressing for Cornish Hens
11/17/2005
Prep: 30 minutes / Cook: 1 to 1 1/4 hours
1 (6-oz.) package long-grain & wild rice mix, prepared according to package directions
6 cups (1/2-inch cubes) Ciabatta bread or Italian rustic
1 pound Italian sausage
2 small onions, finely chopped
4 celery ribs, finely chopped
1/4 cup butter
1 cup dired apricots, chopped
1 cup dried cherries
1/2 cup chopped Italian parsley
1/2 teaspoon each salt and pepper
1 to 2 cups chicken broth, heated
1. Transfer rice mixture to a large bowl and fluff with a fork. Set aside.
2. Place bread cubes on a large rimmed pan and toast in a 325-degree oven for 20 minutes, until dry. Set aside.
3. Cook sausage in a large skillet over medium high heat, stirring until it crumbles and is well browned. Drain fat.
4. Saute onion and celery in butter in a large skillet over medium heat until tender.
5. Combine rice, bread, sausage, sautéed vegetables, dried fruit, parsley salt and pepper in a large bowl and toss well. Drizzle warm broth evenly over dressing.
6. Transfer to a lightly greased 3-quart baking dish.
7. Cover and bake dressing in a 375-degree oven for 30 minutes, uncover and bake 30 minutes more, until browned.
Note: Steps 1, 2, 3, 4 and 5 through the tossing, can be prepared a day ahead. On day of serving, drizzle warm broth over the dressing and proceed with steps 6 and 7.
Serve this savory and delicious dressing with our Cornish Hens Chorus Line (What's Cookin 11/15/05).
Sweet Potato Mash and Cranberry Compote
11/15/2005
Sweet Potato Mash
Prep: 10 min. / Cook Time: 60 to 90 minutes
Serves 8 to 10
6 sweet potatoes
2 tablespoons oil
2 tablespoons maple syrup or Oh!Canada Maple Liqueur
2 tablespoons apple cider vinegar or balsamic vinegar
2 tablespoons unsalted butter, cut into pieces and softened
1/4 cup coarsely chopped toasted pecans
1. Bake potatoes in 400-degree oven for 1 to 1 1/2 hours. Set aside to cool.
2. Cut potatoes in half lengthwise and with a spoon, scoop out the flesh of the potato into a bowl. Discard skins or place in baggie, refrigerate and make sweet potato skins seasoned with cinnamon sugar and garnished with sweetened sour cream.
3. Mash potatoes, add maple syrup and vinegar until creamy and smooth. Salt and pepper to taste. Sprinkle lightly with cinnamon sugar if desired. Transfer to a serving bowl and top with melted butter and toasted pecans.
Note: Bake potatoes the day before and leave on counter and finish preparing, heating in oven or on stovetop or in microwave.
Cranberry Chutney
Prep and Time: 30 minutes
Serves 10
1 1/2 tablespoons olive oil
1/4 cup minced shallots
1 tablespoon peeled and finely grated fresh ginger
1 or 2 bags cranberries
1 cup golden raisins
1/2 to 1 cup dried cherries
1 cup sugar, more to taste
2 tablespoons red wine vinegar or apple cider vinegar
1 cup chardonnay or water
Coarse salt and pepper
1. In saucepan over medium heat, heat oil, add shallots and ginger and cook, stirring occasionally, until shallots are soft and tender, maybe 5 minutes.
2. Stir in cranberries, raisins and cherries, sugar, vinegar and 1 cup chardonnay or water.
3. Reduce heat to low heat and simmer, stirring frequently until most of the berries have burst and mixture has thickened, 10 minutes.
4. Season with salt and pepper, cool completely and serve at room temperature or chilled.
Note: Make the day before, cover and refrigerate until ready to serve. Room temperature, set out an hour before serving.
Bonus Recipe: Barbecue Beans
11/01/2005
"These are my typical barbecue beans made with a can of baked beans as a base. I call these Barbecue Beans because they are so typical of what people serve along side their grilled and smoked foods. It’s easy to do and can be personalized in so many ways," Dr. BBQ says. "I like them without chunks of veggies but many would disagree. Feel free to customize this one in any way. Some popular items added to this type of bean dish are bell peppers, onions, bacon, hot chiles, molasses, honey, and liquid smoke. Barbecue Beans can be cooked in the barbecue or the oven. The cooker gives them another whole layer of flavor because of the smoke. Just adjust the time to the temp you’re cooking at."
1 55-ounce can Bush Beans
1 cup brown sugar
1/2 cup Thick and Sticky Barbecue Sauce (p. 00)
1 tablespoon freshly ground black pepper
1 tablespoon Big Time Barbecue Rub (p. 00)
1 tablespoon hot sauce of choice
1 cup chopped cooked pork butt or beef brisket (optional)
Preheat the oven to 350°. Pour a little of the liquid off the top of the can and discard. Pour the beans and the remaining liquid into a foil pan or a casserole dish. Add all the remaining ingredients and mix well. Put the beans in the oven for about 1 hour or in the cooker for about 2 hours. Just be sure they are warmed through.
Makes 8 to 10 servings
Mama's Cafe's Southern Style Green Beans
08/25/2005
Olive oil
1/2 cup chopped pecans
1/4 cup sliced almonds
1 16-ounce frozen green beans or fresh green beans
1 teaspoon chopped garlic
2 teaspoons lime juice
Sprinkle of Granulated Garlic
Salt and pepper
1/4 to 1/2 teaspoon red pepper flakes
Sprinkling of finely shredded or grated Parmesan
1. Heat oil in skillet over medium high heat. Add pecans and almonds, saute briefly and add green beans. Add garlic and lime juice. Stirring frequently, cook beans until crisp tender. Sprinkle lightly with granulated garlic, salt, pepper and red pepper flakes and cook, stirring frequently, for 2 to 4 minutes (time depends if you want your beans crisp tender or tender).
2. Transfer mixture to an oven proof bowl or dish and place in 200-degree oven until ready to serve. Sprinkle with cheese just before taking to the table.
Tomatoes on the Side
07/06/2005
Baked tomatoes
Cut tomatoes in half horizontally. Cut a small slice off the bottom of one half to keep the tomato from tipping over in the pan. Place tomatoes in a lightly oiled pan. Combine Equal amounts of breadcrumbs and Parmesan in a bowl and toss. Season with salt and pepper. Drizzle very lightly with olive oil and toss to form a crumbly paste. Brush or spoon paste onto the tomato tops. Bake in a 350-degree oven just until the cheese topping is starting to brown.
Broiled tomatoes
Using a cookie cutter or glass rim, cut bread slices, ham slices and cheese slices into circles about the size of tomato slices. Lightly butter top side of bread and layer Canadian bacon or ham, thinly sliced Vidalia onion, and tomato slice on bread, drizzle lightly with olive oil, season with salt and pepper and top with cheese. Broil until cheese melts and is starting to brown. Serve immediately.
Mexican Taco Hot Dish
04/22/2005
1 1/2 pounds hamburger meat
1/4 to 1/2 cup chopped onions
1 envelope taco seasoning mix
10 to 12 soft tortilla shells
Shredded cheddar cheese
2 cans cream of chicken soup
12-ounces sour cream
1 small can chopped green chilies
1. To make sauce, combine soup, sour cream and chilies in a bowl and mix well. Pour half of the sauce on the bottom of 9x12-inch baking dish.
2. Fill the tortillas with hamburger mixture and sprinkle with cheese, roll and arrange on sauce in the baking dish. Cover with remiaining sauce and shredded cheese.
