Arabian squash cheese casserole
2 medium-large Acorn or carnival squash 1 cup onion 2-3 cloves crushed garlic 1 cup red or green pepper, chopped 3 Tbsp butter 1 tsp salt 2 beaten eggs 1 cup buttermilk or yogurt l/4 cup sunflower seeds 1 cup crumbled feta Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. […]
Fresh greens pasta pie
3 ounces vermicelli 1 tablespoon butter or margarine, softened 1/6 cup grated Parmesan cheese 2 1/2 eggs; 1 teaspoon cooking oil 1/2 small onion, chopped 1 cup chopped fresh spinach or other greens 1/2 cup (2 ounces) shredded mozzarella cheese 1/6 cup milk 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper pinch ground nutmeg Heat […]
Steak and rutabaga pasties
Crust: 3 cups flour I teaspoon salt I cup (8 ounces) chilled shortening or lard, cut into pieces 1 egg ice water Filling: 1 1/2 pounds cubed sirloin 4 cups diced rutabaga I cup chopped onion 3 tablespoons heavy cream 4-6 tablespoons chopped fresh parsley 1 tablespoon salt 1 teaspoon pepper 3 tablespoons cold butter, […]
Beet and celeriac casserole
12 ounces raw beets 12 ounces raw celeriac 4 sprigs of fresh thyme, chopped 6 juniper berries, crushed 1/2 cup fresh orange juice 1/2 cup vegetable stock salt and freshly ground black pepper Preheat the oven to 375°F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely. Fill […]
Peruvian potatoes with chiles and cheese
2 pounds red potatoes 2 tablespoons vegetable oil 1 cup finely chopped red onion 2 minced hot peppers 1 tablespoon minced garlic 1 cup milk 6 ounces feta, crumbled 3 hard-cooked eggs, chopped 2 tablespoons chopped cilantro salt and pepper to taste Boil potatoes in salted water until nearly tender. Heat oil in large skillet […]