Zucchini and tomatoes

Ingredients

6 to 8 medium zucchini, sliced
1 tsp dried basil
14 oz can whole peeled tomatoes (with juice)
salt & pepper
1 large onion, chopped
3 tbsp olive oil

1/2 cup cracker crumbs
butter (about 1 tablespoon)

How to prepare

Cut the tomatoes in small pieces and mix together everything except the crumbs and butter. Place the mixture in an oiled baking dish of a size to take the vegetables mounded up, as they will shrink quite a lot in cooking. Top with the crumbs and dots of butter and bake at 375f. For about 30 minutes or until the vegetables are tender and the crumbs are brown. For 6 servings

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Broccoli Casserole

Ingredients

2 10 oz frozen chopped broccoli
1 can cream of mushroom soup
1 tbsp flour
1/2 cup grated carrot
1/4 tsp salt
1/2 cup sour cream
1 tbsp grated onion
1/8 tsp pepper
3/4 cup pepperidge farm stuffing mix
2 tbsp butter

How to prepare

Cook broccoli until tender in salted water; drain; blend soup and flour; add sour cream, carrot, onion, salt and pepper into soup. Layer broccoli in buttered 2 qt casserole and pour soup mixture on top. Mix stuffing mix with butter and sprinkle on top. Bake 30-35 min. at 350

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Spicy black beans with tomatoes

Ingredients

2 tbsp butter
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 green bell pepper, seeded, de-ribbed, and chopped

1 red bell pepper, seeded, de-ribbed, and chopped
2 cups cooked black beans
1/2 tsp salt or to taste
6 fresh plum tomatoes, peeled, seeded, and chopped

2 tbsp olive oil
1/4 cup freshly chopped cilantro or parsley
1/4 tsp ground cayenne pepper
4-5 parsley sprigs for garnish

How to prepare

In a large saut pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and green and red peppers, and saut 4-6 minutes, until onions are translucent and vegetables are tender. Add the black beans and salt to taste. Add tomatoes and olive oil. Let cook another 5 minutes, until hot throughout. Add cilantro and mix well. Add cayenne pepper to taste and serve hot, garnished with sprigs of parsley. Makes 4-6 servings

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Reduced-fat macaroni and cheese

Ingredients

8 oz macaroni, elbow twists
16 oz cottage cheese, low-fat 1%
2 tbsp flour, all-purpose
2 cup skim milk
4 oz cheese, sharp cheddar shred
1 tsp salt
1/4 tsp pepper, ground black
1/4 tsp nutmeg ground
1/4 cup cheese, parmesan grated

How to prepare

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water; drain. 2. Preheat oven to 375 degrees f. Spray shallow, broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3. In food processor with knife blade attached, blend cottage cheese until smooth. (or, in blender at high speed, blend cottage cheese with 1/4 cup of the milk called for in recipe, for easier blending.) 4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth. Slowly stir in remaining cups milk until blended. Cook over med heat until mixture just boils and thickens slightly, stirring frequently. Remove saucepan from heat; stir in cottage cheese, cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole; cover with cheese sauce. Bake, uncovered, 20 minutes. 6. Remove casserole from oven. Turn oven control to broil. Sprinkle parmesan cheese on top of macaroni mixture. 7. Place casserole in broiler at closest position to source of heat; broil 2 to 3 minutes until top is golden brown. Yield: 4 servings – even better than – the old-favorite recipe.”

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Panzanella with feta cheese

Ingredients

6 medium tomatoes (cut in mid sized chunks)
4 thick slices of sourdough toasted
1/2 cup olive oil
1/4 cup sweet onion, minced
1/4 cup fresh basil, minced
1 tbsp chopped parsley

2 cloves garlic
1 tsp fresh tarragon, minced
2 tbsp fresh lemon juice
2 tbsp balsamic
to taste salt and pepper
feta cheese for garnish

How to prepare

Combine all ingredients except the bread and cheese in a large salad bowl. Let the mixture marinate in the refrigerator for at least two hours, stirring gently from time if you can.
Toast the bread and cut into chunks just before serving. Stir the toast chunks into the salad and serve at room temperature with crumbled feta cheese on top.

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Baby carrots with herbs

Ingredients

1 lb baby carrots, trimmed and scraped
2 tbsp chopped chervil or parsley
2 tbsp butter
pinch freshly grated nutmeg
salt and ground white pepper to taste

How to prepare

Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain. In the same saucepan add the butter, nutmeg and chervil. Blend well and serve. Yield: makes 4 servings.

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Spinach and rice in dill tomato sauce

Ingredients

2-10 oz packages frozen spinach, thawed and drained
1/4 cup regular (not extra-v) olive oil
3 cups onions, finely chopped
6 scallions, thinly sliced, including some of the green tops
1/4 cup + 1 tbsp chopped fresh dill

1/3 cup converted raw rice
1/4 cup water
3 tbsp tomato paste
1 tbsp salt
1/8 tsp freshly ground black pepper

How to prepare

Trim away any tough stems from the spinach leaves. Rinse the leaves in several changes of cold water and drain in a colander. Heat the olive oil in a large pot with a tight-fitting lid. When it is hot, add the onions, scallions, and 1/4 cup of the dill and cook over medium-high heat, stirring frequently, until the onions are softened. Add the rice and cook 1 minute, stirring constantly. Stir in the water, tomato paste, salt and pepper. Add the spinach and stir to combine. Cover and cook over low heat for several minutes, stirring occasionally, until the spinach has wilted down. Continue to cook over very low heat for about 30 minutes, or until the rice is nearly tender. Stir in the remaining dill and cook for about 5 minutes, or until the rice is tender. Cover and set aside until ready to serve.

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Oyster corn bread stuffing

Ingredients

1 pt oysters (15 1/2 oz) well drained
1 cup celery chopped
1 cup onion chopped
1/2 cup butter
3 1/2 cup corn bread cubes, toasted
1/2 cup chicken broth
1 tsp poultry seasoning

1 tsp sage

How to prepare

Cook celery and onion in butter until tender. Add oysters and cook 3-5 minutes or until edges begin to curl. Combine all ingredients and mix thoroughly. Makes approx. 4 cups stuffing, enough for 4 lb bird. For 5 to 9 lb bird double the recipe. For 10-15 lb bird triple the recipe.

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