Besides being Taco Tuesday, it's also Double-Post Tuesday, featuring side dishes.
I have to admit, I love veggies.
There, I said it. And while I do tend to favor some of them more than others, I'm willing to give most veggies a try at least once. Who knows where one's next favorite will come from?
If you're like me, I think you'll find these a nice variety to get you started, including the Twice Baked Potatoes and Onion Supreme. Enjoy!
Note: The first five recipes in today's post can be found in my e-cookbook, Off the Wall Cooking.
BAKED BUTTER CARROTS
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” (No, Grandma wasn't a vegetarian, but this was before vegetarianism became a main stream lifestyle.) Eat and enjoy!
2 1/2 lbs. carrots
2 T oleo or butter
dash of pepper
1 T salt
1 1/2 tsp. sugar
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
SWEET POTATO SOUFFLE
This is one of my mom’s recipes.
4-5 sweet potatoes
1 small can pineapple
2 T orange juice concentrate
cinnamon
1/2 C brown sugar
1 egg
1 C nuts
1/2 tsp. salt
dash pepper
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
4 bunches scallions (discard green), sliced thin
2 cloves garlic, sliced thin
3-4 yellow onions, sliced thin
1 stick butter or margarine
20 small white onions
1 1/2 C half & half
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
JEAN'S SPECIAL POTATOES
Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.
8-10 potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 C butter
2 tsp. chives
Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.
TWICE BAKED POTATOES
This last recipe is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
Showing posts with label Baked Butter Carrots. Show all posts
Showing posts with label Baked Butter Carrots. Show all posts
Tuesday, August 8, 2017
Monday, February 15, 2016
Monday's Recipes - and Three Recalls
Today's post starts off with a three Recall Notices: Braga Organic Farms is recalling their pistachios sold both online and in retail stores because of a potential Salmonella contamination risk. Read more here.
Also being recalled are meal replacements by Garden of Life. You can read more here.
And finally, there is a nationwide cough syrup recall, as morphine was detected in Pamona, CA, Mater Herbs, Inc. product. All lots of their Licorice Coughing Liquid have been recalled. Read that recall here.
I have to admit, I love veggies.
There, I said it. And while I do tend to favor some of them more than others, I'm willing to give most veggies a try at least once. Who knows where one's next favorite will come from?
If you're like me, I think you'll find these a nice variety to get you started. And not to worry: I'll post more in the future.
SWEET POTATO SALAD WITH APPLE AND AVOCADO
This comes from the February 2009 issue of Vegetarian Times, and begins, “More a meal than a side dish, this potato salad gets its protein from avocado and pumpkin seeds, both good sources of essential fatty acids. Nutrient-rich corn and diced apple give it crunch. Try serving it over a bed of spinach or arugula.” Serves 6 in 30 minutes or less.
To view this recipe online, go to http://www.vegetariantimes.com/recipe/sweet-potato-salad-with-apple-and-avocado/.
1 lb. sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup frozen corn
1/4 cup unsalted hulled pumpkin seeds or pepitas
1 medium red apple, diced (1 cup)
1/2 small onion, finely chopped (1/2 cup)
1/4 cup chopped cilantro
1/4 cup lime juice
2 Tbs. olive oil
1/2 avocado, finely diced
Place sweet potatoes in large saucepan, and cover with water. Bring to a boil, and cook 3 minutes. Add corn, and cook 1 to 2 minutes more, or until potatoes are tender. Drain in colander and rinse under cold water to cool. Drain well.
Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop. Transfer to plate, and cool.
Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.
nutritional information Per 3/4-cup serving: Calories: 179; Protein: 3 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 117 mg; Fiber: 4 g; Sugar: 8 g; Vegan; Gluten-Free
BAKED BUTTER CARROTS
These are from my Grandma Hallock, who was a fantastic cook. You can find this, as well as the remainder of today's recipes, in my e-cookbook, Off the Wall Cooking.
Note: I can hear a faint voice asking, "Oleo? What is oleo?" My grandmother used to call margarine oleo. Since then, I've heard several others call margarine oleo. Apparently, it was once called oleomargarine. Go figure.
2 1/2 lbs. carrots
2 T oleo or butter
dash of pepper
1 T salt
1 1/2 tsp. sugar
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
SWEET POTATO SOUFFLE
My mom’s recipe. I have fond memories of this dish.
4-5 sweet potatoes
1 small can pineapple
2 T orange juice concentrate
cinnamon
1/2 C brown sugar
1 egg
1 C nuts
1/2 tsp. salt
dash pepper
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
4 bunches scallions (discard green), sliced thin
2 cloves garlic, sliced thin
3-4 yellow onions, sliced thin
1 stick butter or margarine
20 small white onions
1 1/2 C half & half
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
JEAN'S SPECIAL POTATOES
Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.
8-10 potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 C butter
2 tsp. chives
Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.
Also being recalled are meal replacements by Garden of Life. You can read more here.
And finally, there is a nationwide cough syrup recall, as morphine was detected in Pamona, CA, Mater Herbs, Inc. product. All lots of their Licorice Coughing Liquid have been recalled. Read that recall here.
