Green Bean Casserole
This recipe provides a quick and easy way to dress up an everyday vegetable.
Ingredients
1 lb. green beans, cooked
2 Tbsp. vinegar
2 tsp. honey
2 slices toast, cubed
2–4 Tbsp. Parmesan cheese
Directions
Place beans in greased baking dish. Stir in vinegar and drizzle with honey. Toss in toast. Sprinkle cheese on top.
Bake at 450°F for 15 minutes, then broil
2 minutes to brown top.
—Sharon Steele
Stir-Fried Cauliflower
An unusual and attractive way to cook cauliflower, this dish is fast and simple to prepare.
Ingredients
2 Tbsp. oil
2 cloves garlic, minced
1 slice fresh ginger, the size of a quarter
1 head cauliflower, washed & broken into florets
1 red pepper, seeded & cut into strips
½ cup chicken stock
½ tsp. oregano
½ tsp. basil
3 tomatoes, peeled, seeded & cut into strips
1 cup peas, fresh or frozen
Directions
Heat oil in a large skillet. Add garlic, ginger and cauliflower. Stir-fry for 3 minutes. Stir in pepper and cook for 2 minutes. Add stock and herbs, cover and steam for 5 minutes. Remove cover, stir in tomatoes and peas and cook 3 to 4 more minutes or until vegetables are tender-crisp. Remove from heat and serve quickly.
—Ingrid Birker
Broccoli Medley
A pleasant and unusual way to serve either fresh or frozen broccoli, this dish can be made ahead and reheated at serving time.
Ingredients
2 heads fresh broccoli or 2 10-oz. pkgs.
frozen broccoli
1 cup chicken stock
¼ lb. bacon, cut in 1-inch pieces
2 cups mushrooms, sliced
1 can water chestnuts, drained & sliced
¼ cup slivered almonds
1 tsp. salt
⅛ tsp. pepper
Pimento strips
Directions
Cook broccoli in stock until crisp-tender, about 6 minutes. Drain, reserving ⅓ cup of cooking liquid. Cut broccoli into bite-sized pieces.
Fry bacon until slightly crisp, then add remaining ingredients except pimento, broccoli and cooking liquid. Cook and stir until bacon is crisp and mushrooms are tender, about 5 minutes. Add broccoli and reserved cooking liquid. Continue cooking until hot. Arrange on serving dish and garnish with pimento.
Serves 12.
—Pam Collacott
Glazed Beets
Ingredients
Beets
Butter
Honey or maple syrup
Directions
Cook beets until tender. Drain, peel and, if beets are large, slice. Combine equal quantities of butter and honey or maple syrup in a saucepan. Add the beets and let simmer until the sauce is thickened and beets are shiny with the glaze, usually 10 to 20 minutes.
—Donna Jubb
Red Cabbage & Apples
Ingredients
2 lbs. red cabbage
¼ cup butter
½ cup chopped onion
1½ tsp. salt
¼ tsp. pepper
3 Tbsp. vinegar
1½ cups peeled & diced apples
Sour cream to garnish
Directions
Shred cabbage coarsely. Melt butter, add cabbage, onion, seasonings and vinegar. Cook, covered, for 20 minutes over low heat, stirring occasionally. Add apples, cover and cook a further 20 minutes or until tender, stirring every few minutes.
Serve with sour cream.
Serves 6.
—Florence Graham
Marinated Broccoli
Ingredients
1 bunch broccoli
½ cup oil
6 Tbsp. vinegar
1 tsp. minced garlic
¾ tsp. salt
¼ tsp. pepper
½ tsp. tarragon
½ tsp. thyme
½ tsp. dry mustard
⅓ cup sliced green onions
½ cup slivered almonds
Pimento strips
Tomato wedges
Directions
Cut florets from stems of broccoli. Slice stems on the diagonal about 4-inch thick. Steam 3 to 5 minutes or until tender but crispy.
To make marinade, combine other ingredients, except almonds, pimento, and tomatoes, in large bowl. Add hot broccoli and toss to mix. Cover and chill for at least 4 hours.
Lift broccoli from marinade and arrange on serving dish. Garnish with almonds, pimento and tomato.
Serves 4 to 6.
—Cheryl Peters
Broccoli Casserole
Ingredients
2 heads broccoli, chopped
1½ cups cream of mushroom sauce, page 129
½ cup shredded Cheddar cheese
¼ cup milk
¼ cup mayonnaise
1 egg, beaten
¼ cup bread crumbs
1 Tbsp. butter
Directions
Cook broccoli and drain. Place in a casserole dish. Mix remaining ingredients together and pour over broccoli. Bake at 350°F for 45 minutes.
Serves 6 to 8.
—Karen Brouwers
Corn Fritters
Delicious with maple syrup at breakfast, corn fritters can also be served as a vegetable with dinner.
Ingredients
15-oz. can creamed corn
2 eggs, beaten
2 Tbsp. melted butter
2 cups flour
2 tsp. baking powder
1 tsp. salt
½ tsp. curry powder
4–5 cups oil for deep frying
Directions
Combine corn, eggs and butter. Sift dry ingredients together and blend in corn mixture. Drop mixture by spoonfuls into hot oil (375°F). Fry for approximately 4 minutes, turning once to cook evenly. Drain well.
Makes 15–18 fritters.
—Janice Clynick
Celery Crunch with Cheese-Nut Pastry
Ingredients
⅔ cup flour
1 tsp. salt
6 Tbsp. butter
1 cup diced almonds, toasted
2¼ cups shredded Cheddar cheese
2–3 Tbsp. cold milk
2½ cups diced celery
¼ cup flour
1½ cups milk
Directions
Sift together flour and ½ tsp. salt. Cut in 3 Tbsp. butter until mixture is crumbly. Stir in ⅓ cup almonds and ¾ cup cheese. Sprinkle 2–3 Tbsp. milk over mixture, stirring with a fork until dough holds together. Flatten into a ½-inch-thick square. Roll out to fit top of baking dish. Set aside.
Cook diced celery in boiling water until tender, drain and add 3 Tbsp. butter. Stir in ¼ cup flour and ½ tsp. salt. Mix well. Gradually blend in
1½ cups milk. Cook over medium heat, stirring constantly, until thickened. Stir in remaining almonds and cheese.
Place in baking dish and top with pastry. Bake at 425°F for 20 to 25 minutes.
Serves 8.
—Susan Gillespie
Eggplant Parmesan
Ingredients
1 large eggplant
2 eggs
¼ cup milk
½ cup flour
¼ cup sesame seeds
1¼ cups grated Parmesan cheese
2–3 cups spaghetti sauce
2 cups grated mozzarella cheese
Directions
Slice eggplant into ¼-inch slices. Beat eggs with milk. Mix flour with sesame seeds and ¼ cup Parmesan cheese. Dip eggplant slices in egg mixture and then in flour mixture.
Heat oil in frying pan and fry slices until brown on both sides.
Arrange a layer of fried eggplant slices on the bottom of a greased casserole dish. Spoon some spaghetti sauce over these and then sprinkle with some of the Parmesan and mozzarella cheeses. Repeat layers twice.
Bake at 350°F for 30 to 45 minutes.
Serves 6.
—Mikell Billoki
Celery with Almonds
Ingredients
½ cup slivered almonds
2 Tbsp. butter
4 cups diced celery
½ cup chopped onion
Pepper
2 Tbsp. dry white wine
Directions
In a skillet, cook the almonds in 1 Tbsp. butter, stirring constantly, until they are lightly browned. Drain on paper towels.
Sauté the diced celery and onion in the remaining butter. Season with pepper, if desired. Cook over low heat, stirring occasionally, for about 7 minutes.
Add the wine and cook, covered, for 2 minutes. Transfer to a serving dish and garnish with the almonds.
Serves 4 to 6.
—Janet Flewelling
Greens Chinese Style
This is an interesting way to prepare all kinds of green, leafy vegetables, such as kale, Swiss chard or leaf lettuce.
Directions
Wash greens and pat dry. Plunge briefly into a pot of boiling water until wilted. Mix with a dressing of equal parts oil and tamari sauce.
Serve immediately.
—Brigitte Wolf
Eggplant Casserole
Ingredients
2 medium-sized eggplants
4 strips bacon
1 onion
1 green pepper
2 cloves garlic
3 slices bread
1 cup milk
2 cups shrimp, minced clams or tuna
4 eggs, well beaten
Salt & pepper
Directions
Peel eggplants and boil until tender. Drain, mash and set aside. Fry bacon until crispy, remove from pan and crumble. Finely chop onion, pepper and garlic and fry in bacon fat until tender. Soak bread in milk then gently squeeze out excess.
Mix together eggplant, bacon, vegetables, shrimp and bread. Stir well. Add eggs and salt and pepper to taste.
Place in casserole dish and bake at 350°F for 25 to 30 minutes.
Serves 6.
—James R. Wilson
Ludlow, N.B.
Herb Stuffed Mushroom Caps
This dish, excellent as a vegetable side dish or as an appetizer, can be assembled ahead of time, refrigerated and baked before serving.
Ingredients
24 very large fresh mushrooms (1½ lbs.)
