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Appetizers
Crabmeat Ball
1 - 8 oz.
package cream cheese
1 large can
crabmeat
2 tsp.
Worcestershire sauce
Cocktail
sauce
Crackers
Mix all of the above and form into a ball. Chill.
Just
before serving, pour cocktail sauce over the top.
Serve with crackers.
Dilly Dip
3/4 cup
mayonnaise
3/4 cup sour
cream
1 tbsp
minced dried onion
1 tsp. dill
weed
1 tsp.
seasoned salt
Make one day ahead and chill. Serve with cut-up
vegetables.
Fresh Fruit Dip
2 cups plain
yogurt
1 jar
marshmallow fluff
4-5 tbsp
Cool Whip
Blend and refrigerate.
Serve with fresh fruit:
pineapple chunks, strawberries, melons, etc.
Mexican Dip
1-15 oz. can
of o refried beans
Sour cream
(1/3 less fat okay)
3 avocados,
soft to touch but firm
1 - 2 lemons
(depends on size)
Small can
sliced black olives
Salsa
12 oz.
Cheddar cheese
Tortilla
chips
In a glass 8 x 8 inch container, layer in any order,
but beans go on the bottom and cheese, topped with olives on the top.
For
avocado layer, mash with fork, add salt, pepper and lemon juice to taste.
Prepare several hours ahead and let "rest" before cooking.
Cook in microwave, on
high, for 15 minutes or until cheese is bubbly and all layers are hot.
Serve
with chips.
Mushroom Phyllo Tarts
3 oz.
package cream cheese, softened
1/4 cup dry
bread crumbs
1 tablespoon
dill weed
1/2 teaspoon
salt
3/4 cup
dairy sour cream
1 - 2
tablespoon lemon juice
1 garlic
clove, minced
1/2 cup
butter or margarine
8 (17x12 inch) frozen phyllo (phyllo) pastry sheets, thawed
4.5 oz. jar
whole mushrooms, drained
4.5 oz. jar
sliced mushrooms, drained
Heat oven to 350 degrees F.
In small bowl, combine
cream cheese, bread crumbs, dill weed, salt, sour cream and lemon juice: blend
well.
Stir in sliced mushrooms.
Set aside.
In small skillet over medium heat,
cook garlic in butter until tender.
Lightly coat 16 muffin cups with garlic
butter; set aside.
Brush large cookie sheet with garlic butter.
On work surface,
unroll phyllo sheets; cover with plastic wrap or towel. Brush phyllo sheet
lightly with garlic butter; place buttered side up on buttered cookie sheet.
Brush second phyllo sheet lightly with garlic butter; place buttered side up on
top of first sheet.
Repeat with remaining phyllo sheets.
With sharp knife, cut
through all layers of phyllo sheets make sixteen 3 x 4 x ¼ - inch rectangles.
Place one rectangle in each buttered muffin cup.
Spoon heaping tablespoonful
cream cheese mixture into each cup.
Top each with whole mushrooms, pushing stems
into cream cheese mixture.
Drizzle with remaining garlic butter.
Bake at 350
degrees F for 18 to 20 minutes or until light golden brown.
16 appetizers.
To
make ahead, prepare, cover and refrigerate up to 4 hours before baking.
Shrimp And Crabmeat Dip
1 large tub
Philadelphia cream cheese
16 oz. can
crabmeat
1 small bag
frozen popcorn shrimp
1 - 8 oz.
jar Hoffman House
shrimp sauce
(or similar)
Thaw and devane the shrimp.
Mix cream cheese and
shrimp.
Form shrimp mixture into a ball and place on a serving platter.
Slightly
flatten the top of the ball.
Drain the crabmeat.
Cover entire ball with
crabmeat.
Pour shrimp sauce over the ball.
Serve with crackers.
Ritz are ideal.
Shrimp Dip
1 - 8 oz.
package of cream cheese
2/3 cup of
mayonnaise
1/2 chopped
green onion
1 can small
shrimp
1/2 cup of
chopped celery
Cream cheese and mix rest of ingredients together.
Shrimp Spread
6 oz. bag
small shrimp, defrosted and drained
1 large
softened cream cheese
1 small
softened cream cheese
1/2 cup
mayonnaise
1/2 cup
finely chopped celery
1/2 cup
finely chopped green onions
1-1/2
teaspoon Worcestershire sauce
1-1/2
teaspoon lemon juice
Lawry's
seasoned salt
Mix all ingredients. Spread on crackers.
Taco Dip
16 oz. sour
cream
4 cup
cheddar cheese, shredded
1/2 cup
ketchup
1 small jar
taco sauce
1 medium
onion, chopped
1/2 head
large head of lettuce
2 medium
tomatoes, chopped
Layer the above ingredients in the following order:
(1) sour cream and 2 c. shredded cheese; (2) ketchup and taco sauce; (3) onion;
(4) shredded lettuce; (5) chopped tomatoes; (6) 2 c. shredded cheese. Serve this
with taco chips.
Zucchini Appetizer
3 cups
zucchini thinly sliced
1 cup Bisquick
1/2 cup
chopped onions
1/2 cup
Parmesan cheese (grated)
2
teaspoon parsley ½ cup
vegetable oil
4 eggs
slightly beaten
1/2
teaspoon Salt
1/2
teaspoon marjoram or
oregano
pepper
1 clove
chopped garlic
Mix all above ingredients together, spread in 13 x 9 x
2 in pan. Bake at 350 degrees for 25 minutes. You can add different meats
(cooked sausage, ham, etc.) to the mixture.
Breakfast
Broccoli
Quiche
2 tablespoons
butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
Preheat over to 350°.
Melt butter in a large sauce pan over
medium-low heat. Add onions and
garlic and broccoli. Cook slowly,
stirring occasionally until vegetables
are soft. Spoon vegetables into crust
and sprinkle with cheese.
Combine eggs and milk. Season with salt
and pepper.
Stir in melted butter. Pour egg mixture
over vegetables and cheese.
Bake 30 minutes.
Let rest on counter for 5 minutes before
cutting.
Potato Pancakes 1
2 medium Potatoes
1 Egg
Flour to make thin batter
1/2 cup Milk
1 teaspoon Salt
Peel and grate potatoes, add milk, beat
into it the egg and salt.
Add just enough flour to make a think
batter, beat well then pour on hot
greased griddle until brown on one side,
then turn on other side with spatula.
Butter well and serve hot. This
serves two people.
Potato Pancakes 2
6 Potatoes, grated
2 Eggs
Pinch of Salt
1/2 Onion, grated
2 tablespoons Flour
1/4 cup Buttermilk
Grate potatoes and strain. Add
grated onion, eggs, flour, salt and
lastly the buttermilk. Fry on
griddle.
Slovak Pancakes
6 Eggs
3 cups Flour
1/2 cup Sugar
1/2 teaspoon Salt
1 1/2 quarts Milk
Beat the eggs well, add sugar, salt and
one cup milk. Beat very well and
then add flour gradually, putting in the
remaining milk. Beat until very
smooth. Have greased skillet hot.
Put about two tablespoons of the above
mixture on this skillet. Brown
both sides. A filling may be used
such as jelly, jam, etc. if you wish, by
rolling same into a platter. This
recipe will make about 30 pancakes.
Ukrainian Pancakes
6 eggs
5 T. sugar
2 c. milk
1 tsp.
vanilla
2 c. flour
margarine
for frying
Beat the eggs. Add sugar and vanilla. Add milk a
little at a time and beat. Add flour. Fry in margarine. Filling: Use cream
cheese/jelly or butter and roll up.. Various fillings can be used, i.e., sour
cream, strawberries or other berries, or a mixture of cottage cheese, egg yolk,
vanilla and sugar - mash and spread on pancakes, roll up and keep hot.
French
Toast for Dinner
2/3 cup brown sugar
1/2 cup margarine or butter, melted
2 tsp cinnamon
6 eggs, lightly beaten
1 3/4 cups milk
1 loaf (1 lb.) French Bread or Texas
Toast, cut into 1 inch slices
powdered sugar
Combine brown sugar, margarine and
cinnamon; spread evenly in a 15x10x1
baking pan; set aside. Combine eggs and
milk in a shallow dish; dip bread in
mixture then place in pan. Bake,
uncovered, at 350 for 25 minutes. Serve
brown sugar side up; dust with powdered
sugar. It's best if you loosen the bread
from the pan right away - it's less
likely to stick while it's still warm.
Bread and Rolls and Cakes
Artoclasia
2 pkgs.
Compressed or dry yeast
1/2 cup
water
3/4 cup
sugar
2 tsp. salt
1-1/2 cup
water
1/4 cup oil
5 1/2 to 6
cup all-purpose flour
1 teaspoon
cinnamon
Dilute yeast in ½ c. water.
Add sugar, salt and stir.
Add water and oil.
Add 3 cups of flour mixed with cinnamon and stir until batter
is smooth.
Add remainder of flour until dough is soft but firm.
Knead until
bubbles appear on the surface of the dough and it is smooth and satiny in
appearance.
Divide the dough into 5 equal parts and place in 5-inch round pans.
Let rise in pans until almost double in bulk.
Bake in a 400° oven for
approximately 15 minutes, or until tops are golden brown.
Remove from the pans
and cool on racks for 10 minutes.
Brush tops lightly with honey.
When cool,
sprinkle powdered sugar on top.
Desserts
Cranberry - Raspberry Gelatin Mold
1 large or 2 small pkg. raspberry gelatin
2 cup
boiling water
1 apple,
peeled and cut in small pieces
Grated rind
of one orange
1 mashed
banana
1 cup
chopped walnuts
2 cans whole
cranberries.
When gelatin is slightly jelled, put all other
ingredients together and mix.
Cut the apple last, so it does not turn brown.
Pour into slightly oiled Jell-O mold (vegetable oil).
Chill well.
