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Vegetable Recipes



A Big Pot of Greens

3 bn Turnip; collard, or mustard greens, (or a combination)
3 Dried small; red peppers, (up to 4)
1 c Chicken stock or water; (up to 2)
1/4 lb Salt pork; optional
1 tb Sugar; optional, (up to 2)

Tear off thick stems and place greens in the sink. Cover with water. Sprinkle a small amount of salt over greens and stir. Allow water to settle a few minutes. Carefully lift out greens and place in a colander or large bowl. (If you have a double sink, the other side works great.)

Rinse out sink to eliminate any grit that may have dropped from greens. Return greens to sink and cover with water again. Allow any remaining grit to settle and unplug drain so that water runs out.

Tear large leaves into pieces and place in a large stockpot, Dutch oven or saucepan with a lid. Without shaking off too much water, add greens to pan, along with whole, dried red peppers.

It may be difficult to get all the greens in the pan, but cram them in. Cover pan with lid and place over medium heat. Cook just until leaves wilt and greens fit easily into pan.

Add just enough water or chicken stock to almost cover greens. If desired, add salt pork. Bring liquid to a boil, reduce heat and simmer until greens are tender, about 30 minutes. Stir in sugar during last 10 minutes of cooking.

Makes 10 servings.

Acorn Squash Puppies

1 (1-3/4 lb) acorn squash
2 c Self-rising cornmeal
1/4 c All-purpose flour
1 lg Egg; lightly beaten
1/2 c Milk
1/2 c Onion; finely chopped
Vegetable oil

Cut acorn squash in half crosswise; remove from seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to baking dish to depth of 1/2 inch. Bake at 375F for 45 minutes or until tender. Drain. Scoop out pulp, discarding shells. Place pulp in container of an electric blender or food processor; process until smooth. Measure 1-1/4 cups squash puree; set aside. Reserve any additional puree for other uses. Combine cornmeal and flour in a bowl; make a well in center. Set aside. Combine squash puree, egg, milk, and onion. Add to dry ingredients, stirring just until moistened. Pour oil to a depth of 2 inches in a Dutch oven; heat to 360F. Drop mixture by tablespoonfuls into hot oil. Cook 2 minutes or until golden, turning once. Drain on paper towels. Yield: 2 dozen.

Arkansas Poke Greens

1 1/2 lb Fresh, young poke shoots
8 Slices bacon
6 Eggs, beaten
Salt and pepper to taste

Check poke shoots carefully; remove pulpy stems and discolored spots on leaves thoroughly; drain well.

Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a boil. Cover; reduce heat and simmer 30 minutes or until poke is tender. Drain well and chop. Set aside.

Cook bacon in a medium skillet over low heat until crisp. Drain bacon; reserve 3 tablespoons drippings in skillet. Crumble bacon. Add chopped poke and bacon to bacon drippings; cook over medium heat 15 minutes, stirring frequently. Stir in eggs; cook over medium heat, stiring often, until eggs are firm but still moist. Add salt and pepper to taste.

Artichokes with roasted Garlic Aioli

3 Garlic heads, whole
6 md Artichokes
2 tb Juice, lemon
2 ts Basil, dried
1/3 c Mayonnaise, reduced-fat
1/3 c Yogurt, plain nonfat
1/4 ts ;pepper
1/4 ts ;salt

Remove white papery skin of garlic, making sure not to peel or separate the cloves. Wrap each head separately in aluminum foil. Bake at 400 degrees for 40 minutes or until tender; let cool. Separate cloves, and squeeze pulp into a small bowl; discard skins. Mash pulp with a fork; set aside.

Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes, trim leaves if desired. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add lemon juice and basil; bring to a boil. Cover, reduce heat and simmer 40 minutes or until a leaf near the center of each artichoke pulls out easily.

Add mayonnaise, yogurt, pepper and salt to mashed garlic pulp, stir well, and serve as a dipping sauce with artichokes.

Serving size: 1 artichoke and 2 tablespoons dipping sauce

Artichokes with Lemon and Dill

2 tb Lemon juice
1/4 c Lemon juice
6 Artichokes, fresh (3-4 lbs)
1 Lemon, halved
1/3 c Olive oil
8 Green onions, chopped
3 c Water (or more)
1/4 c Fresh dill, chopped
2 ts Sugar
1 1/2 ts Salt
2 tb Flour

Pour 2 Tbsp lemon juice into a large bowl of water. Cut stem from 1 artichoke; pull off and discard 3 outer bottom layers of leaves, exposing pale green base. Carefully trim base and leaf ends. Cut arichoke in half. Using a small spoon, remove choke and prickly leaves from center. Rub cut edge of artichoke with the cut side of lemon half. Place artichoke in bowl of lemon water. Repeat with remaining artichokes.

Heat oil in a large Dutch oven over med-high heat. Add chopped green onions, saute until tender about 3 minutes. Add 3 cups water, dill, sugar, salt and 1/4 cup lemon juice. Bring to simmer. Drain artichokes, add to Dutch oven; cover and simmer until artichoke bottoms are tender and leaves can be pulled off easily; occasionally push artichokes under water while cooking, about 30 minutes. Using slotted spoon, transfer artichokes to platter and cover with foil to keep warm.

