VEGGIE RECIPES
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Cheese and Sausage Spinach Pie
1# Sweet Italian sausage links 6 eggs 2-10z pkg. chopped, thawed and drained spinach 16# pkg. mozzarella cheese 2/3 cup Ricotta cheese 1/4 tsp. salt 1/8 tsp. pepper 1/8 tsp. grqlic powder Pastry for 2 pies 1/2 tbl. water Cook sausages til well browed. Saving one egg yolk, combine remaining eggs with sausage and next 6 ingredients. Put one pie crust in deep dish pie dish. Put ingredients into crust and top with 2nd crust. Combine egg yolk and water and brush top of crust. Bake at 375°F for 1 1/4 hours.
Source: Kathy's Kitchen
ref:04/22/06 
Broccoli Ham Ring
| 1/4 pound ham 1/4 pound fresh broccoli 1 small onion 1/2 cup fresh parsley 6 ounces swiss cheese,shredded 2 tablespoons dijon mustard 1 teaspoon lemon juice 16 ounces refrigerated crescent rolls 1-1/2 cups cheese, grated Preheat oven to 350°F. Coarsely chop ham, broccoli, onion, and parsley with food chopper. Coarsely grate cheese, 1-1/2 cups, with grater/slicer. Mix all ingredients except crescent rolls and set aside. Arrange crescent triangles in a circle on baking stone with bases overlapping in center and points to the outside. There should be a 3 inch diameter circle in the center. Evenly spoon filling over base. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered. Bake 20-25 minutes. 6-8 servings.
Source: Kathy's Kitchen
ref:03/25/06
Kathy's Mashed Cauliflower
| 2 heads cauliflower 3 cups chicken stock 2/3 lb pancetta 1 bunch green onions 1 cup sour cream 1/2 stick butter 1 clove minced garlic salt & pepper to taste A generous grating nutmeg 1/4 cup grated Parmigiano 2 cups grated cheddar (extra sharp) Cut up the cauliflower and steam/boil in stock until soft. While the cauliflower is cooking, cut the pancetta up into small pieces and fry. Then chop the onion up fairly fine, including the green portion. When the cauliflower is soft, drain well. Add the butter and sour cream. Use a mixer to mash the cauliflower until creamy. Add the pancetta bits, green onion, garlic, salt, pepper, nutmeg, and 1 1/2 cups of the grated cheddar cheese and Parmigiano. Mix well and pour into large casserole dish. Top with remaining 1/2 cup of cheese. Bake at 350°F for 20-30 min, or until top begins to brown. Serve.
Source: Kathy's Kitchen
ref:02/04/06
Smashed Potatoes and Cream Cheese
| 2 1/2 pounds small red potatoes or baby Yukon gold potatoes 1/2 cup half-and-half or whole milk 8 ounces plain cream cheese or veggie cream cheese, cut into pieces 10 chives or 2 scallions, chopped or snipped with kitchen scissors Salt and pepper Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe. When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.
Source: Rachael Ray, Food Network
ref:12/03/05
Crab Stuffed Portobellos
| 1/4 cup extra-virgin olive oil, eyeball it 4 large portobello mushroom caps, wiped with damp cloth Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 2 tablespoons butter, plus 1 tablespoon cut into small dice 1 bay leaf 2 ribs celery from heart of stalk 1 small onion, chopped 1 small red pepper, seeded and chopped Salt and pepper 2 teaspoons crab boil seasoning (recommended: Old Bay) or 1 teaspoon poultry seasoning plus 1 teaspoon paprika 2 teaspoons hot sauce, eyeball it 6 ounces lump crabmeat 3 slices white bread, toasted 1 cup chicken stock A handful chopped parsley leaves Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend. Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables. Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley
Source: Rachael Ray, Food Network
ref:10/01/05
WW Egglplant Casserole
| 3/4 c. bread crumbs Parmesan cheese 1 pkg. ground turkey (1.25 #) 3 links of spicy turkey sausage 1 large eggplant - peeled and cubed 1 onion - chopped 2 or 3 minced galic 1 large can tomatoes 1 green or red bell pepper, chopped 1 or 2 carrots - sliced thin 2 or 3 kinds of squash 2 tbl. hot salsa basil oregano salt and pepper, to taste Spray a pot and saute onion, galic and bell pepper. Add ground turkey and sausage and seasonings. Drain, if necessary. Add tomatoes, carrots, eggplant and squash. When cooked, add 1/2 cup bread crumbs. Put mixture into sprayed casserole dish. Sprinkle top with remaining bread crumbs and parm cheese. Bake at 350°F. for 35-40 min. 8 servings Point Value = 3 points per serving
Source: Weight Watchers
ref:09/03/05
Fresh Asparagus and Wild Mushrooms
| 1 tbl. olive oil 1# wild mushrooms (shitakes,portabella,etc.)cut into quarters 2 garlic cloves, peeled and sliced 1 splash Madeira or dry white wine 1 bunch asparagus, cut in 2" segments, blanched 1 cup nicoise olives, pitted and chopped 1 tsp. sesame seeds, toasted 1 tsp. fresh thyme leaves Salt and pepper to taste Heat olive oil until it begins to smoke. Add in the mushrooms and wait 10 seconds before tossing. Cook for 3 minutes. Add in the garlic and deglaze the pan with a splash of wine. Add asparagus and heat through. Add in the olives, sesames, thyme and season to taste.
