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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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the baking soda tip is interesting. I never tried lemon juice with it
either. The broccoli with cheese idea is getting me to lean toward making an au gratin. I think that's it. Thanks for the suggestions. |
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In article >,
Wayne Boatwright > wrote: >"Elisa" > wrote in : > >> I've been asked to bring the vegetable dish for Thanksgiving. Today I >> did some test recipies to see what was good. One was a zucchini recipe >> with red pepper and provolone. Almost like a crustless quiche. It was >> pretty good. Then, I made a cauliflower and spinach recipe with gruyere. >> Yuck. Anyone have any tried and true, but awesome (read: not green >> bean casserole) vegetable recipes to go with the Thanksgiving meal? > >I just posted a very good corn pudding recipe, almost like a soufflé. It can >be prepared ahead, then baked for an hour or so before serving. If you want colorful veggies, my mom's "Italian Vegetable Salad" http://www.rahul.net/clb/recipes/vegsalad.txt is make ahead and very portable over distance. Tasty too. You can leave the avocado out if they cost the earth. Charlotte -- |
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In article >,
Wayne Boatwright > wrote: >"Elisa" > wrote in : > >> I've been asked to bring the vegetable dish for Thanksgiving. Today I >> did some test recipies to see what was good. One was a zucchini recipe >> with red pepper and provolone. Almost like a crustless quiche. It was >> pretty good. Then, I made a cauliflower and spinach recipe with gruyere. >> Yuck. Anyone have any tried and true, but awesome (read: not green >> bean casserole) vegetable recipes to go with the Thanksgiving meal? > >I just posted a very good corn pudding recipe, almost like a soufflé. It can >be prepared ahead, then baked for an hour or so before serving. If you want colorful veggies, my mom's "Italian Vegetable Salad" http://www.rahul.net/clb/recipes/vegsalad.txt is make ahead and very portable over distance. Tasty too. You can leave the avocado out if they cost the earth. Charlotte -- |
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On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" > wrote:
>I've been asked to bring the vegetable dish for Thanksgiving. Today I did >some test recipies to see what was good. One was a zucchini recipe with red >pepper and provolone. Almost like a crustless quiche. It was pretty good. >Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone >have any tried and true, but awesome (read: not green bean casserole) >vegetable recipes to go with the Thanksgiving meal? > My never fail stand by that everone loves (even prettier and more festive if you throw some diced pimentos in at the end): ----- Now You're Cooking! v5.60 [Meal-Master Export Format] Title: Green Beans With Roasted Onions Categories: vegetables Yield: 12 servings Non-stick vegetable spray 6 md onions; peeled, cut into 4s 6 tb butter 2 c chicken broth 3 tb sugar 2 tb red wine vinegar 3 lb green beans Preheat 450F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets. Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 mins. Meanwhile, boil broth in heavy large skilet over high heat until reduced to 1/2 cup, about 6 mins. Ad sugar and vinegar and whisk until sugar dissolves and mixture comes to a boil. Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 mins. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.) Cook green beans in large pot of boiling salted water until crisp-tender, about 5 mins. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mount beans in large, shallow bowl. Top with onion mixture and serve. - - - - - - - - - - - - - - - - - - Contributor: Bon Appetit Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
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Marge wrote:
> I like broccoli, anyone with a nice way to prepare that for > a holiday? Last Christmas Eve, my extremely picky girlfriend had two servings of the following recipe, and spirited away all the leftovers: Broccoli and Cauliflower au Gratin 1 small head of cauliflower 2 heads of broccoli 1/4 cup butter 1/4 cup flour up to 1 quart milk 1 cup grated provolone cheese 1/4 cup freshly-grated Parmesan cheese 1 cup fresh bread crumbs or Panko Break up small flowerets of Broccoli and Cauliflower and cook until fork tender in salted boiling water, about 6 minutes. Drain. In a sauce pot, melt butter over medium-low heat. Stir in flour and cook until it just barely begins to turn color. Add milk slowly, whisking constantly to avoid lumps. The amount of milk you will add will vary depending on how thick you want the sauce to be; I add about three cups. Add provolone and stir just until the cheese is melted. Combine vegetables and sauce in a baking dish. Combine bread crumbs with Parmesan and sprinkle over the top. Bake at 350 until the topping is lightly brown, about 10-15 minutes. Bob |
