Food court 11-5
For the next couple of weeks, I’m going to put in some recipes to go with your holiday dinners to compliment your turkey or ham.
Baked Zucchini Slices
2 cups sliced zucchini cooked with 1 garlic clove
2 slices bread, cubed
1/3 cup grated cheddar cheese
1 beaten egg
2 tablespoons parsley, chopped
2 tablespoons salad oil
Drain cooked squash. Combine all ingredients. Bake at 350° for 30 minutes.
Party Sweet Potatoes
4 medium sweet potatoes
1 teaspoon salt
3 tablespoons oleo
1/4 cup honey
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
4 maraschino cherries, halved
Pare sweet potatoes and cut into 1/2 inch slices. Sprinkle with salt. Brown slices on both sides in oleo. Cover and cook 8 to 10 minutes or until potatoes are tender. Combine honey, lemon peel and juice, and salt. Pour over potatoes. Simmer, covered, 5 minutes. Add cherries. Makes 3 to 5 servings.
Skillet Cabbage
1/2 cup butter
1/2 teaspoon seasoned salt
1/8 teaspoon ground nutmeg
6 cups coarsely shredded cabbage
1/4 cup chopped onion
3 tablespoons vinegar
2 teaspoon sugar
In large skillet, melt butter, blend in seasoned salt and nutmeg. Add cabbage and onion. Mix well. Cook, covered, over medium heat for 15 minutes; stir frequently. Blend vinegar and sugar. Add vinegar mixture to cabbage and mix together. Cook 5 minutes more. Makes 6 servings.
Green Bean Casserole
2 cans whole cut green beans
1 1/2 teaspoons soy sauce
1 can cream of mushroom soup
1 cup Fried onion rings
6 tablespoons Cheese Whiz
Mix ingredients in casserole dish, reserving 1/2 cup of onions. Bake at 350° for 20 minutes. Top with remaining onions and bake 10 more minutes.
Squash Hot Dish
2 medium zucchini, sliced
2 summer squash, sliced
2 medium onions, sliced
2 tomatoes, quartered
2 minced garlic cloves
2 tablespoons oil
1/2 cup black olives
1/2 teaspoon salt
1/2 teaspoon pepper
Combine zucchini, summer squash, onions, tomatoes, garlic, oil, olives, salt and pepper. Cook over medium heat for about 20 minutes.
Scalloped Corn
1 stick butter, melted
1 can cream style corn
1 box Jiffy corn muffin mix
2 eggs, beaten
1 can whole kernel corn, undrained
Combine corn and eggs. Add corn muffin mix and butter. Pour into 1 1/2-quart casserole. Bake 1 hour at 350°.
Broccoli Casserole
2 10-ounce packages frozen chopped broccoli
2 cups Minute Rice, uncooked
2 cups shredded sharp cheddar cheese
2 cans cream of mushroom soup
2 cans water
1/4 cup diced onion
1 stick melted butter
Butter large casserole (2 1/2 to 3 quarts). Mix together all ingredients; add butter last. Bake at 350° for 1 hour.
Green Beans Cream Style
1 10-ounce package frozen green beans
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon celery seed
1/4 teaspoon salt
Cook beans according to package directions.; drain. Combine remaining ingredients and blend thoroughly. Add to beans and heat through. Serves 4.
Lady Cabbage
1 small onion, grated
4 tablespoons oleo
1 large cabbage (about 3 pounds), shredded
1/2 cup water
1 teaspoon salt
2 tablespoons evaporated milk or heavy cream
Sauté onion in butter in large saucepan 1 to 2 minutes. Add cabbage, water and salt. Cover and cook quickly for 10 minutes or just until crisply tender. Stir in evaporated milk or cream. Serve hot.
Broccoli and Rice
2 10-ounce packages chopped broccoli, thawed
1 stick oleo
1 8-ounce jar of Cheez Whiz
1 can cream of mushroom soup
1 cup uncooked minute rice
Minced onion (about 1/2 medium onion)
In large saucepan, melt oleo and sauté onions. Add thawed broccoli and cook for a while. Add soup and cheese, mixing well until blended. Stir in rice. Pour into 8-inch baking pan. Bake 25 to 30 minutes, uncovered, at 325°.
Cheezy Cauliflower
1 head of cauliflower, cooked and drained
1 can condensed cream of celery or chicken soup
1/3 to 1/2 cup milk
1/2 cup shredded sharp cheddar cheese
1/4 cup buttered bread crumbs
Place cauliflower in shallow baking dish (10-by-6-by-2 inches). Blend soup, milk and cheese. Pour over cauliflower. Top with crumbs. Bake at 350° for 30 minutes or until bubbling. You can substitute two 10-ounce packages of mixed broccoli and cauliflower.
Here’s another escalloped chicken recipe:
Escalloped Chicken
1 5- to 6-pound chicken, cooked and cut from bones
2 to 3 cups bread crumbs, rolled fine
3 eggs, beaten
Salt and pepper to taste
1 can cream of celery soup
1 can cream of mushroom soup
2 cups chicken broth
Mix all ingredients together and pour in large pan. Dot with butter or oleo and bake, uncovered, for approximately 1 hour at 350°. Serves 12.
This will give you a few vegetable sides to try. If you need to reach me, you can e-mail me at: judyd2313@verizon.net or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.
If you have any recipes you would like to share, I’d sure appreciate some of your favorites.