½ cup butter
3 Tbsp. finely chopped green onion
1 cup fresh bread crumbs
½ cup chopped fresh parsley
⅛ tsp. powdered savory
⅛ tsp. pepper
Directions
Wipe mushrooms with a damp cloth. Remove stems and chop them finely. Melt ¼ cup butter in a large skillet and toss mushroom caps in this for 1 minute. Remove mushroom caps to a flat baking dish or a cookie sheet.
Melt remaining ¼ cup of butter in the same skillet. Sauté stems and onions briefly. Remove from heat and stir in bread crumbs, parsley, savory and pepper, tossing lightly. Spoon this mixture into caps.
Bake mushrooms at 350°F for 10 minutes.
—Wendy Searcy
Minnedosa, Man.
Mushroom Loaf
Ingredients
3 Tbsp. butter
1 onion, finely chopped
1 lb. mushrooms, sliced
2 cups bread crumbs
1 egg, beaten
½ cup water or tomato juice
3 Tbsp. butter
Salt & pepper
Directions
Melt 3 Tbsp. butter in heavy pan, add onion and sliced mushrooms and cook for 10 minutes. Lift vegetables out with slotted spoon and add to bread crumbs. Mix well.
Add beaten egg, liquid, remaining butter and salt and pepper. Bake in a greased loaf pan at 375°F for 25 to 30 minutes.
Serves 4.
—Jacqueline Dysart
Stuffed Mushrooms
Ingredients
12–20 large mushrooms
6–8 slices of bacon, fried & crumbled
Parsley
Salt & pepper
½ cup Cheddar cheese
1 egg
½ cup bread crumbs
¼ cup finely chopped green pepper
2 cloves garlic, finely chopped
1 onion, finely chopped
Directions
Remove mushroom stems and chop. Mix all ingredients except mushroom caps. Place a tablespoon of mixture in each mushroom cap. Bake at 425°F for 30 minutes.
—Diane Adrian
Thunder Bay, Ontario
Mushroom Bake
Ingredients
½ lb. mushrooms
½ cup butter
1 lb. tomatoes
1 cup fresh bread crumbs
1 small onion, grated
¾ cup grated Cheddar cheese
Juice & rind of ½ lemon
Cheese sauce, page 129
Directions
Wash and slice mushrooms and fry in ¼ cup butter for 5 minutes. Slice tomatoes and set aside.
Blend together the bread crumbs, onion, cheese, remaining butter and lemon rind, and press half the mixture into a casserole dish.
Spread mushrooms on top of crumb layer and follow with sliced tomatoes. Season well and sprinkle with lemon juice. Press on remaining crumb mixture.
Bake at 375°F for 30 minutes. Serve with cheese sauce.
Serves 2.
—Mrs. A.E. Nehua-Cafe
Dusty Potatoes
Ingredients
¾ cup dry bread crumbs
1½ tsp. nutmeg
½ tsp. salt
¼ tsp. pepper
4 medium potatoes, pared & quartered
⅓ cup melted butter
Directions
Mix bread crumbs and seasonings. Dip potatoes in melted butter and then roll in crumb mixture. Place on greased baking sheet. Bake at 350°F until crisp and brown about 1 hour.
Serves 4.
—Pam Collacott
North Gower, Ontario
Mediterranean Potato Pie
Ingredients
2 small onions, chopped
3 large potatoes, peeled
1 cup flour
½ tsp. pepper
1 tsp. salt
¼ cup olive oil
3 Tbsp. butter
3 Tbsp. flour
3 large ripe tomatoes, chopped
½ green pepper, chopped
½ bay leaf
2 cloves
1 tsp. oregano
½ lb. mozzarella cheese, diced
¼ cup grated Parmesan cheese
Directions
Sauté chopped onion in a little oil. Boil the potatoes and mash until smooth. Blend in 1 cup flour, salt and pepper. Press mixture ½-inch thick in the bottom of a shallow baking dish. Spoon olive oil on top.
Melt butter in a skillet and stir in 3 Tbsp. flour. Add tomatoes, remaining onion, green pepper, bay leaf, cloves and oregano. Simmer for 20 minutes. Remove bay leaf and cloves.
Spoon sauce over potato mixture and top with cheeses.
Bake at 350°F for 15 minutes.
Serves 4.
—Brenda Kennedy
Scalloped Onions
A pleasant change from simple baked onions, this casserole can be quickly and easily assembled with ingredients which are usually on hand.
The combination of cheese and onion provides a satisfying accompaniment to meat dishes.
Ingredients
6 medium onions
¼ cup butter
¼ cup flour
2 cups milk
½ tsp. salt
2 cups grated Cheddar cheese
Directions
Slice onions and separate into rings. Place in 1½-quart casserole dish. Melt butter and blend in flour. Slowly stir in milk and cook, stirring, until thickened. Stir in salt and grated cheese. Pour over onions. Bake, uncovered, at 375°F for 1 hour.
Serves 6.
—Wendy Fitzgerald
Carp, Ontario
Scalloped Potatoes
Ingredients
3 cups peeled & sliced potatoes
1 large onion, thinly sliced
1½ cups cream of mushroom sauce, page 129
4 Tbsp. flour
1½ tsp. salt
½ tsp. pepper
4 Tbsp. butter
3 cups milk
Directions
Place a layer of potatoes in a deep casserole dish and add a layer of sliced onion. Spread half the mushroom sauce over this, sprinkle with flour, salt and pepper and dot with butter. Repeat layers.
Pour milk around the potatoes until it reaches the top layer of potatoes.
Bake, covered, at 375°F for 30 minutes.
Uncover and bake another 30 to 45 minutes — until top is golden brown.
Serves 4.
—Aurora Sugden
Argenteuil, Quebec
Twice-Baked Potatoes
Almost any filling can be mixed with the cooked potatoes. Some suggestions are cooked bacon, ham, mushrooms, onions or other vegetables.
Ingredients
6 medium potatoes
½ tsp. salt
Pepper
4 Tbsp. butter
¼ cup sour cream
Shredded mozzarella cheese
Parsley
Directions
Wash potatoes and bake at 400°F until done, about 1 hour. Remove from oven, split tops and scoop out insides. Place this in a bowl and mash, combining with all other ingredients except cheese and parsley.
When well blended, scoop mixture back into potato shells. Top with cheese, sprinkle with parsley. Put back into oven at 300°F. Serve when cheese has melted.
Serves 6.
—Johanna Vanderheyden
Potato Casserole
Ingredients
6 large potatoes, cooked until just tender
1½ cups cream of mushroom sauce, page 129
1 cup chopped onion
2 cups sour cream
½ cup butter
½ lb. old Cheddar cheese, grated
Salt & pepper
½ cup bread crumbs
4 Tbsp. Parmesan cheese
Directions
Pare and grate cooked potatoes. Combine with all remaining ingredients except bread crumbs and Parmesan cheese. Place in a 9” x 13” baking dish and top with bread crumb-Parmesan cheese mixture.
Bake at 375°F for 1 hour.
Serves 12.
—Mrs. G. Fellows
Potato Puff
This is an easy and delicious way to use up leftover potatoes.
Ingredients
3 cups mashed potatoes
2 Tbsp. butter
1 tsp. chopped parsley
¼ tsp. salt
Few grains cayenne
1 tsp. onion juice
3 eggs, separated
Directions
Mix potatoes with butter, parsley, salt, cayenne and onion juice. Beat egg yolks, add to potatoes and mix well. Beat egg whites until stiff and fold in. Place in greased baking dish and bake at
350°F for 40 minutes or until golden brown.
—Shirley Morrish
Sweet Potato Cashew Bake
Ingredients
½ cup brown sugar
⅓ cup broken cashews
¼ tsp. ground ginger
½ tsp. salt
2 lbs. sweet potatoes, cooked, peeled & sliced
8 peaches, peeled & halved
3 Tbsp. butter
Directions
Combine sugar, cashews, ginger and salt. In a shallow baking dish, layer half the potatoes, half the peaches and half the nut mixture. Repeat layers and dot with butter.
Bake, covered, at 350°F for 30 minutes. Uncover and bake 10 minutes longer.
Serves 6 to 8.
—Elizabeth Clayton
Nepean, Ontario
Spaghetti Squash with Tomato Sauce
Ingredients
1 onion, finely chopped
1 clove garlic, minced
Butter or oil
1 lb. tomatoes, peeled seeded & chopped
Fresh parsley & basil
½ tsp. lemon juice
Salt & pepper
1 spaghetti squash
Directions
Sauté the onion and garlic in butter or oil. Add the chopped tomatoes and their juices, the herbs, lemon juice and salt and pepper. Simmer briefly.
Place the squash, whole, in a 325°F oven and bake 20 to 30 minutes, until tender. Pierce one end to test for tenderness. Cut the squash in half, gently remove the seeds, then lift out the flesh. Pile on a plate, toss with a bit of oil and pour the hot tomato sauce over it.
Serves 6.
