BROCOLLI Pan Roasted Brocolli Cut brocolli into small florets- no more than 1 1/2 inches each. Take unbranched stem and peel and cut into thin slices cut on bias. Ruby’s BROCCOLI AND RICE Casserole ½ cup chopped onions Saute onions and celery. Line bottom and sides of casserole dish with rice. Mix together soups, cheese whiz, brocclli.and pour into rice. Cook 350 degrees 15-20 minutes until hot. BROCCOLI CASSEROLE - I 5 pieces of bacon Brown celery and onion in butter until slightly browned. Blend the soup with the milk and mix with the rice and broccoli; place in a casserole bake for 30 minutes at 350 degrees. Spread with enough cheese to cover the entire surface and melt. DRESSED BROCCOLI 1 1/12 cups water Combine water, ¼ cup butter and packaged seasoning mix; bring to a boil. Remove from heat, stir in stuffing crumbs, and let stand 5 minutes. BROCOLLI CASSEROLE - II Prepare as directed 4 packages frozen chopped broccoli; drain and set aside. Saute 3 sticks celery, sliced, 1 bunch green onions, chopped in 1 stick butter until soft. Remove from heat and add 2 medium cans sliced mushrooms, 2 rolls garlic cheese cut in small chunks, and 1 cup (not 1 can) golden mushroom soup. Mix this with cooked broccoli. Put in greased casserole. Top with about 1 cup crushed cereal. Bake 350 degrees for 30 minutes. Add more soup to make into a dip. CARROTS SUNSHINE CARROTS 1 pound baby carrots, scraped Cook carrots in a small amount of salted water 20 minutes or until tender. Combine sugar, cornstarch, salt, ginger, and orange juice. Cook over low heat, stirring constantly, about 5 minutes or until thickened. Add butter, stirring well. Pour over carrots, stir gently to coat. GLAZED CARROTS Cook 3 -12 oz packages small whole carrots, scraped, in a small of boiling water about 10 minutes or until tender-crisp. Drain, reserving ¼ cup liquid. Combine reserved liquid, ¼ cup honey, ¼ cup butter, melted, and ¼ cup brown sugar, stirring well. Pour over carrots and cook over low heat until thoroughly heated. CARROT SOUFFLE Mix 2 cups mashed carrots, ¼ teaspoon dry onions, 1-3 egg yolks, salt and pepper, ¼ cup bread crumbs. Fold in 1 cup whipped cream and 3 whipped egg whites. Bake in 350 degrees for 30 minutes or until firm. GOLDEN CARROTS 4 cups thinly sliced carrots Combine carrots, pineapple juice, water, and lemon rind in a medium saucepan; bring to a boil. Cover, reduce heat, and cook 10-12 minutes or just until tender. Remove from heat, and drain carrots, reserving ¼ cup liquid. Stir ¼ cup liquid and remaining ingredients into carrots. COPPER CARROTS Wash, scrape and slice thinly 2 pounds carrots. Cover with water, bring to boil and cook 12-15 minutes until tender but not mushy. Mix together 1 can tomato soup,1/2 cup sugar, ¼ cup salad oil, ¼ cup vinegar, ½ teaspoon Worchestshire sauce, ½ Tablespoon dry mustard, 1 large onion chopped and 1 medium bell pepper finely chapped. Stir well, add carrots, and refrigerate overnight. Serve cold. DILLY CARROTS 3 Tablespoons butter Melt butter in saucepan and add vinegar and sugar, mixing well. Add carrots and dill weed and brng to a boil; cove, reduce heat and simmer 10-12 minutes or until crisp tender. CAULIFLOWER CAULIFLOWER IN SAUCE 1 head cauliflower Separate cauliflower in medium pieces. Cook, covered, in boiling salted water until tender about 10-15 minutes. Drain, meanwhile brown mushrooms & green pepper lightly in butter; blend in flour. Gradually stir in milk and cook, stirring constantly till thick. Add salt. Place ½ the cauliflower in 1 ½ quart casserole. Cover with ½ the cheese, then ½ the sauce. Repeat layers. Spinkle with paprika. Brown lightly at 350 degrees for about 15 minutes. CAULIFLOWER WITH SAUCE 1 large head cauliflower, cooked whole Mix all ingredients, except the cauliflower and the butter. Cook cauliflower in salted water until tender and then drain and place in a 2 qt. baking dish. Cover with cheese mix and dot with butter. Bake in 375 degree oven 10 minutes. CORN CORN PANCAKES Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant ¼ cups of batter into skillet. Flatten slightly; cook until browned, 3-4 minutes per side. Add more oil if needed. Serve immediately.
