Beyond the Moon-- 4 more

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Easy Cheesy Scalloped Potatoes

Linguine with Brussel Sprouts, Mushrooms and Garlic

Mexican Baked Beans

Monterey Chowder

 

 

 

* Exported from MasterCook *

 

Easy Cheesy Scalloped Potatoes

 

Recipe By : Beyond The Moon-Ginny callan

Serving Size : 1 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Potatoes

 

Amount Measure Ingredient -- Preparation Method

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2 cups chopped onions (2 large onions)

5 large garlic cloves -- peeled and minced

1 teaspoon dried basil

1/2 cup chopped green bell pepper (1 small pepper)

2 cups grated Cheddar cheese (8 ounces)

1 cup grated mozzarella cheese (4 ounces)

1 1/2 teaspoons salt

Pepper

1/4 cup minced fresh dill

1/4 cup minced fresh parsley

2 tablespoons butter or margarine -- melted

1 cup sour cream or yogurt

3/4 cup milk

1 or 2 medium tomatoes -- sliced

Paprika

 

1. Preheat the oven to 375 degrees. Grease a 2- or 3-quart baking dish.

2. Bring a large pot of water to a boil, and cook the potatoes just until

tender, 8 to 10 minutes. Drain and transfer to a large mixing bowl.

3. Heat the oil in a skillet over medium heat. Saute the onions, garlic,

basil, and green pepper until tender, about 5 minutes.

Add the sauteed vegetables to the potatoes, along with 1½ cups of the

Cheddar, the mozzarella, salt, pepper to taste, dill, parsley, butter, sour

cream, and milk. Stir gently until well combined.

4. Spoon the potato mixture into the baking dish. Arrange the tomato slices

on top, and sprinkle with the remaining Cheddar and the paprika.

5. Bake for 30 minutes, until bubbly and lightly browned, and serve.

 

 

 

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* Exported from MasterCook *

 

Linguine with Brussel Sprouts, Mushrooms, and Garlic

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 4 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Pasta

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound Brussels sprouts -- trimmed and halved

2 tablespoons canola oil

8 large garlic cloves -- peeled and minced

1 large red bell pepper -- seeded and cut into

thin, 1-inch-long strips

1/2 pound mushrooms -- sliced (2 cups)

1/4 cup chopped fresh basil or 1 teaspoon dried

1 pound dry linguine

4 tablespoons butter or margarine

3 tablespoons unbleached white flour

1/2 cup heavy cream

1/2 cup dry white wine

1/4 teaspoon salt

1 cup finely grated Parmesan cheese (4 ounces}

 

1. Steam the Brussels sprouts until just tender, 6 to 8 minutes. Set aside.

2. Put a large pot of water on to boil.

3. Heat the oil in a skillet over medium heat. Saute the garlic, red

pepper, and mushrooms (plus basil if using dried) until tender, 3 to 4

minutes. Remove the pan from the heat, and stir in the basil if using fresh.

4. Begin cooking the linguine.

5. Melt the butter in a heavy saucepan over medium heat. Whisk in the

flour, and let it cook for a minute or two. Slowly pour in the cream and

wine, whisking until thickened, about 5 minutes. Add the salt and Parmesan,

stirring until the cheese has melted.

6. Reduce the heat to very low, and stir in the Brussel sprouts and the

sauteed vegetables. Stir occasionally.

When the linguine is al dente, in 8 to 10 minutes, drain it well, and

transfer to a serving dish. Add the sauce, toss well, and serve.

 

 

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* Exported from MasterCook *

 

Mexican Baked Beans ala Beyond The Moon

 

Recipe By : Ginny Callan, Beyond the Moon Cookbook

Serving Size : 10 Preparation Time :0:00

Categories : Vegetarian Beans

Beyond The Moon Cookbook

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried Great Northern beans

2 tablespoons canola oil

2 cups onions -- chopped (2 large

onions

6 large garlic cloves -- peeled and minced

1 medium jalapeno peppers -- minced (1 to 2)

1 cup red bell pepper -- chopped (1 large

pepper)

1 cup green bell pepper -- chopped (1 large

pepper)

2 tablespoons honey

2 tablespoons blackstrap molasses

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce)

1 tablespoon tamari

1 can tomato sauce -- (28 ounces)

1 teaspoon salt

1 teaspoon ground cumin

 

Rinse and sort the beans, and soak them in 8 cups of water for 6 to 8 hours

or overnight.

 

Drain the beans, and put them in a large pot with 8 cups of fresh water.

Bring them to a boil, reduce the heat to a simmer, and cook, partially

covered, until tender, about 1 hour, stirring occasionally. Drain the

beans, and transfer them to a large baking dish.

 

Preheat the oven to 350 degrees.

 

Heat the oil in a skillet over medium heat. Saute' the onions, garlic,

jalapenos, and red and green peppers until tender, about 5 minutes.

 

Stir the cooked vegetables into the beans, along with the honey, molasses,

mustard, Worcestershire sauce, tamari, tomato sauce, salt, and cumin.

 

Bake, uncovered, for about 1 hour, until most of the liquid is absorbed and

the beans are bubbling around the edges. Serve hot.

 

 

 

 

 

 

 

 

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* Exported from MasterCook *

 

Monterey Chowder

 

Recipe By : Beyond The Moon Cookbook-Ginny Callan

Serving Size : 1 Preparation Time :0:00

Categories : Soups Beyond The Moon Cookbook

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups dried lima beans

1 tablespoon butter or margarine

3/4 cup chopped onion

3 large cloves garlic -- peeled and minced

1/2 teaspoon dried dill

3/4 cup chopped celery (1 1/2 stalks)

3/4 cup chopped red or green pepper -- (1 med. pepper)

1 small jalapeno -- minced

3 tablespoons flour

2 cups milk

1 cup corn (fresh or frozen)

1 14 oz can whole tomatoes with their juice -- coarsely chopped

1 teaspoon salt

dash pepper

1 cup grated monterey jack cheese (4 oz)

 

1. Soak the limas in 4 cups water for 2 hours. Drain, put them in a large

saucepan with 4 cups of fresh water and bring to a boil. Reduce heat and

simmer, partially covered, for about 1 hour, until tender but still whole.

 

2. When the beans are nearly done, melt the butter in a large soup pot over

med. heat. Saute the onion, garlic, and dill for about 2 min. Add the

celery bell pepper, and jalapeno, cook for 3-4 min. more, just until

tender.

 

3. Stir the flour into the vegetables, and let it cook for a minute or two.

Slowly pour in the milk, stirring constantly until thickened. Gradually add

2 cups of water, still stirring.

 

4. Stir in the corn, the tomatoes and their juice, the limas and their

cooking water, salt and pepper. Bring the soup to a simmer and let it cook

5-10 minutes more, stirring occasionally.

 

5. A few minutes before serving, add the cheese, and stir until melted.

**Don't let the soup return to a boil or the cheese may scorch. Serve

immediately.

 

*****To reheat, use a double boiler so you don't scorch the cheese.

 

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