1 potato, 1 parsnip, 1 carrot or 1 turnip
4 to 5 tablespoons formula, breast milk or water
Peel vegetable and dice. Steam for about 10 minutes or until the vegetable is soft. Press through a sieve and mix with liquid. You can use a blender or food processor to pur?e the vegetables.
1/2 pound mushrooms, washed and drained
1/4 cup butter
1/4 cup sour cream
1 tablespoon flour
1/2 cup shredded Cheddar cheese
Saut? mushrooms in butter. Place in a baking dish. Mix sour cream, flour and Cheddar cheese and pour over the top of mushrooms. Bake at 350 degrees F until hot and bubbly.
2/3 cup milk
4 tablespoons butter, melted and cooled
1 tablespoon brown sugar
1 cup plain, untoasted wheat germ
1 cup whole wheat flour
Beat together the milk, butter and sugar. Stir in the wheat germ and enough flour to make a dough. Knead until smooth and satiny, about 8 to 10 minutes.
Pinch off balls of dough and roll them into sticks about 1/2 inch thick and 4 inches long. Bake on a greased cookie sheet at 350 degrees F for about 45 minutes or until browned and hard.
Yields 20.
4 tablespoons butter, melted, divided
1 pound medium-size whole mushrooms
1 teaspoon salt
1/4 cup finely chopped onion
2 (10 ounce) packages frozen chopped
spinach, thawed and drained
1 cup shredded Cheddar cheese, divided
Garlic salt, to taste
Preheat oven to 350 degrees F.
Place 2 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and cook until browned, browning the cap sides first. Stir the salt, onion and remaining 2 tablespoons butter into the spinach. Line a 10 x 7-inch casserole with the spinach mixture. Sprinkle 1/2 cup of the cheese over the spinach. Arrange the browned mushrooms over the cheese; season with the garlic salt and top with the remaining 1/2 cup cheese. Bake for 20 minutes or until the cheese is melted and browned. Serve hot.
1 dessert apple or 1 ripe pear
1 tablespoon water, formula or breast milk
Peel, quarter and core fruit. Thinly slice and put into a small saucepan with water, formula or breast milk. Cover and simmer for 10 minutes until soft.
Press through a sieve or use food processor/blender. Spoon into serving bowl and cool. You can cover and refrigerate for 24 hours or freeze in ice cube trays.
6 ounces (180 grams) lean pork
6 ounces (180 grams) potatoes
6 ounces (180 grams) turnip
1/4 onion
1/4 apple
1 1/4 cups water
1 pinch sage
Cut pork in small pieces and remove excess fat. Peel and cut vegetables into 1/2-inch cubes.
Peel apple, remove core and dice small. Place everything in a saucepan and let simmer until well cooked. Pur?e in blender and freeze in cubes.
1/3 cup chopped and cooked boneless chicken
1/4 cup cooked brown rice
1 tablespoon breast milk or formula
1 very ripe peach
Mix the chicken, rice and peach together. Blend in a blender to required texture. Add and mix the formula to thin the mixture as required. Serve. This can be frozen if required.
This is delicious served with steak, broiled chicken or roast.
12 ounces fresh mushrooms
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
1/8 teaspoon black pepper
1 tablespoon fresh lemon juice
Wipe, but do not wash mushrooms. Slice mushrooms and saut? in butter for about 2 to 3 minutes until slightly browned. Do not overcook. Add seasonings and serve hot.
1 dried apricot
2 tablespoons pure orange juice
1 small ripe mango
1 small ripe banana
Soak apricot in the orange juice, and leave in the refrigerator overnight.
Slice the mango. Remove the pit, then remove the flesh. Peel the banana and dice. Pur?e the apricot, mango and banana and, if required, thin with formula.
4 bunches mustard greens
2 cups water
1 teaspoon salt
1/8 teaspoon pepper
Pinch of granulated sugar
1 ham hock or 1/4 pound salt pork
1 hot green or red pepper
Soak and rinse greens well. Tear off thick parts of stems. Bring water to boil. Add remaining ingredients. Add greens and bring water back to a boil. Cover and simmer 30 to 45 minutes or until tender.
4 cups fresh okra, sliced
Salt
Pepper
1/2 to 3/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 to 2 cups vegetable oil
Rinse okra and slice. Lightly salt and pepper okra. Add cornmeal and flour. Mix well. Heat vegetable oil in cast iron skillet until very hot. Add 1/2 okra mixture. Cook until light brown, about 5 or 6 minutes. Remove to platter with paper towels for draining. Add next batch of okra mixture. Cook the same as above.
