Cheesy Scalloped Potatoes

This recipe can all be made in a food processor.

Cheesy Scalloped Potatoes
Print
Ingredients
  1. This recipe can all be made in a food processor.
  2. Serves 8
  3. 6 Medium Potatoes, Peeled and Sliced
  4. 1/4 Cup Diced Onion
  5. 1/4 Cup Celery Leaves
  6. 2 Sprigs Parsley
  7. 3 TBSP Flour
  8. 1/4 Cup Butter
  9. 1 1/2 TSP Salt
  10. 1/4 TSP Pepper
  11. 1 1/2 Cup Milk
  12. 1 to 2 Cups Grated Sharp Cheddar Cheese
  13. Dash of Paprika
Instructions
  1. Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in blender, mixing thoroughly. Arrange potato slices in buttered, 2 quart baking dish. Pour mixture over potatoes; sprinkle with grated cheese and paprika. Bake in 350 degree oven approximately 50 minutes. This can be frozen and reheated.
The Best of Bridge http://www.bestofbridge.com/

Love is an itch around your heart that you can’t scratch.

Vegetarian Texas Tacos

Perfect for summer entertaining, a quick cottage lunch, or a fabulous vegetarian meal for busy families on the go…

Vegetarian Texas Tacos
Print
Ingredients
  1. VEGETARIAN TEXAS TACOS
  2. 1 Tbsp. vegetable oil 15 mL
  3. 1 medium onion, minced 1
  4. 3 garlic cloves, minced 3
  5. 4 tsp. ground cumin 20 mL
  6. 4 tsp. chili powder 20 mL
  7. 2 19 oz. (540 mL) cans black or pinto beans, drained, rinsed 2
  8. 3⁄4 cup medium salsa 175 mL
  9. 1⁄2 cup frozen kernel corn 125 mL
  10. salt & pepper to taste
  11. 1⁄2-1 tsp. crushed red pepper 2-5 mL
  12. 3⁄4 cup grated Monterey Jack cheese 175 mL
  13. 1⁄4 CUP grated cheddar cheese 60 mL
  14. about 10 flour tortillas 410 g
  15. Toppings (use 3 or more plus salsa)
  16. TOPPINGS
  17. 1 medium diced zucchini 1
  18. shredded lettuce
  19. 2 small avocados, diced & tossed 2
  20. with a splash of lime juice
  21. grated Cheddar cheese
  22. chopped onion
  23. diced red or yellow pepper
  24. diced fresh tomatoes
  25. salsa
Instructions
  1. PREHEAT OVEN TO 350°F (180°C). HEAT OIL IN A LARGE FRYING PAN OVER MEDIUM HEAT. ADD ONION AND GARLIC AND COOK, STIRRING OCCASIONALLY, UNTIL ONION IS TRANSLUCENT, ABOUT 5 MINUTES. ADD CUMIN AND CHILI POWDER AND STIR UNTIL THEY ARE AROMATIC, ABOUT 1-2 MINUTES LONGER. ADD BEANS AND SALSA AND MASH WITH A POTATO MASHER TO A CONSISTENCY THAT IS TO YOUR LIKING. ADD CORN AND SEASON WITH SALT, PEPPER AND CRUSHED RED PEPPER.
  2. PUT MIXTURE IN A CASSEROLE AND SPRINKLE CHEESES ON TOP. BAKE FOR 15-20 MINUTES OR UNTIL CHEESE MELTS. WARM TORTILLAS IN OVEN AND LET YOUR FAMILY DO THEIR OWN WRAPPING AND TOPPING. PASS THE SALSA.
The Best of Bridge http://www.bestofbridge.com/


 

 

 

 

Green Beans Guido

 Why does an inspiring sight like a sunrise always have to take place at such an inconvenient time?

Green Beans Guido
Print
Ingredients
  1. 2 TBSP. VEGETABLE OIL 30 ml
  2. 4 CUPS SLICED FRESH MUSHROOMS 1 L
  3. 2 TBSP. CHOPPED ONION 30 ml
  4. 1 GARLIC CLOVE, MINCED 1
  5. 1 RED PEPPER, CUT IN STRIPS 1
  6. 10 OZ. PKG. FROZEN WHOLE GREEN BEANS 285 g
  7. 1 TBSP. CHOPPED FRESH BASIL OR 15 ml
  8. 11⁄2 TSP. (7 ml) DRIED Basil
  9. 1⁄2 CUP GRATED PARMESAN CHEESE 125 ml
Instructions
  1. HEAT OIL IN LARGE SKILLET OVER MEDIUM HEAT.
  2. ADD MUSHROOMS, ONION, GARLIC AND RED PEPPER. COOK UNTIL ONION IS SOFT, ABOUT 5 MINUTES.
  3. ADD BEANS AND BASIL. CONTINUE TO COOK, STIRRING FREQUENTLY, UNTIL BEANS ARE TENDER-CRISP, ABOUT 10 MINUTES. ADD SEVERAL SPOONFULS OF CHEESE
  4. AND MIX WELL.
  5. PLACE IN SHALLOW CASSEROLE AND SPRINKLE REMAINING CHEESE ON TOP. SERVES 4.
The Best of Bridge http://www.bestofbridge.com/
 

