__________________
"Challenges are what make life interesting -- overcoming them is what makes life meaningful."

Pumpkin Risotto

1/2 lb. ground beef
2 Tbsp olive oil
1/2 cup pumpkin, cooked and pureed, or canned
5 cups veggie stock (or beef or chicken)
1/2 tsp. salt
3 Tbsp grated Parmesan cheese
2 cups rice

Heat oil in a large 12" skillet. Cook ground beef and pumpkin. Add rice and toss. Cook for 2 minutes. Add salt. Add stock a little at a time, stirring constantly. Continue cooking rice until done, approximately 23 minutes. Mix in cheese. Can be served as a side dish or main course. Serve with tossed salad, if desired as main course. I got this recipe from a cooking class I took called "Spoil Your Dog".

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"...Ohio is America to me..." Louis Bromfield, 1938
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If edited, probably for typos...

Green Bean & Wild Mushroom Casserole (Non-Dairy version)
from White Wave (Silk Soy Milk) Chef Akasha Richmond
Serving Size: 6-8

I like to take classic American favorites like "Green Bean Bake" that are traditionally made with canned cream of mushroom soup and make them healthier by using Silk Soymilk. This casserole is so good that you will want to eat it year round! Sometimes I put the mushroom sauce on top of pasta or a baked potato for an extra yummy topping. - Chef Akasha Richmond

Ingredients:
3 tablespoons olive oil or unsalted butter
2 medium onions, peeled and sliced into thin moons
1/2-teaspoon sea salt
8 ounces wild mushrooms (chanterelle, morel or porcini), wiped clean and thinly sliced
8 ounces fresh shiitake, cremini or button mushrooms, wiped clean and thinly sliced
3 tablespoons dry sherry
4 tablespoons unbleached flour
3 cups Silk Organic Unsweetened Soymilk
2 tablespoons tamari or soy sauce
Additional 1-teaspoon kosher salt
Freshly ground black pepper
Two 10-ounce bags of frozen cut green beans (preferably organic) thawed or cook 1&1/2 pounds of fresh green beans in salted water for 5 minutes and drain

Instructions:
1. Preheat oven to 350°F. Lightly oil a 2-quart baking or casserole dish.

2. Heat 1 tablespoon of the olive oil or butter in a large heavy saucepan, over medium heat. Add the onions, season with 1/2-teaspoon salt and cook the onions until slightly browned and soft, about 10-12 minutes. Remove the onions with a spoon and set aside.

3. In a small saucepan, heat the Silk Soymilk with the bay leaf to just below the boiling point and set aside.

4. Heat the remaining 2 tablespoons of olive oil in the large heavy saucepan and then add the mushrooms. Cook the mushrooms over medium high heat, stirring often, until they begin to brown and there is very little liquid, about 5 minutes. Add the dry sherry and cook for about 1 minute or until completely evaporated.

5. Sift the flour into the mushrooms and cook, stirring with a wooden spoon over medium heat until the flour is browned slightly in color, about 2 minutes. Remove from the heat and let cool for 2 minutes.

6. Remove the bay leaf and slowly whisk the warm Silk Soymilk into the mushrooms, scraping up any brown bits on the bottom of the pan. Return the saucepan to the heat, bring the sauce to a boil and reduce the heat to a simmer, stirring often and cook for about 8-10 minutes until it reaches the consistency of a thick cream soup.

7. Stir in the tamari, salt and some freshly ground black pepper to taste.

8. Add the green beans and 1/2 cup of the onions. Place in the buttered casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.

My notes: very good!

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"...Ohio is America to me..." Louis Bromfield, 1938
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If edited, probably for typos...

Green Bean Salad

Cook fresh green beans al dente, drain and toss with several
chopped cloves of garlic, lemon juice, salt, pepper and EVOO.

Alternately, add chopped garlic, and sprinkle vinaigrette dressing on top.

Place on top of fresh lettuce. Sprinkle with feta or blue cheese, if desired. Top with some freshly chopped tomatoes.

Can be set aside for up to 15 minutes before serving.

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"...Ohio is America to me..." Louis Bromfield, 1938
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If edited, probably for typos...

