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Post by Jay on Mar 22, 2004 21:58:50 GMT -6
Freezing: Shred unpeeled zucchini, drain in a colander and then pat dry with paper towel, apply pressure. Remove as much moisture as possible to prevent zucchini from getting soggy when frozen. Place 1 or 2 cups of zucchini in freezer bags and seal tightly. Should last for 3-4 months. Hope this help's Jay
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Post by Jay on Mar 14, 2004 12:43:24 GMT -6
Hi. What is going on with the board today ?? I had my taste bud's set for the cake recipe ;D Veggie's sound good to tho Anyway have a super day !!! Jay
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Post by Jay on Mar 5, 2004 12:34:36 GMT -6
German-Style Green Beans 1 pound fresh green beans, cut into 2-inch (5-cm) pieces 3 bacon strips, diced 1 medium onion, quartered and sliced 2 teaspoons cornstarch 1/4 teaspoon salt 1/4 teaspoon ground mustard 1/2 cup water 1 T brown sugar 1 T cider vinegar Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 T (15 ml) drippings. In the same skillet, saute onion in drippings until tender. In a small bowl, combine the cornstarch, salt, mustard and water until smooth. Stir into onion. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in brown sugar and vinegar. Add the beans; heat through. Sprinkle with bacon. Makes 3-4 servings. Jay
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Post by Jay on Feb 28, 2004 11:48:20 GMT -6
Potato Kielbasa Skillet 5 large potatoes, cut in bite sized chunks 1 lb. kielbasa, sliced 1 cup chopped onion 1 cup chopped green pepper 2 tablespoons vegetable oil 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups water 1 1/2 cups shredded American cheese
In dutch oven, brown potatoes, kielbasa, onion and peppers in oil. Add seasonings and water. Bring to a boil. Cover tightly and cook for 20 minutes, on low, stirring occasionally. Uncover and put cheese on top. Simmer until cheese is melted.
Jay
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Post by Jay on Feb 27, 2004 21:34:48 GMT -6
Orange Glazed Sugar Snap Peas
2 pounds fresh sugar snap peas (may use frozen if fresh are not available) 1/2 cup orange juice 1/4 cup brown sugar 1 Tbsp. orange rind, grated 1 Tbsp. cornstarch 1/4 cup butter Salt and pepper to taste
Steam peas for several minutes until crisp tender. Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved. Add peas to orange juice mixture, then add butter and salt and pepper. Stir and heat until sauce thickens. Serve warm.
The Skinny: Use your favorite sugar substitute.
Jay
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Post by Jay on Feb 24, 2004 9:48:02 GMT -6
Sauteed Eggplant 1 medium eggplant salt 1/2 cup olive oil 1 teaspoon hot chili powder
Cut eggplant into slices 1/4" thick. Sprinkle well with salt and let sit in a colander for 1/2 hour to drain. Pat dry with paper towels. Heat oil in a heavy skillet over medium-high heat and saute the eggplant till soft, turning each slice once or twice and adding more oil if necessary. Drain briefly on paper towels and layer on a serving platter. To serve, sprinkle with hot chili powder if desired.
