White Asparagus
I tried white asparagus for the first time as it is now the same price as the green. I know it's preferred in Europe over the green but I found it bland and fibrous even though I cooked it quite a long time. Does anyone have any interesting recipes for this- sauces etc?

I have never heard of white asparagus! Hu? Now I must go do an internet search!! I have to know!!

JJT

Deb

My roomy comes from South West France where most of the white asparagus come from, and his mom always gives us tons of them. :)

My roomy makes a WONDERFUL YUMMY Mousseline Sauce with the white asparagus. He's sleeping now and I won't wake him up for a sauce recipe :D but I found a link on internet. I think it's the same sauce. You must serve it warm with the asparagus.

http://www.hwatson.force9.co.uk/cookbook/recipes/sauces/mousselinesauce.htm

He also makes omelettes with asparagus, that's pretty good too. :)

Phil

Thanks so much Phil - I checked the link and thought that sounded great- really love Hollandaise(which the site says is a variation of the Mousseline sauce.)Omelette sounds good too. :) JJT- White asparagus is just covered with sand/soil during the growing process so it's not able to absorb any chlorophyll.

JJT- White asparagus is just covered with sand/soil during the growing process so it's not able to absorb any chlorophyll.

Actually, they are not covered with but grow in sand. They are different from the green ones and are much bigger.

Deb, tomorrow I'll ask my roomy how long he cooks them. I have no idea. We also eat them with a simple "vinaigrette". Olive oil + vinegar + mustard + salt + pepper + garlic. :) My roomy always uses Balsmaic vinegar or raspberry vinegar.

Gosh your thread makes me hungry !! :D

Phil

Phil -I think the white asparagus I have now (from Peru) is maybe not as good as the French as it's the same size as the green(also from Peru.) The thought of France always makes me hungry! Oh the cheeses - every little village with their own unique cheeses and the wine and the bread- oh I do love French and Italian cooking.Vinaigrette sounds good (and easy!):)

LOL, I'm at work, and I can't believe I just spent the last 20 minutes looking for pictures of asparagus on the internet !!! :D :D

Deb, I think ours might be different. I would say the white ones are at least twice or 3 times bigger than the green ones.

Here's a link to see pictures of white ones, it's in french, but it doesn't matter, it's just for the pictures. :)

http://www.hwatson.force9.co.uk/cookbook/recipes/sauces/mousselinesauce.htm

If you like cheese, my roomy makes something yummy as a starter: On a plate you put some fresh salads and 4 or 6 white asparagus. Meanwhile, you put a small goat cheese on a toast, put it in the oven, and when it's melted, put it in the middle of the plate, add some vinaigrette sauce, and serve immediately. :)

Gosh, I'm really hungry by now !! :D

Phil

Phil - The link you just sent with the white asparagus photos is the same mousseline one you sent earlier- is it on that page somewhere and I'm missing it? (Your roomy sounds like a real gem- a gourmet cook!!- I guess you do know how lucky you are :) - I've got to try that goat cheese recipe!)

LOL, I forgot to copy and paste the new link !!! :rolleyes: :D

http://www.cg47.fr/decouvrir/gastronomie/Confluent/Confluent55/recette.htm

Phil

Merci beaucoup Phil :) (yes they do look bigger than the Peruvian ones)

an old friend of mine used make cabbage with noodles, in like a sort of butter sauce. i havent seen her in years and i dont know how to make it or even know what it would be called to look it up. anyone have any idea?

umm... I don't know... Maybe try "cabbage recipes" in an internet search? Sounds kinda interesting combination of foods. I like interesting combinations of food.

Was the cabbage shredded or just cut? "Spketty" noodles or wide noodles? I am intrigued by this question!!!

JJT

Is it a particular type of cuisine...like Italian or Chinese, etc. You can probably try that way.

I googled cabbage and noodles in Butter sauce and a bunch came up...a few for Hungarian...is it egg noodles??

Here's the link for Google

http://www.google.com/search?sourceid=navclient&ie=UTF-8&q=cabbage+and+noodles+in+butter+sauce
You peeked my curiousity now, if any of these are it..let us know!!! :D

it's egg noodles, oooohhhh thanks i am going to take a look after i eat my lunch! i will let you guys know if any sound familiar :)

this sounds very familiar but i dont remember the chicken broth. it was more buttery. VERY CLOSE sounding though :)

CABBAGE AND NOODLES

1 head cabbage , shredded
4 cups egg noodles, broken
1 tbsp butter
3 cups chopped onion
salt and pepper
1 chicken stock cube (dissolved)

Steam shredded cabbage for about 10 minutes.

Meanwhile, cook egg noodles in boiling water just until softened.

In large saucepan, heat butter over medium heat; fry onions, salt and pepper, stirring, until onions are softened. Add shredded cabbage, chicken stock and salt and pepper to taste. Stir to combine. Reduce heat and steam, covered (with paper towel under lid to absorb some steam) for 5 minutes.

