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998763 -- BLACK-EYED PEAS WITH SAUSAGE
1/2 lb. pork sausage (bulk hot or mild)
2 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
2 (10 oz.) pkgs. frozen black-eyed
peas
 Brown sausage in a large skillet; drain. Add water and seasoning and bring to
a boil. Add peas and return to a boil. Cover, reduce heat and simmer 40 to 45
minutes. Yield: 6 to 8 servings.
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998764 -- TANGY PEAS WITH TURMERIC
1/2 lb. sugar snap peas
1 pkg. snow peas
2 tsp. margarine
1 tsp. olive oil
1 clove garlic, minced
1/4 tsp. turmeric
1 tbsp. lemon juice
1 tbsp. finely chopped fresh mint
1/8 tsp. salt
Freshly ground black pepper, to taste
Bring 2 cups water to boil in medium sized pan. Snap the ends off the snap and
snow peas. Add the sugar snaps to the boiling water and time 30 seconds; add
the snow peas and time 1 minute. Drain and rinse with cold water to stop the
cooking completely. Pat dry with paper towels. In a medium skillet heat the
margarine and olive oil over medium heat. Add the garlic and saute 1 minute.
Add the turmeric and lemon juice; swirl to incorporate. Add the peas, mint,
salt and pepper. Stir for about 2 minutes to heat the peas through. Serve
immediately. All snow peas may be used if snap peas are out of season.
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998765 -- RED BEANS AND RICE
1 pkg. red pinto beans
1 lg. onion
Salt, pepper, garlic, hot sauce to
taste
1 lb. turkey sausage
2 c. "Minute" rice
Prepare red beans as directed by package, add onion, salt, pepper, garlic, and
hot sauce. When beans are half cooked add sausage and finish cooking. When
beans and sausage are done prepare rice; serve beans over rice.
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998766 -- BROCCOLI AND RICE CASSEROLE
3/4 c. melted butter or margarine
1/2 c. chopped onions
1/2 c. chopped celery
 Simmer not brown. 1 can cream of mushroom soup
1 sm. can mushrooms
2 pkgs. frozen broccoli
1 (8 oz.) jar Cheese Whiz
Mix in 1 cup uncooked Minute rice. Bake at 350 degrees for 35-45 minutes.
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998767 -- BROCCOLI CASSEROLE
2 pkgs. frozen cut broccoli
1 1/4 c. white shredded American
cheese
1 chopped onion
1/4 c. butter or margarine (1/2 stick)
3/4 c. mayonnaise
1 can cream of mushroom soup
2 slightly beaten eggs
Ritz crackers
Cook broccoli until tender. Mix other ingredients together; add drained
broccoli. Cover top with crushed Ritz crackers (about 12 or to your taste). Bake
at 350 degrees for 40 minutes.
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998768 -- BROCCOLI BREAD BAKE
1 (10 oz.) pkg. frozen broccoli spears
1 beaten egg
1 (10 3/4 oz.) can condensed cream of
onion soup
1 tsp. dried parsley flakes
1/4 tsp. dried tarragon, crushed
Dash of pepper
1 pkg. refrigerated flaky dinner
rolls (6)
1/4 c. milk
1/4 c. finely chopped celery
Cook broccoli according to package directions just until tender; drain well.
Meanwhile, combine egg, half of soup, then celery, parsley, tarragon and pepper.
Separate dinner rolls. Snip each in quarters. Stir dinner rolls into soup
mixture. Arrange broccoli spears crosswise in a 10 x 6 x 3-inch baking dish.
Spoon soup mixture down center of broccoli. Bake at 350 degrees for 20 to 25
minutes or until rolls are golden brown. In saucepan combine remaining soup and
milk. Heat through and serve over baked casserole. Makes 6 servings.
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998769 -- STIR FRY BROCCOLI
 Stir-fry 1 pound broccoli 1 minute. Steam 3 minutes. --SAUCE #1:--
1/2 tbsp. cornstarch
1/2 tbsp. soy sauce
1/8 tsp. powdered ginger
1/2 c. chicken broth
Salt (optional)
--SAUCE #2:--
1 tbsp. cornstarch
1 tbsp. soy sauce
1/8 tsp. ginger
1 c. chicken broth
1-2 tbsp. sherry
Stir-fry sauce to taste.
