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Vegetables

Everyday Easy Broccoli Bake
Steamed Broccoli
Garden Fresh Peas
White Rice
Matta Pulao
Risotto Primavera
Sweet Potato Casserole with pecans
Scalloped Corn
Scalloped Potatoes with Ham
Harvest Potatoes with Herbs
Roasted Maple Carrots with Browned Butter
Roasted Carrots with Ginger - Orange Glaze
Roasted Beets with Sage and Orange Glaze
Roasted Fall Vegetables
Purees of Spinach and Acorn Squash
Braised Red Cabbage
Vegetable Fritters

Red Beans and Rice

Everyday Easy Broccoli Bake

1     can Campbell's NEW Cream of Broccoli Soup
1/2   cup milk
1     tsp soy sauce
Dash pepper
1     package (20 oz) frozen broccoli cuts or 2 package (10 oz each) frozen broccoli spears, cooked and drained
1     can (2.8 oz) French Fried Onions
  1. Combine soup, milk, soy sauce and pepper
  2. In 10"x6" baking dish, layer 1/2 of the broccoli, 1/2 of the soup mixture and 1/2 can of the onions.  Top with remaining broccoli and soup mixture.
  3. Bake at 350 F for 25 minutes.  Top with remaining onions;  bake 5 minutes, or cover with waxed paper;  microwave on HIGH 8 minutes, rotating dish halfway through heating.  Top with remaining onions.  Microwave, uncovered, 1 minute.  6 servings

Contents

Steamed Broccoli

Trim the tough end off the stalk of broccoli. Slice the broccoli lengthwise so that each slice has a complete flower at the top. The object here is to cut the pieces in uniform thickness and small enough so the flowers and the stems will cook at the same time. Place the stems on a raised rack in a pan or in a steamer. Sprinkle with salt and pepper. For an extra touch that makes it special, add just a pinch of ground nutmeg dispersed over the top. Lemon pepper can be substituted for black pepper. Fresh ground black pepper is better than prepared ground pepper.

Contents

Garden Fresh Peas

The secret to really great frozen peas is to add just a touch of sugar, a pinch of salt and a taste of butter (or margarine if you must). In a covered Pyrex dish, heat the peas in a microwave until they are just piping hot. They really don't need to be cooked. Please don't add any water to them. Toss the peas gently to mix. Serve immediately. The trick is to not overcook them. If the quantities elude you, just experiment a bit using small quantities so a mistake can't be devastating.

Contents

White Rice

In a small sauce pan with tight fitting cover, add 1/3 cup of rice per person. Add water until rice is covered by about 1 inch. The rice will expand to approximately 3 times the volume after the water is added. Select a pan that is large enough. Bring the water to a boil. Reduce the heat and simmer slowly until the water is reduced to the level of the rice and steam bubbles are coming through the rice but not until the rice is dry. Reduce the heat to the lowest setting possible, place the cover on the rice and let it set for about 20 minutes. Remove from the heat and let it sit for about 5 minutes tightly covered.

Contents

Matta Pulao

2 tablespoons butter 1 cup rice
1/4" stick cinnamon 2 teaspoons salt
4 whole cloves 1 cup fresh peas
1/2 teaspoon caraway seeds 
3 cups boiling water
Melt the butter in a large saucepan and add the cinnamon, cloves and caraway seeds. Sauté on low heat for 2 or 3 minutes. Now add the rice salt and peas. Stir the mixture and continue to fry for several more minutes. Add the boiling water, stirring constantly. Cover the pan, turn the heat very low and cook for 45 minutes. Remove from heat. Serve hot.

Contents

Risotto Primavera

1 cup sliced mushrooms
1/3 cup chopped leeks
1 tbs margarine
1 cup Arborio rice
2 cans chicken broth
1 cup chopped broccoli
3/4 cup chopped red or yellow peppers
1/4 cup grated parmesan cheese
2 tbs chopped parsley In large skillet, over medium high heat, sauté mushrooms and leeks for 3 to 4 minutes until tender. Add rice, stirring until rice is completely coated. Stir in 1 cup broth; cook over medium heat for 10 minutes or until liquid is absorbed. Stir in broccoli, peppers with remaining broth; cook for 10 minutes more or until liquid is absorbed. Stir in Parmesan cheese and parsley. Serve hot

Contents

Sweet Potato Casserole with pecans

Sweet potato's, cubed and boiled until tender (about 6 medium)
Butter (1/4 to 1/3 of a 1/4 pound stick)
Milk (just enough - depends on the potato's)
Beat the above until smooth
Place in casserole dish (The potato's were about 1.5 - 2 inches deep)
Melt butter and brown sugar ( ˝ stick butter and ˝ cup sugar)
Chop pecans and blend with brown sugar and butter (1 cup pecans)
Add Corn Syrup to for lighter consistency
Spread on top of the potato's
Bake at 350 for 30 minutes or until hot.

Janet Served this with a ham and broccoli for Christmas eve dinner in 1993. I am giving you the recipe the way we did it, which was by Braille. I have no ideal what the exact amounts were, but you'll figure it out. Desert was stewed mixed dried fruit topped with Sherry. 

