Notes --
Casseroles can be prepared ahead of time and frozen, then thawed out one day
ahead and baked on the day that you will serve it.
Total - 99 * **
VEGETABLES WITH MEAT/SEAFOOD
Asparagus Casserole
1 #2 1/2 can asparagus
1 c. cheese-flavored fine cracker crumbs
1 10 1/2 oz. can Campbell's Cream of Mushroom Soup
1 T. butter
4 slices bacon, cooked, crumbled
Preheat oven to 350 degrees. Butter 1 1/2 quart casserole dish. Drain asparagus
and reserve liquid. Sprinkle 1/3 of the crumbs evenly in the bottom of casserole dish.
Top with layer of asparagus. Spread half of the soup evenly over asparagus. Sprinkle
with 2 t. asparagus liquid. Repeat laying, ending with crumbs. Dot with butter and
sprinkle with bacon crumbs. Bake 20 to 25 minutes until light golden on top. Serves 6.
Stuffed Summer Squash Boats
2 medium summer squash
1/2 pound ground chicken or turkey
1 medium white onion, chopped
2 garlic cloves, chopped
1/2 c. unseasoned bread crumbs
1 T. thyme
1 medium red tomato, chopped
3 T. parsley
1/2 c. Parmigiano Reggiano cheese
1/3 c. unsalted butter, melted
Preheat oven to 400 degrees. Add about 1/2 inch of water to baking dish that is
large enough to accommodate the squash. Wash and dry squash with paper towels.
Remove stem. Using sharp knife, cut squash in half. Using a spoon, scoop out seeds
and discard. Place in baking dish. Cover and bake for 1 hour or more, depending on
size of squash, until tender. About half way through the cooking time: Heat medium
skillet over medium high heat with a little oil. Add meat and sauté until almost done.
Add onion and garlic. Sauté until meat is completely cooked through and onions and
garlic are soft. Using slotted spoon, place meat on paper towels for a few minutes to
drain. Use paper towels and remove some of the excess liquid in skillet. Place meat
back in skillet. Add tomatoes and bread crumbs. Stir well. Remove cooked squash from
oven. Spoon meat mixture into squash cavity and pack lightly into place. Sprinkle
cheese on top. Place back in oven for 5 minutes or until cheese is golden brown.
Remove from oven. Drizzle melted butter over all with additional melted butter on the
side. Serve hot. Serves 4.
Stuffed Zucchini a la Morocaine
2 large or 4 medium-size zucchini, about 2 pounds
1 pound ground chuck or ground lamb
1 1/2 c. brown or white rice, cooked
1/2 c. white onion, chopped
2 garlic cloves, minced
1 t. curry powder
1 t. ground cinnamon
1 1/2 t. salt
1/4 t. freshly ground black pepper
1/2 c. dark rasins
1/2 c. pine nuts, walnuts or almonds, chopped
1/4 c. ketchup
2 red tomatoes, peeled, sliced
2 t. extra virgin olive oil or light vegetable oil
1 1/2 c. dry white wine
Cut zucchini in half. Place in large sauce pan or skillet. Add boiling water to cover.
Parboil 5 minutes. Drain. If zucchini is large: scrap out seeds and pulpy fiber and
discard. If zucchini is medium: scrape out seeds and fiber and chop to use in
stuffing. In a large skillet, cook meat over medium high heat until almost cooked
through. Add onion & garlic and continue to cook meat until cooked through and
garlic and onion are tender. As you cook, break up the meat with a spoon. Add the
chopped zucchini pulp and rice to the meat-onion mixture. Stir in curry powder,
cinnamon, salt, pepper, raisins, nuts and ketchup. Mix thoroughly to blend in
seasonings. Taste mixture, adding more seasonings, if you want. Place zucchini
halves, hollow side up, in shallow, lightly greased baking pan, preferabley an
attractive oven-to- table pan. Fill each half with meat-stuffing mixture, spooning
around halves if necessary. Place overlapping slices of tomato down center of dish.
Drizzle with olive oil and a few twists of freshly ground black pepper. Pour wine into
bottom of baking dish. Bake uncovered in preheated 375 degree oven for about 40
minutes or until zucchini are tender. Serves 6.
Turnip Gratin
2 pounds small turnips, peeled, thinly sliced, about 8 c.
1 t. dried savory
salt and pepper to taste
1 c. cooked ham, thin chunks or shredded
1 c. heavy cream
1 1/2 c. Swiss cheese, grated
1/2 fresh bread crumbs
2 T. unsalted butter
Preheat oven to 375 degrees. Spray 2 quart baking dish with no-stick cooking
spray or butter. Blanch turnips in a large pan of boiling, salted water for 5 minutes.
Drain. Place 1/3 of the turnips in baking dish. Sprinkle with 1/3 of the savory, salt
and pepper, a layer of 1/3 of the ham and 1/3 of the cream. Continue laying until all
turnips, ham and cream are used up. Cover with the cheese and the bread crumbs. Dot
with butter. Bake 45 minutes. Serves 6.
Mixed Vegetables with Bacon
4 slices bacon
1/4 c. white onion, chopped
1 17 oz. can cream style golden sweet corn, drain off half the liquid
1 16 oz. can Blue Lake cut green beans, drain off half the liquid
Spray large skillet with no-stick cooking spray. Heat for a minute over medium high
heat. Add bacon and cook until crisp. Place bacon on paper towels to drain. Saute
onion in bacon drippings until softened. Add corn and green beans. Stir and cook,
covered, for 25 minutes. Spoon vegetables into serving bowl. Sprinkle bacon on top.
Serves 5 to 6.
Cauliflower with Mushroom and Chicken Liver Sauce
3 1/2 oz. chicken livers, chopped
1 T. white onion, chopped
1/4 t. garlic clove, minced
1 carrot, grated
1/2 c. low sodium chicken broth
1/2 c. water
5 mushrooms, chopped
1 1/2 c. cauliflower, broken into florets
Cook cauliflower in boiling water until just tender. While cauliflower is cooking:
Add livers, onion, garlic, carrot, broth and water to small sauce pan. Bring to a boil.
Cover, simmer gently for 20 minutes. Add mushrooms. Simmer 5 minutes. Drain
cauliflower. Arrange cauliflower on serving dish. Pour sauce over cauliflower.
Serves 1.
Wilted Spinach Salad
1/3 c. Herb and Garlic or Italian Dressing
1 1/2 quarts spinach, chopped or torn
2 T. white onion, finely chopped
4 bacon slices, cooked crisply, crumbled
1/3 c. or 1 1/2 oz. Parmesan cheese, grated
2 eggs, hard cooked, whites only, chopped
In large skillet, over medium high heat, add dressing. When hot, add spinach. Stir
to coat with dressing and saute until almost wilted. Add onion, bacon, cheese. Stir and
heat through. Spoon into medium serving bowl. Sprinkle eggs on top. Serves 4.
VEGETABLES WITHOUT MEAT/SEAFOOD
Casserole Primavera
2 10 oz. packages frozen peas & carrots, cooked, drained
1 16 oz. can small whole onions, rinsed, drained
1 c. reduced fat sour cream
1/2 c. small curd cottage cheese
1/2 t. marjoram leaves
1/2 t. salt
1 red tomato, medium, thinly sliced
1/4 c. (1 oz.) Parmesan cheese
Preheat oven to 325 degrees. Spray 1 1/2 quart casserole dish with no-stick
cooking spray. In medium bowl, combine vegetables, sour cream, cottage cheese and
seasonings. Mix lightly. Spoon into dish. Top with tomato slices. Sprinkle with
Parmesan cheese. Bake, covered for 20 minutes. Remove cover and bake another 20
minutes or until cheese is golden. Serves 6 to 8.
Broccoli & Swiss Cheese Casserole
3/4 c. water
2 10 oz. packages frozen broccoli spears
1 8 oz. can water chestnuts, drained, rinsed, sliced
1 can Campbell's Cream of Celery Soup
2 T. unsalted butter, melted
salt & pepper to taste
1 1/2 c. Swiss cheese, shredded
1 3 oz. can French onion rings
Preheat oven to 350 degrees. In large skillet, add 3/4 c. water and heat over
medium high heat. Cook broccoli until tender. Drain and reserve liquid. Add soup and
butter to skillet. Heat and stir until well combined. Add enough water to broccoli liquid
to makes 1/2 c. Add to soup and stir. Spray 11 inch by 7 inch glass baking dish with
no-stick cooking spray. Place broccoli in a layer in baking dish and then nuts. Season
with salt and pepper. Pour soup over this and cover. Bake for 25 minutes. Remove
cover. Add cheese and then onion rings. Bake uncovered for another 10 minutes.
Serves 6.
** 90
Buttered Cabbage Wedges
1/2 medium green cabbage, outer leaves & core removed, 4-8 wedges
2 T. water
1/2 t. caraway seed
2 T. unsalted butter
Unseasoned bread crumbs or parsley for garnish
Arrange cabbage wedges in baking dish. Add water. Sprinkle with caraway seeds.
Cover. Microwave on high 12 minutes, rotating dish several times through the cooking
process, if needed. Place butter in small glass bowl and microwave for 30 seconds or
until completely melted. Drizzle over wedges. Sprinkle with unseasoned bread crumbs
or parsley for garnish. Serve hot. Serves 4 to 8.
Broccoli and Dressing Casserole
1 8 oz. package Herb Seasoned Pepperidge Farm Stuffing Mix
1 16 oz. package frozen broccoli pieces
1 10 3/4 oz. can Campbell's Cream of Chicken soup
1/4 c. low fat milk
1 c. Cheddar cheese, shredded
paprika
Preheat oven to 350 degrees. Prepare stuffing mix according to package
directions. Cook broccoli according to package directions. Drain well. Heat soup and
milk over low heat just until blended. Butter a 9 inch by 3 1/2 inch glass baking dish.
