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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. You guys did a superb job in dishing up great recipes using vegetables for this theme issue. We've got over 170 of them, and with almost no duplicates sent in. I received a couple which were similar, but they were different enough to be usable here. I'm delighted that the recipes shared were not just for vegetable side dishes. We have appetizers, soups, salads, main course, as well as dessert recipes. Thanks to all who helped and I hope you enjoy the fruits of their labor!

Our a2z family will be visiting the Charleston, South Carolina area this year. The reservation is for the week of November 5-11, 2011. I have updated the trip page on our web site which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html. We have rented a lovely beach house on Isle of Palms. We have space at the house so send me an email. Of course, there are many great places in the area in case you miss out on staying in the house. We will make a day-trip to Savannah, GA to shop and then lunch at The Lady & Sons Restaurant, owned by Hey, y'all! Paula Deen. We also have plans to take in a cruise of Charleston's Harbor, and tour Fort Sumter. A few great restaurants have special plans for our group, and lots more! Use the link on the web page to confirm your interest in sharing expenses of the luxury rental beach house (save at least one half over a hotel).

The current Monthly Theme topic is "Copycat Recipes". Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes Newsletter.

We'll see you here again on Wednesday, God willing.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

"Our prayers should be for blessings in general, for God knows best what is good for us."
~Socrates

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Tell Them Now

~Shared by Mary H., Montreal, Canada

If with pleasure you are viewing
Any work a man is doing,
If you like him or you love him tell him now.
Don't withhold your approbation
Till the parson makes oration
And he lies with snowy lilies on his brow,
For no matter how you shout it
He won't really care about it
He won't know how many teardrops you have shed
So if some praise is due him
Now's the time to slip it to him
For he cannot read his tombstone when he's dead.
More than fame and more than money
Is the comment kind and sunny
And the hearty warm approval of a friend,
For it gives to life a savor
And it makes you stronger, braver,
And it gives you heart and courage to the end.
If he earns your praise, bestow it
If you like him, let him know it
Let the words of true encouragement be said.
Do not wait till life is over
And he's underneath the clover,
For he cannot read his tombstone when he's dead.

~Berton Braley

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Vegetable Storage

Artichoke: Refrigerate unwashed for up to four days.

Asparagus: Refrigerate unwashed in a sealed plastic bag for up to four days.

Beans: Store unwashed in a sealed plastic bag or covered container in the refrigerator crisper drawer for up to three days.

Beets: Cut off greens 2 inches above the beets. Refrigerate greens separately in a sealed plastic bag for up to three days. Refrigerate uncooked beets in an open bag for about two weeks.

Broccoli: Refrigerate unwashed in an open plastic bag for up to three days.

Brussels sprouts: Refrigerate unwashed in an open plastic bag for up to three days.

Cabbage: Refrigerate unwashed for up to two weeks.

Carrots: Trim tops and root ends. Refrigerate unwashed, unpeeled in a sealed plastic bag for one to two weeks.

Note: Did you know that carrots and apples aren't good storage neighbors? Apples produce ethylene gas, which can affect the quality, longevity and flavor of carrots and other veggies.

Cauliflower: Refrigerate unwashed in an open plastic bag for up to five days.

Corn: Refrigerate unshucked ears in an open plastic bag; use within two days.

Cucumbers: Refrigerate unwashed for up to one week.

Eggplant: Refrigerate unwashed in an open plastic bag for up to three days.

Greens: Refrigerate in a plastic bag for up to three days.

Onions: Keep in a dark, well-ventilated area for up to three weeks.

Peas, green: Refrigerate unwashed, unshelled in an open plastic bag for up to two days.

Peas, snow and sugar snap: Refrigerate unwashed in an open plastic bag for up to two days.

Peppers, chili: Refrigerate unwashed peppers wrapped in paper towels for up to two weeks.

Peppers, sweet: Refrigerate unwashed for up to five days.

Potatoes: Keep potatoes in a dark, cool, dry, well-ventilated area for up to two months. Do not store with onions or in the refrigerator.

Pumpkin: Keep in a cool, dry place for up to one month.

Spinach: Refrigerate unwashed in a sealed plastic bag for up to five days.

Squash, summer: Refrigerate unwashed for up to four days.

Squash, winter: Keep unwashed in a cool, dry, well-ventilated area for up to four weeks.

Sweet potatoes: Keep unwashed in a dark, cool, dry, well-ventilated area for up to one week.

Tomatoes: Keep unwashed at room temperature until ripe; store out of direct sunlight.

Turnips: Refrigerate unwashed for up to one week.

Source: Birds & Blooms Magazine "Grow Veggies for Less"


How to Grill the Perfect Veggie

~Shared by Treva, NC

You can’t have a barbeque without some fantastic and flavorful grilled vegetables. Learn what you need to do before you start grilling your  favorite fresh veggies.
 
For a simple lemon and herb taste for your grilled veggies you will need to have:

Juice of one lemon
1/2 C. extra virgin olive oil
2 Tbs. fresh, chopped thyme, rosemary or oregano
1 clove garlic, pressed
Your choice of mixed fresh vegetables

Now for the grilling:
 
1. Make sure your grill is on and at the right temperature
 
2. In a bowl combine lemon juice, olive oil, herbs and garlic.
 
3. Brush mixture onto all your vegetables. Coat them all evenly.
 
4. Place vegetables on lightly greased grill. Cook, turning often until vegetables are slightly browned and tender.


DON'T LET THOSE HERBS & SPICES JUST SIT

~Shared by Treva, NC

If you are like many people, your cabinet is probably full of herbs and spices that you purchased for a specific recipe, never to be used again except for that particular dish. With the cost of spices, it is a shame to let them sit and eventually lose flavor. So rather then letting them sit in your curio cabinet as a collector's item, it's the time to dust off the bottles or tins and try them as seasoning for your favorite vegetables.

The following list can give you ideas of which seasonings to try with various vegetables:

Asparagus, Broccoli: tarragon, dill, lemon, basil
Green Beans: basil, dill, thyme, mint, oregano, tarragon
Green Peas: caraway, tarragon, savory, dill
Squash: mint, chervil, marjoram, rosemary, garlic, tarragon
Carrots: basil, garlic, rosemary, dill, thyme, oregano
Eggplant: marjoram, sage, oregano, basil, Parmesan cheese
Cauliflower: caraway, dill, mace tarragon, Parmesan cheese
New Potatoes: lemon, parsley, rosemary, dill, thyme, oregano



JICAMA BITS & BITES

~Shared by Treva, NC

What is jicama? No I don't have the Hiccum-ups. You pronounce it hick-a-muh and I learned a few days ago that not only had many people never tasted a jicama, there were more that've never even seen let alone heard of it. Well you may have seen it at the produce section but just never had any idea what it was. I guess a good explanation of this veggie would be something of a cross between and apple and a potato. Looks like a giant brown root you would never consider eating but definitely worth a slice open and sample.

Jicama is crisp, with just sweet enough of a taste. Like potatoes, jicamas can be steamed, baked, boiled, mashed or fried. Unlike potatoes, however, they can also be eaten raw. Sliced into wide sticks, jicama makes a crunchy carrier for guacamole and highly seasoned dips.

Jicama actually belongs to the legume or bean family and is a popular dietary staple in Latin America, widely grown in Mexico and Central America. There are many names for Jicama including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.

Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color. Additionally, it has a short root and contains white flesh. The skin is typically peeled before eating it raw. Raw jicama tastes similar to a pear or apple. It also does not discolor when exposed to the open air for awhile. Because of this, raw jicama is often used as an accompaniment to raw vegetable platters. When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jicama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings.

When purchasing jicama, select tubers that are firm and have dry roots. Make sure that the jicama has an unblemished skin and that is not bruised. Once purchased, store jicama for up to two weeks in a plastic bag in your fridge.

Check Out the Best of As Seen On TV Products at Walter Drake.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This month's theme is going to be great. Have you been able to duplicate a dish you've enjoyed from a favorite restaurant? How about a store-bought product? Many folks enjoy duplicating a meal they've enjoyed while eating out or pre-packaged. Restaurant and pre-packaged foods can be very expensive, and many will share the recipes with you or have them posted on their web site. We're looking for all those favorite restaurant and brand name recipes in this month's theme.Please join in the fun by sharing your favorite recipes in this month's theme. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!).

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "Copycat Recipes". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday of August. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes: Copycat Recipes.
Use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues

The theme issue for "Copycat Recipes" has a deadline of August 31, 2011, and will be posted on September 4, 2011.

Please use this email link to submit a recipe for theme recipes: Copycat Recipes. As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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30 Politically Correct Ways to Say Someone Is Stupid

~Shared by Treva, NC

A few clowns short of a circus
A few fries short of a Happy Meal
An experiment in Artificial Stupidity
A few beers short of six-pack
A few peas short of a casserole
Doesn't have all his cornflakes in one box
The wheel's spinning, but the hamster's dead
One Fruit Loop shy of full bowl
One taco short of a combination plate
A few feathers short of a whole duck
All foam, no beer
Body by Fisher, brains by Mattel
Has an I.Q. of 2, but it takes 3 to grunt
Warning: Objects in mirror are dumber than they appear
Couldn't pour water out of a boot with instructions on the heel
Too much yardage between the goalposts
An intellect rivaled only by garden tools
As smart as bait
Doesn't have all his dogs on one leash
Doesn't know much, but leads the league in nostril hair
Elevator doesn't go all the way to the top floor
Forgot to pay his brain bill
Her antenna doesn't pick up all the channels
His belt doesn't go through all the loops
If he had another brain, it would be lonely
No grain in the silo
Proof that evolution can go in reverse
Receiver is off the hook
Several nuts short of a full pouch
He fell out of the stupid tree and hit every branch on the way down

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

ZUCCHINI CASSEROLE

~Shared by Edna D., Decatur, IL

My niece makes this recipe for her kids often while Zukes are in season.  They love it.

1 lb hamburger....browned
2 cups of shredded zucchini
1 cup of cooked rice...white will do
1 can of cream of mushroom soup
1 can of cream of celery soup
1 cup of shredded cheese...your favorite
 
Preheat oven to 400.  Mix together first five ingredients in an oiled (or cooking sprayed) 9X13 pan.  Sprinkle cheese over the top, cover pan and cook for 30 minutes.  Remove cover and cook for another 15 minutes.


GRILLED ASPARAGUS WITH GARLIC BUTTER

~Shared by Jim D., WA

This recipe works equally well on a gas or charcoal grill. Make sure the fire is medium-hot (see “Gauging Fire Temperature” for guidelines on how to tell). If using a gas grill, cook the asparagus with the lid up. Use asparagus that is at least ½ inch thick near the base. Do not use pencil-thin asparagus; it cannot withstand the heat and will overcook. Age affects the flavor of asparagus enormously. For the sweetest taste, look for spears that are bright green and firm, with tightly closed tips.

Ingredients

3 tablespoons unsalted butter, melted (I use Smart Balance butter)
3 small garlic cloves, minced or pressed through garlic press (about 1 1/2 teaspoons)
1 1/2 pounds thick asparagus spears, ends trimmed (see note)
1/4 teaspoon table salt
Ground black pepper
Vegetable oil for cooking grate (I use Olive Oil)

Instructions

1. Combine butter and garlic in small bowl. Brush asparagus with butter mixture, sprinkle with salt, and season with pepper to taste.

2. When grill is medium-hot, scrape grill grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill asparagus, turning once, until just tender and caramelized, 2 to 5 minutes per side (move asparagus as needed to ensure even cooking). Transfer asparagus to platter and serve.

NOTE: Technique Gauging Fire Temperature
Grilling recipes commonly describe grill fires as hot, medium-hot, medium, and medium-low. To gauge your grill's temperature, spread lit coals over the bottom of the kettle, preheat the grate for 5 minutes (on gas grills, preheat with the lid down and all burners on high for 15 minutes), and see how long you can hold your hand 5 inches above the cooking grate. If you can hold it for only 2 seconds, your fire is hot; for every 1 to 2 seconds beyond that, consider the fire another grade cooler.

Source: Cook's Illustrated


TORTELLINI SALAD

~Shared by Donna, Yuma, AZ

Cheese Tortellini  (I use 9 oz. pack in dairy section)
1 green pepper, chopped
1 med. onion, chopped
1 small can sliced black olives
1 lge. tomato, chopped
8 oz. block Mozzarella cheese, cubed
8 oz. stick pepperoni, cubed.
16 oz bottled Italian salad dressing (Any brand)

Cook Tortellini according to package directions. Drain well. Mix everything together in lge. bowl. Refrigerate at least 4 hours. Stir before serving.

Note: I no longer use pepperoni. Too greasy. I use Canadian bacon. Feel free to change up the cheese. I have used Monterrey Jack, Colby, and Pepper Jack.


BRUSSELS SPROUTS

~Shared by Luanne, FL

Had this recipe a long time. I halve it and it is enough for two.

4 slices bacon, cut into bite sized pieces
1 medium red onion, diced
1/2 lb fresh mushrooms, thinly sliced
1/4 cup roasted red sweet pepper,(I used store bought, in water) drained and diced
1 lb. brussels sprouts (I keep frozed on hand)
kosher salt to taste
freshly ground black pepper to taste

Begin cooking sprouts in boiling water. They should cook until fork tender..about 5 minutes. Drain and set aside.

In a skillet, over a medium heat, cook bacon and red onion till bacon is soft cooked and onions are translucent. Add mushrooms and cook about 5 minutes. Add red pepper and sprouts. Cook an additional 5 minutes. Add brussel sprouts, season with salt and pepper. Toss. Serve hot.


BAKED TOMATOES

~Shared by Luanne, FL

Quick side dish and very tasty.

4  medium tomatoes, cut in half
vegetable cooking spray
1/4 tsp salt
1/8 tsp pepper
1/4 cup breadcrumbs, toasted
3 TBL parsley
1/4 tsp thyme
1/4 tsp oregano
1/8 tsp garlic powder

Place tomatoes halves, cut side up, in an 11x7x2 inch baking dish, coated with cooking spray. Sprinkle with salt and pepper. Combine breadcrumbs and next 4 ingredients, stir well. Spoon mixture evenly over tomato halves. Add 1 tsp melted butter to each half. Bake at 350° for 12 to 15 minutes or until thoroughly heated.


MARINATED PEPPERS

~Shared by Luanne, FL

"Red, Green, and Yellow Peppers marinated in a mixture of herbs and oils. Serve with toasted white bread or French bread."

Ingredients:
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 1/2 cloves garlic, sliced
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
salt and pepper to taste

Directions:
1. Preheat the oven to 450 degrees F. Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.

2. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.

3. Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.


ROASTED CAULIFLOWER

~Shared by Luanne, FL

1 head cauliflower
2-4 tablespoons olive oil
coarse salt
freshly ground black pepper

Preheat oven to 400 degrees. While the oven’s heating, break up the head of cauliflower into little pieces–the more broken-up, the better (the little pieces roast into a yummy carmelized crunchiness).

Toss with olive oil, salt & pepper. Spread on the bottom of a pan or cookie sheet large enough to accommodate a single layer.

Roast at 400 degrees, shaking the pan and/or tossing the cauliflower every 15 to 20 minutes, until it’s all nice and roasty. Takes about an hour

This is great with a dip, but makes a salad extra special.


EDAMAME SALAD

~Shared by Luanne, FL

This is good and I did change it a little. See note at bottom.

INGREDIENTS:

1 bag (16 ounces) frozen shelled edamame (green soybeans)
1/4 cup seasoned rice vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 bunch radishes (8 ounces), cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves

Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl.

Serve chilled or at room temperature.

Note: I added sliced chicken breast and green onions . I only used half the radishes. I imagine you could play with this to your taste. It held up well for a couple of days in the fridge.


GREEK POTATO SALAD

~Shared by Linda H., Rosharon, TX

The reason why this potato salad recipe is so special is that it doesn't contain any mayonnaise. It's more about potatoes, onion and spices.

3 potatoes
1 lg. onion, chopped
1 Tbs. chopped parsley
salt, to taste
pepper, to taste
1/3 C. olive oil
juice of 1 lemon
oregano

Boil potatoes until almost tender. Drain. Slice. Place in large bowl. Add onion, parsley, olive oil and lemon juice. Sprinkle with oregano, salt and pepper. Toss lightly. May be garnished with Greek olives or parsley.

