Casseroles and Vegetables

Casseroles and Vegetables

In this section:

Asparagus Onion Casserole

Baked Beans

Baked Corn

Baked Stuffed Tomatoes

Brussels Sprouts

Buttermilk Chicken Dinner

Candied Sweet Potatoes

Candied Yams and Apples

Cheese-Scalloped Carrots

Chicken Casserole

Chicken and Rice Dinner

Corn Fritters

Corn Pudding

Green Beans and Potatoes

Ham Quiche

Hamburger Spinach Casserole

Mashed Potato Casserole

Onion and Herbed Potatoes

Onion Rings

Orange Glazed Carrots

Parmesan Potatoes

Potatoes and Wild Rice Casserole

Red Cabbage [Rotkraut]

Rice Beef Casserole

Rice Dinner Special

Sauerkraut Casserole

Schnitzel Beans

Spinach Delights

Wild Rice Chicken Casserole

Zucchini Casserole

Zucchini with Zip

Asparagus Onion Casserole

1 lb asparagus, cut into 1-inch pieces [2 pkg]

2 medium onions, sliced in crescents

5 T butter or margarine, divided

2 T GF baking mix

1 c milk

1 8-oz pkg cream cheese, cubed

1 t non-iodized salt

1/8 t black pepper

1/2 c Cheddar cheese, shredded

1 c GF bread crumbs

In a skillet, sauté the asparagus and onions in one Tablespoon butter until crisp-tender, about eight minutes. Transfer to a non-greased one and half-quart casserole dish. In a saucepan, melt two Tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for two minutes or until thickened. Reduce heat. Add cream cheese, salt and pepper; stir until cheese is melted. Pour over vegetables. Sprinkle with Cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle crumbs over casserole. Bake in a 350-degree oven for 35 to 40 minutes.

Baked Beans

This recipe can be done stove-top, oven, or electric pot. I favor use of a heavy metal pot or a Dutch oven. If you prefer not to blend the tomatoes, use tomato juice. Or, use an equal amount of tap water.

2 1/2 c dry navy or pea beans

4 to 6 cups of canned tomatoes, blended [or water]

1/2 lb piece of salt pork or a ham bone

1/2 to 3/4 c GF brown sugar

1 t GF dry mustard

3/4 t black pepper

2 t non-iodized salt

1/2 to 3/4 c GF catsup [Heinz with corn vinegar]

3/4 c onion, finely chopped

1/2 to 3/4 c corn oil

3 T apple cider vinegar

Wash and sort beans. Soak overnight in the blended tomatoes. Cover and simmer over Medium heat for one and half hours or until beans are tender.

Continue with stovetop cooking or transfer beans to an oven pot for baking. Wash and score salt pork or ham. Cut in slashes 1/2-inch apart just to the rim, and press into beans. Add remaining seasonings. For oven cooking, bake for two hours at 350 degrees. For stovetop cooking, continue cooking for one and half hours. Add water and extra tomato juice as needed.

Baked Corn

Corn and a combination of your favorite seasonings make this into an excellent casserole dish or simply--just corn. It's simple to make since you just dump everything into one dish, bake, serve.

1 can whole kernel corn, drained

1 c GF macaroni

1 c Cheddar cheese, shredded

1 can cream-style corn

salt, pepper, 1 T white granulated sugar

Grease a covered baking dish with a solid shortening such as Crisco. Drain one can of whole kernel corn. Pour the corn into the baking dish. Add one cup of non-cooked corn or rice macaroni. Add one cup Cheddar cheese. Add one can cream-style corn. Add seasonings. Bake in preheated 350-degree oven for 30 minutes.

Comment: Try adding one half cup green chilies, chopped with the macaroni. I like also adding two Tablespoons corn oil. I have also used 2 cups of cubed rice bread as a substitute for the macaroni.

