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27. Eggplant Parmesan
2 lbs.(2 large) eggplants (I like mine peeled)SaltSauce:28 oz. can whole peeled tomatoes1 clove garlic, peeled1/3 cup olive oilFreshly ground black pepperBreading:1/2 cup flour1/2 cup fine dry bread crumbs4 large eggs, beatenOlive oil1-1/2 lbs. fresh mozzarella cheese, sliced in 1/4" rounds1 cup Fresh Parmesan high quality cheese, shredded1 cup fresh basil leaves (I use 1/4 cup)Cut eggplants in slices, lengthwise.Arrange one layer in large drainer and sprinkle evenly with salt.Repeat with remaining eggplant, salting, until all is layered.Hold down with 2-3 plates and let drain 2 hours.(The purpose of this step is to release moisture before cooking.)While eggplant is draining, prepare tomato sauce.Combine tomatoes, garlic and 1/3 cup olive oil in food processor.Season with salt and pepper to taste and set aside. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay slices on paper towels to remove moisture.In wide, shallow bowl, whisk flour and bread crumbs.Pour eggs in wide shallow bowl.Place large, deep skillet over med. heat; pour in 1/2" oil.When oil is hot, dredge slices in flour mixture, then beaten egg.Working in batches, put coated eggplant in hot oil and fry until golden brown on both sides, turning once.Drain on paper towels.Preheat oven to 350°.In 10x15" glass baking dish, spread 1 cup tomato sauce.Top with 1/3 of eggplant slices. Top with 1/2 of mozzarella slices. Sprinkle with 1/3 of Parmesan and 1/2 of basil leaves.Make second layer of eggplant slices, topped with 1 cup of sauce, remaining cheese, 1/2 remaining Parmesan, and rest of basil.Add last of eggplant, and top with sauce and Parmesan.Bake until cheese has melted and slightly brown, about 30 minutes.Allow to set 8-10 minutes before serving.Serves 8.
28. Farmer's Market Vegetable Salad
2-3 lbs. cabbage*, shredded 2 carrots*, sliced about 1/4" thick 2 green peppers*, chopped 2 cucumbers*, peeled and sliced (I omit)2 large onions*, sliced 4 tsp. sugar dissolved IN: 1/4 cup warm water 3/4 cup clear vinegar 1/2 cup olive oil 1 to 1-1/2 tsp. salt Black pepper, Celery salt, Garlic powder, to taste Cover container and marinate in refrigerator after mixing all ingredients.This salad will last many weeks, kept covered, and refrigerated. *Food processor makes easy work for all the vegetables.
lin_65 or blueridge_va Some of my older posts were as homebody in '02 and 2-3 forgotten names; there were many problems with the old BB. I had to log out using a dial-up ISP; trying to log in again, denied entry; until I got another name. Does not seem possible that so many years have passed.
29. Festive Stuffed Peppers(adapted) originally from Recipes with Stove Top Stuffing Mixes
2 cups Stove Top chicken mix12 oz. jar brown gravy (I prefer 12 oz. can tomato sauce)1/2-3/4 lb. very lean ground beef1/2 cup green bell pepper, chopped1/2 cup Mozzarella, shredded1 onion, chopped1 egg, slightly beaten2 cloves garlic, crushed4 bell peppers, cut 1/2 lengthwise, seeded and washed1/2 cup Cheddar, shredded Bake @375º.Mix ingredients(not peppers).Spoon mixture into pepper halves.Place in greased baking pan, cover with foil.Bake 50-60 minutes.Remove foil, sprinkle with Cheddar; bake 10 minutes longer.