Source: Kathy's Kitchen ref:05/07/05
Orange-Spiced Sweet Potato Casserole
| 5 large sweet potatoes, (about 4 pounds ) 1 teaspoon grated orange peel 1/3 cup fresh orange juice 2 tablespoons butter - stick 2 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 cup chopped pecans 2 tablespoons all-purpose flour 1 tablespoon light brown sugar 1 tablespoon butter - stick, melted Preheat oven to 400°F. Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl, and mash. Stir in orange peel, orange juice, 2 tablespoons butter, 2 tablespoons brown sugar, cinnamon, cumin, and salt; mix well. Spoon into lightly greased 10x6-inch baking dish. Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon butter; mix well. Sprinkle evenly over potatoes. Bake 30 to 35 minutes or until hot. Let stand 5 minutes. Nutrition Note: This recipe has been flavored with fresh orange and uses less sugar and butter than a traditional sweet potato casserole. Nutrition Note: Sweet potatoes are loaded with vitamin A and have a low glycemic index rating, which is important for diabetics. The carbohydrates that are present break down more slowly causing glucose levels to rise more gradually. Serving Suggestions: Baking sweet potatoes instead of cooking in water helps to bring out the natural sweet flavor.
Source: Kathy's Kitchen ref:12/11/04
Haricots with Shallots and Pancetta
| 2# Haricots (French style green beans) 2 tbl. olive oil 1/4# Italian pancetta, diced (It. bacon) 2 tbl. unsalted butter 6 large shallots, peeled and sliced (2 cups) 1/2 tsp. Kosher salt 1/2 tsp. pepper Bring large pot of salted water to boil. Cook beans 1 1/2 minutes. Drain. Immerse in ice water. When cold, drain and dry well. Heat 1 tbl. oil in heavy pan; add pancetta and cook on medium low heat about 5 min. until crispy, stirring often. Remove to paper towels to drain. Discard fat. Heat remaining 1 tbl. oil and the butter to same pan, add shallots and saute over medium heat, 5-10 minutes until brown. Add beans to shallots and toss well. Season salt and pepper to taste. Serve immediately, topped with crisp bacon and onion mixture.
My Aunt Theresa ref:09/11/04
Smothered Cauliflower
| 1 large cauliflower 1/2 cup mayonnaise 2 tbl. mustard 1/4 cup shredded cheese (cheddar, jack, or mozzarella) Place cauliflower in a micro-proof bowl with a small amount of water in the bottom. Cover with saran wrap and microwave for about 10 minutes,or until tender. Meanwhile mix the next three ingredients in a small bowl. Drain cauliflower and top with sauce mix. Microwave until cheese is melted.
