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Vegetables, Pasta Dishes (2)

from Denise of Country Kitchen

from the Vegetarian Resource Group newsletter

STUFFED CABBAGE II

(serves 6-8)

Small head of cabbage
4 teaspoons of oil
2 small onions, chopped finely
1 1/2 cups matzo farfel
or 4 pieces of matzo crushed
1 cup of raisins
2 stalks of celery, chopped finely
2 Tbs. red dry wine (optional)
2/3 cup apple juice
1/2 cup applesauce
29 ounce can tomato sauce
1 cup water

Steam head of cabbage in water until leaves are soft.
Remove cabbage from water, cool, and separate leaves.

In oil saute onions, farfel, raisins, and celery over
medium heat for 10 minutes.
Add wine, juice, and applesauce.
Simmer 5 more minutes.

Preheat oven to 375 degrees.
Place some stuffing on each cabbage leaf
and fold ends in. Lay in deep baking dish
with folded cabbage ends down.

Mix tomato sauce with water.
Pour sauce over cabbage so leaves
remain moist and don't dry out.

Bake at 375 degrees for a half-hour
or until heated through.

Total Calories per serving: 268
Fat: 3 grams
Protein: 4 grams
Carbohydrates: 62 grams


from Stephanie of Country Kitchen

RE: NAVY BEANS

Hello all!
Could somebody throw me a good navy bean recipe?
Nothing too fancy will do...
Thanks!



from Janet in Georgia,
of Country Kitchen

RE: NAVY BEAN RECIPE

I cook them several ways
but I will give you a few hints I use...

1. Soak over night in lots of water and throw
that water out. If you don't have that much time,
boil the beans and water hard for about 5 min, t
hen set aside covered for about 1-1-1/2 hours.
Throw that water out and put fresh water
on the beans to cook.

2. Use lots of cut up onion, but soak the onion
in cold water and run lots of water through
the onions before adding to beans to cook.
This gets rid of the bitter taste of the older
onions and the sulphur taste.

3. Add diced tomatoes canned with basil
and garlic in them for each lb of beans you cook,
and a bay leaf or two, with plenty of water
to cover the beans.

4. I add bacon drippings at the start of cooking
and either cubed ham or ham bullion cubes.
Save half the diced ham to add just before
taking them off the stove. That way all
the ham is not disintergrated.
I also add lots of diced up celery.

5. Never add salt until almost cooked,
because the salt causes an enzime in the beans
to keep them hard for almost forever.

6. If you are short of time and need the
beans to cook quicker use Great Northern beans.
If you have all afternoon to cook them
you can use the smaller Navy Beans,
as they take longer to cook. I like both types
and always have them in my pantry.

7. We cook large batches of beans to use
the first day as a main dish with corn bread.
Then we bake them with a
Boston Baked Bean recipe in the oven.

Hope you enjoy your beans!



from Bryan,
in the Hills of East Tennessee,
of Country Kitchen

RE: NAVY BEANS

Some of the best navy beans I've found were
cooked with ham, diced onion, and the beans
were always accompanied by some
really great cornbread.

Don't know what they serve with them up north,
but down south it's definitely corn bread.

Many time a meal consisted of the navy beans,
cole slaw, sliced onions, pickles, and corn bread.

Nothing fancy about the meal,
but it sure was wonderful!



from Mamie of Country Kitchen

RE: NAVY BEANS

Bryan, You left off Fried potatoes!!! <BG>



from Charles of Country Kitchen

RE: NAVY BEANS

We just soaked them overnight
(throw out the soak water and add fresh water),
then boiled them half the afternoon on top of
a wood cookstove with a hunk of fat back
(dry salt pork) to give them flavor.

Today's "low-fat" culture would do away with
the fat back and therefore most of the flavor.

They are also good baked.



from Dee of Country Kitchen

RE: NAVY BEANS

I substituted pork bullion for the salt pork
(fat back) and add onion.

