Makes 3 servings as a main course, 6 as a side dish

3 medium russet potatoes
1 teaspoon salt
3 tablespoons butter, melted
1 teaspoon dried parsley
1 teaspoon dried chives
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese

Preheat oven to 450 degrees.
Scrub and dry the potatoes. Combine salt, melted butter, parsley, chives, thyme and sage. Cut each potato crosswise into thin slices, being careful not to cut all the way through. (Using the handle of a wooden spoon behind the potato will help.)
Arrange potatoes cut side up in a baking dish. Stir the melted butter and seasoning mixture and carefully sprinkle the mixture over each potato while separating the individual slices to cover thoroughly.
Bake 1 hour. Remove from the oven, sprinkle with cheddar and parmesan cheeses and bake for another 10 to 15 minutes, or until potatoes are tender.


8 large chard leaves, stems cut away at bottom
1 cup arborio rice
1 large egg yolk
1/2 cup grated Parmesan cheese
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
4 tablespoons unsalted butter
16 large sage leaves

Bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and chard leaves. Cook just until chard is tender, about 2 minutes. With a slotted spoon, carefully transfer chard to a clean kitchen towel. Lay chard flat and blot dry. Cool completely.
Add rice to pot with boiling water, and cook, stirring occasionally, until rice is tender, about 15 minutes. While rice is cooking, whisk egg yolk, cheese, lemon zest and lemon juice together in a small bowl. When rice is tender, drain and return to pot. Stir in egg mixture until rice is evenly coated. Add 1 tablespoon butter, cover pot, and set aside for 1 minute. Stir to distribute melted butter and add salt to taste. Cool rice mixture for several minutes. Place 1/3 cup rice mixture in center of each chard leaf. Fold edges over to seal in rice and make neat bundles.
Heat remaining 3 tablespoons butter and sage in a large skillet over medium heat. When sage leaves are lightly crisped, use a fork to transfer them to a small plate. Add chard bundles to empty pan, seam side down, and sauté, turning once, until lightly browned, about 4 minutes. Transfer chard bundles to a serving platter, and garnish with fried sage leaves. Serve immediately.


4 large Potatoes – un-peeled
1 tablespoon Vegetable Oil
1 package Ranch-style Dressing mix – 0.4 ounces
1 cup Sour Cream, light – for dipping

Preheat oven to 400 degrees F. Slice un-peeled potatoes into 1/4 inch thick slices, then place in a large bowl. Add oil to potatoes and mix lightly. Add dressing mix, tossing to coat evenly. Arrange potato slices in single layer on a greased baking sheet. (Do not overlap slices) Bake 30 - 40 minutes or until potatoes are browned and tender. Serve warm with sour cream to dip them in, as an appetizer.


2 tablespoons vegetable oil
1 cup uncooked regular long grain rice
1 medium onion, chopped (1 cup)
2 1/2 cups water
1 1/2 teaspoons salt
3/4 teaspoons chili powder
1/8 teaspoon garlic powder
1 small green pepper , chopped (1/2 cup)
1 8-ounce can tomato sauce (not pasta sauce)

Heat oil in 10-inch skillet over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.


1 pound dried cowpeas (black-eyed peas)
1/2 pound salt pork, cubed
1 large onion, chopped
2 cloves garlic, minced
1/2 pound cooked ham, cubed
1 ham bone or pig’s foot
black pepper, to taste
1/4 teaspoon red pepper flakes
dash Tabasco sauce

Pick over peas for stones, rinse, and cover peas with cold water. Bring to a boil, boil 1 minute, remove, and cover pan. Let sit for 1 hour. Saute salt pork until golden brown to release fat, add onion and garlic, and saute until onion is somewhat softened. Add the pork and onion mixture to the peas, along with the ham, ham bone, and seasonings, adding enough water to cover. Bring to a simmer, cover, and simmer gently until peas are tender but not mushed, 1 to 2 hours. Taste for seasoning and adjust. Cook rice separately. Mound rice on a platter and surround with peas. Serves 6 to 8.


