Green Bean Casserole

Ingredients:    

  Topping:

• Chopped onions- 2
• Flour- ¼ cup
• Bread crumbs- 2 tablespoons
• Kosher salt- 1 tablespoon
• Cooking spray-nonstick

   Beans and Sauce:

• Kosher salt- 2 tablespoons and 1 Teaspoon kept separately.
• Cleaned, trimmed and halved Green beans- 1 pound
• Unsalted butter- 2 tablespoons
• Trimmed and ½ inch mushrooms- 12 ounces.
• Crushed black pepper- ½ teaspoon.
• Chopped garlic- 2 cloves
• Ground Nutmeg- ¼ tablespoon
• Flour- 2 tablespoons
• Chicken broth-  1 cup
• Half- and- half- 1 cup

Procedure:

• The oven should be preheated to 475 degree F
• Combine onions, flour, salt and bread crumbs.
•  Brush the pan with nonstick cooking spray.
• Scatter the onions evenly on the pan.
• Bake it for 30 minutes until the color of the mixture is golden brown.
• Toss the onions twice or thrice while cooking.
• Take out the mixture from oven once done.
• Set it aside.
• Decrease the temperature to 400 degree F.
• Prepare the beans while inions are cooking.
• Use 8 quart saucepan to boil 2 tablespoons of salt and one gallon water.
• Blanch it for 5 minutes after adding beans.
• Drain and sink the beans into the ice water to stop cooking right away.
• Drain again and set aside.
• Melt the butter over medium heat.
• Now it’s time to add Mushrooms, 1 teaspoon salt and pepper.
• Cook and Stir it properly.
• Mushrooms will soon start to give up some of their liquids.
• Continue cooking for 2 more minutes and add garlic, nutmeg at the same time.
• Scatter the flour over the mixture and stir it.
• Cook it for a minute.
• Include broth and continue cooking for another 1 minute.
• Decrease the temperature to medium low and include half- and- half.
• Stir sporadically and cook it for 6 to 8 minutes.
• Take the mixture away from heat and put 1/4th of onions and green beans.
• Use remaining onions as topping.
• Heat again for 15 minutes until bubbly.
• Remove it from oven and serve.

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Tangy grounded potatoes

Ingredients:

• Sour cream- 1 cup
• Fresh dill
• Cold salted water
• Gold potatoes
• ½ to 1 stick butter
• Hot milk- 1 cup
• Salt
• Pepper
• Potatoes- 2 pounds

Procedure:

     Classic Mash

• Use cold salted water to cover the gold potatoes.
• Cook for 45 minutes.
• Drain.
• Peel off the potatoes.
• Mash with butter.
• Include 1 cup hot milk, salt and pepper.
• Continue mashing until it is soft and downy.

Chunky Red Mash

• Cover the red potatoes with cold salted water.
• Cook for 40 minutes.
• Drain.
• Don’t peel off the potatoes.
• Crash and mix it with butter, ¾ cup hot milk, salt and pepper.

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Thanksgiving Squash

Ingredients:

• White corn- 6 ears
• Green chilies- 4
• Green zucchini squash- 3
• Olive oil- 3 tablespoons
• Butter- 2 tablespoons
• Crushed garlic- 1 clove
• Salt

Procedure:

• Chop chilies and cut corn off the ears.
• Cut zucchini as cubes.
• Heat olive oil in a pan.
• Add corn, chilies and zucchini as soon as smoke comes out of the pan.
• Cook vegetable until tender.
• Include butter and garlic before tossing it to combine.
• Add salt according to taste.

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Garlic Broccoli

Ingredients:

• Broccoli- 16 ounces
• Butter- 1 tablespoon
• Roasted walnut oil- 1 table spoon
• Roasted olive oil- 1 tablespoon
• Finely chopped garlic- 2 cloves
• Well chopped red onions- 1/4 cup
• Lemon juice- 2 teaspoons
• Salt- ½ teaspoon
• Black pepper

Procedure:

• Heat the broccoli over low temperature.
• Take a small pan to heat the butter and oil.
• Include the finely chopped garlic.
• Also include red onions and lemon juice.
• Steam the mixture until tender.
• The mixture now should be tossed nicely with broccoli.
• Add salt and pepper according to taste.
• Season it.
• Serve it to guests.
• Serves 4.

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Acorn Squash With Apple Raisin Stuffing

Ingredients:
Boiling water
2 acorn squash
2 large cooking apples, peeled, cored, chopped
2 to 4 tablespoons raisins or coarsely chopped dried cranberries
3 to 4 tablespoons butter, melted
1/2 teaspoon cinnamon
4 tablespoons brown sugar

Preparation:
Heat oven to 375°.

In a large baking dish or jelly roll pan, pour in about 1/4-inch of boiling water. Cut squash in half lengthwise; with a spoon, remove all pulp and seeds. Place each half cut-side down in the baking dish. Bake for 30 minutes.

Combine remaining ingredients. Remove squash from the oven; turn halves over. Stuff the center or each squash half with the apple mixture. Return to the oven for 30 to 35 minutes longer, or until apples and squash are tender. Stir each center lightly before serving.

Serves 4.

