1 baked 9-inch pie shell
1 1/4 cup sugar
1 tablespoon cornstarch
3 tablespoons lemon juice
3 ounce package strawberry gelatin
1 quart fresh strawberries
1 1/2 cups water
Clean and hull strawberries.
In a medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat and stir until slightly thickened and clear, approximately 4 to 5 minutes.
Add gelatin, stir until dissolved. Cool to room temperature.
Stir in strawberries; pour into prepared pie shell.
Chill 4 to 6 hours or until set. Serve with whipped cream (optional). Refrigerate leftovers.
2 cups sugar
2 cups strawberries, large and firm
Wash and hull the strawberries; then measure.
Place a layer of strawberries in a pot, then a layer of sugar; repeating until all ingredients are used.
Let stand over night or until the sugar dissolves.
Bring to a boil and cook about 10 minutes. Pour into a bowl and let stand until the next day; then fill sterilized jelly glasses and seal.
Yields a large batch for canning.
14 quarts ripe tomatoes
14 tablespoons flour
7 medium-sized onions
14 tablespoons butter
1 stalk celery
3 tablespoons salt
14 sprigs parsley
8 tablespoons sugar
3 bay leaves
2 teaspoons pepper
Wash and cut up tomatoes. Chop onions, celery, parsley, bay leaves and add to tomatoes. Cook on low to medium heat until celery is tender. Put through sieve.
Rub flour and butter into smooth paste thinned with tomato juice then add to boiling soup. Stir frequently to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again.
Fill clean jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.
1 bunch asparagus, washed and peeled
3 tomatoes, chopped
1 cup American cheese, grated
Seasonings to taste
Boil the peeled asparagus in salted water for about 20 minutes. Remove from water. Place asparagus in a small baking dish, all the tips pointed in the same direction.
Mix cheese, seasonings and tomatoes together. Spread the mixture over the asparagus tips. Bake in hot oven for about 8 minutes and serve.
1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano
Preheat oven to 350 degrees F (175 degrees C). Bake the pastry shell for 8 to 10 minutes or until browned.
Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
(Slightly over ripened tomatoes make for the best flavor)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seed
1 (2 inch) piece cinnamon stick
1/2 teaspoon fennel seeds
6 large tomatoes, cut into 8 wedges
1 teaspoon cayenne pepper
1 teaspoon salt, or to taste
3/4 cup water
1/2 cup white sugar
8 bone-in pork loin chops (1 inch thick)
1 pinch salt and pepper to taste
2 tablespoons vegetable oil
(Chutney)
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes. Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 5-6 minutes per side. Remove from the heat and allow to rest for a few minutes. Serve pork chops with about a tablespoon of chutney spooned over the top.
3 medium tomatoes, seeded and chopped
2 tablespoons onion, chopped
1 small jalapeno pepper, stemmed, seeded and minced
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine tomatoes, onion, jalapeno pepper, cilantro, lime juice, salt and black pepper in small bowl. Refrigerate until ready to serve. Makes 1 cup
6 large, very ripe tomatoes (about 3 lbs), divided
1-1/2 cups tomato juice
1 small clove garlic
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon sugar
1/2 to 1 teaspoon salt
1/2 teaspoon dried oregano leaves, crushed
6 green onions, cut into thin slices
1/4 cup finely chopped celery
1/4 cup finely chopped, seeded, unpared cucumber
1 or 2 fresh jalapeno peppers, seeded, minced
Garlic Croutons (recipe follows) or packaged croutons
1 cup diced avocado
1 red or green bell pepper, seeded, chopped
2 tablespoons cilantro
Lime wedges (optional)
Sour Cream (optional
Seed and finely chop 1 tomato; set aside.
Coarsely chop remaining 5 tomatoes; process half of tomatoes, 3/4 cup tomato juice and garlic in blender until smooth. Press through sieve into large bowl; discard seeds. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
Whisk lime juice, oil, vinegar, sugar, salt and oregano into tomato mixture. Stir in finely chopped tomato, onions, celery, cucumber and jalapenos. Cover and refrigerate at least 4 hours or up to 24 hours to develop flavors.
