Vegetables

Margie’s Mushrooms – the Original Way

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This is what Margie really does.  The other Margie’s Mushrooms is what happens when recipes are given verbally – slight variation on a theme.  Both are good.

Ingredients:

  • 3 lbs  mushrooms
  • 2 Tab butter
  • 2 Tab olive oil
  • 1/2 tsp garlic salt
  • 1 Tab soy
  • 1 Tab Worcestershire sauce
  • 1 c red wine
  •  1/2 c brandy or Marcella
  • 1/4 tsp nutmeg.
  • 1/4 tsp white pepper

Directions:

  1. Wash mushrooms
  2. Slice mushrooms ¼ inch thick.
  3. Heat butter and oil in heavy pan.
  4. Saute mushrooms until they are dry.
  5. Add garlic. Saute 1 minute.
  6. Add wine, soy, and brandy.
  7. Cook down to semi dry.
  8. Season with salt and pepper and a pinch of nutmeg.

Serves:  3 cups

Source: Margie, the daughter.

 

Caribbean Black Beans

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Ingredients:

  • 1 1⁄2 medium sweet onions, chopped
  • 3 garlic cloves, chopped fine
  • 2 Tab olive oil
  • 1 Tab fresh grated ginger
  • 1 tsp fresh thyme or 1⁄2 tsp dried thyme
  • 1⁄2 tsp ground allspice
  • 4 1⁄2 c drained cooked black beans or 3 (16 ounce) cans black beans
  • 3⁄4 c orange juice
  • salt & freshly ground black pepper
 Directions:
  1. Sauté the onions and garlic in olive oil until barely soft.
  2. Add the spices and sauté until very soft.
  3. Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
  4. Mash a few of the beans with a fork or the back of a spoon.
  5. Add salt and pepper to taste.
  6. Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

Servings: 5 cups

Source:  Food.com  Recipe by CheCheCherie

KOA BBQ Beans

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When you are dealing with a large crowd –  simple is best.  Quick to put together – An hour and a half to cook!  Really delicious and worth the wait.

Ingredients:

  •  1 10 can  pork & beans
  •  4 Onions, large  –  coarsely chopped (or use 4 c frozen diced onions)
  •  1 c  brown sugar
  •  2 tsp yellow mustard
  •   2 c catsup
  •   4 tsp. Worcestershire

Directions:

  1. Mix it all together in a large pot.
  2. Heat, stirring occasionally.

Or –

  1. Remove 2 cups of beans.
  2. Set aside.
  3. Add other ingredients to the remaining beans in the  can.
  4. Set the can in a large pot.
  5. Fill the pot with water within a couple of inches of the top of the can.
  6. Heat, stirring occasionally until warm. (No danger of scorching /burning – good for those who are easily distracted.)
  7. When hot, stir in remaining beans.

Serves:  25

Source:  Cathy Painter/Allison  Painter

For a smaller crowd not camping out.

Ingredients:

  • 2 16-oz. cans pork and beans
  • ¼ c brown sugar
  • ½ tsp. mustard
  • ½ c catsup
  • 2 small onions, thinly sliced
  • 1 tsp. Worcestershire sauce

Directions:

  1. Preheat oven to 350°.
  2. Mix all ingredients.
  3. Baked in an oiled casserole covered for 1 hour.
  4. Uncover and bake for another ½ hour.

Serves:  10

Source:  Cathy Painter/Allison Painter

Cooler Corn

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Am I the only person who hasn’t heard of “cooler corn”?  What is “cooler corn”?  It’s corn cooked inside an ice chest! This is the best way to make corn for a crowd. And you save grill, oven, and stove-top space!  You can even fix it before you leave home and have it ready when you are ready to eat.

What you need:

  • Clean cooler, any size works but don’t use Styrofoam.  It will warp when you pour in the boiling water.
  • 8 – 12 (or more) fresh ears of corn, (depending on how big your cooler is)
  • Boiling water, (about 2 quarts per 12 ears of corn)

Directions:

  1. Shuck all the corn and rinse thoroughly.
  2. Place the shucked corn inside the clean cooler. It doesn’t matter how you put it in, as long as the water can cover it.
  3. Boil the water. You’ll need about two quarts per 12 ears. Make sure the water is at a full boil before you pour it in.
  4. Add water to cover all pieces of corn. Snap down the lid and let stand for 30 minutes, undisturbed.
  5. Drain the water, either by dumping it out, or through the drain spout.
  6. Enjoy! With the lid on, the corn should stay hot for about two hours. Make sure people put the lid back after they take a piece.

Yields: 8 – 12 ears of corn (depending on size of cooler)

Source:  Bon Appétit, Sept. 9, 2011, Scott Desimon

 

Bacon Wrapped Onion Rings

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 There are several variations of this on line but there is nothing wrong with an un-enhanced treat.  If you want to try some different treatments try brushing the onions with Shiraka sauce, BBQ sauce, or soy sauce.  
Ingredients:
  • 3-4 sweet onions, large (the flater the better – like Maui onions)
  • 2 lbs bacon, not thick sliced
  • Toothpicks
Directions:
  1. Cut the root end and stem end off the onion.
  2. Peel the skin from the outer layer of the onion.
  3. Cut the onion into ½ inch slices and remove the centers to only leave about 2 layers.  (If your onions are large enough you may get another two layer piece from the center.)
  4. Wrap strips of bacon around the edges of the onion slices. Expect to use about 2-3 slices each.
  5. Lay the bacon wrapped onion rings onto a lined rimmed pan.
  6. Bake at 300° for 30 minutes.
  7. If the bacon is not quite done, turn the rings over and finish in the broiler.
  8. Serve immediately when finished.

