Quick and Easy Mixed Vegetables
Broccoli, zucchini, cauliflower, carrots, red and green peppers, kernel corn and/or others as you choose (cut in chunks) Garlic Salt Chicken-in-a-Mug
Arrange vegetables on a microwaveable plate or platter. Sprinkle with garlic salt and a liberal amount of "chicken in a mug". Cover with plastic wrap and microwave for about 5 minutes until vegetables are cooked to your taste. Remove wrap and serve.
16 cherry tomatoes 3 tbsp. butter 2 tsp. garlic powder 2 tbsp. chopped parsley
Wash and clean tomatoes. In a skillet, melt butter. Add garlic powder to butter. Over medium heat, add the tomatoes. Cook for 5-6 minutes, gently moving tomatoes around. Garnish with parsley. Serve immediately.
12 medium size potatoes 1/3 cup half-and-half cream 3 tbsp. butter Salt and pepper 3 whole green onions thinly sliced 3 cups cornflakes, crushed
Peel potatoes. Boil until tender. Drain. Mash, adding cream, butter, salt and pepper as you mash. Stir in thinly sliced green onions. Potatoes should be very stiff. Roll into 12 even cylinders, each about 5 x 1 1/2 ins. Spread out crushed flakes on waxed paper. Roll potato cylinders in cornflakes. Can cover, refrigerate. Preheat oven. Place on lightly greased baking sheet. Bake at 375F for 20 to 25 mins or until golden brown. Can be reheated in the microwave.
2 cup grated raw potatoes 1/2 cup milk 1 beaten egg 2 tbsp. flour 1 tsp. salt; pepper, to taste 1 tbsp. grated onion
Mix together potatoes and milk and let stand 5 minutes. Drain. Combine egg, flour and seasonings and add to potatoes. Drop batter by 1/4 cupfuls on a well- greased hot griddle.
1 bunch celery cut in 3" lengths 1 bunch carrots sliced diagonally 4-5 tbsp. butter 1 tsp. sugar 1/2 tsp. Dijon mustard 2/3 cup heavy cream Lemon juice Salt and pepper
Put carrots and celery in a pot of boiling salt water and parboil for 10 minutes only. Drain and refresh under running cold water. Melt butter in a large, heavy saute pan and add the vegetables. Mix until all pieces are well coated in the butter. Add the sugar. Season with salt and pepper. Place on serving platter. Add the cream to the pan and reduce over high heat until cream thickens and coats the back of a spoon. Add the mustard and blend. Season with salt, pepper and lemon juice. Spoon over vegetables.
2 cups cooked, mashed butternut squash ½ cup light spreadable cream cheese ¾ cup bread crumbs 2 tbsp. brown sugar 1 egg 1 dash each of salt, pepper and ground ginger
Mix well and place in a small greased baking dish and bake at 350 F. for 30 minutes or until lightly browned
4 medium sweet potatoes, boiled Mash with 1/4 cup white sugar. Cool. Add 2 eggs, 3 tsp. baking powder and 1/4 cup cream, mixing well after each addition.
Turn into oiled or buttered casserole and bake about 30 minutes at 350F. Serves 6.
2 9-oz. pkg. frozen cut green beans 1 can Campbell's mushroom soup 1/2 cup milk 1 tsp. soy sauce pepper I can Durkee french fried onions
Cook beans. Add soup, milk, soy sauce, salt and pepper and 1/2 can onions. Bake. Garnish with remaining onions.
1 pkg. chopped broccoli (frozen) 1 1/2 cup cooked rice 1/2 cup chopped celery 1/2 cup chopped onion 4 tbsp. butter 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup grated cheese
Saute celery and onion in butter. Make a sauce of soup and cheese. Add cooked rice and broccoli. Put in greased casserole and bake 45 minutes @ 350F
1 lb. white beans (Great Northerns are good) 1 quart cold water 1 small or medium onion, sliced 1/2 tbsp. salt and pinch of black pepper 2 tsps. cider vinegar 1/2 tsp. prepared mustard 1 tbsp. brown sugar (I use more) 1/4 cup molasses 1/2 cup tomato ketchup 1/4 lb. salt pork or bacon, diced
Rinse beans. Add 1 quart cold water, cover, heat to boiling and simmer 30 minutes. Drain, keeping liquid. Place onion slices in casserole or bean pot. Mix seasonings and place in pot. Add beans and pork and hot liquid or water to cover. Cover and bake in 250F oven for 7 hours. (I cook mine faster than this). Midway through cooking, remove one cup of beans, mash and return to pot. Add liquid during cooking if necessary.
