Baked Beans – Glen Lake Michigan
Layer the following ingredients:
Canned baked beans, drain top liquid
Sliced onions
Mushrooms
Salad olives
Mix the following ingredients:
Brown sugar
Mustard
Ketchup
Dark molasses
Bake for one hour at 305 degrees the day before serving. Bake again for at least one hour at 300 degrees immediately before serving.
Marinated Mushrooms and Onions – Sunset Magazine
½ cup sherry wine vinegar (or white wine vinegar)
½ cup olive oil
1 large clove of minced garlic
½ teaspoon oregano leaves
¼ teaspoon each sugar and thyme leaves
1 teaspoon salt
Cover and simmer 5 minutes. Add 1 ½ pounds medium whole mushrooms and 1 thinly sliced medium onion. Return to a boil, remove from heat and let stand covered for 10 minutes. Uncover and let cool.
Ratatouille – Detroit neighbor, Mimi Habert
Peeled tomatoes
Salt and pepper to taste
Sugar to taste
Chili Powder
1 teaspoon mustard
Juice of one lemon
2 tablespoons vinegar
Minced pickled onion to taste
Minced green pepper to taste
Combine all ingredients and cook until very thick. Serve chilled.
Spicy Italian Zucchini – Detroit friend, Marilyn Fischer
3 medium zucchini sliced very thin
1 tablespoon butter
1 teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon each: oregano, Italian seasonings, basil
1 cup tomato sauce
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
Preheat oven to 365 degrees. Combine all ingredients except the cheeses in a 1 ½ quart casserole dish. Sprinkle cheese on top and bake uncovered fro 30-40 minutes until the zucchini is tender.
Spinach Cups – Congregation Ner Tamid’s Kosher Kitchen Kapers
1 chopped onion
2 packages chopped spinach
½ cup matzo meal
1 teaspoon salt
2 tablespoons oil
4 carrots grated
4 eggs beaten
¼ teaspoon pepper
2 tablespoons mushroom soup mix
Sauté onions or microwave onion. Add other ingredients and mix thoroughly. Pour into greased tins and bake at 350 degrees for 45 minutes.
Spinach – St. Louis friend, Carole Cantor
2 packages frozen chopped spinach
1 package onion soup mix
12 ounces sour cream
1 can fried onion rings divided into two halves
Combine all ingredients in a greased baking dish except half of onion rings. Bake at 350 degrees for 20 minutes. Sprinkle remaining onion rings on top and bake an additional 15 minutes.
Spinach Soufflé Roll – Sunset Magazine
4 tablespoons butter or margarine
½ cup flour
½ teaspoon salt
¼ teaspoon white pepper
2 cups milk
5 egg yolks
5 egg whites
2 tablespoons butter or margarine
1 tablespoon finely chopped shallots
½ cup chopped mushrooms
1 package frozen chopped spinach (10-ounces) cooked and drained
1 cup finely chopped cooked chicken
1 tablespoon Dijon-style mustard
1/4 teaspoon ground nutmeg
2 packages cream cheese (3 ounces) softened
Grease a 15½xl0½x2-inch baking pan, line with waxed paper, and grease again. Dust lightly with flour. In saucepan, melt the 4 tablespoons butter or margarine. Blend in flour, salt, and pepper. Add milk all at once; cook and stir till thickened and bubbly. Remove from heat. Beat egg yolks till very thick and lemon-colored. Gradually add white sauce to beaten eggs, stirring constantly. Cool slightly. Beat egg whites to stiff peaks; fold into cooled sauce. Pour and spread evenly in prepared pan. Bake in 400 degree oven 25 to 30 minutes or till puffed and brown. Turn out immediately onto a clean towel. Spread with Spinach Chicken Filling and roll up jelly-roll style, beginning with long edge, by lifting edge of towel. Transfer to serving plate seam side down. Garnish with some paprika and fresh parsley sprigs, if desired. Makes 8 servings.
Spinach Chicken Filling
In skillet, melt the remaining 2 tablespoons butter. Cook shallots in butter till tender. Add mushrooms and cook 3 minutes mere. Add spinach, chicken, mustard, and the nutmeg; heat through, stirring occasionally. Stir in cream cheese and season to taste with additional salt and pepper. Makes 2 cups of filling.
Sun Dried Tomato Onion Jam – Sunset Magazine
Makes about 2 cups – good served with chicken, pork or lamb
3 medium onions, halved lengthwise and thinly sliced crosswise
3 tablespoons unsalted butter
1/3 cup sugar
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
½ cup dry white wine
1 tablespoon red wine vinegar
¼ cup packed dried apricots, thinly sliced
¾ cup drained oil packed sun dried tomatoes, chopped
Cook onions, butter, sugar, salt, pepper and re pepper flakes, covered, in a 10 inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature.
Vegetable Terrine with Goat Cheese – Los Angeles Times Newspaper
Serves 8
Roasted Tomato Coulis
6 Roma tomatoesr />
¼ cup extra virgin olive oil
½ tablespoon fresh thyme leaves
Salt and pepper to taste
Heat the over to 450 degrees. Cut the tomatoes lengthwise and place in a large mixing bowl. Toss the tomatoes with 2 tablespoons of the olive oil, the thyme leaves and salt and pepper to taste. Lay the tomatoes flat on a sheet pan (skin side up) and roast them until skins begin to char a little, 30 to 40 minutes. Remove from the over and cool.
Carefully scrape the contents of the sheet pan, tomatoes, juice and all, into a blender or food processor. Puree the mixture, drizzle in the remaining 2 tablespoons of olive oil and season with salt and pepper to taste.
Terrine
Carrots, zucchini, asparagus, red onion, and other vegetables sliced thin lengthwise. Arrange the vegetables in a flat pan, brush with olive oil and roast under the broiler until golden and tender (about 4 to 5 minutes, 4 inches from the heat). Use a wide spatula to transfer the vegetables to paper towels to drain.
Cut red peppers, green peppers, and yellow peppers into flat sections and char under the broiler until the skins are blackened. Place the charred peppers in a bowl, cover with plastic wrap and let them steam until they are cool enough to handle. Peel the peppers.
Line a loaf pan with heavy aluminum foil leaving a three inch overhang. Assemble the terrine by arranging a single layer of each vegetable. Lightly sprinkle the crumbled goat cheese over the pepper layer. Repeat the layers until the layers reach the top of the loaf pan. Tightly cover the terrine by folding the excess foil over the terrine. Place a 3 to 4 pound weight on the covered terrine and refrigerate overnight.
Prior to serving heat the terrine through in a low oven until the cheese melts. Invert the terrine onto a serving platter. Slice the terrine for individual servings. Serve warm or chill to serve cold. Spoon the tomato coulis around each slice.