LOW CARB ZUCCHINI CASSEROLE

 

LOW CARB ZUCCHINI CASSEROLE*

From Kristin Troyer

2 medium zucchini, quartered and chopped (about 4 cups)

2 T. butter, cut into small pieces

3 large eggs

1/4 cup heavy cream

1/4 cup chopped onion

1/2 t. salt

1/2 t. pepper

1  1/2 cups shredded cheddar, divided

1/4 cup grated Parmesan cheese

1/4 cup finely crushed pork rinds or parmesan crisps

Preheat oven to 350. Grease a 9-inch round or 8-inch square baking dish.

Bring a large pot of lightly salted water to boil.

Add the zucchini and cook until just tender, about 4 minutes.

Drain well in a colander.

Spread the zucchini in the dish and dot with pieces of butter.

In a large bowl, whisk together the eggs and cream. 

Stir in onions, salt, pepper and half the cheddar cheese.

Pour mixture over zucchini.

Sprinkle top with the remaining cheddar, the parmesan and the pork rinds.

Bake 35 minutes until bubbly and nicely browned.

Sprinkle with chopped basil, if desired.

*from the blog "All Day I Dream About Food"

SAVORY ROASTED SWEET POTATOES

SAVORY ROASTED SWEET POTATOES

From Kristin Troyer

2 large sweet potatoes

1 T. olive oil

1 t. paprika

1 t. thyme

1/2 t. parsley

1/4 t. salt or seasoned salt

Note: I usually season by feel so you can add more or less as you like. I also add a little garlic powder. 

Preheat oven to 450. 

Spray baking sheet with non-stick cooking spray (or just use foil on pan).

Dice sweet potatoes into bite-sized pieces. 

Add potatoes to mixing bowl and toss with oil until coated. 

Add in seasonings and toss again.

Place potatoes on baking sheet and bake 30-35 minutes or until tender. Note: I flip mine half way through baking.

LAYERED GREEN PEA SALAD

LAYERED GREEN PEA SALAD

From Angie Reid (Dad's Sunday dinners)

1 small head of lettuce, washed and dried
1 bag frozen peas
1 small red onion, finely chopped
1 can water chestnuts
1  1/4 cup mayonnaise
2 T. sugar
6 slices bacon, cooked, crumbled
1  1/2 cups shredded cheddar cheese

In a 9 x 13 dish, make layers - half the lettuce, then 1/2 the peas, then onion, 
then peas. Top with remaining lettuce.

Mix the dressing - mayo and sugar - and spread over the salad.  

Garnish with crumbled bacon.  Top with cheddar cheese.

Cover.

Refrigerate 8 hours or overnight. Serves 6.

COLESLAW

COLESLAW

From Angie Reid (From Aunt Tammy Flowers)

1 pkg. coleslaw cabbage
1 bottle coleslaw dressing
1 can pineapple, drained if needed
1 can mandarin oranges, drained

Mix all together and chill.

CORN FRITTERS

CORN FRITTERS

From Marie Reid Myers

2 cups ground up corn
1 egg, beaten
2/3 cup milk
2 t. baking powder
1 t. sugar
1/2 t. salt
1 cup flour
oil, just a little for cooking

Mix all ingredients.

Pour in a frying pan.

Cook on one side, then the other side, until nicely browned.

BLACK BEAN SALSA

BLACK BEAN SALSA

From Lora Troyer

1 can black beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
2 cups corn, cooked, cooled
1/2 red pepper, finely chopped
1/2 bunch green onions, finely chopped
1/2 bunch cilantro, finely chopped

Combine above ingredients.

Dressing:

1/2 cup balsamic vinegar
1/4 cup olive oil
1 T. sugar

Mix together.

Toss dressing with bean and veggie mix.

Refrigerate.

Serve with blue corn chips or regular tortilla chips.

MOM'S GREEN BEANS

 We had these beans for Easter dinner...yum!

