2 -1/2 cups fresh lima beans

2 -1/2 cups fresh broccoli

1 package dry onion soup mix

8 ounces reduced-fat sour cream

1 can (10 ¾-ounces) cream of mushroom soup

1 can (4 ounces) sliced water chestnuts

3 cups crisp cereal (like Rice Krispies)

2 tablespoons margarine

Cook lima beans and broccoli in separate pans in ½ cup of water for 15 minutes over medium heat. Drain. Combine onion soup mix, sour cream, mushroom soup, and water chestnuts. Stir in limas and broccoli. Place in greased 9"-by-13" baking dish. Melt margarine and stir in cereal. Spread cereal mixture on top. Bake at 350ºF for 30 minutes or until brown. Yield: 15 (1/2-cup) servings.

2 pounds fresh broccoli or 2 (10 oz) pkgs. frozen broccoli
Salt to taste
2 TBS minced onion
2 TBS butter
1 cup sour cream
1/2 tsp poppy seeds
1/2 tsp paprika
1/4 tsp salt
1/8 tsp cayenne pepper
1/3 cup chopped salted cashews

Trim the broccoli and cut into spears.  Cook the broccoli in a small amount of water in a 3-quart saucepan for 12-15 minutes until tender-crisp; drain.  Season with salt to taste.

Sauté the onion in the butter in a skillet.  Remove from heat.  Combine the sautéed onion mixture, sour cream, poppy seeds, paprika, 1/4 teaspoon salt and cayenne pepper in a double boiler.  Cook over boiling water until heated through, stirring frequently.

Arrange the broccoli spears on a heated platter.  Pour the warm sauce over the top.  Sprinkle with the chopped cashews.  Yield: 8 servings.

3 large eggplant, peeled and sliced 1/2" thick (about 8 cups raw)

2 heads garlic, cloves separated and peeled (about 12-15 cloves)

3 medium tomatoes, whole, unpeeled

4 medium pimento or red peppers, trimmed, halved

1 Tbsp. olive oil

4 cups fresh or prepared tomato/pasta sauce

12 1-oz slices part-skim mozzarella cheese

Heat oven to 450 degrees. In a roasting pan, toss garlic cloves, tomatoes and pepper halves with olive oil. Place eggplant  slices on a cookie sheet. Put vegetables in oven to roast for 20 minutes or until browned. Reduce oven temperature to 350 degrees.

Remove garlic, tomatoes and pepper from roasting pan. Cut tomatoes in thick slices. Layer ½ strata ingredients in roasting pan as follows: eggplant slices, tomato sauce, garlic cloves, pepper halves, tomato slices, mozzarella cheese. Repeat layers.
Bake strata for 30 minutes at 350 degrees or until top layer of cheese is browned. Remove strata from oven and allow to stand 10 minutes. Makes 12 servings.

Leftovers of this dish are delicious. Time allows the roasted garlic flavor to spread through the strata.

Nutrition facts: Calories 170, Calories from fat 60, Dietary Fiber 5 grams, % Daily Value: Vitamin A 70%,
Vitamin C 160%, Calcium 25%, Iron 8%, Foliate 10%.

SAGE PUMPKIN OVER PASTA

6 cups cubed pumpkin without rind

1 Tbsp. Unsalted butter or margarine                        

2 medium onions, sliced thinly

16 fresh sage leaves

8 cups of cooked pasta of your choice

6 oz. freshly grated Parmesan cheese

Melt butter in large skillet over medium heat. Add onion and sauté about 10 minutes. Add pumpkin. Increase heat and cook, stirring often, until tender, about 20 minutes. Season with salt and pepper if desired. Add sage. Serve over pasta and sprinkle with cheese.

 

4 cups cabbage, shredded

1 cup American, Parmesan or Swiss cheese, grated

1 cup canned tomatoes                                                           

Salt and Pepper to taste

Cook cabbage in small amount of boiling water for 10 minutes.  Drain.  Grease large baking dish, using vegetable cooking spray or margarine.  Place cabbage and tomatoes in layers and season if desired, sprinkling each layer with cheese and ending with a cheese layer.  Bake at 350ºF for 30 minutes.  Yield: 8 servings

 

1 (8 oz) sweet potato, washed and peeled

Vegetable cooking spray

¼ teaspoon salt

Using a very sharp knife, slice sweet potato into 1/8-inch slices. Arrange in single layer on cookie sheet coated with cooking spray. Bake at 325° for 25-30 minutes or until crisp. Remove chips from baking sheet as they become crisp. Cool. Sprinkle with salt. Store in airtight container. Yield: 3 dozen chips (serves 3).

3 cups shredded cabbage
1 cup pineapple chunks 1 cup diced apple
1 cup mini-marshmallows

2 cups fresh or frozen corn

2 medium zucchini, thinly sliced

1 medium green pepper, thinly sliced

1 medium sweet red pepper, thinly sliced                            

2 tablespoons canola oil (optional)

1 teaspoon garlic salt (optional)

½ teaspoon Italian Seasoning

In large skillet, sauté zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients. Sauté 3 to 4 minutes longer or until corn is tender. Yield: 10 servings.

2 Tablespoons vegetable oil

1 med. Onion, diced

1 med. Green pepper, diced

1 small garlic, diced

1 (16 oz.) can tomatoes

4 med. Zucchini (2 lbs.) sliced

¾ teaspoon salt

½ teaspoon sugar

½ teaspoon oregano leaves

¼ teaspoon basil

1 (8 oz.) pkg. Mozzarella cheese

 About 40 minutes before serving, in a 10” skillet, over medium heat, add oil.  When hot, cook onions, pepper and garlic until tender, stirring occasionally.  Add tomatoes with liquid, and the next 5 ingredients; heat to boiling.  Reduce heat to low; cover and simmer until zucchini is tender, about 15 minutes.  Stir to break up tomatoes.  When done, sprinkle with cheese.  Cover and simmer about 3 minutes, or until cheese has melted.  Yield:  8 servings.

Source:  Mason County’s Best Recipes and Reminiscences of Mason County, Kentucky