Source: http://www.recipe4living.com


SWEET AND SOUR CAULIFLOWER

~Shared by Linda H., Rosharon, TX

1 c. fresh cauliflower, bite size pieces
1 c. boiling water
1/2 tsp. salt
1 Tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. butter

Place cauliflower, water and salt in saucepan. Cook over medium heat covered. Cook for 10 minutes or until just barely tender. Drain. Combine brown sugar replacement, lemon juice and margarine. Combine in custard cup over hot water. When blended, pour over cauliflower.


CANDIED JALAPENOS

~Shared by Linda H., Rosharon, TX

1 large can sliced jalapeno peppers
Sugar or Splenda

Drain jalapenos.  Place in sterile canning jars.  Spoon in sugar or Splenda or a combination of the 2 until jar is full.  Allow  jar to sit for several hours at room temperature.  Add additional sugar as needed to fill jar.  Keep in Fridge.  Serve over a block of cream cheese with crackers.


SPINACH AND ZUCCHINI SOUP

~Shared by Linda H., Rosharon, TX

Can use a light tasting vegetable stock here, nothing too overpowering. For a richer version of this soup with a splash of cream, or a dollop of creme fraiche or plain yogurt in place of the finishing drizzle of olive oil.

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and sauté for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

Serves about 6

Source: 101 Cookbooks
http://www.101cookbooks.com/


SPINACH AND ARTICHOKE TOPPED CHICKEN

~Shared by Linda H., Rosharon, TX

Grilled chicken breast topped with a creamy spinach-artichoke sauce similar to the dip.

Makes: 6 servings (1 breast with 1/4 cup sauce each)

PAM® Grilling Spray
6 boneless skinless chicken breasts (5 oz each)
1/2 teaspoon garlic salt, divided
1/2 teaspoon coarsely ground black pepper
1 can (14 oz each) quartered artichoke hearts in water, drained
3 cups loosely packed baby spinach leaves
1/3 cup light mayonnaise
1/4 cup 1/3 less fat cream cheese (Neufchatel)
1 teaspoon Gulden's® Spicy Brown Mustard

Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat according to manufacturer's directions.

Sprinkle chicken with 1/4 teaspoon garlic salt and pepper. Grill chicken 10 minutes or until no longer pink in centers (165°F), turning over after 5 minutes. Let stand 5 minutes.

Meanwhile, combine all remaining ingredients in medium microwave-safe bowl. Cover and microwave mixture on HIGH 4 minutes or until hot and creamy, stirring halfway through.

Transfer chicken to serving plates. Spoon spinach and artichoke mixture evenly over chicken.

Nutritional Information:
6 servings (1 breast with 1/4 cup sauce each)
Calories 253; Total Fat 10 g (Saturated Fat 2 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 5 g; (Dietary Fiber 1 g, Sugars 1 g); Protein 35 g
Percent Daily Values*: Vitamin A 23%; Vitamin C 8%; Calcium 3%; Iron 11%
* Percent Daily Values are based on a 2,000 calorie diet.

Cook's Tips:
Sprinkle spinach-artichoke mixture with Parmesan cheese, if desired, and serve on grilled French baguette.

Source: Ready Set Eat
http://www.readyseteat.com


LINDA'S YELLOW SQUASH CASSEROLE

~Shared by Linda H., Rosharon, TX

Made this for Memorial Day celebration and it was a hit with my family.  BTW it is Gluten Free.

4-5  c. yellow squash (or zucchini or mix)
1 red onion diced
2 Tbsp bacon bits (optional)
2 eggs beaten
3/4 c. Half and half
1/4 cup sour cream or yogurt
2 c. grated cheese (Cheddar or Swiss or Pepper Jack)
2 c. corn or rice chex, crushed
1/4 c. melted butter plus 2 Tsp
Fresh Thyme
Salt and Pepper

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

In a medium bowl, mix together Chex crumbs and cheese. Stir half of the crumb mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in melted butter, and season with Thyme, salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.


GREENS AND RICOTTA PIE

~Shared by Linda H., Rosharon, TX

This recipe looks like a quiche, but without the crust. Make this dish for lunch or brunch!

1 lg. head Swiss chard
1 Tbs. olive oil
1 bunch green onions, cut into 1/4-inch thick pieces
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
Fresh ground nutmeg
4 lg. eggs
1 15-oz. container part-skim ricotta cheese
3/4 C. low-fat milk
1/2 C. freshly grated Parmesan cheese
2 Tbs. cornstarch

Preheat oven to 350 degrees.  Grease 9 1/2-inch deep-dish glass pie plate.  Trim off 2 inches from Swiss-chard stems; discard ends.  Separate stems from leaves; thinly slice stems and coarsely chop leaves.

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add sliced stems and cook, stirring frequently, until tender and lightly browned, about 4 minutes.  Add green onions, salt and pepper and cook 1 minutes.  Gradually add chopped leaves and cook, stirring, until leaves have wilted and excess moisture has evaporated, about 5 minutes.

In large bowl, with wire whisk, beat eggs, ricotta, milk, Parmesan and cornstarch.  Stir in Swiss-chard mixture.  Place prepared pie plate on foil-lined cookie sheet to catch any overflow. Pour mixture into pie plate.  Bake pie until knife inserted 2 inches from center comes out clean, about 40 minutes.

Each serving: About 255 calories, 19g protein, 14g carbohydrate, 14g total fat (7g sat.), 172mg cholesterol, 680mg sodium.

Source: Adapted from http://www.recipe4living.com


ATHENIAN VEGETABLES

~Shared by Linda H., Rosharon, TX

Serving: 4

1-1/2 tomato, thinly sliced
1/2 lb eggplant, peeled and diced
1 celery stalk, diced
1/2 cup onion, sliced
1 red bell pepper, seeded and cut into .25 in. strips
3 tbsp lemon juice
2 tbsp dill, minced or 1 tsp dried
2 tbsp olive oil
2 cloves garlic, crushed
1/4 tsp pepper

Preheat oven to 400°F. Place half the tomato slices in the bottom of a lightly oiled casserole dish. Toss remaining ingredients together in a mixing bowl. Transfer into tomato lined casserole dish. Bake 35 minutes, or until vegetables are tender.

Nutrients Facts
Calories:  110Kcal, Total Fat:  7.1g, Sat Fat:  0.99g, Cholesterol:  0mg  Sodium:  15mg, Total Carbs:  11g, Dietary Fiber:  3.7g, Sugar:  5.6g, Protein:  1.9g  Calcium:  26mg


AFRICAN-STYLE VEGETABLE STEW

~Shared by Linda H., Rosharon, TX

Serving:  8

3 cups water
1 can (15 oz) garbanzo beans
4 parsnips, cut into thin slices
4 zucchini, cut into small chunks
2 sweet potatoes, peeled and cut into small chunks
2 large onions, chopped
1 jalapeno pepper, diced
1/4 cup golden raisins, or black
1 tsp coriander seed, ground
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric, or curry powder
1/4 tsp curry powder

Combine all ingredients in a large saucepan. Bring to a boil, then lower the heat and simmer for about 30-35 minutes, or until all the vegetables are tender. Serving suggestion: serve over rice or couscous.

Nutrients Facts
Calories:  190Kcal, Total Fat:  1.2g, Sat Fat:  0.18g, Cholesterol:  0mg, Sodium:  190mg Total Carbs:  43g, Dietary Fiber:  8.4g, Sugar:  12g, Protein:  6.1g, Calcium:  90mg


SUMMER CORN SALAD

~Shared by Johnny, LA

2 15-ounce cans whole kernel corn, drained
2 medium tomatoes, diced
1 bell pepper, seeded and diced
1 small onion, diced
1 Cup Italian Dressing (I use regular but you can use Zesty Italian if you like)
Big pinch of crushed red pepper

Combine all ingredients in a large bowl. Stir well to combine. Cover and refrigerate several hours.


CRAWFISH CORN MAQUECHOUX

~Shared by Johnny, LA

Here's a version popular at the New Orleans Jazz and Heritage Festival.

1 dozen fresh ears of corn cut off the cob, or 2 pounds frozen corn
4 ounces unsalted butter
1 bell pepper, diced
1 onion, diced
1 fresh tomato, peeled, seeded and diced
1/2 pound cooked crawfish tail meat
Cayenne and black pepper to taste
Salt to taste

In large saucepan melt butter over medium heat. Add all other ingredients except the crawfish and cook covered until corn starts to get tender, about 15 minutes. Add crawfish and continue cooking until corn is tender, about five more minutes.

Yield: 12 servings.


CAJUN COLLARDS

~Shared by Johnny, LA

5 Ham Hocks (or 1/4 lb. chopped fried bacon with drippings)
2 C. Chopped onions
2 Tbs. Chopped garlic
2 tsp. Salt
2 Tbs. Tabasco
2 Bags pre washed, ready to cook collards (or two bunches collards, cleaned and chopped)

In a large stock pot, heat the Ham hocks with the onions and garlic until onions are clear. Cover with water, heat to boiling. Add salt and Tabasco and collards. Add water as needed, cook until tender.


OKRA WITH TOMATOES

~Shared by Johnny, LA

2 cups chopped okra, washed, topped and tailed, diced 1/2 inch thick
1 large tomato, diced in 1/2 inch cubes
1 small onion, finely minced (or 1 heaping tablespoon minced dehydrated onion)
salt and pepper to taste
generous pinch of hot pepper flakes, or to taste
dash of hot sauce, if desired

Combine all ingredients in saucepan and cook over medium heat for 6 minutes, or until okra reaches desired degree of doneness.  Some folks like it crisp and others prefer okra more well done.

This may also be cooked in a microwave oven on high for 3 to 4 minutes.

Makes 4-1/2 cup servings.


WHITE LIMA BEANS PONTALBA
(Slow Cooker)

~Shared by Johnny, LA

J.C shared his recipe for lima beans in the slow cooker. "Make sure your life insurance is paid up in case you're overcome with joy once you try it, " he advises. The key ingredient: Barq's root beer. He uses frozen and dried ingredients because "I live alone, am too lazy to chop it up and like it just fine this way....I'm sure the use of all fresh ingredients could injure or even kill the consumer from the sheer, overwhelming joy of the dish."

1 to 1 1/4 pounds large white lima beans
1 (10.5-ounce) bag Pictsweet seasoning mix (bell peppers, onions, celery, red pepper, etc.)
1 (10.5-ounce) bag Pictsweet chopped green bell peppers
1 (10.5-ounce) bag Pictsweet chopped white onions
1 (20-ounce) plastic bottle (not can) Barq's root beer
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon dried parsley
2 bay leaves
1 teaspoon ground mint (optional)
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/8 teaspoon salt (optional)
1/8 teaspoon black pepper
1 tablespoon salt-free Tony Cachere's, K-Paul's or Emeril's Essence seasoning
32 to 48 ounces chicken broth
1 or 2 pounds hot or regular smoked sausage
3/4 pound pork tasso, cubed, or cubed seasoning ham
1 stick butter (optional)

Wash, clean and sort beans. Soak overnight if you want to, but it's not necessary. Put beans in a slow cooker. Add vegetables, Barq's, garlic and seasonings. Add 32 ounces chicken broth, covering ingredients only 1/2 to 1 inch.

Cook 10 hours on low. Stir halfway through the cooking time. If pot looks really low on liquids, add 1/4 to 1/3 of the second box of chicken broth. Do not add too much, as the lower amount of liquid makes the beans creamy. Stir well again. After six hours, add sausage and tasso.

Stir as frequently as possible during second half of cooking time, and not as much or at all during first half. Optional: Add butter about an hour before the end of cooking time.

Serve over hot brown rice with Crystal Hot Sauce. Lima beans may be left on warm after cooking for quite awhile, which seems to thicken them.

Notes: If you have a ham bone, add it halfway through the cooking time. Also, you can substitute other liquids for the chicken broth, such as wine or coffee, just not water, J.C. says. The beans will look tan or brown after cooking.


OLD FASHIONED CREAMED SPINACH

~Shared by Johnny, LA

Prep time: 10 min
Cook time: 25 min
Yield: About 4 to 6 servings

2 tablespoons of bacon fat or oil
2 tablespoons of butter, divided
1 whole medium Vidalia onion, halved and sliced
5 to 6 medium sized yellow or crookneck squash
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of half and half or whole milk
1 tablespoon of all purpose flour

Melt the fat and 1 tablespoon of the butter in a lidded pot or deep skillet. Add the onion and cook about 5 minutes until softened, but not browned. Meanwhile slice the squash into thin rounds. Add to the onion, season with salt and pepper, toss to coat, cover and cook over medium heat for 20 to 25 minutes, until tender, stirring several times. Mash the squash thoroughly and add the other tablespoon of butter. Mix together the half and half or milk with the flour and stir until well blended. Add the milk mixture to the squash, stir in well, cover and cook over medium heat, stirring occasionally, about 5 minutes, or until nicely thickened. Taste, adjust salt and pepper and serve.

Source: The Kitchen of Deep South Dish
http://deepsouthdish.com


DEEP-FRIED BROCCOLI

~Shared by Johnny, LA

4 cups of frozen broccoli florets
1 large egg
1/2 cup of milk
1-1/2 cups of self rising flour, divided
Large pinch of kosher salt
Half a dozen turns of a pepper mill
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
Deep fryer with fresh canola oil

Preheat deep fryer to 375 degrees.

Beat the egg and milk together, add 1/2 cup of the flour and whisk together well to blend. Mix the remaining cup of flour with the salt, pepper, and Cajun seasoning. Dip the frozen broccoli florets into the batter, then hold it up over the bowl, allowing it to drain well. Toss in the seasoned flour. Drop the broccoli carefully into hot oil and fry until golden brown, taking care not to overcrowd.

Good just as they are, or serve with ranch dressing, cocktail sauce, comeback sauce, remoulade sauce, or a spicy honey mustard sauce.

Note: I use frozen broccoli for deep frying mainly because I think they work better and it's a freezer staple in my house. If you want to use fresh, raw broccoli, you'll first need to cut it into small florets, then blanch them about a minute in boiling water to partially cook them. Transfer to an ice water bath immediately to stop the cooking process, the let them dry thoroughly before proceeding.

Source: From the Kitchen of Deep South Dish
http://deepsouthdish.com


CAULIFLOWER LOUISE

~Shared by Johnny, LA

1 head cauliflower
1 stick butter or margarine
1 bunch green onions, finely chopped
1/2 cup minced garlic
1 small birdseye pepper, minced
2 tablespoons minced parsley
4 tablespoons flour
2 cups water
Salt and black pepper to taste
2 egg yolks
2 tablespoons vinegar

Melt butter or margarine, add green onions, garlic and birdseye pepper and saute until tender. Add flour, stir and cook for 2 minutes until flour is blended; do not brown. Add water slowly, stirring all the while. Continue stirring and cooking until mixture comes to a boil. Add salt, pepper and parsley and cook 15 minutes or longer over low fire, stirring occasionally. Add more water if necessary to keep mixture the consistency of medium cream sauce.

While mixture is cooking, boil cauliflower in salted water until tender but firm. Drain.

Beat egg yolks and add vinegar. Stir into sauce; turn off fire immediately. Put cauliflower in bowl, pour sauce over it and serve immediately.


EVERYTHING COLESLAW

~Shared by Johnny, LA

Everybody has a favorite dish to partner with coleslaw. From picnic food to barbecued spareribs, fried chicken and more, this no-fail recipe for Everything Coleslaw works with everything you could possibly serve with coleslaw!

Ingredients:

1 cup mayonnaise
2 tablespoons fresh lemon juice
3 tablespoons sugar
1/2 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon white pepper
6 cups (1 small head) shredded cabbage (see Notes)
1 cup (about 2) shredded carrots

Instructions:

1. In a large bowl, combine the mayonnaise, lemon juice, sugar, celery seed, salt, and pepper. Add the shredded cabbage and carrots. Toss to coat well.

2. Cover and chill for 2 to 3 hours before serving.

Makes about 4 cups coleslaw.

Notes:

Some say coleslaw should be sweet, others say it should be tangy. Well, you can adjust the amount of sugar to your own liking to make it your very own taste. You can also use two 10-ounce packages of pre-shredded coleslaw instead of shredding the cabbage and carrots yourself. It's a nice time-saver when you have little preparation time!


