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Vegetable Recipes 
 Potato and Mushroom Gratin
 Layered Potato and Chicken
 Warm Marinated Mushroom Salad
 Stuffed Garlic Mushrooms
 Champignons de Paris `a la Grecque
 B.B.Q Vegetable Toss
 Guacamole Stuffed Tomatoes
 Chilli Okra
 Filled Potatoes
 Roasted Red Pepper Stuffed Mushrooms
 Hearty Fresh Mushroom and Chilli Soup
 Paprika Potato
 German Onion Pie
 Cavatappi with Wild Mushrooms & Tomatoes
 Artichoke Lasagne
 Grilled Mushrooms & Colored Pepper Fajitas
 Fresh Mushroom Salsa
 Two- Mushroom Bean Chili
 Portabelle Mushroom Fajitas
 Multi Mushroom Stroganoff
 Mushroom & Brie Quesadillas W/Mango Papaya Chutney
 Mushroom Superbowl Chili
 Honey Mustard Bean & Vegetable Salad
 Fresh Mushroom Three Bean Salad
 Zwiebelkuchen (Onion Pie)
 Aloo Gobi ki Subzi (Potatoes and Cauliflower
 Fried Okra
 Pickled Vegetables
 Sweet Heaven Delight (Sweet Potato Recipe)
 Sweet Corn Cakes
 Zucchini Slice
 Savoury Bacon and Potatoes
 Garlic Brudchetta
 Braised Artichokes
 Mushrooms di Sciullo
 Stuffed Mushrooms
 Autumn Vegetable Fritatta



Potato and Mushroom Gratin

Preparation time: 15 minutes
Total cooking time 1 hour
Serves 4.

250 g (8 oz) mushrooms, thickly sliced
150 g (5 oz) soft blue cheese (Gorgonzola, blue castello or dolcelatte)
650 g (1lb 5 oz) potatoes, thinly sliced
30 g (1 oz) butter, melted


Preheat the oven to moderately hot 200 C (400 F/ Gas 6) Layer half the mushrooms in a shallow 1.5 litre ovenproof dish.Crumble half the cheese over the mushrooms and layer half the potato on top. Repeat with the remaining ingredients, over lapping the potato on top. Brush with the butter and bake for 50-60 minutes, or until crisp & brown. Serve immediately.

Layered Potato and Chicken

3 medium potatoes, peeled and thickly sliced
17.5 ozs orange sweet potato, peeled and thickly sliced
3 chicken breast fillets
1 cup water
1/2 cup dry white wine
2 bay leaves
1 strip of lemon rind
2.1 oz butter
3 tablespoons plain flour
3/4 cup milk
2 tablespoons mayonnaise
2 teaspoons prepared mild mustard
1/4 cup lemon juice
Salt & Pepper to taste

2/3 cup fresh wholemeal breadcrumbs
1/3 cup grated Cheddar cheese
1 tablespoon chopped fresh chives.


Preheat oven to moderate 356 F. Brush a deep ovenproof dish lightly with melted butter. Boil potatoes until just tender. Drain.
Place chicken in a medium pan with water, wine, bay leaves and lemon rind. Bring to the boil and simmer, covered, for ten minutes. Remove the chicken and set aside. Continue to boil stock, uncovered, until it has reduced to 1 cup. Discard bay leaves. Cut each breast into 6 slices.
  Heat the butter in a medium pan, add flour.
Stir over low heat for 2 minutes or until flour mixture is lightly golden. Add the reserved stock and milk gradually to pan, stirring until mixture is smooth. Stir constantly over medium heat for 5 minutes or until mixture boils and thickens; boil a further 1-minute.
Remove from heat. Leave the mixture to cool for about 5 minutes. Stir in the mayonnaise, mustard and lemon juice.
Place half the potatoes over base of dish, top with chicken and finish with remaining potatoes. Pour sauce mixture evenly over top. Sprinkle on combined Topping ingredients. Bake for 20 minutes or until heated through.
Serve at once with a salad of your choice.

Warm Marinated Mushroom Salad
750g (1 1/2 lbs) mixed mushrooms (such as baby button,oyster,Swiss brown etc.)
3 tbls. olive oil
3 tbls orange juice
250g (8 oz) salad leaves (watercress or baby spinach)
1 tsp finely grated orange rind

Trim the mushroom stems and wipe the mushrooms with a damp paper towel. Cut any Large mushrooms in half. Mix together the garlic,peppercorns, olive oil and orange juice. Pour over the mushrooms and marinate for about 20 minutes. Arrange the salad leaves on a serving dish. Drain the mushrooms, reserving the marinade. Lightly oil a preheated chargrill pan or barbecue grill and cook the flat and button mushrooms for about 2 minutes. Add the softer mushrooms and cook for 1 minute or until they just soften. Scatter the mushrooms over the salad leaves and drizzle with the marinade sprinkle with orange rind and season well with salt and pepper. 

