Here in Utah, after LDS funerals a luncheon is given to family and extended family members. This potato dish is always present, usually with salty ham and salads--many of them Jell-O with whipped cream or cream cheese, followed by every kind of cake you can imagine. It's almost like we were campaigning for more funerals.
There are lots of versions of this. Some have potatoes that have been diced. Some have frozen shredded hash brown potatoes. Some have a bit of green pepper, some don't have cornflakes but have cheese on top. All are delicious but very, very bad for you. Be wary.
6 to 8 large potatoes parboiled and grated or ½ of a bag of frozen southwest hash brown potatoes
1 can cream of chicken soup
1-2 cups Sour cream
1 ½ cup shredded cheddar cheese
1/3 cup chopped green onions
1 ½ cups corn flakes
2 Tbs. melted butter
Mix potatoes with remaining ingredients except corn flakes and butter.Put into 9x13 pan. Top with cornflakes and butter mixed. Bake at 350° for 45 minutes.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Sunday, December 2, 2007
Friday, November 30, 2007
VEGAN STUFFED POTATOES--Lynne Snyder
I love these.
Scrub and cut out any blemishes on about 8-10 large potatoes. Prick with a knife and bake in preheated 400° oven for one hour or until tender. Remove and scoop baked potato out (hold potatoes with a hot pad), leaving a bit of potato with the skin so it will hold together.
Mash the hot potato with one recipe reduced fat or regular sour cream--recipes on this site--with double the onion powder, garlic powder and salt. Add a bit of water if the potato mixture is too stiff. Taste and add seasonings or salt if needed.
Stuff potato skins, fluffing the mixture up in peaks if possible. Return potatoes to oven and bake about a half hour or so until they are hot and the peaks start to brown.
Scrub and cut out any blemishes on about 8-10 large potatoes. Prick with a knife and bake in preheated 400° oven for one hour or until tender. Remove and scoop baked potato out (hold potatoes with a hot pad), leaving a bit of potato with the skin so it will hold together.
Mash the hot potato with one recipe reduced fat or regular sour cream--recipes on this site--with double the onion powder, garlic powder and salt. Add a bit of water if the potato mixture is too stiff. Taste and add seasonings or salt if needed.
Stuff potato skins, fluffing the mixture up in peaks if possible. Return potatoes to oven and bake about a half hour or so until they are hot and the peaks start to brown.
HEY CURLY, WHERE'S MOE?--adapted from a recipe from the Chancery Restaurants in Wisconsin
My daughter-in-law, Michelle loves this. I haven't made it for a long time, I guess it's time because it really is good.
4 (3 oz.) pkgs. Ramen-style noodles (without seasoning packets)
vegetable oil
3 zucchini (6 inches each, with skins on), cut into half-moon slices
60 fresh pea pods, ends trimmed
3 cups broccoli florets
1 red bell pepper, seeded, cored and julienne-cut
2 large carrots, julienne-cut
1 medium onion, cut into thin wedges or 2 bunches green onions, chopped, white part only
Sweet and spicy sauce (recipe following)
Boil noodles 3 to 4 minutes or until tender; drain. In large skillet, stir fry vegetables until they are tender yet still crisp. Add drained hot noodles and enough hot sweet and spicy sauce to coat well. Make 6 to 8 servings.
Sweet and Spicy Sauce:
2 cups water (divided)
2 tablespoons cornstarch
3/4 cup sugar
1 cup soy sauce
2 tablespoons sesame oil
1 tablespoon Chinese chili with garlic*, or to taste
1/2 teaspoon garlic powder
Combine 1/2 cup water with cornstarch and mix until cornstarch is dissolved. Combine remaining ingredients, including 1 1/2 cups water, in a medium saucepan. Bring to a low boil. Add cornstarch mixture, stirring constantly until smooth. Bring to full boil. Refrigerate any unused sauce. Note from Lynne: I used about half to 3/4 recipe of the sauce. Leftovers make a nice sauce for any stir fry.
*I didn't have any Chinese chili with garlic but used a spicy Vietnamese garlic sauce I had in the fridge; it worked wonderfully.
4 (3 oz.) pkgs. Ramen-style noodles (without seasoning packets)
vegetable oil
3 zucchini (6 inches each, with skins on), cut into half-moon slices
60 fresh pea pods, ends trimmed
3 cups broccoli florets
1 red bell pepper, seeded, cored and julienne-cut
2 large carrots, julienne-cut
1 medium onion, cut into thin wedges or 2 bunches green onions, chopped, white part only
Sweet and spicy sauce (recipe following)
Boil noodles 3 to 4 minutes or until tender; drain. In large skillet, stir fry vegetables until they are tender yet still crisp. Add drained hot noodles and enough hot sweet and spicy sauce to coat well. Make 6 to 8 servings.
