1-9” deep dish pie shell, unbaked
2 tsp butter
¾ cup chopped onion
1-½ cups shredded Swiss cheeses
3 eggs
1-½ cups half-and-half
½ tsp salt
1/8 tsp cayenne pepper
*Heat oven to 425˚. In skillet, melt butter. Cook and stir onions 5 minutes or until tender. Spoon into pie shell. Sprinkle with cheese. Beat eggs slightly. Beat in remaining ingredients. Pour into pie shell. Bake 15 minutes. Reduce oven temperature to 325˚. Bake 30 minutes longer or until knife inserted into center comes out clean. Let stand 10 minutes before cutting.
(May add ½ cup chopped ham or cooked bacon with the onions.)
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Taffy Apple Salad
20 oz can pineapple chunks or crushed, drain & reserve syrup
1 ½ Tbsp vinegar
1 Tbsp flour
½ cup sugar
1 egg, beaten
8 ounces Cool Whip
2 cups chopped apples
2 cups miniature marshmallows
1-½ cup dry roasted peanuts
*Mix pineapple syrup, vinegar, flour, sugar and egg. Bring to a boil. Cool. Mix with Cool Whip. Add to rest of ingredients and chill.
1 ½ Tbsp vinegar
1 Tbsp flour
½ cup sugar
1 egg, beaten
8 ounces Cool Whip
2 cups chopped apples
2 cups miniature marshmallows
1-½ cup dry roasted peanuts
*Mix pineapple syrup, vinegar, flour, sugar and egg. Bring to a boil. Cool. Mix with Cool Whip. Add to rest of ingredients and chill.
Thistle Salad
6 oz can marinated artichoke hearts, undrained
1 basket cherry tomatoes
1 can pitted black olives
6 oz jar button mushrooms
½ green pepper, chopped
6 oz box frozen carrots (cooked)
salt, pepper & celery seed
*Mix and marinate 24 hours.
1 basket cherry tomatoes
1 can pitted black olives
6 oz jar button mushrooms
½ green pepper, chopped
6 oz box frozen carrots (cooked)
salt, pepper & celery seed
*Mix and marinate 24 hours.
Gazpacho Salad
16 ounces bowtie pasta
½ cup finely chopped cilantro
8 green onions, chopped
2 large tomatoes, seeded & chopped
1 large cucumber, chopped
1 small red pepper, chopped
1 small yellow pepper, chopped
1 green Anaheim chili pepper, seeded & chopped
2-¼ oz can sliced black olives
Lime vinaigrette:
½ cup tomato juice
¼ cup lime juice
¼ cup oil
½ tsp salt
¼ tsp pepper
2 cloves garlic, crushed
*Cook pasta and mix with remaining salad ingredients. Pour lime vinaigrette over salad and toss.
½ cup finely chopped cilantro
8 green onions, chopped
2 large tomatoes, seeded & chopped
1 large cucumber, chopped
1 small red pepper, chopped
1 small yellow pepper, chopped
1 green Anaheim chili pepper, seeded & chopped
2-¼ oz can sliced black olives
Lime vinaigrette:
½ cup tomato juice
¼ cup lime juice
¼ cup oil
½ tsp salt
¼ tsp pepper
2 cloves garlic, crushed
*Cook pasta and mix with remaining salad ingredients. Pour lime vinaigrette over salad and toss.
Fresh Spinach Salad
4 Tbsp vinegar
4 Tbsp oil
4 Tbsp sugar
*Mix and shake. Tear up spinach. Add almonds, drained mandarin orange slices and red onions. Toss with dressing just before serving.
4 Tbsp oil
4 Tbsp sugar
*Mix and shake. Tear up spinach. Add almonds, drained mandarin orange slices and red onions. Toss with dressing just before serving.
Southwestern Bean Salad
1 can kidney beans
1 can black beans
1 can garbanzo beans
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
Dressing:
¾ cup thick and chunky salsa
¼ cup oil
¼ cup lime juice
1 ½ tsp chili powder
1 tsp salt
½ tsp cumin
*Rinse and drain beans. Add celery, onion, tomato and corn. Stir together dressing in a separate bowl. Pour over salad. Chill well.