Jay
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Post by Jay on Jan 29, 2004 10:25:05 GMT -6
Garden Veggie Pizza Squares 1 (8 ounce) package refrigerated crescent rolls 1 (8 ounce) package cream cheese, softened 1 (1 ounce) package Ranch-style dressing mix 2 carrots, finely chopped 1/2 cup chopped red bell peppers 1/2 cup chopped green bell pepper 1/2 cup fresh broccoli, chopped 1/2 cup chopped green onions
Preheat oven to 375F. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Jay
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Post by Jay on Jan 18, 2004 13:58:38 GMT -6
:)ASPARAGUS-CHEESY CASSEROLE INGREDIENTS: ts Salt 1/4 ts Freshly ground black pepper 1/4 ts Ground mace 1 c Milk 1/2 c Whipping cream 10 1/2 oz Frozen asparagus spears Cooked accotding to package directions & drained well. 2 lg Eggs, hard-cooked, peeled & coarsely chopped 3/4 c Grated sharp Cheddar cheese 1/2 c Minced blanched almonds 1 c Soft white bread crumbs 1/4 c Freshly grated Parmesan DIRECTIONS: Preheat oven to 350 degrees. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown. Yield: 6 Servings Jay
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Post by Jay on Sept 5, 2003 9:14:39 GMT -6
Fresh Corn Pudding 2 cups fresh corn 2 eggs 2 tablespoons melted butter 2 cups milk, scalded 1 green bell pepper, finely chopped, optional 2 tablespoons finely chopped onion, optional 1 teaspoon salt 1/8 teaspoon pepper Beat eggs; whisk in milk and melted butter. Add corn, green bell pepper, onion, and seasonings. Pour into a greased 1 1/2 quart baking dish. Set dish in a pan of hot water and bake for about 1 hour, until corn pudding is set. A knife should come out clean when inserted in center. Jay
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Post by Jay on Sept 2, 2003 20:13:57 GMT -6
Triple Succotash 2 cups fresh butter beans 3 cup fresh corn 2 cups fresh tomatoes, diced 1/4 cup butter 1/2 cup water 1 Tbsp. sugar Salt and pepper to taste Cook butter beans in water, butter and salt and pepper until tender; about 10 minutes. Add corn, tomatoes and sugar and continue cooking for 5 - 10 more minutes. Adjust sugar and salt and pepper flavors as needed. This recipe requires a little effort on your part to create the perfect combination of sugar, salt and pepper. Start out with just a little of each and add what you need to create you own perfect succotash recipe. Jay
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Post by Jay on Sept 2, 2003 10:08:28 GMT -6
Fresh Corn Salad
You can substitute frozen corn for the fresh corn if you like. Don't cook it - just thaw and drain well before using in the salad.
6 ears of corn OR 16-oz. pkg. frozen corn, thawed and drained 1 green bell pepper, chopped 1 bunch green onions, sliced 2 tomatoes, seeded and chopped 1/2 cup sour cream 1/3 cup mayonnaise 1/4 cup fresh basil leaves, chopped 2 Tbsp. garlic vinegar 1/4 cup grated Parmesan cheese salt and pepper to taste
Husk corn and remove silk. In a large pot of boiling SUGARED water, cook corn for 1-2 minutes. Really, this short amount of time is perfect - you just want to heat the kernels.
Cut the corn off the cob using a sharp knife. Combine in a large bowl with green pepper, onions, and tomatoes.
In a small bowl combine sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, salt and pepper and stir to combine. Pour over corn mixture and toss gently to coat. Chill for 1-2 hours before serving. 6 servings. Jay
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Post by Jay on Aug 25, 2003 20:45:03 GMT -6
Stuffed Tomatoes 1 - 6 ounce package of cornbread mix 6 firm ripe tomatoes 6 slices of bacon, cooked and crumbled 4 green onions, chopped 1/4 cup of mayonnaise 1/4 teaspoon of salt 1/4 teaspoon black pepper 1/4 cup of grated Parmesan cheese Cook cornbread according to package directions; cool completely. Crumble into a large bowl. Cut a 1/4 inch slice from top of each tomato; scoop pulp into bowl with cornbread, leaving tomato shells intact. Place shells, upside down, on paper towels to drain. Stir bacon and next 4 ingredients into cornbread mixture. Spoon mixture into tomato shells, and place in an 11 x 7 inch baking dish. Sprinkle with Parmesan cheese. Bake at 375 degrees for 15 minutes or until thoroughly heated. Jay
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Post by Jay on Aug 21, 2003 8:56:29 GMT -6
