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.
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.
6 large tomatoes
1/4 t. pepper
1/2 c. brown sugar
2 c. fine whole wheat bread crumbs
a touch of rosemary, marjoram, basil, or thyme (1 or 2 or all) should be added to 1 c. of the bread crumbs
Peel tomatoes, core; arrange in buttered baking dish. Sprinkle with salt and pepper and spoon brown sugar over each tomato. Pack half the bread crumbs (with or without herbs) around tomatoes. Combine remaining cup of crumbs with oil on first layer of crumbs.
Bake uncovered at 350*F for 45-60 minutes.
4 large yams
4 T. butter
1/2 c. brown sugar
1 t. salt
1 t. grated orange rind
1 c. crushed pineapple
2 t. cornstarch
Peel yams, slice thickly, and boil in salted water for about 10 minutes. Melt the butter in a large, heavy skillet and stir in the brown sugar, salt, orange rind, and pineapple.
Dissolve the cornstarch in about 2 T. cold water, and stir it into the pineapple mixture. When the mixture is well blended and thickened, add the yams and turn them over until all the slices are evenly cooked. Continue cooking over a medium flame until the yams are quite tender and well glazed. Serves 6.
3 c. grated zucchini, unpeeled
1 c. grated Ritz cracker crumbs
1 c. grated cheddar cheese
2 beaten eggs
2 T. chopped onion
Combine all in buttered casserole and bake at 350*F for 1 hour.
pie crust for 2 crust pie
1 lb. mushrooms, thinly sliced
2 T. butter plus 1/4 c. butter
1/4 c. chopped onion
2 10-oz. pkgs. frozen chopped spinach, thawed and drained
1-1/2 c. heavy cream
1 c. milk
2 T. flour
1 t. salt
1/8 t. cayenne pepper
1/8 t. nutmeg
1/2 lb. Swiss cheese, shredded
Roll pie crust into 17″-x-15″ rectangle; use to line 13″-x-9″ baking dish. Set aside.
In large skillet over medium heat, in 2 T. butter, cook mushrooms and onion until tender, about 10 minutes. Remove from heat; stir in spinach.
In small saucepan over low heat, melt 1/4 c. butter.
In medium bowl with wire whisk, beat eggs with cream, milk, flour, salt, pepper, nutmeg, and melted butter.
Spoon spinach mixture evenly into crust; sprinkle with Swiss cheese. Pour egg mixture over cheese.
Bake at 425*F for 15 minutes; lower heat to 325*F and bake for 40 more minutes or until knife inserted in center comes out clean.
Serves 12. Recipe may be halved.
1/2 lb. fettucini
2 T. butter
1 t. Parmesan cheese
3 T. ricotta cheese
Cover the bottom of a saute pan with light cream. Add remaining ingredients, except pasta, and simmer, stirring constantly. Serve hot over cooked fettucini.
1 lb. spaghetti
1/4 lb. butter
1 pint sour cream
juice of 1 lemon
a t. grated lemon peel
freshly ground pepper
1/4 c. minced parsley
Parmesan cheese, to taste
Cook spaghetti in boiling water; drain and put in baking dish. Melt butter in a small saucepan; remove from heat. Stir in sour cream, lemon juice, and lemon peel. Pour over pasta; toss.
Bake at 400*F for 20 to 25 minutes.
Remove from oven; sprinkle on lots of freshly ground pepper, minced parsley and Parmesan cheese. Toss well and serve. Serves 8.
1/2 c. raw pearled barley
6-1/2 c. water or soup stock
1/2 t. salt
3-4 T. tamari or soy sauce
3-4 T. dry sherry
3 T. butter
1 c. chopped onion
1 lb. fresh mushrooms, sliced
freshly ground black pepper
In a large soup kettle, cook the barley in 1-1/2 c. of the stock or water until tender, adding more liquid as needed. Add remaining stock or water, tamari (or soy) sauce, and sherry.
Saute the onions and garlic in butter. When softened, add mushrooms and 1/2 t. salt.
When mushrooms are tender, add to barley along with the mushroom/onion juices. Add black pepper; simmer 20 minutes, covered, over lowest possible heat. Correct seasoning before serving.
6 whole medium chicken breasts, skinned and boned
8 oz. Swiss cheese, sliced
8 oz. sliced cooked ham
3 T. flour
1 t. paprika
6 T. butter
1/2 c. dry white wine or water
1 chicken bouillon cube
1 T. cornstarch
1 c. heavy cream
Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over filling and fasten with toothpicks. On waxed paper, mix flour and paprika; use to coat chicken.
In 12″ skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine or water and bouillon. Reduce heat to low; cover and simmer 30 minutes or until tender. Remove toothpicks from chicken.
In cup, blend cornstarch and cream until smooth; gradually stir into skillet. cook, stirring constantly, until thickened; serve over chicken. Serves 6.