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 cup finely chopped onion
1/2 cup evaporated milk
1 large egg, lightly beaten
3 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon red pepper
2 cups sliced fresh okra
Vegetable oil
Salt (optional)
Combine first 9 ingredients; stir in okra. Pour oil to depth of 2 inches in a Dutch oven; heat to 350 degrees F. Drop mixture by tablespoonsful into oil, and cook until golden brown, turning once. Drain on paper towels. Sprinkle with salt, if desired, and serve immediately.
Makes 4 to 6 servings.
3 cups chopped okra (may use canned or thawed frozen okra)
3 tablespoons melted butter or margarine
2 cups cornmeal
Salt and pepper to taste
Combine all ingredients and add enough water to make a stiff dough. Shape into patties and fry in deep fat in heavy frying pan until golden brown.
3 slices bacon
1 cup sliced okra
1 large onion, finely chopped
1 cup chopped celery
6 tomatoes, chopped
1 green bell pepper, diced
1 hot red pepper, diced
Salt and pepper, to taste
1 pint creamed corn
Fry bacon. When crisp, drain on paper towel. Saut? okra in hot fat to seal edges. Add onion and celery. Saut? until onion is transparent ? not brown. Add tomatoes, peppers, salt and pepper. Cook 3 to 5 minutes. Add corn; simmer 20 minutes.
Serve hot or cold. Just before serving, crumble bacon on top.
Makes 6 to 8 servings.
Chop finely 2 1/2 cups onion and set aside. Mix together:
3/4 cup flour
2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon cornmeal
1/2 cup powdered milk
Add water to make a stiff batter (about 1/2 cup water). Fold in onions. Drop by spoonsful into hot oil.
1/2 pound dry lentils (sorted for stones and rinsed)
1/2 pound raw baby carrots
1 small onion, minced
4 cups water
In a large saucepan, saut? onion in small amount of olive oil until translucent. Add remaining ingredients. Bring to a boil, then reduce heat to simmer for 1 to 1 1/2 hours until lentils are soft.
Cool, then pur?e. Add more water for thinner consistency.
Makes 4 ice cube trays full.
4 to 6 mild white onions
1 cup milk
3 eggs, beaten
Salt
About 2 cups pancake mix
Oil (for deep frying)
Parsley (optional)
Slice onions crosswise and separate into rings. Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring in pancake mix and fry until golden brown in oil heated to 375 degrees F. Pack fried onions solidly, without pressing, into a loaf pan and bake at 400 degrees F for 10 to 15 minutes. Turn onto a serving plate. Garnish with parsley, if desired.
This serves one baby for days.
1 envelope unflavored gelatine
1 cup hot milk or soy milk
4 ounces cream cheese
2 cups of any combination of the following:
Shredded cooked zucchini, squash, onions, eggplant,
carrots, green beans, peas, or any other vegetable;
chopped cooked apples, pears, peaches, apricots,
mangoes, plums, berries, or any other fruit
Salt and/or granulated sugar, to taste
2 teaspoons lemon juice, if desired
In a blender or food processor process the gelatine and milk for 30 seconds. Add the cream cheese and lemon juice (if using) and process for 10 seconds. Add the fruits and/or vegetables and blend until thoroughly pur?ed. Don't over process or this will become foamy. Pour into an 8-inch square or loaf pan and chill until firm. Cut into squares and serve.
1 egg, beaten
1 cup milk
1 teaspoon A-1? sauce
Salt, to taste
Pepper, to taste
Flour
Soda cracker crumbs
Onions, sliced in rings
Beat egg with milk, A-1? sauce, salt and pepper. Dip each onion ring into batter, then in flour; back into batter, then in cracker crumbs. Put into a bowl with a tight fitting lid and refrigerate overnight.
Deep fry the next day.
3 medium potatoes
8 ounces spinach
2 large cloves garlic
Peel and cube potatoes. Crush and peel garlic. Cook potatoes, spinach, and garlic with about 1/2 cup water for about 15 minutes over high heat, or until potatoes are soft.
Process all in a blender or food processor until very mushy.
Freeze in ice cube trays overnight, then pop out cubes and store in another container in the freezer.
Yields 20 servings.
