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VEGGIES AND SIDES     (284 K)            Index Pages  900 to 999













BAKED CARROTS        907



BEANS, DILLY         930




CANDY CARROTS         926





CHILI POPPERS         935


COPPER PENNIES         915

CORN PATTIES         921

CORN PIE, PUEBLO        942









FRITAS MIXTAS         934










LEMON BROCCOLI          912





NOT MEAT-BALLS         917



PIEROGIES          923





POTATO PATTIES         943





RANCH POTATOES         944




RICE, MEXICAN          920

RINKTUM TIDDY        908




SPATZLE          936



SQUASH COLACHE         910










TOMATO PIE I         918

TOMATO PIE, II         920





UNSLOPPY JOES         937


VEGGIE MEDLEY         916

WILTED LETTUCE         938



ZUCCHINI PIE         940



6 medium sweet potatoes (2 lbs)

1 c dried apricots

1/4 c butter

2 eggs

2 t grated orange peel

3/4 t salt

orange slices 

Cook sweet potatoes in boiling salted water about 30 minutes. Drain and peel. Meanwhile cook apricots in small amount of boiling water for about 10 minutes; drain. 

In large bowl, beat potatoes, apricots, and butter until

fluffy. Beat in eggs, orange peel, and salt. Bake, covered, at 3250 for one hour. Garnish with orange slices.



3 T sesame oil

4 green onions in 2" pieces

2 t cornstarch

3 T soy sauce

salt to taste

1 lb green beans (frozen)

1 can water chestnuts, chopped finely

1 t sugar

1/3 c chicken broth 

Heat oil in skillet. Add vegetables and stir until well

coated with oil. Mix remaining ingredients and pour over

veggies. Mix well, cover, and cook over medium heat,

stirring once, for 10 minutes, or until beans are barely

tender. Add salt. Serve. 


(or other yellow winter squash) 

2 acorn squash, halved lengthwise, seeds removed

1/4 c brown sugar

1/4 c butter

1/4 t pepper

1/2 t seasoned salt

1/4 t basil, crumbled 

Place squash cut side down in shallow baking pan containing

1/2 cup water. Bake at 350o for 45 minutes. Turn cut side

up. Into each half, put: 

1 T brown sugar

1 T butter

Sprinkle with salt, pepper, and basil. 

Return to oven for another 15 minutes. 


2 1/2 - 3 lbs potatoes, peeled and cut in 1-inch dice

1 T vegetable oil

1 medium onion, diced

3 cloves garlic, minced

14 1/2 oz can chicken broth (1 3/4 c)

Salt and pepper to taste

2 T finely chopped fresh parsley (optional) 

Heat a 3-quart saute or frying pan over medium heat. Add the oil and diced onion. Saute` until the onion begins to soften, about 4 to 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and broth and stir to combine. Let the broth come to a boil. 

Cover the pan and reduce heat to low. Simmer on low for 15

minutes. Remove the cover, turn heat to high, and cook until almost all of the broth has evaporated, about 8 minutes. Remove from heat, add salt and pepper to taste, sprinkle with parsley if desired, and serve. 


1 lb dried navy beans

6 oz slab bacon, cut in 1/2 inch dice

1 large onion, chopped

1 red bell pepper, cut in 1/4 inch dice

1 green bell pepper, cut in 1/4 inch dice

1 smoked pork chop, cut in 1/4 inch dice

1 can (28 oz) plum tomatoes, drained and chopped (save juice)

1 c ketchup

3/4 c dark brown sugar

1/4 c honey

1/4 c molasses

1 T worcestershire sauce

1 t dry mustard

2 apples, peeled and cut in 1 inch cubes

salt to taste 

Soak beans overnight. Drain and rinse. Put into a pot, add water to cover by 2 inches. Bring to a boil, reduce heat, and simmer for 45 minutes or until the beans are tender but not mushy, skimming off foam. Drain and reserve. 

Preheat oven to 350o. Place bacon in ovenproof pot and cook over low heat on stovetop until fat is just rendered. Remove bacon with slotted spoon; set aside. Add onion to pot; cook 10 minutes. Add peppers; cook 5 minutes more. Add reserved beans and bacon, plus all remaining ingredients, except apples and reserved tomato juice. Combine. Cover pot; bake in oven for 2 hours, add apples and 1/2 cup tomato juice. Bake, uncovered, for another 2 hours. Serve hot. 


2 T brown sugar

1 T cornstarch

1/4 t salt

1 c pineapple tidbits with juice

1 T butter

1 T lemon juice

2 c sliced canned beets, drained 

Combine sugar, cornstarch, and salt in saucepan. Stir in

pineapple (with juice). Cook, stirring constantly, until

mixture thickens and bubbles. Add butter, lemon juice, and

beets. Cook over medium heat about 5 minutes or until hot.

Serves 4.


3 yams, peeled and sliced

1 apple, peeled and diced

1 orange, diced (include peel)

1 T brown sugar

1 small can crushed pineapple (with juice)

1/4 t cinnamon 

Cook yams alone. When done, drain. Add remaining ingredients and cook about 10 minutes more, covered. (Make sure there is enough pineapple juice to avoid burning.) Mash and serve with butter. 


(this is great with pork)

(but probably not with ham) 

2 T regular uncooked rice

1 red cabbage, shredded

1 onion, chopped

1 apple, peeled, cored, and chopped

1/2 c red wine vinegar

1 1/2 c red wine or cranberry juice

3 T Concord grape jelly 

Place rice on bottom of large ungreased casserole. In

separate bowl, stir together all other ingredients and

pour over rice. Cover and cook at 400o for 2 hours. 8 SVG. 


(Mashed Potatoes & Cabbage) 

1/2 small head green cabbage, thinly sliced and chopped into 1-inch lengths.

5 large baking potatoes, peeled and cut into chunks

5 T butter, cut into pieces

1 bunch green onions, trimmed and sliced, w/1/2 dark green

1 c grated cheddar cheese 

Grease an oven-proof platter (or jelly-roll pan) with butter or margarine. Preheat oven to 350o. 

Cook cabbage in large pot of boiling, salted water until

tender, about 2 minutes. Scoop out cabbage (reserve cooking liquid) and drain in colander. 

Cook potatoes in same pot in the cabbage water until tender. Drain and mash, adding the pieces of butter. Stir in the drained cabbage and green onions. Season to taste with salt and white pepper. 

Spread mixture on prepared platter. sprinkle with cheese. 

Bake until heated and cheese bubbles, about 25 minutes. 

If desired, surround the mixture with boiled and drained baby carrots. 

                               ASPARAGUS STUFF 

1. Pickled Asparagus 

Make a brine of:

2 qts white vinegar

2 qts water

8 T salt

2 T whole pickling spices 

Blanch asparagus for 1 minute. Cool quickly in ice water.

Pack jars with 1 clove garlic and asparagus. Pour boiling

brine over asparagus. Seal. Process in water bath between

170o - 190o for 20 minutes to ensure seal. You may add dill to the jars, along with the garlic. 

2. One-Pot Pasta Duet

Cook 8 oz of penne or rotelle pasta in a large amount

of boiling water, for 6 to 7 minutes. Add one small bunch of asparagus, trimmed and cut into 1-inch pieces. Cook until asparagus is tender-crisp and pasta is al dente. Drain and toss with 3 oz soft herb cheese that is cut into small cubes. Gently toss until cheese melts. 

3. Almost Green Eggs, No Ham 

Heat 1 T olive oil in large, non-stick skillet. Add one chopped small onion and cook on medium high heat until

softened. Add 8 stalks of trimmed asparagus that have been

cut into 1/2-inch lengths on the diagonal. Cook on medium-

high, stirring frequently, until asparagus is cooked tender-crisp and onion is lightly browned. 

In a large bowl, combine 4 eggs, 3 egg whites, salt and pepper; whisk until blended. Pour into skillet with onion and asparagus. Cook over medium heat, stirring frequently, until eggs are cooked. Garnish with fresh chopped parsley. 

                                                             4. Rice Is Nice

Melt 3 T butter in a heavy-bottomed large saucepan. Add half a medium onion, chopped, and one large clove garlic (or a bit of powder). Cook on medium-high until onion is softened, about 5 minutes. 

Add one cup uncooked long-grain rice; cook, stirring

until rice browns lightly. Add 2 cups chicken or vegetable

broth; bring to boil. reduce heat to low, cover and simmer 7 minutes. Add 10 stalks of trimmed asparagus, cut into 1/4 inch slices. Simmer, covered, for 10 more minutes. Stir in one T minced fresh basil and season to taste with freshly ground black pepper. Garnish with toasted pine nuts. 