Sweet and Spicy Sauce:
2 cups water (divided)
2 tablespoons cornstarch
3/4 cup sugar
1 cup soy sauce
2 tablespoons sesame oil
1 tablespoon Chinese chili with garlic*, or to taste
1/2 teaspoon garlic powder
Combine 1/2 cup water with cornstarch and mix until cornstarch is dissolved. Combine remaining ingredients, including 1 1/2 cups water, in a medium saucepan. Bring to a low boil. Add cornstarch mixture, stirring constantly until smooth. Bring to full boil. Refrigerate any unused sauce. Note from Lynne: I used about half to 3/4 recipe of the sauce. Leftovers make a nice sauce for any stir fry.
*I didn't have any Chinese chili with garlic but used a spicy Vietnamese garlic sauce I had in the fridge; it worked wonderfully.
NEW POTATOES AND PEAS--Lynne's Mom
As soon as Mom could dig the first new potatoes in the early summer we were sure to have new potatoes and peas for dinner. She only peeled part of the skin off, usually in a little spiral around the potato but I am guessing she peeled the part of the potato that the shovel might have nicked. This dish meant summer to me, along with rhubarb (which I adored) and asparagus (which I did not adore but have since learned to).
New potatoes
Fresh or frozen peas
milk or soy milk
green onions (optional)
garlic (optional)
oil
flour
pepper
salt
Clean and boil new potatoes until tender. (If they are too large cut in half or fourths.) Put frozen peas (or fresh picked if you are lucky enough to have them) into the boiling potato water and remove pot from the heat. Let stand one or two minutes. Drain.
Sauté green onions and garlic (if using) in oil a minute or two, add flour and pepper (pepper is the secret to a good white sauce) and continue sautéing a couple of minutes, stirring constantly. Whisk in milk or soy milk and salt to taste. Add drained potatoes and peas.
New potatoes
Fresh or frozen peas
milk or soy milk
green onions (optional)
garlic (optional)
oil
flour
pepper
salt
Clean and boil new potatoes until tender. (If they are too large cut in half or fourths.) Put frozen peas (or fresh picked if you are lucky enough to have them) into the boiling potato water and remove pot from the heat. Let stand one or two minutes. Drain.
Sauté green onions and garlic (if using) in oil a minute or two, add flour and pepper (pepper is the secret to a good white sauce) and continue sautéing a couple of minutes, stirring constantly. Whisk in milk or soy milk and salt to taste. Add drained potatoes and peas.
SUMMER PASTA--Lynne Snyder
Summer Pasta! Yum.
4 cups chopped ripe tomatoes (I use Roma tomatoes)
1 (16 oz.) can black olives, sliced in thirds
½ cup chopped fresh basil or 2 Tbs. dried
2 Tbs. olive oil
2 Tbs. (or more) balsamic vinegar
2 cloves garlic, minced or pressed
pepper to taste (use a lot of pepper)
salt (start with ½ tsp. and add if needed)
Angel hair pasta
Mix all sauce ingredients together.
Boil Angel hair pasta 4 to 4½ minutes. Drain pasta, rinse with very hot water and drain again. Serve w/ room temp. sauce.
This is the very best pasta I have ever tasted. When I first made Summer Pasta we loved it so much we ate it eight times in one month. I gave the recipe (plus a bunch of basil) to a friend and later she said "Lynne, we ate Summer Pasta eight times that month." (It must be a rule.) Almost all my neighbors now grow basil just so they can have Summer Pasta. Last winter I got a craving for it and so I used 2 Tbs. dried instead of the fresh basil and it was wonderful.
The best pasta you will ever eat. I promise.
SUMMER PASTA--Lynne Snyder
4 cups chopped ripe tomatoes (I use Roma tomatoes)
1 (16 oz.) can black olives, sliced in thirds
½ cup chopped fresh basil or 2 Tbs. dried
2 Tbs. olive oil
2 Tbs. (or more) balsamic vinegar
2 cloves garlic, minced or pressed
pepper to taste (use a lot of pepper)
salt (start with ½ tsp. and add if needed)
Angel hair pasta
Mix all sauce ingredients together.
Boil Angel hair pasta 4 to 4½ minutes. Drain pasta, rinse with very hot water and drain again. Serve w/ room temp. sauce.
This is the very best pasta I have ever tasted. When I first made Summer Pasta we loved it so much we ate it eight times in one month. I gave the recipe (plus a bunch of basil) to a friend and later she said "Lynne, we ate Summer Pasta eight times that month." (It must be a rule.) Almost all my neighbors now grow basil just so they can have Summer Pasta. Last winter I got a craving for it and so I used 2 Tbs. dried instead of the fresh basil and it was wonderful.