MOM'S GREEN BEANS

From Billie Reid

I used to always cook my beans long and slow (for hours), but I have found I can achieve the same result by cooking an hour or so, turn off the heat for an hour or so, and later cook another hour or so, etc.  They darken as they cook and they get yummy, too.  

You can start with cans of beans, (which I usually do), or fresh beans. 

For flavoring you need pieces of ham fat.  When I bought a ham, I started saving my own fat from the outside of the ham, but you can buy this in the grocery.

I start the cooking process in a large pot, like a heavy 5-qt dutch oven, and fill half way with beans and then the fat, then cook as above. 

Mom's notes: As for cooking the beans,  I used to cook them all day, but last time I learned a short cut.  I would cook them for an hour or so, turn them off and let them sit awhile, then turn them on to cook more, etc.  This is also handy if you have to leave the house and go away from the stove for a while.  

Remember another trick I mentioned last time we talked about it, was not to start with too much water.  You can add  water as needed.  To start, the water should be just not quite covering the beans. The water needs to simmer down in the process.

Don't give up.  Experiment until you get it like you like it.  Traditions are made of such.  I always put the whole can(s) of beans in the pan--water and all.  No need to dump the water down the drain. Note: In the glasses you see in the pictures is the bean water, so I think she used some of the liquid from the cans and saved some for later, if needed. The amount of water used during the cooking is key to the flavor and final result.

MIXED VEGETABLE SALAD

Today's recipe for Mixed Vegetable Salad is from my aunt, Barbara Thompson,  (my Mom's sister). 

MIXED VEGETABLE SALAD

from Barbara Thompson

l bunch fresh broccoli (1 pound)

1 small head cauliflower, broken into flowerets

2 medium carrots, cleaned and thinly sliced

1 medium purple onion, thinly sliced

1 medium green pepper, cut into 1-inch pieces

1 15-oz. can garbanzo beans, drained

1 cup sliced ripe olives

1 8-oz. bottle Italian dressing

Trim broccoli. Wash and break into flowerets. Cut into bite-sized pieces. Reserve stalks for other use. 

Combine all ingredients, toss gently and cover.

Chill 2 hours.  8 servings

Mom, Damon, Barbara

BROCCOLI SOUFFLE

BROCCOLI SOUFFLE

From Kristie Stafford

2 pkgs. frozen, chopped broccoli, cooked and drained
2 eggs well beaten
1/2 can mushroom soup
1 cup grated sharp cheese
1 cup mayonnaise
1 stick butter, melted
1 medium onion, chopped

Mix together soup, eggs, cheese mayo and chopped onion.

Fold in broccoli and bake at 325 degrees for 30-40 minutes.

Pat crumbs on top, if desired. Brown in last 5-8 minutes.

Serves 7-10.

HASH BROWN CASSEROLE

HASH BROWN CASSEROLE

From Billie Reid

2 lbs. hash brown potatoes - thawed
salt and pepper
4 oz. cheddar cheese, grated
1/2 cup sour cream
1 can cream of chicken soup

Mix potatoes, cheese, sour cream and soup.  Pour into long baking dish.

Melt 2 T. butter.  Mix butter with 1/3 cup crushed corn flakes. Sprinkle over potatoes.

Bake at 350 for 30-35 minutes.

GREEN BEAN CASSEROLE

GREEN BEAN CASSEROLE

From Billie Reid

2 cans green beans
1 can mushroom soup
1/2 cup milk
1 t. soy sauce
black pepper, dash
french fried onions

Mix milk, soy sauce, pepper.  Put beans in casserole dish; add part of the onions.

Alternate layers of beans with soup mixutre.

Bake in microwave oven for 10 minutes.

Cover with more onions and bake 3 more minutes.

Tip:  This is adjusted from a recipe that says to bake in a regular oven.

MOM'S GREEN BEANS

MOM'S GREEN BEANS

From Billie Reid

I used to always cook my beans long and slow (for hours), but I have found I can achieve the same result by cooking an hour or so, turn off the heat for an hour or so, and later cook another hour or so, etc.  They darken as they cook and they get yummy, too.  