5. Wok It

Stir-fry asparagus, in 1 T butter with 1 T oil, with

snow peas or sugar snap peas, add a tangy Asian sauce. If

desired, shrimp or chicken cubes can be added. 

6. Asparagus And Snow Pea Stir-Fry

1 T oil

1 1/2 t Asian sesame oil (optional)

1 1/4 lbs. slender asparagus, trimmed and cut into 2-in. lengths

2 c snow peas, trimmed

1 1/2 T sesame seeds (optional)

3 T sherry

1 1/2 T fresh lemon juice

1 T soy sauce

3 T chicken or vegetable broth

1/2 t sugar

salt to taste 

Heat oils in wok over medium-high heat. Carefully swirl wok to coat with oil. Add asparagus and cook, stirring until the stalks turn bright green, about 2 minutes. Add snow peas and sesame seeds; toss and cook until vegetables are green and crisp-tender, 2 to 3 minutes. With slotted spoon, remove veggies to bowl; keep warm.

Add sherry to wok and boil on high heat until liquid is reduced by half in volume, about 1 minutes. Stir in lemon juice, soy sauce, broth, and sugar. Cook until sauce is slightly thickened and reduced, about 5 minutes. Return veggies to sauce and toss to coat. Add salt and pepper.             


1 lb. boned, skinned chicken breast, cut into 1-in. cubes

1 1/2 lb asparagus, trimmed and cut into 2-inch pieces

1 1/2 T black bean sauce (optional)

1 clove garlic, crushed (or a bit of powder)

3 T sesame oil (or Wesson)

1 1/2 t salt, divided

2 T sugar, divided

1 t soy sauce

2 green onions, sliced

3/4 c water 

3/4 T cornstarch with 1 1/2 T cold water (make paste) 

To chicken, add green onions, 1 t each salt, sugar, and soy. Set aside. Mix black bean sauce and garlic. 

Heat large wok and add 2 T oil. Stir-fry chicken for 5

minutes. Set aside. 

Reheat pan, add remaining oil and black bean mixture. Cook 1 minute. Add asparagus and stir-fry for 2 minutes. Add

remaining salt, sugar, and 3/4 cup water. Cover and cook

until asparagus starts to become soft. Add chicken and bring to a boil. Thicken with cornstarch paste and cook one more minute. Serve over rice. (Serves 2 - 4) 

                         NEW ENGLAND YAM BAKE 

1 can pineapple slices (20 oz)

1 lb yams, cut into 2-inch slices, peeled, and boiled

1/4 c flour

3 T brown sugar

1/2 t cinnamon

1/8 t salt

3 T margarine

1/4 c chopped nuts

1 c miniature marshmallows 

Drain pineapple, reserving 1/4 c syrup (juice). Line

sides of 10 x 6-inch baking dish with pineapple slightly

overlapping; arrange yams in the center. Pour pineapple

syrup over yams. Combine flour, brown sugar, cinnamon, and

salt. Cut in margarine until mixture resembles coarse

crumbs. Stir in nuts. Sprinkle over yams. Bake at 350o

for 25 minutes. Top with marshmallows, and broil until

lightly browned. Makes 6 - 8 servings. 


3 large potatoes   2 unbeaten eggs

1 small onion 1/2 c flour 

2 unbeaten eggs 3/4 t salt + dash pepper 

Grate potatoes and onion together. Add remaining ingredients. Heat 1/2 inch oil or shortening in skillet. Spoon mixture into skillet and pat down until cakes are about 3 inches across and 1/4 inch thick. Fry on both sides until golden brown. Serve with butter. 


6 small unpeeled oranges

6 medium yams or sweet potatoes 

Slice or dice oranges. Parboil yams. Alternate sliced yams and oranges in layers in buttered casserole. 

1/2 c honey or brown sugar

1/4 c orange juice

1 t salt

Mix well and pour over potatoes and oranges. Bake at 350 o for 1 hour.


1 lb carrots, peeled, and quartered

1/2 t salt

1/8 t pepper

2 T butter 

Put carrots into 1-qt casserole. Sprinkle with salt and pepper. Dot with butter, cover, and bake at 325 o for 1 hour 15 minutes. Spoon some of liquid into casserole over carrots just before serving. Makes 4 servings. 


9 medium potatoes   1 T chopped onion

3 eggs, well beaten  1/2 c bread crumbs 

1 c flour    1/2 lb butter

1/2 t nutmeg    1 t salt  

Boil potatoes in jackets until soft. Rice. Spread on dry towel for a few minutes. Put into bowl and add salt. Add eggs, flour, 2/3 c crumbs and nutmeg. Mix. Form into dry balls (if moist, add crumbs). Drop into boiling salted water. When balls come to surface, boil 3 minutes. Remove one and cut open; if dry, it is cooked.  

Remove balls from water and pour over them the following

dressing: Brown butter in skillet, add 1/2 c bread crumbs and onion; cook several minutes. 


(Best for lunch) 

2 c canned tomatoes

1 t salt

2 t sugar

1/4 t pepper

1 small onion, chopped finely

1/2 lb grated American cheese

1 T butter

1 egg, well beaten 

Melt butter and cook onion without browning. Add tomatoes, salt, pepper, and sugar, and heat thoroughly. Add cheese and cook until melted, stirring constantly. Add egg. Cook 1 minutes longer. Serve on buttered toast. 


4 c cooked, sliced carrots

1 1/2 c plain croutons

1 c grated, sharp Cheddar cheese

2 eggs, beaten

1/4 c light cream

1/4 c melted butter

1 1/2 t Worcestershire sauce

1 t salt 

Place carrots in a buttered 1 1/2 qt casserole. Stir in croutons and cheese. Mix remaining ingredients. Pour over carrot mixture. Bake, uncovered at 400 o for 20 minutes or until brown. Makes six servings. 


4 squash, 6 inches long 

Parboil and cut in half lengthwise. Scoop out insides and

put into bowl, mash, and drain liquid. 


3/4 lb grated Jack cheese

1/4 c Parmesan cheese

1 egg, beaten

1 clove garlic, crushed (or a bit of powder)

3 T oil

enough seasoned bread crumbs to make mixture firm. 

Put mixture in scooped-out squash, sprinkle with Parmesan, and bake at 375 o until golden. 


8 medium potatoes

melted butter

dill weed


salt and pepper 

Scrub potatoes under cold water with veggie brush. Cut each in 6 to 8 wedge-shaped sections all most through to bottom skin, but do not separate sections. Brush cut surfaces with butter; sprinkle with dill weed, chives, salt and pepper. 

Butter outside of potatoes with butter, and wrap each in heavy duty foil. Roast potatoes in hot coals about 40 minutes or until tender, at 400 o.  


2 eggs, lightly beaten

1 can (15-oz) evaporated milk

2 c grated cheddar cheese

1 t salt

1/2 t black pepper

5 c shredded potatoes

1 onion (medium size), chopped

1 green pepper (small), chopped (optional)

1 c diced ham (optional) 

Combine eggs, milk, cheese, salt, and black pepper in large bowl. Add potatoes, onion, bell pepper, and ham, mix well. Pour mixture into greased 13 x 9-inch baking dish and bake at 350 degrees for 60 to 65 minutes or until set. 


2 lbs potatoes (5 or 6 medium) (or maybe some pearls!)

1/4 c butter

3/4 c evaporated milk

1 c grated cheddar cheese

salt and pepper to taste 

Peel potatoes and cut into 1-inch dice. Cook them in boiling water for approximately 20 minutes, until soft enough to mash. Drain and return them to saucepan in which they cooked. Add the butter and evaporated milk. Mash with potato masher or hand mixer until smooth. Stir in cheese, season with salt and pepper. Chopped green onion, parsley, or cooked, crumbled bacon may be added to mashed potatoes.  


A nice sweet and sour dish. 

2 tblsp vegetable oil

1 Butternut Squash OR small Pumpkin (about 2 lbs) peeled, seeded, and diced

1 medium onion, coarsely chopped

2 cloves garlic, minced

16 oz canned tomatoes, undrained

1 green pepper, seeded, cut into 1" cubes

14 oz can whole kernel corn

1 green chili, coarsely chopped (optional)

1/2 tsp salt

1/4 tsp pepper 

Heat oil in large skillet over medium heat. Add squash, onion, and garlic; cook for 5 minutes or until onion is tender. 

Coarsely chop tomatoes; add tomatoes and bell pepper to skillet. Bring to a boil over high heat. cover; reduce heat and simmer 15 minutes. 

Add remaining ingredients. Simmer covered, 5 minutes or until squash is tender. Uncover; increase heat to high. Continue cooking a few minutes or until most liquid has evaporated. Serves 4 - 5 when served with rice. 