SOUTHERN CORNCAKES
Heat 3 Tablespoons oil in a large skillet over high heat. For each corncake, pour about ¼ cup batter into hot oil. Fry about 3 minutes on each side or until browned.
SCALLOPED CORN
Combine first 5 ingredients; stir in eggs, milk, and butter, mixing well. Pour into a greased 2-quart casserole. Bake uncovered at 350 degrees for 50 minutes. Sprinkle with paprika; garnish with pepper rings. CORN PANCAKES In a bowl, whisk together ½ cup flour, ¾ teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels. Heat 2 Tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant ¼ cups of batter into skillet. Flatten slightly; cook until browned, 3-4 minutes per side. Add more oil if needed. SOUTHERN BAKED CORN 2 cans creamed corn Mix all ingredients together. Pour into greased casserole dish. Bake at 350 degrees for one hour or until done. (Test using a toothpick). HARVEST ZUCCHINI AND CORN FRITTERS 1 small onion, grated Mix onion, garlic, zucchini, corn, green onions, and parsley together in a bowl. Mix flour, baking powder, salt, pepper, basil, oregano, and Parmesan cheese together. Add dry ingredients to vegetable mixture. Add eggs, stirring only until just mixed. Drop rounded Tablespoonfuls of batter into medium-hot oil. Flatten slightly with back of spoon. Fry until golden brown. EGGPLANT EGGPLANT Parmesan Eggplant 1 tablespoon Kosher salt EGGPLANT: Toss half of slices and 1 ½ ts kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and salt, placing second batch on top of first. Let stand about 30-40 minutes until eggplant releases about 2 tablespoon liquid. Arrange slices on triple layer paper towels; cover with another triple layer; firmly press each slice to remove as much liquid as possible; then wipe off excess salt. While eggplant is draining, adjust oven racks to upper and lower- middle positions, place rimmed baking sheet on each rack, heat oven to 425 degrees; pulse bread in food processor to fine, even crumbs – should have about 4 cups. Transfer crumbs to pie plate and stir in 1 cup Parmesan, ¼ ts. salt, and ½ ts pepper; set aside; wipe out bowl and set aside. Combine flour and 1 teaspoon pepper in large zipper bag; shake to combine; beat eggs ; place 8-10 slices in bag with flour, shake to coat; remove, shaking off excess flour, dip in eggs, let excess run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack; repeat with all. Remove preheated baking sheets from oven, add 3 tablespoons oil to each sheet, tilting to coat evenly with oil; place half of breaded eggplant slices on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping slices after 20 minutes. Do not turn off oven. SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy saucepan over medium high heat, stirring occasionally, until fragrant and light golden, about 3 minutes; stir in processed and remaining can of tomatoes. Bring to boil, then reduce heat to medium low and simmer, stirring occasionally until slightly thickened and reduced, about 15 minutes – should have about 4 cups. Stir in basil and season with salt and pepper. ASSEMBLE: Spread 1 cup of the tomato sauce in bottom of a 13x9 inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, and remaining mozzarella. Bake until bubbling and cheese is browned, 13-15 minutes. Cool 10 minutes; scatter basil over top and serve, passing remaining sauce separately.
