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April 25, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Today's Recipes
Chicken and Rice Casserole Recipe | Tangy Pasta Veggie Salad Recipe | Banana Pound Cake Recipe | Pasta Bow Ties with Spinach and Bacon Recipe | Strawberry and Spinach Salad with Citrus Vinaigrette Recipe | Judy's Easy Chicken Casserole Recipe |
Judy's Chicken Casserole Recipe | Camarones al Mojo de Ajo from Jose' of Maria Bonita Recipe | Mexican Black Bean, Cilantro, and Sweet Pea Rice | Judy's Scalloped Chicken Recipe | Linda's Taco Drumsticks Recipe | Linda's Corn Taco Casserole Recipe | Lisa's Green Beans and Squash Recipe | Judy's Scalloped Chicken Recipe | Lisa's Chicken and Asparagus Casserole Recipe | Lisa's Green Beans and Squash Recipe | Oma's Turnip Recipes | Spinach Recipes from Jody

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I enjoy taking this hearty chicken dish to potlucks and serving at women's luncheons. I'm sure you can use any kind of cheese. I also add some melted butter to bread crumbs
for the top.

Chicken and Rice Casserole Recipe

5 tbsp. flour
1/4 tsp. onion powder
Salt & Pepper, to taste
1/4 cup butter, melted
2-1/2 cups milk
1-1/3 cups INSTANT rice
1-1/2 cups chicken broth
1/2 cup grated American cheese (I used more)
2 cups diced cooked chicken
Bread crumbs

Melt butter; stir in flour, salt and pepper, to taste, onion powder and add milk gradually. Cook until thick. Pour in uncooked instant rice in 2-1/2 quart casserole. Pour broth over rice. Sprinkle half of cheese over rice. Add chicken and pour thickened gravy over all. Sprinkle with remaining cheese. Top with bread crumbs. Bake at 375 for 45 minutes.
Judy (in Alaska)
Click Here to Print this Chicken and Rice Casserole Recipe

There will be no newsletter for Sunday, Monday and maybe Tuesday while I am visiting with relatives during a family reunion. Our fun times are visiting thrift stores and naturally we have to visit every one of them. Relatives are from Arizona, Oklahoma, Oregon, Idaho and Texas but we all like thrift stores. Most of us are pack rats, LOL. Books seem to be our biggest downfall. Usually there are about 30 of the family members that get together for 10 days in April or May each year. This year it is a few less.

We went to a friend's house sometime ago, and she served this wonderful salad, and I just couldn't leave without copying the recipe off.

Tangy Pasta Veggie Salad Recipe

2 cups large sea shell pasta (I have also used rotini)
1 cup dairy sour cream
1/2 cup salad dressing, or mayonnaise
1 pkg. (3 oz.) lemon Jello
1/4 tsp. salt
3/4 cup fresh cauliflower, cut in bite-sized pieces
1/2 cup radishes, sliced
1/2 cup celery, thinly sliced
1/2 cup grated cheese (I use Cheddar)
1 cup frozen peas, thawed
2 tsp. minced onion

Cook pasta according to directions on package; drain and rinse with cold water. Combine sour cream, salad dressing, Jello and salt; mix ell. In large bowl, combine remaining ingredients with cooked pasta. Pour dressing over and mix well. Chill well before serving.
Judy (in Alaska)
Click Here to Print this Pasta Salad Recipe

Sunday (April 26) thru May 2nd or 3rd the newsletter will be sent out less often.  I am taking some time off to visit with family during our yearly family reunion.  I still need everyone to email in their messages, recipes and tips so when there is time to do the newsletter it can be posted online. I would feel less guilty taking time off visiting if everyone would check out different pages on the site you have not yet visited each day.  If you see a link you like please click on it to explore it some more.

Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information.  

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This is a good way to use up some over-ripe bananas.

