Veggies

Marinated Carrots (Jane Miller)

2 pounds carrots, thinly sliced
1 small green pepper, cut in bite sizes
1 medium onion, chopped
1 can tomato soup
1 cup sugar
1/2 cup olive oil
1 tsp. prepared mustard
3/4 cup vinegar
1 tsp worchestershire sauce
salt and pepper to taste

Cook carrots in small amount of salted water for 7 minutes after boil is reached.  Cool and drain.  place in bowl; top with onions and peppers.  Combine remaining ingredients.  Pour over carrots.  Mix well.  Refrigerate overnight.

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Spinach Loaf (Mercy Montes)

2 pounds fresh spinach, stems removed (I use one Costco size bag)
1/2 lb. chopped green onions with tops
3 Tbs butter
4 eggs
1 cup half and half
1 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground pepper
2/3 cups dry bread crumbs
1/3 cup grated Parmesan cheese

1.  place spinach with water that clings to leaves from washing in dutch oven.  steam covered over medium heat until spinach is limp, about 4 minutes.  drain; rinse in cold water.  press out excess moisture in strainer; chop.
2.  saute green onions in butter in small skillet until onions are transparent, about 3 minutes.  combine eggs, half and half and seasonings in a large bowl.  stir in spinach, onions, bread crumbs and cheese.  spoon spinach mixture into well greased loaf pan, 9x5x3 inches.  place loaf pan in shallow baking pan on oven rack; pour 2 inches hot water into larger pan.  bake at 350 degrees until knife inserted in center comes out clean, about 1 hour.  remove loaf pan from water.  let stand 10 minutes.
3.  unmold spinach loaf onto serving platter.
this dish can be made days ahead, served at room temperature and freezes very well.
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Souffle de Brocoli

Engrasar un recipiente para soufles.  Horno 350 grados.

6 cucharadas de mantequilla

¼ taza de harina
½ taza de leche evaporada
½ taza de caldo de pollo
2 cucharaditas de cebolla picada
2 cucharadas de perejil picado
1 cucharadita de sal
¼ cucharadita de pimiento
3 huevos separados
10 onzas de brocoli cocido/picado
1/3 taza de queso cheddar rallado

En una sarten, derretir la mantequilla a fuego mediano y agregar la harina, cocinar por 5 minutos, moviendo constantemente.  Agregar la leche y caldo de pollo, cocinar hasta que espece. Baje del fuego, agregar perejil, cebolla, sal y pimienta.  Deje enfriar y agregar las yemas, mezclar bien y agregar el brocoli.

Batir las claras a punto de nieve; agregar a la mezcla de modo envolvente y despacio; ponga la mezcla en el recipiente previamente engrasado.  Hornear a 350 grados por 30 minutos.  Servir inmediatamente. 

Cacerola de Verduras (sirve 8 personas)

2 libras de verduras mixtas, cortadas en cuadros

½ taza de agua
½ cucharadita de sal
1 cebolla picada
1 taza de chile dulce picado
¼ taza de mantequilla derretida
1 huevo batido
1 taza de queso cheddar rallado
1 lata de 8 onzas de castañas de agua (water chestnuts)
2/3 taza de mayonesa
2 cucharaditas de azucar
¼ cucharadita de pimiento

Combine las verduras con el agua y sal y cocine por 10 minutos.  Escurra bien.  Freir la cebolla y chile dulce en la mantequilla.  Agregue los demas ingredients y ponga en un pirex engrasado.  Horno a 350 grados por 30 minutos.  Esta cacerola puede hacerse hasta con dos dias de anticipacion.  Refrigere y saque 30 minutos antes de meter al horno a calentar.

Esparragos agri-dulces

2 libras de esparragos frescos

2/3 taza de vinagre blanco
½ taza de azucar
½ taza de agua
½ cucharadita de sal
1 cucharadita de clavos de olor enteros
3 rajitas de canela
1-1/2 cucharaditas de semillas de apio

Limpie bien y cocine los esparragos al vapor por 6-8 minutos.  Escurra bien.  Coloque los esparragos en un recipiente.  Combine el vinagre y demas ingredients en una olla y ponga a hervir por 5 minutos.  Enfrie y bane los esparragos.  Refrigere toda la noche.  Esta mezcla es excelente con remolachas.

 Pennsylvania Red Cabbage- good companion for pork or ham.

2 tablespoons bacon drippings

4 cups shredded red cabbage
2 cups cubed unpared apple
¼ cup brown sugar
¼ cup vinegar
1/-1/4 teaspoon salt
Dash pepper
½ teaspoon caraway seeds

Heat drippings in skillet; add remaining ingredients and ¼ cup water.  Cook covered over low heat’ stir occasionally.  For crisp cabbage, cook 15 minutes, for tender cabbage 25-30 minutes.  Serve 4 or 5.

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GREEN BEANS IN YELLOW PEPPER BUTTER

1 tablespoon of butter
1 medium yellow sweet pepper, coarsely shredded
3 tablespoons of butter, softened
1/4 cup pine nuts
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 pounds green beans, trimmed
1 large yellow sweet pepper, roasted, peeled, cut into thin strips

1.  in a small saucepan melt the 1 tablespoon butter.  add the shredded sweet pepper; cook over medium high heat for 5 minutes or until crisp-tender.  set aside.
2.  in a blender container or food processor bowl, combine the 3 tablespoons of softened butter and the pine nuts.  cover; blend to process until almost smooth.  add cooked sweet pepper, lemon juice, salt and black pepper.  cover, blend o process until almost smooth.  set aside.
3.  in a covered saucepan cook beans in a small amount of boiling water for 12 minutes. drain the beans.
4.  mix the green beans, thin strips of roasted pepper and butter mixture.  toss and serve.  makes 8 servings.

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