SOUR CREAM RICE
1 c. uncooked rice
1 lb. sharp cheese
1 pt. sour cream
Crushed cayenne
Salt to taste
2 tbsp. sugar
Cook rice. In casserole dish, put a layer of this cooked rice. Add half of the
sour cream and sprinkle with sugar. Grate cheese and spread a layer over
the sour cream. Sprinkle with crushed pepper. Repeat, filling the casserole
with two layers. Bake at 350 degrees for 30 minutes until very hot and
cheese is melted. Serves 6.
Wednesday 5 March 2008
POTATO CASSEROLE
POTATO CASSEROLE
6 med. potatoes, cooked and grated
1 1/2 tsp. salt
1 c. sour cream
6 to 8 green onions, chopped
1 c. shredded Cheddar cheese
1/2 c. butter or margarine, melted
Combine all ingredients except butter; spoon into a 2 quart casserole. Pour
butter over top and bake at 400 degrees about 25 minutes or until lightly
browned on top. 6 to 8 servings.
6 med. potatoes, cooked and grated
1 1/2 tsp. salt
1 c. sour cream
6 to 8 green onions, chopped
1 c. shredded Cheddar cheese
1/2 c. butter or margarine, melted
Combine all ingredients except butter; spoon into a 2 quart casserole. Pour
butter over top and bake at 400 degrees about 25 minutes or until lightly
browned on top. 6 to 8 servings.
FRESH VEGETABLE MARINADE
FRESH VEGETABLE MARINADE
1 c. vegetable oil
1/2 c. white wine vinegar
1/2 c. sugar
1 tbsp. dry Italian seasoning
2 tsp. dry mustard
1 tsp. salt
1 sm. head cauliflower
1 bunch (1 lb.) broccoli
1/2 lb. fresh mushrooms, sliced
2 med. green peppers, chopped
1 sm. red onion, thinly sliced and separated into rings
Mix first six (6) ingredients and pour over vegetables. Chill at least 3 hours.
1 c. vegetable oil
1/2 c. white wine vinegar
1/2 c. sugar
1 tbsp. dry Italian seasoning
2 tsp. dry mustard
1 tsp. salt
1 sm. head cauliflower
1 bunch (1 lb.) broccoli
1/2 lb. fresh mushrooms, sliced
2 med. green peppers, chopped
1 sm. red onion, thinly sliced and separated into rings
Mix first six (6) ingredients and pour over vegetables. Chill at least 3 hours.
CORN PUDDING
CORN PUDDING
1 (16 oz.) can cream corn
1/2 tsp. salt
Pepper to taste
3 tbsp. sugar
3 tbsp. flour
2 eggs (beaten)
2 c. milk
2 tbsp. butter
1 tbsp. nutmeg
Mix together the corn, salt, pepper, sugar and flour, blend well. Add in the
beaten eggs and milk. Pour into a 1 1/2 quart casserole dish. Dot with
butter and sprinkle the top with nutmeg. Bake at 325 degrees for 1 hour
until firm. Serves 6.
1 (16 oz.) can cream corn
1/2 tsp. salt
Pepper to taste
3 tbsp. sugar
3 tbsp. flour
2 eggs (beaten)
2 c. milk
2 tbsp. butter
1 tbsp. nutmeg
Mix together the corn, salt, pepper, sugar and flour, blend well. Add in the
beaten eggs and milk. Pour into a 1 1/2 quart casserole dish. Dot with
butter and sprinkle the top with nutmeg. Bake at 325 degrees for 1 hour
until firm. Serves 6.
MARGHERITA WITH FRIED CAULIFLOWER
MARGHERITA WITH FRIED CAULIFLOWER
Margherita all'Elvira The crispness of the fried cauliflower and garlic with the
rippled noodles makes an unforgettable dish for late fall or winter. Easy to
prepare and satisfying for the heartiest appetite! Serves 4, main course.
Serves 6, first course. 1 lg or 2 sm. heads cauliflower (about
3 lbs.)
1 tbsp. salt
1/2 c. wondra flour
1/2 c. dry bread crumbs
1 tsp. salt
1/2 tsp. freshly milled black pepper
1/2 c. olive oil
4 cloves garlic, thinly sliced
1 lb. margherita (narrow rippled noodles)
1 tbsp. olive oil
1/2 c. chicken broth, heated (see note)
1/2 c. freshly grated Romano cheese
2 tsp. minced Italian parsley leaves (garnish)
Freshly grated Romano cheese (for serving)
1. Remove florets from cauliflower, including about 1 inch of stem.
Break or cut into 1 inch pieces. Wash thoroughly in lukewarm water,
drain in colander and set aside.