Arlene Stetzer, Trempealeau, WI

Baked Stuffed Tomatoes

These stuffed tomatoes are best served slightly warm or at room temperature. [not refrigerated]. The seasonings can be varied to suit the whim of the cook. I use this stuffing for artichokes as well as for tomatoes and follow the same oven temperatures and timing.

4 slices of GF bread, finely torn

1/4 c pine nuts, toasted [crush a few with the back of a butcher knife on a cutting board]

1/2 c basil, finely chopped [if not fresh, cut to 1/8 c dried]

3 garlic cloves, finely minced

2/3 c Parmesan, grated [Asiago is also very good]

1 egg, beaten

1/4 c olive oil

1/8 t non-iodized salt

1/8 t black pepper

6 medium-sized stuffing tomatoes

Toast the torn bread on a baking sheet for 15 minutes in a 400-degree oven until slightly brown. [timing will vary with flour content of bread]. Remove to cool.

Turn the oven temperature down to 375 degrees. In a medium bowl, combine bread, pine nuts, basil, garlic, cheese, and the egg. Drizzle enough olive oil to moisten; the amount of oil will depend on the dryness of the bread. Season with salt and pepper.

Slice off the top of the tomatoes about a quarter of the way down and scoop out the seed cluster. Stuff the cavities with the filling. Pack filling in tightly enough so that it will hold together. Sprinkle the tops with more cheese.

Place the stuffed tomatoes, caps off, on a baking sheet lightly coated with olive oil. Bake in a pre-heated oven for 50 minutes to an hour. The top should be browned and the tomato softened. Remove from oven and let stand for 15 minutes before serving.

Brussels Sprouts

Cook Brussels sprouts in salted water and two Tablespoons of corn oil until tender. Discard water. Add two to three Tablespoons of butter to cooked sprouts. Season lightly with salt and pepper. Season with ground nutmeg [or, with Parmesan cheese]. Serve with sour dough bread.

Rudiger Schaefer, Bielefeld, Germany

Comment: Cooked fork tender, Brussels sprouts can also be seasoned with one Tablespoon butter, one Tablespoon honey, 1 Tablespoon Dijon mustard, one eighth teaspoon onion powder, and one eighth teaspoon dill weed. Drain well. Add seasonings. Stir to coat.

Buttermilk Chicken Dinner

3/4 c chicken broth

1/2 t dried thyme, crushed

1/2 t dried rosemary, crushed

2 bay leaves

1 3 to 3 1/2-lb broiler-fryer chicken

3 medium red potatoes, peeled and quartered

2 medium onions, sliced

1 c carrots, chunked

1/2 to 1 1/2 c buttermilk

1/4 c GF baking mix

In a 3-quart casserole combine broth, thyme, rosemary, and bay leaves. Rinse chicken, pat dry. Place chicken breast side down in casserole. Cook, covered, at 400 degrees for 15 minutes. Turn chicken over. Cook for 40 additional minutes at 350 degrees. Transfer chicken and vegetables to platter and keep warm.

Skim fat from pan juices. Remove bay leaves. Combine the buttermilk and flour. Stir into pan juices. Cook on Medium High, uncovered for 3 to 4 minutes or until thickened and bubbly. Stir continuously. Spoon some of the gravy over the chicken and vegetables. Garnish with parsley, if desired. Pass remaining gravy.

Candied Sweet Potatoes

6 medium-sized sweet potatoes [or yams], peeled, cooked

3/4 to 1 c GF brown sugar

1 t non-iodized salt

1/4 c butter or margarine

1/2 to 3/4 c GF miniature marshmallows

3 to 4 T white [light] rum [optional]

Cut sweet potatoes into one half- to three fourths-inch chunks. Layer potatoes in two-quart casserole [that has been lightly greased with butter or a solid shortening such as Crisco] with brown sugar, salt, and butter. Sprinkle on light rum if used. End with brown sugar and butter. Bake uncovered in a 375-degree oven for 30 minutes. Remove and add marshmallows. Bake for five additional minutes or until marshmallows begin to brown lightly.

