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I'm needy again...looking for a meatless potluck dish...
- Thread starter Glennis
- Start date
Awesome Pea Salad
Awesome Pea Salad
Salad:
2 10 oz packages frozen peas-Fresh peas would be fine, BUT NO CANNED PEAS!
8 oz sharp cheddar cheese-1/4 inch cube
1 3.8 dry weight can of sliced black olives-DON'T chop
1 small onion-fine chop
4 oz pimentos/or one red bell pepper-fine chop
1/2 lb maple-smoked bacon-crispy fry-minced
4 hard boiled eggs-fine chop
First thaw the peas, and make sure they are dry, in a colander for at least an hour, and then spread them out on a plate, while you're chopping the other other stuff. If it is time to put the peas in the other ingredients and the peas are still a bit wet, put them on one half of a clean dry towel and fold the other half of the towel over them for about 5 minutes.
Mix all these ingredients together. It is very important that all of the above ingredients are chopped in the manner I have cited. This is a layered-effect taste.
Dressing:
1 Part sour cream/1 part mayo/1 T milk to equal 1 1/4 to 1 1/2 cups, depending on how creamy you prefer it.
1/2 t salt
1/2 T pepper
It's easier to mix the dressing ingredients at room temperature, or in a food processor.
Do not put the dressing on the pea salad until just before serving.
Your guests can always add more salt and pepper, I don't recommend using any more than that, and I have never had anyone want to add more salt and pepper.
Awesome Pea Salad
Salad:
2 10 oz packages frozen peas-Fresh peas would be fine, BUT NO CANNED PEAS!
8 oz sharp cheddar cheese-1/4 inch cube
1 3.8 dry weight can of sliced black olives-DON'T chop
1 small onion-fine chop
4 oz pimentos/or one red bell pepper-fine chop
1/2 lb maple-smoked bacon-crispy fry-minced
4 hard boiled eggs-fine chop
First thaw the peas, and make sure they are dry, in a colander for at least an hour, and then spread them out on a plate, while you're chopping the other other stuff. If it is time to put the peas in the other ingredients and the peas are still a bit wet, put them on one half of a clean dry towel and fold the other half of the towel over them for about 5 minutes.
Mix all these ingredients together. It is very important that all of the above ingredients are chopped in the manner I have cited. This is a layered-effect taste.
Dressing:
1 Part sour cream/1 part mayo/1 T milk to equal 1 1/4 to 1 1/2 cups, depending on how creamy you prefer it.
1/2 t salt
1/2 T pepper
It's easier to mix the dressing ingredients at room temperature, or in a food processor.
Do not put the dressing on the pea salad until just before serving.
Your guests can always add more salt and pepper, I don't recommend using any more than that, and I have never had anyone want to add more salt and pepper.
Spinach Gratin...TDF!
Spinach Gratin
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
Recipe Summary
Prep Time: 10 minutes Cook Time: 40 minutes
Inactive Prep Time: 45 minutes Yield: 8 servings
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
Spinach Gratin
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
Recipe Summary
Prep Time: 10 minutes Cook Time: 40 minutes
Inactive Prep Time: 45 minutes Yield: 8 servings
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
REC: Curried Couscous Salad with Dried Cranberries (it's also posted in the T&T folder):
This is fantastic - I've made it many times:
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
Note: I usually chill this about 4-5 hours. If chilling overnight, omit the green peas and add them a few hours before serving - otherwise, they lose color.
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup thinly sliced green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)
Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed
DIRECTIONS:
1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.
DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.
Yield: 8 servings (serving size: 1 cup)
Adapted from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226616
http://img.timeinc.net/recipes/i/recipes/ck/01/07/couscous-ck-226616-l.jpg
This is fantastic - I've made it many times:
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
Note: I usually chill this about 4-5 hours. If chilling overnight, omit the green peas and add them a few hours before serving - otherwise, they lose color.
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup thinly sliced green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)
Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed
DIRECTIONS:
1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.
DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.
Yield: 8 servings (serving size: 1 cup)
Adapted from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226616
http://img.timeinc.net/recipes/i/recipes/ck/01/07/couscous-ck-226616-l.jpg
REC: Vegetarian Chili:
I've made this more times than I can count. It's very hearty and great tasting. I increase the spices and add smoked paprika, and serve it with brown rice.
VEGETABLE CHILI
From Bon Appétit: "Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).
INGREDIENTS:
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder (I use more)
1 tablespoon ground cumin (I use a little more)
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces (I use red bell peppers)
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes (I cook it about 1 hour).
Season to taste with salt and pepper.
Serves 6.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4420
I've made this more times than I can count. It's very hearty and great tasting. I increase the spices and add smoked paprika, and serve it with brown rice.
VEGETABLE CHILI
From Bon Appétit: "Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).
INGREDIENTS:
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder (I use more)
1 tablespoon ground cumin (I use a little more)
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces (I use red bell peppers)
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes (I cook it about 1 hour).
Season to taste with salt and pepper.
