Cook carrots in salted water and drain. Melt
butter in large skillet. Add brown sugar and stir until blended
and bubbly. Add drained carrots and sauté slowly until carrots
are caramelized. Pour into serving dish and garnish with chopped
parsley and serve.
Place sweet
potatoes in a medium baking dish and distribute butter
pieces evenly. Sprinkle with brown sugar and top with
miniature marshmallows. Cover and bake in 400 degree oven 25
minutes, or until sweet potatoes are tender and marshmallows
are melted.
In casserole dish, combine beans,
soup, milk, pepper and 1 cup fried onions. Sprinkle the rest of
the fried onions on top, cover and bake in 350° oven for 20.
Uncover and bake 10 minutes more.
Using a serrated knife, cut corn kernels off cob then run knife
down edges of cob again to get the corn cream. To make the task much
easier you can get a corn cutter and run it down the cobs 2 or three
times.
1/4-1/2 cup grated Parmesan or Romano cheese
(Optional)
1/4-1 cup olive oil (Optional)
2 lemons or 2 tsp lemon juice
1/4 tsp ground black pepper (Optional)
salt and pepper to taste
Cut the stems off flush with bottom and the bottom ring of leaves. Remove any leaves that are purple rather than green.
Wash the artichokes. Using a sharp knife, cut top quarter off. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with lemon juice. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
In a medium bowl combine all ingredients except lemon juice and
olive oil, mix well. Start adding Olive oil a little at a time stirring until thoroughly combined and
moistened and is of desired consistency. Gently spread the artichoke leaves a little, so you can fill each layer with the bread crumb mixture. Work from the
bottom-up and fill centers tamping down with the back of the spoon until each artichoke is filled to the top.
Oven Method: Place the artichokes in a baking dish and add enough water to cover the bottom halves of the artichokes. Cover with lid or foil. Bake at 350°F- 450°F for
45-75 minutes or until leaves pull out easily. If the water level drops to less than 1/2 inch while cooking, add more.
Stove Method: Tightly pack stuffed artichokes together in a heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add
1-2 tablespoons olive oil and sliced garlic (Optional). Bring to a boil over high heat; reduce heat to low and simmer, covered, for
45 minutes- 1 hour or until leaves pull out easily. If liquid is evaporating too quickly add a little more water.
Serve hot, warm or cold. Serving suggestions include: Drizzle olive oil and/or the juice of
a lemon over tops of the artichokes. Drizzle a little of the liquid from the pot over the artichokes
before serving.
Mix oil, onions and sugar. Add
Tarragon vinegar, then Miracle Whip. Pour over grated carrots
and cabbage and stir well. Cover and refrigerate (overnight is
best). The tarragon is the secret seasoning. Compare with the
real KFC Cole Slaw.
Basic
Coleslaw
1 Head Cabbage, finely shredded
1-2 Carrots, finely shredded
Cole Slaw Dressing
Toss everything together in large bowl.
Refrigerate until ready to serve.
In wok or large deep skillet, heat oil and
add veggies and soy sauce and stir-fry 5-10 minutes or
until veggies are done to your liking. Serve over plain
white rice, fried rice, fried noodles or lo-mien
noodles.
Combine vinegar, sugar, and oil in large bowl
and mix well. Add drained beans to dressing, toss gently and mound in
refrigerator for at least 2 hours or overnight. May garnish with onion
rings.
Put everything into a pot
making sure to completely cover cabbage and bacon and heat on medium-high
heat until boiling, reduce heat and simmer 15-20 minutes or until cabbage
is soft and bacon is cooked.
Heat oil in a large deep skillet, pot or a deep fryer. Scramble eggs in
a wide bowl such as a soup bowl. Using another such bowl put the batter
mix in. Slice tomatoes to desired thickness. Dip a couple onion ring
slices in egg on both sides. Let egg run off then place in breading or
batter mix. Flip to cover all sides. Place in hot oil and fry until
tender or floating. Remove from oil and place on a paper towel lined
plate to drain excess oil. Continue until all rings are done, serve hot.
* For batter mix I find the store
bought batter mix works best. I like the "Breader" from
Wal-Mart. Try Country or Chicken for the best flavor.