Honey Cake
1 cup honey
1 teaspoon
cinnamon
1/2
teaspoon nutmeg
1
cup seedless raisins
1/2
cup currants
1/2
cup chopped dates
1
cup chopped walnuts
2-3/4
cup sifted flour
2
teaspoon baking soda
1
teaspoon baking powder
1/4
teaspoon salt
1/2
cup butter
1
cup brown sugar
4 eggs,
separated
1/4
cup strong coffee
Mix the honey with the spices, bring to a boil and
cool.
Combine the fruits and nuts; sprinkle with 2 Tablespoons of the flour and mix
well.
Sift the remaining flour with the baking soda, baking powder and salt.
Cream the butter with the sugar.
Add the egg yolks, one at a time, and beat well after each addition.
Stir in the lukewarm honey.
Add the flour mixture and coffee alternately and mix well.
Mix in the fruit-nut mixture.
Beat the egg whites until stiff and fold into the batter.
Line a baking pan with brown paper and grease it.
Spoon batter into pan. Bake in a slow oven (300°) for about 1-½ hours or until
done.
Allow to stand for a few days before serving.
Lenten Cake
3-1/2 cups flour (1/2 c. more if batter is too thin)
1 tsp baking powder
3/4
cup oil
1/2 c white raisins (or dried cranberries)
1-1/4 cup sugar
1/2 cup chopped walnuts
2 tsp grated orange peel
1/2 cup cognac (or orange flavored liquor)
1 tsp baking soda
2 cups orange juice
2 tsp cinnamon
Cinnamon and confectioners sugar for sprinkling
Sift flour into bowl and mix in the baking powder;
make a well in center.
Heat oil in frying pan and pour into the flour.
Add
raisins, sugar, nuts, orange peel, cognac, baking soda dissolved in the orange
juice, and cinnamon.
Mix to make a stiff dough.
Put into a greased Bundt
pan or baking pan and bake in preheated 300 F. oven for about 1 hour.
As soon
as you remove it from the oven, sprinkle with the cinnamon and confectioner's
sugar.
Orange Salad
6 oranges
1/2 cup
lemon juice
1/2 cup
olive oil
2
tablespoons chopped parsley or 2
tablespoons snipped
chives
3 red
onions, sliced thin
Peel and slice the oranges.
Cover and set aside.
Place
the lemon juice in a bowl.
Slowly whisk in the olive oil.
Stir in the parsley or
chives, then the red onions.
Let stand 30 minutes and mold into the orange
slices.
Parsley Mint Salad
1 cups
Bulgur, Fine grain
1/3
cups fresh lemon juice
pinch of
Middle Eastern red pepper or ground red pepper
1 small
clove garlic, crushed
1 large
bunch of parsley
2 medium
tomatoes, chopped into 3" cubes
4 green
onions, minced
10 fresh
mint leaves, chopped or 1 T. dried mint
2/3
cups olive oil
Rinse the bulgur thoroughly and drain.
Mix bulgur, lemon juice, red pepper and garlic in a large bowl.
Set aside to soak for about 15-20 minutes.
Clean and dry the parsley.
Pinch off the leafy branches and pulse briefly in a food processor to produce
pieces about ¼".
Combine all the ingredients and toss to mix well.
Set aside 1 to 2 hours to blend the flavors.
More lemon and olive oil may be added, if desired.
Cracked Ice Mold
1 - 3 oz,
pkg. each of orange, cherry & lime Jell-O
1
cups pineapple juice
1/4
cups sugar
1 - 3 oz.
pkg. lemon Jell-O
2 envelopes
Dream Whip or 2 cups
whipping
cream, whipped
Prepare the three flavors of Jell-O using 1 cup
boiling water and ½ cup cold water for each.
Pour each flavor into an 8 inch
square pan and chill until firm.
Mix pineapple juice and sugar and heat until
sugar is dissolved.
Remove from heat and dissolve lemon Jell-O in hot juice.
Add
½ cup cold water and chill until slightly thickened.
Cut the firm gelatins into
½ inch cubes.
Prepare the Dream Whip or whipping cream and combine with the
lemon Jell-O mixture.
Fold in the cut cubes.
Place above mixture in pan and
chill overnight.
Serves about 16.
Creamy Coconut Mold
1-1/2
cups cold water
2 envelopes
unflavored gelatin
24 oz.
carton (3 cups)
cottage cheese
14 oz. can
sweetened condensed milk (not evaporated)
3 oz. pkg.
cream cheese, softened, cut into small pieces
1
cups coconut
1
cups chopped nuts
1/2
tsp. almond extract
3
cups fresh fruit, cut
into bite-size pieces
Lightly oil 1-½ qt mold.
In small saucepan, sprinkle
gelatin over water to soften;
stir over low heat until gelatin dissolves. Set
aside.
In large bowl, combine cottage cheese, sweetened condensed milk, cream
cheese, coconut, nuts and extract; mix well. Stir in gelatin.
Refrigerate until
slightly thickened, about 10 minutes.
Stir; pour mixture into mold.
Refrigerate
3 hours or until firm.
To release from mold, gently run knife around edges; turn
onto serving plate.
Serve with fruit.
Garnish as desired. 12 servings
Creamy Pineapple Salad
20 oz. can crushed pineapple, undrained
3 1/2 oz.
pkg. instant coconut cream pudding and pie filling mix
24 oz.
carton creamed cottage cheese
1
cups frozen whipped
topping, thawed
lettuce
leaves
1/4
cups toasted coconut
1/4
cups chopped cashews
In large bowl, place pineapple; sprinkle with pudding
mix.
Add cottage cheese; blend well.
Fold in whipped topping.
Refrigerate for at
least 2 hours.
To serve, place salad in lettuce-lined bowl.
Sprinkle with
coconut (below) and cashews. 9 (½ c.) servings.
Toasted coconut
To toast coconut, spread coconut on cookie sheet;
bake
at 375° for about 5 minutes or until light golden brown, stirring occasionally.
Or spread in a thin layer on microwave-safe pie pan.
Microwave on medium for 4½
to 8 minutes or until light golden brown,
tossing with fork after each minute.
Dreamsicle Jello
1 lg. pkg.
orange Jell-O
1 sm. can
drained mandarin oranges
1 lb.
tapioca (already made)
1 8 oz.
container Cool Whip
Make Jell-O according to box directions.
Place in
refrigerator until partially jelled.
Remove and add remaining ingredients.
Mix.
Return to refrigerator for another hour.
Frozen Fruit Salad
8 oz. cream
cheese
16 oz.
frozen sliced strawberries
20 oz. can
crushed pineapple
2 c.
mini-marshmallows
2 bananas
1/2
cups sugar
8 oz. Cool
Whip
Bring cream cheese to room temperature, add sugar and
beat.
Add thawed strawberries with juice, mix well.
Add drained pineapple and
mix.
Cut bananas in quarters and mix.
Fold in Cool Whip and mini marshmallows.
Grease 9 x 13 pan with mayonnaise.
Freeze over night covered.
Hawaiian Ambrosia Salad
1
cup mandarin oranges
1
cup pineapple chunks
1
cup seedless grapes
1
cup coconut
1 cup mini
marshmallows
1
cup sour cream
maraschino
cherries, optional
Drain all fruit, then combine.
Add coconut,
marshmallows and sour cream.
Mix and let set at least one hour in refrigerator.
Jello Mold With Pears
2 - 3 oz. or
1- 6 oz. pkg. Jell-O
1- 3 oz.
pkg. cream cheese
1
cup of half and half
1 med. can
of pears
water
Dissolve Jell-O with 1-½ cups of boiling water and set
aside until room temperature.
Combine cream cheese, and half and half along with
the pears and pear juice.
Blend until thoroughly mixed.
Add Jell-O to cream
cheese mixture and blend until thoroughly mixed.
Pour into mold and chill until
firm, about 4 hours.
Lemon - Pear Jello
3 sm. pkgs.
lemon Jell-O
1 pt.
vanilla ice cream
1 No. 2 can of pears,/ol>
Mix Jell-O with 3 cups of boiling water and 3 cups of
cold water including juice from pears.
Put into refrigerator until Jell-O begins
to jell.
Puree pears and mix with ice cream.
Then mix with slightly jelled
Jell-O and place in Jell-O mold.
Refrigerate until ready to serve.
Red Raspberry Ring
1 -10 oz.
pkg. frozen raspberries, thawed
2 - 3 oz.
pkgs. raspberry gelatin
1 pt.
vanilla ice cream, softened
1 - 6 oz.
can frozen lemonade, thawed
¼1/4
cup chopped walnuts
Drain raspberries, reserve juice.
Dissolve gelatin in
2 cups boiling water; add ice cream, stirring until melted.
Add lemonade and
berry juice.
Chill until partly set; stir in berries and nuts.
Turn into a 6½ c.
ring mold.
Chill until set.
5 - Flavor Jello Mold
5 - 3 Oz. pkgs. Jell-O, assorted
2 lg. cans Milnot
1 lg. Cool
Whip
Mayonnaise
Coat a lasagna size pan or a very large deep bowl with
mayonnaise and chill until ready to fill.
Put Jell-O into 5 large mixing bowls
and add ½ cup of boiling water to each.
Mix until dissolved.
Take 1 can of Milnot and whip until foamy - approximately 10 minutes (a mixer works best).
Spoon evenly into each bowl of Jell-O and mix well.
Repeat with the second can
of Milnot.
Spread one layer of Jell-O into pan or bowl.
Tap to remove any air
bubbles.
Repeat with all remaining Jell-O. Chill until set, about 4 hours.
Remove from pan and cover with Cool Whip.
7 - Up Salad
1 lg. pkg.
lemon Jell-O
2
cups water
2
cups 7-UP
1
cup pineapple juice
4 lg.
Bananas
1/2
cup sugar
1 lg. can
crushed pineapple
2
tablespoons flour
1 egg
2
tablespoons butter
2
cups whipped cream
Combine water, Jell-O and 7-UP.
Add drained pineapple
and slice bananas and chill until firm.
Combine pineapple juice, sugar, flour,
egg and butter.
Cook over low heat until thick.
Cool and fold in whipped
topping.
Spread this mixture over the Jell-O base.