You can start with cans of beans, (which I usually do), or fresh beans. 

For flavoring you need pieces of ham fat, fat bacon, or something similar.  

When I bought a ham, I started saving my own fat from the outside of the ham, but you can buy this in the grocery, or fat bacon works pretty good.  

I start the cooking process in a large pot, like a heavy 5-qt dutch oven, and fill half way with beans and then the fat, then cook as above. 

Tip: As for cooking the beans,  I used to cook them like all day, but last time I learned a short cut.  I would cook them for an hour or so, turn them off and let them sit awhile, then turn them on to cook more, etc.  This is also handy if you have to leave the house and go away from the stove for a while.  

Remember another trick I mentioned last time we talked about it, was not to start with too much water.  You can add  water as needed.  To start, the water should be just not quite covering the beans. The water needs to simmer down in the process.

Don't give up.  Experiment until you get it like you like it.  Traditions are made of such.  I always put the whole can(s) of beans in the pan--water and all.  No need to dump the water down the drain. 

ASPARAGUS CASSEROLE

ASPARAGUS CASSEROLE

From Anna Pottorff

1 can asparagus tips (or freshly cooked)
2 cups crushed crackers
1/2 cup butter
1/2 lb. grated cheese
1 can mushroom soup

Grate cheese and mix with cracker crumbs and butter. 

Add liquid from asparagus to soup.

Place layer of cracker crumbs, cheese and butter, then asparagus, then soup mixture.

Alternate ingredients.

Bake at 350 for 20 minutes.

BROCCOLI 'N' CORN CASSEROLE

Photo: Top Row, Wilma, Anna, Violet, Pearl; Seated, Wiley, Della, Victor

BROCCOLI 'N' CORN CASSEROLE

From Anna Pottorff

1  16-oz. can creamed corn

1 10-oz. pkg. frozen broccoli

1 egg, beaten

1/2 cup cracker crumbs

1/2 cup shredded cheddar cheese

1 T. minced onion

2 T. melted butter

1/2 t. salt

dash pepper

Mix 2 T. butter and 1/2 cup crumbled Corn flakes.  Sprinkle over mixture. 

Bake at 350 for 35-45 minutes.

POTATOES, TOMATOES, AND GREEN BEANS

POTATOES, TOMATOES, AND GREEN BEANS

From Kristin Troyer (Dale Lee)

Boil a small bag of small new potatoes (I like the yellow ones), cut into quarters, for about 12 minutes in salted water.

While potatoes are boiling, in a large skillet melt 3 large blobs (I'm big on exact measurements) of butter.

While butter is melting, chop half of a medium sized onion into small pieces.

Saute the onion pieces in the butter on medium heat until almost starting to brown.

Add the potatoes and saute for another 6 minutes.

Add exactly 2 large handfuls of frozen green beans, broken into reasonable-sized pieces.

Saute with added beans another 4 minutes, then add enough grape tomato halves to balance the green-ness of the green beans.

Saute about one minute more, sprinkle lightly with garlic salt, then serve.

 

CORN AND CABBAGE 1963

CORN AND CABBAGE 1963

From Barbara Thompson

4-5 slices of bacon
1/2 cup hot water
1 t. sugar
1 t. salt
3 cups shredded cabbage
1 cup fresh corn, cut

Fry bacon until crisp and brown; remove bacon. Save drippings.

Add water, sugar and salt to bacon drippings. Pour off some of the grease, if desired.

Bring to boiling. Add cabbage and corn.  Cover; cook quickly until just tender, about 7 minutes.

Sprinkle with paprika; garnish with crisp bacon.

Serves 6.

CORN AND MACARONI FRITTERS

CORN AND MACARONI FRITTERS

From Billie Reid

1/2 cup macaroni
1  1/2 cups sweet corn
1 well-beaten egg
1/4 cup green pepper, finely chopped
1 t. baking powder
1/2 t. salt
1/2 cup flour
dash white pepper

Cook macaroni in 2 cups boiling water to which 1 t. salt has been added. Boil 10-12 minutes or until tender.  Drain and rinse with warm water.