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Charlotte wrote:
> If you want colorful veggies, my mom's "Italian Vegetable Salad" > > http://www.rahul.net/clb/recipes/vegsalad.txt > > is make ahead and very portable over distance. Tasty too. Interesting. I've seen and used a pared-down version of that recipe posted here as "Mom's Salad" some years ago: Mom's Salad 1 can baby corn, drained 1 jar marinated artichoke hearts (not drained) 1 large jar pitted black olives, drained 1 large jar green beans (NOT French cut) 1 jar whole baby mushrooms, drained 1/2 cup Italian dressing Mix together and chill. I added cubes of fresh mozzarella and had it with artisanal bread for a picnic. Bob |
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Charlotte wrote:
> If you want colorful veggies, my mom's "Italian Vegetable Salad" > > http://www.rahul.net/clb/recipes/vegsalad.txt > > is make ahead and very portable over distance. Tasty too. Interesting. I've seen and used a pared-down version of that recipe posted here as "Mom's Salad" some years ago: Mom's Salad 1 can baby corn, drained 1 jar marinated artichoke hearts (not drained) 1 large jar pitted black olives, drained 1 large jar green beans (NOT French cut) 1 jar whole baby mushrooms, drained 1/2 cup Italian dressing Mix together and chill. I added cubes of fresh mozzarella and had it with artisanal bread for a picnic. Bob |
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On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" >
scribbled some thoughts: NOTE: Best viewed in a fixed pitch font >I've been asked to bring the vegetable dish for Thanksgiving. Today I did >some test recipies to see what was good. One was a zucchini recipe with red >pepper and provolone. Almost like a crustless quiche. It was pretty good. >Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone >have any tried and true, but awesome (read: not green bean casserole) >vegetable recipes to go with the Thanksgiving meal? > >Elisa > Then there is always a Waldorf salad with homemade salad dressing. I did that one time for Thanksgiving (or was it Christmas). Not too bad. It's been so long ago I don't remember if I had to substitute anything or if I left anything out. I do remember that I made it from a recipe in The Joy of Cooking, 9 times out of 10, that's what I use, even though I collect recipes from these groups, a few I have passed on to my brother. Somebody had posted a recipe for Banana (or was it Mango) lumpias, I gave it to him and since he loves the stuff, I suppose he and his wife have had it by now. -- Sincerely, | (©) (©) | ------ooo--(_)--ooo------ Andrew H. Carter | /// \\\ d(-_-)b | |
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On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" >
scribbled some thoughts: NOTE: Best viewed in a fixed pitch font >I've been asked to bring the vegetable dish for Thanksgiving. Today I did >some test recipies to see what was good. One was a zucchini recipe with red >pepper and provolone. Almost like a crustless quiche. It was pretty good. >Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone >have any tried and true, but awesome (read: not green bean casserole) >vegetable recipes to go with the Thanksgiving meal? > >Elisa > Then there is always a Waldorf salad with homemade salad dressing. I did that one time for Thanksgiving (or was it Christmas). Not too bad. It's been so long ago I don't remember if I had to substitute anything or if I left anything out. I do remember that I made it from a recipe in The Joy of Cooking, 9 times out of 10, that's what I use, even though I collect recipes from these groups, a few I have passed on to my brother. Somebody had posted a recipe for Banana (or was it Mango) lumpias, I gave it to him and since he loves the stuff, I suppose he and his wife have had it by now. -- Sincerely, | (©) (©) | ------ooo--(_)--ooo------ Andrew H. Carter | /// \\\ d(-_-)b | |
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"Marge" > wrote in message roups.com>...
