4 med. tomatoes
salt and pepper
1/4 c. olive oil
3 scallions, chopped
1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/3 c. fresh chopped parsley (optional – substitute 1 t. dried parsley)
1/2 t. dried basil
1/2 t. dried thyme
6 T. crumbled feta cheese
1 garlic clove, pressed
Slice the tops off the tomatoes. Scoop out the pulp, reserve. Lightly salt and pepper the inside of the tomatoes and invert on paper towels to drain. Saute the scallions and garlic and chopped tomato pulp in oil for 3 mts. Add spinach, parsley, basil and thyme. Cook over med. til all liquid evaporates, stirring frequently. Stir in 3 T. of feta. Stuff the tomatoes and place on greased cookie sheet. Sprinkle the remaining cheee over tops and bake in preheated 375 oven for 10-15 minutes. Serves 4
BAKED TOMATOES
4 lg. firm tomatoes
Spicy Brown Mustard
1/2 t. salt
1/4 t. black pepper
1/8th t. ground red pepper (cayenne)
1/2 c. grated or shredded parmesan (I use the blend of cheeses)
1/2 c. Italian seasoned bread crumbs**
6 T. margarine
Cut tomatoes in half crosswise. Turn upside down on paper towel and let drain for a few minutes.
Combine salt, pepper and red pepper.
Spread mustard over cut side of each tomato. Sprinkle with pepper mixture.
Combine melted margarine, parmesan cheese and bread crumbs. Spoon over each tomato.
Bake uncovered at 350 degrees for about 25 minutes or until browned.
**If you don’t have Italian breadcrumbs, I have used plain breadcrumbs and added 1/2 t. Italian Seasoning. I have also used chopped up toast and Italian Seasoning.
Terry Geer
CARROTS GLAZED WITH HONEY AND BRANDY
3 pounds carrots, peeled, cut diagonally into 1/4-inch-thick slices
3 cups water
2 tablespoons sugar
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons honey
1 1/2 tablespoons golden brown sugar
3 tablespoons brandy
3 tablespoons chopped fresb parsley
Combine first 4 ingredients and 3 tablespoons butter in heavy large saucepan. Bring to boil. Reduce heat, cover and simmer until carrots are tender, about 10 minutes. Drain well.
Cook remaining 3 tablespoons butter, honey and brown sugar in heavy large skillet over medium-high heat, stirring until butter melts and sugar dissolves. Add carrots and brandy and cook until carrots are coated with glaze, about 3 minutes. ( Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over medium-low heat before serving.) Sprinkle with parsley, Serves 10.
Terry Geer
SCALLOPED GREEN BEANS
2 cans green beans, (I like whole, but whatever you prefer)
1 small onion, finely chopped
1 cup Cream of Mushroom Soup
2 Tablespoons milk
1 dash hot sauce
Dash pepper
1 Tablespoon bacon bits (or 4 strips fried and crumbled)
1/2 cup slivered almonds, coarsely chopped
1/2 cup grated American cheese
Directions
1. Mix soup, onion, milk, hot sauce, pepper, beans, almonds, and cheese
2. Place beans in bottom of greased casserole dish. Pour soup mixture over beans.
3. Bake at 350°F for 20 - 25 minutes or until hot and cheese is melted and nicely browned. Serves 6.
Terry Geer
HASHBROWN CASSEROLE
My mother-in-law asked me for this recipe!
2 lbs. frozen shredded hashbrowns ( thawed & drained)
1/2 cup margarine, melted
1 tsp. salt
1/2 tsp. black pepper
1/2 cup onion, chopped finely
1 can cream of chicken soup
1 cup sour cream
2 cups colby cheese, grated
Heat oven to 350. Spray 9x13 baking pan with non stick cooking spray. Mix soup, margarine, salt, pepper, onion and cheese. Gently mix in the potatoes and pour into the baking dish. Bake uncovered at 350 for 35 minutes.
PINEAPPLE CASSEROLE
I love to serve this and watch guests trying to guess what it really is - but they all agree it is yummy!
2 - 20 oz. can pineapple chunks, drained, reserve 3 Tablespoons juice
1 cup sugar
1 stick (4 ounces) melted butter or margarine
6 Tablespoons flour
2 cups shredded cheddar cheese
1 1/2 c. round butter-flavored cracker crumbs (Ritz)
Drain pineapple, reserve 3 T. juice. Combined reserved juice, sugar and flour. Stir in pineapple chunks and cheese. Spoon into a lightly greased shallow baking dish, combine cracker crumbs and butter and sprinkle over top (may add some chopped pecans too). Bake at 350 degrees for 25 minutes or until bubbly.
Recipe from Eva Dee Lewis
ASPARAGUS WITH ALMOND BUTTER
1 lb. fresh asparagus, ends trimmed
1/8 tsp. dried tarragon, crumbled
1/4 c. water
1/4 c. butter or margarine
1/4 c. dry white wine
1 tsp. Dijon style mustard
1 shallot, finely chopped, or 1 tbsp.
finely chopped mild onion
1/4 c. blanched sliced almonds
Spread asparagus evenly in bottom of shallow baking dish. Sprinkle with tarragon. Pour in water and cover tightly. Bake in preheated 425 degree oven just until asparagus is tender, 15 to 20 minutes; drain. While asparagus is cooking, heat butter, wine, mustard and shallot in small saucepan. Boil, stirring constantly, until liquid is reduced by about half. Stir in almonds; cook just until almonds are light brown, 2 to 3 minutes. Pour almond butter over asparagus. Makes 3 to 4 servings.
