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July 27, 2013
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Au Gratin Recipes
One of my very favorite type of recipes are Au Gratin Vegetable Recipes.  Veggies prepared au gratin style are so good.  I tend to add crumbled French fried onion rings (from a can) to the top of most vegetables casseroles.   I call the crushed French Fried Onion (in a can) crunchies and tend to add them to any casserole that they might be appropriate.  They make the top crunchy and add a little more flavor to the dish.

Au Gratin Recipes

Asparagus Au Gratin
Makes 4 Servings

2 pound asparagus spears
6 Tablespoon melted margarine
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated fresh Parmesan cheese

Place canned asparagus (drained) in baking dish. Pour milk and margarine over top. Add salt and pepper. Sprinkle with cheese. Bake at 425° for 10 minutes or until cheese is browned.
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Pineapple Au Gratin
Makes 4-6 servings

2 (large) cans chunk pineapple (drained)
1 cup sugar
1/4 cup flour
1 stick melted margarine
1-1/2 cup grated cheddar cheese
1 roll (sleeve) Ritz crackers, crushed

Mix pineapple, sugar, flour and 1 cup of cheese. Pour into baking dish. Top with Ritz crackers and melted margarine. Bake in 350° oven for 30-35 minutes. Sprinkle remaining cheese on top.
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Peas Au Gratin
Makes 4-6 Servings

2 (10 ounce) frozen peas, cooked
1 can cream mushroom soup
1 (5 ounce) can water chestnuts
1-1/2 cups grated sharp cheddar cheese

Combine drained peas, drained chestnuts, mushroom soup and grated cheese. Bake 350° for 30 minutes.
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Salmon Au Gratin
Makes 5 Servings

1 (1 pound) can red salmon
1 Tablespoon lemon juice
1 Tablespoon butter
1 Tablespoon flour
1 cup milk
1/2 teaspoon celery salt or 1/2 c. dried, cooked celery
salt and pepper to taste
1/4 cup fine dry bread crumbs
1/4 cup grated American cheese

Drain salmon, saving the juice. Remove bones and skin if desired. Flake fish, add lemon juice. Melt butter, blend in flour, fish juice and milk. Stir over heat until sauce boils and thickens. Add salmon, celery salt, salt and pepper. Put into buttered casserole. Mix together bread crumbs and cheese and sprinkle over the top. Bake in 350° oven for about 20 minutes.
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 Carrots Au Gratin
8-10 servings

2 pounds carrots, sliced
1/2 cup chopped onion
1/4 cup butter or margarine, divided
3 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cup milk
4 ounce processed American cheese, cubed
2 Tablespoons chopped, fresh parsley
2 cups cornflakes, crushed

Cook carrots until tender. Drain and set aside. In a saucepan, saute onions in 3 tablespoons of butter until tender. Stir in flour, salt and pepper. Gradually add milk. Bring to a boil, stirring constantly. Cook for about 1 minute or until thickened. Stir in the cheese, just until melted. Add the carrots and parsley. Pour into a greased, 8-inch square baking dish. Pour crushed cornflakes and remaining butter over the carrots. Bake uncovered, at 350° for 10-25 minutes, or until bubbly.
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Potatoes Au Gratin
Makes 5-6 servings

2 pound packages of frozen hash browns
1/2 cup butter
10 oz. (2 cups) shredded cheddar cheese
1 can Cream of Chicken soup
1 pt. (16 oz.) sour cream
1/4 teaspoon pepper
1 teaspoon salt
1/2 cup chopped onions
2 cup crushed Corn Flakes
1/4 cup butter

Pour 1/2 c. melted butter over thawed hash browns.Add cheese, soup, sour cream, pepper, salt and onion.Melt 1/4 c. butter and combine with Corn Flakes; sprinkle over potato mixture. Bake at 350° for 45 minutes.
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Crab Au Gratin
Makes 4-6 servings

4 Tablespoons butter
4 Tablespoons flour
2 cups milk
1 can crab meat
1 pound American cheese, grated
30 saltine crackers, made into crumbs