Comment: To cook sweet potatoes, add two Tablespoons of white granulated sugar and two Tablespoons of corn oil to the cooking water. To change this recipe, add one third cup orange marmalade and one eighth cup orange juice. Using a large spoon, carefully turn potatoes occasionally to cook evenly and to coat with the jellied glaze. With the orange added, I omit the rum.

Candied Yams and Apples

Apples or pears with yams [or both] in this recipe are excellent. Since we typically had bushes of apples and pears and a limited supply of yams, this was the recipe most often used.

4 medium-sized yams, cooked until fork tender

2 large apples

1/4 c butter or margarine

1/2 c dark corn syrup

1/2 to 3/4 t GF cinnamon

Peel and cut yams into quarters or chunks. Cut each apple into eighths; remove core. Arrange yams and apples in a shallow baking pan. Combine butter, syrup, and cinnamon. Pour over yams and apples. Bake in a 375-degree oven for one hour. Baste at intervals.

Cheese-Scalloped Carrots

This is a delightful vegetable dish. The mustard-cheese seasoning is a special taste treat with carrots. With a substitution of sour cream for the mustard, this recipe works well with turnips and rutabaga.

6 to 8 medium-sized carrots, sliced, cooked

1 c Cheddar cheese, shredded

1 small onion, chopped

1/4 c butter or margarine [can also use Crisco]

1/4 c GF baking mix

1/2 t non-iodized salt

1/4 t GF dry mustard powder

1/8 t black pepper

1 c milk [or chicken stock]

3/4 to 1 c GF bread crumbs, buttered

In a two-quart casserole, alternate layers of carrots and cheese. Cook the onion in butter until tender. Stir in flour, salt, mustard, and pepper. Heat to boiling, stirring constantly. Boil and stir for one minute. Remove from heat; gradually stir in milk [or broth]. Pour sauce over carrots. Sprinkle with bread crumbs over the top. Bake in a 350-degree oven for 40 minutes.

Chicken Casserole

2 10 3/4 oz cans GF cream of chicken soup

1/2 c GF sour cream

1/2 c GF baking mix

1/4 t garlic powder

1/4 cumin, powdered

3 to 3 1/2 c cooked chicken, diced

1 10-oz can tomatoes w/ green chilies, drained, chopped

1 cup Cheddar cheese, shredded

In a large saucepan, combine soup, sour cream, flour, garlic powder, and cumin. Stir to blend well. Cook mixture to boil over Medium High heat. Stir constantly.

Add chicken and tomatoes. Mix well. Return to boil. When first bubbles appear, remove from heat and stir in cheese. Spoon mixture into a three-quart baking dish that has been lightly greased with a solid shortening such as Crisco. Bake in a 375-degree oven for 30 minutes.

Serve over squares of sour cream corn bread which has a fourth cup of chopped onion added. Garnish with two to three Tablespoons of salsa or a dollop of sour cream with green chilies added.

Chicken and Rice Dinner

4 half chicken breasts or 4 chicken thighs

2 T corn oil

1 c GF chicken, mushroom, or celery soup

1/4 t paprika

1/4 t black pepper

3 c cooked rice

2 c cooked broccoli

Optional: 1 sm can mushroom stems and pieces

In a skillet, brown and cook chicken pieces in the oil. Cook to fork tender over Medium heat. Remove chicken pieces. Add soup, paprika, and pepper and heat to boil. Add rice. Stir to combine. Place chicken pieces on top of rice mixture. Reduce heat to simmer. Cover. Cook for 8 to 10 minutes on stovetop. Or, 10 to 12 minutes in a 350-degree oven. Note: add salt if using a homemade soup or a non-commercial soup that will likely have adequate salt for this recipe combination.

