a little of each

A family's cookbook

Krautschweigel March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:28 pm
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garlic, minced

cabbage, chopped very fine

onion, sliced very fine

egg noodles, cooked



Heat oil in a large skillet over medium heat. Add the vegetables and fry for 20 minutes or until cabbage is soft, stirring frequently. Stir in the egg noodles and cook until hot. Season with salt and pepper.


Skillet Tomatoes

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:27 pm
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4 large tomatoes, sliced and seeded

1 Tbl butter, melted

1 tsp sugar

¼ tsp salt

1 Tbl parsley, chopped

1 clove garlic, crushed

1 Tbl vinegar

2 Tbl olive oil



Cook tomatoes in butter in a skillet for about five minutes. Turn over. Combine remaining ingredients in a separate dish, stirring well. Pour over tomatoes and simmer for five more minutes.


Scalloped Tomatoes

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:26 pm
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Aunt Doris gave Robin this recipe years ago.



½ cup herb stuffing

½ tsp garlic salt

¼ tsp oregano

2 tsp sugar

1 (1 lb, 13 oz) can tomatoes

1 cup grated cheddar cheese

1 large onion, thinly sliced

2 Tbl butter



Grease a 10 x 6 baking pan. Combine stuffing, garlic salt, oregano, and sugar; mix well. Arrange half of the tomatoes in pan; top with layer of stuffing. Sprinkle with ½ cup of cheese and onion. Spread with remaining tomatoes. Sprinkle with remaining cheese. Dot with butter. Bake at 350 degrees for 30 minutes.


Betty White’s Mexican Quiche

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:25 pm
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From the Bakery Lane Soup Bowl cookbook


1 10-inch unbaked pie shell
2 Tbl butter, melted
8 oz cream cheese, diced
2 (4-oz) cans green chilies, drained
5 eggs
1 ½ cups heavy cream
½ tsp salt
dash pepper
1 cup Mexican blend cheese, shredded


Brush pie shell with butter and arrange cream cheese over the bottom. Chill until butter is set. Meanwhile, spread chilies on paper towels to drain thoroughly. If whole chilies are used, chop coarsely. Combine eggs, cream and seasonings; beat until blended.  Sprinkle chilies over cream cheese in pie shell and top with shredded cheese. Pour egg mixture evenly over all. Bake in pre-heated (425 degree) oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes, or until knife inserted in center comes out clean. Cool 5 to 10 minutes before cutting and serving.


Ricotta Spinach Pie

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:22 pm
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1 refrigerated piecrust

1 tsp flour

3 Tbl butter

I medium onion, chopped

1 (10 oz) package frozen spinach, thawed

salt and pepper

¼ tsp nutmeg

1 (15 oz) container ricotta cheese

8 oz mozzarella, shredded

1 cup parmesan cheese, grated

3 eggs, beaten



Preheat the oven to 350 degrees. Unfold the piecrust, sprinkle with flour and place flour-side down in a 9-inch ceramic dish. Melt the butter over medium heat; add onion and sauté until tender, about eight minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid is evaporated, about three minutes. Combine the ricotta, mozzarella and Parmesan in a large bowl. Mix in the eggs. Add the spinach mixture and blend well. Spoon into the piecrust. Bake for about 40 minutes, or until center is set and top is brown. Let cool for ten minutes before cutting into wedges and serving.


Spinach Casserole

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:21 pm
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1/8 cup butter

½ cup onion, finely chopped

1 clove garlic, minced

3 packages frozen, chopped spinach, thawed and drained thoroughly

½ cup heavy cream

¼ cup Parmesan cheese

¼ cup bread crumbs

½ tsp marjoram

½ tsp salt

¼ tsp pepper

½ cup milk

1/8 cup Parmesan cheese (for top)



Heat butter and cook onions and garlic until soft. Combine onion mixture and remaining ingredients in a bowl. Be sure to add cheese last. Mix thoroughly. Turn into a greased one-quart baking dish. Sprinkle with Parmesan cheese. Bake at 350 degrees for about 30 minutes.


Harvard Beets

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:20 pm
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½ cup sugar

1 Tbl cornstarch

½ cup water

¼ cup vinegar

1 Tbl butter

½ tsp salt

3 cups cooked sliced beets



Mix sugar and cornstarch, gradually add water and vinegar. Cook gently until thick and clear, about 10 minutes. Stir in butter and salt. Add beets. Heat through and serve.