Author: eatonedgecliff

Ratatouille

Eggplant, Parsley, Side Dish, Tomatoes, Zucchini

Evie Davis

serves 6-8

Tastes best sitting on the lawn at Chautaqua.

  • olive oil
  • 2 medium eggplants, cut into 1 ½” cubes
  • 2 medium zucchini, quartered and into 1” lengths
  • salt and freshly ground pepper
  • 3 onions, coarsely chopped
  • 2 green peppers, cored, seeded and coarsely chopped
  • 4 cloves garlic, finely minced
  • 1 bay leaf
  • 2 lbs. Fresh tomatoes, cut into 1” cubes
  • ½ cup finely chopped parsley
  • ½ t. dried thyme
  • 1 t. dried basil
  • lemon wedges

Heat oil in a large skillet and sauté the eggplant until it’s lightly browned on both sides. (adding oil as needed) and until soft.  Remove and place in large casserole and sprinkle with salt and pepper.  Briefly sauté zucchini, add to casserole, salt and pepper.

Add more olive oil to the skillet and sauté the onions and green peppers, cooking and stirring for about 5 minutes.  Add garlic, bay leaf, and tomatoes, stirring occasionally, and cooking about ten minutes more.  Add to the casserole, sprinkle with herbs, gently toss, cover and bake for 20 minutes in a 325 oven.  Serve hot or cold.  If cold, serve with lemon wedges.

Marinated Vegetables

Appetizer, Artichoke, Broccoli, Mushrooms, Olive, Side Dish, Tomatoes

enough for a crowd

  • 1 head cauliflower
  • 1 large bunch broccoli
  • 1 package fresh mushrooms
  • 1 basket cherry tomatoes
  • 2 cans artichoke hearts
  • 1 can french style green beans
  • 1 can each black and green pitted olives

marinade

  • 1 cup cider vinegar
  • 1 T. sugar
  • 1 T. dill weed
  • 1 ½ cups salad oil
  • 1 t. salt
  • 1 T. Accent
  • 1 t. garlic salt
  • 1 t. pepper

Cut the cauliflower, broccoli and mushrooms into bite size pieces.  Mix marinade ingredients thoroughly and pour over vegetables and allow to stand overnight.  Toss several times.

Junky Potatoes

Cheddar Cheese, Potatoes, Side Dish

serves 10-12

great for pot luck

  • 1, 2 lb. bag frozen hash browns
  • 1 stick melted butter
  • 1 can cream of chicken soup
  • 1 pint sour cream
  • ½ cup minced green onion
  • 2 cups grated cheddar cheese
  • 2 cups crushed corn flakes
  • 1 stick melted butter

Combine first 6 ingredients and put in greased 9 X 13 pan.  Combine corn flakes with melted butter.  Top casserole with mixture.  Bake at 350 for 45 minutes.  Let cool at least 15 minutes before serving

Italian Potatoes

Onion, Parmesan, Potatoes, Side Dish, Tomatoes
  • 4 large (or 6 medium) Russet potatoes
  • ½ cup fine, toasted bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • 2-3 large tomatoes, thinly sliced
  • 2 large red onions, thinly sliced
  • 1 ½ t. oregano
  • 1-1 ½ t. salt
  • Freshly ground pepper
  • ½ – ¾ cup olive oil

Preheat oven to 350

Peel and cut potatoes lengthwise into wedges (about 6-8 per potato) and drop into a bowl of cold water

Combine bread crumbs and grated cheese.  Do not dry the wedges before coating them well with the crumb mixture.  Place them in a shallow, 9 x 13-inch baking dish, sprinkling any remaining crumbs on top.

Top potatoes with sliced tomatoes and onion rings.  Sprinkle with oregano, salt, and a generous grinding of pepper.  Drizzle with oil just before baking.

Bake, uncovered, 1 hour and 10 minutes, or until potatoes are brown but still retain some crunchiness

Corn Casserole

Corn, Side Dish
  • 3 eggs
  • 1 cup sour cream
  • 1 can (10 oz.) whole kernel corn (un-drained)
  • 1 can (7 oz.) cream style corn
  • ½ cup butter/margarine cut in small pieces
  • 1 package (8 ½ oz.) corn muffin mix

Beat eggs, add sour cream and beat until smooth.  Stir in corn and butter.  Add muffin mix and blend.

Spray Pam in 9 x 13 pan.  Pour mixture into pan.  Bake in 350 oven for 1 hour.

Beef and Bean Bake

Bacon, Beans, Ground Beef, Side Dish

Weight Watchers

Similar to the classic Aunt Peggy Recipe – we usually make this one.

  • 3 bacon slices
  • ½ lb ground beef
  • 1 cup finely chopped onion
  • 1 can lima beans, drained
  • 1 can pork and beans, undrained
  • 1 can light red kidney beans, drained
  • ½ cup ketchup
  • ½ cup barbecue sauce
  • ¼ cup firmly packed brown sugar
  • 1 t. dry mustard

1.    Cook bacon until crisp; crumble and set aside
2.    Cook beef and onion in a large nonstick skillet over medium heat until beef is browned, stirring to crumble beef.
3.    Place bacon, beef mixture, lima beans, and next 6 ingredients in a 3 ½ quart crock pot.  Stir well.  Cook on low setting all day.

Baked Beans and Sausage

Beans, Sausage, Side Dish

Peggy Lange

  • 1 lb. Bob Evans Sausage
  • 1 can green beans, drained
  • 1 can wax beans, drained
  • 1 can small lima beans, drained
  • 1 can Brooks hot chili beans
  • 1 can pork and beans
  • 1 can tomato soup
  • 1 cup brown sugar
  • 1 T. minced onion
  • 1 cup chopped celery
  • 2 T. mustard

several strips of bacon (optional)

Sauté the sausage and drain.  Combine all ingredients, put in large casserole and top with 2 or 3 strips of bacon.  Bake at 325 for 1 ½ hours.