3. Bake in 350-degree oven for 30 to 40 minutes (cover with foil for 20 minutes, uncover and continue baking). Recipe courtesy of Angie Wilz.
Bell Peppers with Nuts and Olives
04/07/2005
2 tablespoons pine nuts or chopped pecans
3 medium bell peppers, various colors, or 2 1 pound bags frozen mixed bell pepper strips
1 medium onion
1 tablespoon olive oil
1 teaspoon bottled minced garli or 2 medium cloves garlic, minced
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon black pepper
2 tablespoons chopped imported black or stuffed green olives
1. In a large skillet, dry roast nuts over medium heat for 1 to 5 minutes, or until they are aromatic and turning golden, stirring frequently. Transfer to a small dish.
2. Meanwhile, remove and discard core, seeds, and stems from bell peppers; slice peppers and onion into strips.
3. Add oil to same skillet and swirl to coat bottom. Increase heat to high. Cookbell peppers, onion, and garlic, stirring occasionally, for about 5 minutes if peppers are frozen, 10 to 15 if fresh, or until desired tenderness --- preferably not too limp. Stir in salt and pepper.
4. To serve, transfer to a platter or individual plates and sprinkle with olives and nuts.
Caesar's Asparagus
03/24/2005
1/2 cup Parmesan Vinaigrette or Parmesan Ranch dressing, divided
1 small yellow bell pepper, cut into thin strips
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips
1 small red onion, thinly sliced and cut into half circles and seperated
1 pound asparagus, woody ends broken off
1/4 to 1/2 cup shredded Parmesan Cheese
Lemon wedges for garnish, if desired.
1. Heat 1/4 cup dressin in a large nonstick skillet. Add pepper strips and onion rings and cook, stirring frequently, on medium high heat for about 3 minutes
2. Add asparagus to skillet and pour remaining 1/4 cup dressing evenly over the asparagus.
3. Cover and reduce heat to medium low and cook for about 5 minutes, just until asparagus is crisp tender. (Season lightly with salt and pepper, if needed.)
4. Transfer asparagus to a serving platter and arrange the peppers and onions on top of the asparagus.
5. Sprinkle with Parmesan and serve with lemon wedges.
Holiday Side Dishes
12/23/2004
Smashed Potatoes:
5 to 10 pounds Russet potatoes, washed and baked
1 bunch thinly sliced green onions
Pat of butter
Salt and pepper
2 to 4 tablespoons softened cream cheese
2 to 4 tablespoons softened butter
Hot milk
Orange Glazed Carrots
2 pounds minicarrots
2 to 4 tablespoons butter
1/2 cup orange juice
Zest from 1 orange
1 or 2 tablespoons sugar, optional
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Raw sugar
To make Smashed Potatoes:
1. Cut potatoes in half lengthwise. Using a spoon, scrape out the potatoes into a large bowl. (Keep skins for making loaded baked potato skins for snacks during a ball game.) Season potatoes with salt and pepper.
2. Melt a pat of butter in skillet over medium heat, add sliced onions and saute briefly.
3. Mash the potatoes with an old-fashioned potato masher, be careful not to over mash. The potatoes should be chunky.
4. Add the sauteed onions to the potatoes.
5. Stir in the cream cheese, butter and enough milk to reach desired consistency.
6. Taste and adjust the seasoning. Garnish with chopped chives, parsley or green onions. Sprinkle with Paprika.
To make Orange Glazed Carrots:
1. Bring 4 cups water to a boil in saucepan and add 5h3 mini carrots. Cook for 5 minutes or until crisp tender. Drain well.
2. Melt butter in a large skillet over medium heat. Add drained carrots and saute briefly.
3. Stir in orange juice, zest, salt, pepper and sugar, if using. Toss carrots to coat.
4.Cook just until carrots are heated through.
5. Transfer to an oval bowl and sprinkle carrots with raw sugar.
Sweet Potato Casserole, Buttermilk Mashed Potatoes, Pan Roasted Potatoes
11/18/2004
3 cans vacuum packed sweet potatoes
1/4 cup unsalted butter, cut into small pieces
1/2 cup firmly packed brown sugar
1/4 to 1/2 cup orange juice
2 cups miniature marshmallows
1. Preheat oven to 350-degrees. Grease casserole dish.
2. Arrange potaotes in the prepared dish. Evenly sprinkle the brown sugar and pieces of butter over
the potatoes. Season with salt and pepper. Cover and bake until hot, about 20 minutes.
3. Remove from oven, sprinkle with cinnamon and toss. Cover with mini marshmallows. Drizzle orange juice over all. Return to oven and bake until the marshmallows are melted and "gooey, about 15 minutes. Makes 8 to 10 servings.
Note: Assemble dish, cover, and hold at room themperature for several hours before baking.
Mashed Potatoes: This year when making your mashed potatoes, use buttermilk in place of milk or cream, add several thinly sliced green onions and mix as usual. Mound into a serving dish, place a large pat of butter in center and sprinkle with parsley.
Another good tip is to use part milk and part sour cream, sprinkle generously with garlic salt and pepper, and garnish with chopped green onions.
Swiss Mashed Potatoes are easy to prepare, boil 7 or 8 Yukon gold potates (cut into chunks), drain, add 1/4 cup butter, and mash with a potato masher. Stir in 3/4 cup hot milk, 1/2 cup light sour cream, salt and pepper, and 1 minced garlic clove. Mash to desired texture. Stir in 1 cup shredded Swiss cheese and 4 very thinly green onions. Transfer to a serving bowl and top with a pat of butter and freshly ground black pepper, if desired. Yield: 8 servings.
Pan Roasted Fingerling Potatoes
1 bag fingerling potatoes or 2 pounds small Yukon and/or red potatoes, cut into quarters, boiled and drained
2 tablespoons butter and 2 tablespoons olive oil
Salt and pepper and Garlic salt, if desired
Freshly chopped dill
2 tablespoons sherry, optional
1. Melt butter and oil in large skillet over medium heat. Add boiled and drained potatoes to pan and saute for 5 minutes. Season with salt, pepper and garlic salt.
2. Add fresh dill and continue cooking for additional 5 minutes. Add sherry to the pan and saute for another 2 or 3 minutes, until sherry evaporates.
3. Place potatoes on a serving platter and garnish with grape tomatoes, if desired.
Note: Onions may be added for more flavor.
Brussels Sprouts in Cheese Sauce, Succotash and Green Beans
11/17/2004
1 1-pound bag frozen brussels sprouts, thawed
4 to 6 tablespoons butter, divided
2 tablespoons flour
White pepper to taste
2 cups milk or light cream
Freshly grated nutmeg
1 to 2 cups shredded sharp white Cheddar cheese
1.Melt butter in a heavy saucepan over low heat. Whisk in the flour and cook, stirring constantly, for about 3 minutes.
2. Remove the pan from the heat and whisk in the milk. Set pan on medium heat, whisk in pepper and grated nutmeg. Bring to a simmer, whisking constantly. Reduce heat to low and cook, whisking frequently, until thick, creamy and smooth. Remove from heat and add the cheese, whisking until the cheese is melted.
3. Melt 2 to 4 tablespoons butter in a large pan over medium heat. Add Brussels sprouts and stir or rolls them around until they are heated through and just starting to brown.
4. Stir the cheese into the brussels sprouts and cook over low heat for about 2 minutes, stirring frequently. Yield: 8 to 10 servings.
Note: The Brussels sprouts can be prepared a day in advance and the cheese sauce several hours ahead.
