Cheesy Zucchini Bake (Sandra)

(from "Kaylnskitchen.com blog)

Easy Cheesy Zucchini Bake
(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in PenzeysBack to School 2011 Catalog, with suggestions from my sister Pam.)

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Crumb Topped Celery Bake (Selina)

8 medium stalks celery chopped up
1 can (8oz) water chestnuts drained
1 can(103/4oz) condensed cream of chicken soup
1/2 cup toasty seasoned bread crumbs

Preheat oven to 375degrees
slice up celery and water chestnuts put into bowl. Add soup to bowl and mix.put into baking dish sprinkle crumbs over celery and bake for 45 minutes.
makes 6(1/2cup) servings.
Toasty Seasoned Bread Crumbs
3/4 cup of bread crumbs
1/8 tsp.salt,garlic salt or powder
pinch of thyme,basil,oregeno,parsley
2 tbsp. butter or margarine
in a 12 in.skillet melt butter over med.heat.Add bread mixture with spices toast about 3 min.stirring often.Top the celery dish.Any leftovers cool and put in tightly covered container.Keeps in fridge a month.

Company Vegetable Casserole (Selina)

Broccoli
cauliflower
snow peas,green beans or peas
1 cup cheddar cheese
1 can mushroom soup
1 can of evaporated milk-not the whole can maybe three quarters of it
Parchilly cook vegi's in micro
combine everything in a bowl mix well and put into a casserole,put extra cheese on top.Bake 350 for 30 min.Put a tin of onion rings bake another 5 min.

Roasted Sweet Potato (Suzanne)

2-3 sweet potatoes
grainy dijon mustard
olive oil

Wash and peel sweet potato.  Cube or slice into wedges.  Place in large bowl pour olive oil over and toss to coat.  Add a few tsp of dijon and toss to coat.  Pour on parchment lined baking sheet and bake at 400 F. until done.

Grilled Portobello Mushroom Salad (Sandra)

8 portobello mushrooms, stems removed
4 c hot water
1 tsp salt
1/2 c each honey & hoisin sauce
1/4 c each soy sauce & rice vinegar
1 Tbsp each: pepper, cilantro, sesame seeds, grainy mustard
1 tsp sesame oil
3 bunches arugula (or any mixed greens)
1/2 goat cheese (sliced or crumbled)

Clean mushroom caps and place in a large bowl. Dissolve salt in hot water and pour over mushrooms. Cover with plastic wrap and steep 15 min. Whisk together all dressing ingredients. Drain mushroom and pat dry. Place mushrooms gill-side up and a glass dish and pour dressing over top. Marinate for 2 hours. Preheat grill to med-high. Grill mushrooms 5 min per side, basting with marinade. Thinly slice mushrooms and serve on a bed of arugula. Sprinkle with goat cheese. (I like to drizzle a bit of the marinade over top too)

Stuffed Sweet Peppers (sandra)

4 red peppers (shepherd...the longer ones :)
1 Tbsp olive oil
2x 125g balls mozzarella, sliced
2 Tbsp chopped black olives
1 Tbsp oregano
2 cloves crushed garlic

Preheat the bbq and rub the outside of the peppers with oil. Stuff all ingredients into the peppers and drizzle with a bit of oil. Place on the bbq and grill 12-15 min until cheese is melted and peppers are lightly charred.

Cheesy Scalloped Potatoes (sandra)

6 c thinly sliced potato
5 Tbsp flour
5 c milk
1/3 c chopped onion
5 Tbsp butter
1 1/4 tsp salt & pepper
2 c old cheddar, grated

Saute onion in butter until soft. Stir in flour, salt & pepper. Gradually add milk, bring to a boil (while stirring)and cook until thickened. Place 1/2 the potatoes in a greased 3 qt casserole, pour 1/2 the sauce and half the cheese over top. Repeat layers. Bake uncovered at 350F for approx 70 min. (can make ahead and store in fridge until ready to bake).

Grilled Prosciutto Asparagus (Sandra)

Spread 12 slices of prosciutto with 4 oz goat cheese, cut each slice in half. Wrap each half around 2 asparagus spears and secure with a toothpick. Grill over medium heat for 6-8 minutes until prosciutto is crisp.Makes 24.

