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Potatoes au Gratin
Potatoes au Gratin
3c cubed cooked potatoes
1½ cups medium white sauce
1 cup grated cheese
¼ cup dry bread crumbs
1 tablespoon butter, melted
1) cook potatoes, dice, Put into
buttered casserole
2) make sauce, stir in cheese
and pour over potatoes
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Sprinkle with buttered crumbs.
Bake 15 mins or till brown
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# Potatoes au Gratin
## Ingredients
- 3 cups cubed cooked potatoes
- 1 1/2 cups medium white sauce
- 1 cup grated cheese
- 1/4 cup dry bread crumbs
- 1 Tbsp butter, melted
## Instructions
1. Cook potatoes, dice, and put into buttered casserole.
2. Make sauce, stir in cheese, and pour over potatoes.
3. Sprinkle with buttered crumbs.
4. Bake 15 minutes or till brown. -
Grilled Vegetable Trio
Grilled Vegetable Trio
1 med. onion, sliced thin 1/2 clove garlic, minced
2 med. zucchini, 1/8-in. slices dash pepper
1/4 C. Parmesan cheese 2 Tbsp. butter, cut into bits
1/2 tsp. thyme leaves 2 med. tomatoes, quartered
Tear off a length of Heavy Duty Reynolds Wrap. Place onion in cen-
ter of foil in single layer; top with zucchini, cheese, seasonings, and
butter. Bring four corners of foil up together in pyramid shape. Fold
openings together loosely for heat circulation and expansion. Seal
by folding over ends and pressing to package. Grill over medium-
hot coals 20 minutes. Carefully open bundle; add tomatoes; reseal.
Grill 20 to 30 minutes longer or until zucchini is tender and tomatoes
heated through. Makes: 4 servings.
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# Grilled Vegetable Trio
## Ingredients
- 1 medium onion, sliced thin
- 2 medium zucchini, 1/8-inch slices
- 1/4 cup Parmesan cheese
- 1/2 tsp thyme leaves
- 1/2 clove garlic, minced
- Dash pepper
- 2 Tbsp butter, cut into bits
- 2 medium tomatoes, quartered
## Instructions
1. Tear off a length of Heavy Duty Reynolds Wrap aluminum foil.
2. Place onion in center of foil in single layer; top with zucchini, cheese, seasonings, and butter.
3. Bring four corners of foil up together in pyramid shape.
4. Fold openings together loosely for heat circulation and expansion.
5. Seal by folding over ends and pressing to package.
6. Grill over medium-hot coals 20 minutes.
7. Carefully open bundle; add tomatoes; reseal.
8. Grill 20 to 30 minutes longer or until zucchini is tender and tomatoes are heated through.
Makes 4 servings. -
Boiled Vegetables / Creamed Vegetables
Boiled Vegetables
1) cook till tender in small amount
of boiling salt water. 1 t. salt to 1 qt.
water. 2) add veg to boiling water
3) Lower heat when water boils
after veg is in it 4) Cook in
tightly covered pan. 5) young
tender vegetables should be cooked
a short time 6) strong vegetables
will be milder by being
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cooked in an open vessel
7) season with salt & pepper
to taste and 1 1/2 T. of Butter for
2 cups or 4 serving
Creamed Vegetables
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# Boiled Vegetables
## Instructions
1. Cook till tender in small amount of boiling salt water. 1 tsp salt to 1 qt water.
2. Add vegetables to boiling water.
3. Lower heat when water boils after vegetables are in it.
4. Cook in tightly covered pan.
5. Young tender vegetables should be cooked a short time.
6. Strong vegetables will be milder by being cooked in an open vessel.
7. Season with salt & pepper to taste and 1 1/2 Tbsp of butter for 2 cups or 4 servings. -
Scalloped Potatoes
Scallaped Potatoes - 6
4c. raw potatoes sliced thin
2½ tsp. salt
1/8 tsp pepper
1/4c. flour
3 tbsp butter
2 c. milk (about)
Method
1) Pare and slice potatoes thin
2) measure seasoning and
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flour and mix together
3) in a buttered baking dish put a
layer of potatoes and sprinkle
some of the flour mixture over the
4) add some of the butter cut into bits
5) continue adding a layer of each
till all is in the dish
6) then add enough milk to reach
the top layer of potatoes
7) bake hot oven 400°F for 45 min
or till tender
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# Scalloped Potatoes
## Ingredients
- 4 cups raw potatoes, sliced thin
- 2 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup flour
- 3 Tbsp butter
- 2 cups milk (about)
