by Pat Savoie
Kids love these carrots!
1 package baby carrots
2 Tablespoons butter
1/4 cup brown sugar
1 dash cinnamon
1 dash salt
1 cup water
Add carrots and water to a sauce pan. Heat through. Add remaining ingredients and cook until syrup forms.
Filed under Side Dish, Vegetarian
by Pat Savoie
1 large can Trappey’s sweet potatoes in heavy syrup
1/2 cup brown sugar
pat of butter
a little cinnamon
Cook on the stove until it thickens. You may want to take the potatoes out to cook down the syrup to prevent them from getting mushy.
Filed under Side Dish, Vegetarian
Are the vegetarians coming over for dinner? Mexican Rice Casserole can either be a main dish or hearty side dish. It’s perfect for potlucks. Freeze leftovers in individual size servings for an easy lunch.
by Jane–Elizabeth’s mother-in-law
In a large bowl combine:
2 cups cooked rice
1 can whole kernel corn, drained (frozen works too)
1 can black beans, rinsed and drained
1 can mild Rotel
8oz sour cream
1 cup or less of salsa depending upon your preference for how wet or dry you like the rice.
2 cups shredded cheddar cheese
1/4 tsp pepper
Spoon mixture into a greased 9×13 dish.
Top with:
1 bunch chopped green onions
2 1/4 oz can sliced black olives
Monterey Jack cheese
Bake at 350 for 50 minutes.
Filed under Freezes Well, Main Dish, Side Dish, Vegetarian
by Elizabeth Dronet
Recipe makes two 9″ tarts. If using a pie plate instead, half the recipe and use 2 eggs.
2 refrigerated pie crusts
1 package of cream cheese softened
4 oz of goat cheese
3 eggs
1 cup milk
2 Tbsp chopped green onions
1/4 tsp garlic powder
salt to taste
Dijon mustard to brush on crust
Preheat oven to 375. Place pie crust in tart pan. Press down sides. Prick dough with fork. Bake 15-20 minutes until crust is light golden brown. Remove from oven and brush with Dijon mustard. Set aside.
Reduce oven to 325. Combine all filling ingredients in a food processor or mixer. Process until smooth careful to scrape bottom of bowl. Stir in green onions. Pour filling into crust. If using tart pans with removable bottoms, place pans on a cookie sheet. Bake 25-30 minutes until set. Each tart serves 6.
Filed under Main Dish, Vegetarian
by Terry Sullivan–Elizabeth’s neighbor. This makes a great covered dish for a pot luck or Thanksgiving side.
Saute:
1/4 cup butter
2 large onions thinly sliced
Mix in:
1 cup cheddar cheese
1 cup Monterey Jack cheese
Beat together and add in:
2 eggs
3/4 cup half & half
1 tsp salt
pinch of pepper
Mix and top with:
1 cup Ritz cracker crumbs
2 Tbsp melted butter
Bake in a square casserole dish for 25 minutes at 350.
Filed under Holidays, Side Dish, Vegetarian
This soup is so easy–a can of this and a can of that. Mary Ellen likes to make this soup ahead of time when she’s going on vacation. She stores it in Ziploc bags in the ice chest and reheats on the stove when she arrives. It can be made with or without meat.Filed under Freezes Well, Soup, Vegetarian
Quick, easy, and great for kids!
by Elizabeth Savoie Dronet
Soup:
6 cups of veggie broth (Use less cubes than it calls for to avoid the soup being too salty.)
1 Tbsp minced fresh ginger or 1 tsp ground
12 oz broccoli florets
4 oz angel hair pasta or rice vermicelli
Peanut butter paste:
1-2 Tbsp minced fresh ginger
1/2 cup creamy peanut butter
2 Tbsp soy sauce
Make the peanut butter paste by mixing the three ingredients together in a small bowl. You can warm it in the microwave for 20 seconds to help it soften. Set aside.
In a soup pot, bring broth to a boil. Add ginger and broccoli and cook for about 3 minutes. Add pasta and cook for 5 minutes or until pasta and broccoli are tender.
Serve with a dollop of peanut paste to be swirled into soup.
You may wish to half the peanut butter paste recipe if you find you have too much left over.
Filed under Soup, Vegetarian
2 Tbs. butter
1 onion chopped
1 small head of chopped cauliflower
1 Tbsp grated fresh ginger or 1 tsp ground
2 tsp curry powder
3 cups of vegetable broth
1/2 cup milk
1/2 sour cream
1 Tbsp chopped cilantro for garnish
Saute onion and butter. Add ginger and curry and cook for 1 minute. Add broth and cauliflower and bring to a boil. Simmer for 10-13 minutes. Puree soup with an immersion blender. Stir in milk and sour cream. Season with salt and pepper. Top with cilantro.
Filed under Soup, Vegetarian
Here we substituted edamame for the broccoli.
Great for kids!
by Elizabeth Savoie Dronet
4 cups vegetable broth
6 oz. pasta shells
1 (12 oz) bag frozen broccoli, cauliflower, and carrots
1 1/2 cups milk
2 Tbs. flour
1 1/2 cup shredded cheddar cheese
Tony’s to taste
In a soup pot, bring broth to a boil. Add pasta and cook for about 5 minutes. Add vegetables and cook for another 5 minutes. Combine milk and flour in a measuring cup. Add to soup and stir until thickened. Add a touch of Tony’s. Sprinkle in cheese a little at a time, stirring until it all melts.
Filed under Soup, Vegetarian
This is a great soup for kids and babies.
By Elizabeth Savoie Dronet
2 onions
6 peeled carrots or 1 1/2 lbs of baby carrots
1 1/2 Tbs olive oil
4 cups vegetable broth
Sour cream
Preheat oven to 425. Roughly chop or slice carrots and onions. In a roasting pan, mix the onions, carrots, oil, 1/4 cup water, salt (not too much because the broth is salty), and pepper. Cover with foil and roast for 30 minutes. Remove foil and roast for another 30 minutes. Remove from oven. Put mixture into a soup pot. Add some broth to the roasting pan to gather up any bits still clinging on. Add the rest of the broth to the pot. Use an immersion blender to blend until smooth. Serve hot with a dollop of sour cream.
Filed under Freezes Well, Soup, Vegetarian
Savoie Secrets: It's a Family Recipe 