| Vegetable & Pasta Casserole | Spinach Casserole |
Ed's Easy Greens with Smoked Sausage
Vegetable or olive oil (about 2 Tbls.) 10-oz. bag frozen chopped onion 2 Tbls. chopped garlic 1 lb. smoked sausage, sliced 14 oz. can chicken broth 1/4 cup cider vinegar 2 tablespoons firmly packed dark brown sugar (or Splenda), or to taste 1-lb. package pre-washed collard or turnip greens, coarse stems and ribs discarded, coarsely chopped Salt & black pepper to taste
In a dutch oven, sauté onion and garlic in a small amount of oil over moderate heat; add sausage and stir till heated through. Add broth & vinegar; stir in sugar to dissolve. Add half of greens and stir till wilted; repeat with remaining greens. Season; cover and simmer at least an hour, or till greens are very tender.
Optional: Serve with red pepper sauce on the side
Yield: 6-8 servings
Down-Home Broccoli Casserole
2 (10 oz.) packages frozen broccoli
[or about 1-1/2 lb. fresh, cut up)
1 medium onion, chopped
1 Tbls. (or so) vegetable oil
1 can condensed cream of mushroom soup
2 eggs, beaten till frothy
1 cup mayonnaise or sour cream
1-1/2 cups grated cheddar cheese
Optional: 1 (4 to 5 oz.) jar Hormel bacon bits
1/4 to 1/2 cup buttered bread crumbs,
or Ritz cracker crumbs
Paprika and/or freshly ground black pepper
Heat broccoli in large skillet till thawed; drain. Sauté with onion in oil to desired done-ness. Mix together soup, eggs, mayonnaise or sour cream, cheese, and bacon; stir in broccoli and onions.
Pour into buttered casserole (1-1/2 to 2 qt.); top with crumbs, and sprinkle with paprika and/or pepper. Bake at 350F until set (about 35 minutes), and lightly browned.
[Variation: omit crumbs. When set, remove from oven and cover with crushed potato chips; continue baking till light brown.]
Serves 6-8
Saigon Hoppin' John
Stir 3 cans black-eyed peas, drained, into 6-cups of hot, cooked... Coconut Rice 3 cups rice cooked in - 3 cans unsweetened coconut milk - Veg. broth (or water) to equal 6 cups when combined with coconut milk - 1 Tbs. Thai curry paste - 1 Tbs. ginger powder - 1/2 tsp. ground cardamom (opt.) - 1 Tbs. sugar
Simmer until the peas are heated through, and before serving stir in - 3/4 cup chopped fresh cilantro or parsley.
Vegetable Casserole with Pasta
2 bunches of broccoli (1-1/2 to 2 lbs.), chopped OR sliced squash/zucchini, OR French-style green beans OR chopped spinach 8 oz. sliced mushrooms 1/4 cup chopped onion 2-3 Tbls. butter or cooking oil 1 lb. ziti or other pasta, cooked and drained, and tossed with: 2 Tbls. butter 1 tsp. minced garlic 1 tsp. dried basil 2 Tbls. chopped fresh parsley 1-2 Tbls. chopped pimento 1/4 cup toasted sliced natural almonds Optional: 2 Tbls. sliced black olives Medium white sauce: 4 Tbls. Butter 4 Tbls. flour salt & white pepper to taste 2 cups milk 8 oz. cream cheese 1/4 cup dry vermouth 1/2 cup grated Parmesan cheese dash cayenne pepper Paprika, black pepper
Sauté broccoli, mushrooms and onion in butter or oil till the broccoli is cooked but still crisp; combine vegetables and cooked pasta mixture, and transfer to a buttered, covered 3-qt. casserole.
Prepare sauce by stirring flour into melted butter (it's okay to use the sauté pan) about 2 minutes; add milk and bring to a near-boil. Stir in cream cheese, cut into cubes, and allow it to begin melting. Stir in wine, Parmesan and cayenne, and continue to cook and stir until everything is well blended and the sauce thickens.
Pour sauce over vegetables and pasta, and mix lightly. Sprinkle with paprika and crushed black pepper. Cover and bake about 40 minutes at 350F.
About 12 servings
Spinach Casserole
2 (10 oz.) packages frozen spinach lots of minced garlic (1-2 Tbls.) (OR use 1 finely chopped onion) 6 to 8 oz. cream cheese, cut into cubes 1/2 cup sour cream 1-2 Tbls. dry vermouth or sherry Salt and pepper to taste 1 cup Pepperidge Farms herb-seasoned stuffing 1/4 cup melted butter Paprika
In large ungreased skillet, cook together spinach and garlic, stirring till spinach is thawed and water has evaporated (drain if necessary). Add cheese and sour cream, a splash of vermouth, and salt and pepper; and continue stirring till mixed well and cheese is melted; pour into 1-1/2 qt. casserole.
Toss stuffing in butter and use to cover top of casserole; sprinkle with paprika, and bake at 350F, uncovered, 20-30 minutes, until bubbly and lightly browned.
About 6 servings
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