Source: Kathy's Kitchen ref:05/08/04
Vegetable Strudel Filled with Broccoli, Corn and Tomatoes
| 1 10-ounce package frozen chopped broccoli, thawed and well drained 1 10-ounce package whole kernel corn, thawed and drained 2 plum tomatoes, seeded and chopped (1/2 cup) 1/4 cup thinly sliced green onion 1/4 teaspoon pepper 1 0.9-ounce package bearnaise sauce 6 sheets frozen phyllo dough (18x14-inch rectangles), thawed 3 tablespoons margarine or butter, melted Combine broccoli, corn, tomatoes, onion, and pepper; set aside. Prepare sauce according to package directions, except use only 2 tablespoons margarine or butter. Stir 1/2 cup of sauce into vegetables. Cover and chill remaining sauce. Brush one sheet of phyllo with some of the margarine. Keep remaining phyllo covered with a damp cloth. Top first sheet with another phyllo sheet; brush with margarine. Repeat with remaining phyllo and most of the margarine. Spoon filling along one of the long sides of the phyllo stack in a 3-inch-wide strip, to within 1 inch of the edges. Starting from long side with filling, roll up jelly-roll style. Fold ends under. Place, seam side down, in an ungreased shallow baking pan. Brush with remaining margarine. Score top into 12 pieces. Bake in a 425 degree F oven for 18 to 20 minutes or until golden. Cool slightly. Heat and stir remaining sauce over very low heat. If necessary, thin with milk. Slice the phyllo roll with a serrated knife. Serve with sauce. Serves 12. Nutritional facts per serving: calories: 117, total fat: 6g, saturated fat: 1g, cholesterol: 2mg, sodium: 191mg, carbohydrate: 14g, fiber: 1g, protein: 3g, vitamin A: 13%, vitamin C: 19%
Source: Better Homes and Gardens ref:12/20/03
Squash Casserole
| 2 small yellow squash, sliced 1 medium zucchini, sliced 1 large tomato, peeled and cut into wedges 1 small onion, sliced and separated into rings 1 tablespoon olive oil 1 teaspoon dried basil 2 tablespoons grated Parmesan cheese Preheat oven to 350°F. Combine vegetables, oil, and basil in a 1-1/4 quart casserole dish. Sprinkle with cheese. Cover; bake 25-30 minutes. Serves 6 POINTS per serving = 1
Source: Weight Watchers ref:06/21/03
Calico Beans
| 1/2 cup bacon, chopped 1 pound lean ground beef 1 (15 ounce) can pork and beans 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can butter beans NOT drained 1 (15 ounce) can lima beans, drained 1/2 cup ketchup 1 cup packed brown sugar 1 cup chopped onion 1 cup chopped celery 3 tablespoons white wine vinegar 1 teaspoon mustard powder Preheat oven to 350°. Crumble and brown beef, drain and set aside. Cook bacon and break apart. In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery. Cover and bake for 1 hour.
Josh Lutz
ref:01/04/03
Sweet Potato Salad
| 4-5 sweet potatoes 1 cup celery, chopped 1/4 cup green onion, chopped 1 can mandarin oranges, drained 1/2 cup sour cream or yogurt 1/4 cup mayonnaise Salt and pepper Microwave sweet potatoes in 1/4 cup water. Peel and dice potatoes into bite-size pieces. Combine sweet potatoes with mandarin oranges. Add green onions. Mix sour cream and mayonnaise. Add a little salt if you wish and combine all ingredients. Chopped walnuts may be added.
50th Anniversary Best of Our Favorite Recipes 1946-1996
ref:06/22/02
Irish Potato Casserole
| 2 cups peeled and shredded potatoes 1/2 cup melted butter 2 eggs, beaten 1 teaspoon minced onion 1 teaspoon salt 1/4 teaspoon paprika 1/2 cup milk 1/2 cup shredded sharp Cheddar cheese Preheat oven to 350°F (175°C). Butter a 1.5 quart baking dish. In a medium bowl, combine the potatoes, butter, eggs, onion, salt and paprika. Mix well. Place potato mixture into the prepared baking dish and pour milk over top. Bake in the preheated oven for 40 minutes. Sprinkle top with cheese, return to oven and bake until cheese melts and is slightly browned. Makes 6 servings.
allrecipes
ref:03/23/02
"French Fried" Onion Rings
| 1 large sweet onion, cut into 1/4" slices (Vidalia or Maui are best) ½ c. skim milk 3/4 cup plain dried bread crumbs 1 tsp. chili powder ½ tsp. salt 1 tbl. + 1 tsp. vegetable oil In 9x13" glass dish, combine onion and milk; let stand 30 min., turning frequently. On wax paper, combine bread crumbs, chili powder and salt. Preheat oven to 450°F. Spray non-stick jelly-roll pan with cooking spray. Turn onion rings into bread crumb mixture to coat. Place onion rings in pan; drizzle evenly with oil. Bake 5 min. on each side.
Kathy's Kitchen
ref:02/23/02
Crockpot Squash with Apples
| 5 pounds butternut squash 4 apples 1/2 cup butter, melted 1 cup brown sugar, packed 2 tablespoons flour 2 teaspoons salt 1 teaspoon mace Pam spray Cut squash in half, remove seeds and fibers; pare and cut in 1/2 inch slices. Pare and core apples; cut in 1/2 inch slices. Combine the melted butter, sugar, flour, salt and mace. Layer one half the squash in the bottom of the removable liner which has been sprayed with Pam; top with one half the apple slices and one half the sugar mixture. Repeat layers. Place in base. Cover and cook on low 6-7 hours or high 3 1/2 hours.