30. Flounder (or Sole) in Ratatouille, circa 1986 from a Contadina booklet.Posted by: blueridge_va on: 8/29/2006 1/2 cup onion, thinly sliced1 garlic clove*, crushed2 T. olive oil14 oz. can whole tomatoes w/juice (1-3/4 cups), cut-up2 cups peeled cubed eggplant (1/2 lb.)1-1/2 cups fresh mushrooms*, sliced1 cup green bell pepper, coarsely chopped1 cup water6 oz. can tomato paste1/3 cup fresh parsley*, finely chopped1 T. fresh basil*, finely chopped1/2 tsp. salt1/4 tsp. pepperSeasonings of choice1-1/2 pounds fillet of sole (I use Flounder)1-1/2 cups sliced zucchini or yellow squash, sliced (3 med.)Using 12" skillet with a lid, saute onion and garlic in oil.Add following 10 ingredients.Cover, simmer 10 minutes.Roll up fish fillets and push deep into skillet.Cover, cook 20 minutes.Add squash, cover, simmer 10-15 minutes longer. Serve with cooked pasta.Serves 6 @ 300 calories and 24 g. protein each.*Note: I use minced garlic in a jar, canned sliced mushrooms, dried parsley and basil to cut some costs.This is one of my easy recipes for company; it's the basis of a complete menu in 1 hour that I've made several times.Served with tossed salad, Italian dressing, buttered pasta or rice, garlic bread, purchased pound cake with lemon pie filling or lemon sherbet on top, and beverage.
31. Fried Okra
1 cup sliced okra 1/4 cup water 1/2 tsp. salt 1 T. butter or margarine Black pepper, to taste 1/4 cup plain yellow cornmeal 1 egg, slightly beaten 1 T. flour 1/4 tsp. baking powderHot cooking oil Boil okra in water with salt until nearly all the liquid is absorbed.Do not scorch!Add butter and pepper to taste and mash with fork or break up in food processor or chopper.Cool and add egg.Mix cornmeal, flour and baking powder in bowl.Add okra mixture, mixing well, more cornmeal may be added if needed.Drop by teaspoon in hot cooking oil and fry until brown on all sides.Serve hot.
32. Garden Vegetable Pizzafrom Pepperidge
10 oz. box puff pastry shells1-1/2 cups broccoli floretes1-1/2 cups sliced mushrooms1 med. onion, chopped1 med. green or red bell pepper, chopped3/4 cup pasta or pizza sauce (can be homemade)1 cup Mozzarella or Swiss cheese, shredded1 T. oilBake @400º.Thaw pastry shells 40 minutes.Saute vegetables in oil until tender crisp.Set aside to cool.Roll each shell on lightly floured surface to 7" circles.Stick all over each with a fork.Place on parchment or foil covered baking sheets.Bake shells 10 minutes.Spread with pizza sauce and top with vegetables.Add cheese of choice.Bake 5-7 minutes.Makes 6. I also sprinkle with parmesan.
33. Garden Vegetable Stewfrom Betty CrockerPrep Time: 10 minutes - Total Time: 45 minutes
1/4 cup butter or margarine 3 med. onions, chopped (1-1/2 cups) 4 med. carrots, thinly sliced (2 cups) 4 cans (14 oz. ea.) vegetable broth 1-1/3 cups uncooked brown or regular long-grain rice 2 cups frozen whole kernel corn 2 T. fresh basil leaves, chopped or 2 tsp. dried basil 2 tsp. fresh thyme leaves, chopped or 1/2 tsp. dried thyme 1/2 tsp. pepper 8 new potatoes, cut in fourths 2 large bell peppers, cut in 2x1/2" strips 2 med. zucchini, thinly sliced (4 cups) Melt butter in 6 qt. soup pot over med. heat.Cook onions and carrots, stirring occasionally, until onions are tender.Stir in broth and rice.Heat to boiling; reduce heat.Cover, simmer 20 minutes.Stir in rest of ingredients. Cover, simmer 10-15 minutes or until vegetables are tender.Serves 12.
2 cups tomato juice1 cup finely chopped tomatoes 1/2 cup each: green pepper, celery and cucumber, finely chopped 1/4 cup onions, small chopped3 T. wine vinegar 2 T. olive oil1 clove garlic, minced very fine2 tsp. fresh parsley 1 tsp. each: salt and dried chives 1/2 tsp. Worcestershire sauce 1/4 tsp. pepper Dash of hot sauce Combine ingredients in large bowl.Refrigerate, covered, at least 2 hours or overnight.The longer the flavors blend, the better the flavor.