Stuffed Garlic Mushrooms

12 oz  large open cup mushrooms, stems  removed
3 garlic cloves, crushed
6 oz butter, softened
1 cup fresh white breadcrumbs
1 cup chopped fresh parsley
1 egg, beaten
salt and cayenne pepper
8 cherry tomatoes


Preheat the oven to 375F. Arrange the mushrooms, cup side uppermost, on a baking tray. mix together the garlic and butter.
Divide 1/2 cup of garlic butter between the mushroom caps.

Heat the remaining garlic butter in a frying pan and lightly fry the breadcrumbs until golden brown. Place the chopped parsley into a bowl, add the breadcrumbs, season to taste and mix well.

Stir in the egg and use the mixture to fill the mushroom caps.
Bake for 10-15 minutes, until the topping has browned and the mushrooms have softened. Garnish with quartered tomatoes and serve.

Champignons de Paris `a la Grecque

3 tbsp olive oil
15 button onions, peeled
1/2 garlic clove, crushed
9 1/2 cups chestnut mushrooms or closed field mushrooms, halved if large
1 1/4 cups boiling chicken stock
5 tbsp white wine
2 tsp black peppercorns
4 tsp coriander seeds
1 sprig thyme
1 small bay leaf
1 tbsp wine vinegar
15 cherry tomatoes, skins removed
salt and freshly ground black pepper


Heat the oil in a large pan. Add the onions and brown gently over a low heat. Add the garlic and mushrooms, stir and fry gently until the mushrooms are soften.Add the stock, wine, peppercorns, coriander seeds, thyme, and bay leaf.Cover the surface with grease-proof paper. Simmer for 15 minutes.Add the vinegar and season if required. Add the cherry tomatoes. Allow to cool to room temperature and serve.

B.B.Q Vegetable Toss

1/2 bunch shallots, trimmed and cut into 3/4 inch lengths
1 medium carrot, thinly sliced
5 ozs cauliflower florets
4 ozs snowpeas, trimmed
1 small sweetpotato, thinly sliced
1/2 cup Chinese cabbage, roughly chopped
1 cup terriyaki marinade or soy, honey and garlic marinade


Heat the bbq hotplate to medium high and oil well. Prepare vegetables and mix together. Pile on to the bbq and spread out using tongs. Place the cup of marinade in a metal container to heat through, which will make it flow more easily. Toss and cook the vegetables until they siften, then splash over the marinade whilst they complete cooking. Remove to a pre-warmed serving dish while still crispy. Serve with barbecued meats.

Guacamole Stuffed Tomatoes

4 tomatoes
2 avocados, mashed
1/3 cup freshly squeezed lemon juice
1 clove garlic crushed
salt and freshly ground pepper
1 teaspoon Finley chopped fresh green chillies
2 tablespoons of freshly chopped parsley
1/2 teaspoon fresh coriander
several black olives


Cut off the top of each tomato. Cut around inside edge of tomato to remove the pulp from the sides, being careful not to damage the skin. Scoop out tomato pulp with a teaspoon.
Mix the avocados with remaining ingredients. Beat with a fork until well mixed and smooth. Add half of the chopped tomato pulp to the avocado mixture. Pile back into tomato shells. Garnish with olives.

Cherry tomatoes can be substituted for use as hors d' oeuvre.

Chilli Okra

12 ozs okra
2 small onions
2 cloves garlic, crushed
1/2 inch fresh root ginger
1 green chilli, seeded
2 tsp ground cumin
2 tsp ground coriander
2 tbsp vegetable oil
juice of 1 lemon


Trim the Okra and cut into 1/2 inch lengths. Roughly chop one of the onions and place in a food processor or blender with the garlic, ginger, chilli and 6 tbsp water. Process to a paste. Add the cumin and coriander and process again. Thinly slice the remaining onion into half rings and fry in the oil for 6-8 minutes, until golden brown. Transfer to a plate, using a slotted spoon, and set aside. Reduce heat and add the garlic and ginger mixture. Cook for about 2-3 minutes, stirring frequently, and then add the okra, lemon juice and 7 tbsp water. Stir well, cover and simmer over a low heat for about 10 minutes, until tender. Transfer to a serving dish, sprinkle with the fried onion rings and serve.