3/4 lb head cabbage, cored,shredded
1/2 ts sugar
Freshly ground pepper
6 tb schmaltz,or butter,or oil
1 1/2 c medium egg noodles
1/2 large onion minced

Add cabbage to large saucepan of boiling salted water and boil for 5 minutes, or until just tender. Drain in colander. Rinse under cold running water and drain throughly. Gently squeeze cabbage by the handfulls to remove excess water.

Melt 4 tablespoons butter in large skillet. Add onion and saute over medium low heat seven minutes,or until begining to turn golden.

Add cabbage,sugar and pepper to taste and mix well. Saute over medium heat,stirring, three minutes. Then saute over medium high heat, stirring, few minutes more to lightly brown.

Cook noodles in large pan of boiling salted water seven minutes, or until just tender. Drain throughly and add to cabbage.

Add remaining 2 tablespoons butter. Toss over low heat just until mixed.

Taste for seasoning. Serve hot.
This one sounds more like it :)

Deb

I asked my roomy about the cooking, and the first thing he asked me was: "does your friend peel them?" So I don't know if you did it or not, but in case you didn't, it might be the reason why they were fibrous.

Otherwise, he cooks them 20 minutes in steam. I hope you know what I mean. He uses a big thing with a lid on it, tight close, and there's like a hole on top of the lid to let the steam goes out, and it whistles.

Hopefully, you see what I mean, I really can't cook, let alone in English !! :D

Hope that helps. :)
Phil

This is such a coincidence - I was just looking at an asparagus steamer thinking I would get my husband one for Christmas and then I read your post- great minds... etc etc.;) I did peel them but I only cooked them for about 7 minutes- same as for green so that is prob. the reason they were fibrous. Thank your roomy very, very much Phil - also thank-you! -

Hey guys, my boo is a vegetarian. Do you have any good vegetarian recipes? I've never really thought about things like that, but now that I am going to have to make them, I figure I should try them out before he comes home! Thanks guys!!!

I personally don't have any vegetarian recipes... other than being too broke to buy meat and eating lots of starch covered with canned stewed tomatoes....

Here is a web site that I use for vegetarian recipes when my friends would come over for brunch!

http://vegetarian.allrecipes.com//

www.vegweb.com and www.vrg.com

You said vegetarian and not vegan, so that is a little easier. Vegans miss so much good food in life! Like cheese! How could anyone live without cheese? You can subsititute the meat in plenty of your recipes for other things, ie slices of eggplant in lasagna. Depends on how strick your man is too. The second site is more toward vegan lifestyle, but it will help. Morningstar and Boca both make plenty of soy based fake meat stuffs, for lack of a better thing to call it. Some are surprisingly good, but you have to try and find which ones taste the best to you, but the texture is different so it takes little getting used to. It is getting better, just remember the little things like using animal based fats to cook in and you will learn to read the ingredients on tons of things. :)
Happy Cooking!
Jenn

Problem with Will is I think the entire idea disgusts him....(too bad I love meat....) So I don't know how he feels about the Boca meat....
The GREAT thing is that he is not vegan! I wouldn't know what to do! Thanks for the sites! I will have to try some of them!!!

Zuchinni Casserole

1 box chicken flavor Stove Top dressing (stuffing)
6 cups zuchinni, sliced
1 cup sour cream
1 cup raw carrots, peeled and grated
1 small onion
1 cup cream of mushroom soup
1/2 cup margarine (or butter)

Sautee zuchenni and onion until warmed through.

In a bowl, mix grated carrots, sour cream and cream of mushroom soup, set aside.

In a 9x13 rectangle casserole dish, spread half the dressing (stuffing). Melt margarine (or butter) and pour over dressing (stuffing).

Drain zuchinni/onion and spread over dressing (stuffing).

Pour carrot/sour cream/cream of musroom soup over zuchinni/onion mixture.

Cover with the remaining dressing (stuffing).

Bake for 30 minutes at 350 degrees.

JJT

Does anyone have any unique potato recipes? I love mashed and scalloped -what about everyone else? Anyone have any interesting variations - ideas that might have been passed down in families or something you have just come up with yourself?

Tartiflette !!!! YUM !!! :D

It's a Savoyard recipe (French Alps)

1 c. diced pancetta or thick-sliced bacon, cut into lardons (small rectangular pieces)
1 small white onion
2 cups cream
2 lb. russet potatoes, sliced
A nicely ripened Reblochon cheese, crust removed

Preheat oven to 450°. Generously butter a 14" oval gratin dish. Finely slice the onion and lightly sauté with pancetta or bacon. Layer half of the potato slices in the bottom of the gratin dish, then add the lardons and onions. Cut the cheese in rough pieces, and layer half of them on top. Add the remaining potatoes, then top with the remaining half of the Reblochon. Pour cream in gently so that it comes just under the top of the tartiflette. Bake for 1½ to 2 hours. If gratin is browning too quickly, you can lower the temperature or cover it with foil. Serve with a salad and a nice bottle of white or red wine.