## Instructions
1. Pare and slice potatoes thin.
2. Measure seasoning, flour, and mix together.
3. In a buttered baking dish put a layer of potatoes and sprinkle some of the flour mixture over them.
4. Add some of the butter cut into bits.
5. Continue adding a layer of each till all is in the dish.
6. Then add enough milk to reach the top layer of potatoes.
7. Bake in a hot oven at 400°F for 45 minutes or till tender. -
Stuffed Potatoes (White or Sweet)
Stuffed Potatoes (white or sweet)
6. medium potatoes 2 tbsp butter
2 teaspoons salt enough milk
1/8 tsp white pepper or cream to
moisten about 1/2 c
Method
1 cut in half lengthwise imediately after removing
from the oven. or cut a piece off
the top. 2 Remove insides and
put in bowl being careful not
to break skin
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3) mash potatoes add butter, milk and
season 4) Beat till ingredients are
thoroughly blended and potatoes are
lighter in color 5) Put mixture in
the potatoe shells. heaping &
unevenly 6) Place stuffed potatoes
in pan and bake in very hot
oven 500° ? untill potatoes are
brown 7) serve hot garnish
with parsely
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# Stuffed Potatoes (White or Sweet)
## Ingredients
- 6 medium potatoes
- 2 Tbsp butter
- 2 tsp salt
- 1/8 tsp white pepper
- Enough milk or cream to moisten, about 1/2 cup
## Instructions
1. Cut potatoes in half lengthwise immediately after removing from the oven, or cut a piece off the top.
2. Remove insides and put in bowl, being careful not to break skin.
3. Mash potatoes, add butter, milk and season.
4. Beat till ingredients are thoroughly blended and potatoes are lighter in color.
5. Put mixture in the potato shells, heaping and unevenly.
6. Place stuffed potatoes in pan and bake in very hot oven 500° until potatoes are brown.
7. Serve hot, garnish with parsley. -
Baked Corn, Mexican Style
BAKED CORN, MEXICAN STYLE
3 tablespoons butter or margarine,
divided
1/2 cup soft bread crumbs
1-1/4 cups shredded sharp Cheddar
cheese (5 ounces), divided
1 small onion, minced
1/4 cup chopped green pepper
1 cup cooked rice
1 can (8 ounces) tomatoes
1 cup cooked whole-kernel corn cut
from cob (2 large ears)
1/2 teaspoon each seasoned salt and
chili powder
1 teaspoon brown sugar
2 dashes hot-pepper sauce
2 eggs, separated
In small skillet melt butter. Add 2 ta-
blespoons to crumbs and toss with 1/4
cup cheese; set aside. Sauté onion and
pepper in remaining butter until onion
is tender. Mix well with remaining
cheese, rice, tomatoes, corn, salt, chili
powder, sugar and hot-pepper sauce.
Beat egg whites until stiff, then beat
yolks until slightly thickened. Stir yolks
into corn mixture, then fold in beaten
whites. Turn into shallow 1-1/2-quart
baking dish and sprinkle with reserved
crumbs. Bake in preheated 350° oven
30 minutes or until firm and browned.
Makes 4 servings. Per serving: 370 cal,
16 g pro, 25 g car, 24 g fat, 189 mg
chol with butter, 162 mg chol with
margarine.
