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Mar 302013
 

Nicoise Casserole

Today folks is Turkey Neck Soup Day and I’m sorry but I’m not touching that one! When I cook a turkey, I boil my neck bone up to feed to the chickens and the cats and they love it. Tomorrow of course is Easter Sunday and it’s also National Clams On The Half Shell Day, Oranges & Lemons Day and my favorite besides Easter, Tater Day and hence this recipe! As I said the other day, Kenny and I already celebrated Easter this week and tomorrow will be steaks on the grill (it’s gonna be in the 80’s here), along with some beans and potatoes with some garlic bread! I hope whatever you are having or celebrating tomorrow, you have a great meal!

happy easter

Nicoise Casserole
 
Ingredients
  • 6 large red potatoes, pared and sliced thin
  • 3 medium carrots, pared and grated medium
  • 4 medium tomatoes, chopped coarsely
  • 2 medium sweet onions, chopped fine
  • 2 medium bell peppers, sliced thin
  • 2 cloves of garlic, minced
  • 3 tbsp fresh parsley, chopped
  • 1-1/2 teas salt
  • ½ teas white pepper
  • ½ teas dried basil
  • 2 cups water
  • ¼ cup olive oil
Instructions
  1. Place the potatoes in a shallow baking dish that has been sprayed with cooking oil.
  2. Combine the carrots, with the next eight ingredients and evenly spread over the potatoes; add water and bake in a 375 degree oven for 45 minutes.
  3. Sprinkle top with the olive oil and continue to bake for 15 minutes longer.
  4. Let cool and chill before serving into squares.

 

I personally like this one served hot instead of cold and goes great with any type of meat……..enjoy! I hope all our Jewish friends out there had a wonderful Passover this week and all of our fellow Christians out there have a very Happy Easter tomorrow!

Oct 162012
 

Tangy Carrot Casserole

Carrots are just another veggie that tastes good no matter what you do to it and this recipe kicks it up a little with horseradish! This house is never without it and Kenny uses a lot of horseradish mustard on his sandwiches, just give me the real stuff. Holiday baking time is rapidly catching up to us with Halloween right around the corner, Thanksgiving next month and then Christmas. It’s going to be a busy time here for husband and I as we like to make homemade gifts for a few of the neighbors. Even though it’s usually just the two of us on Turkey Day, we still put out a full spread on the table and then just vegetate in front of the TV for the rest of the day! Thought this recipe might grace our table this year to spice up dinner.


 
Ingredients
  • 2 lbs carrots
  • ½ cup liquid from cooking carrots
  • 4 tbsp minced onion
  • 1-1/2 teas horseradish
  • ½ cup mayo
  • 1 teas salt
  • ¼ teas pepper
  • 1 cup dry bread crumbs
  • ½ cup melted butter
Instructions
  1. Peel, slice, and cook until crisp-tender; drain and reserve ½ cup of the liquid.
  2. Place carrots in a casserole dish that has been greased.
  3. Combine the carrot liquid and the next 5 ingredients, pour over the carrots.
  4. Top with the bread crumbs and pour the melted butter over all.
  5. Bake in a 375 degree oven for 20 minutes or until lightly browned.

Don’t forget, it’s still Vegetarian Month…………..Enjoy!

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