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""SIDES""

("Veggy's & Sides")

  "Wild Rice Pilaf" It makes an ordinary supper into a special occasion. 1 cup Long Grain and Wild Rice 2 cups no-fat Chicken Stock 1 small Shallot or 2 Green Onions - minced 1 clove Garlic Salt and Pepper - to taste herb to taste like, dill, parsley, sage, cilantro, etc... 1 tsp. Oil or Light Margarine Heat oil or margarine in pot with tight fitting lid. Saute shallot, garlic and seasoning until translucent. Add chicken stock and bring to a boil. Add rice, stir and bring back up to the boil. Cover, turn heat to low, and cook 25 minutes. Turn off heat and let stand 10 minutes. Fluff and serve. Serving Suggestions This rice can be made with a variety of herbs and spices depending on your tastes. It can also be made with vegetable, or beef stock for an entirely different taste. This is also excellent when mixed with fish or poultry and served chilled for a salad.....

"BAKED & SLICED POTATOES" 4 medium potatoes.1 tsp salt.2-3 tbls. melted butter.2-3 chopped herbs parsley,chives, thyme, sage) or 2-3 tsp dried herbs or 1.5 tsp caraway seeds or cumin 4 tbls grated Cheddar cheese 1.5 tbls Parmesan cheese ------------- 1) Peel potatoes if the skin is tough, otherwise just scrub and rinse. 2) Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent the knife from cutting all the way through. 3) Put potatoes in a baking dish. Fan them slightly. 4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs. 5) Bake potatoes at 425 degrees for about 50 minutes 6) Remove from oven. Sprinkle with cheeses. 7) Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.

"Sandwich Wraps" Or Roll ups! There is an endless variety!! Just how every or what ever you want to put on them!! Every one around here likes to get into the act and do their own thing! As a variation to the herbed cheese spread, mix 1/4 c fat-free or regular mayonnaise with the mustard and spread over the flatbreads. You can also use sliced papaya or mango in place of the peaches. 4 lg whole wheat flatbread wraps,regular tortilla or They even have spiced ones.Like hot peppers, if you dare!! ha-ha 1 pkg (4 oz) reduced-fat garlic-and-herb cheese spread 8 lg romaine lettuce leaves 8 oz thinly sliced baked ham (from the deli section) 2 tbsp whole grain mustard 1 pkg (3 oz) broccoli (or other) sprouts 1 c shredded carrots 2 ripe peaches or nectarines, sliced 1. Spread each flatbread with 2 tbsp cheese spread. Top with lettuce and ham. Spread mustard over ham. 2.Add other ingrediates. 3.Now start rolling from bottom! About 1/2 way fold in sides and keep rolling.You can butter or mayo the end flap and lay on seam for a little while. So it will stay together. When I am making these for a large party. I use the large wrap"s. Then I cut them into 1 inch bite size pieces. Then arrange them on a platter! You can put lettuce leaves under them or the white lace doillys. They look really pretty!! I like to fix them anthor way.Get a package of cream cheese(softned) mix some pimentos and articokes in the cream cheese.Spread on the tortillas. Next put a piece of romaine.A thin slice of swiss cheese.A very thin slice of ham.And roll it up!! This really looks nice on platter! Lots of color.Or just ham & cheese! Roast beef! What ever!! They are easy & fast!! And fun!!! Kids can make whole ones. And take them on the run!!! If you are going to do the platter, I suggest. After you butter the flaps. Let them sit over night on their seams! They will hold together better and are a lot eaiser to work with! Enjoy!!

"Pea Pod"   Ingredients ************** 2 tbsp. oil 1/2 lb. lean pork strips 1 can (8 oz.) drained sliced water chestnuts 1 can (4 oz.) sliced mushrooms, drained 1/4 cup thinly sliced bamboo shoots 1/4 cup thinly sliced celery 1 can (10 1/2 oz.) condensed chicken broth 1 lb. Chinese pea pods, stringed, washed or 2 pkgs. (7 oz.) frozen 2 tbsp. cornstarch 1/4 cup water Procedure ************* In skillet heat oil till smoking, add pork, stir fast over high heat until meat cooked (3 min.). Add water chestnuts, mushrooms, bamboo shoots, celery, and broth. Stir, blend, lower heat, and cover. Cook till celery is tender, but crisp. Add pods, cover, and cook about 5 minutes. Mix starch, water, stir fast into mixture. Cook, stir till mix bubbles & thickens. Season to taste. For spicier, add 1 crushed garlic clove, or 2 tbsp. soy sauce (I use the soy sauce, gives it a good taste) ***************

""Carrot Salad"" Ingredients ************** 5 cups sliced, partially cooked carrots 1 med. onion, chopped 1 green pepper chopped 1 can tomato soup 1 cup sugar 1/2 cup salad oil 1 tsp. dry mustard 3/4 cider vinegar 1 tsp. salt 1 tsp. Worcestershire sauce 1 tsp. pepper Procedure ************* Place all ingredients in a kettle except the carrots, onion and green pepper. Bring this to a boil until the sugar is dissolved. Cook the fresh carrots about 15 minutes until they are soft, but not soggy. Drain. Combine with the other ingredients in a large bowl. Marinate at least 12 hours.