Prepare Garlic Croutons (unless you are using packaged croutons)
Stir soup; spoon/ladle into chilled bowls. Add croutons, avocado, bell pepper, cilantro, lime wedges and sour cream to taste.
5 slices firm white bread
2 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon paprika
Preheat oven to 300 degrees. Trim crusts from bread; cut into 1/2-inch cubes.
Heat oil in skillet over medium heat. Stir in garlic and paprika. Add bread; cook and stir 1 minute just until bread is evenly coated with oil.
Spread bread on baking sheet. Bake 20 to 25 minutes until crisp and golden. Cool.
4 cups broccoli florets
1/2 cup water
2 medium tomatoes, cut into wedges
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt (optional)
1/8 teaspoon black pepper
1/2 cup shredded mozzarella cheese
Place broccoli and water in 2-quart microwavable casserole; cover. Microwave on HIGH 5 to 8 minutes or until crisp-tender; drain.
Stir in tomatoes, Italian seasoning, parsley, salt and pepper. Microwave, uncovered, on HIGH 2 to 4 minutes or until tomatoes are hot.
Sprinkle with cheese. Microwave 1 minute or until cheese melts. Makes 6 servings
3 tablespoons butter
4 ounces sliced mushrooms
3 tablespoons flour
1/2 teaspoon salt
1 teaspoon prepared mustard
1 cup chicken broth
1/2 shredded mild Cheddar or American cheese
paprika
Cook broccoli in boiling salted water just until tender. Melt butter in saucepan; saute mushrooms until tender. Stir in flour until smooth and bubbly. Stir in salt and mustard. Gradually add chicken broth, stirring constantly, until thickened.
Add cheese, stirring until melted. Pour sauce over hot cooked, well-drained, broccoli. Sprinkle with paprika.
1 bunch cooked broccoli floret, drained
5 medium fresh basil leaves
3 tablespoons butter
3/4 cup heavy cream
1 cup grated Parmesan cheese
salt and pepper to taste
Cook pasta until tender; drain. In food processor with steel blade, combine broccoli, basil, butter and cream. Pulse to puree. Add Parmesan cheese and pulse to blend. Mix broccoli mixture into drained pasta; stir.
Cook, stirring over medium-low heat. Add salt and pepper. Serve when heated through and well combined. Serves 4
1/2 pound of bacon (about 12 slices), fried crisp and crumbled
1/2 cup broccoli, fresh or frozen, finely chopped
1 cup grated cheddar cheese
1/3 cup minced onion
4 eggs
2 cups light cream (or whipping cream for super richness)
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
Heat oven to 425 degrees. Prepare pastry for one-crust pie (if using mix or homemade crust recipe) and bake as directed in 9" pie plate or quiche pan.
Layer bacon, onion, brocooli and cheese evenly over bottom of pie crust. Mix together remaining ingredients. Beat well to really mix the eggs using a whisk or blend in the blender at low speed. Pour over other ingredients in pie crust shell. Bake for 15 minutes.
Reduce the heat to 300 degrees. Bake quiche 30 minutes longer or until knife inserted in center comes out clean. Let pie stand for 10 minutes to cool before cutting.
2 tablespoons oil
1 onion, chopped
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup chicken stock
1 teaspoon cornstarch
Brown onion in oil over medium heat. Add broccoli to onion, cover and cook about 3 minutes.
Mix soy sauce and sugar with the chicken stock. Add corn starch and mix. Pour mixture over broccoli. Cook, uncovered, another 2 to 3 minutes, stirring frequently.
Serve immediately.
1 cup broccoli, chopped
4 cups stale bread, cubed
2 cups cheddar cheese, shredded
4 eggs
2 cups milk
1/2 teaspoon dry mustard
Steam or boil vegetables for just a minute to partially cook them. Set aside.
Place bread crumbs in greased 9 inch square casserole dish. Add cheese and vegetables. Toss together gently.
In a bowl beat eggs, milk and mustard. Pour evenly over bread mixture. Cover and refrigerate overnight or for at least two hours.
