Category Archives: Vegetarian

June 18, 2010 · 5:06 pm

Pesto Cheese Wreath

The red and green stripes make this look like a Christmas wreath.  Pat has been known to embellish it with holly and a ribbon.

Elizabeth served this at her annual Christmas Sweet Swap luncheon for the ladies at church.

by Pat Savoie

2         cups  parsley
1/4     cup  almonds — slivered
2         tablespoons  parmesan cheese — grated
2         cloves  garlic
1          tablespoon  basil — dried
1/4      teaspoon  salt
2          tablespoons  olive oil
24        ounces  cream cheese
1/2      cup  mayonnaise
1/4      cup  whipping cream
1          teaspoon  sugar
1          teaspoon  onion salt
1/3      cup  pimiento — drained

Prepare parley-basil pesto with first 6 ingredients in small food processor or blender.

Beat cream cheese and mayo in small bowl until smooth.  Beat in whipping cream, sugar and onion salt.

Line 5 cup ring mold or bundt pan with plastic wrap.  Spoon half the cheese mixture into prepared mold; spread evenly.  Spread parsley-basil pesto evenly over cheese.  Top with chopped red pimentoes.  Spoon remaining cheese mixture over pimentoes.  Spread evenly cover, refrigerate until cheese is firm;  8 hours or overnight.

* If you don’t have a ring mold, you can use two different sized bowls by placing the smaller one inside the larger one.

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Filed under Appetizer, Holidays, Vegetarian

June 18, 2010 · 5:02 pm

Artichoke Dip

This dip is perfect for Superbowl or American Idol parties.  I like to keep this on a warming tray.  It’s best served hot.

by Pat Savoie

1          cup  mayonnaise
1          large can  artichoke hearts — drained
1          cup  Parmesan cheese
4         ounces  green chilies — chopped
1          can  mushroom

Mix and bake in a greased baking dish.  350 20 minutes.  Serve hot.

Serve with Wheat Thins.

Aunt Janet likes to add spinach.

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Filed under Appetizer, Vegetarian

June 18, 2010 · 4:57 pm

Greek Bread with Olives

by Pat Savoie

1              Loaf  French Bread
1              Stick  Butter — softened
1/2          Cup  Mayonnaise
Garlic Powder
Black Olive — sliced
Green Onion — chopped
1/2        Pound  Mozzarella Cheese — grated

Cut loaf in half lenthwise and open

Mix butter, mayo, and garlic powder (I would use a small amount of fresh garlic that has been mashed)

Spread on bread halves.

Sprinkle with olives and green onions and cover with cheese

Bake on a cookie sheet 350 for 15 minutes.

Slice and serve hot.

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Filed under Appetizer, Bread, Vegetarian

June 18, 2010 · 4:49 pm

Marinated Cheese

Pat’s friend, Janis, made this for a luncheon and everyone liked it.  The marinade gives the cheeses a spicy flavor that is a welcome change to the appetizer buffet.  The red and green in the marinade make this a nice choice for Christmas.

by Pat Savoie

1/2     cup  white wine vinegar
3        Tablespoons  green onions — chopped fine
3        Tablespoons  fresh parsley
1         teaspoon  sugar
3/4     teaspoon  basil
1/2      teaspoon  salt
1/2      teaspoon  pepper
3          cloves  garlic — chopped
2          ounces  pimento — chopped
8          ounces  cheddar cheese
8          ounces  cream cheese

Shake first 9 ingredients in a jar.

Cut block of cheddar cheese and cream cheese in half.  Slice halves into thin slices.  Stack together alternating cheeses.  Place in serving dish and pour marinade over.  Chill 8 hours.

Cut cheese in half and then into squares.

Arrange in a checkerboard pattern in a rimmed dish.

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Filed under Appetizer, Holidays, Vegetarian

June 18, 2010 · 4:36 pm

Cajun Pickles

Pops loves to makes these for parties.  Everyone gobbles them up! With a whole bag of sugar and a whole bottle of Tabasco, they truly are sweet and spicy!  As they sit, the sugar pulls out all the juices still in the pickles, which makes them very crispy. Granny calls them Fire and Ice pickles.

based on a recipe by Granny–Dolores Borel; modified by Kent Savoie

Ingredients

1            gallon whole Kosher dill pickles
4           pounds  sugar
2           ounces  Tabasco sauce
2            dozen  cloves
6          cloves of  garlic, thickly sliced

Method

Drain and slice pickles into 3/8 inch slices. Layer ingredients in gallon pickle jar.  Let stand 3 – 4 days.  Shake once a day.  The pickles will make their own juice. Refrigerate.