                         APPLE CRANBERRY SQUASH 

1 lb. butternut squash, peeled and cut into 1 inch


2 Jonathan or Macintosh apples, peeled, cored and


1/4 cup sugar

1 cup cranberries, thawed if frozen

1 Tbs. plus 1 tsp. unsalted butter  

Place squash in a steamer basket over boiling water. Cover saucepan and steam 15 minutes or until tender. Remove from steamer basket and set aside. Combine apples and sugar in a heavy saucepan over medium heat. Cook 8 minutes, stirring frequently. Stir in cranberries and cook 4-5 minutes, or until cranberries and apples are tender and liquid has evaporated. Add squash, butter and salt and pepper to taste. Stir over heat until hot and serve immediately.  

                         CHEESE STUFFED ZUCCHINI 

4 medium zucchini

1/4 lb. shredded cheddar cheese

1 egg, beaten

1/2 cup Uncle Ben's Instant Rice, cooked

1/4 cup canned mushrooms, drained and chopped

2 Tbs. onion, finely chopped

2 Tbs. dry breadcrumbs

1-1/2 tsp. parsley flakes

1/8 tsp. seasoned salt  

Preheat oven to 350°F. Place zucchini in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until just tender. Cool. Cut in half lengthwise. Scoop out zucchini pulp, leaving shell. Place cooked zucchini shell cut side down to drain. Chop pulp. Stir all but 1/4 cup cheese into chopped pulp. Add next 6 ingredients. Sprinkle zucchini shells with seasoned salt to taste. Stuff with cheese rice mixture. Place in a baking pan that has been sprayed with nonstick cooking spray. Bake 20 minutes

or until heated through. Sprinkle with remaining cheese and bake another 5 minutes, or until cheese melts.  


2 lbs. sweet potatoes, peeled and cut into 1/8 inch slices

2 lbs. Jonathan apples, peeled, cored and sliced

1 cup apple cider

2/3 cup dried cranberries or dried cherries  

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Place remaining 3 ingredients in another saucepan over medium heat. Cover and cook about 5 minutes, or until apples soften. When sweet potatoes are cooked, drain and stir into apple mixture. Continue cooking over low heat several minutes, until flavors are combined.  

                               LEMON BROCCOLI 

1-1/4 lbs. broccoli florets

1 Tbs. unsalted butter

2 Tbs. lemon juice  

Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until broccoli is bright green and tender. Remove from steamer basket. Add remaining ingredients and pepper to taste.  



1-1/2 lbs. carrots, peeled and cut into 1/4 inch slices

1/2 cup unsweetened pineapple chunks, drained and

juice reserved

2 tsp. unsalted butter

2 tsp. lemon juice

2 tsp. cornstarch  

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 6-7 minutes or until almost tender. Drain carrots and return to saucepan. Combine pineapple, butter, lemon juice and salt to taste in a bowl. Add to carrots. Stir and simmer over low heat until mixture is heated throughout. Mix cornstarch with 1/4 cup reserved pineapple juice. Add juice to carrots and stir constantly until mixture thickens. Serve chilled if desired.  

                         RED CABBAGE AND APPLES 

1 Tbs. vegetable oil

1-1/2 lbs. red or white cabbage, finely shredded

1 tart apple, peeled, cored and chopped

1 Tbs. brown sugar

1/8 tsp. cinnamon

1/8 tsp. cloves

1/8 tsp. mace

3 Tbs. cider vinegar

1/4 cup dry red wine or water

1/2 cup water  

Heat oil in a heavy non-reactive saucepan or skillet over medium heat. Sauté cabbage, stirring frequently, until it begins to wilt. Add remaining ingredients and salt and pepper to taste. Increase heat to medium high and boil 10-15 minutes or until cabbage is tender and most of liquid has evaporated.  


2 c. grated cheese (any flavor)

1/2 c. flour

4 c. milk

2 t. salt

1/2 t. pepper 

Combine flour and milk in saucepan. Stir constantly over medium heat until thickened (this will take about 10 min.). Add cheese, salt, and pepper. Remove from heat. 

Slice peeled potatoes (about 1 medium potato per person) and 2 medium onions. (The food processor works great for this task, as well as the grated cheese.) Place potatoes and onions in a Pam sprayed casserole dish. Pour the

cheese sauce over. Cover with foil and bake for 1 hour at 350 degrees.  

This makes a great main dish by adding cubed ham to the potatoes and onions. 


1 lb broccoli

2 med. onions, quartered

1/4 cup butter or margarine

2 Tbsp all-purpose flour

1/4 tsp salt

dash pepper

1 cup milk

1-3 oz pkg cream cheese

1/2 cup sharp American cheese, shredded

1 cup soft bread crumbs 

Cut up fresh broccoli and cook in boiling salted water for 10 to 15 minutes. Drain. Cook onions in boiling salted water until tender. Drain. In a saucepan melt half of the butter, blend in flour, salt and pepper. Add milk, and cook

stirring constantly, till thickened and bubbly. Reduce heat and blend in cream cheese till smooth. Place vegetables in a 1 1/2 quart casserole. Pour sauce mixture over and mix lightly. Top with American cheese. Melt the remaining

butter and toss with the bread crumbs. Sprinkle over the casserole. Bake at 350 degrees 40 to 45 minutes or until heated through. Serves 6 


3 medium Green Tomatoes - un-peeled, firm


Black Pepper

1/4 cup Milk - more or less

1/2 cup Flour

2 Eggs - beaten

3/4 cup Breadcrumbs

1/4 cup Vegetable Oil 

Cut tomatoes into 1/2-inch slices. Sprinkle both sides of each slice with salt and pepper to taste. Dip slices into milk then into flour. Next, dip into eggs, then into bread crumbs. In a large skillet, cook half of the slices at a time in hot oil over medium heat for 8 to 10 minutes on each side or until brown. Add more oil, if needed. Season to taste with salt and pepper. 


4 slices bacon, fried crisp and crumbled (save 1T fat)

1 cup onions, sliced

1/2 lb process cheese spread, cubed

1/4 cup milk

2-9 oz pkgs frozen green beans, thawed and drained

1/4 cup slivered almonds (optional)

dash pepper

1/2 cup crushed buttery snack crackers, crushed 

Preheat oven to 350°F. Cook and stir onion in reserved bacon fat, add process cheese spread and milk, stir until cheese spread is melted. Add bacon, green beans, almonds and pepper to skillet, mix lightly. Spoon into 1 1/2 quart

casserole, top with cracker crumbs. Bake 15 minutes.

serves 5 to 8 


1 - 1 1/2 cups of the following:

Carrots, thinly sliced

Celery, thinly sliced

Green and red bell pepper cut in thin strips

Zucchini, thinly sliced

Cherry tomatoes, cut in half

1/2 cups sliced green onion

1/2 cup sliced black olives

1 cup V-8 vegetable juice (original, not spicy)

1 cup bottled Italian dressing (I use fat-free)

1/2 teaspoon Italian seasoning

Salt and pepper, to taste 

In micro-wave, cook carrots, celery, bell peppers, and zucchini, covered, just until tender-crisp. (I do them separately, as each vegetable takes a bit different length of time. I start with a minute on high and then check to

see if they are done, then cook in 30 second intervals, until done.) 

Combine all cooked vegetables, tomatoes, green onion, and olives in large bowl. Combine V-8, Italian dressing and seasoning; pour over vegetables. Toss to coat. Cover and refrigerate a few hours or overnight before serving.

Will keep several days, covered, in refrigerator. 


2 pounds carrots, peeled and thinly sliced

1 green bell pepper, thinly sliced

1 medium onion, thinly sliced

1 can condensed tomato soup, undiluted

1/3 cup sugar

1/2 cup cider vinegar

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

Salt and pepper, to taste 

Cook carrots in small amount of salted water, just until tender-crisp. Rinse in cold water. Put all vegetables in a bowl. Combine remaining ingredients in a saucepan and bring to a boil, stirring until well blended. Pour hot marinade over vegetables. Cover and refrigerate until flavor is absorbed. 6 to 8 servings. This will also keep a few days in the refrigerator. 


1 1/2 tsp vegetable oil

1 1/2 lbs carrots, peeled and sliced on the diagonal

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp kosher salt

1/4 tsp freshly ground pepper

1/16 tsp cayenne pepper (optional)

1/2 cup orange juice

1/4 cup golden raisins

1 tbs packed light brown sugar

1 tbs chopped fresh parsley 

Heat the oil in a large nonstick sauté pan. Add the carrots, cumin, cinnamon, salt, pepper, and cayenne. Stir and cook over medium heat until the aromas of the spices intensify, about 3 minutes. Stir in the orange juice and raisins. Add the brown sugar. Simmer for 7 to 10 minutes, until the carrots become tender and the sauce thickens. Stir in the parsley and serve. Serves 6. 