Bake in preheated 350 degree oven for 50 to 60 minutes or until golden brown and set in center. Let stand for 3 to 4 minutes before serving. Serves 4
1 cup Cheddar cheese, shredded
1 1/2 bunches of broccoli, broken into small flowerets
1 small onion, chopped
4 oz can or jar of mandarin oranges (optional)
Dressing:
1 cup mayonnaise
2 tbsp white vinegar
1/4 cup sugar
Mix all salad ingredients together. Mix dressing ingredients. Pour dressing over salad and mix well. Chill. This bacon broccoli salad recipe tastes even better if left in the fridge overnight to let the flavors blend.
1/2 cup butter, melted
1/4 cup grated Parmesan cheese
2/3 cup Italian seasoned bread crumbs
1 pinch salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees. Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly. Serves 6
1 head cauliflower, cut into florets
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup shredded Swiss cheese
salt and pepper to taste
Preheat oven to 350 degrees. Lightly grease a medium casserole dish.
In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
Bake 20 minutes in the preheated oven, or until bubbly and lightly browned. Serves 6
1 head cauliflower, broken into small florets
4 medium carrots, peeled and diagonally sliced
3 egg yolks
1/4 teaspoon salt
2 tablespoons lemon juice
1 dash hot pepper sauce
1/2 cup butter, melted
3/4 cup coarsely crushed buttery round crackers
1 tablespoon butter, melted
Preheat the oven to 350 degrees. Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish.
Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving. Serves 6
1/2 yellow onion
4 cloves garlic, minced or mashed
2 cups cauliflower, chopped
2 eggs, beaten
1 cup Parmesan cheese
1/2 pound sausage, cooked and crumbled
Preheat oven to 350 degrees.
Heat butter in a skillet. Add onions and garlic and cook until onions turn golden. Add cauliflower and continue to cook 1 minute more. Remove to bowl.
Add eggs, Parmesan cheese and crumbled bacon. Spoon into a buttered baking dish. Bake for 1 hour, or until brown. Serves 2
1/2 cup sliced onion
1 clove garlic, minced
1 tablespoon olive oil
1 cup fresh or frozen snow pea pods
1 sweet red pepper, cut into strips
1/2 cup sliced fresh mushrooms
1 teaspoon dried oregano
1/4 teaspoon salt
Arrange cauliflower in a steamer basket; place over boiling water. Cover and steam 8 minutes; drain and set aside.
Cook onion and garlic in olive oil in large non-stick skillet over medium heat, stirring constantly, until tender.
Add cauliflower, snow peas, and remaining ingredients; cook, stirring constantly, until heated. Serves 4
1 tablespoon unsalted butter, at room temperature
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
1/3 cup crumbled cotija cheese
2 teaspoons finely chopped fresh parsley or cilantro
Cook the cauliflower in a large pan of boiling water until barely tender, about 4 minutes. Drain and return to the pan while hot.
Add the butter, olive oil, and salt. Stir very gently to melt the butter and coat the cauliflower.
Transfer to a shallow serving bowl or platter. Sprinkle with the cheese and parsley. Serve hot. Serves 4
2/3 cup fine, dry breadcrumbs
1 teaspoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1/4 cup milk
Vegetable oil for frying
Place cauliflower in a small amount of boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes or until cauliflower is tender. Drain and cool.
Combine breadcrumbs, Parmesan cheese, salt, and pepper; mix well. Combine eggs and milk; mix well. Dip flowerets in egg mixture; roll in bread crumb mixture. Fry in deep hot oil (375 degrees) until golden. Drain on paper towels and serve. Serves 4
1/2 cup melted butter, divided
1 small head cauliflower, cut into small florets
1 cup chopped onion
1/2 cup thinly sliced carrot
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 cup shredded cheddar cheese, divided
2 eggs
1/4 cup milk
In a bowl, combine croutons and half the butter. Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375 degrees for 8 minutes or until lightly browned; set aside.
In a large skillet, saute the cauliflower, onion, carrot, garlic, salt and oregano in remaining butter over medium heat for 10 minutes, stirring frequently. Sprinkle 1/2 the cheese into prepared crust. Top with the cauliflower mixture and remaining cheese.