4 medium baking potatoes, washed and sliced 1/4-inch thick 2 tbsp. melted butter 1 1/2 cups grated old cheddar cheese 2 cups Kellogs Corn Flakes, crushed to 1 cup Paprika
Toss potato slices in melted butter. Place slightly overlapping on foil-lined and greased baking sheet. Sprinkle lightly with salt. Bake at 375F for 15 minutes. Remove from oven and sprinkle with cheese. Top with crushed cereal and sprinkle lightly with paprika. Return to oven. Bake about 25 minutes or until potatoes are tender.
2 lb. hash browns, semi-frozen 2 cans mushroom soup 2 cups (500 ml.) sour cream 1/4 lb. butter 1 cup cheddar cheese
Mix together; pour into 9x13 pan. Sprinkle with parmesan cheese. Bake one hour at 325F until bubbly.
Slice or dice: 3 cups freshly cooked or canned beets Stir in a double boiler until smooth: 1/2 cup sugar 1 tbsp. cornstarch 1/2 tsp. salt 2 whole cloves 1/2 cup mild cider vinegar
Cook and stir until clear. Add beets and continue to cook. Do not boil. Just before serving, add 2 tbsps. butter and 1 tbsp. orange marmalade.
Lorne's Western Corn on the Cob
6 ears sweet corn 1/2 cup soft butter or margarine 1 tbsp. prepared mustard 1 tsp. prepared horseradish 1 tsp. salt Dash of pepper Snipped parsley
Mix butter, horseradish, mustard, salt and pepper. Cream till light and fluffy. Husk corn, strip off silk and spread each cob with a little horseradish butter. Wrap each loosely in foil and bake in a very hot oven (450F) for 20-25 minutes. Sprinkle extra butter with parsley and pass with the corn.
Cut hearts from 2 medium heads cabbage and steam in covered pot over low heat adding 3 tbsp. vinegar to 11/2 ins. water.Cook just till pliable. In frying pan cook 1/2 lb. sausage meat, 1 lb. hamburger and 2 small onions sliced thin or chopped. Cook 2 1/2 cups short grain rice according to directions. Add 1 can tomato soup to meat mixture, then mix in rice. Put large leaves with some sauerkraut in bottom or roaster. Fill with cabbage rolls. More leaves and kraut on top. Cover with tomato juice and cook at 275F until cabbage is tender.
2 medium turnips, boiled and mashed 1 cup applesauce 2 tbsp. brown sugar 11/2 tsp. salt 6 tbsp. butter 2 eggs 1/4 tsp. pepper 11/2 tbsp. butter 1/4 cup bread crumbs
Mix first seven ingredients and place in uncovered casserole. Saute bread crumbs in the 11/2 tbsp. bread crumbsand spread on top. Bake at 350F for 1/2 hour.
Heat together: 1/2 cup cream 1 tbsp. butter Add 1 slightly beaten egg 1/4 cup sugar Stir in 1/4 cup vinegar
Add shredded cabbage. Simmer just to heat cabbage. Salt, pepper to taste.
1 quart corn, frozen or fresh 1 cup milk 1/4 cup sugar 3 eggs, beaten Salt and pepper to taste
Dot with butter. Bake at 300F for one hour. May be doubled for large suppers. Use 9x13 pan when doubling.
18 cups raw corn (5 dozen) 1 lb. butter 1 pint light cream 1 cup sugar
Blend all ingredients in large pot or roaster and place in a 350F oven for 90 minutes. Stir occasionally to prevent sticking. Cool quickly in ice water. Freeze in containers. Do NOT use salt in recipe as it will darken the corn. Season only when reheating.
1 tbsp vinegar 1/4 cup ketchup 1/4 cup brown sugar (packed) 1 tbsp dry mustard 3/4 cup molasses 4-5 cans beans 1/2 pkg bacon (diced and fried) 1 large onion, diced (sauteed in bacon fat)
Bake uncovered at 350F for 1 hour - uncover and bake at 400F for 15 minutes.
"Retarded" Teachers' Lazy Baked Beans
1/2 lb. chopped bacon 1 large chopped onion 1 large chopped green pepper Cook together slowly until bacon is slightly browned. Mix and add: 1 tsp Worcestershire sauce 1/2 to 3/4 cup brown sugar 1 tsp dry mustard Add: 2 20-oz. cans pork and beans
Bake at 350F for 2 - 3 hours. This makes a large pan suitable for family reunions or potluck.