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Artichoke Mushroom Casserole

Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients:
16 ounces mushrooms, halved
1/2 cup sliced green onions, with tops
1/4 cup butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
dash pepper
1 teaspoon lemon juice
3/4 cup chicken broth
1/4 cup milk
1/8 teaspoon ground nutmeg
1 package (10 ounces) artichoke hearts, cooked, drained
1/2 cup soft bread crumbs tossed with 2 teaspoons melted butter

Preparation:
Cook mushrooms and green onions in the 1/4 cup butter until tender. Remove vegetables with a slotted spoon and set aside. Stir flour, 1/8 teaspoon salt, and a dash of pepper into the butter left in the pan. When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, lemon juice, and nutmeg. Cook, stirring, until bubbly. Add cooked mushrooms, green onions, and artichokes. Spoon into a 1-quart casserole; sprinkle buttered bread crumbs over the top. Bake at 350° for 20 minutes.

serves 4 to 6.

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Baby Lima Bean Souffle

Ingredients:
Butter
2 to 3 tablespoons fine dry bread crumbs
2 cups cooked and drained baby lima beans
3/4 cup milk
6 ounces shredded mild or sharp cheddar cheese
1/2 teaspoon salt
1 scant teaspoon Creole or Cajun seasoning
Dash ground black pepper
5 egg yolks
6 egg whites

Preparation:
Heat oven to 350°. Butter a 6-cup soufflé dish and sprinkle with the bread crumbs. Turn to coat the entire inside with crumbs. Take a piece of foil long enough to wrap around the outside of the soufflé dish (with a few inches to spare) and fold in half lengthwise. Wrap around the soufflé dish and fold ends together so the foil is tight around the dish. Use a piece of kitchen twine and tie it on, if possible, and butter the inside area.

In a blender or food processor, combine the beans, milk, and seasonings; process until smooth and pureed. Pour the puree into a medium saucepan; stir in cheese. Heat until cheese is melted.

Put the egg yolks in a small bowl; add about 1/4 cup to them and whisk lightly to combine. Add the egg yolk mixture to the saucepan, stirring until well blended.

In a glass or metal bowl, beat egg whites until soft peaks form. Gently fold about 1/3 of the egg whites into the saucepan mixture, then fold in the remaining egg whites in two or three more additions. Pour into the prepared soufflé dish and bake for 30 to 40 minutes, until the top is golden brown. Serve immediately.

Serves 6.

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Baked Spiced Butternut Squash

Ingredients:
2 small butternut squash
melted butter
cinnamon sugar

Preparation:
Brush a jelly-roll pan with butter and heat oven to 350°.

Carefully cut each squash in half lengthwise and scoop out seeds and soft fibers with a spoon. Brush the inside of each squash with butter; sprinkle with cinnamon sugar. Place squash halves, seasoned cut side down, in the prepared pan. Add about 1/2 cup water to the pan. Bake for 1 hour to 1 hour and 20 minutes, or until the squash is tender. Serve halves immediately or scoop the squash out into a serving dish and discard the skin.

Serves 4.

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Balsamic and Brown Sugar Glazed Beets

Ingredients:
7 to 9 beets, peeled, quartered
1 1/2 cups water
3/4 cup brown sugar, packed
1/3 cup balsamic vinegar
2 tablespoons butter

Preparation:
Combine beets with water, brown sugar , vinegar, and butter. Bring to a boil. Reduce heat to medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and most of the liquid has boiled away.

Serves 4 to 6.

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Brussels Sprouts With Mustard Sauce

Ingredients:
2 packages (10 ounces each) frozen Brussels sprouts
1/4 cup butter
1 1/2 teaspoons flour
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1 1/2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce

Preparation:
Cook Brussels sprouts in boiling salted water, following package directions. Melt butter in a small saucepan; blend in flour and remaining ingredients, stirring and heating until mixture is bubbly. Pour over the Brussels sprouts and stir gently to mix.

Serves 6.

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Creamy Green Beans and Mushrooms

Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients:
8 ounces sliced fresh mushrooms
1/2 cup finely chopped onion
1/4 cup butter
1 1/2 pounds fresh cut green beans or 16 to 20 ounces frozen green beans
1 cup water
salt and pepper
1/2 cup heavy cream

Preparation:
Sauté mushrooms and onions in hot butter. Add green beans, water, and salt and pepper. Bring to a boil; reduce heat and cover. Simmer until tender. Add cream and heat through without boiling. Taste and add more salt and pepper as needed.

Serves 4.

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Eggplant Scallop Recipe

Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients:
3 medium eggplant, peeled, sliced
1/2 cup butter
1/2 cup grated onion
salt and pepper, to taste
3 eggs
1 cup milk
1 cup cracker crumbs
1 cup grated Cheddar cheese or Monterey Jack

Preparation:
Cook eggplant in boiling salted water until tender. Drain and mash. Add butter, grated onion, and salt and pepper to taste; blend well. Beat eggs with milk; stir into the eggplant mixture. Stir in cracker crumbs and half of the cheese. Bake in a 2 1/2-quart casserole at 350° for 45 minutes, or until set in center. Sprinkle with remaining cheese and continue to bake until cheese is melted and bubbly.