Line dish with stuffing on bottom and up sides. Place broccoli on top of stuffing. Pour
soup over broccoli. Sprinkle cheese over top. Garnish with sprinkle of paprika. Bake
25 to 30 minutes or until cheese is bubbly and starting to brown. Serves 6 to 8.
Boccoli-Corn Casserole
1 16 oz. can cream style corn
1 16 ox. bag frozen broccoli
1 T. white or yellow onion, minced
1/2 t. salt
2 whole eggs or 4 eggs, whites
6 T. unsalted butter, melted
2 c. croutons, unseasoned or butter garlic
1/3 c. Romano cheese, shredded or curls
Cook broccoli according to package directions. Butter casserole dish or use no
stick cooking spray. Preheat oven to 350 degrees. Drain broccoli well. In large bowl,
add broccoli, creamed corn, melted butter, eggs and croutons. Stir until well combined.
Pour into casserole dish. Bake for 30 minutes. Sprinkle cheese on top and place back
in oven for 5 minutes or until cheese is golden. Serves 4 to 6.
Asparagus with Lemon and Garlic
2 bunches of fresh asparagus
3 T. lemon juice
8 garlic cloves, chopped
Cut off ends of asparagus. Chop asparagus into 1 inch pieces. Rinse and drain.
Heat large skillet to medium high heat. Use a little cooking oil. Add asparagus and
garlic. Saute 25 minutes, stirring frequently. Add lemon juice and stir. Simmer for a
minute or two. Serve hot. Serves 4.
Broccoli Rice Casserole
1 3/4 c. uncooked white rice
2 10 oz. packages frozen, chopped broccoli
3/4 c. white onion, chopped
3/4 c. green pepper, chopped
1 c. celery, chopped
4 T. unsalted butter
1 8 oz. can cheese whiz
1 10 oz. can Campbell's Cream of Mushroom soup
1 3 oz. can chopped mushrooms, drained
Cook rice. Cook broccoli. While rice and broccoli are cooking, saute onion, green
pepper and celery in butter until golden. Drain broccoli and combine with cheese
whiz, sauteed vegetables, undiluted soup and mushrooms. Fold in cooked rice. Spoon
into buttered 3 quart casserole dish. Bake 30 minutes in preheated 350 degree oven.
Serves 6 to 8.
Note: This can be made a day ahead and baked before serving.
Cauliflower with Mushroom Sauce
1 large fresh cauliflower, boiled until tender, separated
1/2 can of Campbell's Cream of Mushroom soup
1/2 c. low fat milk
1/3 c. Parmesan cheese, grated
Preheat oven to 400 degrees. Place cauliflower in buttered baking dish. Pour soup
over cauliflower. Sprinkle grated cheese on top. Place in oven until cheese has melted
and is golden brown. Serves 6 to 8.
Mideast Spinach
3/4 pound fresh spinach
2 T. extra virgin olive oil
1/4 c. golden raisins, soaked in hot water, drained
1/4 c. pistachio nuts, halved lengthwise
salt and black pepper to taste
Cut off heavy stems from spinach and discard any blemished leaves. Bring water
to a boil. Cook spinach until tender. Drain. Chop spinach coarsely. In medium skillet,
over medium high heat, add oil. When hot, stir in spinach, raisins and pistachios.
Season with salt and black pepper to taste. Heat until very hot. Serves 3.
Cheesy Cauliflower Italiano
2 small heads cauliflower or 4 c. florets
3 T. all-purpose unbleached flour
1 t. garlic, minced
1 small white onion, thinly sliced
3 T. unsalted butter
1 c. black olives, sliced
2 c. or 8 oz. Mozzarella cheese, shredded
1/2 c. Parmesan cheese, shredded
2 t. parsley, chopped
1/4 c. dry white wine
3/4 c. low fat milk
salt and black pepper to taste
Arrange cauliflower in a rack over a small amount of steaming water. Cover and
steam until tender crisp, about 10 minutes. Meanwhile: Preheat the oven to 350
degrees. Combine flour, garlic, salt and pepper. Set aside. Arrange half of the cooked
cauliflower in a buttered 8 inch square baking dish. Top with half the sliced onions.
Sprinkle half the flour mixture on top. Dot with half the butter. Top with half the
sliced olives, half of Mozzarella and Parmesan cheese and half the parsley. Repeat
layers with remaining ingredients. Season each layer with salt and black pepper to
taste. Combine milk, wine, stirring well. Pour over cauliflower. Bake uncovered, for
40 minutes. Serves 6 to 8.
Aloo Gobi, Cauliflower and Potatoes with Spices
1/4 c. light cooking oil
1 t. cumin seeds
3 garlic cloves, chopped
1 inch stick fresh ginger
4 medium white potatoes, peeled, cut into cubes
3/4 t. turmeric
1 t. red chili powder
3 tomatoes, chopped
1 T. Marsala wine
2 t. coriander
1 medium cauliflower, core removed, cut into florets
In large skillet, over medium high heat, add oil. When hot, add cumin seeds and
saute for a minute. Add garlic and ginger. Saute for a minute. Add potatoes and stir
for a minute. Add turmeric and chili powder and stir for a minute. Add tomatoes,
wine, coriander and cauliflower. Stir and cover. Heat on high for a few minutes.
Lower heat and simmer for 15 minutes. Serves 6 to 8.
Vegetable Loaf
A dish of fine flavor, satisfying consistency, unusual richness
4 medium carrots
6 medium boiled potatoes
4 small onions, minced
3 T. fresh parsley, minces
1/2 c. celery, chopped
1 c. cabbage, chopped
1 c. pecans, chopped
1 1/2 c. wholewheat bread crumbs
1/2 c. low fat milk
8 eggs, whites only
salt and black pepper to taste
tomato sauce for garnish
Preheat oven to 350 degrees. Butter a 9 inch by 6 inch loaf pan. Grate carrots,
potatoes. Combine in large dish with remaining vegetables and nuts. In medium bowl, s
oak bread crumbs in milk. Add to vegetables. Blend in egg whites. Season with salt
and black pepper to taste. Bake about 2 hours. Remove loaf from pan and place on
serving platter. Slice loaf into serving pieces. Arrange slices offset on serving
platter. Drizzle tomato sauce over loaf and serve any remaining tomato sauce on side.
Serves 6.
**80
Eggplant Florentine
1 large eggplant, about 1 pound
2 T. unsalted butter, melted
1 10 to 12 oz. package frozen, chopped spinach
1 10 to 12 oz. can white sauce
1/2 c. silvered almonds, toasted
1/2 t. salt
1/8 t. black pepper
1/8 t. nutmeg
1 small garlic clove, minced
Parmesan cheese or buttered bread crumbs for garnish
Preheat oven to 400 degrees. Wash and peel eggplant. Cut crosswise into 1/2 inch
slices. Brush lightly with melted butter on each side. Place on shallow baking sheet.
Bake 12 minutes or until tender. While eggplant is baking: Cook spinach in salted
water as package directs. Drain, press out excess water. Mix with white sauce,
almonds and seasonings. Spoon sauce onto baked eggplant slices. Sprinkle with
cheese or bread crumbs. Broil 3 or 4 minutes or until cheese or crumbs are browned.
Serves 6.
Carrot-Rice Puree
1/2 pound carrots, finely chopped, about 2 c.
1/4 c. long grain rice
2 c. low sodium vegetable broth or water
1 T. unsalted butter
1/4 c. heavy cream
salt and pepper to taste
In medium sauce pan, over medium heat, cook carrots, rice and broth until rice is
thoroughly cooked, about 25 minutes. Drain. Process in food processor until smooth.
Return to sauce pan. Reheat and stir in butter and cream. Stir well and simmer several
minutes. Season with salt and pepper to taste. Serves 4.
New England Baked Squash
2 medium acorn squash, about 1 pound each, stem end removed
2 tart apples
1/2 c. slivered almonds, toasted
1/2 c. dark raisins
1 1/2 c. maple syrup
2 T. lemon juice
1/4 c. unsalted butter
1/4 c. cornstarch
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. nutmeg
Preheat oven to 350 degrees. Spray shallow baking pan with no-stick cooking
spray. Cut squash in half. Remove seeds. Place cut side down on baking pan. Bake 30
to 40 minutes or until just barely tender. Cool. Peel and cut into 1/2 inch slices. Place
on bottom of 11 inch by 7 inch by 2 inch baking dish. Pare, core and thinly slice
apples. Arrange over squash. Sprinkle almonds and raisins over apples. In sauce pan,
combine syrup, lemon juice, butter, cornstarch and spices. Cook until thickened,
stirring constantly. Pour over squash and apples. Bake 30 minutes or until tender.
Serves 6 to 8.
Filled Artichokes
4 large artichokes
1/2 pound pork sausage
extra virgin olive oil
1 medium white onion, chopped medium fine
1 large green pepper, chopped medium fine
1/2 pound mushrooms, coarsely chopped
1 garlic clove, minced
2 c. brown rice, cooked
1 t. poultry seasoning
salt and pepper to taste
Bring water in large kettle to a boil. Add artichokes and boil until tender. Drain.
Remove and discard chokes. Keep artichokes warm. In medium skillet, over medium
high heat, cook crumbled sausage until browned. Place on paper towels to drain but
keep warm. Pour sausage fat from skillet into measuring cup. Add enough oil to it to
make 1/4 c. Return to skillet. Add onion, green pepper and mushrooms. Cook until
onion wilts over fairly high heat, stirring constantly. Add garlic and stir. Stir in
reserved sausage, rice, poultry seasoning, salt and pepper to taste. Spread open the
leaves of each artichoke. Fill centers with rice mixture. Serve at once. Serves 4.
Note: You can cut the artichokes in half before filling to serve 8.
Spinach with Mushrooms
2 pounds fresh spinach or 2 10 oz. packages frozen, thawed, drained
1/2 pound fresh mushrooms, rinsed, drained, cut in thin slices, about 2 c.
