Recipe for December 1998
No Guilt Eggnogg
When I was a kid, my mom made eggnogg with fresh whole
milk and cream from the farm, and lots of fresh eggs and sugar.
I can remember helping her crack all those eggs and then beating
them with a hand rotary egg beater. No thoughts of cholesterol
or salmonella...*lol*...how times have changed!!! Most of my family
is lactose-intolerant, and no one dares eat raw eggs or heavy
cream!!!! Well, I have made an "eggnogg" that is wonderfully close
to Mom's but it is GOOD for you!!! I use the Dairy-Eze milk
because I prefer its flavor to the Lact-Aid milk...but which ever
you prefer... You can't taste the "funny" taste of the "funny"
milk, as my daughter calls it, and EVERYONE seems to be
able to drink it!!!! Enjoy!!!
1 quart lactose-reduced (1% or skim) milk (like Dairy-Eze or Lactaid)
8-10 "funny" eggs (like Egg Beaters)
¼+½ Tblsp. vanilla extract
½ to ¾ cup sugar
1 can skim evaporated milk
Combine everything in a large pitcher and stir or shake well.
Chill several hours or overnight and serve with the usual
toppings or additions. Recipe can be doubled or tripled as
needed. Makes about 1½ quarts.
Recipe for November 1998
Hominy-Barley Soup
1 cup uncooked barley
1 can kidney beans, drained
1 can hominy, drained
1 can creamed corn
3 quarts water
1/2 head lettuce, chopped
2 cups sliced carrots
2 large onions, chopped
2 bay leaves
two cloves garlic
½ cup chopped celery and celery leaves
Combine all ingredients in a crock pot before you leave for work
and let it cook slowly all day. On the way home from work, stop
by a bakery and get a hot loaf of crusty bread. Stir soup to
mix ingredients and serve in big bowls with slices of bread.
Yummy on a raw fall evening and so easy to do, especially if
you prepare all the ingredients the night before and just
dump them in the crockpot in the morning.
Recipe for October 1998
Vegetable Burritos
8 flour tortillas
1 yellow crookneck squash
1 zucchini
2 Tblsp. oil
1 small onion, sliced
2 cloves garlic, crushed
1 carrot, thinly sliced
1 green pepper, julienned
1 tsp. cumin
½ tsp. basil
½ tsp. oregano
2 tomatoes, chopped
½ cup sliced ripe (black) olives
1 can refried beans, no fat variety
2 cups shredded cheese
In a 425° oven, heat tortillas, wrapped in foil, for about 10
minutes. Meanwhile, slice zucchini and squash lengthwise into
eight pieces. Sauté onion and garlic in oil in large frying
pan. Add all veggies, except tomatoes, and sauté for about 3
minutes. Add tomatoes and cook one minute longer. Add olives.
On each tortilla, place a strip of zucchini and squash, then
the veggie mixture, then cheese. Roll and place seam side down
in pan. Sprinkle additional cheese over the top and cover with
foil. Bake 15 minutes and serve with white or Spanish-style rice.
Recipe for September 1998
Two-Potato Cake
This meatless main dish is tasty and colorful!!
2 medium sweet potatoes (or yams), peeled and shredded
2 large baking potatoes, peeled and shredded
2 Tblsp. flour
2 eggs
1 tsp. salt
½ tsp. pepper
3 Tblsp. olive oil
¼ cup chopped onion
2 zucchini, thinly sliced
½ cup shredded cheddar cheese
¼ tp. dried basil
1 cup salsa or pico de gallo
Put sweet potato and baking potato in separate bowls. To each
bowl add 1 Tblsp. flour, 1 egg, ½ tsp. salt, and ¼ tsp. pepper.
Stir contents of each bowl until well blended and set aside.
Fry onion until golden brown in 1 Tblsp. olive oil, then add
squash, cover and cook until tender about 5 minutes. Season
with basil and set aside in another bowl.
In the same frying pan, heat 1 Tblsp. olive oil, and spread
sweet potato mixture evenly in pan. Cook over medium heat
until bottom turns crisp and brown, about 10 minutes. Remove
pan from heat and slide potato carefully, raw side up, onto a
large plate. Cover with inverted frying pan and carefully flip
cake back into pan. Cook until bottom turns brown, about 7 to
10 minutes. Slide on a large cookie sheet. Repeat with baking
potato mixture.
Spread sweet potato layer with cooked squash and top with
baking potato layer. Sprinkle shredded cheese over the top.
Bake 10 to 12 minutes in a preheated 350° oven. Let stand 10
minutes before cutting into wedges. Serves 4 with the salsa
or pico de gallo on the side, and a green salad.
Recipes for August 1998
ZUCCHINI!!!!!!
If the zucchinis have taken over your garden,
here's two more recipes to get them under control...
