Brussel Sprouts for Company
Vegetables: the recipes
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Roasted Asparagus
Brussel
Sprouts for Company
Bacon and Mixed Beans for a Crowd Corn Maque Choux
Peas: with Celery and Black Olives Cheesed Spinach
Zucchini and Feta Cheese Soufflés Snow Peas
French Green Beans with Cherry Tomatoes Peas with Lettuce
Basil Tomato Tart Lilley Zucchini
Tomatoes filled with Corn Pudding Sally's Stewed Tomatoes (try Feta)
Non
fried, Fried Eggplant
Cheesed Onions
Mushroom Sauce for Eggplant by Sally
Carrots with Honey and Dijon Zucchini Hot Cakes
Mushroom Stuffed Tomatoes Sissy's Pickled Beets (canned)
Zucchini and Carrots Julienne Fiesta Corn
Escalloped Eggplant Spanish Rice
Roasted Asparagus 
I have steamed and micro'd - and overcooked asparagus,(they keep cooking) as much as I try not to. This is perfect every time!! And, fast and easy.
I use a corning ware 9x9" dish. Put about 1/2 T oil for two servings in dish. Roll asparagus in oil (I like basil oil) till just coated. Sprinkle with a little salt and pepper. Roast in a preheated oven at 500* for 8 minutes.
This
does not work as well with the pencil thin asparagus, as it does for the
thicker.
Sissy's Pickled Beets (canned)
Sissy Grandy shared her recipe for pickled beets while sitting on her back porch. What a gem she was!!
Cook the beets with 2" of the stem left on, in
boiling water until the skins slip off and beets are cooked. Boil
together 3/4c. of sugar and 1c. vinegar. Pour over hot
beets in, hot clean jars, and place hot lid on top. They should
seal as they cool.
(Make as many, or double and triple the 3/4c. to 1c. mixtures untill all
your beets are covered.)
If you think this is not a safe method (I've
used for 15 years) you may process in a water bath 30 minutes.
Lilley Zucchini
When our garden grants us the zucchini crop, we savor this two to three times a week. I made this up, with lots of cheese - so that the kids would eat zucchini. The measurements are meant to be a guide line, not an absolute.
2 small (8")zucchini, sliced 1/8"
1 tomato, peeled and squished (or chopped)
1 thick slice of onion, coarsely chopped
1/2 t Italian seasoning
Freshly ground pepper
Provolone, mozzarella, or swiss cheese
Combine zucchini, onion, tomato, pepper, and Italian
seasoning in a micro safe dish. Cover and cook on high power for
3 minutes. Let sit three minutes. Drain. Cook 3 minutes
more, and drain.
Top with cheese and cover to let cheese melt.
Snow Peas
This is from our Taiwan, Taipei days. . . still works!
2 c. fresh snow peas
1 T. peanut oil
1 t. soy sauce
1 clove garlic, crushed
1 chicken bouillon dissolved in 1/4 c. water
1 t. cornstarch dissolved in 2 t. water
Parboil snow peas 1-2 minutes. Add to preheated skillet; oil, soy, and garlic. Cook over low heat until garlic browns. Add snow peas. Toss and cook over high heat, 1 minute. Add bouillon, cover and cook over medium heat 2 minutes. Combine cornstarch and water. Add to snow peas. Cook uncovered until thick (1 minute).
After
cooking toss with 2T. toasted slivered almonds.
Or: add
2/3c. bamboo shoots or 2/3 c water chestnuts at the same time as you add
the peas.
(Or 1/3 c. of each) Be creative, we are! It's whatever can
is open.
Peas with Lettuce
Very French!
2 T. butter
1/4 c. chopped onion
1 c. chopped iceberg lettuce
1 t. sugar
1/2 c. water
1 pkg. (20 oz.) frozen peas
salt and freshly ground pepper to taste
In a large saucepan, melt butter. Stir in onion, lettuce, and sugar; cook 1 minute. Add water and peas. Cover and simmer until peas are tender, about 10 minutes. Drain and season to taste. Serves 8
Zucchini and Carrots Julienne
After having this served, so very often, in restaurants, we decided to try our own.