3 T. unsalted butter
1 t. garlic, finely minced
salt and pepper to taste
If using fresh spinach, discard tough stems and any blemished leaves. There should
be about 4 c. Bring water to a boil in a large sauce pan. Add spinach and return to a
boil. Stir and cook until leaves are wilted. Let boil 1 minute more. Dump into colander.
Immediately run cold water on spinach until chilled. Squeeze to extract as much
liquid as possible. There should be about 1 1/2 c. In large skillet, over medium high
heat, add butter. When butter is hot, add mushrooms. Cook about 5 minutes. Add garlic
and cook briefly, stirring. Add spinach, salt and pepper to taste. Cook briefly until
spinach is heated through. Serves 4.
Eggplant Parmigiana
1/2 c. extra virgin olive oil
2 c. white onion, finely chopped
3 garlic cloves, minced
1/4 c. fresh basil or 1 T. dry
3 T. fresh oregano or 1 1/2 t. dry
1 t. fresh thyme or 1/4 t. dry
2 35 oz. can whole, peeled plum tomatoes
2 6 oz. cans tomato paste
3 medium-size eggplants, ends trimmed off, peeled if desired
1/2 c. all-purpose unbleached flour
1 c. Parmesan cheese, freshly grated, divided by 1/4 c. and 3/4 c.
salt and pepper to taste
4 to 5 eggs, whites only, lightly beaten
2 c. fine, dry bread crumbs
2 pounds fresh, unsalted Mozzarella cheese, grated
1/4 c. fresh Parmesan cheese, grated, for garnish
To make the sauce: In large kettle or Dutch oven, heat oil until hot but not smoking.
Add onion and garlic. Cover pan and reduce heat. "Sweat" cook with steam heat for
about 7 minutes. Add basil, oregano and thyme to onion garlic combination. Stir and
cook for 1 minute. Add tomatoes and tomato paste, breaking up tomatoes with a spoon.
Heat mixture to boiling. Reduce heat to very low. Simmer, partially covered, stirring
occasionally, about 3 hours.
About an hour before sauce is done: Preheat oven to 425 degrees. Slice eggplants
crosswise in 1/4 inch thick slices. On sheet of waxed paper or in pie pan, mix flour,
1/4 c. Parmesan cheese, salt and pepper to taste. In medium bowl or pie pan, add eggs.
On another sheet of waxed paper or in pie pan, mix bread crumbs, 3/4 c. Parmesan
cheese, salt and pepper to taste. Dip eggplant slices alternately in flour, egg and
bread crumbs. Place on baking sheet that has been spray with no-stick cooking spray.
Bake until lightly browned, about 15 minutes. Turn and bake about 10 to 15 minutes to
brown other side. Remove from oven. Reduce oven temperature to 350 degrees. In 13
inch by 9 inch by 2 inch baking dish that has been sprayed with no-stick cooking
spray, layer eggplant, tomato sauce, Mozzarella cheese, Parmesan and more tomato
sauce. Repeat. Sprinkle Parmesan cheese on top. Bake, uncovered for 30 to 45
minutes or until bubbly. Serves 8.
Sesame Broccoli
1 1/2 pounds fresh broccoli, cut into florets, with stems split, well rinsed
2 T. unsalted butter
1/4 c. green onions, coarsely chopped
1 T. sesame seeds
1 T. apple cider vinegar
In medium sauce pan, add broccoli and small amount of water and bring to a boil.
Reduce heat and simmer until broccoli is tender. While broccoli is cooking: in small
sauce pan, melt butter over medium high heat. Add onions, sesame seeds and vinegar.
Reduce heat to medium. Cook until seeds are golden brown, about 5 minutes. Drain
broccoli and add everything to large bowl. Toss until well coated. Serve immediately.
Serves 4 to 6.
Zucchini Saute
6 medium-size zucchini, ends cut off, peeled or unpeeled
2 T. unsalted butter
salt and pepper to taste
Grate zucchini. Drain in colander. Press out as much liquid as you can. In a large
skillet, over medium high heat, add butter. When butter is melted and hot, add
zucchini. Saute and stir for about 3 minutes, just until zucchini turns bright green
and wilts. Season with salt and pepper to taste. Serve promptly. Serves 4.
Creamy Cheesy Cauliflower
1 medium head cauliflower, cut into large florets
4 T. unsalted butter
1 T. all-purpose unbleached flour
1 c. low fat milk
2 T. heavy cream
1 egg, white only
3/4 c. Swiss cheese, shredded
1/4 c. almonds, sliced
1/4. bread crumbs
Preheat oven to 375 degrees. In a large, covered sauce pan, over high heat, bring
about 3 inches of water to a boil. Add cauliflower and cook 15 minutes until just
tender. Drain. Place in large oven-proof serving dish. Keep warm. In medium sauce
pan, over medium high heat, melt 2 T. of butter. Add flour and stir until well blended.
In a small sauce pan, bring the milk almost to a boil. Add the hot milk to the flour
butter mixture while stirring. Stir until mixture comes to a boil and thickens. Remove
from heat. In a cup, combine the cream and the egg white. Add a spoonful of flour
butter mixture to the cream and egg white. Stir well and pour into flour butter
mixture. Pour sauce over cauliflower. Sprinkle shredded cheese on top. In a small
sauce pan, melt the remaining butter. Add the almonds and saute until golden brown.
Stir in the bread crumbs. Sprinkle over cheese. Bake about 10 minutes until golden
brown on top. Serves 4 to 6.
Scalloped Cabbage
1 small cabbage, end and outer leaves removed, cut into 2 inch wedges with core on
1/4 pound unsalted butter
1/2 c. all-purpose unbleached flour
2 c. low fat milk
salt and pepper to taste
2 dashes Worcestershire sauce or low sodium soy sauce
1/2 pound Cheddar cheese, grated
1/3 c. bread crumbs
1 T. unsalted butter
Bring water to a boil in large pan. Drop cabbage wedges into boiling water. Cook
5 to 10 minutes. Drain. Butter large, baking dish or spray with no-stick cooking spray.
Arrange cabbage wedges in baking dish. Preheat oven to 350 degrees. Prepare a
white sauce by melting butter in large sauce pan over medium high heat. Add flour
and stir until smooth. Add milk, stir constantly until smooth and hot. Add remaining
ingredients. Stir again until cheese has melted and sauce is smooth. Pour white
sauce over cabbage wedges. In small sauce pan, over medium high heat, add butter.
When melted, add bread crumbs and stir until well coated and toasted. Sprinkle bread
crumbs over cabbage and white sauce. Bake, covered, for 30 minutes. Remove lid and
bake 15 minutes more so top is nicely browned. Serves 8 to 10.
**70
Corn and Broccoli with Brown Rice
2 2/3 c. water
1 c. brown rice
3 T. unsalted butter
4 t. garlic, minced
1 t. dried basil
salt and pepper to taste
1 12 oz. can whole kernel corn, drained
1 10 oz. package frozen chopped broccoli, thawed, drained
Bring water to a boil in a large sauce pan. Stir in rice, 1 T. butter, garlic, basil, salt
and pepper. Reduce heat to low. Cover tightly. Cook 40 minutes. Stir in corn, broccoli
and remaining 2 T. butter. Cover and continue cooking until all liquid is absorbed and
vegetables are tender, about 20 minutes. Serves 6 to 8.
Eggplant Au Gratin A La Turque (Eggplant and cheese Turkish-style)
1 eggplant, about 1 pound
1 T. unsalted butter
1/4 c. white onion, finely chopped
2 T. all-purpose unbleached flour
1 c. low fat milk
salt and pepper to taste
1/4 pound Muenster, Gruyere or Cheddar cheese, grated, about 1 1/4 c.
1/4 c. Parmesan cheese, grated
There are two ways to prepare the eggplant for this dish. It may be cooked over
charcoal or a gas jet, or it may be baked in the oven. To cook over charcoal or a gas
jet: place the untrimmed, unpeeled eggplant directly over the coals or flame. Cook,
turning on all sides, until the eggplant is thoroughly soft from the skin to the center,
about 30 to 45 minutes. The skin will be somewhat charred. If you wish to cook the
eggplant in the oven: preheat the oven to about 375 degrees. Place the eggplant on
a sheet of aluminum foil in the oven. Bake until soft throughout. When the eggplant
has cooled: Peel the eggplant and trim the ends. Chop eggplant. There should be about
2 1/4 c. Put the chopped eggplant in a large bowl. Heat the butter in a large sauce pan
over medium high heat. Add onions. Cook and stir until the onions are almost wilted.
Add the flour, stirring with a wire whisk. Add the milk, stir and cook until thickened
and smooth. Add the eggplant. Stir to blend. Season with salt and pepper. Preheat
broiler to high. Add the Muenster, Gruyere or Cheddar cheese and stir until cheese
has melted and is well combined. Spoon the mixture into baking dish that has been
sprayed with no-stick cooking spray or buttered. Smooth the top a little. Sprinkle
Parmesan cheese on top. Place under broiler until nicely browned on top. Serves 4.
Fried Okra
1 pound okra, preferably 1 to 2 inches long
4 eggs, whites only
1/2 c. low fat milk
1 t. salt
light vegetable oil for frying
1 c. crushed cracker or bread crumbs
salt and pepper to taste
Wash and dry okra. Remove stems. Beat egg whites, milk, salt and pepper. Heat 1
inch of oil in a large sauce pan. Dip okra into egg mixture, then into crumbs. Coat
thoroughly. Fry in the hot oil until crisp, lightly browned and tender. Drain on paper
towels. Place on serving platter and serve hot. Serves 4.
Spiced Whipped Squash
2 medium acorn squash
1 c. orange juice
2 T. unsalted butter
2 T. light brown sugar
1 t. salt
1/2 t. orange peel, grated
1/4 t. ground cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg
Preheat oven to 400 degrees. Split squash. Remove seeds. Place cut side down on
greased baking sheet. Bake 30 minutes or until tender when pierced with a fork. Let
cool. Scoop out squash. Combine squash in mixing bowl with remainder of ingredients.
Whip until smooth and well-blended. Serves 4 to 6.
