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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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Vegetable Minestrone Soup

Vegetable Minestrone Soup

Print Recipe

Italian Favorite modified for Vegetarians.

• CourseSoup
• CuisineItalian
• Skill LevelEasy

Servings	Prep Time
12 People	60 minutes

Servings Prep Time 12 People 60 minutes

Vegetable Minestrone Soup Print Recipe Italian Favorite modified for Vegetarians. CourseSoup CuisineItalian Skill LevelEasy Servings Prep Time 12 People 60 minutes Servings Prep Time 12 People 60 minutes

Ingredients

• 1/2 cup onion Chopped
• 1 Leek white part only, chopped
• 2 cloves garlic
• 1 can crushed tomatoes 28 oz
• 4 each red potatos quartered
• 2 each carrots sliced
• 1 each celery stalk sliced
• 1/2 cup barley
• 1-1/2 cups corn
• 1 cup peas frozen
• 1 can white beans 16 oz, drained
• 1 teaspoon basil
• 1 each Bay Leaf
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tbls olive oil

Servings: People

Instructions

1. In a Saute pan heat olive oil. Saute garlic, onions and leek. Add tomatoes and one can water, potatoes, celery and carrots and cook 25 minutes.
2. Add barley and cook 10 minutes. Add remaining ingredients and cook 20 minutes or until barley is done.
3. Makes about 1 gallon.

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Sweet Potato Souffle

Sweet Potato Souffle

Print Recipe

Light and fluffy souffle made with sweet potatoes.

• CourseSide Dish
• CuisineSouthern
• Skill LevelEasy

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

Sweet Potato Souffle Print Recipe Light and fluffy souffle made with sweet potatoes. CourseSide Dish CuisineSouthern Skill LevelEasy Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 3 Each sweet potatoes cooked and whipped Large
• 1 cup sugar
• 2 Each Eggs Beaten
• 1/2 teaspoon salt
• 1 Stick butter
• 1/2 cup evaporated milk
• 2 teaspoons vanilla
• 1 Bag marshmallows
• 1/2 cup Pecans Chopped

Servings: People

Instructions

1. Preheat oven to 325 degrees.
2. Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole.
3. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.

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Sweet Potato Fritters

Sweet Potato Fritters

Print Recipe

A great acompaniment with any meal.

• CourseAppetizer, Side Dish, Snacks
• CuisineSouthern
• Skill LevelEasy

Servings	Prep Time
8 people	30 minutes

Servings Prep Time 8 people 30 minutes

Sweet Potato Fritters Print Recipe A great acompaniment with any meal. CourseAppetizer, Side Dish, Snacks CuisineSouthern Skill LevelEasy Servings Prep Time 8 people 30 minutes Servings Prep Time 8 people 30 minutes

Ingredients

• 2 1/2 lb sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 each Egg large
• 1 cup bread crumbs
• 1 teaspoon white pepper
• 1 cup vegetable oil for frying
• 1 tablespoon Creole Seasoning
• 2 tablespoon green onion chopped

Servings: people

Instructions

1. Preheat the oven to 400 degrees F.
2. Season the potatoes with the oil and salt. Place on a baking sheet and roast until tender, about 45 minutes. Remove from the oven and cool completely. Remove the skin and discard.
3. In a mixing bowl, mash the potatoes until smooth. Add the egg and breadcrumbs, mix well. Season with salt and pepper.
4. Preheat the oil to 360 degrees F.
5. Place a spoonful of the sweet potato mixture into the hot oil and fry in batches until golden. Remove and drain on paper towels.
6. Season with Creole seasoning. To serve, spoon some of BBQ Sauce in the center of each plate. Place a couple of the fritters in the center of the sauce. Garnish with green onions.

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Rinder Rouladen (Fake Beef Rolls)

Rinder Rouladen (Fake Beef Rolls)

Print Recipe

Vegetarian version of the German Rinder Rouladen (Beef Rolls).

• CourseMain Course
• CuisineGerman
• Skill LevelEasy

Prep Time

45 minutes

Prep Time 45 minutes

Rinder Rouladen (Fake Beef Rolls) Print Recipe Vegetarian version of the German Rinder Rouladen (Beef Rolls). CourseMain Course CuisineGerman Skill LevelEasy Prep Time 45 minutes Prep Time 45 minutes

Ingredients

• 4 Each Dinner Cuts *
• 2 teaspoon mustard dijon-style
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 each Pickles **
• 2 oz Imitation Bacon Bits
• 1 each onion Large, chopped
• 1/4 cup vegetable oil
• 1 1/2 cup vegetable broth hot
• 4 Each Peppercorns
• 1/2 Each Bay Leaf
• 1 tablespoon cornstarch
• * Worthington Brand Loma Linda
• ** Pickles should be cut into long thin strips.

Servings:

Instructions

1. Lay dinner cuts on a flat surface, and cut in half lengthwise. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, bacon bits, and onion among the dinner cuts equally.
2. Roll up dinner cuts jelly-roll fashion, secure with beef-roll clamps, toothpicks, or thread.
3. Heat oil in a heavy saucepan, add the dinner cuts, and brown well on all sides, about 15 minutes.
4. Pour in hot broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes.
5. Remove dinner cuts, discard clamps, and arrange on a preheated platter.
6. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately.

