July 23rd Recipes from Jacquie

Memebers!  I’m so sorry!  This week’s newsletter included some great recipes from Jacquie that I forgot to post yesterday.  Here they are now!  -Anisa

Celery Au Gratin

3 cups chopped celery
¾ cup dried bread crumbs
1 egg
1 ½ Tbsp butter
1 to 1 ½ cups grated sharp cheese
1 ½ cups milk mixed with 1 ½ Tbsp flour
Salt & pepper to taste

Beat egg, milk and seasonings together. Melt ½ tsp butter in glass baking dish and cover completely. Boil celery 5 minutes, then layer in bottom of dish. Sprinkle on some bread crumbs and cheese. Continue with layers, reserve enough crumbs and cheese to top casserole.
Pour egg and milk mixture over all and top with remaining crumbs and cheese. Dot with remaining butter and bake at 350 degree oven for 40 minutes or until celery is tender.
This recipe comes from a cookbook I received in 1984 (when I got married) from a friend of my grandmothers who was in an Extension Club.

A member, Katherine Standifer gave me this recipe, yum!
Cabbage Pocket Pie

1 lb ground beef*
½ large head of cabbage, shredded
4 large carrots, grated
1 large onion, chopped
Shredded cheese
1 cup biscuit mix
2 cups milk
4 eggs

Preheat oven to 400 degrees. Brown burger over medium heat. Drain then add cabbage, carrots and onion. Sauté until cabbage is tender. Season liberally with salt and pepper. Pour into 9X13 pan that has been greased/oiled. Sprinkle a little cheese over top of mixture. Combine biscuit mix, eggs and milk. Mix well then pour over ground beef mixture.** Bake 40 minutes or until knife inserted in center (of dough) comes out clean. Let stand 5 minutes before serving.

*Vegetarian Version: Omit ground beef and substitute summer squash, eggplant (& celery?). Cook as directed.
This reminds me of Shepard’s Pie. I think it would be great with lamb too!
**The biscuit topping could be replaced with garlic mashed potatoes.

Green Bean Fries
Wash and trim stems from beans. Place in a plastic bag, add olive oil and season with onion salt and garlic salt. Shake and mix until all beans are covered. Place on a large cookie sheet mostly in a single layer. Preheat oven to 500 degrees. Cook until slightly browned (around 10 minutes) toss the beans over half way through. Serve immediately!

Rosy Home Style Fries

4 to 5 med potatoes, cubed and boiled until tender
2 med beets, cooked and cubed
1 Tbsp oil
1 med onion, finely chopped
1 large pepper, chopped (optional)
½ cup fresh chopped parsley or 2 to 3 Tbsp dried
¼ tsp salt
1/8 tsp black pepper

Saute’ onions 5 min. Add potatoes and beets, saute’ 10 minutes or until potatoes start to brown. Toss in everything else and cook 1 to 2 minutes more. Serve warm.

Watermelon Split
2 Bananas
¾ cup melted semi -sweet chocolate chips
18 “scoops” watermelon, deseeded
raspberry jam, strawberry jam, blueberry jam
whipped cream
chopped nuts
maraschino cherries

Peel bananas, cut in half then cut lengthwise. Dip in chocolate and place on wax paper until hardened. May need to refrigerate or freeze to speed up process! Add bananas and watermelon “scoops” to a bowl. Cover each 1/3 watermelon with each kind of jam. Top with whipped cream, nuts and cherries. Serves four.

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