Cook carrots, covered in 1/2 inch boiling water 8 minutes; drain.
Turn carrots into a 1 quart baking dish.
Stir in raisins, butter, honey, lemon juice and ginger.
Bake,uncovered, in a preheated 375* F over 35 minutes; stir occasionally.
Spoon into serving bowl.
Sprinkle with almonds.
4 servings
Cheddar Cauliflower
1 medium head cauliflower, broken into florets
1/4 cup water
1 cup (8 ounces) sour cream
2 teaspoons minced chives
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups (6 ounces) shredded cheddar cheese
Place the cauliflower and water in a 2-qt. microwave-safe dish. Cover and microwave on
high for 6 minutes; stir.
Cook 6-8 minutes longer or until tender. Drain.
Combine sour cream, chives, salt and pepper; spoon over the cauliflower.
Sprinkle with cheese.
Microwave, uncovered, on high for 2 minutes or until cheese is melted.
Yield: 6 servings.
Cheesy Potatoes and Onions
Preheat oven 400 degrees F.
Yield: 10 to 12 servings.
6 medium potatoes (3 Pounds), peeled and thinly sliced
1 large onion, thinly sliced and separated into rings
1 (6 oz.) pkg. American cheese slices
3/4 tsp. salt, divided
3/4 tsp. pepper, divided
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup butter
1/4 cup all-purpose flour
3 cups warm milk
Cook potato in boiling water, covered, for 5 to 7 minutes; drain.
Layer one-third potato slices, one-third onion slices, and one-third cheese slices in a lightly greased 13-X9-inch baking dish. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Repeat layers twice with remaining potato, onion, cheese slices, salt and pepper. Top with Cheddar cheese.
Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth. Remove from heat; pour over potato mixture.
Bake for 35 minutes or until golden and completely hot/bubbly in center. Let stand 10 minutes before serving.
Baked Tomatoes
with Spinach Topping
These tomatoes go well with grilled steak.
Serves 6
1 cup Breadcrumbs
10 ounces Spinach, chopped, frozen
3 Eggs
1/4 cup Butter, melted
1/4 cup Parmesan cheese, grated
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Garlic, minced
Salt and pepper to taste
6 slices Tomatoes, 1/2-inch thick
Defrost the spinach and squeeze until dry. Lightly beat the eggs. Mix together the breadcrumbs, spinach, eggs, butter,cheese, Worcestershire, and garlic. Pre-heat the oven to 350. Lightly oil a cookie sheet. Place the tomato slices on the pan and top with the spinach mixture. Bake for 15
minutes or until just beginning to brown.
Pan Fried Asparagus
Makes 4 servings
" This garlic asparagus dish is a northern Italian side dish."
Ingredients
15 fresh asparagus
Flour to coat
2 tablespoons olive oil
1/4 cup butter
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
Directions
1. Cut/snap about 1 inch off the bottoms of asparagus. Rinse and dry.
2. In a large skillet or saucepan, heat olive oil, butter, salt and pepper in a heavy skillet to medium-hot. Stir to mix. Stir in garlic.
3. Coat asparagus with flour. Place asparagus in the skillet and cook approximately 10 minutes, stirring. Shuffle the pan while cooking to prevent burning. When the
asparagus are a dark golden color, wrinkled and tender they are done.
Fill each pepper half with tuna mixture; sprinkle with additional dill weed.
Serve garnished with carrot sticks, radishes and fruit.
Per serving: 152 cal, 2 g fat, 30 mg cholesterol, 9 g carbohydrates, 2 g fiber,
25 g protein, 338 mg sodium.
Broccoli Pecan Casserole
2 pkgs. frozen chopped broccoli
1 cup grated sharp cheddar cheese
1 can cream of mushroom soup
1 cup mayonnaise
1 medium onion, chopped
2 eggs, well beaten
1 cup chopped pecans
1 cup buttered bread crumbs
Cook broccoli with salt according to package directions; drain.
Add soup, mayonnaise and chopped pecans.
Mix well.
Add eggs and onion.
Pour into greased 1 1/2 or 2 quart casserole.
Sprinkle with grated cheese and top with buttered bread crumbs.
Bake at 350 degrees for 30 minutes.
Serves 6.
Baked Onion Rings
Serves 5.
2 large, sweet onions
(Vidalia or similar, about 8 ounces each)
1/4 cup flour
1/4 cup liquid egg substitute
1/4 cup skim milk
3-1/2 cups cornflakes
1/4 cup fat-free Parmesan cheese
1/4 tsp pepper
Preheat oven to 400 degrees F. Coat baking sheet with nonstick cooking spray.
Cut onions into 1/2-inch slices; separate into rings. Set aside.
Combine flour, egg substitute, and milk ina shallow bowl; stir with a wire whisk
until smooth. Set aside.
Place cornflakes, Parmesan, and pepper in a food processor or blender; process
into fine crumbs. Transfer mixture to a shallow dish.
Dip onion rings in milk mixture; turn to coat well. Then dip rings in cornflake
mixture. Arrange rings on baking sheet; spray lightly with cooking spray. Bake 10
to 12 minutes, until crisp and brown.
Per serving: 144 calories, trace fat, 5 mg cholesterol, 29 g carbohydrates, 2 g
fiber, 6 g protein, 269 mg sodium.
Orange Pecan Squash
Preheat oven to 325 degrees F.
Ingredients
1 large butternut squash
1/2 cup sugar
3/4 stick butter
1/3 evaporated milk
2 eggs, beaten
2 tsp. grated orange peel
1 tsp. vanilla extract
Peel squash, remove seeds and cut into big chunks. Place cup-up squash into large pan with enough water to cover. Bring to boil and cook until tender (about 15-20 minutes).
Drain. Mash squash in large bowl, add other ingredients, stir until well mixed, and place in ovenproof casserole dish.
PECAN TOPPING
1/2 cup brown sugar
2 Tbs. flour
2 Tbs. butter
1/2 cup chopped pecans
Blend topping ingredients.
Sprinkle topping mixture over casserole and bake, uncovered, for 1 hour.
Note: "This is a smooth and creamy side dish and a good compliment to any festive or evening meal."
By: Susan Stratigos-Scanton
Mama Herrald's Tomatoes with Dumplings
Ingredients
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon lard
1/2 cup buttermilk
Directions
Combine first 3 ingredients; mix well. Cut in lard with a pastry blender
until mixture resembles coarse meal.
Slowly add milk, stirring just until dry ingredients are moistened. Set aside.
5 cups peeled, chopped tomatoes
1 medium onion, finely chopped
1 tablespoon butter
2 teaspoons brown sugar
(More if needed; I like mine sweet.)
1/2 teaspoon dried whole basil, crushed
1/2 teaspoon oregano, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Combine remaining ingredients in a large Dutch over; bring to boil, stirring occasionally.
Drop dough by tablespoonfuls into boiling mixture.
Cover, reduce heat, and simmer 12 minutes without stirring. DO NOT lift cover from the pot because dumplings will be soggy if the cover is removed before the end of 12 minutes.
Yield: about 6 servings
Index
Baked Spaghetti Squash Lasagna Style
"This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it!
Give it a try!"
Yields 6 servings.
Prep Time: 30 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 45 Minutes
Ingredients
1 spaghetti squash, halved lengthwise and seeded
(I double this recipe.because I like lots of sauce.)
1 onion, chopped
1 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, spray a non-stick saucepan with cooking spray.
Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. In an 8 X 8 baking dish,
layer half of the sauce,
a layer of spaghetti squash strands,
olives,
and mozzarella cheese.
Repeat layers until all of the ingredients are used, ending up with sauce. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts and browns.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
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