Day 1

Day 3

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Filed under Appetizer, Canning, Vegetarian

June 18, 2010 · 10:09 am

Smoky Asparagus with Lemon

This is one of those side dishes I whip up when I have limited fresh veggies around.  I seem to always have a can of asparagus in the pantry.  One can serves my family of four.

by Elizabeth Dronet

1 can asparagus, drained (I like DelMonte.)
2 Tbsp lemon juice
2 Tbsp melted butter
Dash of garlic powder
Parmesan cheese
Paprika

Preheat the oven to 400.  Gently place the asparagus in an 8×8 glass dish.  Pour melted butter and lemon juice over the top.  Move dish from side to side to coat.  (Try not to touch the asparagus because it is very tender.)  Very lightly sprinkle some garlic powder over them.  Top with Parmesan cheese and a sprinkle of paprika.  I have found that I do not need to add salt.  Cook about 15 minutes or until bubbly.  Serve with a large fork.

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Filed under Side Dish, Vegetarian

June 18, 2010 · 9:46 am

Broiled Tomatoes with Feta

Tomatoes with Feta

by Elizabeth Dronet

Plum tomatoes
Salt and pepper to taste
Fresh basil, chopped
Crumbled feta cheese
Italian salad dressing

Cut tomatoes in half lengthwise and place on a baking sheet cut sides up.  Sprinkle with salt and pepper, basil, and feta cheese.  Top with Italian dressing.  Cook in the oven for 5 minutes.  Broil on low for about 2 minutes.

*I throw these in the oven when the oven is already hot because I’m baking something else.  The temperature is not too important.

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Filed under Side Dish, Vegetarian

June 17, 2010 · 4:03 pm

Fried Tofu with Peanut Sauce

Cornstarch is the secret to the crispy texture of this fried tofu.

by Elizabeth Savoie Dronet

Tofu:
1 pkg Extra firm tofu, pressed
2 Tbsp cornstarch
Salt and pepper to taste
Oil for frying (Wok oil is our preference)

Sauce:
1 Tbsp peanut butter
4 Tbsp milk
¾ tsp garlic powder
1 tsp soy sauce
1 Tbsp ketchup or chili sauce
1 dash red pepper flakes
Salt and pepper to taste

Tofu:
Press tofu between two saucers with a large can on top for 30 minutes.  Drain off water.  Cut into bite-sized pieces.  In a lidded container, toss together tofu, cornstarch, salt and pepper.  Fry in a wok or skillet making sure all sides are lightly browned.  Drain on paper towels.

Sauce:
Heat milk in the microwave.  Add peanut butter and stir well.  Add in other seasonings.

I like to serve the tofu with rice and a package of Steamfresh Frozen Asian Medley.  Pour the sauce over and combine.

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Filed under Main Dish, Vegetarian

June 17, 2010 · 3:45 pm

Pineapple Cottage Cheese Salad “Sundae”

My four-year-old daughters love to make this salad in an assembly line.  We each get a job and it’s finished in a snap.

by Elizabeth Savoie Dronet

1.  Place a lettuce leaf on a salad plate.  (You may omit this step and put the salad in a dessert bowl.)

2. Place a pineapple ring on top of the lettuce.

3.  Place a scoop of cottage cheese in the middle to resemble an ice cream scoop.

4.  Top with a maraschino cherry and a spoonful of cherry juice.

*Because my kids are still little, I use kitchen scissors to cut the pineapple rings into bite size pieces, yet still position them in the original ring shape.

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Filed under Dessert, Salads, Vegetarian

June 17, 2010 · 3:35 pm

Lemon Artichoke Pasta

Did you know that in the early 1800s French immigrants brought artichokes to the United States when they settled in the Louisiana Territory?

Growing up Mom and Dad ate lots of artichokes, claiming that we would learn to like them when we were older.  Mom liked to say, “Artichokes are an acquired taste,” which only made me want to show how grown up I was.  Mom’s trick worked!  All of us love artichokes now.


by Elizabeth Savoie Dronet

1/2 cup olive oil
5 Tbsp butter
2 Tbsp flour
2 cups veggie broth
2 cloves minced garlic
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice
1/4 cup fresh Parmesan cheese
Box of linguini
For garnish: freshly ground pepper, sliced black or Kalamata olives and parsley

Boil pasta while making the sauce.

Cook oil, butter, flour and broth until it thickens. (You may wish to whisk the flour in a bit of broth to ensure there are no lumps before adding it to the pot.)
Add garlic, artichoke hearts (chopped), lemon juice and cheese.
Continue cooking until flavors blend, about 5 minutes.

Drain pasta and immediately toss with artichoke sauce. Top the dish with sliced olives and parsley.

*I use a large deep skillet to make this.  Sometimes I add a package of tuna fish.  If your family does not eat a whole box of noodles, half the recipe and use half a box.

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Filed under Main Dish, Vegetarian