RHENA'S STUFFED PEPPERS

~Shared by Johnny, LA

Makes 8 servings

4 large bell peppers
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
3 tablespoons vegetable oil
1 1/2 pounds ground beef
2 medium-size eggplants, peeled and cut into cubes
Salt and cayenne to taste
Fine dried bread crumbs
Grated Parmesan cheese

Slice the bell peppers in half lengthwise, remove the seeds, rinse under cool water and set aside.

Heat the oil in a large saucepan over medium heat. Cook the onions, celery and chopped bell peppers, stirring, until they are soft and lightly golden, 6 to 8 minutes. Add the ground beef and cook, stirring, until the beef is brown and all pink has disappeared. Add the eggplant, season with salt and cayenne, reduce the heat to medium low and cook, covered, for 30 to 40 minutes, stirring occasionally and mashing the eggplant with a fork as it cooks. The eggplant should be quite soft. If the mixture becomes dry, add a little water from time to time to keep it moist.

Remove from the heat, then add enough bread crumbs to bind the mixture slightly. Cool for about 10 minutes.

Fill the bell pepper halves with equal portions of the mixture. Place the filled peppers into a shallow baking pan and add just enough water to cover the bottom of the pan. Bake at 350 degrees for about 30 minutes.

If you like the peppers to be a little softer, you can blanch the bell peppers (before filling, of course) in boiling water for about 30 seconds, or just enough to soften them up a bit.


SPINACH ARTICHOKE DIP

~Shared by Patricia, Charlevoix, MI
 
1½ cups spinach, cooked, drained and chopped
½ cups frozen artichoke pieces, thawed (can use canned)
1 8 oz. carton of sour cream
1 cup grated mozzarella cheese
¼ cup grated Parmesan cheese
1 clove garlic, chopped
Salt to taste
 
Combine well drained spinach and artichokes, add sour cream, garlic and mozzarella cheese. Add salt to taste. Microwave 2-3 minutes until hot and bubbly. Transfer to a 8-9” inch oven safe baking dish, top with Parmesan cheese. Broil until golden. Serve with crackers or chips.


BEER BATTERED ONION RINGS

~Shared by Patricia, Charlevoix, MI
 
1-1/2 cups flour
1-1/2 cups beer, chilled or at room temperature
2 sweet onions
Neutral vegetable oil for deep frying
 
To prepare the batter for the onion rings, thoroughly whisk together flour and beer. Let batter stand covered at room  temperature for at least 3 hours. Meanwhile, prepare dipping sauce. Thoroughly whisk together mustard, honey, Worcestershire sauce and hot sauce; put reserve, tightly covered, in the refrigerator. Return sauce to room  temperature before serving.
 
To prepare onion rings, heat oven to 200 degs. Line a baking sheet or jelly-roll pan with paper towels; reserve. Slice onions 1/4-inch thick. Separate into rings; reserve. Pour 3 inches of oil into a large frying pan; heat to 375 degrees F. With metal tongs, dip a few onion rings into batter, then carefully put them into the hot oil. Fry, turning the rings a couple of times until golden brown. Remove from oil; put rings on the reserved towel-lined pan. Put baking pan in the oven; keep warm up to 1-2 hours. Continue until all the onion rings have been used. Makes 6 servings.


SAVORY ZUCCHINI LOAF

~Shared by Patricia, Charlevoix, MI
 
1/2 cup chopped onion
3 tablespoons vegetable oil
2 cups oatmeal
3 cups shredded zucchini
1/2 cup shredded cheese
2 eggs, beaten
1/2 cup wheat germ
1/2 cup toasted, shelled sunflower seeds (optional)
1/4 teaspoon nutmeg
1 teaspoon salt
 
Heat oven to 375 degs. Cook onion in oil until soft. Combine with all remaining ingredients. Press into a well-greased loaf pan and bake for 30 minutes.


VEGETABLE PIZZA

~Shared by Jennifer B., Indianapolis, IN

I just spent some time at a family reunion and had this delicious appetizer that perfectly fits this month's theme!

1 can crescent rolls dough (8 oz)
1 8-oz cream cheese – softened
2 Tbsp mayo
1/2 of a 1-oz package Hidden Valley Ranch Dressing Mix
2 cup your favorite mixed chopped raw veggies - broccoli, cauliflower, mushrooms, onions, peppers, etc.
1/2 cup shredded cheddar cheese
 
Unroll dough and place on lightly greased cookie sheet; pressing together edges and perforations.  Bake at 350F for 7-8 min ‘til lightly brown.  Cool completely.  Combine cream cheese, mayo and dressing mix; beat ‘til smooth.  Spread over cooled crust.  Combine remaining ingredients and sprinkle evenly over cream cheese mixture.  Cover and chill up to 8 hours.  Cut into squares to serve.


SWEET 'N' SOUR SAUSAGE STIR-FRY

~Shared by Jennifer B., Indianapolis, IN

I came across this one today and think it fits the veggie bill... it's original was from Light N Tasty Magazine, but I've added a couple things over the years.  The turkey kielbasa is a healthy way to host veggies.

1 pkg (14 oz) reduced-fat smoked turkey kielbasa, cut into ½-in slices
2 sm onions, quartered and separated
1 C shredded carrots
1/2 C canned bean sprouts, drained
¼ C canned sliced water chestnuts, drained
1 can (8 oz) unsweetened pineapple chunks, reserve juice
1 Tbsp cornstarch
½-1 tsp ground ginger
6 Tbsp water
2 Tbsp reduced-sodium soy sauce
Optional: serve with hot cooked rice
 
In a large nonstick skillet, stir-fry sausage for 3-4 min or ‘til lightly browned.  Add onions and carrots; stir-fry ‘til crisp-tender.  Add bean spouts and water chestnuts; warm through.  Drain pineapple; reserving juice.  Add pineapple to sausage and vegetable mixture.
 
In a small bowl, combine cornstarch and ginger.  Stir in the water, soy sauce and reserved pineapple juice ‘til smooth.  Add to the skillet.  Bring to a boil; cook and stir for 1-2 min or ‘til thickened.  Serve over rice if desired.

Yield: 4 servings (approx 200 cal/serv without rice)


ZUCCHINI CORN SAUTE

~Shared by Jennifer B., Indianapolis, IN

I love serving this one with Mexican food...great way to use up all that zucchini in the garden!

4 1/2 C sliced zucchini
1/4 C diced onion
1 Tbsp oil
1 1/2 C corn
1/2 tsp salt
1/4 tsp ground cumin
1/8 tsp ground pepper

In a nonstick skillet, sauté zucchini and onion in oil for 4-5 min.  Stir in corn; sauté a couple minutes longer ‘til vegetables are tender.  Sprinkle with seasonings.

Yield: 4 servings.

Nutritional Info per serving:
Cal: 104
Fat: 4 g
Chol: 0g
Sodium: 307mg
Carb: 16g
Fiber: 3g
Protein: 4g

Source: Light ‘N Tasty Magazine - 2003


ASPARAGUS DIJONNAISE

~Shared by Larry Holmes, Toronto, Canada

1 1/2 pounds asparagus
1/4 cup olive oil
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried tarragon, crumbled
2 tablespoons sour cream
Salt and ground black pepper to taste
2 tablespoons finely chopped red onion

In a large skillet, bring 1/2-inch of water to a boil over high heat. Meanwhile, cut or break off the tough ends of the asparagus.  Using a vegetable peeler, peel the lower half of each asparagus.

Add the asparagus to the boiling water. Reduce the heat to low, cover and cook until they are crisp-tender, 8 to 10 minutes.  Drain and rinse the asparagus with cold water.  Pat them dry with paper towels and place them on a serving platter.  Refrigerate while preparing the sauce.

In a small bowl, using a wire whisk, beat oil with vinegar, mustard and tarragon until well mixed.  Beat in sour cream until smooth.  Season with salt and pepper.

Spoon the mustard mixture across the center of the asparagus, sprinkle with chopped red onion and serve immediately.

Makes four servings.
 

FRENCH-STYLE PEAS

~Shared by Larry Holmes, Toronto, Canada

1 1/2 cups shredded iceberg lettuce, divided
1 package (16 ounces) frozen green peas, partially thawed in hot water
2 green onions, chopped
1 teaspoon sugar
2 tablespoons (1/4 stick) butter or margarine
Salt and ground white pepper to taste

In medium-size saucepan, place 3/4 cup shredded lettuce.  Cover the lettuce with partially thawed peas and chopped green onions.  Sprinkle with sugar and cot with pieces of  butter.  Top the peas with the remaining 3/4 cup shredded lettuce.

Cover the saucepan; cook the lettuce and peas over moderately low heat until the peas are tender, 4 to 5 minutes, shaking the pan occasionally. Season with salt and pepper.  Transfer the vegetables to a bowl and serve immediately.

Makes four servings.
 

CREOLE GREEN BEANS

~Shared by Larry Holmes, Toronto, Canada

12 ounces green beans, trimmed and cut into 2-inch lengths
2 slices bacon
1 medium-size white onion, chopped
1/4 cup chopped green bell pepper
1 can (14 1/2 or 16 ounces) diced tomatoes, drained
1 teaspoon sugar or to taste
Salt and ground black pepper to taste

In a large saucepan, bring 1-inch of water to a boil over high heat.  Add cut beans and return the water to a boil.  Reduce the heat to low, cover and cook the beans, stirring once, until crisp-tender.

Meanwhile, in a large skillet, cook bacon over moderate heat until crisp.  Leaving the bacon drippings in the skillet, drain the bacon on paper towels.  Drain the cooked beans and set them aside.

Add onion and bell pepper to the drippings in the skillet;  cook until soft but not brown, about 4 minutes. Stir in tomatoes and sugar;  cook for 15 minutes, stirring occasionally.

Stir the beans into the tomato mixture.  Season with salt and pepper and transfer them to a serving dish.  Crumble the bacon over the beans and serve immediately.

Makes four servings.
 

SAUTÉED BROCCOLI ITALIANO

~Shared  by Larry Holmes, Toronto, Canada

1 bunch broccoli (about 1 1/2 pounds)
3 tablespoons olive oil
1 clove garlic, finely chopped
1/2 cup water
1 ripe plum tomato, seeded and chopped
1 tablespoon red-wine vinegar
1/4 teaspoon red pepper flakes
Salt and pepper to taste

Trim and set aside the woody ends of broccoli stalks; cut tops into florets.  Using a vegetable peeler, peel the stalks and cut them diagonally into 1/4-inch-thick slices.

In a 5-quart Dutch  oven or stockpot, heat oil over moderate heat.  Add the sliced broccoli stalks and sauté for 5 minutes.  Stir in garlic, wafer and florets. Cover and cook the broccoli until it is crisp-tender , about 5 minutes.  Remove the Dutch oven from the heat.

Using a slotted spoon, transfer the broccoli to a serving bowl, leaving any liquid in the Dutch oven.  Add tomato, vinegar and pepper flakes to the liquid.  Cook over low heat until the mixture is just heated through.  Season with salt.  Pour the tomato mixture over the broccoli and serve immediately.

Makes four servings.
 

FRESH CORN WITH PEPPERS

~Shared by Larry Holmes, Toronto, Canada

4 ears yellow or white corn
2 green onions
2 tablespoons (1/4 stick) butter or margarine
1/2 cup diced red bell pepper
1/4 cup water
Salt and ground black pepper to taste

Shuck ears of corn and remove the silk.  Using a sharp knife, cut the corn kernels from the cobs.  Break up any kernels that are stuck together. Cut the onion into ¼-inch-thick slices.

In a large saucepan melt butter over moderate heat.  Add the corn, green onions, bell pepper and water.  Bring the mixture to a boil. Continue cooking the corn, uncovered until it is tender and the water has evaporated, about 5 minutes, stirring occasionally.  Season the corn mixture with salt and pepper, transfer it to a bowl and serve.

Serves four persons.
 

GINGERED SWEET POTATOES

~Shared by Larry Holmes, Toronto, Canada

4 sweet potatoes (about 2 pounds)
2 tablespoons butter or margarine
1 tablespoon finely chopped fresh ginger (or 1 teaspoon ground ginger)
1/8 teaspoon ground cinnamon
1/4 cup firmly packed light brown sugar
Salt and ground black pepper to taste

In a large saucepan, bring 2 inches of water to a boil over high heat.  Meanwhile, peel sweet potatoes and cut them into ½ - inch-thick slices.  Add the sweet  potato slices to the boiling water.  Cover the saucepan and return the water to a boil.  Return the heat low and cook the potatoes until tender, about 8 minutes.

Meanwhile, in a large skillet, melt butter or margarine over moderate heat.  If using chopped fresh ginger, add ginger and cinnamon, cook for 1 minutes.  Stir in brown sugar and heat until the sugar dissolves. (If using ground ginger, add ginger and cinnamon at the same time as the brown sugar.)

Drain the sweet potatoes and add them to the sugar mixture in the skillet.  Cook until the potatoes are coated with the sugar mixture, stirring gently.  Season with salt and pepper;  transfer the potatoes to a bowl and serve.

Makes 4 servings.
 

BLACK-EYED PEAS WITH RICE

~Shared by Larry Holmes, Toronto, Ontario

1 medium-size yellow onion
1 clove garlic
2 tablespoons vegetable oil
1 cup long-grain white rice
2 cups water
1 package (10 ounces) frozen black-eyed peas
1 package (9 ounces) frozen cut green beans
2 tablespoons snipped dill (or 1 tablespoon dill weed)
Salt and ground black pepper to taste

Chop onion; finely chop garlic.  In a large saucepan, heat oil over moderate heat. Add the onion and sauté until soft, about 5 minutes.  Add the garlic and rice;  stir until well mixed.  Add water; increase the heat to high and bring the mixture to a boil.

Add frozen black-eyed peas to the rice mixture; stir to break up the frozen chunks.  Continue cooking, uncovered, for 10 minutes,  Add frozen green beans, stirring to break up the chunks.  Reduce heat to low, cover and cook until the beans are heated through and the rice is tender, about 5 minutes.

Stir dill into the rice and bean mixture; season with salt and pepper.  Place the mixture in a large dish and serve.

Makes four servings.


ASPARAGUS WITH ORANGE BUTTER SAUCE

~Shared by Marilyn M., Canton, OH

1/3 cup butter
2 tablespoons grated orange rind
1/4 cup orange juice
1 1/2 pounds fresh asparagus
peeled orange slices

Combine the butter, orange rind and juice in a saucepan. Bring to a boil. Reduce the heat and simmer until the mixture is reduced by half and slightly thickened, stirring occasionally. Set the sauce aside and keep it warm.

Snap off the tough ends of the asparagus. Cook the asparagus, covered, in a small amount of boiling water for 6-8 minutes or until tender but still a touch crisp. Drain it well.

Arrange the asparagus on a serving plate. Pour the orange sauce over the asparagus. Garnish with orange slices if desired.

Makes 6 servings.


SPINACH STUFFED MUSHROOMS

~Shared by Marilyn M., Canton, OH

1 1/2 cups hot water
1 pkg. (6 oz.) Stuffing Mix for Chicken
40 fresh mushrooms (2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup shredded Mozzarella Cheese
1 cup grated Parmesan Cheese

Preheat oven to 400ºF. Add hot water to stuffing mix in large bowl; stir just until moistened; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well. Spoon into mushroom caps. Place, filled-sides up, in shallow pan. Bake 20 min. or until mushrooms are tender and filling is heated through.

Kitchens Tips:
Mushrooms vary in size.
Leftover Stuffing?  Any leftover stuffing mixture can be served as a side dish with baked chicken


TOMATO AND BEAN SOUP

~Shared by Marilyn M., Canton, OH

(15 minutes)

2 Tbsp. extra-virgin olive oil
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table

Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir,  then stir in onions, carrots, celery and zucchini. Cook 10 minutes, then add in stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off heat and wilt the basil into the soup. Ladle up and serve with grated cheese and bread.  Ready in 15 minutes.    Yield - serves 4


BAKED TRIPLE VEGGIE DIP

~Shared by Marilyn M., Canton, OH

1 1/2 cups 100% Grated Parmesan Cheese, divided
1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 can (8-1/2 oz.) artichoke hearts, drained, chopped
1 container (8 oz.) Chive & Onion Cream Cheese Spread
1/2 cup real Mayonnaise

Preheat oven to 375°F.   Reserve 1/4 cup of the Parmesan cheese; set aside.