Vegetable Jalfrasie, a Chinese dish originally but considered from India
1 large white onion
2 large tomatoes
1/2 pound broccoli
1/2 pound cauliflower
4 t. unsalted butter
1 t. red chili powder
1/2 t. turmeric
1 inch ginger stick
3 garlic cloves
2 T. white vinegar
2 T. tomato paste
Cut vegetables into 1 inch cubes. Melt butter in large skillet. Saute onion for a few
minutes. Add remaining vegetables. Stir fry over medium heat 5 minutes. Add spices
and vinegar and stir well. Add tomato paste and stir well. Reduce heat a little and
simmer 5 minutes. Serves 6 to 8.
French Fried Cauliflower
1 medium head cauliflower
2 eggs, whites only
2 T. all-purpose unbleached flour
salt and pepper to taste
light vegetable oil for frying
Separate cauliflower into florets. Cook in a large covered sauce pan in a small
amount of boiling salted water for about 4 minutes. Drain and cool slightly. In a
mixing bowl, beat eggs, flour, salt and pepper until smooth. Dip florets into batter and
thoroughly coat them with the batter. In a deep fryer or large sauce pan, heat 2
inches of oil to 375 degrees as measured by a deep fat thermometer. Add florets.
Cook about 4 minutes or until lightly browned. Drain on paper towels for a minute.
Place on serving platter and serve hot. Serves 4.
Zucchini with Peppers and Onions
2 small zucchini, about 5 oz. each
1 large green pepper, about 5 or 6 oz.
1 medium white onion, about 2 1/2 oz.
1 T. extra virgin olive oil
salt and pepper to taste
Trim ends from scrubbed zucchini. Don't peel. Cut into 1/4 inch cubes. There
should be about 2 c. Halve, seed and devein green pepper, cut into 1/4 inch squares.
There should be 3/4 to 1 c. Peel and quarter onion. Cut into thick strips. There should
be about 1/3 c. In a large skillet, over medium heat, add oil. Add zucchini, green
pepper, onion. Cook, uncovered and stir often, until zucchini is tender, about 10 to 15
minutes. Serves 3.
Asparagus with Avocado Vinaigrette
3 pounds asparagus
1/4 c. Pinot Chardonnay wine
2 T. white wine vinegar
1 1/2 c. extra virgin olive oil
salt and pepper to taste
1/4 t. French's yellow mustard
1 ripe avocado, peeled, diced
2 hard-cooked eggs, whites only, finely chopped
Rinse asparagus. Cut off tough ends and trim stalks evenly. Tie asparagus into 4
bundles. Place tips up in the bottom of a double boiler or deep sauce pan, half full of
boiling water. Cover pan with inverted top of double boiler or a second sauce pan.
Return to boiling for 8 to 10 minutes, just until tender. (The idea is to have the stalks
cook in the water and the tips cook in the steam.) Lift bundles carefully from pan with
slotted spoon. Place on paper towels to drain. Remove cord. Let cool.
To make Avocado Vinaigrette:
In small bowl, combine wine, vinegar, oil, salt, pepper and mustard. Whisk or beat
with a fork to blend. Stir in diced avocado and chopped egg. Place asparagus on
serving platter. Ladle about 1 c. of vinaigrette over them. Serve remaining
vinaigrette on the side. Serves 6 to 8.
Ginger Beets
1 8 1/4 oz. can small whole beets, drained
2 T. unsalted butter
2 T. ginger marmalade
Heat beets with butter and marmalade in microwave or on stove. Stir frequently to
combine butter and marmalade and coat beets with mixture. Serve hot. Serves 2.
Pureed Peas
1 10 oz. package frozen peas
1/4 c. water
salt and pepper to taste
1/4 t. white sugar
2 T. half-and-half or evaporated milk
In small sauce pan, place peas in water, salt and sugar. Heat to boiling, cover,
reduce heat and simmer 5 minutes. Drain, reserving 2 T. of cooking liquid. Add peas,
cooking liquid and half-and-half to food processor. Cover and process until pureed.
Serves 2.
**60
Steamed Asparagus with Green Onions and Carrots
1 large carrot, peeled, cut into 1/4 inch diagonal slices
6 large green onions, with 3 inches of green top remaining
10 asparagus spears, trimmed
Place carrot slices on steam rack set into large skillet. Add boiling water to 1/2
inch depth. Return to boiling, cover and steam for 4 minutes. Place green onions and
asparagus spears on top of carrots. Return water to boiling, cover and steam for 4
minutes or until all vegetables are tender. Lift vegetables off rack with slotted spoon.
Arrange on serving platter and serve. Serves 2.
Summer Squash with Vegetables
6 to 8 small summer squash, about 6 inches long or smaller
1 red bell pepper
1 green bell pepper
4 carrots
4 green onions
1 pound green beans, preferably very small
a little peanut oil or light cooking oil
1 T. fresh ginger root, finely chopped
salt and pepper to taste
2 t. rice wine vinegar
Selected summer squash should be small enough to fit on an individual dinner plate,
yet large enough to be hollowed out. Cut an oval in round end of squash, making a
shallow cup-like opening. Julienne or match-stick cut red pepper, green pepper,
carrots and green onions into 3 inch lengths. If very small, leave green beans whole.
If green beans are large, cut into 3 inch match-stick lengths, also. Place squash on
steamer rack in sauce pan or skillet. Add water to depth of 1/2 inch. Cover, steam
for 5 to 7 minutes, or until just tender. Keep warm. Heat wok or large skillet until very
hot. Add oil and ginger. Stir fry a few seconds. Add carrots strips and stir just
enough to coat with oil. Add peppers, green onions and green beans. Stir fry for a
minute or so. Vegetables should be light in color and a little crisp. Season to taste with
salt, pepper and rice-wine vinegar. Lift squash from steamer and place on serving
platter or single serving plates. Fill with stir fried vegetables but do not pack down.
Serves 6 to 8.
Eggplant Caviar
1 eggplant, about 1 pound
1 red, ripe tomato, cored, peeled, seeded, finely chopped, about 1/4 c.
1/4 c. white onion, finely chopped
1 t. garlic, finely minced
4 T. parsley, finely chopped, traditional, or coriander for interesting flavor
2 T. dark sesame oil
2 T. extra virgin olive oil
salt and pepper to taste
1/4 t. white sugar
2 T. lemon juice
6 to 8 slices dark bread
Preheat the oven to 375 degrees. Place the eggplant on a sheet of foil and place in
oven. Bake until soft throughout. Peel eggplant and chop. Should be about 2 1/4 c. Put
eggplant in mixing bowl. Drain tomato well and add to eggplant. Add onions, garlic,
parsley or coriander, oils, salt, pepper, sugar and lemon juice. Blend well. Refrigerate
for several hours. Serve onto slices of dark bread. Serves 6 to 8.
Baked Onions Stuffed with Spinach and Bacon
6 medium white onions
14 oz. fresh spinach, chopped, cooked, drained
1/2 t. salt
1/8 t. black pepper
1 garlic clove, minced
2 bacon slices, cooked, crumbled
Peel onions. Cut in half lengthwise. Cook 5 minutes in just enough boiling water to
cover. Remove from water and scoop out centers. (Save centers to use with another
recipe.) Preheat oven to 350 degrees. In medium bowl, combine spinach, seasonings
and garlic. Stuff spinach mixture into hollow onion shells. Sprinkle crumbled bacon
on top. Place in an 8 inch square buttered baking dish. Bake 10 minutes or until
spinach mixture is heated through. Serves 6.
Fresh Spinach with Lemon
1 bunch spinach
juice of 1/4 lemon
1 T. unsalted butter
salt and pepper to taste
Wash spinach. Fill large bowl with water and dump loose spinach in. Break off
stems at root while holding under water. (Spinach leaves & stems are both tasty.)
Shake off excess water. Place spinach into large frying pan. Add a couple of
spoonfuls of water. Cover and cook on medium low heat for 5 to 10 minutes, or until
tender. Drain spinach and drain water from pan. Add lemon juice and butter to pan.
Wait for butter to melt. Add spinach back into pan. Stir and heat through. Add salt
and pepper to taste. Serves 1 to 2.
Stuffed Zucchini
Prep. time: 40 minutes
3 medium zucchini, about 8 oz. each
1 T. unsalted butter
1 small white onion, diced
3/4 long-grain rice
1/4 t. salt
1 1/2 c. water
3/4 c. frozen peas
1/2 c. low fat milk
1/4 c. water
1 c. Cheddar cheese, shredded
Cut each zucchini lengthwise in half. Scoop out and dice centers, leaving 1/4 inch
thin shell. In 3 quart sauce pan, over medium heat, add butter. Cook and stir onion and
diced zucchini until tender. Add rice, salt and 1 1/2 water. Heat to boiling. Cover and
simmer on low heat 10 minutes. Add peas. Cover and simmer 10 minutes or until liquid
is absorbed. Stir in milk and 3/4 c. of cheese. Remove from heat. In 12 inch skillet
over high heat, heat zucchini halves and 1/4 c. water to boiling. Reduce heat to low.
Cover and simmer 5 minutes or until tender-crisp. Fill zucchini with rice mixture and
sprinkle with remaining cheese. Cover and cook over low heat until filling is hot and c
heese has melted. Makes 3 to 6 main dish servings. 455 calories per serving.
Fried Zucchini
1 medium zucchini, peeled, sliced into 1 inch thick slices
1/3 c. low sodium soy sauce
2 eggs, whites only
bread crumbs
a little cooking oil
Place zucchini in medium bowl. Cover with soy sauce and egg whites. Toss to coat.
Marinate for 1 hour. Dredge zucchini slices in bread crumbs. Heat oil in large frying
pan. Fry zucchini slices in oil until brown, turn and brown other side. Place on paper
towels to drain. Serves 2.