Place flour in small bowl, whisk in 1/2 cup of the cooking liquid. Pour flour mixture into liquid in Dutch oven; bring to boil, stirring constantly and thinning with more water if necessary, about 2 minutes. Season with salt & pepper. Pour over artichokes and serve warm or room temperature.

Asparagus with Toasted Walnut Butter

2 lb Fresh asparagus
6 tb Butter
3 tb Finely chopped walnuts
1 tb Walnut oil, if desired
1/4 ts Salt

Wash asparagus; snap off tough stem ends. In large skillet or Dutch oven, bring 1 inch of lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain.

Meanwhile, in small saucepan, combine butter and walnuts. Cook over low heat until butter browns and walnuts are toasted, watching carefully to prevent butter from burning. Stir in oil and salt.

Arrange hot asparagus on large serving platter. Top with walnut butter. Yield: 10 servings

Baked Eggplant with Two Cheeses

1/2 Unsalted butter; (1/4 cup)
1/2 Green bell pepper; diced
2 Eggplants; about 1 lb. each
1/2 c Dry white wine
2 c Whipping cream
8 Sl Mozzarella; 1/4-inch thick
1/2 Yellow onion; diced
1/2 Red bell pepper; diced
1 Bay leaf
1/2 c Chicken stock; or canned broth
1 c Parmesan; freshly grated

Melt butter in heavy large Dutch oven over medium heat. Add onion and bell peppers and saute until tender, about 10 minutes. Add eggplants and bay leaf and saute until eggplant is almost tender, about 10 minutes. Add wine and chicken stock and cook until liquid evaporates, about 5 minutes. Add cream and cook until eggplant is tender and mixture is thick, stirring frequently, about 25 minutes. Mix in Parmesan. Season to taste with salt and pepper. Divide mixture among 8 large ramekins. Top each with slice of mozzarella cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Bake eggplant until heated through, about 15 minutes. Preheat broiler. Broil until cheese bubbles. Serve hot.

Baked Mashed-potato Duo

1 1/2 lb (2 large) baking potatoes
3 lb (4 large) sweet potatoes
1/2 c Milk
1/4 c (1/2 stick) butter or margarine, softened
1/2 ts Salt or to taste
1/4 ts Ground black pepper
1 lg Egg
Additional butter or margarine (opt.)

Peel and cut baking potatoes into 1 1/2 inch chunks. In 5-quart Dutch oven or kettle, heat baking potatoes and water to cover them by 1 inch to boiling over high heat. Meanwhile, peel and cut sweet potatoes into 1 1/2-inch chunks. Add sweet potatoes to baking potatoes; cover Dutch oven and return water to boiling. Reduce heat to low and simmer potatoes until tender.

Drain potatoes in a colander. In same Dutch oven, heat milk and butter just until warm. Remove pan from heat. Return potatoes to the pan. With potato masher or large fork, mash the potatoes until smooth. Stir in salt and pepper. Taste and add more salt, if desired.

Heat oven to 350'F. Grease a shallow 2-quart baking dish. Stir egg into potato mixture until well mixed and spoon into greased dish, mounding in the center. (To make ahead, cover dish and refrigerate; uncover dish before baking. Bake 10 to 15 minutes longer.)

Bake 40 to 45 minutes or until lightly browned on top and heated through. If desired, top potatoes with additional pats of butter.

Baked Spinach with Cheese

1 lb Spinach; fresh, wash and clean spinach of sand. Dry
1 Onion; large, diced
1/2 ts Salt
1 ts Paprika
1/4 ts Pepper
1/4 lb Butter
2 Garlic; cloves, minced
1/2 lb Emmenthaler cheese; grated
1/8 ts Nutmeg

Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles.

Bandhakopir Ghanto

2 1/2 tb Mustard oil
3/4 lb Potatoes, cubed
1/2 ts Cumin seeds
6 c Cabbage, finely shredded
1 ts Green chile, chopped
1/4 c Water
3/4 ts Salt
1/2 ts Turmeric 1 1/4 ts Sugar
1 ds Cayenne
1/2 c Green peas, cooked
1/2 ts Garam masala
Ghee, optional

Heat 2 tb oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil & set aside.

Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tb water & the potatoes.

Cover & simmer until the potatoes are tender. Then, add the peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for a few minutes. Sprinkle with ghee if desired & serve.

Batter Fried Vegetables

3/4 c Corn Starch
1/4 c Unsifted, all-purpose flour
1 ts Baking Powder
1/2 ts Salt
1/4 ts Pepper
1/2 c Water
1 Egg, slightly beaten
1 qt Corn oil
4 c Vegetable, cut in serving sizes (suitable veggies include: zucchini, carrots, onion, mushrooms, peppers, broccoli)

In bowl stir together first 5 ingredients. Stir in water and egg until smooth. Pour corn oil into large skillet, to depth of 1/2-inch, filling no more than 1/3 full. Heat over medium heat to 375 degrees F. Dip vegetables, a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables to hot oil, a few pieces at a time. Fry, turning once, 2 to 3 minutes or until golden brown and crisp. Drain on paper towels. Makes about 4 cups.