Dishes/Casseroles
MEATLESS AND DAIRY LESS
Cabbage Roles
4 cup water
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoon oil
2 cup rice
1 medium onion, finely chopped
1 medium head cabbage
1 tablespoon vinegar
boiling water
3/4 cup tomato juice or 1 cup tomato soup diluted with ½ cup water
Cook rice in water according to package instructions, but slightly
under done.
Sauté the onion in the oil, until transparent. Add the onion to the rice
mixture.
Stir. Add salt and pepper to taste.
Remove from the heat. Cool.
The mixture is now ready to place into the cabbage mixture.
Remove core from cabbage.
Place cabbage in enough boiling water to cover the head.
Cook long enough for the leaves to be limp.
Do not overcook.
Remove the leaves and then remove the center hard core.
Place a spoonful of rice mixture on the leaf. Roll tightly, closing the ends as
you roll each cabbage roll.
Place the rolls in a 2 quart casserole.
Cover with tomato juice or tomato soup/water mixture and bake at 350° for 1-½ to
2 hours.
Cold Dolmades
(Meatless Stuffed Grape leaves)
1/2 cup brown rice
1-1/8 cup water or stock
3 sprigs of mint, chopped
2 tablespoon pine nuts
1 1/2 tablespoon tomato puree
1 tablespoon dried dill weed
1/2 cup white wine
1/2 cup water
1-1/2 teaspoon ground herbs (rosemary, thyme, marjoram, etcup)
1/4 cup olive oil
2 tablespoon currants
1 teaspoon white pepper
1 teaspoon Salt
1/2 lemon, juiced
Cook the rice about halfway (ten minutes).
Fry onions in olive oil.
Add rice (taken from the water with a slotted spoon.) and pine nuts.
Cover and cook another 15 minutes.
You can add a small amount of sugar to taste.
Roll in grape leaves and put in a casserole.
Cover with hot water and bake or microwave (low) until leaves are cooked.
Penne with Vegetables
1 sm. eggplant cut into 1 inch chunks
1 teaspoon salt
1/2 cup olive oil
1/2 lb. yellow squash, halved, thinly sliced
1 med. red bell pepper, sliced
2 med. onions, sliced
1 can (14 oz.) diced fresh
tomatoes with basil & oregano
2 garlic cloves
freshly ground pepper
1 lb. penne pasta
Put eggplant in colander, sprinkle with salt and let drain 30
minutes.
Rinse chunks and pat dry with paper towels.
Heat half of oil in large skillet over high heat.
Add eggplant and stir fry until browned, 3 to 5 minutes.
Transfer with slotted spoon to a bowl.
Put squash slices into pan and stir fry until browned, about 3 minutes, adding
more oil if necessary.
Transfer to bowl with eggplant.
Add red pepper slices to pan, stir fry until limp, transfer to bowl.
Heat 1 tablespoon more oil in pan, add onions and stir fry until lightly brown,
about 2 minutes.
Return eggplant, squash, pepper to the pan and add tomatoes and garlic
Add pepper.
Reduce heat to low, cover and cook until tender, stirring occasionally, 10 to 15
minutes.
While vegetable sauce is cooking, cook pasta according to package directions.
When cooked, drain and rinse with hot water and drain thoroughly.
Transfer pasta to pan and mix with vegetables.
(Note) Some of the oil can be replaced with cocktail sherry, mixing it with a
couple tablespoons of oil.
Also, the garlic can be mixed into the oil/wine mixture so vegetables will pick
up the garlic flavor.
Shrimp and Rice
1 to 1-1/2 lbs. cooked shrimp
2 chopped onions
4 stalks chopped celery optional)
2 tablespoon chopped ready-to-use garlic (from jar)
2 cup parboiled rice (uncooked)
1-28 oz. can whole tomatoes
1 small can tomato sauce
1 or 2 green peppers chopped
3/4 CUP red cooking wine
1/2 cup olive oil
Sauté onions, garlic, celery and green peppers in olive oil.
Add 4 cups water, tomatoes and tomato sauce.
Bring to soft boil.
Add uncooked rice.
Simmer uncovered until rice is cooked. (Add water as needed while simmering.)
When rice is cooked, add red wine and shrimp.
Stir and cover.
Let stand at least 15 minutes before serving.
Note: Portions of these ingredients do not have to be exact.
Shrimp Creole
1 to 1-1/2 lbs. cooked large shrimp
1/4 cup margarine or olive oil
1 cup diced celery
1/2 cup chopped green pepper
2/3 cup chopped onion
1 cup water
2-14-1/2 oz. cans Italian style
stewed or diced tomatoes
In a large frying pan sauté the celery, green pepper and onion in
the margarine or olive oil.
Blend in the remaining ingredients.
Pour into a casserole and bake uncovered at 350° for 30 minutes.
Add shrimp and serve over hot rice.
Italian Tomato Sauce
2 large onions, sliced
2 tablespoon oil
1 small can tomato paste
1 teaspoon oregano
salt
Sauté sliced onions in the oil for a few minutes until somewhat
brown.
Add tomato paste, turn heat high and fry, stirring for 3-5 minutes.
Do not let it scorch.
Lower heat and, add some water (2 or 3 cans) with remaining ingredients.
Stir until smooth.
Cover and simmer low for about a half an hour or so, stirring occasionally.
Serve over pasta.
Note: I often add a bay leaf and some basil for additional flavor, but the
original recipe is as shown.
Spinach and Rice
2-10 oz. pkgs. frozen leaf spinach
1 envelope dry onion soup mix
pinch of dried mint
1/2 cup water
1/2 teaspoon dried parsley flakes
garlic powder to taste
salt and pepper to taste
1-8 oz. can tomato sauce
1/2 cup rice
Spray oil
Cook frozen spinach according to directions on the package, add
remaining ingredients.
Cover and cook until rice is done.
(You may need to add a little more water.)
Spinach Tomato and Beans
3 pkg. Fresh or frozen spinach
1/4 cup olive oil
2 cans great northern beans with juice
garlic (I use 4-5 cloves)
1 lb. Can of crushed tomatoes
If using frozen spinach, cook and drain - if using fresh, wash and
dry.
Sauté crushed garlic in oil. Add tomatoes and then add spinach.
If using fresh add it slowly wilting it as you stir.
Add the beans and their juice and simmer for about 15 minutes.
This is also great with Romano cheese during a non-Lenten time.
Steamed Fresh Vegetables and Tofu with Soba Noodles
1 bunch fresh broccoli
2 carrots
1 onion
1 head cauliflower
15 mushrooms
3/4 carton firm tofu
8 oz. soba noodles
1 cup misoyaki sauce
Prepare the vegetables in bite size pieces and steam them.
Boil the noodles and drain.
Add ½ cup of the sauce and mix well.
Serve the vegetables over the noodles and ladle on additional sauce.
Stir Fry Vegetables
Spray oil
1 small onion, minced
1 garlic clove, minced
1 teaspoon ginger root, minced
1 c, carrots, sliced
1 cup celery, sliced
1 cup broccoli florets, sliced
1/4 cup water chestnuts, sliced
2 green onions in 2" pieces
1 cup bean sprouts
2 tablespoon soy sauce
Spray a heavy skillet and heat. Sauté onion, garlic and ginger for
a few minutes.
Add carrots, celery and broccoli, then mix.
Add 3 tablespoons of water, cover and cook 2-3 minutes.
Add water chestnuts and green onions. Cook another minute or so.
Add bean sprouts and soy sauce.
Stir and heat until heated through.
Serve over rice.
Stuffed Bell Peppers
2 large bell peppers
1 can green chilies
1 cup cooked brown rice
1 can kidney beans
2 tablespoon chopped parsley
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon salt
1 can tomato sauce
Cut peppers in half and clean out.
Steam until tender-crisp.
Combine all remaining ingredients except the tomato sauce and then spoon into
the peppers.
Pour the tomato sauce over them and bake at 350° until heated through.
Stuffed Manicotti
8 manicotti noodles
16 oz. soft Tofu
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon freshly minced basil
2 teaspoon minced garlic
1/3 cup minced parsley
1/4 teaspoon white pepper
1/4 teaspoon salt
3 cup Italian red sauce
parsley or basil for garnish
Preheat oven to 375°. Cook pasta until cooked but not too soft.
Rinse in cold water and set aside, being careful not to let the manicotti touch
and stick together.
In a large bowl, mix the tofu, oregano, thyme, basil, garlic, parsley and white
pepper and salt.
Mix together and stuff the manicotti with the mixture.
Arrange in a baking dish, pour the sauce over all,
and bake for about 30 minutes.
Garnish and serve.
Sweet and Sour Vegetables with Tofu
1-1/4 cup plain tomato sauce
2 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon celery seed
4 teaspoon rice wine vinegar
1/4 cup apple juice concentrate
1/2 teaspoon tamari sauce
1/4 teaspoon ground coriander
1/3 cup water
1 oz. dried black mushrooms
1/4 cup dry sherry
1 cup thinly sliced onions
1/4 cup dry white wine
1/2 cup sliced chanterelles
1/4 cup julienne red bell peppers
1/4 cup julienne carrots
1/2 cup broccoli florets
1/2 cup snow peas
1/4 cup shredded cabbage
1/4 cup pineapple chunks
1 cup firm tofu, cubed
1/4 cup bean sprouts
1 teaspoon sesame seeds
salt
cooked rice
Combine the first 10 ingredients to make sauce and simmer for about
15 minutes.
Soak the mushrooms in sherry for 10 minutes.
Drain, remove the stems and slice thinly. Reserve the sherry.
In a wok, braise the anions in white wine for about 10 minutes until soft.
Add the chanterelles and soaked black mushrooms,
then cook for about 5 minutes on high heat, stirring as it cooks.
Add the red pepper and carrots, cover and steam for 5 minutes.
Add the broccoli, snow peas, cabbage, pineapple and tofu.
Cover again, and steam for 2 minutes more.
Toss with one cup of the sauce and the sesame seeds.
Salt to taste and serve over rice.
Trinity's String Beans
1 lb. green string beans
1 onion
1 clove garlic
1 tablespoon tomato paste
1 cup water
1 potato
Chop onion and brown in a little oil.
