Potato Boats

4 lg. baking potatoes
1/2 c. cottage cheese
1/4 c. grated cheddar cheese
1/4 c. butter, softened
1/2 tsp. salt
Dash of pepper
Paprika, opt.

Preheat oven to 400. Scrub potatoes, poke a few holes. Wrap in foil, shiny side in. Bake for 1 hour. When done, unwrap and slice in half lengthwise. Let cool for five minutes. Scoop out potato and mash in a bowl. Beat in cottage cheese, cheddar cheese, butter, salt and pepper. Spoon mixture back into "boats." Sprinkle paprika on top. Bake for 15 minutes.

Pasta with Zucchini and Tomatoes

1 onion
1 clove garlic
2 zucchini, about 1/2 lb. total
1 T. oil
14 1/2 oz. can tomatoes
1/2 tsp. dried oregano
Salt and pepper
1 T. chopped fresh parsley
1/2 lb. spaghetti
1 T. drained capers (optional)

Chop onion. Mince garlic. Cut zucchini lengthwise into quarters and then into slices. Put oil, onion and garlic in a one quart microwave safe dish. Cover and cook on High 3 minutes, stirring once. Stir in zucchini. Cover and cook on High 2 minutes. Add tomatoes and their juice, the oregano, 1/2 tsp. salt, 1/2 tsp. pepper and the parsley. Break up tomatoes with a spoon. Cover and cook on High until thickened, stirring every 5 minutes, 10 to 15 minutes. Meanwhile, cook spaghetti in a large pot of boiling water until done; drain. Stir capers into sauce and serve over spaghetti.

Sesame Roasted Green Beans Recipe

These are a delicious and different way to prepare green beans. I was looking for a new way to prepare beans for Sunday dinner. I had had some delicious green beans at a restaurant one time and it seemed to me that they had been oven roasted, so I googled it and found this recipe. It is easy to make and you can do it at the last minute. I used the skinnier french green beans (from Costco) and they definitely looked shriveled, but they were a success!

1 lb green beans, ends snapped off
1 TBS. olive oil
1/2 tsp. salt
1 tsp. pepper
1 dash ground ginger
2 tsp. honey
1/2 tsp. sesame oil
1/4 tsp. red pepper flakes
4 tsp. sesame seeds, toasted

1. Preheat oven to 450 degrees. Line rimmed baking sheet with foil, spread beans on baking sheet.
2. Drizzle with olive oil and sprinkle with 1/2 tsp salt and pepper; Using hands, toss to coat evenly, and distribute in even layer.
3. Roast in oven for 10 minutes.
4. While roasting, combine ginger, honey, sesame oil, and red pepper flakes in small bowl.
5. Remove beans from oven. Coat beans evenly with the ginger mixture; redistribute in even layer.
6. Return to oven and continue roasting until beans are dark golden brown in spots and starting to shrivel, 5-10 minutes longer.
7. Adjust seasoning with salt if necessary, toss well. Sprinkle with sesame seeds.

Quiche Pie (Zucchini)

4 eggs
3 c. sliced zucchini
1 c. Bisquick
1/2 c. parmesan cheese
1 med. onion, chopped
1 garlic clove, chopped
1/2 c. oil
Salt and pepper

Beat eggs first then mix all together. Grease quiche dish. Bake at 350 for about 40 minutes. Delicious hot or cold!

Zucchini Quiche

3 c. shredded zucchini
1 c. Bisquick
4 eggs
1/2 c. grated cheese
1/4 c. oil
Salt, pepper, oregano and parsley to taste

Mix all ingredients together. Pour into 9 inch pie pan with crust. Bake at 350 for 45-50 minutes. May be garnished with chopped tomatoes and black olives.

Green Beans with Tomatoes

1 T. olive oil
1 medium onion, halved and thinly sliced
1/2 tsp. dried oregano
1 can (14.5 oz.) whole peeled tomatoes in puree
1 lb. green beans, trimmed
Coarse salt and ground pepper

In a large skillet with a tight-fitting lid, heat oil over medium-high. Add onion and oregano, and cook, stirring frequently, until lightly browned 2 to 3 minutes. To skillet, add tomatoes and their puree, breaking up tomatoes with a spoon or your fingers. Stir to combine. Add green beans, 1 1/2 tsp. salt, and 1/2 tsp. pepper and bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until green beans are soft, about 30 minutes. Serve.

Rice Pilaf with Tomatoes

1 T. olive oil
1/2 c. finely chopped onion
1 c. long-grain white rice
1 can (14.5 oz.) diced tomatoes in juice
1/4 tsp. dried thyme
Coarse salt and ground pepper

Heat oil in a small saucepan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden, 5 to 8 minutes. Stir in tomatoes (and their juices), thyme, and 1 c. water; season generously with salt and pepper. Bring to a boil; reduce heat to medium-low, and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered 5 to 10 minutes. Fluff rice gently with fork before serving.