Here's a link to Reblochon cheese:

http://www.sav.org/e/reblo.html

Phil

LMAO!!

Phil, the man who can't find the kitchen, is posting recipes!!!! You must love those potatoes to brave the world of recipes!!!!

JJT

My kids LOVE my creamed potatoes!

Cube potatoes - I use new potatoes and leave the skins on
add diced onion, salt, garlic and a pinch of pepper.
Boil until done.

Drain and add enough milk to cover, add a small amount of butter.
Heat over med heat being careful to not let the milk boil.
Thicken with corn starch.

You can also add ham chunks to make it a full meal.

I like twice baked. Bake until soft, scoop out innards being careful to preserve skins, mush up with butter and sour cream and maybe bacon bits (whatever you want really), stuff mixture back into skins, top with cheddar, another fifteen minutes in the oven...mmm

Phil - I can't find a cheese substitution for Reblochon that would be easily available here - is it a bit like Brie?
Mrs. D- I have never had creamed potatoes-is that a regional specialty? I will try those- they sound good!!
Haswtch-I like twice baked too and have gotten out of the habit of making them-so good with cheddar!

My favorite has to be the simpliest.... baked spud with all the fixings!!

Baked, not microwaved. With butter, salt/pepper, sour cream, chives, bacon bits and cheese!

Put that along side a slab of cooked meat, and I am in a food nervana (sp)!!!

JJT

I totally agree with haswtch - twice baked potatoes are my favorite! We eat those every Thanksgiving and Christmas.

JJT - I'm with you! Nothing beats a real oven-baked potato filled with whatever you find on hand!

I'm the potato queen of our family - love 'em any way you can fix them! I've had them everyway above except for Phil's recipe. His does sound wonderful - if I only knew what Reblochon cheese was!

When I get home - I'll dig through my recipe collection and see what's there that yall might enjoy!

Phil - I can't find a cheese substitution for Reblochon that would be easily available here - is it a bit like Brie?

Nope, it's not at all like Brie. Well, I checked online, and in other recipes they say you can put Livarot or Münster instead of Reblochon. Can you get those ?? Anyway, you know what ? I think it might be good with Brie too. Different but good. :) Of course it will no longer be a Savoyard recipe.

Don't you have french stores in Canada ?? I can buy maple syrup here in France. :D

Phil

Creamed potatoes (aka Mashed potatoes in the south)

Peel, and cut up potatoes into little squares, boil---drain, mash with potato masher. Then add butter, salt, pepper and PET milk (in a can). Mix with mixer. YUMMY!!!

Gratin Dauphinois

INGREDIENTS:
1 clove garlic, halved
2 cup whipping cream
2 cups milk
1 teaspoon ground nutmeg
Salt and pepper to taste
3-1/2 pounds russet potatoes,
peeled, thinly sliced
1 cup Swiss cheese (Gruyère or Emmental), grated

DIRECTIONS:
Preheat oven to 375. Rub garlic over inside of 13 x 9-inch baking dish. Place garlic in saucepan. Add cream, milk and nutmeg to saucepan; bring to simmer.

Arrange potato slices in 1 layer in dish. Season with salt and pepper. Repeat layering with remaining potatoes, seasoning each layer with salt and pepper.

Pour cream mixture over potatoes. Sprinkle with cheese. Bake until potatoes are tender and top is deep golden, about 1 hour 45 minutes. Cool slightly before serving.

Serves 8.

LMAO!!

Phil, the man who can't find the kitchen, is posting recipes!!!! You must love those potatoes to brave the world of recipes!!!!

JJT

Gosh I just noticed this naughty and sarcastic comment !!! :eek: :eek: :blah: :blah:

I can't cook, but I can eat !!! :D And I LOVE eating. :p

Phil

Phil is making my mouth water! Geez, yall are wrong for this thread! I LOVE taters - 'specially taters with cheese!!

Phil - since we're talking taters here - did you ever get some tater tots?

Don't you have french stores in Canada ?? I can buy maple syrup here in France. :DPhil
There are gourmet stores in Toronto that would sell it but they are downtown and expensive! I am stuck in the suburbs :( (but I could prob. buy the cheese very easily in Quebec) I know I can buy Munster so maybe i will try that. You are so spoiled living in a place like France where there are multitudes of diff. cheeses !!!(and affordable ones)

Ingredients:

2 pounds finely diced cabbage
1 pound finely chopped bacon
1 medium onion
2 tablespoon Red Pepper Flakes
1/2 teaspoon salt 1/2 teaspoon black pepper
1/3 cup water
Instructions:

Fry bacon until crisp and well browned. Drain fat until there is just a light coating on bottom of pan. (I use a 3 qt dutch oven.)
Add chopped onion and stir until limp.
Add pepper flakes, cabbage, salt & pepper.
Stirring well so that all the cabbage is coated.
Add water.
Cover and cook over low heat until cabbage is limp and tender (about 5 minutes and you save most of the vitamins and nutrients but this can be to taste).

