August 4, 2010

Make Ahead Vegetable Medley

1 can (16oz) kidney beans, rinsed and drained
1 can (15-1/4oz) lima beans, rinsed and drained
1 can (15oz) garbanzo beans, rinsed and drained
1 can (14-1/2oz) wax beans, drained
1 can (14-1/2oz) green beans, drained
1 can (15oz) small peas, drained
1 can (11oz) white shoepeg corn, drained
1-11/2 cups. chopped onion
1/2 cup. chopped green pepper
1 Lg. cucumber, chopped
1 jar (2oz) diced pimientos, drained
2 cups. cider vinegar
1-1/2 cups. sugar
2/3 cup. olive oil
1/2 tsp. seasoned salt
1/2 tsp. pepper
1/4 tsp. garlic powder

       In a large bowl, combine all the beans, peas, corn, onion, green pepper, cucumber, and pimientos. Combine the remaining ingredients; pour over vegetables and mix well. Cover and refrigerate overnight.
16-18 servings.

Fig Cake

2 cups flour
1 tsp. salt
1 tsp. soda
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 cup. vegetable oil
3 eggs
1 cup. buttermilk
1 cup. fig preserves
1 cup chopped nuts
1 tsp. vanilla

    Preheat oven to 325 F. Grease and flour a 10 inch tube pan. Sift dry ingredients; add oil and beat well. Add eggs one at a time; add buttermilk gradually. Fold in figs, nuts, and vanilla. Bake for 1 hour and 5 minutes.

Broccoli and Rice Casserole

1 cup. uncooked rice
3/4 cup chopped onion
3/4 cup chopped pepper
1 cup chopped celery
4 tbsp. butter or margarine
2 (10oz) pkgs. frozen chopped, broccoli
1 (8oz) jar. pasteurized cheese spread
1 (10-3/4oz) can cream of mushroom soup
1 (4oz)can. chopped mushrooms

   Cook rice according to to package directions. Sauté onion, pepper, and celery in butter. Cook broccoli; drain and combine with cheese spread, sautéed vegetables, undiluted soups, and mushrooms. Fold in cooked rice and pour into a greased 3 quart casserole dish. Bake at 350 F. for 30 minutes, or until bubbly.

10 servings

Beef Stroganoff Casserole

1 lb. ground chuck
1/4 tsp. salt
1/8 tsp. black pepper
1 tsp. vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
1/4 cup. dry white wine
1 (10 3/4 oz) can. cream of mushroom soup, undiluted
1/2 cup. sour cream
1 Tbsp. Dijon mustard
4 Cups. cooked egg noodles
chopped fresh parsley

    Preheat oven to 350 F. Spray 13 x 9 inch baking dish with nonstick cooking spray.
Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate. Drain fat from skillet; set beef aside.

Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until combined. Return beef to skillet.

Place noodles in prepared dish. Pour beef mixture over noodles; Stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley.

Makes 6 serves.