Company Green Beans

Melt 2 T. butter, margarine or bacon fat in the bottom of a large sauce pan. Saute 1/4 c. chopped onion, or 1 T. onion flakes. Add 2 cans partially drained green beans. You can also use frozen or fresh green beans but the cooking time will be longer and the flavor slightly different. Season with salt and pepper to tatse. Add 1/4 tsp. season salt.

Potato Casserole

5-8 large potatoes, boiled and coarsely shredded

Sauce:
1 cube butter or margarine melted
1 c. cream of chicken soup
1 c. sour cream
3 T. finely chopped green onions
3/4 c. grated cheddar cheese

Heat until all ingredients are blended and cheese has melted. Pour over shredded potatoes and top with buttered corn flake crumbs. (3 T. butter and 1 c. corn flakes). Bake 30 to 40 minutes at 325. Serves 8 to 10.

Mom's Famous Stuffing

Big pkg. store bread crumbs
2 pkgs. Jimmy Dean (silver) sausage
2 med. Yellow onions, diced
2 pkgs. Chopped celery
2 tsp. garlic paste
4 T. sage
3 cans cream of mushroom soup
1 can evaporated milk
2 cubes butter

In a frying pan, sauté butter, onion and garlic. In another pan brown sausage and drain when fat comes to the top. Add sage to sausage. Stir, and add butter mixture, soup, and milk. In large bowl, pour mixture over bread crumbs. Gently stir. Grease 9 X 13-inch pan and bake at 350 for 30-35 minutes.

Glazed Carrots and Zucchini

1 lb. bag baby carrots
2-3 zucchini, opt.
4 T. butter
1/4 c. brown sugar

Cook carrots, covered in boiling water until tender (10-15 minutes). Add zucchini and cook until tender (5 minutes). Drain water. Return to stove, and add butter and brown sugar. Cook over low heat until all vegetables are coated. Can also season with a little lemon/pepper seasoning.

Fabulous Potatoes

2 lb. bag frozen hash browns, shredded
2 cans cream of chicken soup
2 c. sour cream
1 c. grated cheese
2 T. melted butter
1/3 c. chopped onion
2 c. crushed cornflakes
1/2 c. melted butter

In a large bowl, cook hash browns in microwave until thawed (10-15 minutes). Add soup, sour cream, cheese, onion and 2 tablespoons melted butter. Spread into a greased 9 X 13-inch baking pan. Sprinkle with corn flakes. Then drizzle butter over. Bake at 350 for 30 minutes.

Greek Potato Salad

Potato salad is an American classic, and one that I wasn't ever really fond of. In the last few years I have acquired a taste for it - I mean really what's not to like? You've got mayo, potatoes, some crunchy stuff (onions, celery). But, at the same time, it can be quite heavy and let's face it, unhealthy. I wanted to make potato salad as a side dish, and came across this much lighter recipe. I was worried about making it, but honestly it was delicious!

I served it at barely room temperature, but it is also good refrigerated.

Greek Potato Salad
2 lbs medium red potatoes
2/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb. feta cheese, crumbled
1 sweet red bell pepper, seeded
1/2 cup green onions, chopped
1/2 cup black olives, drained & chopped

Start by washing and cutting the potatoes into bit-sized pieces, leaving the skins on. Next, cook the potatoes in boiling, salted water until tender (about 10 minutes, but check it frequently). Part of the art of cooking this recipe is ensuring that the potatoes achieve the right level of tenderness. If the potatoes are not tender enough, the dish will suffer as the potato pieces will taste somewhat raw and be crunchy. If the potatoes are too tender, then when mixing the ingredients you'll find that you end up with a sort of oatmeal-like mush.

While the potatoes are being cooked, mix the oil, vinegar, oregano, rosemary, salt and pepper. After the potatoes are tender, drain them and move the potatoes to a mixing bowl. Then pour on the oil/vinegar/spices mix and gently toss in the remaining ingredients. After all of the ingredients have been thoroughly (yet gently!) mixed, let the salad stand for at least thirty minutes before serving. This dish will keep well in the fridge for up to a week.

The ingredients for Greek potato salad, unfortunately, are a bit more expensive than for a traditional potato salad, but it's worth every penny!