Remove from heat and add chopped garlic
Leave for 3-4 minutes.
Add beans and tomato paste with water.
Cook on low to medium heat until done.
Season with salt and pepper, basil, parsley, oregano, dill (any or all).
Vegetable Curry
1/2 teaspoon curry powder
1 can tomato sauce
1 cup eggplant, cut into cubes
1 cup bell pepper, cut into squares
3 cup zucchini, cut into cubes
1/4 lb. mushrooms, quartered
1-1/2 oz. tofu, cut in 1" cubes
1/4 cup walnuts, chopped
2 tablespoon pine nuts or sunflower seeds
2 tablespoon chives, chopped
2 tablespoon parsley, chopped
In a large sauce pan, blend curry with tomato sauce.
Add eggplant and pepper.
Cover and cook 5-8 minutes, stirring occasionally.
If it becomes too dry, add a little water.
Add zucchini, cover and cook another 5 minutes.
Add remaining ingredients and cook about 2 more minutes.
Serve over rice.
Vegetable Spaghetti Sauce
7 stalks celery
6 carrots
3 medium onions
2 or 3 tablespoon ready-to-use chopped
7 cinnamon stick
1/3 cup olive oil
5 cup tomato sauce
2-6 oz. cans tomato paste
garlic from the jar
3 cup water
Chop all the vegetables in a food processor till medium chunky or
very fine -- according to preference.
Sauté the vegetables and garlic in olive oil until crisp (about 15 minutes).
Add tomato sauce, paste and water.
Bring to a soft boil.
Add the cinnamon stick.
Simmer 3 to 4 hours.
As it is cooking, add water as needed.
Serve over pasta.
MEATLESS
WITH DAIRY
Angel Hair Pasta / Tomato and Scallop Sauce
1 pkg. Louis Kemp Scallop Delights
2 tablespoon Olive Oil
1 medium Onion, chopped
1 small Bell Pepper, chopped
1 clove Garlic, minced
2 (16 oz.) cans Diced Tomatoes
1 teaspoon Oregano
Salt & pepper to taste
1 lb. Angel Hair Pasta, cooked & drained
In skillet, combine olive oil, onion, bell pepper and garlic
Sauté over medium heat until vegetables are tender.
Add tomatoes, oregano, salt and pepper.
Bring to a boil for 1 minute.
Reduce heat and simmer for 10 minutes.
Add Scallops and simmer another 3 minutes.
Serve sauce over pasta. Top with parmesan cheese.
Baked Fish in White Sauce
2 lbs. white fish filets
1-1/2 cup milk
1 medium onion, chopped
1/2 teaspoon garlic salt or 1 clove garlic plus ½ teaspoon Salt
2 tablespoon flour
1/4 cup white wine
1 large can mushrooms
juice of 1 lemon
Parmesan cheese
Sauté onions and mushrooms in margarine, add garlic or garlic salt.
Sauté until onions are semi-tender.
Add milk and flour and whisk until lumps have disappeared.
On a very low flame and add lemon juice and wine.
Cook until thickened.
Place fish in a baking pan, pour sauce over, sprinkle with Parmesan cheese
and bake at 350° for about 35 minutes or until fish is done.
Broccoli Casserole
1 sm. jar Cheez Whiz
1 can mushrooms
1 onion
1 stick margarine
2
cups
rice, cook ahead
1 pkg. broccoli
Sauté onion and mushrooms in margarine.
Put in a casserole pan along with broccoli.
Cook in microwave for 4 minutes.
Add rice and mix.
Add melted Cheez Whiz over the top.
Bake in 350° oven for 20 minutes.
Broccoli Spaghetti
Serve 1-2 persons.
1 cup Spaghetti sauce (great for Romano or Parmesan cheese leftover sauce)
1-2 stalks Fresh broccoli, (1 per person)
1/2 box pasta (any kind)
1 cup
broccoli water (see below)
Boil broccoli until semi-
tender. SAVE WATER!
In another pot, begin boiling pasta until al dente (just done).
Scoop out 1 cup broccoli water.
Drain the remaining water from the broccoli.
Place the cup of broccoli water back into pan with broccoli and add sauce.
Bring to a boil.
Drain pasta and put in a serving bowl.
Cover pasta with broccoli mixture and top with cheese.
For 4 persons:
use 3 cups sauce,
3 cups broccoli water and
3/4 box pasta,
4 stalks of broccoli.
For 6-7 persons use
4-5 cups sauce,
4-5 cups broccoli water,
1 full box pasta and
6-7 stalks broccoli.
Cajun Seafood Pasta
2 cup Heavy Whipping Cream
1 tbsp. chopped fresh Basil
1 tbsp. chopped fresh Thyme
2 teaspoon Salt
2 teaspoon ground Black Pepper
1 1/2 teaspoon crushed Red Pepper Flakes
1 teaspoon Ground White Pepper
1 cup Chopped Green Onions
1 cup Chopped Parsley
1/2 lb. Shrimp, peeled and deveined
1/2 cup Shredded Swiss Cheese
1/2 cup Grated Parmesan Cheese
1 lb. Dry Fettuccini Pasta
Cook pasta in a large pot of boiling, salted water, until al dente.
Pour cream into large skillet. Cook over medium heat, stirring constantly, until
just about boiling. Reduce heat, and add Basil, Thyme, Salt, Black Pepper, Red
Pepper Flakes, White Pepper, Green Onions, and Parsley.
Let simmer for 7-8 minutes or until thick.
Stir in seafood, cooking until shrimp is no longer transparent and turns pink.
Stir in cheeses blending well.
Drain pasta.
Serve sauce over noodles.
Cheese Pastry
3/4 cup milk
6 tablespoon butter or margarine
6 tsp. sugar
1-1/2 pkg. dry yeast
3 tablespoon warm water
2 eggs, well beaten
3 cup flour
1/2 teaspoon Salt
Filling:
1 lb. creamy cottage cheese (processed in processor or blender until smooth)
1 cup sour cream
5 eggs, separated
1/2 cup sugar
1 cup milk
3 tablespoon cream of wheat
1/2 teaspoon Salt
Scald milk; add butter and sugar.
Let stand until lukewarm.
Add yeast to lukewarm water and let stand for 10 minutes.
Add beaten eggs to milk, then blend in yeast.
Stir flour into the milk and egg mixture.
Beat with a wooden spoon until the spoon and the bowl are clean and the dough is
not sticky
(you may need to add a little more flour).
Place dough in a greased bowl, cover with a clean cloth and let rise in a warm
place, until double in bulk.
When risen, divide dough in 2 pieces (for 11" x 15" pans), flatten and fit dough
into greased pans.
Make the edges a little thicker, as for pizza.
Spread with filling and bake at 350° for 30 minutes.
For filling: Boil milk and cream of wheat until thick.
Set aside to cool.
Add cottage cheese, sour cream and salt.
Stir well.
Add egg yolks and mix thoroughly.
Beat 5 egg whites until frothy then add sugar and continue beating until soft
peaks form.
Fold into cheese mixture.
Spread cheese mixture on dough and bake.
Cool and cut into squares.
Cheese and Tortilla Pie
1/2
lb. Monterey Jack cheese, grated
1/2 lb Cheddar cheese, grated 1 - 24 oz. can sliced olives
3 or 4 chopped green onions
8 - 4 inch corn tortillas
1 1/2 cups cottage cheese
1/2 cup sour cream]
1 - 8oz can tomato sauce
1 - 8 oz. can green chili salsa
Combine
the grated cheeses, olives, green onions
(reserve 1/4 cup of the cheese for tipping).
Combine cottage cheese and sour cream.
In 3 Quart casserole (greased) start layering tortilla, cottage cheese mixture,
and cheeses. Repeat. Combine tomato sauce and chili sauce and pour over top of
casserole.
Top with remaining grated cheese.
Bake covered at 350 for 40 minutes.
Crabmeat Bake
1 green pepper, chopped
1 cup celery, finely chopped
1 lb. crabmeat
2/3 cup mayonnaise
2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 -1 teaspoon pepper (to taste)
1/2 cup onion, finely chopped
1/3 cup bread crumbs
2-4 tbs. butter, melted
6 chopped scallions
boiled rice, to serve
Mix all ingredients except for butter, bread crumbs and scallions.
Place mixture in casserole dish and top with bread crumbs and melted butter.
Cover and bake at 350° for 30 minutes. Serve on top of boiled rice with
scallions on top of the crabmeat bake. Serves 8-10 people.
Crab Melt
1 - 8oz pkg. shredded cheddar cheese
1 pkg. "Bread du Jour" French Bread
1/2 cup butter
1 can crabmeat, drained
1 tbs. lemon juice
1 tbs. Worcestershire Sauce
1 oz. Pimientos
1/2 teaspoon garlic salt
Melt butter and add cheese over low heat. Add lemon juice,
Worcestershire sauce and garlic salt. Mix well by processing in a blender until
smooth. In bowl, fold in crabmeat and pimientos. Mix well. Slice bread into ½"
slices, and spread mixture over top. Bake at 350° for fifteen minutes.
Approximately 20 servings.
Fish and Corn Casserole
1/4
cup chopped Onion
1/4 cup chopped Green Pepper
1 1/2 tablespoon Butter or Margarine
1 tablespoon Flour
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Milk
2 beaten Eggs
7 oz. can Tuna
1 cup drained, Whole Kernel Corn
Cook
onion and green pepper in butter until tender.
Add flour and seasonings; blend.
Gradually add milk.
Cook over low heat until smooth and thick, stirring constantly.
Remove from heat.
Slowly sir into eggs.
Add tuna and corn.
Bake in greased 1 quart casserole or individual casseroles, in moderate over of
325° for 30 minutes.
Serves 4.
Lentil Burgers
2 cup boiling water
1/2 cup brown rice
2 slices whole-wheat bread, toasted and broken into crumbs
2 onions, chopped
1/2 cup lentils
garlic powder
salt
1-6 oz. can mushrooms
1 egg
Cook lentils and rice together in 2 cups boiling water.