Melt butter, add flour and mix. Add milk and cook over low heat until thickened, stirring constantly. Add salt and pepper to taste. In a greased 1 1/2 qt. casserole, place alternate layers of white sauce, crab meat and cheese. Cover the top with cracker crumbs and bake at 325° until brown.
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Eggplant Au Gratin
Makes 4 servings

1-1/2 cups onions, finely chopped
3 Tablespoons extra-virgin olive oil
1 (1-pound) eggplant, cut into 1/2-inch pieces
1/3 cup plus 2 Tablespoons fresh parsley leaves, minced
1/2 cup fresh Parmesan, grated
1/2 cup dry bread crumbs

In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately-low heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer set over boiling water, steam the eggplant, covered, for 10 minutes, or until it is tender. Transfer it to a colander, and let it drain 5 minutes. In a bowl, toss together the eggplant, the onion mixture, 1/3 cup of the parsley, and pepper to taste. Spread the mixture in a greased 3-cup shallow baking dish. In a small bowl stir together the Parmesan, bread crumbs, and the remaining 2 tablespoons parsley. Sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon of oil. Bake the gratin in the middle of a preheated 400° oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges.
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Chicken Au Gratin
Makes 6 servings.

1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup flour
1 teaspoon salt
1/4 teaspoon curry powder, (opt.)
Dash of pepper, to taste
1 (4-ounce) can sliced mushrooms
1 (13-ounce) can evaporated milk
1 (10-ounce) pkg. frozen broccoli spears, cooked and drained
1 chicken, cooked and cut in large cubes
1 cup shredded Monterey Jack cheese

Melt butter in skillet. Saute onions until transparent. Remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms, reserving lliquid. Add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in evaporated milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. Arrange broccoli spears and chicken on bottom of a 13 x 9-inch baking dish. Pour sauce over. Top with cheese. Bake at 375 degrees for 20 minutes, or until bubbly around edges. Cool 15 minutes before serving.
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This is for Sylvia FL. quiches would also be a great option for her granddaughter, who does not eat meat of any kind or seafood

Bean Burgers, veggie burgers, spinach enchiladas or spinach Quesadillas are also delicious options.
Robbie IN

Wild Rice Quiche

1 9" unbaked pie shell
1 Tbsp. olive oil
1 red bell pepper, finely chopped
1 onion, finely chopped
1 cup cooked wild rice, drained if necessary
4 eggs
1 cup sour cream
1 Tbsp. Dijon mustard
1/8 tsp. pepper
2 cups shredded Swiss cheese
1/4 cup grated Parmesan cheese

Prebake the pie shell at 400 degrees for 5-8 minutes or just until crust begins to brown. Set aside while preparing filling. In medium skillet, cook red bell pepper and onion in olive oil until tender. Add cooked and drained wild rice to skillet and set aside.

Combine eggs, sour cream, mustard and pepper in medium bowl and beat well with wire whisk until blended.

Sprinkle half of the Swiss cheese over the pie crust, then spread wild rice mixture over cheese. Pour egg mixture over and sprinkle with remaining Swiss cheese. Sprinkle with Parmesan cheese.

Bake pie at 400 degrees F for 30-35 minutes or until filling is puffed, set and golden brown around the edges. Let stand for 10 minutes before cutting.
6 servings
Robbie IN
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Fresh Garden Quiche

1 Pie Shell
3 c. thinly sliced zucchini (3 medium)
4 oz. fresh mushrooms, sliced (1-1/2 c.)
1/4 c. sliced green onions
1 tbsp. butter
1 clove garlic, minced
salt and pepper to taste
3 eggs
1/2 c. milk
1 tomato, thinly sliced
1 c. (4 oz.) shredded Mozzarella cheese
1 tbsp. snipped fresh parsley

Bake pie shell at 425 degrees for 5-8 minutes. Saute zucchini, mushrooms, and onions in butter in large skillet for 5 minutes. Drain. Stir in garlic and seasonings.

Arrange vegetable mixture in baked pie shell. Beat eggs and milk together. Pour evenly over vegetables at 350 degrees for 20 minutes or until egg mixture sets. Top with tomato slices and cheese. Bake 10 minutes longer. Sprinkle with parsley. Let stand 5 minutes before cutting and serving.
Makes 6 servings.
Robbie IN
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Black Bean Burgers

1 can (14 oz.) black beans, well drained
1 small onion
2 cloves garlic
2 tsp. Cajun seasoning
1/2 cup seasoned bread crumbs
1/4 cup egg substitute (or one whole egg)

Place onion and garlic in food processor and process until fine. Add well drained black beans. Process until beans are in mashed consistency.

