Stuffed vegetables

Indredients

Directions
  • 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.

 

Cheesy Tomato Pie

Servings 6 Units US
1 deep dish pie shell (9-inch)
1 egg white (lightly beaten, about 1 tablespoon)
5 roma tomatoes (use only Roma tomatoes)
8 -10 fresh basil leaves, chopped
½ cup green onion, chopped
salt & freshly ground black pepper (to taste)
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise
Directions
1. Set oven to 350 degrees F.
2. Place the pie shell onto a baking sheet.
3. Lightly brush the bottom and sides with egg white.
4. Partially bake the pie crust for 8 minutes at 350 degrees.
5. Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
6. In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
7. Bake at 350 degrees F for 30 minutes or until lightly browned.

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)

Directions
  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

Sour Cherry Crumb Cakes

Ingredients

  • FOR THE TOPPING
  • 2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
  • 3/4 cup all-purpose flour, plus more for dish
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • FOR THE CAKES
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup buttermilk
  • 2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.

  2. Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.

  3. Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.

  4. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

            Makes 16 squares

Buttermilk Rhubarb Bread from Molly Wade

Description

This bread is amazing! It’s a melt-in-your-mouth, can’t-keep-your-fingers-out-of-it kind of recipe!

Ingredients

  • FOR THE BREAD:
  • ¾ cups Brown Sugar, Packed
  • ⅓ cups Vegetable Oil
  • ½ cups Buttermilk
  • 1  Egg
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Cinnamon
  • 1 teaspoon Vanilla
  • 1-½ cup Flour
  • 1 cup Rhubarb
  • ½ cups White Chocolate/vanilla Chips
  • FOR THE TOPPING:
  • 2 Tablespoons Sugar
  • 1 teaspoon Butter
  • ¼ teaspoons Cinnamon

Preparation

1. Mix all the bread ingredients together.

2. Generously grease a bread pan. Pour batter into the pan.

3. In a small bowl, combine the topping ingredients. Sprinkle over the batter.

4. Bake at 325ºF for 55-65 minutes or until it tests done.

5. Allow to cool before tipping out of the pan. If you don’t, be warned: it will come out in pieces.

Sauted Swiss Chard and Parmesan Cheese

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste

PREP
15 mins
COOK
10 mins
READY IN
25 mins Directions
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Sausage and Kale Soup

Here’s a Kale soup recipe that Cindy and I have had many times and it is delicious. Grandson Cyrus also loves it and fixes it for his folks from time to time. That in itself is amazing!

  • 2 bratwurst links (remove casing and crumble)
  • 2 T Olive oil
  • 1 Large chopped onion
  • 2 minced garlic cloves
  • 2 small chopped potatoes
  • 2 T fresh parsley
  • 1 bunch fresh kale (cut up-ribs removed)
  • 2 quarts chicken stock
  • salt & pepper

Heat oil in large pot. Add sausage and sauté 3 minutes. Add onions, garlic, potatoes, and sauté for 5 more minutes. Then add parsley, kale, and chicken stock. Season with salt and pepper. Simmer about 45 minutes. Enjoy

 

Crock Pot Potato Dill Soup

Ingredients:
• 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

Directions:
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.