35. Grandma's Corn PuddingPrep: 10 minutes - Cook: 1 hr. - Ready in: 1 hr.10 minutes
5 extra large eggs1/3 cup butter, melted1/4 cup sugar1/2 cup milk4 T. cornstarch15 oz. can whole kernel corn2-14 oz. cans cream-style corn Bake @400º.Grease 2 qt. baking dish.Lighty beat eggs; add butter, sugar, and milk.Whisk in cornstarch; add 3 cans corn, stirring well.Pour in baking dish. Bake 1 hour.Serves 8.Nutrition Info. (per serving) Calories 279 (36% from fat) | Protein 7.7g | Fat 12.1g (sat 6.1g) | Cabohydrate 39.7g | Fiber 2.3g | Cholesterol 155mg | Iron 1mg | Sodium 534mg | Calcium 42mg
36. Ground Beef OrientalBlue Ribbon Cookbook 1968 posted on Recipeshttp://community.tasteofhome.com/forums/t/670541.aspx?PageIndex=10
1 cup sliced celery1 large onion, chopped or sliced3 T. butter2 lbs. ground beef (I use 80-90% lean)1-1/3 cups cooked rice1 can each: cream of chicken soup and cream of mushroom soup1 soup can water1/4 tsp. pepper2-1/2 T. soy sauce1 can bean sprouts, drained1 can water chestnuts, sliced and drained1 large can chow mein noodlesSaute celery and onion in butter.Remove from pan.Add beef, brown.Stir in rice and remaining ingredients, except noodles, mixing well.Put in 2 qt. baking dish; bake 20 minutes @350º.Spread chow mein noodles over top; bake 20 minutes longer.Seves 8-10.
37. Ground Chuck and Vegetable SoupGood soup any time of year.
3/4 to 1 lb. very lean ground beef (I use 80/20%)2-3 onions, chopped (1-1/3 cup)2 large cans tomatoes with liquid, cut-up6-8 cups water3 carrots, diced3 med.-sized potatoes, diced3 ribs celery, chopped2/3 cup regular barley (not quick-cook), or pasta* (choice of shape)1-1/2 T. Kitchen Bouquet1 T. dried parsley1-1/2 tsp. oregano1 tsp. chili powderSalt and pepper to taste1 can corn, drained1 can small red or kidney beans, rinsed and drainedBrown meat, drain; put in 6-8 quart soup pot.Saute onion in same skillet to loosen browned meat.Put into soup pot.Add water and vegetables.Bring to quick boil; stir in barley.Cover with lid, leaving it vented a bit to prevent spill over.Cook on med.-low on slow boil until vegetables and barley are tender.Add seasonings; add corn and beans.*If using pasta, either add during last 1/2 of cooking or put cooked pasta in to warm up in last few minutes.
Roux:1 cup flour 1 cup oil In large soup pot mix flour and oil together on med-high heat stirring constantly till dark brown.(It will have a nutty aroma.)Remove from heat and cool in refrigerator 10 minutes. 1 onion, chopped1 bell pepper, chopped2 celery stalks, chopped Roux 8 cups water 1-1/2 T. cayenne pepper 1 tsp. garlic salt 16 oz. can stewed tomatoes 1/2 tsp. oregano 1-1/2 tsp. gumbo filet 1 T. salt 1 T. parsley Cook 1 hour on medium.Add: 1-2 lbs. salad shrimp or shredded cooked chicken, sausage or cut up catfish filets or favorite seafood.Add: 1 lb. chopped okra. Cook 1 hour on low heat.Serve over rice.
39. Home-Made Vegetable Soup from my Blue Ribbon Cookbook 1968 posted on Recipeshttp://community.tasteofhome.com/forums/t/670541.aspx?PageIndex=10
2-3 beef knuckle bones* 4 lbs. shin beef bones with marrow*4 large carrots, finely cubed1/2 stalk celery (no leaves), finely cubed2 large onions, finely cubed 1 large stalk leek, finely cubed (omit if not available)1 lb. each lima beans, green beans in small cuts, and green peas4 potatoes, 1 finely chopped and 3 diced5-6 fresh tomatoes, cut small, or large can stewed tomatoesCelery Leaves, finely cut1 small bunch parsley, finely cut1-1/2 T. salt1/4 tsp. pepper (*I use 1-1/2 lbs. cut-up steak or roast instead of bones or marrow)Simmer beef 2 hours.Bring to boil, adding vegetables through tomatoes.Cook until limas and carrots are done. Add remaining ingredients, seasoning to taste.From Middletown, N.J., New Jersey State Fair.