Mix remaining 1 1/4 cups Parmesan cheese and all remaining ingredients until blended.

Spoon into 2-qt. baking dish.; sprinkle top with reserved 1/4 cup Parmesan cheese.

Bake 35 min. or until hot and bubbly and lightly browned.

Serve hot with assorted crackers (recommend Wheat Thins) or assorted cut-up vegetables.

Yield - Makes: 36 servings  (2 Tbsp. and 15 crackers each)


END-OF-THE-GARDEN CASSEROLE

~Shared by Marilyn M., Canton, OH

1 pound medium potatoes, thinly sliced
1 medium zucchini, thinly sliced
1/2 pound medium onions, thinly sliced
1 small eggplant, peeled and sliced
1 pound medium tomatoes, sliced
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water

Layer half of the first 10 ingredients in a 3-qt. baking dish coated with nonstick cooking spray. Repeat layers. Pour water over the top; cover.

Bake at 375° for 60-75 minutes or until tender. Uncover; bake 5 minutes longer or until lightly browned.

Yield - 8 servings

Note:  Added sliced mushrooms (canned or fresh) into layers also, yummy!


CHOCOLATE CHIP ZUCCHINI BREAD

~Shared by Marilyn M., Canton, OH

3 cups all purpose flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp nutmeg
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
1 Tbsp. orange zest
1 tsp. vanilla
1 cup chocolate chips
1 cup chopped pecans

Mix together the eggs and sugar with electric mixer till lemony looking. Add the oil and continue beating, then add the zucchini and orange zest. Stir or sift the dry ingredients together, and slowly add to wet ingredients. Mix well and add 1 tsp. vanilla. Add by hand, 1 cup chocolate chips and 1 cup pecans. Place in a loaf pan and bake. Time for baking is approximate; check after 50 minutes. Insert a toothpick in center, if it comes out clean, it is done.


EASY MEXICAN STREET CORN

~Shared by Marilyn M., Canton, OH

2 Tbsp. corn oil
3 cups whole kernel corn; fresh, frozen or canned
1/2 cup mayonnaise
1/4 tsp chili powder
1 small jalapeno pepper, finely chopped
1 tsp garlic salt
Freshly ground pepper to taste
Zest of 1 lime
2 limes, quartered
Cilantro sprigs

Heat oil in a large cast iron skillet and add corn. Pan roast 4-5 minutes until corn is golden and hot. In a small bowl, mix the mayonnaise, chili powder, jalapeno and garlic salt, then stir to combine. Add to roasted corn and heat through. Top with zest and ground pepper, then serve with lime quarters and cilantro.  Serves 4 to 6.

Notes: This is a quick side version of Mexican Street corn made with niblets and fork ready in minutes. A great side for cook outs and a real change from the usual salad or slaw. It can be cooked on the grill in a grill safe pan. For less heat, seed the jalapeno.


QUICK TUSCAN BEAN, TOMATO AND SPINACH SOUP

~Shared by Marilyn M., Canton, OH

2 cans diced tomatoes with onions, 14.5 oz. each, undrained
1 (14.5 oz) can chicken broth
2 tsp. sugar
2 tsp. dried basil leaves
3/4 tsp. Worcestershire sauce
1 (15 oz) can small white beans, rinsed and drained
3 oz. fresh baby spinach leaves, or chopped spinach leaves, stems removed
2 tsp. olive oil

Mix tomatoes with juice, chicken broth, sugar, basil and Worcestershire sauce in Dutch oven or large pan; bring to boil over high heat. Reduce heat and simmer uncovered, 10 minutes. Stir in beans and spinach. Cook 5 minutes longer or until spinach is tender. Remove from heat; stir in oil just before serving.  Yield - 4 servings


RASPBERRY ASPARAGUS CHICKEN SALAD

~Shared by Marilyn M., Canton, OH

Dressing:
1 cup fresh (or frozen) raspberries
3 Tbsp. red wine vinegar
2 teaspoons sugar
2/3 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Salad:
3 Tbsp. oil, divided
1 lb. boneless chicken breast, cut into strips
6 cups fresh spinach
18 to 20 fresh asparagus spears cut into 2-inch pieces
2 fresh peaches, sliced
1/2 cup fresh raspberries
pecan pieces

In food processor with metal blade, combine all dressing ingredients except oil. Blend until smooth. Continue to blend while slowly adding oil. Cover and refrigerate until ready to use.

Heat 2 Tbsp. oil in large skillet over medium high heat. Add chicken. Cook until no longer pink. Remove chicken from pan. Add 1 tbsp. oil to pan; cook asparagus until tender (2 to 3 minutes). Refrigerate chicken and asparagus until cooled.

Arrange spinach on plates; top with chicken and asparagus. Top with dressing and fresh fruits.  Garnish with pecan pieces. Yield - 4 to 6 servings


SAVORY CHICKEN PIE

~Shared by Marilyn M., Canton, OH

3 whole carrots, peeled and chopped
2 Vidalia onions, quartered
1 (5-pound) whole chicken
1/4 cup salt
Freshly ground black pepper
1 stick butter, softened
2 sprigs fresh rosemary
2 sprigs fresh sage 

Preheat oven to 350 degrees F.

Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.   When roasted, remove from oven; transfer to a cutting board to cool; make filling.

Filling:
1 cup sliced carrots
4 red potatoes, sliced thin
3/4 cup whole kernal corn
1/2 cup peas
2 1/2 cups heavy cream
1/2 cup all-purpose flour 
 
Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.

When chicken has cooled, discard the onions, carrots, sage and rosemary. Pull the chicken meat off the bones and cut into 1/2-inch pieces. Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour. Mix together well; set aside for crust. (Note: Filling will be thick.)

Crust:
3 cups all-purpose flour, plus more for work surface
2 Tbsp. salt
1 Tbsp. sugar
1 1/2 cups vegetable shortening (Crisco)
2 cups cold water
1/2 cup butter,  melted to brush top before baking

Knead all ingredients together in a large bowl, slowly adding the water. Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top. Place 1 piece of dough into the bottom of a 9-inchpie dish. Add filling and top with the other piece of dough.  Crimp the edges together with a spoon or a fork. Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.


EASY SUMMER PASTA

~Shared by Marilyn M., Canton, OH

1/4 cup red wine vinegar
1 Tbsp. Dijon mustard
1 teaspoon sugar
2 teaspoons salt
1/3 cup plus 3 Tbsp. olive oil, divided
1 small onion, sliced
1/2 pound Chinese pea pods, cut in half
4 medium carrots, sliced
1 bunch broccoli, cut into bite size pieces
1/4 cup water
1 pound rigatoni, cooked to package directions
3 small tomatoes, cut in wedges
1/2 cup chopped fresh basil
3/4 cup grated Parmesan cheese

In a small bowl, mix vinegar, mustard, sugar, salt and 1/3 cup olive oil; set aside. In a large skillet, saute onion in 1 Tablespoon olive for two minutes. Add pea pods and cook 2-3 minutes until tender, yet crisp.  Transfer to a large bowl. In same skillet, add 2 Tablespoons olive oil, carrots and broccoli. Add water; reduce heat to medium, cover and cook 3 minutes. Uncover and cook 5 minutes until vegetables are tender, yet crisp. Combine drained rigatoni, onion mixture, broccoli mixture, dressing, tomatoes, basil, tomatoes, basil and Parmesan cheese. Toss and serve warm or cold.


QUICK CHICKEN AND ASPARAGUS RICE DINNER

~Shared by Marilyn M., Canton, OH

1 Tbsp. oil
4 lb small boneless skinless chicken breast halves
1/8 tsp pepper
1 1/2 cups water or milk
1 can condensed cream of chicken soup
2 cups MINUTE white rice, uncooked
2 cups cut-up fresh asparagus
1 cup shredded cheddar cheese
1/4 cup sliced almonds, toasted

Heat oil in large nonstick skillet on medium-high heat. Add chicken; season with pepper. Cover; cook 4 min. on each side or until chicken is cooked through. Remove chicken from skillet; cover to keep warm.

Add liquid (milk or water) and soup to skillet; stir until well blended; bring to boil.

Stir in rice and asparagus; top with chicken. Sprinkle with cheese and almonds; cover. Reduce heat to low; cook 5 min. Yield - 4 servings


ASPARAGUS PESTO WITH TINY POTATOES

~Shared by Marilyn M., Canton, OH

You will have twice as much of the pesto as you need. You can cut the pesto amount in half, but I encourage you to make the full recipe. It will disappear quickly on bread, toast, or baked potatoes.

For the pesto:
1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for pasta)
1/2 cup packed coarsely chopped fresh basil
2 Tbsp. pine nuts, toasted
1 Tbsp. minced garlic
Gray salt and freshly ground pepper
About 1 cup pure olive oil
1/2 cup freshly grated Parmesan cheese

3/4 pound marble-size potatoes
2 Tbsp. extra virgin olive oil
Gray salt and freshly ground pepper
3/4 pound dried orecchiette or other pasta the same size as potatoes
About 1/2 cup freshly grated Parmesan cheese

Cut the cooked asparagus spears into thirds. Put in a food processor with basil, pine nuts, garlic, and salt and pepper to taste. Keep in mind you will add Parmesan as well, so be careful not to over salt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water if necessary to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)

Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half.

Heat the olive oil in a medium saute pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season to taste with salt and pepper. Keep warm.

While potatoes are browning, return the water used for cooking the asparagus, if reserved, to a boil or bring a new pot of water to a boil. Add more salt and the pasta; cook until al dente, about 12 minutes. Drain through a colander, reserving about 1/2 cup of pasta cooking water. Pour the pasta into a warm serving bowl, add the potatoes, about 1 cup asparagus pesto, several twists of pepper, and 1/4 cup of Parmesan. Toss well, thinning with the pasta cooking water as necessary. Yield - 4 servings.


LAYERED LETTUCE SALAD

~Shared by Marilyn M., Canton, OH

1 small head iceberg lettuce
1 pkg. (10 oz.) frozen peas, uncooked
1 cup diced celery
1/4 cup diced green pepper
1/2 cup chopped onion
4 or 5 hard boiled eggs, sliced
8 to 10 slices bacon, cooked and crumbled
2 Tbsp. sugar
2 cups mayonnaise
1 cup grated Cheddar cheese

Tear lettuce into bite-sized pieces and arrange in a 9 x 13 inch glass dish. Layer the next six (6) ingredients in given order. Mix sugar into mayonnaise and spread over the top and sprinkle with cheese. Cover and refrigerate 8 to 12 hours, or overnight.


MI CASA MEXICAN DIP

~Shared by Marilyn M., Canton, OH

1 (10 oz) pkg. frozen chopped spinach, thawed/drained
1 (8 oz) pkg. cream cheese, softened
2 cups shredded sharp cheddar cheese
1 jar (mild, medium or hot) salsa, to taste
1 can chopped black olives, drained, 4 oz
1 Tbsp. red wine vinegar

Press excess moisture from spinach. Beat cream cheese and cheddar cheese in mixing bowl until blended. Stir in spinach, salsa, black olives and wine vinegar. Spoon cheese mixture into a 3 x 6 inch or 8 x 8 inch baking dish sprayed with cooking spray. Bake at 350 for 30 minutes. Serve warm with tortilla chips.  Serves 10.


BAKED TRIPLE VEGGIE DIP

~Shared by Marilyn M., Canton, OH

1 1/2 cups 100% Grated Parmesan Cheese, divided
1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 can (8-1/2 oz.) artichoke hearts, drained, chopped
1 container (8 oz.) Chive & Onion Cream Cheese Spread
1/2 cup real Mayonnaise

Preheat oven to 375°F.  Reserve 1/4 cup of the Parmesan cheese; set aside. Mix remaining 1 1/4 cups Parmesan cheese and all remaining ingredients until blended. Spoon into 2-qt. baking dish.; sprinkle top with reserved 1/4 cup Parmesan cheese. Bake 35 min. or until hot and bubbly and lightly browned. Serve hot with assorted crackers (recommend Wheat Thins) or assorted cut-up vegetables. Yield - Makes: 36 servings, (2 Tbsp. and 15 crackers each).


BLUEBERRY ZUCCHINI BREAD

~Shared by Marilyn M., Canton, OH

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tbsp. ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees.  Lightly grease 4 mini-loaf pans; set aside. In a large bowl, beat together eggs, oil, vanilla, and sugar; fold in zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in loaf center comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.


ENGLISH PEA SALAD

~Shared by Marilyn M., Canton, OH

1/2 cup mayonnaise
2 Tbsp. sweet pickle relish
2 Tbsp. onion, chopped finely
1/4 teaspoon black pepper
2 cups small English peas, drained
1 cup sliced carrots, rinsed and drained
1/2 cup shredded cheddar cheese
1 hard boiled egg, chopped

In large bowl, combine mayonnaise, relish, onion and pepper. Add peas and carrot; mix well to combine, then stir in cheese and egg. Cover and refrigerate at least 1 hour.     Yield - serves 6.


ASIAN BEEF BRISKET WITH BROCCOLI AND WATER CHESTNUTS

~Shared by Marilyn M., Canton, OH

3 to 4 pounds beef brisket
2 beef bullion cubes
2 cups hot water
1/2 cup honey
1/2 teaspoon ground mustard
1 Tbsp. ground ginger
2 teaspoons toasted sesame oil
1/3 cup soy sauce
2 garlic cloves minced
3 cups cooked rice
4 cups steamed broccoli
1 can sliced water chestnuts
2 Tbsp. cornstarch

Place brisket fat side up in slow cooker.  In a mixing bowl combine hot water and bullion cubes stirring until they are pretty much dissolved.

Add honey, dry mustard, ginger, sesame oil, soy sauce and garlic cloves.  Stir until well combined and pour over brisket.  Cook for six to eight hours in slow cooker.

About 30 minutes before serving, prepare rice and broccoli and stir water chestnuts into broccoli at the end cooking, just so they have a chance to get warm.

Remove brisket from slow cooker, cover and set aside.

Pour cooking liquid into a container and allow to sit and for fat to separate.  Skim as much of the fat as possible from the liquid and discard.  Place liquid into a sauce pan and add cornstarch, whisking until smooth.  Cook over medium high heat until sauce has thickened.

Slice brisket. Serve over rice with broccoli and water chestnuts, and thickened sauce. Enjoy!


SPINACH AND ARTICHOKE CHEESEBALL

~Shared by Marilyn M., Canton, OH

2 pkgs (8 oz) cream cheese, softened
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded mozzarella cheese
3/4 cup shredded Parmesan cheese, divided
1 can (4 oz) artichoke hearts, drained and chopped
2 teaspoons minced garlic
1 Tbsp. dry ranch salad dressing mix

In a large bowl combine cream cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, artichokes, garlic and Ranch dressing mix. Mix together with clean hands until well blended.

Form into a ball or log and coat in the remaining 1/2 cup Parmesan cheese. Chill for at least 1 hour.

Place on a serving plate and serve with crackers and/or vegetable crudites.


MY BLACK BEAN AND CORN SALSA DIP

~Shared by Marilyn M., Canton, OH

1 jar ChiChi's Hot Thick and Chunky Salsa
1 (15 oz) can Mexican corn, drained and rinsed
1 (15 oz) can black beans, unseasoned - drained and rinsed
1 (4 oz) can diced green chiles
1 (4 oz) can sliced black olives, drained
2 or 3 Roma tomatoes, chopped
3 to 5 green onions, sliced
1/4 to 1/3 cup chopped cilantro - to taste
Accent - lightly sprinkled (optional)

Add all ingredients in large bowl; toss to blend well. Refrigerate to blend flavors. Serve with Scoops. Enjoy!


ZUCCHINI BRAN MUFFINS

~Shared by Marilyn M., Canton, OH

1 (18.25-ounce) box raisin bran muffin mix (recommended: Sun-Maid)
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins

Preheat oven to 400 degrees F.  Lightly spray muffin cups with canola cooking spray; set aside.

Combine all ingredients in a mixing bowl. Stir to combine thoroughly.

Spoon batter into prepared muffin cups, filling each 2/3 full.

Bake for 20 to 22 minutes or until tops are golden brown.