2-1/2 pounds Yukon Gold or Yellow Finn potatoes, scrubbed and cut into med. cubes
2 tablespoons extra-virgin olive oil
Sea salt and black pepper
3 tablespoons chopped fresh rosemary

Preheat oven to 400 degrees.
Place the potatoes in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Stir to cover. Transfer the potatoes to 1 large or 2 small heavy baking trays and spread in a single layer. Place the tray or trays in the oven and roast the potatoes for 30 minutes. Sprinkle with rosemary and roast another 15 minutes. Remove from the oven and serve immediately. 6 servings. Note: Use a heavy-duty baking tray. A lighter weight one such as a cookie sheet will cause the potatoes to burn. Also, a metal spatula turned on its face is the best tool for scraping the potatoes off the tray.


6 medium sized potatoes, thinly sliced
1 medium onion, thinly sliced
1/4 cup butter or margarine, cut into pats
1/4 cup flour
1/2 cup milk
few slices of American cheese
salt and pepper to taste

Alternate potatoes, onions and pats of butter in a greased casserole dish. Mix together just enough milk with the flour to make a paste. When thoroughly mixed, gradually add the rest of milk to flour mixture, then pour over potatoes and onions. Top with strips of American cheese and bake uncovered, 45 to 60 minutes in a 400°F oven.

Makes 6 servings

1 cup seasoned salt-free bread crumbs
3 tablespoons finely chopped onion
3 tablespoons minced green bell pepper
2 small cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano, crushed
1/4 teaspoon salt substitute
1/8 teaspoon pepper
2 tablespoons water
3 medium globe artichokes, stemmed, trimmed and washed

In a medium bowl, combine bread crumbs, onion, green pepper, garlic, olive oil, oregano, salt substitute, pepper and water. Pull leaves of artichokes down and fill each leaf with about 1 teaspoon stuffing. Place artichokes in saucepan. Pour about 1 inch water into saucepan. Bring to a boil. Cover and simmer 45 to 55 minutes, or until leaves pull out easily, basting occasionally. Add more water if needed.


1 (10-ounce) package frozen, chopped broccoli
1 (10 3/4-ounce) can cheddar cheese soup
1/2 cup sour cream
1 6-ounce can of tender chunk ham, chicken or turkey, flaked (or leftover)
1 cup cooked rice
1/2 cup buttered bread crumbs

Cook broccoli until barely tender. Drain well. Stir soup and sour cream together. Add broccoli, ham, chicken or turkey and cooked rice to soup and sour cream mixture. Spoon into a 1 1/2-quart casserole dish. Sprinkle with bread crumbs. Bake in a 350 degree oven for 30 to 35 minutes.


1 pound fresh broccoli
1 1/2 cups frozen pearl onions
4 tablespoons butter
2 tablespoons flour
1 cup milk
1 (3-ounce) package cream cheese, softened
2 ounces sharp cheddar cheese, grated
1/2 cup buttered bread crumbs

Cook broccoli until tender. Cut broccoli so it can be place flat in an 8-inch square baking pan and sprinkle onions over top. Make sauce by melting butter in a saucepan over medium heat. Add flour, stir. Add milk and cook until thick. Add cheeses and stir until melted. Pour sauce over broccoli and onions. Sprinkle bread crumbs on top. Bake at 350 degrees for 30 minutes.
Broccoli is a good source of vitamin C and folic acid. When purchasing broccoli, choose bunches with a deep, strong color, green or green tinged with purple. The buds should be tightly closed and the leaves crisp. You can store broccoli, unwashed, in an airtight plastic bag in the refrigerator for up to four days. If you don’t like the smell of cooking broccoli, add a couple of chunks of bread or a couple of pieces of red bell pepper to the pot. Use a slotted spoon to retrieve before removing the broccoli.


1-2/3 cups low sodium chicken broth – undiluted
1 cup long-grain rice – uncooked
1/2 cup dry white wine
1/4 teaspoon freshly ground black pepper
Vegetable cooking spray
1 cup fresh mushrooms – sliced
1/4 cup finely chopped celery
1/4 cup finely chopped green onions
14 ounces (can) artichoke hearts – drained and chopped
3/4 cup tomato – peeled, seeded, diced
3 tablespoons minced fresh parsley
1/4 teaspoon salt

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Set aside and keep warm. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add mushroom, celery, and green onions; sauté until tender. Add reserved rice, artichoke hearts, tomato, parsley, and salt; stir well. Cover and cook over medium heat 2 to 3 minutes or until thoroughly heated. Yield: 10 servings


