This is very good and easy.
1 lb. asparagus, cleaned and trimmed
1 T. olive oil, divided
2 T. Parmesan cheese, grated
1 T. soft white bread crumbs
2 tsp. margarine, melted
Preheat oven to 450°. Place asparagus on baking pan. Drizzle with 1 to 2 teaspoons olive oil and toss to coat. Combine cheese, bread crumbs and margarine. Sprinkle the asparagus with cheese mixture and drizzle with remaining olive oil. Bake, uncovered, until asparagus is just tender, about 15 minutes.
Makes 4 servings.
1 pkg. frozen chopped broccoli
2 eggs
Salt and pepper, to taste
2/3 C. Waverly cracker crumbs (no substitutes)
1 can cream-style corn
1 can cream of mushroom soup
Velveeta cheese
Potato chip crumbs
Beat eggs and seasonings. Add crackers and corn. Place half of broccoli in buttered dish. Cover with half of the corn mixture. Cover with thin slices of cheese. Repeat layers. Dot with butter. Top with chips. Can be made the day before. Bake at 350º for 45 minutes.
1 lb. fresh asparagus, cut into 1″ pieces
2 T. water
2 T. butter or margarine, melted
1 to 2 tsp. lemon juice
Pinch of dried tarragon
Salt and pepper to taste
Place asparagus and water in a microwave-safe bowl. Cover and microwave on HIGH for 6 to 8 minutes, or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.
Very good vegetarian dish.
8 lasagna noodles
2 T. olive oil
1 large onion, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 clove garlic, minced
3 C. low-fat cottage cheese
1 – 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
3 T. seasoned dried bread crumbs
2 T. Parmesan cheese, grated
1/2 tsp. pepper
1/4 C. part-skim mozzarella cheese, shredded
2 C. prepared no-salt-added spaghetti sauce
Preheat oven to 375º. Cook lasagna noodles in large pot of boiling water for 8 minutes, or until almost tender. Drain well. Meanwhile, in large non-stick skillet, heat oil over medium heat. Add onion, oregano and basil; cover and cook for 8 minutes, stirring occasionally. Add garlic; cook uncovered for 2 minutes. Transfer onion mixture to large bowl; cool slightly. Stir in cottage cheese, spinach, bread crumbs, Parmesan cheese, pepper and 21 tablespoons of the mozzarella cheese. In an 8″ square baking dish, layer 1/2 cup of the spaghetti sauce, 2 or 3 lasagna noodles (trim noodles to fit the dish; fill spaces with scraps), and 1/2 the onion-cheese mixture, spreading evenly. Continue layering until all ingredients, except reserved mozzarella cheese, are used, ending with spaghetti sauce. Bake lasagna for 30 to 40 minutes, or until heated through. Sprinkle with remaining 2 tablespoons mozzarella; bake for 5 or more minutes, or until cheese melts. Allow lasagna to stand for about 10 minutes before serving.
VARIATIONS: Can replace cottage cheese with low-fat ricotta cheese. Can replace fresh spinach, chopped. Add other veggies like mushrooms, etc. Add enough spaghetti sauce (1 bottle) so that it is not too dry. Amount of mozzarella cheese depends on how “cheesy” you want.
1 C. green pepper, chopped
1 C. celery, chopped
3/4 C. onion
2 T. butter or margarine
1 C. chicken broth
1 C. frozen peas
1 C. frozen corn
1 tsp. salt, optional
1/4 tsp. pepper
3 C. cooked chicken, cubed
1 – 7 oz. pkg. elbow macaroni, cooked and drained
1 jar sliced mushrooms, drained
1 C. Cheddar cheese, shredded
In a large skillet, saute green pepper, celery and onion in butter until tender. Add broth, peas, corn, salt, if desired, and pepper; heat through. Stir in chicken and noodles. Divide between 2 greased 8″ square baking pans. Top with mushrooms and cheese. Cover and freeze 1 casserole for up to 3 months. Cover and bake the second casserole at 350º for 20 minutes; uncover and bake
10 minutes longer. To use frozen casserole, cover and bake at 350º for 35 minutes; uncover and bake 15 minutes longer.
Grandpa Al always made this and then put it in cheesecloth and hung it in the blockhouse overnight.
1 peck (8 qts.) green tomatoes
12 green peppers
4 onions
1/2 C. salt
6 C. sugar
1 T. celery seeds
2 T. mustard seeds
1 1/2 tsp. turmeric
4 C. vinegar
2 C. water
Grind the first 4 ingredients with a coarse blade and sprinkle with salt. Let stand in cheesecloth bag overnight draining. Heat remaining ingredients to boiling and simmer for 13 minutes. Pour over tomatoes and pour into hot pint jars (recently filled with hot water or through dishwasher). Seal with hot lids (in pan simmering on stove) and turn upside-down for 10 minutes.
Put 25 dill size cucumbers in a brine strong enough to float an egg and enough to cover. Let stand 2 weeks. New cucumbers from your garden may be added to the brine during the first 4 or 5 days. Take out cucumbers and drain. Wash cucumbers well and cut in 1/8″ slices. Dissolve a piece of alum (walnut-size) in enough clear water to cover cucumbers. Let stand overnight. Fix in a sack: 2 sticks cinnamon, 17 whole cloves. Place spice sack, 1 quart of vinegar and 2 quarts of sugar in saucepan and bring to a boil. Pour over cucumber slices. For 3 mornings, drain off the liquid, bring to a boil and pour back onto cucumber slices. On the fourth morning, put cucumbers in jars; pour hot vinegar mixture over cucumbers and seal. Green food coloring may be added to the vinegar mixture on the fourth day. Process in hot water bath.
Makes 3 quarts.
HOW TO MAKE BRINE: Put water in crock; add salt until the egg floats.
1/2 C. margarine
1/2 C. flour
1/2 tsp. salt
1/3 C. onion, chopped
1/4 tsp. pepper
3/4 tsp. dried basil leaves
2 – 14 oz. cans chicken broth
1 – 16 oz. pkg. frozen California Blend vegetables
2 C. half and half
Velveeta cheese or cheese of your choice
Melt butter. Add onion. Cook until tender. Stir in flour, salt, pepper and basil. Mix well. Add broth and veggies. Stir to full boil. Cover and simmer until vegetables are tender, about 10 minutes. Stir in half and half, until slightly thickened. Add cheese, if desired.
Make a batch of corn bread or some biscuits, and you’ve got a great winter meal. I’ve also used leftover smoked Italian sausage instead of ham.
3 small carrots, sliced
1 small onion, sliced
2 small potatoes, diced
2 T. parsley, chopped
1 clove garlic, minced
3 tsp. beef bouillon granules, or 3 beef bouillon cubes
1 1/4 tsp. dried basil
1 1/4 tsp. salt
1/4 tsp. pepper
1 – 16 oz. can red kidney beans, undrained
3 C. water
1 – 14 1/2 oz, can stewed tomatoes, with juice
1 C. cooked ham, diced
Asparagus spears
Butter or olive oil
Garlic
Salt and pepper to taste
Clean spears and cut off tough ends. Line broiler pan with foil, melt butter (enough to coat asparagus) in saucepan; add some minced garlic to taste. Place spears in single layer on foil and pour butter over them. Place under broiler. Cook until tender and brownish. You need to keep turning them or they will burn. They will be on the crispier side. You can pick them up like a dill pickle to eat.