Swiss Vegetable Medley

Ingredients:
1 bag (16 oz.) frozen broccoli, carrots and cauliflower, thawed and drained.
1 can (10 3/4 oz.) condensed cream of mushroom soup.
1 cup (4 oz.) shredded Swiss cheese
1/3 cup sour cream
1/4 teaspoon Durkee Ground black pepper
1 jar (4 oz.) chopped pimento, drained (optional)
1 can (2.8) Durkee French Fried Onions

Directions:

1. Combine vegetable soup, 1/2 cup cheese, sour cream, pepper, pimento, and 1/2 can Durkee French Fried Onions.
2. Pour into a 1 quart casserole.
3. Bake, covered at 350 degrees for 30 minutes.
4. Top with remaining cheese and onion.
5. Bake, uncovered for 5 minutes longer.

Makes 6 servings.

Carrot Zucchini Vegetable Casserole

Ingredients:

2 lbs. zucchini

1 cup shredded carrots

1/4 cup chopped onion

1 can cream chicken soup

1 cup sour cream

1 pkg. Stove Top stuffing

1/2 cup margarine

Directons:

1. Put zucchini, onions, carrots  in sauce pan with water; boil 5 minutes, drain.
2. Toss stuffing bread crumps with melted margarine.
3. Put 1/2 of crumbs in a 12x9" pan.
4. Mix soup and sour cream together and toss with vegetables. 
5. Pour over crumbs and cover with rest of crumbs.
6. Bake 350 degrees for 25-30 minutes.
   
   Note: Increase zucchini to 4 or 5 lbs. Mix with chicken for a main dish.

Maple-Roasted Chicken & Acorn Squash Recipe

Originally prepared on Tuesday, January 12, 2016.
 

Joan remade it for our evening meal.

 

We went to Aldi's and purchased some chicken thighs.

Then to Sauder's for acorn squash.
 

Total time:
    Prep: 15 min.
    Bake: 35 min.

Ingredients:
1 medium acorn squash
4 medium carrots, chopped (about  2 cups)
1 medium onion, cut into 1-inch pieces
6 bone-in chicken thighs (about 2 1/4 pounds)
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Directions:

1. Preheat oven to 450˚. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2=in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
2. Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170˚-175˚ and vegetables are tender.

Yield: 6 servings.

Wine pairing:
Enjoy this recipe with a full-bodied white wine such as Chardonnay.

Caponata - Sicilian Eggplant Relish

This rich, savory relish will keep for weeks in your refrigerator

if there's any left over. 

Ingredients:

2         medium eggplant, sliced and then diced
1/2      c. olive oil
2         large onions
2         c. celery
16       oz. can tomatoes, strained and chopped
           salt and pepper to taste
2         T. sugar
4         T. vinegar
1/4      c. green (salad) olives
               capers to taste

Directions:

1 - Slice eggplant and squeeze dry with paper towels. Dice into one-inch cubes. Brown in hot oil 10 minutes, until soft and brown.
3 - During last 3 minutes of browning, add onions.
4 - Then add tomatoes and celery and simmer for 15 minutes.
5 - Add vinegar, sugar, salt and pepper, olives and capers.
6 - Simmer 20 minutes longer over low heat.
7 - Tastes best when  served at room temperatures on crackers or crusty Italian bread.

Easy Cheesy Ratatouille

Makes: 6 to 8 servings

Ingredients:

1         eggplant, peeled and cut into 1-inch cubes
1         onion, diced
1         red pepper, diced
1         zucchini, cut into 1-inch cubes
1/4 c.  sun-dried tomato vinaigrette
14       1/2 oz. can diced tomatoes
1/4 c.  grated Parmesan cheese
1 c.     shredded mozzarella cheese

Directions:
1 - Saute vegetables with vinaigrette in a large oven-safe skillet over medium heat.
2 - Add tomatoes with juice; cook for 15 minutes.
3 - Sprinkle with cheeses.
4 - Bake, uncovered, at 350 degrees for 15 minutes or until vegetables are tender.

Hoppel Poppel

The ultimate recipe, one skillet breakfast.

Makes: 6 servings

Ingredients:

1/2      stick butter
1 1/2   pounds boiled potatoes, cut into 1-inch chunks (see note 1)
3/4      cup chopped onion
1/2      teaspoon salt
1/4      teaspoon black pepper
1/2      pound smoked kielbasa, sliced into 1/4-inch pieces
6         eggs 1/2  (see note 1)
2         tablespoons room temperature water

Note 1: Substitute a can of white potatoes & use 10 eggs.

Directions:
1 - In a large skillet over medium-high heat, melt butter. Add potatoes and onion, season with salt and pepper, and sauté 10 minutes until golden, stirring occasionally. Stir in Kelbasa and cooked meat (see note 2) and heat 5 minutes, stirring occasionally.
2 - In a medium bowl whisk eggs and water an water; pour over the potato and meat mixture. Carefully stir until eggs are set. Served immediately.

Note 2: To make the breakfast a little different feel free to use cooked pork, roast beef, chicken, or whatever else is in the fridge. 

Serving Suggestions: Serve with English muffins or toast with jelly.

Smoked Sausage Skillet

A simple recipe that can be prepared fast.

Start to finish: 20 min.

Makes: 4-6 servings

Ingredients:

1    pkg. smoked sausage, diagonally sliced thin
2    cloves garlic, crushed
1/4     cup olive oil
1     large red bell pepper, sliced thin
1    small yellow onion, sliced thin
1    pkg. frozen broccoli, thawed
1/2     cup chicken broth (or water)
1/2     cup tomato sauce   
2    cups instant rive   
1/2    cup shredded mozzarella cheese

Directions:
    Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.