1/2 pound green beans – fresh
3 tablespoons vegetable oil
2 cups broccoli flowerets
3 tomatoes, red ripe – cut into wedges
3 scallions – cut into 2" pieces
1/4 pound fresh mushrooms – sliced
8 ounces water chestnuts, canned – sliced, drained
1 tablespoon soy sauce
1/4 teaspoon salt

Wash green beans, trim ends, and remove strings. Cut beans diagonally into 2" pieces. Pour oil around top of a preheated wok or large skillet; allow to heat at medium-high for 2 minutes. Add beans and broccoli; stir-fry 2 minutes. Add tomatoes, scallions, mushrooms, and sliced water chestnuts; stir-fry 2 minutes. Stir in soy sauce and salt. Serve immediately. Yield 6 servings.


2 1/4 cups Acorn Squash – cubed
1 large Turnip – cubed
1 cup Carrots – julienned
1 small Onion – halved and quartered
1/4 cup Honey
2 tablespoons Margarine – melted
1 teaspoon Orange Peel – grated
1/4 teaspoon Nutmeg – ground

Prepare uncooked squash by paring, seeding and cutting into 1 inch chunks. Prepare turnips by paring and cutting into small chunks. Halve and quarter onion, and julienne slice pared carrots. Steam squash, turnip, carrot and onion over water in covered skillet about 5 minutes or until tender. Drain. Combine honey, margarine, orange peel and nutmeg. Drizzle over vegetables and toss; serve.


1/2 cup onion, chopped
3 Tblsp butter
2 cups cooked rice
1 tsp salt
1/2 cup celery, chopped
1/2 cup parsley
2 carrots, grated
1-4 oz can chopped mushrooms, untrained

Sauté onion and celery in butter until tender. Add remaining ingredients and mix well. Pour into a greased casserole dish and bake covered in a 300 degree F oven, for 1 hour.


1-1/2 pounds new potatoes – quartered
1 cup water
3/4 teaspoon salt – divided
1/2 pound snow peas – trimmed
1/3 cup lowfat mayonnaise
1/3 cup lowfat yogurt
3 tablespoons Dijon mustard
1/3 cup red onion – chopped
2 teaspoons dried dill weed
1 clove garlic – minced

Place potatoes, water, and 1/2 teaspoon salt in 3-quart microwave-safe baking dish. Cover and microwave on HIGH 15 minutes or until potatoes are tender, stirring once. Add peas. Cover and microwave on HIGH 3 minutes or until peas are crisp-tender. Rinse with cold water and drain. Cool. Combine mayonnaise, yogurt, mustard, onion, dill, garlic, and remaining 1/4 teaspoon salt in bowl; mix well. Add potatoes and peas; toss to coat evenly. Cover; refrigerate 1 hour before serving. Yield: 6 servings.


2 cups Potatoes, mashed – (may use instant)
1/2 cup Nonfat Sour Cream – or yogurt
2 teaspoons Prepared Mustard
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoons Green Onion – chopped
Paprika – to taste

Prepare potatoes (if instant, according to package directions) or warm left over potatoes. Heat sour cream in a medium saucepan, being careful not to boil. Add mustard, salt & sugar, then stir to blend. Stir into hot potatoes. Add onion, and stir to blend. Spoon into foil baking shells and sprinkle with paprika.

Potatoes may be made ahead and refrigerated or frozen, then warmed by covering with a piece of foil and baked in a 350 degree F oven for 15 - 20 minutes.


1/4 head iceberg lettuce, washed
1/2 cup bottled real bacon pieces
1/2 medium green bell pepper, seeded and chopped
1/2 small onion, chopped
5 ounces frozen peas, thawed
2 celery ribs, chopped
1 carrot, peeled and shredded
1/2 cup shredded cheddar cheese
3/4 cup mayonnaise type salad dressing
2 Tbs. sugar
1/2 cup croutons

Prepare day before serving. Arrange lettuce in the bottom of a deep baking dish or plastic container with a cover. Sprinkle with bacon pieces. Layer with remaining vegetables and sprinkle with cheese. Combine salad dressing and sugar in a bowl. Spread over top of salad so it is air tight. Cover and refrigerate until serving time. Just before serving, toss and add croutons, if desired.