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998770 -- BROCCOLI-CORN BAKE
1 (16 oz.) can cream-style corn
1 (10 oz.) pkg. chopped broccoli (if
frozen, thawed)
1 egg, beaten
1/2 c. crackers, crushed
1 tbsp. onion (instant minced)
2 tbsp. margarine, melted
1/2 tsp. salt
1/4 tsp. pepper
Combine all these ingredients and pour into one quart buttered casserole dish.
1/2 c. crushed saltine crackers
4 tbsp. melted margarine
Sprinkle over vegetables. Bake, uncovered, at 350 degrees for 35 to 40 minutes
or until well heated. Serves 4 to 6.
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998771 -- EASY CORN CASSEROLE
1 (16 oz.) can corn, drained
1 (16 oz.) can creamed corn
1 c. sour cream
2 eggs
1/2 c. Cheddar cheese
1 box sm. corn bread mix
 Mix all ingredients together. Melt 1/2 stick margarine in casserole; pour
mixture in casserole. Bake at 350 degrees about 1 hour or until center tests
firm.
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998772 -- STUFFED TOMATOES
6 med. tomatoes
1 pt. fresh mushrooms, chopped
2 tbsp. butter or margarine
1/2 c. dairy sour cream
2 beaten egg yolks
1/4 c. dry bread crumbs
1 tsp. salt
Dash pepper
Dash thyme
Cut stem end from tomatoes; scoop out pulp. Turn shells upside down to drain.
Chop pulp fine; measure 1 cup; set aside. Cook mushrooms in the butter or
margarine until tender. Combine sour cream and egg yolks. Add to mushrooms
with the tomato pulp; mix well. Stir in the crumbs, salt, pepper and thyme.
Cook and stir until mixture thickens and boils. Place tomato shells in 10 x 6 x
1 inch baking dish. Spoon mushroom mixture into tomatoes. Combine 1 tablespoon
melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes.
Bake in moderate oven (375 degrees) for 25 minutes.
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998773 -- SPINACH-STUFFED BAKED TOMATOES
4 med. tomatoes
1/8 tsp. salt
1 (10 oz.) pkg. frozen chopped
spinach, cooked
1/2 c. grated Parmesan cheese, divided
2 tbsp. mayonnaise
2 tsp. grated onion
1/8 tsp. salt
1/8 tsp. pepper
Slice off top of each tomato; scoop out some of the pulp, leaving shells
intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to
drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put
spinach in blender or food processor and add 1/3 cup Parmesan cheese and
remaining ingredients. Pulse several times or until mixture is well blended.
Fill tomato shells with spinach mixture. Place in a 1 quart casserole and
sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes
or until heated. Yield: 4 servings.
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998774 -- YELLOW SQUASH CASSEROLE
 2 c. well drained and cooked yellow
squash
3 beaten eggs (lg.)
1 tbsp. minced onion
1/2 c. med.-sharp Cheddar cheese,
grated
1/2 tsp. salt
1/2 c. buttered bread crumbs
Mix all ingredients, except bread crumbs. Pour into baking dish and top with
buttered bread crumbs. Bake at 350 degrees for 45 minutes or until firm.
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998775 -- SQUASH SUPREME
2 c. fresh yellow, squash, cooked and
drained
2 med. carrots, grated
2 tbsp. chopped onion
1 can cream of mushroom soup
1 (2 oz.) jar chopped pimento
1 (8 oz.) sour cream
1 (8 oz.) pkg. herbed stuffing
1 stick margarine
Combine vegetables. Blend undiluted soup and sour cream; stir into vegetables
mixture. Toss together stuffing and melted margarine. Pour half of the
stuffing into a shallow 3 quart baking dish. Pour vegetable-sour cream mixture [ Pobierz całość w formacie PDF ]