2. Bring 6 quarts of water to a boil. Add 1 tablespoon salt and the
cauliflower florets. Boil until barely tender when tested with a fork,
about 5 minutes. With a skimmer or slotted spoon, transfer florets to
a colander, rinse under cold water and drain well. Reserve liquid for
cooking pasta.
3. In a shallow bowl, combine flour, bread crumbs, 1 teaspoon salt and
pepper. Dredge florets in flour mixture, being sure each piece is well
coated. Arrange in a single layer on a large platter.
4. In a 12 inch skillet, heat 1/2 cup olive oil over medium heat until haze
forms. Add garlic, turn heat to low and saute' until lightly golden,
pressing the garlic flat in pan with the back of a wooden spoon. With
a slotted spoon, remove garlic and drain on paper towel; set aside. (If
you are not a garlic lover, discard.) Place florets in pan and saute'
over medium heat, turning with spatula, until golden and crisp on all
sides; don't be concerned if florets break apart while frying.
5. Meanwhile, return water in which cauliflower was cooked to a boil.
Add pasta and cook until al dente; the cauliflower and pasta must be
done at the same time so that the florets will still be crispy when
tossed with the pasta. Drain pasta in a large colander, transfer to a
bowl containing 1 tablespoon olive oil and toss quickly.
6. Mix half of the cauliflower and any of the browned fragments stuck to
the bottom of the pan with the pasta. Add sauteed garlic, heated
chicken broth and Romano cheese; toss well again. Spoon remaining
cauliflower on top and garnish with minced parsley. Serve
immediately with additional grated Romano cheese. **If you do not
have chicken broth, remove 1/2 cup of the pasta water before draining
and substitute for broth.
Margherita all'Elvira The crispness of the fried cauliflower and garlic with the
rippled noodles makes an unforgettable dish for late fall or winter. Easy to
prepare and satisfying for the heartiest appetite! Serves 4, main course.
Serves 6, first course. 1 lg or 2 sm. heads cauliflower (about
3 lbs.)
1 tbsp. salt
1/2 c. wondra flour
1/2 c. dry bread crumbs
1 tsp. salt
1/2 tsp. freshly milled black pepper
1/2 c. olive oil
4 cloves garlic, thinly sliced
1 lb. margherita (narrow rippled noodles)
1 tbsp. olive oil
1/2 c. chicken broth, heated (see note)
1/2 c. freshly grated Romano cheese
2 tsp. minced Italian parsley leaves (garnish)
Freshly grated Romano cheese (for serving)
1. Remove florets from cauliflower, including about 1 inch of stem.
Break or cut into 1 inch pieces. Wash thoroughly in lukewarm water,
drain in colander and set aside.
2. Bring 6 quarts of water to a boil. Add 1 tablespoon salt and the
cauliflower florets. Boil until barely tender when tested with a fork,
about 5 minutes. With a skimmer or slotted spoon, transfer florets to
a colander, rinse under cold water and drain well. Reserve liquid for
cooking pasta.
3. In a shallow bowl, combine flour, bread crumbs, 1 teaspoon salt and
pepper. Dredge florets in flour mixture, being sure each piece is well
coated. Arrange in a single layer on a large platter.
4. In a 12 inch skillet, heat 1/2 cup olive oil over medium heat until haze
forms. Add garlic, turn heat to low and saute' until lightly golden,
pressing the garlic flat in pan with the back of a wooden spoon. With
a slotted spoon, remove garlic and drain on paper towel; set aside. (If
you are not a garlic lover, discard.) Place florets in pan and saute'
over medium heat, turning with spatula, until golden and crisp on all
sides; don't be concerned if florets break apart while frying.
5. Meanwhile, return water in which cauliflower was cooked to a boil.
Add pasta and cook until al dente; the cauliflower and pasta must be
done at the same time so that the florets will still be crispy when
tossed with the pasta. Drain pasta in a large colander, transfer to a
bowl containing 1 tablespoon olive oil and toss quickly.
6. Mix half of the cauliflower and any of the browned fragments stuck to
the bottom of the pan with the pasta. Add sauteed garlic, heated
chicken broth and Romano cheese; toss well again. Spoon remaining
cauliflower on top and garnish with minced parsley. Serve
immediately with additional grated Romano cheese. **If you do not
have chicken broth, remove 1/2 cup of the pasta water before draining
and substitute for broth.
ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA
ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA
2 c. ziti
1 c. chopped tomatoes
1/4 c. olive oil
1 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 clove crushed garlic
1/4 tsp. oregano
8 oz. Mozzarella, diced
6 sun-dried tomatoes, minced
2 tbsp. chopped basil
Serves 4. Cook pasta. In large bowl, combine tomatoes, oil, vinegar, salt,
pepper, garlic and oregano. Add pasta, Mozzarella, sun-dried tomatoes and
basil. Toss to blend.
2 c. ziti
1 c. chopped tomatoes
1/4 c. olive oil
1 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 clove crushed garlic
1/4 tsp. oregano
8 oz. Mozzarella, diced
6 sun-dried tomatoes, minced
2 tbsp. chopped basil
Serves 4. Cook pasta. In large bowl, combine tomatoes, oil, vinegar, salt,
pepper, garlic and oregano. Add pasta, Mozzarella, sun-dried tomatoes and
basil. Toss to blend.
PENNE WITH BASIL, PLUM TOMATOES & SALT CURED OLIVES
PENNE WITH BASIL, PLUM TOMATOES & SALT CURED
OLIVES
1 lb. penne pasta
8 plum tomatoes
1/2 c. salt cured olives (black)
1 bunch fresh basil
3 cloves fresh garlic, peeled
1 tbsp. olive oil
1 tbsp. balsamic vinegar
Wash and dry basil leaves. Place them in a food processor with garlic, olive
oil and vinegar. Process until smooth, 3-4 seconds. Cook penne in boiling
water; drain. Add basil mixture to penne. Stir and keep warm on stove.
Slice plum tomatoes lengthwise in 1/8 inch pieces. Pit and slice olives. Heat
tomatoes and olives together in separate skillet. Cook over medium heat 3
minutes. Toss tomatoes and olives in with penne mixture. Serve with
freshly ground pepper and grated cheese.
OLIVES
1 lb. penne pasta
8 plum tomatoes
1/2 c. salt cured olives (black)
1 bunch fresh basil
3 cloves fresh garlic, peeled
1 tbsp. olive oil
1 tbsp. balsamic vinegar
Wash and dry basil leaves. Place them in a food processor with garlic, olive
oil and vinegar. Process until smooth, 3-4 seconds. Cook penne in boiling
water; drain. Add basil mixture to penne. Stir and keep warm on stove.
Slice plum tomatoes lengthwise in 1/8 inch pieces. Pit and slice olives. Heat
tomatoes and olives together in separate skillet. Cook over medium heat 3
minutes. Toss tomatoes and olives in with penne mixture. Serve with
freshly ground pepper and grated cheese.
BAKED GARLIC CHEESE GRITS
BAKED GARLIC CHEESE GRITS
1 c. uncooked grits
4 c. water
1 tbsp. salt
1/2 c. butter
1/2 lb. sharp cheese, grated
2 tbsp. Worcestershire sauce
2 or 2 shakes garlic powder
Cook grits in salted water; when done, add remaining ingredients. Pour into
greased casserole dish. Bake in 350 degree oven for 20 minutes.
1 c. uncooked grits
4 c. water
1 tbsp. salt
1/2 c. butter
1/2 lb. sharp cheese, grated
2 tbsp. Worcestershire sauce
2 or 2 shakes garlic powder
Cook grits in salted water; when done, add remaining ingredients. Pour into
greased casserole dish. Bake in 350 degree oven for 20 minutes.
SUN DRIED TOMATOES WITH BASIL & PASTA
SUN DRIED TOMATOES WITH BASIL & PASTA
8 oz. sun dried tomatoes, slivered with oil
1/3 c. olive oil
2 to 4 cloves garlic, pressed
1 c. fresh basil, chopped
8 oz. Brie cheese, rind removed, chopped
1/4 c. sliced Kalamata olives (optional)
1 lb. pasta
Mix tomatoes, oil, garlic and basil. Mash cheese into sauce. Add olives. Let
sit at room temperature for about 3 hours. Cook pasta. Toss with sauce
while pasta is hot.
