Category Archives: Vegetables

SPINACH NOODLE KUGEL

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  • 2 packages (10 oz. each) frozen chopped spinach

  • 1 can cream of mushroom soup

  • 4 cups shredded cheddar cheese

  • 1 pint sour cream

  • 12 oz. wide egg noodles

Defrost spinach and squeeze dry.  Mix spinach with soup.  Lay one layer of cooked noodles in a 9 x 12 Pyrex dish.  Spoon spinach soup mixture over noodles.  Sprinkle ¼ of cheese over soup mixture.  Spread sour cream over cheese layer.  Lay another layer of noodles over the sour cream.  Put remaining cheese over second layer of noodles.  Cover with tin foil and bake at 375 degrees for 30 minutes.
Remove foil and bake another 10 minutes.
Remove from oven and let set for 10 minutes.

ITALIAN SPINACH FROM RAVINIA

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  • 20 ounces spinach stems trimmed

  • 1 medium onion, chopped

  • 8 oz. mushrooms sliced

  • 2 T. butter

  • 4 slices bacon cooked and crumbled or 7 slices prosciutto in thin strips

  • ½ cup mayonnaise

  • ¼ cup sour cream

  • ¾ cup plus 3 T. grated Parmesan cheese, divided

  • 1 medium tomato diced

  • ¼ cup dry bread crumbs

  • 2 T. butter melted

Cook spinach 1-2 minutes until just wilted.  Drain and chop.  Sauté onion and mushrooms in 2 T. butter until onion is soft.  Combine with bacon.  Combine mayo, sour cream and ¾ cup Parmesan.  Spread chopped spinach over bottom of lightly buttered 6 cup baking dish.  Cover with onion-mushroom mixture.  Spread with mayonnaise mixture.  Cover with tomato.  Sprinkle with remaining 3 T. parmesan cheese.  If desired, combine crumbs and 2 T melted butter.  Sprinkle over cheese.  Bake in 325 degree oven for 25 minutes.

Serves 4-6

PRIJSNAC – PRONOUNCED “PRESNA”

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  • 2 small cartons cottage cheese

  • 6 eggs beaten

  • ¼ # salted butter

  • ½ # grated cheddar cheese

  • 1 10 oz package frozen chopped spinach, thawed and squeezed dry

  • 6 T. flour

Mix all ingredients in no particular order.  Pour into casserole dish, leaving some room to rise.  Bake at 350 degrees for 1 hour or until set.

SCALLOPED POTATOES

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  • 2 T. unsalted butter

  • 1 medium onion minced

  • 2 medium garlic cloves minced

  • 1 T chopped fresh thyme leaves

  • 1 ¼ t. salt

  • ¼ t pepper

  • 2 ½ # russet potatoes (about 5)

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 2 Bay leaves

  • 4 oz cheddar cheese

Sauté onion and garlic in butter.  Add thyme, salt and pepper.  Add sliced potatoes, cover with broth and cream and bay leaves.  Reduce to simmer,
cover for about 10 minutes.  Discard bay leaves.  Add cheese.  Bake uncovered 15 minutes at 425 degrees.

RATATOUILLE

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  • 1 or 2 small zucchini

  • 1 small eggplant

  • 1 large onion

  • 2 cloves of garlic

  • 2 large fresh tomatoes chopped

  • ½ # Italian sausage

  • Olive oil

  • One 6 oz can tomato paste

  •  Parsley, salt, pepper, and parmesan cheese

Slowly sauté sausage in bite sized pieces with onion in olive oil.  Add zucchini and egg plant and garlic and sauté.  Add tomatoes, parsley, salt and pepper.  Add tomato paste.  Cook for about 20 minutes on low heat.  Sprinkle cheese liberally over top.  Serve.  You can throw anything else you have into this, i.e. green peppers, olives, etc.

RATATOUILLE A LA NICOISE

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  • 1 pound eggplant, peeled

  • 1 pound zucchini, unpeeled

  • 1 t. salt

  • 6 tablespoons flour

  • ½ to ¾ cup olive oil

  • 1 large onion, finely chopped

  • 2 green peppers cut into ½” strips

  • 2 garlic cloves

  • 2 pounds tomatoes, peeled, seeded, drained, cut into ½ inch strips

  • 6 T. parsley

  • 3 T. fresh snipped dill

  • 3 T. fresh grated Parmesan cheese or more

  • 1 T. fresh basil

  • 1 T. capers

Cut eggplant crosswise into slices ½ inch thick, then cut each slice into strips about 1 inch long.  Quarter zucchini length-wise, then halve crosswise into 2 to 3 inch lengths. Place eggplant and zucchini in medium bowl, sprinkle with salt, and toss lightly.  Allow to stand 30 minutes.  Drain off all liquid, rinse vegetables and
dry thoroughly with paper towels. Toss gently in flour.

Heat 3 T. oil in 12” skillet over medium-high heat until very hot.
Add half the eggplant and zucchini and sauté until golden.  Transfer to bowl.  Add 3 more tablespoons oil and sauté remaining eggplant and zucchini.  Add to
bowl.  Place about 2 more Tbs. oil in same skillet and sauté onion, green pepper and garlic briefly, about 3-4 minutes.  Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.

Place 1/3 tomato-onion mix in oven skillet and sprinkle with 1/3 each of parsley, dill, cheese, and basil.  Top with half of eggplant-zucchini mixture.  Continue
layering, ending with herbs and cheese. Cover and simmer gently over low heat 10 minutes.  Uncover, add capers and continue simmering 30-45 minutes, or until most of liquid has evaporated.  Serve hot or at room temperature.

BAKED POTATOES ROMANOFF

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  • 10 medium potatoes, peeled and quartered

  • 1/3 cup butter

  • 2/3 cup milk

  • 3 egg yolks

  • 1  eight ounce pkg. cream cheese

  • ½ cup Parmesan cheese

Cook potatoes in water until tender.  Drain well.  Place in large mixing bowl with butter, milk and egg yolks.  Beat until well blended and no lumps remain.  Beat in cream cheese.  Pour into well-greased, large casserole dish having high sides.
Sprinkle with cheese.   Bake at 350 degrees for 25-30 minutes.  If preparing ahead, cover and refrigerate.
When ready to serve, bake at 350 degrees for 45 minutes.

 

POLENTA

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Make polenta according to directions.  Spread hot polenta on cookie sheet and when
cool, cut into squares or triangles.
Toast until crisp under broiler or fry in butter on stove top.  Top with the following sauce:

  • 8 medium Portobello mushrooms (about 1 #)

  • ¼ cup olive oil

  • 4 cloves of garlic minced

  • 1 t. minced fresh rosemary leaves

  • 1 t. salt

  • ¼ t. pepper

  • 1 cup coarsely chopped, drained, tomatoes

  • ½ cup red wine

Sauté chopped mushrooms in olive oil.  Add garlic. Add seasonings.  Finish with
tomatoes and red wine.  Let cook down until thick.  Spoon over polenta pieces.

PICKELED BEETS

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  • ½ cup cider vinegar

  • ½ cup liquid from a #2 can of baby beets

  • 2 T. sugar

  • 2 cloves

  • ½ t. salt

  • 3 peppercorns

  • ¼ bay leaf

  • 1 T. pickling spices (a little more actually)

Bring to a boil and pour over beets.  Use two cans of beets
for this amount of liquid.