CREAMED CHIPPED BEEF AND VEGETABLES Ingredients: 1 1 1 1 1
cup water tbsp. butter pkg. (8-oz.) frozen mixed vegetables with onion sauce tbsp. finely diced onion jar (2 1/2-oz.) chipped beef, rinsed in cold water
Procedure: 1. In saucepan, place water, butter, the vegetables and onion. Cover and bring to a full boil over high heat. 2. Remove from heat; stir until sauce is smooth. 3. Add the chipped beef. Heat. Serve over corn bread squares, split, or corn sticks.
ROASTED VEGETABLES Ingredients: 6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well) ¼ cup pure olive oil Salt and pepper to taste Procedure: 1. Preheat oven to 425°F. 2. Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). 3. Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper. . Nutrition Information: 155 calories, 9.22 g fat, 1.52 g protein, 18.8 g carbohydrate, 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium.
FRESH VEGETABLE SOUP
Ingredients: 1 can chicken broth 3 T chicken base 2 quarts water 1/4 tsp pepper 1/8 tsp salt 1 inch chunk ginger, peeled and crushed 2 bay leaves 8 large cloves garlic, crushed 2 stalks celery, thinly sliced 1/2 Bermuda onion, thinly sliced 1 large red pepper, chopped 12 baby carrots, thinly sliced 1 leek, thinly sliced 5 mushrooms, thinly sliced 1 scallion, sliced in one-inch pieces
Procedure: 1. Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. 2. This makes a light, refreshing, summer dish or first course. 3. For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles. 4. Season to taste, and remove from heat. 5. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.
MEDITERRANEAN VEGETABLE SOUP
Ingredients: 1 tablespoon olive oil 1 onion, diced 1 carrot, halved lengthwise and sliced 2 stalks celery, sliced 3 cloves garlic, minced 2 cups chicken or beef broth 2 cups water 1 can (14 1/2 ounces) diced tomatoes, not drained 1 tablespoon fresh basil, chopped 1/4 teaspoon oregano salt and pepper to taste 1 15 oz. can cannelini or white beans, drained and rinsed 1 cup pasta bows Parmesan cheese (optional) 1 small head escarole (optional)
Procedure: 1. Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. 2. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans. 3. Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta. 4. Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender. 5. Serve sprinkled with Parmesan cheese.
VEGETABLE BEEF SOUP WITH BARLEY Ingredients:
2 or 3 1-inch thick beef shank sections (1.5 to 2 lbs) 2 small cans mushrooms 1/4 cup finely chopped onion 8 bouillon cubes 6 to 8 cups water 1 bag frozen mixed vegetables 1/4 cup pearl barley 1/2 teaspoon celery salt (or 1/2 tsp. salt plus 1/2 cup chopped celery) 2 tablespoons ketchup 1 teaspoon kitchen bouquet or other browning sauce tarragon, thyme, garlic to taste
Procedure: 1. Trim the meat from the bones, and then cut it into small cubes. 2. Brown it in a large skillet or in the bottom of a dutch oven. 3. Add onions and mushrooms and sauté until onions are starting to toast 4. . Add 6 cups water, bouillon cubes. 5. Add mixed vegetables, ketchup and seasonings. 6. Bring to a boil, stirring occasionally; reduce heat and simmer for an hour, adding water as necessary to have enough stock. 7. Add barley, simmer for another hour. Hint: adding the barley about an hour before the finish keeps it from bedoming too mushy.
SEVEN VEGETABLE CASSEROLES Ingredients: 1 cup corn 1 cup carrot 1 cup green peas
1 cup green beans 4 ounces water chestnuts, canned 1 cup chopped onion, sautéed 1/4 cup butter 1 cup celery, diced 10 3/4 ounces cream of mushroom soup 1/2 cup mayonnaise 1 cup cracker crumbs 1 tablespoon butter
Procedure: 1. Sauté onion and celery in 1/4 cup butter. 2. Add vegetables to cream of mushroom soup and 1/2 cup mayonnaise. 3. Spread in baking dish. cover with cracker crumbs, dot with butter. 4. Bake at 300 F. until bubbly and golden brown on top.
VEGETABLE LASAGNE Ingredients: 2 teaspoons vegetable oil 3 cups eggplant, unpeeled & diced 3/4 cup chopped onion 1 teaspoon garlic, minced
28 ounces tomatoes, canned, crushed 1 1/4 teaspoons salt, divided 1/2 teaspoon sugar 1/4 teaspoon basil 1 pound carrot, peeled & shredded 10 ounces frozen spinach, thawed and drained 15 ounces ricotta cheese, part skim milk 1 cup mozzarella cheese, part skim milk, shredded 1 large egg, beaten 1 pinch nutmeg 9 lasagna noodles, cooked 2 tablespoons grated Parmesan cheese, fresh Procedure: 1. In large nonstick skillet, heat oil over medium-high heat. 2. Add eggplant, onions and garlic; cook, stirring, 5 minutes. Stir in tomatoes, 1 teaspoon salt and the sugar and basil. 3. Bring to boil; reduce heat to low, cover and simmer until eggplant is tender, 20 minutes. Makes 4 3/4 cups. 4. Meanwhile, preheat oven to 375 F. Bring 2 quarts water to boil in large saucepan. Add carrots and cook 1 minute; drain. 5. Combine carrots, spinach, ricotta, mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl. Spoon 1-1/4 cups eggplant sauce in 9 x 13-inch baking dish. 6. Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1-3/4 cups sauce, then remaining spinach and noodles. Top with remaining sauce. 7. Sprinkle with Parmesan. Bake uncovered 30 to 40 minutes, until hot. Makes 8 servings.
