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Broccoli Rice Casserole
BROCCOLI RICE CASSEROLE
1½ cups brown rice
• Salt to taste
2 tablespoons vegetable oil
1 large onion, chopped
2 large cloves garlic, minced
½ teaspoon dillweed
1 teaspoon thyme
1 teaspoon oregano
½ bunch parsley, chopped
½ pound mushrooms, sliced
1 green pepper, sliced
2 pounds broccoli, with
tough stalks removed,
remainder sliced thin
½ cup unsalted cashews
½ pound Gruyere cheese,
grated
¼ cup freshly grated
Parmesan cheese
½ pint sour cream
Preheat oven to 350 degrees.
In heavy saucepan with tight-
fitting lid, combine rice with 3 cups
water and dash of salt. Bring to boil,
reduce heat and simmer for about
45 minutes.
Heat oil in large skillet. Saute
onion, garlic, dill, thyme and orega-
Over
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no until onions start to wilt. Then
add parsley, mushrooms and green
pepper. Stir 1 or 2 minutes and add
broccoli. Stir often.
As soon as broccoli changes col-
or and becomes tender but is still
crisp, add nuts and remove from
heat.
Spread cooked rice in 9-by-13-
inch baking dish. Cover with vege-
table-nut mixture, then with
cheeses, and finally with sour
cream. Bake for 20 minutes, until
mixture is bubbly and cheese has
melted. Yields 10 servings.
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# Broccoli Rice Casserole
## Ingredients
- 1 1/2 cups brown rice
- Salt to taste
- 2 Tbsp vegetable oil
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1/2 tsp dillweed
- 1 tsp thyme
- 1 tsp oregano
- 1/2 bunch parsley, chopped
- 1/2 pound mushrooms, sliced
- 1 green pepper, sliced
- 2 pounds broccoli, tough stalks removed, remainder sliced thin
- 1/2 cup unsalted cashews
- 1/2 pound Gruyere cheese, grated
- 1/4 cup freshly grated Parmesan cheese
- 1/2 pint sour cream
## Instructions
1. Preheat oven to 350 degrees.
2. In a heavy saucepan with a tight-fitting lid, combine rice with 3 cups water and a dash of salt. Bring to a boil, reduce heat, and simmer for about 45 minutes.
3. Heat oil in a large skillet. Sauté onion, garlic, dill, thyme, and oregano until onions start to wilt.
4. Add parsley, mushrooms, and green pepper. Stir 1 or 2 minutes and add broccoli. Stir often.
5. As soon as broccoli changes color and becomes tender but is still crisp, add nuts and remove from heat.
6. Spread cooked rice in a 9-by-13-inch baking dish. Cover with the vegetable-nut mixture, then with cheeses, and finally with sour cream.
7. Bake for 20 minutes, until mixture is bubbly and cheese has melted.
8. Yields 10 servings. -
Bulgur Casserole
BULGUR CASSEROLE
2 tablespoons vegetable oil
1 cup chopped onion
2 medium cloves garlic,
chopped fine
2 ounces fresh mushrooms,
chopped
3/4 cup bulgur (cracked
wheat)
1 cup sliced black olives
1/2 of 28-ounce can tomatoes
1/2 cup dry sherry
1 teaspoon oregano
• Salt and pepper to taste
1 cup grated cheese
2 tablespoons chopped parsley
• Paprika
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Preheat oven to 375 degrees.
Heat oil in skillet. Saute onion,
garlic and mushrooms in hot oil un-
til onion is golden. Add bulgur, ol-
ives, tomatoes, sherry, oregano, salt
and pepper. Mix well. Bring to boil
and pour into 4-quart casserole. Re-
frigerate or freeze if desired.
When ready to serve, return to
room temperature, cover and bake
for 20 to 25 minutes, until mixture
is heated though. Uncover, sprinkle
with parsley and paprika and serve.
Yields 5 or 6 servings.
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# Bulgur Casserole
## Ingredients
- 2 Tbsp vegetable oil
- 1 cup chopped onion
- 2 medium cloves garlic, chopped fine
- 2 oz fresh mushrooms, chopped
- 3/4 cup bulgur (cracked wheat)
- 1 cup sliced black olives
- 1/2 of a 28-oz can tomatoes
- 1/2 cup dry sherry
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup grated cheese
- 2 Tbsp chopped parsley
- Paprika
## Instructions
1. Preheat oven to 375 degrees.
2. Heat oil in skillet. Sauté onion, garlic and mushrooms in hot oil until onion is golden.
3. Add bulgur, olives, tomatoes, sherry, oregano, salt and pepper. Mix well.
4. Bring to boil and pour into a 4-quart casserole. Refrigerate or freeze if desired.
5. When ready to serve, return to room temperature, cover and bake for 20 to 25 minutes, until mixture is heated through.