> I tried that Balsamic Roasted Onions (Bon Appetit) one year, it's > delicious. That braised red cabbage and pears sounds mighty good. > > Good question, I always want to change the veggies a little at > thanksgiving. > > I tried brussel sprouts, but I don't think I have a winning recipe. > Didn't taste that good to me. > I like broccoli, anyone with a nice way to prepare that for a holiday? I like to serve it just with a simple cheese sauce (made from scratch with a white-sauce base) poured over, and then sprinkled with buttered fresh bread crumbs, browned slightly in the oven. Sometimes I do simple glazed carrots - just with brown sugar and butter. Family favorite is scalloped corn: 2 cans cream-style corn 1 can whole-kernel corn, drained 2 C. milk 2 beaten egg, XL or Jumbo (beat them well) 2 C. fine soda cracker crumbs, plus extra, toasted/buttered in a small pan 1/2 small onion, diced fine 2 T. parsley flakes Heat corn, onion, seasonings and milk together in saucepan until hot (not boiling). Remove from heat and stir in the beaten eggs and the cracker crumbs. Pour into greased casserole dish and top with extra buttered cracker crumbs. Bake at 350 for 30 minutes. This is almost souffle-like - puffs up nicely. You can add finely diced green pepper and/or chopped pimiento for color, if you like. N. |
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"Marge" > wrote in message roups.com>...
> I tried that Balsamic Roasted Onions (Bon Appetit) one year, it's > delicious. That braised red cabbage and pears sounds mighty good. > > Good question, I always want to change the veggies a little at > thanksgiving. > > I tried brussel sprouts, but I don't think I have a winning recipe. > Didn't taste that good to me. > I like broccoli, anyone with a nice way to prepare that for a holiday? I like to serve it just with a simple cheese sauce (made from scratch with a white-sauce base) poured over, and then sprinkled with buttered fresh bread crumbs, browned slightly in the oven. Sometimes I do simple glazed carrots - just with brown sugar and butter. Family favorite is scalloped corn: 2 cans cream-style corn 1 can whole-kernel corn, drained 2 C. milk 2 beaten egg, XL or Jumbo (beat them well) 2 C. fine soda cracker crumbs, plus extra, toasted/buttered in a small pan 1/2 small onion, diced fine 2 T. parsley flakes Heat corn, onion, seasonings and milk together in saucepan until hot (not boiling). Remove from heat and stir in the beaten eggs and the cracker crumbs. Pour into greased casserole dish and top with extra buttered cracker crumbs. Bake at 350 for 30 minutes. This is almost souffle-like - puffs up nicely. You can add finely diced green pepper and/or chopped pimiento for color, if you like. N. |
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Nancy Dooley wrote:
> Sometimes I do simple glazed carrots - just with brown sugar and > butter. My glazed carrots are made with honey, butter and ginger (fresh, or the sherried ginger in the fridge) and sometimes the juice of a lemon. For Thanksgiving, I actually go easy on the butter. There's so much rich food on the table already, I try to have some foods that are on the lighter side for contrast. This goes for dessert too. In addition to the pumpkin pie, I put some plain sliced apples and pears on the table. --Lia |
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Nancy Dooley wrote:
> Sometimes I do simple glazed carrots - just with brown sugar and > butter. My glazed carrots are made with honey, butter and ginger (fresh, or the sherried ginger in the fridge) and sometimes the juice of a lemon. For Thanksgiving, I actually go easy on the butter. There's so much rich food on the table already, I try to have some foods that are on the lighter side for contrast. This goes for dessert too. In addition to the pumpkin pie, I put some plain sliced apples and pears on the table. --Lia |
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Nancy Dooley wrote:
> Sometimes I do simple glazed carrots - just with brown sugar and > butter. My glazed carrots are made with honey, butter and ginger (fresh, or the sherried ginger in the fridge) and sometimes the juice of a lemon. For Thanksgiving, I actually go easy on the butter. There's so much rich food on the table already, I try to have some foods that are on the lighter side for contrast. This goes for dessert too. In addition to the pumpkin pie, I put some plain sliced apples and pears on the table. --Lia |
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"Elisa" > wrote in message >...