1 can black beans
1 can garbanzo beans
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
Dressing:
¾ cup thick and chunky salsa
¼ cup oil
¼ cup lime juice
1 ½ tsp chili powder
1 tsp salt
½ tsp cumin
*Rinse and drain beans. Add celery, onion, tomato and corn. Stir together dressing in a separate bowl. Pour over salad. Chill well.
Cream of Roasted Tomato Soup
¾ pound plum tomatoes
*Cut in half and place on cookie sheet. Brush with 3 Tbsp extra virgin olive oil. Sprinkle with:
½ tsp oregano
½ tsp basil
salt & pepper
*Roast @475 degrees 15-20 minutes, puree in blender.
*Cook ½ cup finely chopped onion in 2 Tbsp oil. Add tomato puree and:
1 cup chicken broth
¼ cup red wine
½ cup tomato paste
*Cook until heated through. Add ½ cup cream and ¼ cup milk. Simmer a few minutes. Adjust salt and pepper to taste, may need to add a little sugar.
*Cut in half and place on cookie sheet. Brush with 3 Tbsp extra virgin olive oil. Sprinkle with:
½ tsp oregano
½ tsp basil
salt & pepper
*Roast @475 degrees 15-20 minutes, puree in blender.
*Cook ½ cup finely chopped onion in 2 Tbsp oil. Add tomato puree and:
1 cup chicken broth
¼ cup red wine
½ cup tomato paste
*Cook until heated through. Add ½ cup cream and ¼ cup milk. Simmer a few minutes. Adjust salt and pepper to taste, may need to add a little sugar.
Cream of Carrot Soup
Sauté 5 cups chopped carrots, 1 cup chopped potato, 1 cup chopped onion in ½ stick of butter for 10 minutes. Cook covered with a buttered round of waxed paper and lid over moderate heat for 10 minutes. Add 4 cups chicken broth, 1 bay leaf, salt and pepper to taste. Simmer the soup, covered for 45 minutes or until vegetables are very tender. Puree mixture in 2 batches in a blender and return to saucepan. Stir in 2 cups milk and heat soup. Season with salt and pepper to taste.
Lentils with Rice, Onions and Sesame Oil
4 yellow onions, peeled
3 Tbsp olive oil
1 cup lentils
3-½ cups cold water
1 cup Uncle Ben’s converted rice
2 tsp salt
2 Tbsp sesame oil
*Dice 3 onions. In large frying pan, heat 2 Tbsp olive oil and diced onions. Sauté until brown. Set aside. In saucepan mix lentils and water, bring to boil, cover and simmer 10 minutes. Add cooked onions to lentils with rice and salt. Cover and simmer 20 minutes until rice and lentils are tender. Remove from heat and season with sesame oil. Slice remaining onion into rings, sauté in 1 tsp olive oil until tender. Serve rice and onions with onion rings as garnish.
3 Tbsp olive oil
1 cup lentils
3-½ cups cold water
1 cup Uncle Ben’s converted rice
2 tsp salt
2 Tbsp sesame oil
*Dice 3 onions. In large frying pan, heat 2 Tbsp olive oil and diced onions. Sauté until brown. Set aside. In saucepan mix lentils and water, bring to boil, cover and simmer 10 minutes. Add cooked onions to lentils with rice and salt. Cover and simmer 20 minutes until rice and lentils are tender. Remove from heat and season with sesame oil. Slice remaining onion into rings, sauté in 1 tsp olive oil until tender. Serve rice and onions with onion rings as garnish.
Roasted Broccoli
1 head broccoli
2 cloves garlic
1 tsp salt
pepper
¼ cup fresh lemon juice
¼ cup olive oil
*Preheat oven to 500˚. Arrange broccoli in roasting pan. Smash garlic with salt and pepper into a smooth paste. Add lemon juice, whisking until smooth. Add olive oil, again whisking until smooth. Pour over broccoli, coating all sides. Roast 7 minutes, turn and roast 8 minutes more.
