New Castle News

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October 12, 2013

Culinary Conversation: Fall is upon us, so eat your vegetables

(Continued)

NEW CASTLE —

  • 1  cup butter
  • 12 ounce herb seasoned stuffing mix
  • 3 cups diced cooked zucchini
  • 1 can cream of mushroom or chicken soup
  • 1 cup sour cream
  • 1 large onion, grated
  • 3 large carrots, grated
  • 1⁄4 teaspoon black pepper

Melt butter and toss with stuffing mix. Mix remaining ingredients, and one half of the butter and stuffing mix together. Pour mixture into lightly greased 12x9-inch pan and spread evenly. Sprinkle remaining dressing over all.

Baked Spinach Dish

  • 2 packages (10 oz. each) frozen chopped spinach
  • 1⁄4 cup water
  • 3 slices white bread (crusts removed,) cut in 1⁄2-inch cubes
  • 1⁄3 cup butter or margarine
  • 11⁄2 teaspoons Worcestershire sauce
  • 1 teaspoon grated onion
  • 1⁄2 clove garlic, minced
  • 1⁄2 teaspoons seasoned salt
  • 3 tablespoons butter or margarine, melted
  • 1 cup coarse fresh bread crumbs
  • 1⁄3 cup shredded Parmesan cheese

Heat spinach with water only until thawed. Remove from heat (do not drain) and mix in the bread cubes, 1⁄3 cup butter, Worcestershire sauce, onion, garlic and seasoned salt. Bring to boiling, reduce heat and simmer 10 minutes.

Turn mixture into an 8-inch square pan.

Toss 3 tablespoons butter into crumbs and cheese; sprinkle over top.

Heat in a 400 oven for 10 to 12 minutes or until crumbs are golden brown.

Mashed Cauliflower

  • 1 large head cauliflower
  • 5 garlic cloves
  • 1⁄3 cup fresh herbs (chives and basil both work particularly well)
  • Sea salt

Chop cauliflower into smaller chunks — about bite-size pieces.

Peel garlic cloves and cut in half, lengthwise.

Steam cauliflower and garlic for 15 minutes or until cauliflower and garlic are tender enough for a fork to easily pass through.

Combine steamed cauliflower, garlic, fresh herbs, and sea salt in a food processor or a strong blender and blend until everything comes together into a mashed potato-like consistency. It can be made smooth or slightly chunky. You can also mash everything together by hand with a potato masher or a fork.

Roasted Brussels sprouts

  • 11⁄2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3⁄4 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper

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