1/2 cup Onion – chopped
1 cup Celery – chopped
1/2 cup Butter or Margarine
3 1/2 cups seasoned bread stuffing – (dry)
3 cups Corn – cooked, whole kernel
3 Eggs – beaten
1/2 cup Water
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

In a medium sized saucepan, cook onion and celery in butter until tender. Set aside until cool. In a large bowl, combine stuffing croutons, corn, eggs, water, salt, pepper and onion mixture, and mix well. Shape into eight balls, and place in an ungreased shallow baking dish. Bake uncovered at 375 degrees F for 25-30 minutes. Serve as a side dish.


6 large potatoes (boiled)
1/2 cup chopped onions
1/2 tsp basil
1/4 tsp salt
1/4 tsp pepper
1 Tbs Italian seasoning
1 cup Mozzarella cheese (shredded)
1/2 cup cheddar cheese (shredded)
1 pound bacon or sausage (crumbled)
8-10 eggs (well beaten)
3 Tbs bacon grease
Non-stick pan spray

Boil potatoes night before if desired. Fry bacon, set aside to cool. Use 2-3 Tbs of bacon grease to fry potatoes. Potatoes should be skinned and diced into large square pieces. Place potatoes into frying pan with bacon grease. Season with onion, salt, pepper, basil & Italian seasonings. Stir until tender, (like hash browns or American fries). Taste and add salt or more basil according to your taste. Potatoes should be browned lightly. Spray casserole dish with non-stick spray. Layer potatoes in bottom of dish. Crumble bacon over top of potatoes. Next sprinkle Mozzarella cheese over bacon chips. In separate bowl mix eggs and water (like for scrambled eggs). Pour egg mixture into casserole dish. Egg mixture should cover all other ingredients. (If not, add another beaten egg or 2). Bake at 400 degrees for approximately 40 minutes. Be sure dish is done in the middle. It will bake up puffy. Remove from oven and sprinkle with cheddar cheese. Serve piping hot. Yield: 8-10 Servings

Serves 8-10

2 pounds small red potatoes
6 ounces fresh or frozen shelled peas
4 slices smoked bacon, cooked crisp
1/4 cup fresh Italian parsley, chopped
2 tablespoons fresh chives, finely chopped
1 tablespoon whole mustard seeds, toasted
For dressing:
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons rich chicken stock
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup extra-virgin olive oil

Place potatoes in pot of cold salted water and bring to boil. Cook until tender, 10-15 minutes. Remove potatoes with slotted spoon to cool. Cook peas in same water until bright green and tender, 2-3 minutes. Drain and cool.

To make dressing: Whisk lemon juice, mustard, stock, salt and pepper. Pour in slow stream of olive oil while whisking to emulsify. In large bowl, combine potatoes and peas. Add dressing to taste. Add crumbled bacon, parsley, chives and mustard seeds and toss gently.


2 large sweet onions, such as Vidalia, Maui or Walla Walla, cut into 1/2-inch-thick rings


1 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons cajun seasoning
1 teaspoon salt
1 large egg, beaten
2 tablespoons vegetable oil
1 cup ale, as needed
Vegetable shortening or oil for deep-frying
Salt to taste

Use only the large outer rings of the onions, saving the smaller rings (less than 1 inch in diameter) for another use. Soak onion rings in large bowl of ice water 30 minutes. Drain well (give them a whirl in a salad spinner, if desired) and pat dry with paper towels.

To make batter: In medium bowl, whisk flour, cornstarch, cajun seasoning and salt together. Add egg and oil. Using wooden spoon (not a whisk), stir in enough ale to make a thick, clinging batter; do not overmix. Let stand at room temperature 30 minutes.

Preheat oven to 200 degrees. Place large wire rack over jellyroll pan. In deep Dutch oven over high heat, melt vegetable shortening to depth of 2-3 inches and heat to 365 degrees. In batches, without crowding, dip onion rings in batter, letting excess batter drip back into bowl, then place in hot oil. Deep-fry until golden brown, 2-3 minutes. Using a wire-mesh skimmer, transfer rings to wire rack and keep warm in oven while frying the rest. Season with salt and serve.


3 Potatoes, Idaho,medium-size
1 1/3 ts Salt
2 tb Salad oil
1/2 c Onion, chopped
1 ts Mustard, prepared
1/4 ts Celery seed
2 tb Cider vinegar
1/2 c Green pepper, diced
1/4 c Carrot, shredded

Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. Yield: 4 Servings

note: The recipe does not call for flour, but I add about 1 T. flour while sauteeing onions; sometimes I leave out the green pepper and cheese and double the vinegar (adjust to your liking) and sometimes I cook 2 slices of bacon with the onions.