40. Italian Style Green Beans
2 lbs. fresh green beans, cleaned and ends cut 4 large tomatoes or 1 lb. canned, chopped 3 T. olive oil 6 large cloves garlic, minced 3 T. fresh chopped oregano or 1-2 T. dried Salt and pepper, to taste Snap beans in 2" pieces.Blanch in boiling water 2 minutes to soften slightly. Drain well.Heat olive oil in large skillet over med. heat.Add garlic, sauté until softened.Add tomatoes, oregano, salt and pepper.Simmer uncovered, until tomatoes start to break down.Add green beans and cook, uncovered, until tender. Check often for moisture; cover the pan and reduce heat, adding water as needed.Correct seasoning.Cook 10 minutes longer, or until beans are very tender.Serves 4-6. Notes: Frozen green beans which have been thoroughly defrosted can be used.Do not blanch frozen beans before using; cut the cooking time.Using young fresh beans, the blanching process may be omitted, but add cooking time.
41. Kartoshnik with Cheese and Onion (Potato Cake)(from William "Uncle Bill" Anatooskin: "KARTOSHNIK, when baked looks like a cake but is eaten like a potato.")
3 large potatoes, peeled and cut in quarters 4 large eggs 1/4 cup whipping cream 3/4 tsp. salt 3/4 cup each: Swiss cheese and sharp cheddar cheese, shredded 1 small onion, finely chopped 3 tsp. baking powder 1/2 cup butter, melted 1/2 cup sour cream 1/2 cup green onions, finely chopped Bake @450°.Cover potatoes with water and boil until cooked.When done, drain water and discard.Mash potatoes and set aside.Beat eggs with whisk to blend.Add whipping cream and salt and whisk until blended.Add mashed potatoes and mix until ingredients are incorporated.Add both cheeses and onions and stirring well.Add baking powder last.Butter 9x9" baking dish.Pour potato mixture into dish.Bake 35 minutes or until top has light brown color.The Kartoshnik will rise but will settle when removed from oven.Let cool 5 minutes before cutting. Melt 1/2 cup butter to drizzle on when serving. Cut in 3" squares and serve with melted butter, a spoonful of sour cream and sprinkling of green onions. Tips: You can use yogurt, bacon bits or chopped chives.This recipe can be doubled, using 7 large eggs and 4 tsp. baking powder and bake in 9x13".
42. Lasagna with Grilled VegetablesGreat way to use summer vegetables in any other combination.
1-1/2 lbs. combination summer squash, sliced on diagonal, about 1/4" thick 1-1/2 pound eggplant, sliced on diagonal, about 1/4" thick 1-1/2 T. olive oil Salt and pepper to taste 1/2 of each: large green and a red bell pepper, cut in wide strips 8 oz. button mushrooms, sliced 4 large cloves garlic 1 lb. lasagna noodles, cook acc. to package for al dente, drained and cooled 8 oz. mozzarella, grated 1 T. dried oregano Sauce: 6 T. olive oil 5 T. flour 1 cup dry white wine 1 cup milk 1 cup cream Salt and pepper to taste 1/8 tsp. freshly grated nutmeg 1/2 cup Parmesan cheese, freshly gratedBake @375°.Place zucchini, squash and eggplant in large bowl.Drizzle with olive oil and sprinkle with salt and pepper.Toss to coat.Heat large skillet on high heat.Grill vegetable mixture, in batches, until softened and both sides are lightly browned; remove to platter.Grill peppers, mushrooms and garlic until lightly browned.Coarsely chop pepper strips and mince garlic; set aside.Place olive oil and flour in med. pan over med. heat.Stir to combine.Let cook, stirring constantly, about 2 minutes.Do not let it darken. Gradually add wine, milk and cream, about 1/2 cup at a time, whisking to blend.Cook over med-low heat, stirring often, until thickened and just starting to boil, about 10 minutes.Remove from heat; add salt, pepper, nutmeg and Parmesan cheese.Whisk until cheese is blended.Let cool slightly.Lightly grease 12" ovenproof deep baking pan with olive oil.Spread sauce in bottom; top with layer of noodles. Layer with 1/3 of zucchini, squash, eggplant, peppers, mushrooms and garlic. Sprinkle with 1 tsp. oregano, then salt and pepper.Add 1/3 of mozzarella, about 1/2 cup sauce and another layer of noodles.Press down lightly.Repeat 2 times to make 3 layers in all.End with layer of noodles, remaining sauce and mozzarella. Cover tightly with foil.Bake 25 minutes or until hot and bubbly.Remove foil and bake until lighlty browned, about 10 minutes.Remove from oven and let set about 10 minutes before cutting and serving.Serves 6.