Harvard Beets
1/2 c. white sugar
1/2 t. cornstarch
1/2 c. apple cider vinegar
2 T. unsalted butter
2 cans sliced beets
In small sauce pan, combine sugar, cornstarch, vinegar and beet juice. Bring to a
boil and boil 5 minutes. Place beets in small oven safe dish. Pour sauce over beets.
Cover and place in warm oven for 30 minutes. Add butter and serve. Serves 2 to 4.
Mushroom and Barley Casserole
6 T. unsalted butter
1 c. pearl barley
1 large white onion, minced
1 c. mushrooms, sliced
3 c. low sodium chicken or vegetable broth, boiling hot
salt and pepper to taste
Heat 2 T. butter in medium skillet over medium hight heat. Saute barley in it
briefly. Transfer barley to heavy casserole. Heat 2 more T. butter. Saute onion in it.
Add to barley. Saute mushrooms in remaining butter. Add to other ingredients. Stir in
hot broth, salt and pepper. Cover and bake in oven preheated to 325 degrees until
barley is tender and has absorbed broth, about 30 to 45 minutes. Stir occasionally.
Makes about 6 servings.
Braised Cauliflower with Garlic and Tomatoes
2 1/2 T. extra virgin olive oil
1 medium cauliflower, cored and cut into 1 inch florets
3 medium garlic cloves, minced or pressed
1/4 t. hot red pepper flakes, optional
1 14 1/2 oz. can diced tomatoes
2 T. fresh basil leaves, minced
salt and black pepper to taste
Heat 2 T. of oil in a large skillet over medium high until almost smoking. Add
cauliflower and cook, stirring occasionally, until florets begin to brown, about 6 to 7
minutes. Clear a space in the center of the pan. Add garlic, pepper flakes and
remaining oil. Mash and stir until it becomes fragrant, about 1 minute. Combine the
garlic mixture with the cauliflower. Cook an additional minute. Add the tomatoes,
cover and cook until the cauliflower is tender, about 4 to 5 minutes. Add the basil and
season with salt to taste. Serve immediately. Serves 4.
**50
Sweet and Sour Bok Choy
1/4 c. light brown sugar, firmly packed
1/4 c. red wine vinegar
1 t. fresh ginger, minced
1 T. cornstarch
1 T. low sodium soy sauce
1/2 c. water
3 T. light cooking oil
1 head bok choy, washed, trimmed, cut into 1 inch pieces
Combine brown sugar, vinegar, ginger, set aside. Combine cornstarch, soy sauce
and water, set aside. Heat oil in large skillet, over high heat. Add bok choy. Cook and
stir 1 minute. Add brown sugar mixture to skillet. Stir, cover and steam 1 minute. Add
cornstarch mixture to skillet. Cook and stir until thickened, about 3 minutes. Serves
4 to 6.
Cauliflower and Pasta
1 pound spaghetti
large head cauliflower
3 T. unsalted butter
3/4 c. plain bread crumbs
2/3 c. light cooking oil
2 T. garlic, chopped
2/3 c. pasta cooking water
Romano cheese and plain bread crumbs for garnish
Cut cauliflower into flowerettes. In large pot, heat water to boiling. Add spaghetti
and cauliflower and cook until done. While pasta is cooking: Add butter to large
skillet and melt over medium high heat. Add 1/2 c. bread crumbs and stir until well
coated with butter. Place buttered bread crumbs in bowl and set aside. Add cooking oil
to pan and heat. Add garlic. Let cook a few minutes. Apply thin coat of oil to baking
dish. Drain cauliflower and pasta when done. Reserve 2/3 c. of pasta water. Do not
drain completely dry. Put cauliflower and pasta in baking dish. Add pasta water to
dish. Sprinkle Romano cheese and bread crumbs on top. Serves 4 to 6.
Roasted Butternut Squash with Apple Cider Glaze
2 T. light cooking oil
2 to 3 pounds butternut or other easy to peel, smooth-skinned winter squash
2 c. apple cider
1 shallot, minced
4 sage leaves, minced
Preheat oven to 350 degrees. Spray large sheet pan or large shallow roasting pan
with no-stick cooking spray. Peel squash with a sharp, swivel blade vegetable peeler.
Slice squash in half and scoop out the fibers and seeds. Cut into 1/2 inch cubes.
Combine squash and oil in large bowl and toss to coat. Arrange in single layer on
prepared pan. Roast, uncovered, for 30 minutes until squash is tender, stirring every
10 minutes or so for even cooking. While squash is roasting: Combine cider and
shallot in small sauce pan. Bring to a boil over medium-high heat. Boil until reduced by
two-thirds, about 20 minutes. Remove from heat. Stir in sage. Cover and keep warm.
Transfer squash to a serving bowl. Pour cider mixture over squash. Toss gently.
Preparation time: 25 minutes. Serves 6.
Vegan Nut Loaf
1 c. carrots, shredded
1/2 c. parsley, chopped
1 garlic clove
1 c. tomatoes, chopped
1/2. c. bell pepper, chopped
2 T. extra virgin olive oil
ground peanuts
sage, thyme, savory or dill if desired
Add all ingredients, except peanuts, to food processor. Process until finely
chopped. Add enough ground peanuts to form a loaf stiff enough to mold. Serve on
platter. Garnish with parsley and green onions. Serves 4.
Piquant Onions
2 pounds small, white onions, peeled
1/4 c. unsalted butter
14 oz. low sodium vegetable broth
8 oz. tomato sauce
3 T. cider vinegar
2/3 c. seedless dark raisins
2 t. white sugar
1/4 t. dried thyme
1 bay leaf
1/4 t. Tabasco sauce
1 T. water
1 T. cornstarch
Cut a small "X" in stem end of onions to prevent onions from splittingduring
cooking. Heat butter in large skillet over medium high heat. Lightly brown onions. Add
broth, tomato sauce, vinegar, raisins, sugar, thyme and bay leaf. Bring to a boil.
Reduce heat. Simmer 10 to 15 minutes. Remove bay leaf. In a small cup, combine water
and cornstarch. Stir into tomato mixture. Add pepper sauce. Cook, stirring, until
mixture boils and thickens. Serves 4 to 6.
Country Onions
4 large yellow onions, about 9 to 11 oz. each
2 t. extra virgin olive oil
1 pound yellow summer squash, cut into julienne strips, skin removed
1/2 pound mushrooms, sliced
3 stalks celery, sliced
1 red bell pepper, sliced
3 large garlic cloves, thinly sliced
2 medium, ripe tomatoes, cut in cubes
1/3 c. fresh parsley, minced
1/2 t. tarragon
1 c. white wine
Peel onions. Cut flat slice off base and top of each onion so they stand upright.
Hollow them out, leaving 1/2 inch shells. Chop onion scooped from centers. Place
onion shells in large skillet. Add 1 inch water, cover and bring to a boil. Simmer gently
for 25 minuts or until soft. Remove from skillet with slotted spoon and drain. Empty
skillet. Add oil and heat. Add chopped onion, squash, mushrooms, celery, red pepper
and garlic. Saute over medium heat until tender crisp, about 6 to 8 minutes. Add
tomatoes, parsley, tarragon and wine. Cook 2 minutes longer. Place onion shells back
in pan and fill with vegetable mixture. Serves 4.
Nutritional information per serving: 196 cal.
Acorn Squash
Wash squash. Cut in half. Remove stem and seeds. Lay cut side down on shallow
platter. Microwave until you feel a slight give when you push on the squash. Turn
squash up. Serve entire half of squash per person or cut in half again and serve one
fourth of squash per person. Add any of the following:
1 T. unsalted butter and Mrs. Dash with garlic
or fruit preserves
or cinnamon and butter
or clover or wildflower honey
or spaghetti sauce and cheese.
Fried Parsley
light vegetable oil for deep frying
1 or 2 bunches of very fresh parsley, divided into sprigs, rinsed, patted dry, long
stems discarded
In a deep fryer, heat 2 inches of oil to 375 degrees. Add a small handful of
parsley. Stir and fry for about 5 seconds or until oils stops sizzling. Oil will splatter
considerably. Transfer parsley with skimmer to paper towels to drain. Sprinkle with a
little salt, of desired. Fry remaining parsley the same way. Serve the parsley
immediately as a side dish with roast meat. Serves 2 to 4.
Creamed Pearl Onions with Chardonnay
2 pounds small white boiling onions, remove outer skin and ends
1 75 ml. bottle of Chardonnay wine
1 bay leaf
1/4 t. thyme
1 c. heavy whipping cream
1 t. unsalted butter
Place onions in 2 quart pot. Pour wine over onions. Add bay leaf and thyme. Simmer
over medium heat for 30 minutes. Add cream and bring to a boil. Reduce heat to
medium. Cook until thickened, about 1 hour. Remove bay leaf. Add butter. Serves 8.
Baked Cauliflower
2 T. extra virgin olive oil
2 pounds fresh cauliflower, broken into flowerets, sliced into 1/2 inch slices
2 T. cooking oil
3/4 c. white onion, chopped
2 c. or 6 plum tomatoes, chopped
3/4 c. green olives, stuffed with pimento
1/4 c. white wine
Romano cheese
Preheat oven to 400 degrees. In large bowl, add cauliflower and olive oil. Stir to
coat. Place cauliflower in large flat pan with sides. Bake for 25 minutes, turning
once. In large skillet, add oil and heat over medium high heat. Add onion and saute 2
minutes. Add tomatoes and olives and saute 4 minutes. Add wine and allow to simmer
to reduce liquid about half or less. Pour tomato mixture over cauliflower. Sprinkle
some Romano cheese on top. Bake another 10 minutes. Serves 4 to 8.
**40
Baked Carrots
4 c. carrots, peeled, cut julian
1/2 c. dried cranberries
1 c. apple cider
Preheat oven to 350 degrees. Light spray medium baking dish with no stick cooking
spray. Combine ingredients and spoon into baking dish. Bake 30 minutes, uncovered.
Serves 4 to 6.
