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.
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