FoodAskew » Sides

Zucchini Relish

Trish — Fri, 04 Jun 2010 19:00:00 +0000

Submitted by Michelle Fawver

10 c. small – med zucchini		4 c. onions
1 red pepper		1 green pepper
4 tbsp salt		2½ c. apple cider vinegar
3 c. sugar		1 tbsp nutmeg
1 tbsp dry mustard		1 tbsp turmeric
½ tsp black pepper

Grind or chop finely the zucchini, onions, red & green peppers. Add salt. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often.

To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.

Chef’s Note: This is better than pickle relish.

Mashed Cauliflower

Trish — Sun, 17 Jan 2010 19:00:48 +0000

Submitted by The Gully & Nicole~
Serves 4
Per Serving: 81 calories, 2 g protein, 5 g carbohydrates, 6 g fat, 2 g saturated fats, 82 mg sodium, 4 mg cholesterol, 3 g fiber

4 c. cauliflower florets		3 tbs. light “fake” butter
¼ c. skim milk		pinch salt
pinch freshly ground black pepper

1. Steam or microwave the cauliflower until soft.
2. Puree in a food processor, adding the milk & butter to taste.
3. Season with salt & pepper.

Chef’s Note: The original recipe was from the South Beach diet and called for 1 oz. I Can’t Believe It’s Not Butter! spray & 1 oz. Land ‘O Lakes Gourmet Fat-Free Half & Half. We tweaked it to what we had & our tastes.

Easy Slow Cooker Mac & Cheese

Trish — Tue, 05 Jan 2010 19:00:09 +0000

Submitted by Nicole~
Serves 2

32 oz. Velveeta cheese		2 c. sharp cheddar cheese, shredded
1 can evaporated milk		32 oz. macaroni noodles
salt & pepper to taste

Place large pot of water on to boil. While waiting for water to boil, cut up the Velveeta into chunks & place chunks & evaporated milk in the crock pot (I start out with pot on high). When water is ready, put noodles in for 10 minutes, strain & dump ½ of the noodles into the cheesy goodness with a little salt & pepper, stir. Add 1 cups of shredded cheese, stir. Add in remaining noodles & additional salt & pepper, stir. Add salt & pepper to your taste & stir again if needed. Top of with remaining cup of cheese & you’re done! Leave on high for 1 to 2 hours, then move to low or warm until you serve.

Broccoli Casserole

Trish — Mon, 05 Jan 2009 19:00:26 +0000

Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church. It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners. My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me. So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!

Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4

10 oz. frozen broccoli (1 pkg)		1 pint cottage cheese
1 egg, beaten		1 pkg saltine crackers
1 cube butter or margarine		1 pkg Lipton Onion Soup mix

Melt butter. Mash crackers. Mix together. Cook broccoli as directed on package. Do not drain the broccoli. Mix everything together and bake at 350°F for about 45 minutes until brown on top.

Sweet Corn Tomalitos

Trish — Wed, 14 May 2008 22:51:00 +0000

Submitted by Trish
Serves 6-8

5 tbsp margarine, softened		¼ c. masa harina flour
1/3 c. sugar		2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal		½ c. water
1 tsp baking powder		½ tsp salt
2 tbsp milk		1 tsp milk

1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.

Mexican Beans & Rice

Trish — Sun, 30 Mar 2008 03:54:52 +0000

6 Servings
206 Cal; 1g Fat (6% calories from fat); 6g Pro; 41g Carb; 0mg Chol; 319mg Sod

1 c. long-grain white rice, uncooked		½ tsp olive oil
1 c. onions, chopped		1 c. celery, sliced
1 clove garlic, minced		15 oz. pinto beans, canned, drained, & washed
8 oz. no-salt-added tomato sauce		½ c. water
1 tbsp ketchup		1 tsp chili powder
¼ tsp hot pepper sauce

Cook rice according to package directions. In a skillet, heat oil over medium heat add onions, celery, & garlic. Cook & stir until crisp-tender. Add pinto beans, tomato sauce, water, ketchup, chili powder, & hot pepper sauce. Heat thoroughly, stirring occasionally. Serve over rice.