Potatoes Au Gratin ( Elsie)

4 or 5 large potatoes, cooked, peeled and cold
Slice cold potatoes into a shallow greased baking dish.
Sauce
1/4 cup butter or marg.
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
8 slices american cheese slices
1 tsp grated onion
Melt butter in a saucepan over medium heat. Stir in flour, salt and pepper; stirring constantly until mixture is smooth.
Add milk slowly,stirring constantly until well blended. Add grated onion, and cheese slices 2 @ a time stirring until melted. Repeat until all cheese has been added.
Pour sauce over potatoes and bake @ 350 for 45 minutes.

Sauerkraut (Elsie)

1 med. onion, chopped
2 strips bacon, chopped
1/2 cup chicken or vegetable broth
1/2 cup dry white wine
a few juniper berries ( about 10 or so)
1 bay leaf

Saute onion and bacon until onions are translucent and bacon is relatively crispy.
Add broth and wine.
Add rinsed sauerkraut (only use the product of Germany type)
Add spices.
Add meat of your choice, smoked pork chops, spareribs,or ham hocks.
Place in a large baking dish and bake @ 350 for an hour or so. If your pot is large enough you can simmer this for 45 minutes on stove top.

Serve with mashed potatoes.

Grandma's Mustard Pickles (Elsie)

6 large cucumbers, cut fine
6 large onions, cut fine
Salt cukes & onions; let stand for 2 hours
Add 3 or 4 chopped green peppers

Syrup
2 cups vinegar
2 cups white sugar
2 tbsp flour
1 tsp dry mustard
1 tsp tumeric
1 tsp curry powder
1/2 tsp celery seed
Put syrup ingredients into large saucepan. Boil 5 minutes. Drain cucumber mixture and add to syrup.
Bring to a boil. Put into jars and seal.

Baked Asparagus with Balsamic Butter Sauce (Lori Wall)

1 bunch of fresh asparagus, trimmed
cooking spray
salt & pepper to taste
2 Tbsp butter
1 Tbsp soy sauce
1 tsp balsamic vinegar

1. Preheat oven to 400
2. Arrange asparagus on baking sheet.  Coat with baking spray and season with salt and pepper
3. Bake asparagus 12 min. in the preheated oven or until tender
4. Melt the butter in a sauce pan over med heat.  Remove from heat and stir in soy sauce and vinegar.  Pour over the baked asparagus to serve.

Sweet Potatoes with Pecans & Blue Cheese (Sandra)

2 lg sweet potatoes, peeled & cut into wdges
1 small sweet onion, chopped
4 Tbsp olive oil
1 Tbsp butter
1/2 c pecan pieces
1 Tbsp brown sugar
4 tsp cider vinegar
1 1/2 tsp honey
1 clove minced garlic
2 Tbsp crumbled blue cheese

Combine potatoes & onion on a cookie sheet and drizzle with 2 Tbsp oil. Bake 35 min at 375F. In a small skillet, melt butter. Stir in pecans, sugar and 1/4 tsp salt.Cook 2-3 min until pecans are coated in sugar. Remove from heat, spread on foil and let cool. For dressing: whisk together vinegar, honey, garlic, 1/4 tsp salt and pepper. Slowly whisk in remaining 2 Tbsp oil and 1 Tbsp blue cheese. To serve: transfer potatoes & onions to a serving platter, drizzle with dressing, sprinkle with pecans & blue cheese.

Steamed Asparagus with Shallot Dressing (Sandra)

1 lb asparagus, trimmed
1/4 c water
1 shallot, finely chopped
1 tsp olive oil
1 sprig chopped dill
1/2 tsp fresh lemon juice
1/4 tsp dijon mustard
salt & pepper

Place asparagus and water in a skillet and heat till water boils. Reduce heat, cover & steam for 5 min. Tranfer apsaragus to serving platter. Combine remaining ingredients and pour over asparagus.

Honeyed Yams & Red Potatoes (Sandra)

3 Tbsp butter
2 Tbsp honey
1 Tbsp dijon
salt & pepper
1 1/2 lbs yams or sweet potatoes (peeled & cubed)
1 1/2 lbs baby red potatoes, halved
1/2 c finely chopped onion
2 tbsp minced garlic
1 Tbsp toasted sesame seeds

Heat first 4 ingredients until bubbling. Put all potatoes, onion & garlic in a large bowl and drizzle with butter mixture, tossing well. Transfer veggies to a greased cookie sheet and bake 375F for 45 min, stirring occasionally. Sprinkle with toasted sesame seeds. (sometimes I make some extra butter mixture and drizzle it over the potatoes after they're baked, if they've absorbed it all during baking).