WOMAN'S DAY 6/16/81
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# Baked Corn, Mexican Style
*From Woman's Day, June 16, 1981*
## Ingredients
- 3 Tbsp butter or margarine, divided
- 1/2 cup soft bread crumbs
- 1-1/4 cups shredded sharp Cheddar cheese (5 ounces), divided
- 1 small onion, minced
- 1/4 cup chopped green pepper
- 1 cup cooked rice
- 1 can (8 ounces) tomatoes
- 1 cup cooked whole-kernel corn cut from cob (2 large ears)
- 1/2 tsp seasoned salt
- 1/2 tsp chili powder
- 1 tsp brown sugar
- 2 dashes hot-pepper sauce
- 2 eggs, separated
## Instructions
1. In a small skillet, melt butter. Add 2 Tbsp melted butter to bread crumbs and toss with 1/4 cup cheese; set aside.
2. Sauté onion and green pepper in remaining butter until onion is tender.
3. Mix well with remaining cheese, rice, tomatoes, corn, seasoned salt, chili powder, brown sugar, and hot-pepper sauce.
4. Beat egg whites until stiff, then beat yolks until slightly thickened.
5. Stir yolks into corn mixture, then fold in beaten egg whites.
6. Turn into a shallow 1-1/2-quart baking dish and sprinkle with reserved crumb mixture.
7. Bake in a preheated 350° oven for 30 minutes or until firm and browned.
8. Makes 4 servings. -
Baked Cabbage
Baked Cabbage
mix 1 Tbsp butter, 1 Tbsp flour, 1 Tbsp Sugar & 1 cup
sour or sweet cream. pour over a medium
shredded cabbage.
Put bacon slices on top. Cover pan & bake
1 hr in 350° oven. Remove top & crisp
bacon for 5 min.
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# Baked Cabbage
## Ingredients
- 1 Tbsp butter
- 1 Tbsp flour
- 1 Tbsp sugar
- 1 cup sour or sweet cream
- 1 medium cabbage, shredded
- Bacon slices
## Instructions
1. Mix butter, flour, sugar, and cream together.
2. Pour mixture over a medium shredded cabbage.
3. Put bacon slices on top.
4. Cover pan and bake 1 hour in a 350° oven.
5. Remove top and crisp bacon for 5 minutes. -
Buffet Green Beans
Buffet Green Beans
Cook 2 Boxes frozen french style green beans 5 min in Salt water
Drain & put in shallow 2 qt casserole in alternate layers with
1 - 19 oz Can bean sprouts
1 - 8 oz Can diced Water Chestnuts
1/2 cup parmeson Cheese.
Pour over Sauce:
4 TBSP butter } smooth & add 1/4 tsp pepper
2 Tbsp flour } 1/4 tsp Worcestershire
1 pt cream or canned milk
Toast 1 c finely Chopped almonds in 2 Tbsp butter. Sprinkle
over top - Bake 15-20 min @ 425°F Serves 5
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# Buffet Green Beans
## Ingredients
- 2 boxes frozen french style green beans
- 1 (19 oz) can bean sprouts
- 1 (8 oz) can diced water chestnuts
- 1/2 cup Parmesan cheese
## Sauce
- 4 Tbsp butter
- 2 Tbsp flour
- 1/4 tsp pepper
- 1/4 tsp Worcestershire sauce
- 1 pt cream or canned milk
## Topping
- 1 cup finely chopped almonds
- 2 Tbsp butter
## Instructions
1. Cook 2 boxes frozen french style green beans 5 minutes in salted water.
2. Drain and put in a shallow 2 qt casserole in alternate layers with the bean sprouts, diced water chestnuts, and Parmesan cheese.
3. Make the sauce: blend 4 Tbsp butter and 2 Tbsp flour until smooth, then add 1/4 tsp pepper, 1/4 tsp Worcestershire sauce, and 1 pt cream or canned milk.
4. Pour sauce over the layered casserole.
5. Toast 1 cup finely chopped almonds in 2 Tbsp butter. Sprinkle over top.
6. Bake 15–20 minutes at 425°F. Serves 5. -
California Blend Casserole
Calif. Blend Casserole
Put 1 pkg CA Blend Veggies in bottom of
greased Casserole. Sprinkle 1 c
Minute Rice over top. Then Sprinkle
with onion flakes - melt tog.