6. Uncover, sprinkle with parsley and paprika and serve.
Yields 5 or 6 servings. -
Quick Deep-Fried Onion Rings
QUICK DEEP-FRIED
ONION RINGS
Sweet Spanish onions
1 cup complete pancake mix
1 cup beer or milk
Remove skins and slice onions ¼ to ½
inch thick. Dip onion rings in batter and
fry in deep fat at 375 degrees until golden
brown. Drain, sprinkle with salt or grated
or:until golden brown. Drain, sprinkle
with salt or Parmesan cheese.
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# Quick Deep-Fried Onion Rings
## Ingredients
- Sweet Spanish onions
- 1 cup complete pancake mix
- 1 cup beer or milk
- Salt or Parmesan cheese, to taste
## Instructions
1. Remove skins and slice onions 1/4 to 1/2 inch thick.
2. Dip onion rings in batter.
3. Fry in deep fat at 375 degrees until golden brown.
4. Drain and sprinkle with salt or Parmesan cheese. -
Onions in Different Batter
Onions in different batter
1 large onion thinly sliced
1 cup beer
Flour
Cooking oil
Salt to taste
Separate onion into rings. Combine
beer with enough flour to make a thin
batter. Coat onion rings with batter, a
few at a time. Fry in preheated 375° oil
for 1 minute or until golden brown;
drain. Sprinkle with salt before serv-
ing. Yield: 4 servings.
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# Onions in Different Batter
## Ingredients
- 1 large onion, thinly sliced
- 1 cup beer
- Flour
- Cooking oil
- Salt to taste
## Instructions
1. Separate onion into rings.
2. Combine beer with enough flour to make a thin batter.
3. Coat onion rings with batter, a few at a time.
4. Fry in preheated 375° oil for 1 minute or until golden brown; drain.
5. Sprinkle with salt before serving.
Yield: 4 servings. -
Stuffed Eggplant Halves
STUFFED EGGPLANT HALVES
1 large eggplant, cut into halves lengthwise
Salt
¼ cup oil
1 large onion, chopped
1 green pepper, seeded and chopped
1 clove garlic, chopped
1½ pounds ground lamb
¼ pound mushrooms, trimmed and chopped
½ cup sliced pitted black olives
½ cup seasoned bread crumbs
1 cup plain yogurt
⅓ cup chopped parsley
¼ cup grated Parmesan cheese
With a sharp knife, scoop out eggplant, leaving a shell
½-inch thick. Chop removed eggplant and place in bowl;
sprinkle with salt and let stand at room temperature 1
hour.
In large skillet, heat oil; add onion, pepper and garlic
and saute 5 minutes. Drain chopped eggplant and add it
to the skillet. In smaller skillet, cook lamb until brown
and crumbly. Drain fat and stir lamb into eggplant mix-
ture. Stir in mushrooms and olives and cook over low
heat for another 10 minutes, stirring occasionally. Add
crumbs, yogurt and parsley. Stir until well blended, and
season to taste with salt and pepper.
Spoon mixture into eggplant shells. Clean skillet and
place stuffed eggplant halves in it; add enough hot water
to skillet to measure ½ inch. Simmer gently for 10
minutes.
Sprinkle eggplant with Parmesan cheese, place skillet
under broiler and broil until cheese is golden brown.
Remove from broiler, cut each half into 2 or 3 portions
and place on heating serving dish. Serves 4 to 6.
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# Stuffed Eggplant Halves
## Ingredients
- 1 large eggplant, cut into halves lengthwise
- Salt
- 1/4 cup oil
- 1 large onion, chopped
- 1 green pepper, seeded and chopped
- 1 clove garlic, chopped
- 1 1/2 pounds ground lamb
- 1/4 pound mushrooms, trimmed and chopped
- 1/2 cup sliced pitted black olives
- 1/2 cup seasoned bread crumbs
- 1 cup plain yogurt
- 1/3 cup chopped parsley
- 1/4 cup grated Parmesan cheese
## Instructions
1. With a sharp knife, scoop out eggplant, leaving a shell 1/2-inch thick. Chop removed eggplant and place in bowl; sprinkle with salt and let stand at room temperature 1 hour.