RATATOUILLE ½ cup olive oil Heat oil in heavy skillet with cover. Add garlic, onion, and peppers. Cook 5-6 minutes over medium heat. Add eggplant and zucchini. Cover and let cook down for a few minutes. Add tomatoes, salt, pepper, and basil. Mix, cover and cook about 10 minutes. Uncover, taste for seasoning and cook down slowly until it is thick and blended. Each vegetable should retain character. You don’t want a sloppy mess. EGGPLANT PIZZA ½ pound ground beef Cook ground beef, stirring to crumble; drain and set aside. Place eggplant on greased baking sheets; broil 5-6 inches from heat or until lightly browned, turning once. Remove from oven; spread with a thin layer of pizza sauce. Top with 2-3 Tablespoons ground beef and cheese. Broil 1-2 minutes or until cheese melts. SMASHED POTATOES 2 pounds Red Bliss potatoes (about 2 inches in diameter), unpeeled but scrubbed Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf; bring to boil over high heat, then reduce heat to medium –low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35-45 minutes. Reserve ½ cup cooking water, then drain potatoes. Return potatoes to pot, discard bay leave, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add ¼ cup of reserved cooking water, ½ teaspoon pepper, chives and ½ teaspoon salt. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins. Fold in butter/cream cheese mixture until most of li quid has been absorbed and chunks of potatoes remain. Add more cooking water 1 Tablespoon at a time as needed, until potatoes are slightly looser than desired (Potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper. Serve immediately. IRISH POTATO CASSEROLE 8-10 medium potatoes, peeled Cook potatoes in boiling water about 30 minutes or until tender. Drain and mash. Beat cream cheese with an electric mixed until smooth. Add potatoes and remaining ingredients except paprika; Beat until just combined. Spoon mixture into a lightly buttered 2 –quart casserole; sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350 degrees for 30 minutes or until thoroughly heated. SWEET POTATOES CASSEROLE
Bring sweet potatoes and water to boil, cook 20-30 minutes or until tender. Drain. Peel and place in a mixing bowl. Heat milk and butter, sugar and vanilla, stirring until butter melts and sugar dissolves. Do not boil. Stir in orange juice, spices, and salt. Beat potatoes at medium speed in electric mixer until mashed. Add milk mixture, beating until smooth. Spoon half of mashed potatoes into a lightly greased 13x9 baking dish; top evenly with half of the marshmallows. Bake at 350 degrees for 25 minutes. Top with remaining half of marshmallows, bake 8-10 minutes or until marshmallows are golden. RICE SOUTHERN RICE 1 cup sliced celery Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add celery, green onions, and green pepper sauté until crisp tender. Stir in broth and seasonings. Boil. Spoon rice into a shallow 2 –quart casserole. Add hot broth mixture. Cover and bake at 350 degrees for 30 minutes until rice is tender and liquid is absorbed. Sprinkle with pecans. CURRY SPICED RICE ¼ cup plus 2 Tablespoons chopped onion Combine onion and butter in a 3-quart casserole. Cover with heavy-duty plastic wrap, and microwave at high for 3 minutes. Stir in remaining ingredients; cover and microwave at high for 5 minutes. Stir well. Cover and microwave at medium (50%) for 20 minutes until liquid is absorbed. Let stand 4 to 5 minutes .SPINACH SPINACH SOUFFLE 1 pound spinach (1 cup cooked) Boil salted spinach with onion until tender. Drain, remove onion and puree spinach. (spinach should be very dry.). Set aside, and prepare cream sauce: Melt butter, add flour, salt, pepper, and nutmeg, cook until bubbly then add milk or cream gradually, stirring constantly until it thickens. Beat egg yolks until thick and lemon-tinted, blend into sauce. Add spinach, grated cheese, and lastly fold in stiffly beaten egg whites. Turn into a buttered (2 quart) soufflé baking dish, sprinkle with butter seasoned bread crumbs and set in a pan of hot water. Bake in a 325 degree oven about 25 minutes. Serve with hollandaise or mushroom sauce if desired. CHEESE SPINACH SOUFFLE