Bump for later veiwing. Love Lorraine
Thanks Lin -the 40 you posted look so good Added quite a few to my favorites
43. Layered Potato and Cabbage Bake
3 slices bacon 1 T. butter 2 cloves garlic, finely minced. divided use1 small head cabbage (or 1/2 med. head), shredded 1/2 onion, sliced thin 4 med. potatoes, sliced very thinly 1 cup milk 3/4 cup sour cream 1 cup parmesan cheese, fresh shreds, divided use4 med. potatoes, sliced very thinlySalt and pepper 4 T. chopped chives, divided use Salt and pepper to tasteBake @375°.Sauté bacon until crisp.Remove with slotted spoon, drain on paper towel and set aside.Melt butter in bacon grease.Add 1/2 of garlic and sauté 1 minute.Add cabbage and onion; cook over low heat until wilted. Add crumbled bacon, 2 T. chives, salt and pepper.Heat through and set aside.Combine milk, sour cream, 1/2 cup of parmesan and remaining garlic.Slice potatoes and add to milk mixture.Liberally grease baking dish.Lay potatoes from milk mixture in 2 layers.Spread cabbage over top.Add another two layers of potatoes, then pour milk mixture over top.Sprinkle Parmesan over top.Cover tightly with foil.Bake 1 hour.Remove foil; bake 30 minutes, until lightly browned.Sprinkle with chives.Let stand 10 minutes before serving.Serves 4-6.
44. Layered Vegetable Saladfrom "Eat Better America"
Salad:6 cups torn mixed salad greens, such as Italian blend 2 cups small broccoli florets 1 cup shredded carrots 2 cups Green Giant® Steamers™ frozen sweet peas, cooked, drained 1 med. red bell pepper, cut into thin bite-size strips 2 med. stalks celery, thinly sliced (1 cup) 6 slices bacon, crisply cooked, drained and crumbled 5 green onions, thinly sliced (5 T.)Dressing:3/4 cup reduced-fat mayonnaise 3/4 cup buttermilk 2 T. chopped fresh or 1/2 tsp. dried basil leaves 1/2 tsp. lemon peel, finely shredded 1 tsp. lemon juice 1/4 tsp. pepper 1/2 cup reduced-fat Cheddar cheese (2 oz.), shredded Place salad greens in large salad bowl.In order given, layer remaining salad ingredients over greens.In small bowl, mix all dressing ingredients except cheese until well blended.Spoon dressing over salad; sprinkle with cheese.Toss salad to coat.Serves 10.Make Ahead: Assemble salad ingredients; cover and refrigerate up to 8 hours. Mix dressing; cover and refrigerate up to 8 hours.Just before serving, top salad with dressing and cheese; toss to coat. Nutrition Information: 1 Serving: Calories 150 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 360mg; Total Carb 11g (Dietary Fiber 3g, Sugars 5g); Protein 6g Percent Daily Value*: Vitamin A 90%; Vitamin C 70%; Calcium 10%; Iron 6% Exchanges: 1/2 Other Carb; 1 Vegetable; 1/2 High-Fat Meat
45. Lion's Head Posted by: lin_65 Posted on: 5/30/2007 in my Favorites
2 T. cornstarch2 T. cold water1 lb. ground pork (not sausage) 3 T. soy sauce, divided use1 egg1 lb. Chinese celery cabbage, or 6 cups1 T. oil1 tsp. sugar1/2 cup meat stock or waterCombine cornstarch with cold water, mix well.Add pork to cornstarch mixture and mix well.Add 2 tsp. soy sauce and egg.Stir until meat holds together; set aside.Trim wilted ends from cabbage and cut off root end.Separate leaf stalks, wash well, drain and dry.Cut stalks lengthwise in 1/2" pieces, then crosswise in 3" long sections.On bottom of 2-3 qt. baking dish, arrange about 1/4 cut cabbage in one layer; set aside.Heat 10" skillet to very high temperature.Add oil to coat pan.Wet hands with cold water; divide meat in 4 portions, rolling each in a round ball.Put in skillet one at a time and fry until light brown. Remove meatballs and place on bed of cabbage in casserole.Stir fry remaining cabbage 2 minutes.Add sugar and soy sauce.Pour stock over meatballs.Cover casserole, bake @300º 1 hour.
