Healthy hearts help make a happy Valentines Day! That is at the heart of this week’s Kitchen Kapers recipes selections below.
Recipes selections were based not only on flavor and taste appeal, although that certainly counts a lot as well, but from a good and nutritious healthful eating approach as well.
Good taste counts for a lot, too, of course. The better our food tastes, the more likely it is to be served and eaten. The recipes here can help make that happen.
Have a very Happy Valentine’s Day!
BETTY LAND’S
CARROTS JO ANN
Recipe from
Treasures and Pleasures
1 pound carrots, cooked fully
1/4 cup liquid from carrots
1/2 cup mayonnaise
2 tablespoons horseradish
2 tablespoons onion
Mix cooked carrots and their liquid in cooking pan with mayonnaise, horseradish and onion. Add dash of salt, pepper and paprika. Put in casserole and cover with breadcrumbs. Bake for 30 minutes at 350 degrees until brown.
JACKIE AND KAYLA TREFCER’S VEGETABLE PIZZA
Recipe from Life Outreach Center’s Women of Destiny Recipe Book
3 packages crescent rolls
2 packages cream cheese, softened
1 package ranch dressing mix or 1 tablespoon each dill weed and garlic powder
1 tablespoon onion powder
2 cups Cheddar cheese, shredded
Fresh vegetables of your choice: Broccoli, cauliflower, carrots, tomatoes, onions, cucumbers, sliced mushrooms, etc.
Slice or chop fresh vegetables. Spread rolls on bottom of large cookie sheet. Combine cream cheese and ranch dressing mix. Spread mixture over crescent rolls. Bake at 400 degrees for 10 minutes. Remove from oven and cut into desired size pieces. Spread veggies over cream cheese layer and top with shredded cheese. Store in refrigerator, covered.
HABITAT FOR HUMANITY’S
VEGETABLE CURRY
Recipe from
Partners In The Kitchen:
From Our House To Yours
1 cup chopped onion
2 teaspoons oil
1-1/2 tablespoons curry powder
1-1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
½ teaspoon fennel seed
¼ teaspoon salt
2 cups cauliflowerets
2 cups sliced fresh green beans
1-1/2 cups sliced carrots
1 (16-ounce) can Italian-style tomatoes, chopped
1-1/2 cups vegetable bouillon
Saute onion in oil in large saucepan until lightly browned. Add next five ingredients and cook for one minute, stirring constantly.
Add cauliflower, green beans, carrots, undrained tomatoes and bouillon. Simmer, covered, over low heat for 20 minutes or until vegetables are tender. Serve over brown rice.
IRENE USTLER’S
SWEET AND SOUR CARROTS
Recipe from
Treasures and Pleasures
1 pound carrots, peeled and cut diagonally
1 medium green pepper, seeded and cut in strips
1 (8-ounce) can pineapple chunks (save juice)
1 cup sugar
1 teaspoon cornstarch
1/2 teaspoon salt
2 tablespoons vinegar
2 tablespoons soy sauce
Cook carrots, covered, in a small amount of water until tender, about 15 minutes. Add green pepper and cook three minutes longer and drain. Drain pineapple and save juice. Add water, if necessary, to make one-third cup liquid. Combine sugar, cornstarch and salt in saucepan. Stir in pineapple juice, vinegar and soy sauce. Cook until thick, stirring constantly. Add sauce and pineapple to vegetables. Heat. Serve hot or cold.
EVELYN FLEISCHBEIN’S
SPEEDY SPINACH SCALLOP
Recipe from Feeding The Flock
2 (10 ounces each) packages frozen chopped spinach
1 can cream of mushroom soup
3/4 teaspoon seasoned salt
1 teaspoon instant minced onion
1/3 cup milk
1/4 to 1/2 cup grated Cheddar cheese
Cook spinach as directed for microwave and drain well. Blend soup, salt, onion and milk. Combine with spinach and blend well. Spoon this mixture into greased one-quart casserole dish. Sprinkle with cheese. Bake at 350 degrees for 25 minutes or until bubbly around edges.
HABITAT FOR HUMANITY’S
SPINACH ENCHILADAS
Recipe from
Habitat for Humanity’s
Partners In The Kitchen
1 10-ounce package frozen chopped spinach, cooked
1/2 teaspoon garlic salt
Juice of one small lemon
1 small onion, chopped
1 tablespoon butter
1 cup sour cream
8 ounces Monterey Jack cheese, shredded
6 flour tortillas
Drain spinach, reserving a small amount of liquid. Combine liquid with garlic salt and lemon juice in bowl. Saute onion in butter in skillet until tender. Add to spinach mixture. Stir in three to four tablespoons of sour cream. Spoon equal amounts of mixture and half of the cheese onto tortillas. Roll up tortilla to enclose filling. Place in greased baking pan. Drizzle with reserved liquid. Sprinkle with remaining cheese. Bake at 350 degrees for 15-20 minutes. Place on serving plate and top with remaining sour cream.
HABITAT FOR HUMANITY’S
TURKISH SPINACH AND RICE
Recipe from
Partners In The Kitchen:
From Our House To Yours
1 onion, chopped
1/4 cup olive oil
1/3 cup uncooked rice
1 bunch fresh spinach, torn into bite-sized pieces
1 to 2 tablespoons tomato paste
Salt and pepper, amounts to your taste
1/2 cup water
1 clove of garlic, minced
1-1/2 cups plain yogurt
In saucepan, sauté chopped onion in olive oil until tender. Add rice. Saute for several minutes or until light brown. Add spinach and cook for five minutes. Add tomato paste, salt, pepper and water. Cook over medium heat for 15 minutes or until rice is tender and liquid has evaporated. Serve hot or cold with a sauce made of garlic mixed with yogurt.
ROSE DOLAT’S
BORSCHT
Recipe from
Fran Carlton Seniors Cookbook
1 number two can (2-1/2 cups) beets, cut julienne style
5 teaspoons grated onions
5 teaspoons grated carrots
1 bay leaf (remove before serving)
3 cans (10-/12 ounces each) beef broth, or 3 beef bouillon cubes
3 cans water
3 tablespoons lemon juice
3 tablespoons sugar
Salt and pepper to your taste
Sour cream (amount to your liking)
Pinch of thyme and basil
Combine beets, onions, broth and carrots and water. Cook for 20 minutes. Stir in lemon juice and water. Add thyme, basil and bay leaf. Cook for 15 minutes longer.
Remove bay leaf. Garnish with dab of sour cream.
