Archive for ‘Veggie’

August 15, 2010

Fresh Zucchini Chowder

Fiona Neufeld [Eugene’s wife]

  • 3 medium zucchini, diced
  • 1 medium onion
  • 1 medium green pepper
  • ½ c. flour
  • ½ c. butter
  • 1 ½ c. chicken broth
  • 1 ½ c. milk
  • 1 c. water
  • 2 c. corn
  • 3 tomatoes, peeled and chopped
  • 1 tbsp. basil
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • parsley

Saute zucchini, onion and green pepper in butter until almost tender. Stir in flour. Cook 1 minute. Gradually add milk, broth, and 1 c. water. Stir in remaining ingredients. Simmer 15 mins. Do not boil. Freezes beautifully.

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August 15, 2010

Beef and Vegetable Stir Fry

Evelyn, June 82

  • 1 lb. beef (round steak)
  • 1 ½ c. broccoli cut in 1” pieces
  • 3 medium carrots, bias-sliced
  • 1 tsp. corn starch
  • 1 tsp. salt
  • ½ tsp. sugar
  • 2 tbsp. soy sauce
  • 2 tbsp. dry sherry
  • 2 tbsp. cooking oil
  • 1 medium onion, cut in thin wedges
  • 5 oz (1 cup) frozen peas (thawed)
  • ½ c. water chestnuts (drained and thinly sliced)
  • ½ c. bamboo shoots, halved lengthwise
  • Deep fried rice sticks (?) or hot cooked rice

Partially freeze beef; slice very thinly across the grain into bit-size strips. Cook broccoli and carrots, covered, in boiling salted H2O 2 mins; drain. Mix cornstarch, salt, and sugar; blend in soy sauce and sherry. Set aside. Preheat a wok or large skillet over high heat; add oil. Stir fry broccoli, carrots, and onion in hot oil for 2 mins or till crisp tender. Remove from wok. (Add more oil, if necessary). Add half the beef to hot wok; stir-fry 2-3 mins or till browned. Remove beef. Stir fry remaining beef 2-3 mins. Return all meat to wok. Add peas, water chestnuts, and bamboo shoots. Stir soy mixture into wok. Cook and stir till thickened. Return broccoli, carrots and onion to wok; cover and cook 1 min more. Serve atop rice. Serves 4-6.

August 15, 2010

Carrot and Apple Casserole

  • 3 c. sliced carrots
  • 1 ½ c. peeled sliced apples
  • 2 ½ tbsp. brown sugar
  • 2 tbsp. butter
  • ¾ tsp. salt
  • 1 tsp. grated lemon rind
  • 1 tbsp. lemon juice

Toss prepared carrots and apples together in bowl. Combine brown sugar, salt and lemon rind, and add to carrot and apple mixture. Sprinkle with lemon juice and mix well. Turn into a greased 4-cup casserole and dot with butter. Cover and bake in moderately hot oven (375) until carrots are tender, about 1 hour. Serves 6.

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August 15, 2010

Zucchini Cheese Puffs

from Vi’s recipe book, August ‘82

  • 6 medium zucchini
  • 1 c. cottage cheese
  • 1 c. shredded Monterey Jack cheese
  • 2 eggs, beaten
  • ¾ tsp. dill weed
  • ¾ tsp. salt
  • ½ c. soft bread crumbs
  • 1 tbsp. melted butter

Cut zucchini into large chunks. Simmer 5 mins in salted water and drain. Turn into shallow 1 ½ quart casserole. Mix together cottage cheese, Monterey Jack, eggs, dill weed, and salt. Spread over zucchini and bake uncovered in a casserole dish at 350 for 15 mins. Toss bread crumbs and melted butter together and sprinkle on top of casserole. Bake 15 mins longer. Serves 4-6.

August 15, 2010

Baked Yams

“Very good!”
Karen Waller [nee Neufeld] Dec ‘93

  • 3 c. yams (cooked and mashed)
  • ½ c. sugar
  • 2 eggs
  • ¼ c. butter
  • 1 tsp. vanilla
  • ¼ tsp. salt

For topping:

  • ¼ c. butter (melted)
  • ½ c. brown sugar
  • ¼ c. flour
  • ½ c. chopped pecans

Mix main ingredients and place in casserole. Sprinkle topping over all and bake at 350 for 30 mins.

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August 15, 2010

Cabbage Rolls

Evelyn Doerksen [nee Neufeld]

Remove core and steam cabbage head in a large pot about 20 mins. At the same time, cook ½ c. rice. Fry 1 lb. hamburger and 1 med. onion till almost done. Mix with rice. Cool slightly. Separate leaves and take away any hard pieces. Spoon meat mixture into leaves and roll up. A layer of cabbage leaves in bottom of casserole, on top too. Cover with 1 can tomato soup, ½ c. whipping cream, 1 tsp. vinegar, 1 tbsp. brown sugar and maybe a little water if it looks thick. The layer of leaves on top go on after the juice. Oven 350 1 – 1 ½ hours.

August 15, 2010

Stewed Tomatoes

Melody S.

Per quart add (chopped fine and put in jars with tomatoes):

  • 2 tsp. each green pepper, red pepper, onion, celery
  • mushroom if desired
  • 1 tsp. coarse salt

Pour boiling water onto tomatoes. Let sit for 2 minutes. Drain. Immerse in cold water long enough so they can be handled. Peel, cut and seal in jars with chopped veggies. Process 25 mins, or if veggies are chopped more coarsely, 45 mins.

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August 15, 2010

Bread and Butter Pickles

Doris F. (who is this?)

Soak cucumbers in water for 4 hours. Slice without peeling enough for 4 quarts. Add:

  • 12 onions
  • ½ c. salt
  • 1 qt. vinegar
  • 3 c. sugar
  • 2 tsp. mustard seed
  • 2 tsp. celery seed
  • 2 tsp ginger
  • 1 tsp. turmeric

Mix all together and boil 3 mins. Seal hot.

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August 15, 2010

A+ Dill Pickles

Jesse Neufeld

  • 1 quart vinegar
  • 3 quarts water
  • 1 tbsp. alum (a white powder that’s used for canning and helps preserve the pickles)
  • 1 c. salt (not iodized)
  • garlic to taste (2 small wedges per quart)

Bring to boil and pour over cukes and dill. Fill jars one at a time and seal immediately. This is enough for 12 quarts.

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August 15, 2010

Low-Cholesterol Tomato Soup

from magazine

  • 2 c. sliced carrots
  • 1 c. chopped celery
  • 1 small onion, finely chopped
  • ½ c. chopped green pepper
  • ¼ c. butter or margarine
  • 4 ½ c. chicken broth
  • 4 medium tomatoes, peeled and chopped (4 c.)
  • 4 teaspoons sugar
  • ½ tsp. curry powder
  • ½ tsp. salt, option
  • ¼ tsp. pepper
  • ¼ c. all-purpose flour

In a Dutch oven, sauté carrots, celery, onion and green pepper in butter. Add 4 cups broth, tomatoes, sugar, curry powder, salt (if desired) and pepper. Boil, then simmer for 20 mins. Combine flour and remaining broth until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes. Yields 9 servings (about 2 quts.)