Creamy Corn 'N Cheese
1 17 oz. can cream-style corn
1/4 c. (1 oz.) Parmesan cheese, grated
4 bacon slices, crisply cooked, crumbled
In large sauce pan, over medium high heat, combine all ingredients. Heat
thoroughly. Pour into serving dish. Sprinkle with additional cheese. Serves 4.
Broccoli Puff
8 eggs, whites only
1/2 c. low fat milk
1/4 t. onion salt
1 10 oz. package frozen, chopped broccoli, cooked, drained
1/2 c. or 2 oz. Parmesan cheese, grated
Preheat oven to 350 degrees. Lightly spray a 9 inch pie pan with no stick cooking
spray. In medium bowl, combine egg whites, milk and onion salt. Stir in broccoli and
cheese. Pour into pie pan. Bake 20 to 25 minutes, not covered or until egg whites are
set. Serves 6. Can substitute asparagus.
Year Round Ratatouille
1 medium eggplant, peeled, cut into 1 inch cubes
4 medium zucchini, peeled, thinly sliced
2 medium tomatoes, cut into thin wedges
1 c. white onion, chopped
1 c. (8 oz.) Wish-Bone Sweet 'N Spicy French or Russian Dressing
1 T. fresh basil or 1 t. dried basil, chopped
In large sauce pan, combine all ingredients. Cover and simmer, stirring
occasionally, 40 minutes or until vegetables are tender. Can serve as is or freeze in
2 c. containers for future recipes. Makes about 6 c.
Pickled Beets
2 1 pound can sliced beets
3/4 c. apple cider vinegar
3/4 c. white sugar
10 whole cloves
1 2 inch long cinnamon stick
1 t. ground allspice
Drain beets and reserve liquid. In medium sauce pan, bring beet liquid, vinegar,
sugar, cloves, cinnamon and allspice to a boil. Boil 2 minutes. Pack beets tino a 1 quart
jar. Pour boiling liquid and spices on top. Cover and chill for several days before
serving.
Yummy Yams
3 cans 9 1/2 oz. each of baby yams
1 lemon
1 tart apple, not peeled
1/4 c. clover or wildflower honey
1/2 c. hot water
1 T. unsalted butter
Preheat oven to 350 degrees. Drain yams. Cut lemon in very thin crosswise slices.
Quarter and core apple. Slice in 1/4 inch slices. Spray 10 inch by 6 inch by 2 inch
baking dish with no-stick cooking spray. Arrange in 2 rows length wise, alternating
with yams, lemon and apple slices. Combine honey and water. Pour over yams. Dot with
a little butter. Bake for 1 hour. Serves 8.
Insalata Cotta (Cooked Mixed Green Salad)
3 pounds mixed seasonal leafy greens, such as escarole, spinach, Swiss chard,
chicory, dandelion greens, etc.)
5 thin slices of white onion, rings separated
3 T extra virgin olive oil
1 T. lemon juice
Rinse greens thoroughly in cold water. Place greens in steamer and steam, covered,
until just tender. Drain and transfer to chopping board. Cut through greens in very
broad strips. Add to large serving bowl. Add onions. Drizzle oil and then lemon juice
on. Toss gently. Serve warm. Serves 6.
Baked Cabbage
2 quarts of shredded cabbage
2 c. low fat milk
4 eggs, whites only
bread crumbs
Preheat oven to 325 degrees. Butter large casserole dish. Place cabbage in dish. In
medium dish, combine milk and egg whites. Pour over cabbage. Sprinkle lots of bread
crumbs on top. Bake for 45 to 60 minutes. Serves 6.
Baked Brussels Sprouts with Kerkennaise Sauce
Make Kerkennaise Sauce first:
2 T. green onion, finely chopped
1/4 c. flat leaf parsley, finely chopped
1 garlic clove, finely chopped
1/3 c. extra virgin olive oil
2 medium tomatoes, chopped
Mix all sauce ingredients. Chill for 1 hour. Makes about 2 c. Then prepare brussels
sprouts:
2 pounds fresh brussels sprouts, wilted leaves and stem end removed
Soak brussels sprouts in cold water for 15 minutes. Rinse and drain. In large sauce
pot, bring enough water to cover sprouts, to a boil and boil for 20 minutes. While
sprouts are cooking: Preheat oven to 350 degrees. Add cooked brussels sprouts to
large baking dish. Pour sauce over sprouts. Sprinkle on some bread crumbs, if
desired. Bake for 20 minutes or until crumbs are crisp. Serves 6 to 8.
Baked Brussels Sprouts with Hollandaise Sauce
2 pounds fresh brussels sprouts, wilted leaves and stem end removed
Soak brussels sprouts in cold water for 15 minutes. Rinse and drain. In large sauce
pot, bring enough water to cover sprouts, to a boil and boil for 20 minutes. While
sprouts are cooking: Preheat oven to 350 degrees.
Make Hollandaise Sauce:
3/4 c. unsalted butter, divided into 3 1/4 c. portions
1 1/2 T. fresh lemon juice
6 eggs, whites only, well beaten
In medium pan, over medium high heat, add 1/4 c. of butter. When butter has
melted, add lemon juice and egg whites. Stir constantly for a few minutes. Add 1/4 c.
butter while continuing to stir. After a few more minutes of stirring, add the last 1/4
c. of butter. Continue to stir for several more minutes. Sauce should thicken during
the final stirring. Makes 1 1/4 c.
Add cooked brussels sprouts to large baking dish. Pour sauce over sprouts.
Sprinkle on some bread crumbs. Bake for 20 minutes or until sauce and crumbs are
golden brown. Serves 6 to 8.
** 30
Zippy Beets
2 1/2 c. beets, drain and reserve juice, diced
1 T. cornstarch
3 T. white sugar
3/4 c. reserved beet juice or water
1 1/2 T. white wine vinegar
2 t. horseradish, drained a little
1 T. unsalted butter
Preheat oven to 350 degrees. Place beets in 1 quart casserole dish that has been
sprayed with no-stick cooking spray. In medium sauce pan, over medium high heat,
mix cornstarch, sugar, beet juice, vinegar, butter and horseradish. Stir constantly
until it starts to thicken. Pour sauce over beets. Cover and bake 1 hour. Serves 6.
Eggplant Caponata
1/2 c. extra virgin olive oil
1 large yellow onion, diced
4 garlic cloves, minced
3 T. pine nuts
3 T. dried currents
2 medium eggplants, peeled, cubed
1/2 t. Hershey's unsweetened cocoa
1 t. cinnamon
1/2 t. thyme
1 c. tomato sauce
1/3 c. balsamic vinegar
2 c. white rice, cooked
Heat oil in large skillet over medium high heat. When oil is hot, add onion, garlic,
pine nuts and currents. Saute 5 minutes. Add eggplant, cocoa and cinnamon. Saute 5
more minutes or until eggplant is tender. Add thyme, tomato sauce and vinegar. Stir
well and bring to a boil. Cover and lower heat. Simmer about 10 minutes so sauce can
reduce and thicken a little. Place rice on serving platter. Spoon eggplant caponata
over rice. Serves 8.
Turnips with Scallions
1 pound white turnips, peeled, cut in half, sliced 1/4 inch thick
2 T. unsalted butter
4 small scallions, thinly sliced
In large sauce pan, over high heat, add turnips to boiling water. Cook until tender,
about 15 minutes. Drain. In same large sauce pan, over medium high heat, add butter a
nd scallions. Saute until scallions are tender. Add turnips. Stir and reheat. Serves 4.
Sweet and Tangy Beets
3/4 c. beet juice or half juice and half water
3/4 c. white sugar
2 T. cornstarch
juice of 1 large orange or 2 small
1 c. dark raisins
2 cans shoestring beets, (beets sliced and cut into sticks)
rind of 1 orange, grated
In large sauce pan, over medium high heat, add beet juice, sugar, cornstarch and
orange juice. Cook until clear, stirring frequently. Add raisins and stir well. Add
beets and stir well. Place beets in buttered baking dish. Sprinkle grated orange peel
on top. Bake for 20 to 30 minutes in moderate oven along with other meat or supper
dishes. Serves 4.
Fried Beets
3 cooked fresh beets, about 3 inches in diameter
2 large eggs, whites only
1 T. low fat milk
1/2 c. fine dry bread crumbs
1 1/2 T. extra virgin olive oil
Peel beets and cut into 1/4 inch thick slices. Dry on paper towels. In medium bowl,
combine egg and milk. In another bowl, add bread crumbs. Dip beet slices into egg
mixture and then place in bread crumbs. In a large skillet, heat oil over medium heat.
Add beet slices. Cook until golden brown on both sides. Serves 4.
Calcutta Cabbage
2 to 3 pounds fresh green cabbage, thinly sliced
2 large white potatoes, peeled, diced into 1/2 inch cubes
8 to 16 oz. green peas, fresh or frozen
3/4 T. turmeric
1 t. allspice
1/8 t. white sugar
1/8 t. mustard seed
1/8 t. fennel seed
1/8 t. cumin seed
1 c. water
2 T. extra virgin olive oil
In large sauce pan, heat oil over medium high heat. Add mustard seed, fennel seed
and cumin seed. When mustard seeds begin to sputter, add diced potatoes and fry
until they are a light golden brown. Remove potatoes from pan, leaving as much oil as
possible and place on paper towels to drain. Add cabbage a little at a time and fry for
about 10 minutes or until cooked down. Stir often to prevent burning or sticking.
Once all cabbage is cooked down, cover, reduce heat and cook for 3 minutes more.
Add potatoes, turmeric, allspice and sugar. Cover and cook for 2 minutes more. Add
water and bring to a boil. Add peas and reduce heat to very low. Cover and simmer for
15 minutes or until water has been absorbed. Serves 6 to 8.
Cauliflower with Hollandaise Sauce
1 large head of cauliflower
3/4 c. unsalted butter, divided into 3 1/4 c. portions
1 1/2 T. fresh lemon juice
6 eggs, whites only
Remove the outer leaves and large stem of cauliflower. Separate into large pieces.
