Potato Onion Bake


2 pounds Yukon gold potatoes
2 Tbsp. olive oil
2 large onions, peeled and sliced
2 tsp. chopped garlic
1 tsp. dried thyme
1 Tbsp. dried or fresh rosemary
14-1/2 oz. can low sodium chicken broth

Peel potatoes and thinly slice. Put aside. Heat oil in large skillet. Sauté onions and garlic until onions are wilted. Stir in thyme and rosemary. Layer potatoes and onion mixture in a greased rectangular glass baking dish. Pour broth over all. Cover with foil. Bake at 400 degrees for 30 minutes. Uncover and bake until potatoes are tender and top is golden brown, about 15 minutes more. Serves 6-8.


Barley Corn Salad


4 cups cooked barley
2 pounds/32 oz. frozen corn, thawed
1 cup chopped red bell pepper
1 cup chopped green bell pepper
6 green onions, chopped
2 Tbsp. minced fresh parsley
4 Tbsp. lemon juice
4 Tbsp. canola oil
1 tsp. thyme

Mix first 6 ingredients in a large bowl. Add lemon juice, oil, and thyme. Stir and refrigerate until served. Yields 16 servings.


Baked Glazed Sweet Potatoes


3 large sweet potatoes
1/3 cup granulated sugar
1/3 cup dark brown sugar
3/4 cup water
2 Tbsp. butter
3 Tbsp. lemon juice
½ tsp. freshly grated nutmeg
1/4 tsp. cinnamon

Simmer potatoes in pot of boiling water for about 10 minutes. Drain and cool. Meanwhile, preheat oven to 350°. In a separate small saucepan, bring both sugars and 3/4 cup water to a boil, stirring until sugars are dissolved. Simmer on low heat for 8 minutes and then remove from heat. Whisk in butter, lemon juice, nutmeg, and cinnamon.

Peel potatoes and slice crosswise into 3/4 inch slices. Arrange in single layer in shallow greased pan. Drizzle lemon syrup over potatoes. Bake for 40 to 50 minutes, turning over halfway, until tender and well-glazed. Makes 6-8 servings.


Broccoli Cheese Bake


8 servings
1/4 cup chopped onions
4 Tbsp. margarine
½ cup water
2 Tbsp. flour
8 oz. jar Cheese Whiz
2-10 oz. packages frozen chopped broccoli
3/4 cup egg substitute
½ cup plain bread crumbs

For ½ steamer size (24 servings)
2 cups chopped onions
8 Tbsp. margarine (1 stick)
2 cups water
8 Tbsp. flour
2-16 oz. jars Cheese Whiz
4-16 oz. packages frozen chopped broccoli
3 cups egg substitute
½ cup plain bread crumbs

For full steamer size (48 servings)
4 cups chopped onions
16 Tbsp. margarine (2 sticks)
4 cups water
16 Tbsp. flour
4-16 oz. jars Cheese Whiz
8-16 oz. packages frozen chopped broccoli
6 cups egg substitute
1 cup plain bread crumbs

Defrost and drain the broccoli. Preheat oven to 325 degrees. Sauté onions in margarine. Mix flour in water. Stir into onions and cook until thick and boiling. Add Cheese Whiz, then broccoli and egg substitute. Place in a greased 8 inch square pan for smaller portion, or two half steamer trays for large crowd (may have overflow; add additional baking dish if needed). Sprinkle bread crumbs on top. Bake for 45 minutes or until set and browned.


Caribbean Rice With Pigeon Rice


2 cups long grain rice
1 can (13-1/2 oz.) coconut milk
1 can (15-1/2 oz.) Goya dry pigeon peas (look in the canned vegetable section near beans)
1 cup chopped green onion
2 Tbsp. butter or margarine

Combine coconut milk, juice from peas, and water to make 4 cups of liquid. Cook the rice as directed on the package. When the liquid is absorbed, mix in green onions, pigeon peas, and butter. Add salt to taste. Serves 8.


Cheesy Hash Brown Casserole


15 oz. can of Healthy Choice cream of celery soup
1 cup reduced‑fat sour cream
1 Tbsp. flour
½ tsp. garlic powder
24‑30 oz. package frozen hash brown potatoes
2 cups reduced‑fat shredded cheddar cheese
1/3 cup freshly grated parmesan cheese
Paprika to taste

In a bowl, combine soup, sour cream, flour, and garlic powder. Stir in potatoes and cheddar cheese. Pour into a 13x9x2 greased baking dish. Sprinkle parmesan cheese and paprika on top. Bake uncovered at 350 degrees for 50‑60 minutes.


Curried Rice and Peas


4 cups water
2 cups uncooked long grain rice
1 Tbsp. butter
16 oz. package frozen peas, cooked & drained
1 cup diced celery
5 green onions, sliced
½ cup mayonnaise
½ cup apricot jam
1-1/2 tsp. curry powder
1 sprinkle turmeric

Combine water, rice and butter in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until water is absorbed. Remove from heat and mix in peas, celery, and green onions. In a separate bowl, blend mayonnaise, apricot jam, curry powder, and turmeric. Add to rice mixture and mix well. May be served warm or chilled.


Israeli Couscous With Mushrooms


2 cups large grained couscous
Low sodium chicken broth
8 oz. fresh gourmet mushroom blend, coarsely chopped
2 garlic cloves, chopped
2 Tbsp. olive oil
1 tsp. fresh thyme
2 tsp. Worcestershire sauce

Preheat oven to 400 degrees. Mix together mushrooms, garlic, olive oil and thyme, and spread in aluminum foil lined baking pan coated with cooking spray. Bake for 20 minutes. Meanwhile, cook couscous in chicken broth according to package directions. Stir mushroom mixture and Worcestershire sauce into couscous and mix to blend.


Mushroom Pie


16 oz. sliced mushrooms
8 oz. sliced Portobello mushrooms
2 large shallots, peeled and diced
2 Tbsp. olive oil
1 cup parmesan cheese
½ cup shredded Swiss cheese
2 deep dish pie crusts
Egg Substitute

Sauté mushrooms and shallots in olive oil in large skillet. Remove skillet from heat. Mix in parmesan and Swiss cheeses. Put the mixture into one pie crust. Fold other pie crust over top. Brush with egg substitute. Bake at 350 degrees for 30-45 minutes or until browned.


Mushroom Risotto


3 Tbsp. olive oil
1‑1/2 pounds sliced mushrooms
1/2 cup port wine
48 oz. chicken broth
2 cups onion, chopped
2 cups Arborio rice
1 cup dry white wine
1 cup freshly grated parmesan cheese

In a sauté pan, heat 1Tbsp. olive oil. Add the mushrooms and stir until they are softened. Add the port wine and 1/2 cup chicken broth, and let simmer for 5 minutes. Remove from heat.

In a heavy‑duty soup pot, heat 2 Tbsp. of olive oil. Add the onions and sauté until they become light brown, then add the rice and toss until the rice turns golden. Pour in the white wine. When all the wine has been absorbed by the rice, add the chicken broth, one cup at a time. Simmer very slowly until all the stock has been absorbed. Then add the mushroom mixture and continue to stir until most of the liquid has been absorbed. Stir in the parmesan cheese. Serve immediately.


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