NOTE: Recipes will print out to fit on cards 4-in high by 6-in wide
VEGETABLE &
GRAIN RECIPES
CLICK on Following to View:
NOTE: tsp. = teaspoon; tbsp. = tablespoon
Combine all ingredients except the butter. Melt butter in skillet making sure the
whole skillet is covered. Add the
mixture and brown slowly for about 20 minutes on each side. Alternatively, add smaller portions to the skillet before
frying. |
Drain grated potatoes in sieve by pressing out the water. Mix all ingredients together. Drop by tablespoons into hot fat or
oil. Smooth into patties. Fry slowly to golden brown. |
Cook spinach in boiling water for 5 min. or until soft. Cool spinach in cold water. In sieve squeeze out all water. Chop up thoroughly. Heat shortening or oil over medium heat. Add bread crumbs and brown. Stir in onion, then flour, salt and pepper. Add chopped spinach and bring to
boil. Add beef broth and cook until
well blended. NOTE: Lard may be substituted for shortening. |
Place uncooked rice into a stovetop pot. Add 2 cups water and 1/2 tsp. salt. Bring to a partial boil.
Reduce heat to very low. Cover
the pot and cook for about 15 minutes without opening the pot. Let stand about 5 minutes before serving. NOTE: This procedure pertains mainly to long and
medium-grain white rice. Brown rice
may differ. |
Bring vinegar to boil. Beat
remaining ingredients with an eggbeater.
Add to vinegar and beat well.
Boil a few seconds, and if desired add a little cream. Cool.
When ready to serve, add more cream if desired. |
Combine vinegar, water, seasoning and margarine or oil. Bring to a boil. Remove from heat and pour over shredded endives. Let stand several minutes. Then add sour cream (or yogurt) and minced
onions. NOTE: Lard may be substituted for shortening. |
Boil beets until tender.
Dip in cold water. Peel and
quarter. Combine remaining ingredients and bring to a boil. Add beets and bring to a boil again. Store in refrigerator for a day or two to serve, or fill into
sterile jars and seal. |
Mix all ingredients and serve cold. |
Cut squash in half lengthwise.
Scoop out, reserving pulp and leaving shells 1/4-in. thick. Parboil shells 5 minutes. Chop pulp, sauté in butter, add scallions
and mushrooms. Cook 3-4 minutes. Add nuts.
Remove from heat and add bread crumbs, beaten eggs, herbs and
seasonings. Combine and pile into zucchini shells. Top with grated cheese.
Bake at 350-deg. F. in buttered baking dish in 1/2-inch water, uncovered
about 25 minutes. |
Combine 2 & 1/2 cups water and salt in large saucepan. Bring to boil. Mix cornmeal with 1 cup water in small bowl. Add cornmeal mix slowly to boiling water,
stirring constantly. Reduce heat to
low and cook, stirring constantly, for 5-7 minutes or until mixture is
thickened. [Splattering may be
reduced by faster stirring and lower heat.] Pour into loaf pan and refrigerate for an hour or until set. Remove from pan and cut into 1/4-inch slices. Fry slices at medium heat in a skillet with corn or safflower
oil until golden brown and crisp on surfaces (about 5 to 6 minutes on each
side). Serve with butter and honey, sorghum or maple syrup. |
Shred cabbage into long pieces abt. 1/8-inch thickness and mix
with salt in a bowl. Pour boiling
water over and cover. Let stand 1 hour. Pour into colander and press out water. In a bowl mix in remaining ingredients. Cover and keep in refrigerator
overnight. Will store for several
days. |
Sauté celery, green pepper, and wieners in 2 tbsp. butter until
tender. Add 2 tbsp. each brown sugar,
soy sauce, catsup, and vinegar. Heat
to serving temperature. Plain canned navy beans or pinto beans may be substituted. |
French
Salad Dressing
Mix sugar, mustard, salt, vinegar and tomato soup in a
bowl. Gradually add 1 cup oil, 1 tsp.
grated or finely chopped onion. Beat well and refrigerate.