2 cloves garlic
1 tsp salt
pepper
¼ cup fresh lemon juice
¼ cup olive oil
*Preheat oven to 500˚. Arrange broccoli in roasting pan. Smash garlic with salt and pepper into a smooth paste. Add lemon juice, whisking until smooth. Add olive oil, again whisking until smooth. Pour over broccoli, coating all sides. Roast 7 minutes, turn and roast 8 minutes more.
Scalloped Potatoes #2
¾ cup Coffee Mate powder
3 Tbsp flour
1 tsp salt
¼ tsp paprika
1/8 tsp garlic powder
1/8 tsp pepper
2 Tbsp dehydrated onion
5-6 medium potatoes, sliced thin
3 Tbsp butter
1-¾ cup boiling water
*Combine dry ingredients. Layer potatoes alternately with dry ingredients and butter 2 quart casserole. Pour boiling water over all. Bake at 350˚ 1-1 ½ hours, stirring occasionally. (Or microwave on high 30-35 minutes.) Can add chunks of ham.
3 Tbsp flour
1 tsp salt
¼ tsp paprika
1/8 tsp garlic powder
1/8 tsp pepper
2 Tbsp dehydrated onion
5-6 medium potatoes, sliced thin
3 Tbsp butter
1-¾ cup boiling water
*Combine dry ingredients. Layer potatoes alternately with dry ingredients and butter 2 quart casserole. Pour boiling water over all. Bake at 350˚ 1-1 ½ hours, stirring occasionally. (Or microwave on high 30-35 minutes.) Can add chunks of ham.
Cheesy Potato Treats
Mix grated parmesan cheese and chopped parsley into leftover mashed potatoes then form them around a 2-inch-long strip of mozzarella cheese. Coat with dry bread crumbs and freeze. When you have a good supply, fry them in butter until golden.
Onion Roasted Potatoes
1 envelope Lipton onion soup mix
2 lb potatoes, cut into large chunks
1/3 cup oil
*Preheat oven to 450˚. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking pan. Bake, stirring occasionally, 40 minutes potatoes are tender and golden brown.
2 lb potatoes, cut into large chunks
1/3 cup oil
*Preheat oven to 450˚. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking pan. Bake, stirring occasionally, 40 minutes potatoes are tender and golden brown.
Crispy Baked Spuds
Scrub and dry 4 medium potatoes. Cut in half.
Brush cut surfaces with mixture of 2 tsp lemon juice and 2 tsp butter. Dip in mixture of 4 Tbsp parmesan cheese and 1 tsp basil. Bake cut sides down on greased baking sheet at 375˚ 30-35 minutes.
Brush cut surfaces with mixture of 2 tsp lemon juice and 2 tsp butter. Dip in mixture of 4 Tbsp parmesan cheese and 1 tsp basil. Bake cut sides down on greased baking sheet at 375˚ 30-35 minutes.
Vegetable Puffs
8-10 large potatoes…boil and mash along with 8 oz cream cheese and a carton of sour cream. Add ½ tsp onion salt and ½ tsp garlic salt. Add a little milk if needed. Spoon into buttered baking dish. Bake about 1 hour at 350 degrees.
Galley Potatoes
Make several slits into potatoes width-wise, about ¾ of the way through the potato. Place alternately in slits: tomatoes, fresh mushrooms and sliced onions. Put butter and 1 Tbsp of cream of mushroom soup over each potato. Season with salt, pepper and garlic powder. Sprinkle with parmesan cheese. Wrap in heavy duty foil and bake at 350˚ for 1-1 ½ hours.