Continuing the Braille saga, in 2003 I had to make a double batch and didn't measure a thing.  I processed the pecans in the food processor (I didn't have that in 1993) until  a medium coarse.  The butter was melted in a heavy aluminum pot.  The nuts were mixed in with the butter and coated by tossing.  Brown sugar, vanilla and a little cinnamon was added and blended in.  The mix was loose.  I was tempted to spread this on top and then bake in a hot oven but instead added the corn syrup all the time heating the mixture.  As the mix came together I adjusted the corn syrup until I got a comfortable consistency then spread it on top of the casseroles.

Contents

Scalloped Potatoes with Ham

3 tablespoons butter or margarine
1 small onion, minced
3 tablespoons all purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup chopped ham
4 medium-sized potatoes, peeled and thinly sliced
paprika

1. Preheat oven to 375.  In 2 quart saucepan over medium heat, in hot butter or margarine, cook onion until tender, about 5 minutes.  Add ham and heat.  Stir in flour, salt and pepper until blended.  Gradually stir in milk and cook stirring constantly until mixture thickens.

2. In 2 quart casserole, arrange half of the potatoes in a layer;  pour half of the sauce on top. repeat.  Sprinkle with paprika.  Bake covered 45 minutes.  Uncover and bake 15 minutes longer or until tender.

Chopped ham may be omitted.

Contents

Harvest Potatoes with Herbs

6 T Margarine
1/2 t salt
6 T finely chopped onion (divided)
1/4 teaspoon dried basil leaves 1/4 teaspoon dried thyme leaves
2 pounds potatoes, peeled very thinly sliced, divided
1/4 teaspoon ground pepper
Preheat oven to 425oF. In small bowl combine seasonings. Place 2 T melted margarine in 10" non stick skillet. Arrange a third of the potato slices in a circular pattern in skillet. sprinkle with about 1/4 tsp seasonings. 4 t melted margarine and 2 T onion. Repeat layers twice. Cover tightly with foil; press layers down. Bake 20 minutes. Uncover, bake 20 minutes or until potatoes are tender. 
 Remove from oven; press layers down with a spatula. Let stand 10 minutes. Invert onto serving platter to unmold potatoes.
Serves 6 to 8.

Contents

Simple Roasted Carrots

With a broiler pan and a hot oven, you can produce perfectly cooked, caramelized
roasted carrots in just 30 minutes.

2 pounds baby carrots (two 16-ounce bags)
2 tablespoons olive oil
1/2 teaspoon salt
Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket's carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven.
Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer, shaking pan twice more,  until carrots are browned and tender. Serves 8 as a side dish

Contents

Roasted Maple Carrots with Browned Butter

Follow recipe for Simple Roasted Carrots, decreasing oil to 1 1/2 teaspoons. After carrots have roasted 10 minutes, heat 1 tablespoon butter in small saucepan over medium heat, swirling occasionally, and simmer until deep gold, about 1 minute.   Off heat, stir in 1 tablespoon maple syrup, and drizzle mixture over carrots after 12 minutes of roasting; shake pan to coat, and continue roasting according to recipe.

Contents

Roasted Carrots with Ginger - Orange Glaze

Follow recipe for Simple Roasted Carrots. After carrots have roasted 10 minutes, bring 1 heaping tablespoon orange marmalade, 1 tablespoon water, and 1/2 teaspoon grated fresh ginger to simmer in small saucepan over medium-high heat. Drizzle mixture over carrots after 12 minutes of roasting; shake pan to coat, and continue roasting according to recipe.

Contents

Roasted Beets with Sage and Orange Glaze

8 medium beets
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup freshly squeezed orange juice
2 tablespoons grated orange peel, blanched
6 fresh sage leaves, chopped.
Coarse salt and freshly ground pepper to taste
1. Preheat the oven to 375 degrees.  Put the beets on a pan and roast them for about an hour, or until they are tender when pierced with a fork or skewer.  Cool them slightly and slip off their skins.  Cut the beets into one inch cubes.

2.  Melt the butter with the sugar.  Add the orange juice, and cook until you have a light glaze, about 5 minutes.  Add the orange peel and the sage leaves.  Put the beets into a serving dish and toss them with the glaze.  Season them to taste with salt and pepper.

Contents

Roasted Fall Vegetables

1/2 cup extra-virgin olive oil
10 small onions (white or Cippolini), peeled
8 cloves garlic, in their skins
6 carrots, peeled and sliced in 1 1/2 inch pieces
4 turnips, peeled and cut into wedges
1 pound boiling potatoes, peeled and cut into wedges
4 parsnips, peeled and cut into chunks
2 tablespoons fresh rosemary leaves (1 T dried)
coarse e salt and freshly ground pepper
1. Preheat oven to 400 degrees.  Oil the baking pans.

2. Scatter the vegetables over the pans.  Sprinkle them with salt, pepper and rosemary and the remaining olive oil.  Bake them for 30 minutes stirring to redistribute and bake for another 30 to 45 minutes.

yield 8 servings.