Simmer in tightly covered pot until lentils are tender and water is absorbed.
While lentils and rice are simmering, sauté onions gently over a low flame in
corn oil.
Combine lentils, rice, and toast with onion, mushrooms, egg, garlic powder and
salt.
Form into patties and brown in oil.
Note: Egg can be eliminated and mixture can be served in a bowl without
forming into patties and browning in oil.
Little Pie
2 cup flour
1/2 teaspoon salt
2 eggs
Fillings:
Sauerkraut: 3 cup sauerkraut, washed and drained
1 onion, chopped
1/4 cup oil or butter
salt and pepper to taste
Cheese: 1 block of American cheese (amount is
according to how many cheese peroghies you want to make)
Prune: 1 pkg. dried pitted prunes
Mix flour, salt and eggs, then add enough water to make a pliable
dough. Roll out to 1/8" thickness and cut into 3" squares. Place a teaspoon or
so of one of the above fillings into the center of the square and fold into a
triangle, pressing edges firmly together. Drop into boiling water and boil 10
minutes. Drain and shake them in ¾ cup of melted and browned butter. The next
day the peroghies may be fried in butter until crisp. Fillings: Sauerkraut: Chop
onion and fry slowly in oil or butter. Add sauerkraut and cook until tender.
Salt and pepper to taste. Cheese: Finely grate American cheese. Prune: Cook
prunes until tender. Drain and mash.
Little Pie (Pyrohy, Peirogi Or Vereneki)
2 cup flour
1 teaspoon salt
1 egg or 2 yolks
1/2 cup water
Potato and Cheese Filling:
1 tablespoon grated onion
3 tablespoon butter
2 cup cold mashed potatoes
1 cup cottage cheese or cream cheese
salt and pepper
Sauerkraut Filling:
3 cup sauerkraut
1 onion, chopped
4 tablespoon butter
2 teaspoon sour cream
salt and pepper
Mix flour with salt in a deep bowl.
Add the egg and enough water to make a medium soft dough.
Knead on a floured board until smooth.
Dive the dough into 2 parts.
Cover and let stand for at least 10 minutes.
Prepare filling.
Filling should be thick enough to hold shape.
Roll dough quite thin on floured board.
Cut rounds with large biscuit cutter or the open end of a glass.
Put round in the palm of your hand and place a spoonful of filling on it. Fold
over to form a half circle and press edges together with fingers.
Edges should be free of filling.
Be sure edges are sealed well.
Place varenyky on floured board or tea towel.
Do not crowd.
Cover with a tea towel to prevent drying.
Drop a few at a time into large quantity of rapidly boiling salted water.
Stir gently with a wooden spoon to separate and prevent sticking to bottom of
the pot.
Do not cook too many at one time.
Continue boiling rapidly for 3 to 4 minutes.
They are ready when they are well puffed.
Remove with a slotted spoon into a colander and drain thoroughly.
Place in a deep dish and sprinkle with melted butter then toss gently to coat
with butter.
Cover and keep hot until all are cooked.
Serve in a large dish without piling or crowding.
Can be topped with browned buttered bread crumbs, crisp chopped bacon, salt pork
or sour cream.
Potato and Cheese Filling: Cook onion in butter until tender.
Combine with potatoes and cheese.
Season to taste with salt and pepper.
Sauerkraut Filling: Rinse kraut well in warm water, squeeze dry
and chop very fine.
Cook onion in fat or butter until tender.
Add kraut and cream, then season to taste with salt and pepper.
Cook over low heat for about 15 minutes or until kraut is tender and flavors are
blended.
Do not overcook.
Chill thoroughly.
Mexican Rice and Bean Bake
2
cups cooked Rice
2 Eggs
1 1/2 cups Salsa (any heat, to your taste)
1 cup Shredded Cheddar Cheese
1 (15-16 oz.) can Pinto Beans, drained
1/4 teaspoon Chili Powder
Preheat
oven to 350°.
Grease a 8 x 8 x 2 inch baking dish.
Mix rice, eggs, 1/2 cup salsa and 1/2 cup cheese.
Press into dish.
In same bowl, mix beans and 1 cup salsa.
Spoon over rice mixture.
Sprinkle with 1/2 cup cheese and the chili powder.
Bake uncovered 30 to 35 minutes.
Let stand 5 minutes before serving. Serve with salad, corn bread or warm
tortillas and vegetarian refried beans. (Serves 6)
Mushrooms over Fettuccine
3
tablespoons Margarine or Butter
1/2 lb. Sliced Button Mushrooms
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 1/4 cups Milk
8 oz. package Fettuccine
Cook
Fettuccine according to instructions on back of box. Drain and cool.
In a skillet, melt butter or margarine over medium heat.
Add mushrooms, stirring occasionally, until tender about 5 minutes.
Mix together soup mix and milk. Pour into skillet.
Bring that to a boil over high heat, stirring frequently.
Serve over Fettuccine noodles.
Salmon Cheese Casserole
1
tall can of Salmon
1/4 lb. American Cheese
1/2 cup Milk
Biscuit Mix
Drain
Salmon and take out bone and skin.
Arrange in the bottom of a greased baking dish in large pieces.
Melt the cheese in the milk. Stir until smooth.
Pour cheese sauce over the fish and place baking powder biscuits on top.
Bake in a hot over of 400° until biscuits are done.
15 to 20 minutes.
Salmon Patties
1 can Salmon
1 egg
Ritz Crackers, crushed (Half quantity of crackers of individual wrapped package)
Salt and Pepper
Open
can of salmon and place in a large bowl and combine with one egg and crushed
Ritz Crackers. Using a tablespoon or your hands, form salmon mixture into
patties.
Fry in a pan on top of your stove in 2 tbsp. Peanut oil.
(Peanut oil, when cooked on a high heat, will not be absorb into the food that
is fried in it.) Continue to fry until golden brown.
Can be served with hash brown potatoes or a nice mixed green salad.
Yield: 4 - 5 patties
Salmon Quesadillas
2 cloves of minced Garlic
1 tsp. Oil
1 can (14 3/4 oz.) Salmon, drained
1-2 tsp. Basil
1/2 tsp. Pepper
Butter or Margarine
8 - 8" flour tortillas
2 C. (8 oz.) Shredded Cheese (1 C. Mozzarella, 1/2 C. Cheddar, 1/2 C. Colby).
In a
skillet, sauté garlic in oil until tender.
Stir in salmon, basil and pepper.
Cook over medium heat until heated through.
Take salmon mixture off heat and add cheese, stirring just to mix it together.
Spread butter or margarine over one side of tortillas.
Place 4 tortillas, buttered side down, on a hot griddle.
Place 1/4 of the salmon mixture onto each tortilla then top with another,
buttered side up. (Just like you would make a grilled-cheese sandwich.)
Cook on low until lightly brown, then flip over, and cook until lightly brown.
Cut into wedges and serve with shredded lettuce topped with tomatoes or salsa
and sour cream or guacamole and refried beans.
Salsa Rice Enchiladas
1
24 ounce jar Salsa
1 tsp Chili Powder
1 cup cooked Rice
1 15 oz. can Black Beans, rinsed and drained
10 Flour Tortillas
1/4 cup Shredded Cheddar Cheese
1/4 cup Shredded Jack Cheese
In a
sauce pan, heat to boil, 1 1/2 cups salsa and chili power.
Add rice and beans. Cook till rice is done.
Spoon 2 tablespoons rice mixture onto a tortilla.
Roll up, and place seam-side down in a baking dish sprayed with Pam.
Spoon remaining salsa over top of tortillas.
Sprinkle with Shredded Cheddar and Jack Cheeses.
Bake, uncovered, in a 375° oven for 15 to 20 minutes.
Serve with sour cream.
Sautéed Shrimp in Wine Sauce
2 lb. uncooked frozen shrimp
1 stick margarine
1 bunch green onions, cut in 1/2 " pieces
2 tomatoes, diced
1/2 cup white wine
1/8 teaspoon garlic powder or 1 clove garlic, minced
1/4 cup Parmesan cheese
salt and pepper to taste
Melt margarine, add shrimp and green onions.
Simmer for 5 minutes.
Add wine, garlic, lemon juice, salt and pepper.
Continue simmering on low for a few minutes more.
Add tomatoes and cook only until they are just barely soft.
Make sure they don't get mushy.
Add Parmesan cheese and stir gently.
Can be served over rice.
Sautéed Shrimp In Wine Sauce 2
2 - 10 oz. pkgs. frozen chopped spinach
1 lb. Shrimp
1/4 cup margarine
1/4 cup flour
1-1/2 cup milk
1/2 cup dry white wine
1/4 cup scallions, chopped
1 cup (4 oz.) shredded cheddar cheese
salt
pepper
paprika
Preheat over to 350°. Line a 9" pie pan with heavy duty foil.
Thaw and drain spinach. Spread in pie pan and top with shrimp.
In a saucepan melt butter and sir in flour.
Gradually add milk, wine and scallions.
Cook over low heat, stirring constantly until sauce bubbles and thickens.
Add Salt and pepper to taste and add enough paprika for a rosy color.
Pour over shrimp. Sprinkle with cheese.
Bake 35 minutes.
Spaghetti (Meatless)
1 box Spaghetti Noodles
2 jars of Spaghetti Sauce
1 cup grated Parmesan
8 cups Shredded Cheese
Cook spaghetti noodles until done according to cooking directions on box.
In a large bowl, combine the parmesan and shredded cheese.
For a nice variety of taste, you can use 4 cups mozzarella, 4 cups cheddar.
In 9 X 13 casserole dish, mix noodles and 1/2 of the sauce together.
Reserve the other 1/2 sauce.
Top with a hearty layer of 1/2 parmesan cheese and shredded cheese mixture.
Cover top with remaining 1/2 sauce.
Top one last time with the other 1/2 parmesan and shredded cheese mix.
Cover and bake at 350° oven 10 minutes until cheese is melted.