1/2 cup cool water
1 tablespoon agar flakes*
1 1/2 cups fruit juice
1 cup pur?ed fruit
* a thickener derived from seaweed. It is available in natural food stores.
Place water in small saucepan. Sprinkle in agar and stir to dissolve. Add juice and heat for 1 minute, stirring well. Pour into 4 small cups. Place in refrigerator. After 1/2 hour, stir in pur?ed fruit.
1 filet of any fish
1/8 cup 2% or whole milk
1 tablespoon melted butter
1/2 teaspoon salt
1/8 cup mashed peas
1/8 cup mashed carrots
1/8 cup mashed potatoes
Cook fish and shred to make sure all the bones are removed. Put all ingredients in blender and blend.
2 teaspoons margarine
1 teaspoon flour
1/4 cup 2% milk
1/4 cup chicken, cooked, boned and shredded
1/4 potato, baked and diced
1 tablespoon grated Cheddar cheese
Melt margarine in small heavy pan over low heat. Stir in flour, and blend well. Add milk, and stir until smooth.
Cook over low heat until mixture begins to thicken, then add chicken and potatoes. Stir for about 2 to 3 minutes more or until heated through. Add Cheddar cheese, and stir until smooth.
4 medium to large onions
4 tablespoons butter or margarine, divided
4 tablespoons Worcestershire sauce, divided
4 tablespoons soy sauce, divided
Creole seasoning, to taste
Lemon pepper, to taste
Peel onion and cut into sixths, being careful not to cut completely through to bottom. Inside each onion put 1 tablespoon butter, 1 tablespoon Worcestershire and 1 tablespoon soy sauce. Sprinkle with Creole seasoning and lemon pepper to taste. Wrap in foil and bake at 350 degrees F for 1 hour.
Texas Trophy 1015 onions are softball-size, very sweet and very juicy. They are a designer onion in season from mid-April through June.
2 Texas Trophy 1015 onions, peeled
2 tablespoons white wine
1 tablespoon butter, melted
1 tablespoon balsamic vinegar (no substitute)
1 teaspoon chopped fresh parsley or 1/4 teaspoon desired dried
herbs such as thyme, basil, marjoram or Fine Herbes
Salt, to taste
Freshly-ground pepper, to taste
Cut tops and bottoms off the onions and place in the bottom of a 2-quart covered casserole. Combine wine, butter, vinegar and desired seasonings in a small bowl; pour over onions. Sprinkle with salt and pepper. Cover dish and bake at 375 degrees F for 45 to 50 minutes or until onions are very soft, basting with liquid halfway through cooking time. Halve onions. Pour liquid over onions before serving. Makes 4 servings.
To grill the onions, cut tops and bottoms off onio ns and cut into 1-inch thick slices. Place in shallow pan or zip-type bag. Combine 1 tablespoon olive oil (in place of butter) with wine, vinegar and desired seasonings; pour over onions and let marinate several hours.
Layer onions in a grill basket over medium-hot coals or carefully place slices directly onto grill. Grill approximately 5 to 7 minutes or until streaked with brown, basting with marinade occasionally. Carefully turn and cook until other side is browned and onion is soft. Season with salt and pepper to taste.
Peel and slice red onions into rings. Use only red onions! The amounts you use in this recipe will depend entirely upon the amount of onion you use.
In a paper bag, mix about a cup of white flour with paprika and 1 tablespoon salt. Dip the onion rings in buttermilk, then shake them well in the bag of flour and fry them in hot, deep fat.
This goes well with barbecued spare ribs or other meats.
2 medium onions
1/2 pound melted butter
1/2 cup chili sauce
1/4 cup lightly packed brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon Accent?
1 tablespoon grated Parmesan cheese
Dash of Tabasco? sauce
Slice onions into thin rings and place in a casserole dish. Make a sauce by combining remaining ingredients. Simmer the sauce very slowly for 5 minutes. Pour sauce over onion rings and bake at 350 degrees F until onion is tender, or about 30 minutes. Stir occasionally while baking.
1 ripe banana, sliced into small pieces
1/4 cup light cream
Pinch of granulated sugar
Blend ingredients in bowl until creamy. Serve. Stores well refrigerated.
After they are cooked, they look like shredded tobacco.
5 cups peanut or other light oil
2 large yellow or sweet onions,
peeled and sliced very, very thin
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
Heat oil to 350 degrees F on a food thermometer in a deep saucepan over medium heat. Combine remaining ingredients in a medium-size bowl and carefully toss to coat onions. Remove onions from flour mixture, shaking to remove excess. Fry a few slices at a time for about 10 minutes or until crisp and golden brown. Repeat until all onions are fried. Drain on paper towel.