Not the perfect solution to the fat and salt,
but it helps......and they are delicious
almost like mom used to make.


from Jean D. of Country Kitchen

RE: NAVY BEANS

I was told one time that if I wanted to
rid my pot of beans of the salt pork lard residue
that I just needed to chill and remove
before the soup became "mushy"
Never tried it..... I like the fat.. :)



from Elaine of Country Kitchen

RE: NAVY BEAN SOUP

1 Pound white beans
(navy, pea, fava, lima, you pick it)
1 Ham bone with some meat on it
or 1 pound bacon diced, fried and drained well
1 Cup mashed potatoes
3 Large onions, chopped
2 Cloves garlic, minced
1/4 Cup parsley, chopped (optional, but nice)
1 Small bunch celery, chopped (with some tops)

Soak beans overnight in water to cover
(or use quick method, 2 minutes at boil,
one hour covered at soak)

Drain if you wish and put in a soup pot
with ham bone OR bacon and 3 quarts water.
Simmer 2 hours.

Stir in mashed potatoes, onions, garlic,
parsley and celery (including tops).

Simmer another hour or until beans are done.
Remove the ham bone and
cut the meat from the ham bone.
Discard bone and add meat to soup.

Season before serving.
Remember that ham and bacon
both add sodium to the beans.

For the adventuresome,
I sometimes add a frozen package
of Kale along with the potatoes, etc.
It makes a complete meal.



from Edna of Country Kitchen

RE: NAVY BEANS

My bean soup is similar to this
(previous recipe),
only I use diced potatoes
and sliced carrots and omit the garlic.
Hubby won't eat garlic.
Sounds so good I just started a pot.



from Helen of Country Kitchen

RE: NAVY BEANS

We here in West Tennessee along
the Mississippi River had a similar
( to Bryan's) dinner last night.

NAVY BEANS WITH GROUND BEEF

I cook the beans until a little tender,
add about
1 lb. cooked ground beef,
and sautéed onions.
For seasoning I had
salt,
pepper,
hot sauce and
jalapeno peppers.

I served cornbread, coleslaw and sliced raw onion.

It was a very satisfying meal!



Mom Cook's Sweet Potatoes

3 cups cooked, mashed sweet potatoes
(3-4 med sized)
1 cup sugar
2 eggs
1 tsp vanilla
1/3 cup milk
1/2 cup butter/marg, melted topping

1 cup firmly packed brown sugar
1/3 cup flour
1/3 cup melted butter/marg, melted
1 cup finely chopped pecans

Combine sweet potatoes, sugar, eggs,
vanilla, milk and 1/2 cup melted butter.
Beat with electric mixer until mostly smooth.

Spoon in to a greased 2 qt shallow casserole dish.
Mix together topping ingredients,
sprinkle over potatoes.

Bake at 350 for 30 minutes.
Serves 8-10.


from LaRae of Country Kitchen

Rose's Vegetable Casserole
(serves 8-10)

30 oz. frozen vegetables
(carrots, broccoli, cauliflower -- California Medley)
1-13 oz. can evaporated milk
(helps to put extra milk in so that it isn't too dry)
1 pound sharp cheddar cheese
5 slices white bread, buttered
& sprinkled with garlic salt

Cook and drain vegetables; grate cheese;
cut buttered bread into cubes.

Mix everything together and
put in 9" x 11" buttered casserole dish.

Bake 30 minutes uncovered @ 350°.

This is absolutely delicious!
Rose's daughter Nancy made this recently,
and everyone loved it!


Yellow Rice with Raisins

~from Southern Africa~

2 Tbs butter or olive oil
1 cup uncooked long-grain white rice
2 cups boiling water
One 2 inch piece of cinnamon stick
1/2 tsp ground turmeric
1/2 tsp ground cumin
A pinch of crumbled saffron threads
or ground saffron
1/2 tsp salt
1/2 cup seedless raisins
1 tsp sugar or more, to taste

Melt the butter in a saucepan over
moderate heat. Add the rice and cook,
stirring constantly, for 1 minute.