SPINACH PARMESAN BALLS--Lynne Snyder
I got this recipe off the food network and modified it just a bit. I love these. We served them at our boy's wedding last year.
1 pound package frozen chopped spinach, thawed
5 eggs
1 Tbs. onion powder
10 tablespoons butter, melted
1 cup shredded Parmesan cheese
¼ tsp. garlic powder
1/4 slightly rounded tsp. cayenne pepper*
1 3/4 cups Italian bread crumbs
*Less if the heat bothers you. They aren't hot but they do have just a tiny bit of a bite.
Preheat the oven to 350°
Squeeze excess water from spinach and put in large bowl. Add remaining ingredients and mix well by hand. Form into 1-inch balls. Place the balls closely together on baking sheet. Cook in top half of oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, serve immediately.
1 pound package frozen chopped spinach, thawed
5 eggs
1 Tbs. onion powder
10 tablespoons butter, melted
1 cup shredded Parmesan cheese
¼ tsp. garlic powder
1/4 slightly rounded tsp. cayenne pepper*
1 3/4 cups Italian bread crumbs
*Less if the heat bothers you. They aren't hot but they do have just a tiny bit of a bite.
Preheat the oven to 350°
Squeeze excess water from spinach and put in large bowl. Add remaining ingredients and mix well by hand. Form into 1-inch balls. Place the balls closely together on baking sheet. Cook in top half of oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, serve immediately.
Sunday, November 25, 2007
STIR FRY BROCCOLI--Lynne Snyder
1 Tbs. rice wine
3 Tbs. soy sauce
2 Tbs. cornstarch
3 Tbs. sesame oil
1 scant tsp. sugar
1 ½ cup water
1 Tbs. chicken broth powder
Stir fry broccoli in a little olive oil. Add a bit of water, cover and steam a few minutes until bright green.
Heat all sauce ingredients, bring to a boil, pour over hot broccoli.
3 Tbs. soy sauce
2 Tbs. cornstarch
3 Tbs. sesame oil
1 scant tsp. sugar
1 ½ cup water
1 Tbs. chicken broth powder
Stir fry broccoli in a little olive oil. Add a bit of water, cover and steam a few minutes until bright green.
Heat all sauce ingredients, bring to a boil, pour over hot broccoli.
SPICY EGGPLANT -- Deborah Wolf (Houston, Texas)
There is a local restaurant--China Lilly's--that has this on their menu but of course they won't give you the recipe. I described it on Chef Deb's site on Vegsource and after experimenting a bit she came up with this recipe. It's better than China Lilly's.
Coating:
2 Tbs. flour
2 Tbs. cornstarch
Sauce:
½ cup vegetable broth
1/3 cup soy sauce
¼ cup hoisin sauce
2 Tbs. red chili oil
2 Tbs. red wine vinegar
1 ½ Tbs. sesame oil
To thicken sauce:
2 Tbs. cornstarch
2 Tbs. water
Ingredients for stir fry:
2 pounds Japanese eggplant (about 5)*
5 dried chilies (buy in Chinese grocery--Chow's on University Ave.)
6 cloves garlic, minced or pressed
½ to 1 inch piece ginger, peeled and minced
1 or 2 bunches scallions, shredded or chopped
2 Tbs. oil for stir fry plus extra in spray bottle**
Vegetable oil spray, such as Pam
Hot Cooked Brown Rice
Cut eggplant into strips ½ inch thick by 1 ½ inch long. Put into a bag with coating ingredients and shake well. Spray hot wok or frying pan with Pam and add 2 Tbs. oil.*** Add eggplant, stir immediately so as much eggplant as possible will be coated with a bit of oil. Spray eggplant that was not coated with oil and stir fry for a few minutes until tender and a bit brown. Remove eggplant from pan and add remaining stir fry ingredients (you may need to add a bit of oil to the pan), stir fry for about a minute, add sauce ingredients, and cornstarch and water, stir until sauce is thickened; return eggplant to pan. Stir fry until eggplant is heated through and coated with sauce. Serve with rice.
*If using regular eggplant, peel, cut into strips, salt heavily and let sit 30 minutes. Rinse eggplant and pat it dry before proceeding with recipe.
**I keep oil in a spray bottle for use in the kitchen and it has been a valuable kitchen tool.
***The last time I made this recipe I laid all the coated eggplant on a cookie sheet and sprayed it with oil, turned it over and sprayed it again. I then fried it in my Wok with no added oil and it browned beautifully. I used far less oil this way. This recipe is absolutely fabulous; we are now addicted to this dish.