Filled Potatoes

 4 lg Potatoes
 3 1/2 ozs  Bacon
 3 1/2 ozs Mushrooms, fresh
 2  Baby Carotts
 8 ozs Spinach,fresh
 1/2pk Sweet Cream
  8cups Dry White Wine
 Swiss Cheese, grated


  Clean and scrub new potatoes;if they are older peel them.With a knife or a special tool cut a whole in each potatoe.Boil them in salted water until they are done, but not to soft.Test them constantly. Clean and chop mushrooms and carrots and saute in the olive oil until they are done.Season with salt and pepper and a little Lemonjuice. Cut bacon into very small pieces and add to it. Wash spinach and cut into fine stripes and add to skillet. Add the wine and heat through and fill the potatoes with this mixture. Sprinkle cheese over each potatoe and bake in oven under the grill for a couple minutes. Serve with a green salad and a cold beer.

Roasted Red Pepper Stuffed Mushrooms

12 large (about 12 ounces) fresh white mushrooms
3 tablespoons olive oil, divided
1/2 cup diced roasted red peppers (from a 7-ounce jar)
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons dry white wine
1/4 cup shredded smoked Gouda cheese
2 tablespoons unseasoned dry bread crumbs


 Preheat oven to 350 degrees F. Separate mushroom caps from stems; set aside. On a shallow baking pan place caps rounded side up. Using 2 tablespoons of the olive oil, brush outside of mushrooms; turn mushrooms cavity side up; set aside. Chop mushroom stems (makes about 3/4 cup). In a small skillet heat remaining 1 tablespoon olive oil until hot. Add chopped mushroom stems; cook, stirring frequently, until golden, about 3 minutes. Stir in roasted peppers, garlic, salt and black pepper; cook and stir, until garlic is fragrant, about 2 minutes. Add wine; cook, stirring constantly, until evaporated, about 1 minute. Remove from heat; stir in cheese and bread crumbs. Fill reserved mushroom caps with sauteed mushroom mixture, dividing evenly. Bake until mushroom caps are tender, about 15 minutes.

Hearty Fresh Mushroom and Chilli Soup

2 tablespoons vegetable oil
8 ounces (about 3 cups) fresh white mushrooms, sliced
1 large clove garlic
1 tablespoon chilli powder
1 can (about 15 ounces) ready to serve chicken or vegetable broth
1 can (about 15 ounces) stewed tomatoes
1 can (about 15 ounces) kidney beans
1 can (about 7 ounces) vacuum packed corn kernels


In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chilli powder; cook and stir 1 minute. Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired

Paprika Potato

5 large potatoes, peeled and diced
2 cloves garlic, minced
2 medium onions diced
1/2 green pepper diced
1/4 cup oil
1/2 tsp. salt
1 tsp. paprika
2 1/2 cups water
7" slice of smoked kolbassa cut into 1/4" pieces


In a large pot add oil, onions, green pepper and garlic.  Sautee until golden brown. Remove from burner and add paprika.  Mix well.  Add diced potatoes,  2 cups water and salt.  Mix well. Bring to boil.  Reduce heat, cover and cook on low heat for 15 minutes.  Add 1/2 cup water and pieces of kolbassa. Mix well.  Cover and cook for 15 minutes.

German Onion Pie

4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked


Preheat oven to 400 degrees f. Saute bacon. Drain most of the fat from the pan. Add the onions and saute until clear. Do not brown. Set aside to cool.Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the bottom of the pie shell. Pour the sour cream mixture over the top.Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15 minutes or until pie is nicely browned. Serve hot!

Cavatappi with Wild Mushrooms & Tomatoes.

 Boscaiola = in the woodsman style.
 Cavatappi = short helical, tubular pasta.

 If fresh porcini are available use them instead of the dried and white

 2oz dried porcini
 4 tblsp extra virgin olive oil
 1 tblsp (or more if desired) chopped garlic
 1 tblsp chopped flat leaf parsley
 10oz white mushrooms, chopped into 1/2" dice
 8oz tin of whole plum tomatoes, roughly chopped
 black pepper
 1oz butter


 Soak the porcini in about 8floz of tepid water for 20 minutes or so. Squeeze out any excess water, rinse and roughly chop.  Strain the soaking liquid through kitchen paper. Put olive oil and garlic into a pan and cook on a meduim heat until the garlic begins to change colour. Add parsley, porcini and soaking liquid, cook until liquid has evaporated. Add fresh mushrooms, cook until all water they release has evaporated. Add tomatoes, salt and pepper. Cook until tomatoes have reduced and seperated from the oil. Toss with the cooked pasta, butter and parmesan.