""ONION RING LOAF"" 4 to 6 mild white onions 1 cup milk 3 eggs, beaten salt 2 cups (approx.) pancake mix (like Bisquick) Oil for deep frying Slice onions crosswise and separate into rings. Soak rings in mixture of milk, eggs and salt to taste in bowl 30 minutes. Dip each onion ring in pancake mix and fry in oil heated to 375F until golden brown. Pack fried onions together solid, but loosely, without pressing, into 8x4 inch loaf pan. Bake at 400F for 10-15 min. Turn onto serving plate.

""GARDEN PARTY RICE SALAD"" A change-of-pace from traditional potato salad or cole slaw. 3/4 cup Wish-Bone Italian Dressing 3/4 cup mayonnaise Assorted Fresh Vegetables* 2 tablespoons finely chopped fresh parsley, basil leaves or dill 4 cups cooked rice In large salad bowl, blend Italian dressing with mayonnaise; stir in Assorted Fresh Vegetables and parsley. Add rice and toss well; cover and chill. Makes about 10 side-dish servings. *Assorted Fresh Vegetables: Use any combination of the following, chopped or shredded, to equal 1-1/2 cups - carrots, cucumbers, green bell pepper, mushrooms, radishes, tomato or zucchini. .Also terrific with Wish-Bone Robusto Italian or Lite Italian Dressing.

"RED KIDNEY BEAN STEW" Yield: 4 servings 1 tb Olive oil 1 lg Onion; sliced 1 lg Red pepper; seeded & chopped 2 Carrots; scraped & diced 2 Leeks or med. zucchini - sliced 2 Celery stalks; sliced 2 c Washed & sliced mushrooms 4 Tomatoes; peeled & quartered 1/2 c Dried kidney beans - soaked, cooked & drained -=OR=- 1 cn -(15 oz) red kidney beans, - rinsed and drained 1/2 ts Paprika Salt Freshly ground black pepper Heat the oil in a large saucepan and add the onion, red pepper, carrots, leeks or zucchini and celery. Cook gently for 10 minutes, covered, then add the mushrooms, tomatoes, kidney beans, paprika and salt and pepper to taste. Continue to cook, covered, for a further 10-15 minutes. Check the seasoning and serve.

""Old Settler Beans"" This is a sweet baked bean that is great as a main course or with a ham or barbecued ribs. It's a big hit at outdoor cookouts, potlucks, and on camping trips. Ingredients 1/2 pound hamburger 1/2 pound chopped bacon 1 medium onion, chopped One 16-ounce can pork & beans 1 can kidney beans 1 can butter beans 1/3 cup brown sugar 1/3 cup granulated sugar 1/4 cup BBQ sauce 1/4 cup ketchup 1/2 teaspoon chili powder 1 Tablespoon prepared mustard Brown hamburger, bacon, and onion. Drain. Drain the liquid from the butter and the kidney beans, add to meat mixture along with the pork and beans. Mix sugars, BBQ sauce, ketchup, chili powder, mustard, and small amount of ground pepper. Add to meat and bean mixture. Mix well and pour into sprayed 9 x 13 inch pan. Bake at 350 degrees for 1 hour.



""Artichoke-spinach Casserole""     Yield: 4 servings     8 oz Marinated artichoke           -hearts, drained           -(2 small jars); save           -marinade for dressing     8 oz Cream cheese, softened   1/2 c Grated parmesan cheese     2 T Butter, softened     20 oz Spinach, cooked, drained           -and squeezed dry           -(use 2 packages of thawed           -frozen spinach, or about           -1 1/2 lb cooked, fresh           -spinach) Preheat oven to 350 degrees F. Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. Top with spinach. Cream together the cream cheese, butter and cheese and spread evenly on top. Bake covered for 30 minutes, then uncovered for 10 minutes

""Sausage & Potatoe Bake"" Peel as many potatoes as needed for your family. Core with an apple corer. Stuff potatoes with bulk or link sausage. (I use Swift's Premium Brown and Serve Sausage links.) Put stuffed potatoes, potato cores and any extra sausage in a suitable size baking dish. Cover with as many cans of stewed tomatoes as needed for number of potatoes in pan. Can add a can of green beans, lima beans, etc., per family preferences. Bake at 350 degrees until potatoes are tender, approximately one hour to 75 minutes.