1 can diced or sliced beets
2 Tbl. sugar
2 Tbl. cornstarch
2 Tbl. vinegar

bring beets to a boil in a small pot, in small bowl mix other ingredients together with a whisk, add to beets, reduce heat, boil 1 minute
salt and pepper to taste

4-6 potatoes, peeled and sliced thin
1/2 onion, sliced thin

2 Tbl. margerine
2 Tbl. flour
1 tsp. salt
1/2 tsp. pepper
21/2 C. milk
2c. shredded cheese


Boil potatoes til tender, drain, put in 8x8" pan, top with onions.

In saucepan, melt margerine, add flour, salt and pepper, whisk together, add milk, bring to a boil, stirring constanly, boil 1 minute, remove from heat. add cheese, stir til melted. pour over potatoes and onions. Bake 20 minutes at 350 degrees. til bubbly and golden brown.

9 strips bacon
4 cups chopped cabbage
juice of one lemon
salt and pepper to taste

Fry bacon until golden brown and crisp; remove from skillet and break into small pieces. Add cabbage to hot fat. Reduce heat and cook cabbage for 10 minutes or until tender; tossing constantly. Add lemon juice, salt and pepper. Garnish with bacon.

4-8 servings.

Blackeyed Pea Caviar

2 Cans Blackeyed Peas, Drain One Can, Put The Peas In
A Large Bowl And Add The Following:
Add: 1 Small Diced Onion
1 Diced Tomato
2 Diced Avacado
1/2 Can Black Olives, Some Cut In Half, Others Left
Whole.
Pour 1 Small Bottle Of Catalina Dressing Over This And
Put In The Refrigerator Till Ice Cold.
A Little Jalapeno Pepper Is Good In This As Well.

Dan’s Boracho Beans
(Boracho means drunken)

2 cups dry pinto beans
2 quarts water
1 can Rotel tomatoes
5 cloves garlic, minced
1 large onion, chopped
½ lb bacon
6 sprigs cilantro
1 tsp black pepper
salt to taste
1 fresh or canned jalepeno, remove seeds and chop

Boil beans in water with garlic and pepper until tender.
Precook bacon and drain on paper towels. Chop cooked bacon. To beans, add Rotel tomatoes, bacon, cilantro, pepper, seasonings, and onion; cook until onions are tender. Beans can be cooked down to reduce liquid and increase flavor of juice.

mrs oz here

This could also be a main dish........which is how we usually eat it. Great for potluck too!

Sausage Rice
2 cups rice, uncooked
2 cans beef consomme
2 cans French Onion Soup
1/2 lb. sausage
1/2 lb. polish sausage
1 medium onion, diced
1 cup diced mushroom
1 medium bell pepper, diced


Brown sausages along with the onion, pepper and mushroom. Drain and put in large casserole dish. Add all other ingredients. Stir. Bake at 375 for 1 hour to 1 hour and 15 minutes.

mrs oz here

Squash Casserole

1 lb. yellow squash, sliced
1 tbsp. sugar
1/2 cup mayonnaise
1/4 cup chopped onion
1/2 cup chopped green pepper
1 egg
1/2 cup grated sharp Cheddar
1/2 jar chopped pimento
1/2 stick butter
Salt & Pepper to taste

Cook squash until tender. Drain thoroughly. Add butter and mash the squash. Add other ingredients and put into greased 1-1/2 to 2 quart casserole dish. Bake at 350 for 40 minutes.

1/2 lb. bacon
1 can tomato soup
1/2 cup diced onions
1 cup packed brown sugar
4 cans green beans ( drained)

In a skillet brown bacon and onions. Add the soup and sugar and let simmer for 15 minutes. Put the drained green beans in pan and pour mixture over the beans. Cover with tin foil and bake 1 hour at 350 degrees.

These go good with any meat.

3 cups zucchini, sliced, steamed
1 cup whole kernel corn, drained
2 cups tomato sauce
1/2 TBL chili powder
1/4 tsp cayenne (opt)
1/4 tsp ground cumin
1 tsp white vinegar
6 corn tortillas, quartered & fried
1 can (4 oz) green chopped chilies


Preheat oven 350. Mix all together. Spray casserole dish with cooking spray, pour mixture in. Top with grated cheese. Bake about 12-15 minutes until cheese melts. To serve, top with sour cream and sprinkle with chopped green onions.