Artichoke Lasagne

12 oz dried or 1 lb fresh lasagne noodles
 3 cups low-fat milk
 1/3 c plus 1 tsp all-purpose (plain) white flour
 2 oz reduced-fat cream cheese (3 Tbls)
 1 c freshly grated Parmesan cheese (2 ou)
 1 tbls chooped fresh thyme or 1 tsp dried
 2 tsp fresh lemon juice
 1 tsp salt
 1/4 tsp ground black peper
 2 tsp olive oil
 1 1/2 c chopped onion
 1 1/2 c finely chopped carrots
 2 cloves garlic,minced
 2 9 oz boxes frozen artichoke hearts, or 2 8 1/2 ou cans artichoke
   hearts, drained, squeezed dry and coarsely chopped.
 1/2 c defatted chicken broth
 4 oz prosciutto, chopped


 In a large pot of boiling salted water, cook noodls until barely tender (8min dried, 1 min fresh) Drain and rinse under cold water. Spread the nooles on clean kitchen towels and cover with plastic wrap and set aside. In a large saucepan, heat 2 1/2 c of the milk over medium heat until steaming. Meanwhile put 1/2 c flour in a small bowl and gradually whisk in the remainin 1/2 c milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and
thickens.  Continue cooking and stirring for 1 min.  Remove from the heat.  Whisk in cream cheese, then 1/2 c of the Parmesan, thyme, lemon juice, 1 tsp salt and 1/4 tsp pepper. Set the cheese sauce aside. In a large nonstick skillet, heat oil over medium-high heat.  Add onions and carrots and cook, stirring until they begin to color and soften about 5 min.  Add garlic and stir for 1 min longer.  Add artichoke hearts and sprinke with the remiaining 1 tsp flour.  Stir well, add chicken broth and cook until the liquid is thick and simmering about 3 mn. Remove from the heat and season with salt & pepper. Preheat oven to 400F Lighly oil a 9x13 baking dish. Smear the bottom of the prepared disk with 1/2 c of the cheese sauce. Line the bottom with a single layer of noodles.  Spread half of the arichoke mixture over the nooldes.  Spoon on anohter 1/2 c sauce and spread evenly.  Add another layer of noodles, sprinkle with all of the prosciutto and spread another 1/2 c sauce on top. Add a third layer of noodles, the remaining artichoke mixture and spread with 1/2 c sauce.  Finishe with the remaining noodles and sauce.  Sprinkle with remaining Parmesan. Lighly oil a large piece of aluminum foil, and use it to tightly cover the dish.  Bake the lasagne for 30 min.  Uncover and bake for about 15 min more. or until top is lightly browned. Let stand for 10 min before serving


Grilled Mushrooms & Colored Pepper Fajitas

1 1/2 lbs. Mixed Fresh Mushrooms (portabell caps, shiitake and crimini)
8 oz. Fresh White Mushrooms
1 each Red Bell Pepper, halved
1 each Green Bell Pepper, halved
1 medium Sweet Onion, halved
12 each (6 inch) Flour Tortillas, warmed
8 oz. Feta Cheese, crumbled
1/2 tsp. Salt
1 tsp. Whole Cumin Seeds
2 tbs. Olive Oil
1 tbs. Garlic, minced


In a small dry skillet heat cumin seeds until fragrant, about 1 minute. Place in a large bowl with olive oil, garlic and all the mushrooms; toss to mix and coat. Preheat outdoor grill or broiler. In batches on a grill screen or rack of a broiler pan, place mushrooms, bell peppers and onion. Grill 2 to 3 inches from heat, stirring occasionally, until mushrooms are cooked through, 5 to 8 minutes. Slice vegetable into strips. Place an equal amount on each tortilla; sprinkle with feta cheese and a drizzle of Chipotle cream. Garnish with cilantro, if desired.
 Chipotle Cream Sauce: 1 container (8oz.) sour cream, 1 chipolte pepper, stem and seeds removed, 1/2 tsp. salt. In the container of a food processor place sour cream, pepper and salt. Process until the pepper is finely chopped, 15 to 30 seconds.