—Kathee Roy
Toronto, Ontario
Spinach Provençale
Ingredients
2 lbs. spinach
1 large onion, sliced
1 clove garlic, minced
Olive oil
Butter
2 eggs, beaten
1 cup grated Parmesan cheese
Salt & pepper
Directions
Wash and tear spinach. Sauté onion and garlic in olive oil until the onion is transparent. Add spinach, cover and cook until spinach is wilted — about 2 minutes. Remove from heat and cool slightly.
In a baking dish, combine spinach mixture, beaten eggs and half the cheese. Season, and sprinkle the remaining cheese on top. Dot with butter and bake at 375°F for 10 to 15 minutes.
Serves 6 to 8.
— Jean Hally
Hartington, Ontario
Tomatoes Provençales
In the late summer and early fall, when tomatoes are ripening all too quickly, this dish is an appetizing complement to any meal.
Ingredients
4 large tomatoes
3 Tbsp. olive oil
½ tsp. salt
½ tsp. pepper
2 cloves garlic, crushed
1 Tbsp. chopped parsley
1 tsp. basil
½ tsp. oregano
2 Tbsp. coarse bread crumbs
2 Tbsp. Parmesan cheese
Directions
Halve tomatoes crosswise and remove seeds by pressing each half in your hand.
Heat the oil in a large frying pan. Place tomatoes in oil, cut side down, and cook over medium heat for 3 minutes. Turn, and sprinkle cut side with salt and pepper. Place crushed garlic in bottom of pan and cook another 2 minutes.
Place tomatoes on a cookie sheet and sprinkle with parsley and basil mixed together. Top with bread crumbs mixed with Parmesan cheese. Broil for 5 to 10 minutes — until tomatoes are golden brown on top but still firm.
Serves 4.
—Carolyn Hills
Sunderland, Ontario
Zucchini Parmesan Loaf
Ingredients
¾ cup flour
2 tsp. salt
⅓ cup milk
2 lbs. zucchini, cut lengthwise into ¼-inch slices
Salad oil
1 cup tomato sauce, page 339
½ cup grated Parmesan cheese
1 cup grated mozzarella cheese
Directions
Combine flour and salt on a sheet of wax paper. Pour milk into pie plate. Dip the zucchini in milk, then coat with flour.
In a 12-inch skillet over medium-high heat, cook zucchini in oil, a few slices at a time, until golden. Drain on paper towels.
In a greased loaf pan arrange half the zucchini, spoon on half the tomato sauce and sprinkle with half the mozzarella and Parmesan cheeses. Repeat layers.
Bake at 350°F for 40 minutes, until browned and bubbly.
Serves 4.
—Margaret Orr
Belwood, Ontario
September Garden Zucchini
This recipe can be easily adapted to barbecue cooking. Wrap layered vegetables in a square of aluminum foil and cook on grill, turning three or four times.
Ingredients
4 Tbsp. oil
1 large onion, cut in rings
1 zucchini, sliced
1 stalk celery, sliced
1 green pepper, sliced
2 tomatoes, quartered
Directions
Heat oil in a heavy frying pan and sauté onion, zucchini, celery and green pepper. When onions are transparent, add tomatoes.
Cover and simmer until tomatoes are soft.
—Donna Gordon
Dorval, Quebec
Tempura
Batter Ingredients
1 cup brown rice flour
1 Tbsp. cornstarch
Salt
1 egg, beaten
½ cup cold water
Vegetable Ingredients
Use almost any vegetable that will cook quickly. When using long-cooking vegetables such as carrots, lightly steam first.
Sauce Ingredients
1 cup chicken stock
½ cup tamari sauce
⅓ cup honey
2 Tbsp. sherry
Directions
Mix flour with cornstarch, salt, egg and cold water to make a thin batter. Chill 15 minutes.
To prepare vegetables, wash and dry thoroughly. Cut into small pieces and chill well. Dredge in flour before dipping into batter.
For sauce, combine all ingredients and mix well.
To cook, heat several inches of oil in a wok. Dip each vegetable piece in batter, shake and fry briefly until golden, turning often. Drain and serve immediately with sauce.
—Bryanna Clark
Union Bay, B. C.
Zucchini Supreme
Ingredients
Small zucchini
Parmesan cheese
Butter
Directions
Wash zucchini and slice in half lengthwise. Spread with butter and sprinkle on cheese. Place on cookie sheet on bottom rack of oven. Broil for 10 minutes or until bubbly and brown on top and crisp inside.
—Beth Hopkins
Almond Vegetables Mandarin
Ingredients
1 cup thinly sliced carrots
1 cup green beans, cut in 1-inch slices
2 Tbsp. salad oil
1 cup thinly sliced cauliflower
½ cup sliced green onion
1 cup chicken stock
2 tsp. cornstarch
Pinch garlic powder
½ cup unblanched whole almonds
Directions
Stir carrots and beans in oil over medium heat for 2 minutes. Add cauliflower and onion, and cook 1 minute longer. Add chicken stock, cornstarch and garlic. Cook and stir until thickened and vegetables are crispy tender. Add almonds.
Serves 4 to 6.
—Kathenne Dunster
Zucchini Medley
Ingredients
2 small zucchini
2 slices eggplant, peeled
2 cooking onions
½ sweet red pepper
4 Tbsp. butter
Salt & pepper
Directions
Cut zucchini into ¼-inch slices, eggplant into ½-inch squares, onions into rings and pepper into 1-inch strips. Stir-fry in melted butter and season with salt and pepper.
—Eleanor Bell
Zucchini Boats
When large zucchini are in abundance, recipes such as the following provide delightful meals. Almost any combination of vegetables and cheese, with or without meat, can be used in these “boats.”
Ingredients
1 large zucchini (approx. 12”)
1 green pepper, cut in small squares
½ cup dry bread crumbs
½ cup grated Cheddar cheese
Butter
Salt & pepper
Directions
Cut zucchini in half lengthwise and then crosswise. Remove center, except for a piece at each end, to form a boat. Fill with green pepper. Dot with butter, add salt and pepper to taste. Sprinkle bread crumbs on top and cover with grated cheese.
Bake in covered baking dish at 350°F for
20 minutes, then remove lid and bake 10 to
15 minutes longer.
—Eleanor Bell
Cayuga, Ontario
Ratatouille
For a satisfying meal with Italian overtones, this succulent vegetable stew can make a complete meal when served with black olives and warm fresh bread.
Ingredients
½ cup salad oil
2 large onions, thinly sliced
2–3 cloves garlic, minced
1 eggplant, peeled & diced
4 tomatoes, peeled & diced
1 zucchini, peeled & diced
2 green peppers, cleaned & diced
3 stalks celery, diced
2 tsp. fresh basil
1 tsp. oregano
Salt & pepper
Directions
Heat oil in heavy saucepan and brown onion and garlic. Add eggplant and tomatoes and cook for a few minutes.
Add remaining ingredients, bring to a boil and lower heat. Simmer for at least 1 hour.
Serves 4 to 6.
—Mrs. E. Imboden
Uxbridge, Ontario
Vegetable Stew
The special appeal of this dish is that it does not use salt but rather relies upon the subtle flavors of each vegetable for seasoning.
Ingredients
¼ cup butter
4 carrots, cut into ¼-inch slices
1 large turnip, cut into strips
1 celeriac root, cut into strips
4 potatoes, cubed
2 green peppers, cut into rings
4–6 tomatoes, chopped
6 small whole onions
4 tsp. chopped parsley
½ tsp. thyme
3 soy cubes mixed in 3 cups water or 3 cups chicken stock
¼ cup arrowroot
½ cup water
Directions
Melt butter in stewing pot. Add carrots and turnip, cover and cook for 10 to 15 minutes.
Add celeriac, potatoes, peppers, tomatoes, onions, seasonings and broth. Simmer for 1 hour.
Mix arrowroot with water and add to stew when vegetables are tender. Simmer for 10 more minutes.
Serves 4.
—Christine Taylor
Norbertville, Quebec
Celery Salad
Ingredients
¼ cup olive oil
Juice of ½ large lemon
1 tsp. dried mustard
Salt
1 bunch celery, washed & sliced
Directions
Combine olive oil, lemon juice, mustard and salt. Mix well. Pour over celery, toss and marinate for at least 24 hours.
Serves 6 to 8.
—Dawn Hermann
Shrimp & Avocado Salad
Ingredients
1 avocado, peeled & chopped
½ cup shrimp, cleaned & cooked
½ English cucumber, cubed
½ head Boston lettuce, broken
1 cup alfalfa sprouts
¼ cup mayonnaise, page 130
¼ cup sour cream
1–2 Tbsp. lemon juice
Salt & pepper
Directions
Combine avocado, shrimp, cucumber, lettuce and sprouts and toss. Mix remaining ingredients. Pour over salad and toss gently.
Serves 2.
—Jane Pugh
Marinated Cucumber Salad
Ingredients
2 medium cucumbers, pared & thinly sliced
1 medium onion, thinly sliced
1 tsp. salt
3 Tbsp. vinegar
3 Tbsp. water
½ tsp. sugar
¼ tsp. paprika
¼ tsp. pepper
1–2 cloves garlic, crushed
Directions
Combine cucumbers and onion in a bowl and sprinkle with salt. Mix lightly and set aside for 1 hour.
