OVEN ROASTED VEGETABLES

OVEN ROASTED VEGETABLES

Sharon Wolff

Ingredients:

Your favorite spices (we used cumin, curry, black pepper, cayenne and garlic powder)

Peeled sweet potato

Peeled beet

Brussel sprouts

Olive oil

Directions:

Slice all vegetables as thin as you like

Spread on oiled cookie sheet

Sprinkle with desired spices

Flip to coat both sides

Bake at 350 until veggies begin to brown or to desired tenderness

ENJOY!

ALL ABOUT THE BASIL VEGAN SALAD

SHARON WOLFF

ALL ABOUT THE BASIL VEGAN SALAD

INGREDIENTS:
-firm tofu - cubed
-2 ripe tomatoes - diced
-1 C fresh basil - chopped
-1 small cucumber cubed
-1/4 C fresh chives- chopped
-1/2 C sweet onion - chopped
-1/4 C olive oil
-Other potential additions: cilantro, parsley, garlic

Mix all ingredients together. Chill. Tastes great the next day after the ingredients have time to blend!

Serving ideas:
-salad
-side dish
-bruschetta topper
-wraps
-salsa

QUICK PASTA & VEGGIES

Sharon Wolff

Sautee in olive oil until browned:
1 sliced carrot
chopped onion

Add 1/2 C vegetable broth
1/2 bag frozen broccoli & cauliflower
1 T parsley
1/2 C kale
Cook until desired tenderness
Add 1/2 C chopped roasted red peppers
1 C parmesan cheese

Toss with your favorite pasta

Eat warm or cold

GLUTINOUS SWEET POTATO SESAME BALLS

With Sesame seeds
Stock photo: http://passionateeater.blogspot.com/2007_07_01_archive.html

Sharon Wolff

This delight is frequently served at Chinese buffet restaurants. It brings to imagination what manna from heaven would taste like. Traditionally, these sesame balls are deep fried, but I make them into slightly flattened patties and pan fry with less oil. Picture to come. I did not use sesame seeds in my personal recipe because we have a sesame allergy in the house. They were delicious!

DIRECTIONS:
8.5 ounces glutinous rice flour (found at Asian grocery stores)
1 large sweet potato - peeled, cooked tender, cooled and mashed
1 C sugar
5 ounces of water (more or less to reach desired consistency)
Oil for pan frying or deep frying
2 ounces sesame seeds (optional)

Combine glutinous rice flour, cooled mashed potatoes, sugar. Add water slowly.
Mix until the dough is no longer sticky in your hand. Should feel stretchy.

Divide into small balls and roll in sesame seeds if you are using them.

Deep frying:
Heat oil and fry until golden brown. Watch at all times.

Pan frying:
Flatten slightly and fry each side until golden brown. Watch at all times.

Serve as they are. Since we did not use sesame seeds, we sprinkled cinnamon sugar on top. Delicious!
Like manna from heaven!

CHILAQUILES CASSEROLE

Sharon Wolff

Spray 9 x 13 dish with Pam
Mix together in bowl:
8 corn tortillas, torn into 3" pieces
1 container low fat ricotta cheese
3 eggs
1 can Rotel tomatoes, undrained
1 t cumin
1 t cilantro
1 1/2 C shredded cheddar cheese

Pour into baking dish. Cover with shredded cheddar cheese
Bake 400 until heated through and browning on top

NOODLE KUGEL

Katherine Wolff
(Mother of Eileen, David and Donald)

This traditional dairy kugel is a Wolff family favorite

6 ounces cooked medium egg noodles
1/4 pound margarine, softened (1 stick)
8 ounces cream cheese, softened (must be Philadelphia)
1/2 C sugar
4 eggs
1 1/2 C milk
1 t vanilla
Dash salt
Cornflakes

1. In mixer, cream together cream cheese and margarine
2. Add sugar. Add eggs, 1 at a time
3. Gradually add milk, salt and vanilla
4. In large bowl combine with noodles and stir gently to combine
5. Pour into 9 x 12 greased casserole dish/pan
6. Bake 15 to 20 minutes at 350
7. Sprinkle with crushed Cornflake crumbs
8. Return to oven and continue baking up to 1 hour until browning and set