2 pounds baking potatoes – peeled and cut into 1/8’s
1/3 cup butter or margarine – softened
5 egg yolks
2 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
Pinch ground nutmeg
8 ounces Mozzarella cheese – cut into 10 slices
All-purpose flour
2 large eggs – lightly beaten
1-1/2 cups Italian bread crumbs
Vegetable oil

Cook potato in boiling water to cover 15 minutes or until potato is tender; drain. Combine potato and butter in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Let cool. Add egg yolks and next 4 ingredients to potato, stirring well. Divide potato mixture into 10 portions. Wrap each portion around a cheese slice, shaping into an oval. Lightly dust each with flour; dip into beaten egg, and dredge in breadcrumbs. Cover and chill 20 minutes. Pour oil to a depth of 4 inches into a Dutch oven; heat to 340 degrees F. Fry, a few at a time, 8 minutes, turning once. Serve immediately. Yield 10 fritters (5 servings).


1 med head cauliflower
1/4-1/2 cup mayonnaise (low fat if desired)
1/4 teaspoon salt (optional)
1-2 teaspoon prepared mustard
1/4 cup grated cheddar cheese

Remove woody base of cauliflower, leaving cauliflower in whole head. Pierce the core with a knife to make porous. Place in 2 quart microwave casserole and cook, covered, for 6 minutes per pound on High power (100%). Let stand a few minutes. Salt if desired. Spread cauliflower with mixture of mayonnaise and mustard. Sprinkle with cheese. Heat for 1 minute, or until cheese melts, on Medium-high power (70%). Sprinkle with paprika, slice into wedges and serve immediately.


1/2 pound carrots – thinly sliced
1/4 pound pearl onions – peeled
1/2 cup water
1/2 teaspoon salt
1/2 pound fresh sugar snap peas – trimmed
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh dill
1 teaspoon lemon juice

Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add sugar snap peas; cook, covered, 3 to 4 minutes or until vegetables are crisp-tender. Drain and set aside. Add whipping cream to saucepan and cook over medium heat, stirring constantly, 3 minutes. Stir in vegetables, 1/2 teaspoon salt, and remaining ingredients; cook until thoroughly heated. Yield: 4 servings.


1 teaspoon ginger – grated
1/3 cup cashews
5 Green Onions – sliced and sauteed
1 clove Garlic
3 cups Rice, cooked – hot

In hot cooked rice, stir in grated ginger, sautéed green onion and garlic, and cashews. Let sit 5 minutes to allow flavors to blend, and serve immediately as a side dish.


3 pounds yellow squash – sliced
3 eggs – beaten
2 cups cornbread – crumbs
2 tablespoons finely chopped onion
3 tablespoons butter or margarine – melted
1 cup crackers – crumbs
Vegetable oil

Cook squash, covered, in a small amount of boiling salted water 10 to 15 minutes or until tender. Drain well and mash. Combine squash and next 4 ingredients; mix well. Shape mixture into 12 croquettes; roll in cracker crumbs. Fry in deep hot oil (375 degrees F.) for 3 to 5 minutes or until golden brown. Drain on paper towels. 12 servings.

Serves up to 6

1 1/2 pounds fresh turnip greens
1 1/2 pounds fresh collard greens
3 tablespoons olive oil
1/2 cup chopped yellow onion
3 garlic cloves, minced, or put through garlic press
1 dried red or green chile pepper, slit
1/4 cup hot chicken broth or water
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

In kitchen sink or plastic tub, wash greens thoroughly in several changes of water to remove any dirt or sand. Drain well. Remove and discard stems and thick center of collard greens. Cut out any yellow spots. Place several leaves in a pile, roll them into a thick cylinder and cut them into thin strips crosswise. Repeat with rest of leaves. Fluff and place cut greens into a large bowl.
Heat olive oil over medium heat in a large heavy skillet or wok. Add onion and saute until soft, about 5 minutes. Raise heat to medium-high, add garlic and dried pepper and saute until garlic is fragrant, about 1 minute. Do not let garlic brown. Add greens in batches, tossing frequently to make sure they are coated with olive oil and garlic. Add broth or water, salt and pepper. Toss, then cover and cook for 5 minutes or until greens look wilted. Remove from heat and serve warm.