Banana Pound Cake Recipe

2-1/2 cups cake flour
1-1/4 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1-1/2 cups granulated sugar
4 large eggs, at room temperature
3/4 cup (1-1/2 bananas) very ripe bananas (don't mash too smooth)
1 tsp. vanilla
1/2 cup milk
1 tbsp. freshly grated orange peel

Mix flour, baking powder and salt together and set aside. Mash bananas, but not too smooth. Beat butter in mixer bowl for about 30 seconds and gradually beat in sugar at high speed, until fluffy. Beat in eggs, one at a time beating well after each. Mix in bananas and vanilla. At low speed, beat in flour in 3 additions with milk (in 2 additions). Stir in orange peel. Pour batter into greased and floured bundt pan. Bake at 350 for 1 hour and 15 minutes to 1 hour and 25 minutes until tests done. If top gets too brown, after 1 hour, cover loosely with foil. Cool 15 minutes in pan. Run knife around sides of pan carefully to loosen cake. Remove to
wire rack to cool completely. This is good served with vanilla ice cream, or sprinkle top with powdered sugar.

Instead of cake flour, can use 2 cups plus 3 tbsp. all purpose flour. I use regular butter instead of unsalted, as that's what I always have on hand. The recipe says to use a 9 x 5 inch loaf pan, but I use a bundt pan.
Judy (in Alaska)
Click Here to Print this Recipe

Pasta Bow Ties with Spinach and Bacon Recipe

1 Pkg. bow tie pasta, uncooked
2 Tbs. olive oil
2 cloves garlic, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed
˝ cup dry white wine
1/3 cup Grated Parmesan Cheese
1 pkg. 12 ozs. Center cut bacon, crisply cooked and crumbled

Cook pasta as directed. Drain reserving ˝ cup cooking water. Heat oil and garlic in large skilled 1 minute. Add spinach, wine and reserved ˝ cup cooking water. Cook and stir until thoroughly heated. Toss pasta and cheese with spinach mixture, sprinkle with bacon. Season to taste with pepper.
Serves 6.
Marion in Atlanta
Click Here to Print this Pasta Spinach and Bacon Recipe

Strawberry and Spinach Salad with Citrus Vinaigrette Recipe


2 Tbs. Orange juice
1 Tbs. Fresh lime juice
1 Tbs. Fresh lemon juice
1 tsp. honey
1/2 tsp. strawberry jam
1/2 tsp. Dijon mustard
1/2 cup canola oil

1 6-8 oz. pkg. baby spinach
1-pint strawberries, sliced
2-4 ozs feta or blue cheese
3/4 dup plain or spice pecans

To prepare vinaigrette:
Combine all ingredients and whisk in oil until well blended. Season to taste with salt and pepper.

To prepare the salad:
Combine all ingredients. Toss with enough vinaigrette to lightly coat. Adjust seasoning and serve immediately.
Marion in Atlanta
Click Here to Print this Spinach Salad Recipe

I found a battery online for my camera. More pictures of Ditto and Little One are likely to appear in the newsletter in the near future. Ditto loves his picture to be taken but Little One doesn't slow down enough to snap a picture of him. Most of Little One's pictures will be when he is asleep.

Judy's Easy Chicken Casserole Recipe

1 TBSP butter
4 oz can sliced mushrooms, drained
3 cups soft bread crumbs
1 cup milk (can use canned milk)
1 cup well seasoned chicken stock
2 eggs, beaten
salt and pepper to taste
1/2 tsp celery salt
3/4 tsp paprika
1/4 of a small onion or 5 green onion chopped fine
1/4 cup or a small jar of pimentos
3 cups chopped cooked chicken

Preheat oven to 350 degrees. Sauté mushrooms in butter. Next mix all ingredients into a bowl, mix well. Pour into greased 2 quart baking dish. Put into oven in a pan of water 1 inch deep. Bake 1-1/2 hours. Serve with a mushroom sauce or chicken gravy over it.
Serves 6.

This is another very OLD recipe from my childhood days and I'm 70.
Judy in Montana
Click Here to Print this Easy Chicken Recipe

I am sure many of the NancyLanders are interested in what you do in the time that you are not doing the newsletter. Would you share that information with us.