Meanwhile, combine remaining ingredients. Drain cucumbers, pour dressing over them and toss until well mixed.
Chill for 1 to 2 hours, stirring occasionally. Discard garlic before serving and sprinkle with additional paprika.
Serves 6.
—Valerie Gillis
Carrot Salad
Ingredients
1 lb. carrots, sliced
½ Spanish onion, quartered & separated
½ green pepper, cut into rings
1 cup finely cut celery
¾ cup tomato sauce, page 339
¼ cup vinegar
½ cup granulated sugar
½ tsp. prepared mustard
½ tsp. dry mustard
½ tsp. salt
½ tsp. pepper
½ Tbsp. Worcestershire sauce
¼ cup salad oil
Directions
Boil carrots until tender, drain and cool. Add onion, green pepper and celery.
Combine tomato sauce, vinegar, sugar, mustards, salt, pepper and Worcestershire sauce in a blender. When well blended, slowly pour in oil and blend well.
Toss salad with dressing and refrigerate for at least 24 hours.
Serves 6.
—V.A. Charles
Calgary, Alberta
Sweet Pepper Salad
The red and green of this salad make it a colorful addition to Christmas dinner.
Ingredients
2 large red peppers, sliced
2 large green peppers, sliced
½ lb. mushrooms, sliced
3 green onions, chopped
½ tsp. salt
½ tsp. pepper
¾ cup olive oil
3 Tbsp. vinegar
½ tsp. dry mustard
1–2 cloves garlic
Directions
Place all vegetables in a large bowl. Combine
remaining ingredients and whirl in a blender. Pour over vegetables. Refrigerate for at least
3 hours before serving.
Serves 6 to 8.
—Pam Collacott
Broccoli Salad
Ingredients
1 head broccoli, broken into bite-sized pieces
1 onion, quartered & separated
6–8 slices bacon
⅓ cup vinegar
⅓ cup brown sugar
Directions
Fry bacon until crisp. Remove from pan and crumble into serving bowl with broccoli. Sauté onion in bacon fat and add to broccoli. Add vinegar and brown sugar to remaining bacon fat and simmer for a few minutes.
Pour over the broccoli, toss and serve.
Serves 4.
—Margaret Robinson
Victoria, B. C.
Curried Potato Salad
Ingredients
2 Tbsp. butter
2 Tbsp. flour
2 tsp. curry powder
1 cup chicken stock
½ cup sour cream
½ cup mayonnaise, page 130
½ tsp. salt
½ cup sliced green onion
½ cup diced celery
½ cup sliced green olives
2 Tbsp. chopped parsley
2 Tbsp. chopped green pepper
4 cups diced cooked potatoes
Directions
Melt butter, stir in flour and curry powder. Add chicken stock and cook until thick and smooth. Stir in sour cream, mayonnaise and salt. Add remaining ingredients and combine gently.
Place in a greased baking dish and sprinkle with paprika. Bake at 375°F until hot — 20 to
30 minutes. Serve hot.
Serves 6 to 8.
—Dorothy Hurst
Three Bean Salad
Ingredients
½ cup vinegar
¼ cup oil
1 tsp. salt
Dash pepper
Dash garlic powder
2 Tbsp. sugar
2 cups green beans, cooked, drained & chopped
2 cups wax beans, cooked, drained & chopped
2 cups red kidney beans, cooked & drained
¼ cup chopped green onions
Directions
Mix together vinegar, oil, salt, pepper, garlic powder and sugar. Add beans and onions. Toss well.
Cover and refrigerate for 3 hours or overnight, tossing occasionally.
—Wanda Gaitan
Potato Salad
Ingredients
3–4 hard-boiled eggs
5 cooked potatoes
2–3 Tbsp. water
1 Tbsp. tarragon vinegar
1 onion, diced
1 tsp. celery seeds
1 tsp. salt
Mayonnaise, page 130
Directions
Peel and dice eggs and potatoes. Set aside. Combine 2 to 3 Tbsp. water, vinegar, onion, celery seeds and salt in saucepan. Cook until onion is tender — about 5 minutes. Pour over the potatoes and eggs, add mayonnaise to taste and toss gently.
Serves 4.
—Nancy McAskill
Burnaby, B. C.
Orange Bean Salad
This pungent salad serves as an excellent accompaniment to pork or lamb.
Ingredients
¾ lb. fresh green beans cut in half
½ cup honey
¼ cup cider vinegar
½ cup oil
½ cup water or chicken stock
Dash coriander
¼ cup fresh chopped parsley
2 cups cooked red kidney beans
½ cup red onion, chopped
3 oranges, peeled & sectioned
Directions
Cook green beans in boiling water for 4 minutes.
Mix together honey, vinegar, oil, water or stock, coriander and parsley.
Drain beans. Combine with kidney beans, chopped onion and orange sections in large bowl. Pour ⅓ cup dressing over all ingredients and mix well. The rest of the dressing will keep in the refrigerator.
Serves 6 to 8.
—Ingrid Birker
Toronto, Ontario
Greek Salad
Less expensive than restaurant versions, this delicious salad may be served as a meal with warm garlic bread, or as a side dish.
Ingredients
1 head romaine lettuce, shredded
½ Spanish onion, thinly sliced & separated
into rings
1 green pepper, cut in ½-inch squares
4 tomatoes, cut in wedges
½ cucumber, cut into 4 lengthwise, then sliced
12 or more ripe black olives
½ lb. feta cheese, crumbled
2 cloves garlic, peeled & crushed
½ cup olive oil
1 Tbsp. wine vinegar
¼ tsp. salt
Dash black pepper
Directions
Place salad ingredients in large salad bowl. When ready to serve, place oil in a small container that has a lid. Drop crushed garlic clove into the oil, add vinegar, salt and pepper, cover and shake vigorously.
Pour over salad and serve immediately.
—Don & Foley Boyd
Likely, B. C.
Caesar Salad
Ingredients
1 head romaine lettuce
3 large cloves garlic
2 anchovy fillets
1 tsp. dry mustard
Juice of 1 lemon
1 egg yolk
2 Tbsp. blue cheese
Salt & pepper
¾ cup olive oil
4 Tbsp. Parmesan cheese
Directions
Wash, dry and tear up romaine lettuce. Set aside.
Crush garlic in a large wooden bowl, add anchovies, mustard, lemon juice, egg yolk and blue cheese. Stir, continuing to flatten cheese and anchovies against the bowl until a thick paste is formed. Add salt, pepper and olive oil, beating fast to make a thick and creamy dressing.
Toss in lettuce pieces and mix thoroughly. Sprinkle with Parmesan cheese.
Serves 4 to 6.
—Julienne Tardif
Spring Salad
Ingredients
2 cups watercress
2 cups dandelion leaves
3 wild leeks, chopped
¼ cup sunflower seeds
2–3 fresh basil leaves
¼ cup salad oil
¼ cup cider vinegar
1 Tbsp. lemon juice
2 tsp. sugar
½ tsp. Worcestershire sauce
Directions
Combine cleaned watercress and dandelion leaves. Add leeks, sunflower seeds and basil and toss. Combine remaining ingredients, pour over salad and toss well.
Serves 6 to 8.
—Nora Jones
April Salad
Ingredients
1 cup dry chickpeas
3 cups water
1 Tbsp. garlic powder
1½ tsp. celery seed
3–4 cups alfalfa sprouts
1–2 cups fenugreek sprouts
½ lb. feta cheese
Directions
Soak chickpeas in 3 cups water for at least
4 hours. Add garlic powder, celery seed and
more water, if necessary. Bring to a boil and
simmer until chickpeas are chewy tender — about 1½ hours. Drain and cool.
Make a bed of alfalfa and fenugreek sprouts and crumble feta cheese over them. Top with chickpeas.
Serves 8 to 10.
—Susan Ellenton
Tomato Cucumber Toss
This is an ideal salad for late summer, when gardens abound with tomatoes and cucumbers.
Ingredients
3 ripe tomatoes
3 small cucumbers
¼ cup oil
¼ cup cider vinegar
Salt & pepper
Directions
Chop tomatoes and unpeeled cucumbers into chunks. Place in a shallow bowl and toss with the oil, vinegar and seasonings.
—Mikell Billoki
Gore Bay, Ontario
Coleslaw
Ingredients
1 large head cabbage
4 carrots
2–4 green onions, chopped
½ cup vinegar
⅔ cup oil
2 Tbsp. salt
3 Tbsp. sugar
Directions
Shred cabbage and carrots into a large bowl. Add green onion.
Place remaining ingredients in a saucepan and bring to a boil. Let cool and pour over cabbage and carrots. Toss gently.
Refrigerate for at least 24 hours, stirring
occasionally.
—Helen Owen
The Pas, Manitoba
Spinach, Mushroom & Bacon Salad
Ingredients
10 oz. fresh spinach, washed
1 tomato, cut into wedges
1 small red onion, thinly sliced &
separated into rings
½ cup sliced mushrooms
⅓ cup chopped cooked bacon
⅓ cup olive oil
2 Tbsp. wine vinegar
¼ tsp. oregano
¼ tsp. pepper
Directions
Tear spinach into bite-sized pieces. Place spinach, tomato, onion rings, mushrooms and bacon in salad bowl. Toss gently.