May prepare mixture ahead of time and refrigerate overnight. Stir before cooking

MASHED SWEET POTATOES

Sharon Wolff

Peel and cut 5 sweet potatoes
Boil until tender - 20-25 minutes
Drain
Mash to desired smoothness
For creamier consistency, place in food processor after slightly cooled
Add brown sugar, butter, vanilla extract and cinnamon to taste

CROWD PLEASING SCALLOPED POTATOES

Maureen Mullane

Ingredients:
1 8 ounce tub chive and onion cream cheese spread
2 C fat-free reduced-sodium chicken broth
1 C milk
10 slices bacon, cooked, crumbled and divided
4 1/2 pounds Yukon gold potatoes (about 12), cut into 1/4" thick slices
1 onion, thinly sliced
1 C shredded colby & monterey jack cheese

Directions:
Heat oven to 400
Stirring constantly with a whisk, cook cream cheese, broth and milk in saucepan on medium heat until cream cheese is melted

Reserve 2 T bacon. Layer half each of potatoes, onions and remaining bacon in 13x9 inch baking dish
Repeat layers
Pour cream cheese sauce on top. Cover.

Bake covered 1 to 1 1/2 hours or until potatoes are tender and top is golden brown.
Uncover and top with shredded cheese and reserved bacon for the last 10 minutes

PINEAPPLE CARROTS

10 medium carrots, diagonally sliced
1 15 1/2 ounce can pineapple tidbits
1 C orange juice
1 T cornstarch
1 t salt
1/2 t ground cinnamon

Cook carrots in boiling water for 10 minutes or until tender. Drain.
Drain liquid from pineapple and set aside.
Combine pineapple juice, orange juice, cornstarch, salt and cinnamon in a medium saucepan
Mix well
Cook over medium heat, stirring constantly until smooth and thickened
Add carrots and pineapple
Cook, stirring constantly until thoroughly heated

SHRIMP SALAD

Anita Keith

1/2 pound small shrimp
3/4 pound shell noodles
1 t salt to taste
1/2 C chopped celery
1/2 cup chopped green onion
1 can peas
1 C mayonnaise (more if desired)

1. Cook noodles. Rinse with cold water
2. Mix together celery, green onions, peas and mayo. Stir in shrimp
3. Add mixture to noodles. Stir and chill

HOT GERMAN POTATO SALAD

Anita Keith

Peel the potatoes and cook until tender, 30 to 35 minutes. Drain and set aside. In a large skillet, fry bacon until crisp; remove and drain. Cook and stir chopped onion in bacon drippings until tender and golden. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until bubbly. Remove from heat and stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove the skillet from heat. Crumble the bacon and slice the potatoes. Carefully stir bacon and potatoes into the hot mixture in the skillet. Heat through, stirring lightly to coat potato slices. 5 or 6 servings

3 lb potatoes (about 9 medium)

6 slices bacon

¾ cup chopped onion

2 tablespoons flour

2 tablespoons sugar

2 teaspoons salt

½ teaspoon celery seed

dash of pepper

¾ cup water

1/3 cup vinegar

CHERRY COKE SALAD

Anita Keith


1 3 oz. pkg. cherry jello

1 3 oz. pkg. strawberry jello

1 lge. Cream cheese

1 can (8oz.) pineapple tidbits

1 can bing cherries

1 c. chopped nuts

1 16oz. bottle coke

Drain juice from cherries and pineapple. Add enough water to make 2 cups. Heat liquid and dissolve Jello in it. Let cool. Soften cheese. Add pineapple, cherries, cheese, and nuts to Jello. Add coke. Put into a 9x13 pan and chill

ESCALLOPED CORN

Anita Keith


1 1lb can cream style corn

1 c. milk

1 egg (well beaten)

1 c. saltine cracker crumbs

¾ tsp. salt

½ c. buttered cracker crumbs (top)

Heat corn and milk. Gradually stir in egg and cracker crumbs. Salt and pepper to taste. Mix well. Pour into greased baking dish. (loaf pan or 8” round pan). Sprinkle buttered crumbs over top. Bake 20 minutes in a 350 degree oven. Serves 6.

