Stuffed vegetables


  • Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.
  • Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a ‘cup’ for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.
  • In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.
  • Cook’s Note: You may need to drain the excess liquid from the bowl of bulgur, too.
  • Stir in the chopped tarragon.
  • Sprinkle salt and pepper on the inside of the vegetable ‘cups.’ Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.


Creamy Dill Dip

1 (8 ounce) package cream cheese, at room temperature

1 cup sour cream

2 tablespoons finely chopped green onions

1/2 teaspoon salt

2 tablespoons chopped fresh dill weed

1/2 teaspoon minced garlic (optional)

2 tablespoons milk (optional)

  1. In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.

Cindy’s Mom’s Hot Cheese Spread

1 Large onion

1 Pound cheddar cheese

5 Jalapeno peppers with seeds

1/2-3/4 Cup mayonnaise

2-4 cloves garlic, mashed


Grind onion, cheese, and peppers in a meat grinder. Mix with mayonnaise and mashed garlic. Refrigerate overnight for best flavor


Radish Dip


8 oz. cream cheese
1 stick butter
1/2 tsp. celery salt
1/2 tsp. Worcestershire
Dash paprika
1 c. radishes
1/4 c. green onions
Blend butter and cream cheese until creamy, add celery salt, Worcestershire sauce, paprika and green onions. Blend, chop in blender the radishes until finely chopped. Add to cream cheese mixture. Make this the night before and leave in refrigerator until needed. Serve on cocktail rye bread or crackers

Crock Pot Potato Dill Soup

• 7 cups cubed peeled potatoes
• 4 cups chicken broth
• 1 cup water
• 2 cups chopped onions
• 1/2 cup chopped celery
• 1/2 cup thinly sliced carrot
• 1/4 cup butter or 1/4 cup margarine
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons dried dill weed
• 12 ounces evaporated milk

In a large crockpot, combine first ten ingredients.
Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.).
Add milk. Stir to blend and heat.
Use a hand mixer to blend some of the “chunks” to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.

Oven Fried Onion Rings

1-large onion, cut into thick rings

1-cup buttermilk


1-cup potato chips

1-cup crackers

1-tsp salt

½-tsp pepper

Dash cayenne pepper

1-cup flour


Preheat oven to 450 degrees.

Slice onion rings

Put potato chips and crackers in food processor and process to fine crumbs. Put in pan for coating.

Mix buttermilk, egg, salt and pepper real well, and then add enough flour to make a medium batter.

Take 2 baking sheets, place 3 tbls. Oil, coating well. Place in hot oven for 8 minutes while you coat the onion rings.


Dip onion rings in flour, then into the buttermilk mixture, then into the crumbs.

Place on two hot greased baking sheets and bake for 7 ½ minutes on 2 racks, then turn rings over and move top pan down and bottom pan on top. Bake for another 7 ½ minutes till crisp.

Remove from oven and lay rings on paper towels to drain.