1 cup Asparagus -- cut in pieces

1 cup Broccoli Florets

1 cup Baby Carrots

1 cup Spinach

Non-Stick Cooking Spray

11 ounces Cream of Mushroom Soup -- canned

2 tablespoons Onion -- finely chopped

1 teaspoon Thyme

1/2 cup Water

Salt -- to taste

Black Pepper -- ground fresh 

Layer asparagus, broccoli, carrots, and spinach in a baking dish covered with non-stick cooking spray. Blend remaining ingredients. Pour over vegetables. Cover. Bake at 350 degrees F for 30 to 40 minutes, or until vegetables are tender. 


1/2 cup butter or margarine, softened

2 tbs minced fresh parsley

2 tbs snipped fresh chives

1 tsp dried thyme

1/2 tsp salt

1/4 tsp cayenne pepper

8 ears fresh corn on the cob 

In a small bowl, combine first 6 ingredients. Spread 1 tbs over each ear of husked corn. Wrap corn individually in heavy-duty foil. Grill, covered, over medium heat for 10 to 15 minutes, turning frequently, or until corn is tender. Serves 8. 


1 c. cottage cheese

1 c. Shredded sharp cheddar cheese

4 eggs, well beaten

2 c. herb seasoned stuffing mix

1 1/2 c. coarsely chopped walnuts

1/2 c. chopped onions

1 tea. basil

1/2 tea. seasoned salt

1/2 tea. ground sage

1-15 oz. jar marinara or tomato sauce 

1.Preheat over to 350 degrees

2.Combine all except sauce, mix well in large bowl

3.Shape into 12 meatballs

4.Place in 8 inch square baking dish. Add sauce

5.Bake uncovered 30 to 35 minutes or until bubbly. Serve hot. 


l cup fine bread crumbs

3 cups sliced peeled tomatoes

l/2 cup sliced onion

2 cups grated mild cheddar

2 large eggs

3 strips bacon, cut in half  

Butter a 9" pie plate. Heat oven to 325 deg. Sprinkle l/2 the crumbs on bottom of pie plate. Add sliced tomato, sliced onion and cheese in layers. Beat eggs and pour over cheese. Top with remaining bread crumbs and lay bacon slices on top. Bake about 45 minutes.  


1 1/2 tablespoons unsalted butter

1 cup diced yellow onion

1/2 teaspoon minced garlic

2 tbsp fresh tarragon or 1 teaspoon dried tarragon

1 1/2 cups heavy cream

2/3 cup (about 2 ounces) grated Parmesan cheese

1 pound cleaned fresh spinach, stems removed and well-


1 cup fine fresh or dried white bread crumbs

Kosher salt to taste

Pepper to taste 

In a large, heavy saucepan heat butter over medium heat. Add onions and sauté until they are transparent. Add garlic and sauté 4 minutes. Add tarragon and sauté another minute. Add cream, bring it to a simmer, and stir in cheese. When cheese has melted, add spinach, bread crumbs, salt and pepper. Stir to combine. Cover pan and cook spinach until it wilts. Uncover pan and cook spinach another 6 minutes, stirring to blend spinach and sauce. Serve at once. 



2 (10 oz.) pkgs. frozen corn OR chopped broccoli 
1 cup Bisquick 
1 cup milk 
2 eggs 
1/2 teas. salt 
1 cup shredded Cheddar cheese (4 oz.) 
Heat oven to 325 degrees. Spray 1 1/2 quart round casserole. Cook corn (or broccoli) as directed on package, drain. Beat Bisquick, milk, eggs and salt with spoon until smooth. Stir in corn (or broccoli) and cheese. Pour into baking dish. Bake until knife inserted halfway between center and edge comes out clean, about one hour. Serve immediately. 6 servings.

             SPINACH CALZONES 
   1            loaf thawed frozen or fresh bread dough 
  10      ounces        Spinach -- chopped 
   8      ounces        Ricotta Cheese -- part skim 
                        OR Cottage Cheese 
   2      cloves        Garlic -- minced 
   1                    Egg 
   1      tablespoon    Parmesan Cheese -- fresh, grated 
Take one loaf of thawed frozen or fresh bread dough. Divide dough into 4-6 pieces and set aside. Prepare filling by mixing together the above ingredients: 
Roll out each piece of dough onto a floured board until about 1/4" thick. Place about 1/4 cup of filling in the center of the dough. Fold dough over top and crimp down with a fork. Place calzones on a cookie sheet prepared with non-stick cooking spray. Bake at 400 degrees F for 15-20 minutes or until golden brown. Serve with a tomato or spaghetti sauce on the side.

1 cup long grain rice, uncooked 
3/4 cup chopped sun-dried tomato 
1/2 cup chopped sweet red pepper 
1/4 cup chopped green onions 
1 can (4 1/2oz) chopped green chilis 
2 tsp cumin seeds 
1 clove garlic, minced 
Vegetable cooking spray 
2 1/2 cups no-salt-added beef broth, undiluted 
Combine first 7 ingredients in a 2-quart casserole coated with cooking spray. Bring broth to a boil in a medium saucepan. Pour broth over rice mixture. Cover and bake at 350 degrees F. for 40 minutes or until rice is tender and liquid is absorbed.  Serves 9.


1 9" pie shell 
4 medium tomatoes, peeled and chopped 
1/3 cup chopped onion 
1/2 cup mayonnaise 
2 cups sharp cheddar cheese, grated (can use low-fat) 
Fresh basil, oregano, salt & pepper 
Bake pie shell until lightly browned.  Drain tomatoes and place in pie shell.  Sprinkle with herbs and seasonings to taste (I love basil and use lots of it).  Mix together onion, mayonnaise and cheese.  Spread over top of tomatoes.  Bake at 350 degrees for 30-35 minutes. 
NOTE:  Do not increase the amount of mayonnaise even though it seems scant. It's just enough to moisten the cheese and onions. More will make the pie greasy.

1/4 cup finely chopped celery 
3/4 cup butter or margarine 
1 tsp dried whole oregano 
1/2 tsp salt 
1/4 tsp garlic powder 
1/8 tsp ground black pepper 
6 medium baking potatoes, unpeeled 
1 large onion, thinly sliced 
Sauté celery in butter in a small saucepan until tender. Stir in oregano, salt, garlic powder, and pepper. Wash potatoes; slice each into 1/2-inch slices, cutting to, but not through, bottom peel. Place a slice of onion between each slice of potato. Arrange potatoes on squares of heavy-duty aluminum foil; drizzle about 2 tbs of butter mixture over each potato. Fold foil edges over and wrap each potato securely; cook on grill 1 hour or until done.  Serves 6.


1 Acorn Squash   
1 Tbs. real Butter   
2 heaping Tbs. Brown Sugar   
2 strips of Bacon, preferably center cut   
2 tsp. Vidalia Onion, diced   
1 jigger of Brandy, give or take   
Cut squash in half and clean thoroughly; be careful not   
to damage the outer skin, as it needs to be liquid-tight.   
Next, take a fork and pierce the meat of the squash, again being careful not to puncture the skin. Do this to both the bottom and te sides of the squash. When you pierce the sides, hold the fork at a 45-degree angle to the side of the squash with the fork pointed down to the bottom.   
Add one tablespoon of butter, one tablespoon of brown sugar, one slice of bacon cut in half, and one teaspoon of diced onion to the center well of each acorn squash half.   
Either divide one jigger of brandy between the halves, or add one jigger of brandy to each half; you can adjust the amount to suit your own preference.   
Bake, covered, in a 350-F degree oven for one hour, and serve. You'll find this is very tasty as either a side or a main dish. 