Fresh Mushroom Salsa

2 medium Fresh Tomatoes
8 oz. Fresh White Mushrooms, chopped
1 cup Sweet Bell Pepper, chopped
1/4 cup Green Onions (scallions)
1/4 cup Fresh Lime Juice
1 tbs. Olive Oil
2 tbs. Fresh Cilantro Leaves, chopped
1 tbs. Jalapeno Pepper, finely chopped
1/2 tsp. Salt


Core tomatoes and cut in halves; gently squeeze out juice and seeds; coursely chop 1 tomato (makes about 1 cup); set aside. Cut remaining tomato in large chunks; puree in a food processor until smooth. Pour into a large bowl along with the tomato, mushrooms, red pepper and green onions. In a small bowl combine lime juice, olive oil, cilantro, jalapeno pepper and salt; pour over mushroom mixture; toss gently. Serve with tortilla chips, red and green bell pepper wedges, cucumber slices, etc.

Two- Mushroom Bean Chili

2 tbsp vegetable oil
1 lb boned & skinned chicken breasts, cut in 1/2-inch chunks
1 cup chopped onion
4 tsp chili powder
1 1/2 tsp ground cumin
1 tsp minced garlic
2 lbs fresh white mushrooms, quartered (about 10 cups)
28 oz crushed tomatoes
15 1/2 oz red kidney beans, rinsed & drained
1 tsp salt


In a Dutch oven or large saucepan heat oil until hot. Add chicken; cook, stirring occasionally, until golden brown, about 5 minutes. Add onion; cook stirring frequently, until crisp-tender, about 4 minutes. Stir in chili powder, cumin and garlic; cook , stirring frequently, until spices are fragrant, about 1 minute. Add mushrooms, tomatoes, beans and salt; bring to a boil. Reduce heat and simmer covered, about 10 minutes. Uncover, simmer until flavors are blended and sauce thickens, about 15 minutes. Serve with grated Monterey Jack cheese, shredded lettuce and sour cream, if desired.

Portabelle Mushroom Fajitas

3 tbs. Water
3 tbs. Lime Juice
1 tbs. Olive Oil or Cooking Oil
2 large cloves Garlic, minced
1/2 tsp. Ground Cumin
1/4 tsp. Dried Oregano, crushed
10 oz. Portabella Mushrooms, thinly sliced
1 medium Red, Green or Yellow Sweet Pepper, cut into thin strips
4 medium Green Onions, cut into 1 1/2 inch pieces
6 -7 inch Flour Tortillas
6 each Lime Wedges (optional)


For marinade, in a large plastic bag combine water, lime juice, oil, garlic, cumin, and oregano. Add mushrooms, pepper strips, and green onions; turn bag to coat. Marinate at room temperature for 15 to 30 minutes. Meanwhile, wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes to soften. For filling, in a large nonstick skillet cook undrained vegetabels over medium-high heat about 5 minutes or till peppers are tender and most of the liquid has evaporated, stirring occasionally. To serve, spoon mushroom filling onto tortillas; roll up. If desired, serve with lime wedges.

Multi Mushroom Stroganoff

3 tbsp olive oil
1 lb mushrooms, including ceps, shitakes or oyster, sliced
3 spring onions, sliced
2 garlic cloves, crushed
2 tbsp dry sherry or vermouth
1-1/2 cups soured cream or creme fraiche
1 tbsp fresh marjoram or thyme leaves, chopped
fresh parsley, chopped
salt and freshly ground black pepper
rice or pasta to serve


Heat the oil in a large frying pan and fry the mushrooms gently, stirring them occasionally, until they are softened and just cooked. Add the spring onions, garlic and sherry or vermouth and cook for a minute more. Season well. Stir in the soured cream or creme fraiche and heat to just below boiling. Stir in the marjoram or thyme, then scatter over the parsley. Serve immediately with rice or pasta.

Mushroom & Brie Quesadillas W/Mango Papaya Chutney

8 oz. Brie Cheese, cold
2 tbs. Olive Oil
1 lb. Mixed Fresh Mushrooms, thinly sliced (whites, crimini, shiitakes)
1 can (4.5 oz.) Mild Green Chilies, chopped
1/2 cup Onion, finely chopped
1 tsp. Garlic, minced
1/2 tsp. Salt
0.13 tsp. Ground Black Pepper
8x 6 inch Flour tortillas
2 tbs. Fresh Cilantro leaves, chopped
1 Each Fresh Mango & Papaya Chutney
1 cup Fresh Mango, diced
1 cup Fresh Papaya, diced
2 tbs. Fresh Lime Juice
2 tbs. Fresh Cilantro leaves, chopped
1 tbs. Fresh Jalapeno, finely chopped
1/4 tsp. Salt