Place in medium mixing bowl, add Cajun seasoning, bread crumbs and egg substitute. Mix thoroughly and shape in to 4 patties. Place in skillet sprayed with non stick spray and cook 5-7 minutes on each side. Can also broil or bake in the oven on a baking sheet covered in aluminum foil, and sprayed with a non-stick cooking spray. Can adjust spices to your taste and can add grated carrots or squash/zucchini. Can serve on sandwich buns with your favorite fixings or eat without the bun.
Robbie IN
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Zucchini Au Gratin

1 med. onion sliced
2 lb. zucchini, sliced
1/2 c. (1 stick) butter
53% vegetable oil spread, melted and divided
2 c. (8 oz) shredded mozzarella cheese
1/2 c. plain dry bread crumbs
1/4 c. grated parmesan cheese

In lightly greased 2-quart oblong baking dish, layer onion and zucchini slices; drizzle with 1/4 c. melted spread. Sprinkle with mozzarella cheese. Combine remaining spread, bread crumbs and parmesan cheese. Sprinkle crumb mixture evenly over top. Bake at 350° for 35-40 minutes or until zucchini is fork tender.
Robbie IN
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Hi Nancy,
I saw the message from Robbie from IN, and she mentioned that she had some
eggplant recipes. I would love to see all of them if possible. I love eggplant!
Thanks, Artemis in NYC

Eggplant Recipes | Nancy's Kitchen

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I have been sick with my eyes. I have floaters. I see spots and shapes. I got it basically from the diabetes.
So here are some recipes you might enjoy.

Spicy Asian Marinade

2 tbsp. peanut oil
1 tbsp. ground ginger
1 tbsp. five-spice powder
1 tbsp. cayenne pepper
1/2 cup green onions, finely chopped.
1/2 cup soy sauce
1/4 cup red wine vinegar

Mix all ingredients in a small bowl.
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Breaded Asparagus Sticks

2 lb. asparagus spears
1-1/2 cup grated Parmesan cheese
1/2 cup fresh bread crumbs
2 egg, beaten
1/2 tsp. salt
Dash Hot pepper sauce
2 tbsp butter
2 tbsp olive oil
Grated Parmesan cheese (opt)

Cook asparagus in small amount of water until crisp-tender. Drain well. Combine 1 1/2 Cup cheese and bread crumbs on plate. In shallow bowl, stir together eggs, salt and pepper sauce. Dip each asparagus spear in egg mixture and roll in crumbs to coat well. Chill 20 minutes. In a skillet, heat butter and oil on medium-high heat. Brown the spears in a single layer, turning carefully. Remove and keep warm while browning remaining spears. Serve with additional Parmesan cheese.
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This is a really good appetizer!

Amana Pickled Ham

4 cups cooked cubed ham
2 cups water
2 tbsp. pickling spice (tied in a cloth)
1 cup vinegar
1 large onion, chopped
1-1/4 cups packed brown sugar

Heat all but ham, to boiling point and pour over ham in a bowl. Cover and let chill overnight. Put on a serving plate and use toothpicks to "spear" the pieces with.
Judy (in Alaska)
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This frozen dessert is the perfect summer-time treat. I always enjoy finding make ahead dessert recipes to try.

Peanut Butter "Pie"

1 pkg. chocolate wafer cookies, crushed
1/2 cup butter

Mix butter and cookie crumbs well together and press into 9x13 inch
dish, or pan.

2/3 cup crunchy peanut butter
1 pkg. (8 oz.) cream cheese, softened
1 cup milk
2 cups powdered sugar
1 large (16 oz.) tub frozen whipped topping, thawed

Cream together the peanut butter, cream cheese, milk and sugar, until smooth. Fold in the topping and spoon over wafer crust. Drizzle with some chocolate fudge ice cream topping. Cover and freeze. Let stand about 15 minutes before cutting and serving.
Judy (in Alaska)
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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