Add to large pot and cover with water. Bring to a boil and cook until almost fork
tender. While cauliflower is cooking: In medium pan, over medium high heat, add 1/4
c. of butter. When butter has melted, add lemon juice and half of egg whites. Stir
constantly for a few minutes. Add 1/4 c. butter and remaining egg whites while
continuing to stir. After a few more minutes of stirring, add the last 1/4 c. of butter.
Continue to stir for several more minutes. Sauce should thicken during the final
stirring. Drain the cauliflower and place on serving platter or dish. Drizzle
Hollandaise Sauce over cauliflower and serve any remaining sauce in small dipping
cup on the side. Serves 4 to 6.
Creamed Turnips
4 medium turnips, peeled, cut into 1/2 inch cubes
2 T. unsalted butter
2 T. all-purpose unbleached flour
1/2 t. white sugar
low fat milk, not quite enough to cover
In large pot, add turnips and enough water to cover. Bring to a boil over high heat
and cook until tender, about 20 minutes. Drain in colander. In same large pot, add
butter and reduce heat to medium. When butter has melted, stir in flour and sugar.
When well blended, pour in milk and stir. Simmer and stir until sauce thickens. Add
turnips and gently stir. Serves 4.
Squash Souffle Casserole
3 c. yellow squash, peeled, cubes.
2 c. low fat milk
2 T. all-purpose unbleached flour
1/3 c. white sugar
6 eggs, whites only
1 c. Romano cheese, grated
1/2 c. bread crumbs
Preheat oven to 350 degrees. In large pan, add squash and enough water to cover.
Bring to a boil and cook until almost tender. While squash is cooking: In a medium
pan, combine milk, flour and sugar. Stir until well combined and sugar has dissolved.
Heat to a simmer. When sauce starts to thicken a little, add cheese and allow cheese
to melt. Add eggs and stir until heated through. Drain squash and add to cheese
mixture. Stir gently to combine. Pour into baking dish. Sprinkle bread crumbs on top.
Bake 25 to 30 minutes, uncovered. Serves 6 to 8.
Eggplant Garlic Gratin
2 medium eggplants, peeled, sliced 1/4 inch thick
salt
1 T. extra virgin olive oil
1 medium onion, coarsely chopped
2 30 oz. cans plum tomatoes, drained, chopped
1 t. basil
1/2 t. thyme
1 bay leaf
2 1/2 c. medium-thick garlic bechamel
1/4 c. extra virgin olive oil
1/2 c. Parmesan cheese
Place eggplant slices in a large bowl. Sprinkle with salt liberally and mix well with
hands so salt evenly coats eggplant. Let stand 30 minutes to sweat. Meanwhile, heat 1
T. oil in heavy pan. Saute the onion until limp and golden. Add tomatoes, basil, thyme
and bay leaf. Bring to a boil, reduce heat and simmer for about 30 minutes or until
sauce is thick. Preheat oven to 400 degrees. Rinse and drain eggplant. Dry slices well.
Brush a large or 2 small baking sheet with 1/4 c. oil. Place sheet in oven until oil is hot.
Place slices on hot baking sheet. Bake for 25 to 30 minutes. Turn slices after 15
minutes. When soft and golden, remove from sheet. Drain on paper towels. Reduce
oven temperature to 350 degrees. Spray a 2 quart baking dish with no-stick cooking
spray. Place half the eggplant slices on bottom of dish. Pour tomato sauce over
eggplant. Place remaining eggplant slices on top. Pour garlic bechamel sauce over all.
Sprinkle Parmesan cheese on top. Bake for 45 minutes. Serves 6.
To make Garlic Bechamel:
4 T. unsalted butter
4 T. all-purpose unbleached flour
2 1/2 c. warm low fat milk
2 eggs, whites only
3 heads garlic, pureed in food processor
Melt butter in medium pan over medium high heat. Add flour using wire whisk. Stir
continuously until hot. Add milk and continue to stir. Add garlic puree and stir. In a
small bowl, add egg whites. Add a little of the garlic mixture to eggs and stir. Add
garlic egg mixture to rest of sauce in pan. Stir until hot. Makes about 2 1/2 c.
** 20
Cabbage Au Gratin
5 T. unsalted butter
2 c. unseasoned bread crumbs
1 t. dill
2 pounds cabbage, cut into large chunks
2 T. all-purpose unbleached flour
1 c. low fat milk
1 2 oz. jar pimientos, sliced
1 c. sharp Cheddar cheese, grated
1/2 c. unseasoned bread crumbs for topping
In a large skillet, over medium high heat, melt 3 T. butter. Add dill and breadcrumbs
and saute until lightly browned. Place in medium bowl and set aside. Add cabbage to
large pot with about 1 inch of water. Bring to a boil and cover. Cook about 10 minutes
or until tender. Do not over cook. Drain cabbage and place in 8 inch square baking
dish that has been sprayed with no-stick cooking spray. Preheat oven to 350 degrees.
In same large skillet, add remaining 2 T. butter and melt over medium high heat. Blend
in flour and slowly stir in milk. Cook until mixture thickens and comes to a boil. Add
pimiento and cheese. Stir until cheese is melted. Add breadcrumb mixture. Pour over
cabbage. Sprinkle 1/2 c. breadcrumbs on top. Bake, uncovered, for 20 to 30 minutes.
Serves 4 to 8.
Squash Casserole
1 pound zucchini, peeled, sliced thin
1 pound yellow squash, peeled, sliced thin
2 T. extra virgin olive oil
1 medium white onion, sliced
6 eggs, whites only
1/2 t. oregano
1 garlic clove, minced
2 T. parsley, chopped
1 c. unseasoned bread crumbs
1 c. Parmesan cheese, grated
Preheat oven to 325 degrees. In large skillet, over medium high heat, add oil and
allow to heat for 1 minute. Add onion, zucchini and squash. Stir and cook until tender.
In medium bowl, combine eggs, oregano and garlic. Add to squash mixture and stir but
don't cook. Put 1/3 of mixture in 1 1/2 quart casserole dish. Sprinkle on top: 1/3 c.
bread crumbs, 1/3 c. cheese and then parsley. Continue to alternate layers. Bake for
45 minutes. Serves 8.
Zucchini Saute with Cheese
1 t. unsalted butter
4 c. zucchini, peeled, sliced
1 large garlic clove, minced
1/3 c. or 1 1/2 oz. Parmesan cheese, grated
In large skillet, over medium high heat, add butter. When butter is hot, add zucchini
and garlic. Saute until tender. Place zucchini on paper towels to drain for a minute or
two. Place zucchini on serving platter. Sprinkle cheese on top. Serves 6 to 8.
Beets with Sour Sauce
2 T. unsalted butter
2 T. all-purpose unbleached flour
1/2 c. beet juice
1/4 c. apple cider vinegar
1/4 c. heavy cream
1 T. white sugar
8 to 10 medium fresh beets, ends removed, rinsed, quartered
In large pot, add water and bring to a boil. Add beets and cook until tender. While
beets are cooking: In large skillet, over medium high heat, add butter and let melt. Add
flour and stir well. Add beet juice, vinegar and let heat for about 2 or 3 minutes. Add
cream and sugar and stir constantly until sauce thickens a little. Remove from heat
and turn heat down to low. Drain beets. Place beets in skillet with sauce. Return pan to
heat. Cover and let simmer a few minutes. Serves 4 to 8.
Country Cabbage
1 c. white onion, sliced and separated into rings
1/4 c. unsalted butter
2 T. all-purpose unbleached flour
3/4 c. low fat milk
1 c. or 4 oz. sharp Cheddar cheese, shredded
3/4 c. or 3 oz. Parmesan cheese, grated
4 c. cabbage, outer leaves removed, cut in chunks
1/2 c. plain bread crumbs
fresh parsley
Preheat oven to 350 degrees. Spray 2 quart casserole dish with no stick cooking
spray. Saute onion in 2 T. butter in large skillet over medium high heat. Blend in flour.
Gradually add milk. Cook, stirring constantly, until thickened. Add cheddar cheese and
1/2 c. Parmesan cheese. Stir until cheese has melted. Place cabbage in casserole dish.
Pour sauce over cabbage. Cover and bake 15 minutes. While cabbage is baking: In
small pan, add rest of butter and let melt. Stir in rest of cheese. Cook for a minute or
2 until cheese has melted. Remove cabbage from oven. Pour melted cheese over top.
Sprinkle bread crumbs on top. Cover and return to oven. Bake for 30 to 35 minutes or
until cabbage is tender. When ready to serve, sprinkle fresh parsley on top. Serves
6 to 8.
Asparagus Tips with Buttered Crumbs
2 pounds fresh asparagus, lower part of stalk removed, rinsed
1/2 c. unsalted butter
1/2 c. plain bread crumbs
In large skillet, over medium high heat, add asparagus and enough water to cover.
Bring to a boil. Cook until tender, about 20 to 25 minutes. Drain and return asparagus
to skillet. Add butter and allow to melt. Add bread crumbs and cook for about 4
minutes. Place on serving platter. Serves 6.
Cauliflower with Swiss Cheese and Mushrooms
1 head cauliflower, leaves and stem removed, broken into pieces
1/4 c. unsalted butter
1/2 c. mushrooms, rinsed, chopped
1/2 c. all-purpose unbleached flour
2 c. low fat milk
1 c. Swiss cheese, shredded
2 T. pimento, chopped
1/2 c. plain bread crumbs
In large pot, add cauliflower and enough water to cover. Bring to a boil. Cook until
tender. While cauliflower is cooking: Preheat oven to 325 degrees. Saute mushrooms
in butter in large skillet over medium high heat until soft. Blend in flour. Stir in milk
slowly, stirring constantly, until thickened. Stir in pimentos and cheese.. Drain
cauliflower and place in 2 quart baking dish that has been sprayed with no-stick
cooking spray. Pour cheese mushroom mixture over cauliflower. Sprinkle bread
crumbs over top. Bake for 15 minutes. Serves 4 to 6.