Sounds Yummy. I love cabbage. I have had it fried but never knew how they made it so good. Must be the bacon grease.
Will definitely give it a try.
Thanks. :)

Other than the obvious,baked or mashed potatoes...

Does anyone have recipes for any easy potato dish, using basic "staple" ingredients...(Milk, cheese, eggs, butter, flour, etc....)
I have LOTS of potatoes, but I am running low on other groceries and want to use the potatoes so they dont just go to waste. Any ideas?

potato soup or potato pancakes


I think you can make potato pancakes and freeze them ;)

I was going to say potato soup also and of course my favoite potato salad. The soup can be frozen.
Good luck to you.

Fried potatoes with cheese over them

Yummu potato soup!!

ONe

Potato Soup is the best!!! I have a great simple recipe that you can always add something like ham or polish sausage too, if you have it!!

Good Luck...

What about double stuffed potatoes? They freeze pretty well for at least a month.

Potato candy maybe? It would use up one more. ;)

Have fun!
Jenn

well i make this dish..i call it potatoe lasanga..lol..simple...make mashed potatoe..a lot to make atleast 3 layers...and make ground beef with some ragu or whatever tomatoe sauce u like...than just layer it in a pan potatoe, beef, potatoe, cheese (i use motzarella), than beef, potatoe and cheese on top;...than bake at 350 for about an hour or so until the cheese is melted...=0)

Potato candy?? How do you make that??

http://www.kraftfoods.com/main.aspx?s=search&m=search/knet_search_main&u1=search&u2=potato%20

you can see some other recepies here... =0)

Potato candy is sometimes called pinwheel candy, the while sugar stuff with peanut butter rolled in the middle. You use milk or cream, a bag of powdered sugar, and a well mashed potato to make dough for the white bit. Spread it out and roll it like dough, smear the PB in on it and roll it up. Cut it into slices and you can see the pinwheel shape.

I guess the potato cuts the sweetness because if you don't add it, it is just too sweet.

Jenn

Potatoe Salad would be my first pick when needing to get rid of that many potatoes. You can also do homemade fries or hashbrowns. Use your cheese grater and grate your potoatoes up.

oh, i was just gonna suggest homemade french fries...all ya need is really hot oil!

what about scalloped potatoes....slice the potatoes....put a touch of milk in the cassarole pan...then add potatoes cheese flour...then a little more milk and the same layer...until all gone....freeze...it works well.

bake at 350 for about 45 mins......

don't forget the pepper....

soup is really yummy but i would think that to freeze would make it a lot starchy....

also....cut them up bake/fry/boil....cool and put in plastic bags...good for all sorts of dishes calling for potatoes...like stew and what not.......good luck on your ten pounds of taters.........if i have that much.......i do the scalloped...i do stew........i do soups...fish stew is great with potatoes.....brocholli soup (creamed) is great....and if your watching your weight.......just add all vegtables you can find with potatoes and chicken broth........yuMMMMYYYYYY

Here is a little something different straight from Mexico.

Potatoe tacos

Peel and cut like 7 potatoes and then boil them
drain the water mash them up add some butter and some chicken boullion powder
warm some corn tortillas spread the potatoe mixture inside fold them over and then fry them in hot oil or manteca. These are so yummy when served with lettuce,tomatoe,sour cream,cheese and hot sauce.

when i have a pile of potates i bake them ( alot of them) then i keep them in the fridge and use them from there...if a potatoe has been baked it keeps for a good long time in the fridge and can be usedd for almost anything...hash browns, home fries, mashed potatoes, in soup bases to thicken the broth...casseroles...theres no end to what they can be used for...potatoes are sooooooooooooooooo good for you!!!!

Makes some scalloped potatoes with ham, it freezes real good. Just google and find a recipe.

My recipe is much simpler. All I use is bacon grease. Add coursely chopped cabbage, salt and pepper. Cook till almost tender then add a little water and cover and steam for 15 minutes. Uncover and finish browning it off. It's an often requested item around here. It's wonderful pork chops, mashed potatoes and gravy.

I buy cole slaw mix (shredded cabbage w/shredded carrots, etc) and i fry it in bacon grease, and put in diced cooked bacon, season with pepper, and then toss it into angel hair pasta.

Recipes
"Fried" Onion Rings


Was POINTS® value of | 9
Now POINTS® value of | 4
Servings | 4
Preparation Time | 15 min
Cooking Time | 35 min
Level of Difficulty | Easy

side dishes | The secret to tasty oven-fried food is well-seasoned coatings and a hot oven. Yes, you can still indulge!







