Carrots Almodine
Cheddar Cauliflower
Cheesy Potatoes and Onions
Baked Tomatoes with Spinach Topping
Pan Fried Asparagus
Bell Pepper Plate
Broccoli Pecan Casserole
Baked Onion Rings
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This page was last updated on: July 11, 2012
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Orange Pecan Squash
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Carrots Almondine

1 pound carrots, peeled and thinly sliced
1/4 cup golden raisins
1/4 cup butter
3 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1/4 cup sliced, unpeeled almonds

Cook carrots, covered in 1/2 inch boiling water 8 minutes;  drain. 

Turn carrots into a 1 quart baking dish. 

Stir in raisins, butter, honey, lemon juice and ginger.

Bake,uncovered, in a preheated 375* F over 35 minutes; stir occasionally. 

Spoon into serving bowl. 

Sprinkle with almonds. 

4 servings
Cheddar Cauliflower

1 medium head cauliflower, broken into florets
1/4 cup water
1 cup (8 ounces) sour cream
2 teaspoons minced chives
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups (6 ounces) shredded cheddar cheese

Place the cauliflower and water in a 2-qt. microwave-safe dish. Cover and microwave on
high for 6 minutes; stir.

Cook 6-8 minutes longer or until tender. Drain.

Combine sour cream, chives, salt and pepper; spoon over the cauliflower.

Sprinkle with cheese.

Microwave, uncovered, on high for 2 minutes or until cheese is melted.

Yield: 6 servings.




Cheesy Potatoes and Onions

Preheat oven 400 degrees F.
Yield: 10 to 12 servings.

6 medium potatoes (3 Pounds), peeled and thinly sliced
1 large onion, thinly sliced and separated into rings
1 (6 oz.) pkg. American cheese slices
3/4 tsp. salt, divided
3/4 tsp. pepper, divided
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup butter
1/4 cup all-purpose flour
3 cups warm milk

Cook potato in boiling water, covered, for 5 to 7 minutes; drain.

Layer one-third potato slices, one-third onion slices, and one-third cheese slices in a lightly greased 13-X9-inch baking dish. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Repeat layers twice with remaining potato, onion, cheese slices, salt and pepper. Top with Cheddar cheese.

Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth. Remove from heat; pour over potato mixture.

Bake for 35 minutes or until golden and completely hot/bubbly in center. Let stand 10 minutes before serving.




Baked Tomatoes
with Spinach Topping

These tomatoes go well with grilled steak.

Serves 6

1 cup Breadcrumbs
10 ounces Spinach, chopped, frozen
3 Eggs
1/4 cup Butter, melted
1/4 cup Parmesan cheese, grated
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Garlic, minced
Salt and pepper to taste
6 slices Tomatoes, 1/2-inch thick




Defrost the spinach and squeeze until dry. Lightly beat the eggs. Mix together the breadcrumbs, spinach, eggs, butter,cheese, Worcestershire, and garlic. Pre-heat the oven to 350. Lightly oil a cookie sheet. Place the tomato slices on the pan and top with the spinach mixture. Bake for 15
minutes or until just beginning to brown.


Pan Fried Asparagus
 
Makes 4 servings 


     " This garlic asparagus dish is a northern Italian side dish."

Ingredients   
15 fresh asparagus
Flour to coat
2 tablespoons olive oil
1/4 cup butter
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced


Directions    
1. Cut/snap about 1 inch off the bottoms of asparagus. Rinse and dry.

2. In a large skillet or saucepan, heat olive oil, butter, salt and pepper in a heavy skillet to medium-hot. Stir to mix. Stir in garlic.

3. Coat asparagus with flour.  Place asparagus in the skillet and cook approximately 10 minutes, stirring. Shuffle the pan while cooking to prevent burning. When the
asparagus are a dark golden color, wrinkled and tender they are done.


Bell Pepper Plate

by Tiffany Taylor
Serves 2.

1 6-1/2 ounce can chunk light tuna,
packed in water, drained
1/4 cup light sour cream
1/4 cup diced cucumber
1/2 cup shredded carrots
1/4 teaspoon dill weed, crumbled
Dash freshly ground black pepper
Dash garlic salt
1 large green bell pepper,
cut in half and seeds removed
Carrot sticks (garnish)
Radishes (garnish)
Fresh fruit (garnish)

Combine tuna, sour cream, cucumber, carrots, dill, pepper, and garlic salt.