Corn Fritters

Corn fritters served with a vegetable make up a quick lunch. Be sure to check out paprika for additives since it is so often laced with wheat flour. For persons with high sensitivity to gluten, this choice is not a good one.

1 c cream-style corn

1/4 t paprika

1 c GF baking mix

1 t GF baking powder

2 t non-iodized salt

2 eggs, separated, yolks and whites beaten separately

3 T corn oil

Sift together and blend flour, baking powder, salt, and paprika. Add egg yolks and corn. Mix. Fold in stiffly-beaten egg whites. Prepare corn oil in frying pan. Heat to Medium High. Drop corn batter into hot oil in fry pan. Brown on both sides. Serve hot.

Arlene Stetzer, Trempealeau, WI

Corn Pudding

1 16-oz can cream-style corn

1 16-oz can whole-kernel corn

1 egg, well beaten

1/2 c sour cream

1/2 t non-iodized salt

1/8 t black pepper

1/3 c GF bread crumbs

Mix all ingredients and turn into a two quart casserole that has been greased with a solid shortening such as Crisco. Bake in a 350-degree oven for 40 minutes.

Green Beans and Potatoes

1/2 lb bacon, chopped [or cut in 1/2-inch lengths with scissors]

1/4 c GF baking mix

2 c onions, finely chopped

1 1/2 t kosher or non-iodized salt

1/4 t cayenne [optional]

1/4 t black pepper

2 c tap water

1 1/2 lbs green beans, trimmed

1 large baking potato [two smaller ones] peeled and chunked

Fry bacon in a large saucepan over Medium heat until slightly crisp, 6 to 8 minutes. Remove bacon with slotted spoon and drain on paper towels. Set aside. Add flour to the fat in the pan and, stirring constantly, make a medium-brown roux, about the color of peanut butter. Add onions and cook, stirring often, for 4 to 5 minutes, or until wilted. Add salt, cayenne, pepper, and water. Stir until mixture is smooth and thick. Add beans and potatoes. Reduce heat to Low Medium and cook for 20 minutes, stirring occasionally. Potatoes should be fork tender. Uncover and cook for 3 additional minutes. Fold in bacon and serve hot.

Ham Quiche

Another comfort food is Ham and Cheese Quiche. This timesaver can be made with or without a crust. And, a few extra leftovers can always be added.

4 oz Swiss or Cheddar cheese, shredded, divided

1 c ham, finely chopped or ground in the food chopper

1/4 c green onion [or a regular onion cut into crescents]

1 12-oz can evaporated milk [regular milk or half 'n half with water]

3 to 4 eggs, beaten

1/4 c GF baking mix

1/4 t non-iodized salt

1/2 t GF dry mustard

1/8 t black pepper

Optional: add one cup broccoli, chopped or one cup cooked cabbage, chopped.

Regular dough for a pie or casserole shell; add 2 Tablespoons of minced onion and a few shakes of onion salt.

Sprinkle one half cup cheese and green onion into pie shell. Add the ham and spread over crust. In a large bowl, whisk together milk, eggs, flour, salt and pepper. Pour mixture into pie shell and sprinkle with remaining cheese.

Bake for 45 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack ten minutes before serving.

Comment: To this traditional quiche, I typically add two cups of thinly sliced potatoes; one can of mushroom stems and pieces; and, one teaspoon of garlic powder. To the milk mixture, add one can of creamed corn. If there are leftover cooked vegetables in the refrigerator, they can also be added with the potatoes. Any one or all of these additions makes a nice taste change.

Hamburger Spinach Casserole

I use this casserole with spinach, Swiss chard, kale, and cabbage. My neighbor also substitutes dandelion greens, turnip tops, and endive. Her husband has suggested that with everything that's in this recipe--even sawdust would taste good. However, having said this, he always takes second helpings and cleans out the dish.