2 T. butter
2 T. oil
6 medium zucchini, julienne
6 medium carrots, julienne
salt and freshly ground pepper
1 T. fresh, either dill or basil
Heat butter and oil in wok. Add vegetables and stir fry until tender crisp. Sprinkle with herbs and seasonings. Serves 6.
Mushroom Stuffed Tomatoes
From Bon Appetit, January 1985, page 37.
1 T. butter
1 T. vegetable oil
1 lb. mushrooms, thinly sliced
1/4 c. dry vermouth
2 cloves garlic, pressed
1/3 c. seasoned bread crumbs (1/2t. Italian
seasoning)
1/4 c. freshly grated parmesan
olive oil
6 large tomatoes, shelled and drained
Over medium heat, melt butter and oil, and cook
mushrooms until soft, about 10 minutes. Add parsley, vermouth, and
garlic. Increase heat to med-high and cook until almost all of the
liquid is evaporated, about 5 minutes. Cool slightly.
Position rack in upper third of 400* oven.
Combine bread crumbs and cheese with enough olive oil to moisten.
Divide mushroom mixture among tomato shells, sprinkle with crumbs.
Bake until brown, 10-15 minutes.
Serves 6.
Tomatoes Filled with Corn Pudding
Adapted from Bon Appetit, July 1985, page 90. Ah-h-h those garden tomatoes.
8 medium tomatoes
2 eggs, rom temperature
2 T. flour
2 T. sugar
1/2 t. baking powder
1 C. 1/2 and 1/2
1 c. corn kernels (4 ears)
1/2 t. Italian seasoning
Minced fresh parsley
Make tomato shells. Sprinkle with salt and pepper and invert to drain for 20 minutes. Preheat oven to 350*. Oil muffin tin. Beat eggs, and add flour, sugar, and baking powder. Blend in half and half. Stir in corn, Italian seasoning, and butter. Season. Spoon into tomatoes. Arrange in tin. Bake until custard is puffed and lightly browned, about 45 minutes. Garnish with parsley and serve. Serves 8.
Variation:
Chopped bacon or cheese may be added to pudding before filling shells.
Broiled Tomatoes
Oh-h-h those garden tomatoes! From Bon Appetit, February 1991, page 110.
2 large tomatoes, 1" slices
2 T. olive oil
3 cloves garlic, minced
1 scallion, chopped
1/4 t. dried oregano
1/4 t. dried basil
salt and freshly ground pepper
1/2 c. grated mozzarella
1/2 c. grated swiss cheese
Preheat broiler. Arrange tomato slices in a single layer on a cookie sheet. Drizzle oil over the slices. Sprinkle tomatoes with garlic, onion, and herbs. Season with salt and pepper. Place cheeses atop tomatoes. Broil until golden and brown and bubbling. Serves 4.
Spanish Rice
The Lilley version.
1 c. uncooked rice
1/2 c. chopped green pepper
1/2 c. chopped onion
1/3'd a small can of water chestnuts, coarsely
chopped
1/2 t. salt
freshly ground pepper to taste
8 oz. tomato sauce
1 qt. whole tomatoes with liquid (squished)
Mix all together in a large casserole.
Serves 4.
Escalloped Eggplant
This dish is very 'rich', and is best accompanied by a plain broiled meat.
1 medium eggplant (1 1/4 lb.) peeled and sliced
crosswise into 1/2" slices
1 lb. sliced tomatoes
1 large onion, thinly sliced
1/2 c. butter, melted-divided
1/2 t. salt
1 T. basil, chopped (1/2t. dried)
1/4 lb. mozzarella cheese, sliced
1/3 c. dried bread crumbs
2 T. freshly grated parmesan cheese
Preheat oven to 450*.
