Entree – Vegetarian

Pizza al Pomodoro con Formaggio (Tomato-Cheese Pizza)

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Try it once. There is nothing like “from scratch” pizza – if you have time.  This is just a beginning.  You can add salami, mushrooms, anchovies, Italian sausage, olives, onions, whatever.

Ingredients:

  • 1 pkg yeast
  • 1 tsp salt
  • 3/4 c lukewarm water
  • 3 1/2 c flour
  • olive oil
  • 4 -6 fresh tomatoes, peeled, sliced
  • 3/4 lb cheese mozzarella or Jack, sliced or grated (3 cups)
  • dried oregano

Directions:

  1. Dissolve yeast in lukewarm water with salt.
  2. Allow to stand 10 minutes.
  3. Sift flour into a large bowl.
  4. Make a hollow in the center.
  5. Pour in the yeast mixture.
  6. Work the flour into the liquid little by little.
  7. If necessary, add a little more water so that the dough is soft and smooth.
  8. Roll into a ball and set to rise in a covered, greased bowl in a warm place.
  9. When dough has doubled in bulk, knead for several minuets.
  10. Divide into six pieces.
  11. Roll into circles 1/8th inch thick. Edges should be slightly thicker to form a rim.
  12. Place on ungreased cookie sheet.
  13. Brush each round lightly with oil on both sides.
  14. Cover with layer of tomatoes, then cheese.
  15. Sprinkle lightly with oregano.
  16. Bake in preheated 450° oven for 10 minutes until lightly browned.

Serves:  6

Source:  Maglare Alla Italiana

Quesadillas

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Now, this has become a standard food across the country.  But, someone may be looking for a basic recipe –  so here it is.  Feel free to vary the cheese, add peppers, chicken, whatever is in the fridge. 

Ingredients:

  • 24 6 inch flour tortillas
  • 1 1/2 lbs cheddar cheese, grated
  • 1 1/2 lbs jack cheese, grated
  • 14 oz green chili salsa
  • 2 bunches green onions, chopped (green part and white part)
  • soft butter

Directions:

  1. Place oven rack in top position.
  2. Preheat oven  400°.
  3. Butter one side of tortillas.
  4. Place 12 buttered side down on foil covered cookie sheet.
  5. Sprinkle with both cheeses, onions and salsa.
  6. Top with the rest of the buttered tortillas – buttered side up.
  7. Bake until brownish.
  8. Flip over and brown other side.

Serve immediately.

These also can be made in a frying pan or toaster oven.  Anything to brown the tortilla and melt the cheese.

Serves:  12

Source: Patty Johnson and Marty Stevenson, Taft School (Orange, CA) ELP Cooking Class

 

Garden Chili

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A tasty, not meat, chili.  You can vary the chili powder to your taste

  • 3/4 c oil
  • 3 lb 12 oz onion
  • 1 1/2 Tab garlic
  • 4 lb 4 oz celery
  • 1 lb carrots
  • 2 tsp oregano
  • 2 Tab cumin
  • 2 Tab chili powder
  • 1 1/2 Tab salt
  • 1 Tab pepper
  • 1 lb geen pepper
  • 2 lb zuccini
  • 1 1/2 lb mushrooms – canned
  • 5 lb 6 oz diced tomatoes
  • 1 qt water
  • 5# 6 oz beans (canned) = 1 1/2 lb dried
  • 1/3 c lemon juice

Directions:

  1. Saute onion and garlic until transparent.
  2. Add celery, carots, oregano, cumin, chili powder, salt and pepper.
  3. Cook until tender.

Serves:  Makes 3 gal

Source:  MLK

Gazpacho by Margie

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The perfect summer lunch – Gazpacho, good bread, and maybe a little Sangria.  This one is mild and slightly chunky.  For a little more bite substitute 1 can of soup for an equal amount of V-8 juice and a dash of Tabasco sauce.

Ingredients:

  • 2 can tomato soup
  • 1 green pepper
  • 1 cucumber, peeled
  • 1 onion
  • 1 large tomato, peeled
  • 2 stalks celery
  • 2 cloves garlic
  • 2/3 c wine vinegar
  • 6 Tab olive oil
  • sour cream

Directions:

  1. Chop pepper, onion, celery and garlic in food processor.
  2. Finely dice by hand cucumber and tomato.
  3. Mix together with soup, vinegar and oil.
  4. Chill.
  5. Serve with dollop of sour cream.