46. Low-Carb Vegetable FrittataPrep: 10 minutes - Cook: 10 minutes - Ready in: 20 minutes
2 tsp. olive oil6 green onions, finely chopped2 med. bell peppers, cut lengthwise in julienne strips1 cup fresh broccoli florets, cooked 2 minutes, drained8 eggs. slightly beaten2 T. fresh parsley, chopped1 tsp. ground oregano1/8 tsp. tabasco saucePinch black pepper, fresh grind Pinch salt1/2 cup sharp Cheddar, shredded2-3 T. Parmesan cheese Heat oil in large non-stick skillet over med. heat.Add vegetables; sauté 2 minutes.Whisk eggs, parsley, oregano, and hot sauce until whites are completely blended.Pour over vegetables; season with salt and pepper.Sprinkle cheeses on top.Cover with a tight-fitting lid; reduce heat to lowest setting.Cook without disturbing until eggs are set, about 10 minutes.Cut into wedges and serve. Serves 6.Nutritional Information: Per Serving: Calories: 168.5 Carb: 4.7g Protein: 12.2g Cholesterol: 293.3mg Sodium: 200.5mg Fiber: 1.5g Saturated Fat: 4.2g Total Fat: 11.7g
47. Marinara Sauce Southern Living NOV/99
1 medium onion, thinly sliced3 garlic cloves, minced3 T. olive oil2 (16 oz.) cans tomato sauce16 oz. can crushed tomatoes (or can of chopped type, I use a potato masher)3 T. chopped fresh parsley1-1/2 tsp. each: dried basil and dried oregano1 tsp. salt1/2 tsp. pepperSauté onion and garlic in hot olive oil in large skillet 5 minutes; add tomato sauce and remaining ingredients. Reduce heat to a simmer, uncovered, 15 minutes.Makes 2 cups.
48. Marinated GarbanzosA vegetable side dish, not salad.
3 T. olive oil 4 large cloves garlic, finely minced 14.5 oz. can diced tomatoes, with juices 1 T. dried oregano Salt and pepper to taste 2 cans (1 lb. each) chick peas, drained (garbanzo) Heat oil in sauté pan over med-high heat.Add garlic, sauté 1 minute.Add tomatoes, juices, oregano, salt and pepper.Cook about 5 minutes.Add peas; taste for seasoning.Reduce heat to med., cook until hot and the juices have reduced, about 10 minutes.Cover if it starts to dry out.Serve hot or room temp.Serves 4.
49. My Sister's Greek Bean SoupI have added many ingredients to the soup as the years passed from 1974.It's filling, healthy, meat-free, and since most of the ingredients are in the pantry, it is easy-on-the-budget also.