I have to admit, I love veggies.
There, I said it. And while I do tend to favor some of them more than others, I'm willing to give most veggies a try at least once. Who knows where one's next favorite will come from?
If you're like me, I think you'll find these a nice variety to get you started. And not to worry: I'll post more in the future.
SWEET POTATO SALAD WITH APPLE AND AVOCADO
This comes from the February 2009 issue of Vegetarian Times, and begins, “More a meal than a side dish, this potato salad gets its protein from avocado and pumpkin seeds, both good sources of essential fatty acids. Nutrient-rich corn and diced apple give it crunch. Try serving it over a bed of spinach or arugula.” Serves 6 in 30 minutes or less.
To view this recipe online, go to http://www.vegetariantimes.com/recipe/sweet-potato-salad-with-apple-and-avocado/.
1 lb. sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup frozen corn
1/4 cup unsalted hulled pumpkin seeds or pepitas
1 medium red apple, diced (1 cup)
1/2 small onion, finely chopped (1/2 cup)
1/4 cup chopped cilantro
1/4 cup lime juice
2 Tbs. olive oil
1/2 avocado, finely diced
Place sweet potatoes in large saucepan, and cover with water. Bring to a boil, and cook 3 minutes. Add corn, and cook 1 to 2 minutes more, or until potatoes are tender. Drain in colander and rinse under cold water to cool. Drain well.
Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop. Transfer to plate, and cool.
Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.
nutritional information Per 3/4-cup serving: Calories: 179; Protein: 3 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 23 g; Cholesterol: 0 mg; Sodium: 117 mg; Fiber: 4 g; Sugar: 8 g; Vegan; Gluten-Free
BAKED BUTTER CARROTS
These are from my Grandma Hallock, who was a fantastic cook. You can find this, as well as the remainder of today's recipes, in my e-cookbook, Off the Wall Cooking.
Note: I can hear a faint voice asking, "Oleo? What is oleo?" My grandmother used to call margarine oleo. Since then, I've heard several others call margarine oleo. Apparently, it was once called oleomargarine. Go figure.
2 1/2 lbs. carrots
2 T oleo or butter
dash of pepper
1 T salt
1 1/2 tsp. sugar
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
SWEET POTATO SOUFFLE
My mom’s recipe. I have fond memories of this dish.
4-5 sweet potatoes
1 small can pineapple
2 T orange juice concentrate
cinnamon
1/2 C brown sugar
1 egg
1 C nuts
1/2 tsp. salt
dash pepper
9 large marshmallows
Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
2 leeks (discard green), sliced thin
4 bunches scallions (discard green), sliced thin
2 cloves garlic, sliced thin
3-4 yellow onions, sliced thin
1 stick butter or margarine
20 small white onions
1 1/2 C half & half
Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home.
3-4 potatoes, scrubbed, not peeled
3-4 T butter or oil (or both)
1 pepper (red, green or yellow), diced
1 onion, chopped
1 clove garlic, minced (optional)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.
JEAN'S SPECIAL POTATOES
Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.
8-10 potatoes
8 oz. cream cheese
8 oz. sour cream
1/2 C butter
2 tsp. chives
Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.
Wednesday, December 23, 2015
Sides and Desserts
Today, six sides and desserts. Enjoy!
BUSH’S® APPLE PUMPKIN CAKE
This comes from Bushes Beans, and starts off, “Full of classic fall flavors, this delicious cake can be topped with whipped cream or your favorite cream cheese icing. Pureed BUSH'S® Country Style Baked Beans add a surprising sweetness.” Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Servings: 12
To view this online, click here.
Ingredients
1 can (16 oz) BUSH’S® Country Style Baked Beans
1 pkg (16.25 oz) spice cake mix
3 large eggs
1/2 cup classic applesauce
1 can (15 oz) pumpkin puree (not pumpkin pie mix)
Directions
Remove the bacon from the can of Country Style Baked Beans. Pour the can of beans and sauce into a blender and puree.
Combine the cake mix, use 3/4 cup of the pureed beans (discard small amount of remaining puree) and 3 eggs in a mixing bowl and mix well.
Add the applesauce and pumpkin and mix well till all ingredients are combined.
Spoon batter into a sprayed 9x13 cake pan at 350° F for 30-35 minutes or till a wooden pick inserted near the center comes out clean.
Cool in pan.
Top with whip cream or Cream cheese frosting for fun! Yields 12 servings OR Use cupcake pans with paper liners. Fill 2/3 full.
Bake at 350° for 12- 15 minutes or till a wooden pick comes out clean.
Makes 2-3 dozen muffins or frost for a nutritious cupcake.
BAKED BUTTER CARROTS
This comes from my e-cookbook, Off the Wall Cooking.
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” (She wasn't a vegetarian, but there's no reason why a vegetarian can't eat these!) Eat & enjoy!
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
ROCKY ROAD CAKE
Another recipe from my e-cookbook, Off the Wall Cooking.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9-inch pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
SQUASH PIE
Another recipe from my e-cookbook, Off the Wall Cooking.
This is from Grandma Hallock. She wrote, “I was given several large yellow winter squash by Grandma Carpenter & Grandma said, ‘Make pumpkin pie’ & I did. They were our favorite from then on.”
