Baked Beans
2 16 OZ cans pork-n-beans
1/2 C chopped onion
1/4 C ketchup
2 T mustard
2T maple syrup
1/4 C brown sugar
2 T bbq sauce
1T crushed garlic
Mix ingredients together and pour into a 2 quart baking dish. Bake for 1 hour at 350 degrees.
Au Gratin Potatoes
8 medium potatoes
1 onion
2 C grated cheese, any kind
3 C medium white sauce (recipe follows)
1/2 C bread crumbs
Preheat oven to 375. Peel and pare potatoes. Slice onion. Place half of potatoes and onion into pan. Cover with cheese and sauce. Place second layer of potatoes into pan. Cover with remaining cheese, sauce, and bread crumbs. Bake for about 1 1/2 hours.
White Sauce
6 T flour
3 cups of milk
1/4 t nutmeg
1 large egg, beaten
1 t butter
Whisk flour in heavy saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups of milk and nutmeg. Whisk over meduim heat until mixture thickens and boils, about 10 minutes. Remove from heat. Whisk in parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead.) Cover and refrigerate. Re-warm over low heat until heated through before using. Do not boil. Makes 3 cups.
Garlic Potatoes
6 medium potatoes
6 cloves garlic
1/3 to 1/2 C milk
1/4 C margarine or butter, softened
1/2 t salt
Peel and cut potatoes. Heat water to boiling, then add potatoes and garlic. Cover and heat to boiling. Reduce heat. Cook potatoes 20-25 minutes or until tender. Drain. Shake pan gently over low heat to dry potatoes. Mash potatoes in a meduim bowl until no lumps remain. Add milk in small amounts, beating after each addition. Add margarine, salt and pepper (to taste). Beat vigorously until potatoes are light and fluffy.
German Potato Salad
8 medium potatoes
2 C chicken broth
6 slices bacon
2 1/2 T flour
6 T wine or cider vinegar
1 1/2 t sugar
1 1/2 t dry mustard
1 T prepared mustard
salt & pepper to taste
boil potatoes w/ jackets until tender. Fry bacon until crisp. reserve grease. cool bacon & crumble. Peel & cube potatoes. Heat bacon fat and stir in the flour, cook slowly, continuing to stir constantly for a min or so until fully heated. Remove from heat, add 2 cups chicken broth and the vinegar, mix well. Return to heat and cook, stirring constantly. Cook until smooth and thick. Add sugar, mustards, salt and pepper, mix and cook 2 mins. Toss dressing over potatoes until well coated.
Cauliflower with parmesan and bacon
1 small head iceberg lettuce, torn (8 cups)
1/2 head cauliflower, coarsely chopped (3 cups)
1 purple onion, chopped
1 C mayonnaise
1 T sugar
1/2 t dried thyme, crushed
1/2 C grated Parmesan cheese
1/2 lb bacon, cooked and crumbled
Layer first three ingredients in a large bowl. Combine mayonnaise,sugar,
and thyme, stirring well; spoon mayonnaise mixture over vegetables and
sprinkle evenly with Parmesan. Cover and chill 3 to 4 hours. Sprinkle with
crumbled bacon just before serving. Serves 8.
Light Garlic Broccoli
1 clove garlic, minced
3/4 tsp olive oil
2 cups fresh broccoli flowerets
2 tbs sliced green onions
1/4 cup no-salt-added chicken broth
1/8 tsp salt
1/8 tsp coarsely ground black pepper
1 tbs grated Parmesan cheese
Cook garlic in oil in large non-stick skillet over medium-high heat,
stirring constantly, until tender. Add broccoli and next 4 ingredients;
cover and cook 5 minutes or until crisp-tender. Sprinkle with Parmesan
cheese. Serves 2.
Asparagus With Orange Butter Sauce
1/3 cup butter
2 tbs grated orange rind
1/4 cup orange juice
1 1/2 lbs fresh asparagus
Peeled orange slices
Combine butter, orange rind, and juice in saucepan; bring to a boil.
Reduce heat and simmer until mixture is reduced by half and slightly
thickened, stirring occasionally. Set aside and keep warm. Snap offtough
ends of asparagus and remove scales from stalks with a knife orvegetable
peeler. Cook asparagus, covered, in a small amount of boiling water 6 to8
minutes or until crisp-tender; drain. Arrange asparagus in a serving dish.
Pour orange sauce over asparagus. Garnish with orange slices. Serves 6.
