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Lemon Parsley Broiled Scallops – Serves 4 – Cooking Light, May/June 1992

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1 pound fresh sea scallops
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon water or white wine
2 teaspoons minced fresh parsley
1 teaspoon grated lemon rind
1/2 teaspoon freshly ground pepper
2 cloves garlic — minced

Place scallops in a shallow 2-1/2-quart baking dish. Combine lemon juice and remaining ingredients; stir well. Pour over scallops; cover and marinate in refrigerator 10-20 minutes.
Broil 5-1/2 inches from heat 6 minutes; stir well. Broil an additional 6 minutes or until scallops are done. You may also cook them in a pan with butter and olive oil for 5-6 min. on each side.
Remove the scallops to a serving dish and reduce the marinade in the pan and add a tbsp or so of butter, pour over the scallops and serve.

Macaroni and cheese

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1 1/2 c. elbow macaroni
3 tbsp. butter
2 tbsp. flour
2 c. milk
8 ounces sharp cheddar cheese, grated or cubed
salt and pepper

Cook macaroni in boiling salted water until almost tender, 9-10 minutes then drain.

In a saucepan melt the butter then blend in the flour cook for a minute or two to get rid of the raw flour taste. Wisk in 2 c. milk, cook until thick and bubbly. Add the cheddar cheese and stir until melted.

Mix the cheese sauce with the marcaroni, Turn into a 1 1/2 quart casserole, Spinkle with bread crumbs and bake at 350 degrees for 35-40 minutes or until bubbly and golden.

May add 1/4 c.finely chopped onions to the cheese mix then add to macaroni and proceed. May also top with sliced tomatoes sprinkled with salt.

Serves 6.

Maple Glazed Tofu – MidwestHarvest

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1 Lb. Firm Tofu
2 Large Garlic Cloves, Chopped
1/4 Cup Soy Sauce
1/4 Cup Orange Juice
2 T. Roasted Peanut Oil
1/4 Cup Maple Syrup
1/4 Cup Chopped Cilantro
3 T. Vegetable or Peanut Oil

For Cooking Drain the tofu, cut it into the shapes and sizes you desire, set on paper towel and blot well. Combine the next 5 ingredients in a measuring cup.Heat a large nonstick pan or electric skillet to 350 degrees and coat with the oil. when oil is hot, add the tofu and cook without disturbing until crisp and golden, about minutes. (the tofu will stick immediately, be patient, it will release when a crispy crust has formed.) turn and cook on the other side, adding more oil if necessary. Pour in the marinade and stir to coat the tofu. Reduce the heat, cook until the sauce is thickened and the tofu is glazed. Add the cilantro just before removing tofu from skillet.

Meat Loaf – Mary McPartland

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2 lbs. ground meat (turkey or beef)
2 eggs
1 ½ c. bread crumbs (fresh)
¾ c. ketchup
½ c. milk
worchestershire sauce to taste
Dash of ground pepper
1 pkg. Lipton Onion soup mix

Mix thoroughly. Put in a loaf pan. Cover with 8-oz. tomato sauce (optional). Bake for 1 hour at 350.

Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes – Bon Appetite 2001

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Served Christmas dinner 2002

8 oz. Sweet potatoes, peeled and chopped
8 oz. White potatoes, peeled and chopped
6 garlic cloves, peeled and left whole
1 bay leaf
4 tbsp. Freshly grated parmesan cheese
2 large eggs, beaten to blend

4 4-5 inch-diameter Portobello mushrooms
6 tbsp. Olive oil
½ cup chopped onion
2 tbsp. Chopped parsley
1 tsp. Fresh rosemary

2 6-oz. Bags fresh baby spinach

Cook potatoes, bay leaf and garlic in large saucepan of boiling water until very tender, about 12 minutes. Drain, discard bay leaf. Return potatoes to pot or bowl, mash until smooth, cool slightly. Season with salt and pepper. Mix in 3 tbsp. cheese. Whisk in eggs

Remove mushroom stems and chop finely. Heat 2 tbsp olive oil in large pan over medium high heat. Add mushroom stems and onions; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper.