Spinach Lasagna
1 pkg. (16 oz.) lasagna noodles
1 pkg. (10 oz.) frozen chopped spinach, thawed
1 lg. egg, beaten
1 lb. shredded mozzarella
1 lb. ricotta cheese
1 cup pizza sauce or spaghetti sauce
2 cup grated Parmesan
1 tablespoon unsalted butter
Cook noodles according to directions on package.
Drain and rinse under cold water.
Squeeze excess water from spinach.
In mixing bowl, beat egg and stir in spinach, mozzarella and ricotta until well
mixed.
Butter a 13 x 9 x 2 inch baking pan.
Arrange 1/3 drained noodles over bottom of pan and spoon half of the spinach
mixture over the noodles.
Top with half of remaining noodles, spoon on rest of spinach mixture and top
with remaining noodles.
Pour sauce over the top, sprinkle with Parmesan cheese and bake in the
preheated 350° oven about 20 minutes or until top is bubbly and lightly browned.
Let stand 5 minutes, then cut into squares.
Spinach Stuffed Shells
2 tablespoon salad oil
1 sm. onion, chopped
1 - 28 oz. can tomatoes
1 - 6 oz. can tomato paste
2 teaspoon brown sugar
1 teaspoon oregano
1-1/2 teaspoon salt
1/4 teaspoon pepper
2 - 10 oz. pkgs. frozen creamed spinach in boilable bag
1 - 16 oz. container ricotta cheese
1 - 8 oz. pkg. mozzarella cheese, shredded
Stuffed shells
In 3 qt. saucepan, over medium heat, in hot oil, cook onion until
tender, stirring often.
Add tomatoes with their liquid, tomato paste, brown sugar, oregano, salt and
pepper, stirring to break up tomatoes. Cook over high heat to boiling.
Reduce heat, cover and simmer 20 minutes to blend flavors.
Prepare shells as label directs, drain.
Prepare creamed spinach as label directs; pour into large bowl and cool
slightly.
Stir in ricotta and mozzarella cheese, 1 teaspoon salt and ¼ teaspoon pepper.
Fill each cooked shell with about 1 T, cheese mixture.
Preheat oven to 350°.
Spoon sauce evenly into 14 x 10 inch roasting pan; arrange filled shells in
sauce.
Cover roasting pan with foil; bake 30 minutes or until hot and bubbly.
Stuffed Shell Pierogi
3 lbs. Potatoes (about 8) peeled & quartered
8 oz. (2 cups) Shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
6 cups sliced Vidalia, Yellow or Spanish Onions
Butter or margarine
1 box Jumbo Shells, cooked until tender-firm and cooled under running cold water
Cooks potatoes until
soft. Drain. Add cheese, salt & pepper and mash together until smooth.
Melt margarine or butter in large skillet.
Add onions and cook 10-15 minutes until tender but not browned.
Spread half the onions over the bottom of two 9 x 13 baking dishes
or one larger baking dish.
Stuff each shell with heaping tablespoon of the potato mixture. Close edges.
Arrange in single layer over onions. Spread remaining onions on top
Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.
Tuna Bake
1/3 cup mayonnaise
2 tablespoon lemon juice
2 teaspoon, instant minced onion
3/4 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Pepper
3/4 tablespoon melted margarine
1 can drained tuna
2 cup crushed crackers
2 hard-cooked chopped eggs
1 tablespoon Parmesan cheese
In a medium bowl, combine mayonnaise, lemon juice, onion,
Worcestershire sauce, salt and pepper.
Add tuna, eggs and crackers, saving 1 cup of crushed crackers for topping.
Spoon into casserole.
Blend the rest of crackers with Parmesan cheese and margarine.
Sprinkle over tuna mixture.
Place low under broiler for 10 to 12 minutes, until golden brown.
Tuna Casserole
1 can Tuna
1 pkg noodles
2tbs Mayo such as Miracle Whip
1 small can sweet peas
1 small can baby carrots
Directions
Place noodles into boil.
Drain the can of Tuna.
Drain the cans of carrots and peas.
Microwave veggies in the microwave for about 2 -2 1/2 minutes until they are
hot.
Combine tuna, mayo, veggie mixture and noodles.
Place into refrigerator to cool or serve as a hot dish.
Tuna Casserole
2
1
can Tuna
1 can of Campbell's Mushroom soup with a little milk
2 cups Frozen Peas
2 cups Cooked Noodles
2 cups Crushed Potato Chips.
Preheat
oven to 350.
Mix together Tuna, Mushroom Soup and Peas.
Cook noodles according to directions on box.
Drain noodles, and add to tuna/soup/pea mix.
Put in loaf pan and top with crushed Potato Chips.
Bake for 30 minutes.
Tuna Noodle Casserole
1
can Tuna
1 can Mushrooms
1/2 lb. Wide Noodles
3 tablespoons Butter
3 tablespoons Flour
1 1/2 cups Milk
1 package Meltable Cheese
Melt
butter, add flour and stir until smooth, add milk stirring constantly. Cook
until thick, then add cheese and stir until cheese is melted. To the sauce, add
tuna, noodles and mushrooms. Mix and pour into casserole. Cover with grated
cheese and bake about 30 minutes.
Tuna Noodle Casserole 2
3
cups dried noodles
2 tbsp margarine or butter
2 tbsp flour
1 1/2 cups milk
2 tsp chili powder
2 tbsp onion
Salt and Pepper to taste
1 cup sliced or grated Velveeta
1 can tuna
Cook
noodles as directed on package and drain.
To make the white sauce, combine margarine or butter, flour and milk.
Cook until sauce thickens.
Combine in a bowl the Chili Powder, Salt and Pepper, cheese and tuna.
Add noodles and white sauce
Combine well.
Pour everything into a casserole dish and cover.
Cook at 350° for 30 minutes.
Salad and Dressings
MEATESS AND
DAIRYLESS
California Rice Salad
4 c. cooked
rice, chilled
1 bunch
green onions, finely chopped
2 tomatoes
cut in wedges
1 can
artichoke hearts
1 green
pepper, diced
1 sweet red
pepper, diced
1 cucumber,
peeled and diced
1 c. diced
celery
1 can pitted
black olives
salt and
pepper to taste
If desired, add 1 can of tuna chunks or one thinly sliced pepperoni stick.
Mix all ingredients and pour salad dressing (below)
over salad and chill.
Dressing
1/2 c. olive
oil
3 T. white
wine vinegar
1 tsp. Dusseldorf mustard
Mix all ingredients.
Shake dressing
in a bottle.
Homos with Tahina
1 - 19 oz.
can chic peas, drained (reserve juice)
3 T. tahini
1 clove
garlic, crushed
1/2 tsp.
salt
juice of 2
lemons
juice from
chick peas
Place chick peas, tahini, garlic, salt and lemon juice
in food processor and process until smooth and of dip consistency. Add a bit of
reserved chick peas juice only if necessary to thin mixture.
Lebanese Parsley Salad
1 c. wheat
(bulgur), medium or fine
2 large
bunches of parsley
1 T. dried
mint leaves
1 cucumber,
seeded and chopped
1 bunch of
green onions
5 tomatoes
juice of 3
lemons
1/4 c. oil
salt and
pepper to taste
Clean and wash vegetables, then chop.
Wash and soak
wheat 10 minutes.
Drain and squeeze water from wheat.
Add to vegetables.
Add
lemon juice, oil, salt and pepper and mix well.
Marinara Sauce
2 c. chopped onions
1/2 c. vegetable stock or water
2 minced cloves of garlic
1-1/2 c. diced carrots
4 c. chopped tomatoes
1 tsp. sugar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt
freshly ground pepper
Braise
onions on the vegetable stock until translucent.
Add garlic and cook about another minute.
Add carrots and cook about 5 minutes more.
Add tomatoes and sugar.
Cover and simmer over low heat for 20 minutes, stirring occasionally.
Add basil and simmer, uncovered for 10 minutes.
Puree part or all of the sauce in a food processor.
Add parsley, salt and pepper.
Tuna Salad with Chickpeas
15 oz. can
chickpeas, drained
15 oz. tuna
in water, drained
6 scallions,
chopped fine
3 celery
ribs, chopped fine
1/2 c. oil
6 T. lemon
juice
Zest from
lemon
2 garlic
cloves, crushed
2 1/2 tsp.
dry mustard
1/4 c.
chopped fresh parsley
1/3 c.
chopped fresh dill
salt and
pepper to taste
Combine first 4 ingredients in a bowl.
Combine rest of
ingredients in a jar with screw top, and shake well to mix.
Pour onto tuna,
chickpeas, celery and scallions.
Stir gently.
Cover and chill overnight.
Serve
on lettuce leaves or in a warm pita.
MEATLESS
SALADS WHICH INCLUDE DAIRY
4 Bean Salad
1 can (16
oz) green beans drained
1 can (16
oz) wax beans drained
1 can (16
oz) garbanzo beans, rinsed & drained
1 can (16
oz) kidney beans, rinsed & drained
1 medium
size onion, sliced
2 stalks of
celery, chopped
3/4 cup
sugar
1/2 cup
apple cider vinegar
1/4 cup
vegetable or corn oil
1 teaspoon
salt
In a large bowl, combine all of the beans, onion and
celery.
In a small bowl, combine remaining ingredients; stir until sugar dissolves.
Pour over bean mixture.
Cover & refrigerate overnight, stirring occasionally.
Pesto Vinaigrette
2/3 c. fresh
basil
2/3 c. olive
oil
1/3 c. fresh
grated Parmesan cheese (1 oz.)
2 - 3 T. red
wine vinegar
2 cloves
garlic, minced
3/4 tsp.
salt
1/2 T. sugar
In food processor with metal blade, process all
ingredients until smooth.
Makes 1-1/4 cups.
Salad
Moscow
1 large
apple
2 oz.
chopped walnuts
1 med.
carrot, peeled and grated
2 oz.
raisins, steamed or simmered in a little water or brandy for 3 minutes
2 T.
mayonnaise
2 T. sour
cream
3/4 to 1
tsp. good brandy
lettuce
leaves
orange or
apple slices
Peel and core apple.