Add the remaining ingredients except for
the sugar and simmer, tightly covered,
until the rice is tender, about 20 minutes.

Remove the pan from the heat
and discard the cinnamon.
Sprinkle the sugar on top of the rice
and fluff the rice with a fork.

Cover and allow to stand for 15 minutes.
Fluff the rice again prior to serving.
Serves 4 to 6.


GARLIC-PARMESAN TOMATOES
Serves 4-6

1 pound ripe tomatoes
1 cup Italian seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, pressed
1 tablespoon chopped fresh oregano
or 1 teaspoon dried
1/4 cup olive oil
salt and freshly ground pepper

1. Preheat broiler to high.
Grease a 9" by 13" baking pan with olive oil.
Cut tomatoes into thick slices,
spread out onto baking pan.
Season with salt and pepper.

2. In a bowl, combine bread crumbs, garlic,
Parmesan cheese, and oregano.
Add oil until mixture is moist but not soaked.
Season with salt and pepper.

3. Sprinkle bread crumb mixture over tomatoes
and broil until crumbs are golden brown
and tomatos are soft and juicy,
about 12 to 15 minutes.



Rachel's Red Beans And Rice

Serves 6-8

Preparation time: approx. 2 hours

Marinade:
1 Tbsp. cayenne pepper
(less if you don't like it so hot)
1 Tbsp. black pepper (same here)
1 tsp. garlic powder
1 tsp. liquid smoke
Water to cover

Main dish:
4 small pork cutlets, trimmed of excess fat,
cut into bite-sized pieces
1/2 lg. green bell pepper, thinly sliced
1/2 medium onion, thinly sliced
1-16-oz. can kidney beans, undrained
1-8-oz. can tomato sauce
1 Tbsp. bourbon or whiskey
1 Tbsp. cayenne pepper
(less if you don't like it so hot)
1 Tbsp. black pepper (same here)
3 C. water
3 C. cooked instant rice

Combine all marinade ingredients.
Add pork and marinate for at least1 hour.
Reserving marinade, cook pork
in a large pan until almost done.

Add cayenne and black peppers and cook until done.
Add bell pepper, onion, beans with juice, tomato
sauce, whiskey, reserved marinade and water.

Bring to a boil, stirring occasionally.
Reduce heat and simmer 1 hour, stirring occasionally.
Cook rice as directed on package.
Place in bowls and cover with red bean mixture.

Very, very hot!!!


Sweet Potato Pudding

~ from East Africa~

2 lbs sweet potatoes, peeled and
cut into 1/2 inch cubes
3 cups milk
1 cup heavy cream
1/2 cup sugar
1/2 tsp ground turmeric
1/2 tsp cinnamon
A grating of fresh nutmeg
1/2 tsp ground cardamom plus some for garnish

Boil the cubed sweet potato uncovered in about
1 quart water for 20 to 30 minutes, until tender.
Drain and return to the pan.

Stir in the remaining ingredients and simmer,
stirring occasionally, over low heat for 1 hour,
until the potatoes are reduced to a thick puree.

Using a rubber spatula or wooden spoon,
press the puree through a
fine sieve into a serving bowl.

Serve at room temperature or chilled.
Sprinkle a little ground cardamom
on surface just before serving.

Serves 6 to 8.



Experiment with these, substitute fine chopped ham
for the bacon, use different cheeses, etc.
They refrigerate and reheat in the microwave well.

BAKED STUFFED POTATO BOATS

4 large baking potatoes
1/2 pound lean, sliced, smoked bacon
1 head of fresh garlic
2 tbs. fresh chopped chives
Fresh ground pepper (to taste)
Salt (to taste)
1 tbs. cooking oil
1/4 pound unsalted butter
1/2 pound grated sharp cheddar cheese

Preheat your oven to 450 degrees F.
Fry the bacon until it is crispy, drain, cool,
and crumble. Cut the top off of the
head of garlic to reveal the tips of the cloves,
drizzle cooking oil over the exposed tips
and wrap the entire head in aluminum foil.