2 eggs, separated 
1 1/2 cups fresh cut corn or frozen whole kernel corn, thawed 
2 Tbsp. all- purpose flour 
2 tsp. milk 
1 tsp. margarine or butter, softened 
1/4 tsp. salt 
dash pepper 
Margarine or butter 
Beat yolks with fork; stir in corn, flour, milk, margarine, salt and pepper. Fold in stiffly beaten egg whites.  Lightly grease a griddle or large skillet with margarine or butter.  Drop Tablespoons of batter onto hot griddle spreading slightly with back of spoon, about four at a time. Cook over medium heat, about 1 minute per side, or till golden. Keep warm in a 300° oven while cooking remaining patties. If desired, serve with salsa or top with sour cream and chives. Makes 4-6 servings (about 16 patties) 


4 large Cucumbers   
1 lb. lean ground Pork   
1 Tbs. Olive Oil   
1 Tbs. Lite Soy Sauce   
1 tsp. Salt   
1 Tbs. Cornstarch   
1 Tbs. Onion, finely diced   
3/4 cup Celery, finely diced   
1 Tbs. freshly ground Ginger   
2 Tbs. Vegetable Oil   
2 cups Beef Bouillon   

Sauce Ingredients:   
Pan drippings plus:   
2 Tbs. Cornstarch   
2 Tbs. Lite Soy Sauce   
1/2 cup Water   
Rinse and peel the cucumbers. Remove the central core of   
seeds after slicing the cucumbers lengthwise. Cut the halved cucumbers into 2- to 3-inch slices and reserve.   
Mix together the ground pork, olive oil, lite soy sauce, salt, cornstarch, onion, celery, and ginger in a large bowl. Fill each cucumber slice with the pork mixture; as you stuff the cucumbers, arrange each on a tray for easier access while cooking.   
Warm two tablespoons of vegetable oil in a heavy skillet   
over medium heat. Add the stuffed cucumber slices to the   
skillet with the beef bouillon. Cover the skillet and cook for about 10 minutes. Reduce the heat to simmer and let cook for another 30 minutes.   
Transfer the stuffed cucumber slices to a serving plate. Add the cornstarch, soy sauce, and water to the same skillet with the drippings. Increase the heat setting to medium and stir the sauce while warming. When thickened by the heat, pour the sauce over the stuffed cucumbers and serve. 


Grated squash and or zucchini 
chopped onion 
chopped fresh jalapeños 
1-2 eggs 
flour (enough to form into patties) 
grated cheese (cheddar works best) 

Mix all ingredients together. Form into patties. Fry in small amount of butter/margarine or vegetable oil until browned. Goes good with any meal. 

Cook a couple of tablespoons of onions in a couple of tablespoons of butter in microwave till onions are soft.  Probably one minute.  Add to about 1 cup of mashed potatoes and taste to see if you like them.  If not, enough flavor, add more cooked onions, garlic, black pepper or whatever.  Won ton 
wrappers---found in vegetable section of grocery store in Chinese section If large, cup into fourths.  Place one teaspoon of filling to wrapper and seal with water by moistening edges with a drop of water and pressing with fork till sealed.  Make into triangles.  Make sure the seal is good.  When finished with the filling, boil each piece about 3 minutes in  lots of water, turning after 1 minute.   Remove from boiling water with a slotted spoon and place on dinner plates, or platter.  To serve, use melted butter and drizzle on each piece.  If your family likes potatoes and noodles together, they will like this.  Sort of a bland dish but an acquired taste that we love.  Instead of using straight butter I use a butter sauce. 
Butter sauce

1 tablespoon butter 
1 tablespoon flour  

Mix together completely.  Add: 
1/2 cup of hot water a little at a time and stir until smooth.  Cook over low heat until thick or use microwave for 30 seconds at a time.  Use this to reduce the fat calories for your pierogies.  Make sure that you count all your pieces and make sure that each person gets an equal amount or you will have a fight on your hands.  Can be served with Parmesan cheese but not necessary. 

3 cups hot mashed potatoes, about 5 or 6 potatoes 
3 oz. pkg. cream cheese, softened 
1/4 cup milk 
1 egg 
2 tablespoons margarine 
salt and pepper to taste 
1 (2.8 oz.) can French fried onions 
10 oz. frozen broccoli spears, cooked and drained 
1 cup shredded American cheese 
Whip together first 5 ingredients until smooth. Season with salt and pepper to taste. Fold in 1/2 can French Fried onions. Spread potato mixture over bottom and up sides of a buttered 8"x12" dish to form a shell. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Arrange hot broccoli in potato shell; sprinkle with cheese and remaining onions. Bake, uncovered, 5 minutes longer. Serves 8.

1 large eggplant 
1 onion, chopped 
1 egg, beaten lightly 
1 cup milk 
1/2 cup saltine cracker crumbs 
1/2 cup cheddar cheese, grated 
1/2 teaspoon worcestershire sauce 
salt and pepper to taste 
Peel eggplant and slice or cube. Soak in salty water 
for 30 minutes and drain. Cook in boiling water until 
barely tender, drain thoroughly. Beat egg and add milk, 
Worcestershire sauce, and salt and pepper to taste. Add 
eggplant, onion and half of the cracker crumbs. Mix 
together and pour into buttered 1-1/2 quart casserole. 
Sprinkle with remaining cracker crumbs and grated cheese. 
Bake at 375 degrees for 30-40 minutes.


1 can Hot Chili  
1 can Regular Chili  
2 cans oven-roasted Beans  
1 medium Onion, diced  
1/2 cup Barbecue Sauce  
1/4 cup Catsup  
1/4 Tbs. Liquid Smoke  
1 Tbs. Brown Sugar, firmly packed  
1 clove Garlic, finely chopped  
1 package of Wieners  
1 can of Beer  
Drain fluid from the canned ingredients. Pour the chili and beans into the crock pot. Add the diced onion. Set the crock pot on low heat and start cooking.  
In separate mixing bowl, blend together the barbecue sauce, catsup, liquid smoke, brown sugar, and garlic.  Pour the mixture into the beans and stir to blend. Keep cooking.  
Cut hot dogs in chunks about 1/2-inch long. Put the wiener chunks in a sauce pan and cover with the beer.  Heat over a moderate temperature until boiling.   
Drain beer from the hot dogs and stir them into the beans. Let the beans cook on low until the onions are soft. Usually an hour or two.


   1      pound         Baby Carrots 
     1/4  cup           Butter or Margarine 
     1/4  cup           Brown Sugar -- packed 
   1      teaspoon      Lemon Juice 
     1/8  teaspoon      Hot Pepper Sauce 
     1/8  teaspoon      Salt 
  In a large saucepan, cook carrots in a small amount of water until crisp-tender.  Drain and set aside, with cover on to retain heat. In another saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice, hot pepper sauce and salt. Add carrots to mixture and heat through.  Serve hot as a side dish.

4 medium tomatoes (about 2 1/2 lbs) 
3 tbs chopped green onions 
2 tbs chopped green pepper 
1 tsp margarine, melted 
1/4 cup seasoned breadcrumbs 
2 tbs chopped fresh parsley 
1/8 tsp dried oregano 
1/8 tsp ground red pepper 
1/8 tsp ground black pepper 
Vegetable cooking spray 
2 tbs grated Parmesan cheese 
Slice off top of each tomato and carefully scoop out pulp. Set tomato shells and pulp aside. Cook green onions and pepper in margarine in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat and stir in tomato pulp, breadcrumbs and next 4 ingredients. Spoon into shells and place in an 8-inch square baking dish coated with cooking spray. Cover and bake at 350 degrees F. for 25 minutes. Sprinkle with cheese and broil 5 inches from heat 3 minutes or until golden.  Serves 4.


1 bunch broccoli cut into florets 
1 head cauliflower cut into bite size pieces 
4 ounces mushrooms, sliced 
1 green bell pepper, chopped 
3 ribs celery, diced 
1 small onion, diced  
1/2 cup white vinegar 
2 tablespoons poppy seeds 
1 cup sugar 
2 teaspoons dry mustard 
1 teaspoon salt 
3/4 c oil

3/4 c water 

1. Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water. 
2. In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.

3. In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil.  Mix until well blended. 
4. Pour the marinade over the vegetables and mix well. Chill overnight before serving.  Keep any extras refrigerated. 

1 large head broccoli, chopped small 
10-12 slices bacon, fried crisp and crumbled 
1/4 cup red onion, chopped 
1/2 cup raisins 
1 cup mayo 
1/2 cup sugar 
2 Tablespoon vinegar 
Mix broccoli, raisins, bacon and onion in a medium bowl. 
Combine mayo, sugar & vinegar and pour over broccoli. Let 
stand at least 1 hour or as long as over night.


1/2 cup Yellow Cornmeal  
1/2 cup Plain Bread Crumbs  
1 tsp. Paprika  
1/2 tsp. Salt  
1/2 tsp. Black Pepper  
Dash of Cayenne Pepper  
4 large Green Tomatoes, cut into 1/2-inch thick slices  
1 Egg White beaten with 2 Tbs. Water  
Parmesan Cheese  
Olive-oil based Cooking Spray 
Pre-heat oven to 450-F degrees. Lightly coat a baking sheet with olive oil-based cooking spray and reserve.  
In a shallow baking dish, combine the cornmeal, bread crumbs, paprika, salt, black pepper, and cayenne pepper, and reserve.  
Dip each tomato slice into the egg white-and-water mixture, then dredge through the cornmeal-breadcrumb mixture to coat. Place slices in a single layer on the prepared baking sheet, and spray the tops of slices with the cooking spray.  
Bake for about 30 minutes, or until golden brown. Sprinkle with Parmesan cheese during the last 5 minutes  of baking, and serve immediately.  