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Red Bean Burgers

Red Bean Burgers

Print Recipe

Red Kedney Beans make these tasty burgers special.

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

Prep Time

20 minutes

Prep Time 20 minutes

Red Bean Burgers Print Recipe Red Kedney Beans make these tasty burgers special. CourseMain Course CuisineAmerican Skill LevelEasy Prep Time 20 minutes Prep Time 20 minutes

Ingredients

• 2 cans Red Kedney Beans Drained
• 1 each onion Medium
• 1 Package Soda Crackers
• 1 salt As needed

Servings:

Instructions

1. Place all ingredients in a food processor and process until smooth. Shape into patties, dip in flour and fry until golden.

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Cheese Pockets

Cheese Pockets

Print Recipe

Delightful cheese stuffed pastry.

• CourseMain Dish
• CuisineAmerican
• Skill LevelEasy

Prep Time

30 minutes

Prep Time 30 minutes

Cheese Pockets Print Recipe Delightful cheese stuffed pastry. CourseMain Dish CuisineAmerican Skill LevelEasy Prep Time 30 minutes Prep Time 30 minutes

Ingredients

Dough

• 2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 each egg whites

Filling

• 3 each Egg Yolks
• 2 cup Cottage Cheese
• heavy cream As needed

Sauce

• 1/2 each onion
• 1 cup sou cream
• 1 cup yogurt
• 1/2 teaspoon accent
• 1/2 teaspoon savour
• 1 Tablespoon parsley Chopped

Servings:

Instructions

Dough

1. Mix dry ingredients and add beaten egg whites and enough water to make a dough as in pie crusts. Divide into 2 parts and role out. Cut with large cookie cutter

Filling

1. Add cream enough to make medium moist mixture. Put 1 Tablespoon mixture on each piece of cut dough. Fold dough over so cheese mixture is enclosed in a pocket. Place in boiling water and cook for five minutes.
2. Simmer onion in small amount of oil in skillet. Then add cheese pockets and simmer for five minutes and add 1 cup sour cream and 1 cup yogurt. Add seasonings (savour and accent). Simmer on very low fire for 10 minutes. Sprinkle with Parsley and serve.

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Gurkensalat (Cucumber Relish Salad)

Gurkensalat (Cucumber Relish Salad)

Print Recipe

The German version of Cucumber Relish Salad.

• CourseAppetizer, Salad, Side Dish
• CuisineGerman
• Skill LevelEasy

Servings	Prep Time
6 people	20 minutes

Cook Time

20 minutes

Servings Prep Time 6 people 20 minutes

Cook Time 20 minutes

Gurkensalat (Cucumber Relish Salad) Print Recipe The German version of Cucumber Relish Salad. CourseAppetizer, Salad, Side Dish CuisineGerman Skill LevelEasy Servings Prep Time 6 people 20 minutes Cook Time 20 minutes Servings Prep Time 6 people 20 minutes Cook Time 20 minutes

Ingredients

• 2 each cucumbers medium
• 1 1/2 tablespoon sugar
• 1 1/2 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup Greek Yogurt or Sour Cream
• 1 tablespoon parsley fresh, minced
• 1 Tablespoon Dill Weed

Servings: people

Instructions

1. Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, Dill weed, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with the Yogurt or sour cream.
2. Top with minced parsley.

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Old Fashioned Sweet Potato Pie

Old Fashioned Sweet Potato Pie

Print Recipe

Sweet Potatoes at their best!

• CourseDessert
• CuisineAmerican
• Skill LevelEasy

Prep Time

45 minutes

Prep Time 45 minutes

Old Fashioned Sweet Potato Pie Print Recipe Sweet Potatoes at their best! CourseDessert CuisineAmerican Skill LevelEasy Prep Time 45 minutes Prep Time 45 minutes

Ingredients

• 1/2 cup butter softened
• 3 each sweet potatoes (Medium) cooked, mashed
• 1/3 cup corn syrup
• 1/2 teaspoon salt
• 1 each pie shell unbaked
• 1/2 cup brown sugar packed
• 3 each Eggs lightly beaten
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon

Servings:

Instructions

1. Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs one at a time. Add next 6 ingredients; mix well.
2. Pour into pie shell. Bake in a 425 degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.

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Chocolate Lava Muffins

Chocolate Lava Muffins

Print Recipe

These chocolate muffins are elegent and easy to make.

• CourseDessert
• CuisineAmerican
• Skill LevelEasy

Prep Time

20 minutes

Prep Time 20 minutes

Chocolate Lava Muffins Print Recipe These chocolate muffins are elegent and easy to make. CourseDessert CuisineAmerican Skill LevelEasy Prep Time 20 minutes Prep Time 20 minutes

Ingredients

Muffins

• 8 ounces semisweet chocolate chips
• 1 Stick butter
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 3 tablespoons flour
• 1/4 teaspoon salt
• 4 each Eggs
• butter to coat muffin tin
• 1 tablespoon cocoa powder

Sauce

• 1 cup Vanilla Ice Cream
• 1 teaspoon espresso powder

Servings:

Instructions

1. Preheat oven to 375 degrees.
2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
3. In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer.
4. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
5. Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess.
6. Spoon mixture into pan using a 4-ounce scoop or ladle.
7. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
8. While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.

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