1 tablespoon olive oil
1 tablespoon butter
1 medium onion – chopped
1 cup sliced mushrooms
1 large carrot – sliced
1 zucchini – sliced into long thin strips
2 1/2 cups grated Cheddar cheese
1 small head broccoli – sliced into long thin pieces
1 small head cauliflower – sliced into long thin pieces
3 medium potatoes – sliced into long thin slices
2 tablespoons butter
Black pepper
2 cups milk
3 eggs
1/4 cup Parmesan cheese
3 cups bread crumbs

Melt butter into oil, swirl to mix and add onions. Sauté until light golden and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to 375ºF. Butter a large deep casserole dish. Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable. Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper, lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper. Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture. Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Sprinkle with remaining one-third of the cheese, breadcrumbs and Parmesan mixture and bake another 15 minutes.


4 cups Long-Grain Rice – uncooked
4 tablespoons Chicken Bouillon granules – instant
1 teaspoon Salt
2 teaspoons Tarragon – dried
2 teaspoons Parsley – dried
1/4 teaspoon White Pepper
Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1-1/3 cups mixture each into three 1- pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months.

1 1/3 cups Chicken Flavored Rice mix (above)
2 cups cold Water
1 tablespoon Butter or Margarine
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed.


3 medium zucchini, cut into 1/2-inch slices (5 cups)
2 medium carrots, cut into 1/4-inch slices (1 cup)
1/2 cup thinly sliced onion, separated into rings
1/2 cup coarsely chopped red pepper
1/2 cup water
1/4 cup spicy vegetable juice
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon snipped fresh parsley
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon celery seed
1/4 teaspoon salt

Combine zucchini, carrots, onion, pepper and water in 3-quart saucepan. Cover. Cook over high heat for 5 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally. Drain. Set aside. Combine remaining ingredients in 1-cup measure. In large mixing bowl or salad bowl, combine vegetable mixture and juice mixture. Toss to coat. Cover with plastic wrap. Chill at least 4 hours, stirring occasionally. Serve with slotted spoon. Yield: 12 Servings (approx 1/2 cup ea)


3 tablespoons butter or olive oil
1 garlic clove, minced
1 small onion, finely chopped
1/4 teaspoon crushed saffron threads or 1/8 teaspoon powdered saffron
1 3/4 cup good-quality chicken or vegetable stock
1 cup Arborio rice
1/4 cup freshly grated Parmesan-Reggiano cheese

In a three-quart glass container, combine butter, garlic and onion. Microwave on high three minutes. Set aside. Microwave broth on high two minutes and then combine the broth and the rice with the onion mixture, along with the saffron. (You can omit the saffron, if it’s not to your taste.) Cover. Microwave on high for five minutes, then on medium for eight to 10 minutes, or until the rice swells and almost all the liquid is absorbed. Stir in the cheese and allow to stand, covered, for about five minutes before serving.


1 pound red kidney beans – dried
1/2 pound salt pork
1 whole onion – chopped
2 cloves garlic – chopped
1/4 cup celery – chopped
1 quart ham or beef stock
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice

Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and sauté for 3 minutes. Add beans, stock, Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice.


3 Tblsp butter or margarine, melted
3 Tblsp flour
1/4 tsp salt
1/8 tsp pepper
1/8 cup onion, very finely minced
1 cup milk or thin cream
1 cup cooked spinach
3 eggs, separated
1/2 cup grated Parmesan cheese

Mix together the butter, flour, seasonings and onions, gradually add the milk. Press spinach dry and put through a sieve, add to the flour mixture. Beat the egg yolks and add to the flour mixture. Fold in the grated cheese. Beat the egg whites until stiff and add to mixture. Pour into a buttered dish, and place dish into a larger pan containing hot water. Bake at 350 degrees F for 40 minutes. Serve when set.


2 tb Margarine
2 ea Lg leeks, white part chopped
1 ea Red bell pepper, diced
3 ea Matzos, broken
1 c Hot water
4 ea Potatoes, baked, peel, slice
6 oz Evaporated skim milk
1 ea Salt and pepper
1 c Grated mozzarella
1 ea Minced chives for top

Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min. Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water. Combine leek mixture and matzos with
remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 qt. casserole. Sprinkle cheese over top followed by chives. Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut.