Ingredients


3 serving olive oil cooking spray (5 one-second sprays per serving)
1/4 cup all-purpose flour
1/4 tsp garlic powder
1/8 tsp dry mustard
1/4 tsp table salt
2 large onion(s), Spanish, sliced into 1/4-inch-thick rounds and separated into rings
1/2 cup buttermilk
1 cup seasoned bread crumbs


Instructions


Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.


In a large bowl, combine flour, garlic powder, dry mustard and salt. Add onions and toss to coat.


Pour buttermilk into another large bowl, add onions and toss to coat (use your hands for the best result).


Place bread crumbs in another large bowl, add onions and toss to coat. Transfer onions to prepared baking sheet and spray with cooking spray.


Bake until golden brown, about 35 minutes. Serve hot. Yields about 1/2 an onion per serving.


Flavor Booster: Give onion rings more crunch and fiber by using homemade multi-grain bread crumbs. Place 2 slices of toasted multi-grain bread in a food processor or blender and mince using on/off pulses.




Chef Tips

We renovated 'Fried' Onion Rings by:

Using naturally low-in-fat buttermilk instead of whole milk or whole eggs.


Baking instead of deep-frying.


Adding seasonings to the flour to boost flavor.

1dayatatime-These baked onion rings sound really good- thanks for the recipe!

I had this at a work potluck,it sounds kind of gross but is soooo good! I have made it twice now and will be making it on easter,it is a big hit!

Corn Cassarole

1/2 cup melted butter
2 eggs
1 box Jif corn mix (for cornbread or muffins)
1 can creamed corn
1 can whole corn drained
1 1/2 cups sour cream
2 cups grated cheese (I use colby jack)

In a 13x19 baking dish or pan
add melted butter and eggs mix well
add corn mix,and both corns,mix well
drop spoonfulls of sour cream on top
top with cheese
cover with foil,bake 40 minutes at 350 or until corn mix is cooked well

Another one snagged from a work potluck,also a huge hit with my family :)

1 16 oz container low fat cottage cheese
1 10 oz package frozen chopped spinache (thawed and drained)
1 cup reduced fat mozarella cheese shredded
4 eggs (beaten)
1 7oz jar rosted red peppers (drained and chopped well)
1/3 cup grated parmesan cheese
1 tsp oregano

Preheat oven to 350
Mix all ingredients until well blended
Pour into greased 9 inch pie plate
Bake 40 minutes or until center is set

Makes 8 servings

Thanks Cali- that sounds really good and easy too- I am definitely going to make this.

Yummy that sounds good

Sounds wonderful! I will give it a try soon! Thanks for sharing!

OMG that sounds really good... I never cook any more but may have to try that one out next time I'm at my mom's and cooking.... MMMMM!!!! :)

hey all..I am callin to all my southern folks, my soul sistas..and anyone that knows how to make a good batch of greens...my man loves um and I have never made um..i want to start tryin out stuff now, so I have it down when he gets home...HELP!!

Here's one recipe for Collard Greens I found that sounds good-

Collard greens (whole collard heads or leaves)
2 ham hocks
Water
Salt to taste
Toppings (suggestions follow)

Wash greens thoroughly, approximately 3 or 4 times to ensure they are clean and free of insects. Remove large stems.

Place ham hocks in an extra-large pot with enough water to completely cover them. Add salt and cook ham hocks at least 30 minutes before adding collards greens. Add collards, big leaves first (let them start boiling), then add remainder of greens. Cook 45 minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary.

Remove from heat and drain in a colander, reserving the juice (pot likker). Chop collards with a collard chopper or a knife, leaving no large leaves or pieces. Add some of the pot likker if the greens are too dry.Salt to taste. Serve hot or at room temperature with your choice of toppings.

Toppings:
Hot pepper vinegar
Onions and vinegar (chopped onions and vinegar mixed together)
Salsa
Small whole tomatoes
http://whatscookingamerica.net/Vegetables/CollardGreens.htm

Any ideas on how to keep fried potatoes (french fries) from being greasy after they are cooked ?
When I am waiting on the next batch to cook, the ones already done are limp, and very greasy. :mad: Unless I overcook them, and almost burn them, then they are always greasy. That is the reason, I like to cook frozen bag french fries. But sometimes we like homemade ones.
How to keep them from being greasy is an ancient mystery to me :confused: LOL, thanks peace :)

Why would you ever want your fries NOT greasy...lol.

I use a hot skillet so I can usually do one large batch at once. But when I used a smaller pan I would make sure and blot them good with paper towels and then just leave them out until the next batch is done. The air cooled them down some, but it also kept them from getting too limp. And a cool home cooked french fry is still a good french fry in my mind. I do so love my french fries! But they really are better greasy :D

Why would you ever want your fries NOT greasy...lol.