Fill each pepper half with tuna mixture; sprinkle with additional dill weed.

Serve garnished with carrot sticks, radishes and fruit.

Per serving: 152 cal, 2 g fat, 30 mg cholesterol, 9 g carbohydrates, 2 g fiber,
25 g protein, 338 mg sodium.


Broccoli Pecan Casserole

2 pkgs. frozen chopped broccoli
1 cup grated sharp cheddar cheese
1 can cream of mushroom soup
1 cup mayonnaise
1 medium onion, chopped
2 eggs, well beaten
1 cup chopped pecans
1 cup buttered bread crumbs

Cook broccoli with salt according to package directions; drain.

Add soup, mayonnaise and chopped pecans.
Mix well.

Add eggs and onion.

Pour into greased 1 1/2 or 2 quart casserole.
Sprinkle with grated cheese and top with buttered bread crumbs.

Bake at 350 degrees for 30 minutes.

Serves 6.


Baked Onion Rings

Serves 5.

2 large, sweet onions
(Vidalia or similar, about 8 ounces each)
1/4 cup flour
1/4 cup liquid egg substitute
1/4 cup skim milk
3-1/2 cups cornflakes
1/4 cup fat-free Parmesan cheese
1/4 tsp pepper

 
Preheat oven to 400 degrees F. Coat baking sheet with nonstick cooking spray.

Cut onions into 1/2-inch slices; separate into rings. Set aside.

Combine flour, egg substitute, and milk in a shallow bowl; stir with a wire whisk
until smooth. Set aside.

Place cornflakes, Parmesan, and pepper in a food processor or blender; process
into fine crumbs. Transfer mixture to a shallow dish.

Dip onion rings in milk mixture; turn to coat well. Then dip rings in cornflake
mixture. Arrange rings on baking sheet; spray lightly with cooking spray. Bake 10
to 12 minutes, until crisp and brown.

Per serving: 144 calories, trace fat, 5 mg cholesterol, 29 g carbohydrates, 2 g
fiber, 6 g protein, 269 mg sodium.


 






Orange Pecan Squash



Preheat oven to 325 degrees F.

Ingredients

1 large butternut squash
1/2 cup sugar
3/4 stick butter
1/3 evaporated milk
2 eggs, beaten
2 tsp. grated orange peel
1 tsp. vanilla extract

Peel squash, remove seeds and cut into big chunks. Place cut-up squash into large pan  with enough water to cover. Bring to boil and cook until tender (about 15-20 minutes).

Drain. Mash squash in large bowl, add other ingredients, stir until well mixed, and place in ovenproof casserole dish.

PECAN TOPPING

1/2 cup brown sugar
2 Tbs. flour
2 Tbs. butter
1/2 cup chopped pecans

Blend topping ingredients.

Sprinkle topping mixture over casserole and bake, uncovered, for 1 hour.


Note: "This is a smooth and creamy side dish and a good compliment to any festive or evening meal."

By: Susan Stratigos-Scanton
Mama Herrald's Tomatoes with Dumplings

Ingredients
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt

1 tablespoon lard

1/2 cup buttermilk

Directions
Combine first 3 ingredients; mix well.  Cut in lard with a pastry blender
until mixture resembles coarse meal.

Slowly add milk, stirring just until dry ingredients are moistened.  Set aside.

5 cups peeled, chopped tomatoes
1 medium onion, finely chopped
1 tablespoon butter
2 teaspoons brown sugar 
(More if needed; I like mine sweet.)
1/2 teaspoon dried whole basil, crushed
1/2 teaspoon oregano, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Combine remaining ingredients in a large Dutch over; bring to boil, stirring occasionally.

Drop dough by tablespoonfuls into boiling mixture.

Cover, reduce heat, and simmer 12 minutes without stirring. DO NOT lift cover from the pot because dumplings will be soggy if the cover is removed before the end of 12 minutes.

Yield:  about 6 servings
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Orange Pecan Squash
Baked Spaghetti Squash Lasagna Style 

"This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it!
Give it a try!"

Yields 6 servings.
 
Prep Time: 30 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 45 Minutes

Ingredients
1 spaghetti squash, halved lengthwise and seeded

(I double this recipe.because I like lots of sauce.)
1 onion, chopped
1 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped

1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

Directions     
1.  Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.

2.  Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.

