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Armenian Eggplant Dip

Armenian Eggplant Dip

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Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.

• CourseCondiments
• CuisineArmenian
• Skill LevelEasy

Servings	Prep Time
8 people	30 minutes

Servings Prep Time 8 people 30 minutes

Armenian Eggplant Dip Print Recipe Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita. CourseCondiments CuisineArmenian Skill LevelEasy Servings Prep Time 8 people 30 minutes Servings Prep Time 8 people 30 minutes

Ingredients

• 1 each Eggplant Medium
• 1/4 cup Red Onion Chopped
• 1/2 Cup milk
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp butter
• 1 tbsp flour
• Salt and pepper to taste
• nutmeg Freshly grated to taste
• 3 oz Parmesan cheese

Servings: people

Instructions

1. Preheat oven to 400˚ F.
2. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft.
3. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.
4. Saute the onion in butter. Blend enough of the flour into make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant.
5. Season with salt, pepper and nutmeg.
6. Add the Parmesan cheese and a few drops of warm milk if dip is too thick.
7. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.

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Artichoke Saute

Artichoke Saute

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Tomatoes, Artichokes, and mushrooms.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Artichoke Saute Print Recipe Tomatoes, Artichokes, and mushrooms. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 3 Each Artichokes
• 1 Each onion Small, sliced
• 2 Tbsp olive oil
• 1/2 tsp Tarragon dried, crushed
• 1/4 cup Water
• 1 cup mushrooms sliced
• lemon juice
• 1 clove garlic minced
• 1 tsp sugar
• 1/4 cup White wine dry
• Salt and pepper to taste
• 1 each Tomato seeded and chopped

Servings:

Instructions

1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
5. Stir in mushrooms and cook until mushrooms are tender.
6. Stir in tomato; cook until tomato is thoroughly heated.

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Mom’s Stew

Mom's Stew

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Mom's homemade stew

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

Servings

6 people

Passive Time

60 minutes

Servings 6 people

Passive Time 60 minutes

Mom's Stew Print Recipe Mom's homemade stew CourseMain Course CuisineAmerican Skill LevelEasy Servings 6 people Passive Time 60 minutes Servings 6 people Passive Time 60 minutes

Ingredients

• 5 each potatoes Medium, diced.
• 5 each carrots split in half and thinly sliced, leave large.
• 5 Stalks celery thinly sliced.
• Celery tops if available.
• 2 cups gluten Any kind will do.
• 1 each onion Medium, sliced.
• 2 Cups Water with gluten liquid.
• 3 Tbsp flour
• 1 Tbsp Mckay's Beef Seasoning or Savorex, or Soy sauce.
• 2 Tbsp olive oil

Servings: people

Instructions

1. Saute potatoes, carrots, and celery in oil. Add celery tops if available. Add gluten. Add onion and saute another 2 minutes.
2. Add water and gluten liquid. Add McKay's or other seasonings.
3. Simmer for about an hour.

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Mom’s Basic Cheese Sauce

Mom's Basic Cheese Sauce

Print Recipe

A basic cheese sauce.

• CourseSauces and Rubs
• CuisineAmerican
• Skill LevelEasy

Prep Time

30 minutes

Prep Time 30 minutes

Mom's Basic Cheese Sauce Print Recipe A basic cheese sauce. CourseSauces and Rubs CuisineAmerican Skill LevelEasy Prep Time 30 minutes Prep Time 30 minutes

Ingredients

• 1 Cup flour
• 1/3 Cup olive oil
• 2 Cups Cold Water
• 2 tsp accent
• 1 tsp Savory Salt
• 1 tsp Mckay's Chicken Seasoning.
• 3/4 Cup Velveta Cheese diced.
• 2 Tbsp lemon juice
• 2 Tbsp Mayonnaise

Servings:

Instructions

1. Blend four and oil, add the water and blend with flat potato masher. Heat, stirring constantly and add the accent, salt, McKays seasoning. Blend well.
2. Add the Velveeta, mayo, and lemon juice. Stir until well blended.

Recipe Notes

Variations:

1 - 2 cups of water may be added for a thin sauce (like that used on scalloped potatoes.)