   2 large baking potatoes

   1/4 cup sour cream

   8 teaspoons freshly grated Romano cheese

   4 slices bacon, crisply fried, drained and crumbled

   4 teaspoons minced green onion

   Salt and freshly ground black pepper

   4 teaspoons butter

   Minced fresh parsley and paprika (garnish)


   Preheat oven to 425 degrees. Bake potatoes for 45 minutes. Remove from oven and reduce heat to 350 degrees. Cut each potato in half horizontally and gently scoop pulp into a small bowl; reserve skins.


   Add sour cream, 4 teaspoons of the cheese, bacon and onion to pulp and mix with fork until well blended but not mashed. Add salt and pepper to taste. Fill potato skins and sprinkle with remaining cheese. Bake until heated through, about 20 minutes.


   Add 1 teaspoon of butter to each half and top with a sprinkling of parsley and paprika.  




1  clove garlic, minced  
2  tablespoons olive oil  
3  ears corn, shucked  
4  cups peeled, seeded and chopped tomatoes (about 2 lbs  
4  tablespoons plus 1 1/3 cups sugar  
4  tablespoons pepper-flavored vodka  
1  cup (2 sticks) butter  
6  large eggs  
2  tablespoons freshly grated lemon zest  
2  cups all-purpose flour  
  Salt and freshly ground black pepper, to taste  
2  ounces Parmesan, grated


Preheat oven to 350 degrees. Mix garlic with olive oil. Rub garlic mixture all over corn, wrap in foil and bake for 5 minutes. Remove kernels from corn and set aside. (This may be done ahead of time.)


Preheat oven to 400 degrees. Combine corn, tomatoes, 4 tablespoons sugar and vodka in a medium bowl and set aside. In another medium bowl, beat the butter and 1 1/3 cups sugar with an electric mixer until light and fluffy. Beat in eggs one at a time. Add lemon zest and flour. Season with salt and pepper.


Pour a thin layer of the batter into a shallow baking dish, about 8-by-13-by-2 inches, and sprinkle tomato-corn mixture evenly on top. Cover with remaining batter. Bake for 5 minutes, then reduce heat to 375 degrees and bake for 40 to 45 minutes. Sprinkle Parmesan on top of clafouti about 5 minutes before removing from oven. Serve immediately.



3 cups cold, cooked, sliced potatoes 
6 tablespoons butter 
3 tablespoons flour 
1 1/2 cups milk 
1/4 pound sharp Cheddar cheese grated 
Salt & pepper 
3/4 cup soft bread crumbs 
Put potatoes in shallow, broiler proof baking dish. Melt 3 tablespoons butter in saucepan and blend in flour. Add milk gradually, and cook, stirring until smooth and thickened. Add cheese and stir until melted. Season to taste with salt and pepper. Pour over potatoes and stir lightly with fork. Melt 3 remaining tablespoons butter, and mix with crumbs. Sprinkle contents over baking dish. Put in broiler under medium heat, and broil until golden brown. Serves 4


4 large ripe Tomatoes  
2 cups cooked Bow-Tie Pasta  
1 Tbs. Olive Oil  
3 Tbs. Onion, finely chopped  
1 clove Garlic, minced  
1 10-oz. can Cream of Celery Soup  
3 Tbs. Whole Milk  
2 Tbs. fresh Basil, chopped  
Salt and Black Pepper to taste  
1/2 cup cooked Ham or Chicken, diced  
Pre-heat oven to 350-F degrees. Select a 2-quart round baking dish for your casserole. Cut a thin slice off the stem end of each tomato. Hollow out the tomatoes with a spoon. Chop the removed pulp and tops, drain, and set aside.  
Prepare the bow-tie pasta as directed on the manufacturer's packaging; drain and reserve. Meanwhile, warm the olive oil in a heavy skillet over medium heat. Add the onion and garlic and sauté until tender, about 5 to 8 minutes.  
In a medium bowl, blend together the undiluted cream of celery soup and milk until smooth. Add the sautéed onion and garlic, fresh basil, salt, and pepper. Stir until well combined. Blend in the ham or chicken, the cooked pasta, and the chopped tomatoes.  Fill each tomato shell with about one-third cup of the creamy filling, placing the tomatoes in a large baking dish as you go. Spread the rest of the mixture around the tomatoes in the baking dish. Bake, covered with a loose layer of foil, for 25 to 30 minutes, until tomatoes are tender. Serve warm.  


   1      pound         Green Beans -- fresh 
   1      medium        Onion -- sliced 
   2      tablespoons   Fresh Dill 
     1/2  cup           White Vinegar 
   1 1/2  cups          Water 
     3/4  teaspoon      Salt 
     1/4  cup           Sugar 
     1/2  teaspoon      Mustard Seed 
Wash green beans in cool water, and snap to remove ends.  Combine all ingredients in a large saucepan. Bring mixture to a boil, then reduce heat and simmer until crisp tender, about 4 to 5 minutes. Cool and refrigerate, covered, several hours or overnight.  Serve chilled.

5 pounds assorted small potatoes, each cut into quarters 
1/4 cup olive oil 
2 tablespoons chopped fresh rosemary 
1 1/2 teaspoons salt 
1/2 teaspoon coarsely ground black pepper 
rosemary sprigs for garnish 
Preheat oven to 425 degrees F. Place potatoes in large 
roasting pan (17" by 11 1/2"); toss with olive oil, chopped 
rosemary, salt, and pepper. Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender. Garnish with rosemary sprigs. 


3/4 cup Miracle Whip salad dressing 
1/2 cup milk 
1 6-1/4ounce package STOVE TOP Stuffing Mix 
1 16-ounce package frozen broccoli cuts, thawed 
1 cup shredded cheddar cheese


Mix dressing, milk and contents of vegetable/seasoning packet from stuffing mix. Stir in stuffing crumbs, vegetables and cheese; toss to coat. Spoon into 11x7-inch baking pan. Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated. Yield: Serves:6 

3 lbs carrots cut into 3-inch julienne strips 
2 tbs sliced green onions 
1/3 cup butter or margarine, melted 
3 oz walnuts, coarsely chopped 
Fresh parsley sprigs 
Walnut halves 
Heat 1 inch salted water in a large Dutch oven to boiling. Add carrots and green onions; return to a boil. Cover and simmer 10 minutes or just until carrots are tender. Add butter and chopped walnuts; toss gently. Transfer to a serving dish; garnish with parsley and walnut halves.  Serves 14 (can be halved).


3 large Tomatoes, chopped  
1/4 cup Red Wine Vinegar  
1 clove Garlic, finely chopped  
1/2 tsp. Salt  
2 Tbs. fresh Oregano or Basil, finely chopped  
Pinch of Granulated Sugar  
1/8 tsp. Black Pepper  
2 Tbs. Olive Oil  
2 Tbs. fresh Parsley, chopped  
Working in a medium-sized glass bowl, simply combine the tomatoes with the red wine vinegar, minced garlic, salt,   
fresh herbs, sugar, black pepper, olive oil, and fresh Parsley.  
You may serve immediately or refrigerate overnight to let   
the seasonings mingle. Just make sure to serve the dish at   
room temperature to bring out all of its sumptuous goodness.  

   1      pound         New Potatoes -- small- about 12 
   6      cloves        Garlic -- pressed or minced 
   2      tablespoons   Olive Oil 
     1/2  teaspoon      Salt -- (optional) 
          to taste      Black Pepper -- fresh ground 
Place all ingredients in a 1 1/2 quart microwaveable container. Stir to coat potatoes.  Cover. Microwave on HIGH for 10 to 15 minutes. Stir once or twice to re-distribute ingredients. Check for degree of doneness each time. 
Arrange least cooked potatoes around edge of the dish.  When each potato feels done when pierced with a knife, this dish is ready.