BEAN SALAD

Anita Keith

1 can kidney beans

1 can yellow wax beans

1 can green beans

1 can bean sprouts (if desired)

¼ cup sugar

1/3 cup vinegar

1/3 cup oil

dash salt

chopped onion

chopped celery

let stand overnight

SAUSAGE STUFFED MUSHROOMS

Anita Keith


1 ½ lbs. med. Mushrooms

½ lb. Italian sausage

½ c. shredded mozzarella cheese

¼ c. seasoned bread crumbs

Parsley

Remove mushroom stems and chop. Set aside. In skillet, over medium heat, cook sausage until well browned. Remove with slotted spoon and drain meat on paper towels. Remove all but about 2 tablespoons drippings from skillet. In hot drippings, over medium heat, cook stems until tender (about 10 minutes); stir frequently. Remove skillet from heat and stir in sausage, cheese and crumbs. Fill caps with mixture. Place in 15 ½ x 10 ½ -inch pan. Bake 10 minutes at 450 degrees. Garnish with parsley.

PICNIC BEANS

Anita Keith

1 (1 lb.) can kidney beans

1 (1 lb.) can pork and beans

1 (1 lb.) can butter beans

1 (1 lb.) can lima beans

6 slices bacon

2 chopped onions

¼ C. vinegar

¼ C. water

¾ C. brown sugar

¼ tsp. mustard

Drain beans; save juices if needed later. Cut up bacon and fry. Remove bacon from skillet ; add onion and simmer until soft. Add vinegar, water, brown sugar, and mustard to skillet; add bacon and simmer for 20 minutes. Put drained beans in casserole; pour onion mixture over beans and stir. Bake at 350 degrees for 1 ½ hours. Cover for last ½ hour.

ITALIAN PASTA AND BEAN SALAD

Edmund Niewiadomski

1 pound fusilli, penne or other small pasta, cooked
1 can (15 oz.) cannellini beans, drained (optional-don't need to drain)
2 red onions, chopped
1 red bell pepper, finely minced

Mix all in a bowl with favorite salad dressing!

BAKED BEANS IN CROCK POT

Ron Harroff

1/2 pound bacon
1/2 pound ground beef
1 large onion
1 can kidney beans
1 can lima beans
1 can pinto beans
1 can pork and beans
1/3 C white sugar
1/3 C brown sugar
1/3 C ketchup
1 t prepared mustard

Brown bacon, hamburger, onion
Combine with rest of ingredients into crock pot
Cook 8 hours on low or 4 hours on high

CARAWAY SAUERKRAUT BAKE

Charlene Ahlin

1/2 pound slice bacon, diced
1 medium onion, chopped
2 cans (one 27 ounce, one 8 ounce) sauerkraut, rinsed & drained
1 can (14 1/2 ounces) stewed tomatoes, cut up
1 C packed brown sugar
1 T caraway seeds

In a skillet, cook bacon and onion until bacon is crisp, drain
Add sauerkraut, tomatoes, brown sugar and caraway seeds
Transfer to an ungreased 2 quart baking dish
Bake uncovered at 350 degrees for 30-35 minutes, or heated through

BROCOLLI & CHEESE CASSEROLE

Judi Greenfield

1 can  (10 3/4 ounces) cream of mushroom soup
1/2 C milk
2 t mustard
1 bag (16 ounces) frozen brocolli flowerettes, thawed
1 C shredded cheddar cheese
1/3 C dry bread crumbs
2 t butter

Stir soup, milk, mustard, brocolli and cheese in 1 1/2 quart casserole
Mix breadcrumbs and butter in bowl and sprinkle over brocolli mixture
Bake at 350 for 30 minutes or until hot