Beefy Zucchini-tomato Casserole

3 tb Olive oil
1 1/2 lb Ground beef
3 cn Tomato sauce(8oz)
1 tb Sugar
1/4 ts Ground pepper
1/4 ts Dried thyme leaves
1/8 ts Ground oregano
Grated Parmesan cheese
3 tb Vegetable oil
1 Medium onion,thinly sliced
1 c Dry red wine
1 ts Salt
1/4 ts Ground marjoram
1/8 ts Dried sweet basil leaves
2 lb Zucchini

Heat oil in Dutch oven. Cook and stir beef and onion in hot oil until beef is light brown; drain off fat. Stir in remaining ingredients except zucchini and cheese. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Heat oven to 350'. Trim ends from zucchini; cut zucchini lengthwise in half. Place cut sides up in greased baking dish, 15x9x2 inches. Pour on tomato sauce. Bake uncovered 45 minutes. Serve with cheese.

Beet Risotto

5 c Chicken or vegetable broth, divided use
2 tb Unsalted butter
1 tb Oil
1/3 c Onion; minced
5 1/2 c Arborio rice
1/2 c Dry white wine
2 Fresh beets (green tops removed); washed, peeled, d
1/4 c Whipping cream
1/3 c Parmesan cheese; grated
1 tb Fresh parsley; chopped
Sprigs of italian parsley

Place broth in saucepan; bring to a simmer. Turn heat to low and keep broth at a low simmer. Heat butter and oil in a heavy-bottom 4-quart Dutch oven over medium heat. Add onion and cook for 1-2 minutes or until it begins to soften, being careful not to brown it. Add rice and stir for 1 minute, making sure all the grains are well-coated. Add wine and stir until wine is completely absorbed. Add beets and 1/2 cup of the hot broth. When broth is almost completely absorbed, add another 1/2 cup of hot broth. Stir for 30 seconds. Continue to cook on medium to medium high heat, adding broth in 1/2 cups, stirring for 30 seconds and cooking until almost all the broth is absorbed. After approximately 18 minutes, when the rice is tender but still a little firm and all broth has been added and absorbed, remove from heat and stir in cream, parmesan and chopped parsley. Stir vigorously to combine.

Presentation: Spoon into 4 shallow bowls and garnish each bowl with a sprig of fresh Italian (flat-leaf) parsley. Serve immediately.

Best Ever Plain Ole Peas (Black-eyes)

16 oz Pkg. dried black-eyed peas
6 c Water
4 sl Hickory-smoked bacon
1 tb Salt
1 tb Sugar
1 tb White wine vinegar
1/4 ts -Black pepper
1/4 ts Garlic salt

Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain. Add 6 cups water and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Yield: 6 cups.

Bleu Cheese and Chive Potato Salad

8 c Red potatoes; unpeeled, cube, about 2-1/2 pounds
1/2 c Purple onions, diced
1/2 c Diced celery
1/4 c Fresh chives, chopped
3/4 c Sour cream, fat-free
1/3 c Buttermilk, nonfat
1/4 ts Salt
1/2 ts Ground pepper
1 1/2 ts Cider vinegar
1/2 c Bleu cheese, crumbled

Place potato in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain and place in a large bowl. Add onion, celery, and chives; toss gently. Combine sour cream and next 4 ingredients; stir in cheese. Pour over potato mixture; toss gently to coat. Cover and chill.

Yield: 8 servings (serving size: 1 cup).

Blue Cabbage

1 Head purple cabbage; chopped fine
1 sm Peeled onion; quartered
4 Whole cloves; up to 6
1 lg Apple; quartered
3 tb Vinegar
1 tb Sugar; up to 2
1 tb Flour; up to 2
2 tb Oil

Combine cabbage, onion, cloves, apple, vinegar, 1/2 of sugar, and oil in a large pot or dutch oven. Add enough water to cover bottom of pot. Bring to a boil and simmer until tender. Dust w/ flour and remaining sugar before serving.

Blue Cheese and Chive Potato Salad

2 1/2 lb Cubed unpeeled round red potato, (8 Cups)
1/2 c Diced purple onion
1/2 c Diced celery
1/4 c Chopped fresh chives
3/4 c Nonfat sour cream alternative
1/3 c Nonfat buttermilk
1/4 ts Salt
1/2 ts Ground pepper
1 1/2 ts Cider vinegar
2 oz Crumbled blue cheese, (1/2 cup)

Place potato in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain and place in a large bowl. Add onion, celery, and chives; toss gently.

Combine sour cream and next 4 ingredients; stir well. Stir in cheese. Pour over potato mixture; toss gently to coat. Cover and chill.

Bologna and Cabbage

1 lb Bologna
8 c Shredded cabbage
4 Potatoes cut into 1/2" slices
4 Carrots, sliced
2/3 c Beef bouillon
1/2 ts Pepper
1 ts Salt

Put all ingredients in a Dutch oven. Cover and cook 1 hour on low heat on stove or in (350 degrees F) oven. Uncover and cook 40 minutes more or until potatoes and carrots are tender.

