Easy Potato Casserole

Southern Living Annual 1981, page 114
Diana Curtis, Albuquerque, New Mexico

1 (32 ounce) package frozen shredded hash browns, thawed
1 medium onion, chopped
½ cup green pepper, chopped
1 (10 ¾ ounce) can Cream of Potato Soup, undiluted
1 (10 ¾ ounce) can Cream of Celery Soup, undiluted
1 (8 ounce) carton commercial sour cream
½ tsp salt
⅛ tsp pepper
1 cup (4 ounce) shredded Monterey Jack Cheese


Combine all ingredients except cheese; stir well.
Spoon potato mixture into a greased 2 inch shallow casserole dish.
Bake at 325 degrees for 1 hour and 15 minutes.
Sprinkle with cheese and bake an additional 15 minutes.
Yield: 8 servings

Blondies - Attempt #1

⅔ Cup Butter 1 lb Light Brown Sugar 3 Eggs 2 ¾ tsp Baking Powder 4 tsp vanilla extract Pinch of Salt 2 ½ Cups Flour
1. Melt Butter and then mix with Brown Sugar & remove from heat. 2. Add eggs and vanilla extract – tempered in – cause you don’t want scrambled eggs mix well with mixer. 3. Add in Baking Powder, Salt, and flour- mix well. 4. Spread onto greased cookie sheet and Bake at 350° for 20 minutes.

Red Pepper, Spinach & Feta Quiche

1 pie crust

1 Tbsp olive oil

2 cups packed fresh spinach, washed and trimmed

2 cups sliced red bell pepper

3 eggs
2 cup heavy cream

2 cup milk
4 oz feta cheese, crumbled

Pinch of nutmeg

salt and pepper

Preheat oven to 425F, place a baking sheet on the middle rack.

Place prepared pie crust in a pie dish.

Over medium heat, sauté bell pepper in oil for one minute. Add spinach and sauté until wilted. Season pepper and spinach mixture with salt and pepper.

In a medium bowl, whisk the eggs, milk, nutmeg and cream together.

Arrange feta over bottom of pie shell, place pepper and spinach mixture on top. Pour egg and cream mixture over the other ingredients.

Bake on the baking sheet for 15 min.

Reduce heat to 350F and bake another 30 minutes, until set and the center is slightly puffed up. Watch carefully so that crust does not burn.

Serve warm or cool.

Orzo & Rice

2 tbsp butter

½ cup orzo pasta

½ cup long grain white rice

2 cups veggie broth

In a medium sauce pan, melt butter over medium-high heat.

Add orzo to butter and brown until golden.

Add rice and broth; bring to a boil, cover and lower heat to medium-low.

Simmer for about 20 to 25 minutes or until all broth is absorbed; serve.

Chili con Queso Dinner

1 lb smoked sausage, cubed

1 medium onion, chopped

2 can chopped tomatoes (with juice)*

1 can whole green chilies*

1 cup Monterey Jack cheese, shredded

¼ tsp black pepper

½ tsp salt

¼ cup sour cream

*I used one can of diced tomatoes w/ green chilies the first time I made this & it was REALLY spicy. Next time, I will use 1 can of chopped tomatoes & a ½ can of diced green chilies and use the other half to make Strickland Style Chili Rellenos.

1. Cook the sausage and onion in a skillet on medium heat , stiring occasionally, until the sausage is browned and the onion is softened.

2. Add the tomatoes and green chilies. Cook for a couple of minutes, until the tomatoes are soft.

3. Add the cheese and cook until cheese is melted.

4. Stir in the salt and pepper. Taste and adjust seasoning if desired.

5. Stir in the sour cream. Serve hot with tortilla chips or spoon onto crusty French or Italian bread.

Bell Pepper Risotto*

*from The Essential Vegetarian Cookbook by Diana Shaw

4 cups veggie broth

1 tbsp unsalted butter OR extra virgin olive oil

2 shallots, minced

1 carrot, peeled & minced

1 celery stalk, trimmed & minced

1 red bell pepper, cored, seeded & diced

1 yellow OR orange bell pepper, cored, seeded & diced

1 cup Arborio rice

¼ cup dry white wine OR 1 tbsp white wine vinegar

1/3 cup Parmesan Cheese (optional)

Pour the veggie broth into a large saucepan and bring it to a simmer over medium heat. Turn down the heat to medium-low, keeping the broth at a simmer.