2 pkg spinach, frozen or 6 cups torn and fresh

1 t non-iodized salt

1 lb ground beef

1 lg onion, chopped

1 lb fresh mushrooms [or two small cans]

1 c GF sour cream

1/2 t basil, fresh or dried

1/2 t oregano, fresh or dried

1/2 t thyme, fresh or dried

1/8 t nutmeg, finely ground

1/2 c Cheddar cheese

1/2 c Parmesan cheese

Thaw the spinach. Run hot water over the spinach that has been placed in a strainer. Press out the liquid. Sprinkle salt in a skillet, add beef and brown. Add onion and mushrooms. Cook until most of the liquid is gone. Remove from heat and add the seasonings and remaining ingredients including the spinach. Pour mixture into 2-quart casserole. Cover. Cook in oven preheated to 350 degrees for 35 minutes. Check for doneness.

Mashed Potato Casserole

The celiac who shared this recipe described it as a Creamy Mashed Potato Casserole for Sunday dinner. With the use of the electric mixer, they are creamy and as her note says, "fit for company dinner."

6 medium potatoes, peeled, cubed, cooked

1/4 c milk or milk substitute

1 8-oz pkg cream cheese

1 c GF sour cream

1 T parsley, minced

1/4 t garlic powder

1/2 c Cheddar cheese, shredded

Cook the potatoes in boiling water 15 minutes or until fork tender. Drain. Preheat oven to 325 degrees. Coat an 8 x 12-inch baking dish with a solid shortening.

Combine cooked potatoes, milk, cream cheese, sour cream, parsley, and garlic powder in mixing bowl and mix with electric mixer on medium high until smooth. Spoon into baking dish, cover and bake 35 minutes.

Remove from oven. Uncover and sprinkle with cheese. Bake 5 to 8 more minutes or until cheese melts. Serve immediately.

Onion and Herbed Potatoes

1 c onions, sliced

6 potatoes, peeled, chunked

1 to 2 T olive oil

2 to 3 T tap water

1/2 t kosher or non-iodized salt

1/4 t thyme, dried [or 1 t fresh, minced]

1/4 t rosemary, dried [or 1 t fresh, minced]

Combine all ingredients in a large bowl. Transfer to a casserole dish that has been lightly greased with Crisco or olive oil. Bake in 375-degree oven for 45 minutes to one hour. Stir potatoes every 20 minutes to promote even cooking and browning. Onions should brown in spots and top potatoes should brown and crisp on edges.

Onion Rings

1/4 c solid shortening such as Crisco

1 c fine dry bread crumbs [if not fine, run through blender]

1/4 t non-iodized salt

Optional 1/4 t red pepper [or other spicy seasoning]

2 medium mild yellow or white onions, sliced 1/4-inch thick and separated into rings

3 egg whites, slightly beaten

Lightly grease a baking sheet with a solid shortening such as Crisco. In a small mixing bowl stir together the bread crumbs, salt, and red pepper. Using a fork, dip each onion ring in the egg white and then into the crumb mixture. Arrange the coated onion rings in a single layer on the prepared baking sheet. Bake in a 450-degree oven for 12 to 15 minutes or until the onions are tender and the coating is crisp and golden.

Orange Glazed Carrots

1 T butter or margarine

3/4 c orange juice

1 t ground ginger [or ginger root]

3 strips orange peel [1/2-inch strips, 2 inches long]

8 carrots, peeled and chunked

Melt butter in saucepan, add orange juice, ginger, and orange peel. Bring to boil. Add the carrots and adjust heat to low simmer. Cook, uncovered until all the liquid has evaporated and the carrots are tender and nicely glazed. [usually takes 10 to 12 minutes].