1 1/2 large yellow onions
1/2 cup Tabasco sauce
Salt and pepper, to taste
1 cup all-purpose flour or frying mix
Oil (for deep-frying)
Julienne the onions thinly. Place them in a bowl and cover them with the Tabasco sauce. Sprinkle some salt and pepper on the top. Cover and refrigerate for at least 1 hour and up to 5 hours.
Place the flour with some more salt and pepper either in a bowl or a large plastic bag. Toss the onions until they are coated with the flour. Deep fry at 350 degrees F for about one minute or until golden. Be very careful while they are in the oil or the coating will break off. Serve on steaks, chops, chicken, fish or burgers, or with catsup and blue cheese dressing.
4 medium onions
Olive oil
1/4 cup balsamic vinegar
1 teaspoon dried oregano
2 tablespoons packed brown sugar
Salt and pepper, to taste
1/3 cup seasoned bread crumbs
Peel onions and cut a small slice from the top, leaving the root end whole. Cut each onion from the top into 8 wedges, taking care not to cut through the root end. Brush four sheets of aluminum foil with the olive oil.
Mix the remaining ingredients (except for the bread crumbs) and rub the mixture into each of the onions. Wrap each onion securely in its own foil wrapper. Bake at 350 degrees F for one hour or until tender. During the last 5 minutes of baking, open the foil and sprinkle with the bread crumbs.
NOTE: These may also be grilled.
2 tablespoons butter
6 onions, thinly sliced
1 can condensed cream of chicken soup
1 cup milk
2 cups shredded mozzarella cheese
1 loaf French bread
Preheat oven to 350 degrees F (175 degrees C).
In a small pan, melt butter and add onions. Cook 10 to 15 minutes or until soft. Remove onions from pan (leave butter in pan) and place onions in a 13 x 9-inch pan.
Combine soup and milk and pour over onions. Sprinkle with cheese. Slice bread approximately 1 1/2 inches thick and dip both sides in butter in pan. Arrange on top of cheese. Bake for 30 minutes or until bread is golden brown and toasty.
Makes 9 to 12 servings.
Onions
2 red onions, peeled, cut in 1/4-inch thick slices,
separated into rings
3/4 cup hot-chile or regular olive oil
1 cup buttermilk
Seasoned Flour
2 1/2 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons red pepper flakes
2 teaspoons hot paprika
2 teaspoons salt
4 teaspoons black pepper
Vegetable oil, for frying
Onions: In bowl, toss onions with oil. Cover; refrigerate 2 hours, tossing twice. Add buttermilk. Refrigerate 1 hour.
Flour: In bowl, mix ingredients.
Heat 2 inches oil in deep fryer or Dutch oven to 365 degrees F.
Remove onion rings, a few at a time, from buttermilk mixture; coat with flour. Place on wax-paper?lined baking sheet. Re-dip coated onion rings, a few at a time, in buttermilk mixture, then in flour, until thickly coated.
Fry in batches in hot oil (4 to 6 rings) 2 to 3 minutes, until golden brown. Remove with slotted spoon to paper towels to drain. Serve.
Makes 4 servings.
Per serving: 849 calories, 12 g protein, 76 g carbohydrate, 55 g fat, 6 g fiber, 2 mg cholesterol, 1,234 mg sodium
Dip chilled onion rings into flour, coating well. Then dip flour-coated rings into a dish of evaporated milk, then back into the flour, again coating well. Drop into hot fat and brown on both sides.
1 cup cooked, diced chicken or turkey
1/4 cup cooked rice
1/4 cup cooked vegetables
1/4 cup chicken broth
1/4 cup milk
Blend or pur?e together. Freeze in an ice cube tray, then remove and thaw however many cubes are needed.
Onion
1 large sweet onion (Vidalia, Walla Walla, or Maui)
2 tablespoons butter or margarine, melted
2 teaspoons Dijon mustard
3 tablespoons plain bread crumbs
Sauce
1/3 cup mayonnaise
1/4 teaspoon (or more if desired) dried dill weed
1/4 teaspoon garlic powder
Preheat oven to 425 degrees F.