2. In large skillet, heat oil; add onion, pepper and garlic and saute 5 minutes. Drain chopped eggplant and add it to the skillet.
3. In smaller skillet, cook lamb until brown and crumbly. Drain fat and stir lamb into eggplant mixture.
4. Stir in mushrooms and olives and cook over low heat for another 10 minutes, stirring occasionally.
5. Add crumbs, yogurt and parsley. Stir until well blended, and season to taste with salt and pepper.
6. Spoon mixture into eggplant shells. Clean skillet and place stuffed eggplant halves in it; add enough hot water to skillet to measure 1/2 inch. Simmer gently for 10 minutes.
7. Sprinkle eggplant with Parmesan cheese, place skillet under broiler and broil until cheese is golden brown.
8. Remove from broiler, cut each half into 2 or 3 portions and place on heated serving dish. Serves 4 to 6. -
Beef-Potato-Eggplant Curry
BEEF-POTATO-EGGPLANT
CURRY
1 cup plain yogurt
1 clove garlic, crushed
1/4 teaspoon salt
1/2 pound ground beef
1/4 cup butter or margarine, divided
1 eggplant (about 1 pound), peeled and
cut in 1-inch cubes
1 tablespoon curry powder
4 medium potatoes, peeled if desired,
cut in 1-inch cubes
1 cup beef broth
1/2 teaspoon salt
In small bowl mix well yogurt, garlic
and salt; cover and chill. In large
heavy skillet brown beef; drain and set
aside. Wipe out skillet. In same skillet in
2 tablespoons butter sauté eggplant over
medium heat, turning occasionally, until
tender and lightly browned. Remove from
skillet; set aside with beef. In same skillet
in remaining 2 tablespoons butter cook
curry powder briefly to release flavor. Add
potatoes; sauté, turning occasionally, until
lightly browned. Add broth to skillet. Cover
and simmer 10 minutes or until potatoes
are tender. Stir in reserved beef and egg-
plant and salt. Cook until heated through.
Serve with yogurt sauce. Makes 4 servings.
Per serving: 362 cal, 17 g pro, 28 g car, 21 g
fat, 84 mg chol with butter, 48 mg chol
with margarine
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# Beef-Potato-Eggplant Curry
## Ingredients
- 1 cup plain yogurt
- 1 clove garlic, crushed
- 1/4 tsp salt
- 1/2 pound ground beef
- 1/4 cup butter or margarine, divided
- 1 eggplant (about 1 pound), peeled and cut in 1-inch cubes
- 1 Tbsp curry powder
- 4 medium potatoes, peeled if desired, cut in 1-inch cubes
- 1 cup beef broth
- 1/2 tsp salt
## Instructions
1. In a small bowl mix well yogurt, garlic, and salt; cover and chill.
2. In a large heavy skillet brown beef; drain and set aside. Wipe out skillet.
3. In same skillet in 2 Tbsp butter sauté eggplant over medium heat, turning occasionally, until tender and lightly browned. Remove from skillet; set aside with beef.
4. In same skillet in remaining 2 Tbsp butter cook curry powder briefly to release flavor.
5. Add potatoes; sauté, turning occasionally, until lightly browned.
6. Add broth to skillet. Cover and simmer 10 minutes or until potatoes are tender.
7. Stir in reserved beef and eggplant and salt. Cook until heated through.
8. Serve with yogurt sauce. -
Fried Eggplant
FRIED EGGPLANT
1 medium eggplant
1 egg
¼ cup milk
1 tablespoon corn oil
1 teaspoon salt
Flour
1½ cups fine dry bread crumbs
Oil for frying
Pare eggplant. Cut into ¼-inch slices or into sticks.
Beat egg slightly, then mix in milk, 1 tablespoon oil and
salt. Dip eggplant into flour, then into egg mixture. Drain
well. Roll in bread crumbs, coating each piece complete-
ly. Pour corn oil into skillet to depth of ¼ inch. Heat over
medium heat. Fry eggplant in hot oil, turning once, until
golden brown, 2 to 3 minutes on each side. Drain on
paper towels. Yields 6 servings.