Serves 6.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4420
I made this for Thanksgiving! This is the second year that I made this...Tweaks include
I added minced garlic and hot pepper flakes to give it some zing. Last year I used real gruyere at x$/lb. Flavor was lost...This year, I just used store bought grated swiss....Could not tell the difference. (Must be grated fine; or the texture will turn to pizza) Very good recipe. Also, I have made it / assembled it a day ahead...Just bring to room temp and cook prior to serving.
Very Yummy!! Next year, I was thinking of adding some roasted chopped walnuts for some crunch and visual intrigue.
I added minced garlic and hot pepper flakes to give it some zing. Last year I used real gruyere at x$/lb. Flavor was lost...This year, I just used store bought grated swiss....Could not tell the difference. (Must be grated fine; or the texture will turn to pizza) Very good recipe. Also, I have made it / assembled it a day ahead...Just bring to room temp and cook prior to serving.
Very Yummy!! Next year, I was thinking of adding some roasted chopped walnuts for some crunch and visual intrigue.
Rec: Charlie's Colorful Vegetable Casserole
We make this every thanksgiving. It is a very forgiving recipe, that will have your guests asking what the secret ingredient is....Slight hint of horseradish. I cook the vegies seperately; just because I do not like mushy vegies. Great make ahead dish!
((Thanks again Charlie!!))
Colorful Vegetable Casserole
Serving Size : 6 Preparation Time :1:00
3 cups cauliflower flowerets
3 cups sliced carrots
3 cups broccoli florets
1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared
horseradish -- (2-3 Tbls)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter -- melted
1/8 teaspoon paprika
Place cauliflower and carrots in a large
saucepan; add a small amount of water.
Cover and cook for 3 minutes. Add broccoli;
cook 4-6 minutes longer or until all the
vegetables are crisp-tender. Drain.
Combine mayonnaise, onion, horseradish, salt
and pepper; add vegetables and mix well.
Pour into a greased 2-qt. baking dish.
Combine bread crubms, butter and paprika;
sprinkle over vegetables. Bake, uncovered,
at 350 degreees for 25-30 minutes or until
heated through.
We make this every thanksgiving. It is a very forgiving recipe, that will have your guests asking what the secret ingredient is....Slight hint of horseradish. I cook the vegies seperately; just because I do not like mushy vegies. Great make ahead dish!
((Thanks again Charlie!!))
Colorful Vegetable Casserole
Serving Size : 6 Preparation Time :1:00
3 cups cauliflower flowerets
3 cups sliced carrots
3 cups broccoli florets
1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared
horseradish -- (2-3 Tbls)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter -- melted
1/8 teaspoon paprika
Place cauliflower and carrots in a large
saucepan; add a small amount of water.
Cover and cook for 3 minutes. Add broccoli;
cook 4-6 minutes longer or until all the
vegetables are crisp-tender. Drain.
Combine mayonnaise, onion, horseradish, salt
and pepper; add vegetables and mix well.
Pour into a greased 2-qt. baking dish.
Combine bread crubms, butter and paprika;
sprinkle over vegetables. Bake, uncovered,
at 350 degreees for 25-30 minutes or until
heated through.
lana-in-fl
Well-known member
Kendall, do you cook the peas or just thaw them? This sounds really good!
Zucchine casserole - T&T family favorite
rec:zucchini casserole
Zucchini Casserole
Deliciously rich and custardy dish with
mayonnaise, eggs, and cheese, topped by
crispy crackers. This can be made with
either summer squash or zucchini or both.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 40 Minutes.
Ready in: approx. 55 Minutes.
Makes 1 9x13 dish (8 servings).
Submitted by Mary
6 zucchini, sliced
2 eggs, beaten
1 cup mayonnaise
1 small onion, diced
1 cup grated Romano cheese
1/4 teaspoon ground black pepper
24 buttery round crackers, crushed
2 tablespoons butter, diced
Directions
1 Preheat oven to 350 degrees F (175 degrees
C). Spray a 9x13 baking pan with cooking
spray.
2 Place sliced zucchini in a large saucepan.
Pour in enough water to cover, and bring to
a boil over high heat. Boil until barely
tender, about 2 minutes. Drain and set aside.
3 In a large bowl, whisk together eggs and
mayonnaise until smooth. Stir in onion,
cheese, and pepper. Fold in squash, then
pour mixture into prepared baking pan.
Sprinkle with crushed crackers, then dot
evenly with diced butter.
4 Bake in preheated oven for 30 to 40
minutes.
rec:zucchini casserole
Zucchini Casserole
Deliciously rich and custardy dish with
mayonnaise, eggs, and cheese, topped by
crispy crackers. This can be made with
either summer squash or zucchini or both.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 40 Minutes.
Ready in: approx. 55 Minutes.
Makes 1 9x13 dish (8 servings).
Submitted by Mary
6 zucchini, sliced
2 eggs, beaten
1 cup mayonnaise
1 small onion, diced
1 cup grated Romano cheese
1/4 teaspoon ground black pepper
24 buttery round crackers, crushed
2 tablespoons butter, diced
Directions
1 Preheat oven to 350 degrees F (175 degrees
C). Spray a 9x13 baking pan with cooking
spray.