MEDITERRANEAN SALAD

~Shared by Marilyn M., Canton, OH

1 medium eggplant, cut into 1/2- inch cubes
2 cloves garlic, smashed and roughly chopped
1 Tbsp. extra virgin olive oil
8 ounces orzo
1 cup crumbled feta cheese, divided 
1/2 cup diced red onion
4 Tbsp. minced Italian parsley
2 Tbsp. red wine vinegar
2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
1 medium size cucumber, peeled and seeded, diced
3 Tbsp. capers, optional
2 Tbsp. chopped sundried tomatoes (1/4-inch pieces)
16 kalamata olives, pitted and chopped fine
1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
2 Tbsp. liquid from marinated artichoke hearts
2 teaspoons lemon zest
2 teaspoons minced fresh mint
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
4 to 5 Romaine lettuce leaves

Heat oven to 400 degrees F.

In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan; place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large non-metallic bowl. Add pasta and stir in 1/2 cup feta cheese while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.

Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last.

Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.


SUMMER SQUASH RELISH

~Shared by Marilyn M., Canton, OH

5 pounds yellow summer squash
4 large onions
4 large green peppers, seeded
4 sweet red peppers, seeded
5 Tbsp. pickling salt

Grind squash, onions, and peppers into bowl. Add pickling salt. Let stand overnight. Drain and rinse well twice.

In stainless steel kettle, combine the following:
5 cups sugar
3 1/2 cups (5 percent) vinegar
2 1/2 teaspoons celery salt
1 1/2 teaspoons ground turmeric
2 teaspoons pickling spice wrapped in cloth

Bring to a boil and boil 5 minutes.  Remove spice cloth. Add drained veggies to vinegar mix and bring to a boil. Put into jars and seal. Put jars in water bath and boil 15 minutes. Remove jars and cool on wire racks. Yield: 7 pints.


ASPARAGUS AND TOMATO QUICHE

~Shared by Marilyn M., Canton, OH

1 (9-inch) piecrust, baked
1 cup asparagus, cut into 1-inch pieces
3/4 cup shredded Italian cheese blend (3 oz.)
1 cup cherry tomato slices
6 eggs
1/2 cup milk
1/3 cup sour cream
1/2 tsp. salt
1/4 tsp. white pepper

Heat oven to 375°F.  Blanch asparagus in boiling water for 1 minute; drain well. Sprinkle cheese evenly in bottom of pie shell. Top with asparagus and tomatoes in an even layer.

Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over filling in pie shell.  Bake in center of 375°F oven until center is almost set, but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes.  Let stand 5 minutes.  Cut into wedges.

Notes:

If using frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.

No water bath needed. The piecrust protects the custard filling from direct oven heat, so a water bath is not necessary.

How to tell if it's done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiche fillings containing cheese may continue to test "wet" even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.

For richer custard, substitute half-and-half for the milk.

This recipe is an excellent source of protein, folate, choline, and a good source Vitamin A, Vitamin D, calcium and iron.


VEGGIE APPETIZER PIZZA

~Shared by Marilyn M., Canton, OH

This wonderful appetizer can be made and served to company when it's so hot outside that you just don't want to cook.

1 1/4 cups finely chopped fresh vegetables
1/4 tsp. salt
1/8 tsp. white pepper
1/4 cup chopped Kalamata olives
1/2 to 1 tsp. lemon peel, to taste (1 lemon)
4 oz. container spreadable garlic and herb cheese
5 (6") whole wheat flatbreads
1 cup shredded Cheddar cheese
1/2 cup shredded Havarti cheese

For the vegetables, you can use any combination of broccoli, carrots, red onion, yellow summer squash, califlower, mushrooms, and bell peppers. Chop finely and toss vegetables with salt, pepper, olives and lemon peel. Spread the garlic and herb cheese over each flatbread and top with vegetable mixture. Sprinkle each with cheddar and havarti cheeses. Cut each into 6 wedges to serve. Yield - 15 servings.


CORN AND ASPARAGUS SALAD

~Shared by Marilyn M., Canton, OH

6 ears yellow corn, shucked
2 bunches asparagus, trimmed
1 small red onion, diced small
1 to 2 cups halved cherry tomatoes
1/4 cup fresh basil leaves, chiffonade

Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl. Add chopped onion, tomatoes and basil leaves; mix well then dress with either of the dressings below.

Dressing:
1/2 cup sugar
1 cup rice wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper

In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.

Lemon Dressing:
1 lemon, juiced
4 Tbsp. olive oil
Salt and freshly ground black pepper
Seasoning, recipe follows

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and seasoning, to taste.

Toss the salad with dressing and serve at room temperature.

Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 Tbsp. onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.


SHRIMP, TOMATO AND FETA SALAD

~Shared by Marilyn M., Canton, OH

Extra-virgin olive oil
4 cloves garlic, smashed
1 pound (21/25) shrimp, peeled and deveined
Crushed red pepper
1 pound heirloom tomatoes, cut in various shapes
1/2 pound feta, crumbled
1 pint assorted cherry tomatoes, cut in half
1/2 English cucumber, peeled, seeded and medium diced
1/2 red onion, thinly sliced
1/2 bunch fresh oregano, finely chopped
Red wine vinegar
Kosher salt

Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard.  Add shrimp to the pan, sprinkle with salt and saute until they have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When shrimp have cooled, cut them in half lengthwise and reserve.

Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.

Mmmmmm...salad!


HEIRLOOM GRAPE TOMATO SALAD

~Shared by Marilyn M., Canton, OH

Vinaigrette:
1 lemon
1/4 cup apple cider vinegar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1 Tbsp. chopped chives
1/4 cup chopped fresh basil leaves
1/2 cup plain yogurt
1 cup extra-virgin olive oil
Freshly ground black pepper

1 pint red grape or cherry tomatoes, halved (preferably an heirloom variety such as Tommy Toe)
1 pint yellow grape tomatoes, halved
3 stalks celery, cleaned, leaves removed and thinly sliced
6 scallions, white and tender green parts only, sliced

Prepare the vinaigrette, just before use. Place the lemon in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lemon will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle.

Pour vinegar into a blender, turn it on, and then squeeze in lemon juice from the microwaved lemon. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, and yogurt, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.

Mix together tomatoes, celery and scallions and toss with dressing. Yield - 4 servings.


CANDIED CARROTS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon white pepper

Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.

In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed. Yield: 8 servings.

Source: Taste Of Home


PIZZA ZUCCHINI DISH

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

4 small zucchini
1/2 c. onion
Margarine
3/4 c. pepperoni
1 can mushrooms
3/4 c. sausage
1/2 jar Ragu
1/2 lb. Mozzarella

Instructions
Brown onion in margarine in large skillet. Add sliced zucchini. Cook until crunchy done. Add pepperoni, sausage and Ragu. Cook until hot. Top with Mozzarella and cover just until melted. Serve hot.


CREAMY VEGETABLE SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

3 cups thinly sliced carrots
1 cup chopped onion
2/3 cup chopped celery
1-1/2 cups diced peeled potatoes
1 garlic clove, minced
1/2 teaspoon sugar
2 teaspoons canola oil
4 cups chicken broth
Dash ground nutmeg
Pepper to taste

In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.

Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Yield: 4 servings (1-1/2 quarts).


HERBED GREEN BEANS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 lb. green beans
2 t. olive oil
3 large thinly sliced shallots
1/2 t. sugar
1/2 t. salt
1/4 t. pepper
2 t. grated lemon zest
1/4 C. thinly sliced basil leaves
lemon wedges for garnish

Bring 1/2" of water to boil in 10" covered nonstick skillet.  Add green beans; simmer covered over medium low heat until tender crisp about 8 minutes.  Drain in colander.

Heat oil in skillet over medium heat. Add shallots and sugar; cook until softened and golden about 2 minutes. Add salt, pepper and green beans.  Cook stirring until heated through, about 2 minutes.

Remove skillet from heat and stir in lemon zest and basil.  Spoon onto serving plate. Garnish with lemon wedges, if desired, serve immediately.


PINEAPPLE COLESLAW

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

3 cups shredded cabbage
3/4 cup shredded carrot
1 can (8 ounces) unsweetened crushed pineapple, drained
1/3 cup mayonnaise
4 teaspoons sugar
4 teaspoons white vinegar

In a small bowl, combine the cabbage, carrot and pineapple. In another small bowl, whisk the mayonnaise, sugar and vinegar; pour over pineapple mixture; toss to coat. Serve immediately. Yield: 4 servings.


BROCCOLI & MUSHROOM FRITTATA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

3 tablespoons LAND O LAKES Butter
1 cup sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
6 LAND O LAKES All Natural Farm Fresh Eggs
1/2 medium red bell pepper, cut into 1x1/4-inch strips
1 cup frozen broccoli florets, thawed
4 ounces (1 cup) LAND O LAKES Cheddar Cheese, shredded

Melt butter in 10-inch skillet until sizzling; add mushrooms and onion. Cook over medium heat until tender (3 to 4 minutes).

Beat eggs in large bowl until frothy. Pour into skillet. Gently stir egg mixture over medium heat to cook evenly on bottom (3 to 4 minutes). As egg mixture sets, lift edges with spatula to allow uncooked portion to flow underneath.

Arrange red pepper strips and broccoli on top. Cover; continue cooking until eggs are set (4 to 5 minutes).

Sprinkle with cheese; cut into wedges.

Makes 6 servings


CUCUMBER PASTA SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1/2 cup rotelle pasta
4 English cucumbers - peeled, quartered and chopped
4 stalks celery, chopped
1 large onion, chopped
1 cup creamy salad dressing (e.g. Miracle Whip)
1 cup buttermilk
2 teaspoons celery seed

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In large bowl, combine pasta, cucumber, celery and onion. In small bowl, combine dressing, buttermilk and celery seed. Toss salad with dressing and serve.


ASPARAGUS DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
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1 can (14 1/2 oz.) asparagus spears, drained
1/2 c. dairy sour cream
1/4 tsp. hot sauce
1/2 tsp. dried dill weed
1/2 tsp. seasoned salt

Place all ingredients in container of electric blender; whip until smooth. Chill. Serve with chips. Makes 1 cup.


BROCCOLI & CHEESE CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 cup uncooked rice
1/4 cup chopped onion
1/4 cup fat free milk
4 oz. Light Velveeta cheese, cubed
2 (10 oz) bags frozen chopped broccoli, thawed
1 (10 oz) can reduced fat Cream of Mushroom Soup

Instructions
Preheat oven to 350. Combine all ingredients in large bowl. Stir well. Bake for 45 minutes

Makes 8 servings.


CREAMY PASTA WITH CRAB MEAT ASPARAGUS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

8 oz. pkg. rotelle pasta
1 (13 1/2 oz.) can reduced sodium chicken broth
1 med. onion, finely chopped
1/4 c. fresh chopped basil or 1-1/2 tsp. dried
4 tbsp. tomato sauce
1 clove garlic, crushed
1 lb. asparagus, trimmed & cut into 1 inch pieces
1 tbsp. cornstarch
2 heaping tbsp. yogurt or light sour cream
8 oz. (or more) imitation crabmeat
2 med. tomatoes, cut into wedges
1 tsp. grated lemon peel
Freshly grated pepper to taste

Cook rotelle according to package directions. Combine chicken broth, onion, basil, tomato sauce and garlic in large skillet. Bring to boil; reduce to low and simmer, covered 5 minutes. Add vegetable (asparagus or broccoli); cook, covered 4 to 8 minutes until tender crisp. Remove vegetables to bowl with slotted spoon. Stir cornstarch into about 1 tablespoon of water to blend; stir into simmering liquid with yogurt. Cook and stir about 2 minutes until thickened. Cook about 5 minutes longer until slightly reduced. Return vegetables to skillet along with crabmeat and lemon peel. Add pepper. Cook about 2 minutes longer until all ingredients are heated through. Add pasta and toss to mix.


7 LAYER SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
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Lettuce
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced bell pepper
1 lg can English peas, drained
1 small bottle ranch dressing
2 cups shredded cheese
3-4 slices crisp bacon crumbled

In large clear glass bowl put a layer of lettuce. Then layer celery, onion, pepper and peas. Pour dressing on top then sprinkle cheese then end with bacon. DO NOT MIX! Put in fridge until next day.


ASPARAGUS SANDWICHES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 (10 ounce) can asparagus tips, drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 pinch seasoning salt
1 (1 pound) loaf soft, sliced white bread

Set asparagus spears onto paper towels to absorb excess liquid. In a small bowl, mix together the mayonnaise, onion and seasoning salt. Remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice. Place a spear onto the slice and roll up. Cut each roll in half, and arrange on a serving tray. Cover with plastic wrap, and refrigerate until serving.


CORN PUDDING

~Shared by Dorie, IL
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1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.

Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325° for 45-50 minutes or until set and lightly browned. Yield: 8 servings.

Source: Taste Of Home


ROASTED ASPARAGUS LASAGNA

~Shared by Dorie, IL
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2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 cup sliced fresh mushrooms
2 tablespoons olive oil, divided
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
Dash ground cloves
1-1/2 cups whole milk
1 cup thinly sliced red onion
2 garlic cloves, minced
12 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°.

In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.

In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms.

In a 13-in. x 9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice.

Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.



ESPINACAS CON GARBANZOS
(Spinach and Chickpeas)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Adapted from Moro: The Cookbook and Lobstersquad

One of the reason I blended recipes was because I wanted the approachability of Ximena’s version but also some of the extras in Moro’s — the vinegar, paprika and the fried bread, mashed to a paste. Except, in hindsight, I think I’d also enjoy this recipe without the bread. It would be a bit thinner and saucier and possibly harder to slop onto a piece of toast, but also a bit lighter — in weight, not just calories. If you’re bread-averse or think you’d enjoy it without the crumbs in the sauce, give it a spin and let us know how it goes.

Tomato sauce, by the way, is emphatically not traditional in this dish but after making Ximena’s version with it — she says "you don’t have to use tomato in this recipe, but it’s so much better with it" — I can’t have it any other way.

Last note: This recipe is flexible. If you end up with a little less spinach or a little more sauce, or if you want it with a little less this or a little more that, so be it. Enjoy it. Have fun with it.

1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

* I make all of my dried beans in the slow-cooker these days. They are perfect every time, and the flavor of fresh beans — even the sad-looking ones from grocery store bins I used — is incomparable. No presoaking, just cover them 2 to 3 inches of water and cook them 3 hours on high. (I have learned that cooking time can vary widely in slow-cookers so allot more time than you might need. I often make mine in the day or days before and let them cool in their cooking water, which is then by then very flavorful.)

** This might be my favorite ingredient on earth — it’s amazing on eggs and potatoes, too. If you can’t find it locally, Amazon and Penzeys are among a bunch of places that sell it online.



CREAMY RAVIOLI WITH SQUASH, LEMON AND CHIVES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Adapted from Real Simple.

16 to 18 ounces cheese ravioli (fresh or frozen)
1 Tablespoon olive
1 shallot, chopped
3 summer squash (zucchini and/or yellow squash; about 1-1/2 pounds), thinly sliced
Kosher salt and black pepper
3/4 cup heavy cream
1 Tablespoon grated lemon zest
1/2 cup grated pecorino or Parmesan (2 ounces), plus more for serving
2 Tablespoons chopped fresh chives

Start by prepping your ingredients; thinly slice your squash, chop your shallot and shred your cheese.

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the squash and 1/2 teaspoon each salt and pepper to the skillet. Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.

Add squash mixture, pecorino and 1/4 cup of the reserved cooking water and toss gently to coat (add more cooking water if the pasta seems dry). Serve sprinkled with chives and additional pecorino.


GREEN ONION-PARMESAN MORNAY SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

(This is delightful on steamed vegetables!)

Ingredients:

1/2 cup butter
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
2 tablespoons all-purpose flour
2 cups cream
4 ounces shredded Swiss cheese
4 ounces fresh grated Parmesan cheese
salt and pepper to taste

Methods:

1. Melt butter in a heavy saucepan over medium heat. Stir in green onion and parsley; cook until the green onion has softened, about 3 minutes. Stir in flour and cook for 3 minutes more, stirring constantly.

2. Pour in the cream, increase heat to medium-high and bring to a simmer. Once the cream comes to a simmer, reduce heat to medium-low and whisk in the shredded Swiss and Parmesan cheeses. Slowly simmer, uncovered, until the sauce has thickened, about 3 minutes. Season to taste with salt and pepper before serving.



MARINATED EGGPLANT WITH CAPERS AND MINT

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Adapted from Epicurious. Makes 4 appetizer-size portions.