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# Fried Eggplant
## Ingredients
- 1 medium eggplant
- 1 egg
- 1/4 cup milk
- 1 Tbsp corn oil
- 1 tsp salt
- Flour
- 1 1/2 cups fine dry bread crumbs
- Oil for frying
## Instructions
1. Pare (peel) eggplant. Cut into 1/4-inch slices or into sticks.
2. Beat egg slightly, then mix in milk, 1 Tbsp oil, and salt.
3. Dip eggplant into flour, then into egg mixture. Drain well.
4. Roll in bread crumbs, coating each piece completely.
5. Pour corn oil into skillet to a depth of 1/4 inch. Heat over medium heat.
6. Fry eggplant in hot oil, turning once, until golden brown, 2 to 3 minutes on each side.
7. Drain on paper towels. Yields 6 servings. -
Stuffed Tomatoes / Orange Beet Conserve
Prepare tomatoes for stuffing by cut-
ting off tops and scooping out seeds and
pulp. You may wish to scallop edges for
decoration.
Brown sausage, peppers and onion in oil
over medium heat. Add chili powder, rice
and bread crumbs. Mix and simmer for 2
minutes. Fill tomato shells, place in
greased baking dish and top with grated
cheese. Bake at 375 degrees for 30 min-
utes. Serves 6.
ORANGE BEET CONSERVE
8 medium beets
1 large orange, cut in eighths and
seeded
1 medium lemon, cut in eighths
and seeded
2 cups light corn syrup
2 cups sugar
1 cup slivered blanched almonds
1 tablespoon ground ginger
Cook beets in skins in boiling water to
cover until tender, about 25 minutes.
Drain and peel; cool and grate coarsely.
(Yields about 4 cups grated beets.)
Slice orange and lemon very thin. Mix
together in a large kettle the beets,
orange, lemon, corn syrup and sugar.
Bring to a boil over medium heat, stirring
constantly. Reduce heat and simmer 40
minutes, stirring occasionally. Add al-
monds and ginger; stir to mix and simmer
5 minutes longer or until thickened. Pour
into clean, hot jars leaving 1/4-inch heads-
pace.
Seal according to jar manufacturer's
directions. Process in boiling water bath
10 minutes for pint jars or 5 minutes for
1/2-pint jars. (If desired, ladle into sterili-
zed jelly glasses and seal with paraffin.)
Yields about six 1/2-pint jars.
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# Orange Beet Conserve
## Ingredients
- 8 medium beets
- 1 large orange, cut in eighths and seeded
- 1 medium lemon, cut in eighths and seeded
- 2 cups light corn syrup
- 2 cups sugar
- 1 cup slivered blanched almonds
- 1 Tbsp ground ginger
## Instructions
1. Cook beets in skins in boiling water to cover until tender, about 25 minutes. Drain and peel; cool and grate coarsely. (Yields about 4 cups grated beets.)
2. Slice orange and lemon very thin.
3. Mix together in a large kettle the beets, orange, lemon, corn syrup and sugar.
4. Bring to a boil over medium heat, stirring constantly.
5. Reduce heat and simmer 40 minutes, stirring occasionally.
6. Add almonds and ginger; stir to mix and simmer 5 minutes longer or until thickened.
7. Pour into clean, hot jars leaving 1/4-inch headspace.
8. Seal according to jar manufacturer's directions. Process in boiling water bath 10 minutes for pint jars or 5 minutes for 1/2-pint jars. (If desired, ladle into sterilized jelly glasses and seal with paraffin.)
9. Yields about six 1/2-pint jars. -
Fresh Vegetable Medley
FRESH VEGETABLE MEDLEY
2 tablespoons butter or margarine
1 large onion, sliced
1 large green pepper, cut in strips
2 pounds zucchini, sliced
3 large ripe tomatoes, quartered
2 teaspoons salt
1 teaspoon basil
1 teaspoon oregano
½ teaspoon pepper
In a 10-inch skillet, melt butter over
medium heat. Add onion and green pepper
and saute until tender. Add zucchini, to-
matoes, salt, basil, oregano and pepper;
toss gently; cover. Continue cooking over
medium heat until steam appears around
lid, turn heat to low and cook all the
vegetables a total of 10 to 15 minutes,
depending on preference.
Remove cover and continue cooking un-
til vegetables are tender and most of the
liquid evaporates, about 5 minutes. Yields
4 to 6 servings.