Heat oil in a large deep skillet, pot or a deep fryer. Scramble eggs
in a wide bowl such as a soup bowl. Using another such bowl put the
breading or batter in. Slice tomatoes to desired thickness. Dip a couple
tomato slices in egg on both sides. Let egg run off then place in
breading or batter mix. Flip to cover al sides. Place slices in hot oil
and fry until tender or floating. Remove from oil and place on a paper
towel lined plate to drain excess oil. Continue until all slices are
done, serve hot. Try these on bread as a sandwich!
* For breading mix, use Italian style bread crumbs mixed with some
pepper, garlic powder and onion powder.
For batter mix I find the store bought batter mix works best. I like
the "Breader" from Wal-Mart. Try Country or Chicken for the
best flavor.
1 Lb Fresh Mushrooms, cauliflower, or broccoli, washed and drained
Egg-milk mixture
2 Cups Chicken Breader
Oil for deep frying
Breaded
Fried Cauliflower
Put 1 Cup Chicken Breader in a zipper bag. Put a small handful of
veggies in egg-wash at a time, shake off excess and put in bag and
shake well. Lay on a dry plate. Do all the veggies. Now, put the other
cup of Chicken Breader in the bag and shake veggies a second time,
just a small handful at a time. Drop a few at a time in ready hot oil
and cook until veggies float. Drain on paper towels and serve.
Simple & basic steaming for just about any veggie. The
stovetop method was the most common way until the advent of the microwave.
Still, if you already have the oven on, you may find it just as easy, if
not easier, to use what's already on.
Stove Method 1: Put any fresh or
frozen veggies in a pot with about 1/2 inch water and heat over medium
heat until desired doneness.
Stove Method 2: Put a steamer
basket or small metal colander in a pot and fill with water just under the
basket and put any fresh or frozen veggies in and heat over medium heat
until desired doneness.
Microwave Method 1: Put any fresh
or frozen veggies in a microwave safe bowl with about 1/2 inch water.
Lightly cover and heat until desired doneness.
Microwave Method 2: Put a
microwave steamer basket or small microwave safe colander in microwave
safe bowl and fill with water just under the basket and put any fresh or
frozen veggies in. Heat on high 1 minute at a time until desired doneness.
Oven Method 1: Put any fresh or
frozen veggies in a covered deep baking dish with about 1/2 inch water and heat in
oven until desired doneness.
Oven Method 2: Put a steamer
basket or small metal colander in a covered deep baking dish and fill with water
just under the basket and put any fresh or frozen veggies in and heat in
350° - 475° oven until desired doneness.
Desired amount of Fresh Tomatoes with tops an bottoms cored out
Water for boiling
Pour water in pot to completely
covering tomatoes. Cook on medium-high heat until a rolling boil, reduce
heat and simmer another 10-20 minutes or until skin splits and tomatoes
are tender. Drain well and carefully remove skins from very hot tomatoes.
* Can
be used for Italian Veggie Medley, or as a base for chili sauce, spaghetti
sauce, pizza sauce and so much more!
Traditionally, this consists of, broccoli, cauliflower and sliced
carrots, however, you could use just about any vegetables you desire. Mix all veggies in a pot with about 1/2 inch water and heat over
medium heat until desired doneness.
Desired amount of Fresh or frozen Vegetables of your choice
Water for boiling
Butter or margarine
Salt & Pepper to taste
Simple & basic for just about any veggie. Rinse well, put in a pot with water, heat to boiling over medium high heat. Reduce heat
and continue simmering until desired doneness. Drain and drown in butter
or margarine.
thyme, oregano, rosemary, basil, sage, garlic
powder, ground black pepper, to taste
Cut a 1/2-inch slice from the top of
each tomato; discard tops. Scoop out pulp; squeeze juice out.
Season insides of tomatoes with salt and pepper, turn upside down
on paper towels and set aside. In a medium skillet cook garlic,
vegetables and any meat, if desired, in margarine
for 2-5 minutes or until slightly tender and meat is fully cooked.
Chop pulp and mix all ingredients. Spoon mixture into tomatoes
packing them tightly. Sprinkle cheese or other topping if desired.
Arrange stuffed tomatoes in a baking dish with a little water in
the bottom and bake covered or uncovered at 350° for 20-35
minutes or until until tomatoes are cooked and tender and stuffing
is hot.