I play bridge a couple times a week. I love playing American National Mah Jongg League several times a week too. Recently I have been learning to play Backgammon and like playing Canasta. Games are something that I enjoy a great deal. Although I did not learn to read until I was in high school, reading is something I enjoy as well. On the internet there are great free courses too. I am taking a free course on the Civil War, Beginning Genealogy, Roman History, and reviewing Geometry. Even though I have a degree in math (almost 50 years ago) I have forgotten the basics. I help with the newsletter with the local genealogy association here in Lubbock. Taking the beginning genealogy course helps me remember how to help someone just starting their genealogy. I have been working on mine since I was 16 years old and times have changed on how to search for our ancestors. Taking the free course on has helped me be more prepared to help others begin their genealogy.

Here are some sources for free online courses.  Each site has lots and lots of free courses in many different areas. (I love this one.) (has nutrition and food related courses plus many more) (one is the free genealogy course) (free online courses for all)

If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to    or  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers   

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Judy's Chicken Casserole Recipe

Preheat oven to 400°F

4-5 boneless, skinless chicken breasts
1/2 onion fine minced
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese or sharp cheddar cheese or combine the 2 kinds
1 (16 ounces) spiral pasta is best shape
1 tablespoon garlic powder
salt and pepper to taste

Cook and crumble bacon. Next, cut chicken into bite sized chunks. Set cooked bacon aside.
In the same pan cook chicken and onion in bacon drippings. Add garlic powder and salt and pepper to taste.
Cook pasta according to directions.

Drain pasta, return to pot. Spray a 9 x 13 baking dish/pan with non-stick cooking spray.
Add to pasta pot chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.
Stir to mix well. Pour into prepared baking pan.

Top with crumbled bacon and cheese. Sometimes I cook extra bacon and mix in with the chicken mix.
Bake for about 20 minutes, just until cheese has melted and browned a little bit.
Judy in Montana
Click Here to Print this Recipe  

We really love Hispanic meals. Here's the one I just learned to make last nite. Delish. I may have sent the rice recipe before but it was so good with the shrimp I'll include it.

Camarones al Mojo de Ajo from Jose' of Maria Bonita Recipe

1/4 c. plain olive oil
10 tsp. minced garlic
1/2 tsp. cider vinegar
1 chicken boullion cube (Jose' uses Knorr, the larger ones) OR 2 tsp. bouillon granules (granules were o.k.)
3 black peppercorns (opt)
3 T. white wine (we had Chablis)
1/2 to 3/4 lb. cleaned shrimp
4 bay leaves
2 T. butter
4 - 5 T. minced onion
2 large leaves cilantro, snipped, divided OR several stems of cilantro would work (we used cilantro)

Process oil, garlic, vinegar, boullion, peppercorns & wine in a blender till quite smooth. If your garlic is minced finely enough you can skip the blending step, just combine with a whisk in a large measuring cup. Add shrimp plus bay leaves & chill 15 – 30 minutes.

In a medium saucepan with a lid heat butter; sauté minced onion till tender. Add shrimp & marinade plus half the cilantro to pan, & bring to a boil; as soon as it boils up, reduce heat to Medium Low, & cover with a lid. Cook just till shrimp are done, about 3 minutes. Jose' says no more than 7 minutes even if shrimp are very big. Sprinkle with rest of cilantro. Serves 2, can be multiplied.
Serve in bowls, including bay leaves, just eat around them.

Jose' serves mashed potatoes with his, Henry serves a plate of refritos, rice, & shredded lettuce at Maria Bonito's. Black Bean, Cilantro, & Sweet Pea Rice is good too, with finely shredded romaine topped with salsa casera. Many thanks to Jose’ who steered us in the right direction. Maria Bonita is the restaurant, Henry is the owner, from Mexico, & Jose' is from Venezuela.
Click Here to Print this Recipe  

Mexican Black Bean, Cilantro, and Sweet Pea Rice

Shake together sauce:
1/4 tsp. EACH salt & seasoned pepper
2 T. EACH olive oil & sherry vinegar
1 tsp. minced garlic
Juice of 1 lime