1 Can Cream Celery Soup
1/4 c Water
1/3 c Milk
1 Stick Margarine
Pour over all & top with 8-10 oz Cheese Whiz
Bake 1 hr @ 350° in Covered Casserole
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# California Blend Casserole
## Ingredients
- 1 pkg California Blend vegetables
- 1 cup Minute Rice
- Onion flakes
- 1 can cream of celery soup
- 1/4 cup water
- 1/3 cup milk
- 1 stick margarine
- 8–10 oz Cheez Whiz
## Instructions
1. Put 1 pkg California Blend vegetables in the bottom of a greased casserole.
2. Sprinkle 1 cup Minute Rice over the top.
3. Then sprinkle with onion flakes.
4. Melt together the cream of celery soup, water, milk, and margarine.
5. Pour over all.
6. Top with 8–10 oz Cheez Whiz.
7. Bake 1 hour at 350° in a covered casserole. -
Italian Chicken and Eggplant
ITALIAN CHICKEN AND
EGGPLANT
1 broiler-fryer
chicken, cooked
and boned
1/2 teaspoon garlic
salt
1 1/2 pounds eggplant,
peeled and sliced
1/4-inch thick
2 eggs, beaten
2 cups soft bread
crumbs
1/2 cup oil
1 teaspoon salt,
divided
1/8 teaspoon white
pepper
1/4 cup minced green
pepper
1 tablespoon grated
onion
1 (15-ounce) can
tomato sauce
1/2 cup chicken
broth
1 teaspoon oregano
1/2 teaspoon basil
1/2 cup Parmesan
(over)
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cheese
1 (8-ounce)
package
Mozzarella
cheese, sliced
Cut cooked chicken into
bite-sized pieces. Sprinkle
with garlic salt and set
aside. Dip eggplant slices
into beaten eggs. Roll in
crumbs. In a large skillet,
heat oil over medium heat.
Brown eggplant on both
sides and drain on paper
towel. Sprinkle with 1/2
teaspoon salt and white
pepper.
Reserve 2 tablespoons
oil in skillet. Saute pepper
and onion for about 2 min-
utes. Add tomato sauce,
chicken broth, oregon, ba-
sil and remaining salt. Boil
for 2 minutes.
In greased shallow bak-
ing dish, layer a third of
eggplant slices. Add half of
cooked chicken, spreading
evenly over eggplant. Pour
a third of tomato sau[ce]
over chicken; sprink[le]
wit[h] a third of Parmesa[n]
cheese; top with a third o[f]
Mozzarella cheese slices.
Repeat layers. Top with
third layer of eggplant and
remaining tomato sauce.
Sprinkle with remaining
Parmesan cheese and top
with last of Mozzarella
slices. Refrigerate, covered
until 45 minutes before
serving time.
Bake in a preheated 350-
degree oven for 45 min-
utes. Yields 6 servings.
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# Italian Chicken and Eggplant
*Serves 6*
## Ingredients
### Eggplant
- 1 1/2 lbs eggplant, peeled and sliced 1/4 inch thick
- 2 eggs, beaten
- 2 cups soft bread crumbs
- 1/2 cup oil (for frying)
- 1/2 tsp salt
- 1/8 tsp white pepper
### Chicken
- 1 broiler-fryer chicken, cooked and boned, cut into bite-sized pieces
- 1/2 tsp garlic salt
### Tomato Sauce
- 2 Tbsp reserved oil (from eggplant frying)
