Summer Vegetable Gratin
1 tablespoon olive oil
1 large red pepper, diced
1-2 large garlic cloves, minced
kernels cut from 1 large ear of corn
3/4 cup milk (can be 1 percent)
3 large eggs
1 small onion, chopped
3 medium zucchini, diced
salt and freshly ground pepper, to taste
1 teaspoon fresh thyme
1 large tomato, peeled, seeded and diced
2 ounces Gruyere cheese, grated, or to taste
Preheat oven to 375-F. Lightly brush a 2-quart gratin or other shallow baking dish, such as a 9-by-13 inch dish, with a bit of oil; set aside.
Heat olive oil over medium heat in a large, heavy non-stick skillet. Add onion and cook, stirring often, until just tender, about three to five minutes. Add red pepper and cook, stirring, until it begins to soften; about three minutes. Add zucchini, garlic and about 1/4 teaspoon salt. Continue to cook, stirring often, until the zucchini is translucent, but still bright green. Stir in corn, black pepper and thyme; cook, stirring, a few minutes longer until corn is barely tender. Stir in tomato; remove from heat and transfer to baking dish. Spread vegetables in an even layer in baking dish.
Beat together eggs and milk. Add cheese, plus more salt and pepper, to taste, and stir together. Pour over vegetable mixture. Bake 30-40 minutes, until firm and browned. This is good hot or at room temperature. Serves 8 as a side dish or 4 as a main dish.
Savory Swiss Sauce
1/3 cup chopped celery
1/4 cup chopped onion
1 tablespoon butter or margarine
1 tablespoon flour
3/4 cup milk
1 cup shredded Swiss cheese
Saute celery and onion in margarine, until soft. Blend in flour, and then milk, stirring until smooth. Add cheese and stir until melted. Makes 1 1/2 cups of cheese sauce. Serve over cooked garden vegetables, such as cauliflower, broccoli, carrots or potatoes.
State Fair Chicken BBQ Sauce
1 cup vinegar
1 cup water
1/2 cup margarine
1 tablespoon Worcestershire sauce
1 tablespoon salt
Mix all ingredients together and heat until margarine is melted. Grill chicken, basting with sauce every five minutes, and always stir sauce before basting.
Tomato Broccoli Chicken
4 skinless, boneless chicken breasts
salt and pepper
1/4 cup chopped onion
2 tablespoons butter or margarine
10 ounces frozen cut broccoli, thawed
1 teaspoon lemon juice (may use up to 3 tablespoons)
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried thyme, crushed
3 medium tomatoes, cut in wedges
Sprinkle chicken lightly with a little salt and pepper. Cut chicken into 1/2 inch-wide strips. In medium skillet, cook chicken and onion in butter or margarine until chicken is no longer pink.
Stir in broccoli, lemon juice, salt, pepper and thyme. Cover and simmer 6 minutes; then add tomatoes. Simmer covered for 3-4 minutes more. Makes 4 servings.
Cheese & Carrot Casserole
10-12 carrots, sliced or diced
1 teaspoon salt
1 teaspoon sugar
1/4 cup butter
1 small onion, finely chopped
1/4 cup flour
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1 cup milk
1 cup liquid from cooked carrots
1 package sharp cheddar cheese
1 1/2 cups dry bread crumbs
Cook carrots in some water, with 1 teaspoon salt and sugar. Drain, reserving 1 cup liquid. To make the sauce, melt butter and add onion, flour, salt, mustard, celery salt, milk and reserved liquid, stirring constantly. Stir until thickened. Either grate or cube the cheese and add to sauce. Stir until smooth.
In a greased casserole, layer 1/3 carrots, 1/3 sauce and 1/3 crumbs; repeat twice more. Bake at 350 F. for 30 minutes or until bubbly.