Fix stir-ins & set aside:
1 8 oz. can drained Le Suer Peas
1/3 c. diced red onion
1 jalapeno, seeded & minced
8 large leaves cilantro, snipped
2 medium stems parsley, snipped

Put into rice cooker:
1/2 c. jasmine rice
1 c. water
1/2 of a 15 oz. can of black beans, rinsed & drained (about 1 cup)
1 tsp. minced garlic
1/2 c. frozen corn kernels (optional but pretty)

Start cooker; when it shuts off, add the stir-ins & mix gently till well combined; shake the sauce again & pour over everything; toss gently. Serve warm, at room temperature, or chilled, to 2-3. Can be doubled, still using a 6-cup cooker.
Marilyn in FL
Click Here to Print this Recipe

Judy's Scalloped Chicken Recipe


Into a greased 1-1/2 quart baking dish, place in alternate layers until all is used....
2-1/2 cups finely cut cooked chicken
2-1/2 cups rich chicken gravy
1 cup fine dry bread crumbs
Dot with butter.

Bake 350 degrees for 30 minutes. It is sooo very easy and delicious. It is a VERY old recipe
Judy in Montana
Click Here to Print this Recipe

Linda's Taco Drumsticks Recipe

10 chicken legs
1/4 c. margarine
1 envelope taco seasoning
5 tsp. salsa (medium hot)
3/4 tsp. sugar
1/4 tsp. salt
1 1/4 c. crushed corn chips

Melt margarine and stir in taco mix, salsa, sugar and salt. Roll each drumstick in mix and then in the corn chips to coat. Bake in 12-inch Dutch oven for 1 1/2 hours. Replenish coals if needed.
Linda NM
Click Here to Print this Taco Drumsticks Recipe

Linda's Corn Taco Casserole Recipe

4 boned chicken breasts
10 1/2 oz. canned corn
3 large tomatoes
1-1/2 c. salsa (spicy)
1 Tbsp. chopped garlic
3 oz. or so corn chips
2 Tbsp. chili powder
chopped green onion
2 Tbsp. peanut oil
1 c. shredded Cheddar cheese

Cut chicken into bite size pieces. Pan-fry chicken in oil. Slowly add chili powder. Simmer 5 minutes. Combine corn, salsa, garlic, tomatoes and crushed corn chips, cooked chicken and cheese into casserole dish. Top with green onions. Bake at 350° for 25 minutes. S
Serves 4 healthy appetites.
Linda NM
Click Here to Print this Recipe

Lisa's Chicken and Asparagus Casserole Recipe

6 slices toast
1 large pkg. frozen asparagus
3 c. diced cooked chicken
2 cans cream of chicken soup
3 Tbsp. water
6 slices pimento cheese

Place the toast in a large shallow casserole. Cook asparagus according to package directions. Place alternate layers of chicken and asparagus over the toast. Mix chicken soup with water and pour over toast, chicken and asparagus. Bake at 350° for 20 minutes. Cover top with cheese and bake until cheese is melted.
Serves 6.
Click Here to Print this Recipe

Lisa's Green Beans and Squash Recipe

1/2 lb. green beans, trimmed and cut in 1/2
1 Tbsp. olive oil
1 Tbsp. butter
1 medium yellow squash, cut lengthwise in 1/2, then diagonally sliced
2 Tbsp. minced fresh dill
1/4 tsp. salt
1/8 tsp. black pepper

In a large frying pan, bring 1/4 inch of lightly salted water to a boil. Add beans and cook until tender, about 8 minutes. Drain beans and set aside. Wipe out pan with a paper towel. In the same pan, heat oil and butter over medium-high heat. Add squash and cook 3 minutes, stirring occasionally. Stir in beans, dill, salt and pepper. Cook until veggies are tender and crisp, stirring constantly, about 2 minutes. Place in a serving bowl and serve immediately.
Click Here to Print this Green Beans and Squash Recipe

Shirley's Baked Yellow Squash Recipe

4 small yellow squash
1/4 c. cream
2 Tbsp. butter
1/2 small diced onion
1/8-1/4 c. crushed saltine crackers

Cook squash and mash. Saute onion, cream and crackers in butter. Put in casserole. Put extra crackers and butter on top. Bake for 30 minutes at 400°.
Serves 4.