Green Beans With Buttered Pecans
1/2 lb green beans
2 cups water
1/4 tsp salt
1 tbs butter or margarine
2 tbs chopped pecans
1/8 tsp ground black pepper
Wash beans; trim ends and remove strings. Bring water and salt to a boil
in a medium saucepan. Add green beans; cook, uncovered, 10 to 15 minutes
or until just crisp-tender. Drain and set aside. Melt butter in a
non-stick skillet; add chopped pecans and cook until golden, stirring
often. Add beans; toss gently and cook until thoroughly heated. Sprinkle
with pepper. Serves 2.
Peas and Onions Au Gratin
16 oz frozen peas and pear onions
2 tbs water
2 oz cream cheese, softened
2 tbs milk
1/4 tsp ground black pepper
1 clove garlic, minced
1/2 cup herb seasoned croutons
In a microwave safe 1-quart casserole, micro-cook frozen peas and pearl
onions and water, covered, on high power for 3 to 5 minutes or justuntil
vegetables are tender. Drain off the water. Stir in the softened cream
cheese, milk, pepper, and garlic. Cook, covered, on high, for 2 to 4
minutes or until heated through, stirring twice. Sprinkle the herb
seasoned croutons atop the vegetable mixture. Serves 4.
Marinated Cucumber Salad
2 medium cucumbers, thinly sliced
1 medium onion, cut into rings
2 cups thinly sliced carrots
1/2 cup sliced celery
1 cup vinegar
1/4 cup vegetable oil
3/4 cup sugar
1 tsp celery seeds
1 tsp salt
1/4 tsp ground black pepper
Lettuce leaves
Combine first 4 ingredients in a shallow dish; set aside. Combine next 6
ingredients, mixing well; pour over vegetables, tossing lightly. Cover and
chill 8 to 10 hours. Drain and serve in a lettuce lined bowl. Serves 6.
Cauliflower Saute’
2 cups fresh cauliflower flowerets
1/2 cup sliced onion
1 clove garlic, minced
1 tbs olive oil
1 cup fresh or frozen snow pea pods
1 sweet red pepper, cut into strips
1/2 cup sliced fresh mushrooms
1 tsp dried oregano
1/4 tsp salt
Arrange cauliflower in a steamer basket; place over boiling water. Cover
and steam 8 minutes; drain and set aside. Cook onion and garlic in olive
oil in large non-stick skillet over medium heat, stirring constantly,
until tender. Add cauliflower, snow peas, and remaining ingredients;cook,
stirring constantly, until heated. Serves 4.
Cheesy Vegetables
1 pkg (10oz) frozen sliced okra
1 pkg (10oz) frozen whole kernel corn
2 cans (10oz) diced tomatoes and green chilis
1 can (15oz) black beans, drained and rinsed
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 cup shredded reduced-fat Cheddar cheese
Combine first 6 ingredients. Cover and cook over medium heat 8 minutes,
stirring occasionally. Sprinkle with Cheddar cheese before serving.Serve
with a slotted spoon. Serves 6.
Grilled Vegetable Salad
1/3 cup white balsamic vinegar
2 tbs olive oil
2 shallots, finely chopped
1 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 tsp molasses
1/2 lb carrots, scraped
1 sweet red pepper, seeded
1 sweet yellow pepper, seeded
2 zucchini
2 yellow squash
1 large onion
Combine first 7 ingredients in a large bowl. Set aside. Cut carrots and
remaining vegetables into large pieces. Add vegetables to vinegarmixture,
tossing to coat. Let stand 30 minutes, stirring occasionally. Drain
vegetables, reserving vinegar mixture. Arrange vegetables in a grill
basket. Cook, covered with grill lid, over medium hot coals, 15 to 20
minutes, turning occasionally. Return vegetables to reserved vinegar
mixture, tossing gently. Cover and refrigerate at least 8 hours. Serves6.
Tempura-Battered Green Onions
4 bunches green onions
1 cup cold water
1 large egg
1 cup all-purpose flour
Peanut (or vegetable) oil
1 tsp salt
Cut onions into 4-inch lengths, discarding roots and top portions. Cut
several slits in each end, cutting almost to, but not through, center.
Place onions in ice water and chill until ends curl (about one hour).Dry
with paper towels. Combine 1 cup cold water and egg, stirring mixture
well; add flour, stirring until mixture is blended. (Mixture will be
lumpy.) Pour oil to a depth of 3 inches into a Dutch oven or electric
fryer; heat to 375 degrees F. Dip green onion in batter and fry in hotoil
1 minute or until golden. Drain on paper towels. Sprinkle with salt and
serve immediately. Yield: about 2 dozen.