6 medium-size yellow squash 
1 1/2 cups water 
1/2 lb unpeeled medium shrimp 
1 large onion, finely chopped 
1 clove garlic, crushed 
3 tbs butter or margarine 
1/2 tsp salt 
1/8 tsp ground black pepper 
1 cup soft breadcrumbs 
1 egg, beaten 
1 tsp chopped fresh parsley 
1/2 tsp dried whole thyme 
1/2 cup crumbled, cooked bacon 
1/2 cup fine, dry breadcrumbs 
1 tbs butter or margarine 
Wash squash; cook in boiling salted water to cover 8 minutes or until tender, but still firm. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise and remove the pulp, leaving a firm shell.. Coarsely chop pulp and set aside. Bring 1 1/2 cups water to a boil; add shrimp and return to a boil. Reduce heat and simmer 3 to 5 minutes. Drain shrimp well and rinse with cold water. Cool. Peel and devein shrimp; chop and set aside. Sauté onion and garlic in 3 tbs butter until tender. Stir in salt, pepper, soft breadcrumbs, and reserved squash pulp. Cook over medium heat 5 minutes, stirring frequently. Remove from heat; cool. Stir in egg, parsley, thyme, bacon, and shrimp; mix well. Place squash shells in a 13- x 9- x 2-inch baking dish. Spoon shrimp mixture into shells. Combine dry breadcrumbs and 1 tbs melted butter. Sprinkle over each squash half. Bake at 375 degrees F. for 25 minutes.  Serves 6.

1 lb yellow squash, chopped 
1 medium onion, chopped 
1/4 cup better or margarine 
2 cups shredded Cheddar cheese, divided 
2 cups round buttery cracker crumbs, divided 
1/4 cup milk 
1/4 tsp salt 
1/4 tsp ground black pepper 
3 large eggs, lightly beaten 
Cook squash and onion in boiling water to cover 5 minutes or until tender; drain and mash. Add butter, 1 3/4 cups cheese, 1 3/4 cups cracker crumbs, milk, salt, and ground black pepper. Stir in eggs. Spoon mixture into a lightly greased 2-quart casserole. Sprinkle with remaining cheese and cracker crumbs. Bake at 350 degrees F. for 45 minutes.  Serves 6.


   1      cup           Long-grain Rice 
     1/2  cup           Vermicelli -- Broken 
   3      tablespoons   Butter or Margarine 
   2      cups          Chicken Broth 
   1      teaspoon      Chives 
  Combine rice and vermicelli. Melt butter in 2-qt. saucepan; saute rice and noodles until golden brown.  Add chicken broth and chives to saucepan. Cover tightly and cook over very low heat for 20-25 minutes, or until all liquid is absorbed. Fluff with fork, and serve. 


5 1/2-oz. can Crab Meat, flaked  
12-oz. can Asparagus Pieces, chopped  
2 Hard-boiled Eggs, chopped  
1/2 cup cooked Peas  
1 Tbs. Olive Oil  
1/2 tsp. Salt  
1/8 tsp. Black Pepper  
1/4 tsp. dried Tarragon  
1/4 cup Mayonnaise  
1/2 tsp. fresh Lemon Juice  
8 large Tomatoes  
Lettuce and Parsley for garnish  
In a mixing bowl, toss together the crab meat, asparagus, eggs, peas, olive oil, salt, pepper, tarragon, mayonnaise, and lemon juice. Blend lightly, then refrigerate to chill.  
Cut a thin slice from the top of each tomato and hollow out the center, leaving a firm shell to hold the salad filling. You can save the tomato pulp for another recipe.  
Sprinkle the insides of the tomatoes with a dash of salt, and turn them upside down on paper towels to drain.  Refrigerate the tomatoes until serving time. When you're ready for your salad, simply fill each tomato shell with about a half cup of the crab mixture.  Set each tomato on a few lettuce leaves and add a sprig  of fresh parsley for garnish.

   8                    Green Chilis -- long and straight 
   8      strips        Monterey Jack Cheese 
                        Flour -- (for dusting chilis) 
   6                    Eggs -- separated 
     1/2  teaspoon      Salt 
   1      pinch         Baking Powder 
   1      tablespoon    Milk 
                        Vegetable Oil for frying 
Roast chilis in oven at 350 degrees F for 10 minutes, until skin is easy to remove.  (You can also place them in wet paper towels for a few minutes to make skin even easier to remove).  Skin chilis, rinse in cold water and pat dry.  Make small slit at base of stem and remove seeds, but leave stem intact.  Carefully insert a strip of cheese in chilis, trying not to tear chilis.  In a small bowl, coat each chili with flour evenly and set aside. In another bowl, beat egg whites with salt and baking powder until stiff. In another bowl, beat yolks slightly with milk.  Add egg mixtures together and stir very gently twice.  Heat oil in heavy-duty frying pan or deep fryer.  Dip floured chilis in egg batter and fry until golden brown.  Drain lightly and serve immediately. 


1 1/2 pounds Idaho potatoes, unpeeled, cut in 3/4-inch cubes 
1/2 tsp salt 
1 small onion, diced 
1 tablespoon olive oil 
1/8 teaspoon coarsely ground pepper 
1/8 tsp crushed red pepper flakes 
1 tsp thyme 
1 tsp tarragon 
1 tsp rosemary 
1/4 tsp salt 
1 Tblsp grated Parmesan cheese 
Put the potatoes in a colander and sprinkle with the 1/2 tsp salt. Set aside to drain for 30 minutes. Heat the oven to 450 degrees; have ready a heavy baking sheet.  Put the potatoes in a towel and squeeze dry. Transfer to a mixing bowl and add remaining ingredients except Parmesan cheese. Spread on baking sheet.  Bake, stirring several times, until potatoes are tender and brown, 20 to 25 minutes. Sprinkle with cheese and serve at once.


3 cups flour 
3 eggs 
3/4 teaspoon salt 
1/4 teaspoon black pepper 
1/4 teaspoon nutmeg 
1 cup water 
about 2 quarts of any stock 
Sift flour into large bowl, make a depression in the center, and into it, break the eggs. Add salt, pepper and nutmeg, and 1 cup water, or enough to make a medium batter. Beat the batter only until it is smooth. Pour the batter into a colander with large holes and let the Spatzle fall directly into a pot of simmering stock. Stir gently so that they do not stick together. When the Spatzle rise to the surface they are sufficiently cooked. Drain the Spatzle well, put them in a heated vegetable dish, and pour 1/2 cup melted butter over them.

6 large Tomatoes  
1/4 cup Scallions or Green Onions, chopped  
1 Tbs. Olive Oil  
1 lb. fresh Spinach, OR  
2 packages frozen chopped Spinach  
1/2 cup Feta Cheese, crumbled  
1/2 cup freshly grated Parmesan Cheese  
1 Tbs. fresh Basil, chopped  
1 Tbs. fresh Thyme, chopped  
1 Tbs. fresh Oregano, chopped  
1/2 cup seasoned Bread Crumbs  
Salt and Black Pepper to taste  
Pre-heat oven to 350-F degrees and spray a baking sheet with non-stick cooking oil; reserve.  
 Cut the tops off the tomatoes and scoop out their centers. Turn the tomatoes upside down on paper towels to drain. Save the tomato innards for another recipe, or for sauce.  
Sauté onion in a large skillet with the olive oil over  
moderate heat. Add the fresh spinach to the skillet and  
wilt down to about half the volume it once was. If  
using frozen spinach, make sure the vegetable is thawed   
and drained well to remove nearly all excess water.  
Add the Feta and Parmesan cheeses to the skillet and  
toss; add the fresh basil, thyme, and oregano, and toss  
again to combine the ingredients. Fold in the bread  
crumbs. Remove from the heat and sprinkle with salt  
and pepper to taste.  
Stuff the drained tomatoes with the spinach mixture.  
Place the tomatoes on the prepared baking sheet as  
you work.  
Bake for about 20 minutes, until the tomatoes are heated  
through but not splitting or breaking. Serve warm with a  
sprinkling of more Parmesan cheese, if desired.  
Vegetable cooking spray 
1/2 cup chopped onion 
1/2 cup chopped celery 
1/2 cup diced carrot 
1/2 cup diced green pepper 
1 clove garlic, minced 
1 can (14 1/2oz) no-salt-added whole tomatoes, undrained and crushed 
1 1/2 tbs chili powder 
1 tbs no-salt-added tomato paste 
1 tbs vinegar 
1 tsp ground black pepper 
1 can (15 1/2oz) red kidney beans, drained 
8 Kaiser rolls 
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, celery, carrot, green pepper, and garlic; sauté until tender. Stir in tomato and next 4 ingredients. Cover, reduce heat, and simmer 10 minutes. Add kidney beans and cook an additional 5 minutes or until thoroughly heated. Cut a 1/4-inch slice off top of each kaiser roll; set aside. Hollow out center of rolls, leaving 1/2-inch-thick shells; reserve inside of rolls for other uses. Spoon bean mixture evenly into rolls; top with slices. Serve immediately.  Serves 8. 