On a medium sized heatproof platter, arrange
eggplant slices, then tomato and onion slices. Drizzle with 1/4c.
melted butter. Sprinkle with salt and basil. Bake, covered,
20 minutes. Cut mozzarella slices in thirds; arrange over top.
Stir crumbs with remaining butter; sprinkle over top; then sprinkle with
parmesan. Bake, uncovered, 10 minutes, or until cheese is bubbly.
Serves 6-8.
Fiesta Corn
4 T. butter
2-3 c. corn
1/2 c. each, green pepper, pimentos, sliced black
olives
3 eggs, slightly beaten
1 c. cheddar, shredded
1/4 c. fresh parsley, chopped
4 T. flour
1 t. each, salt and pepper
2 c. milk
1 T. worcestershire
Preheat oven to 350*.
Melt butter, add corn, green pepper, pimentos,
olives and parsley. Sauté for 2 minutes, cover and cook 10
minutes. Blend in flour, salt and pepper; gradually add milk and
stir until thick. Gradually stir hot vegetables into eggs.
Blend in the cheese. Turn into buttered 2 quart casserole.
Set casserole in a pan of water and bake for 25 minutes.
Serves 8.
Carrots
with Honey and Dijon
Kind of made this up one night. Our Kids would never eat cooked carrots, green beans, or green pepper - but devoured them raw. Since they've been at college, Bob and I have discovered a whole new set of choices.
A hearty handful of baby carrots (or julienne
large ones)
3 T. butter
1 T. dijon mustard
1 T. honey
Steam carrots, or micro wave until tender. Toss with remaining ingredients.
Gingered Carrots
Jo Ann Murtha shared this with us. We are herb enthusiast and gardening lovers!
1 small bag of baby carrots
2 T. sugar
2 t. cornstarch
1/2 t. salt
1/2 t. ginger
1/2 c. orange juice
2 T. butter
Cook carrots in boiling water, about 7 minutes,
or until tender. Drain, and keep warm.
Combine sugar, cornstarch, salt, ginger in a
glass measuring cup. Gradually add orange juice. Micro wave
for 1 minute or more. Bring to a boil for 1 minute. Stir in
butter. Pour over carrots.
Serves 4-6.
Zucchini Hotcakes
We have served these as a side dish to a meal, and as an hors d'oeuver. It's fun eating on the porch while Bob grills the ribs. From Bon Appetit, but darn if I can figure out where.
Mix together:
1 1/2 c. grated zucchini, pressed to dry
2 T. grated onion
1/3 c. freshly grated parmesan
1/4 c. flour
2 eggs
2 T. mayonnaise
1/4 t. dried oregano
salt and pepper
Melt 1 T. butter on a griddle. Spoon 1T.
of hotcake batter on griddle. Flatten as it cooks. Brown on
both sides.
Serve plain or top (we dip) with spaghetti sauce
and more parmesan. (The kids favorite.) Or serve (we dip) in sour
cream and sprinkle with chopped chives.
French Green Beans with
Cherry Tomatoes
I threw this together one night back in the 1970's. It is not spectacular, but has its place.
10 oz frozen french cut green beans
4-5 cherry tomatoes, cut in half
2 T. Italian salad dressing (I use Good Seasons
made with our tarragon vinegar.)
1/2 t. minced garlic
Cook the beans according to the package directions.
Drain. Toss remaining ingredients together and serve. If you
want the tomatoes hotter, micro wave for 20 seconds.
Serves 3-4
Non
fried, Fried Eggplant
With out all the oil and mess, fried eggplant. Found in Pillsbury: Meatless Meals, page 27.
1 eggplant, peeled and sliced 3/4" thick
1 egg, beaten
1/2c. Italian seasoned bread crumbs
2T. freshly grated parmesan
Dip eggplant in egg and coat with the combined
crumbs and cheese. Spray a cookie sheet with non-stick cooking spray.