Combine oil, vinegar, oregano and pepper in a jar. Cover and shake well. Pour over salad and toss.
Serves 10.
—Jane Cuthbert
Bean Sprout Salad
Ingredients
2 cups bean sprouts
1 clove garlic, crushed
¼ cup oil
2 Tbsp. vinegar
2 Tbsp. soy sauce
2 Tbsp. sesame seeds
Salt & pepper
Directions
Mix together all ingredients except sprouts. Pour over sprouts and toss gently.
Serves 4.
—Dawn Hermann
Faro, Yukon
Basic White Sauce
Ingredients
1 cup milk or light cream
Salt & pepper
2 Tbsp. butter
2 Tbsp. flour
Directions
Melt butter and stir in flour. Cook over low heat for 3 or 4 minutes, stirring constantly. Slowly stir in milk or cream and salt and pepper. Cook, stirring, until sauce has thickened. Makes 1 cup.
Cheese Sauce
Ingredients
1 cup basic white sauce, left
½ cup grated Cheddar or Swiss cheese
1 tsp. lemon juice
Nutmeg
Directions
Warm the white sauce and gradually stir in grated cheese. Cheddar will give a tangy flavor while Swiss gives a milder, thicker sauce. Add lemon juice and nutmeg. Cook and stir until cheese is completely melted.
Makes 1½ cups.
Cream of Mushroom Sauce
Ingredients
1 cup basic white sauce, above
½ cup chopped mushrooms
2 Tbsp. butter
2 tsp. tamari sauce
½ tsp. thyme
Directions
Warm white sauce. Cook mushrooms in butter for 2 minutes. Add to white sauce with tamari sauce and thyme. Stir well and heat through.
Makes 1¼ cups.
Basic Mayonnaise
Ingredients
1 egg
1 tsp. salt
½ tsp. dry mustard
2 cloves garlic, peeled
2 Tbsp. vinegar
1 cup vegetable oil
Directions
Combine egg, salt, mustard, garlic, vinegar and ¼ cup oil in blender. Cover and whirl until ingredients are blended. Remove lid and slowly pour in remaining oil, in a steady stream, until mixture has thickened. Keep refrigerated. Makes 1¼ cups.
French Dressing
Ingredients
12 Tbsp. olive oil
4 Tbsp. lemon juice
Salt & pepper
2 cloves garlic, peeled
½ tsp. dry mustard
Directions
Combine 2 Tbsp. of oil, 2 Tbsp. of lemon juice, salt, pepper and mustard and beat well with a whisk. When smooth, add 4 Tbsp. oil and beat well again. Add remaining lemon juice and oil. Place in a jar, add garlic, cover and refrigerate.
Makes 1 cup.
Olga’s Salad Dressing
Ingredients
½ cup oil
⅓ cup cider vinegar
2 Tbsp. honey
1 Tbsp. onion, grated
Salt & pepper
½ tsp. mustard
Directions
Combine all ingredients in a jar and shake until well blended. Let sit overnight at room temperature for best flavor.
Sesame Dressing
Ingredients
¼ cup olive oil
2 cloves garlic, diced
3 Tbsp. tamari sauce
3 Tbsp. lemon juice
1 tsp. honey
½ tsp. ginger
½ tsp. black pepper
3 Tbsp. toasted sesame seeds
Directions
Combine oil and garlic. Let sit at room temperature for 1 to 2 hours. Add tamari, lemon juice, honey, ginger and black pepper and shake well. At serving time, add sesame seeds.
—Shiela Alexandrovich
Whitehorse, Yukon
Oil & Vinegar Dressing
Ingredients
⅔ cup oil
½ cup red wine vinegar
½ tsp. sugar
1 tsp. salt
¼ tsp. pepper
½ tsp. basil
½ tsp. tarragon
2 Tbsp. Parmesan cheese
Directions
Combine all ingredients, shake well and chill. This dressing is particularly tasty with a buttercrunch lettuce and mushroom salad.
—Beth Hopkins
Poppy Seed Dressing
Ingredients
4 Tbsp. lemon juice
2 tsp. Dijon mustard
1 tsp. salt
Cayenne pepper
2 Tbsp. honey
6 Tbsp. olive oil
6 Tbsp. vegetable oil
1 Tbsp. poppy seeds
Directions
Combine all ingredients in a jar and shake well. Keep in refrigerator. Makes enough dressing for one large salad.
—Sherrie Dick
Guacamole
Ingredients
2 ripe avocados
Juice of 1 lemon
2 cloves garlic, minced
2 Tbsp. chili powder
Directions
Peel avocados and then mash with a fork or purée in a food processor. Add remaining ingredients and mix well. Keep covered and refrigerated until ready to serve.
Makes 1½ cups.
—Bryanna Clark
Sour Cream Vegetable Dip
Delicious with a variety of raw vegetables, fruit or crackers, this is an easy-to-make dip which will keep well.
Ingredients
1 cup sour cream
1 cup mayonnaise, page 130
1 Tbsp. parsley flakes
1 Tbsp. minced onion
Dash lemon pepper
Directions
Mix together all ingredients and refrigerate for 2 hours.
—Martha Brown
Special Winter Salad
Ingredients
1 tsp. Dijon mustard
1 tsp. brown sugar
¾ cup vinegar
¾ cup orange juice, or juice from canned
mandarin oranges
1½ cups oil
1 tsp. poppy seeds
1 tsp. curry
1 head romaine lettuce
2 ripe avocados
4 fresh (or 1 tin) mandarin oranges
Directions
Shake together mustard, sugar, vinegar, juice, oil, poppy seeds and curry. Tear romaine lettuce into bite-sized pieces. Slice avocados and oranges and arrange on lettuce. Pour dressing over top.
Serves 4.
—Kathe Lieber
Cauliflower Pecan Salad
The cauliflower is a vegetable of Asian origin, which has been cultivated in Europe since the sixteenth century. Although it is the white head that is commonly eaten either hot, or, as in these recipes, cold, the leaves and stalks are also edible. They should be prepared as broccoli would be.
Salad Ingredients
1½ cups cauliflower florets
¾ cup chopped green pepper
1 cup toasted pecan halves
1 cup grated carrots
1 cup chopped celery
Dressing Ingredients
¾ cup mayonnaise
4 Tbsp. horseradish
½ cup sour cream or yogurt
½ tsp. prepared mustard
Salt & pepper
Directions
Blanch cauliflower in boiling water for 2 minutes. Drain and chill. When ready to serve, combine all ingredients and toss with dressing.
To make dressing, combine all ingredients and mix well.
Serves 4 to 6.
—Lorraine Murphy
Hot Spinach Salad
Ingredients
1 clove garlic, peeled & slivered
¼ cup oil
1 lb. spinach, washed, drained & torn into
bite-sized pieces
1 cup sliced raw mushrooms
6 slices bacon
2 green onions, finely chopped
¼ cup vinegar
½ tsp. salt
Pepper
Directions
Let garlic stand in oil for 1 hour. Discard garlic. Toss spinach and mushrooms in a bowl and refrigerate.
Fry bacon until crisp, remove from pan and crumble. Reserve 1 Tbsp. of fat. Stir in onions and sauté for 2 to 3 minutes. Add oil, vinegar, salt and pepper and bring to a boil.
Toss with spinach and mushrooms. Sprinkle with bacon.
Serves 4 to 6.
—Carol Frost
Avocado Salad
Ingredients
1 avocado
1 green pepper
2 stalks celery
10 raw mushrooms
1 cup oil
¼ cup apple cider vinegar
½ tsp. dry mustard
1 tsp. honey
½ tsp. paprika
½ tsp. salt
1 Tbsp. finely chopped onion
2 cloves garlic, finely chopped
Tarragon, thyme, basil, marjoram
Directions
Peel and dice avocado. Dice pepper, celery and mushrooms and combine with avocado.
Combine remaining ingredients and mix well. Pour over vegetables and toss lightly.
Serves 2.
—Denise Hensher
Watermelon Boat Salad
Ingredients
½ watermelon
1 cantaloupe
1 honeydew melon
1 cup orange or pineapple juice
2 peaches or nectarines
2 apples
2 pears
1 bunch green grapes
6–10 large strawberries
½ cup Kirsch or Cointreau
Directions
Clean watermelon out using melon baller. Save juice. Ball cantaloupe and honeydew melons and place fruit in orange juice. Peel and slice peaches, apples and pears and add to above. Wash grapes and strawberries and add. Place fruit in watermelon boat and pour liqueur over top. Cover with plastic wrap and let marinate for 1 to 2 hours.
—Kirsten McDougall
Apple Bacon Salad
Ingredients
⅔ cup garlic oil (oil which has had 2–3 peeled,
sliced garlic cloves standing in it overnight)
2 tsp. lemon juice
3 red apples, quartered, cored & thinly sliced
½ lb. bacon, cooked until crisp
1 head lettuce, torn into bitesized pieces
½ cup grated Parmesan cheese
1 bunch scallions, chopped
½ tsp. pepper
¼ tsp. salt
1 egg
Directions
Mix garlic oil and lemon juice, and drop freshly cut apples into mixture. Combine all ingredients in salad bowl and toss until all traces of egg disappear. Serve immediately.
