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.

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