Bake at 400* for 15-20 minutes.
Serves 4-6.
I have
tried using mayonnaise instead of the beaten egg. It works too!
Mushroom Sauce for Eggplant
Thicken one can of chicken broth with 2T. of flour.
Add 1/4lb. sliced button mushrooms, heating until mushrooms are cooked.
Cheesed
Onions
A must at our house for Christmas and Thanksgiving, or any time Robin comes home.
4 medium onions. Sliced lengthwise.
4T. butter
4T. flour
1/2t. salt
2c. milk
1c. sharp cheddar cheese
Boil onions in salted water until tender.
Drain. In the top of a double boiler, melt butter and blend
in flour and salt. Add milk, stirring until thick and bubbly.
Add cheese and cook until melted. Add onions and heat. Taste
for seasoning.
Serves 4-6.
In today's world, we sometimes use this short cut.
1/2lb. Velvetta
1/4c. milk
1 15 oz. jar of small whole boiled onions
Melt Velvetta and milk in the top of a double boiler (or microwave for 6 minutes, stirring every 1 1/2 minutes). Add drained onions, breaking up slightly.
Substituting
cooked macaroni for the onions makes a fast macaroni and cheese dish for
our college kids.
Sally's Stewed Tomatoes
We use this often during the gardens off season.
1 qt. whole tomatoes (I use home canned)
1/2c. chopped onions
1/2t. Italian seasoning
freshly ground pepper
2 slices Italian bread, toasted and broken into
pieces
Squish the tomatoes with clean hands (very therapeutic).
Put in a sauce pan with onion, pepper and the Italian seasoning.
Bring to a boil and cook until onion is softened.
Add torn, toasted bread, and serve.
Serves 6 as a side dish.
We eat
a lot of stewed tomatoes, as canned from the garden. The other
night we added crumbled Feta Cheese. It was wonderful!! (Cut some
of the acid taste.)
Robin
moved to Charleston SC and we now put okra in our stewed tomatoes (sometimes
with the feta)!
Zucchini and Feta Cheese Soufflés
Wonderful! This comes from Better Homes and Garden, August 1993. It was submitted by Karen E. Bosley of Lake Oswego, OR. Way to go Karen!
2c. shredded zucchini
3T. butter
1/4c. all-purpose flour
1/4t. dry mustard
1c. milk
1/2c. feta cheese, crumbled
1T. freshly grated parmesan cheese
4 eggs, separated
Preheat oven at 375*
Place shredded zucchini in a colander;
sprinkle with 1t. salt and toss lightly. Let stand 30 minutes.
Rinse and drain. Squeeze out excess liquid; set aside.
In a saucepan melt butter. Stir in flour
and mustard. Add milk. Cook and stir till bubbly. Remove
from heat. Stir in zucchini and cheeses. In a large bowl beat
egg yolks with a fork. Gradually stir in zucchini mixture.
In a mixing bowl beat whites with
an electric mixer until stiff peaks form. Fold half of whites into
zucchini mixture. Gently fold remaining whites. Spoon
into six 6 oz. buttered soufflé dishes or custard cups.
Bake in a 375* oven 20 to 25 minutes. Serve
immediately.
Serves 6.
go to top
Basil
Tomato Tart
A summer treat!
1 baked pie shell
1 1/2c. (6oz.) mozzarella
5 Roma tomatoes
1c. loosely packed basil
4 cloves garlic, minced
1/2c. mayonnaise
1/4c. parmesan
1/8t. freshly ground white pepper
basil garnish
Preheat oven to 350*
Sprinkle the hot pie shell with 1/2c. of mozzarella.
Cut tomatoes into thin wedges, drain on paper towels. Arrange on
top of cheese in pie shells. Chop basil and toss with garlic.