VEGETABLE PLATTER Ingredients: 2 cup soft lettuce leaves (Boston or similar; not iceberg} 1 cup fresh mint leaves 1 cup fresh coriander (Chinese parsley) 1 cup cucumber, peeled in lengthwise strips and with
green strips in between, Procedure: 1. Arrange a mound of lettuce in the center of a platter. Around the lettuce, and touching it, arrange separate mounds of mint and coriander. Arrange the cucumbers in overlapping slices around the complete outer rim of the platter. 2. When your recipe calls for a different vegetable, it can be added to this basic platter.
VEGETABLE BEAN SOUP Ingredients: 1 package Knorr Vegetable Soup Mix 4 1/2 cup water 1 11.5 oz can vegetable broth 1-2 onion, vegetable or beef bouillon cubes 1/3 cup pasta flakes 1 pound frozen vegetables 1/2 teaspoon celery seed 1 T dry onion flakes or onion soup mix 1 can chick peas (drained) 1 dash tabasco (or to taste) salt and pepper to taste Procedure: 1. In 3 quart sauce pan, add water, and remaining ingredients. Bring to boil, reduce heat and simmer 15 minutes.
VEGETABLE RELISH
Ingredients: 2 1 1 1
1/2 lb. green peppers (about 12 medium) small head cabbage (1 pound) pound onions (3-4 large) pound carrots (7 medium)
2 3/4 cups Heinz distilled white vinegar 3/4 cup water 1 1/2 cups granulated sugar 3 tablespoons salt 1 tablespoon mustard seed 1 tablespoon celery seed Procedure: 2. Wash, trim and quarter vegetables. 3. Put vegetables through food grinder, using coarse blade; drain, discarding liquid. 4. Combine vinegar and remaining ingredients in large saucepan; heat to boiling. Add vegetables; simmer 5 minutes, stirring occasionally. 5. Continue simmering while quickly packing one clean, hot jar at a time. 6. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. 7. Cap each jar at once. 8. Process 5 minutes in boiling-water bath.
FRUIT CRUMBLE Ingredients: Fruit: 1 lb. (455 g) fruit, washed and prepared 3 tbsp. sugar Place fruit and sugar in a oven proof container. Crumble:
1 3/4 c. (225 g) plain flour 1/2 c. (115 g) butter 1/2 c. (90 g) sugar pinch of salt Procedure: 1. Place crumble ingredients in the food processor. Blend to resemble bread crumbs. Sprinkle onto top of fruit. 2. Bake in 390 F (200 Celsius) oven for 1/2 hour or until brown on top. 3. Serve with cream or ice cream.
EASY FRUIT COCKTAIL COBBLER Ingredients: 1 1 1 1 2 1
cup sugar cup self-rising flour cup milk can fruit cocktail tsp. vanilla flavoring tsp. cinnamon (or to taste)
Procedure: 1. Mix flour, sugar, milk, vanilla and cinnamon with a whisk util well blended. Drain fruit cocktail and pour into a 9x9 inch baking dish or round casserole. 2. Pour flour mixture over top and spread evenly with spoon. 3. Bake at 350F for approximately 30 minutes or until golden brown.
GUAVA FRUIT SPICE CAKE
Ingredients:
1 cup water 1 cup raisins 1 cup walnuts
1 cup unsweetened applesauce 1 8 oz can diced guava fruit in passion fruit juice 2 eggs 2 tsp vanilla extract 3/4 cups Crisco shortening 1 cup granulated sugar 2 cups flour 1 tsp. ground cinnamon 1/4 tsp. allspice pinch of ground cloves pinch of salt 1 1/4 tsp. soda
Procedure: 1. Cook raisins and water and the juice of the guava fruit together until tender and most of the liquid has evaporated. 2. Add the shortening to the hot raisins. 3. Stir well, and add applesauce, vanilla, sugar, guava fruit. Make sure this is all blended well. 4. Beat the eggs in a small bowl and add to the raisin mixture. 5. In a mixing bowl, sir together the flour, spices, salt, soda and nuts. 6. Add the raisin mixture and put in a 9x13 pan sprayed with fat free cooking spray. 7. Bake at 350 degrees for 40-45 minutes.