Bake the potatoes and the wrapped garlic
for 30 to 45 minutes until the potatoes
are fork tender and the garlic is soft and pasty
(don't burn the garlic - it gets bitter).
Allow the potatoes to cool just enough so you can
safely handle them and cut them in half, lengthwise.

Carefully scoop out each potato half with a spoon
and put the warm pulp into a mixing bowl.
Set the empty potato shells (boats) aside.
Squeeze the roasted garlic paste into the bowl,
add the butter and mash the mixture well
with a potato masher (yes, by hand). It's OK
if it's a bit lumpy, the lumps add character.

Add salt and pepper to
your personal taste and mix well.
Add the crumbled bacon bits and the
cheese, mix well again.
Spoon this mixture into the potato shells, they
should be overstuffed with a dome shaped top.

Return the stuffed potato boats to the oven
and bake for 10 to 15 minutes until the cheese
is melted and the tops brown slightly.
Remove from the oven,
garnish with chopped chives,
and enjoy!



Noodles and Cheese

#1 Wide egg noodles
#2 Cottage Cheese (1 or 2 large containers
depending on the amount of people you are feeding.)
#3 Assortment of jelly.

Boil water and cook noodles according to package directions.
Drain well in hot water.
Place a portion on each plate and let
everyone top with Cottage Cheese and Jelly.

NO!!! I'm not crazy. You must taste this!

Just how far back this goes, I don't know.
I make it for my kids.
My mother made it for her kids.
My grandma made it for her kids.
My great grandma made it for her kids, too.

This is one of those dishes you must try
and then make up your mind.
Everyone I've ever made it for loves it,
even though at first they are a bit leery.

Be brave....


Dutch Oven Potatoes

10-12 medium baking potatoes
1 lb thick sliced bacon
4-5 large onions, sliced fairly thick
1/2 cup butter/margarine
3 cups grated cheddar cheese

Scrub potatoes and slice thick without peeling.
Put in cold water and cover. Slice onions.
Fry bacon in bottom of dutch oven.
Remove bacon and discard drippings.

Drain potato slices and layer in dutch oven
alternating with onions, bacon and cheese.
Top with butter.

Bake in oven at 325 degrees for 1-1/2 hours
or until potatoes are tender.


This recipe was handed down in my family for
at least four generations before coming to me.
This is a true heirloom.

(TRUE) BOSTON BAKED BEANS

2 Lbs. Navy or Pea Beans
1 Tbl. Salt
2-4 Tbl. Brown Sugar
1/2 Cu. Molasses (unsulphured)
1 tsp. Dry Mustard
1/2-3/4 Lb. Salt Pork

Pick beans carefully, wash and soak them overnight.
Turn into a bean pot, heavy casserole,
or even a crock pot (without draining).

Combine salt, brown sugar, molasses and mustard
with 1 cup of boiling water and pour over beans.
Scrape the rind of the salt pork to remove any salt.
Wash to salt pork under warm water.

Cut deep gashes into the fat 1/2 inches apart and
press into the beans leaving only the rind exposed.
Cover the pot and bake in a slow oven
(250-275 degrees) for 6-8 hours adding more
water as necessary to keep the beans moist.

Remove the cover to allow them to dry slightly
during the last 1/2 hour of baking.
Makes about 12 servings



White Chili

1 lb. great northern white beans
5 cans chicken broth
(you can use the broth from cooking chicken)
2 onions, chopped
2 cloves garlic, minced
5 boneless, skinless chicken breasts, cubed
(use more or less depending on how
meaty you want the chili)
2 tsp. ground cumin
1 tsp. oregano
tsp. cayenne pepper
Salt, pepper and lemon juice to taste
3 c. Monterey Jack cheese
1 (7 oz) can chopped green chilies

Soak beans overnight.
Combine beans, broth, onions and garlic in large pot.
Cook (boil, then simmer) for 1-2 hours until beans are done. (Do not stir too much or the beans will fall apart).