Borscht For Busy People

6 c Packaged shredded cabbage with carrot; (coleslaw mix)
1 c Vegetable or beef broth
15 oz Can great northern beans; rinsed/drained
1 cn Tomatoes; (14 1/2 oz.) cut up
1 cn Sliced beets; (14 1/2 oz.)
1 cn Tomato sauce; (8 oz.)
1 lg Onion; sliced and separated into rings
1/4 c Sugar
2 tb Vinegar
1/4 ts Pepper
1/4 ts Dillweed; (optional)
6 tb Light dairy sour cream; (optional)
6 Sprigs fresh dill; optional

In a 4-quart Dutch oven combine cabbage with carrot, vegetable or beef broth, beans, undrained tomatoes, undrained beets, tomato sauce, onion, sugar, vinegar, pepper, and dillweed, if desired. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Serve in soup bowls. Garnish with sour cream and dill, if desired. Makes 6 main-dish servings.

Braised Baby Romaine

6 Baby Romaine lettuce heads
1 tb Olive oil
4 oz Bacon; diced small
1/4 c Chopped shallots
1/2 c White wine
2 tb White wine vinegar
2 c Chicken stock
Salt; to taste
Freshly ground black pepper; to taste

Using 4-inch long pieces of butcher's twine, tie each head of romaine at two points, one near the top, one near the bottom. In a large Dutch oven, cook the bacon until crispy in the oil. Add the shallots, cook for 2 minutes. Place the 6 tied heads of romaine into the pan, gently moving them around, cook for 1 minute. Add the wine and vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper. Carefully place each romaine head on a serving plate and serve immediately. This recipe yields 6 braised baby heads of lettuce.

Braised Collards with Caramelized Onions

2 tb Unsalted butter
1 tb Olive oil
2 lg Onions; thinly sliced
3 Cloves roasted garlic; finely chopped
4 lb Collard greens; washed, stems removed, and cut into 1/2 inch pieces
2 c Chicken stock
1 tb Salt
1 ts Hot red pepper flakes

In a large Dutch oven, heat the butter and oil over medium heat. Add the onions and cook, covered, for 10 minutes, or until soft.

Remove the cover and continue cooking until brown and caramelized. Add the garlic and cook for one minute.

Add the collard greens, stock, salt, and red pepper flakes, cover, and cook over medium-high heat, stirring occasionally, for 30 minutes or until tender.

Braised Red Cabbage

1 sm Onion; chopped
1 Clove garlic; minced
1/2 ts Dried thyme; crumbled
1/4 ts Celery seeds
2 Bay leaves
1/2 ts Lemon rind; grated
1/2 ts Salt
1/4 ts Ground white pepper
2 tb Olive oil
1 1/2 qt Water
1 c Red wine vinegar
1/4 c Salt
8 c Red cabbage; thinly sliced
2 tb Red wine vinegar
1/4 c Chicken broth

Cook the first 8 ingredients in olive oil in a large skillet over medium-high heat, stirring constantly until the onion is tender. Combine the water, 1 cup vinegar and 1/4 cup salt in a large Dutch oven and bring to a boil. Add the cabbage and cook, stirring constantly, 10 seconds and drain. Add the cabbage, 2 tablespoons vinegar and chicken broth to onion mixture and bring to a boil.

Cover and reduce heat, simmering 15 minutes or until cabbage is crisp tender. Remove and discard the bay leaves.

Broccoli and Cheese Barley Soup

4 c Water
14 1/2 oz Reduced sodium chicken broth (canned) about 1-3/4 cups
1/2 c Chopped onion
1/2 c Medium barley
2 Garlic cloves; minced
1/2 ts Salt (optional)
1/8 ts Black pepper
2 c Chopped broccoli; OR 9 oz frozen broccoli
1 1/2 c Skim or low-fat milk
1/4 c All-purpose flour
4 oz Reduced fat cheddar cheese shredded

In 4-quart saucepan or Dutch oven, combine water, broth, onion, barley, garlic, salt and pepper. Bring to a boil. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally. Add broccoli; continue simmering 15 to 20 minutes or until barley and broccoli are tender.

Combine 1/2 cup milk and flour, mixing until well blended. Gradually stir into soup with remaining milk and cheese. Continue cooking over medium heat about 5 minutes or until thickened, stirring occasionally. Add additional water or chicken broth if soup becomes too thick upon standing.

Broccoli and Macaroni with Lots of Garlic

1 Bunch of fresh broccoli
6 lg Cloves of garlic
1 c Olive oil
1 tb Garlic powder
1 ts Salt
1/4 c Romano cheese (grated)
1 lb Cooked macaroni

Cut each group of broccoli in half. Trim the tough outside layer of the bottom half off and discard. Slice tops and bottoms lengthwise, and then chop into small pieces (slice and dice). Peel and chop garlic cloves into tiny pieces. Heat oil in large dutch oven and when very hot add the garlic. Cook garlic about 5 minutes. Then add the brocolli. Cover and cook until tender, over low flame, about 25 to 30 minutes. Add garlic powder, salt and romano cheese (add more to taste). Cook another 5 minutes. Cook one pound of macaroni according to package directions. Drain. Place macaroni in a large bowl. Pour brocolli and oil mixture over macaroni. Mix well. Sprinkle more romano cheese over top. Serve.

