Christine Dabney said:Hiya folks,
In my recent computer meltdown, and subsequent recovery, I lost all
the recipes I had been saving from this newsgroup. And I had been
saving them for a few years.
I am wondering if any of you regulars, and not so regulars can repost
any of your favorites that you have posted over the years? I used to
have a ton from the Zelts, from Charlie, and from a whole host of
folks that have posted recipes here.
I am also thinking that this might be of interest to a lot of newbies
here as well.
I would and will google for some recipes, but for a lot of them, I
can't remember all the names of the recipes.
Thanks in advance,
Christine
Squash Casserole
2 c. sliced yellow (crookneck) squash
1 c. grated Parmesan cheese
1 c. cornbread stuffing crumbs
1 c. milk
1 small minced onion
1 Tbs. butter
2 eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients. Place in a 1-1/2 quart casserole dish. Bake at
350F for 1 hour until set.
Note: If using prepared leftover cornbread stuffing, cut the liquid
slightly.
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Turkey Cottage Pie
2 tbs. butter
1/2 c. onion, chopped
1/2 c. celery, diced
1/2 c. carrots, sliced
1 clove garlic, minced
1/4 c. white wine
1 c. turkey gravy
1/4 tsp. dried thyme
1/8 tsp. white pepper
1/2 tsp. salt or to taste
1-1/2 c. cooked turkey, chopped
1/2 c. peas (from frozen)
1-1/2 c. leftover mashed potatoes
Rosemary sprigs (optional)
Melt butter in medium saucepan. Add onion, celery, garlic and carrots.
Saute over medium heat, stirring, about 8-10 minutes. Deglaze the pan with
wine, then stir in the turkey, gravy and seasonings. Bring to a low boil.
Reduce heat to low and simmer, covered, about 10 minutes.
Divide the turkey and the vegetable/gravy mixture between two 2-cup
casserole dishes. Spoon the leftover mashed potatoes on the top. Bake at
400F for 20 minutes or until the potatoes are golden brown on top. Garnish
with rosemary sprigs.
******************************************
Marinated Country Ribs
3-4 lbs. country ribs
11 oz. can mandarin orange slices
1/2 c. teriyaki or soy sauce
2 cloves garlic
1/4 c. vegetable oil
1/4 c. crystallized ginger
1 med. onion, quartered
Puree all the ingredients (except the ribs, doh!) until smooth. Pour over
the ribs and marinate in the fridge for several hours or overnight.
2 hours before serving: preheat oven to 350F (or get the grill going).
Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for 1
hour, turning the ribs once. Brush generously with marinade and bake
another 1-1/2 hours until fork tender, basting and turning every 20-30
minutes. If doing these on a grill, you want indirect heat to prevent
flare-ups and burning, and a nice slow cooking.
*******************************************
Sole Piccata
1-1/2 lb. sole fillets
1/4 c. dried breadcrumbs
2 Tbs. olive oil
1 Tbs. butter
1/4 tsp. pepper
1 Tbs. white wine
juice of one small lemon
1 Tbs. capers
Sprinkle breadcrumbs on a sheet of waxed paper. Turn the fillets on waxed
paper to lightly coat with crumbs. In a large skillet melt the butter in
oil over medium-high heat until hot. Add sole and cook to a light golden
brown on each side (be careful when turning it as sole can be delicate).
Remove sole to a platter and keep warm. Add wine to pan to deglaze,
stirring to blend well. Squeeze in the juice of one lemon and stir until
blended. If the sauce needs thickened add a slurry of 1 Tbs. cornstarch
dissolved in 1/2 Tbs. cold water. Add the drained capers and heat through.
Spoon the sauce over the sole and serve immediately.
*******************************************
Roasted Butternut Squash Soup
2 butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves or to taste
Cut squashes in half lengthwise and scoop out the seeds. Brush with olive
oil and place, cut side down, on a baking sheet. Roast the squash at 350F
for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the
shell with a spoon and place in a large mixing bowl. In another mixing
bowl, blend together the stock and water. Add a little minced garlic if
desired. Puree the squash in a blender or food processor with the liquid in
batches, adding liquid as needed, until smooth (this can also be done in the
cooking pot with a stick blender). Add the salt & pepper, onion powder and
tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very
low heat about an hour, stirring occasionally. Serves 8-10.
Let me know if there's anything else you can think of!
Jill