- 1/4 cup green pepper, minced
- 1 Tbsp onion, grated
- 1 can (15 oz) tomato sauce
- 1/2 cup chicken broth
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp salt
### Cheese Layers
- 1/2 cup Parmesan cheese, grated
- 1 package (8 oz) Mozzarella cheese, sliced
## Instructions
### Prepare Chicken
1. Cut cooked chicken into bite-sized pieces.
2. Sprinkle with garlic salt and set aside.
### Prepare Eggplant
1. Dip eggplant slices in beaten egg, then roll in bread crumbs to coat.
2. Heat oil in a large skillet over medium heat.
3. Brown eggplant slices on both sides until golden; drain on paper towels.
4. Sprinkle with 1/2 tsp salt and white pepper.
5. Reserve 2 Tbsp of the frying oil in the skillet.
### Make Tomato Sauce
1. In the reserved oil, sauté green pepper and onion over medium heat for approximately 2 minutes.
2. Add tomato sauce, chicken broth, oregano, basil, and remaining 1/2 tsp salt.
3. Bring to a boil and cook 2 minutes. Remove from heat.
### Assemble
1. Grease a shallow baking dish.
2. Layer one third of the eggplant slices on the bottom.
3. Spread half the chicken evenly over the eggplant.
4. Pour one third of the tomato sauce over the chicken.
5. Sprinkle with one third of the Parmesan cheese.
6. Top with one third of the Mozzarella slices.
7. Repeat layers — eggplant, remaining chicken, one third sauce, one third Parmesan, one third Mozzarella.
8. Top with the final layer of eggplant and remaining tomato sauce.
9. Sprinkle with remaining Parmesan and top with remaining Mozzarella slices.
10. Cover and refrigerate until 45 minutes before serving.
### Bake
1. Preheat oven to 350°F.
2. Bake uncovered for 45 minutes until bubbling and cheese is golden.
3. Let rest 5 minutes before serving. -
Beef-Eggplant Combo, Italian Style
BEEF-EGGPLANT COMBO,
ITALIAN STYLE
(Basic Recipe — Makes 6 servings)
1½ pounds ground beef
1 cup chopped onion
1 garlic clove, minced
1 (1-pound) can tomatoes, cut up
2 teaspoons salt
1 teaspoon dried oregano leaves
⅛ teaspoon pepper
1 (!-pound) eggplant, peeled and
cubed (about 4½ cups)
1 cup water
1 cup quick-cooking rice
½ cup shredded Mozzarella cheese
RANGE TOP METHOD: Cook beef, on-
ion and garlic in a large skillet until beef
is browned, about 10 minutes. Drain off
excess fat. Stir in tomatoes, salt, oregano,
pepper, eggplant and water. Bring to boil-
ing and stir in rice. Reduce heat and sim-
mer, covered, 25 minutes or until eggplant
and rice are tender. Stir occasionally.
Sprinkle with cheese. Cover and continue
cooking until cheese is melted, 3 to 5 min-
utes.
ELECTRIC SKILLET METHOD: Use in-
gredients listed in basic recipe. Heat skil-
let to 350 degrees. Add beef, onion and
garlic and cook until beef is browned,
about 5 minutes. Drain off excess fat. Stir
in tomatoes, salt, oregano, pepper, egg-
plant and water. Bring to boiling and add
rice. Reduce heat to simmer, 220 degrees.
Simmer, covered, with vent closed, until
eggplant and rice are tender, about 30
minutes. Stir occasionally. Sprinkle with
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cheese. Cover and continue to cook until
cheese is melted, 3 to 5 minutes.
MICROWAVE OVEN METHOD: Use
ingredients listed in basic recipe, but de-
crease water from 1 to ¾ cup. Crumble
ground beef into 3-quart glass casserole.
Stir in onion and garlic. Microwave on
high, covered, until meat is cooked, about
8 minutes. Stir every 2 minutes to break
up ground beef. Add tomatoes, ¾ cup
water, salt, oregano and pepper.
Microwave, covered, 10 to 12 minutes
or until boiling. Stir in eggplant and rice.
Microwave, covered, until eggplant and
rice are tender, about 15 minutes. Stir
every 5 minutes. Sprinkle with cheese.
Return to oven and microwave until
cheese is melted, 1 to 2 minutes. Let
stand, covered, 5 minutes before serving.
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# Beef-Eggplant Combo, Italian Style
*Serves 6*
## Ingredients
### Base Recipe
- 1 1/2 lbs ground beef
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1 can (1 lb) tomatoes, cut up
- 2 tsp salt
- 1 tsp dried oregano
- 1/8 tsp pepper
- 1 eggplant (1 lb), peeled and cubed (approximately 4 1/2 cups)
- 1 cup water (reduce to 3/4 cup for microwave method)
- 1 cup quick-cooking rice
- 1/2 cup shredded Mozzarella cheese
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## Method 1 — Range Top
1. Cook ground beef, onion, and garlic in a large skillet over medium heat until beef is browned — approximately 10 minutes. Drain excess fat.