Kathy's Kitchen
ref:10/06/01
Vegetable Nachos
| 16 7-to 8-inch flour tortillas 1/2 cup fat-free dairy sour cream 1 tablespoon finely snipped fresh cilantro 1 small zucchini, quartered lengthwise and thinly sliced (about 1 cup) 1 medium red or yellow onion, chopped 1/2 cup shredded carrot 1-1/2 teaspoons ground cumin 1 tablespoon cooking oil 1 15-ounce can pinto beans, rinsed and drained 1 4-ounce can diced green chili peppers, drained 1/2 cup seeded and chopped tomato 3/4 cup shredded reduced-fat cheddar cheese (3 ounces) Fresh cilantro (optional) Salsa (optional) Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350°F oven for 10 to 15 minutes or until dry and crisp. In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill. In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for 3 to 4 minutes or until vegetables are crisp-tender. Stir in pinto beans. Arrange tortilla chips on an 11-or 12-inch ovenproof platter or on a baking sheet. Spoon the bean mixture onto the chips. Sprinkle with chili peppers and tomato; top with cheese. Bake in a 350°F oven for 5 to 7 minutes or until cheese is melted. To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa. Makes 8 servings. Make-ahead tip: Prepare the tortilla chips; cool and store in an airtight container at room temperature for up to 4 days or in freezer up to 3 weeks. Nutrition facts per serving: 234 calories, 7 g total fat, 2 g saturated fat, 7 mg cholesterol, 498 mg sodium, 32 g carbohydrate, 4 g fiber, 10 g protein.
Thanks to Better Homes and Gardens ref:03/03/01 Maury's Baked Potato Soup
| 5 strips bacon, chopped 1/4 cup chop fresh parsley, stems removed 1 medium onion, diced 1 clove garlic, minced 1 bay leaf ½ cup flour 1 pound baked, diced potatoes 2 cups chicken stock or broth Salt and pepper to taste 2 cups half and half Shredded cheddar Chopped fresh chives In large pot, brown chopped bacon. Remove bacon and set aside for garnish. In remaining grease, saute diced onion and garlic. Stir in flour and reduce heat to low. Simmer 5 minutes, stirring. Add chicken broth, parsley and bay leaf. Continue simmering until soup begins to thicken. In another pot, heat half and half until hot -- do not boil. Add hot half and half to soup and stir. Stir in cooked potatoes, salt and pepper to taste. Garnish soup with cheddar, chives and bacon bits. Make 4 to 6 servings.
Susan ref:03/10/01 Step-Saving Sweet Potato Bread
| 1 pkg. nut quick bread mix 2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. ginger or 1/8 tsp. cloves 1 cup water ½ cup drain & mash canned sweet potatoes 1 beaten egg 2 tbl. cooking oil 1 recipe Orange Icing Grease and lightly flour five 4x2x1" loaf pans or one 8x4x2" loaf pan and set aside. In a large bowl stir together mix, cinnamon, nutmeg, and ginger or cloves. Add water, potato or pumpkin, egg, and oil. Stir just till moist. Pour batter into pan. Bake in 350°F oven till a toothpick inserted near center comes out clean, allowing 30-35 min. for small pans or 60-65 min. for large pan. Cool in the pan on a wire rack for 10 min. Remove from pans; cool completely on rack. Before serving, drizzle loaves with Orange Icing. Orange Icing: In a small mixing bowl stir together 1 c. powdered sugar and enough orange juice to make of drizzling consistency (about 1 tbl).
Kathy's Kitchen
ref: 03/17/01 Carrot Loaf
| 1 cup shredded carrot ½ cup milk ½ cup walnuts 1 tbl. butter 1 cup bread crumbs 1 small onion Salt to taste Mix well. Bake at 350°F for 30 min.
Pam's Pea Patch ref:03/24/01 Rob's Vegan Chili
| olive oil 1 large yellow onions -- diced (1 to 2) 2 cloves garlic -- minced 1 red pepper -- diced fairly large 1 green pepper -- diced fairly large 2 cans crushed tomatoes -- (28 oz.) 1 tablespoon cumin 1 tsp cayenne (or to your taste) 1 pkg.frozen corn 2 cans black beans (or any other kind of beans you like - chickpeas work well -- too) 1 cup picante sauce (Shotgun Willie's green -- (1 to 1.5) sauce -very hot- works well) salt to taste grated cheddar -- if desired cashew nuts -- if desired Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. Note: I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot. |
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