Add a little marg. or butter with 2 Tbl lemon juice to use on vegetables like broccoli or creamed asparagus.

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Tomato Bisque with Tofu

Tomato Bisque with Tofu

Print Recipe

A version of Tomato Bisque made with Tofu.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Tomato Bisque with Tofu Print Recipe A version of Tomato Bisque made with Tofu. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 1 Package tofu Soft, drained
• 1 Can Tomatoes 20oz
• 1 1/2 tbsps olive oil
• 1 each onion Thinly Sliced
• 3 cloves garlic Pressed
• 1 tsp salt
• 1 tbsp cornstarch
• 2 c Water
• 1 Each Tomato Large, Chopped
• 1 Stalk celery Finely Chopped
• parsley for garnish

Servings:

Instructions

1. Blend tofu & canned tomatoes in blender or food processor until smooth.
2. In a saucepan, saute onion & garlic in oil until onion begins to brown. Add salt. Remove from heat.
3. Dissolve cornstarch in 1 c of cold water & pour into sauteed onion & garlic mixture.
4. Stir constantly to avoid lumps. Bring to a boil over medium heat, stirring occasionally. Reduce heat & let simmer for 5 minutes.
5. Add tofu mixture, chopped fresh tomato, celery & the remaining water. Heat on medium for 10 minutes.
6. Serve immediately.

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Spinach and Asparagus Frittata (Easy Version)

Spinach and Asparagus Frittata (Easy Version)

Print Recipe

This is a quick and easy method of making the Spinach and Asparagus Frittata.

• CourseBreakfast
• CuisineItalian
• Skill LevelEasy

Servings	Prep Time
4 people	20 minutes

Servings Prep Time 4 people 20 minutes

Spinach and Asparagus Frittata (Easy Version) Print Recipe This is a quick and easy method of making the Spinach and Asparagus Frittata. CourseBreakfast CuisineItalian Skill LevelEasy Servings Prep Time 4 people 20 minutes Servings Prep Time 4 people 20 minutes

Ingredients

Filling

• 1 pound spinach washed and drained, with stems removed
• 1 pound asparagus cut into 1-inch pieces
• 2 cloves garlic minced or mashed

Egg Mixture

• 8 Eggs beaten
• 3 tablespoons whipping cream
• 1/4 teaspoon salt
• Pepper to taste
• 2 tablespoons Parmesan cheese shredded
• olive oil to coat skillet

Servings: people

Instructions

1. Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set about 5 minutes.
2. Place under broiler for 2 minutes until top is golden brown.
3. Cut into slices or 1-inch squares for appetizers.

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Spinach and Asparagus Frittata

Spinach and Asparagus Frittata

Print Recipe

Light and fluffy frittata made with asparagus and spinach.

• CourseBreakfast
• CuisineItalian
• Skill LevelEasy

Servings	Prep Time
4 people	5 minutes

Cook Time

30 minutes

Servings Prep Time 4 people 5 minutes

Cook Time 30 minutes

Spinach and Asparagus Frittata Print Recipe Light and fluffy frittata made with asparagus and spinach. CourseBreakfast CuisineItalian Skill LevelEasy Servings Prep Time 4 people 5 minutes Cook Time 30 minutes Servings Prep Time 4 people 5 minutes Cook Time 30 minutes

Ingredients

• 4 tablespoons olive oil
• 1 pound spinach washed and drained with stems removed
• 2 cloves garlic minced or mashed
• 1 pound asparagus cut into 1-inch pieces
• 8 Eggs beaten
• 3 tablespoons whipping cream
• 1/4 teaspoon salt
• Pepper to taste
• 2 tablespoons Parmesan cheese shredded

Servings: people

Instructions

1. In a saute pan heat 1 tablespoon oil. Add the spinach, garlic, saute until spinach is wilted and much of its liquid has evaporated.
2. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.
3. In a large bowl beat eggs, cream, salt and pepper together.
4. In a large saute pan heat 3 tablespoons oil. Add half the beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface.
5. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.
6. As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done.
7. When you insert a wooden toothpick and it comes out clean, it is done.