I use a hot skillet so I can usually do one large batch at once. But when I used a smaller pan I would make sure and blot them good with paper towels and then just leave them out until the next batch is done. The air cooled them down some, but it also kept them from getting too limp. And a cool home cooked french fry is still a good french fry in my mind. I do so love my french fries! But they really are better greasy :D
Yup, just as well drink grease rite out of the bottle the way mine turn out, LOL :D :p I'm serious :dance:
Blot with a paper towel? Good idea ! I have heard of some people put them in a brown paper bag and shake em. LOL :thumbsup:

I like to precook my french fries in the microwave and then spray them with PAM. Then I sprinkle them with seasoned salt and put them under the broiler to crisp them up.

I have seen on the cooking shows that they often 'twice-fry' the french fries- put batches of them on paper towels before they are completely crisp and then put them in the fryer again to finish cooking and to keep them crisp. I did this once years ago and it did work.

If they are limp they need to be fried longer. At least that what I have always found. Paper towels and then plenty of salt while they are still hot.

Tried them and they are delicious. Family didn't believe I made them LOL

What's your favorite baked potato topping? I have been using salsa recently which is a good low-fat topping but it's becoming boring and I need to be more creative.

This is not really a topper - more an idea for baked potatoes.

I love making 'smashed' potatoes - like Steak Escapes.

Once the baked potato is done, I put it in a fry pan with melted butter. I take a heavy glass measuring cup and press the potato to smash it. Then I add BBQ sauce and chopped minute steak or diced smoked sausage (whichever I have) and a little onion. Once it's heated good, I top with shredded cheese and let it melt.

This is one of my favorite meals! Dang it, now I've got to stop at the grocery store and get some potatoes!!!

Mix some cheese with the salsa and pour it over the potato.

Chili

Diced Ham, Onion and Mushrooms - Saute in Olive Oil until onions are soft (this is my favorite)

cheese and more cheese please :) chedder sprinkled on and melted :)

Just Butter.
Or
Chilie.

The works!! Butter and sour cream, bacon bits, shredded cheese, chives, salt and pepper.

But, since the budget doesn't allow for too much of that...... and this may gross some of you out, but I like to put Blue Cheese salad dressing and pepper on baked potatoes.

Butter and Lawrey's seasoned salt is good too.

JJT

cottage cheese - I know may sound nasty but it is so good.

I love my fried green tomatoes. This is the recipe.

Slice the green tomatoes very thin puts lots of salt and pepper
mix egg and milk in bowl
mix flour with small amount of corn meal in bowl
take sliced tomatoes and dip in egg mixture then in flour mixture then REPEAT


fry in small amount of grease on med-hi until browned well, only turn once :thumbsup:

YUMMY---(((eating some now for lunch)))

Loved the movie. Never have eaten the food. I might try it!!

JJT

You can fry cucumbers the same way and they are really good. Just use the ones that aren't real big and slice them pretty thick.

Yum, I do it that way too. I love them!!!!

I like to put ranch dressing on mine with butter and cheese.

Try mixing the salsa with low-fat sour cream! And for salad, mix it with Mayo. works great.

sour cream, bacon bits, or ranch dressing<My fav.

I may not be spelling Caviar right, but it is made with Black eye peas and different color bell peppers, can anyone help me with the recipe?

TONYGIRL-Thanks for requesting this- I have never heard of it but it sounds so good-I love hearing about the different regional recipes! This recipe and other recipes for Texas Caviar can be found at http://www.cooks.com/rec/search/0,1-0,texas_caviar,FF.html

TEXAS CAVIAR

1 lb. dried black-eyed peas
2 c. Italian dressing
2 c. green pepper, diced
1 1/2 c. onions, diced
1 c. green onions, diced
1/2 c. Jalapeno pepper, diced
1 (3 oz.) jar pimento
1 tsp. garlic powder
Salt to taste

Soak peas in water to cover for 5 hours, drain. In enough water to cover, bring to a boil. Reduce heat and boil for 45 minutes until tender but not over cooked. In large bowl, blend together peas, salad dressing and let cool. Add remaining ingredients and mix well. Makes 7 1/2 cups.

Thanks for all the responses and I will be trying them- they all sound so good(and creative)!

Definetly broccoli and cheese...yum yum

This would make a good side-dish esp. in the summer. ( Recipe is from Southern Living)

4 large tomatoes (Save the pulp)
4 ounces crumbled feta cheese
1/4 cup fine dry breadcrumbs
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil

4-8 servings

Cut four large tomatoes in half.
Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsley chop pulp.
In medium bowel, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
Bake at 350 degrees for 15 minutes.
Garnish with Italian parsley sprigs.

Sounds good, thanks for sharing. I've got one that you stuff the tomato and put it in foil and grill it. I'll post it when I find it.

When I was little this lady usto make sanddollars. I think it was fried zuchinini
Am I right
and how do you make them?

I've always thought sand dollars were a pasty, but different titles for different regions ;)

For fried zuchini, I dip zucchini slices in beaten egg, then flour seasoned with salt and pepper, then fry them in butter until tender.