2 T butter
1/4 tsp. ginger
3/4 C sugar
1/4 tsp. nutmeg
2 eggs
1 C mashed yellow winter (hubbard) squash
1/2 tsp. salt
1 1/4 C milk
1/4 tsp. cinnamon
Cream butter. Add sugar & eggs. Mix well. Add rest of ingredients. Line 9” pie plate with crust. Pour filling into unbaked pastry shell. Bake at 375 degrees for 1 hour. Serve with whipped cream.
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
CRANBERRY-PECAN SALAD
This starts off, “The antioxidant-packed vinaigrette for this salad is made with unsweetened cranberry juice rather than vinegar.” This vegan recipe serves 4 in 30 minutes or less.
Cranberry Vinaigrette
2 Tbs. unsweetened cranberry juice
1 Tbs. Dijon mustard
1 Tbs. canola oil
1 Tbs. walnut or hazelnut oil
1 small shallot, finely chopped (2 Tbs.)
Salad
4 cups arugula
2/3 cup dried cranberries
1/3 cup chopped toasted pecans
To make Cranberry Vinaigrette: Whisk together cranberry juice and mustard in small bowl. Whisk in canola and walnut oils until smooth. Stir in shallot, and season with pepper.
To make Salad: Toss arugula, dried cranberries, and pecans with vinaigrette.
Per serving: 207 cal; 2 g prote; 14.5 g total fat (1 g saturated fat): 21 g carb; 0 mg cholesterol; 242 mg sodium; 2 g fiber; 14 g sugar.
BUSH’S® APPLE PUMPKIN CAKE
This comes from Bushes Beans, and starts off, “Full of classic fall flavors, this delicious cake can be topped with whipped cream or your favorite cream cheese icing. Pureed BUSH'S® Country Style Baked Beans add a surprising sweetness.” Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Servings: 12
To view this online, click here.
Ingredients
1 can (16 oz) BUSH’S® Country Style Baked Beans
1 pkg (16.25 oz) spice cake mix
3 large eggs
1/2 cup classic applesauce
1 can (15 oz) pumpkin puree (not pumpkin pie mix)
Directions
Remove the bacon from the can of Country Style Baked Beans. Pour the can of beans and sauce into a blender and puree.
Combine the cake mix, use 3/4 cup of the pureed beans (discard small amount of remaining puree) and 3 eggs in a mixing bowl and mix well.
Add the applesauce and pumpkin and mix well till all ingredients are combined.
Spoon batter into a sprayed 9x13 cake pan at 350° F for 30-35 minutes or till a wooden pick inserted near the center comes out clean.
Cool in pan.
Top with whip cream or Cream cheese frosting for fun! Yields 12 servings OR Use cupcake pans with paper liners. Fill 2/3 full.
Bake at 350° for 12- 15 minutes or till a wooden pick comes out clean.
Makes 2-3 dozen muffins or frost for a nutritious cupcake.
BAKED BUTTER CARROTS
This comes from my e-cookbook, Off the Wall Cooking.
These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” (She wasn't a vegetarian, but there's no reason why a vegetarian can't eat these!) Eat & enjoy!
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
ROCKY ROAD CAKE
Another recipe from my e-cookbook, Off the Wall Cooking.
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate chips
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9-inch pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
SQUASH PIE
Another recipe from my e-cookbook, Off the Wall Cooking.
This is from Grandma Hallock. She wrote, “I was given several large yellow winter squash by Grandma Carpenter & Grandma said, ‘Make pumpkin pie’ & I did. They were our favorite from then on.”
2 T butter
1/4 tsp. ginger
3/4 C sugar
1/4 tsp. nutmeg
2 eggs
1 C mashed yellow winter (hubbard) squash
1/2 tsp. salt
1 1/4 C milk
1/4 tsp. cinnamon
Cream butter. Add sugar & eggs. Mix well. Add rest of ingredients. Line 9” pie plate with crust. Pour filling into unbaked pastry shell. Bake at 375 degrees for 1 hour. Serve with whipped cream.
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
CRANBERRY-PECAN SALAD
This starts off, “The antioxidant-packed vinaigrette for this salad is made with unsweetened cranberry juice rather than vinegar.” This vegan recipe serves 4 in 30 minutes or less.
Cranberry Vinaigrette
2 Tbs. unsweetened cranberry juice
1 Tbs. Dijon mustard
1 Tbs. canola oil
1 Tbs. walnut or hazelnut oil
1 small shallot, finely chopped (2 Tbs.)
Salad
4 cups arugula
2/3 cup dried cranberries
1/3 cup chopped toasted pecans
To make Cranberry Vinaigrette: Whisk together cranberry juice and mustard in small bowl. Whisk in canola and walnut oils until smooth. Stir in shallot, and season with pepper.
To make Salad: Toss arugula, dried cranberries, and pecans with vinaigrette.
Per serving: 207 cal; 2 g prote; 14.5 g total fat (1 g saturated fat): 21 g carb; 0 mg cholesterol; 242 mg sodium; 2 g fiber; 14 g sugar.
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