1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1/4 cup chopped mint
2 tablespoons small capers, rinsed

Preheat broiler. Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.

Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.

Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.


VEGETABLES WITH MUSTARD VINAIGRETTE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Makes 8 servings

4 medium zucchini, cut into thin julienne
4 yellow squash, cut into thin julienne
1 red bell pepper, seeded and cut into thin julienne
1 1/4 pounds (600 g) fresh green beans, tipped and ends snapped
1 1/2 pounds (720 g) small new red potatoes or creamers

Mustard Vinaigrette:
2 scallions, minced, white part only
1 garlic clove, minced
2 tablespoons (30 ml) Dijon mustard
3 tablespoons (45 ml) boiling water
3 tablespoons (45 ml) olive oil
juice of one lemon
2 tablespoons (30 ml) basil, chopped
freshly ground pepper

Blanch the zucchini, squash, and red pepper for 2 minutes, until crisp-cooked. Refresh under cold water and dry on paper towels. Refrigerate.

Cook the beans until crisp cooked in salted simmering water for 4 -5 minutes. Refresh under cold water, dry on paper towel and refrigerate.

Boil the potatoes in lightly salted boiling water until cooked, about 8-10 minutes depending on size. Refresh under cold water and refrigerate until ready to make salad.

To make the vinaigrette: Place the scallions. garlic, and mustard in a small bowl. Whisk in the boiling water slowly . Add the olive oil, lemon juice, basil and pepper.

To serve: Toss the julienne vegetables with 3 tablespoons of vinaigrette. Place in the center of a platter. Place the potatoes and green beans around them and drizzle with the remainder of the dressing.

Per serving: 176 calories (28% calories from fat), 6 g protein, 6 g total fat (0.8 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 0 mg cholesterol, 109 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 3 vegetable), 1 fat


BATTER FRIED ZUCCHINI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

pancake batter mix
zucchini
oil for frying

Get the ready made pancake batter mix and mix it with enough water to make a thick batter. Slice the zucchini about 1/8 thick. Heat the oil to hot but not smoking, Dip each slice of zucchini in the batter and fry until golden on each side, salt while you drain.

Source: Nancy's Kitchen
http://www.nancyskitchen


CHOCOLATE CHIP ZUCCHINI CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Serving Size: 12

1 1/2 cups sugar
1/2 cup butter or margarine -- softened
1/4 cup oil
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup buttermilk
2 cups zucchini -- shredded
1 1/2 cups semisweet chocolate chips
1 cup nuts -- chopped

Preheat oven to 350F. Spray 13" x 9" x 2" baking pan with non-stick cooking spray.

In large bowl, combine sugar, margarine, oil, vanilla and eggs. Beat well. Add flour, cocoa, baking soda, cinnamon and buttermilk. Blend well. Fold in zucchini, chocolate chips and nuts. Pour into prepared pan. Bake for 35 to 40 minutes, or until toothpick inserted in center comes out clean.

Source: Home Cooking - Aug, 1999



GRILLED DRUNKEN ARTICHOKES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

"After half a bottle of wine, you'd be drunk too! Time does not include marinating overnight."

Prep Time: 15 mins
Total Time: 1 1/4 hr
Servings: 2-4

Ingredients

2 large artichokes ( or 4 medium)
1 1/2 cups white wine ( about 1/2 bottle)
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
2 tablespoons brandy
1 lemons, juice of, 1/2
1/4 lemons, zest of
1 shallots, chopped
1/2 teaspoon Dijon mustard
1/16 teaspoon cayenne pepper
olive oil, for brushing the artichokes

Directions

Steam artichokes until tender and leaves come off easily, 45 minutes to an hour. I like to use a pressure cooker to save time (usually takes 10-15 minutes). Be careful not to overcook, or they may fall apart during grilling. Remove artichokes from the pot and let cool. Cut the artichokes in half lengthwise (top to bottom).

Measure wine, vinegar and brandy in a glass measuring cup. Add lemon juice, lemon zest and shallot. In a small ramekin, mix mustard and cayenne pepper. Whisk in a little of the wine liquid (this should help make them more well dispersed). Add mustard mixture to the rest of the liquid in the measuring cup, and whisk. Pour marinade into a large ziploc bag. Add artichoke halves and refrigerate approximately 24 hours, turning once half way through marinating time. This usually works best if you set the ziploc bag on a plate with all the halves spread out in one layer.

Remove artichokes from marinade. Pour off excess by tilting them with the stem pointed at the ceiling. Bring to room temperature. Warm artichokes for about one minute in the microwave; brush both sides with olive oil.

Grill artichokes 4-5 minutes per side, or according to your grill. These have a delicious flavor of wine and barbecue, and are great enjoyed as is. Alternately, you can serve these with your favorite dipping sauce.

Nutrition Facts
Serving Size: 1 (193 g)
Servings Per Recipe: 2
Calories 277.6 Calories from Fat 2 Total Fat 0.3g  Saturated Fat 0.0g  Cholesterol 0.0mg  Sugars 2.3 g Sodium 176.6mg  Total Carbohydrate 25.4g  Dietary Fiber 8.9g  Sugars 2.3 g  Protein 5.8g

Source: Food.com
http://www.food.com/recipe/grilled-drunken-artichokes-283040



BLACK GARLIC AND MUSHROOM TARTLETS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

350g of sliced mushrooms
1 tbsp of olive oil
5 shallot onions peeled and very finely chopped
2 tbsp of finely chopped black garlic
375g of shortcrust pastry ready rolled
3 eggs, beaten
1 egg yolk, beaten
150 ml of milk
Some Parmegiano Cheese to grate over the tartlets

1. Lightly saute mushrooms and shallots in oil for 5 minutes until softened.

2. Season and add the chopped black garlic - saute for a further 3 minutes.

3. Beat the eggs in a bowl with the milk and season with salt and pepper.

4. Cut out the ready rolled pastry into circles big enough to line the mini-tartlet cases. ( Make sure they are lightly oiled before so the tarts don't stick).

5. Line the pastry cases equally and evenly with the mushroom, black garlic and shallot onions.

6. Pour over the egg and milk mixture.

7. Shave some parmegiano cheese over the top of each tartlet.

8. Bake in a preheated oven for 30-35 mins at 200C.

Serve hot or cold.



GRILLED ARTICHOKES WITH WORCESTERSHIRE AIOLI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

"My husband and I had a dish similar to this on our anniversary. It is simply divine! The recipe is very easy, and it's the dipping sauce that sets this one apart from the rest! You might want to double the sauce if you want to go hogwild with it!"

Ingredients

4 artichokes
1/4 cup butter, melted
1 -3 clove garlic, minced
1/8 cup sesame oil
1/8 cup olive oil
1 1/2 tablespoons honey or 1 1/2 tablespoons corn syrup
1 tablespoon lemon juice
1 teaspoon seasoning salt
1 -2 ounce Worcestershire sauce
1/2 cup mayonnaise

Directions

Cut artichokes in half (into quarters if large). Steam until tender and leaves are easy to pull off. (Or boil, or microwave). Combine melted butter and garlic. Set aside. Meanwhile, combine remaining ingredients and keep chilled until ready to use. Heat grill or grill pan. Brush cut side of artichoke with butter and garlic. Place cut side down on grill and grill until hot and nice dark grill marks appear. Serve with aioli for dipping.

Nutrition Facts
Serving Size: 1 (136 g)
Servings Per Recipe: 4
Calories 427.1 Calories from Fat 315 Total Fat 35.0g  Saturated Fat 10.6g  Cholesterol 38.1mg  Sugars 9.1 g Sodium 480.9mg  Total Carbohydrate 28.9g  Dietary Fiber 6.9g  Sugars 9.1 g  Protein 4.6g


BUTTERNUT SQUASH CANNELLONI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

2 medium onions very finely chopped
1 tablespoon of olive oil
2 large garlic cloves, crushed
1 tsp smoked paprika
half a teaspoon of cinnamon
Half a teaspoon of mixed herbs
500 gr butternut squash, peeled and cut into half inch cubes
250ml vegetable stock or bouillon
100g of rinsed puy lentils
200g tomato puree double concentrate
400g tinned chopped tomatoes

For the cheese sauce:
25g plain flour sifted
25g butter
575ml milk
100g mature cheddar cheese, grated
20g of parmegiano cheese, finely grated
Salt and freshly ground pepper

1. Heat the oil, and soften the finely chopped onion and crushed garlic for 5 minutes with the smoked paprika, cinnamon and mixed herbs , stirring all the time.

2. Add the small-cubed butternut squash and stir occasionally for 8 minutes on a medium heat, making sure it doesn't stick. they should soften and be well coated with the onion spice mixture.

3. Add the vegetable stock and lentils and bring to the boil. Then turn down the heat and allow to simmer on a low heat with the lid on for 15 minutes.

4. Stir in the tomato paste and tinned chopped tomatoes over a medium heat for a further four minutes. Season with salt and pepper.

5. Stuff the cannelloni tunbes with the butternut squash mixture - using a teaspoon to make sure they are properly filled.Lay them out cheek by jowl in a rectangular oven dish. Pour over the leftover butternut squash mixture evenly.

To make the cheese sauce:

1. Melt the butter in a pan on a low heat

2. Stir in the flour and keep stirring until it forms a smooth paste.

3. Add the milk and whisk constantly till the sauce thickens.

4. Allow the sauce to boil for a minute, stirring constantly

5. Add the grated cheddar cheese and stir in on a low heat until it is smooth and melted. If you have any lumps you can always push the sauce through a sieve.

6. Pour the cheese sauce evenly over the butternut squash canneloni, sprinkle over the finely grated parmeggiano cheese and finely chopped basil leaves.

Cook in the preheated oven for 25-30 minutes at 180C.


SMOKY BUTTERNUT SQUASH AND CARROT SOUP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Half a butternut squash (around 700g)
2 sprigs of fresh rosemary
1 medium onion finely chopped
1 medium peeled potato
olive oil
1 clove of garlic, crushed
5 carrots diced
1 litre of vegetable or chicken stock
3 tbsp of creme fraiche to serve
1 tsp of smoked paprika
salt and ground pepper to season

Preheat oven to 180 c (350F).

Cut squash in half and scoop out seeds. Rub a little olive oil on the flesh and place the squash flesh-down on a baking tray with a little rosemary underneath. This adds the most delicious flavour to the squash. Bake for 40 mins in the oven. when ready, scoop out all the baked flesh. Put aside the rosemary.

Saute onion, garlic,diced potato, diced carrot in a pan with a little olive oil and the paprika. When the onions are softened and translucent. (takes about 4 mins)

When they are soft and ready - add the butternut squash flesh, the stock and bring to the boil, stirring all the time. When it reaches boiling point, turn the heat right down and simmer gently for 20 mins.

Remove from the hob, stir in the creme fraiche and blend the soup in a processor or with a hand blender.



CHICKEN, HAM AND PEA PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Ingredients

4 large chicken breasts
30g butter, melted
250g frozen peas
100g ham, torn into pieces
300ml full fat crème fraîche
3 tbsp double cream
3 tbsp fresh chives, chopped
3 tbsp grainy mustard
500g ready roll puff pastry
1 egg, beaten
Sea salt and black pepper

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Place the chicken breasts in an ovenproof dish and brush with the melted butter, season with sea salt and black pepper. Place in the oven and cook for 20 - 25 minutes, until just cooked through. Remove from the oven, cool slightly and remove the skin and slice into chunks. Place into pie dish or into a baking dish with a lip. Blanch the peas in boiling water and drain immediately and scatter over the chicken with the ham. Mix the crème fraîche, cream, chives and mustard together and spoon over the top of the chicken mixture and grill for 5 minutes until heated through and golden brown.

Create a pastry lid On a floured surface, roll the pastry to thickness of 1cm, cut a long strip as wide as the rim of the pie dish and using a little beaten egg, fix to the edge of the pie dish. Brush with the egg, and then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with the beaten egg to glaze, then bake for 25 - 30 minutes or until the pastry is risen and golden brown.

Serves 4.

Cooking Tips

The less water you use when cooking peas, the less vitamin C lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).



ASPARAGUS TOMATO SALAD WITH PEARL ONIONS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Prep Time: 20 min
Servings: 6

Ingredients

1 jar Crosse & Blackwell® Cocktail Onions, drained
1 pound fresh asparagus, steamed
1 pound Italian plum tomatoes, cut 1/4" thick
1 14-ounce can Hearts of Palm, rinsed & drained

Dressing:
1/4 cup Crosse & Blackwell® Fish & Chip Vinegar
1/2 cup Crisco® 100% Extra Virgin Olive Oil
2 tablespoons sugar or sugar substitute
salt & pepper to taste

Directions

1. In a salad bowl layer asparagus, tomatoes, Hearts of Palm and Cocktail Onions, in that order.

2. For the dressing, whisk oil, Vinegar, sugar and salt & pepper until sugar has dissolved.

3. Pour over vegetables.

4. Cover dish and refrigerate for 30 minutes before serving.

TIP: Topped with pearl onions, Hearts of Palm and tomatoes, seasonal asparagus makes a fine accompaniment to grilled meat or seafood.



BABY SPINACH SALAD WITH MAPLE-DILL VINAIGRETTE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Prep Time: 15 min
Servings: 8

Ingredients

MAPLE-DILL VINAIGRETTE
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/2 cup Smucker's® Sugar Free Breakfast Syrup
1 teaspoon finely minced garlic
1/2 teaspoon dill weed
1 teaspoon salt
1/8 teaspoon ground black pepper
1 cup Crisco® Pure Vegetable Oil OR Crisco® Pure Canola Oil

SALAD
2 cups baby spinach, stems removed, rinsed and dried
1 (10 oz.) bag chopped romaine lettuce (about 4 1/2 cups)
2 cups sliced strawberries
1/2 cup sliced green onions
1 cup seasoned croutons

Directions

1. WHISK together mustard, balsamic vinegar, breakfast syrup, garlic, dill weed, salt and pepper in small bowl until well combined. Gradually whisk in oil, stirring until thick.

2. COMBINE salad ingredients in a large bowl; toss well. To serve, drizzle salad with desired amount of vinaigrette; toss salad and serve.



ASIAN PEANUT BROCCOLI SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Prep Time: 25 min

Ingredients

1 (12 oz.) package broccoli slaw
6 green onions, sliced
1/4 cup Crisco® Pure Canola Oil, plus 2 tbsp.
1 teaspoon sesame seeds
1 (3 oz.) package ramen noodles, crushed
1/4 cup sugar
1/4 cup cider vinegar
1 tablespoon soy sauce
1 teaspoon dark sesame oil
1/2 cup dry roasted peanuts OR cashews, coarsely chopped
1/2 teaspoon crushed red pepper flakes (optional)

Directions

1. CHOP broccoli slaw with knife to make bite-sized pieces. Combine with green onions in a large bowl.

2. HEAT 2 tablespoons oil in medium skillet over medium low heat. Add sesame seeds and crushed noodles (save seasoning packet in package for another use). Cook and stir until noodles begin to turn golden brown. Add to broccoli mixture.

3. WHISK together sugar, vinegar, soy sauce, sesame oil and 1/4 cup oil in small bowl. Pour dressing over broccoli mixture. Add peanuts and red pepper flakes, if desired. Toss until coated.

TIP: For a milder dressing, use white vinegar instead of cider vinegar.



CARPACCIO DI ZUCCHINI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Serves 4

3-4 Small, Baby Zucchini, Thinly Sliced
Juice & Zest of 1 Lemon
1/2 Cup Extra Virgin Olive Oil
Sea Salt
Cracked Black Pepper
Fresh Parsley Leaves To Garnish

Mix together the lemon juice, zest and olive oil. Place the sliced zucchini in a bowl and toss with the dressing. Arrange the zucchini on 4 individual plates or one large platter and drizzle on any remaining dressing. Sprinkle with sea salt and cracked black pepper. Garnish with the parsley leaves and serve immediately.

Source: Deborah Mele
http://www.italianfoodforever.com



BREADED STUFFED ZUCCHINI FLOWERS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

There are times when I honestly think I grow zucchini in our garden just so I can pick fresh zucchini flowers whenever I feel the urge. Zucchini flowers are light and delicate and really do not have a lot of flavor on their own, but are perfect to stuff, bread, or dip into a batter and fry as in this recipe.