Broccoli Mushroom and Leek Cream Soup

3/4 Stick butter
2 c Beef stock
2 c Chicken stock
2 lb Broccoli, coarsely chpd
3/4 lb Mushrooms, sliced
1/2 lb Leeks, split, coarsely chpd
1/3 c White wine
1/2 sm Shallot, minced
1/8 ts Dried basil
1 c Half and half
1 1/4 c Whipping cream
Salt and pepper

Combine 2 T each butter, beef stock, and chicken stock in lg skillet. Place over med high heat, add broccoli and cook until soft. Puree in food processor in 3 batches adding at least 1/2c stock with each batch. Transfer to Dutch oven and add remaining stocks. Heat, stirring occasionally. Cover and keep warm over low heat. Heat remaining butter in skillet. Saute mushrooms and leeks lightly. Add to soup. Combine wine, shallot, and basil in heavy-bottomed med saucepan and reduce over med heat until all liquid evaporates, watching carefully to avoid scorching. Meanwhile, heat half and half and 1c whipping cream in sm saucepan just until hot. Whisk constantly. Add cream in slow steady stream to shallot mixture and cook over med heat until reduced by 1/3. Whisk cream mixture into warm soup. At this point soup can be cooled and frozen for future use. When ready to serve, reheat soup just to simmering point. Fold in remaining whipping cream and salt and pepper.

Broccoli Soup

2 bn Broccoli, stripped, cut up (reserve 3 cups florets)
3 tb Margarine
3 tb Flour
5 c Chicken broth
Black pepper
1 c Milk

In Dutch oven, melt margarine over medium heat. Stir in flour. When smooth, add broth and bring to a boil over high heat, stirring frequently. Add broccoli, cook until tender. Blend 2 cups at a time and pour into a large saucepan. Add reserved florets and simmer until tender. Stir in milk and heat through. Add several grinds of black pepper to taste.

Broccoli Vichyssoise

4 Medium-size leeks (about 1 pound)
2 ts Non-diet, tub style margarine
3 1/4 c Chicken stock or broth (defatted), divided
3 1/2 c Peeled and diced potatoes (1-1/2 pounds)
3 c Broccoli florets
1/4 ts White pepper
1 1/2 c Whole milk
Salt to taste
1 tb Lemon juice
1 To 2 tsp. finely chopped chives for garnish (optional)

Thoroughly was leek leaves, which tend to collect sand. Trim off and discard root ends and all but about 1 inch of green tops. Peel off and discard 1 to 2 layers of tough outer leaves. Cut leeks crosswise into 1/2 inch pieces.

In Dutch oven or large saucepan, melt margarine over medium heat. Add leeks and 3 Tbsp. of stock; cook, stirring frequently, about 10 minutes, until leeks are tender but not browned. If liquid begins to evaporate, lower heat slightly and add more stock. Add remaining chicken stock, potatoes, broccoli and pepper.

Lower heat, cover, and simmer about 11-14 minutes, until potatoes and broccoli are tender. Remove pot from heat and let cool slightly. In batches, puree mixture in a blender on low speed 10 seconds. Then raise speed to high and puree until completely smooth. Return puree to pot in which it was cooked. Add milk; stir to mix well. Simmer an additional 4 - 5 minutes. Refrigerate about 5 hours. Before serving stir in lemon juice and add salt, if desired. Garnish with chopped chives.

Cabbage and Apple Casserole

4 oz Bacon, sliced, cut crosswise into 1/2" pieces
2 tb Butter, sweet
1 tb Oil, vegetable
1 Onion, finely chopped
1 Small head RED Cabbage, cored, coarsely shredded (about 6 cups)
2 Granny Smith apples, pared, cored, cut into 1/4" dice
1/2 c Cream, heavy
2 tb Brandy or Cognac
1/2 ts Salt (or to taste)
1/4 ts Pepper, freshly ground or to taste

Fry bacon in medium skillet over medium heat until slightly crisp and brown, about 10 minutes. Remove to paper towels to drain. Heat butter and oil in medium casserole or Dutch oven over medium heat. Add onion and cook stirring ocasionally, until softened, about 5 minutes. Add cabbage and continue to cool until softened, 3-5 minutes. Add bacon, apples, cream, and brandy and stir to combine. Simmer uncovered, stirring occasionally, about 10 minutes. Season with salt and pepper to transfer to serving dish. Serve hot.

Cabbage and Beef Soup

1 lb Lean ground beef
1/2 ts Garlic salt
1/4 ts Garlic powder
1/4 ts Pepper
2 Celery stalks, chopped
1 16 oz. can kidney beans, undrained
1/2 md Head cabbage, chopped
1 28 oz. can tomatoes, chopped and liquid reserved.
1 Tomato can water
4 Beef bouillon cubes
Chopped fresh parsley

In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered 1 hour. Garnish with parsley. Yield: 3 quarts If cooking for 2: Soup can be frozen in serving-size portions to enjoy months later.

