Vegetables And Salads
There are so many different and delicious ways to cook vegetables. Why not try something new tonight?
Heat oven to 350 degrees.
Cut squash in half; scoop out seeds. Place cut side up on a cookie sheet .
Place 1/4 cup brown sugar in each half of squash and then place a patty of
sausage on top of the brown sugar. Cook for 30-45 minutes, or until
tender.
Scoop out the shells and mix with melted brown sugar, serve with sausage.
Combine. Toss. Cover. Chill. Eat!
Rich's Favorite Salad Dressing (Olive Garden Italian Clone)
1 1/2 cups bottled Italian dressing
2 tablespoons grated Parmesan cheese
2 tablespoons granulated sugar (or equivalent in Equal)
1 large raw egg (or egg beaters to equal 1 egg
or 2 tablespoons mayonnaise)
1/4 cup olive oil
Blend all except oil in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add the oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using.
If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 cups for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.
Yields about 2 cups of dressing.
Applebee's Bacon-Scallion Mashed Potatoes
1. Cook potatoes and garlic in large pot with lightly salted water to cover
13-15 minutes until potatoes are fork tender.
2. Meanwhile, fry bacon in a nonstick skillet over medium low heat until crisp.
Drain on paper towels. Pour off all but 1-tsp. drippings. Add scallions, sauté
1 minute or until soft, but not brown. Add bacon.
3. Drain potatoes well and return to pot. Mash, adding milk, sour cream, salt
and pepper. With a wooden spoon, beat in bacon and scallions. Reheat, if
necessary.
Peel outer skin layers of garlic leaving cloves and head intact. Place all heads on double thickness of foil; top with butter and herbs. Fold up and seal. Cook over hot coals, turning occasionally, 40 to 45 minutes. Serve one whole head per person. Squeeze cooked cloves from skin onto cooked meat and vegetables or on buttered French bread.
This is NOT for dieters. It is rich and loaded with
calories, like any good German food should be.
Boil, cool, peel and dice the potatoes. Cook bacon slowly until almost done.
Add onions. Cook until both are almost done.
Drain all but 2 tablespoons grease from bacon. When bubbling, stir in flour and
mix well. Add vinegar and stir. Add water, stir Add salt and pepper.
Simmer 1/2 hour. Pour half mixture over potatoes. Stir well. Stir in the
remaining sauce mix.
Serve warm.
Cheesy Tomatoes
Slice each tomato into 3 slices. Top each slice with a slice of cheese, sprinkle lightly with paprika. Broil, bake or place over fire until cheese melts, somewhat and browns. Use a piece of foil under each tomato slice. Serve on foil wrap to catch any cheese that might melt and run over tomato.
Boil the potatoes until soft. Drain, and add the rest of the ingredients.
Whip until smooth. Check the seasonings. Serve warm.
Wash beans and put in deep Dutch oven. Add rest of the ingredients and cover with water. Bring to a boil and reduce to a simmer. Cook at simmer for 3-4 hours. Remove red pepper before serving.
Peel the eggplant, and cut into 1/2 inch slices lengthwise. Sprinkle with salt,
and layer the slices in a colander to drain, placing a plate and a weight (such
as a few cans of tomatoes) on top. Let set for about an hour. (This gets out the
excess moisture so it doesn't absorb as much oil.)
Rinse the eggplant slices and pat dry. Put the eggplants on a broiler pan
sprayed lightly with the oil spray to prevent sticking. Cook until golden on
both sides. In a separate bowl, mix together the ricotta, 1 cup mozzarella and
1/2 cup of parmesan cheese. Add the egg and basil. Spread about 1/2 cup of the
pasta sauce on the bottom of an 8 X 12 inch baking dish. Place a layer of the
eggplant slices on the sauce, overlapping slightly. Spoon over enough pasta
sauce to cover lightly, and then sprinkle with about 1/4 cup of the parmesan
cheese and half cup mozzarella cheese. Repeat with another layer of the eggplant
slices and the sauce. Spread the ricotta mixture over this, and finish with the
last layer of the eggplant and sauce. Sprinkle with the remaining 1/4 cup of
parmesan cheese and the rest of the mozzarella cheese on top, and bake in a
preheated 350-degree oven for about 30 minutes or until bubbly and golden.
Peel and quarter potatoes. Place potatoes, garlic and 1/4 teaspoon salt
in a medium pot with just enough water to cover. Bring to a boil and
simmer until tender, 10 to 15 minutes. Drain potatoes.
Add the milk or cream to the pot that the potatoes were cooked in and return
to a boil.
Return potatoes and garlic to the pot with the garlic salt and butter.
Mash potatoes with a potato masher, or mixer if you like smoother mashed
potatoes.
For sauce: In a saucepan, melt butter, then blend in the flour. Cook over
moderate heat and slowly stir in milk. Season with salt and cayenne. Continue
cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring,
until cheese is blended. Add green peppers, stir, and remove from heat. Grease a
baking dish and fill with alternate layers of potatoes and sauce. Bake in
moderate oven, 350 degrees, until potatoes are done, about 1-1/2 to 2 hours.
Potatoes may be turned with a spoon to ensure even cooking.
Prepare charcoal fire for grilling. In 3-quart microwave-safe casserole,
combine potatoes, onions, carrots, celery and water.
Cover with microwave-safe plastic wrap. Microwave on HIGH for 5 to 6 minutes or
until vegetables are hot and just begin to cook, stirring once during cooking.
Drain. Stir in salt and pepper.
Place potato mixture on 18x18-inch square of heavy-duty foil. Top with bacon and
dot with margarine. Wrap securely with double fold seal. Immediately place on
grill 4 to 6 inches from medium-high coals. Cook 25-30 minutes or until
vegetables are tender.
Preheat oven to 450 degrees. Spray a nonstick baking sheet with
nonstick cooking spray. In a large bowl, combine the potatoes, 1/4 tsp of
the salt, and the sugar with cold water to cover. Soak 15 minutes; drain
and blot dry. In another large bowl, toss the potatoes with the oil and
paprika. place in a single layer on the baking sheet. Bake, turning
the potatoes over as they brown, until cooked through and crisp, about 45
minutes. Sprinkle with the remaining 1/2 tsp salt.
4 servings at 3 points each.
Serve with a side order of Picante Sauce, Sour Cream and a little diced green onion.
Wash and trim ends of zucchini. Cut in half lengthwise. Scoop
inside out leaving a boat. Cook meat, drain, add zucchini from inside of
zucchini and all other ingredients. Toss and fill boat. Sprinkle top
with rest of cheeses. Bake 350 degrees approximately 45 minutes or until
zucchini boat is tender.
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