|
| |
| Sprinkle salt over cabbage; mix thoroughly. Let stand 30-60 min to wilt slightly. Firmly pack cabbage into clean pint canning jars,
leaving 1.5-2" headspace. Fill w cold water till cabbage is covered, leaving .5" headspace. Put on lid, screwing band down tight. Place
jars on a pan as the brine may overflow during fermentation. Keep cabbage covered w brine. If necessary, add more weak brine made
by dissolving 1.5 T pickling salt in 1 qt water every few days. Sauerkraut is cured and ready use in 6-8 weeks. The longer the
fermentation, the sharper the taste. (To can: clean rims of jars, replacing lids if necessary, screwing band down tight. Set jars in kettle
of cold water to cover. Bring slowly to boil. Process pint jars 15 min, quart jars 30 min. Makes 7 pints) |
| Cabbage | 5 |
| lb shredded (24 c) |
| September Casserole | Serves | 4 |
| Arrange vegetables in 3 layers, dotting each w 2T butter. Pour in heavy cream. Cover and bake 45 min at 350. Uncover and sprinkle w
bread crumbs and cheese. Dot w more butter and bake till crusty. |
| Cabbage | 1 |
| med. head, sliced |
| Cheese, Cheddar | 0.5 |
| c grated |
|
Slow Roasted
Fall Vegetables |
Serves |
|
Preheat oven to
325. Peel parsnips, carrots, celery root and potatoes and cut them into
1" cubes. Slice celery and onion. Leave garlic whole in their skins.
Put vegetables in one layer in 1 or 2 large baking dishes) and toss in
oil so they are thoroughly coated. Sprinkle them w herbs and season to
taste. Bake 1.5 hours, turning from time to time so they brown on all
sides. Do not let them get too dark or they will develop a bitter taste.
Serve garnished w rosemary sprigs. |
|
Celeriac (Celery
Root) |
1 |
|
bulb |
Spinach, Creamed Boursin
Preheat oven to 425. Coat a shallow 1 qt baking dish with nonstick spray and
set aside. Sauté 1 T onion in butter in a large saucepan over medium heat. Cook
until onion is soft, 5 min. Add flour and stir to coat onion. Cook about 1 min.
Gradually whisk milk and cream into onion mix, stirring constantly to prevent
lumps. Simmer 1 min. Stir in Boursin a little at a time until melted and smooth.
Remove saucepan from heat. Add spinach, Parmesan, lemon zest and seasonings.
Transfer to prepared dish. Combine crumbs, 1 T butter, 1 T olive oil, and
seasonings. Top spinach w crumbs, packing them to adhere. Dish may be covered
and chilled. Place dish on baking sheet and bake until crumbs are golden and
sauce is bubbly, 20-25 min.
|
Butter |
2 |
T unsalted |
|
Flour |
1 |
T |
|
Onion |
0.5 |
c diced |
|
Milk |
1 |
c |
|
Heavy Cream |
0.5 |
c |
|
Cheese, Boursin |
5.2 |
oz |
|
Spinach |
2 |
pkg frozen, thawed, & squeezed dry |
|
Cheese, Parmesan |
2 |
T |
|
Lemon Zest |
1 |
tsp |
|
Nutmeg |
|
|
|
Bread crumbs |
0.67 |
c |
|
Olive Oil |
1 |
T |
Spinach, Dottie's Serves 6
Wash spinach well and drain in colander. Put half , with water clinging to
its leaves, in heavy 6- to 8-quart pot and cook over moderate heat, covered,
stirring occasionally, until slightly wilted, about 1 min. Add remaining spinach
and continue to cook over moderate heat, covered, stirring occasionally, until
wilted, but still bright green, 1 min more. Drain in colander. When cool enough
to handle, squeeze dry in small handfuls and chop finely. Preheat oven to 350.
Melt butter in large, deep, heavy skillet over moderate heat until foam
subsides. Cook onion in butter, with s&p, stirring, until softened, 8 min. Stir
in garlic and cayenne and cook, stirring, until garlic is softened. Add spinach
and cook over moderately low heat, stirring, until the cheese is melted and all
the ingredients are combined well. Season the mix and spread in a well-buttered
heavy 1.5-2-quart shallow baking dish. Sprinkle top evenly w bread crumbs and
bake in the middle of the oven until golden brown on top and bubbling, 20-25
min.
| Spinach 2 lb (3 10 oz bags) |
| Butter 0.5 lb |
| Onion 2 chopped |
| Garlic 1 large head, peeled and chopped |
| Cayenne Pepper 0.5 tsp |
| Cheese, Cheddar 12 oz grated |
| Bread crumbs 2 c fresh |
Spinach Pie
Serves 6
|
Mix all
ingredients except shell. Pour into shell and bake 20 min at 425. Good
warm. Best cold. |
|
Spinach |
2 |
|
pkg cooked and
drained |
|
Spinach
Soufflé (aux Epinards) |
Serves |
2 |
|
Puree spinach.