Cut Brie in 1/4 inch thick slices; set aside. In a large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes; remove 1 cup for garnish; set aside. To remaining mushrooms add green chilies, onion, garlic, salt and black pepper; cook, stirring occasionally, until mushrooms are tender and liquid evaporates, 3 to 4 minutes longer. In a medium skillet over medium-high heat place 1 tortilla; spread a quarter of the mushroom mixture over the tortilla. In a single layer arrange a quarter of the Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using a large spatula turn quesadilla; heat until cheese is melted about 30 seconds longer. Remove from skillet to a serving plate; cover to keep warm. Repeat with remaining ingredients except chutney. Top quesadillas with reserved mushrooms. Cut in wedges and serve with Fresh Mango and Papaya Chutney
 Fresh Mango & Papaya Chutney
 In a small bowl combine all ingredients. Serve over Mushroom and Brie Quesadillas.

Mushroom Superbowl Chili

2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 1/2 pounds (about 7-1/2 cups) fresh white mushrooms, sliced
8 ounces (about 2-1/2 cups) fresh shiitake mushrooms, sliced
1 can (14-1/2 ounces) stewed tomatoes
1 can (19 ounces) white kidney beans, rinsed and drained
1/2 cup sliced ripe olives


In a large saucepan heat oil until hot; add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook until fragrant about 30 seconds. Add white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are crisp-tender, 6 to 8 minutes. Add stewed tomatoes, beans, olives and 1/2 cup water. Simmer uncovered, to blend flavors, about 10 minutes. Serve with tortillas; garnished with shredded lettuce, diced fresh tomatoes and shredded Cheddar cheese, if desired.

Honey Mustard Bean & Vegetable Salad

12 ounces (about 3-3/4 cups) white mushrooms, sliced
1 can (about 15 ounces) kidney beans, rinsed and drained
1 cup diagonally sliced celery
1 cup thinly sliced red bell pepper
1/2 cup sliced green onions (scallions)
1 bottle (8 ounces) honey mustard salad dressing


In large bowl combine mushrooms, beans, celery, red pepper, green onions and dressing. Serve as a side dish or as a main dish with strips of cooked chicken, cold cuts or cheese.

With salad greens: Prepare as directed above. Toss with 6 cups mixed salad greens.With pasta: Prepare as directed above. Toss with 5 cups cooked pasta 

Fresh Mushroom Three Bean Salad
10 ounces (about 3 cups) fresh white mushrooms, quartered
1 jar (about 7 ounces) roasted red peppers, drained, cut in strips
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
2 ribs (1 cup) celery, sliced
1/2 cup coarsely shredded Parmesan cheese, divided
3/4 cup homemade or prepared Italian salad dressing
1/4 cup chopped fresh parsley


In a large bowl combine mushrooms, peppers, the three kinds of beans, celery and 1/4 cup of the cheese. Add dressing and parsley; toss to coat well. Stir in parsley. Serve topped with remaining cheese.

To make this a main dish, add cooked chicken, sliced pepperoni, kielbasa or ham.

Zwiebelkuchen (Onion Pie)

 1 pk Yeast, Active Dry
 1 t  Sugar
 1 1/2 t  Salt
 3 c  Unbleached Flour
 1 T  Shortening
 1 c  Water, 120 to 130 Degrees F.
 6    Bacon, Slices, Cut Up
 2    Onions, Medium, Sliced
 1/4 t  Cumin
 1/2 t  Salt
 Pepper, As Desired
 1    Egg Yolk
 1 c  Sour Cream


  Mix yeast, sugar, 1 t salt, and 1/2 cup flour.  Blend in shortening and warm water.  Beat for 2 minutes.  Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes.  Place dough in a lightly greased bowl.  Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet.  Press up edges to make a slight rim.  Fry bacon until crisp.  Remove from grease and drain on absorbent paper.  Add onions to bacon grease; cook slowly until tender but not brown.  Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough.  Bake at 400 Degrees F. for 20 minutes.  Blend egg yolk and sour cream.  Pour over onions.  Bake for 10 to 15 minutes longer or until golden brown and sour cream is set.
 Serve warm or at room temperature.

