REGULAR MAIN DISHES

[Guest guest]

Atlantic Corn Chowder

3 potatoes, peeled and cubed

1 onion, diced

1 1/2 cups 2 % evaporated milk

1 (14.75 ounce) can cream-style corn

 

 

Directions

1 Place potatoes in a large pot with water to cover. Stir in onions.

Bring to a boil over medium heat, then reduce heat to medium-low and

simmer until potatoes are tender, about 20 minutes.

2 Stir in evaporated milk and corn. Heat through, about 10 minutes.

Serve.

 

Makes 4 servings

 

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Awesome Bow Tie Pasta

1 (16 ounce) package bow tie pasta

2 green onions, chopped

1 (6 ounce) package feta cheese, crumbled

1/2 cup balsamic vinegar

1/4 cup extra virgin olive oil

2 cups chopped fresh tomato

 

 

Directions

1 Bring a large pot of lightly salted water to a boil. Add pasta and

cook for 8 to 10 minutes or until al dente; drain and place in ice

water until cool.

2 Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve

immediately or chill 1 to 2 hours in refrigerator.

Makes 8 servings

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Barbecue Tofu Sandwiches

 

1 (12 ounce) package extra firm tofu

3 tablespoons vegetable oil

1 onion, thinly sliced

1 1/2 cups barbecue sauce

6 hamburger buns

 

 

Directions

1 Drain the tofu between paper towels until most of the water has

been squeezed out.

2 Slice tofu into 1/4 inch thick slices.

3 Heat vegetable oil in a large skillet, fry tofu strips until golden

brown on both sides. Add onion and cook for a few minutes, until

onion is at your desired consistency.

4 Pour in barbeque sauce (use more or less, according to your taste).

Cook the mixture for ten minutes on low and serve on buns.

Makes 6 servings

 

 

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Cauliflower-Cheese Soup

3/4 cup water

1 cup cauliflower, chopped

1 cup cubed potatoes

1/2 cup finely chopped celery

1/2 cup diced carrots

1/4 cup chopped onion

1/4 cup butter

1/4 cup all-purpose flour

3 cups milk

salt and pepper to taste

4 ounces shredded Cheddar cheese

 

 

Directions

1 In a large saucepan, combine water, cauliflower, potatoes, celery,

carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set

aside.

2 Melt butter in separate saucepan over medium heat. Stir in flour,

and cook for 2 minutes. Remove from heat, and gradually stir in milk.

Return to heat, and cook until thickened. Stir in vegetables with

cooking liquid, and season with salt and pepper. Stir in cheese until

melted, and remove from heat.

Makes 4 servings

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Creamy Mushroom Macaroni

1 (16 ounce) package elbow macaroni

1 tablespoon butter

1/3 cup milk

1 (10.75 ounce) can condensed cream of mushroom soup

1 pound processed cheese food, cubed

 

 

Directions

1 Bring a large pot of lightly salted water to a boil. Add pasta and

cook for 8 to 10 minutes or until al dente; drain. Preheat oven to

350 degrees F (175 degrees C).

2 In medium saucepan over medium heat, combine butter, milk, mushroom

soup and processed cheese. Stir until cheese is melted and mixture is

smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake

20 minutes or until top is golden brown. Let stand 10 minutes and

serve.

Makes 5 servings

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THIS SOUNDS SO GOOD TO ME CAUSE I LOVE CAULIFLOWER (LADYVELVET)

 

Nany's Cheesy Cauliflower Casserole

4 ounces saltine crackers

1/2 cup butter

1 large head cauliflower, steamed

1 (12 fluid ounce) can evaporated milk

1 cup mayonnaise

1 cup shredded Cheddar cheese

 

 

Directions

1 Preheat your oven's broiler.

2 Crumble salted crackers into a small bowl and mash them with butter

until soft. Place steamed cauliflower into a 9x13 inch casserole

dish.

3 In small saucepan, combine milk and mayonnaise with wire whisk.

Bring the mixture to a boil; boil for 1 minute. Remove the pan from

the heat and stir in cheese until melted. Pour this sauce over the

cauliflower. Crumble the butter and cracker mixture over the cheese

and cauliflower.

4 Place the casserole into the preheated oven and broil until golden

brown.

Makes 8 servings

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