Marinated Broccoli 3 bunches broccoli 1 tbl sugar 1 tbl accent 1 tsp garlic powder 1 1/2 cup vegetable oil 1 cup vinegar 1 tbl dill (I use fresh) 1 tsp salt 1 tsp pepper Cut broccoli into small pieces using tops only. Mix all other ingredients together and pour over broccoli. Refrigerate overnight. Jay
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Post by Jay on Aug 17, 2003 20:03:58 GMT -6
Baked Cauliflower
1 large cauliflower 4 ounces (1 stick) butter or margarine 1/4 cup fine bread crumbs 1 teaspoon chopped parsley 3 to 4 teaspoons grated Parmesan cheese
Wash and break the cauliflower into flowerets. Cover with water and steam for ten minutes. While cauliflower is steaming, melt the butter or margarine, add the bread crumbs, and stir until lightly browned. Drain the flowerets and dip them in the hot bread mixture covering each completely. Place each in a casserole and pour the remaining bread crumb mixture over the cauliflower. Sprinkle with parsley and Parmesan cheese. Bake in a preheated 350° oven for 20 minutes. Baked cauliflower recipe serves 4 to 6 Jay
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Post by Jay on Aug 14, 2003 20:12:11 GMT -6
BAKED POTATO SKINS INGREDIENTS: 6 small baking potatoes (4 to 5 in. long) 1/4 cup butter or margarine 1/4 teaspoon paprika pinch of pepper DIRECTIONS: Preheat oven to 400 degrees. Scrub potatoes, pat dry, and rub skins lightly with a little of the butter. Pierce potatoes in several places with a fork. Bake potatoes until tender when pierced (45 minutes to 1 hour). When cool enough to handle, cut in halves lengthwise and scoop out potato, leaving a thin shell about 1/8 inch thick. Reserve potato for other dishes. Place skins on a baking sheet. Melt butter in a small pan with paprika and white pepper. Stir. Brush insides of potato skins with butter mixture. Bake potato skins until crisp and golden (18 to 20 minutes). Extras: For variety, try adding grated Cheddar cheese, crumbled bacon, green onion, or chives.) Yield: Serves 6 Jay
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Post by Jay on Aug 13, 2003 20:27:10 GMT -6
Easy Refrigerator Pickles 7 cup(s) Sliced cucumbers 2 cup(s) Sugar 1 cup Sliced sweet onions 1 cup(s) White vinegar 1 Bell pepper, finely sliced 1 Tbsp Salt 1 tsp Celery seed Combine cucumbers, onion, and bell pepper in a large bowl. Add the sugar, vinegar, salt and celery seed. Mix well. Cover and refrigerate at least 24 hours before serving. For a different taste, add garlic, dill, oregano, or hot pepper sauce. Jay
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Post by Jay on Aug 11, 2003 9:58:31 GMT -6
Zucchini Fritters 1/3 C. Biscuit Mix 1/4 C. Grated Parmesan or Romano Cheese 1/2 tsp. salt, dash black pepper Garlic Powder to taste 2 eggs,beaten 2 C. shredded zucchini (abt.2 med.) Oil for frying Mix all ingredients. Heat oil in skillet over medium heat. Drop mixture by large spoonfuls in hot oil and flatten slightly with back of spoon. Fry until golden brown on both sides. Add additional oil to pan as needed - be careful not to burn them. Makes about 10. Jay
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Post by Jay on Jul 24, 2003 11:47:10 GMT -6
CRISPY FRIED GREEN TOMATOES
4 large green tomatoes, sliced 1/4 inch thick 1/4 cup flour 1 egg, beaten 1/2 tsp. hot pepper sauce, or to taste 1/2 tsp. salt dash black pepper 1 cup fine bread crumbs oil for frying Coat tomato slices with flour, then dip in egg (seasoned with salt, pepper, and hot sauce) and finally in bread crumbs. Using hedium heat, brown on both sides in a skillet with 1/2" of oil. Serve hot, with extra hot sauce, if desired. Jay
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Post by Jay on Jul 23, 2003 20:57:03 GMT -6
Zucchini Hot Cakes
1 1/2 c grated zucchini 2 Tab. finely chopped onion 1/3 c grated parmesan cheese 1/4 c to 1/2 c flour 2 eggs 2 Tab. mayonnaise 1/4 to 1/2 tea. dried oregano salt &pepper to taste 2 Tab. butter
Mix all ingredients except butter. Melt butter in skillet. Carefully drop about 2 tablespoons batter into skillet, flatten with back of a spoon. Cook until golden on both sides. Jay
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Post by Jay on Jul 17, 2003 12:03:49 GMT -6
Fresh Tomato Sauce (Low Sodium)