In a bowl, beat the eggs and milk. Pour over pie.
Bake, uncovered, at 375 degrees for 30 minutes or until a knife inserted near center comes out clean and cauliflower is tender. Serves 8
1 pound string beans, ends snapped off and beans cuts in half or quartered crosswise if large
2 tablespoons butter
salt and freshly ground black pepper to taste
Bring 4 quarts of water to a boil in a large covered pot. Toss in the salt and as soon as the water returns to the boil, add the beans. Don't recover the pot. Boil over high heat from 4 to 10 minutes or until the beans are cooked but retain a slight crunch.
Drain the beans in a colander (don't rinse) and return to the pot. Toss or gently stir the beans over high heat for about 1 minute to dry them.
Turn off the heat, add the butter, and sprinkle with salt and pepper. Toss until the butter coats the beans. Serves 4
1 4-ounce can mushrooms
1/2 cup cooked corn kernels
1 small red pepper
1/3 cup vinegar
1/2 teaspoon salt
2 Tablespoons oil
2 Tablespoons sugar
pinch oregano
Cook string beans until tender but crisp.
Mix remaining ingredients, and add to green beans. Toss, mix, and chill.
1 pound string beans
1/2 cup corn or other light oil
3/4 cup wine or balsamic vinegar
Pinch of garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a large sauce pan of water, boil the potatoes until fork-tender. Drain and set aside to cool.
In a medium-sized saucepan, steam the string beans until barely tender. Drain and run quickly under cold water to set their
color. Set aside to cool.
In a large bowl, combine potatoes, beans, oil, vinegar, garlic powder, salt, and pepper. Mix well. Add more oil and vinegar if
needed. Serve chilled or at room temperature. Serves 6-8
4 slices bacon fried crisp
1/2 cup onion, diced
1 tablespoon flour
1/4 cup vinegar
2 tablespoons sugar
3/4 cup liquid from the beans
1 teaspoon salt
Cook the green beans in boiling water until tender. Fry the bacon until crisp in a skillet. Saute the onion in the bacon grease
until tender.
Sprinkle the flour over the onions and stir to mix. Add remaining ingredients except beans and bring mixture to a boil. Stir in
beans and heat thoroughly. Top with crumbled bacon and serve.
1 cup all-purpose flour
1 cup olive oil
pinch of salt
Parboil string beans no more then ten minutes and drain well.
Roll in flour and fry in hot olive oil until crisp and golden brown. Sprinkle with salt and serve hot.
1-2 teaspoon(s) oil
1 teaspoon peeled, minced ginger root or 1/2 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon soy sauce
1/2 teaspoon brown sugar
2 teaspoons cornstarch
1/2 cup water
Wash beans; trim ends and remove strings. Boil beans for 5 minutes. Drain and plunge into cold water; drain again.
Coat a large nonstick skillet or wok with cooking spray and add oil. Place over medium-high heat. Add ginger and garlic and saute 30 seconds.
Add beans and other ingredients, except water and cornstarch. Turn beans often to coat.
Combine cornstarch in water and add to beans, stirring often. Cook until beans are well coated, but still snap tender, not soft cooked. Serves 4
1 can sliced mushrooms
1 small onion, sliced
1 clove garlic, minced
1/4 cup chopped prosciutto ham
Italian dressing to taste
pepper and salt to taste
In a sauce pan, add Italian dressing, heat. Add onion and garlic cook until tender.
Add remaining ingredients, toss, heat thru. Serve.
2 lbs fresh green beans
3 tablespoons brown sugar
1/2 cup water
In a large skillet, cook bacon over medium heat until crisp-tender, about 5 minutes.
Add beans, brown sugar and water. Stir gently; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until beans are crisp-tender. Remove to a serving bowl with a slotted spoon. Serves 6-8
1 tablespoon olive oil
4 cloves of garlic, minced or pressed
1/2 cup white wine
Heat olive oil in a medium saucepan. Saute string beans on high for about 2 minutes, stirring frequently.
Stir in garlic. Add white wine. Turn down heat, cover, simmer on low heat for 20 minutes.