Various Recipes

2 tb Butter

1/2 c Sliced onion

1 c Mushroom soup

1/2 c Milk

1/8 ts Marjoram

1 1/2 c Diced chicken

1 c Whole small potatoes

1 c Peas

cook onion in the butter till tender. blend soup, milk, marjoram and add to onion and heat.put chicken, potatoes and peas in casserole and pour the liquid ingredients over. top with bisquik mix or your own tea biscuit recipe made into individual biscuits. bake in 450 degree oven 20 minutes

1 c Sharp Cheddar Cheese

1/2 c Light Cream

2 c Diced cooked Potatoes

2 c Cooked cubed Turkey Ham

2 tb Pimento, chopped

Heat oven to 350?. In medium saucepan, heat cheese and cream, stirring constantly, until cheese melts and sauce is creamy. Remove from heat. Stir in remaining ingredients. Pour into ungreased 1 1/2 quart casserole. Cover tightly. Bake 45 minutes. Source: SHARE Colorado Cookbook 11/20/93

Karen Mintzias 1 1/2 lb Potatoes; peeled and sliced

1 1/2 lb Zucchini; scraped and sliced

3/4 lb Okra; trimmed

Vinegar 1 (1 lb) eggplant; sliced*

1 lb Fresh/canned tomatoes;sliced

1 bn Fresh parsley; chopped

1 bn Fresh dill; chopped

Salt & freshly ground pepper 1/2 c Olive oil

5 Scallions; chopped

3 Garlic cloves; minced

Toast or bread crumbs *Soak okra in vinegar to remove slime, then rinse well. Eggplant may be salted and rinsed before slicing if desired. In a large bowl, place all the vegetables, reserving half the tomatoes. Season with the parsley, dill, salt, and pepper, and mix thoroughly. Layer the vegetables in a large casserole, alternating vegetables as much as possible. Meanwhile, heat the oil in a small pan and saute the scallions and garlic, stirring. Chop the remaining tomatoes and add them to the scallions, stirring. Simmer for 10 minutes, then spoon over the vegetables. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve warm or cold. From: “The Food of Greece” by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias

3 md Eggplants

4 tb Margerine

1 lg Onion; chopped

1 md Green pepper; chopped

2 1/4 oz TVP mince; or 2 veg burgers

-crumbled 1 tb Plain flour

2 ea 16 oz cans chopped tomatoes

1 sm Can tomato paste

1 ts Oregano

;Salt and pepper to taste 1 c Vegetable stock; opt

1 1/2 c Cheddar; grated

Preheat oven 350. Lightly grease casserole dish. Peel eggplant using veg peeler and cut into strips. Cook eggplant 5 mins in boiling water until they are tender, then drain them. Melt butter in large saucepan and saute onion and green pepper for 2-3 mins. Add tvp and stir over low heat for about 3 mins.

Stir in tomatoes, paste, oregano, and seasoning. Allow to simmer 5 mins, stirring occasionally. Add a little vegetable stock or water if a moist sauce is desired. Spread a layer of eggplant on the bottom of the casserole dish. Add a layer of the mince/tomato mixture, then a layer of grated cheese. Alternate these layers until all the ingredients are used. End with a layer of cheese. Bake, uncovered, for 30 mins, until the cheese makes a golden crust. Good source of protein, vitamin A, C, calcium. From Linda McCartney’s Home Cooking Typed by Lisa Greenwood

1 5 pound stewing hen, cut up

5 c Water

1 sm Onion

1/2 ts Salt

1 Recipe pastry

2 md Potatoes, cooked and cubed

2 Ribs celery

2 Carrots

Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours). Remove chicken from bones and cut in cubes, discarding the skin. Strain broth and measure, adding water to make 3 cups.

Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water. Adjust seasonings with a dash of white pepper and more salt if necessary. Add chicken, carrots (cubed) and cubed potatoes. Spoon into 6 individual casserole dishes or a 2-quart casserole. Roll pastry about 1/4-inch thick and top the casserole, sealing the edges. Make several slashes in the pastry to allow the steam to escape. Bake in a hot oven (400 degrees F.) for about 30 minutes or until golden brown. Helpful Hints: Biscuit dough (rolled thin) or individual biscuits may be used for the topping. I also add defrosted frozen peas, to add more color.