Parmesan Potatoes

1 30-oz pkg shredded hash brown potatoes

2 c Parmesan cheese, shredded, divided

1/4 t black pepper

3 c half 'n half

1 stick margarine

In a large mixing bowl, partially thaw potatoes; add one and half cups cheese and pepper and combine. In a a saucepan, melt margarine with half 'n half over Low heat. Grease a 3-quart baking dish liberally with a solid shortening such as Crisco. Transfer potatoes to the baking dish; pour over the margarine mixture, and sprinkle on the remaining half cup of cheese. Cover with foil and bake for 30 minutes in a 350-degree oven. Remove foil at the end of the 30-minute period and continue baking for 90 minutes. Top should be partly browned and crusted. Serve from baking dish.

Comment: There are many recipe versions for cheese potatoes. Our farm version added a cup of cottage cheese, used light cream with one egg and butter for the base. We typically used Cheddar cheese or whatever block cheese was on sale. If the cheese was not a good thickening agent, we added a 3 to 4 Tablespoons of flour. A few slices of onion or onion tops were often added. This same recipe was used for cabbage, Swiss chard, Brussels sprouts, cauliflower, and kale. The cabbage dish with a half teaspoon of caraway seed remains a favorite for our family. The cabbage or potato recipe is excellent with the addition of a half cup of onion seed heads. [immature onion blossoms harvested before the seed has formed].

Potatoes and Wild Rice Casserole

Here's an excellent vegetable combination that you will enjoy. Cooked cauliflower, asparagus, broccoli, Brussels sprouts or green beans could be used in place of potatoes. So, in essence, it's a standard recipe for a vegetable casserole using wild rice as the base. For the wild rice, use about one half cup rice cooked in one and half to two cups of water with a teaspoon of corn oil and 1/2 t white granulated sugar.

3 to 4 T butter or margarine [can also use Crisco]

1 c onion, chopped.

1/2 c celery, chopped

1/4 c GF baking mix

2 c milk

2 T fresh parsley or 1 t dry

1/4 t black pepper

2 1/2 c Cheddar cheese, shredded

4 c potatoes, cooked, cubed [or use frozen hash browns]

1 1/2 c wild rice, cooked

6 strips bacon, crisped, crumbled [or 1/2 c ham, cubed]

Sauté onion and celery in butter until soft. Stir in flour. Add milk and simmer until thickened. Stir constantly. Stir in parsley, pepper and half the cheese. Combine wild rice with potatoes in a 3-quart casserole that has been lightly greased with a solid shortening such as Crisco. Sprinkle with salt. Pour sauce over top; sprinkle with remaining cheese and bacon pieces. Bake [uncovered] in a 350-degree oven for 45 minutes.

Red Cabbage [Rotkraut]

1 head red cabbage

1 onion, quartered

1 apple, cored, quartered

2 to 3 whole cloves

2 bay leaves

1/2 t allspice

3/4 t kosher or non-iodized salt

tap water to cover

2 T lard or butter

1/2 c white granulated sugar

1/4 c apple cider vinegar

Clean and core cabbage. Shred cabbage and place in cooking pot. Add onion and apple. Place spices in a small bag and add to the pot. Add salt. Cook uncovered until tender. Add lard. Combine sugar and vinegar and add to mixture. Cook ten minutes longer. Remove from heat. Allow to cool. Store for overnight in the refrigerator or cooler. Remove spice bag. Heat. Drain. Serve.

Rudiger Schaefer, Bielefeld, Germany

Rice Beef Casserole

This casserole works equally well with white or brown rice, wild rice, and with several pastas. It's an recipe from a label taken from a 1960 cream of mushroom can.

1 c rice, cooked according to directions, cooled

2 lbs ground beef [or hamburger]

1 onion, finely chopped

1/2 c celery, finely diced

1 4-oz can of sliced mushrooms, drained

Optional: 2 T GF soy sauce

1 10 1/2-oz can of GF chicken rice soup

1 10 1/2-oz can of GF cream of mushroom soup

1 c slivered almonds

Brown beef on Medium High, drain fat and add cooked, cooled rice. Add all remaining ingredients with the exception of the almonds. Place in 2-quart casserole which has been lightly greased with a solid shortening. Bake in 350-degree preheated oven for 30 minutes. Remove from oven to add slivered almonds. Return to oven for an additional 30 minutes.