Simple Sucatash
2 tablespoons butter and 1 tablespoon oil
1 pound package frozen sliced okra
1/4 yellow onion, finely chopped
1 pound package frozen corn
1 or 2 tomatoes, seeded and chopped
Salt and pepper and about 1 teaspoon sugar
Chopped parsley
1. Melt butter in large skillet over medium heat. Add the oil and heat until butter and oil are hot and mixed.
2. Add the okra and onions and cook until okra and onions start to turn golden. Stir in the corn and cook and cook for about 7 or 8 minutes, stirring frequently. Season with salt and pepper and sugar.
3. Stir in the tomatoes. Transfer succotash to a serving platter and sprinkle with parsley.
Carol Sweeney's Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar cheese
1. Preheat oven to 350 degrees.
2. Combine the 2 cans of corn, corn muffin mix, sour cream, and melted butter in a large bowl. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
3. Remove from oven and top with Cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Green Beans
2 tablespoons butter or oil
1 cup chopped pecans, toasted
1 pound package frozen green beans, thawed
1/4 cup finely chopped onions
1. Heat butter in large skillet.
2. Add pecans to the butter and cook, stirrin frequently, until the nuts are lightly browned and fragrant, 3 minutes. A
3. Add the green beans and onions and toss to coat with the butter. Season with salt and pepper. Cover and cook for 3 minutes. Toss freuntly and cook until green beans are heated through. Don't overcook!
Don't forget the corn-on-the-cob! Children love eating corn-on-the-cob --- it is delicious, familiar and fun to eat.
Sauteed Mushrooms with Attitude
10/21/2004
1 teaspoon olive oil
1/2 pound bacon, cut into thin pieces
1 bunch green onions, thinly sliced
1 pound mushrooms, sliced or quarterd
Salt and pepper
1/2 teaspoon thyme or Italian Seasoning
1/4 to 1/2 cup sherry or white grape juice
14 cup cream
1. Heat oil in large skillet, add bacon and stirring, cook until bacon starts to brown. Add green onions and cook, stirring, for 1 minute. Stir in mushrooms, add thyme and season with salt and pepper. Cook, stirring frequently, for 3 to 5 minutes.
2. Stir in sherry and cream and cook just until all ingredients are hot and blended.
Serve as a side dish or as a topping for grilled chicken, steak or pork.
Sauteed Zucchini (Trifolati)
10/01/2004
2 to 3 pounds zucchini (Courgettes in Italian), washed and dried
1/4 cup extra virgin olive oil
3 gloves garlic, finely minced
2 to 3 tablespoons finely chopped Italian parsley
Salt and freshly ground pepper
Shredded or freshly grated Parmesan cheese, Asiago or pecorino romano cheese
Basil leaves
1. Trim stem ends of zucchini, cut in half lengthwise and then cut crosswise into 1/2-inch thick slices (the thickness depends on you, but 3/8-inch thick slices are nice bite-size).
2. Heat olive oil in a heavy skillet over medium to medium high heat. Add the garlic and saute for 1 or 2 minutes, just until fragrant and golden.
3. Add the zucchini and saute until tender, stirring frequently (between 5 and 10 minutes, depending on how you like your vegetables).
4. Sprinkle parsley over the zucchini and toss to mix. Season with small amount of salt and "lots of pepper".
5. Transfer to a serving bowl and sprinkle or grate cheese over the hot zucchini.
6. Garnish with basil leaves or sprigs of Italian parsley (flat leaf).
Notes:
1. For a great topping on steaks or chops, substitute mushrooms for the Zucchini.
2. If desired, finely chopped onions may be added.
Italian Style Sauteed Peppers (Peperonata)
09/28/2004
1 to 2 tablespoons extra virgin olive oil
1 to 1 1/2 pounds green, yellow and red bell peppers, seeded and diced
3 bay leaves
1 tablespoons sugar
1 (14 to 16-oz.) can Italian style diced tomatoes
1/2 red onion, diced
Fresh parsley, flat leaf or curly or cilantro
Salt and pepper
Pecorino Romano cheese, shredded or grated
1. Heat oil in skillet. Add diced peppers and bay leaves to the hot oil and saute, stirring frequently. Cook until peppers are crisp tender.
2. Add canned tomatoes and sugar to the mixture. Add diced onions and continue cooking and stirring until hot and blended.
3. Remove bay leaves, season with salt and pepper, and sprinkle with parsley.
4. Transfer mixture to a bowl and sprinkle with cheese.
Note: This is a lovely side dish to Ralph Michelli's Carbonara or Deanna Michelli's Spinach and Sausage Risotto. Enjoy!
A Canvas of Roasted Vegetables
08/31/2004
Yield: 6 to 12 servings
Carrots, scrubbed and cut into thick slices
Red, green & yellow bell peppers, seeded and cut into strips or chunks
White and red onions, peeled and cut into wedges
Yellow squash, thickly sliced
Zucchini, thickly sliced
Asparagus spears
Small red potatoes, cleaned and cut into fourths
Dried Italian seasoning mix or
A variety of fresh herbs
1. Line a jelly roll pan with foil. Taking your time, arrange the various vegetables in the pan. Remember the pan is your canvas and the vegetables are your paints!
2. Drizzle XV Olive Oil over the vegetables. Arrange the whole herbs on the vegetables ---.or sprinkle with dried herbs
3. Roast in a 450-degree oven until fork tender…don’t over cook. Serve from the pan.
(Freeze leftovers and on another day, use the vegetables in a stew.)
Colorful Warm Corn Salad
08/19/2004
Yield: 4 to 6 servings
3 tablespoons extra virgin olive oil
3 chopped large shallots or 1/4 cup finely minced onions & 1 tablespoon minced garlic
1 red bell pepper, seeded and cut into thin strips
1 green bell pepper, seeded and cut into thin strips
Salt and freshly ground black pepper
3 cups corn, fresh or frozen
1/4 to 1/2 teaspoon dried thyme
1 to 2 tablespoons coarsely chopped fresh parsley
1 to 1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1. Heat oil in a heavy skillet over medium heat. Add shallots and cook until the shallots are softened. Add the red and green pepper strips and salt and pepper. Cook, stirring occasionally, until the peppers are slightly softened.
2. Add the corn and cook, stirring occasionally, until the corn is heated through, about 5 minutes. Add the thyme, parsley, vinegar and toss. Adjust seasoning if necessary.
Oven Garlic Fries
08/17/2004
Yield: 4 to 6 servings
2 pounds baking potatoes, scrubbed and cut into 1/3-inch wide strips
1/4 cup extra virgin olive oil
Kosher or sea salt
4 large garlic cloves, minced
2 tablespoon finely chopped parsley
Freshly ground pepper
1. Preheat oven to 475-degrees. Fill bowl with water and ice. Add the potatoes to iced water and soak for 15 minutes. Drain and pat dry.
2. Toss the potatoes with olive oli and season with salt. Spread potatoes on a large nonstick rimmed baking sheet in a single layer.
3. Bake for about 20 minutes, turn and bake for additional 25 minutes, turning occasionally, until golden and crisp!
4. Transfer to platter, sprinkle with the garlic, parsley and pepper and serve hot --- at once.
5. For a dipping sauce, combine 1/2 mayo and 1/2 sour cream or Ranch dressing and add Tabasco to taste.
Note: We used our Around the Home Seasoning to season the potatoes. For the recipe see Around the Home on our website or include a request for the seasoning mix in your next letter.
Summer Ratatoulli
07/15/2004
3 crushed garlic cloves
Thyme or basil
2 or 3 sprigs rosemary
Coarsely ground black pepper
1 quartered red onion, cut into wedges
1 zucchini, sliced
Red and green bell peppers, seeded and sliced
1 small eggplant, optional
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt and pepper to taste
1 pint grape tomatoes
In a large skillet, heat just enough oil or water to cover bottom of skillet. Add garlic, herbs and pepper. Cook for 1 or 2 minutes, stirring frequently.