Aloo Gobi ki Subzi (Potatoes and Cauliflower)

3 tablespoons vegetable oil
1/4 teaspoon mustard seed
1 pinch asafoetida
1/4 teaspoon cumin seeds
1 pinch ground turmeric
1 hot green pepper, split down its length, optional
2 to 3 plum tomatoes, chopped
1 inch ginger root, minced
1 large potato, cut into 1/2 inch long thin strips
3/4 to 1 pound of whole cauliflower, cut into florets
1/2 teaspoon white sugar
salt to taste


Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the  cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking). 

Fried Okra

3 Cups Milk
2 Cups Chablis Wine
1 TBS Louisiana Hot Sauce
1 TBS Soy Sauce
1 TSP Garlic Powder
1 TSP Onoin Powder
Salt To Tatse
Corn Flour
Chopped Okra
Peanut Oil


    Dredge okra in mixture of milk, chablis, hot sauce, soy sauce, garlic powder, onion powder and salt. Roll okra in flour seasoned with salt and red pepper. Deep fry at 350°F. When okra floats, it is done. 

Pickled Vegetables

1 cauliflower
1 cup fresh squeezed lemon juice
6 carrots
1/2 cup rice vinegar
1 large Bermuda onion
 2 cups water
 1/4 pound Dakon radishes
 1 tsp. salt
 1 cucumber
 1 tbsp. hot pepper sauce


    Use only the freshest vegetables. Cut cauliflower tops into chunks, slice carrots into strips. Cut onion, radishes, and cucumber into thick slices. Combine lemon juice, rice vinegar, water, and pepper sauce in quart jar. Add vegetables to pickling mixture. Cover tightly, and place in refrigerator for 2-3 days.

Sweet Heaven Delight (Sweet Potato Recipe)

2 sticks margarine
2 cups   flour
1 cup    pecans -- chopped
1/2 cup  powdered sugar


2 8 oz pkgs cream cheese
2 cups whipped topping
2 cups powdered sugar
2 cups cooked sweet potato puree


Whipped topping
Pecans -- chopped


Melt margarine, add flour, nuts and sugar. Press into 9 X 13 inch
baking pan. Bake 15 minutes at 375°F or until lightly browned.
Combine filling ingredients, mix well and spread over cooled first layer. Top with a layer of whipped topping and sprinkle with chopped pecans.

Sweet Corn Cakes
(Serves 10)

2/3 cup unsalted butter
1/3 cup masa harina
4 Tablespoons cold water
1 10 oz. package frozen corn
3 Tablespoons cornmeal
1/3 cup sugar
2 Tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt


Preheat oven to 350.

Put butter in mixer bowl and whip until very fluffy and creamy. Add masa harina and water gradually, mixing well. Coarsely
chop corn kernels in blender. Stir into mixture.Place cornmeal, sugar, whipping cream, baking powder, and salt in large bowl. Mix quickly. Add butter-masa mixture. Mix lightly until blended. Pour into 8 inch greased baking panand cover with foil. Place pan in a larger pan and pour in boiling water 1/2 way up corn cake pan. Bake 40-50 minutes, checking on water level, adding water as needed.When corn cake is cooked through, remove and allow to stand at room tempersture for 15 minutes before cutting. Cutinto
squares or use small ice cream scoop.

Zucchini Slice


375g zucchini
3 rashers bacon or ½ cup chopped ham
 1 cup self-raising flour,
5 eggs (lightly beaten)
1 onion chopped
1 cup grated cheese
½ cup oil
 salt and pepper


Grate zucchini. Combine ingredients and pour into well greased lamington tin. Bake in moderate oven 30-40 minutes. Cut into squares to serve.

Savoury Bacon and Potatoes


6 potatoes,
bacon rashers
 2 eggs
 2 onions,
1½ cups milks,
chopped parsley
salt and pepper.


Remove bacon rind and cut bacon into lengths (about 2"). Arrange thin slices of peeled potatoes (raw) on bottom of greased dish, then a layer of thinly sliced onion and pieces of bacon. Continue in this way until dish is full. Sprinkle salt and pepper between layers. Beats eggs and milk, pour over bacon, potatoes and onion, completely covering. Bake in moderate oven 30-40 minutes. Sprinkle with parsley before serving.