Substitutions: Without the chicken rice soup, add an additional half cup of cooked rice and 2 cups of chicken stock [or 2 cups of water with a level teaspoon of GF chicken bouillon]. Without the cream of mushroom soup, add 1/2 cup of sliced mushrooms and one cup of instant potato flakes. To change the taste, add 1/2 can of cooked tomatoes. Without either of the soups, add 1/2 can of whole kernel corn and 1/2 can of green peas.

Rice Dinner Special

1 12-oz can green beans

2 T corn oil

1/2 c GF baking mix

2 c milk

2 c Cheddar cheese, shredded

2 1/2 c leftover cooked meat, chopped or chunked [Works well with beef, chicken, or pork].

2 c white or wild rice, cooked

Drain beans. Heat oil in a skillet. Stir in flour. Add milk and stir slowly until blended. Heat to boiling and cook for one minute. Stir continuously. Remove from heat. Add cheese, green beans, and meat. Cook over low heat for ten minutes. Or, until cheese is melted and mixture is heated through. Serve over cooked rice.

Comment: For variation, add mushrooms and a can of GF mushroom soup. Add an envelope of onion soup mix along with three fourths cup of minced onion. Add one half cup of Italian salad dressing. Add four Tablespoons prepared mustard. Add two Tablespoons Herbs de Province.

Arlene Stetzer, Trempealeau, WI

Sauerkraut Casserole

3 slices bacon

1/2 lb ground pork

1 onion, chopped

1/2 c smoked sausage or cooked ham, diced

1 T GF paprika

1 t caraway seed, crushed

1 clove garlic, minced

1 16-oz can sauerkraut

2 to 3 cups cooked potatoes, sliced

1 8-oz carton GF sour cream

1/3 c milk

2 T GF baking mix

In a skillet, cook bacon; crumble bacon. In drippings, cook onion and ground pork. Drain off fat. Stir in sausage [or ham], paprika, caraway seed, and garlic. Transfer mixture to a bowl and stir in sauerkraut and potato slices. Combine sour cream, milk and flour; pour over sauerkraut mixture.

Pour mixture into 2-quart baking dish that has been greased with a solid shortening such as Crisco. Sprinkle with crumbled bacon. Cover. Bake in a 350-degree oven for 35 minutes.

Schnitzel Beans

That full jar of green beans sitting in the corner of the refrigerator is waiting for company. All of the Asendorf German families living in Nebraska made their version of Schnitzel Beans [Bohnen]. For my family, the beans had to be cut on the bias. My mother always canned 20 quarts of beans with this cut. They were the prized beans. They were also the canned beans that took in a purple ribbon at the county fair.

4 c green beans, canned or freshly cooked

1 c white granulated sugar

3/4 c apple cider vinegar

1/4 cup onion, chopped

1/2 t non-iodized salt

1/4 t black pepper

Combine the sugar and vinegar in a saucepan. Heat to boiling. Reduce heat to Simmer. Cook for two minutes. Place beans and onion in a quart jar [or crock]. Shake in salt and pepper. Pour hot vinegar mixture over the beans. [If the vinegar mixture does not cover the beans, add liquid from the can or some water]. Cover or seal lightly. Let stand for overnight or for a few days in the refrigerator. Or, until company comes!

Comment: Ist das denn ein Schnitzelhaus? Ja. Das ist ein Schnitzelhaus. When the Schnitzels were carried to the table, one of the guests would start up this German round. And if Willie Krache were one of the guests, he would have Schnitzels as salad, with the main course, and for dessert.