Sour Cream Double Corn Casserole
1 can whole kernel corn
1 can cream style corn
8 oz. sour cream
2 tablespoons melted margarine
1 package cornbread mix
1 tablespoon chopped jalapeno pepper ( I use more but do what ya like)
1 cup shredded Cheddar cheese
1/2 teaspoon each salt and pepper

Mix all ingredients except cheese. Pour batter into a greased pan
and bake in 350F oven for 35 to 40 minutes until golden brown.
Sprinkle cheese on top and return to oven just until cheese
melts.

I make this (w/o peppers) and it is sooooooo good! It was a huge hit with my family

Is that like the "Jiffy" cornbread mix?? I cant wait to try this!!

I cant wait to try this WITH the jalepinios for they are my favorite food even if i cant spell them!

Sounds so GOOD- I can't wait to try it either!Thank-you:)

Stuffed Peppers
Marges Recipes (mother)
Makes 5 servings
Prep time: 40 minutes


Ingredients:
1 cup lean ground beef
2 cups sliced mushrooms
1 teaspoon salt
1 teaspoon pepper
1 medium onion
1/2 cup green onions chopped
2 cloves garlic, finely chopped
2 cups cooked brown rice
1 beaten egg
1 tablespoon olive oil
2 tables spoons cilantro leaves chopped
5 large bell peppers
1/2 cup ketchup
1 - 16 ounce can of tomato sauce
1 1/4 cup mozzerella cheese

Preheat oven to (350* F)

In skillet, slowly cook ground beef, mushrooms, salt, pepper, yellow onion, and garlic. Cook until meat is no longer pink and set aside.
In large mixing bowl, combine brown rice, egg. and meat mixture. Add olive oil and cilantro leaves and mix well. Spoon mixture into Bells and place in caserole dish. Brush meat mixture with ketchup prior to putting chees on top. Then cover them with the tomato sauce, enough to cover bottom of of baking dish. I like to use a well seasoned cast iron skillet to bake them in. The should bake for a Hour.


Cassina1212 this is one version I found in Mom's family cookbook, I know I have more but i use this one often...But I also alter is using homemade sauce beacuse I do not buy ketchup. But you can use either. I just like to doctor sauce with lots of herbs like basil, oregeno,.rosemary, and thyme. This should work though and I also found the stuffed cabbage rolls and meat is different. but pretty close to this . Good luck. Susan Ann

these have gone up to a DOLLAR A CAN !
i have been searching for a recipie even since they were .79c a can !
that is like or very similar to these - they are so delicious
& i normally don't like to eat too many beans - but these are so worth it !
if you have one - or know where to get one - i want it !
thanks !
dirty2feet

I did a quick search on one of my favorite recipe websites www.cooks.com and then have a ton of butter bean recipes, maybe you can find a great replacement for the store brand.

Here is the link for the search http://www.cooks.com/rec/search?q=butter+beans

I love butterbeans but only get the fresh from the garden. As you can see I'm a country girl. The key is to cook them slow with a ham hauck and salt and pepper, butter and a bit of sugar.

thank you both so much ! I really appriciate it !

Squash and Zucchini Casserole

Makes 4 servings.


2 medium yellow squash
2 large zucchini
1 Vidalia onions, thinly sliced
2 large tomatoes, sliced
2 cups grated Romano cheese
1/2 cup butter, divided
salt and pepper to taste


Directions
1 Preheat oven to 375 degrees F (190 degrees C).

2 Cut the zucchini and squash into long, thin layers.
Lightly grease a 7x11-inch baking dish and layer the squash,
zucchini, onion and tomatoes into the baking dish. Sprinkle with
cheese and add pats of butter between each layer of
vegetables, and season each layer with salt and ground black
pepper to taste.

3 Continue this layering process until all the vegetables
are used up and top this off with the remaining butter and cheese.

4 Cover and bake at 375 degrees F (190 degrees C) for 20
to 30 minutes, or until vegetables are to desired
tenderness and cheese is melted and bubbly.

Thank-you! This sounds so good and quite easy to make. I just printed it off and will make as soon as I can get the ingredients.

Deb -- I made it last night for dinner. I had one twist to it though, I didn't have any Romano cheese but I had some grated Mozzarella with sundried tomatoes (Sargento brand, I think) so I used that and it was so good. The house smelled like fresh baked pizza baked by some real Italians!:p

I even have some leftover for dinner tonight, so I plan to pile it on some tortillas and turn it into veggie wraps. Whoever said that leftovers suck....never met me!:)

Sounds so good Ronnie- I am going to try it with some Parmesan and mozzarella that I already have. I agree with leftovers- most casseroles etc. taste even better the second day.

VEGTABLE PIZZA

1 baked pizza crust
Spinach Dip
Assorted raw vegtables, sliced or diced
Salad Supreme Seasoning

Bake your pizza crust until done - I buy Pillsbury Pizza Crust and roll it out on a small cookie sheet.