> I've been asked to bring the vegetable dish for Thanksgiving. Today I did > some test recipies to see what was good. One was a zucchini recipe with red > pepper and provolone. Almost like a crustless quiche. It was pretty good. > Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone > have any tried and true, but awesome (read: not green bean casserole) > vegetable recipes to go with the Thanksgiving meal? Hi Elisa, I saw something recently on TV that looked appealing to me. It looked appealing because it was a crock-pot recipe, that would free up stovetop burners, the oven, and could be done way in advance. You could have this cooked and bring the crockpot to the dinner to plug in away from the busy kitchen to keep warm. The TV host said it was a tried and true recipe, but I haven't tried it, yet. It was a spinach dish that went something like this: Creamy-cheesey Spinach dish 1) two packages of frozen spinach, thawed, water squeezed out 2) a lb. of American cheese, cubed (not Velveeta) 3) two cups of sm curd cottage cheese 4) 1/4 cup of flour 5) 3 eggs, beaten 6) salt and pepper, no other spices. She said she tried garlic and other things, but the simplicity is the best part about this side dish. Grease the bottom and sides of crock pot. Add ingredients, stir to mix, and cook on low for 4-5 hours. |
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"Elisa" > wrote in message >...
> I've been asked to bring the vegetable dish for Thanksgiving. Today I did > some test recipies to see what was good. One was a zucchini recipe with red > pepper and provolone. Almost like a crustless quiche. It was pretty good. > Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone > have any tried and true, but awesome (read: not green bean casserole) > vegetable recipes to go with the Thanksgiving meal? Hi Elisa, I saw something recently on TV that looked appealing to me. It looked appealing because it was a crock-pot recipe, that would free up stovetop burners, the oven, and could be done way in advance. You could have this cooked and bring the crockpot to the dinner to plug in away from the busy kitchen to keep warm. The TV host said it was a tried and true recipe, but I haven't tried it, yet. It was a spinach dish that went something like this: Creamy-cheesey Spinach dish 1) two packages of frozen spinach, thawed, water squeezed out 2) a lb. of American cheese, cubed (not Velveeta) 3) two cups of sm curd cottage cheese 4) 1/4 cup of flour 5) 3 eggs, beaten 6) salt and pepper, no other spices. She said she tried garlic and other things, but the simplicity is the best part about this side dish. Grease the bottom and sides of crock pot. Add ingredients, stir to mix, and cook on low for 4-5 hours. |
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"Elisa" > wrote in message >...
> I've been asked to bring the vegetable dish for Thanksgiving. Today I did > some test recipies to see what was good. One was a zucchini recipe with red > pepper and provolone. Almost like a crustless quiche. It was pretty good. > Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone > have any tried and true, but awesome (read: not green bean casserole) > vegetable recipes to go with the Thanksgiving meal? Hi Elisa, I saw something recently on TV that looked appealing to me. It looked appealing because it was a crock-pot recipe, that would free up stovetop burners, the oven, and could be done way in advance. You could have this cooked and bring the crockpot to the dinner to plug in away from the busy kitchen to keep warm. The TV host said it was a tried and true recipe, but I haven't tried it, yet. It was a spinach dish that went something like this: Creamy-cheesey Spinach dish 1) two packages of frozen spinach, thawed, water squeezed out 2) a lb. of American cheese, cubed (not Velveeta) 3) two cups of sm curd cottage cheese 4) 1/4 cup of flour 5) 3 eggs, beaten 6) salt and pepper, no other spices. She said she tried garlic and other things, but the simplicity is the best part about this side dish. Grease the bottom and sides of crock pot. Add ingredients, stir to mix, and cook on low for 4-5 hours. |
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"Bob" > wrote in message >...
> Elisa wrote: > > > Anyone have any tried and true, but awesome (read: not green bean > > casserole) vegetable recipes to go with the Thanksgiving meal? > > Simply roasted vegetables can be awesome. Just cut up some bell peppers > (whatever color you like), onions, carrots, and squash, toss with a little > bit of olive oil, sprinkle with salt and whatever herbs you like, and roast > in a hot (375-400F) oven until they start to caramelize. Serve hot or room > temperature. I am on a roasted vegetable kick that I just can't believe. Why have I been cooking vegetables on top of the stove for all of these years?, I ask myself lately. Even cauliflower and broccoli roasts great. Brussels sprouts roasted are what got me going on this kick. They get crispy on the outside and tender on the inside. S&P, garlic powder, olive oil and shake them around the pan and in the oven they go. Roasting may be difficult at Thanksgiving, though, with a big turkey taking up the whole oven... Karen |
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"Bob" > wrote in message >...