Peel onion; cut and discard root end. Leaving bottom intact, cut almost through onion from top down to from 16 wedges. Place on 12-inch square sheet of foil. Bring foil up and around onion; crimp edges to seal. Place in 9-inch pie pan. Bake at 425 degrees F for 20 minutes.
In small bowl, combine margarine and mustard; mix well.
Remove onion from oven. Open foil; fold down to make a 1-inch high rim around onion. Brush margarine mixture over onion. Sprinkle with breadcrumbs. Return to oven; bake an additional 15 to 20 minutes or until crisp-tender.
In a small bowl, combine all sauce ingr edients; blend well. Refrigerate until serving time. Place baked onion on serving plate. Serve with sauce.
1/8 cup 2% milk
1/2 cup cottage cheese
1/3 cup cream cheese
1/8 cup shredded mild Cheddar cheese
1/4 cup soft cooked peas
1/8 cup diced cooked carrots
Parmesan Cheese
Shredded mozzarella cheese
Blend milk and cheeses until smooth, then stir in peas and carrots. Top with Parmesan cheese and shredded mozzarella cheese.
Source: Buffalo News
2 1/2 cups all-purpose flour
1/2 cup instant non-fat dry milk powder
1/2 cup wheat germ
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup vegetable oil
1 egg
1/2 cup undiluted, frozen orange juice concentrate, thawed
Combine flour, milk powder, wheat germ, baking powder, cinnamon and salt together.
In another bowl, combine sugar and oil. Beat in the egg and orange juice and gradually add flour mixture to make a stiff dough. Refrigerate for 1 to 2 hours.
Place greased cookie sheet on damp towel to keep from sliding. Place dough on cookie sheet and flatten, rolling out to within 1 inch of the edge. Cut into 2 x 3/4-inch bars; separating the cookies isn't necessary. Bake 15 minutes in preheated 375 degree F oven until light brown.
Remove from oven; re-cut on the same lines. Return to oven. Turn off heat and let set until ove n is cool.
Makes about 6 dozen cookies that can be frozen and thawed as needed.
Posted by kdipaolo at recipegoldmine.com 6/8/01 6:48:12 pm
Serves: 4
4 Bermuda or Vidalia onions (about 3-inch diameter)
1/4 cup (1/2 stick) butter, room temperature
1/4 cup sour cream, room temperature
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon fresh parsley, finely minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 375 degrees F.
Place the unpeeled onions in a foil lined shallow pan. Bake, uncovered, for 1 1/2 hours.
Warm a heatproof shallow serving dish. When onions are tender, remove from oven. Spear each with a fork, snip or cut off both ends, and remove skin. Place the peeled onions in the warmed dish.
Immediately add the butter and sour cream so they will melt from the heat of the onions. Then add the rest of the ingredients and toss lightly to mix.
NOTE: These will hold nicely in a warm oven for 1/2 - 1 hour.
Per Servin g (excluding unknown items): 152 Calories; trace Fat (0.0% calories from fat); trace Protein; 41 g Carbohydrate; trace Dietary Fiber; 0 mg Cholesterol; 148 mg Sodium
Posted by kdipaolo at recipegoldmine.com 6/11/01 11:55:39 am
Yield: 4 servings
2 large sweet onions
1 (7 ounce) package corn flakes cereal, crushed
1 teaspoon seasoned salt
2 teaspoons granulated sugar
1 teaspoon paprika
1 cup egg substitute
Vegetable cooking spray
Cut each onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside.
Combine cereal and next 3 ingredients; divide in half, and set aside.
Beat egg substitute at high speed with an electric mixer until soft peaks form. Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedure with remaining onion rings and crumb mixture. Bake at 375 degrees F for 15 minutes or until crisp; serve warm.
1 cup white bread crumbs
1/4 cup cream
1 teaspoon lemon juice
1/8 cup diced apples
1/8 cup diced dried apricots
Blend and serve.
Posted by kdipaolo at recipegoldmine.com pril 28, 2001
1/4 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard or mustard powder
1/4 teaspoon salt
2 large onions, Spanish, sliced into
1/4 inch-thick rounds
1/2 cup buttermilk
1 cup seasoned bread crumbs
1 serving cooking spray, olive oil flavored
or enough to coat onions.
Preheat oven to 400 degrees F. Coat a large baking sheet with olive oil cooking spray.
In a large bowl, combine flour, garlic powder, mustard powder and salt. Add onions and toss to coat.
Pour buttermilk into a large bowl, add onions and toss to coat (use your hands for the best results).
