Stuffed Zucchini
3 medium zucchini
3 tablespoons of butter
1 cup of chopped fresh mushrooms
2 tablespoons of flour
1/4 teaspoon of dried oregano, crushed
1 cup of shredded Monterey Jack cheese
2 tablespoons of chopped pimento
1/4 cup of Parmesan cheese
Cook the whole zucchini in salted, boiling water for about 10 minutes or until tender and drain. Cut the zucchini in half lengthwise and scoop out the centers, leaving a 1/4" thick shell. Chop the scooped out portion of the zucchini and set aside. Melt the butter in a large skillet and saute? the mushrooms for about 3 minutes or until tender. Stir in the flour and oregano and remove from heat. Stir in the Monterey Jack cheese, the pimento, and the chopped zucchini. Return the mixture to the heat and heat through. Preheat the broiler. Fill the zucchini shells using approximately 1/4 cup of filling for each shell. Sprinkle the tops with the Parmesan cheese and broil several inches form the head for 3 to 5 minutes or until bubbly and hot.
Oven Roasted Vegetables
2 large Spanish onions or 8 small whole onions
4 large carrots or 12 whole baby carrots
8 to 10 small red skin potatoes (not Russet or Idaho)
2 tablespoons of melted butter
2 tablespoons of olive oil
4 garlic cloves, minced
1 red bell pepper
1 green pepper
1 teaspoon of crushed dried rosemary
1 1/2 tablespoons of dried marjoram
Salt and ground black pepper
Preheat the oven to 370 degrees F. Mix the melted butter, olive oil, rosemary, and marjoram together and set aside. Peel all of the vegetables (peeling the potatoes is optional). If using large onions, cut each onion into eights by slicing it lengthwise into quarters and then cut each quarter crosswise. If using large carrots, halve them lengthwise and then cut them into 1-inch sections. Quarter the potatoes. Cut the red and green peppers into large chunks. Arrange the vegetables in a large oiled baking dish and pour the butter and herb mixture of the vegetables. Toss the vegetables to coat with the butter/herb mixture. Cover the baking dish tightly with aluminum foil and bake for 35 minutes. Uncover the turn the vegetables. Add salt and pepper to taste. Return the dish to the oven and roast the vegetables at 425 degrees F. for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of all vegetables are browned.
Tomatoes With Feta and Oregano
4 firm-ripe tomatoes, sliced 1/2 inch thick
1/4 cup olive oil
Salt and ground black pepper
2 Tablespoon fresh oregano leaves
1 cup crumbled feta cheese
Preheat broiler. Lightly oil a baking sheet and place tomato slices in a single layer. Drizzle slices with oil and season with salt and pepper. Top with oregano leaves and feta. Place tomatoes under the broiler and cook until they soften a bit and the cheese is lightly browned, 3 to 4 minutes. Serve immediately. Serves 4.
Potato Wedges With Oregano-Garlic Butter
3 large baking potatoes
3 tbsp. olive oil Oregano-Garlic
5 tbsp. butter
2 garlic cloves, minced
2 tsp. fresh oregano, chopped
salt and pepper
Cook potatoes in boiling water for 20 minutes. Cool and drain. Brush potatoes with olive oil. Set aside and make the butter by melting in a pan over low heat. When the butter foams, add garlic and oregano. Cook uncovered for 5 minutes. Remove from heat and pour butter over the potato slices. Season with salt and pepper.
Brandy Mushrooms
˝ pound Mushrooms (any type)
2 Tablespoons Butter
Salt and pepper ( to taste)
1 ounce Brandy
Melt the butter in a skillet. Cut the mushrooms into halves or quarters (depending on their size). Add to the pan and sauté until soft (about 3-5 minutes). Remove from the heat and carefully add the brandy (be careful of flame ups). Return to the heat and cook until pan juices have slightly thickened. Serve warm. Serves 2
Potato Cheese Patties
4 cup mashed potatoes
1 cup finely shredded cheddar cheese
2 T butter, melted
1 clove garlic, sliced
salt & pepper to taste
oil for frying
Saute' the garlic in the oil on low heat. Meanwhile, mix the rest of the ingredients until well mixed. Remove garlic from pan and discard. Form potatoes into patties into 1/2 C portions. Cook until golden brown on both sides.
Gingered Carrots
3 cup sliced carrots
3 T butter
1/4 t ginger
1/4 t cinnamon
1 t brown sugar (optional)
Boil or steam carrots until tender. Drain. Add rest of ingredients. Stir until well coated.
Easy Sweet Potato Cobbler
Mississippi Sweet Potato Council
Melt 1 stick (4 ounces) margarine in a 9 x 12-inch baking dish.
Mix:
1 cup self-rising flour
1 cup sugar
1 cup milk
Pour into the center of melted margarine. Do NOT stir.
Mix:
2 cups cooked but firm, peeled and sliced sweet potatoes
1 cup sugar
1/2 cup light brown sugar
1 1/2 cups water
1 teaspoon vanilla
1 teaspoon cinnamon (or other preferred spice)
Pour this into center of melted margarine and batter. Do NOT stir. Bake at 350° for 45 minutes or until light brown.
Honey Roasted Red Potatoes
By Stephanie Moon
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
1.Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2.Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3.Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.
Garlic Roasted Potatoes
2 pounds Red-Skinned Potatoes, sliced
6 large Cloves Garlic, sliced lengthwise
1/3 cup Extra-Virgin Olive Oil
3 Tablespoons Wine Vinegar
Salt
Pepper
4 cups Watercress Sprigs, rinsed
2 Tablespoons Chives, chopped
Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450 degrees until well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives.
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