> Elisa wrote: > > > Anyone have any tried and true, but awesome (read: not green bean > > casserole) vegetable recipes to go with the Thanksgiving meal? > > Simply roasted vegetables can be awesome. Just cut up some bell peppers > (whatever color you like), onions, carrots, and squash, toss with a little > bit of olive oil, sprinkle with salt and whatever herbs you like, and roast > in a hot (375-400F) oven until they start to caramelize. Serve hot or room > temperature. I am on a roasted vegetable kick that I just can't believe. Why have I been cooking vegetables on top of the stove for all of these years?, I ask myself lately. Even cauliflower and broccoli roasts great. Brussels sprouts roasted are what got me going on this kick. They get crispy on the outside and tender on the inside. S&P, garlic powder, olive oil and shake them around the pan and in the oven they go. Roasting may be difficult at Thanksgiving, though, with a big turkey taking up the whole oven... Karen |
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"Bob" > wrote in message >...
> Elisa wrote: > > > Anyone have any tried and true, but awesome (read: not green bean > > casserole) vegetable recipes to go with the Thanksgiving meal? > > Simply roasted vegetables can be awesome. Just cut up some bell peppers > (whatever color you like), onions, carrots, and squash, toss with a little > bit of olive oil, sprinkle with salt and whatever herbs you like, and roast > in a hot (375-400F) oven until they start to caramelize. Serve hot or room > temperature. I am on a roasted vegetable kick that I just can't believe. Why have I been cooking vegetables on top of the stove for all of these years?, I ask myself lately. Even cauliflower and broccoli roasts great. Brussels sprouts roasted are what got me going on this kick. They get crispy on the outside and tender on the inside. S&P, garlic powder, olive oil and shake them around the pan and in the oven they go. Roasting may be difficult at Thanksgiving, though, with a big turkey taking up the whole oven... Karen |
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Nancy, that's the recipe I had that I thought I'd make.
All these great recipes, I'm scribbling them all down. Wow, I'm getting hungry. Thanks |
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Nancy, that's the recipe I had that I thought I'd make.
All these great recipes, I'm scribbling them all down. Wow, I'm getting hungry. Thanks |
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Nancy, that's the recipe I had that I thought I'd make.
All these great recipes, I'm scribbling them all down. Wow, I'm getting hungry. Thanks |
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>
> Hi Elisa, I saw something recently on TV that looked appealing to me. > It looked appealing because it was a crock-pot recipe, that would free > up stovetop burners, the oven, and could be done way in advance. You > could have this cooked and bring the crockpot to the dinner to plug in > away from the busy kitchen to keep warm. > > The TV host said it was a tried and true recipe, but I haven't tried > it, yet. It was a spinach dish that went something like this: > > Creamy-cheesey Spinach dish > > 1) two packages of frozen spinach, thawed, water squeezed out > > 2) a lb. of American cheese, cubed (not Velveeta) > > 3) two cups of sm curd cottage cheese > > 4) 1/4 cup of flour > > 5) 3 eggs, beaten > > 6) salt and pepper, no other spices. She said she tried garlic and > other things, but the simplicity is the best part about this side > dish. > > Grease the bottom and sides of crock pot. Add ingredients, stir to > mix, and cook on low for 4-5 hours. Hi Karen, That actually sounds pretty good. Kinda funky, but good! I love spinach, and of course, who doesn't love cheese! Thanks Karen! Elisa |
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>
> Hi Elisa, I saw something recently on TV that looked appealing to me. > It looked appealing because it was a crock-pot recipe, that would free > up stovetop burners, the oven, and could be done way in advance. You > could have this cooked and bring the crockpot to the dinner to plug in > away from the busy kitchen to keep warm. > > The TV host said it was a tried and true recipe, but I haven't tried > it, yet. It was a spinach dish that went something like this: > > Creamy-cheesey Spinach dish > > 1) two packages of frozen spinach, thawed, water squeezed out > > 2) a lb. of American cheese, cubed (not Velveeta) > > 3) two cups of sm curd cottage cheese > > 4) 1/4 cup of flour > > 5) 3 eggs, beaten > > 6) salt and pepper, no other spices. She said she tried garlic and > other things, but the simplicity is the best part about this side > dish. > > Grease the bottom and sides of crock pot. Add ingredients, stir to > mix, and cook on low for 4-5 hours. Hi Karen, That actually sounds pretty good. Kinda funky, but good! I love spinach, and of course, who doesn't love cheese! Thanks Karen! Elisa |