When beans are done, add chicken, spices and chilies. Simmer for about 1 hour and add grated cheese last.
Simmer until cheese is melted; stir or
cheese will sink to the bottom and scorch.

NOTE: Cooking times are approximate.
Basically cook until the beans are done and spices
have "soaked in", then until cheese melts.

Sometimes not all of the chicken broth
is necessary. You don't want it too soupy,
so I usually add about 4 cans of chicken broth
and add the last can as needed.

This will make a large pot.
Serve with a salad and garlic bread and enjoy!


from Peggy of Country Kitchen

DIRTY RICE

1 cup minute rice
1 can Campbell's onion soup
1 can Campbell's bouillon soup
1/2 stick of margarine (I use Parkay)

Put all in a baking dish, stir, bake at 350 degrees
for about 1 hour or until the liquid is absorbed.

Stir every once in a while baking.

Hope you enjoy it.



from Peggy of Country Kitchen

Rice and Vegetables

1 cup Basmati rice*, rinsed and drained
1/4 cup olive oil
1 carrot, diced
1 onion, diced
1-2 cloves of garlic, diced
1 stalk of celery, diced
2 cups of water
salt and pepper to taste

Rinse well the rice and drain.
In a large fry pan, gently heat the oil
and add the raw rice. Stir to coat well.

Add the vegetables and cook
and stir for about 2-3 minutes.
Add the water all at once,
cover pan and reduce heat.

Cook until the rice has absorbed all the water,
about 30-40 minutes. Adjust seasonings.
Check often to prevent burning.

Can be easily doubled and a
variety of vegetables can be used.

*Note:
Experiment with other long cooking rices,
we love Basmati rice because of it's nutty flavor.


from Lela, my TXGenWeb CC Guide

PECOS PASTA

1 (7oz) pkg elbow macaroni, 2 cups uncooked
1 Tbsp butter of margarine
1 small green pepper, chopped
1 small onion, chopped
1 (15 oz) can chili with beans
1 (12 oz) can whole kernel corn, drained
1 tsp seasoned salt
1/8 tsp pepper
1 cup shredded cheddar cheese

Prepare elbow macaroni according
to package directions. Drain.
In a large skillet melt butter;
add green pepper and onion.

Cook until tender (do not brown).
Add chili, corn, seasoned salt and pepper.
Simmer on low heat 5 minutes.

Stir in cooked macaroni. Top with cheddar cheese.
Cover and heat on low 5 minutes.

6 servings.


Sour Cream Noodle Bake

1 (8 ounce) package medium noodles
Salt
1 pound lean ground beef
1 tablespoon butter
1/8 teaspoon ground black pepper
1/4 teaspoon garlic salt
1 cup tomato sauce or puree
1 cup creamed cottage cheese
1 cup sour cream
1 cup chopped green onions*
1 cup shredded sharp Cheddar cheese

Preheat oven to 350 degrees.
Cook noodles in boiling salted water.
Rinse in cold water; drain.
Brown meat in butter, then add 1 teaspoon
salt, pepper, garlic salt and tomato sauce.

Simmer for 5 minutes.
In a bowl, combine cottage cheese, sour cream,
green onions and noodles.
Alternate layers of noodle mixture and meat mixture
in a 2 quart casserole, beginning with noodles
and ending with meat. Top with shredded cheese.

Bake for 20 to 25 minutes or
until cheese is melted and browned.
Yield: 8 servings

* I have been known to omit the green onions
because of finicky children
or if I didn't have them on hand.


from Denise of Country Kitchen

SWEET POTATO KUGEL

(serves 12)

from the Vegetarian Resource Group newsletter

Not only does this kugel taste great
but it looks beautiful on the table.

6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup of raisins
1 cup of matzo meal
2 teaspoons cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water

Preheat oven to 375 degrees.
Mix ingredients together.
Press into a large baking dish.
Bake 45 minutes at 375 degrees until crisp on top.
Serve.

Total Calories per serving: 156
Fat: <1 gram
Protein: 2 grams
Carbohydrates: 38 grams

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