Scalloped Potatoes #1
3 Tbsp margarine
1 small onion, minced
3 Tbsp flour
1 tsp salt
1-½ cup milk
1 cup shredded cheddar cheese
5 medium potatoes, sliced thin
¼ tsp paprika
*Preheat oven to 375˚, cook onion in margarine until tender. Stir in flour and salt. Cook 1 minute. Gradually add milk and cook stirring constantly till slightly thickened. Remove from heat and stir in 1/4 cup cheese. In shallow 2 qt. casserole arrange half of potatoes. Pour half of sauce on top. Sprinkle with half of remaining cheese. Repeat layers. Sprinkle with paprika. Bake covered for 45 min. Uncover and bake 15 more minutes or until potatoes are tender.
1 small onion, minced
3 Tbsp flour
1 tsp salt
1-½ cup milk
1 cup shredded cheddar cheese
5 medium potatoes, sliced thin
¼ tsp paprika
*Preheat oven to 375˚, cook onion in margarine until tender. Stir in flour and salt. Cook 1 minute. Gradually add milk and cook stirring constantly till slightly thickened. Remove from heat and stir in 1/4 cup cheese. In shallow 2 qt. casserole arrange half of potatoes. Pour half of sauce on top. Sprinkle with half of remaining cheese. Repeat layers. Sprinkle with paprika. Bake covered for 45 min. Uncover and bake 15 more minutes or until potatoes are tender.
Greenbriar's Potatoes
5 pounds potatoes, peeled and sliced
2 cups whipping cream
2 cloves garlic, minced
½ tsp salt
½ tsp pepper
6 eggs, lightly beaten
3 ½ cups shredded parmesan cheese, divided
*Rinse potatoes and put in a large saucepan. Add cream, garlic, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are crisp-tender. Remove from heat. Stir in eggs and 2 ¾ cups cheese. Pour into 9x13” pan. Sprinkle with remaining cheese. Bake, uncovered at 400˚ for 25-30 minutes until potatoes are tender. Makes 12-16 servings.
2 cups whipping cream
2 cloves garlic, minced
½ tsp salt
½ tsp pepper
6 eggs, lightly beaten
3 ½ cups shredded parmesan cheese, divided
*Rinse potatoes and put in a large saucepan. Add cream, garlic, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are crisp-tender. Remove from heat. Stir in eggs and 2 ¾ cups cheese. Pour into 9x13” pan. Sprinkle with remaining cheese. Bake, uncovered at 400˚ for 25-30 minutes until potatoes are tender. Makes 12-16 servings.
Au Gratin Potatoes
8 medium potatoes
½ onion, grated
½ pound margarine
2 Tbsp flour
2 cups milk
½ pound Velveeta cheese, cubed
*Cook potatoes with skins on and cool. Peel and cube. Add onion. Melt margarine. Add flour to make a paste. Add milk and stir until slightly thickened. Mix with potatoes and add salt and pepper to taste. Bake at 325˚ for 45 minutes to 1 hour.
½ onion, grated
½ pound margarine
2 Tbsp flour
2 cups milk
½ pound Velveeta cheese, cubed
*Cook potatoes with skins on and cool. Peel and cube. Add onion. Melt margarine. Add flour to make a paste. Add milk and stir until slightly thickened. Mix with potatoes and add salt and pepper to taste. Bake at 325˚ for 45 minutes to 1 hour.
Stuffed Mushrooms
¼ cup cooked shrimp
¼ cup finely diced celery
6 tablespoons mayonnaise
1/8 teaspoon white pepper
2 tablespoons dry bread crumbs
½ teaspoon Dijon mustard
1 cup shredded Monterey Jack cheese
28 large mushrooms
¼ cup melted butter
* Remove stems from mushrooms. Mix first 7 ingredients and fill each mushroom with 1 tablespoon of this mixture. Drizzle with butter and bake at 450˚ for about 8 minutes. Serve hot.
¼ cup finely diced celery
6 tablespoons mayonnaise
1/8 teaspoon white pepper
2 tablespoons dry bread crumbs
½ teaspoon Dijon mustard
1 cup shredded Monterey Jack cheese
28 large mushrooms
¼ cup melted butter
* Remove stems from mushrooms. Mix first 7 ingredients and fill each mushroom with 1 tablespoon of this mixture. Drizzle with butter and bake at 450˚ for about 8 minutes. Serve hot.
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