Thinly slice and cut each slice into 3 or 4 pieces to make small triangular
pieces of apple.
Mix apple with walnuts, carrot and raisins.
Add mayonnaise and sour cream and mix well.
Stir in brandy.
Chill for one hour.
Arrange several lettuce leaves on a large plate and spoon salad on top of
lettuce.
Garnish with orange or apple slices.
Serves 4 to 6.
Taco Tossed Salad
2 c. Brooks
Hot Chili Beans, partially drained
1 lg. bunch
chopped scallions
2 lg.
tomatoes, diced
10 oz. pkg.
grated sharp
cheddar
cheese
1 head
lettuce
Creamy
cucumber or ranch dressing
1 - 7 oz.
pkg. Nacho Cheese Doritos
The night before, layer first 5 ingredients in large
bowl.
Before serving, put on your dressing.
Poke hole in Doritos and crush them.
Put on top of salad and then toss lightly so all ingredients are mixed.
Thousand
Island Salad Dressing
2 c.
Hellmann's mayonnaise
2 c. Heinz
Catsup
3
hard-boiled eggs - chopped
3 or 4 sweet
pickles, finally chopped
Tabasco
Mix mayonnaise and catsup until thoroughly blended.
Add eggs and sweet pickles and a few drops of Tabasco.
Mix thoroughly and
refrigerate at least 3 hours before serving.
Overnight refrigeration is best.
Soups
Barley Mushroom Soup
1 package of
quick cook barley
1/2 c. diced
turnips
1 sm. can
crushed tomatoes, or 2 fresh tomatoes crushed
Mazola oil
Fresh
parsley and dill
2 lg.
potatoes - cut in cubes
1/2 c. diced
carrots
4 bay leaves
1 sm.
package fresh mushrooms - sliced
2 sm. onions
- chopped for sautéing
Salt and
pepper
Wash barley in cold water several times, until water
is clear and not cloudy.
Bring about 5 quarts of water to boil.
Add barley,
turnips, carrots, raw onions, potatoes and bay leaves.
Add salt and pepper to
taste.
Allow soup to simmer for about 30 minutes, stirring often.
Do not allow
barley to burn to the bottom of the pot. If this does happen, change pots
immediately.
After 15 minutes of cooking, add crushed tomatoes.
Sauté in
separate skillet the onions and mushrooms with Mazola oil, until golden brown.
Soup is finished cooking when the soup is sort of creamy.
Do not allow to cook
until it is thick.
Use more water and seasoning to thin soup out.
When soup is
finished cooking add the sautéed onion and mushrooms.
When soup is being served
sprinkle chopped parsley and dill on top.
Bean and Potato Soup
1-1/2 lbs.
cooked, dried, white beans (reserve liquid)
2 qt. cooking liquid (or cooking liquid plus water to equal 2 qts.)
12 oz. pared
potatoes, diced
2 c. chopped
celery
4 oz. diced
onion
2 small
minced garlic cloves
salt and
white pepper to taste
2 c. cooked
brown rice
chopped
parsley to garnish
In large sauce pan combine beans, liquid, potatoes,
celery, onion, garlic, salt and pepper.
Bring to a boil.
Lower heat, cover and
simmer for 30 minutes or until vegetables are tender.
If desired, remove cover
and cook until thickened, stirring occasionally.
Adjust seasonings.
Divide
evenly into 8 soup bowls, each containing ¼ c. hot rice.
Garnish with parsley.
Bean Soup
2 c. dry
white beans
salt and
pepper
2 carrots,
diced
1 c. celery,
chopped
1 onion,
chopped
2 T. parsley
2 T. olive
oil
2 T. tomato
paste
Wash and pick over beans, then soak over night in cold
water.
Next day, cover and simmer until half cooked. Season.
Sauté onion in oil
until tender.
Add onion and oil to beans with vegetables.
Add tomato paste
stirred in a little water.
Cook slowly, adding water from time to time to keep
soup at desired consistency until beans are tender (2 - 3 hours). Yield 8
servings.
Borsch (Meatless)
1/2
cups dried mushrooms
1 large
onion, chopped
3
tablespoons vegetable oil
2 medium
beets, cut into thin strips
1/2 small
parsley root, cut in thin strips
3
peppercorns
8-9
cups water
1 small
carrot, cut in thin strips
1 small
potato, diced
1 small
stalk celery, diced
3
cups shredded cabbage
1/2
cups tomato juice
lemon juice
1/2 clove
crushed garlic
1/2 cups
cooked white beans
salt and
pepper
fresh dill
Pour hot water over mushrooms, drain and wash.
Cover with lukewarm water and soak for 30 minutes or longer.
The period of soaking will depend on variety of mushrooms used.
Cook the mushrooms in the same water in which they were soaked until they are
tender.
Cook the onion in oil until slightly wilted. Add the beets, parsley,
peppercorns, and water.
Cover and cook until beets are barely done.
Add the carrots, potato, and celery, and continue cooking for about 15 minutes.
At this stage put in the cabbage and cook until it is tender but not overcooked.
(Cabbage should retain some crispness).
Add the remaining ingredients.
Use lemon juice with discretion. Borsch should be mildly tart but not sour.
Season to taste.
Finally, add the cooked, chopped, or whole mushrooms along with the mushroom
stock.
Bring to a boil.
Borsch Meatless 2
3 beets, the size of an orange, cut into strips
1 carrot
8 cups water
1 medium
potato, diced
2 tablespoon
lemon juice
1/2 cups
string beans, green peas or white beans
1 large
onion, sliced
3
tablespoons butter
1-1/2 cups
cabbage, shredded
1 cup tomato
juice or tomato soup
1-1/2
tablespoon flour
1/2 cups
water, cold
2
tablespoons dill, chopped
1/2 teaspoon
salt
1/2 teaspoon
pepper
Cook beets and carrots in water for 20 minutes.
Add
potatoes and simmer 10-15 minutes.
Add beans or peas.
Simmer until tender.
Sauté
onion in butter until soft.
Add cabbage to onions with 1/4 cups water, simmer until
cabbage is tender.
Stir into the beets.
Add tomato juice or tomato soup.
Blend
flour with 1/2 cup of cold water, stir into vegetables.
Add dill for added flavor.
Bring to a boil.
Add salt and pepper.
Borscht (Meatless) 3
3 - 15 oz.
cans sliced beets
1 can tomato
juice
1 c.
spaghetti sauce
1 pkg. dry
onion soup mix
3 - 6 c.
vegetables: onions, carrots, celery, mushrooms, zucchini, green beans
1 tbsp.
crushed garlic
1 bay leaf
salt and
pepper to taste
1 tbsp.
olive oil
Heat olive oil in soup pot.
Sauté celery, onions and
mushrooms.
Add other ingredients.
More spaghetti sauce can be added for taste.
Bring to a boil.
Simmer for at least 2 hours.
Gazpacho
2 cups fresh
tomatoes
1 cup celery
1
cup cucumber
4
cups tomato juice
2 tsp.
chives
2 cloves
garlic dash
1
cup green pepper
1/2
cup onion
2 teaspoon
parsley
4 - 5
tablespoons olive oil
4 - 5
teaspoon wine vinegar
2 tesspoon
salt
cayenne
pepper (optional)
Chop all vegetables.
They are best if chunky.
Mix in
other ingredients.
Chill and serve.
Keeps well in refrigerator.
Sprinkle with
croutons.
Serves 8 to 10.
Lentil Soup
1 lb. bag of
lentils
8
cups water
1 or 2
stalks celery sliced
1 large
onion chopped
1 or 2 large
carrots sliced
salt and
pepper to taste
a little
thyme
a little
oregano
1 bay leaf
1 small can
tomato sauce
1/2
cup red wine vinegar
1/4 teaspoon
Allspice
Put all ingredients into a pot except for vinegar.
Cook about 40 minutes or until lentils are tender.
Add vinegar according to your
taste.
MEATLESS
SOUPS THAT INCLUDE DAIRY
Cauliflower Soup
1 head
cauliflower, cut small
1-1/2 quart
chicken (or vegetable) broth
1 medium
onion, chopped fine
1/4
cup
butter or margarine
1/2
cup flour
1 pint half
and half cream
Bring broth to a boil, add cauliflower.
Cook until
tender (about 1/2 hr.)
Add butter, flower, salt and pepper to taste and cream.
Cook until thick.
Broccoli can also be used.
Cheese Chowder
Bring below ingredients to a boil and
then simmer until vegetables are done:
3
cups of Water
1 can Green Beans
3-4 Potatoes, cubed
2-3 Carrots, cut into bite-sized pieces
1 chopped Onion
A few flowerets of broccoli and / or
cauliflower
Next:
1 stick margarine or butter
1/3 cup of flour
3 cups milk
1 lb. shredded cheddar cheese
Melt butter in large skillet, whisk in
flour and then slowly add milk while
whisking.
Continue stirring with whisk
until mixture thickens slightly on
whisk.
Sprinkle in cheddar cheese.
When all the cheese is melted and mixed
into milk mixture, add to soup.
Add 1
small jar of diced pimento.
Fish Chowder
2 cans tuna
or salmon
2 cans cream
of mushroom soup salt to taste
4 cans water
1/2 teaspoon
basil
2 tablespoon
sherry
1
teaspoon garlic
1
teaspoon dried mint
1/2
teaspoon Mrs. Dash
8 oz. fresh
mushrooms
1
cup frozen green beans
2
cups milk
Mix liquids (except milk and sherry) in a large
saucepan.
Heat until hot and then add remaining ingredients.
Cook until the vegetables are done.
Potato Soup
5 lbs.
potatoes, peeled and cut in chunks
4 carrots,
sliced
2 lg.
onions, chopped
1/2 stick
margarine
1 pint heavy
cream
salt and
pepper to taste
Cover with water and cook until carrots are soft.
Drain off some water (about half) and mash all ingredients. Add margarine, heavy
cream and salt and pepper to taste. If the soup is too thick, add some milk to
desired consistency.