2. Add vegetables and saute until crisp tender. Season to taste.
3. Add vinegar and oil to the vegetables and stir until thoroughly mixed. Cook just until hot and vegetables are crisp tender.
4. Transfer to a platter, spread tomatoes over vegetables and if desired, sprinkle with shredded Parmesan cheese.
Baked Mushroom Risotto
06/03/2004
1 cup Arborio rice
1 can cream of mushroom soup (Golden Mushroom or Roasted Garlic adds a lot of flavor)
1 1⁄4 cup water and 1 cup milk
1⁄2 cup shredded or grated Parmesan
Salt and pepper
2 tablespoons finely chopped oil packed sun dried tomatoes
3 tablespoons chopped fresh parlsey
1⁄4 to 1⁄2 cup chopped walnuts or almonds
1. Combine all ingredients in a 2-quart baking dish, Cover with foil, and bake for 30 minutes in a 400-degree oven.
2. Uncover and bake for additional 20 minutes. For a garnish, sprinkle with parsley or chopped onions.
Note: Chopped or sliced green onions or vidalia onions may be added.
Oven Roasted Vegetables
04/20/2004
2 medium zucchini, cut into 1-inch chunks
1 medium red or vidalia onion, cut into wedges
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
8-ounces fresh mushrooms, stems removed
1 cup packaged peeled baby carrots
1 tablespoon olive oil
Salt and pepper
1 (15-ounce) can chickpeas, rinsed and drained
1 (14 1⁄2-ounce) can diced tomatoes with Italian Herbs
1⁄2 to 1 cup shredded Parmesan or Asiago cheese
1. Layer zucchini, onion, bell peppers, mushrooms and carrots in a roasting pan. Drizzle with oil and toss to coat.
Spread vegetables evenly in the pan and season with salt and pepper.
2. Roast vegetables, loosely covered, in a 450- to 500-degree oven for 10 minutes. Remove from the oven and layer the chickpeas and tomatoes with juice on top of the roasted vegetables. Reduce heat to 375-degrees and roast uncovered for about 10 minutes.
3. Remove from oven and sprinkle with cheese and serve.
Corn Pudding
02/11/2004
2 eggs, beaten
1 can whole kernel corn
1 can cream style corn
8-ounces sour cream
8 1/2-ounce package corn muffin mix
1 cup finely shredded cheddar cheese
2 tablespoons sugar
1/2 stick melted butter
1. Combine all ingredients except butter in a bowl and mix well. Allow to stand for 5 minutes and then stir in melted butter. Pour into a greased baking dish, sprinkle with additional shredded cheese and 1 or 2 tablespoons sugar.
2. Bake in a preheated 350-degree oven for 45 minutes.
Lady & The Tramp Pasta
02/10/2004
1 Tbsp olive oil
1 Tbsp minced garlic
chopped onion, red bell peppers & yellow bell peppers
2 grilled chicken breasts- sliced
2 tsp pesto
1- 14 1/2 oz can diced tomatoes
chopped basil leaves
Add cooked linguini to sauce
Mix in shredded Assiago cheese
Isabelle's Corn Chowder
01/20/2004
4 potatoes
1 rib chopped celery
1 1/2 cup whole milk
1/2 cup heavy cream
1 cup pureed corn
3 cups regular corn
Red, green & yellow peppers
Small onion
Shredded Carrots
Parmesan Cheese
1. Dice Potatoes, chop celery, shred carrots, chop peppers, chop onion
2. Sautee celery, peppers, onions and carrot
3. Bring milk, cream, sauteed vegetables and pototoes to a boil, reduce heat and cook until potatoes are cooked.
4. Add pureed corn and regular corn. Let simmer.
5. Garnish with peppers, shredded carrots and parmesan cheese.
Cranberry Apple Sauce
01/01/2004
6 or 7 Granny Smith apples, peeled and sliced
1 cup sugar
1/4 cup lemon juice
1 teaspoon cinnamon
1 Fuji apple, peeled and diced
1/2 cup chopped cranberries
1. Combine apples, sugar, lemon juice and cinnamon in a saucepan over medium heat. Stir and cook until the apples start to soften and the juices start to thicken.
2. Stirring frequently, continue cooking for 20 minutes or until thickened.
3. Add the diced Fuji apple and chopped cranberries and cook, stirring frequently, for additional 5 minutes.
4. Serve as a side dish or as a topping for ham slices. Refrigerate leftovers.
Gruyere Mashed Potatoes
12/29/2003
4 pounds red potatoes, peeled and cubed
1/2 cup hot milk
1/2 cup sour cream
4 tablespoons butter, softened
Salt and pepper
4 to 6 roasted garlic cloves, minced
1/2 cup shredded Gruyere or Swiss cheese
2 chopped green onions
or 2 tablespoons diced red bell pepper
1. Cook potatoes in boiling water until tender. Drain.
2. Lightly mash potatoes with a potato masher or mixer and stir in milk. Stir in the sour cream, butter, garlic and cheese and mix into the potatoes.
3. Garnish, if desired, with green onions or red bell peppers. Sprinkle 1/2 cup shredded Swiss cheese over potatoes while still hot.
Makes 8 servings
Note: place peeled cloves on a sheet of aluminum foil, drizzle lightly with olive oil and bring corners of foil up and crunch it with your hand. Roast in 400-degree oven for 30 minutes.
Sweet Potato Casserole
11/25/2003
4 cups sweet potato, peeled and thinly sliced
1 cup pecans, toasted and chopped
1 cup Craisins amd 1⁄2 to 1 cup brown sugar
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground allspice
2 large Granny Smith Apples, cored and thinly sliced
2 tablespoons lemon juice
2 to 4 tablespoons butter, melted
1 cup miniature marshmallow (up to 1 1⁄2 cups)
Preheat oven to 400 degrees. Butter 8x8 baking dish.
Combine sweet potato slices, pecans, Craisins, brown sugar, cinnamon and allspice in a large bowl and toss well. Place half of the apples in baking dish. Arrange half of the potato mixture over the apples. Drizzle with half of the melted butter. Repeat. Afew apples should show through for a pretty presentation.
Cover and bake casserole for about 1 hour, or until potatoes are tender when pierced. Remove from oven and uncover. Sprinkle with marshmallows over casserole and bake or broil until marshmallows are lightly browned. Makes 8 servings.
Asparagus Dijon
10/14/2003
1 pound Asparagus Spears, trimmed (more if needed)
1/4 cup butter or margarine or extra virgin olive oil
Sea Salt and Cracked black pepper
2 cups half and half
1/4 tablespoons red wine vinegar
1/2 cup Dijon style mustard (mild & creamy or country)
2 tablespoons sugar
1/8 teaspoon crushed red pepper flakes
1. Place Asparagus on a stovetop grill pan or in a skillet, drizzle generously with oil and cook on low heat just until CRISP TENDER.
2. Combine sour cream, vinegar, mustard, and sugar in a small bowl and mix well.
3. Melt 1 tablespoon butter or oil in saucepan over low heat. Season butter or oil with salt and pepper. While stirring, add the sour cream mixture and continue stirring until thoroughly blended and heated through. Stir in pepper flakes.
4. Drizzle one tablespoon olive oil on plate, arrange hot asparagus spears on plate, spoon sauce over middle section of spears, sprinkle with a pinch pepper flakes, and serve remaining sauce on the side.