3.  Meanwhile, spray a non-stick saucepan with cooking spray.
Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.

4.  In an 8 X 8 baking dish,
layer half of the sauce,
a layer of spaghetti squash strands,
olives,
and mozzarella cheese.

Repeat layers until  all of the ingredients are used, ending up with sauce. Top with Parmesan cheese.

5.  Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts and browns.




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Twice-Baked Potatoes

Yield: 8 servings.

Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.
Twice-Baked Potatoes
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Twice-Baked Potatoes
Buttercup Squash Casserole

INGREDIENTS

1 medium buttercup squash (about 2 1/2 lb)
2 tablespoons packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1 tablespoon chopped fresh chives
1/8 teaspoon ground nutmeg, if desired

DIRECTIONS
1 Heat oven to 350°F. Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.

2 Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.

3 Bake 20 to 25 minutes or until hot.
Store fresh chives in a glass of water in the refrigerator up to a week. Fresh chives can be snipped with scissors to the desired length.

Buttercup squash is a variety of turban squash. It has orange flesh and a flavor similar to sweet potatoes.




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Buttercup SQUASH AND APPLE BAKE

Ingredients

2 lb. butternut or buttercup squash
1/2 c. brown sugar, packed
1/4 c. butter, melted
1 tbsp. flour
1 tsp. salt
1/2 tsp. mace or cinnamon
2 baking apples, cored and cut into 1/2 inch slices

Preparation

Heat oven to 350 degrees. Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2 inch slices. Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2). Top with apple slices.

Bake 50-60 minutes or until squash is tender. Buttercup squash bakes in less time than butternut squash.

NOTE: Be careful when lifting foil to test for tenderness - hot steam can burn.
Thickness of squash slices can lengthen or shorten baking time. Baking dish size may vary.

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Twice-Baked Potatoes
Twice-Baked Potatoes
BUTTERCUP SQUASH SOUP

     5 star Recipe     

Yield: 2 servings

Ingredients
3 tablespoons butter
3/4 cup coarsely chopped onion
2 carrots, peeled and coarsely chopped
1 potato, peeled and coarsely chopped
1 jalapeno, seeded coarsely chopped
1 buttercup squash, peeled, seeded and chopped
4 cups chicken stock or water
1/2 cup cream
Salt and pepper

Preparation

Sliced scallion and diced red pepper, for garnish

In a large pot, melt butter and cook onions until tender. Stir in carrots and jalapeno and toss to coat. Stir in chopped squash. Pour in chicken stock and bring to a simmer. Simmer for 30 minutes until vegetables are tender. Puree soup in blender in batches. Return to pot and stir in cream. Season to taste and garnish with sliced scallion.


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to TeeterKat's Kitchen
Broccoli with Mandarin Oranges

Yield: 6 servings.


INGREDIENTS
2 (11 ounce) cans mandarin oranges, drained and liquid reserved
2 tablespoons molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 tablespoons sesame seeds



DIRECTIONS
In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.

Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the mixture, and continue to cook while tossing the broccoli to coat
until the broccoli is tender, about 3 minutes.

Remove from heat, and toss broccoli with the remaining can of oranges.

Transfer to a serving plate, and sprinkle with sesame seeds.
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Twice-Baked Potatoes


Caramelized Apples and Pears with an Apple Sabayon

Preheat the oven to 400 degrees.

For the sabayon:
1/2 cup apple brandy
6 egg yolks
1/2 cup sugar

For the Sabayon: In a double boiler, add the apple brandy. Add the eggs and begin whisking. Add the sugar and continue to whisk until the mixture is light and foamy, about 6 minutes. When the mixture is light and foamy and thickened, remove from the heat and set aside

For the caramelized apples and pears:
2 tablespoons butter
1 pear, peeled, cored and diced
2 apples, peeled, cored and diced
2 tablespoons brown sugar
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
3 tablespoons apple brandy

For the caramelized apples and pears: In a saute pan, melt the butter. Add the pears and apples, the brown sugar, the nutmeg and the cinnamon. Saute for 5 minutes, or until the fruit begins to soften. Remove the pan from the heat. Add the 3 tablespoons brandy. Carefully flambé the brandy. When the flames go out, pour the apple mixture into a small baking dish.

Top the mixture with the sabayon and place in the oven.
Bake for 5 minutes, or until sabayon begins to turn golden brown. Remove from the oven and serve.

Yield: 4 servings


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Twice-Baked Potatoes