topic Re: QVC's Food Forum Virtual Cookbook - Post your best VEGGIE recipe. in Recipes

QVC's Food Forum Virtual Cookbook - Post your best VEGGIE recipe.

house cat — Thu, 06 Mar 2014 05:11:07 GMT

We can start our own online cookbook.

Post your favorite veggie recipe on this thread.

Re: QVC's Food Forum Virtual Cookbook - Post your best VEGGIE recipe.

LooPY — Mon, 10 Mar 2014 17:35:01 GMT

My friend LeeAnn was already an accomplished cook, having won cooking and baking contests in several categories, when she suggested we should take a French cooking course. (Maybe it was because ten years later, I was still using my recipes from HS Home Economics class!) Of all the wonderful dishes I learned to make, this is the recipe I use most frequently!

Tarte A L'Oignon Alsacienne--(Onion Quiche)

1 1/2 lbs. onions, sliced thinly

4 Tbsp. margarine

2 Tbsp. flour

2/3 c. cream

2 eggs, beaten together

salt and freshly ground pepper

several gratings of nutmeg

pastry shell, partially cooked in advance

Preheat the oven to 400*

In a large skillet, melt the margarine until foamy. Saute the onions slowly over a medium-low heat, stirring occasionally, until they are golden and tender (This will take about 1/2 hour.)

When the onions are cooked, raise the heat to evaporate any water released by the onions. Remove the skillet from the heat.

In a large bowl, beat the flour into the cream with a wire whisk until there are no lumps. Add the beaten eggs and the onions, and mix well together with a wooden spoon. Stir in the seasonings.

Spread the onion mixture into the pastry shell evenly. Place the tarte into the preheated oven and bake for 25 to 30 minutes (or until the tarte has puffed up and browned lightly). Serve hot.

My notes: I use Oronoque Orchards frozen pie crusts--delicious, and makes it easier (and more likely!) to prepare this dish. Pre-bake crust at 400* for 10 min. Half and half or milk may be substituted for the cream without compromising the recipe. Test for doneness with a knife inserted in center of quiche. Allow the full amount of time for cooking the onions--don't rush it! You'll be rewarded with a luscious lunch or dinner entree! A green salad is a perfect complement.

Re: QVC's Food Forum Virtual Cookbook - Post your best VEGGIE recipe.

Zhills — Mon, 10 Mar 2014 18:07:08 GMT

Dillard House Cabbage Casserole

"This dish is served at The Dillard House, a well-known Southern "family style" restaurant in the North Georgia Mountains. This recipe is found in their cookbook."

Ingredients:

1/2 large head of cabbage
1/2 teaspoon salt
2 tablespoons margarine
1 1/2 cups basic white sauce
1 cup cheddar cheese, grated
3/4 cup buttered bread crumbs

BASIC WHITE SAUCE

1/2 cup margarine
1 1/2 tablespoons all-purpose flour
1/2 to taste salt
1/2 to taste pepper
1/2 quart milk

Directions:

Basic White Sauce:

Melt margarine in sauce pot.
Add flour, salt, pepper and stir.
Add milk and cook until thick, stirring constantly.

CASSEROLE

Shred cabbage (with a large kitchen knife).

Cook 5-8 minutes in boiling water with 1 tsp salt. Don't overcook. Cabbage should remain crisp.

Drain well.

Layer ingredients in a buttered 2 quart casserole dish in this order: half of cabbage, enough white sauce to cover, second half of cabbage, remaining sauce, cheese.

Sprinkle with bread crumbs and bake at 300 degrees for 15-20 minutes.

This was served at my house 50 years ago. I used the Basic White Sauce with cheese over most vegetables so the kids would eat them. Works with broccoli, cauliflower, Brussel sprouts, etc.
I was surprised to find out it was the Dillard House specialty! Enjoy!

Mine didn't always make it to the oven. Just top with toasted breadcrumbs