Serves: 4

Source: Combination of several recipes.

Notes:  Updated version:  Replace tomato soup with 1 large can V8 juice.  Use 1/3 c wine vinegar, 1/3 c balsamic vinegar.  Add diced avocado for special occations.

 

Swiss Beer Fondue

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This is the fondue Margie always makes.  It is fun to see different beers change the flavor.  You can also dip other things – sausage, shrimp, chicken, vegetables, etc.

Ingredients:

  • 2 t dry mustard
  • 1 can beer
  • 1 Tab lemon juice
  • 1 lb Swiss cheese
  • 1 1/2 Tab corn starch
  • crusty french bread

Instructions:

  1. Cut bread into 1 inch cubes.
  2. Shred cheese.
  3. Mix cheese with cornstarch and mustard.
  4. Heat beer and lemon juice until bubbles start to rise.
  5. Slowly add cheese, stirring constantly.
  6. Dip bread cubes in fondue and enjoy.

Serves:  How hungry are you? 2 – 4.

Source: A paper in the fondue cookbook (quite spattered!)

 

 

Freezer Tomato Soup

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So, it is the middle of summer and you have run out of friends to give your beautiful tomatoes.  Be selfish! Keep them and make this soup – so good in the middle of winter when fresh tomatoes taste like cardboard.

Ingredients:

  • 7 – 8 lbs tomatoes, ripe (16 – 18 large)
  • 3 onions, large, chopped (2 lbs)
  • 1/4 c sugar
  • 1/4 c parsley, chopped
  • 6 Tab cornstarch
  • 6 Tab water
  • dash of ground cloves (optional)
  • butter or sour cream

Directions:

  1. Core then chop 3 quarts of tomatoes.  Don’t bother to peel.
  2. In an 8 qt pan combine tomatoes, onions , sugar and parsley.
  3. Cook over medium heat, stirring, until the tomatoes make juice and come to a boil.
  4. Reduce to medium low.
  5.  Cover and cook for 45 minutes, stirring occasionally.
  6. Blend cornstarch with water, stir into the tomato mixture.
  7. Cook, stirring until boiling and thickened.
  8. Remove and press through a food mill or fine strainer.
  9. Discard seeds and pulp.
  10. Cool and pack in pint containers.
  11. Freeze.
  12. To serve, thaw and heat.  Add salt, pepper, cloves.
  13. Top each serving with butter or sour cream (or popcorn).

Serves:  12 (makes 6 quarts)

Source:  Sunset

Notes: For cream of tomato soup add 1 c milk or half and half and 1/2 tsp basil.

Tomato Cheese Fondue

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Fondue is one of my favorite dinners – never the same twice if you vary the cheese and wine and bread.  Great for leftover bits of cheese.

Ingredients:

  • 1 garlic clove, cut in half
  • 2 c white wine
  • 1 Tab lemon juice
  • 1 lb swiss cheese, grated (4 cups)
  • 3 Tab flour
  • 1 Tab kirsch or brandy
  • 1/2 tsp ground pepper
  • 1/2 tsp nutmeg
  • 1c tomato sauce
  • baton of French bread cut into l inch cubes. (You want lots of crust)

Directions:

  1. Rub the garlic on the inside a heavy sauce pan then discard.
  2. Warm up the wine and lemon juice on low heat. Do not let it boil.
  3. In a separate bowl or plastic bag, mix the cheese and flour.
  4. Gradually add the cheese mixture to the pot, one handful at a time.
  5. When all the cheese has melted, add the Kirsch, pepper, salt and nutmeg.
  6. Add the tomato sauce.
  7. Pour into fondue pot.
  8. Place fondue pot over low flame.
  9. Serve with bread cubes.

Serves: 6 (or 8 – 10 for Gourmet with second fondue)

Source: bestfondu.com

Comments: If fondue is too thick add warm wine.  If the fondue is too thin, add flour dredged cheese.

Reminder – use the fondue fork to dip, not eat.

Beer Fondue

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Fondue is not only about wine.  Quick and easy and filling.