Spinach Dip:

Ingredients:
1 (10 oz) pkg frozen chopped spinach, thawed and drained well
1 cup mayonnaise
1 cup sour cream
1 package dry vegetable soup mix

Be sure to drain the spinach well. Squish with a plastic bag on your hand to remove most of the moisture if needed.

Combine all ingredients, mix well and refrierate several hours.

Just before serving:

Spread spinach dip on cooled pizza crust. Add as many veggies as you like. Sprinkle salad seasoning lightly on top. Cut with pizza cutter and serve.

This goes over great at g2g's and pot lucks!

I came across this cool link today that has a lot of info on the different styles of vegetarian, plus some great veggie recipes. Enjoy!

http://www.foodnetwork.com/food/lf_hl_vegetarian/0,2661,FOOD_21216,00.html

For bean and lentil lovers- I just found a great website full of recipes and nutritional info:"Beans and other legumes have all the nutrients now recognized as important in preventing heart disease, cancer and obesity. They are high in complex carbohydrates, protein and fiber and they are extremely low in fat." The fibre in legumes also assists diabetics in controlling blood sugar levels.
Beans and Lentils (http://www.beanslentils.com/about_b&l.htm).

I am not good at picking veggies, how do you pick squash and zucchini?

Here's how to buy zucchini and squash (from U.S. Dept. of Agric.site which has lots of info on other veg.:How to buy veg. (http://www.ams.usda.gov/howtobuy/fveg.htm) )

Squash (Summer)
Summer squash includes those varieties which are harvested while still immature and when the entire squash is tender and edible. They include the yellow Crookneck, the large Straightneck, the greenish-white Patty Pan, and the slender green Zucchini. Some of these squash are available at all times of the year.

Look for: Squash that are tender and well developed, firm, and fresh-appearing. You can identify a tender squash, because the skin is glossy instead of dull, and it is neither hard nor tough.

Avoid: Stale or overmature squash, which will have a dull appearance and a hard, tough surface. Such squash usually have enlarged seeds and dry, stringy flesh. Also avoid squash with discolored or pitted areas.

Squash (Fall and Winter)
Winter squash are those varieties which are marketed only when fully mature. Some of the most important varieties are the small corrugated Acorn (available all year-round), Butternut, Buttercup, green and blue Hubbard, green and gold Delicious, and Banana. Winter squash is most plentiful from early fall until late winter.

Look for: Full maturity, indicated by a hard, tough rind. Also look for squash that is heavy for its size (meaning a thick wall and more edible flesh). Slight variations in skin color do not affect flavor.

Avoid: Squash with cuts, punctures, sunken spots, or moldy spots on the rind. These are indications of decay. A tender rind indicates immaturity, which is a sign of poor eating quality in winter squash varieties.

Thanks Deb -- This is some great info. I have always brought the shiny squash but only because it shined and I thought it was prettier than the other ones:p...never knew I was doing the right thing.

I just love the grilled vegetables at Outback and also at the Texas roadhouse. Anyone know how?

Asparagus, Zucchini, and Yellow Pepper Frittata

Makes 8 servings
Prep: 30 minutes
Bake: 35 minutes

Ingredients
1-1/2 pounds fresh asparagus or two 9-ounce or 10-ounce packages frozen cut asparagus
1 medium yellow sweet pepper, cut into 1/4-inch strips
1/3 cup chopped onion
1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup) 10 slightly beaten eggs
1 cup half-and-half, light cream, or milk
2 tablespoons snipped fresh Italian parsley
1-1/4 teaspoons salt
1/4 to 1/2 teaspoon ground black pepper

Directions
Butter a 2-quart rectangular baking dish; set aside. If using fresh asparagus, snap off and discard woody bases. Scrape off scales, if desired. Cut into 1-inch pieces.

In a saucepan, bring about 1 inch water to boiling. Add asparagus, pepper strips, and onion; bring just to boiling. Reduce heat slightly; cover and boil about 1 minute or until crisp-tender. Drain well, reserving some asparagus tips for garnish. Spread asparagus-pepper mixture evenly in baking dish. Layer zucchini slices over. Combine eggs, half-and-half, parsley, salt, and pepper. Pour over vegetables in baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving.

Garnish each serving with asparagus tips, if desired.

Makes 8 servings.

This would make a good side-dish and other veg. could be substituted.
From: Campbell's Kitchen

Prep/Cook Time: 25 minutes
Serves: 7

Ingredients:
2 tbsp. vegetable oil
5 medium zucchini, sliced
1 medium onion, chopped
1/4 tsp. garlic powder OR 2 cloves garlic, minced
1 1/2 cups Pasta Sauce
1/2 cup shredded Cheddar cheese OR mozzarella cheese

Directions:
HEAT oil in skillet. Add zucchini, onion and garlic powder. Cook until tender-crisp, stirring often.
ADD pasta sauce and heat through. Sprinkle with cheese. Cover and heat until cheese is melted.

Small collection of proven favorites of "Random vegan recipes" @ http://www.randomgirl.com/recipes.html
Enjoy!