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>
> Hi Elisa, I saw something recently on TV that looked appealing to me. > It looked appealing because it was a crock-pot recipe, that would free > up stovetop burners, the oven, and could be done way in advance. You > could have this cooked and bring the crockpot to the dinner to plug in > away from the busy kitchen to keep warm. > > The TV host said it was a tried and true recipe, but I haven't tried > it, yet. It was a spinach dish that went something like this: > > Creamy-cheesey Spinach dish > > 1) two packages of frozen spinach, thawed, water squeezed out > > 2) a lb. of American cheese, cubed (not Velveeta) > > 3) two cups of sm curd cottage cheese > > 4) 1/4 cup of flour > > 5) 3 eggs, beaten > > 6) salt and pepper, no other spices. She said she tried garlic and > other things, but the simplicity is the best part about this side > dish. > > Grease the bottom and sides of crock pot. Add ingredients, stir to > mix, and cook on low for 4-5 hours. Hi Karen, That actually sounds pretty good. Kinda funky, but good! I love spinach, and of course, who doesn't love cheese! Thanks Karen! Elisa |
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>
> Hi Elisa, I saw something recently on TV that looked appealing to me. > It looked appealing because it was a crock-pot recipe, that would free > up stovetop burners, the oven, and could be done way in advance. You > could have this cooked and bring the crockpot to the dinner to plug in > away from the busy kitchen to keep warm. > > The TV host said it was a tried and true recipe, but I haven't tried > it, yet. It was a spinach dish that went something like this: > > Creamy-cheesey Spinach dish > > 1) two packages of frozen spinach, thawed, water squeezed out > > 2) a lb. of American cheese, cubed (not Velveeta) > > 3) two cups of sm curd cottage cheese > > 4) 1/4 cup of flour > > 5) 3 eggs, beaten > > 6) salt and pepper, no other spices. She said she tried garlic and > other things, but the simplicity is the best part about this side > dish. > > Grease the bottom and sides of crock pot. Add ingredients, stir to > mix, and cook on low for 4-5 hours. Hi Karen, That actually sounds pretty good. Kinda funky, but good! I love spinach, and of course, who doesn't love cheese! Thanks Karen! Elisa |
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I came across this recipe and thought I'd try it this year. Seems kid friendly
and simple to prepare. Creamy Broccoli and Baby Onions (2) 10oz packs of frozen broccoli 2 cup frozen small white onions 2 tb butter 2 tb flour 1/4 tsp salt pepper to taste dash of nutmeg 3/4 cup milk or cream 3 oz cream cheese, softened Sprinkle of parmesan cheese, if desired Cook veggies in a bit of water; drain and set aside. Over med heat in a sauce pan, make a light roux with the flour and butter, season and add the milk or cream. Whisk till thickened. Remove from heat and blend in the cream cheese, then fold in the reserved vegies. Pour creamed veggies into a 1 1/2 qt cassarole dish and serve it forth or sprinkle with parmy cheese and brown it lightly under broiler before serving. |
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I came across this recipe and thought I'd try it this year. Seems kid friendly
and simple to prepare. Creamy Broccoli and Baby Onions (2) 10oz packs of frozen broccoli 2 cup frozen small white onions 2 tb butter 2 tb flour 1/4 tsp salt pepper to taste dash of nutmeg 3/4 cup milk or cream 3 oz cream cheese, softened Sprinkle of parmesan cheese, if desired Cook veggies in a bit of water; drain and set aside. Over med heat in a sauce pan, make a light roux with the flour and butter, season and add the milk or cream. Whisk till thickened. Remove from heat and blend in the cream cheese, then fold in the reserved vegies. Pour creamed veggies into a 1 1/2 qt cassarole dish and serve it forth or sprinkle with parmy cheese and brown it lightly under broiler before serving. |
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> (Barbtail) wrote:
> >I came across this recipe and thought I'd try it this year. Seems kid >friendly >and simple to prepare. > >Creamy Broccoli and Baby Onions I don't think too many kids will like creamed onions, not creamed broccoli either, certainly not together. In fact I think creamed broccoli with onions is an awful combination. Creamed onions goes well with green peas. Broccoli is better in cheese sauce, and perhaps some pimento... but to me broccoli in plain white cream sauce belongs in the trash. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> (Barbtail) wrote:
> >I came across this recipe and thought I'd try it this year. Seems kid >friendly >and simple to prepare. > >Creamy Broccoli and Baby Onions I don't think too many kids will like creamed onions, not creamed broccoli either, certainly not together. In fact I think creamed broccoli with onions is an awful combination. Creamed onions goes well with green peas. Broccoli is better in cheese sauce, and perhaps some pimento... but to me broccoli in plain white cream sauce belongs in the trash. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> but to me broccoli in
>plain white cream sauce belongs in the trash. > > >---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* >"Life would be devoid of all meaning were it without tribulation." >Sheldon >```````````` I won't make you eat it *laughs*. Broccoli is actually one of the veggies kids tend to like, strangely enough. I'll give you that creamed onions don't usually make their list, but nearly everything is yummier in a creamy sauce *smiles* My kids LOVED broccoli and mayonaise. So do my grandkids. *cheers* Barb |
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> but to me broccoli in
>plain white cream sauce belongs in the trash. > > >---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* >"Life would be devoid of all meaning were it without tribulation." >Sheldon >```````````` I won't make you eat it *laughs*. Broccoli is actually one of the veggies kids tend to like, strangely enough. I'll give you that creamed onions don't usually make their list, but nearly everything is yummier in a creamy sauce *smiles* My kids LOVED broccoli and mayonaise. So do my grandkids. *cheers* Barb |
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In article >,
Bob > wrote: >Charlotte wrote: > >> If you want colorful veggies, my mom's "Italian Vegetable Salad" >> >> http://www.rahul.net/clb/recipes/vegsalad.txt >> >> is make ahead and very portable over distance. Tasty too. > >Interesting. I've seen and used a pared-down version of that recipe posted >here as "Mom's Salad" some years ago: > >Mom's Salad > >1 can baby corn, drained >1 jar marinated artichoke hearts (not drained) >1 large jar pitted black olives, drained >1 large jar green beans (NOT French cut) >1 jar whole baby mushrooms, drained >1/2 cup Italian dressing > >Mix together and chill. > > >I added cubes of fresh mozzarella and had it with artisanal bread for a >picnic. Sounds good! Different items (mostly), same principle. I've used it for a potluck recipe for years, as it is make ahead and keeps well at room temperature. Plus, most potlucks are heavy on the starches, and some veggies taste good :-). Mom's Fridge Storage tip is that this salad is perfectly happy in a large ziploc baggie until it is time to put it in the pretty glass bowl for serving. Charlotte -- |
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In article >,
Bob > wrote: >Charlotte wrote: > >> If you want colorful veggies, my mom's "Italian Vegetable Salad" >> >> http://www.rahul.net/clb/recipes/vegsalad.txt >> >> is make ahead and very portable over distance. Tasty too. > >Interesting. I've seen and used a pared-down version of that recipe posted >here as "Mom's Salad" some years ago: > >Mom's Salad > >1 can baby corn, drained >1 jar marinated artichoke hearts (not drained) >1 large jar pitted black olives, drained >1 large jar green beans (NOT French cut) >1 jar whole baby mushrooms, drained >1/2 cup Italian dressing > >Mix together and chill. > > >I added cubes of fresh mozzarella and had it with artisanal bread for a >picnic. Sounds good! Different items (mostly), same principle. I've used it for a potluck recipe for years, as it is make ahead and keeps well at room temperature. Plus, most potlucks are heavy on the starches, and some veggies taste good :-). Mom's Fridge Storage tip is that this salad is perfectly happy in a large ziploc baggie until it is time to put it in the pretty glass bowl for serving. Charlotte -- |
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