Alex's Potatoes
10/07/2003
6 to 8 baked and cooled red potatoes, sliced
1/2 thinly sliced red onion, optional
2 tablespoons olive oil
Salt and pepper
2 teaspoons cumin seeds
Dash of Cayenne pepper or red pepper flakes
2 to 4 tablespoons chopped Cilantro or Parsley
Parmesann or Asiago cheese, shredded
1. Heat oil in a nonstick skillet, add salt, pepper, cumin seeds, and cayenne.
2. Stir until well mixed and hot. Place sliced potatoes in skillet and gently toss until coated. Cook over medium heat for 3 to 5 minutes.
3. While potatoes are cooking, place yogurt in a small bowl and season with salt and pepper. Stir in parsley or cilantro and mix well.
4. Remove potatoes from heat, stir in yogurt, and toss well to coat.
5. Sprinkle generously with shredded cheese and serve.
Rice with Peppers
08/12/2003
3 cups water
1 cup quick cooking brown rice
1 cup diced red, green, and yellow bell peppers
1⁄2 bunch green onions, thinly sliced
1 cup plain yogurt
Salt and pepper
(For a spicier rice, add crushed red pepper flakes)
1. Cook rice according to package directions.
2. Add peppers and onions to the rice, stir well, and cover. Remove from heat.
3. Stir in yogurt and season with salt and pepper.
Sauteed Tomaotes
07/25/2003
Olive oil
1 small Vidalia onion
2 or 3 garlic cloves
1 zucchini, optional
1 pint cherry tomatoes
1 pint grape tomatoes
Salt and pepper
Dried pepper flakes, optional
Triscuits, wheat crackers, or club wafers
Shredded parmesan cheese
Heat oil in nonstick skillet. Add onions and sauté until almost caramelized. Stir in garlic, and zucchini if using. Saute for 1 minute. Stir in tomatoes and sauté just until the skins of the tomatoes start to crack. Season with salt and pepper, sprinkle a pinch of pepper flakes over the mixture, and place on a plate to serve.
Using your hand, crumble Triscuits, corn flakes or crackers over the top. Sprinkle with shredded parmesan cheese.
New Orleans-Style Rice & Beans
06/03/2003
1 1/3 cups long-grain white rice
1 tablespoon olive oil
1 large onion, chopped
1 medium celery stalk, sliced
3 garlic cloves, finely chopped
1 can (15 to 19 ounces) red kidney beans
1 can (15 to 19 ounces) light kidney beans
1 cup diced ham, optional
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1. Cook rice as label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion, celery, and garlic, and cook 7 to 8 minutes or until vegetables are tender and lightly
browned, stirring occasionally.
3. Stir in beans with their liquid, ham if using, thyme, and pepper. Heat to boiling over medium-high heat. Reduce heat to low and simmer 10 minutes or until mixture thickens slightly.
4. To serve, spoon rice into deep platter and spoon bean mixture over the top.
Makes 4 entrees or 6 to 8 side servings.
Baked Fruit Medley
04/29/2003
1 Navel orange
1 lemon
1(15-ounce) can sliced peaches, drained
1 (15-oz) can pear halves, drained and halved
1 (16-ounce) can apricots, drained and halved
1 (15 1⁄2-oz) can pineapple tidbits, drained
1 (6-oz) jar Maraschino cherries, drained
1 cup firmly packed brown sugar
1 tablespoon flour
1 tablespoon Angostura bitters
1. Grate rind of orange and lemon. Cut away white part of orange and lemon, cut in slices, and layer in a 9x13-inch baking dish.
2. Layer the peaches, pears, apricots, pineapple, and cherries on top of the orange and lemon slices.
3. Combine orange and lemon zest, brown sugar, flour, and bitters in a small bowl, and mix well. Sprinkle mixture over fruit.
4. Bake in a preheated 325-degree oven for 30 minutes, until bubbly. Serve hot or chilled. Makes 12 to 14 servings.
Stuffed Easter Eggs
04/17/2003
12 boiled eggs, shells removed & halved lengthwise
1/2 cup mayonnaise, whipped
1 6-ounce can tuna packed water, drained
2 tablespoons capers, drained and chopped
2 tablespoons lemon juice
1 1/2 tablespoons olive oil
salt and pepper
1. Remove the yolks from the halved eggs and place in a strainer or seive. With the back of a wooden spoon, force the yolks through the seive into a bowl.
2. Add the mayonnaise and mix until creamy and smooht.
3. Combine the tuna, capers, lemon juice, and olive oil in a food processor, cover, and process until creamy and smooth.
4. Stir the tuna mixture into the mayonnaise and yolk mixture and mix until blended. Season with salt and pepper.
5. Spoon the mixture into the egg whites, mounding for appearance. Garnish with parsley and paprika, if desired.
6. Keep refrigerated until ready to use. Makes 24 stuffed eggs --- count on two per servings (12 servings)
Fruity Bulgur Pilaf
04/01/2003
1 cup vegetable broth
3/4 cup bulgur wheat
1 granny smith apple or delicious, cored and chopped
1/2 dried cranberries or cherries or currants
1/4 cup plain yogurt (fat free)
2 tablespoons lemon juice
1/4 teaspoon curry powder
1 (11-ounce) can mandarin oranges, drained
1/2 cup slivered almonds, may be coarsely chopped
1. Bring broth to a boil, add bulgur, remove from heat, cover and let stand for 30 minutes until bulgur is tender. Stir in apple and cranberries
2. Combine yogurt, lemon juice, and curry powder. 3. Stir half of the mixture into bulgur mixture. Gently stir in drained oranges. Toss with almonds before serving.
Makes 6 to 8 servings
Baked Cabbage With Bacon
03/13/2003
1/2 to 3/4 pound bacon, cut crosswise into 1/2-inch-wide strips
1 medium to large cabbage head, quartered, thinly sliced
1 large leek (white only), washed and thinly sliced
3/4 cup water
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
3 tablespoons butter
1 1/2 cups breadcrumbs
1. Preheat oven to 375-degrees.
2. Place bacon in heavy large pot over medium-high heat. Sauté until bacon begins to brown, about 10 minutes.
3. Add cabbage and leek. Sauté until cabbage wilts, about 10 minutes. Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes.
4. Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes.
5. Mix in parsley and green onions. Season the mixture with salt and pepper. Transfer to 9-inch glass pie dish.
6. Melt butter in heavy medium skillet over medium-low heat. Add the breadcrumbs and stir until crisp, about 10 minutes. Sprinkle breadcrumbs over cabbage mixture.
7. Bake until heated through, about 10 minutes. Makes 6 servings.
Irish Potato Cakes
03/12/2003
2 medium potatoes
1 whole egg, slightly beaten
4 slices lean ham or Canadian bacon
1 tablespoon finely diced onion
1 teaspoon chopped parsley
1/4 teaspoon ground pepper
2 tablespoons grated cheddar cheese
3 tablespoons vegetable oil
1/4 teaspoon salt
1. Peel and shred raw potato, place in a bowl, and add egg to the potato. Mix well.
2. Add ham to the potatoes along with the diced onion, parsley, pepper, and cheddar. Mix thoroughly.
3. In a crepe pan or skillet, heat oil over medium-high heat. Pour the potato mix into the pan. Cook on both sides, until golden brown. Makes 6 servings.
Note: Serve the potato pancakes while crisp.
Crunchy Pickled Onions
02/25/2003
4 red onions, peeled and cut into 1/4-inch thick slices
3 cups cider vinegar
6 to 8 garlic cloves, peeled and sliced
6 tablespoons sugar
2 tablespoons pickling spice
1 tablespoon kosher salt
1. Combine the onions, vinegar, garlic, sugar, pickling spice, and salt in a saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer for 2 minutes.