Place bread crumbs in a separate large bowl, add onions and toss to coat. Transfer onions to prepared baking sheet and spray with olive oil cooking spray.
Bake until golden brown, 35 minutes. Serve hot. Yields about 1/2 onion per serving.
Posted by bettyboop50 at recipegoldmine.com April 29, 2001
5 medium onions, sliced
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup butter or margarine
1/2 cup dry sherry
1/4 cup grated Parmesan cheese
Combine onion, sugar, salt, and pepper; stir gently. Melt butter in a heavy skillet; add onion mixture, and cook, stirring frequently, 5 to 8 minutes.
Stir in sherry, and cook an additional 2 to 3 minutes. Spoon into serving dish; sprinkle with cheese.
Yields 6 servings.
Source: The Mother's Almanac - Marguerite Kelly & Elia Parsons (Doubleday)
In a covered pot, and using no salt or spices, combine:
1 cup water
1 chicken breast
1/4 cup rice
Simmer 20 minutes and add:
3 whole carrots
1/4 pound green beans
Simmer 10 minutes longer.
For Babies 6-12 months
Blend or process the meat with enough of the cooking broth to make it moist. Mash the carrots and then the beans Store separately in individual servings in the freezer sealed in plastic sandwich bags, or in a plastic ice-cube tray, which must be bagged and tied. Defrost a meal at breakfast, so it's ready to heat for lunch. As your child gets a few months older and can chew better, you can grate these ingredients instead of blending them and you can use your leftovers, too.
For 8 to12 month-olds or omit raisins for younger children
In microwave oven, cook sweet potato at 100 % for 5 minutes, or longer if it is very big. Prick the skin before cooking. Carefully remove the meat of the potato. In a bowl, mix in the carrot and yogurt, then the egg; blend until smooth. Add the raisins and nutmeg sprinkle if you are using them. If the mixture appears dry, add another tablespoon yogurt. Cook at 100 percent, uncovered, for 2 minutes. Stir, cook 1 1/2 minutes more. Let rest 2 to 3 minutes. This tastes best if served as soon as it cools. Serve with a dollop of cold yogurt.
Yields 2 cups.
Posted by Annette at recipegoldmine.com 11/27/2001 9:40 am
Makes 6 to 8 servings.
6 medium onions, sliced
1 cup diced celery
8 tablespoons butter or margarine (divided; see note)
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/3 cup grated parmesan cheese
1/2 cup chopped pecans
In a large skillet, saut? onions and celery in 3 tablespoons butter until tender; drain and set aside.
In a saucepan, melt the remaining 5 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat.
Pour into an ungreased 2-quart baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350 degrees F for 20 to 25 minutes or until heated through.
Source: Feed Me I'm Yours by Vicki Lansky
1/4 cup brown sugar
1/2 cup oil
2 eggs
1 cup mashed banana
1 3/4 cups flour (white, whole wheat, or a combination)
2 teaspoons baking powder
1/2 teaspoon baking soda
Combine ingredients and stir only until smooth. Pour into a greased loaf pan. Bake at 350 degrees F for about 1 hour or until firmly set.
Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.
You can prepare this the day before serving, then refrigerate and bake when needed.
3 large Vidalia onions, sliced at least 1/4-inch thick
1/2 to 1 pound fresh mushrooms, sliced
1 can cream of mushroom soup
1 small can evaporated milk
1 tablespoon soy sauce
8 ounces or more shredded Swiss cheese
1 large loaf French bread, sliced
Saut? half of the onion and fresh mushrooms at a time just until soft - do not over-cook.
Mix together mushroom soup, milk and soy sauce. In a casserole, place half of the onion mixture then half of the soup mixture. Top with remaining half of onion mixture. Top with half of the cheese. Top with slices of French bread. Top with remaining half of soup mixture. Top with remaining cheese. Cover and bake at 325 degrees F for 30 minutes, then uncover and bake an additional 15 minutes.
3 large Vidalia, Walla Walla or Texas 1015 onions
3 to 4 cups buttermilk
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground dried red chile
1 teaspoon sugar (if you are not using sweet onions)
Peanut oil (for deep frying)
Cut the onions into 1/4-inch slices. In a non-reactive dish, soak onions in buttermilk for 30 to 60 minutes.
