Browse Category by Dawn Butler
Dad, Dawn Butler, Mom, Salads

Green Salad with Blue Cheese and Pears

1/4 cup pear preserves
1/3 cup white wine vinegar
1 small glove garlic, crushed
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
2 tablespoons pear preserves
8 cups loosely packed Bibb and Romaine lettuce
2 Bartlett pears, chopped
4 ounces blue cheese, crumbled
1/4 cup walnuts, chopped and toasted in a skilled with a little sugar

Process the 1/4 cup preserves and the next five ingredients (vinegar, garlic, mustard, salt, pepper) in a blender and process for one minute. Gradually blend in the olive oil and process until smooth. Transfer to a small bowl and gently stir in the 2 tablespoons of preserves.

Place the lettuce in a large serving bowl. Top with pears, blue cheese, and walnuts. Drizzle with the salad dressing.

Dawn Butler, Vegetables

Zucchini Cornbread Casserole

1 pound of zucchini (to make 4 cups, grated)
3 eggs, beaten
1 (8.5 ounce) package corn muffin mix
1/4 t. salt
1/4 t. pepper
8 ounces sharp cheddar cheese, grated

Preheat the oven to 350F. Grease a 2-quart casserole dish (9″ square baking dish).

Wash the zucchini. Leaving the peel on, grate the zucchini using the large holes of a box grater. Put the grated zucchini in a colander and press with a spoon to remove the excess moisture.

In a large bowl, mix together the zucchini, eggs, muffin mix, salt and pepper. Stir in half of the cheese.

Spread the mixture into the casserole dish, then top with the remaining cheese.

Bake for one hour. Let cool for 5 minutes before serving.

Dawn Butler, Eggs and Pasta and Legumes

Spicy Three Cheese Fondue

2 cups (8 ounces) shredded Cheddar cheese
3/4 cup milk
1/2 cup (2 ounces) blue cheese
1 package (3 ounces) cream cheese
1 tablespoon flour
1 tablespoon butter
2 cloves garlic, minced
4 to 6 drops hot pepper sauce
1/8 teaspoon ground red pepper

Combine all ingredients in slow cooker. Cover and cook on low for 2 hours, stirring once or twice until cheese is melted and smooth.

Increase heat to high and cook another hour or hour and a half, until the cheese is heated through.

Appetizers, Dawn Butler

Roasted Chickpeas

2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt

Optional: Soak the chickpeas in 1 t. of baking soda and hot water for about 5 minutes. Then remove the skins on the chickpeas by rubbing them between your hands.

Heat the oven to 400°F and arrange a rack in the middle.
In a large bowl, whisk together the olive oil and spices. Stir in the chickpeas until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 35 to 45 minutes.

Dad, Dawn Butler, Liked by, Mom, Vegetables

Ruth Chris Thanksgiving Sweet Potato Casserole

Crust Topping:
3/4 cup brown sugar
1/4 cup flour
3/4 coup pecans, chopped
1/4 cup butter, melted

Sweet Potato Mixture:
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups sweet potatoes, mashed
1 egg, well beaten
1/4 cup butter, melted

In a small bow, combine ingredients for the Crust Mixture and set aside.

In a large bowl, combine ingredients in the order listed for the Sweet Potato Mixture. Beat until well blended.

Pour Sweet Potato Mixture into buttered baking dish (size not specified but I think 13×9). Sprinkle Crust Mixture on top. Bake at 350 degrees for 30 minutes. Allow to cool 5 to 10 minutes before serving.

Dawn Butler, Vegetables

Marinated Artichoke Hearts

10 oz. frozen artichokes, thawed
1/4 c. white wine vinegar
1 clove garlic, peeled, left whole
1/4 t. sugar
1/4 t. thyme
1-1/2 t. coarse salt
1/2 t. basil
1/2 t. oregano
1/8 t. dried red pepper
1/4 c. olive oil
1/4 c. vegetable oil

Boil artichokes in 5 c. water, gently, for 5 minutes.

Drain and dry well; pack into pint jar.

In an enameled or stainless steel saucepan, bring to a boil the vinegar, 1/4 c. water, garlic, sugar, and spices.

Pour hot mixture over artichokes; add oils, pouring enough to come almost to top of rim. Seal tightly.

Refrigerate for 1 week before serving, turning upside down on occasion. Will keep for 2 weeks longer in refrigerator. Serves 6.

Dawn Butler, Vegetables

Stir Fried Asparagus

Stir-fry 1 1/2 lbs. fresh asparagus, thinly sliced; 1 onion, sliced; 1 clove garlic, minced; with 1 chicken bouillon cube in 1/4 c. butter until tender.

Stir in 1/4 c. sliced almonds and grated peel and juice of 1/2 lemon.

Dawn Butler, Dorothy Lamalie, Vegetables

Swiss Cheese Broccoli

1 lb. broccoli, chopped
1 c. canned, chopped tomatoes, drained
3 T. butter
2 T. flour
1 1. salt
3 T. chopped onion
1-1/4 c. milk
1 c. shredded Amish Swiss cheese
1 c. shredded Gouda cheese
2 eggs, beaten
1/2 t. Italian seasoning (Dawn’s seasoning from Tupperware, contains a little salt)

In medium saucepan over high heat, in 1″ boiling water, cook broccoli until tender (about 7 to 10 minutes). Drain and lay in greased 10″x6″ baking dish.

Meanwhile, in medium saucepan over medium heat, melt butter, stir in flour and salt until smooth. Add onion and cook 1 minute. Slowly stir in milk; cook, stirring constantly until mixture thickens and begins to boil. Stir in cheese until melted. Remove from heat and stir in beaten eggs.

Pour into baking dish over broccoli and bake at 325 degrees for 30 minutes or until set and lightly brown at the edges. Do not overbake. Serves 8.

From Mom with Gouda variation added by Dawn.

Dad, Dawn Butler, Mom, Vegetables

Cheese Stuffed Baked Potatoes

8 large baking potatoes
1/2 c. milk
1/4 c. butter
1/2 c. sour cream
1 c. tiny cubes of Swiss cheese
1-1/2 t. salt
1/4 t. pepper
1/4 c. shredded Swiss cheese

Wash potatoes well; prick skins with fork. Place in large shallow pan.

Bake at 425*F for 55 minutes.

Cut thin lengthwise slice from top of each potato. Carefully scoop out insides, leaving 1/4″ shell. Set shells aside.

Combine milk and butter in small saucepan and heat slowly until butter melts. Mash potatoes; beat in hot milk until potatoes are fluffy. Stir in sour cream, Swiss cheese cubes, salt, and pepper. Spoon back into shells, mounding slightly. (May be refrigerated at this point until ready to bake.)

Bake stuffed potatoes at 350*F for 25 minutes.

Top each with some of the shredded Swiss cheese; bake for 5 more minutes.

ALTERNATIVE: Instead of Swiss cheese, use cheddar. When adding shredded cheese on top, also add crumbled, cooked bacon.

Dawn Butler, Vegetables

Marinated Tomatoes and Onions

1/2 c. red wine vinegar
1/3 c. olive oil
4-1/2 t. basil
1-1/2 t. tarragon
1/4 t. oregano
6 large tomatoes, peeled and thinly sliced
2 medium red onions, thinly sliced
4-1/2 t. sugar
salt, freshly ground pepper

Combine first 5 ingredients in small bowl and whisk until well blended. Layer half of tomatoes in large serving bowl and cover with half of onions. Sprinkle with half of sugar, and salt and pepper to taste. Repeat with remaining ingredients.

Cover and chill before serving. Serves 6.