2. Remove from the heat and cool to room temperature before serving. Serve immediately or place iin a container in refrigerator, loosely covered, overnight or up to three or four days.
Serve pickled onion slices over boneless pork chops or meat loaf, or finely chop the picckle onions and serve over grilled chicken breasts, or use as a garnisyh on almost any entree, vegetable, salad, or sandwich. Spread goat cheese, brie, or boursin cheese on a cracker or toasted bread round, and top with chopped pickled onions. Hmmmm Good!
Candied Apples
12/30/2002
1 cup packed brown sugar
2 tablespoons butter
6 Granny Smith Apples
Dash salt
In large skillet, combine brown sugar and butter. Heat until sugar is dissolved. Add apples and salt. Cook uncovered over very low heat for about an hour, turning frequently until softened. Serves 8.
Mrs. Roberts Cheese Grits Soufflé
12/27/2002
4 cups boiling water
1/2 teaspoon salt
1 cup quick grits
1 (8-ounce) container garlic cheese
(or sharp cheddar cold pack)
1/2 cup butter
1/2 cup milk
2 or 3 large eggs, well beaten
1. Preheat oven to 350-degrees.
2.Combine water and salt in a large saucepan and bring to a boil. Add grits. Return mixture to a boil, stir and reduce heat to low and cook for 4 to 5 minutes. Continue to cook and stir until the mixture thickens (like oatmeal).
3. Add cheese, butter, milk, and eggs to the mixture and stir until thoroughly blended.
4. Pour the mixture into a buttered 2-quart casserole dish.
5. Bake for 1 hour.
Fruit Margarita
12/05/2002
1 cup water
1 tablespoon cornstarch
1 cup sugar
1 teaspoon grated lime rind
1/4 cup lime juice
1 (8-ounce) can pineapple tidbits
2 cups red seedless grapes
1 peeled and sectioned pink grapefruit, optional
1 ( -ounce) mandarin orange sections, drained
4 kiwi, peeled and sliced
1/2 cup Craisins, soaked in tequila
1 navel orange, peeled and sectioned
1. Combine water and cornstarch in a small saucepan. Whisk in sugar, rind and juice. Cook over low heat, whisking constantly, until thickend (5 minutes or up to 10 minutes).
Remove from heat and cool slightly. Transfer to a glass measuring cup and refrigerate for 2 hours.
Combine fruit in a glass bowl, add tequila, toss, cover, and refrigerate for 1 hour. Drain fruit well. Drizzle chilled sauce over the fruit and toss gently.
Garnish with orange sections and tequila marinated Craisins.
Cranberry Sweet Potatoes
11/25/2002
2 pounds sweet potatoes, peeled, cubed, boiled, and drained
2 tablespoons butter, cut into small cubes
1/4 cup sherry
1/2 to 1 cup dried cranberries
2 tablespoons orange zest (grated orange peel)
1 tablespoon finely diced candied ginger
Salt and pepper
Orange zest strips
Combine cooked potatoes, butter, and sherry in a bowl and beat with an electric mixer until smooth. Transfer to a heat proof serving bowl and stir in the cranberries, ginger, and grated orange zest.Season with salt and pepper.Garnish with orange zest strips.
Crabby Baked Potatoes
10/22/2002
4 to 6 medium potatoes
6 to 8 ounces imitation meat, chopped
1/4 cup butter or margarine
1/2 cup cream or milk
1 cup grated or finely shredded cheese (your choice)
1/4 cup chopped green onions
1/2 to 1 teaspoon salt
1/8 teaspoon pepper
Paprika
1. Bake potatoes at 400 degrees for 1 hour. Cut lengthwise and scoop out the potato, leaving 1/4-inch peel intact.
2. Combine potato, butter, milk, onion, cheese and salt and pepper, and beat until nicely blended.
3. Fold in chopped crab meat. Spoon mixture into the potato shells and sprinkle lightly with paprika.
4. Bake at 450-degrees for 15 minutes. Serve immediately or freeze.
Cheesy Hash Brown Casserole
10/09/2002
1 (32-ounce) package frozen hash brown potatoes, thawed
1 pound American process cheese, cubed
1 (10 3/4-ounce) can condensed cream of celery soup, undiluted
2 cups (16-ounces) sour cream
3/4 cup butter, melted and divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups corn flakes, crushed
1. In a large bowl, combine hash browns, cheese, soup sour cream, 1/2 cup butter and onion. Spread into a greased 13 x 9 x 2-inch baking dish. Sprinkle with paprika.
2. Combine corn flakes and remaining butter; sprinkle on top of casserole.
3. Bake, uncovered, at 350-degrees for 50 to 60 minutes or until browned and heated through. Serves 8 to 10.
Odessa Rice
09/16/2002
2 tablespoons olive oil
1 onion, chopped fine
2 garlic cloves, minced
1 cup basmati or other long-grain rice
2 cups chicken broth
1 (2-ounce) jar diced pimento
2 medium zucchini, diced
Preheat oven to 350-degrees.
Heat oil in a 2-quart ovenproof pan over moderately high heat (until hot but not smoking).
Add onion and garlic. Reduce heat to low medium and cook onion mixture, covered, stirring occasionally, until softened (3 or 4 min).
Increase heat to medium and add rice.
Cook rice, stirring, 3 minutes.
Add broth and bring to a boil, covered.
Bake the rice, covered, for about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes. Serves 4 to 6.
Vegetables a la Provence
09/11/2002
2 to 4 tablespoons olive oil
3 yellow squash, sliced
2 onions, thinly sliced
1 red bell pepper, seeded, halved lengthwise and sliced
1 green bell pepper, seeded, halved lengthwise and sliced
4 garlic cloves, crushed
2 or 3 medium zucchini, sliced
3 medium tomatoes, sliced
Freshly ground black pepper
Salt
Fresh thyme
6 tablespoons fresh white bread crumbs
4 tablespoons grated Parmesan
Chopped parsley
1. Heat 2 tablespoons oil in skillet over medium heat and sauté squash, onions, peppers, and garlic until golden. Spread the vegetable mixture over the bottom of a shallow oval or round ovenproof dish.
2. Arrange the zucchini and tomato slices in alternate rows over the top of the sautéed vegetable mixture. Season with salt and pepper and sprinkle with fresh thyme leaves.
3. Bake in 375-degree oven for 15 to 20 minutes, or until almost crisp tender.
4. Remove the dish from the oven and sprinkle with the bread crumbs and Parmesas. Drizzle with additional oil if you wish. Bake for an additional 10 minutes, or until crisp and golden.
5. Serve with grilled pork chops or smoked sausage.
Baked Creamed Potatoes
08/20/2002
1 tablespoon butter
1/2 cup finely diced onions
Salt and Ground white pepper
2 teaspoons minced garlic
1 1/2 tablespoon flour
1 cup milk or fat-free half and half
4 pounds potatoes, peeled, diced, and blanched
1 cup fine dried bread crumbs
1/2 cup grated parmesan cheese
Melted Canola Harvest butter spread or butter
1 tablespoon finely chopped fresh parsley leaves
1. Preheat oven to 400-degrees
2. Melt the butter in a large saute pan, add the onions, and saute for 1 minute.
3. Add garlic, stir in the flour, and cook for 1 minute, stirring constantly.
4. Stir in the milk and bring to a boil. Remove from heat and stir in the potatoes. Season with salt and pepper.
5. Pour mixture into a greased 6-cup baking dish.
6. Combine bread crumbs, parmesan cheese, a drizzle of oil in a bowl and mix well. Taste for seasoning and adjust if necessary. Stir in the parsley and spread the mixture over the potatoes.