Sauerkraut and Tomato Casserole
1 large can sauerkraut 1 large can stewed or crushed tomatoes 1/2 package bacon 1 cup sugar
Drain sauerkraut, and if using stewed tomatoes, cut into small pieces. Mix the two. Add sugar. Add bacon which has been cut in narrow strips and fried only long enough to remove the fat. Place in a casserole and simmer in a 350F oven for 40-50 minutes.
2 lbs. potatoes, peeled and thinly sliced 1/2 package frozen puff pastry (I used my own ordinary pastry) 1/4 cup butter melted 1/2 tsp. each salt and white pepper 1 egg beaten with 1 tbsp cold water 1/2 cup whipping cream
Drop potatoes into a large saucepan of boiling salted water. Bring to a boil then reduce heat and simmer uncovered for 3 minutes. Drain well in a colander. Spread out on clean towels and let them cool while preparing pastry. Preheat overn to 425F. Roll out pastry to line 9" pie plate. Trim edges. Layer potatoes a layer at a time, drizzling with melted butter and salt and pepper. Repeat until all are used. Place a latticed crust on the pie. Brush edges of pie before placing strips, then brush strips when finished. Bake pie for 15 minutes, placing it on a baking sheet. Reduce heat to 350 and bake for 25 minutes. Remove from oven and pour cream between lattices. Bake for a further 35 to 40 minutes. Let stand for 5 minutes then cut in wedges and serve.
1 large onion 3 tomatoes 2 small or 1 large zuchinni 2 tbsp oregano 1/2 lb cheddar cheese (grated) 1/2 lb mozzarella cheese (grated) 1/8 lb feta cheese (crumbled) 4 tbsp parmesan cheese (grated) Bread crumbs for garnish (if desired)
Quick and Easy Mixed Vegetables
Broccoli, zucchini, cauliflower, carrots, red and green peppers, kernel corn and/or others as you choose (cut in chunks) Garlic Salt Chicken-in-a-Mug
Arrange vegetables on a microwaveable plate or platter. Sprinkle with garlic salt and a liberal amount of "chicken in a mug". Cover with plastic wrap and microwave for about 5 minutes until vegetables are cooked to your taste. Remove wrap and serve.
5 baking potatoes 2 small onions, quartered 3 eggs 3 tbsp flour ¾ tsp salt ¼ tsp pepper vegetable oil for cooking Sour cream and/or applesauce
Peel potatoes. By hand or in food processor with shredder blade, alternately shred onion quarters and potatoes.
Transfer to a colander and with hands, squeeze out as much moisture as possible, discarding liquid. Transfer to a large bowl. Mix in eggs, flour, salt and pepper; let stand for 5 minutes and pour off any liquid.
In a large skillet, heat ¼ inch oil over high heat until hot but not smoking. Add ¼ cup mixture per latke, leaving about an inch between each one; spread slightly with the back of a spoon. You should be able to see little hole thru the latke. They’re supposed to be “lacy”. Fry for 3 minutes on each side until well browned and crispy. Drain on paper towels and serve immediately with sour cream and applesauce. Makes about 20 latkes.
5 large potatoes 2 ½ cups chopped cabbage 2 leeks, washed and chopped 2 ½ cups coarsely chopped broccoli 6 tbsp. butter - divided 1/4 tsp. mace salt and pepper to taste 3/4 cup milk 1½ cups grated cheddar cheese
Peel potatoes, cut in chunks and boil for 15 minutes. Steam cabbage, leeks and broccoli until barely tender. Melt 2 tbsp butter and stir in mace. Add to green vegetables. Salt and pepper to taste. Drain potatoes and mash with 2 tbsp butter, milk and salt and pepper to taste. Combine veggies and potatoes and spread in an oiled 9 x13 pan. Drizzle with the last 2 tbsp of melted butter. Spread cheese over top. Broil until cheese is browned and bubbly.
To make ahead: do not cover with cheese. Bake at 350 F for 30 minutes, then add cheese and broil. ....serves 12.
Sweet Potato and Ham (A Quick Way)
2 big cans sweet potatoes 1 can crushed pineapple 1 cup syrup
Spread potatoes in 9x13 pan – cover with pineapple. Pour syrup over and mash.
Bake @ 325 for 5_10 minutes. Before done spread top with mini marshmallows and return to oven.
Arachnophilia 4.0