Preheat oven to 400 degrees. Brush rounded sides of mushrooms with 3 tsp. Olive oil. Place on baking sheet, gill sides up. Bake 10 min. Reduce oven temp to 350 degrees. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tbsp cheese. Bake until heated through, about 25 min.

Heat 1 tsp oil in a large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.

Makes 4 servings, can be doubled.

Cashew nut roast

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I now make this in a casserole dish rather than loaf pan. It’s much easier to serve!!



The roast:
2 tablespoons oil or butter
2 large onions, chopped fine (I used 2 med.)
3 cloves garlic, minced
3 cups raw cashews
1 1/2 cups bread-use stuffing bread cut up in cusinart
1 cup soup stock (or water)
1/2 teaspoon nutmeg
2 tablespoons lemon juice

The “stuffing”:
3 cups bread cubes, toasted
2 tablespoons margarine, melted but not hot
1/2 cup finely-chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt to taste (I did not add salt)
chopped parsley

(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a greased casserole dish.

Mix together all the ingredients from the second list. Add some stock so it’s a bit moist or not bone dry.  Put the mixture on top of the stuff in the casserole, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet (in case it overflows while cooking), and bake at 400 degrees F for 30 to 45 min. The top should be browned.

Note: do not raise temp above 400, probably done after 45 min, check internal temp.

Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate. Serve with gravy if desired, keeping in mind that it is a very rich dish.

Serve with mushroom, miso, mustard gravy

Red Lentil Roast – Whole Foods Lentil package

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1 ½ cups red lentils
2 c water
1 c chopped onions
1 clove garlic, chopped
¼ c veggie oil (optional)
1 ½ c grated cheese
1 egg, beaten
1 tsp parsley
¼ tsp thyme
1 tsp salt (optional)
dash nutmeg

Rinse lentils and simmer in water (covered) until soft about 25 minutes. Do not drain. Sauté onions and garlic in oil until lightly browned. Mix all ingredients together and turn into a well-oiled oven dish. Bake at 375 for 35-40 minutes. Serve piping hot with gravy.

Very tasty, baked in a casserole dish, served with country gravy mix…yum yum

Ratatouille – Laura Turman

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1 purple onion (saute briefly)
1 eggplant peeled and cubed
1 red pepper cut into cubes
1 yellow/orange pepper cut into cubes
2 zucchini (smallish) cut into cubes
2 or 3 cloves of garlic
1 can stewed tomatoes
1 cup or so of Ragu or other cheap-o-sauce
Italian seasoning 1-2 tsp
Sour cream amount as desired ½ to 1 c.

Cook all for a long time. Think I cooked it for 30-45 minutes, adding sour cream at the end so it doesn’t break.

Shrimp with Parsley, Garlic and Lemon Butter — serves 4 – 6

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2 lemons
1 cup (2 sticks) unsalted butter
1/4 minced garlic
1 dried red chile pepper, halved crosswise and seeds removed (wear gloves)**
1/2 cup chopped fresh leaf parsley
Coarse sea salt or kosher salt and freshly ground black pepper
2 lbs. extra large shrimp (15 – 20 per pound) peeled and deveined, tails left on
12 – 3 tbls. dried unseasoned bread crumbs

Preheat the oven to 500 deg. Juice one lemon

Melt butter in a skillet over medium heat. Add the garlic and chile and cook until garlic is fragrant, about 3 – 4 minutes. Remove chile.

Add the lemon juice and half the parsley to the butter sauce and season with salt and pepper. Lay the shrimp in one layer in a gratin dish. Slice the remaining lemon lengthwise, then cut each half into 3 wedges. Cut the wedges crosswise into thin slices and scatter over the shrimp. Pour the butter sauce over the top and sprinkle with bread crumbs. Roast until the shrimp are just pink, about 5 – 6 minutes. Garnish with remaining parsley and serve.

**I’ve made this dish with red pepper flakes and it’s been just fine.