7. Place in the oven and bake until golden brown, about 12 minutes. Remove from the heat and serve.
Makes 6 to 8 servings.
Potato Salad
05/22/2002
3 pounds red potatoes, about 8 cups cooked & cubed
1/3 cup Italian dressing
1/2 teaspoon salt
1 dozen hard-cooked eggs, 9 peeled & chopped
1 cup sweet or dill pickle relish, well drained
1/2 cup thinly sliced radishes
1 cup thinly sliced celery
1 cup chopped onion
2 cups mayonnaise
1 cup sour cream
2 tablespoons prepared mustard
1 teaspoon salt
1 teaspoon celery seed
1/4 teaspoon pepper
Leaf lettuce, paprika, snipped parsley for garnish
1. Boil potatoes in skins in salted water until just tender - do not overcook! Drain well and cool to lukewarm. Peel and cut into 1/2" cubes.
2. Pour Italian dressing over prepared potatoes, sprinkle with salt, and toss to coat potatoes. Refrigerate, covered, several hours or overnight.
3. Remove potatoes from refrigerator and add 9 chopped hard-cooked eggs, pickle relish, radishes, celery, and onion to potatoes.
4. To make dressing, combine mayonnaise, sour cream, mustard, salt, celery seed, and pepper in a bowl and whisk until creamy and smooth. Add to the potato mixture and toss to coat all ingredients. Refrigerate covered, until serving time.
5. When ready to serve, spoon potato salad onto large lettuce-lined platter. Sprinkle with paprika and parsley. Garnish with 3 hard-cooked eggs, cut into slices or wedges. Makes 12-16 servings.
Bean Salad For Pasta
04/16/2002
1(15 oz.)can three bean salad, drained
1(14.5 oz.)can artichoke hearts, drained & sliced
2 cups small tomatoes
1 package spring greens, mixed greens, or baby spinach
1 bunch sliced green onions
4 tablespoons white wine vinegar
4 tablespoons water
2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
1(8 oz.)package Feta cheese, Asiago, or Parmesan
1. Combine three bean sald, artichokes, tomatoes, and onions in a bowl. Toss well. Place greens in a large salad bowl, add the bean salad mixture, and toss gently.
2. Combine vinegar, water, oil, and Italian seasoning in a jar with a tight fitting lid. Shake well. Pour desired amount over the salad and toss well to coat.
3. Refrigerate until ready to serve. If more than an hour, toss salad every hour. Before serving, sprinkle with cheese.
Tomato Pasta Soup
04/11/2002
2 or 3 cans condensed tomato soup
2 to 3 cups 2% milk
1 cup cooked mini pasta shells
1(14.5 oz.)can Italian diced tomatoes, drained, optional
1/2 cup fresh basil leaves
1/2 cup finely shredded cheddar cheese
1/2 cup pre-shredded mozzarella cheese
1. Pour the tomato soup into a 3-quart or larger pot. Fill both cans with milk, and add it to the pot. Place the pot over medium heat and stir until well mixed. While the soup heats, stir from time to time.
2. Rinse and dry the basil leaves and remove any tough stems. Mince the leaves and set aside.
3. When the soup is hot(DO NOT LET IT BOIL!), remove the pot from the heat. Stir in the minced basil leaves, pasta shells, and tomatoes, if using. Add the cheese and stir until it melts. Serve at once, garnishing with additional cheddar cheese, if desired. Serves 4.
Tomato Basil Soup
01/29/2002
2 tablespoons unsalted butter
1 chopped onion
2 garlic cloves, smashed
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1(35-oz.)can diced tomatoes, with liquid
6 large basil leaves, finely chopped
1 teaspoon sugar
Salt & freshly ground black pepper, to taste
2 cups chicken broth
1 tablespoon tomato paste
1/2 teaspoon allspice
1-1/2 cups heavy cream
1 small can diced tomatoes, drained
Whipped cream, basil leaves, cream, tomato or lemon twist
1. Melt the butter in a 3-quart saucepan over medium heat. Add the onions and garlic, and cook until the onions have wilted, about 10 minutes. Add dried thyme and dried basil, stirring well. Cook for 1 to 2 minutes.
2. Add the tomatoes with their juice, basil, sugar, salt, and pepper. Cook for 5 to 7 minutes.
3. Add chicken broth, tomato paste, and allspice. Slowly bring to a boil, stirring frequently. Reduce the heat, partially cover, and simmer for 30 minutes.
4. Puree the soup in a blender, food processor, or use a hand blender. Return it to the pot, add the cream and the can of drained tomatoes, adjust the seasonings, and heat through.
5. Garnish with a dollop of whipped cream and basil leaves, or heavy cream swirled on top of soup, tomato twist, and basil strips. Serve as a first course with crackers, a luncheon soup with crusty bread, or as a supper with grilled cheese sandwiches. Makes 6 servings.
Artichoke Salad
01/17/2002
1-1/2 cups frozen baby lima beans, cooked to crisp tender & drained
1-1/2 cups frozen sugar snap peas, cooked to crisp tender & drained
1(6-oz.)jar marinated artichoke hearts, halved & undrained
1 tablespoon finely chopped fresh dill(optional)
Pinch of crushed red bell pepper flakes
1 chopped orange bell pepper
1/2 pound cooked shrimp, tails removed
Romaine lettuce leaves, torn into bite-size pieces
4 thinly sliced green onions
Lemon wedges
Combine all vegetables and spices in a large bowl and toss well. Add shrimp and toss. Chill for 1 hour. Serve with lemon wedges.
Questions: E-mail lyn@i29.net
Tuna Pasta Salad
01/16/2002
1/2 pound green beans, trimmed, cut into 1" long pieces(or use frozen green beans, thawed)
3/4 pound rotini or other corkscrew pasta
2(6-oz.)cans solid white tuna, packed in water, drained
5 green onions, chopped
1 large tomato, seeded & chopped
1/2 cup chopped pitted black olives(preferably brine-cured)
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1/2 teaspoon celery salt
1. Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer beans to a colander and rinse. Add pasta to same pot of water and cook until tender, but still firm to bite. Pour pasta into a colander and rinse under cold water to cool. Drain well.
2. Place tuna in a large bowl and break into small pieces. Add green onions, tomato, black olives, pasta and green beans, and mix well. Add mayonnaise, vinegar, and celery salt to a small bowl, and mix well. Season to taste with salt and pepper. Add dressing to pasta salad, mix well, and serve. Serves 6.
Questions: E-mail lyn@i29.net
Lentil Salad
01/15/2002
6 tablespoons balsamic vinegar
4 tablespoons olive oil
3 garlic cloves, pressed, mashed, or minced
1 to 2 teaspoons sugar
1/2 teaspoon salt & 1/8 teaspoon pepper
1-1/2 cups dried lentils, sorted, rinsed & cooked
2 cups frozen corn kernels, thawed
1 cup shredded or thinly sliced carrots
1 cup thinly sliced or chopped celery
1 small red bell pepper, seeded & chopped
1/4 to 1/2 cup chopped red onion
2 tablespoons chopped fresh parsley
2 cups diced or cubed ham
1 cup grape tomatoes or cherry tomatoes, halved
8 or 9 pods pickled okra, sliced
1. In a small glass bowl, combine vinegar, oil, garlic, sugar, salt, and pepper and mix well. Refrigerate.
2. In a large bowl, combine cooked lentils, corn, carrots, celery, bell pepper, onion, and parsley. Toss. Add ham, okra, and tomatoes, and toss again.
