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.
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.
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.
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.
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.
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.