8 oz. sun dried tomatoes, slivered with oil
1/3 c. olive oil
2 to 4 cloves garlic, pressed
1 c. fresh basil, chopped
8 oz. Brie cheese, rind removed, chopped
1/4 c. sliced Kalamata olives (optional)
1 lb. pasta
Mix tomatoes, oil, garlic and basil. Mash cheese into sauce. Add olives. Let
sit at room temperature for about 3 hours. Cook pasta. Toss with sauce
while pasta is hot.
SPICY CABBAGE
SPICY CABBAGE
1 lb. ground beef
1 lg. onion, chopped
1/2 bell pepper, chopped
6 tsp. garlic, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
18 oz. can Rotel tomatoes with green chives
1 (8 oz.) can tomato sauce
1/2 c. raw rice
1 cabbage (about 2 lb.), shredded
1 c. grated American or Cheddar cheese
Fry together first 7 ingredients after mixing them well together. Fry in small
amount of light oil. When completed, remove from fire and set aside. Mix
the next 3 ingredients (tomatoes, tomato sauce, and rice) together
thoroughly in a bowl and set aside. Shred cabbage, set aside; cut or grate
cheese, set aside. Mix together all fried ingredients (first 7) and tomatoes
and rice mixture real well. In buttered 9x13x2 inch pan, layer 1/2 meat
mixture, 1/2 cabbage and 1/2 cheese. Repeat layer, ending with cheese.
Cover pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in
oven at 350 degrees. Makes 8 to 10 servings. This will look like Italian
lasagna. Enjoy.
1 lb. ground beef
1 lg. onion, chopped
1/2 bell pepper, chopped
6 tsp. garlic, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
18 oz. can Rotel tomatoes with green chives
1 (8 oz.) can tomato sauce
1/2 c. raw rice
1 cabbage (about 2 lb.), shredded
1 c. grated American or Cheddar cheese
Fry together first 7 ingredients after mixing them well together. Fry in small
amount of light oil. When completed, remove from fire and set aside. Mix
the next 3 ingredients (tomatoes, tomato sauce, and rice) together
thoroughly in a bowl and set aside. Shred cabbage, set aside; cut or grate
cheese, set aside. Mix together all fried ingredients (first 7) and tomatoes
and rice mixture real well. In buttered 9x13x2 inch pan, layer 1/2 meat
mixture, 1/2 cabbage and 1/2 cheese. Repeat layer, ending with cheese.
Cover pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in
oven at 350 degrees. Makes 8 to 10 servings. This will look like Italian
lasagna. Enjoy.
HERBED TOMATOES
HERBED TOMATOES
6 ripe tomatoes, peeled and sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme or marjoram, crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. salad oil
1/4 c. tarragon vinegar
Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and
vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times.
Drain off dressing and pass with tomatoes
6 ripe tomatoes, peeled and sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme or marjoram, crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. salad oil
1/4 c. tarragon vinegar
Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and
vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times.
Drain off dressing and pass with tomatoes
CRACKLY CORN
CRACKLY CORN
1 c. sugar
1/4 c. butter
1/2 c. dark corn syrup
1/2 tsp. vanilla
1/2 tsp. salt
Pour over 8 cups popped popcorn. Toss gently to coat corn. Bake at 200
degrees for 1 hour.
1 c. sugar
1/4 c. butter
1/2 c. dark corn syrup
1/2 tsp. vanilla
1/2 tsp. salt
Pour over 8 cups popped popcorn. Toss gently to coat corn. Bake at 200
degrees for 1 hour.
SPECTACULAR SWEET CORN
SPECTACULAR SWEET CORN
20 c. fresh cut sweet corn
1/2 lb. butter
1 pt. half and half
Put corn in large roaster. Add the butter and the half and half. Bake at 325
degrees. Cook 1 hour, stirring every 15 minutes. Remove from oven and
cool down by placing roaster in the sink filled with ice water. When cool,
package and freeze as soon as possible. To serve, heat corn and add salt
and a bit of sugar, if desired.
20 c. fresh cut sweet corn
1/2 lb. butter
1 pt. half and half
Put corn in large roaster. Add the butter and the half and half. Bake at 325
degrees. Cook 1 hour, stirring every 15 minutes. Remove from oven and
cool down by placing roaster in the sink filled with ice water. When cool,
package and freeze as soon as possible. To serve, heat corn and add salt
and a bit of sugar, if desired.