Preheat oven to 400 degrees. Grease 6 individual soufflé dishes or one 2 quart dish. Pour batter into prepared dishes, bake until soufflé has risen and is browned on top; 15-20 minutes for individual dishes, 30 minutes for the 2-quart dish. Use a thin skewer to check inside for moistness. It would be creamy enough for a few bits to stick to skewer. Serve. CREAMY SPINACH 1 pound curly spinach, well washed, thick stems removed. Place spinach in large saucepan (3-4 quarters) over medium heat and season with salt. Cover and cook, tossing occasionally, until wilted, 4-5 minutes. Transfer to a colander, rinse. When cool, squeeze out as much liquid as possible. Set aside. In a medium saucepan, heat butter. Add shallot and season with salt and pepper. Cook, stirring, until soft but not browned, 3-5 minutes. Add flour, cook, stirring, 1 minute, do not let brown. Add ¾ cup milk and heat over medium-low heat, stirring occasionally until thickened. Thin with additional milk if necessary. Remove from heat and stir in Spinach. Add salt and pepper. SPINACH MADELIEINE 4-10-oz pkgs frozen spinach, chopped Cook spinach according to directions. Drain well and reserve liquid. Melt butter in sauce pan. Add flour, stirring until smooth and bubbly. Add onion and cook until soft, but not brown. Add spinach liquid and milk slowly, stirring constantly, and cook until thick. Add seasonings and cheese; stir until cheese is melted. Combine with spinach. Serve immediately or put into a casserole, top with buttered crumbs. Freezes well. SQUASH STUFFED SPINACH SQUASH Wash squash thoroughly; drop in coiling water with bouillon cube; cover and simmer 8-10 minutes or until tender but still firm; drain and cool slightly; trim off stems; cut squash in half lengthwise, scoop out pulp leaving firm shells; mash the pulp. Cook spinach according to package directions; drain well and add to squash pulp. Add, cottage cheese and mix well; stir in Parmesan cheese egg, salt, onion salt, pepper. Spoon into squash shells. Sprinkle squash with breadcrumbs and paprika. Place on a baking sheet sprayed with cooking spray; cover with foil and bake at 325 degrees for 30 minutes. YELLOW SQUASH CASSEROLE 2 pounds yellow squash, sliced Combine squash and water in a medium saucepan bring to a boil; cover, reduce heat, simmer 10 minutes or until squash is tender. Drain well and mash; RICH SQUASH CASSEROLE 2 pounds yellow squash, sliced Cook squash and onion in ½ cup boiling water until tender. Drain and mash. Combine squash mixture, sour cream, salt, pepper, and basil; pour into a greased 2-quart casserole. Combine breadcrumbs, cheese, butter, and paprika; sprinkle over squash mixture. Top with bacon. Bake at 300 degrees for 20 minutes. ZUCCHINI PARMESAN 2 ½ pounds zucchini squash Cut zucchini into ¼ inch slices. Heat olive oil; add zucchini, onion, and mushrooms. Cover and cook over low heat 10-15 minutes or until tender. Stir occasionally. Remove from heat; mix in half the cheese and pour in tomato paste and seasonings; blend lightly and pour into a greased 2- qt. casserole. Sprinkle with remaining cheese. Bake in 350 degree oven 20-30 minutes. TOMATOES SOUTHERN TOMATO PIE Preparing Tomatoes: Cheese Filling: Crust: Fill crust with 1/2 half of the tomatoes. Season well. Can be salw, pepper, basil(dried) and sugar or any combo. Cover with second half of tomatoes and add more seasonings. Spread cheese mix on top (may season again) and top with carmelized onions. Bake 30 minutes at 350 degrees.
TOMATOES with BASIL VINAIGRETTE 3 Tablespoons olive oil In a blender or mini food processor, combine oil, vinegar, mustard, basil and 1 Tablespoon water. Blend until smooth. Season with salt and pepper. If not using right away, refrigerate in an airtight container up to overnight. MARINATED TOMATOES Cut 3 large tomatoes into ½ inch thick slices and arrange in a large shallow dish. Combine 1/3 cup olive oil, ¼ cup red wine vinegar, 1 teaspoon salt, ¼ teaspoon pepper, ½ clove crushed garlic, 1 Tablespoon chopped parsley, 1 Tablespoon chopped fresh basil (or 1 teaspoon dried basil) and 2 Tablespoon chopped onion in a jar; cover tightly and shake vigorously; Pour over tomatoes; cover and marinate in refrigerator several hours. FRESH TOMATO PIE 1 unbaked 9-inch pie shell Prick bottom and side of chilled pie shell and bake at 450 degrees for 8 minutes or until lightly browned. Saute onion, green pepper and garlic in butter In skillet for 5 minutes. Combine eggs, milk, cheese, salt, pepper, and sautéed vegetables; mix well. Arrange tomato slices in partially baked pie shell. Pour egg mixture over tomatoes. Bake at 325 degrees for 50 minutes or until knife inserted in center comes out clean. Let stand for 5 minutes before cutting. Garnish with parsley. BAKED STUFFED TOMATOES 8 medium tomatoes Cut top quarter of each tomato. Chop top and set aside. Scoop out pulp, reserving. Salt