Zucchini -- Greek Style
large zucchini
salt
garlic clove, minced
sour cream or plain yogurt
dill weed
cayenne pepper, optional
Wash zucchini and remove ends. Quarter zucchini lengthwise,
and remove the seeds. Sprinkle lightly with salt and garlic.
Steam until tender. Mix the sour cream or yogurt in a bowl
with dill weed and cayenne to taste. Chill while zucchini is
steaming. Serve steamed zucchini with a large dollop of the sauce.
Servings vary depending on size of zucchini and
enthusiasm of those at the table!!!
Fruited Zucchini
1½ lb. small zucchini, washed and thinly sliced
4 Tblsp. butter or margarine
medium onion, chopped
2 apples, cored and chopped
2 tomatoes, peeled and chopped
2 Tblsp. fresh parsley, chopped
Drop zucchini slices into boiling water for 30 seconds.
Remove immediately and drain. Sauté onion in butter until it
is transparent. Add apples and stir to coat with butter. Add
tomatoes and zucchini slices. Stir well and add parsley. Cook,
covered, over low heat until the zucchini is soft, 5 to 10
minutes. Serve immediately.
Recipe for July 1998
Summer Rice Salad
2 cups cooked rice, preferably basmati
1 (15 oz.) jar cheese and salsa dip, mild, medium or spicy
1 cup cut corn, cooked
1 cup tiny peas, cooked
1 small jar diced pimientos
1 package frozen artichoke hearts, cooked, and cut up
1 diced cucumber
½ cup diced sweet onion, optional
Combine all ingredients, except cucumbers and onion, in a
covered dish, adding vegetable broth if necessary to thin the
dip, and chill well. The rice will absorb a lot of liquid as
it sits, so make sure the combination is moist. Stir in cucumbers
and onion and chill overnight to let the flavors blend. Serve
on lettuce and garnish with ripe or green olives if desired.
Makes 4 to 6 servings as a side dish. This is a great way to
use up leftover veggies from the frig...you can use whatever
you have....leftover broccoli, or green beans, cooked carrots, etc.
Recipe for June 1998
Spring Garden Tortillas
This recipe is from Aisling in TG Chat
2 tsp. canola or vegetable oil
1 red onion, chopped
2 garlic cloves, minced
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1/4 cup minced fresh cilantro
1 Tblsp. chili powder
2 tsp. ground cumin
1/2 tsp. cayenne pepper
1/4 dry white wine
2 ears of corn
2 cups chopped peeled tomatoes
2 cups cooked chick peas, drained and rinsed
2 zucchini, chopped
2 cups loosely packed asparagus tips, stems removed
2 cups loosley packed sugar snap peas
1/2 cup shredded cheddar cheese
8 small flour tortillas
Garnishes:Nonfat or reduced-fat sour cream,
Salsa, Chopped avocado, Minced fresh cilantro
Heat the oil in a large, deep skillet over medium-high heat.
When it's hot, add the onion, garlic, green and red peppers,
cilantro, chili powder, cumin, and cayenne pepper. Reduce heat
to medium and saute, stirring often, until the vegetables are
soft, about 10 minutes. Add the wine, turn up the heat to
medium-high, stir until most of it has evaporated, about 3
minutes.
Scrape the kernels of the corncobs into the skillet. Stir in
the tomatoes and chickpeas. Cook, stirring often, until the
corn has turned deep yellow and the tomatoes have thickened,a
bout 7 minutes. Add the zucchini, asparagus, and peas.
Continue stirring just unitl the vegetables are cooked through
and still crisp, 3 to 4 minutes. Remove the filling from the
heat and stir in the cheese. Place 2 tortillas on each of 4
serving plates and put an equal amount of the vegetable mixture
on each. Fold in the sides of each tortilla to cover the
filling, then fold the top and bottom to enclose like an
envelope. Garnish as desired and Voila! Serves 4.
Takes about 35 minutes to prepare, not including time to cook
chickpeas if you start with dried chickpeas.
Recipe for May 1998
Beaker's Broccoli Surprise
This recipe is from Beaker in TG Chat
8 to 10 small to medium potatoes
2 small boxes frozen broccoli, steamed
shredded Cheddar Cheese
butter, salt and pepper
Peel and slice potatoes into thin slices, rinse and drain. Layer
them into a casserole dish with butter, salt and pepper.
Place into a microwave covered and cook at full power for 45
minutes, stirring every 10-15 minutes. Mix the broccoli with
the potatoes when they are done...sprinkle the top with
shredded cheddar cheese to taste and microwave it for a minute
and a half. Serve with a green salad.