Roasted Winter Vegetable and Orange Soup

We realize the combination of vegetables and orange seems unusual, but trust us, this soup is delicious

Roasted Winter Vegetable and Orange Soup
Print
Ingredients
  1. When the cold winds blow, warm up with this soulful soup.
  2. 1 large onion, coarsely chopped 1
  3. 2 small parsnips, peeled and coarsely 2 chopped
  4. 2 cups coarsely chopped peeled sweet 500 mL
  5. potato (about 1 medium)
  6. 2 cups coarsely chopped peeled 500 mL
  7. butternut squash (about 1 small)
  8. 3 tbsp vegetable oil, divided 45 mL
  9. 1 tbsp chopped gingerroot 15 mL
  10. 1 tsp ground coriander 5 mL
  11. 4 cups chicken broth 1 L
  12. 1 tsp liquid honey 5 mL
  13. Juice of 1 orange
  14. Salt and freshly ground black pepper
  15. Chopped fresh cilantro or parsley
  16. Sliced almonds, toasted
Instructions
  1. Preheat oven to 375°F (190°C). In a large bowl, toss onion, parsnips, sweet potato and squash with 2 tbsp (25 mL) of the oil. Spread in a single layer on a large rimmed baking sheet and roast, turning once, for 45 to 50 minutes or until softened and browned. In a large saucepan, heat the remaining oil over medium heat. Sauté ginger and coriander until fragrant, about 15 seconds. Add roasted vegetables, chicken broth and honey; bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened. Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth. Return to pan, if necessary. Stir in orange juice and reheat over medium heat, stirring often and adding a little water if soup is too thick, until steaming. Season to taste with salt and pepper. Serve garnished with cilantro and almonds. Serves 6.
  2. Make ahead: Let soup cool, transfer to an airtight container and refrigerate for up to 1 day or freeze for up to 1 month. Thaw and reheat to serve.
  3. Tip: Roasting the vegetables takes awhile, but it caramelizes their natural sugars, making them sweet and delicious.
  4. Variation: Use carrots, turnips, pumpkin or regular potatoes in place or one or two of the vegetables in this recipe. Just be sure to include one orange vegetable for an appealing and colorful soup.
Notes
  1. From: Bravo! Best of Bridge Cookbook
The Best of Bridge http://www.bestofbridge.com/

A penny saved is a government oversight.

Different Spinach Salad

This dressing really has added zip!

Different Spinach Salad
Print
Ingredients
  1. 1 pkg. fresh spinach
  2. 1 head butter lettuce
  3. 2 cups fresh bean sprouts
  4. 1 can water chestnuts, drained and sliced
  5. 3/4 cup bacon, cooked and crumbled
Dressing
  1. 1/2 cup salad oil
  2. 1/4 cup sugar
  3. 1/4 cup ketchup
  4. 2 Tbsp. red wine vinegar
  5. 1/2 tsp. Worcestershire Sauce
  6. 1 small onion, finely chopped
  7. 1/4 tsp. dry mustard
  8. 1/2 tsp. salt
  9. 1/4 – 1/2 tsp. cayenne pepper
Instructions
  1. Wash spinach and lettuce, drain and dry. Combine dressing ingredients and blend til smooth. Set in fridge for at least 1 hour. Add dressing just before serving.
Notes
  1. Book Reference – Grand Slam (Page: 79)
  2. Poverty: a state of mind brought on by a neighbour’s new car.
  3. Share on facebookShare on printShare on emailShare on twitter
The Best of Bridge http://www.bestofbridge.com/
Poverty: a state of mind brought on by a neighbour’s new car.

Lee Hong’s Cucumbers

Excellent relish!

Lee Hong’s Cucumbers
Print
Ingredients
  1. 3 Tbsp. salt (approximately)
  2. 1 cucumber
  3. 3 Tbsp. sugar
  4. 2 Tbsp. vegetable oil
  5. 1 thinly sliced Spanish onion
  6. 1/4 cup white vinegar
  7. 1/4 cup water
  8. Lee Hong’s Cucumbers
  9. Excellent relish!
Instructions
  1. Arrange cucumber slices in a bowl in layers salting between layers. Let stand 2 hours. Stand bowl under fawcet and let cool water run through gently until no salt remains. Drain well. Add sugar and oil. Mix and add onion, vinegar and water. Add more sugar or vinegar if not sweet or sour enough. Relish should stand a few hours before serving. Great with steak or chicken - hot or cold.
The Best of Bridge http://www.bestofbridge.com/