In a brown paper bag, combine flour, salt, chili powder, chile and, if needed, sugar. Drain onions, and dredge them in the seasoned flour. Pour at least 4 inches of oil into a heavy saucepan at least twice that deep. Heat oil to 375 degrees F. If the oil smokes before reaching the correct temperature, it cannot be used for deep frying. Use only fresh, unused oil. Fry the onion in batches, about 2 to 3 minutes, or until they are golden. For the crispiest results, drain onions on paper towels and spread them on a serving platter. Don't pile them into a basket, where they are likely to ge t soggy. Serve immediately.
Serves 4.
2 tablespoons shortening
1/2 cup granulated sugar
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon water
1 1/2 cups baby cereal
Preheat oven to 300 degrees F.
Cream shortening and sugar. Add eggs, baking soda, salt, vanilla extract and water. Mix until well blended. Gradually stir in cereal. Knead until smooth. Pat into rectangle. Cut into 12 (1-inch) bars, smoothing edges so they will not be sharp. Place on ungreased cookie sheet. Bake for 20 to 30 minutes or until dry. Store in uncovered container overnight.
1/2 teaspoon table salt
1/4 teaspoon salt substitute
1/2 teaspoon baking soda
2 tablespoons granulated sugar
Mix all in 1 liter of boiled water.
Feed 1 liter daily to supplement the regular nutrition of a baby six months or older with severe diarrhea.
If prepared properly, this still ranks third. Breastfeeding ranks first and commercial formulas second. Under certain circumstances, it may be alright to use homemade formula, but consult your baby's pediatrician before introducing this to your infant.
2 (12 ounce) cans evaporated milk
32 ounces water
2 tablespoons Karo syrup
3ml Poly Vi Sol Vitamins
Mix thoroughly.
Posted by GramCracker at recipegoldmine.com 11/4/2001 8:36 pm
1 pound fresh parsnips, peeled and sliced
Margarine (to taste)
Salt and pepper (to taste)
1/4 cup brown sugar (or 1/4 cup maple syrup or honey)
2 tablespoons finely minced parsley (optional)
Steam or boil parsnips in a saucepan in 1/2 cup of slightly salted water until each slice pierces easily. (Microwave in a microwave-safe covered container for 6-8 minutes for better flavor). Drain water. Add all remaining ingredients and stir and blend to desired consistency. Either lumpy or smoothly mashed, fresh parsnips prepared this way are distinctive and incredibly delicious.
Serves 4.
1 onion, chopped
1 clove garlic, chopped
1 scant tablespoon butter
2 small fresh tomatoes
1 teaspoon green chiles, chopped
Few drops of soy sauce
1 cup palo verde peas, shucked*
* Pick the peas green on the tree before they dry. Shuck them at once and freeze them in double plastic bags.
Saut? onion and garlic until clear in butter. Dice tomatoes into pan. Stir in green chiles and soy sauce. Blend, then add palo verde peas. Cook gently a few minutes and serve at once. These peas are much more tender and green than any garden pea.
For 10 months or older.
1/2 cup formula or breast milk (whole milk
for babies over 12 months)
1 envelope active dry yeast
1/4 cup granulated sugar
1/4 cup melted butter
1/4 teaspoon salt
1/2 teaspoon ground anise (or cinnamon)
3 unbeaten eggs
3 cups unbleached flour (may use white,
but it has less nutrients)
Heat the formula or milk until very hot, but not boiling (scald). Set aside and let it cool to lukewarm.
Add yeast to the milk. Stir until well blended and let it rest for 6 minutes.
Add the sugar, butter, anise (or cinnamon) and eggs. Stir until well blended. Add enough flour to handle the dough. Knead on floured surface until smooth, adding flour as needed. Let rise in a warm place for 1 hour or until doubled in size.
Roll out dough to 1/2 inch thickness. Cut into strips 1 inch wide, then cut the strips to 3 inches long. Place on a buttered cookie s heet, 1 and a half inches apart. Let rise again for 30 minutes.
Preheat oven to 400 degrees F. Bake biscuits for 20 minutes. Set on wire rack to cool.
Makes about 18.
For 10 months or older.
1 washed baking potato
1 egg (do not use the egg white until
your baby is 12 months old)
2 tablespoons shredded mild cheese
1 teaspoon grated Parmesan cheese
2 tablespoons formula or milk
1/2 teaspoon butter
Bake potato at 400 degrees F for 1 hour or until softened. Check firmness occasionally. Let potato cool for about 15 minutes.