Recipe for April 1998
Spring Minestrone
This recipe is from Aisling in TG Chat
1 Tblsp. extra virgin olive oil
1 large onion, chopped
1 large leek, white part plus 2 inches
of greens, washed and thinly sliced
2 garlic cloves, minced
1 fennel bulb, without leafy fronds
OR 4 celery stalks, trimmed & thinly sliced
4 large carrots, peeled and chopped
2 medium turnips, peeled and chopped
2 medium potatoes, peeled and chopped
4 medium artichokes, pared, trimmed and quartered
1/4 cup minced fresh parsley
1 Tblsp. crumbled dried oregano
1 Tblsp. crumbled dried basil
2 bay leaves
½ cup pearl barley
1 cup chopped peeled fresh tomatoes
OR canned chopped tomatoes
2 cups cooked cannellini beans, drained and rinsed
8 cups vegetable broth
Salt and freshly ground pepper to taste
Grated Parmesan or Asiago cheese for garnish (optional)
Heat the oil in a stockpot or large saucepan over medium-high
heat. When it's hot, add the onion, leek, garlic, fennel or
celery, and carrots. Reduce the heat to medium and saute,
stirring often, until the vegetables have softened, about 10 minutes.
Stir in the turnips, potatoes, artichokes, parsley, oregano,
basil, bay leaves, barley, tomatoes, and beans. Stir well.
Add the vegetable broth and bring to a boil over medium heat
to medium-low, and simmer until the barley is cooked and the
artichokes and potatoes are tender enough to pierce with a
fork, about 1 hour. Season with salt and pepper. Serve
sprinkled with grated cheese, if you so desire. Serves 4.
Total preparation time: about 2 hours 15 minutes, not
including bean time. Will last in the efrigerator up to
3 days or prepared for freezing up to 6 months.
Personal (Aisling's) Note: I like to substitute chickpeas for
cannellini beans. And I like to add fresh okra and green beans.
Recipe for March 1998
Baked Stuffed Mushrooms
2 pounds large stuffing mushrooms (see note)
1 onion, minced
5 cloves garlic, minced
1 cup dry bread crumbs (like stuffing mix)
1 egg
¼ cup dry sherry (optional)
1 Tblsp. parsley flakes
¼ cup grated cheese
Clean mushrooms, and remove stems. Trim stems and mince. Put
into bowl with onion, garlic, bread crumbs, egg, sherry, cheese
and parsley. Stir together well, adding enough water to soften
the bread crumbs. Stuff mushroom caps and place stuffed-side up
on a lightly greased cookie sheet. Bake in a 350° oven for about
20 minutes. Serve with a green salad for a light meal for four
people. Note: Portobello mushrooms are great for this recipe.
Buy one large whole portobello for each serving.
Recipe for February 1998
Scallop And Potato Sauté
From Emtee, a friend in TG Chat from California:
6 small red potatoes, sliced ¼ inch thick
6 Tblsp. olive or vegetable oil, divided
1 lb. bay scallops
3 garlic cloves, minced
3 Tblsp. lemon juice
3 Tblsp. chopped fresh parsley
1/2 tsp. salt, optional
dash pepper, or to taste
lemon slices or wedges, optional
In a skillet over medium heat, cook potatoes in one-half of the
oil until golden brown and tender. Remove and keep warm. In the
same skillet, heat the remaining oil. Cook and stir scallops for
4 minutes. Add garlic and lemon juice; cook and stir 3 to 4
minutes longer or until scallops are firm and opaque. Add
parsley, salt and pepper. Return potatoes to pan, heat through
and serve with lemon if desired. Serves four with a green salad.
Recipe for January 1998
Meal for Luck and Money
It is a Southern tradition to have HOPPIN' JOHN for Good Luck
on New Year's Day, and a new friend of mine, Jademarie, who is
Cajun, says she also serves the following cabbage recipe to bring Money!!!
Hoppin' John
2 cups blackeyed peas, washed and drained
½ pound sliced bacon
1 onion, chopped
2 cups rice
salt to taste
¾ tsp. pepper
1 hot red pepper
Bring peas and 3 quarts water to a boil, and boil for 2 minutes.
Cover pan and let stand for one hour. Cut up bacon and cook until
brown, add onions and cook until golden. Pour bacon mixture into
the peas. Cover and simmer until peas are tender, about one hour.
Stir in rice and seasonings. Cook, covered, without stirring
until rice is tender. Makes 8 to 10 servings.
Note: You can use 3 large cans of drained black eyed peas, if you prefer.
Cook rice using 5 cups water, adding spices to start. Then add
bacon, onions and black eyed peas and cook until heated through.
Cajun Cabbage
1 large head green cabbage
¾ pound sliced bacon
1 large onion,sliced
½ cup water
salt, red pepper, black pepper and garlic powder
Cut up cabbage in small chucks, add onions and bacon cut in
small strips. Add water, and salt, red pepper, black pepper and
garlic powder to taste. Cook on medium heat and stir
occasionally until cabbage is cooked.
Please note: The owners of this site will not be legally responsible for whether or not your family likes these recipes!!!!!
No offense is meant by the use of the words "meat-eaters, omnivores or herbivores", and none should be taken!!!!!!
If you like these recipes,
feel free to share them with your friends!!!!!
Back to Current Recipes
Recipes from 1999
Recipes from 2000
Recipes from 2001
