Fresh-Picked Frittata

This dish is easy to personalize...just let everyone suggest a veggie and bake until the center is set!

1 c. redskin potatoes, diced
1/2 c. onion, diced
2 T. olive oil
1 c. sliced mushrooms
1 c. broccoli flowerets
1/2 c. red pepper, chopped
1/3 c. water
1-1/2 c. shredded Cheddar cheese, divided
8 eggs, beaten
1/2 c. mayonnaise
1/2 t. dried oregano
1/2 t. dried basil
1 T. Italian salad dressing mix

Combine potatoes, onion, and oil in a skillet over medium heat; sauté until golden. Add mushrooms, broccoli, pepper and water; cover and cook just until potatoes are tender. Uncover and cook until liquid evaporates. Spoon vegetables into a lightly greased 9-1/2” round deep-dish baking pan; top with half the cheese. Whisk together remaining ingredients except cheese; pour evenly over top. Sprinkle with remaining cheese. Bake at 375 degrees for 40 minutes, or until a knife tip inserted in the center comes out clean. Let stand 5 minutes.

Makes 6 servings.

Recipe can be found on page 109 of Get-Togethers with Gooseberry Patch Cookbook.

Lentil Soup

Health-conscious people are always telling how good lentils are for you.
This soup's great taste is an added bonus.

2 tablespoons olive oil
3 medium-sized carrots, finely chopped
1 medium-sized onion, chopped
2 bay leaves
3 garlic cloves
1/4 teaspoon dried rosemary
5 cups water
1 teaspoon salt
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
3/4 teaspoon black pepper
1 package (12 ounces) dried lentils, washed and drained

In a large soup pot, heat oil over medium heat and sauté the onion and garlic for 3 minutes. Add the remaining ingredients and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 40 to 45 minutes, or until the lentils are tender. Remove and discard the bay leaves before serving.

NOTE: For a heartier soup, add about 1 cup of chopped smoked ham or leftover cooked beef, or even chopped cold cuts, along with the other ingredients.

Joan made this soup using leftover Easter ham. She also serve the soup with a dinner salad. The salad contained fresh garden salad mix along with cubed ham, hard-boiled eggs, fresh Romaine lettuce, quartered vine-ripened tomatoes, cucumber slices, sliced red bell peppers, black olives, and sliced Provolone cheese topped with sweet and sour dressing.

This recipe can be found on page 54 in Mr. Food's Italian Kitchen cookbook.

Festive Enchiladas

Festive EnchiladasZesty enchiladas filled with seasonal flavors

With the winter raging in full fury outside, Joan picked up her Christmas gift cookbook, Gooseberry Patch Christmas Kitchen and selected this brunch dish for dinner.

2 to 2-1/2 c. cooked turkey, shreded
15-oz. can black beans, drained and rinsed
16-oz. whole berry cranberry sauce , divided
1-1/2 c. salsa, divided
1 c. shredded Colby-Jack cheese, divided
1/2 c. sour cram
3 green onions, sliced
1/4 c. fresh cilantro, snipped
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
8 8-inch flour tortillas
1 t. hot pepper sauce
Optional: green onions, sliced

In a large bowl, stir together turkey, beans, one cup cranberry sauce, 1/2 cup salsa, 3/4 cheese, sour cream, green onions and seasonings. Spoon 2/3 cup filling onto each tortilla; roll up tortillas. Place seam-side down in a lightly greased 3-quart casserole dish; set aside. Stir together remaining cranberry sauce and salsa; add hot sauce and spoon over tortillas. Cover with aluminum foil; bake at 350 dregrees for 45 minutes. Uncover; top with remaining cheese and bake an additional 5 to 10 minutes, until heated through and cheese is melted. Garnish with additional green onions, if desired.


Makes 8 servings.

Note: Can substitute leftover chicken for turkey.

Ham & Cheddar Hashbrown Bake

For our first Sunday brunch of the new year, Joan prepared this tasty, easy-to-make breakfast.

3 cc. frozen shredded hashbrowns, thawed
1/3 c. butter, melted
1 c. cooked ham, diced
1 c. shredded Cheddar cheese
1/4 c. green pepper, chopped
2 eggs
1/2 c. milk
salt and pepper to taste

Press hashbrowns between paper towels to remove excess moisture. Press into the bottom and up the sides of an ungreased 9" round baking pan; drizzle with butter. Bake at 425 degrees for 5 minutes. Combine ham, cheese and green peppers; pour over the bked crust. In a small bowl, beat eags, milk, alt and pepper; pour over ham mixture. Bake at 350 degrees for 25 to 30 minutes or until center tests done. Let stand 10 minutes before slicing. Makes 6 servings.

Ultimate Party Meatballs

Michael and Emily held their first dinner party of the the new year. Joan prepared this appetizer using the slow cooker preparation. It proved to be a hit before the main course - Emily's lasagna.

Ingredients:

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® chili sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs
Directions:

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Makes 30 appetizer servings.

Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Seafood Chowder

This is Grampy’s traditional Christmas Eve fare.

4 med. onions, chopped
2 ribs celery, chopped
1 lg. green pepper, chopped

1/4 cup veg. oil

2 tbsp. flour

3 (14 oz.) cans stewed tomatoes
1 tbsp. celery salt
1 tsp. garlic powder
1 tsp. sugar
1 tsp. hot sauce
1/2 tsp. pepper

1/2 lb. shrimp
1/2 lb. crabmeat
1/2 lb. scallops
1 lb. Haddock fillet or white fish

Saute 1st three ingredients in oil til tender. Add flour stirring til smooth 2-3 minutes.

Stir in next 6 ingredients, bring to boil. Cover, reduce heat and simmer 15 mins.

Add remaining ingredients, cover and simmer 15 mins.

Vegetable Spoon Bread

1 (10-ounce) package frozen chopped spinach, thawed, drained
1 (8-ounce) can creamed corn
2 eggs, lightly beaten

1 cup sour cream
1/2 cup butter, melted
1/4 teaspoon salt
1 (8-ounce) package corm muffin mix

Preheat the oven to 350 degrees; grease an 8-inch round baking dish. Combine the spinach, corn, eggs, sour cream, butter, and salt in a large bowl; mix well. Add the corn muffin mix and stir until throughly combined. Pour the batter into the baking dish. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

A Thyme to Remember