Spinach Delights

1/2 pkg frozen spinach, thawed, well-drained

3/4 c ricotta cheese, grated [or substitute]

1/2 c Parmesan cheese, grated

1/c mushrooms, chopped to fine pieces

1 egg, beaten

1/4 t dried oregano [or substitute black pepper]

1/8 t non-iodized salt

Mix the spinach, cheeses, mushrooms, egg, oregano and salt in a medium bowl. Grease 18 muffin cups lightly with a solid shortening such as Crisco. Divide mixture among the muffing cups. Bake in a 375-degree oven for 25 to 30 minutes.

Wild Rice Chicken Casserole

    1 6-oz pkg wild rice [or wild rice and long grain rice]

    1/3 c onion, chopped

    3 T almonds, chopped

    2 T parsley flakes

    1/4 c butter or margarine

    1/3 c GF baking mix

    2 c milk

    1 1/2 c chicken broth

    1/2 t non-iodized salt

    1/4 t black pepper

    1 10-oz can chunk chicken, drained [or 1 1/3 c leftover cooked chicken]

    Prepare rice according to package directions. In a skillet, sauté onions, almonds, and parsley for 4 to 5 minutes until onions are tender and almonds are lightly toasted.

    In a bowl, combine flour, milk, broth, salt, and pepper. Stir in chicken and cooked rice. Pour into 9- x 13-inch pan that has been greased with a solid shortening such as Crisco. Bake in a 425-degree oven for 35 minutes or until bubbly and golden brown.

Zucchini Casserole

This casserole dish is a good way to use up the most prolific of all vegetables--the zucchini.

1 1/2 lbs ground beef or ground turkey

1/2 to 3/4 c onion, chopped

1 clove garlic, minced

1 can tomatoes, drained

2 T cornstarch

1 15-oz jar GF spaghetti sauce with mushrooms

1 t dried basil

1 1/2 t kosher or non-iodized salt, divided

1/4 t black pepper

3 medium zucchini, cut lengthwise, cut into 1/4-inch slices

1 to 3 T GF baking mix

1 c milk [or substitute chicken broth]

1/3 to 1/2 c Parmesan cheese, grated

Brown beef, onion, and garlic. Combine tomatoes with cornstarch and heat to thicken. Add to beef mixture. Stir in spaghetti sauce, basil, one half teaspoon salt, and pepper. Cover and simmer for 5 to 6 minutes. Remove from heat.

Toss zucchini with flour until well-coated. Layer half the zucchini slices in the bottom of a greased 8- x 12-inch baking pan. Spoon meat mixture over zucchini. Top with remaining zucchini slices. Cover with foil and bake in a 350-degree oven for 30 minutes or until zucchini is tender.

Beat eggs with milk and remaining salt. Pour over casserole. Sprinkle with cheese. Bake 10 to 15 minutes longer, or until custard is set.

Comment: Since zucchini are so plentiful, my oft-repeated casserole is made up of four lbs zucchini, three eggs, two 8-oz packages of cream cheese, one small can green chilies, chopped, one teaspoon salt, a few shakes of pepper, one Tablespoon of GF soy sauce, and a onion, finely chopped. Bake in a greased 8- x 8-inch casserole dish at 375 degrees for 45 minutes. A zucchini bake with cheese is great; with the added zip of green chilies, it moves to excellent.

Zucchini with Zip

A bit of fresh mint and lemon juice add the zip to this simple sauté. A proper julienne cut results in pieces the size of small wooden matchsticks, about one and half inches long and one half inch thick.

1 T olive oil

2 c julienned carrot

4 c julienned zucchini

4 scallions thinly sliced on the diagonal

black pepper

2 T lemon juice

1/2 c fresh mint

non-iodized salt

Add the oil to a skillet or sauté pan over Medium High heat. Sauté the carrot for 2 to 3 minutes, until almost tender. Add the zucchini and scallion and continue to sauté 2 to 4 minutes longer. Grind in black pepper to taste and remove the pan from the heat. Add the lemon juice, mint, and salt and serve immediately.