Serves 4.
—Denise Feeley
Mother’s French Dressing
Ingredients
1 cup oil
⅓ cup vinegar
1½ tsp. dry mustard
¼ tsp. pepper
1½ tsp. salt
1 tsp. paprika
2 cloves garlic, minced
Directions
Combine all ingredients together and beat until creamy. Place in glass jar and store in refrigerator for 1 to 2 days.
Strain dressing through sieve to remove garlic and chill.
Makes 1 cup.
—Mary Matear
Curry Vinaigrette
Ingredients
1 Tbsp. curry powder
1 Tbsp. Dijon mustard
1 Tbsp. chopped parsley
1 Tbsp. chopped green onion
9 Tbsp. wine vinegar
1 cup olive oil
Juice of 1 lemon
Salt & pepper
Directions
Combine all ingredients and shake to mix well. Store in the refrigerator.
Makes approximately 1½ cups.
—Wendy Neilson
Avocado Yogurt Salad Dressing
Ingredients
1 very ripe avocado
1 cup unflavored yogurt
⅓ cup diced onion
⅓ cup diced green pepper
¼ cup mayonnaise
2 tsp. fresh dill weed
½ tsp. lemon juice
2 cloves garlic, minced
Salt & pepper
Directions
Blend avocado, yogurt, onion and green pepper for 20 seconds. Add remaining ingredients and blend until smooth.
Makes 1½ to 2 cups.
—Jill Leary
Creamy Salad Dressing
Ingredients
½ cup mayonnaise
½ cup sour cream
1½ Tbsp. vinegar
1½ Tbsp. lemon juice
¼ cup chopped chives
Directions
Combine all ingredients and mix well. Cover and let stand, refrigerated, for 1 day.
Makes approximately 1 cup.
—Carol A. Smith
Peanut Sauce
Any nut butter may be used in place of peanut butter — cashew is a favorite. Serve this sauce over rice, spaghetti, tofu, as a fondue dip or over steamed vegetables.
Ingredients
½ cup peanut butter
1 small onion, grated
1 clove garlic, crushed
¼ cup instant milk powder
½ tsp. honey
2 Tbsp. lemon juice
2 tsp. soy sauce
Directions
Blend all ingredients in saucepan over low heat, adding hot water until mixture has consistency of heavy cream. For a smoother sauce, use blender to mix.
Makes 1 cup.
—Lorna Wollner
Vegetarian Paté
Equally delicious as a cracker spread or a sandwich filling, this paté is quickly and easily prepared.
Ingredients
1 cup sunflower seeds
1 potato, peeled
½ cup whole wheat flour
1½ cups hot water
1 large onion, minced
½ cup butter, melted
1½ tsp. basil
1 tsp. thyme
Directions
Chop the sunflower seeds finely by hand or in food processor. Grate the potato. Combine all ingredients and place in greased loaf pan. Bake at 350°F for 1½ hours. Paté will be moist. Serve hot, or chill in refrigerator overnight before serving.
—Suzanne Dignard
Green Bean Casserole
Ingredients
½ cup sliced onion
1 tsp. finely chopped parsley
2 Tbsp. butter
2 Tbsp. flour
½ tsp. grated lemon peel
Squeeze of lemon juice
Salt & pepper
1 cup sour cream
5 cups green beans, partially cooked
2 Tbsp. melted butter
½ cup dry bread crumbs
½ cup grated sharp cheese
Directions
Cook together onion, parsley, butter, flour, lemon peel, lemon juice and salt and pepper, then add sour cream and green beans. Pour into greased casserole dish and spread evenly, smoothing the top. Combine melted butter and bread crumbs and sprinkle over the top, then distribute the cheese evenly. Bake at 325°F for 30 minutes, or until cheese is melted and browned.
Serves 8 to 10.
—Rebecca Gibson Spink
Cheddar Almond Broccoli Casserole
Ingredients
2 lbs. broccoli florets, steamed until barely
tender
¼ cup butter
¼ cup flour
1 cup milk
¾ cup vegetable stock
2 Tbsp. lemon juice
2 Tbsp. sherry
Pepper
1 cup shredded Cheddar
¼ cup ground almonds
Parmesan cheese
Directions
While broccoli is steaming, melt butter in saucepan and blend in flour. Add milk and stock and cook, stirring, until smooth and thick. Add lemon juice, sherry and pepper. Blend in Cheddar cheese and all but 1 Tbsp. of the almonds. Place broccoli in casserole dish and pour sauce over it. Sprinkle with Parmesan cheese and remaining almonds. Bake, uncovered, at 375°F for
20 minutes.
Serves 4.
—Holly Andrews
California Corn
Ingredients
1 large onion, sliced
1 clove garlic, minced
2 Tbsp. olive oil
½ cup thinly sliced green pepper
1 lb. mushrooms, sliced
1 cup minced parsley
½ cup dry bread crumbs
½ tsp. oregano
14-oz. can creamed corn
4 medium tomatoes, peeled & sliced
½ lb. sharp Cheddar cheese, grated
1 tsp. salt
Directions
Sauté onion and garlic in oil until tender. Add green pepper and mushrooms and cook over low heat for 5 minutes. Combine parsley, bread crumbs and oregano in a bowl.
To assemble, place half the creamed corn in a greased casserole dish, then add half the green pepper-mushroom mixture, half the tomatoes, half the cheese, ½ tsp. salt and half the bread crumb mixture. Repeat layers. Cover and bake at 300°F for 45 minutes. Remove cover and bake for 15 minutes more.
Serves 4.
—Enid CampbelI
Baked Corn
Ingredients
¼ cup chopped onion
2 Tbsp. flour
1 tsp. salt
2 Tbsp. butter
2 tsp. paprika
¼ tsp. dry mustard
Pepper
¾ cup milk
2 cups corn
1 egg
Directions
Combine all ingredients and bake at 350°F for 20 to 25 minutes.
Serves 4.
—Kathy Cowbrough
Crab Stuffed Mushrooms
Ingredients
4 oz. cream cheese
2 Tbsp. chopped almonds
1 tsp. chopped chives
8 oz. chopped crabmeat
Salt & pepper
Lemon juice
16 large mushroom caps
10 oz. spinach
2 cloves garlic, minced
4 oz. butter
Directions
Mix cream cheese, almonds and chives until smooth. Add crabmeat, salt and pepper and lemon juice.
Drop mushrooms into boiling water for
2 minutes, remove and rinse in cold water. Dry and stuff with cream cheese mixture.
Drop spinach into boiling water for 1 minute, drain and rinse with cold water to stop cooking. Squeeze dry. Sauté briefly in butter, tossing until hot. Place in greased 8” x 8” casserole dish, top with stuffed mushrooms and bake at 500°F for
3 to 5 minutes. Heat garlic with butter until butter is melted. Pour over mushroom caps and serve.
Serves 4 as an appetizer.
—Estelle Lemay
Spinach Stuffed Mushrooms
Ingredients
1 lb. fresh spinach
24 medium to large mushrooms, cleaned &
stemmed, reserving stems
Butter
½ cup grated Parmesan cheese
⅔ cup crumbled feta cheese
½ cup finely chopped green onion
½ cup chopped fresh parsley
Directions
Steam spinach, chop finely, then drain well in sieve, pressing out moisture with wooden spoon. Finely chop mushroom stems and sauté in small amount of butter. Combine all ingredients, except mushroom caps, in bowl and mix well.
Brush outsides of mushroom caps with butter, then fill with spinach mixture, mounding it up
in center. Place on baking sheet and bake at 375°F for 20 minutes, or until mushrooms are soft. Serve warm.
Makes 24.
—Susan Gillespie
Maple Glazed Parsnips
The selection of small, uniformly sized parsnips for this recipe results in a delicious, tender dish.
Ingredients
8 small parsnips, trimmed & pared
⅓ cup maple syrup
1½ Tbsp. unsalted butter
2 tsp. lemon juice
¼ tsp. grated lemon zest
Directions
Cook parsnips, covered, in ½ inch of boiling water over medium-high heat until tender but crisp —
3 to 4 minutes. Remove from heat and drain well.
Combine remaining ingredients in same skillet and heat over medium heat until simmering. Return parsnips to skillet and cook, uncovered, turning frequently, until parsnips have absorbed the glaze — about 4 minutes.
Serves 4.
—Lucia M. Cyre
Potato Casserole
Ingredients
2 cups mashed potatoes
2 cups cottage cheese
½ cup sour cream
1 small onion, minced
1–2 eggs, well beaten
Salt & pepper
Romano or Parmesan cheese
Directions
Combine all ingredients and place in greased casserole dish, cover with grated Romano or Parmesan cheese if you wish and bake at
350°F for 1 hour.
Serves 4.
—Margaret Graham
Hot German Potato Salad
Ingredients
6 medium potatoes
¼ lb. bacon, chopped
¼ cup sliced green onions
⅓ cup vinegar
⅓ cup beef stock
1 Tbsp. sugar
½ tsp. salt
½ tsp. celery salt
Pepper
Parsley
Paprika
Directions
Boil potatoes until tender. Peel, slice and keep warm in serving dish. Cook bacon until crisp, remove, drain and add to potatoes, reserving fat.