Shake well each time before using. |
Cook mixed ingredients for 5 minutes, stirring until thick. Refrigerate. To serve, blend in 1 tbsp. of mix into each 1/2 cup whipped
cream. |
Combine mayonnaise, sugar, lemon juice and apples. Then add celery and walnuts. Cover and chill before serving. |
Rub salad bowl with the cut surface of a garlic clove. Toss other ingredients together and add
French dressing. Garnish with a border of egg slices, and sprinkle chopped fried
bacon over all. Refrigerate and serve. |
Put a layer of each of the above vegetables in a salad bowl,
which has been rubbed slightly with garlic.
Top with small dabs of mayonnaise.
Sprinkle with 1 tsp. sugar. For large servings repeat layers for desired quantity. Over final top layer sprinkle crisp crumbled bacon. DO NOT TOSS; The sugar over onions blends and moistens
the mixture. |
Mix all ingredients, cool in refrigerator and serve. |
Make 4 cuts spaced around on the outside of the avocado down to
its seed. Peel off skin and discard
seed. Cut-up or mash the avocado flesh
in a bowl. Add the rest of the ingredients,
and mix. Note: Canned and diced peppers may be substituted for fresh
peppers. Also various picante sauces
(e.g., Newman's, Pace, etc.) may be used as a substitute
for the fresh peppers, garlic and onion).
|
Place pinto beans in a large kettle with 6 cups water. Bring to boil and continue for 2
minutes. Let stand without heating
for 1 & 1/2 hours. [These may be
stored frozen]. Bring to boil again and continue until beans are soft (1 hour or
more). Add more water if necessary to
keep beans covered while boiling. NOTE: Do not add salt, onions, oil or peppers before beans are soft. Once beans are soft add salt and olive oil. For flavoring add onions and peppers. Bring to boil and cook another 10-15
minutes. . |
Place pinto beans in a large kettle with 6 cups water. Bring to boil and continue for 2
minutes. Let stand without heating
for 1 & 1/2 hours. Bring to boil again and continue until beans are soft (1 hour or
more). Add more water if necessary to
keep beans covered while boiling. NOTE: Do not add salt, onions, oil, tomato,
molasses or spices before beans are soft. Once beans are soft add salt, olive oil, onions, tomato sauce,
molasses, cloves, ginger and pepper.
Place in cooking pot and put salt pork or 2 slices of bacon on top. Cover and bake for one hour or more at
250-deg. F. |
Slice cabbage into long thin strips. Place sliced cabbage and onion in a pot with boiling
water. Cook for 5-7 minutes and
drain. In a skillet, add olive oil or butter and bring to
sizzling. Add flour, sugar and
vinegar. Cook at low heat for 5
minutes. Stir in salt and caraway
seed. Add mixture to pot with cabbage
and onion. Bring to boil and cook at low heat until cabbage is tender. Adjust acidity and sweetness to taste by
adding additional small amounts of sugar, vinegar and salt. |
Cook rice in closed pan at low heat for about 12 minutes (almost
done). Add in the following order:
milk, eggs, oil. Mix well. Mix in Worcestershire sauce, onions, cheese, bell pepper,
parsley, thyme, basil, pepper and salt. Bake uncovered in a 2-quart casserole at 325-deg. F. for 45
minutes. |
Slice baked potato lengthwise; scoop out potato, leaving 1/8th
inch shell. Combine potato, 1-cup cheese, mayonnaise, milk, egg and
seasonings. Beat until fluffy. Fill shells and top with remaining cheese, onion and bacon. Bake at 350-deg. F. for 15 minutes. |
Brown rice in butter.
Add remaining ingredients.
Bake covered at 350-deg. F. for 45 minutes. |
Cook covered about one hour at 350-deg. F. |
Drain canned beans and corn.
Combine with mayonnaise, cheese, green pepper, celery and onion. Transfer to a 10 x 6 x 1.5-inch baking dish. Combine bread crumbs and butter; sprinkle over top. Bake at 350-deg F. for 30 minutes or until crumbs are toasted. |
Place shortening and garlic into a frying pan. Add meat and fry. Add onions, catsup, soy sauce and sugar. Mix in the egg. Add the cooked rice. Simmer for 5-10 minutes. |
Cut potatoes into 1/4-inch-thick unpared slices. Place overlapping slices in buttered 13 x
9-inch baking dish. Mix butter and oil.