Contents

Purees of Spinach and Acorn Squash

For the squash:
1 to 2 tablespoons olive oil
3 acorn squash, halved and seeded
6 tablespoons unsalted butter
coarse salt and freshly ground pepper to taste
2 tablespoons maple syrup (or to taste)

For the spinach:
4 pounds fresh spinach, stalks removed
4 tablespoons unsalted butter, melted
coarse salt and freshly ground pepper
1/2 teaspoon freshly grated nutmeg

1. Preheat the oven to 375 degrees.  Oil a roasting pan with the olive oil and put the squash halves cut side down.  Bake the halves for about 40 minutes, or until the flesh is tender when pierced with a skewer or fork.

2. Scoop the flesh into a bowl and mash in the butter, salt and pepper.  Sweeten to taste with maple syrup.  Keep warm.

3. Meanwhile, steam the spinach until tender, three to four minutes.  Squeeze dry and put in a food processor with the butter.  Season the spinach with salt and pepper and puree until smooth.

4. Put the two purees next to each other in a serving dish.  Sprinkle the spinach with nutmeg.  Serve immediately.

Contents

Braised Cabbage

 Serve with Nanny Flay's Sauerbraten with Braised Cabbage and Noodles
Recipe courtesy Bobby Flay, 2001 Foodtv.com

Braised Cabbage:
3 tablespoons unsalted butter
1 large yellow onion, peeled, halved and thinly sliced
3 pounds red cabbage, cored and shredded
1/2 cup reserved cooking liquid from sauerbraten
1/2 cup white wine
Salt and freshly ground pepper
Heat butter in a large sauti pan over medium heat. Add onion and cook until soft. Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is wilted, about 15 to 20 minutes.  

Contents

 Vegetable Fritters

1 cup flour
1 tablespoon salt
1 tablespoon baking powder
1 cup shredded zucchini, shredded on the large holes of a cheese grater
1/2 cup potato, shredded on the large holes of a cheese grater
2 tablespoons plus 2 cups lard
Grated nutmeg
1/4 cup Parmigiano-Reggiano, grated
Salt and pepper, to taste

Yield: 6 servings

In a large bowl, combine the flour, salt, baking powder and enough water to form a fairly loose, sticky batter. Set aside.

In a large bowl, combine the zucchini, potato, 2 tablespoons lard, garlic, pinch of nutmeg, Parmigiano and salt and pepper to taste. Mix just enough to combine all ingredients.

In a tall-sided pot, heat the remaining lard over high heat to 375 degrees F.

Dip the vegetable mixture, by the tablespoonful, into the batter, making sure to coat all surfaces of each fritter. Drop the fritters into the hot lard, a few at a time, and cook until deep golden brown. Remove from the lard, salt, and allow to drain on a plate lined with paper towels a moment before serving.

Contents

 Red Beans and Rice

2 tablespoons olive oil
1 large Spanish onion, finely chopped
1 stalk celery, chopped
4 cloves garlic, chopped
4 green onions, chopped
1/2 pound red beans, soaked overnight, drained, rinsed
1 ham bone or ham hock, about 1 1/2 pounds
1 bay leaf
2 sprigs thyme
Pinch red pepper flakes
2 cups long grain rice, cooked
Chopped cilantro
Heat oil in a large Dutch oven. Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf, thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro.

Yield: 4 servings

Contents

 Scalloped Corn

6 T butter, divided
4 T flour
2.5 c milk
1 T sugar
3/4 t salt .
5 t pepper
3 11 oz can niblets drained
3 eggs beaten
1/2 c (3 slice) fresh bread crumbs
Heat oven to 350.

spray a 9x13  pan with cooking spray
4T butter & flour cook 2 min add milk wisk then cool 5 minutes.  Add to corn; stir in eggs; pour into baking dish; sprinkle bread crumbs on top and dot with remaining butter

bake 30 minutes

Contents

Lentil-Orzo Stew

1 tablespoon olive oil
2 cups chopped onions
1 cup finely chopped carrots
6 cloves garlic, minced
1 1/4 cups brown lentils, rinsed
1 tablespoon chopped fresh thyme or 1 teaspoon dried
8 cups vegetable broth or reduced-sodium chicken broth
1/2 cup water
1 1/4 cups orzo (rice-shaped pasta)
1 (14 1/2-oz) can diced tomatoes, undrained
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons lemon juice
2 teaspoons butter
1/3 cup chopped fresh parsley
Heat oil in large heavy pot or Dutch oven over medium heat until hot.  Add onions and carrots;  cook 4 to 6 minutes or until softened, stirring frequently.  Add garlic; cook and stir 1 minute.  Stir in lentils and thyme.  Add broth and water.  Bring to a boil.  Reduce heat to low;  cover and simmer 20 minutes

Add orzo;  cover and simmer 15 minutes or until lentils and orzo are almost tender, stirring occasionally

Add tomatoes; cover and simmer 10 to 15 minutes or until lentils and orzo are tender, stirring occasionally.  (Add about 1/2 cup water if stel begins to stick.)

Stir in salt and pepper. (Stew can be made up to 2 days ahead.  Cover and refrigerate.  Reheat over medium0low heat, adding enough water to achieve stel-line consistency.) Stir in lemon juice, butter and parsley.

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