Vegetable Soup
1 medium
onion, chopped
1 - 2
tablespoon butter or margarine
1 medium
potato, diced
2 cups
vegetables - carrots, celery, string beans
1/2
cup peas
1/4
cup tomato juice
1 tablespoon
flour
salt and
pepper
chopped
parsley or dill
3
cup soup stock
3
cup water
1/4
cup sour cream
Cook the onion in butter or margarine until slightly
wilted.
Add the vegetables, soup stock, and water.
Cook until vegetables are
tender.
Add the tomato juice.
Blend the flour with the cream, add some hot soup
to it and stir into the contents of the kettle.
Bring to a boil.
Season to taste
with salt and pepper.
Flavor with parsley or dill.
Vegetables
Caviar
1 large
eggplant
1 onion,
chopped
1/2
green pepper, diced
2 T. oil
2 T. lemon
juice
salt and
pepper
1 clove
garlic, pureed
1 tomato,
diced or 1 small can tomato sauce
Boil eggplant until tender or pierce skin and bake at
350° for 1 hour.
Cool.
Remove skin and chop or blend very fine.
Sauté onion with
garlic and green pepper in oil.
Add tomato and cook until soft, stirring
constantly.
Add eggplant and cook for 10 minutes over a low flame.
Add salt,
pepper and lemon juice to taste.
Chill.
Serve as hors d'oeuvre place in a bowl
surrounded by party rye.
Curried Parsnip Latkes
3 teaspoon
canola oil
1-1/2 lbs.
parsnips, trimmed and peeled
3 tablespoon
flour
1
teaspoon Cumin
1/2
teaspoon Ginger
1/2
teaspoon Turmeric
1/2
teaspoon Salt
1/4
teaspoon pepper
2 egg
beaters
Preheat oven to 450°.
Lightly oil two baking sheets.
Grate parsnips and toss together with flour, spices, salt and pepper.
Add egg
and 1 tsp. oil.
Mix.
Drop by rounded Tablespoons onto baking sheets.
Bake about
10 minutes.
Turn over and bake about another 5 minutes.
Curried Sweet Potatoes
4-1/2 lbs.
sweet potatoes, peeled and cut into 1" cubes
1 tsp. Salt
1 c. dried
apricots, loosely packed and cut into slivers
1/2
c. raisins
1 tablespoon
canola oil
1 onion,
finely chopped
2 tsp. mild
curry powder
pepper
Place sweet potatoes in a pot of cold water (should be
covered with about 1" of water).
Add salt and boil, then simmer for about 8-12
minutes.
Drain well.
Meanwhile, combine apricots and raisins in a small bowl and
pour over them 1 cup of boiling water.
Let sit about 10 minutes.
In a large,
deep skillet, cook the onions in oil.
Add curry powder and cook about 2 more
minutes, until the smell changes.
Add cooked sweet potatoes, apricots, raisins,
and liquid from the fruits.
Season with salt and pepper.
Heat stirring gently,
until heated through.
Broccoli
2 -10 oz.
frozen broccoli
1/2
lb.
Velveeta cheese
2 sticks
margarine
1 stack Ritz
crackers
Cook and drain broccoli.
Melt one stick of margarine
and cheese in microwave for 1-½ minutes (on high) or, until pourable.
Put
broccoli in casserole dish, pour cheese and margarine mixture over it.
Crumble
crackers, melt second stick of margarine.
Sprinkle crumbs over broccoli.
Drizzle
melted margarine over crumbs.
Bake far 30 minutes at 325°.
If doubling recipe
only double broccoli and cheese.
Eggplant Caviar
1 large
eggplant
1 small
onion, chopped
2 medium
tomatoes or ½ c. tomato paste
2 cloves
garlic, pressed
1/2 tsp.
white vinegar
1/2 tsp.
sugar
1 to 2
tablespoon olive oil
Place the eggplant in a baking g dish and bake at 375°
oven for 40 to 50 minutes or until very soft.
When cool enough to handle, peel
eggplant and cut into chunks.
Place eggplant, onion, tomatoes and garlic in a
blender and process until mixture is a chunky puree.
May also be mixed by hand.
Stir in vinegar, sugar, and enough oil to give dip a glossy sheen.
Chill at
least 2 hours.
Serve on bread.
Note: The flavor of the onion and the garlic in
this dip are strong.
For milder flavor, sauté onion and garlic in a little of
the olive oil before adding to eggplant.
Gazpacho 2
2 c. diced
tomato
1 c. diced
celery
1 c. diced
cucumber
1 c. diced
green pepper
1/2
onion
2 tsp.
chopped parsley
2 tsp. chopped chives
2 cloves garlic, chopped finely
4-5 tablespoon red wine vinegar
4-5 tablespoon olive oil
2 tsp. salt
4 c. tomato juice
dash cayenne pepper
Mix all ingredients, chill and serve cold.
Grilled Green Tomatoes
Green tomatoes, sliced
2 tablespoon Dijon mustard
2 tablespoon
balsamic vinegar
2 tablespoon
olive oil
1 tablespoon
oregano
Slice tomatoes.
Whisk together remaining ingredients.
Spread on both sides of the tomatoes and let marinate for a little while.
Grill.
Marinated Carrots
2 lbs.
carrots
1 med. onion
1 lg. green pepper
3/4 c. oil
1 c. sugar
1 c. vinegar
1 tsp. dry mustard
1 tsp. salt
1 can tomato soup
Boil carrots and cook carrots slightly, so they are
still "crunchy".
Drain.
Slice onion and pepper into rings.
Add to carrots.
Mix
all other ingredients and pour over hot carrots, onion and pepper.
Stir to mix.
Refrigerate until cold.
Marinated Carrots 2
8 lg. carrots, cut into rounds
1 C. sugar
1 C. vinegar
1 -1-1/2 T. salt
1/2
stick cinnamon
1 bay leaf
12 cloves
12 Allspice
Barely cover carrots with water and boil until tender
- crisp (10 minutes).
Drain.
Over low heat in a sauce pan, combine remaining
ingredients.
Boil for 5 minutes.
Pour hot syrup over drained carrots; cool and
chill overnight.
Serves 8.
Vegetable Medley
1 - 1-1/2
lg. onion
2 - 3 green, red or yellow peppers
1- 2 lg. tomatoes
3 T. oil
1-1/2 T. paprika
salt and pepper
1 - 2 jalapenos (optional)
In a 5 qt. Dutch oven, cook quartered and sliced
onions in oil until limp.
Add quartered and sliced peppers and cook a few
minutes.
Add diced tomatoes, paprika salt and pepper.
Tomatoes will disappear.
Cook a few minutes longer until peppers are cooked but not falling apart.
MEATLESS
VEGETABLES WHICH INCLUDE DAIRY
Ginger Carrots
2 bundles of carrots
2 - 3 tsp. grated fresh ginger
1/4
c. butter
1/4 c. brown sugar
Parsley (optional)
Clean carrots and cut into pieces of approximately the
same size and thickness.
Cover with water and cook until a thin knife goes
easily through the carrots.
Do not overcook.
Drain.
In the same pot, melt the
butter and add the sugar and ginger.
Return carrots to the pot and cook,
Turn
carrots over for a few minutes until the butter, sugar and ginger have coated
all carrots.
Sprinkle with parsley before serving.
Oven Fried Potatoes
8 unpeeled baking potatoes, cut into 8 wedges each
1/2 c. oil
2 T. Parmesan
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. Pepper
Arrange potato wedges (peel side down) in
baking pan.
Mix remaining ingredients and brush over potatoes.
Bake in preheated
375° oven for 45 minutes or until golden brown and tender,
brushing occasionally
with mixture.
Stuffed Italian Artichokes
6-8 med.
artichokes
1/4 c. fresh
parsley, chopped
parsley
sprigs (enough for all artichokes)
1 egg,
beaten
1-1/2 c.
Romano cheese
4 cloves
garlic, diced into slivers
1-1/2 c.
Italian seasoned bread crumbs
Olive oil
Cut off stems of artichokes.
Cut off ½ of the peak of
the artichoke.
Turn the artichoke over and pound on table to loosen leaves.
Turn
upright again and separate and open the leaves as much as possible.
Take slivers
of garlic, parsley sprigs and Romano cheese and randomly place deep into the
leaves of the artichokes. Mix together bread crumbs, chopped parsley, egg and
salt and pepper.
Pour the bread crumb mixture evenly over all artichokes
and
keep opening the leaves to help get the mixture deep into leaves.
Place the
artichokes onto a large soup pan, put in enough water to come 1" below the top
of the artichokes.
Pour 1-½ tbs. olive oil evenly over each artichoke.
Bring to
a boil, cover, and then simmer approximately 45 minutes.
Artichokes should be
done when the leaves are easily pulled off.
Vegetable Quiche
1/2
pkg. pie crust mix
1 med. size onion, thinly sliced
1 green pepper, chopped
garlic powder
3 T. margarine
5 eggs
8 oz. cheddar cheese, diced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. marjoram
4 c. cooked mixed vegetables
Prepare pie
crust mix following package
directions.
Bake in 450° oven for 8 minutes and then cool slightly.
Lower
temperature in oven to 325°.
Sauté onion, pepper and garlic in margarine in
skillet until soft.
Remove from heat and cool slightly.
Beat eggs in large bowl
until frothy.
Stir in sautéed mixture, cheese, salt, pepper, marjoram and
vegetables.
Pour mixture into crust.
Bake in moderate oven for 40 minutes until
center is firm.
Let stand 10 minutes before serving.
Zucchini Bake
3 c. sliced think zucchini (unpeeled)
1/2 c. chopped onion
1 clove chopped garlic
2 tsp. parsley
1/2 tsp. oregano
1/2 c. oil
1/2 c. Italian grated cheese
4 beaten eggs
1 c. Bisquick
Mix all ingredients given in order, except Bisquick.
When mixture is mixed well, add Bisquick and mix well again.
Pour into greased 9 x 12 pan and bake at 350 ° for 25 to 30 minutes.
Cut into squares and serve hot or cold.
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Wednesday, January 06, 2010 02:14 PM