Ingredients Jump to Instructions ↓

  1. Spinach and Rice Casserole

  2. Vegetables Provencale

  3. Tomato Dumplings

  4. Chicken-Noodle Rice

  5. Quick Banana Dessert

  6. Simple Jam

  7. Toast Treat

  8. Easy Beer Bread

  9. Chicken Sauce for Pasta

  10. Anchovy Pesto

  11. Easy Fruit Dessert

  12. Dessert Sauce

  13. Custard Sauce

  14. Easy Shortbread

Instructions Jump to Ingredients ↑

  1. CONTENTS ~SPINACH AND RICE CASSEROLE- Combine 1 package frozen spinach, cooked, 1 cup cooked rice, 1 cup cheese, 2 beaten eggs, ⅓ cup milk, 3 tablespoons melted butter, 2 tablespoons chopped onion, ½ teaspoon Worcestershire sauce and ½ teaspoon rosemary and bake at 350 degrees for 25 minutes. ~VEGETABLES PROVENCALE- Simmer 4 sliced small zucchini, 2½ cups chopped eggplant, 1 chopped onion, 2 minced cloves of garlic, one 16-ounce can tomatoes, 1 teaspoon salt and ½ teaspoon oregano for 10 to 15 minutes or until tender-crisp. ~TOMATO DUMPLINGS- Wrap small peeled and cored tomatoes in flattented cresent roll dough and bake at 400 degrees for 20 to 25 minutes. Serve with heated sauce of 1 can Chedder cheese soup and 3 tablespoons milk; spprinkle with chopped green onions and crumbled crisp-fried bacon. ~CHICKEN-NOODLE RICE- Saute 1 cup rice in ¼ cup butter and adding 1 envelope chicken noodle soup mix and 4 cups hot water. Simmer for 30 minutes. ~QUICK BANANA DESSERT- Add a pat of butter, a tablespoon of brown sugar and a dash of cinnamon and nutmeg to a sliced banana. Wrap in foil; bake at 350 degrees for 15 minutes. Serve from the foil. ~SIMPLE JAM- Cook diced fruit in a small amount of water until tender. Add a small amount of sugar and cook until thickened. Store in the refrigerator. ~TOAST TREAT- Toast bread slightly and then cut into strips. Spread 1 side with butter. Sprinkle with confectioners' sugar, shredded coconut and cinnamon. Brown lighlt in oven. ~EASY BEER BREAD- Mix 3 cups self-rising flour and 3 tablespoons sugar with one 12-ounce can of beer at room temperature. Place in greased loaf pan and let rise for 30 minutes. Bake at 350 degrees for 1 hour. ~CHICKEN SAUCE FOR PASTA- Heat 1 can cream of chicken soup, 1 small can evaporated skim milk, 1 can chunk chicken, ½ cup grated Parmesan cheese and basil to taste. ~ANCHOVY PESTO- Crush 1 anchovy filet with 2 tablespoons grated Parmesan cheese. Mix with equal parts softened butter. ~EASY FRUIT DESSERT- Combine fresh fruit with liqueur: Curacao with oranges or pineapple; Grand Marnier with grapefruit or strawberries; Kirsch with bananas, peaches or melons; Champagne with strawberries or peaches; and Ruby Port with pears or figs. ~DESSERT SAUCE- Mix 1 cup sour cream, ½ cup packed brown sugar and ½ teaspoon vanilla extract. ~CUSTARD SAUCE- Combine 3 or 4 egg yolks with ¼ cup sugar in double boiler. Add 2 cups scalded milk and cook over hot water until thickened, stirring constantly. Chill until serving time. ~EASY SHORTBREAD- Cream 1 ½ cups butter with ¾ cup sugar and mix in 3 cup flour. Pat into 9x13-inch baking pan and bake at 300 degrees for 1 hour. Sprinkle generously with sugar while hot. *All recipes from "Great Recipes form Great Gardeners" The Pennsylvania Horticultural Society Cookbook


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