Scoop out the potato, saving the potato skin as a dish if desired, and mash with a fork. Add egg, formula or milk and cheese. Pur?e or use a mixer to beat out all the lumps. Bake again at 400 degrees F in the potato dish set on a cookie sheet or in a muffin tin for 15 minutes. Cool and test temperature before serving.
For 10 months and older.
1 to 2 ounces browned (cooked) ground turkey meat
1 1/2 cups water
1/2 cup enriched, white uncooked rice
1 carrot, peeled and diced or grated
1/4 cup peas
1 small dab butter
Heat water and butter in small saucepan over medium heat. Add rice, turkey, peas and carrots to hot water. Reduce heat and simmer, covered, for 20 minutes.
Stir and let rest 5 minutes, covered. Cool before serving.
1 pound dried black-eyed peas
1 smoked ham hock
1 large onion, chopped
Red pepper, to taste
Salt
Put ham hock in large saucepan and cover with water. Boil for 10 to 15 minutes. Meanwhile wash and clean peas. Add to boiling water along with chopped onion. Water may be added in order to cover peas. Add red pepper, but be careful adding salt because the meat will give peas some salty taste. Cook over medium heat until peas are soft, but not mush, about 45 minutes to an hours.
Yields 6 servings.
For 18 months or older.
Ice
Fruit juice or juice concentrate
Crush ice in blender to make snow. Use an ice cream scoop to shape and pack "snowballs" and place in bowls or use paper cups for easy cleanup. Pour fruit juice or juice concentrate over snowballs.
1 pound fresh sugar snap or snow peas
1 tablespoon vegetable oil
1 garlic clove, minced
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
Cook peas in small amount of water until crisp-tender, about 3 to 4 minutes. Heat oil in a large skillet. Drain peas. Add peas, garlic and thyme to skillet and cook and stir for 2 minutes. Season with salt and pepper.
Posted by GourmetGal at recipegoldmine.com
2 tablespoons finely chopped onion
1 tablespoon onion
10 ounces frozen peas
1/2 tablespoon water
1/8 teaspoon cinnamon
Saut? onion in margarine. Add remaining ingredients. Cook over low heat, stirring often, until peas are separated. Cover and cook until tender.
Makes 4 servings.
Source: Posted by LuAnn at recipegoldmine.com 7:13:48pm 4/11/03
This is a loose adaptation of a recipe found on the website which I prepared for supper last night. It was easy and very flavorful! You can't taste the sweet potato, but it gives the sauce a smooth rich texture and attractive golden color (not to mention the added beta-carotene)!
1 large sweet potato, unpeeled, pierced 2 or 3 times
1 cup water
3 (15 ounce) cans black-eyed peas, divided
1 tablespoon fresh lemon juice
2 teaspoons butter or vegetable oil
1 medium onion, chopped (1 cup)
2 cloves garlic, minced
2 to 3 teaspoons curry powder (to taste)
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup diced tomatoes (fresh or canned)
4 tablespoons snipped fresh cilantro, divided
Cooked rice
Microwave the sweet potato until tender, about 7 or 8 minutes. (You can start Step 2 while the potato cooks). Peel the baked swee t potato, cut in large chunks and place in a blender or food processor with 1 can of the black eyed peas, and the lemon juice; blend or process until very smooth. Set aside.
In a large skillet, heat the oil. Saut? the onion in the oil until tender. Stir in the garlic, curry powder, cumin, and chili powder; cook and stir for another minute or two. Stir in the potato mixture, the remaining 2 cans of peas, the tomato, and 2 tablespoons of the cilantro. Cook until the tomato is done, stirring occasionally to prevent sticking.
Just before serving, stir in the remaining 2 tablespoons of cilantro. Serve hot over cooked rice.
2 1/4 cups whole wheat flour
1/4 cup cornmeal
1/2 teaspoon salt (optional)
2 tablespoons granulated sugar
1 egg, beaten
2/3 cup milk
Preheat the oven to 325 degrees F.
In the food processor or in a large bowl, stir together the flour, cornmeal, salt and sugar. Add the egg and mix well. Blend in enough of the milk to form a dough that will hold together in a cohesive ball.
On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. With a sharp knife, cut the dough into 1 1/2 x 3-inch rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 60 to 70 minutes, or until the crackers are thoroughly dry.
Cool on a rack. These crackers should be hard. If necessary, put them back in the oven for a few extra minutes.
Yields 10 to 15 crackers.
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