assorteds #1.........

[Mama Mangia]

Couscous and Zucchini

1 1/2 cups defatted chicken stock
1 cup couscous
1/2 cup red pepper, chopped fine
2 teaspoons olive oil
2 medium zucchini or yellow squash, sliced 1/4 inch thick
1 Florida serrano or jalapeno pepper, chopped fine
2 teaspoons garlic, chopped fine
2 tablespoons fresh basil, chopped fine
1 tablespoon balsamic vinegar
1 teaspoon salt

1. Bring chicken broth to a boil. Add couscous, red pepper and cover. Remove from heat and let set for 5 minutes.

2. Heat a medium saute pan. Add olive oil and cook zucchini until tender. Add the remaining ingredients and continue to cook for a few more minutes.

3. Mound couscous in center of a large platter. Arrange zucchini slices around. Serve warm or cold.




Corn and Tomatoes

4 slices bacon
1 can whole kernel corn - drained
2 small or 1 large can tomatoes w/juice
2 Tbsp fat
1 small onion - minced (or 2 tsp dry)
2 tsp sugar or to taste
salt and pepper to taste
3-4 slices bread torn into small pieces



In large skillet or dutch oven fry bacon until crisp. Crumble and set aside. To the bacon grease, add corn, tomatoes and onions. Bring to a boil and heat thoroughly. Add seasonings and breadcrumbs. Simmer until thick. Add crumbled bacon. Serve hot.

This dish can also be served in a casserole dish. (Top with crushed Ritz crackers or shredded cheese.) Heat in 350 degree oven for a few minutes.



Baked Barbecued Corn

6 ears corn with husks
3 Tbsp. butter or margarine
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. salt
Dash of black pepper
2 Tbsp. water

Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn. Melt butter in small saucepan, add seasonings, and stir. Brush butter mixture on ear of corn. Pull cornhusk up to cover corn and tie with string. Place in 13 x 9-inch glass baking dish, sprinkle with water, cover with foil and bake at 350 degrees for 30 minutes. Serves 6.

Grilled Barbecued Corn: Prepare corn as above to the point of placing corn in the baking dish. Instead place corn directly on the grill over a medium hot charcoal fire. Cook for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving.



Sauteed Greens

3 pounds greens (collard, mustard, turnip or spinach), chopped
2 tablespoons olive or vegetable oil
2 tablespoons garlic (optional), chopped
1 1/2 teaspoons salt

1. Trim the stems from the greens. Soak in lots of cool water to wash away the sand. Shake the water from the greens and dry them. They must be totally dry when they are cooked.

2. Place oil in a wide and heavy saute pan. Add garlic to the pan. Stir, then immediately add greens (all at once if possible). Stir continuously for about 5 minutes. Season with salt and serve.



Deep Fried Mushrooms

1 lb. fresh mushrooms
1/4 c. milk
3/4 c. pancake mix


Dip mushrooms into milk; dip into pancake mix.

Fry in deep fat at 375 degrees for 2 minutes or until golden brown; drain on absorbent paper towels.



Grilled Portobellos

6 large portobello mushrooms
1 1/4 C. garlic olive oil
1/4 C. Worcestershire sauce
Garlic salt

Thickly slice mushrooms. Whisk together garlic olive oil and Worcestershire. Toss mushrooms in marinade. Sprinkle with garlic salt. Grill over high heat (preferred method) or place under a broiler for 2 or 3 minutes on each side.

These may be eaten like steak or sliced thinly for use in sandwiches, wraps or salads.



Mushroom Stroganoff

2 tbsp butter or margarine
1 onion, chopped
1-1/2 lbs mushroom, any variety, sliced thickly or quartered
1/2 cup white wine
1 tbsp flour
1 cup vegetable broth
1/2 tsp salt
1/4 tsp black pepper
1/4 cups sour cream
2 tbsp chopped fresh parsley
buttered noodles or steamed rice

Melt butter or margarine in large skillet over medium-high heat. Add mushrooms and onion and cook, stirring, until mushrooms have released all their liquid, about 8-10 minutes.

Add wine and cook until slightly reduced, about 3 minutes.

Sprinkle flour over mushroom mixture, stir, then add broth, salt and pepper. Bring mixture to a boil. Reduce heat to medium-low and simmer for 3-5 minutes or until sauce is smooth and slightly thickened. Add sour cream and parsley. Stir until smooth and heated through. Do not let it boil (the sour cream will separate). Spoon over hot buttered noodles or steamed rice. Makes 2-4 servings.

[Cook Chatty Cathy]

MamaM, there I go again adding to my notebook!

[Mama Mangia]

Get a bigger notebook - I've got a lot more to post!

LOL

Mama loves you guys!

[Cook Chatty Cathy]

Thanks Mama,

And just know this: you are very much loved in return and appreciated!

That notebook will weigh a ton why heck when I am done with it it'll win a record in the guiness world book record for the biggest, heaviest, best cookbook, most recipes ever cookbook

Have a great day, Cathy

[Mama Mangia]

Awww - you're so sweet! Well I plan on adding more to that cookbook of yours! And requests are always welcomed!

Just sign me -

One happy Mama! : )