2. Stir in tomatoes, salt, oregano, pepper, eggplant, and water.
3. Bring to a boil and stir in rice.
4. Reduce heat, cover, and simmer 25 minutes or until eggplant and rice are tender, stirring occasionally.
5. Sprinkle Mozzarella over the top.
6. Cover and cook until cheese is melted — 3 to 5 minutes.
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## Method 2 — Electric Skillet
1. Heat electric skillet to 350°F.
2. Add ground beef, onion, and garlic; cook until beef is browned — approximately 5 minutes. Drain excess fat.
3. Stir in tomatoes, salt, oregano, pepper, eggplant, and water.
4. Bring to a boil and stir in rice.
5. Reduce heat to simmer setting (220°F). Cover with vent closed and cook until eggplant and rice are tender — approximately 30 minutes, stirring occasionally.
6. Sprinkle Mozzarella over the top.
7. Cover and cook until cheese is melted — 3 to 5 minutes.
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## Method 3 — Microwave
*Reduce water to 3/4 cup for this method.*
1. Crumble ground beef into a 3-quart glass casserole. Stir in onion and garlic.
2. Microwave on high, covered, until meat is cooked — approximately 8 minutes, stirring every 2 minutes to break up beef. Drain excess fat.
3. Add tomatoes, 3/4 cup water, salt, oregano, and pepper.
4. Microwave covered 10 to 12 minutes or until boiling.
5. Stir in eggplant and rice.
6. Microwave covered until eggplant and rice are tender — approximately 15 minutes, stirring every 5 minutes.
7. Sprinkle Mozzarella over the top.
8. Microwave until cheese is melted — 1 to 2 minutes.
9. Let stand covered 5 minutes before serving. -
Grasshopper Pie / Chocolate Crumb Crust
CHOCOLATE CRUMB CRUST
1½ cups crushed chocolate cookie
crumbs
2 tablespoons sugar
¼ cup butter or margarine
Combine cookie crumbs and sugar; re-
move 2 tablespoons for garnish. Melt but-
ter in a 9-inch pie pan for 30 to 40 seconds
on high. Add cookie crumbs and sugar,
blend together. Press evenly into sides and
on bottom of dish. Heat 1 minute on medi-
um high to set.
GRASSHOPPER PIE
3 cups miniature marshmallows
⅔ cup half and half or evaporated
milk
3 tablespoons white creme de
cacao
¼ cup green creme de menthe
1 cup cream, whipped
2 tablespoons chocolate cookie
crumbs
1 dark milk chocolate candy bar
1 9-inch chocolate cookie crumb
crust (see recipe below)
In a 2-quart casserole dish combine
marshmallows and cream. Heat 2 to 2½
minutes on high until marshmallows puff.
Blend. Chill mixture 20 to 25 minutes un-
til thickened but not set. Add creme de
cacao and creme de menthe, stirring well.
Fold in whipped cream and pour into pre-
baked Chocolate Crumb Crust. Top with
shavings from candy bar and cookie
crumbs. Chill 4 to 5 hours or until set.
This pie can be frozen.
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# Grasshopper Pie
## Ingredients
- 1 9-inch Chocolate Cookie Crumb Crust (see recipe below)
- 3 cups miniature marshmallows
- 2/3 cup half and half or evaporated milk
- 3 Tbsp white creme de cacao
- 1/4 cup green creme de menthe
- 1 cup cream, whipped
- 2 Tbsp chocolate cookie crumbs
- 1 dark milk chocolate candy bar
## Instructions
1. In a 2-quart casserole dish combine marshmallows and cream.
2. Heat 2 to 2 1/2 minutes on high until marshmallows puff. Blend.
3. Chill mixture 20 to 25 minutes until thickened but not set.
4. Add creme de cacao and creme de menthe, stirring well.
5. Fold in whipped cream and pour into pre-baked Chocolate Crumb Crust.
6. Top with shavings from candy bar and cookie crumbs.
7. Chill 4 to 5 hours or until set. This pie can be frozen.
## Chocolate Crumb Crust
### Ingredients
- 1 1/2 cups crushed chocolate cookie crumbs
- 2 Tbsp sugar
- 1/4 cup butter or margarine
### Instructions
1. Combine cookie crumbs and sugar; remove 2 Tbsp for garnish.
2. Melt butter in a 9-inch pie pan for 30 to 40 seconds on high.
3. Add cookie crumbs and sugar; blend together.
4. Press evenly into sides and on bottom of dish.
5. Heat 1 minute on medium high to set.