Coating:
2 Tbs. flour
2 Tbs. cornstarch
Sauce:
½ cup vegetable broth
1/3 cup soy sauce
¼ cup hoisin sauce
2 Tbs. red chili oil
2 Tbs. red wine vinegar
1 ½ Tbs. sesame oil
To thicken sauce:
2 Tbs. cornstarch
2 Tbs. water
Ingredients for stir fry:
2 pounds Japanese eggplant (about 5)*
5 dried chilies (buy in Chinese grocery--Chow's on University Ave.)
6 cloves garlic, minced or pressed
½ to 1 inch piece ginger, peeled and minced
1 or 2 bunches scallions, shredded or chopped
2 Tbs. oil for stir fry plus extra in spray bottle**
Vegetable oil spray, such as Pam
Hot Cooked Brown Rice
Cut eggplant into strips ½ inch thick by 1 ½ inch long. Put into a bag with coating ingredients and shake well. Spray hot wok or frying pan with Pam and add 2 Tbs. oil.*** Add eggplant, stir immediately so as much eggplant as possible will be coated with a bit of oil. Spray eggplant that was not coated with oil and stir fry for a few minutes until tender and a bit brown. Remove eggplant from pan and add remaining stir fry ingredients (you may need to add a bit of oil to the pan), stir fry for about a minute, add sauce ingredients, and cornstarch and water, stir until sauce is thickened; return eggplant to pan. Stir fry until eggplant is heated through and coated with sauce. Serve with rice.
*If using regular eggplant, peel, cut into strips, salt heavily and let sit 30 minutes. Rinse eggplant and pat it dry before proceeding with recipe.
**I keep oil in a spray bottle for use in the kitchen and it has been a valuable kitchen tool.
***The last time I made this recipe I laid all the coated eggplant on a cookie sheet and sprayed it with oil, turned it over and sprayed it again. I then fried it in my Wok with no added oil and it browned beautifully. I used far less oil this way. This recipe is absolutely fabulous; we are now addicted to this dish.
CAULIFLOWER CASSEROLE--Trish Snyder
My grandmother served this casserole for holiday dinners when I was little. She died when I was about ten. My brother Steven resurrected the recipe when I was in my teens and I decided I loved it. Its been a Thanksgiving tradition ever since.
1 head cauliflower,* broken into bite sized pieces
2-3 cans cream of mushroom soup (2 for a normal size head of cauliflower, 3 for a gigantic one)
1 pound of bacon, cooked crisp and chopped *
16 oz. package of shredded cheddar cheese *
Boil cauliflower pieces about five minutes,* until just soft. Drain. Mix soup, bacon, drained cauliflower, and cheese. Pour into a casserole dish and bake in a 325 degree oven. Check after 20 minutes, if not bubbling in the center let cook for fifteen minutes longer.
*Christmas, 2007--Modifications I made:
I used 1 1/2 heads cauliflower. I used less bacon--precooked, crumbled bacon--probably about 1/2 cup. I also forgot to buy cheese but had some Velveeta--I know, processed cheese food (don't shudder. We use it to make the cheese/salsa sauce for dipping corn chips, which is rather tasty). I used about 1/3, maybe a little more, of a 2 pound box of Velveeta, cut into chunks. I heated this with a large (called a family size) can of cream of mushrooms soup and then poured it over 1 1/2 heads of cauliflower that I had boiled for 3 minutes. I put this into a 9x13 pan, sprayed with a vegetable spray. Topped it with a good layer of the canned french fried onion rings and heated in the oven. People said they liked it a lot better than the green bean casserole so many people make for the holidays.
1 head cauliflower,* broken into bite sized pieces
2-3 cans cream of mushroom soup (2 for a normal size head of cauliflower, 3 for a gigantic one)
1 pound of bacon, cooked crisp and chopped *
16 oz. package of shredded cheddar cheese *
Boil cauliflower pieces about five minutes,* until just soft. Drain. Mix soup, bacon, drained cauliflower, and cheese. Pour into a casserole dish and bake in a 325 degree oven. Check after 20 minutes, if not bubbling in the center let cook for fifteen minutes longer.
*Christmas, 2007--Modifications I made:
I used 1 1/2 heads cauliflower. I used less bacon--precooked, crumbled bacon--probably about 1/2 cup. I also forgot to buy cheese but had some Velveeta--I know, processed cheese food (don't shudder. We use it to make the cheese/salsa sauce for dipping corn chips, which is rather tasty). I used about 1/3, maybe a little more, of a 2 pound box of Velveeta, cut into chunks. I heated this with a large (called a family size) can of cream of mushrooms soup and then poured it over 1 1/2 heads of cauliflower that I had boiled for 3 minutes. I put this into a 9x13 pan, sprayed with a vegetable spray. Topped it with a good layer of the canned french fried onion rings and heated in the oven. People said they liked it a lot better than the green bean casserole so many people make for the holidays.
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