REFRIGERATOR CUCUMBERS
REFRIGERATOR CUCUMBERS
7 c. unpeeled, sliced cucumbers
1 green pepper, chopped
1 c. onion slices
Mix together the following and pour over cucumber mixture:
2 tbsp. celery seed
2 c. sugar
1 c. cider vinegar
1 tbsp. canning salt
Pack in jars and store in refrigerator. Eat immediately. Refrigerate any
leftovers.
7 c. unpeeled, sliced cucumbers
1 green pepper, chopped
1 c. onion slices
Mix together the following and pour over cucumber mixture:
2 tbsp. celery seed
2 c. sugar
1 c. cider vinegar
1 tbsp. canning salt
Pack in jars and store in refrigerator. Eat immediately. Refrigerate any
leftovers.
RED HOT CUCUMBERS
RED HOT CUCUMBERS
2 gal. cucumbers
2 c. delime
8 1/2 qts. water
Peel, slice and core cucumbers. Mix cucumbers in this. Let stand 24 hours.
Drain rings and wash in cool water. Pour cold water over rings and soak 3
hours. Drain and add: 1 c. vinegar
1 tbsp. alum
1 sm. bottle of red food coloring
Add water to cover. Heat & simmer 2 hours. Drain.
Add:
2 c. cider vinegar
2 c. water
1 pkg. (13 or 16 oz.) red hots
10 c. sugar
8 sticks cinnamon
Bring to boil and pour over rings. Put lid on pan and let set overnight. Pour
off syrup into pan and reheat to boil and pour over rings for 3 mornings. On
4th morning, heat everything and put into jars. It’s similar to Red Apple
Rings.
2 gal. cucumbers
2 c. delime
8 1/2 qts. water
Peel, slice and core cucumbers. Mix cucumbers in this. Let stand 24 hours.
Drain rings and wash in cool water. Pour cold water over rings and soak 3
hours. Drain and add: 1 c. vinegar
1 tbsp. alum
1 sm. bottle of red food coloring
Add water to cover. Heat & simmer 2 hours. Drain.
Add:
2 c. cider vinegar
2 c. water
1 pkg. (13 or 16 oz.) red hots
10 c. sugar
8 sticks cinnamon
Bring to boil and pour over rings. Put lid on pan and let set overnight. Pour
off syrup into pan and reheat to boil and pour over rings for 3 mornings. On
4th morning, heat everything and put into jars. It’s similar to Red Apple
Rings.
DILLED ZUCCHINI
DILLED ZUCCHINI
Cut 2 unpared medium zucchini lengthwise in half. Cook, covered in 1 inch
boiling salted water 12 to 15 minutes or until tender; drain. Brush with
melted butter and sprinkle with dill weed. Makes 4 servings.
Cut 2 unpared medium zucchini lengthwise in half. Cook, covered in 1 inch
boiling salted water 12 to 15 minutes or until tender; drain. Brush with
melted butter and sprinkle with dill weed. Makes 4 servings.
DILLY GREEN TOMATOES
DILLY GREEN TOMATOES
Select small, firm green tomatoes. Wash and pack in sterilized quart jars.
To each quart add one clove of garlic, one hot red or green pepper and one
head dill. For about eight quarts: combine 2 quarts of water, 1 quart of
cider vinegar, 1 cup salt. Cook solution five minutes. Fill jars to 1/2 inch
from top. Seal.
Select small, firm green tomatoes. Wash and pack in sterilized quart jars.
To each quart add one clove of garlic, one hot red or green pepper and one
head dill. For about eight quarts: combine 2 quarts of water, 1 quart of
cider vinegar, 1 cup salt. Cook solution five minutes. Fill jars to 1/2 inch
from top. Seal.
CREAMED CUCUMBERS
CREAMED CUCUMBERS
4 lg. cucumbers
1/2 to 1 pt. sour cream
5 tbsp. mayonnaise
1 to 1 1/2 c. water
1/4 c. vinegar
2 to 3 tbsp. sugar
1/4 c. cream
Onion slices (optional)
Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix
water, vinegar and sugar to taste. Add cream. Beat in sour cream and
mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a
day before serving.
4 lg. cucumbers
1/2 to 1 pt. sour cream
5 tbsp. mayonnaise
1 to 1 1/2 c. water
1/4 c. vinegar
2 to 3 tbsp. sugar
1/4 c. cream
Onion slices (optional)
Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix
water, vinegar and sugar to taste. Add cream. Beat in sour cream and
mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a
day before serving.
