Vegetable Marinates

Carrot marinate
2/3 c veg oil
1/3 c cider vinegar
1 tsp Salt
1/4 c sugar

1. Peel carrots and cut diagonally into chunks.
2. Steam or cook in small amount of water until tender but crisp.
3. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.

Green Vegetables
1 tbls Dijon mustard
1 tsp Salt
1/4 tsp Pepper
1-2 minced garlic
½ c cider vinegar
2/3 c veg Oil
few crushed tarragon leaves

1. Steam or cook in small amount of water until tender but crisp.
2. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.

Potatoes “like that”

Potatoes (one per person)
1/4 c butter
Seasonings

1. Melt about 1/4 c butter on a foil lined cookie sheet in oven while the oven is warming to 425.
2. Slice the potatoes and when butter is melted, place the slices on the cookie sheet. Turn slices over to cover both sides.
3. Salt (and sprinkle with paprika if you want). Bake at 425 for about 20 minutes. Test to see if they are cooked through.

Potato Salad

4-6 servings

1lb new potatoes
1/4 c mayo
2 tsp dried basil leaves
2 eggs
1 carrot
1 green pepper

1. Cut potatoes into cubes and cook in boiling water for 15 minutes or until just tender. Drain. Cool completely.
2. Hard boil the eggs while chopping pepper and shredding carrot.
3. Mix mayo and basil in large bowl until well blended.
4. Add potatoes, eggs, carrot and pepper. Mix lightly. Cover.
5. Refrigerate for at least 1 hour to allow flavors to blend.

Funeral Potatoes

1 1lb bag of frozen hash browns
1 8 oz Sour cream
1 can cream of chicken
4 green onions
2-3 c of grated cheese
Corn flakes or chow mien noodles

1. Mix all together; top with flakes or chow mien noodles.
2. Bake at 350°F for 1 hour.

Penne Pasta with Broccoli

3 large broccoli heads
1/2 c olive oil
4 cloves garlic, peeled and minced
1 med onion, finely chopped (about 1 c)
16 oz penne pasta
4 tbls Finely grated aged pecorino Romano cheese
Salt and pepper to taste

1. Bring large pot of salted water to boil over high heat.
2. Meanwhile, wash and cut the broccoli into small florets discarding large stalk ends. Set aside.
3. In a medium saucepan, heat olive oil over medium-low heat. Add garlic and onion; cook and stir until translucent. Do not brown. Remove from heat.
4. When water boils, cook broccoli in the salted water about 3 minutes. Use a slotted spoon to remove broccoli and add to the saucepan with garlic and onion. Stir and cook broccoli until tender yet still green; remove from heat.
5. Meanwhile, return salted water to a boil. Cook penne according to package directions. Reserve 3/4 c cooking water and drain pasta.
6. Toss penne into broccoli mixture and add grated pecorino cheese. If needed add just enough reserved cooking water to bind sauce and pasta together. Add salt/pepper to taste

Broccoli Salad

6-8 servings

Salad
5 stalks of broccoli (tops only)
1 c green onions chopped
1 c red or green grapes
1 c raisins or craisens
1 pound bacon (cooked and crumbled)
Dressing
1 1/4 c mayonnaise
3 tbs. Cider vinegar
1/3 c sugar
1. Cook bacon by placing bacon on a foil covered cookie sheet. Place foil on top. Bake at 350 about 30 minutes. Keep checking so it won't burn.
2. Chop up salad ingredients.
3. Mix dressing ingredients together in separate bowl and pour on broccoli mix and toss.
4. May add salted sunflower seeds.

Potato Cheese Soup

6-8 servings


9 med russet potatoes, peeled
1 c celery
1 onion, chopped
1 quart half and half (in the dairy section)
1 dash Worcestershire sauce (if don't have don't worry)
1/2 c butter
1 lb cheddar cheese, grated

1.Add potatoes, onion and celery into a large pot with enough water to cover potatoes. Simmer several minutes until mushy.
2. Mash the potatoes, onion and celery mixture (along with the water, don't drain) with a potato masher right in the pot until blended.
3. Add the half and half, Worcestershire sauce, melted butter and cheese. Warm on low, but don't boil, it will curdle the half and half.
4. Salt and pepper to taste. Serve with a garnish of grated cheese and parsley if desired. If soup needs to be thickened (it should be like Marie Calendars soup) prepare a flour and milk paste and stir in.
** This is not an "exact" recipe. You can add more potatoes or cheese or celery if you want.**

Light Vegetable Lasagna

Lasagna
12 lasagna noodles
1 tbls olive oil
1 yellow squash
1 zucchini
1 large yellow pepper
1 large red pepper
1 bunch broccoli
3 garlic cloves
4 tsp fresh thyme
1 tsp salt
Cheese mix
2 eggs
1 15 oz ricotta cheese
1 16 oz low fat cottage cheese
1/2 c basil leaves chopped
1/4 tsp liquid red pepper seasoning.

1. Preheat oven to 425. Cook noodles. Drain. Slice peppers and squash. Coat 13x9 baking dish with nonstick cooking spray.
2. Heat oil in Dutch oven over medium heat. Add squash, peppers, broccoli, garlic and thyme. Cover and cook for 10 minutes or until veggies are tender crisp, stirring occasionally. Pour off liquid. Sprinkle salt over veggies; stir to combine.
3. Prepare cheese mix. Beat eggs in large bowl until blended. Stir in ricotta, cottage cheese, basil, and red pepper seasoning until blended.
4. Line prepared pan with 3 noodles. Spread 2 cups of cheese mix on top. Sprinkle on 1 cup mozzarella. Cover with 3 noodles. Spread with remaining cheese mix. Top with remaining noodles. Spread with remaining veggies. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan.
5. Bake in preheated oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs.

Cheesy Potato Casserole

2 pkgs hash browns
1/2 cup melted margarine
1 can cream of chicken
1/2 c chopped onion
1 cup sour cream
2 cups grated cheese
1. Mix together and sprinkle cheese on top.
2. Cook at 350 for 45 min. DO NOT COVER

(Courtesy of Saralyn)

Italian Pasta Salad

3 c tri-colored rotini pasta
2 c broccoli flowerets
1 8 oz bottle Italian salad dressing
1 c Parmesan cheese
1/2 c chopped red pepper
1/2 c pitted ripe olives
1/2 c sliced red onion

1. Cook and drain pasta.
2. Toss all ingredients together. Refrigerate.

Zucchini Fritters

Serves 4

1 pound zucchini (about 2 medium)
1 tsp salt
1 tbsp lemon zest (1 lemon), plus 1 lemon for garnish, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, minced
1/4 tsp ground black pepper
2 eggs, lightly beaten
1/2 cup flour
2-4 tbsp olive oil

Directions
1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tbsp olive oil in a large saute pan over medium-high heat until oil sizzles when you a small amount of zucchini mixture into pan. Carefully drop about 2 tbsp zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2-3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2-3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

Crock Pot Ideas

Chicken Roast
Frozen chicken breasts
1/3 c water
seasonings

1. Place chicken in crock pot with water. Season to taste.
2. Cook on high for 3-4 hours, or low for 6-8 hours.


Pot Roast
3 med potatoes
2 large carrots
1 onion sliced
1 tsp salt
1/2 tsp

1. Place all ingredients in crock pot.
2. Put meat on top and add ½ c water. Salt and pepper.
3. Cook high 4-5 hours, or low 8-10 hours
** Variations: add BBQ sauce or liquid smoke**