Double Stuffed Potatoes

Trish — Sun, 30 Mar 2008 02:22:17 +0000

Serves 4

4 large baking potatoes		2 tbsp butter or margarine
½ c. chopped onion		¾ c. shredded reduced-fat Cheddar cheese, divided
¼ c. reduced-fat sour cream		2 tsp dried chives
Salt & Pepper

1. Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
2. Preheat oven to 350°F. melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
3. Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. Cheddar, sour cream, chives, salt & pepper to bowl.
4. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole. Bake potatoes until heated through, about 10 minutes.

Decadent Potatoes

Trish — Sun, 30 Mar 2008 02:03:40 +0000

Submitted by Saucy
Serves 6-8

2 lbs red potatoes (6-8 large)		2 c. heavy cream
3 c. grated Swiss Gruyère cheese		freshly ground pepper
ground nutmeg to taste		½ grated Parmesan cheese

1. Preheat oven to 375°F. Lightly butter a 12″ baking pan.
2. Scrub potatoes well & blot them dry, leaving peel on. Slice them very thinly & divide into 3 equal portions. Pour about ¼ c. of the cream into the bottom of the pan. Lay 1/3 of the potatoes evenly in rows on top of the cream. Sprinkle 1/3 of the Gruyére on top of the potato slices. Pour 1/3 of the cream over this Grind a little pepper & nutmeg over top. Repeat the process until all ingredients (Save for the parmesan) are used up. You will have 3 layers.
3. Top it off by sprinkling parmesan evenly over the top of the dish. Cover with foil & bake for 30 minutes. Remove the foil & bake for an additional 20 minutes, or until the top is browned & potatoes tender (Cooking time will vary depending on oven).

Super Easy Rosemary Potatoes

Trish — Sun, 30 Mar 2008 02:02:09 +0000

Submitted by jennifer_ann7

1½ lbs red potatoes, quartered		1 tbsp butter
1 tsp garlic, minced		1 tsp dried rosemary
½ tsp salt		¼ tsp pepper

1. Place butter & garlic in 8″ square baking dish.
2. Microwave for 45 seconds or until butter melts.
3. Add rosemary, salt, pepper & potatoes.
4. Toss well. Cover & microwave for 7-10 min.
5. Carefully remove cover (steam is VERY hot) & poke a potato with a fork to check for tenderness.
6. If they aren’t done, re-cover & continue to microwave at 2 min. intervals until cooked.

Garlic Parmesan Mashed Potatoes

Trish — Sun, 30 Mar 2008 02:01:12 +0000

Submitted by Wally

1 whole head garlic, roasted		1 – 1½ medium potatoes per diner
3 tbsp butter		¼ c. whole milk, half & half, or cream
1/3 c. shredded Parmesan		1 tbsp dried parsley
salt & pepper to taste

To Roast Garlic:
1. Cut the top off of all the individual cloves of the head, keeping the entire head of garlic intact.
2. Place in a square of aluminum foil that will be large enough to wrap the entire head & enclose it.
3. Drizzle olive oil over the top & sprinkle with a pinch of kosher salt.
4. Wrap the garlic in the foil & place in 350°F oven for 1 hour.
For Main Dish:
1. Cut potatoes into roughly bite sized pieces, close to the same size. Place potatoes in a large stock pot & cover with enough water to just barely cover the potatoes.
2. Bring to a boil & reduce heat to medium & simmer for approximately 10-15 minutes or until the potatoes are fork tender.
3. Remove the potatoes from the water, but place them back into the still warm pot. Add butter & milk, & mash with either potato masher or electric hand mixer until it begins to smooth but is still quite lumpy.
4. Add parmesan & continue to mash until you reached the desired consistency. Add parsley on top for garnish & enjoy.