(from Southern Living)
Zesty Shrimp & Orange Salad
1 cup uncooked regular rice
1 lb medium shrimp, peeled, deveined, and butterflied
2 slices bacon, cut into 1/2-inch pieces
2 tbs olive oil
3/4 cup mayonnaise
1/4 cup sliced green onions
1 tsp dried tarragon
1/4 tsp salt
1/8 tsp ground black pepper
2 tsp grated orange rind
2 oranges, peeled and sectioned
Cook rice according to package directions; cool; set aside. Sauté shrimp
and bacon in olive oil in a skillet 5 to 7 minutes or until shrimp turn
pink. Drain. Combine mayonnaise, green onions, tarragon, salt pepper,
and
orange rind in a large bowl; add orange sections, rice, and shrimp
mixture, tossing gently. Cover and chill. Serves 6.
Dilled Summer Squash
2 tbs butter or margarine
2 cloves garlic, minced
2 tsp chopped fresh dill
6 green onions, cut into 1-inch pieces
2 yellow squash, thinly sliced
2 zucchini, sliced thinly
1/2 green bell pepper, sliced
1/3 cup water
1/4 tsp salt
1/4 tsp ground black pepper
Melt butter in a large skillet; add garlic, dill, and green onions. Cook
over medium heat 1 minute, stirring constantly. Add squash and zucchini;
cook 1 minute, stirring constantly. Add bell pepper and remaining
ingredients; cook 2 minutes, stirring constantly. Cover, reduce heat,
and
simmer 3 minutes or until crisp-tender. Serves 4.
Yankee Potato Salad
5 lbs potatoes
1/2 cup plus 1 tbs vegetable oil
2 tbs vinegar
1 tsp dry mustard
2 tsp salt
3/4 tsp ground black pepper
2 tbs chopped fresh parsley
mayonnaise
Peel and cut up potatoes. Boil until cooked but still firm. Drain
without
stirring potatoes. Mix remaining ingredients (except mayo) in blender.
In
a large mixing bowl, layer hot potatoes and mixture. Handle as little as
possible so potatoes will not get grainy. Let potatoes get to room
temperature then refrigerate overnight. Before serving mix with enough
mayonnaise to cover or to taste. Serves 10.
Marinated Tomatoes
1/3 cup olive oil
2 tbs red wine vinegar
12 slices of thinly sliced onion
2 tbs chopped fresh parsley
1/2 tsp salt
1/4 tsp dried whole marjoram
1/8 tsp ground black pepper
3 medium tomatoes, peeled and quartered
Combine all ingredients except tomatoes in a jar. Cover tightly and
shake
vigorously. Pour over tomatoes; cover and marinate 4 to 6 hours. Serves
4
to 6.
Fried Rice
1 3/4 cups water
3/4 cups long grain brown rice, uncooked
3/4 cup diced carrot
1/4 lb fresh snow peas
1 tbs olive oil
1 cup frozen English peas, thawed
1 cup frozen whole kernel corn, thawed
1/4 cup green onions
2 tbs low-sodium soy sauce
Bring 1 3/4 cup water to a boil in a medium saucepan; stir in rice.
Cover,
reduce heat, and simmer 35 minutes. Stir in carrot; cover and cook an
additional 10 minutes or until rice is tender and liquid is absorbed.
Chill rice mixture thoroughly. Wash snow peas; trim ends and remove
strings. Cut into 1-inch pieces and set aside. Heat oil in a wok or
frying
pan over medium-high heat until hot. Add chilled rice mixture and
stir-fry
2 minutes. Add English peas and corn; stir-fry 3 minutes. Stir in snow
peas, green onions, and soy sauce. Cover and cook 2 to 3 minutes or
until
thoroughly heated. Serves 6.
Holiday Potato Casserole
3 lbs potatoes, peeled and quartered
1/2 cup butter or margarine
2 (3 oz ea) packages cream cheese, softened
1 cup shredded Cheddar cheese, divided
1 jar (2 oz) pimiento, drained
1 small green pepper, seeded and finely chopped
1 bunch green onions, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup milk
1 tsp salt
Cook potatoes in boiling water to cover 15 minutes or until tender;
drain
and mash. Add butter and cream cheese; beat at medium speed with an
electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6
ingredients; spoon into a lightly greased 11- x 7- x 1-1/2-inch baking
dish. Cover and chill, if desired. Remove casserole from refrigerator
and
let stand at room temperature 30 minutes. Bake at 350 degrees F. for 40
minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup
Cheddar cheese; bake an additional 5 minutes or until cheese melts.
Serves 8.
Creamy Fettuccine