Cabbage and Bulgur Casserole

1 1/2 c Bulgur; (cracked wheat)
1 tb Vegetable oil
2 md Carrots; diced
2 md Celery Stalks; diced
1 md Red pepper; diced
1/2 sm Head Napa; (1 3/4#) cut crosswise into 2" pcs to equal about 12 cups Leafy tops and 2 cups crunchy stems
3 Garlic cloves; crushed
3 Green onions; sliced
2 tb Minced; peeled fresh
2 tb Soy sauce; (+1t)
2 tb Seasoned rice vinegar
1 cn Diced tomatoes; (14 1/2 ounces)
2 tb Brown sugar
2 tb Chopped fresh parsley
Leaves for garnish

Preheat oven to 350F. In 2-quart saucepan, heat 1 1/2 cups water to boiling over high heat; stir in bulgur. Remove saucepan from heat; cover and set aside.

In 5-quart Dutch oven, heat vegetable oil over medium-high heat. Add carrots, celery, and red pepper; cook 5 minutes. Add cabbage stems, and cook 7 minutes longer or until vegetables are tender.

Reduce heat to low; add garlic, green onions, and ginger, and cook 1 minute longer, stirring. Add 1/2 cup water; heat to boiling over high heat. Reduce heat to low; simmer 1 minute, stirring. Remove Dutch oven from heat; stir in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and cooked bulgur.

In small bowl, combine tomatoes with their juice, brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon soy sauce.

In 3-quart casserole, place half of cabbage leaves; top with bulgur mixture, then remaining cabbage leaves. Spoon tomato mixture over top. Cover casserole and bake 40 minutes or until hot in the center and top layer of cabbage leaves is wilted. Sprinkle with parsley before serving.

Makes 6 main-dish servings.

Cabbage and Leek Soup

1 tb Margarine, Reduced-Calorie
2 lg Potatoes, Peeled -- cut into 1" cubes
2 c Cabbage -- shredded
1 lg Leek * -- thinly sliced
2 Cloves Garlic -- minced
1/2 ts Salt
1/2 ts White Pepper -- ground
3 tb Chicken Bouillon, Salt-Free
4 c Water
1/4 c Green Onions -- very finely chopped
1 tb Fresh Parsley -- very finely chopped

* Avoid leeks larger than 1 1/2 inches in diameter; they will be less tender. Clean them thoroughly to remove the sand and dirt.

Melt the margarine in a 5-qt Dutch oven over high heat. Add the next 6 ingredients and saute for 10 mins. Dissolve the bouillon granules in the water and add to the pot. Cover and cook for 30 mins, stirring often. Remove from heat. Using a slotted spoon, spoon half of the vegetables into a food processor and process until smooth. Return to the pot and place over medium heat. Cook, stirring, 2 mins longer. Garnish with the chopped green onion and parsley. Makes 4 cups.

Cabbage and Rice Casserole with Cumin and Tomatoes

2 tb Olive oil
2 lg Onions; sliced
8 c Cabbage; shredded (1 small head)
6 lg Cloves garlic; chopped
2 ts Ground cumin
2 c Long-grain white rice
1 qt Vegetable stock or water
1/2 ts Hot red pepper flakes
1 ts Dried oregano 14 1/2 oz Can diced tomatoes; drained
Freshly ground black pepper

Preheat the oven to 350 degrees F. In a large casserole or Dutch oven, heat the oil over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and salt to taste, cover, and cook over low heat, stirring often, until wilted, about 5 minutes. Add the garlic, cumin, and rice and saute about 2 minutes. Add the stock, red pepper flakes, oregano, tomatoes, and black pepper to taste. Mix well and bring to a boil. (Add additional salt if you like to taste.)

Remove from the heat, cover, and bake 30 minutes, or until the rice is tender. Taste and adjust the seasonings. Serve hot.

Cabbage Balls

1 lg Head cabbage; (diced)
1 Onion; (diced)
1 ts Salt
2 lb Hamburger
1 ts Salt
Pepper to taste
1 sm Onion; (diced)
1/2 c Minute Rice
1 cn (large) crushed tomatoes
1/2 c Brown sugar
1/2 c Lemon juice
1/2 c Cider vinegar

Heat in Dutch oven over low heat in tiny amount water for 20 minutes. While cooking,

make MEATBALLS: Form into balls, lay over cabbage and make SAUCE:

Pour over meatballs and cover. Cook for 2 hours on low heat. Best if made ahead and reheated in oven. Can also be frozen )defrost and heat for one hour at 350).

Cabbage Casserole

1 Cabbaged quartered; cored, boiled; then chopped
1 sm Onion chopped
1 Bell pepper chopped
2 Cloves garlic chopped
1 tb Butter
1 pk (8-oz) Velveeta cheese; cubed
1/4 pt Half and Half cream
1 c Bread crumbs
1 c Grated cheddar cheese
Pepper (to taste)

After cabbage is boiled and chopped, in a large Dutch oven, add butter, onion, bell pepper, and garlic. Saute until tender. Add cabbage in and mix well over a low heat. Stir in Velveeta cheese until melted and add pepper to taste. Transfer mixture into a large casserole dish. Pour half and half cream over the mixture but do NOT mix it in. Top with the bread crumbs and then the cheddar cheese. Bake at 350 until brown and bubbly on top!