Meanwhile, melt the butter or heat the oil in a medium, heavy saucepan over medium-high heat, swirling he pan to coat the bottom.

Add the shallots, carrot, celery and bell peppers, and sauté until they’re softened, about 10 minutes.

Add the rice and wine or vinegar and stir until most of the liquid has evaporated 2 to 5 minutes.

Using a ladle, add about 1 cup of hot broth. Stir constantly over medium heat until the broth has been absorbed, about 5 minutes. Add another ladleful and keep stirring this too has been absorbed.

Continue the process, adding broth about ½ cup at a time and stirring until the rice kernels are plump and no longer chalk white in the center.

The risotto should look like creamy rice pudding and the kernels should be nice and chewy. It should take 25 to 30 minutes altogether.

Finally, stir in the final ladleful of broth and the grated Parmesan. Continue stirring until there’s no liquid left on the surface and the cheese is well distributed throughout.

Potato Gratins*

*from The Essential Vegetarian Cookbook by Diana Shaw page 228

2 tsp extra virgin olive oil

2 shallots, minced

1 garlic clove, minced

2 lbs Yukon Gold potatoes, peeled & sliced

1/2 cup veggie broth

1/4 cup minced parsley

3 tbsp grated Parmesan Cheese

Salt & Pepper to taste

Heat oil in large skillet over medium-high heat.

When it's hot, add the shallots & garlic, reducing heat to medium-low and saute until the shallots have softened. (About 6 minutes).

Add the potatoes and broth.

Cover and continue to cook over medium-low until the potatoes care soft enough to mash with the back of a spoon, about 20 minutes. (You can add more broth if necessary to prevent sticking.)

Heat the broiler.

Lightly grease an 8-inch gratin dish or baking dish.

Mash the potatoes coarsely with the back of a spoon. Stir in the parsley and season with salt and pepper to taste.

Place the potato mixture in the dish in a smooth, even layer.

Sprinkle with Parmesan.

Broil until top is golden brown.

(Do not freeze.)

Pasta & Sprouts

6 ounces dried pasta

1 clove garlic, minced

2 ounces mozzarella cheese, diced

3 button mushrooms, cut into chunks

2 tbsp olive oil

1/2 cup sprouts

salt & pepper

1. Cook pasta until al dente, drain.

2.While the pasta is still cooking, hear the oil in a small skillet over medium heat. Add the garlic and mushrooms and cook until tender.

3. Add the sprouts, cooked pasta and cheese and toss well. Serve immediately.

Hot Legs

Chicken Legs

Texas Pete Buffalo Wing Sauce

In a large Zip-Loc bag add legs and wing sauce - just enough to coat the legs. Let them sit for about 10 minutes while heating grill. The longer you let them sit, the hotter they will get.

Grill until meat is 160 degrees or until juices run clear.

Enjoy!

Vegan French Onion Soup

1 large red onion, thinly sliced
2 tbsp Earth Balance Butter
1 tbsp whole wheat flour
1 envelope Lipton Onion Soup
2 cups prepared Better than Bullion Vegetarian Beef Base
1 cup water

In a saucepan, add butter and red onion. Cook until onions has begun to caramelize, stir occasionally.
Once the onions have caramelized, add the flour and Lipton Onion Soup. Cook for 2-3 minutes.
Stir in the water and prepared Better than Bullion.
Cook for 30 to 45 minutes.
Serve with vegan cheese & croutons on top if you choose.