Note: Instead of cream, I used milk or chicken broth and cooked it about 10-15 minutes longer or until the casserole had cooked off most of the liquid..I used 1/8 cup of crushed crackers with cream and 1/4 cup crushed crackers with chicken broth or 2% milk.
Click Here to Print this Baked Yellow Squash Recipe

Shirley's Green Beans and Tomatoes Recipe

2 strips bacon, chopped
1/4 c. onion, chopped
2 Tbsp. green pepper, chopped
2 c. tomatoes,
1 c. green beans
salt and pepper to taste

Fry bacon, onion and green pepper in heavy skillet until bacon is crisp and onion and pepper are brown. Stir and add tomatoes, green beans and salt and pepper to taste. Place in a casserole dish and bake at 350° for 30 minutes.
Click Here to Print this Recipe

Oma's Green Beans and Potatoes Recipe

2 (16 oz.) cans cut green beans, undrained
3 strips bacon, cooked crisp
4 medium white potatoes, peeled and quartered
salt and pepper to taste

Put beans in a pot and cover with water. Add quartered potatoes and crumbled bacon, salt and pepper. Bring to a boil and reduce heat. Let simmer for an hour or until the potatoes are tender.
Serves 4-6
Click Here to Print this Green Beans and Potatoes Recipe

Oma's Turnip Recipes
Recently one of our NancyLand family members wanted some turnip recipes. Here are several that my family always enjoyed. Of course I never told them they were eating turnips. They just thought they were crunchy potatoes.

French Fried Turnips Recipes

1/2 c. all-purpose flour
1/4 tsp. pepper
2 large turnips, peeled and cut into thin strips
3/4 tsp. salt

Mix flour, salt and pepper. Dredge turnips in flour mixture. Deep fry in vegetable oil until brown. Drain turnips on paper towel.

Oma's Turnip Casserole Recipe

4 medium turnips
1/4 c. milk
1 Tbsp. margarine
1/8 tsp. salt
1 Tbsp. sugar
bread crumbs, toasted
1/2 c. shredded Cheddar cheese

Peel and slice turnips thin. Cook in a little salted water, barely covering. As soon as they are barely tender (do not overcook), drain and mash. Add milk, margarine, salt and sugar. Put in greased casserole. Add bread crumbs and cheese. Put into 375° oven, about 5 minutes or until cheese melts.

Saucepan Turnips Recipe

3 bunches of young turnips
1/2 tsp. sugar
1/3 c. melted butter
1 Tbsp. minced parsley
salt to taste

Peel turnips, dust with salt and cook tender. Caramelize sugar. Melt butter in same pan. Add parsley and pour this over turnips. Let stand 10 minutes before serving.
Makes 4 servings
Click Here to Print these three Turnip Recipes 

Spinach Recipes from Jody

You will probably get a multitude of this recipe as it has been around awhile.

Artichoke Spinach Casserole
1 jar marinated artichoke hearts or bottoms, drained and patted dry with paper towels to absorb as much oil as possible.
2 10 ox. pkgs. chopped spinach, thawed
1 pkg. cream cheese, softened
3 Tbsps. butter, softened
4 Tblsps. milk
1/2 cup grated Parmesan or Romano cheese.

Put artichokes in buttered small to medium casserole dish. Arrange spinach evenly over artichokes. Beat cream cheese and butter until thoroughly blended adding milk gradually. Spread this mixture over spinach and give a good grind of pepper. Sprinkle cheese over all. Cover and refrigerate for up to 24 hours. Bake at 350 degrees for 30 minutes covered with lid or aluminum foil them remover cover and bake for 10 more minutes. This is good as an appetizer with crackers or melba toast or as a side dish.

