January 23 – Featured Recipes 24 Jan 12

MASHED ROOT VEGETABLES
- from the Good Housekeeping Cookbook

  • 2 lbs. of root vegetables such as carrots, celery root, parsnips, white turnips, or rutabaga, peeled and cut into 1-inch pieces (5 cups)
  • 1 lb. all-purpose potatoes, about 3 medium, peeled and cut into 1-inch pieces
  • 2-1/2 tsps. salt
  • 3 tbsps. butter, cut into pieces
  • ¼ tsp. ground black pepper
  • Pinch ground nutmeg

In a 4-quart saucepan, combine root vegetables, potatoes, enough water to cover, and 2 tsps salt; heat to boiling over high heat. Boil until vegetables are tender, about 15 minutes, and drain.

Return vegetables to saucepan. Add butter, remaining ½ tsp. salt, pepper, and nutmeg; mash until smooth and well blended. This makes 8 servings.

EGGPLANT PATTIES

  • 2 medium eggplants, peeled and cubed
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup Italian seasoned bread crumbs
  • 2 eggs, beaten
  • 2 tablespoons dried parsley
  • 2 tablespoons chopped onion
  • 1 clove garlic, minced
  • 1 cup vegetable oil for frying
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.

Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.

Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

 

CROCKPOT BEEF STEW

  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover and cook on low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.