Ingredients:

  • 2 cups shredded sharp cheddar cheese (8 oz.)
  • 2 cups shredded Colby-jack cheese (8 oz.)
  • 1-1/4 cups shredded swiss cheese (5 oz.)
  • 1 Tab cornstarch
  • 2 c beer – lager
  • 1 tsp hot sauce
  • 6 slices bacon, finely chopped
  • 1 loaf Ralph’s round marbled rye bread, cut into 1 inch cubes (or any firm rye bread)
  • large pretzels

Directions:

  1. Toss cheeses with cornstarch in medium bowl or plastic bag; set aside.
  2. Pour beer into heavy sauce pan; bring to a boil over high heat.
  3. Reduce heat to low; add cheese mixture.
  4. Stir constantly 2 minutes or until cheese is melted.
  5. Stir in hot sauce.
  6. Pour into fondue pot.
  7. Place fondue pot over low flame.
  8. Top with crumbled bacon.

Serve with bread cubes and pretzels

Serves: Serves: 6 (10 – 12 for Gourmet with second fondue)

Source: Sargento.com

Comment: If fondue is too thick add warm beer.  If fondue is too thin, add flour dredged cheese.

Reminder – use the fondue fork to dip, not to eat with.

Minnesota Wild Rice Soup

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Even if you are not a fan of wild rice, you will like this creamy soup.

Ingredients:

  • 3 qts chicken stock
  • 1 1/3 c wild rice
  • 2 c finely chopped shallots
  • 1 qt half and half
  • 1/2 c flour
  • 1 Tab fresh thyme leaves
  • 1 tsp freshly ground black pepper
  • 2 c thinly sliced small button mushrooms
  • ¼ c maple syrup
  • Kosher salt, to taste
  • finely cut chives for serving

Directions:

  1. In a 8 quart saucepan, bring the stock and rice to a boil over medium high heat.
  2. Cover and cook, stirring , for 40 minutes.
  3. Add shallots and continue to cook until rice is tender, 5 – 10 minutes.
  4. In a small bowl, whisk half and half, flour, thyme and pepper.
  5. Whisk into soup.
  6. Add mushrooms and cook, stirring, until soup thickens, about 15 minutes.
  7. Stir in the maple syrup, salt and pepper.
  8. Divide soup between soup plates.
  9. Garnish with chives.

Serves: 10-12

Source: Saveur.com

Sweet Potato Soup with Rum Cream

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Worth the effort! (Even if you hate sweet potatoes!)

Soup Ingredients:

  • 5 Tab butter
  • 1 medium onion, coarsely chopped
  • 9 c chicken stock
  • 1 tsp curry powder
  • 5-6 medium sized sweet potatoes, peeled and cubed
  • ¼ c maple syrup
  • 2-5 small sprigs fresh thyme or 1 tsp dried thyme
  • pinch of cayenne pepper
  • 1 c cream
  • 1/8 tsp freshly grated nutmeg
  • salt and white pepper to taste

Soup Directions:

  1. In a 6 quart heavy bottomed saucepan, melt butter over medium heat.
  2. Add the onion and curry powder.
  3. Cook for about 6 minutes stirring occasionally.
  4. Meanwhile, in a separate sauce pan, heat the stock to a simmer.
  5. Add the sweet potato to the onion mixture.
  6. Then add the heated stock, maple syrup , thyme, and cayenne.
  7. Cook until the sweet potatoes are soft, about 25 minutes.
  8. Remove the thyme sprigs.
  9. Puree the soup in small batches and strain.
  10. Return the soup to heat and add the cream, nutmeg, salt & white pepper.
  11. Transfer to individual bowls and serve with a dollop of Rum Cream.

Rum Cream Ingredients:

  • 1 c heavy cream
  • ½ tsp fresh lemon juice
  • ¼ tsp grated lemon zest
  • 5 Tab good quality dark rum
  • pinch of sugar

Rum Cream Directions:

  1. In the bowl of an electric mixer, whip the cream until soft peaks form.
  2. Add the lemon juice and zest, rum and sugar.
  3. Continue whipping until the cream is almost stiff.
  4. Refrigerate until ready to serve.

Serves: 10

Source: The Inn at Little Washington Cookbook: A Consuming Passion, By Patrick O’Connell, Washington, Virgina