5 fresh, ripe tomatoes, seeded and diced 1/2 cup chopped fresh basil leaves 3 tbsps. olive oil 2 cloves of garlic, minced 2 tsps. balsamic vinegar juice of 1/2 a lemon 1/2 tsp. unsalted chili powder freshly ground black pepper
A good fresh tomato sauce has dozens of uses: serve it over warm pasta for a great summer supper; spoon it over chicken or fish as they come off the charcoal grill or saute pan. Preparation is simple enough -- get the summer's finest ripe tomates and cut them up with everything else. The secret is to let it all stand for a half hour or so before serving. Serves 6 14 mgs. of sodium per serving Directions: Combine the diced tomatoes, basil and garlic in a bowl and stir to distribute evenly; add the olive oil, lemon juice and vinegar and stir to blend. Sprinkle with the chili powder and a generous grinding of black pepper, stir again to blend and allow to stand for at least half an hour before serving. Jay
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Post by Jay on Jul 10, 2003 10:14:05 GMT -6
Mexi-Mashed Potatoes A hint of chili powder and oregano gives normally mild-mannered mashed potatoes a zesty new flavor. Prep: 10 Min 2 cups water 3 tablespoons margarine or butter 3/4 cup milk 2 cups mashed potato flakes 4 oz. (1 cup) shredded Cheddar cheese 1 teaspoon chili powder 1/4 teaspoon dried oregano leaves 1. In medium saucepan, bring water and margarine to a rolling boil. Remove from heat. Stir in milk and potato flakes with fork until potatoes are of desired consistency. 2. Stir in cheese, chili powder and oregano. If desired, garnish with diced tomato, chopped green onions and extra cheese. Makes 6 servings Jay
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Post by Jay on Jun 27, 2003 13:34:52 GMT -6
Okra and Tomatoes
Here is a great low-fat recipe for fresh okra:
2 cups fresh okra (cut off tips and stems and slice into 1/4 inch slices) 1/2 cup diced onion 1/2 cup diced green peppers 1 16-ounce can diced tomatoes 1 Tbl lemon juice 1/4 tsp diced thyme 1/4 tsp oregano salt to taste (optional) 1/4 tsp hot pepper sauce 1/4 tsp packed light brown sugar
Spray a non-stick skillet with olive oil spray. Add the onions and peppers and stir until they look glassy. Add 1/4 cup of water and sauté<br>until they are tender and glazed. Pour tomatoes into a bowl and crush thoroughly with your hands. Add the tomatoes, okra and other seasonings to the skillet mixture and simmer over medium heat for about 15 to 20 minutes or until okra is tender. Jay
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Post by Jay on Jun 27, 2003 9:26:32 GMT -6
Cold Pea Salad
Ingredients: 2 cups cooked peas 2 --3 hard cooked eggs, chopped medium onion, chopped (or to taste) 1 - 2 stalks celery, diced 1/4 cup cheese of any kind. You may shred or cube it 1/2 cup lettuce, shredded 1/2 tsp. salt or to taste
Dressing: 1/2 cup Salad Dressing or Mayo 1 Tblsp sugar 1 tsp vinegar
Preparation: Mix together all ingredients, chill before serving. Can be put into hollowed out tomato halves. This is one of those recipes where you can add anything you desire. Jay
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Post by Jay on Jun 27, 2003 9:25:25 GMT -6
Broccoli-Potato Bake
Ingredients: 4 potatoes, peeled and diced 2 teaspoons diet margarine 1 teaspoon salt 1/4 cup skim milk 1 pkg. frozen chopped broccoli (10 oz.) 1/4 cup grated low-fat cheddar cheese
Preparation: Cook, drain and mash potatoes with diet margarine, salt and milk. Preheat oven to 350 degrees. Cook broccoli according to package directions. Drain well, Fold into mashed potatoes. Put in casserole sprayed with vegetable pan spray. Sprinke with cheese. Bake for 10-15 minutes or until cheese melts. Jay
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Post by Jay on Jun 23, 2003 12:48:52 GMT -6