Carrot Coin Casserole

12 medium carrots, sliced
1 large onion, cut into 1/4 inch slices
2 cups frozen peas
1½ cups (6 ounces) shredded cheddar cheese
4 Tbs. butter, divided
2 Tbs. all-purpose flour
1 tsp. salt
¼ tsp. pepper
¼ tsp. ground nutmeg
2½ cups milk
1 cup crushed butter-flavored crackers (about 25 crackers)

Place carrots and a small amount of water in a saucepan; cover and cook over medium heat until crisp-tender, about 6 minutes. Add onion; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until onion is crisp-tender. Drain.

Add peas and toss. Place 4 cups in a greased shallow 3 quart baking dish; sprinkle with cheese. Top with remaining vegetables.

In a saucepan over medium heat, melt 1 tablespoon butter. Stir in flour, salt, pepper, and nutmeg until smooth. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Pour over the vegetables.

In a small saucepan or skillet, combine cracker crumbs and remaining butter; cook and stir over medium heat until toasted. Sprinkle over casserole.

Bake, uncovered, at 350o for 30-40 minutes or until bubbly.

Feta and Roasted Vegetable Gratin

1 medium zucchini, unpeeled and sliced
1 c. sliced mushrooms
½ c. coarsely chopped onion
½ c. chopped red bell pepper
2 TBS. balsamic vinegar
1 ¾ c. water
1/3 c. dried tomatoes (not packed in oil), snipped into small pieces
½ t. salt
¾ c. uncooked couscous
½ c. toasted wheat germ, divided
4 oz. crumbled feta cheese, divided
3 egg whites, lightly beaten
1 t. dried basil or Italian seasoning blend

Preheat oven to 425. Spray rimmed baking sheet and 9” pie plate with cooking spray. In large bowl, combine zucchini, mushrooms, onion and pepper; sprinkle with vinegar and mix well. Arrange in single layer on baking sheet and bake 12-15 minutes or until vegetables are soft and lightly browned around the edges. Remove from oven and cool for 5 minutes. Reduce oven temperature to 350. While vegetables are cooking, bring water to boil in a medium saucepan. Add dried tomatoes and salt and simmer for 5 minutes, stirring occasionally. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Stir in ¼ cup wheat germ and mix well. Spoon the mixture into pie plate and pat in onto the bottom and sides of the dish. Sprinkle with ½ cup cheese; top with roasted vegetables and egg whites. In small bowl, combine remaining wheat germ, cheese and basil. Sprinkle evenly over vegetables. Bake 20-25 minutes or until golden brown.

Broccoli Rice Casserole

1 small onion, chopped
½ c. celery, chopped
1 pkg. (10oz.) frozen chopped broccoli
1 T. butter
1 lb. cheddar cheese, grated
1 can cream of mushroom soup
1 can (5 oz.) evaporated milk
3 c. cook rice (1 c. uncooked)

In a large skillet over medium heat, sauté onion, celery and broccoli in butter for 5 minutes. Stir in soup and milk until smooth. Place rice in a greased 8” square pan. Top with broccoli mixture and then with soup and milk. Top with grated cheese. Bake uncovered at 325° for 25-30 minutes.

Tempura Vegetables

Beat together until smooth 1 egg, 1 t. soy sauce, ½ 1/2 t. salt, 1 t. sugar, ¾ 3/4 c. flour, ½ 1/2 c. water.
Dip vegetable pieces in tempura batter. Vegetables can include: zucchini, broccoli, onion rings, carrots, etc.
Cook in hot oil at 375° until brown.
Drain and serve.

Good Baked Beans

2 lg. Cans pork and beans (31 oz.)
1 green pepper, cut into small pieces
1 lg. onion, diced
1/2 lb. bacon, cut up
1/2 c. ketchup
2 tsp. Worcestershire
1/2 c. brown sugar

Cook bacon and tear into small pieces. Fry onion and green pepper in bacon grease. Combine all ingredients together. Bake uncovered @ 250 for 2 hours (or @ 300 for 1 hour).

Refrigerator Cucumber Slices

4 lbs. Cucumbers (about 6 large),
cut into ¼1/4” slices
3 medium onions, cut into 1/8” slices
3 c. sugar
3 c. cider vinegar
4 tsp. salt
1½ tsp. mustard seed
½ 1/2 tsp. alum

In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until the sugar is dissolved. Pour over cucumber mixture; mix well. Cover and chill overnight. Maybe be refrigerated for up to 2 weeks.

Funeral Potatoes

2 lb. frozen hash browns (cook for 15 minutes)
2 cans cream of chicken
2 c. sour cream
1 c. grated cheese
2 T. melted butter
1/3 c. chopped onion
2 c. crushed corn flakes
1/2½ c. melted butter

Mix everything but crushed corn flakes and ½ 1/2 c. melted butter . Put into a greased 9X13 pan and sprinkle with corn flakes, then drizzle the butter over the top. Bake at 350° for 30 minutes.