inside of each tomato and invert on paper towels to drain. Combine zucchini, onion, green pepper, garlic, sugar, reserved chopped tomato, 2 Tablespoons olive oil in a large skillet. Cook until vegetables are tender – about 5 minutes. Remove from skillet with a slotted spoon. Add remaining 1 Tablespoon olive oil to skillet; add breadcrumbs and cook until crumbs are golden. Add crumbs to vegetable mix. Stir in 2 Tablespoon parsley, basil, vinegar, pepper, and remaining ¼ teaspoon salt. Spoon into tomato shell, place in a lightly greased 13 x 9 x 2 baking dish. Sprinkle the stuffed tomatoes with the remaining 2 Tablespoons parsley. Bake at 350 degrees for approximately 10 minutes. MORE VEGETABLES SAUCES FOR ALL VEGETABLES Sauces: Add ½ cup grated cheese for cheese sauce. For curry sauce, add 1 teaspoon curry powder and 3 Tablespoons minced onions to the butter. Creamed Vegetables: Scalloped Vegetables Au Gratin Vegetables SWISS GREEN BEANS 4 cans French-cut green beans Drain beans in colander. HERBED GREEN BEANS 1 lb. green beans Bring ½ inch water to boil in skillet. Add green beans; simmer, covered over medium low heat until tender crisp, about 8 minutes. Drain. Heat oil in skillet over medium heat. Add shallots and sugar. Cook until softened and golden, about 2 minutes. Add salt, pepper, and green beans. Cook, stirring until heated through, about 2 minutes. Remove skillet form heat and stir in lemon zest and basil. Spoon onto serving plate. Garnish with lemon wedges . GARLIC-CHEESE GRITS Bring 7 cups of water to boil, gradually stir in 2 cups regular grits. Cover reduce heat, and simmer, stirring occasionally for about 10 minutes. Remove from heat. Let stand 15 minutes. Stir in 3 egg yolks, 1 -6oz roll of garlic cheese, 2 teaspoons salt, ¼ teaspoon pepper, and ¾ cup butter. Stir until smooth. CREAMY CHEESE GRITS 5 cups water Bring 5 cups of water and salt to a boil, gradually whisk in grits; bring to boil. Reduce heat to medium low and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Serve. VEGETABLE QUICHE 6 eggs Preheat oven to 350 degrees. In a large bowl, beat the eggs before adding milk and vegetables. In a small bowl, combine the cheese and the flour: stir this into the mixture. Add salt and pepper. Pour everything into the pie crust. Bake at 350 degrees for 55 to 60 minutes. CREAMY CELERY CASSEROLE ½ cup water Combine water, salt, and celery and bring to boil. Reduce heat, cover and simmer 15 minutes or until celery is tender. Drain, reserving ½ cup liquid. Combine cooked celery and olives; toss lightly; spoon into a greased 1-quart casserole. Set aside. Melt ¼ cup utter and gradually blend in flour and cook 1 minute, stirring constantly. Combine reserved liquid and milk; gradually add to flour mixture, stirring constantly, until thickened an bubbly. Stir in slivered almonds. Pour sauce over celery mix. Sprinkle breadcrumbs over casserole, Bake at 350 degrees for 20 minutes. Garnish with sliced olives. GARDEN CASSEROLE 1 large onion, sliced Saute onion, first red pepper, and garlic in butter until crisp-tender. Add flour, cook 1 minute, stirring constantly. Spoon half of onion mixture into a lightly greased 13x9x2 inch dish. Layer half each of potato slices, green beans and cheese over onion mix. Repeat layers of onion mix, potatoes, green beans. Combine half-and-half and spices; pour over vegetables. Cover and bake 375 degrees for 1 hour or until potatoes are tender; sprinkle with remaining cheese and garnish with 16 red pepper strips. Bake an additional 5 minutes. OKRA AND TOMATOES
Fry 2 pieces of bacon in pan until crisp. Drain and crumble bacon. (Instead of bacon, you can use olive oil) Saute okra and onion in bacon drippings. When softened, add tomatoes and cook. Covered. Suzan’s MUSHROOMS IN WINE Melt 2 ½ sticks butter and sauté 2 diced purple onions. Add 4to 6 beef bouillon cubes until dissolved. Add 1 teaspoon pepper then pour whole mushrooms into mixture. Add 1 ½ cup burgundy wine. Cove and simmer 5 minutes. RED CABBAGE WITH APPLE Cook 2 slices bacon, cut into ½ inch strips, until browned, 10 minutes. Add 1 small onion, halved and thinly sliced; cook until soft, 5 minutes. Add 1 small head red cabbage, cored, quartered, and thinly sliced, 1 green apple, peeled and thinly sliced, 3 Tablespoons cider vinegar, and ¼ cup water. Cook, stirring, until cabbage wilts, 5 minutes. Season with coarse salt and pepper. Cover; cook, stirring occasionally, over medium-low to desired softness (if sticking, add water), 45 minutes to 1 hour. |