Cabbage Cheese Bake

1 lg Head cabbage; (about 3 1/2 lbs.) cut into 1
1/4 c (1/2 stick) Parkay margarine divided
3 tb Flour
1/2 ts Paprika
1 c Milk
1 lb Velveeta pasteurized process cheese spread
2 c Croutons

Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well.

Heat oven to 350 degrees.

Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika.

Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese spread; stir until melted. Add cabbage.

Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover.

Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.

Cabbage Eggplant Salad : Baechu Baji Muchim (Korean)

2 Japanese eggplant; halved lengthwise
1 lb Cabbage head; quartered
1/2 lb Firm tofu; bite-sized pieces
1 md Carrot; shredded

1/4 c Soy sauce
1 ts Sesame oil
1 tb Cider vinegar
Korean red pepper powder; or or substitute less cayenne, see note

Salt and black pepper; to taste

1) Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes. Drain thoroughly and cool.

2) Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.

3) In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.

4) In a small bowl, mix together the dressing ingredients. Add the dressing to the cabbage-eggplant mixture and combine well. Add salt and pepper. Serve immediately.

Cabbage Supper

1 lb Smoked sausage, sliced
1 lg Onion, chopped
3 Ribs celery, cut into 1 inch pieces
1 md Cabbage, coarsely chopped
3 lg Tomatoes, peeled and quartered
1 t Worcestershire sauce
1/4 t Seasoning blend
1/4 t Salt
1/8 t Pepper
1/4 t Hot sauce
4 Slices bacon, cooked and crumbled

Cook sausage, onion and celery in a large dutch oven until sausage is browned. Drain. Add cabbage. Cover and cvook over low heat 20 minutes. Add tomatoes and next 5 ingredients, tossing gently; cook 3 minutes. Sprinkle with crumbled bacon.

Cabbage with Prosciutto

2 tb Olive oil
1 md Onion; chopped
2 lb Green cabbage; halved, cored, very thinly sliced
2 oz Thinly sliced prosciutto; cut into thin strips

Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion and saute until tender and just beginning to color, about 5 minutes. Add remaining 1 tablespoon oil and cabbage and cook until cabbage is tender, stirring occasionally and adding water by tablespoonfuls if cabbage sticks, about 10 minutes. Mix in prosciutto. Season with salt and pepper.

Serves 6.

Cabbage with Smoked Meats

4 c Shredded cabbage leaves
1 lb Pork shoulder boneless
2 T Bacon grease or oil
2 c Sauerkraut
2 ea Bay leaves
6 ea Peppercorns
3 ea Onions medium chopped
1 t Allspice
1 1/2 lb Smoked sauage
1 lb Smoked ham dry if possible
3 T Flour
2 T Lard or Crisco
1 c Ham stock

Brown the pork shoulder in a large Dutch oven in the bacon grease. Remove, drain sauerkraut and save the liquid. Cook onions until clear, add cabbage & sauerkraut. Mix, add the bay leaves, allspice, & peppercorns. retrun the pork shoulder to the pot, cover, and cook over a low heat for 1 hour or until the pork is tender, Skim off the grease and add the ham, sauage, & sauerkraut juice. Cook for 1/2 hour. cook the flour in the lard or Crisco until golden add the ham stock and pour into the main pot stirring well. Heat to boiling and simmer until the sauce thickens. Slice the pork and sauasage into managebale pieces and serve over the cabbage mixture.

Caesar Potato Salad

2 lb Small, unpeeled, round red potatoes
8 Cloves garlic - NOT peeled
1/4 ts Salt
1/4 ts Pepper
3 tb Fresh lemon juice
1 1/2 tb Extra virgin olive oil
1 tb Water
2 ts Anchovy paste
1/3 c Diced purple onion
1/4 c Chopped fresh parsley
2 tb Grated fresh Parmesan cheese

Place potatotes and garlic in a Dutch oven; cover with water, and bring to a boil.

Cover, reduce heat, and simmer 24 minutes or until potatoes are tender. Drain; cool potatoes and garlic slightly.

Peel garlic; place in a large bowl, and mash. Stir in salt, pepper, lemon juice, olive oil, water, and anchovy paste. Cut potatoes into quarters; add to garlic mixture. Add remaining ingredients, and toss. Serve warm, or cover and chill.

Yield: 6 1-cup servings

Calalou Chez Ciara

1 lb Fresh spinach or callaloo
Greens; stemmed, well-washed, coarsely chopped
1 lb Okra; stems & tips trimmed into 1/4"-thick slices
1 md Onion; chopped
1 Scallion; chopped
1 Garlic clove; minced
1 Sprig parsley
Fresh hot chile pepper such as scotch bonnet seeded; minced
1 ts Salt
1/4 ts Dry thyme
1/4 ts Freshly ground black pepper 6 1/2 c Water
3/4 c Cooked smoked ham; (about 3/4 cup)
1/3 c Fresh lime juice

In a 5-quart Dutch oven or soup kettle, combine the spinach leaves, okra, onion, scallion, garlic, parsley, chile pepper, salt, thyme, and pepper. Add the water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the okra is very tender, about 30 minutes.