2 Place sliced zucchini in a large saucepan.
Pour in enough water to cover, and bring to
a boil over high heat. Boil until barely
tender, about 2 minutes. Drain and set aside.
3 In a large bowl, whisk together eggs and
mayonnaise until smooth. Stir in onion,
cheese, and pepper. Fold in squash, then
pour mixture into prepared baking pan.
Sprinkle with crushed crackers, then dot
evenly with diced butter.
4 Bake in preheated oven for 30 to 40
minutes.
OH, I forgot that part.
You thaw the peas, and make sure they are dry, I let my peas thaw in a colander for at least an hour, and then spread them out on a plate, while I'm chopping other stuff. If it is time to put the peas in the other ingredients and they are still a bit wet, I put them on one half of a clean dry towel and fold the other half of the towel over them for about 5 minutes.
I'd never be able to write a cookbook, I created this recipe upon request of an ex's dad. I just can't organize recipes I create evidently.
You thaw the peas, and make sure they are dry, I let my peas thaw in a colander for at least an hour, and then spread them out on a plate, while I'm chopping other stuff. If it is time to put the peas in the other ingredients and they are still a bit wet, I put them on one half of a clean dry towel and fold the other half of the towel over them for about 5 minutes.
I'd never be able to write a cookbook, I created this recipe upon request of an ex's dad. I just can't organize recipes I create evidently.
And the pea salad comes with a ballad!
My EX-man's father Al, asked me to recreate a pea salad recipe his secretary had made for years, and is now too old to continue. He didn't know all of the ingredients, so I went on some 1950's recipe sites and came up with this. It was so good it made it to 3 holiday parties. The second one of which I unknowingly bought some maple-smoked bacon ends and pieces, and threw the wrapper away. I was extremely pleasantly surprized at the taste. The 3rd one was my step-daughter's New Year's party. The pea salad converted one who never ate veggies, and several who said they never knew peas could be so good. I called the store's distribution warehouse, and they said they didn't know, it could be Ragland's brand, which is not on their usual order. So I figure I have come up with the perfect pea salad, much like David Allen Coe's perfect country and western song-You Don't Have To Call Me Darlin'.
My EX-man's father Al, asked me to recreate a pea salad recipe his secretary had made for years, and is now too old to continue. He didn't know all of the ingredients, so I went on some 1950's recipe sites and came up with this. It was so good it made it to 3 holiday parties. The second one of which I unknowingly bought some maple-smoked bacon ends and pieces, and threw the wrapper away. I was extremely pleasantly surprized at the taste. The 3rd one was my step-daughter's New Year's party. The pea salad converted one who never ate veggies, and several who said they never knew peas could be so good. I called the store's distribution warehouse, and they said they didn't know, it could be Ragland's brand, which is not on their usual order. So I figure I have come up with the perfect pea salad, much like David Allen Coe's perfect country and western song-You Don't Have To Call Me Darlin'.
Zucchine and Rice - T&T family favorite
Zucchini and Rice aka in my home as “Zuke Me Ma”
2 tbs. butter or marg.
1 tbs veg. oil
1 large onion chopped
2 tsp. minced garlic ( I use a bit more)
2 pound zucchini – scrubbed and shredded (about 5 cups)
1 tbs. flour (for Passover I used matza meal)
2 ½ c. half and half – (I use cream and milk – probably more milk)
½ c. rice
1 c. grated Parmesan (4 oz.) – (I use a cup by volume
Heat oven to 425. Heat butter and oil- add onion. Stir until tender.
Add garlic and zucchini – increase heat to medium high. Stir 5 minutes
until zucchini releases juices. Sprinkle with flour and stir 1 minute more.
Stir in half and half, rice, ¾ c. cheese . Bake uncovered 30-35 minutes until golden
And bubbly. Remove let stand for 10 minutes to set.
I bake it in a 9x13 pyrex. Last night I had 3 sides and baked them altogether at 350.
So I let this go a bit longer. I think I usually bake at 350.
We often have this as a meal with a salad.
Zucchini and Rice aka in my home as “Zuke Me Ma”
2 tbs. butter or marg.
1 tbs veg. oil
1 large onion chopped
2 tsp. minced garlic ( I use a bit more)
2 pound zucchini – scrubbed and shredded (about 5 cups)
1 tbs. flour (for Passover I used matza meal)
2 ½ c. half and half – (I use cream and milk – probably more milk)
½ c. rice
1 c. grated Parmesan (4 oz.) – (I use a cup by volume
Heat oven to 425. Heat butter and oil- add onion. Stir until tender.
Add garlic and zucchini – increase heat to medium high. Stir 5 minutes
until zucchini releases juices. Sprinkle with flour and stir 1 minute more.
Stir in half and half, rice, ¾ c. cheese . Bake uncovered 30-35 minutes until golden
And bubbly. Remove let stand for 10 minutes to set.
I bake it in a 9x13 pyrex. Last night I had 3 sides and baked them altogether at 350.
So I let this go a bit longer. I think I usually bake at 350.
We often have this as a meal with a salad.