Roquefort Dressing
Veggie Casserole
Tofu Stroganoff
Quick Potatoes Au Gratin
CABBAGE CASSEROLE
Blumenkohlauflauf (Cauliflower Casserole)
Roquefort Dressing
2 cups mayonnaise
1/2 t black pepper
4 oz. package Roquefort or blue cheese
2 cloves garlic, minced
1 T vinegar
1/2 t salt
1 cup buttermilk
1 T sugar
Crumble Roquefort cheese into large bowl, mash with fork. Add mayonnaise and other ingredients. Mix well store covered, in refrigerator. Recipe makes approx. 1 quart, so it can be divided into pretty jars to give as gifts.
This recipe was donated by Cathy Patterson, "Cpat", from WBS Chat.
Veggie Casserole
1 medium eggplant
Grease a casserole dish and layer vegetable mixture, starting with
We've made this with all different kinds of veggies - broccoli,
Tofu Stroganoff
Again I'm not sure where this one came from... my cousin's girlfriend or
something like that.
1 package tofu (we prefer the extra firm kind. If you use the soft
1 large onion
Cube tofu into about 1 cm (1/4"?) cubes. Saute onions, tofu, and
Hope you enjoy these!
Quick Potatoes Au Gratin
16 oz Frozen Souther-style hash Brown potatoes
Heat oven to 350. Mix potatoes, cheese, soup, salad dressing, onion
CABBAGE CASSEROLE
4-6 cups of shredded or chopped cabbage (I chop into finger-size widths)
Set oven to 300 degrees. Put cabbage in greased baking dish. Mix rice,
2 small zucchini
1 medium to large onion
3/4 lb mushrooms
1 large can tomatoes
1 cup grated low-fat (skim milk) mozzarella
1/2 tsp salt (can be reduced or eliminated)
1/4 tsp pepper
1/2 tsp oregano
1/2 tsp basil
vegetable oil, chicken broth, or spray for sauteeing
Chop eggplant, zucchini, onion, and mushrooms into the size that you
like to eat them. Sautee onion, zucchini, and eggplant until onion is
starting to get soft. Add mushrooms and continue sauteeing for about
3-5 minutes. Drain tomatoes, reserving the juice, and add tomatoes and
spices to the pan until tomatoes are warm through. Here you can add
back some juice if it seems really dry, or add about half the juice if
you're planning to serve it over rice.
vegetables and ending with cheese. Bake covered at 325 degrees for 30
minutes, uncovering for the last 10-15 min.
cauliflower, carrots, etc. You can make this a day in advance and reheat
it - it's actually better than way since the flavours will have blended.
tofu the cubes break apart, but that can be yummy too)
1/2-3/4 lb mushrooms
1 can cream of mushroom soup
1 cup (or so) plain yoghurt or sour cream
egg noodles for 4, whatever that means for you. :)
1/4 tsp pepper
salt to taste (we find the salt from the canned soup enough)
(optional - 1/2 tsp basil)
whatever you use for sauteeing
mushrooms in saucepan until onions are soft; meanwhile cook egg noodles.
Add spices (we prefer the basil but the recipe didn't have it originally
and I don't think it's usual to have basil in stroganoff:)) and can of
cream of mushroom soup. Heat until almost bubbly, stirring constantly.
Turn the heat off but leave the pot on the burner, and stir in yoghurt
until the sauce is the consistency you prefer. Leave on cooling-off
burner for about 3 minutes and then serve over the noodles.
Jen G.
8 oz Kraft Natural Shredded Sharp Cheddar cheese
1 cn Cream of chicken soup
1 c Miracle Whip Salad Dressing
1/2 c Chopped onion
1/8 ts Pepper
2 c Crushed Post Toasties Corn-Flakes
2 tb Parkay margarine, melted
and pepper. Spoon into 12 x 8-inch baking dish. Sprinkle with
combined crushed corn flakes and margarine. Bake 45 to 55 minutes or
until thoroughly heated. Makes 6 servings.
1 1/2 pounds of ground beef
3 tbsp. chopped onion
1/4 tsp. pepper
1/8 tsp garlic powder
1/2 cup uncooked rice
1/2-1 tsp. salt
1/2 tsp. paprika
6 oz. can tomato paste
2 cups water
hamburg and spices and layer over cabbage. Layer another layer of
cabbage over the hamburg mixture. Mix tomato paste and water and pour
over the top. Cover with foil and bake for 1 - 1 1/2 hours.
Blumenkohlauflauf (Cauliflower Casserole)
1 cauliflower, in small pieces
1 1/4 cups sour cream (I use about 1 1/2 cups)
2 small onions, diced
fresh chives and parsley (1-2 TBS each)
garlic salt or powder
salt & pepper
sweet paprika powder
6-8 tomatoes, sliced
8-10 (+) slices of a good, grainy whole wheat bread, toasted
1/2 lb cheese, grated (I use Gouda)
Butter to grease the casserole form Cook the cauliflower in salt water
until "al dente" or barely tender. Mix the sour cream with the diced
onions, herbs, spices (liberal hand with the paprika) and salt & pepper.
Drain the cooked cauliflower and add it to the sour cream mixture; mix
well but carefully so as not to break up the cauliflower pieces too much.
Butter a large casserole form. Assemble the casserole in layers: toast,
cauliflower mixture, tomatoes then cheese. Repeat until all ingredients
are used; top layer should be cheese. Bake for approximately 20 minutes
at 425 F.
This is really good and is easy to make.
Veggie Casserole
1 pound mushrooms
3 tablesp butter
1 box frozen peas
1 can Campbell's cream of celery soup
3/4 cup milk
1 teasp worstershire sauce
3 tablesp grated parmesan cheese
1/2 cup crushed potato chips
salt and pepper
Slice mushrooms and fry in butter until soft and tender.
Put in peas and cook for about 2 minutes.
Put in everything else except potato chips and mix.
Put this mixture into a greased baking pan.
Sprinkle the potato chips on the top.
Bake 30 minutes in 350 oven.
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