Puree the soup in a blender, food processor, or food mill. Return the soup to the Dutch oven, and stir in the ham and lime juice. Cook, stirring constantly, over medium heat just until the ham is heated through, about 5 minutes. Serve immediately.

California Artichokes

4 Artichokes
1 Small onion, finely chopped
2 ts Salt
1/8 ts Dried thyme leaves
1 tb Olive oil
1 Clove garlic, finely chopped
1/8 ts Dried savory leaves
2 c Dry white wine

Remove any discolored leaves and the small leaves at base of each artichoke; trim stem even with base. Cutting straight across, slice 1 inch off top and discard. Snip off points of remaining leaves with scissors. Rinse artichokes under cold running water.

Combine oil, onion, garlic, salt, savory, and thyme in Dutch oven. Place artichokes upright in Dutch oven; pour wine oven artichokes. Heat to boiling; reduce heat. Cover and simmer until bottoms of artichokes are tender when pierced with knife, about 1 hour.

Remove artichokes carefully from Dutch oven with tongs or 2 large spoons. Place upright on individual serving plates. Accompany each serving with small cup of wine liquid for dipping leaves.

Candied Yams

6 md Sweet Potatoes; (About 3 Lb)
1/2 c Firmly Packed Brown Sugar; Or Vegetarian Brown Sugar
1/4 c Water
1 tb Grated Lemon Rind
2 tb Fresh Lemon Juice
2 ts Ground Cinnamon
2 ts Vanilla Extract

Preheat oven to 350F.

Place potatoes in a large Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer 20 min. Drain; let cool.

Peel and slice potatoes. Layer slices in a 13x9" baking dish coated with cooking spray. Combine sugar and next 5 ingredients; stir well. Drizzle syrup over potatoes. Cover and bake at 350F for 40 min or until tender. Spoon syrup over potatoes before serving.

Yield: 7 servings Serving Size: 1 C

Capellini Primavera

1/2 c (1 stick) butter
1 1/2 c Chopped onions
3/4 c Julienne-cut carrots; (1/8 x 1/8 x 1-1/2-inch)
5 c (12 ounces) broccoli florets; cut into 1-inch pieces
3 c (about 8 ounces) sliced mushrooms 1 1/4 c Thinly sliced yellow squash; (cut squash in half lengthwise before slicing)
1 ts Minced garlic
1 1/2 c Water
1 tb Beef bouillon granules; (or vegetable broth)
1/4 c Sun-dried tomatoes; oil-packed, minced 1 1/4 c Crushed tomatoes in puree
1 tb Finely chopped fresh parsley
1/4 ts Dried oregano
1/4 ts Dried rosemary
1/8 ts Crushed red pepper flakes
1 lb Fresh angel-hair pasta
1/2 c Grated Parmesan cheese

Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2 minutes.

Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended.

Serve over cooked angel hair pasta. Top with Parmesan cheese. Makes 4 to 6 generous servings.

Capellini with Burst Cherry Tomato Sauce

1 lb Capellini or thin spaghetti
1/4 c Olive oil
3 pt Cherry tomatoes, washed
2 Garlic cloves
pn Red pepper flakes
1 ts Oregano leaf
1/2 c Pitted & sliced olives (Italian, Greek, or canned)
1/2 c Grated Parmesan cheese

Heat olive oil in a large skillet or Dutch oven over medium high heat until very hot. Add all the cherry tomatoes and roll occasionally to, heat evenly. Cover with a lid and cook about 10-12 minutes, shaking pan or stirring once. Remove lid, and if tomatoes have not burst, continue to cook, pressing gently with the back of a spoon to mash. Add garlic, red pepper flakes, oregano, olives and salt to taste. Lower heat and continue to simmer for another 7-10 minutes. Cook and drain pasta. Top pasta with a generous ladle of sauce and Parmesan cheese. Serves four.


Olive Oil
2 md Eggplants (About 1 1/2 Lbs. Each) - cut into bite size pieces
4 md Celery Stalk; sliced
2 md Onions; sliced
1 6 Oz. Can Small Ripe Olives,; drained
3 Tbls Sugar
1 Tbl Salt
3 Tbls Red Wine Vinegar
3/4 ts Dried Oregano Leaves
1/4 ts Dried Basil
1/4 ts Pepper
4 md Tomatoes - cut into bite size pieces
Parsley For Garnish

In 8 qt. dutch oven, over medium hat, in 1/4 cup hot olive oil, cook eggplants, and 1/2 cup water until eggplants are tender, about 15 minutes, stirring often; remove to a large bowl, and set aside. In same dutch oven over medium heat, in 2 tbls. more olive oil cook celery and onions until tender, about 10 minutes, stirring frequently. Add eggplants, olives, capers, sugar, salt, vinegar, oregano, basil and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer or until vegetables are tender, stirring often. Spoon mixture into large bowl. Cover. Refrigerate until well chilled. To serve, spoon caponata onto platter; garnish with parsley sprigs. Makes 16 first course servings.