BISHOP CAKE (FRUIT CAKE)
Ingredients: 1/2 lb. butter 1 cup sugar 5 eggs, beaten 4 cups pecans, broken
1 cup yellow candied pineapple 3/4 cup flour 1/2 teaspoon baking powder 2 tablespoons lemon extract 2 tablespoons vanilla extract 3/4 lb. candied red cherries or candied mixed fruit
Procedure: 1. Cream together butter with sugar. 2. Add well-beaten eggs and mix. 3. Coarsely chop pineapple and break pecans (may substitute walnuts). 4. Dredge pineapple, nuts, and candied cherries in the 3/4 cup of flour. 5. Combine the remaining flour (leftover from dredging) with baking powder. 6. Mix with creamed butter mixture, adding lemon extract and vanilla. 7. Grease and flour an angel food pan well, tapping out excess flour. 8. Bake for 30 minutes at 300°F. Reduce temperature to 250°F and continue cooking for an additional 2 1/4 hours. 9. When cake has cooled, place into a tin with a tight fitting cover. 10.Place a small glass into the center of cake and fill with rum. 11.Allow cake to absorb. Refill glass as necessary, allowing to run over. Let cake age for about 10 days. 12.Cut into very thin slices to serve.
KJERSTI'S FRUIT JUMBLES
Ingredients: 1/4 c. Brown Sugar 2 tbsp. soft butter 1 egg
1 c. candied cherries (quartered) 2 c. raisins (soaked in 1/3 c. apple juice for 1 hour) 2/3 c. flour 1/4 tsp salt 1/4 tsp nutmeg 1/4 tsp ground cloves 3/4 tsp cinnamon 3/4 tsp baking soda
Procedure: 1. Drain raisins & mix with cherries, 2. Mix dry ingredients - set aside. Cream butter,egg and sugar, add dry mixture to creamed mixture, add fruit and mix well. 3. Drop by spoonfuls onto greased cookie sheet. 4. Bake at 350 for 12-15 mins, remove to cooling rack. 5. Store in air-tight container. (Freeze very well)
9 MINUTE FRESH FRUIT PIE
Ingredients: 4 cups blueberries or: 4 cups halved strawberries or: 4 cups peaches, peeled and sliced 2 tablespoons cornstarch 2 tablespoons water 1/2 cup corn syrup
2 teaspoons lemon juice 1 cup heavy cream baked pie crust
Procedure: 1. In blender, process 1 cup fruit at high speed, for 30 seconds. 2. In a 2-quart saucepan, stir together cornstarch and water until smooth. 3. Add mashed fruit, corn syrup, and lemon juice. 4. Stirring constantly, bring to boil over medium heat and boil one minute. 5. Turn into bowl, cover surface with waxed paper to prevent a skin from forming. 6. Cool one hour. Fold in remaining fruit. 7. Spread cream on bottom and up sides of pie crust. 8. Fill with fruit mixture and level.
FIVE-FRUIT SLUSH
Ingredients: 1 (12 ounce) can 1 (12 ounce) can 1 (48 ounce) can 1/2 cup sugar 3 cups cranberry
frozen orange juice frozen pink lemonade (or regular lemonade) pineapple juice juice
1 cup watermelon vodka 7-up, sprite or club soda Procedure: 1. Mix all ingredients together, except 7-UP (or its variations), and freeze in a large container (plastic works best). 2. To serve: Mix 1 part slush to 1 part 7-UP.
FRESH FRUIT TRIFLE
Ingredients: Slice the following fruit in layers in a crystal trifle bowl: Bananas Strawberries White seedless grapes Pineapple chunks Red seedless grapes Pour fruit dip sauce over top, cover tight and chill. Can be prepared in advance and it makes a wonderful dessert. Fruit can be layered in any combination. NOTE: I make a lot of trifles because they are so well liked and can be made in advance. For young people I use layers of chocolate and vanilla puddings, lady fingers or vanilla wafers with Cool Whip in between each layer. I also use strawberries with Cool Whip and vanilla pudding. A big favorite for adults and children is vanilla pudding, sliced bananas, Cool Whip and vanilla wafers or lady fingers. I also use angel food cake split into layers. Any combination is delicious, looks beautiful and can be served easy into dessert dishes.
FRUIT PIZZA
Ingredients: 2 pkgs. cream cheese 1 roll refrigerated sugar cookie dough 1 tsp. vanilla 1/2 c. sugar (or to taste) Pizza pan
Assorted fruit suggestions: Kiwi, strawberries, mandarin oranges, bananas, black or blue berries Procedure: 1. Spread cookie dough over pizza pan. Cook the crust as directed on wrapper. In a bowl, microwave cream cheese until soft. Add vanilla and sugar. Spread cream cheese mixture on top of cooled cookie. Cut and lay fruit in circles. Serve immediately.
FRUIT COBBLER
Ingredients: 1/4 lb. butter 1 c. sugar 1 c. flour 1 tbsp. baking powder 3/4 c. milk 1 lg. can peaches Procedure: 1.) Melt butter in 8 x 8 inch baking pan. Mix flour, sugar, baking powder and milk. Pour this mixture on butter. Add the fruit. Bake 5 minutes at 450 degrees, then reduce to 350 degrees and bake for 45 minutes more. A little water or juice of fruit may be added for a juicer cobbler. 2. Sour red cherries, berries, peaches or apple may be used, fresh or canned. If fruit is not real sweet, add up to 3/4 cup of sugar, sprinkled on top of mixture. Also, recipe is great using powdered or skim milk and butter.