To help prevent the cheese from oozing out a bit while you fry them, which I really didn't mind, you can do two things. First, after stuffing the zucchini, refrigerate them for at least an hour to ensure the stuffing is cold before you fry them. Second, before you dip the zucchini flowers in the egg wash, lightly tossed the stuffed flours in flour first. This will create a crisper crust which will help keep the filling in. I was happy with my fried flowers just the way they were so will share the recipe exactly as I made them.

Serves 4

12 Fresh Zucchini Flowers
1 (3 Ounce) Log Goat Cheese
3 Tablespoons Finely Chopped Chives
1/2 Cup Ricotta Cheese
Sea Salt & Pepper
2 Large Eggs
1/4 Cup Milk
1 1/2 Cups Seasoned Breadcrumbs
1/4 Cup Grated Pecorino or Parmesan Cheese
Oil For Frying

Gently rinse your flowers and pat dry with paper towels. Carefully remove the inner stamen from each. Mix together the ricotta, chives and goat cheese and season to taste with salt and pepper. Place the ricotta mixture in a small plastic bag and clip off one bottom corner. Gently squeeze a good teaspoonful of the mixture into each flower. If you decide to use the flour to create a crisper crust (see notes above) toss the flowers in the flour now. Beat the eggs with the milk until light and foamy. Dip the flowers into the egg wash and allow it to drip off. Gently roll the flowers in the breadcrumbs and place on a tray. Continue to prepare all of the flowers in the same manner. Refrigerate for at least one hour. Heat one inch of oil in a wide saucepan unto very hot (375 degrees F.) Fry the flowers in batches of 4 on both sides until golden brown, about 2 minutes per side. Place the fried flowers on a platter covered with a couple of layers of paper towels to absorb the excess oil. Once all the flowers have been fried, arrange on a platter and sprinkle with sea salt. Serve warm.

Source: Deborah Mele
http://www.italianfoodforever.com


CHEESE & ZUCCHINI CASSEROLE

~Shared by Mary S., Nashville, TN

3 C. diced zucchini
3 beaten eggs
1/2 t. salt
1 C. milk
1 1/2 C. crushed saltine crackers
1/2 C. melted butter
4 OZ. diced pimiento
2 C. shredded cheddar cheese
1/4 t. garlic powder
Parmesan cheese

Mix all ingredients together. Sprinkle with parmesan cheese over all.. Bake at 350º for 30-45 minutes.


TOMATO GARDEN CASSEROLE

~Shared by Mary S., Nashville, TN

3 cups tomato wedges
1 cup shredded cheddar
1 cup bread crumbs
1 cup chopped green pepper
1 small onion; diced
1/4 cup butter; melted
1/2 teaspoon salt
dash paprika

Preheat oven to 300° F.

Grease a 1 1/2 quart casserole.

Combine; transfer to casserole. Bake until vegetables are tender, about 45 minutes.

Serves 4.


SOUTHWESTERN VEGGIE BAKE

~Shared by Mary S., Nashville, TN

3 medium carrots, sliced
2 celery ribs, chopped
1 small onion, chopped
2-3 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne pepper
2 Tbsp. butter
3 Tbsp. all-purpose flour
1/2 cup milk
1-16 oz. can kidney beans, rinsed and drained
1-15 oz. can black beans, rinsed and drained
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1-4 oz. can chopped green chilies, undrained
1 tube (11-1/2 oz.) refrigerated corn bread twists

In a large skillet, saute' the carrots, celery, onion and seasonings in butter until vegetables are crisp-tender. Stir in flour until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; add beans, corn, tomatoes and chilies. Spoon into an ungreased 13"x9" baking dish. Separate corn bread twists; weave a lattice crust over filling. Bake @350 deg. for 20-25 minutes or until corn bread is done.

Yield: 8 servings


STRING BEANS WITH ROSEMARY AND BASIL

~Shared by Mary S., Nashville, TN

1 pound firm, tiny string beans, trimmed if desired
3 tablespoons unsalted butter
1/2 small onion, finely chopped
1 clove garlic, finely chopped
2 sprigs fresh rosemary, leaves only, finely chopped
10 leaves fresh basil, finely chopped

Bring a generous amount of lightly salted water to the boil in a large saucepan or soup pot. Plunge the beans into the boiling water and cook for 3 minutes. Drain in a colander and shake dry.

In a large heavy skillet heat the butter over medium high heat. Add the onion and cook, stirring frequently, for 3 to 4 minutes, or until softened. Add the garlic and cook, stirring, for 2 minutes. Add the rosemary and basil and stir together for 1 minute more. Add the beans and cook for 2 to 3 minutes, until they are just tender and coated with the onion butter.

Yield: 4 to 6 servings


GARDEN CARROT MEDLEY

~Shared by Mary S., Nashville, TN

Serve this colorful vegetable medley as a low carb side dish.

Preparation time: 10 min
Cooking time: 16 min
Yield: 6 (1/2-cup) servings

2 cups baby carrots, halved
1/3 cup water
3 tablespoons LAND O LAKES® Butter
1/4 cup chopped green and/or red bell pepper
1 medium (1 cup) yellow summer squash, cut in half lengthwise, cut crosswise into 1/4-inch slices
1 medium (1 cup) zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices
1/4 teaspoon salt
1 tablespoon chopped fresh basil leaves

Combine carrots and water in 2-quart saucepan. Cover; cook over medium heat until carrots are crisply tender (8 to 10 minutes). Drain.

Add butter to carrots in pan. Add green pepper, squash, zucchini and salt. Cover; continue cooking, stirring occasionally, until squash is crisply tender (6 to 8 minutes). Stir in basil.


ZUCCHINI PIE

~Shared by Mary S., Nashville, TN

4 cups zucchini - peeled, seeded and sliced
1 1/4 cups white sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 tablespoons cream of tartar
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter, diced
1 recipe pastry for a 9 inch double crust pie

Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.

Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg. Mix well. Put into the pie crust. Dot with butter. Put top crust on.

Bake at 400 degrees F for 40 to 50 minutes.


SUGAR SNAP PEAS WITH PAPAYA SALSA

~Shared by Mary S., Nashville, TN

1 c. peeled, seeded, and diced papaya
1/2 c. chopped fresh cilantro
1 T. minced onion
2 tsp. lime juice
2 tsp. rice wine vinegar
1/8 tsp. salt
1/8 tsp. ground white pepper
1 lb. fresh Sugar Snap peas, trimmed

1. Combine first 7 ingredients in a bowl; toss gently, and set aside.

2. Arrange peas in a steamer basket over boiling water. Cover and steam 3 minutes or until peas are crisp-tender; drain well.

3. Transfer peas to a serving bowl; top with papaya mixture. Serve immediately. Yield: 4 (1 c.) servings


SUMMER SQUASH CASSEROLE

~Shared by Treva, NC

2 lbs. (about 6 C.) yellow squash or zucchini
1 C. chopped onion
1 can cream of chicken soup
1 C. sour cream
1 C. shredded carrots
1/2 C. butter or margarine
1 package herb seasoned stuffing (or 4 C. dry stuffing)

In a saucepan cook sliced squash and onions in boiling salted water for 4-5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine stuffing mix and butter or margarine. Spread half of this mixture in a 12 x 7 ½ x 2 baking dish. Layer with vegetable mixture and top with remaining stuffing mixture. Bake at 350 degrees for 25-30 minutes or until well heated.


CONFETTI RICE

~Shared by Treva, NC

1 tbsp. olive oil
1/2 cup asparagus, finely chopped
1/2 cup scallions, finely chopped
1/2 cup celery, finely chopped
1 cup fresh spinach, chopped
1 cup fresh or frozen peas
1 cup carrots, grated
3 cloves garlic, finely chopped
Juice of one lemon
2 tbsp. soy sauce
1/4 tsp. freshly ground pepper
4 cups cooked rice

In a large skillet, heat the oil until hot. Then add the asparagus, scallions, celery, spinach, peas and carrots. Stir quickly for 2 minutes. Add the garlic, lemon juice, soy sauce and pepper. Continue stirring for 1 minute. Add the rice, mixing well until heated through. Serve at once.


BEST BROCCOLI SALAD

~Shared by Treva, NC

Tops of 2 bunches of fresh broccoli
1 small sweet or red onion, chopped
10-12 slices crisp bacon, crumbled
1 can sliced water chestnuts, optional
1/2 cup raisins, optional
1 cup shredded cheddar cheese
1 cup of mayonnaise
1/4 cup sugar
2 tbl cider vinegar

Make this at least 2 hours in advance so the dressing can soak into the broccoli. Mix all your ingredients together except the bacon in a large bowl, adding the mayonnaise last. Put your crumbled bacon aside in fridge until ready to serve. Sprinkle over top when you are ready to serve.



VEGETABLE PASTA TOSS

~Shared by Treva, NC

The age-old struggle to find ways to get everyone to eat their vegetables just got easier. Our incredibly delicious Vegetable Pasta Toss is so colorful and tasty, they may even ask for second helpings.

Serves: 4
Cooking Time: 15 min

1/4 cup olive oil
1 medium-sized onion, peeled and cut into 1/4-inch slivers
1 large fresh zucchini, cut into 1/2-inch chunks
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 garlic cloves, chopped
1 pound fettuccine pasta
1 cup cherry tomatoes, cut in half
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh baby spinach
4 ounces feta or goat cheese, crumbled

In a large skillet, heat oil over high heat; add onion, and cook 6 to 8 minutes, or until onion begins to brown, stirring frequently. Reduce heat to medium, stir in zucchini, asparagus, and garlic, and continue cooking 6 to 8 minutes, or until fork-tender.

Meanwhile, cook pasta according to package directions; drain and place in a large bowl.

Add tomatoes, salt, and pepper to vegetable mixture and heat 2 minutes.

Add vegetable mixture and spinach to pasta; toss gently to combine. Sprinkle with cheese; serve immediately.


SUMMER TOMATO, ONION & CUCUMBER SALAD

~Shared by Treva, NC

Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most simple salad possible—think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.

Active Time: 20 minutes
Total Time: 50 minutes (including 30 minutes marinating time)
6 servings, about 1 & 1/2 cups each

3 tablespoons rice vinegar
1 tablespoon canola oil
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper, or more to taste
2 medium cucumbers
4 medium tomatoes, cut into 1/2-inch wedges
1 Vidalia or other sweet onion, halved and very thinly sliced
2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.

2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.

3. Just before serving, add herbs and toss again.

Nutrition Per serving : 58 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 1 g Protein; 2 g Fiber; 202 mg Sodium; 264 mg Potassium 1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 fat

Source: EatingWell, July/August 2011


CHEDDAR AND VEGETABLE STUFFED SWEET POTATOES

~Shared by Treva, NC

This fresh seasonal recipe gets its bite from the Shredded Extra Sharp Cheddar Cheese.

2 large sweet potatoes (about 1-1/2-lb. total), scrubbed
2 tsp butter or olive oil
1/2 cup chopped sweet onion
1 cup each small broccoli and cauliflower florets
1/2 cup sour cream
1/2 cup (2 oz) Shredded Extra Sharp Cheddar Cheese, divided

Bake potatoes in a preheated 400° F oven 50 to 55 mins or until fork tender. Meanwhile melt butter in a large skillet over medium heat. Add onion sauté 4 mins. Add broccoli and cauliflower sauté 1 min. Reduce heat to low add 1 tablespoon water to skillet. Cover cook 6 mins or until vegetables are crisp-tender. Remove from heat stir in sour cream and 1/4 cup cheese. Split potatoes; season with salt and pepper to taste. Spoon vegetable mixture into potatoes top with remaining cheese.


BLACK BEAN, BROCCOLI AND CHICKEN SOUP

~Shared by Treva, NC

Stove Temp: low
Recipe Cooking Time: 50 minutes
Pan Type: large saucepan

1/2 cup butter
1 cup stems of broccoli, diced
3/4 cup carrots, diced
3/4 cup onions, chopped
1/2 cup celery, thinly sliced
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 teaspoon sweet basil
1/4 cup white wine, dry
2 cans chicken broth, heated
1 tablespoon Worcestershire
1/2 teaspoon franks hot sauce
1 cup smoked chicken, diced
1 cup black beans, cooked
1 cup broccoli florets
2 cups heavy cream
salt and pepper to taste

Directions

Over medium heat, saute for 5 minutes, the carrots, onions, celery and broccoli stems into a skillet with 1/4 cup of butter. Add thyme, oregano and basil, then saute for 3 additional minutes. Next and add the wine and chicken broth, turn heat to medium low. Add Worcestershire sauce, franks, hot sauce, smoked chicken, black beans and broccoli florets, simmer for 5 additional minutes. Add heavy cream and let soup simmer for 5 more minutes. Season with salt and pepper to taste. If you would like to thicken, mix 2 tablespoons of cornstarch with a minimal amount of warm water to thicken. Place remaining butter into black bean soup mixture, stir until melted, then serve. To smoke your chicken you can use a covered grill and put some wood chips in with your boneless skinless chicken breast for 30 minutes. You can use apple wood chips or alder wood chips to smoke your chicken.

Hint: If you soak your wood chips in water for 5 minutes before placing them in your grill, you will produce better smoke flavor. If using a gas grill, soak your chips, then place in aluminum foil poking holes in the foil for smoke to get out. If using a briquette grill, just place soaked chips directly on briquettes to let smoke.

Servings: About 4


BROCCOLI AU GRATIN

~Shared by Treva, NC

Preparation time: 10 min
Cooking time: 30 min

1/4 lb cheddar cheese, shredded
2 cups skim milk, warm
1/4 tsp white pepper
1/2 cup plain breadcrumbs
1/4 tsp ground nutmeg
2 & 2/3 tbsp olive oil
1 lb broccoli florets
2 tbsp all purpose flour

Preheat oven to 350°F. Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 5 minutes. Arrange broccoli in a casserole dish and set aside. Heat oil in a saucepan over medium heat. Add flour and cook 2 minutes, stirring constantly. Very gradually whisk in milk. Season with white pepper, nutmeg and salt to taste. Cook 5-7 minutes, whisking frequently, or until sauce thickens and is smooth. Pour sauce over broccoli. Sprinkle with cheese and breadcrumbs and bake 15 minutes or until top is lightly browned. Servings: 4

Nutrition Facts: Calories 340;  % Calories From Fat 52.9%; Total Fat 20g;  Saturated Fats 7.6g; Mono-unsaturated Fats 9.4g; Poly-unsaturated Fats 1.7g; Cholesterol 32mg;  Sodium 370mg; Total Carbohydrates 27g;  Dietary Fiber 4.5g; Sugar 8.8g; Protein 16g


SUMMER VEGETABLE CREPES

~Shared by Treva, NC

Crêpes aren't just for dessert—they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it—without it, the crêpes are tricky to roll.

4 servings
Active Time: 30 minutes
Total Time: 30 minutes

1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 (9-inch) “ready-to-use” crêpes, (see Tip)

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Nutrition Per serving: 302 Calories; 17 g Fat; 8 g Sat; 6 g Mono; 46 mg Cholesterol; 25 g Carbohydrates; 15 g Protein; 3 g Fiber; 687 mg Sodium; 485 mg Potassium 1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat

Tips & Notes

Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.

Ready-to-use crèpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

Source: EatingWell:  July/August 2008


TRI-COLOR COLESLAW

~Shared by Treva, NC

This coleslaw not only tastes great but looks beautiful, as well!
 
2 large broccoli stalks, sliced into smaller pieces
3 medium carrots, peeled and cut into large chunks
1/4 small head red cabbage
1 Tbs. minced fresh chives or 1 scallion, thinly sliced
1/2 C. natural prepared or homemade dressing
salt and pepper to taste
 
Grate broccoli, carrots, and cabbage in a food processor using a coarse grating blade.

Combine vegetables with remaining ingredients and toss together.

Let stand for 10 to 15 minutes before serving.


TEX-MEX SUMMER SQUASH CASSEROLE

~Shared by Treva, NC

Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

12 servings
Active Time: 20 minutes
Total Time: 1 1/2 hours

2 & 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 (4-ounce) can chopped green chiles
1 (4-1/2-ounce) can chopped jalapenos, (about 1/2 cup), drained
1/2 teaspoon salt, or to taste
2 & 1/4 cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion, for garnish

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.