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Cheesy Vegetable Steak Stroganoff

Cheesy Vegetable Steak Stroganoff

Print Recipe

This Stroganoff goes well at potlucks and you can serve it over your favorite noodles or rice.

• CourseMain Course
• CuisineRussian
• Skill LevelMedium

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

Cheesy Vegetable Steak Stroganoff Print Recipe This Stroganoff goes well at potlucks and you can serve it over your favorite noodles or rice. CourseMain Course CuisineRussian Skill LevelMedium Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 1 20 Can Worthington Vegetable Steaks 20 oz cut into strips. NOTE: Reserve liquid from steaks.
• 1 each onion medium, chopped.
• 2 4 Cans sliced mushrooms 4oz or 3/4 cup of fresh mushrooms sliced.
• 1/4 teaspoon garlic powder.
• 2 tablespoons McKays Beef-like seasoning.
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 cup hot water plus the reserved liquid from the steaks.
• 1 tablespoon dried parsley.
• 2/3 cup sour cream or IMO
• 1/3 cup cheddar cheese or Tofu cheese grated.
• 2 tablespoons olive oil
• 1 package of your favorite noodles.

Servings: People

Instructions

1. Lightly flour your steak strips and In a large skillet over meduin-high heat, saute the steaks and onions in the olive oil. When the onion is tender, add the mushrooms, garlic, and seasonings with the hot water and the liquid from the steaks.
2. Simmer for about 20 minutes or until mixture has thickened. Turn off the heat and stir in the sour cream or IMO, add the cheddar cheese and continue stirring until all the cheese has melted.
3. To serve, place the stroganoff over your favorite noodles in a casserole dish and reheat when ready to serve. Can also be served over rice.

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Santa Maria Valley Beans

Santa Maria Valley Beans

Print Recipe

Frijoles de Valle de Santa Maria

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 people	60 minutes

Cook Time

120 minutes

Servings Prep Time 6 people 60 minutes

Cook Time 120 minutes

Santa Maria Valley Beans Print Recipe Frijoles de Valle de Santa Maria CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 people 60 minutes Cook Time 120 minutes Servings Prep Time 6 people 60 minutes Cook Time 120 minutes

Ingredients

• 2 Cups Pink Beans Pinquintos if available
• 3 Tablespoon olive oil
• 2 Cloves garlic Crushed
• 1 Can Green Chiles 4oz, chopped
• 1 Can Hominy Small
• 1/2 Lb Monterey Jack Queso Fresco, or Tofu Cheese diced.
• 1 Can Green chiles for each diner. Small, Whole
• 1 clove garlic per canned chile.
• Garlic Slivers
• Salt and Pepper

Servings: people

Instructions

1. Cook the beans, covered with water for 2 hours or until they are tender. When ready, remove the beans from the pot, reserving the cooking liquid.
2. In a large skillet, heat 3 Tbls olive oil, add the garlic and fry it until golden brown. Add the beans and mash some of them with a spoon to make a little puree. Add the chopped green chiles, cheese, and hominy, stir a bit and then add 1 1/2 cups of the reserved bean liquid. Simmer 10 minutes.
3. Make 2 chiles for each diner. Run the whole chile with salt and pepper. Prick the chiles in 2 or 3 places, putting slivers of garlic into them. In one slit, put the clove of garlic.
4. Put the chiles in a 300 degree oven for 2 hours. Baste with some of the bean liquid several times. When ready to serve, pour the beans over the chiles and bring to the table in a heated casserole dish.

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Sauted Crookneck Squash

Sauted Crookneck Squash

Print Recipe

Summer Squash or Yellow Squash may also be used in this recipe.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Sauted Crookneck Squash Print Recipe Summer Squash or Yellow Squash may also be used in this recipe. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 2 1/2 lb crookneck Summer, or Yellow squash
• 1/4 cup butter or margerine
• 1 tablespoon olive oil
• 1 each onion medium, chopped fine
• 1/2 cup water chestnuts finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper

Servings: people

Instructions

1. Wash and scrape squash. Slice thinly into a bowl and set aside.
2. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mix thoroughly with the saute.
3. Cover and cook on low heat 15 to 20 minutes, or until squash is tender.

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