Baked Spinach
4 pkgs. frozen chopped spinach, cooked until just done the drained and squeezed as dry as possible
1 8 ox. pkg. cream cheese
1 can Cream of Mushroom soup
dash of Worchestershire sauce
salt and pepper
1 can fried onion rings, crushed
Add cream cheese to cooked spinach then soup, Worchestershire and salt and pepper to taste. Mix well. Spoon into casserole. Top with onion. Bake at 350 degrees for 45 minutes.

Baked Spinach 2
2 pkgs. (10 oz. each) frozon spinach cooked in the microwave for 5 minutes on High. Stir well then cook 3 minutes on High. Let set 5 minutes. Drain well squeezing out as much liquid as possible. Add to -
4 oz. cream cheese
1 beaten egg
1/2 can Cream of Mushroom Soup, undiluted.
Dash of Worchestershire Sauce
1/2 cup Ritz type cracker crumbs
salt and pepper to taste
Mix well until cream cheese is incorporated. Spoon into small buttered casserole. Sprinkle with additional cracker crumbs. Bake, uncovered, at 350 degrees for 45 minutes.

Spinach with Sesame Seeds

2 bunches fresh spinach (about 2 pounds) stem removed, washed and dried well.
2 Tablespoons sesame oil
(2 Tablespoons sweet red pepper, minced and sauteed until just done - optional for color in finished dish)
1 tsp. sugar
2 Tblsps. soy sauce
1 Tbsps. toasted sesame seeds (toast in a separate small skillet with the sweet red peppers.

Heat saute pan over medium heat. Add spinach, oil, sugar and soy sauce, Cook spinach, stirring, until leaves are just wilted, about 3 minutes. Spread spinnach our flat on a plate to cool quickly in refrigerator for 10 minutes. (This will keep it a vibrant green.) When spinach in cool, taste and correct seasoning. Top with toasted sesame seed and sweet red pepper if using. (I serve this as a garnish on a platter with roasted Spring lamb.)

Garlickey Spinach

3 Tbsps. olive oil
4 cloves fresh garlic, mince or mashed
4 anchovies, rinsed, patted dry and finely chopped
2 lbs. spinach, stemmed, rinsed and shaken dry (I put it in a clean dish towel and spin it around.) OR you could use 4 10 oz. pkgs. of frozen spinach, well drained and squeezed dry)

Heat olive oil in heavy skillet. Add garlic and anchovies and cook, stirring for 30 to 60 seconds. Add spinach. Cover and cook, stirring, over high heat until steam appears. Reduce heat and simmer, covered, until tender, 2 to 3 minutes. Season with salt and pepper to taste OR pass a bowl of NAM PRIK, Thai Hot Sauce.

Thai Hot Sauce (I always double this recipe.) Best made a day or two ahead. It will keep for several weeks in the refrigerator. Make it in a small food processor.

18 tiny dried shrimp, minced (available where Asian food is sold. It comes in a small package and keeps for years.)
4 small dried red chili peppers, seeded and crumbled
4 cloves fresh garlic, minced
4 Tblsps. lime juice
1 Tblsp. Asian Fish sauce
2 small red or green serrano peppers, seeded and minced
Fresh cilantro, choppedm to taste
a little brown sugar
Cover and refrigerate at least one day before serving.

Artichoke Quiche
1 partially baked 8 inch pastrey shell
1 2 6 ounce jars marinated artichokes, cut into quarters
1 small onion, finely minced
1 clove fresh garlic, minced
4 large eggs
1/4 cup dry bread crumbs
1/4 tsp, salt
1/2 lb. (2 cups) sharp cheddar, grated
2 Tblsps. chopped parsley
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. Tobasco sauce

Drain artichokes, reserving marinade. Saute onion and garlic in marinade for 5 minutes. In large bowl, beat eggs. Add bread crumbs,salt, pepper, oregano and tobasco. Stir in cheese, parsley, artichokes and onion mixture. Pour into partially baked pie shell and bake at 325 degrees for 45 minutes. Test center for doneness, toothpick should come out clean. Let set for 10 minutes before serving.