Posted by: MtnGranny (moved from another thread)
Baked Beans

4 jars (13.2 oz) B&M Brick Oven Baked Beans (if other brand, rinse & drain)
1 (10 oz) pkg breakfast sausage links, fried
Bacon, fried
1 large onion, chopped and fried in sausage grease
1 (15.25 oz) can pineapple chunks in own juice, undrained
4-5 T. brown sugar
2 T. yellow mustard
2 T. ketchup
Salt & pepper
2 tsp. cider vinegar
2 tsp. Worcestershire Sauce
1 ½ c. Hunts Original or KS Masterpiece Original BBQ sauce
Mix all together and bake in 13x9 at 325º for 2 hours.

__________________
"Challenges are what make life interesting -- overcoming them is what makes life meaningful."

This was a new one that got DHs seal of approval:

Okra Pilaf
2 c. okra, thinly sliced
3 slices bacon, diced
1 c. green pepper, chopped
1 c. onion, chopped
1 c. rice, uncooked
2 c. chicken broth
2 t. salt
1 can diced tomatoes, drained (the ones I used had chipotle peppers & really added a great taste with a little extra *zing*)

In large skillet, saute okra and bacon until lightly browned.
Add green peppers & onions; continue cooking until veggies are crisp-tender.
Add rice, chicken broth and salt.
Bring to a boil, stir once, cover, reduce heat and simmer for 15 minutes or until rice is tender & liquid absorbed.
Add tomatoes, heat & fluff with a fork.

Grilled Potato Wedges

6 medium baking potatoes, washed
2 T olive oil or vegetable oil or
Non-stick cooking spray
Seasonings, such as garlic salt, Lawry's seasoning salt or salt and pepper

Pierce each potato several times with a fork. Microwave on HIGH for about 4 minutes or until slightly firm but mostly cooked (you should be able to stick the fork in with some very slight resistance). Be careful not to overcook or the potatoes will fall apart. Cool for several minutes.
Cut each potato in half, and then cut each half into another half. (You should have four wedges from each potato.)
If using oil, pour the oil into a resealable bag. Add potatoes; close the bag and then toss to coat the potatoes thoroughly. Add seasonings and toss again.
If using cooking spray, lay the potatoes out on a pan or plate. Spray each one lightly, then season as desired.
Cook potatoes 4-5 minutes for each side on the grill, or until brown grill marks appear and potatoes are tender. If cooking in an oven, spread foil onto a cookie sheet and lay wedges flat on sheet. Bake 5 minutes, then turn wedges over and bake 5 minutes more or until tender. Enjoy!

Country Corn


6 Green Onions, chopped
3 tablespoons butter
1 package (16 ounces) frozen corn, thawed
2 teaspoons cornstarch
½ cup half-and-half cream
¼ cup water
½ teaspoon salt
¼-1/2 teaspoon pepper
1 cup grape or cherry tomatoes, halved


In a large skillet, sauté the onions in butter for 2-3 minutes or until tender. Stir in corn; cover and cook for 4-5 minutes or until heated through.

Meanwhile, in a small bowl, combine the cornstarch, cream, water, salt and pepper until smooth. Stir into corn mixture. Bring to a boil. Cook, uncovered for 2 minutes or until thickened. Stir in tomatoes. Yield: 6 servings.

Drop-In Salad

6 cups fresh broccoli florets
1-½ cups cubed cheddar cheese
1 large red apple, cubed
1 cup coarsely chopped pecans or walnuts
1 small red onion, chopped
½ cup red sine vinaigrette (try Brianna’s Blush Wine Vinaigrette)
½ teaspoon lemon juice

In a large salad bowl, combine the first five ingredients. Combine vinaigrette and lemon juice; drizzle over salad. Toss to coat. Serve immediately. Yield: 8-10 servings.

1 can peas, drained
1 C. chopped bell pepper (any color)
1 C. chopped celery (I use wayyy less because dh isn't a fan of celery)
1/2 C sliced green onion (I have also used regular white or purple onion, could probably use dried minced onion too, just re-hydrate it and reduce the amount some)
2T diced pimento (I leave this out)
1 can green beans, drained
1/4 cup vinegar
1 can corn, drained
1/2 C. sugar
1/2 tsp salt
1/2 tsp pepper
1/4 c canola oil

In lg bowl, combine peas, pepper, celery, onion, pimento, green beans, and corn. In a small bowl, blend remaining ingredients and pur over vegetables. Cover and refrigerate for several hours, or overnight.

