2 Bananas, peeled and sliced 2 Apples, peeled, cored and – cut in slices Juice of half a lemon ———————————-TOPPING———————————- 1/4 c Packed brown sugar 1/4 Flour 1/4 c Butter Note: Use about 1 banana and 1 apple for each two diners to increase recipe. Do not decrease. In a buttered casserole, arrange a layer of apple slices and banana slices. Drizzle with lemon juice, dot with butter and sprinkle with a little sugar. Make another layer of fruit. Cream together (until crumbly) the topping ingredients; sprinkle over fruit mixture. Bake at 325 F. for 30-40 minutes. Nice side dish to meal or as a dessert with vanilla ice cream. From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned. |
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4 tb Butter or margarine 1/2 c Onion,minced 1 lb Bay scallops 2 Apples,Granny Smith,med-size 1 cn Mushrooms,sliced,drained(3oz 1 ts Lemon juice 1 ts Parsley,minced 1/2 ts Basil,dried 1/2 ts Salt 2 tb Flour 1 c Milk 2 tb Bread crumbs,plain,dry 1. Melt 1 tablespoon butter in large skillet. 2. Add onion; saute until tender. 3. Add scallops, apples, mushrooms, lemon juice, parsley, basil and salt; cook over medium heat, 5 minutes, stirring occasionally. 4. Meanwhile, melt 2 tablespoons butter in a small saucepan; blend in flour. 5. Remove from heat; stir in milk. 6. Return to medium heat; cook, stirring constantly, until thickened. 7. Add sauce to scallop mixture in skillet; mix well. 8. Spoon into 4 buttered ramekins. 9. Combine remaining butter with bread crumbs; sprinkle over scallops. 10. Place under broiler; broil 3 to 4 minutes, or until crumbs are golden. |
| Ingredients | |||
| 1 | each | eggplant, large | |
| 4 | each | tomatoes | |
| 1 | each | bell pepper, green, diced | |
| 1/4 | cup | oil, olive | |
| 1/2 | each | garlic, clove, finely minced | |
| 1 | pepper, freshly ground | ||
| 1 | each | onion, sliced | |
| 1 1/2 | teaspoon | salt | |
| 1 | sour cream, optional sauce | ||
Directions: | |||
| Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes (may substitute canned italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream. | |||
8 oz Marinated artichoke -hearts, drained -(2 small jars); save -marinade for dressing 8 oz Cream cheese, softened 1/2 c Grated parmesan cheese 2 T Butter, softened 20 oz Spinach, cooked, drained -and squeezed dry -(use 2 packages of thawed -frozen spinach, or about -1 1/2 lb cooked, fresh -spinach) Preheat oven to 350 degrees F. Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. Top with spinach. Cream together the cream cheese, butter and cheese and spread evenly on top. Bake covered for 30 minutes, then uncovered for 10 minutes. NOTES: * Vegetable casserole with artichokes and spinach — This is a fattening, but good, vegetable dish. : Difficulty: easy. : Time: 5 minutes preparation, 40 minutes baking. : Precision: no need to measure. : Vicki O’Day : Hewlett-Packard Laboratories, Palo Alto CA : hplabs!oday : Copyright (C) 1986 USENET Community Trust |
2 pk Frozen cut asparagas, thawed - (10 ounces each) 1 lb Fully cooked ham, chopped 2 c Shredded swiss cheese (8 oz) 1/2 c Chopped onion 6 Eggs 2 c Milk 1 1/2 c Buttermilk baking mix 2 tb Dried vegetable flakes 1/4 ts Pepper In two greased 9-in. pie plates, layer the asparagas, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide in half and pour over asparagas mixture in each pie plate. Bake at 375 for 30 minutes or until a knife inserted near the center comes out clean. |
| Ingredients | |||
| 2 | cup | asparagus, fresh, 2 inch lengths | |
| 1 | cn | cream of mushroom soup | |
| 4 | oz | mushrooms, sliced | |
| 2 | cup | cheddar cheese, grated | |
| 1 | cn | french fried onion ring, 3oz | |
Directions: | |||
| butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. | |||
-EILEEN LAMPARELLI -CGDR39A—– Whole chicken breasts — – Halved 1/4 c Oil 4 ts Butter — melted 1/4 c Flour 1/2 ts Salt 2 c Chicken broth 1/2 c Heavy cream 1/2 ts Tabasco 16 oz Can of asparagus 1/2 c Parmesan cheese — grated Brown the chicken in oil. In a saucepan, add flour and salt to butter. Stir in chicken broth and cook until thick. Remove from heat; add cream and Tabasco. Place asparagus in the bottom of a 9×13″ casserole. Arrange the chicken on top of the aspragus. Pour sauce over the chicken and asparagus. Sprinkle with cheese. Bake at 350 for 45 minutes. Recipe By : |
4 tb Unsalted butter 1 ts Unsalted butter 3 tb Flour 1/2 ts Salt 1/4 ts Freshly ground black pepper 1/4 ts Ground mace 1 c Milk 1/2 c Whipping cream 10 1/2 oz Frozen asparagus spears -cooked according to the – package directions – and drained well. 2 lg Eggs, hard-cooked - peeled & coarsely chopped 3/4 c Grated sharp Cheddar cheese 1/2 c Minced blanched almonds 1 c Soft white bread crumbs 1/4 c Freshly grated Parmesan PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown. |
1/2 c Celery; chopped 1/4 c Butter 1/4 c Flour 1/2 ts Salt 1/2 ts Dry mustard 1 ds Pepper 1 3/4 c Milk 1 ts Chicken bouillon granules 4 oz Mushrooms, chopped; drained 16 oz Asparagus, frozen cut 3 Egg; hard-cooked, sliced 1/2 c Ritz crackers; crushed (12) In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly. Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10″x6″x2″ baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake, covered, at 375F for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer. |
1 md Eggplant 1/4 c Salad oil 3 lg Tomatoes, peeled 2 c Fresh bread cubes 2 tb Snipped parsley 1 cl Galic, minced 1 tb Salad oil 1/4 c Grated Parmesan cheese Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt. let stand for 30 minutes; then blot dry with paper towels. Start heating oven to 400 deg. F. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender. SOURCE: Good Houskeeping’s Around The World Cookbook. Consolidated Book Publishers Chicago 1, Illinois 1958 |