Curried Celery and Fruit
2 T. peanut or vegetable oil
2 c. celery, sliced
1 medium red onion, about 1/2 c., chopped
1 small slice fresh ginger root or 1/8 t. ground ginger
1 garlic clove, minced
1 medium red apple, peeled, cored, diced
1 t. curry powder
1/2 c. seedless red grapes, halved
Heat oil in wok or large skillet, over medium high heat. Add celery, onion, ginger
and garlic. Stir fry 4 minutes or until celery is tender. Add apple and curry powder.
Stir fry 3 minutes. Remove from heat. Stir in grapes. Discard slice of ginger. Serve
immediately. Serves 4.
Stuffed Artichokes
1 c. sliced mushrooms
1/4 c. white onion, chopped
2 T. unsalted butter
1 t. lemon or lime juice
2 medium artichokes, outer leaves, top, center and chokes removed
Preheat oven to 375 degrees. Place artichokes on shallow baking dish. Bake,
uncovered about 40 minutes. Remove from oven. Allow to cool. Add butter to large
skillet and melt over medium high heat. Saute mushrooms and onions until tender. Add
juice. Toss and heat mixture thoroughly. Fill centers of artichokes with filling.
Serves 2.
Vegetables Macedoine (French, finely diced vegetables)
8 oz. unsalted butter
3 oz. mushrooms, rinsed, finely diced
1 pound celery, diced medium
3 oz. white onions, diced medium
1 3 oz. can pimentos, drained, diced medium
2 1/2 pounds mixed vegetables, frozen
1/2 c. water
In large skillet, over medium high heat, add butter. When butter is hot, add
mushrooms, celery and onions. Saute until golden brown. Add mixed vegetables and
water. Allow to boil until vegetables are tender and liquid has almost completely
evaporated. Add pimentos. Stir and simmer a few minutes. Serves 10.
** 10
Melanzane Ripiene, Stuffed Eggplant, Puglia Style
6 thin eggplants, about 8 inched long
3 slices thick, white bread, crusts removed
1 c. low fat milk
6 oz. black olives, drained, pitted
4 T. capers in wine vinegar, drained
10 sprigs Italian parsley, leaves only
4 T. grated Pecorino or Ricotta salata
3 T. plain bread crumbs
1/2 c. extra virgin olive oil
extra grated Pecorino or Ricotta salata for garnish
5 to 10 parsley springs, chopped, for garnish
Prepare the eggplants to be stuffed: Rinse well under water. Slice off ends. Bring a
large pot of cold water to a boil. In a medium bowl, soak the bread in milk. Add
eggplants to boiling water. Boil for 1 minute. Transfer eggplants to a large bowl of
cold water. Let stand for 1 minute. Place eggplant, skin-side down, on paper towels, to
dry and cool. Scoop out pulp from eggplants. Chop olives, capers, parsley and
eggplant pulp on a board. Place the chopped ingredients in a medium bowl. Squeeze
excess milk from bread and add to olive mixture. Heat 1/4 c. of oil in a small sauce
pan. When oil is hot, add the olive stuffing. Saute for about 10 minutes. Transfer the
olive stuffing to a bowl and let cool. While stuffing is cooling, preheat oven to 375
degrees. Add cheese to stuffing. Mix well. Stuff each eggplant. Sprinkle bread
crumbs and then cheese over top. Pour remaining oil into a 14 by 9 inch baking dish.
Arrange stuffed eggplants in dish. Bake about 35 minutes, uncovered. Transfer
eggplants to serving platter. Sprinkle parsley over all. Serves 6 to 12.
Escalloped Cabbage
1 small head of cabbage, remove outer leaves, remove inner core, if desired, cut into
large chunks, then slice
1 large white onion, peeled, cut into thin slices
1/2 c. unsalted butter
1 c. low fat milk
1 can Campbell's Cream of Mushroom soup
1 1/2 c. plain bread crumbs
In a large pot, add cabbage and enough water to cover. Bring to a boil. Cook until
tender. While cabbage is cooking: mix soup and milk in a separate bowl. Drain. In a
large baking dish, sprayed with no-stick cooking spray, layer cabbage, onions, dots
of butter, soup, breadcrumbs. Continue to layer until dish is full. Place under broiler
for a few minutes to brown the top. Serves 6 to 8.
Fresh Beets in Orange Sauce
1 pound fresh beets, tops trimmed, rinsed, peeled, quartered
3 T. white sugar
1 T. cornstarch
3/4 c. orange juice
1 T. unsalted butter
1/4 t. orange peel, grated
In a large pot, over high heat, add beets and just enough water to cover only half
way. bring to a boil. Cook until tender. While beets are cooking: In a small sauce pan,
over medium-high heat, combine sugar, cornstarch, orange juice, butter and orange
peel. Stir to combine well and continue stirring until sauce thickens a little. Remove
from heat. When beets are tender, drain any remaining water off and place beets in
serving bowl. Pour sauce over beets and stir lightly. Serves 4 to 6.
Cauliflower Shreds
1 small head of cauliflower, about 3/4 pound, minus leaves and stem
1/4 c. unsalted butter
1/4 c. Parmesan cheese, grated
1/4 c. water
Cut apart cauliflower so florets and stems are attached. Rinse well in water. In
food processor shred cauliflower coarsely. Should be grain-size. Will make about 2
1/2 loosely packed c. In large skillet, over medium-high heat, simmer cauliflower,
butter, cheese and water, stir several times, until cauliflower is tender and liquid
has evaporated, about 12 minutes. Place in serving bowl. Garnish with parsley.
Serves 4
Turnips au Gratin
4 c. fresh turnips, about 1 1/2 pounds, peeled, cut into cubes
1 t. white sugar
4 T. unsalted butter
2 T. all-purpose unbleached flour
1 1/2 c. low fat milk
3/4 c. sharp Cheddar cheese, grated
1/2 c. plain bread crumbs
Preheat oven to 350 degrees. Spray a 10 inch by 6 inch baking dish with no-stick
cooking spray. In a medium sauce pan, bring 1 inch of water to a boil. Add turnips
and sugar. Stir and cover. Cook 12 minutes or until turnips are tender. Drain. In
same sauce pan, melt 2 T. butter. Blend in flour. Stir and cook 1 minute. Remove from
heat. Gradually add in milk. Return to heat. Cook and stir constantly, until mixture
boils and thickens. Add cheese and stir until thickened. In baking dish, alternate
layers of turnips and cheese sauce. In a small sauce pan, melt 2 T. butter. Stir in
bread crumbs until all butter is absorbed. Spoon over turnips and cheese. Bake 15
minutes or until golden brown. Serves 6.
Asparagus with Hollandaise Sauce
1/8 c. extra virgin olive oil
2 1/2 pounds fresh asparagus, rinsed, dried root ends trimmed
3/4 c. unsalted butter, divided into 3 1/4 c. portions
1 1/2 T. fresh lemon juice
6 eggs, whites only, well beaten
In large skillet, heat oil over medium heat. Add asparagus and stir to coat with oil.
Cover, reduce heat a little. In medium pan, over medium high heat, add 1/4 c. of
butter. When butter has melted, add lemon juice and egg whites. Stir constantly for a
few minutes. Add 1/4 c. butter while continuing to stir. After a few more minutes of
stirring, add the last 1/4 c. of butter. Continue to stir for several more minutes.
Sauce should thicken during the final stirring. Asparagus should be fully tender by
now. Place asparagus on serving platter. Pour sauce over asparagus. Serves 6.
Glazed Celery and Carrots
1 bunch celery, rinsed, root ends trimmed, cut into 3 inch pieces
1 bunch carrots, rinsed, peeled, cut into 3 inch pieces, then cut in half
5 T. unsalted butter
1 t. white sugar
1/2 t. Dijon mustard
2/3 c. heavy cream
lemon juice
In large pot, bring water to a boil. Add carrots and boil for 5 minutes. Add celery
and boil for 5 minutes. Both should still be a little crisp. Drain. In a large heavy saute
pan, melt the butter over medium heat. Add the vegetables. Stir until well coated with
butter. Saute for 5 minutes. Place vegetables on serving platter. Deglaze the pan by
adding the heavy cream. Reduce cream over high heat until the cream thickens and
nicely coats the back of a spoon. Add the mustard, lemon juice, and stir. Spoon over
carrots and celery. Serves 6.
Fresh Corn Souffle
2 T. unsalted butter
2 T. all-purpose unbleached flour
1 c. low fat milk
2 c. corn, fresh, chopped
6 eggs, whites only
Preheat oven to 350 degrees. Spray a 2 quart casserole dish with no stick cooking
spray. Melt butter in medium sauce pan. Blend in flour. Gradually stir in milk. Heat to
boiling, stirring constantly until mixture thickens and comes to a boil. Add the corn.
Remove pan from heat. With electric mixer, beat egg whites until very thick. Stir into
corn mixture. Pour into casserole dish. Bake uncovered for 30 minutes or until
puffed and lightly browned. Serve immediately. Serves 4 to 6.
Swiss Squash
1 12 oz. package frozen cooked winter squash
1/4 c. loosely packed Swiss cheese, grated
1/2 c. buttered croutons
Heat the squash according to package directions. Over low heat, stir in the cheese
until melted. Serve, topped with croutons. Serves 3 to 4.
Cumin Carrots
1/2 t. cumin seeds
2 T. extra virgin olive oil
1 t. fresh ginger, minced
1 1/2 c. carrots, peeled, sliced, cut 1/4 inch thick
2 T. water
1 t. lemon juice
1 t. clover or wildflower honey
fresh parsley for garnish
Toast cumin seeds in dry saute pan over medium heat, shaking pan back and forth
until seeds start to pop and become aromatic. Immediately add olive oil and ginger,
and saute for 1 minute. Stir in carrots. Turn down heat to medium low. Add water,
cover, and cook for about 2 minutes, until just barely tender. Stir in lemon juice and
honey. Serve on plates and garnish with parsley. Serves 4.