Serves: 4-6

Source:  Several internet recipes – modified by Donna Barasch

Pickled Haricot Vert (thin green beans)

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These were a huge hit at Thanksgiving.  And, you do them the day before.  Also good with Pickled Garlic.

Ingredients:

  • 1 – 2 lbs haricot vert
  • 1/2 c white wine
  • 1/4 c apple cider vinegar
  • 1/4 c white balsamic vinegar
  • 1/4 tsp white peppercorns
  • 1 clove garlic
  • 1 sprig dill
  • a wide mouthed jar tall enough to hold the beans upright.

Directions:

  1. Pack the beans in the jar standing upright, filling the jar completely.
  2. Add dill and garlic.
  3. Bring wine, vinegar, and pepper corns to a boil.
  4. Simmer for about 5 minutes.Serves:
  5. Pour hot vinegar mixture over the beans.
  6. Refrigerate overnight.

Serves:  How big are your friends on pickled things?

Source:  Margie’ kitchen

Note:  If you use regular beans, simmer them in the vinegar for a minute or blanch them first.

 

Scalloped Tomatoes

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This was the result of not reading the recipe carefully.  I used 3/4 pound cheese instead of 3/4 cup.  TOO delicious!  Especially with those fresh tomatoes in summer.

Ingredients:

  • 1 lb can tomatoes, about 2 cups (or 2 lbs peeled fresh)
  • 4 slices toast, buttered and cubed
  • 1 Tab minced dry onions
  • 1/4 c butter, melted
  • 3/4 lb jack cheese, cubed
  • 3/4 lb cheddar cheese, cubed
  • salt and pepper

pinch of sugar (because anything with tomatoes needs a pinch of sugar)

Directions:

  1. Preheat oven 375°.
  2. Mix in 2 quart casserole.
  3. Bake uncovered for 20 minutes.

Serves: 4-5

Source:  Some newspaper long ago – but Ginger claims it .

Pickled Mushrooms

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These are a great addition to an antipasto tray – or good by themselves!

Ingredients:

  • 1 Tab salt
  • 1 lb fresh button mushrooms
  • 1/2 c onion, chopped
  • 1 clove garlic, finely chopped
  • 1/4 c parsley chopped
  • 2 bay leaves
  • 1/8 tsp pepper
  • 1/2 tsp dried thyme
  • 2 c white wine
  • 1 c white vinegar
  • 1 c water
  • 1/2 c olive oil
  • 2 Tab lemon juice

Directions:

  1. Add salt to 6 cups cold water.
  2. Wash the mushrooms in this.
  3. Drain.
  4. Combine remaining ingredients in large sauce pan.
  5. Add mushrooms.
  6. Bring to boiling point and reduce heat.
  7. Simmer covered for 8 – 10 minutes or until mushrooms are tender.
  8. Refrigerate covered at least one hour.

Serves:  6

Source: Magzine

 

Gulliver’s Creamed Spinach

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This is an old recipe – no one does MSG any more.  Gulliver’s is still in business (owned by Lawry’s) and still serves the spinach.  (I’ll bet they don’t make it this way anymore!!)

Ingredients:

  • 20 oz Frozen leaf spinach
  • 3 bacon slices
  • 1 small onion
  • 3 Tab flour
  • 1 1/4 c milk
  • 1 tsp salt
  • 1/2 tsp coarse black pepper
  • 1/2 tsp MSG

Directions:

  1. Thaw spinach and squeeze completely dry.
  2. Grind bacon and onions very fine and place in sauce pan.
  3. Saute bacon and  onion until bacon is cooked.
  4. Stir in flour to make a smooth paste.
  5. Gradually add milk.
  6. Bring to a boil and simmer on low for 10 minutes – until thickened.
  7. Add salt, pepper and MSG.
  8. Grind spinach fine and add to cream sauce.

Serves: 6

Source:  Gulliver’s restaurant via newspaper.

Blender Bearnaise

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This really works, but be sure to use a blender, not a food processor.

Ingredients:

  • 3 Tab white wine vinegar
  • 1 tsp tarragon (crumbled)
  • 1 tsp chives (or green onion greens) chopped
  • 2 eggs
  • 2 Tab lemon juice
  • 1 c butter, melted, hot

Directions:

  1. Simmer vinegar, tarragon, chives until reduced to about 2 teaspoons.
  2. Place in blender with eggs and lemon juice.
  3. Blend for a few seconds.
  4. With blender turned on, slowly pour in the butter.

Serves: 1 1/2 cups

Source:  Sunset Cook Book for Entertaining