In fat, fry green onions. Add vinegar, stock, sugar, salt, celery salt and pepper. Bring to a boil and pour over potatoes. Toss lightly to combine and top with parsley and paprika.
Serves 6.
—Irma Leming
Spinach & Egg Casserole
Ingredients
¼ cup butter
¼ cup flour
½ tsp. salt
¼ tsp. paprika
2 cups milk
1 cup bread crumbs
2 cups chopped, cooked spinach
4 eggs, hard boiled, peeled & sliced
4 slices Cheddar cheese
Directions
Melt butter, stir in flour, salt, paprika and milk and cook, stirring constantly, until thickened.
In greased baking dish, assemble casserole as follows: half the bread crumbs, half the spinach, half the eggs, one-third of the sauce, half the cheese, rest of spinach, rest of eggs, one-third of the sauce, rest of cheese, rest of sauce and rest of bread crumbs. Bake at 325°F for 35 to
40 minutes.
Serves 4.
—J. Kristine MacDonald
Baddeck Bay, Nova Scotia
Spinach with Peanut Sauce
Ingredients
2 lbs. fresh spinach
2 Tbsp. butter
1 large onion, chopped
Cayenne
1 Tbsp. whiskey
1 tsp. soy sauce
½ cup fresh coconut milk
½ cup unsalted peanuts, crushed
Directions
Cook spinach, without water, until limp. Cool, then drain to remove all moisture. Melt butter in a pan, and when foam subsides, add onion and cayenne. Cook until onion is soft. Stir in whiskey, soy sauce, coconut milk and peanuts. Cook, stirring constantly, for 2 to 3 minutes. Add spinach to frying pan and cook until heated through, about 4 to 5 minutes.
Serves 6 to 8.
—Ingrid Birker
Butternut Squash with Cheese & Walnuts
Ingredients
1 small butternut squash
1 small onion, chopped
1 cup shredded hard cheese
½ cup chopped walnuts
Directions
Peel and slice squash and steam until just tender. Oil a casserole dish. Layer squash, onion, cheese and walnuts, ending with a layer of cheese and walnuts on top. Bake, uncovered, at 300°F for 15 minutes.
Serves 4.
—Brenda Thaler
Green Tomato Curry
This recipe provides a delicious use for end-of- the-season unripe tomatoes. It can be frozen very successfully and does not take a great deal of time to prepare.
Ingredients
¼ cup butter
2 medium onions, chopped
4 Tbsp. curry powder
1 tsp. cumin
1 cup water
8 cups green tomatoes
½ cup brown sugar
2 Tbsp. lemon juice
½ tsp. paprika
Salt
Directions
Sauté onions in butter for 10 minutes. Add curry powder and cumin and cook for 5 minutes longer. Stir in water and remaining ingredients. Simmer for 30 minutes, stirring occasionally and adding more water if necessary. Serve over rice.
Serves 4.
—Leslie Gent
Zucchini French Fries
Ingredients
4 medium zucchini
1½ cups flour
Salt
2 eggs
1½ Tbsp. water
1 cup Parmesan cheese
Garlic salt
Oil
Directions
Wash zucchini and remove ends, but do not peel. Cut into shoestring strips approximately 3 inches long. Sprinkle well with salt and roll lightly in
½ cup flour. Shake off excess flour and drop strips, several at a time, into eggs beaten lightly with 1½ Tbsp. water.
In wide, shallow pan, combine remaining
1 cup flour with Parmesan cheese and garlic
salt. Roll zucchini in flour mixture to coat evenly and spread on paper towels to dry. Heat oil to 375°F. Fry strips, a handful at a time, until crisp and golden. Drain on paper towels and keep warm until all are fried.
Serves 4 to 5.
—Barb Krimmer
Zucchini Lasagne
Ingredients
2 cups cottage cheese
1 cup cooked, chopped spinach
1 lb. mozzarella cheese, grated
1½ lbs. ground beef
1 small onion, chopped
8-oz. can tomato sauce
½ tsp. salt
½ tsp. pepper
½ tsp. oregano
½ tsp. thyme
2½ lbs. zucchini, thinly sliced lengthwise
Directions
Combine cottage cheese, spinach and half the mozzarella cheese in a bowl. Brown ground beef and onion, drain off excess fat, then add tomato sauce, salt, pepper, oregano and thyme. Simmer for 5 minutes.
In a greased 9” x 13” casserole dish, layer half the meat mixture, half the zucchini, all of the spinach-cheese mixture, the rest of the
zucchini, the rest of the meat and top with remaining ½ lb. of mozzarella cheese. Cover
and bake at 350°F for 30 minutes. Uncover and bake for another 45 minutes.
Serves 6.
—Christine Peterman
Italian Vegetable Medley
This recipe is really just a guideline. Almost any garden-fresh vegetable can be added or substituted — it is the banana pepper and garlic which give the dish its distinctive flavor.
Ingredients
3 Tbsp. oil
4 medium onions, cut in half & sliced
lengthwise
1 banana pepper, sliced
6 cloves garlic, crushed
1 tsp. finely chopped ginger
2 Tbsp. curry
2 sweet peppers, thinly sliced lengthwise
Juice of 1 lemon
8 tomatoes, peeled & chopped
1 cup bean sprouts
Directions
Sauté onions, banana pepper, garlic and ginger lightly in hot oil. Add curry and sweet peppers. When vegetables are cooked, but still crunchy, add tomatoes and lemon juice. Cook over low heat until tomatoes are soft. Add bean sprouts and toss. Serve with pasta or rice.
Serves 4.
—Sandra Hunter
Vegetable Pot Pie
This is a delicious alternative to the traditional beef or chicken pot pie.
Ingredients
Pastry for 9-inch pie shell
6 small white onions or 1 medium onion,
cut into eighths
2 cups chopped cauliflower
1 cup sliced carrots
1 cup quartered mushrooms
1 cup peas
½ cup slivered almonds
3 Tbsp. butter
4 Tbsp. flour
1 cup milk
1 Tbsp. parsley
Salt & pepper
Directions
Cook onion, cauliflower and carrots until just tender. Drain and save 1 cup liquid. Arrange cooked vegetables in greased 8” x 8” baking dish along with mushrooms, peas and almonds.
To make sauce, melt butter, stir in flour, then gradually add cooking liquid and milk. Continue to stir and cook, adding parsley and salt and pepper, until sauce is thickened. Pour over
vegetables. Top with pie crust and bake at
425°F for 20 to 25 minutes, or until crust is lightly browned. Cool for 10 minutes before serving.
Serves 4.
—Julie Pope
Fort McMurray, Alberta
Almond Butter Carrots
Carrots deserve better treatment than the slicing and boiling they generally get. This is a simple but tasty method of dressing up the nutritious, inexpensive vegetable.
Ingredients
6 carrots, scraped & julienned
3 Tbsp. butter
⅓ cup slivered almonds
¼ tsp. curry
1 Tbsp. lemon juice
Directions
Steam carrots until crispy-tender. Melt butter until lightly browned, add almonds and sauté until golden brown, stirring constantly. Stir in curry and lemon juice and cook over low heat for 1 to 2 minutes. Pour over carrots and serve.
Serves 4 to 6.
—Jayne Simms-Dalmotas
Ottawa, Ontario
Potato Pancakes (Latkes)
Ingredients
3 eggs, separated
4½ cups grated potatoes, well drained
6 Tbsp. grated onion
1–1½ tsp. salt
¼ tsp. pepper
3 Tbsp. matzo meal or potato flour or dry
bread crumbs
oil
Directions
Beat together everything but egg whites and oil. Beat whites until stiff, then fold into potato mixture. Fry in about ½ inch hot oil, using a heaping tablespoonful of batter for each pancake. Turn when edges are golden brown. Keep pancakes hot until all are fried.
Makes 14 to 16 pancakes.
—Lynne Roe
Orangeville, Ontario
Baked Hash Browns
“This is an easy way to make delicious, crispy hash browns. I serve it for special breakfasts or brunch with eggs and broiled tomatoes. It is also good for supper with smoked pork chops.”
Ingredients
4 slices bacon
4 potatoes, grated
1 onion, grated
⅓ cup bread crumbs
1 egg
⅛ tsp. pepper
⅛ tsp. salt
Directions
Cook bacon lightly, so that fat is cooked out but bacon is not yet crisp. Drain, reserving fat. Dice bacon. Put bacon fat into a 9” x 9” baking pan. Heat at 400°F.
Combine remaining ingredients, including bacon, and spread in the hot dish. Bake at
400°F, uncovered, for about 45 minutes.
Serves 2.
—Ruth Ellis Haworth
Toronto, Ontario
Italian Spinach Dumplings
Ingredients
1 pkg. spinach
4 tsp. salt
½ tsp. ground nutmeg
¼ tsp. pepper
1 egg, lightly beaten
½ cup ricotta cheese
6 Tbsp. flour
1 Tbsp. butter
Directions
Cook spinach and drain thoroughly, pressing with spoon to squeeze out all liquid. Chop finely or purée. Combine spinach, 1 tsp. salt, nutmeg, pepper, egg and ricotta cheese in large bowl. Gradually add flour, using enough to make a firm mixture. Shape into 1-inch balls. Place on a plate and chill for at least 30 minutes.