1 oil for deep frying 
1 envelope spring vegetable soup mix 
1 cup asparagus, finely chopped 
1/4 cup water chestnut, finely chopped 
20 won ton wrappers (3-inch square) 
Soy sauce, (optional) 
In uncovered electric skillet, heat 3/4 inch of oil to 360 
degrees. Meanwhile, in medium bowl combine 1 envelope Instant soup mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. Yield: 4 Servings

Yields 2 large servings 

4-6 cups green loose-leaf lettuce, freshly picked from the garden if possible  
1  cup chopped young sweet onions  
1/3  cup canola oil, bacon grease or olive oil  
1/3  cup white vinegar   
1/3  cup water  
1/8  teaspoon sugar  
1/8  teaspoon salt  
1/8  teaspoon freshly ground black pepper 


Wash lettuce and pat dry with paper towels. Combine lettuce and onions in a colander or strainer set over a large bowl. Set aside.


In a saucepan over high heat, combine oil, vinegar, water and sugar. Bring to a boil (do not use a microwave) and pour over the lettuce and onions, stirring and turning the lettuce so that most of it comes in contact with the hot dressing. Sprinkle with salt and pepper. Serve immediately.

Serves 6-8

1  can or bottle (12 ounces) Mexican beer  
1 1/2  cups all-purpose flour  
1  tablespoon vegetable oil  
  Vegetable oil for frying   
2  ripe plantains, peeled and sliced into rings  
2  onions, sliced into rings  
1  teaspoon salt 


Combine beer, flour and 1 tablespoon vegetable oil in a large bowl. Stir to mix. Cover and set aside for 1/2 hour.


Heat oil (1 inch deep) in skillet. Using a fork, dip plantain and onion rings in batter. Shake off excess. Fry till crisp and browned. Drain on paper. Sprinkle with salt.  


1 lb small new potatoes 
1 cup chicken broth 
1 cup water 
2 Tblsps olive oil 
Dash each: salt, freshly ground pepper 
1 cup fresh shelled peas or frozen 
3 Tblsps unsalted butter 
4 green onions, minced 
2 cloves garlic, minced 
1/4 cup minced watercress leaves 
2 Tblsps minced fresh parsley 
Put potatoes, chicken broth, water, oil, salt and pepper into medium saucepan. Heat to boil; reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, about 15 minutes. Remove potatoes with slotted spoon to bowl. Cut potatoes crosswise in half. Drop peas into simmering potato cooking liquid. Simmer, uncovered, until peas are bright green and crisp-tender. Remove from heat. Melt butter in large skillet. Add onions and garlic; cook and stir until wilted, about 2 minutes. Stir in potatoes, peas and cooking liquid. Cook and stir until heated through, about 2 minutes. Stir in watercress and parsley. Transfer to serving dish. Serve immediately. 4 servings


1 large cucumber, partially peeled & thinly sliced  
Salt to taste  
3 Tbs. Cider Vinegar  
3 Tbs. Sugar  
1 Tbs. Sesame Seeds, toasted lightly  
Prepare the cucumber by peeling it lengthwise, making  
sure to leave a bit of the green skin on for color and  
flavor. Slice the cucumbers very thin, and layer them in a  
glass bowl, sprinkling salt over each layer as you do so.  
Let the cucumbers and salt stand for about 10 minutes.  
Rinse the salt from the cucumbers; drain well.  
Blend the vinegar and sugar and pour the mixture over  
the cucumbers. Toss the cucumber slices to mix well.  
Cover and refrigerate at least an hour before serving.  
Just prior to serving, toast the sesame seeds in a hot  
skillet and sprinkle the seeds over the top of the  


3 cups Zucchini, grated  
4 eggs, lightly beaten  
1 1/4 cups Biscuit Mix  
1/2 cup Onion, chopped  
1/2 cup Oil  
1/2 cup Parmesan Cheese  
1 Tbs. dried Parsley  
1/2 tsp. Salt  
1/2 tsp. Oregano  
Pre-heat oven to 350-F degrees.  
In a large mixing bowl, blend together the zucchini,  
eggs, biscuit mix, onion, oil, parmesan cheese, parsley,  
salt, and oregano.  
Pour the mixture into a 9-inch pie plate and bake for 45  
minutes. Serve warm. This is really great either as a one-dish meal or served as a side dish, sparked by a crunchy salad for contrast.   

Serves 6-8

2  cups apple cider (unfiltered kind) 
1  (2- to 3-pound) butternut squash 
4  tablespoons butter 
1  tablespoon cracked black pepper 
  Salt to taste 
In non-reactive saucepan, reduce apple cider to 1/2 cup over medium heat. Meanwhile, peel squash with chef's knife, splitting it in half and removing seeds. Cut squash into 1/2-inch cubes. 
In large non-stick saute pan on high heat, add butter. Just as it's about to brown, add diced squash and let brown 2-3 minutes. 
Add reserved cider, black pepper and salt. Toss to coat. Remove from heat when squash is still firm. 
Serves 2

2  tablespoons olive oil 
1/2  a medium onion, diced 
1/4  cup roasted red bell pepper (jarred is fine), diced 
1  tablespoon yellow curry powder (Madras style) 
1/4  teaspoon EACH black and white pepper 
3  tablespoons honey 
2  tablespoons Dijon mustard 
1/2  cup white wine 
1  cup coconut milk, coconut cream, or dairy cream (or substitute blended 
tofu and water or rice milk) 
1  small diced zucchini 
1  small diced yellow squash 
1  cup peeled pearl onions or halved, peeled boiling onions 
1  winter squash, halved and seeds and strings removed 
  Cooked rice 
  Minced chives, optional, for garnish 
Heat oil in saucepan over medium heat and add onion. Saute until completely tender, then add bell pepper, curry powder and black and white peppers. Stir together. Add honey and mustard and stir. Let it start sizzling rapidly (it won't really boil), then add wine and boil almost all of it off. Add coconut milk or alternative, bring to boil, and add diced vegetables. Simmer in curry sauce until almost tender. 
Preheat oven to 375 degrees. Fill each squash shell 3/4 full with curry mixture; place in shallow pan and bake until squash shell is tender, about 30 minutes. (Poke squash with a skewer to test.) Serve with rice. Garnish with chives if desired. 


Makes 8 servings

This layered casserole is adapted from a Native American recipe.  


1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 medium green or red bell pepper, diced

1 1/2 cups cooked fresh or thawed frozen corn kernels

2 1/4 cups canned or cooked pinto beans (see note)

1 can (14-16-ounce) diced tomatoes, lightly drained

2 teaspoons chili powder, or to taste

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt to taste  

Cornmeal topping:  

1 1/4 cups cornmeal

1/2 teaspoon salt

1 cup grated Monterey jack cheese, or 1 cup grated cheddar-style soy cheese (optional)  

To make filling: Heat the oil in a large skillet. Add the onion and saute until it is translucent. Add the garlic and bell pepper and continue to saute until the onion is golden brown. Add the corn kernels, pinto beans, tomatoes, chili powder, oregano and cumin. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.  

To make topping: Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the 1/2 teaspoon salt and cook, covered, over very low heat for 20 minutes, stirring occasionally.  

Preheat the oven to 375 degrees.  

Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour the filling over it and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.  

Note: As an alternative to overnight soaking, use the quick-soak method -- put beans in large saucepan with water to cover by 3 inches. Boil for 2 to 3 minutes, cover, remove from heat and let stand 1 hour; drain.



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. 

   6      medium        Potatoes 
     1/8  teaspoon      Black Pepper -- fresh ground 
   2      tablespoons   Onion -- minced 
   2      tablespoons   Flour 
   1      tablespoon    Parsley -- fresh chopped 
Preheat oven to 375 degrees F.   Shred potatoes coarsely, leaving skins on scrubbed potatoes before shredding.  In a large bowl, mix with onion, parsley, pepper, and flour.  Shape into 4 patties and place on a baking sheet prepared with non-stick vegetable spray.  Bake for 30 minutes, then place patties under broiler for up to 5 minutes to brown them.


5 pounds potatoes, peeled and chopped 
1 (8 ounce) package cream cheese, softened 
1 (1 ounce) package powdered ranch salad dressing 
cream to taste 
pinch salt 
1 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.  
2 Before mashing potatoes, add the cream cheese, salad dressing, cream and salt.  
3 Beat with a mixer until smooth. Serve immediately.  
Makes 7 to 10 servings  

10 pounds potatoes, peeled 
2 (8 ounce) containers cream cheese 
2 cups butter 
1 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.  
2 Fold in the cream cheese and mash with a potato masher or beat with an electric mixer until smooth.  
3 Add the butter and cover with potatoes; once softened, stir to mix.