3. Pour half of the dressing over the salad and toss gently to coat. Refrigerate 1 to 12 hours befoe serving.
Questions: E-mail lyn@i29.net
Southwestern Chicken & Pasta Salad
01/14/2002
This recipe can be prepared in 45 minutes or less.
Pick up a rotisserie chicken at the market, or use leftovers to keep the preparation easy.
1 pound farfalle(bow-tie)pasta
1-4 tablespoons olive oil
2 cups diced chicken(seasoned with southwestern blend)
8 green onions, chopped(1/2 to 1 cup)
6 plum tomatoes, chopped(1 cup)
1(15-oz.)can golden hominy, drained
1(15-oz.)can black beans, drained
1(12-oz.)bottle mild green taco sauce
1/4 to 1 cup chopped fresh cilantro
1. Cook pasta in large pot of boiling salted water until tender, but still firm to bite. Drain. Rinse under cold water and drain again.
2. Transfer pasta to large bowl. Add oil and toss to coat. Mix in all ingredients. Season salad generously with salt and pepper. Serves 8.
Questions: E-mail lyn@i29.net
Balsamic Vegetable Salad
01/09/2002
1 lb. fresh green beans(or frozen green beans, thawed)
1/2 cup water
3/4 cup diced Roma tomatoes
1/2 cup sliced red onion
4 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon pepper
1/4 cup chopped basil or parsley
1/2 teaspoon sugar
Mixed greens(Romaine, Butter, Iceberg, Spring Green Mix)
1/2 cup shredded Parmesan
1. Cook beans in water for 5 minutes, just until crisp tender. Plunge beans into ice water for 5 minutes. Drain well. Place beans in a large bowl, add tomatoes and onions, and toss well.
2. Combine vinegar, oil, pepper, basil, and sugar in a small bowl. Beat with a wire whisk. Pour mixture over the vegetable mixture and toss gently. Cover and marinate in refrigerator for 2 to 8 hours, stirring occasionally.
3. To serve: Add 2 tablespoons of the marinade to mixed greens and toss gently. Place greens on platter, spoon vegetable mixture on top of greens, drizzle lightly with marinade, and top with Parmesan. Serve remaining marinade on side.
Tuna & Vegetable Pasta
01/03/2002
8 oz. Angel Hair pasta, cooked & drained
2(6-oz.)cans albacore tuna packed in water
2 cups chopped Roma tomatoes
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 bunch of green onions, thinly sliced
1(2.25 oz.)can sliced ripe olives
1 teaspoon dried dill weed
2 minced garlic cloves, or 1 teaspoon bottled minced garlic
1(4-oz.)package crumbled feta cheese
1. Spray a nonstick skillet with nonstick cooking spray. Place skillet over medium high heat. Place tomatoes, onions, olives, and dill in the skillet and cook for about 3 minutes, until well heated.
2. Add well drained tuna, stir, and immediately pour the mixture into the pasta and toss well.
3. Pour mixture into serving bowl, add cheese, and toss well. Garnish with thinly sliced green onions, chopped tomatoes, sliced olives, or chopped parsley.
Savory Bean Soup
01/02/2002
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
4 minced garlic cloves, or 2 teaspoons bottled minced garlic
1/4 teaspoon rubbed sage
2(15-oz.)can white beans(Great Northern, Navy, or Cannellini)
1 can diced tomatoes with jalapeno peppers
1 cup chicken broth, vegetable broth, or water
1. Heat oil in a large nonstick skillet over medium high heat. Saute peppers and garlic for 3 minutes, stirring frequently.
2. Stir in sage, beans, tomato, and chicken broth, and bring to a boil.
3. Reduce heat, and simmer for 5 to 8 minutes, or until mixture thickens, stirring occasionally.
4. Add salt and pepper, stir, and serve with bread toasts or crackers.
Cranberry Relish Salad
12/24/2001
1 bag fresh cranberries, picked over, rinsed & dried
1 large navel orange, or 2 small, cut into chunks
1 cup sugar, or to taste
2 large Red Delicious apples, cored
1 large Granny Smith apple, cored & thinly sliced
Pinch of salt
1/2 to 1 cup chopped pecans, walnuts, almonds, or chestnuts
Lemon juice for sprinkling on apples(to avoid browning)
1 star fruit, thinly sliced
Romaine, bib, or butter lettuce, separated into leaves, washed & dried
1. Combine cranberries, orange chunks, 1 apple cut into chunks, sugar, and salt in the bowl of a food processor. Cover and process until relish consistency. Place in a bowl, cover, and refrigerate for at least 1 hour. Add nuts and stir. If serving to adults, sprinkle with 2 tablespoons apple brandy or orange liqueur.
2. To make salads: Thinly slice remaining apples, place in a bowl of cold water, add lemon juice, and gently stir. Place individual lettuce leaves on platters, arrange red and green apple slices alternately in a wheel-like circle on lettuce leaf, spoon cranberry relish in center of apples, and top with star fruit and a few coarsely chopped nuts.
Quick Mini-Biscuits
12/10/2001
These small biscuits are delightful for a quick breakfast. For a fun addition to your next brunch, tuck a small slice of ham and cheese in these small morsels of bread.
* * *
2 cups self-rising flour
1 cup milk
1/4 cup mayonnaise
Combine flour, milk, and mayonnaise in a bowl and mix well. Divide the dough into mini-muffin tins and bake at 400 degrees for 10-12 minutes.
Be sure to listen tomorrow for the recipe for Strawberry Butter - a delicious fruit butter to slather on your hot mini-biscuits - creating a delightful and quick breakfast.
Apple Craisin Coleslaw
11/26/2001
1 bag cole slaw mix(from produce department)
1 cup Craisins(dried cranberries or cherries)
2 or 3 Golden Delicious or Fuji apples, cored & coarsely shrdded
1 tablespoon lemon juice
1/4 cup mayonnaise or salad dressing
1/4 cup plain nonfat yogurt
1/4 to 1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 cup coarsely chopped pecans, almonds, or hazelnuts
1. Combine cole slaw mix, Craisins, and apples in a bowl. Sprinkle with lemon juice. Toss gently to mix.
2. Combine mayonnaise, yogurt, salt, and pepper in a small bowl, and beat with a wire whisk until creamy and smooth. Add to the cole slaw and toss gently until dressing is thoroughly blended into cole slaw. Chill until ready to serve.
Sausage Dressing
11/14/2001
2 baguettes(long French bread), stale, cut into 1" cubes
1 tablespoon Canola oil
1 pound breakfast sausages
2 cups finely chopped onion
6 ribs celery, peeled, split lengthwise, thinly sliced
2 medium apples, peeled, cored, diced
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh sage leaves
4 eggs, slightly beaten
2 cups chicken broth
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 tablespoons unsalted butter
*The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven(250 degrees) for about 1 hour to dry them out.
1. Heat oil in a large skillet. Add the sausage meat and brown it, breaking up the meat. Drain excess fat from skillet. Add onion and celery to the skillet and cook for 1 minute. Add the apples and cook for 2 more minutes. If any fat remains, drain.
2. Add bread cubes, parsley, and sage.
3. Combine the eggs, broth, salt, and pepper. Pour liquid mixture over the sausage and gently toss. Don't overmix.
4. Generously butter a 16" baking pan with 2 tablespoons. Spread the dressing mixture in the pan and dot with 4 tablespoons butter.
5. Preheat oven to 350 degrees and bake for 50 to 60 minutes. The top should have a nice golden brown crust. Makes 12 to 18 servings.
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