Sprinkle over tomatoes. Combine mozzarella, mayonnaise, parmesan,
and pepper. Spoon over basil, spread evenly to cover top. Bake
at 350* for 35-40 minutes. Serve warm.
Serves 8 as a starter, or 4 as a main dish.
BRUSSEL SPROUTS FOR COMPANY
I created this recipe when asked to bring a vegetable for a traveling dinner. The main course was Stroganoff with noodles. This was the hit of an otherwise bland meal!
10 oz. brussel sprouts
2-3 slices bacon, cooked
1/8-1/4c. onions, sliced
1/2t. sugar
1/8c. vinegar
1/2t. dijon mustard
1/2t. Worcestershire sauce
1/2t. soy sauce (or salt)
Cook the sprouts and keep hot. Cook onions
in bacon grease until limp. Add remaining
ingredients. Pour over sprouts. Garnish
with chopped hard boiled egg.
Serves 4.
Bacon and Mixed Beans for a Crowd
A bakery friend, Betty Walsh, invited us for a pool side party. Although all her food was beautiful, this was my favorite. (Anything good to get those B-vitamins in!) And it serves a crowd - like 20!!!
1 lb. bacon, cooked and crumbled
2 lg. spanish onions, chopped
2 cans butter beans
1 can lima beans
1 can kidney beans
1 lg. can pork and beans
1c. brown sugar
1t. dry mustard ( I tried 1 T. of my beloved
Dijon)
1/2t. garlic powder (I prefer 1T. fresh garlic)
1t. salt
1/2c. vinegar (of course I use my homemade thyme
vinegar)
Fry bacon until crisp. Fry chopped onion
in bacon fat. Drain all the beans except the pork and beans.
Mix all together and bake for 1 hour at 350*.
As I said, serves 20.
Corn
Maque Choux
This probably serves 6- 8, I only make it when I'm asked to bring a casserole- so I usually double it , and it is still the first to go!
3C. fresh bread cubes
1/4c. butter
1/2 c. onion, chopped
1/4c. green pepper, chopped (use red bell pepper
if you prefer the color and mildness)
1t. salt
1 1/2c. milk
3c. (24 oz frozen) corn
8 oz. American Cheese
1/4c. Parsley
Preheat oven to 350*
Sauté bread cubes in butter until crisp.
Set aside. In 3T. butter, sauté peppers and onion until tender.
Stir in flour and salt; blend in milk, cook until thick. Stir in
corn.
Layer 1/2 of the corn mixture, 1/2 of the cheese,
and 1/2 of the bread cubes in a greased 8x8x2 dish. Repeat layer.
Bake 350* for 35-40 min.
Peas: with Celery and Black Olives
I created this to go with our Thanksgiving Dinner.
No one ate the vegetable, just the turkey, oyster dressing, Bob's mashed
potatoes, and Mom's gravy , and never forget the cheesed onions! (Robin
that's for you). It does add a slight crunch and color. I use
this a lot, for company dinners that need at touch of color and contrast.
1c. celery, diagonally cut (I like it bold, chopped
is not visually pleasant)
1T. butter
10 0z. frozen peas
small can of sliced black olives ( don't
use the whole can)
Some grinds of fresh pepper
1t. lemon juice
Sauté celery in butter until soft.
Stir into drained, cooked peas and toss with olives to heat. (Add
more butter if it glazes better.) Season with salt and pepper and
lemon.
Serves 4.
Cheesed Spinach
This recipe was created to make me like spinach. It worked! Now I eat spinach any way.
10 oz. chopped cooked spinach, drained
3 oz. cream cheese
1/3c. grated swiss cheese
1/4c. chopped onion
freshly ground pepper
1t. grated horseradish
Place onion and spinach in the top of a double
boiler pan, over water. When the onion is softened, add the remaining
ingredients and cover to melt cheeses.
Serves 4.
For
company, I have served this stuffed in a tomato and baked until heated
through.