CUCUMBER CHUNKS
CUCUMBER CHUNKS
10 cucumbers, cut into chunks
6 onions, sliced
1/2 c. salt
2 c. vinegar
2 c. water
1 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 c. sugar
1 tsp. ginger
1 tsp. turmeric
Combine cucumber chunks, onion slices and salt and let stand 2 hours.
Drain. Combine remaining ingredients and bring to a boil. Place cucumber
and onion mixture in hot sterilized jars. Pour the boiling liquid over
cucumber mixture to fill each jar. Seal. Makes 6-8 pints.
10 cucumbers, cut into chunks
6 onions, sliced
1/2 c. salt
2 c. vinegar
2 c. water
1 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 c. sugar
1 tsp. ginger
1 tsp. turmeric
Combine cucumber chunks, onion slices and salt and let stand 2 hours.
Drain. Combine remaining ingredients and bring to a boil. Place cucumber
and onion mixture in hot sterilized jars. Pour the boiling liquid over
cucumber mixture to fill each jar. Seal. Makes 6-8 pints.
FRESH CUCUMBERS
FRESH CUCUMBERS
6 c. fresh cucumbers
1 c. sweet pepper, sliced thin
2 onions (into rings)
1 tsp. salt
1 tsp. celery seed
2 c. sugar (I use 1 1/2) works fine
1 c. white vinegar
Mix all ingredients well. Refrigerate and let stand overnight.
6 c. fresh cucumbers
1 c. sweet pepper, sliced thin
2 onions (into rings)
1 tsp. salt
1 tsp. celery seed
2 c. sugar (I use 1 1/2) works fine
1 c. white vinegar
Mix all ingredients well. Refrigerate and let stand overnight.
ZUCCHINI PARMESAN
ZUCCHINI PARMESAN
4 c. thinly sliced zucchini
1 tbsp. water
1 tsp. salt
3 tbsp. grated parmesan cheese
1 sm. onion, chopped
2 tbsp. margarine
Freshly ground pepper
Put all ingredients except cheese in skillet. Cover and cook 1 minute.
Uncover and continue cooking and turning with wide spatula until just tender.
About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8. Mother of
Judge Wm. T. Moroney
4 c. thinly sliced zucchini
1 tbsp. water
1 tsp. salt
3 tbsp. grated parmesan cheese
1 sm. onion, chopped
2 tbsp. margarine
Freshly ground pepper
Put all ingredients except cheese in skillet. Cover and cook 1 minute.
Uncover and continue cooking and turning with wide spatula until just tender.
About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8. Mother of
Judge Wm. T. Moroney
FROM THE SPINACH PATCH OF STEPHEN VOUGHT
FROM THE SPINACH PATCH OF STEPHEN VOUGHT
3/4 lb. bulk sausage (Jimmy Dean's)1 (16 oz.) loaf frozen bread
1 (10 oz.) pkg. frozen chopped spinach
8 oz. shredded Mozzarella cheese
Thaw dough and spinach overnight in refrigerator. Drain spinach well. Cook
and drain sausage; set aside. Roll dough into 15x8 rectangle. Sprinkle
cheese over dough. Top with sausage and spinach. Seal long sides
together, then seal ends. Place loaf on greased baking sheet. Brush with
egg white. Sprinkle with seed, if desired. Bake for 30-35 minutes at 350
degrees. Let stand for 5 minutes.
FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato olives
1 lb. fettuccine
Light red wine like a bezujolias or Garbaresco
Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes,
capers, anchovies and garlic and cook until tomatoes release their juices and
mixture thickens, about 10 minutes. Add shrimp and scallops and saute until
cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot,
until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil.
Add pasta to seafood mixture and toss to heat through. Serve.
6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato olives
1 lb. fettuccine
Light red wine like a bezujolias or Garbaresco
Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes,
capers, anchovies and garlic and cook until tomatoes release their juices and
mixture thickens, about 10 minutes. Add shrimp and scallops and saute until
cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot,
until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil.
Add pasta to seafood mixture and toss to heat through. Serve.
Dellecttablle VEGETABLE DIISHES
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CANNED STEWED TOMATOES
About 30 tomatoes, scalded and cut up3 green peppers, chopped
3 onions, chopped
6 stalks celery, chopped
2 tbsp. celery salt
4 tbsp. sugar
1 tsp. salt
(Adjust amount of green peppers, onions and celery to your tastes.) Mix
together and pack in sterilized jars. Wipe jar tops, remove air bubbles and
seal! Process 45 minutes in boiling water bath.
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