Black Bean Torte


Three cups cooked black beans
¼ cup chicken stock
One Tablespoon oil
Two cups finely chopped red onion
Two red bell peppers, julienned
Two zucchini, halved and thinly sliced
Two cloves garlic, minced
One-cup corn kernels
One-teaspoon ground cumin
¼ teaspoon cayenne pepper
Salt to taste
Six flour tortillas
Two cups salsa
Two cups Monterey Jack cheese

Puree beans and chicken broth in a food processor or blender. Set aside. In a large skillet, heat oil over medium heat, and when hot, add red onion, bell pepper, zucchini, and garlic. Sauté vegetables, stirring, until soft, about ten minutes. Add corn, cumin, cayenne pepper, and salt; cook another two or three minutes.

Lightly oil an eight-inch spring form pan. Preheat oven to 375 degrees. Place one flour tortilla in bottom of spring form pan. Spread ½ cup of the bean puree over tortilla; top with one cup of the sautéed vegetable mixture; spoon 1/3-cup salsa over the vegetables; sprinkle 1/3-cup cheese over salsa. Repeat with remaining ingredients ending with cheese.

Bake for 45 minutes; let stand five minutes before cutting into wedges. Garnish each wedge with a dollop of sour cream and chopped chives or scallions. Serves ten to twelve

Baked Eggplant

1 med size eggplant
1 med size onion, diced
1/2 cup heavy cream
1 egg, beaten
3 slices bread, crumbled fine
3 TBS melted butter
1 tsp salt
1 green bell pepper, chopped
1/2 cup ceddar cheese, grated

Cut the pulp out of the eggplant and boil it in slightly salted water with the onion and bell pepper until tender. Drain. Add, cream, egg, crumbled bread, butter, salt and cheese. Mix well. Pour into 1 1/2 qt. casserole. Bake 325 until mixture becomes puffy and is set. Just before removing from oven, sprinkle a layer of grated cheese and bake until melted. serv 6

Here's a recipe I found in today's newspaper:

EGGPLANT, LA TAVERNETTA STYLE

2 pounds eggplant, the smallest you can find
1/2 cup virgin olive oil
salt and freshly ground pepper
3 cloves garlic, slivered
12 good cherry tomatoes, halved OR a couple of medium-size or plum tomatoes, cored and chopped
1 cup roughly chopped basil leaves

1. Cut eggplant into pieces aout and inch or two long, no more than 1/2" wide. Each piece should have a bit of skin and a bit of flesh. (If eggplant are small, cut them first in long strips, then cut crosswise. If large, you may end up discarding the fleshy seedy center.)
2. Put 1/3 cup oil in a skillet over medium heat. A minute later add eggplant. Cook, stirring occasionally, and seasoning with salt and pepper until very soft, about 20 minutes.
3. Meanwhile, put remaining oil in a small saucepan over medium-low heat. Add garlic and cook until it colors slightly. Add tomatoes and about 2/3 of the basil. Raise heat to medium and cook, stirring occasionally, until mixture is saucy, about 15 minutes. Season with salt and pepper.
4. When both sauce and eggplant are done, combine them. Serve hot, warm, or at roomtemperature, or over pasta, garnished with the remaining basil.
(Yield: 2-4 servings)

Zucchini Pasta


1 package (7 oz.) Angel Hair Pasta or thin spaghetti

2 small zucchini, sliced thin

2 garlic cloves, minced

3 TBSP olive or vegetable oil

1 can (16 oz.) Spanish style tomatoes (Rotel)

1/4 cup minced fresh parsley

1 teaspoon dried oregano

1/8 teaspoon crushed red pepper flakes



Cook pasta according to directions. I like mine al dente.

In a skillet, saute the garlic,and zucchini in oil until zucchini is crisp

but tender. Add the tomatoes,parsley,oregano,and red pepper

flakes. Heat through. Drain the pasta. Top with zucchini mixture.



I also use this over spaghetti squash, instead of pasta.

