Other recipes in this category
  • Curried Winter Squash Bisque
    2 tbsp. butter
    6 scallions finely chopped
    1 clove garlic minced
    1 sm. green pepper finely chopped
    1/4 c. fresh parsley chopped
    2 tsp. chopped fresh basil or 1/2
    tsp. dried
    2 lbs. butternut squash peeled
    seeded cubed
    1 smoked ham hock
    1 can (14 oz.) plum tomatoes
    4 c. chicken broth
    1/2 tsp. ground allspice
    1/4 tsp. ground mace
    Pinch of fresh grated nutmeg
    2 tsp. curry powder
    Salt & pepper
    1 c. of milk (optional)
    1. Melt butter in a large saucepan over medium low heat. Add scallions. Cook 2 minutes. 2. Add garlic green pepper parsley and basil. Cook 5 minutes stirring occasionally. 3. Add squash toss to coat. Add ham bone tomatoes and broth allspice mace and nutmeg. Heat to boiling. Reduce heat. Simmer covered 1 hour or until vegetables are soft. Remove ham bone. 4. Puree soup in batches in a blender being careful - hot liquid will expand. Stir in curry powder and milk if desired. Serves 6 to 8.
  • Palatable Spinach
    2 bunches spinach well rinsed &
    dried torn
    1/2 lb. bacon cut in pieces fried &
    crumbled
    2 red apples cut in pieces
    1/2 c. golden raisins
    1/2 c. dry roasted peanuts unsalted
    1 sm. jicama cut in pieces
    --SALAD DRESSING--
    1 1/4 c. vegetable oil
    1/2 c. confectioners sugar
    1/4 c. apple cider vinegar
    1 tbsp. fresh lemon juice
    1 1/2 tsp. dry mustard
    1 1/2 tsp. paprika
    1/2 tsp. salt
    1/2 tsp. ground ginger
    Adapted from California fresh.
  • Fresh Asparagus
    2 lb. asparagus
    Salted water
    1/4 c. butter or margarine melted
    Sprinkle of salt
    Sprinkle of pepper
    Snap or cut off tough ends of asparagus. Wash. Leave whole or cut into bite-size diagonal pieces. Cook in salted water until tender. If you find tips cook too fast compared to ends when cooking whole make a pillow of foil to hold tips up. Drain very well. Turn into shallow serving dish. Drizzle butter over top. Sprinkle with salt and pepper. Makes 4-6 servings of about 4-6 spears each.
  • Cheesed Vegetables
    3 (1 lb.) pkgs. California blend
    (broccoli cauliflower carrots)
    1 stick margarine
    1 lb. cheese whiz
    Put ingredients in crockpot or microwaveable bowl and heat thoroughly. Physical Theraphy
  • Green Bean Casserole
    1 c. chopped onion
    2 tbsp. bacon fat
    2 c. canned tomatoes
    1 c. diced celery
    1/2 green pepper chopped
    1 tbsp. sugar
    1 tsp. salt (or less)
    1/2 tsp. pepper
    1 bay leaf
    1 tbsp. chopped parsley
    1 clove garlic crushed
    1 1/2 lb. green beans French
    Grated sharp cheddar
    Buttered bread crumbs
    Bacon (optional)
    Saute onion in bacon fat. When light brown add tomatoes celery green pepper. Season with sugar salt pepper bay leaf parsley and garlic. Simmer for 30 minutes stirring frequently. Remove bay leaf and garlic. Boil green beans in lightly salted water until tender drain. Place alternate layers of beans tomato sauce cheese (and bacon if desired) in a buttered casserole. Top with buttered crumbs and bake in preheated 325 degree oven for 25 minutes. Serves 6-8.