Garlic Bruschetta

12 - 14 ripe plum tomatoes
1 Tablespoon Garlic Juice Spray
2 Tablespoons minced onion
1 Cup fresh basil leaves
1/3 Cup olive oil
1 teaspoon fresh lemon juice
Salt and Pepper, to taste
8 slices French bread, sliced thick


Dice tomatoes in 1/4" pieces and place in a bowl. Toss with Garlic Juice Spray and minced onions. Chop basil coarsely, and add to tomato mixture along with olive oil, lemon juice and salt and pepper. Let stand 10 to 15 minutes. Place bread on cookie sheet and spray each piece with Garlic Juice Spray, to taste. Place under broiler until both sides of bread are lightly toasted. Cut each slice of bread in half and arrange on serving tray. Top each piece with tomato mixture and serve immediately.
Yield: 8 portions of outrageously delicious bruschetta.

Braised Artichokes

6 Artichokes
1 onion,chopped
2 cloves garlic, crushed
1 tbsp chopped parsley
1 bay leaf
1 sprig oregano, or a good pinch if dried
3 tbsp olive oil
1 cup dry white wine
Salt and freshly ground pepper


Remove tough outside leaves of the Artichokes and trim off the tops and outer leaves, trim base. In a heavy saucepan or enamel coated cast iron casserole, combine onion, garlic, parsley, bay leaf, oregano, oil and wine. Add Artichokes, season with salt and pepper, cover and simmer slowly for 40 minutes. Artichokes are cooked when a leaf pulls out easily. Serve warm. To eat pull out a leaf at a time and scrape the  tender base of each leaf with your teeth. Remove hairy choke with a spoon and eat the Artichoke heart

Mushrooms di Sciullo

18 ozs fresh scallops or shelled shrimp
Seasoned flour
2 eggs, beaten
3-1/4 ozs butter
1 tbsp oil
2 cups sliced button, or cap mushrooms
1/2 cup dry white wine
chopped parsley


Remove beards from scallops, leaving roes attached. Rinse in cold water, drain thoroughly and pat dry with kitchen towels. Dust scallops in a little seasoned flour, then dip into beaten egg. Melt butter and oil in a large frying pan and saute the scallops over medium heat, turning once until golden on both sides. Push scallops aside. Add mushrooms to pan and saute over high heat for a few minutes. Add wine and cook until wine evaporates, tossing scallops and mushrooms lightly. Sprinkle with chopped parsley and serve with boiled rice or crusty Italian bread to mop up the juices.

Stuffed Mushrooms

Take a pound and a half of nice fresh mushrooms with caps that are about an inch or so in diameter. Remove and chop the stalks. Reserve the caps. Saute the stalks in a couple tablespoons of butter till nice and tender. Chop fine and set aside.

In a heavy frying pan, gently brown:
1 lb. good fresh Italian sausage.
Add and continue to saute:
one minced onion
3 large cloves minced garlic
1/2 tsp crushed fennel seed
1 tsp dry leaf oregano
2 tsp or more ground red chile powder
good grind of black pepper
1 tsp each salt and sugar
good dash Tabasco Sauce, optional
Saute until onion is transparent, add:
1 cup fine dry bread crumbs
the chopped mushroom stems
enough sherry, white wine or chicken stock to make a paste


 Stuff the reserved mushroom caps with a small wad of the stuffing. Dip the stuffed mushrooms quickly in hot, melted butter and drain. If you are not going to use soon, refrigerate. When ready to serve, let come to room temperature and put in hot oven for a couple minutes until hot and beginning to sizzle a bit. A microwave also works well. Serve immediately

Autumn Vegetable Fritatta

3 Italian sausage links
2 small yellow squash
1 large zuchinni
1 large carrot
1 medium onion
3/4 small pkg. fresh mushrooms (about 6 oz.)
6 eggs
3 large cloves garlic, minced fine
1 cup parmesan cheese
1/2 tsp. basil
1/4 tsp. marjoram
1 cup shredded cheese; chedder, swiss or combo of both


Remove sausage from skins and brown in large fry pan.Drain on paper towel. Add about 1 Tbs. oil to skillet.Cut up veggies and saute in oil until almost, but not quite done. In large bowl, beat eggs, garlic, parmesan, spices. Add meat and veggies to egg mixture. Grease deep sided pie pan or 9x13 backing dish, pour in mixture. Sprinkle cheese on top. At this point, you can bake, or cover and refrigerate until the next day. Bake in a preheated 350 degree oven for 30 mins.
Makes 6 regular or 8 small servings
Notes: This freezes well after it is baked. Let it thaw out in the refigerator, then bake in a 300 degree oven until warmed through. Don't overcook.Substitute any veggies you want. You can also use broccoli, green or red peppers, celery,whatever. Don't be afraid to experiment...this is fairly foolproof

 From: The Yellow House, Waynesville, North Carolina