Season and add nutmeg and yolks. Fold in whites . Bake in buttered dish 20
min at 375. |
|
Spinach,
Savory Chopped |
Serves |
3 |
|
Cook and drain
spinach. Add cream cheese and stir until blended. Cook bacon until crisp.
Drain on paper toweling. Crumble. In a greased casserole, combine spinach
mix w bacon and remaining ingredients. Bake at 350 for 20-30 min or until
thoroughly heated. |
|
Cream Cheese |
3 |
|
oz softened |
Spinach, Springtime Sautéed
Serves 4
Heat dressing in large deep skillet on medium. Add garlic; cook and stir 1
min. Add spinach. Cover and cook 4-6 min, or until spinach is wilted, stirring
after 3 min. Sprinkle w bacon.
| Ingredient Quantity Comments |
| Spinach 8 c packed baby |
| Salad Dressing, Italian 0.25 c |
| Garlic 2 minced cloves |
| Bacon 2 T cooked, crumbled |
Squash
Crescents, Candied
Serves 6
|
Halve squashes
lengthwise; scoop out seeds and trim ends. Cut each half crosswise in
1/2" thick slices. Cook in a small amount of boiling salted water in
large frying pan 10 min or until tender; drain. Melt butter in same pan;
stir in brown sugar, lemon juice, ginger and salt. Place squash in single
layer in pan, turning to coat well with syrup. Cook, turning several
times, 5 minutes or until richly glazed. |
|
Brown Sugar |
0.75 |
|
c packed |
|
Dredge squash w
seasoned flour. Melt butter in jellyroll pan. Arrange squash in pan and
bake at 350 for 20 min, turning once. |
|
Squash |
3 |
|
small yellow,
sliced |
|
Cook squash in
salted boiling water 10 min. Drain; scoop out centers and chop. Drain
well. Place in shallow pan. Melt butter. Toss half w 1 c cracker crumbs.
Sauté onion in remaining butter. Stir in 1 c crumbs, squash, yogurt,
lemon juice, salt and pepper, and coriander. Spoon into shells. Sprinkle w
buttered crumbs. Bake 20 min at 350. |
Summer Vegetable Pie
(You can use almost any variety of fresh veggies, but cut them into about
the same size to ensure even cooking) Preheat oven to 375. In medium skillet,
heat oil over medium heat. Add onion and cook an additional 1-2 min to ensure
onion is soft and garlic is not burned. Add all veggies and cook until soft, 4-5
min. Season w s&p, marjoram, and thyme. Remove from heat. Stack veggies in
center of pie crust and fold sides of crust all around, leaving most of the
veggies exposed. Sprinkle cheese evenly over the vegetable medley. Bake until
cheese melts and crust is lightly browned, 15 min.
Olive Oil 1 T
Onion 1 small, diced
Garlic 1 clove, minced
Carrots 1 "medium, in 1/4" dice
Squash 1 "yellow or zucchini in 1/4" dice
Mushrooms 4 oz, diced
Peppers, Red 1 or green, diced
Marjoram 0.25 tsp
Thyme 0.5 tsp
Pie Shell 1 frozen 9"
Cheese, Gruyere 0.25 c shredded
Sweet Potatoes, Garlic Roasted
Serves 10
| Toss together sweet potatoes, garlic and oil in large, lightly greased roasting pan; sprinkle w chopped rosemary, salt and pepper.
Bake, uncovered, at 450 for 30-35 min, stirring every 10 min or until potatoes are tender and brown. |
| Sweet Potatoes | 5 |
| large, peeled and cut into 1.5" chunks |
| Garlic | 10 |
| large cloves, crushed |
Swiss
Vegetable Custard Serves 4
|
In a large
skillet, melt butter and sauté sliced raw vegetables until almost tender.
In mixing bowl, beat egg; stir in milk, salt, mustard, cayenne and Swiss.
Place vegetables in 1 qt casserole; pour egg mix over and sprinkle
Parmesan over top. Bake at 375 for 15-20 min until cheese is lightly
browned and custard is firm. |
|
Squash |
1.5 |
|
c yellow, sliced |
|
Cheese, Swiss |
0.33 |
|
c shredded |
|