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# Fresh Vegetable Medley
## Ingredients
- 2 tablespoons butter or margarine
- 1 large onion, sliced
- 1 large green pepper, cut in strips
- 2 pounds zucchini, sliced
- 3 large ripe tomatoes, quartered
- 2 tsp salt
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp pepper
## Instructions
1. In a 10-inch skillet, melt butter over medium heat.
2. Add onion and green pepper and sauté until tender.
3. Add zucchini, tomatoes, salt, basil, oregano, and pepper; toss gently; cover.
4. Continue cooking over medium heat until steam appears around lid, then turn heat to low and cook all the vegetables a total of 10 to 15 minutes, depending on preference.
5. Remove cover and continue cooking until vegetables are tender and most of the liquid evaporates, about 5 minutes.
6. Yields 4 to 6 servings. -
Smorgasbord Beets
SMORGASBORD BEETS
4 cups sliced cooked beets (or very small beets
may be used)
1 cup white sugar
2 cups vinegar
½ teaspoon salt
6 whole cloves
¼ teaspoon whole pickling spices
Combine sugar, vinegar, salt, spices and heat. Add
cooked beets and heat through. Place in dish or jar and
allow to stand for a minimum of 4 hours before serving.
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# Smorgasbord Beets
## Ingredients
- 4 cups sliced cooked beets (or very small beets may be used)
- 1 cup white sugar
- 2 cups vinegar
- 1/2 tsp salt
- 6 whole cloves
- 1/4 tsp whole pickling spices
## Instructions
1. Combine sugar, vinegar, salt, and spices and heat.
2. Add cooked beets and heat through.
3. Place in dish or jar and allow to stand for a minimum of 4 hours before serving. -
Harvard Beets
Harvard Beets (o1)
12 medium-sized beets (cook or use canned variety)
1/3 cup sugar — mix
1/2 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water
1/4 cup vinegar
1) mix in upper pot of double
boiler. Stir while cooking
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over direct flame
2) continue cooking untill
mixture looks transparent
3) add beets
4) add
2T butter
few grains pepper
5) Let stand over hot water till
served.
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# Harvard Beets
## Ingredients
- 12 medium-sized beets (cooked or canned)
- 1/3 cup sugar
- 1/2 Tbsp cornstarch
- 1/8 tsp salt
- 1/4 cup water
- 1/4 cup vinegar
- 2 Tbsp butter
- Few grains pepper
## Instructions
1. Mix sugar, cornstarch, salt, water, and vinegar in the upper pot of a double boiler. Stir while cooking over direct flame.
2. Continue cooking until mixture looks transparent.
3. Add beets.
4. Add butter and pepper.
5. Let stand over hot water until served. -
Green Beans, New Potatoes and Pesto
GREEN BEANS, NEW POTATOES
AND PESTO
6 golf-ball-size (10 ounces)
new potatoes
1/2 pound green beans
2 1/2 cups tightly packed fresh
basil leaves
2 tablespoons coarsely
chopped fresh parsley
6 tablespoons olive oil
1 large clove garlic, halved
1/4 cup pignoli (pine nuts)
1/2 cup freshly grated
Parmesan cheese
Scrub potatoes but do not peel.
Cook in water to cover in covered
pot about 20 minutes. Drain. Do not
peel.
Bring water to boil in steamer
for green beans. Trim and wash
beans. Steam 7 to 9 minutes, until
crisp-tender; drain and run under
cold water. Cut in two. Combine
basil with parsley, oil, pine nuts and
Parmesan in food processor or
blender. Process until rough paste is
formed.
Cut potatoes into quarters and
arrange on platter and serve with
green beans. Place pesto in center of
platter and serve. Yields 2 servings.
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# Green Beans, New Potatoes and Pesto
## Ingredients
- 6 golf-ball-size (10 ounces) new potatoes
- 1/2 pound green beans
- 2 1/2 cups tightly packed fresh basil leaves
- 2 tablespoons coarsely chopped fresh parsley
- 6 tablespoons olive oil
- 1 large clove garlic, halved
- 1/4 cup pignoli (pine nuts)
- 1/2 cup freshly grated Parmesan cheese
## Instructions
1. Scrub potatoes but do not peel. Cook in water to cover in a covered pot about 20 minutes. Drain. Do not peel.
2. Bring water to boil in steamer for green beans. Trim and wash beans. Steam 7 to 9 minutes, until crisp-tender; drain and run under cold water. Cut in two.
3. Combine basil with parsley, oil, pine nuts and Parmesan in food processor or blender. Process until rough paste is formed.
4. Cut potatoes into quarters and arrange on platter and serve with green beans. Place pesto in center of platter and serve.
*Yields 2 servings.*