CUCUMBER SALAD 6-8 cucumbers (don't get them so big that they are full of seeds.) 1/2 cup water 1/2 cup vinegar 1/3 cup olive oil or vegetable oil Garlic powder - a couple of shakes Dash of paprika Salt Slice your cucumber paper thin. Yeah- you are reading correctly!) You will be putting these into any kind of bowl. After you slice one layer, salt them. Then do another layer. Salt that layer. Continue doing this until you have sliced all of your cucumbers. These will shrink dramatically, so make sure you have at least double what you would think you would need if not more. Let this sit on the counter covered for several hours so the water can come out of the cucumbers. Next, you are going to "wring them out." Seriously, I am not kidding! Get a handful at a time and wring out as much water as you can. The poor cucumber will look so limp you will feel sorry for it, but you will be paying for what you do to them with achy hands! Next, you will add the vinegar, water, oil, garlic powder, and a dash of paprika. I gave approximate amounts. The liquid should cover the cucumbers. If you like them more sour, add more vinegar. If less sour, add more water. Put them in the refrigerator to chill. Serve. Jay
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Post by Jay on Jun 23, 2003 7:15:51 GMT -6
GRILLED HERBED POTATOES *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 3 pounds small red potatoes, skinned 1 cup green onions, sliced thinly 4 tablespoons olive oil 3 tablespoons parmesan cheese, grated 3 tablespoons parsley, chopped 2 tablespoons fresh oregano, chopped 3 cloves garlic, minced salt and pepper DIRECTIONS: Cook potatoes in a large pot of boiling salt water until tender. Drain and cool. Preheat grill. Cut potatoes in half and place in a large bowl. Add 2 tablespoons of olive oil and toss. Grill potatoes over a medium heat for 5 minutes, turning occasionally. Transfer to bowl. Add remaining ingredients and toss. Season with salt and pepper. YIELD: 6 servings Jay
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Post by Jay on Jun 19, 2003 11:40:32 GMT -6
Asparagus with Honey Mustard It?s amazing what a simple stir-together sauce can do to awaken the flavor of vegetables! Prep: 10 min Cook: 15 min 2 pounds asparagus 1/4 cup honey 3 tablespoons Dijon mustard 3 tablespoons lemon juice 1 tablespoon plus 1 teaspoon olive or vegetable oil 1. Snap off tough ends of asparagus spears. 2. Heat 1 inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain. 3. Shake remaining ingredients in tightly covered container. Drizzle over asparagus. Makes 6 servings Success Hint: Measure oil before honey to grease your tablespoon. You?ll be sure to get every last drop of honey! Variation: Remember this simple sauce. It also flavors carrots, broccoli and cauliflower. Nutritional Info Per 1 Serving: Calories 130 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 190mg; Potassium 190mg; Carbohydrate 22g (Dietary Fiber 1g); Protein 3g Diet Exchanges: 1 Vegetable; 1 Fruit; 1 Fat Jay
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Post by Jay on Jun 10, 2003 11:59:11 GMT -6
* SQUASH FRITTERS 2 yellow squash, grated * 1 tsp. baking powder * ½ cup milk * 1 egg, beaten * salt and pepper to taste * sugar to taste * flour enough to make batter like pancakes. Mix grated squash, egg, baking powder, salt and pepper and sugar. Add milk and flour to make a batter. Fry in skillet in about ½ inch of cooking oil until light brown. Jay
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Post by Jay on Jun 10, 2003 11:57:19 GMT -6
* STEWED TOMATOES 1 qt. tomatoes, canned or fresh * 2 tbsp. chopped onion * 1 tsp. sugar * Salt and pepper to taste
Simmer 25 minutes. Tear up two slices of day old bread and stir until thick. Can use more bread if needed. Jay
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Post by Jay on May 27, 2003 11:15:25 GMT -6
Slow Cooker Green Beans, Ham and Potatoes
2 pounds fresh green beans, rinsed and trimmed 1 large onion, chopped 3 ham hocks 1 1/2 pounds new potatoes, quartered 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon seasoning salt 1 tablespoon chicken bouillon granules ground black pepper to taste
Halve beans if they are large; place in a slo w cooker w
ith water to barely cover. Set slow cooker on high and add onion and ham hocks. Once mixture is simmering, set heat to medium and let cook for 2 hours, or until beans are crisp but not done. Add potatoes and cook for another 45 minutes, or until tender. While they are cooking, remove ham hocks from cooker and remove meat from bones; chop or shred meat and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon and pepper. Cook until potatoes are done, then adjust seasoning to taste. To serve, use a slotted spoon to put beans, potatoes and ham into a serving dish; the liquid is good but may be too much for the serving bowl Jay
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