Brush slices with mixture.
Pour remaining over potatoes. Sprinkle with garlic, salt and thyme. Bake at 400-deg. F. for 25 to 30 minutes or until potatoes are
browned at the edges. |
Combine eggs, cream, onion, salt and pepper. Stir in grated potatoes and flour. Heat shortening on griddle.
Drop in tablespoon-fulls of batter and fry at medium heat until brown
on both sides. |
Combine all ingredients and mix thoroughly. Place in refrigerator about one hour
before serving. |
Blend all ingredients and cook and stir until thickening (about
3 minutes). Pour over crisp cooked vegetables in a frying pan. Toss mixture and cover. Simmer for 5-8 minutes or until vegetables
are tender. |
Cut eggplants crosswise into 1/2-inch disks. Place each on a shallow baking pan. Mix together bread crumbs, olive oil and Parmesan cheese. Cover each portion with mixture. Bake at 350-deg. F. for 12-15 minutes or until tender. |
Blend all ingredients together and refrigerate. Serve with seafood dishes. |
In a skillet heat oil to simmer, add a tortilla on both sides
until browning. On a grill, dip the tortilla lightly into the oil and again
brown slightly on both sides. Flour tortillas will puff up and brown much quicker than corn
tortillas. These may be stored in a covered dish and micro waved before
use. |
Add milk to flour slowly,
stirring constantly to keep mixture smooth.
Add one egg at a time, beating well after each addition. Add salt & mix well. In a separate kettle
pour boiling water; add salt and set over low heat so water is kept at
simmer. Pour batter into a shallow
bowl, tilt it over kettle and with a sharp knife slice batter into boiling
water, being sure to dip knife into water before each slice to prevent batter
from sticking to knife. Let boil 5
minutes, then drain. Top with buttered
browned breadcrumbs. Serve with
various meat dishes or with crumbled cheddar cheese. |
Enchilada Sauce (Riverside
style)
Boil dried chiles slowly
in a covered pan with salted water for about 20 minutes. Cool, cut and wash out seeds. Remove flesh. Add to separate pot with green chile sauce or finely ground
tomatillos. Add fired, skinned and
diced Anaheim, Pasilla or jalapeņo chiles.
Add olive oil, garlic, onion, sugar, cocoa powder and lime or lemon
juice. Simmer for about 1/2
hour. Serve with enchiladas and other
Mexican delights. NOTE: Chile powder may be substituted for dried chiles, although
flavor will vary with source. |
Place chiles on grate
over hot charcoal or on a gas grill or in the broiler of an oven. When chiles blister on all sides transfer them
to a large paper bag. Close the bag
and let rest for about 1/2 hour. If firing has been done
sufficiently on all sides the chile skins will remove relatively easily by
peeling them off with hands. When all chiles have been
peeled, slice each through on one side and remove the seeds. Store in plastic bags in the freezer until
use. Before freezing a
simple version of Chile
Relleno may be prepared by placing each chile on a flour or
corn tortilla, filled with Monterey or Mozzarella cheese, and some diced
onion. These may then be fried in
olive oil on both sides until browned.
Serve with cooked pinto beans, Spanish rice and Enchilada sauce. |
Olive oil is perfect for browning onions as they will not burn
but add flavor to the oil in which they were fried. Caramelized Onion Slices: Slice onions thinly
(1/8th inch thick). Fry in hot olive oil
in a metal skillet over medium heat, turning frequently, until browned. Drain and serve with grilled steak or
other meat dishes. They may be micro
waved just before serving. Chrisp Chopped Onions: Chop onions into tiny pieces. Fry in hot olive oil over medium to low
heat in a metal skillet, stirring frequently until all pieces are
browned. Drain. These will give
flavor to many meat, egg or cheese dishes.
They may be micro waved just before serving. |
Title
|
Title
|
FOOTNOTES:
1. Modified from an Amana recipe.