recipelink.com Chat Room Recipe Swap
05-21 to 5-28-2000 -11 Soups and Side Dishes
Kelly~WA (10:49:51) : BEAN SOUP
1 small pkg small white beans
1 Tomato
1 Clove garlic
1 1/2 qt Chicken Broth
1 Slice of Ham, diced
1 c Chopped Celery
1 Onion
2 tb Liquid Smoke (optional)
2 Medium Potatoes
2 Chicken Bouillon
IN A LARGE POT, COMBINE ALL INGREDIENTS-->EXCEPT<--THE BEANS BRING TO A BOIL, AND THEN TURN TO SIMMER IN A SECOND POT WITH COLD WATER, ADD BEANS.
BRING BEANS TO A BOIL AND LET THEM COOL .
NOW POUR OFF WATER, ADD COOL WATER, BRING TO BOIL,LOWER HEAT TO MEDIUM ALLOW TO COOK ON MED FOR 2 1/2 HOURS OR UNTIL DONE. DO NOT SEASON BEANS WHILE COOKING!
WHEN BEANS ARE DONE, POUR OFF WATER,RINSE BEANS,ADD BEANS TO OTHER POT SIMMER FOR 1/2 HOUR YOU MAY SUBSTITUTE PORK CHOPS FOR HAM, AND ADD 1 TSP
OF SALT.
Kelly~WA (10:47:36) : Broccoli Casserole
2 tablespoons butter
2 tablespoons flour
1 cup milk
3 ounces cream cheese -- softened
1/4 cup blue cheese, crumbled
2 10 oz pkgs frozen chopped broccoli
1/3 cup fresh bread crumbs
Melt butter. Stir in flour and cook 1 minute. Add milk and continue
cooking, stirring, until thickened. Add cheeses and cook until cheese
melts
and mixture is smooth.
Cook and drain broccoli according to package instructions. Stir
cheese
mixture into broccoli. Turn into a buttered 1/2-quart casserole dish.
Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes.
Kelly~WA (10:47:10) : BROCCOLI CHEESE BAKE
1 10-oz pkg frozen chopped broccoli -- cooked and drained
1 small onion -- quartered
1/2 pound cheddar cheese
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup milk
2 eggs
1/3 cup butter or margarine -- melted
Assemble and attach food grinder using coarse grinding plate. Turn to
speed
4 and grind broccoli and onion. Set aside.
Assemble and attach rotor slicer/shredder using fine shredder cone (no
1).
Turn to speed 4 and shred cheese. Set aside.
Sift flour, salt, and baking powder into bowl. Add milk, eggs, and
butter.
Attach bowl and flat beater. Turn to speed 2 and mix 1 minute.
Add broccoli mixture and cheese. Turn to speed 2 and mix 30 seconds.
Pour
mixture into a greased 9x9x1 1/2-inch pan. Bake at 375 for 60 to 75
minutes. Cut into 3-inch squares to serve.
Yield: 6 to 8 servings.
Kelly~WA (10:48:07) :
BUTTERNUT APPLE CASSEROLE
1 butternut squash -- peeled,seeded,chunkd
3 apples -- cored,peeled, sliced
1 tablespoon lemon juice
3/4 teaspoon cinnamon -- ground
1 tablespoon brown sugar
1/2 cup apple juice
Preheat Oven to 350 DegreesF.
Combine squash and apples with lemon juice and cinnamon. Place
squash-apple mixture in a one quart casserole and sprinkle with brown
sugar. Pour apple juice over mixture, and cover casserole.
Bake for one hour, or until squash is fork tender.
Kelly~WA (01:50:28) : Baked Brussels Sprouts
1/2 cup dry bread crumbs
2 tablespoons butter -- melted
1/4 teaspoon black pepper -- freshly ground
1 teaspoon salt
20 ounces frozen brussels sprouts -- partially thawed
Preheat oven to 350. Drain brussels sprouts. Blend all ingredients except
brussels sprouts in 2 quart casserole. Add sprouts to casserole, toss to
combine, and bake 45 minutes.