3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

Per serving : 101 Calories; 5 g Fat; 3 g Sat; 0 g Mono; 15 mg Cholesterol; 9 g Carbohydrates; 5 g Protein; 3 g Fiber; 217 mg Sodium; 265 mg Potassium
1/2 Carbohydrate Serving Exchanges: 1 vegetable, 1/2 high-fat meat

Source: The EatingWell Diabetes Cookbook (2005)


CHICKEN & STIR-FRY VEGETABLE PIZZA

~Shared by Treva, NC

Prep: 5 minutes
Cook: 5 minutes
Bake: 10 minutes
Serves: 4

A pre-baked pizza crust is coated with Campbell's® Condensed Cream of Mushroom Soup and topped with stir-fried veggies, chicken strips and Cheddar cheese for a deliciously different pizza.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 prepared pizza crust (12-inch)
1 tablespoon vegetable oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
1 package (about 10 ounces) refrigerated cooked chicken strips
1 cup shredded Cheddar cheese (about 4 ounces)
Dried oregano leaves or crushed red pepper

Spread the soup on the crust to within 1/4 inch of the edge.  Bake at 450°F. for 5 minutes. Heat the oil in a 10-inch skillet over medium heat.  Add the vegetables and garlic and cook until the vegetables are tender-crisp, stirring occasionally. Spoon the vegetables on the pizza.  Top with the chicken and cheese.  Sprinkle with the oregano, if desired. Bake for 5 minutes or until the cheese is melted.

Nutritional Values per Serving Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: : Calories 669, Total Fat 23g, Saturated Fat 10g, Cholesterol 82mg, Sodium 1643mg, Total Carbohydrate 74g, Dietary Fiber 7g, Protein 41g, Vitamin A 105%DV, Vitamin C 17%DV, Calcium 38%DV, Iron 24%DV

Source: Campbell's Kitchen


GRILLED VEGGIE KABOBS

~Shared by Treva, NC

Flavorful veggies are really easy to make on the grill and a sure-fire way to please your family and friends. Add some cubes of tofu or another favorite source of protein and you've got yourself the perfect summer meal

Marinade:
1/2 C. olive oil
3 Tbs. fresh lemon juice
2 tsp. salt
1 tsp. freshly-ground black pepper
1 1/2 tsp. dried oregano
2 cloves garlic, mashed

Veggies:
4 medium-size red onions, quartered
2 medium-size green zucchini, cut into 1-inch pieces
2 medium-size yellow summer squash, cut into 1-inch pieces
12 cremini mushrooms, stemmed
1 red bell pepper, seeded and cut into 1-inch pieces

1 package extra-firm tofu, cut into 1-inch cubes (optional)
1/4 lb. feta cheese, crumbled, for garnish (optional)
 
Mix marinade ingredients in a small bowl, stirring to blend. Place prepared vegetables, and tofu if using, in a 2-gallon zipper-top plastic bag. Pour in the marinade, seal the bag, and turn over to coat everything. Marinate in the refrigerator 1 to 4 hours.

When ready to cook, remove vegetables from marinade and thread onto kabob rods, if using rotisserie, or skewers if using grill. Leave a little space between the vegetables for air to circulate. Grill using rotisserie or directly on grill until all vegetables are golden and tender, 20 to 25 minutes. Remove from rods or skewers and serve warm, garnished with the crumbled feta, if desired. Since vegetables will grill at different rates, you may want to place all the vegetables of each type together on the skewers--the onions on one, for example, and bell peppers on another. This makes it easy to remove the skewers when those veggies are done.


ZUCCHINI AND GREEN TOMATO RELISH

~Shared by Treva, NC

If you are into canning, this is a wonderful veggie relish. I used the coarse grind of my stand mixer's grinder attachment to make this sweet relish. This is a great relish for hot dogs or burgers, and it's a good way to use extra green tomatoes and zucchini. Finely chop the vegetables if you don't have a grinder.

4 & 1/2 cups ground zucchini, about 2 1/2 pounds
2 cups ground green tomatoes, about 1 1/2 pounds
3 large red and/or yellow bell peppers, ground
1 large onion, peeled, ground
1/3 cup pickling salt or kosher salt
3 cups cider vinegar
1 1/2 cups sugar
1 teaspoon mixed pickling spices
1 teaspoon yellow mustard seeds
1/2 teaspoon ground turmeric
2 cloves garlic, finely minced

Put ground vegetables in a large nonreactive container with salt; gently stir to combine.

Top with abour 3 cups of ice cubes, cover, and let stand for 3 hours. Drain and lightly rinse.

In a large, nonreactive kettle combine the vinegar, sugar, spices, mustard seeds, turmeric, and garlic. Bring to a boil; reduce heat to medium low and simmer for 5 minutes.

Add drained vegetable mixture and bring slowly to a boil. Simmer for 15 minutes.

Pack into clean jars. Wipe rims with a clean damp cloth and seal with 2-part lids.

Process in a boiling water bath canner for 10 minutes.

Makes about 5 pints.



SUPER-EASY SAUTEED SUMMER SQUASH

~Shared by Treva, NC

This simple summer squash sauté is a great way to enjoy fresh summer squash. Feel free to use either yellow summer squash or zucchini in this easy recipe. This is a wonderful and easy side dish to serve with a grilled steak or chicken meal, along with rice, baked potato, or another side vegetable.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

4 small summer squash or 2 to 3 medium
nonstick cooking spray
1/4 cup vegetable broth or chicken broth
1/2 teaspoon crushed garlic
3 or 4 green onions, thinly sliced
about a dozen medium basil leaves, cut chiffonade*
salt and freshly ground black pepper, to taste

*To cut chiffonade, stack the leaves, roll up tightly, and slice thinly.

Spray a large skillet with cooking spray and heat over medium heat . Saute the sliced summer squash, stirring constantly, for about 2 minutes. Add the vegetable broth to the skillet and continue cooking and stirring for a few minutes longer, until almost tender. Add the garlic and green onions and continue cooking and stirring until tender but still a bit firm. Stir in the basil and add salt and pepper to taste.

Serves 4.


CHEDDAR AND BACON POTATOES

~Shared by Treva, NC

4 Medium Potatoes, scrubbed
2 Tablespoons Butter
1/2 Cup Bell Pepper, chopped
1/3 Cup Onion
1 Cup thinly sliced Fresh Mushrooms
1/4 Cup cooked Bacon Pieces
3/4 Cup Cheddar Cheese, divided
1/4 cup Milk
 
Pierce potatoes several times with a fork. Microwave on High until tender, about 10 minutes. While those cook, melt butter in a large skillet over medium heat. Saute bell pepper and onion in the butter for 2 minutes. Add Mushrooms and bacon to skillet. Cook about 2 Minutes, remove from heat.

Slice of tops of potatoes. Scoop out the meat of the potato, leaving the Shell intact. Mash the scooped out potato, 1/2 cup of the cheese and milk in a large bowl.  Stir in the saulted vegetables. Spoon potato mixture into the potato shells. Place on baking sheet. Sprinkle with remaining cheese. Bake until potatoes are heated through and cheese is melted, about 15 minutes.



FRESH CORN CAKES

~Shared by Treva, NC

Garden-fresh corn on the cob is the key to making these awesome Fresh Corn Cakes. Whether you serve these as is for a novel veggie side dish, or drizzled with a bit of honey for brunch, you cant go wrong.

2 & 1/2 cups fresh corn kernels (about 4 ears), divided (see Notes)
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup yellow or white cornmeal
1 (8-ounce) package shredded mozzarella cheese
2 tablespoons chopped fresh chives
1 teaspoon salt
1/4 teaspoon ground red pepper
 
1. In a food processor, combine 1-3/4 cups corn kernels, the eggs, milk, and butter; process 3 to 4 times, or just until corn is coarsely chopped.

2. Stir together flour, cornmeal, mozzarella cheese, chives, salt, and pepper; stir in remaining corn kernels and the chopped corn mixture just until dry ingredients are moistened.

3. For each cake, pour 1/8 cup of batter onto a hot, lightly greased griddle or skillet. (Do not spread or flatten cakes). Cook cakes 3 to 4 minutes, or until edges begin to brown. Turn and cook other side 2 to 3 more minutes.

Makes about 3 dozen.

NOTES: To remove corn from the cob, cut the wide end so it stands up and, using a sharp knife or corn stripper, cut off the kernels. It’s also fine to substitute thawed frozen corn for the fresh.

Source: Mr. Food
http://www.mrfood.com/Vegetables/Fresh-Corn-Cakes/ct/1


CORN SALAD WITH MANGO & JICAMA

~Shared by Treva, NC
 
4 cups frozen sweet corn
3 small mangoes, peeled, pitted and diced
1 & 1/2 lbs jicama, peeled and diced
1/4 cup chopped red onion
1/4 cup fresh chopped cilantro
1/4 cup fresh lime juice
 
Cook corn and cool. Combine all ingredients in a medium bowl and toss to combine. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.
 
Yield: 8 servings


CARROT RAISIN SALAD

~Shared by Mary H., Montreal, Canada

2 cups shredded carrots
1/2 cup raisins
1/3 cup mayonnaise
1 tablespoon vinegar
Variation: Add 1/2 cup chopped celery

Put all ingredients into bowl and toss to coat.  Serve immediately.  Serves 6.


ALDA'S FROSTED SALAD

~Shared by Mary H., Montreal, Canada

With fresh buns or French bread, this is a good light snack for bridge!

1 cup hot water
1 package pineapple-flavored Jell-o
1 19-ounce can crushed pineapple
1 cup low-fat cottage cheese
1/2 cup minced celery
1 tablespoon chopped pimento
1/2 cup chopped walnuts or almonds
1 - 250 g. package cream cheese (light)
1 tablespoon mayonnaise
1 tablespoon lemon juice
grated rind of 1 lemon
1 - 2 tablespoons yogurt

Pour hot water over gelatin and stir until dissolved.  Refrigerate, stirring occasionally, until consistency of unbeaten egg white.  Mix pineaple, cottage cheese, celery, pimento and nuts until evenly distributed; add to gelatin.  Pour into 8" x 8" x 2" pan.  Refrigerate, covered, until firm.

Combine cream cheese, mayonnaise, lemon juice and yogurt until smooth and easily spreadable.  Frost top of jelled mixture.  Sprinkle with rind on top.  Serve cut into squares on lettuce greens.  Serves 6.


MYRTLE'S CUCUMBER RELISH

~Shared by Mary H., Montreal, Canada

8 large cucumbers (do not peel)
12 medium onions
2 large red peppers
2 large green peppers
1 medium cabbage
1/2 cup pickling salt
6 cups white sugar
5 cups white vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon turmeric
Green food coloring

Wash vegetables and finely chop in food processor.  Put in pickling crock with salt and cover with boiling water.  Let stand for 3 hours, then drain well.  Transfer to a large cooking pot and add remaining ingredients.  Boil for 20 minutes.  Add green food coloring, a few drops at a time, to obtain desired color.  Pour into sterilized jars, seal and process in usual manner.


CORN RELISH

~Shared by Mary H., Montreal, Canada

1 dozen large ears of corn, cooked
1 green pepper, chopped
1 red pepper, chopped
2 large onions, chopped
2 stalks celery, chopped
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon dry mustard powder
1 quart white vinegar
1 1/4 cups sugar
1/2 teaspoon turmeric

Remove corn from cobs.  Combine corn and chopped vegetables in large pot with salt, celery seed, mustard seed and dry mustard powder.  Add vinegar, sugar and turmeric; stir well.  Bring to a boil, then reduce heat to simmer.  Cook, uncovered, for 30 minutes.  Pack in hot, sterilized jars and seal.  Yield: Four pints.


TOFU SPREAD

~Shared by Mary H., Montreal, Canada

1/2 pound tofu, drained and crumbled
1 small carrot, grated
1 shallot, finely chopped
3 tablespoons mayonnaise
salt and pepper
pinch turmeric

In a bowl, combine all ingredients and stir until smooth.  Serve this tofu appetizer with whole wheat crackers and avoid the animal fat of a cream cheese dip.  Yield: 4 servings.


SWEDISH CUCUMBER DELIGHT

~Shared by Mary H., Montreal, Canada

1 or 2 cucumbers, depending on size
salt
1 cup white vinegar
1/3 cup sugar
2 bay leaves
chopped parsley
6 to 8 whole allspice
pepper, to taste

Wash or peel the cucumber and slice thinly.  Place in a bowl with salt, sprinkled between layers.

Put on a plate on top to weigh down and let stand for 1 - 2 hours.  Squeeze out the juice.  Mix remaining ingredients and pour over the top.


SPINACH BROWNIES

~Shared by Mary H., Montreal, Canada

1 package chopped frozen spinach
1 pound Cheddar cheese
1 cup flour
1/4 cup melted butter
1 teaspoon salt
1/2 cup finely chopped onion
1 cup milk
2 eggs, beaten

Defrost and squeeze spinach.  Grate cheese.  Mix all ingredients together.  Bake in a 9" x 13" pan at 350 degrees F. for 35 - 45 minutes.  Cool.  Cut into squares.  May be frozen.

To serve, put on baking sheet.  Warm until bubbly and hot.  Yield: 24 - 27 squares.


RIP 'N DIP

~Shared by Mary H., Montreal, Canada

1 large round bread loaf
1 cup sour cream
1 cup mayonnaise
1 package dry vegetable soup mix
1 package frozen spinach
1 can water chestnuts, drained

Cut the top and center out of the bread loaf to make a large bread bowl.  Save the insides and cut the removed bread into dippable pieces.

Chop the frozen spinach and water chestnuts.  Mix spinach, water chestnuts, soup mix, mayonnaise and sour cream together.

Just before serving, put dip into bread bowl.  Arrange dipping bread around bread bowl.  Once dipping bread is used up, you can rip right into the bread bowl!  Yileld: hors d'oeuvres for 15.


HEATHER'S ONION, SUN-DRIED TOMATO, OLIVE AND "PIZZA" APPETIZER

~Shared by Mary H., Montreal, Canada

Heather is a bit more generous with the toppings than called for in the recipe, but the ingredients are fine as shown, too.  Heather has had many requests for the recipe, so I thought I would share it, too!  ~ Mary

Thin homemade or bought pizza dough or foccacio (1 extra large or 2 medium or 4 small)
2 onions, finely chopped
1/2 cup sour cream (don't substitute!)
2 large eggs
1/3 to 1/2 cup sliced green onions
1/4 to 1/2 cup chopped, sun-dried tomatoes, which have been soaked in water for 1/2 an hour (chopped after soaking)
1/3 cup minced kalamata or green olives

In heavy pot or frying pan, cook the 2 onions in 1 tablespoon olive oil, until soft and golden. Let cool.

In a bowl, whisk the sour cream and eggs together; stir in the cooked onions.  Add salt and pepper to taste.

Spread sour cream mixture evenly over dough.  Scatter the green onions, tomatoes and kalamata or olives over top.  Bake at 350 degrees F. for 25 minutes.  Cool for 10 minutes before cutting, then cut into small squares or wedges.  Yield: One extra large, two medium or four small pizzas.


CUCUMBER ONION DIP

~Shared by Mary H., Montreal, Canada

1 8-oz. package cream cheese
3 tablespoons grated cucumber (without the seeds)
1 tablespoon grated onion
Dash garlic (optional)

Mix together several hours before serving and keep in refrigerator.  For a dip with thinner consistency, add a little milk.  Great for vegetable or chip dipping.


BROCCOLI AND MUSHROOM DIP

~Shared by Mary H., Montreal, Canada

2 cups chopped broccoli (including stalks)
1 tablespoon vegetable oil
1 clove garlic, minced
1/4 cup mushrooms, coarsely chopped
3/4 cup low-fat cottage cheese
1/4 cup low-fat plain yogurt or light sour cream
salt and freshly ground pepper
Add fresh dill, to taste

Cook broccoli with boiling water until tender-crisp (about 3 minutes).  Drain.  Add cold water twice.

In nonstick frying pan, heat oil on medium heat.  Add garlic, onions and mushrooms; cook, stirring frequently, until onion is tender.

In food processor, combine cottage cheese and yogurt.  Process until smooth.  Add mushroom mix and broccoli; salt and pepper to taste.  Process on/off until mixed.  Cover and refrigerate for up to 2 days.  Serve with crackers or crudités.  Yield: Two and one-quarter cups.

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