Texas Crabgrass (another recipe that has been around forever)
1/2 medium chopped onion
in 1/2 cup butter until tender
Add and blend
1 10 oz. pkg. frozen spinach, cooked and drained very dry
1 7 oz. can crabmeat or 1 pkg. Sumari
3/4 cup Parmesan cheese

Bake at 425 degrees in small casserole for 25 to 30 minutes. Serve with toast points.

Hot Artichoke Dip with Sun Dried Tomatoes
1 cup Parmesan cheese
1 cup mayonnaise
1 txp. garlic posder
1 14 oz. can Artichoke bottoms (you can use hearts but I prefer bottoms if I can find them), drained, squeezed dry and diced
3 Tbsps. thinly sliced green onions
2 Tblsps. sun dried tomatoes, chopped
1 tsp, paprika
Preheat oven to 350 degrees
Lightly butter and 8X8" baking dish.
In medium bowl, mix cheese, mayonnaise and garlic powder. Stir in artichokes. green onions and tomatoes. Mix well and put into baking dish. Bake until lightly browned, about 25 minutes. Sprinkle with paprika and serve.

This is a wonderful root vegetable dish for fall.

Roast Root Vegetable Gratin with Gruyere
1 Tbsp. butter
2 cloves garlic
1 cup heavy cream
salt and pepper to taste

Peel and slice the following vegetables about 1/8" thick

1 sweet potato
1 celery root (not all markets carry this but it is essential)
2 carrots
1 rutabaga
1 turnip
1 or 2 parsnips

4 ounces Gruyere cheese, shredded
small pieces of fresh thyme
3 Tbsps. fresh parsley, minced

In saucepan over medium heat, melt butter. Add garlic and cook 1 minute. Add cream, salt, pepper and nutmeg. Heat just until bubbles form around the edges of the pan, about 5 minutes. Remove from heat and let stand 10 minutes.

Arrange a layer of each sliced root, slightly overlapping, in oven proof dish. Pour half of the cream mixture over the layered roots, sprinkle with 1/2 the cheese, thyme and parsley. Repeat with remaining ingredients. Cover dish with foil and bake in 350 degree oven for 1 hour. Remove foil and continue baking until vegetables are tender and top is brown, 15 to 30 minutes more. Let stand 10 minutes before serving. This can be made with other root vegetable or the amounts used can be changed but the celery root is what gives it a distinctive flavor.

Curried Vegetable Stew

3 cloves garlic, cut up
1 inch ginger root, peeled and minced
3 Tbsps. water
1 Tblsp. vegetable oil
1 1/2 to 2 cups (3 small) onions cut into 8 pieces each
1 Tbsp. curry powder
1/2 tsp. ground cumin
1 cup low sodium vegetable or chicken broth
1 can crushed tomatoes
1/2 tsp salt
1$ tsp. pepper
1/2 tsp. ground cinnamon
1 small acorn squash (about 2 cups) peeled, cut into 2 inch pieces
1 cups cauliflower, cut in 2 -3 inch florets
2 cups zucchini, cut in 1-2 inch pieces
1 cup cooked, well-drained chickpeas(or use canned)
1/4 cup currants
1 Tbsps. fresh lemon juice
2 Tbsps. fresh cilantro, chopped

In food processor, combine garlic, ginger and water. Puree. Set aside.
in large (4 quart) heavy pt, heat oil over medium heat. Add onion. Cook, stirring, until tender, about 10 minutes.
Add curry and cumin and cook 1 minute, stirring.
Add garlic and ginger puree. Cook 1 minute.
Add broth, tomatoes, salt, pepper and cinnamon. Stir well, bring to a boil, reduce heat and simmer 10 minutes.
Add squash, cauliflower, zucchini, chick peas and currants.
Simmer gently, covered, 40 to 50 minutes until vegetables are tender. Stir occasionally.
Sprinkle with lemon juice and cilantro. Serve with rice or boiled potatoes.
Jody in Texas
Click Here to Print all of Jody's Spinach Recipes

Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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