1 pound Yukon Gold potatoes
4 tablespoons unsalted butter
5 tablespoons heavy cream
Salt and pepper to taste

Place potatoes in a medium saucepan; cover with cold water and add a little salt. Bring to a boil and simmer for 15 to 20 minutes until the potatoes are tender. Drain and steam for a few minutes to slightly dry the potatoes. Pass through a ricer into a medium bowl.

Add the butter and cream; stir until very smooth. Season to taste with salt and pepper.

Serves 4

1 tablespoon olive oil, plus more to grease pan
1 tablespoon chile powder
2 teaspoons finely chopped garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds (4 medium) potatoes, cut lengthwise into 1/2-inch-thick wedges
1 medium onion, cut into 1/2-inch-thick wedges
1 1/2 cups halved cherry tomatoes
1/3 cup coarsely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
4 lime wedges, optional garnish

Heat oven to 425 degrees. On lightly oiled non-stick baking sheet, combine 1 tablespoon oil, chile powder, garlic, salt and pepper. Add potatoes and onion; toss to coat evenly. Bake 25 minutes. Add tomatoes; bake 7 to 10 minutes or until potatoes are tender. Transfer vegetables to large bowl; add cilantro. Sprinkle with lime juice; toss lightly. Serve with lime wedges, if desired.


2 (16 oz) cans whole tomatoes, undrained
6 slices bacon
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 cups long-grain rice, uncooked
2 tsp salt 1 tsp sugar
1/4 tsp ground black pepper
1/8 tsp hot sauce
Place tomatoes in container of an electric blender; process until smooth, and set aside. Cook bacon in large skillet until crisp; remove bacon, reserving 1-1/2 tbs drippings in skillet. Crumble bacon and set aside. Cook onion, celery, and green pepper in bacon drippings over medium-high heat until tender; stir in pureed tomatoes, rice, and remaining ingredients. Cook mixture over medium heat 10 minutes. Spoon into a lightly greased 3-quart baking dish. Cover and bake at 350 degrees F. for 1 hour. Yield: 8 servings.

Fresh Sautéed Green Beans with Red Pepper Strips:

Blanch the green beans in boiling salt water for 6 minutes. Place them into a pan of ice water to cold shock them. Sauté in a pan of melted margarine until heated through, add the red pepper strips and cook until crisp. Salt and pepper to taste.


4 large green sweet peppers, cored and seeded
3 cups cooked instant brown rice
1 can of mixed peas and carrots drained
4 slices American cheese

Par-boil the peppers for 5 minutes to soften slightly drain. Place peppers in a square baking dish Combine the rice and vegetables and fill peppers. Bake in a 350 degree oven for 20 minutes. Top with a slice of cheese and bake 10 minutes more. 4 svg.


About 1/4 cup olive oil
4 Yukon gold or yellow finn potatoes
4 russet potatoes (such as Idaho)
Salt and freshly ground black pepper, to taste
Set the oven at 400 degrees.

Have on hand a 12-inch baking dish. Rub the inside with oil. Peel both kinds of potatoes and cut them into quarters. In a large pot, combine the potatoes and water to cover by 1 inch. Add salt and bring to a boil. Let the potatoes bubble steadily for 15 minutes or until they are tender.
Drain them into a colander. On a plate with a fork, crush the potatoes several pieces at a time until they are very coarsely mashed. Drizzle them with oil, salt, and pepper. Scrape the crushed potatoes into the baking dish and continue in this way until they are all in the dish. You can heap them to make them fit. Drizzle more oil on top. Transfer the dish to the hot oven and roast the potatoes for 15 minutes or until the top begins to brown and form a crust. Serve at once. Serves 10.


4 medium-sized sweet potatoes
Vegetable oil
1/2 cup sugar
1/2 cup evaporated milk
1/3 cup orange juice
Pinch of salt
1 tbs grated orange rind
1 cup flaked coconut, divided

Scrub potatoes thoroughly, and rub skins with oil; bake at 375 degrees F. for one hour or until tender. Let cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact. Combine potato pulp, sugar, milk, range juice, and salt; beat with electric mixer until smooth. Stir in orange rind and 1/2 cup coconut. Spoon potato mixture into shells; sprinkle with remaining coconut. Bake at 350 F. for 20 minutes or until thoroughly heated. Serves 4.