Mix with corn, green pepper, egg and the dry ingredients which have been mixed and sifted together.

Drop by spoon into deep hot fat and fry 3-4 minutes or until golden brown.

Makes about 16 fritters.

CORN FRITTERS

CORN FRITTERS

From Billie Reid

1  1/2 cups flour
2 t. baking powder
1/2 t. salt
1/2 t. dry mustard
1 egg
2/3 cup milk
1  1/2 cups whole kernel corn
1 T. melted fat

Sift flour, measure and sift again with dry ingredients.

Beat egg and combine with milk and drained corn; add dry ingredients and mix well.

Drop from teaspoon into hot deep fat (about 360 F.) and fry until a golden brown (4-5 minutes).

Drain on unglazed paper.

Serve at once with syrup or jelly, if desired.

SPANISH RICE PRONTO 1958

Dad and Mom 1947

SPANISH RICE PRONTO 1958

From Billie Reid

1/4 cup bacon drippings

1 medium onion, thinly sliced

1/2 medium green pepper

1  1/3 cups Minute Rice

1  3/4 cups hot water

2 cans tomato sauce (8 oz. cans)

1 t. salt

dash pepper

1 t. prepared mustard (optional)

Melt bacon drippings in skillet or saucepan. Add onion, green pepper and Minute Rice (right from the package).   Cook and stir over high heat until lightly browned.  

Add hot water, tomato sauce and seasonings.  Mix well.

Bring quickly to a boil.  Cover tightly and simmer 10 minutes.  

A fiesta for 4.

Addition in 1963 - she made it with 2 cups rice and 2 cups hot water. She changed the optional mustard amount to 1/2 teaspoon.

SALSA VERDE

SALSA VERDE
From Kristi Templeton

1 lb. tomatillos
2 jalapeno peppers
2 cloves of garlic, peeled
1/2 medium onion, quartered, plus 1/3 cup finely chopped onion, divided
1 cup chopped cilantro,  thicker stems removed first
1/3 to 1/2 cup water
kosher or sea salt, to taste
1/2 t. ground cayenne pepper, optional

Remove the husks from the tomatillos; discard husks.  Rinse fruit well to remove sap.

Cut the stemmed tops off the jalapenos then split them in half. Using a spoon, scrape away the seeds and veins.  This is where the main heat lives. If you don't mind the heat, leave the peppers whole.

Lightly grease a griddle or skillet, rubbing excess off with a paper towel. Place on medium heat.  When it's hot, place the tomatillos, peppers, garlic and onions on the hot surface. Allow to blister, turning veges over with tongs to soften and slightly blister as much surface as possible.  The peppers, onions and garlic will soften and blister the fastest.  After about 5 minutes, remove the onions, garlic and peppers to the bowl of a blender.  Continue roasting the tomatillos for another 5-8 minutes.  Optional, carefully slice the tomatillos in half to accelerate the roasting.  Once the tomatillos have started to soften and are just starting to release their juices, remove them to the blender.

Alternate broil method to paragraph above (from Kristi's friend): Instead of stove top, you can put a little oil on all the items (except cilantro) and put them on a cookie sheet or baking pan and put under broiler for a few minutes to get a nice char. Then put in oven for about another 10-15 minutes and let the tomatillos break down some more for a really good flavor.

Allow to cool for a few minutes, then add 1/3 cup water, place the blender lid on loosely, holding it in place with a kitchen towel and puree until just slightly chunky to smooth, depending on personal preference.  Add more water if a thinner consistency is desired.

Pour the salsa into a bowl, add salt to taste.

Stir in the cilantro and the chopped onions (feel free to add these to the puree if you don't like the chunky cilantro and onions.  Adding them after the fact adds texture back to the salsa).

If more heat is desired, add the cayenne, to taste.

Place in an airtight container-preferably a glass jar-and store in the refrigerator for up to a week.  Add a squeeze of lime juice to freshen as needed.