""Spinach Gratin"" 1lb. mushrooms, cleaned and sliced 3 tbsp butter 5 pkg. (10oz each) frozen chopped spinach,           thawed, drained and squeezed of excess liquid 2 cloves garlic, finely chopped 1 container (15oz) ricotta cheese 1/2 c. grated Parmesan cheese 2 eggs, lightly beaten 1/2 tsp. salt 1/4 tsp pepper 2 tbsp. seasoned bread crumbs Heat oven to 375 degrees. Saute mushrooms in butter in large skillet over medium heat until softened and they lose their moisture, 3 to 5 minutes. Add spinach and garlic; cook until all moisture has evaporated, 3 to 5 minutes. Remove from heat. Mix ricotta cheese, 6 tbsp Parmesan cheese, eggs, salt and pepper into spinach mixture. Spoon into 2-quart baking dish. Mix bread crumbs with remaining Parmesan in a small bowl. Sprinkle over top of spinach mixture. (Can be made up to this point the morning of the dinner; cover and refrigerate. To serve, continue with next step.) Bake in 375 degree oven for 35 minutes or until bubbly and top is browned...

Fried Rice 3 c. uncooked rice 6 Tbsp. cooking oil 5 eggs, beaten 6 Tbsp. soy sauce 1/4 tsp. garlic powder   2 medium onions, chopped 2 c. sliced celery Cook rice according to directions. Set aside. Heat oil in large skillet. Pour in eggs. As eggs harden, cut up with 2 knives. Add soy sauce and garlic powder and stir-fry. Add rice, onions and celery. Stir-fry over low heat 3-5 minutes until heated and well blended. Serve.

""CHICKEN & VEGETABLE CASSEROLES"" Yield: 2 Servings 1 1/2 c Zucchini, cut in 1/4" slices Sm Tomato, cut in thin wedge 2 tb Snipped Parsley 1/8 ts Garlic powder 1 ts Margarine Small Onion * 2 tb Sliced pitted ripe Olives 1 tb Snipped fresh Basil ** 2 x Med Chicken Breast halves *** * thinly sliced and separated into rings ** or 1 t dried basil,crushed *** 2 med (6 oz total) boned skinless chicken breast halves Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink. Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium.

""DIXIELAND CASSEROLE"" Yield: 6 Servings 1/4 c Olive oil 3 Cloves garlic, minced 5 Med. zucchini sliced 1/4" 1/4 ts Oregano 1/4 ts Sweet basil 5 Tomatoes 1/2 c Seasoned bread crumbs 2 tb Pareve margarine, melted Heat oil in skillet. Add garlic and zucchini, and saute for a few minutes. Remove from heat and set aside. Peel tomatoes and cut into slices. Place enough zucchini slices in bottom of an oiled 1 1/2 qt. casserole to cover bottom. Cover squash with tomato slices. Continue to layer squash and tomatoes, ending with layer of sliced tomatoes. Sprinkle top of last layer of tomatoes with basil, oregano, and seasoned bread crumbs mixed with margarine. Bake uncovered for 30 min. in 350 F. oven.

""Reuben Baked Potatoes"" 4 large baking potatoes 2 cups finely diced cooked corn beef 1 can (14oz) sauerkraut, rinsed, well drained   and finely chopped 1/2 cup shredded Swiss cheese 3 tbsp sliced green onions 1 garlic clove, minced 1 tbsp prepared horseradish 1 tsp caraway seed 1 pkg (3oz) cream cheese, softened 3 tbsp grated Parmesan cheese Paprika Bake the potatoes at 425 degrees for 45 minutes or until tender. Cool. In a bowl, combine the corned beef, sauerkraut, swiss cheese, onions, garlic, horseradish and caraway. Cut potatoes in half lengthwise. Carefully scoop out potatoes, leaving shells intact. Mash potatoes with cream cheese; stir into the corned beef mixture. Mound potato mixture into the shells. Sprinkle with parmesan cheese and paprika. Return to the oven for 25 minutes or until heated through.

""Ranch Potatoes"" Serving Size : 4        4     large         Baking Potatoes -- peeled and sliced     1/2 package       Ranch salad dressing mix      1     cup           Yogurt -- un-flavored   1     teaspoon     Salt          1/4 teaspoon     Black Pepper     1/3 cup           Dry Bread Crumbs In a medium sized bowl, mix salad dressing mix with yogurt. Toss potatoes with dressing mixture, salt, and pepper. Place in greased 9x13 pan, then sprinkle with bread crumbs. Cover and bake at 375 degrees F for 30 minutes. Uncover and bake 20 minutes longer until potatoes are tender.

                   ""Fried Green Tomatoes"" 1 lb green tomatoes (about 4 tomatoes) 1 / 2 cup white cornmeal 1 / 4 cup all-purpose flour 2 tbsp sesame seed 1 / 4 tsp onion salt 1 / 8 tsp pepper 1 beaten egg 2 tbsp milk Cooking oil for frying Slice tomatoes into 1 / 4 inch thick slices. In a pie plate or baking dish combine cornmeal, flour, sesame seed, onion salt, and pepper. In a small mixing bowl combine egg and milk. Dip tomato slices into egg mixture, then coat both sides of tomato slices with the cornmeal mixture. In a heavy large skillet heat about 1 / 4 inch of cooking oil over medium heat. Fry tomato slices in a single layer about 2 minutes on each side or till golden brown. Drain on paper towels. Keep slices warm in a 300° oven while frying remaining tomatoes. Serve immediately. Makes 4 to 6 servings. 202 calories per serving