Combine 8 cups water, butter and remaining
3 tsp. salt in large saucepan. Bring to a boil. Drop balls gently into water, several at a time, and cook, uncovered, for 8 minutes, or until balls rise to top and are tender. Lift out with a slotted spoon and keep warm.
Serves 4.
—Ingrid Birker
Montreal, Quebec
Orange Squash
Ingredients
1–2 Tbsp. grated gingerroot
juice and grated rind of 2 oranges
1 Tbsp. coriander
¼ cup butter, softened
salt
3 small squash, halved & seeded
Directions
Combine ginger, orange rind, juice of 1 orange, coriander, butter and salt and mix well. Place in squash halves. Bake in covered casserole dish with juice of other orange at 350°F for
45 minutes.
Serves 6.
—Wendy Vine
Ganges, British Columbia
Turnips & Apples
Filling Ingredients
1 large turnip
1 Tbsp. butter
2 apples
¼ cup brown sugar
½ tsp. cinnamon
Crust Ingredients
⅓ cup flour
⅓ cup brown sugar
2 Tbsp. butter
Directions
Cook turnip, then mash with butter. Peel and thinly slice apples. Toss with sugar and cinnamon. In greased casserole dish, arrange turnip and apples in layers, beginning and ending with turnip.
Combine crust ingredients until texture is crumbly. Pat on top of turnip. Bake, uncovered, at 350°F for 45 minutes.
Serves 4.
—Pat de la Ronde
Terrace, British Columbia
Tomato Curry
This curry can also be made with half ripe and half unripe tomatoes, although the result will not be as smooth. Serve with rice, noodles, meatloaf, fish or hard-cooked eggs.
Ingredients
2 Tbsp. oil
2 onions, chopped
1 Tbsp. chopped coriander
1 tsp. toasted cumin seed
2 cloves garlic, crushed
2 lbs. ripe tomatoes, peeled & chopped
1 Tbsp. brown sugar
salt
Directions
Heat oil and sauté onions until golden. Add coriander and cook, stirring, for 1 minute, then add remaining ingredients. Cook for 30 minutes over medium heat.
Serves 6 as a sauce.
—Ethel Hunter
Warkworth, Ontario
Herbed Tomatoes
Ingredients
4 ripe tomatoes
salt
¼ cup butter
⅛ tsp. pepper
1 tsp. brown sugar
1 Tbsp. lemon juice
½ cup diced celery
3 Tbsp. finely chopped chives or green onion
3 Tbsp. chopped parsley
½ tsp. oregano
Directions
Core tomatoes and sprinkle with salt. Melt butter in frying pan, add pepper and brown sugar, then place tomatoes in pan, cored side down. Cover and simmer slowly for 5 minutes. Turn tomatoes over and spoon butter mixture into hollow. Add remaining ingredients to pan and sauté for
2 minutes. Cover and simmer until tomatoes are just tender — 8 minutes. Spoon mixture into tomatoes and lift carefully from pan. Pour any remaining pan liquids over tomatoes and serve.
Serves 4.
—Lynn Tobin
Thornhill, Ontario
Calzone
Calzone is basically a pizza turnover. It can be made as one large turnover or as individual turnovers. The filling possibilities are limited only by the cook’s imagination — try pesto, chicken cacciatore, seafood, a meat spaghetti sauce, ricotta cheese and spinach and so on. For this version, we suggest a combination of onion, mushrooms, olives and zucchini. Calzone can also be eaten cold, without the sauce, as picnic fare.
Sauce Ingredients
8-oz. can tomato sauce
6½-oz. can tomato paste
¼ cup minced onion
3 cloves garlic, crushed
¼ tsp. pepper
¼ tsp. oregano
¼ tsp. basil
10 fennel seeds, crushed
Crust Ingredients
½ tsp. sugar
½ tsp. pepper
½ tsp. parsley
1½ tsp. yeast
1 egg, beaten
2–3 cups flour
Filling Ingredients
4 cups partially cooked vegetables
1 tsp. parsley
1 tsp. basil
1 tsp. oregano
1 cup grated mozzarella cheese
1 egg, beaten
Directions
Combine sauce ingredients in saucepan and
simmer for 45 minutes.
For crust: Mix ⅔ cup hot water with sugar,
pepper and parsley. Add yeast and beaten egg. Stir in flour to make a soft dough and set in warm place to rise.
Toss vegetables in lightly oiled skillet with parsley, basil and oregano for 10 minutes. Stir in cheese.
Shape dough into oval the thickness of pizza crust. Lay half on and half off a greased cookie sheet. Mix filling ingredients together and
arrange on half of dough that is on cookie
sheet. Trickle ¼ cup sauce over filling. Fold dough over and pinch edges closed. Bake calzone at 350°F for 3 minutes. Remove from oven and glaze with beaten egg. Cut steam vents and bake for 30 minutes, then broil until golden. Serve with sauce.
Serves 4 to 6.
—E. K. Molitor
Winnipeg, Manitoba
Vegetables Parmigiana
Ingredients
2 Tbsp. oil
1 Tbsp. butter
1 lb. eggplant, peeled & sliced ½” thick
1 lb. zucchini, sliced ½” thick
1 onion, halved & sliced
1 tsp. salt
1 tsp. oregano
½ tsp. pepper
1½ cups tomato sauce
2 cloves garlic, crushed
½ lb. mozzarella cheese, sliced
2 Tbsp. Parmesan cheese
Directions
Heat oil and butter and sauté eggplant, zucchini and onion for 10 minutes. Stir in salt, oregano and pepper, then spoon into greased 2-quart baking dish. Mix tomato sauce with garlic and pour over vegetables. Tuck mozzarella cheese slices into vegetables so half of each slice is on surface. Sprinkle with Parmesan cheese and bake, uncovered, at 375°F for 25 minutes.
Serves 4.
—Nancy R. Franklin
San Jose, California
Tomato Green Pepper Salad
Ingredients
1 large onion, finely chopped
2–3 green peppers, thinly sliced
½ tsp. basil pepper
3 Tbsp. red wine vinegar
3–4 Tbsp. olive oil
4–5 tomatoes, sliced
Directions
Toss together onion and peppers. Combine basil, pepper, vinegar and oil and pour over onion and peppers. Toss, then chill for 1 to 2 hours. Stir in tomatoes just before serving.
Serves 6.
—Trudi Keillor
Berwyn, Alberta
Summer Bean Salad
A well-rounded and appealing salad—the beans complement each other in color and flavor without compromising texture.
Ingredients
2 cups cooked sliced green beans
2 cups cooked sliced wax beans
2 cups cooked kidney beans
2 cups cooked chickpeas
½ red onion, chopped
2 Tbsp. chopped parsley
1 stalk celery, chopped
1 cup quartered artichoke hearts
6 Tbsp. peanut oil
3 Tbsp. cider vinegar
1 clove garlic, minced
salt & pepper
Directions
Combine beans, chickpeas, onion, parsley, celery and artichoke hearts in large bowl. Combine remaining ingredients and toss with salad. Chill for at least 2 hours to blend flavors.
Serves 6 to 8.
—Lynne Roe
Orangeville, Ontario
Mom’s Potato Salad
“Our family of 11 children grew up on this. With so many people, it was easiest to have buffet-style meals. This dish is easy to enlarge.”
Salad Ingredients
6 potatoes, cooked & diced
5 hard-cooked eggs, diced
1 cup chopped parsley
2 stalks celery, chopped
½ cup chopped chives
½ cup chopped radishes
¼ cup chopped red onion
Dressing Ingredients
¼ cup sugar
¼ cup flour
2 tsp. salt
1½ tsp. dry mustard
¾–1 tsp. cayenne
4 egg yolks, lightly beaten
1½ cups milk
½ cup vinegar
1 Tbsp. butter
Directions
To make dressing: In top of double boiler, mix sugar, flour, salt, mustard and cayenne. Stir in yolks and milk and cook, stirring, until thickened. Add vinegar and butter, mix well, then cool. Combine remaining ingredients and toss with cooled dressing. Chill.
Serves 8 to 10.
—Penny Tognet
Brooks, Alberta
Green Bean & Potato Salad
Ingredients
4 large russet potatoes
¾ lb. green beans, snapped in half
⅓ cup olive oil
¼ cup cider vinegar
1 clove garlic, crushed
½ tsp. basil
¼ tsp. thyme
salt & pepper
½ tsp. dry mustard
⅓ cup Parmesan cheese
Directions
Scrub and dice potatoes. Cook in boiling water. Steam green beans until bright green and crispy-tender. Combine potatoes and beans. Mix together oil, vinegar, garlic, basil, thyme, salt and pepper and mustard. Toss with vegetables. Sprinkle with cheese. Serve warm or at room temperature.
Serves 4 to 6.
—Nancy R. Franklin
San Jose, California
