Broccoli Casserole
From Chef PinkHug!
1 (10-ounce) package frozen chopped broccoli
1 small onion, chopped
4 tablespoons (1/2 stick) butter or margarine
1/2 cup grated Cheddar cheese
1/2 cup crushed Ritz crackers
1/2 cup condensed cream of mushroom soup
1/4 cup mayonnaise or salad dressing
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
TOPPING:
1/2 cup crushed Ritz crackers
1 tablespoon butter or margarine, melted
Preheat oven to 350 degrees. Cook broccoli according to package directions until just
tender; drain. In small skillet, saute onion in butter until onion is tender. Add sauteed
onion and remaining ingredients to broccoli; mix well.
Pour mixture into a baking dish. Combine topping ingredients; sprinkle on top of
casserole. Bake for 20 to 25 minutes.HERBED DINNER CAKES
from Chef CindyKQ!
Sauté in 1 T. oil:
1 large chopped onion
2 chopped green pepper
1 c. chopped plum tomatoes
1 t. ea. oregano and basil
Set aside to cool. Meanwhile, sift together:
1 c. whole wheat flour
½ c. soy flour
2 t. baking powder
½ t. salt
Beat separately:
1-2 egg yolks
1 c. milk
3 T. oil
Add egg mixture to vegetables. Add flour mixture to vegetable mixture; stir just until
flour moistened. Fry spoonfuls of batter over medium heat in heated oiled skillet, turning
once, as if frying regular pancakes. Serve with
mushroom sauce and a fresh green salad.
Mushroom sauce:
2 c. thinly-sliced mushrooms
2 T. butter
2 T. flour
1½ c. milk
salt & pepper
dash Worcestershire sauce
Sauté mushrooms in butter over medium heat. When soft, remove from heat and add flour to
coat mushrooms. Return to heat and gradually stir in milk.
Continue stirring until sauce thickens. Add salt, pepper, Worcestershire sauce and cook 1
minute longer. |
Vegetarian Lasagna
from LisaC
3 C milk
1 T rosemary
1 T flour
3 T butter
2 T olive oil
1 pkg. thawed spinach
2 1/2 C shredded carrots
1 1/2 C marinara sauce
1 pkg. no boil noodles
1 1/2 C grated Parmesan cheese
Prep work: Take pkg. of spinach out of freezer the night before and put in
fridge. Preheat oven at 350 degrees. Need 2 saucepans, 1 skillet, sieve,
and 1 oblong casserole dish.
1) Melt butter in small saucepan. Add flour.
2) In separate saucepan, boil milk & rosemary. Put milk mixture through sieve &
add into flour mixture for 3 minutes. This is the Cream sauce.
3) Use paper towels to squeeze as much water as possible out of spinach. In skillet, sauce
olive oil, spinach & carrots for 5 minutes. Add Cream sauce.
4) In casserole dish, layer 1/2 cup creamy veggies, noodles (don't let them touch, they
expand), half of remaining creamy veggies, 1/2 cup cheese, 1/2 cup marinara, noodles,
remaining creamy veggies, 1/2 cup cheese, 1/2 cup marinara, and noodles. Spoon over
remaining marinara and coat with cheese.
5) Bake- Cover with foil and bake at 350 degrees for 30 minutes. Remove cover and bake
another 10 minutes or until top is brown & bubbly. Let stand for 10 minutes.
6) Freezing-Cover uncooked lasagna with foil and freeze. When ready to eat, thaw first and
then follow heating instructions above. Cut with a knife to make sure the middle is
heated.
SPINACH CHEESE BAKE
3 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
1 1/2 C. milk
2 C. (8oz) shredded American cheese
1 pkg (10oz) frozen chopped spinach, thawed & drained
1 1/2 C. soft bread crumbs
3 eggs, lightly beaten
1/2 tsp. garlic salt
1/4 tsp. dried oregano
1/4 tsp. pepper
In medium saucepan over low heat, melt butter; blend in flour until smooth. Cook and stir
for 1-2 minutes. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes.
Remove from the heat; stir in cheese until melted. Add spinach, bread crumbs, eggs and
seasonings; mix well. Spoon into ungreased 1 1/2 quart baking dish. Bake, uncovered, at
350 for 45-50 minutes or until lightly browned. YIELD: 6-8 servingsMARIE'S "NUCULAR" POTATOES
From CindyKQ
(we call them "nucular"
because you nuke them in the microwave, and because of my husband's co-worker who couldn't
say "nuclear" correctly to save his life.)
4 medium peeled potatoes
½ c. chopped onion
salt & pepper to taste
4 T. margarine
water
about ¼ c. milk or sour cream
Quarter potatoes then slice about ¼" thick. In a microwave-safe dish, put
potatoes, onion, and seasonings. Scatter margarine pats over potatoes; put
about ¼" water in bottom of dish; cover. Nuke 15-20 minutes, testing with
fork for doneness. Will cook more if allowed to sit awhile after cooking,
still covered. Add milk or sour cream; stir gently and serve. Serves about
4. |