Copper Pennies

2 pounds of carrots (I cheat, just use canned carrots and drain them)

1 medium onion

1 medium green pepper

1/2 cup tomato soup

1/4 cup sugar

1/2 cup cooking oil (I like Cannola)

1/3 cup vinegar

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Peel and cut carrots into diagonal slices, make thin slices.Cook in
boiling salted water just

until they are tender. Do not overcook them. Drain

Slice onions thinly and separate the onion rings. DeSeed the green pepper
and cut the pepper

into very thin rings or strips and add to the drained carrots.

Combine all the remaining ingredients and put in a jar to blend.
Shake well. Pour over the

veggies and marinate at least 12-24 hours in the refrigerator.
I usually just do these in a

big, glass canning jar. To serve, just lift veggies out of dressing
and serve in a bowl.

Did this on the grill today. It was a big hit. I used what I had available, and you can obviously add or subtract depending upon availability. Was hoping for some sulfur shelf mushrooms and sent the DD to the woods to look but we used them all up in the spaghetti sauce yesterday.

I used eggplant, zucchini, Acorn squash, and tomatoes.

I peeled and sliced the eggplant and acorn squash, cut everything into bite sized pieces. I salted the eggplant, zucchini, and acorn squash. This gets a lot of the water out of it.

I put the whole mess on skewers. I also picked fresh basil and oregano, added minced garlic, and mixed the garlic basil and oregano with olive oil and red wine vinegar

I brushed the oil mixture on the veggies and put them over hot coals, periodically brushing more of the olive oil mix on as I was grilling. I grilled until tender. Even the dog liked it.

__________________
Flaming Xtian
I like your Christ, I do not like your Christians. Your Christians are so unlike your Christ.
Mahatma Gandhi


Libertarindependent

Hominy Casserole

I always use yellow hominy, it is my favorite. I drain 1 can yellow hominy. I put this in my cast iron skillet and get it lightly browned, cook it with little pieces of bacon for good flavor. Put in casserole dish and add 1 undiluted can cream of chicken soup, 1 (4 0z). can of diced green chilies, and add as much shredded cheese as you want, I usually use about 1/2 cup. Bake at 350 degrees for 30 minutes. Sprinke a little cheese on top lightly before serving.

Pea Salad

16 oz frozen peas
chopped onion
chopped celery
chopped tomato
chopped pickle
about 1/2- 3/4 cup grated chedder
Mix well, add about 1/4 cup mayonnaise, salt pepper garlic to taste.

Sounds real simple, but it is so versatile! if you dont have something, or dont like it, just leave it out or add something else.
If you fix this with the peas frozen, by the time you get where you are going they will be thawed out and perfect. (well, if it takes more than 10 min)

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Creamy Crock pot Ranch Potatoes

2 pounds small red potatoes, sliced thin
1 8-ounce package cream cheese
1 envelope buttermilk ranch dry salad dressing mix
1 10-1/2 ounce can condensed cream of potato soup

Place potatoes in a 3-1/2 quart crockery cooker. In a small bowl combine cream cheese and salad dressing mix. Stir in soup. Pour over potatoes. Cover; cook on low heat setting for 7 – 9 hours or on high heat setting for 3-1/2 – 4-1/2 hours. Stir to blend before serving. Makes 6 servings.

__________________
Have you Tinkled Today?

Green Beans with Feta Cheese

11/2 lb. fresh green beans, trimmed
1/2 cup red onion slices
1/2 cup Kraft Zesty Italian Dressing
1 pkg. (4 oz.) Crumbled Feta Cheese---
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Toss beans and onions with dressing in large skillet; cover.---

Cook on medium heat 10 to 12 min. or until vegetables are crisp-tender, stirring frequently. Remove from heat. Stir in cheese.

__________________
Have you Tinkled Today?

Roasted Vegetables

Butternut squash
Potatoes
Red bell pepper
Yellow bell pepper
Onion
Fresh minced garlic
Fresh rosemary
Salt
Pepper
Olive oil

Coarsely chop vegetables. Chop the potatoes a bit smaller than the other vegetables because they otherwise would need to cook longer than the other vegetables. Dump them all with the garlic in a large casserole dish. Sprinkle with rosemary leaves, and season with salt and pepper to taste. Toss with olive oil to coat vegetables. Bake at 350 degrees for 30 minutes, stir, then increase the temperature to 450 and bake another 15 minutes until the vegetables are tender and slightly crisped on the edges.

I use plenty of garlic, and the whole house smells wonderful. This is a perfect dish for a cool Fall day.