1 lb. bag large or small dried lima beans, or Great Northern (or other)4-6 cups water 3/4 cup olive oil6 oz. can tomato paste1 can chopped tomatoes, with liquid (I can my own chopped tomatoes in pints)1 large onion, small chop3 ribs celery, finely chopped2-3 medium carrots, finely chopped1 large onion, small chop 1 cup cabbage, finely chopped1 small red Bell pepper, finely cutSalt or Lawrey's Seasoned Salt, to taste1/2 tsp. each: black pepper and dried oregano1/4-1/2 tsp. minced garlic (jarred-type)2 bouillon cubes of flavor choice (can omit)1 Bay leafPinch dried parsley2 small or medium zucchini, sliced thinlySoak sorted and washed beans overnight, or put in 6-8 quart soup pot, cover with water about 3" above beans.Bring to boil, remove from heat.Let stand, covered 1-2 hours while preparing ingredients.Mix dry ingredients in small bowl; set aside.Prepare vegetables, mix together and refrigerate, covered until ready to add.Drain beans, wash again until foam is gone and drain.Add 4 cups water, cook about 45 minutes at slow boil, adding in oil, tomatoes and paste slowly to keep the temperature even.Add vegetables a few at a time. After an hour check ingredients for doneness, adding water as needed.Add zucchini and seasonings when nearly done.Serves a houseful.Add garlic bread and dessert.This would adapt very easily to a slow cooker method.
50. Old-Fashioned Bread Stuffing (from the early 60's) Posted by: blueridge_va Posted on: 11/20/2005 This is one of the first recipes I taught myself to cook in as a newlywed(1959); I never liked the "wet stuff" (I called it), my mother made with oysters.I've made this recipe from BH&G since as my favorite blend of flavors, especially with floured, browned and seasoned pork chops standing on end in a baking dish, with the stuffing layered between the pork and baked, covered, about 1 hour.I also bake it in a bowl, with baked or fried white meat chicken.
Old-Fashioned Bread Stuffing1 cup celery, finely chopped1 cup onion, chopped 1/2 cup butter or margarine1 tsp. poultry seasoning (or sage)1/2 tsp. salt, or more1/8 tsp. pepper, or more8 cups dry bread cubes (or torn fresh bread), put in large mixing bowl3/4 to 1 cup chicken broth or waterCook celery and onion in butter until it starts browning.Stir in seasonings. Pour over bowl of bread; toss until well-coated.Drizzle with enough broth or water to moisten.Will stuff 10 pound turkey.Serves 8-10.When I bake this in a bowl, I use a lid (or foil), bake about 30 minutes at 350º.I also add 1 egg beaten in 3/4 cup water.
My Note: Sometimes I add 1/2 cup shredded carrot.http://community.tasteofhome.com/forums/t/182035.aspx?PageIndex=19
51. Onion Soup
6 large onions, sliced 1/4" thick 2 T. sugar 3 T. butter 1 T. olive oil 1/2 cup carrot, finely shredded (opt.) 6 beef bouillon cubes, (to taste) 2-1/2 cups hot water or vegetable cooking water 1-1/2 tsp. paprika 1/4 tsp. black pepper 1 tsp. soy sauce 1 T. cornstarch dissolved in 3/4 cup water Garnish:Mozzarella or Provolone cheeseCroutons or slices of toasted garlic bread slicesBrown onions in butter, oil and sugar until light brown over medium heat.Stir often to prevent burning.Add carrots, 2-1/2 cups water with bouillon cubes dissolved in it, paprika, pepper, soy sauce.Turn heat to simmer for about 1-1/4 hours, covered.Stir every 10 minutes.Add cornstarch dissolved in water. Stir mixture into soup to distribute it evenly.Simmer 10 minutes.Serve with melted cheese.Can be frozen.Serves 4-6.
52. Organic French Dressing from Harrison, Arkansas 1975, from my favorite lunch place called "The Health Barn" served on the vegetarian buffet bar.
6 oz. can tomato paste1 medium green bell pepper, cut and cleaned1 small to med. onion1/2 cup lemon juice4 T. honey2 tsp. paprika1 tsp. salt (can omit)1 tsp. celery salt (Beau Monde)1/4 tsp. celery seed1/4 tsp garlic powder1 cup olive oilMix in blender container all ingredients.Add oil about 2 T. at a time.Makes 3 cups of salad dressing flavored like nothing else you've ever tried.With fresh vegetables in it, this will mold if left too long in refrigerator. Named "French", but it does not taste anything like the bottled stuff in the market.I asked for their recipe and have made it numerous times.It makes your salad taste fresh, which is not a flavor from bottled dressings.Linda.
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