Serves 8 to 10.

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ASPARAGUS WITH BACON CHEESE SAUCE

Makes 4 to 6 servings
Cooked asparagus is served with a tasty cheese sauce with a sprinkling of crumbled bacon.

Ingredients:
1 to 1 half pounds fresh asparagus, cooked and drained
2 tablespoons butter
2 tablespoons flour
1 cup milk
One fourth teaspoon salt
1 cup shredded American or mild Cheddar cheese
4 to 6 slices crisp cooked bacon

Preparation:
Melt butter in saucepan; stir in flour until smooth and bubbly. Gradually add milk. Cook, stirring constantly, until thickened. Add salt and cheese; stir until cheese is melted. Pour sauce over hot drained asparagus then sprinkle with crumbled bacon. 
Serve hot.

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CAULIFLOWER CASSEROLE

Makes 4 servings
This cauliflower casserole is a wonderful side dish for any family dinner.

Ingredients:
1 head cauliflower
1 large green bell pepper, chopped
1 large onion, chopped
half cup buttered bread crumbs

Sauce:
3 tablespoons butter
3 tablespoons flour
1 half cups milk
1 cup shredded Cheddar cheese, divided

Preparation:
Trim cauliflower and separate into flowerets. In a saucepan combine cauliflower with peppers and onion; cover with water and salt. Bring to a boil; cover and cook for about 10 to 12 minutes, or until tender.
In another saucepan; melt butter over medium-low heat.
Pour in flour and stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened. Stir in half cup of the cheese. Pour sauce over cauliflower and transfer to a lightly buttered 1 half-quart baking dish. Top with buttered bread crumbs or French fried onions. Bake at 350° for about 30 minutes. Sprinkle with remaining cheese the last 5 minutes of baking time.

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CREAMY GREEN BEANS AND MUSHROOMS

Makes 4 servings

Ingredients:
8 ounces sliced fresh mushrooms
half cup finely chopped onion
One fourth cup butter
1 half pounds fresh cut green beans or 16 to 20 ounces frozen green beans
1 cup water 
salt and pepper
half cup heavy cream

Preparation:
Sauté mushrooms and onions in hot butter. Add green beans, water, and salt and pepper. Bring to a boil; reduce heat and cover. Simmer until tender. Add cream and heat through without boiling. Taste and add more salt and pepper as needed.

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BRAISED RED CABBAGE

Makes 8 servings

Ingredients:
1 medium red cabbage, about 2 pounds
2 tablespoons butter
one fourth cup water
one fourth cup red wine vinegar
1 apple
one fourth cup red currant jelly
half teaspoon salt
1 tablespoon caraway seeds, (optional)
one fourth cup raisins, (optional)

Preparation:
Quarter the cabbage and cut out the core, then cut quarters crosswise into slices . Melt butter in a large skillet over medium-low heat. Add cabbage, water and vinegar. Cover and cook for about 15 to 20 minutes, stirring occasionally.
Add the apple slices, jelly, salt, and caraway seeds or raisins if used. 
Stir well; heat uncovered about 2 more minutes.

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SCALLOPED ONIONS

Makes 4 to 6 servings

Ingredients:
3 cups cooked onions
2 cups oyster crackers
half cup buttered crumbs
Three fourth cup sweet milk
2 eggs
3 tablespoons butter
salt and pepper to taste

Preparation:
Slice or quarter onions. Boil until done. Into a baking dish put a layer of onions, butter, salt, and pepper. A layer of broken crackers, more onions and crackers, until all are used. Heat milk just to lukewarm. 
Mix milk and eggs together; pour over the mixture then cover top with buttered crumbs. Bake at 325° just long enough to set the milk and eggs and brown top, about 30 to 40 minutes. Serve from the dish in which it was baked.

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CREAMED SPINACH

Makes 4 servings

Ingredients:
2 cups chopped, cooked spinach
2 teaspoons finely minced onion
1 teaspoon salt
nutmeg
1 cup heavy cream
1 tablespoon butter
1 hard-boiled egg, sliced

Preparation:
Heat spinach in saucepan; add onion, salt, nutmeg, cream, and butter. Mix well and heat through. Spoon onto serving dish and top with hard-cooked egg slices.

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GREEN BEAN BAKE WITH CHEESE

Makes 6 to 8 servings

Ingredients:
2 packages frozen French-style green beans, cooked and drained
6 slices bacon, diced
half cup chopped onion
one fourth cup flour
1 half cups water
2 teaspoons chicken bouillon granules
One eighth teaspoon ground black pepper
half cup shredded Cheddar cheese

Preparation:
Heat oven to 350°. Place cooked green beans in a 1 half-quart baking dish. In a medium saucepan over medium heat, cook bacon and onion until bacon is browned and onion is tender, stirring occasionally. Stir in flour until well blended. Gradually stir in the water, chicken bouillon granules, and pepper. Continue to cook, stirring constantly, until sauce is quite thick. 

Add sauce to beans and gently stir to blend. Sprinkle with cheese. 

Bake for 30 minutes until casserole is hot and bubbly.

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