Kelly~WA (01:50:04) : Broccoli Stuffed Tomatoes
6 Medium tomatoes
1 Pkg. frozen chopped broccoli -- (10 oz.)
1/2 C. shredded cheese of your choice
1 C. soft bread crumbs
1/4 C. mayonnaise
2 Tbsp. chopped onion
2 Tbsp. grated Parmesan cheese
Wash tomatoes; cut tops from tomatoes, scoop out pulp,
leaving shells intact. Reserve pulp for other use. Sprinkle
cavities of tomatoes with salt and pepper. Cook broccoli.
Drain well. Combine broccoli, cheese, bread crumbs, mayonnaise
and onion. Mix well. Stuff tomatoes. Sprinkle with Parmesan
cheese. Bake 30 minutes at 350 degrees.
Gina,Fla (04:17:52) : Cuban Red Beans
serves 6
1 lb. dried red kidney beans
4 c. water
1 large green bell pepper
1 bay leaf
Soak the above overnight.
Next day, make the "Sofrito".
1/4 c. olive oil
1/4 lb. bacon, diced
1 t. ham bouillon mixed with 1 c. water
1 large Vidalia onion, chopped
5 garlic cloves, minced
1 green bell pepper, chopped
1 c. tomato sauce
1 T. red wine vinegar
1/2 c. Vino seco (dry cooking sherry)
1 t. fresh chopped oregano
1/2 t. cumin
1 small packet of Sazon Goya with Culantro & Achiote
Salt and pepper to taste
Heat oil in skillet, add bacon, garlic, onion and bell pepper, saute over med. heat til tender about 10 min. Add sauce, vino seco, vinegar and broth, all seasonings. Taste and adjust flavoring with salt and pepper. Cook another 10 min. When the beans are tender, add the sofrito and mix well. Cook over med. heat an additional 30 min. The beans should be thick and rich and very fragrant. Discard the bay leaf. Serve over white rice.
Gina,Fla (04:17:24) : Smokin!! Baked Beans
12 servings
1 lb. bacon
1 large onion, chopped
1 med. green bell pepper, chopped
5 16 oz. cans pork and beans, drained
1 14 oz. bottle ketchup
2 1/2 c. firmly packed brown sugar
1/4 t. mustard
1/4 c. Worcestershire sauce
2 t. Liquid Smoke seasoning
2 t. cinnamon
Tabasco sauce to taste
Preheat oven to 300. Fry bacon in large skillet til crispy. Drain on paper towels and set aside. In the same skillet saute the onions and bell pepper til light golden and tender. Drain excess bacon grease and add all the remaining ingred. except the beans. Add the beans to a large baking dish and then add the skillet ingred. mixing everything together well.
Bake for 2 hours. Yumm!!
Susan,IL (04:14:14) :
Easy Baked Beans
Recipe By : Granny Wilson
1/2 pound bacon -- cut up
1 small onion -- chopped
2 cans pork and beans -- 1# cans
2 tablespoons Brown sugar
1 Tablespoon Worcestershire sauce
1 teaspoon mustard
Cook bacon to dust crisp. Drain on paper towel. Fry onion in drippings until tender. Mix all the remaining ingredients together in a 1 1/2 quart casserole. Bake uncovered at 350 Degrees for 2 hours.
Gina,Fla (04:26:12) : Broccoli and Rice Casserole
2 pkgs. frozen chopped broccoli
1 c. minced onions
1 stick butter
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1/2 t. dry mustard
3 c. cooked rice
4 hard cooked eggs, chopped
Cook broccoli, drain. Sauté onions in butter. Stir in soup, cheese, dry mustard, broccoli and rice. Add eggs. Turn into a buttered 2 quart casserole. Bake in oven at 350 for 20 minutes until heated thru. Garnish with 1 (3 0z.) can of onion rings, if desired.
Gina,Fla (04:29:48) : BAKED BROCCOLI & SPINACH
serves 6-8
3 T. olive oil
1/2 c. butter
1/2 med. onion, chopped
3 T. flour
3 garlic cloves, minced
1 10 oz. pkg. frozen chopped spinach, drained and thawed
2 c. fresh raw broccoli, chopped coarse
3 eggs, slightly beaten
2 c. small curd cottage cheese
8 oz. grated cheddar
salt and pepper to taste
Preheat oven to 350. Heat 3 T. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.
Melt butter in a saucepan and when melted add the flour to form a roux. Add to the veg mixture along with the cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish. Bake 45 mts.
**To dress up this dish, remove dish from oven after 30 mts. and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 mts. YUM!!
