Mushrooms Newburg

Another favorite from

When Charlie and I lived in Atlanta, we sometimes visited a small veggie restaurant  that served one main dish a day. The first time, this was the menu item that we tried, and we loved it! I was quite happy to find that it was from a cookbook that I had!

It's been edited a bit, of course!

1 1/2 lbs. mushrooms, whatever type except dried

2 tablespoons butter or margarine  or olive oil

3 tablespoons (or more) chopped onion


3 tablespoons wine or sherry, if you have it


Sauce:



2 tablespoons flour

2 cups milk

2 egg yolks

2 tablespoons water

salt, pepper, nutmeg

toast, rice or egg noodles


1 ) In a skillet, melt 2 T of butter, then add the whole mushrooms and onion. Saute them until nearly tender. Add the alcohol if you choose to.

2 ) Sprinkle the flour onto the mushrooms. Stir gently, then slowly add the milk. Stir and heat until the sauce thickens a bit.

3 ) Beat the yolks with the water, then add to the milk-mushroom sauce.

4 ) Heat a bit, then add seasonings to taste.

5 ) Serve over toast, rice or noodles.

This feeds four or five people.

Potatoes Romanoff

This is a delicious and easy one from The Vegetarian Epicure a late '70s cookbook that was the first veggie cookbook that I remember buying. It's still a favorite!

I've modified the recipe a bit over the years, of course, mainly to lower the fat content. This serves eight, but it can be easily halved.

6 large potatoes, peeled, boiled and cubed - or used leftover baked or boiled potatoes

2 cups lowfat cottage cheese

1 cup lowfat sour cream

1-2 cloves pressed garlic, or 1/2 -1 teaspoon garlic powder

1 teaspoon salt

1/2  teaspoon grated onion or onion powder (optional)

1 cup (or more) grated cheddar cheese

paprika

1 ) Mix the cottage cheese, sour cream, garlic, onion, and salt.

2 ) Gently stir in the potatoes.

3 ) Dump into a greased casserole.  Top with cheese and paprika.

4 ) Bake at 350 for half an hour.

Oatmeal Soup

This is a creamy, delicious soup, ideal for a first course on an autumn or winter night....

1/2 cup rolled oats
1 tablespoon oil
1 medium onion, chopped
1 garlic clove, minced
1 1/2 cups stock
1 1/2 cups chopped tomatoes
3/4 cup milk or soymilk
1 tablespoon soy sauce
1/4-1/2 teaspoon salt
pepper

1. In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside.
2. In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so.
3. Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.

Cheese Millet Casserole

This recipe came from one of the first cookbooks That my husband and I ever bought...The Apartment Vegetarian Cookbook. It looked interesting, but it was this recipe that sold us. It is very good! It's been simplified and streamlined a bit over the years. I  also use quite a bit less butter than the original.

1 tablespoon butter
1/4 cup raw millet
1/4 teaspoon salt
1/2 cup water
1/2 cup shredded cheddar cheese
1/2-1 teaspoon dried sage
2 tablespoons butter
2 tablespoons milk

1. In a saucepan, melt a tablespoon of butter. Saute the millet until it turns a bit brown. add salt and water. Bring o a boil, then lower heat and simmer until millet is tender, about 25 minutes.
2. Meanwhile, make the cheese sauce by 2 tablespoons of butter in a saucepan. Add milk, sage, and grated cheese.Stir over low heat until melty - or microwave it to avoid burning. Stir in the cooked millet.
3. Turn into an oiled casserole and bake at 350 for 15 to 20 minutes until it begins to brown on top. Or, refrigerate until close to mealtime, then bake for about half an hour.

Pasta Salad for Charlie

This pasta salad is a favorite, but it resonates a bit more with my husband and I than with the kids. Except Evan, who isn't a kid anymore....

I've adapted it a bit from Claire's Corner Copia Cookbook, one of my all-time favorites. Charlie brought it back to me when he returned from a military trip to Germany. A bit before his return, he called me:

"Hey! How was your day?"

"Well, I was fixing the dryer, when I heard a scream, and ran upstairs to find Ken with blood pouring out of his mouth. He'd tripped, and so we went to the ER. Hwe had to have a stitch in his tongue - without anesthetic! What five-year-old will sit for that? Ken, of course! I explained it, and he stuck out his tongue and let the doctor 'needle him', without even crying! The doctor gave him every coloring book and sticker he could find, and the nurse gave him a dollar! Medical people came from all over the ER to see the miracle child! Ken was very amused...

We got his antibiotics and headed home , where I finished the dryer and cleaned up Neal, who threw up. Minor stomach flu. Yay.

And how was your day?"

(In a very small voice) "I went to Paris."

At least he brought me home what is now one of my favorite cookbooks.

Pasta Cohen, adapted

1 pound penne, bow ties, or other pasta
1 cup of frozen peas
2 teaspoons oil, preferably olive oil
1 small onion, sliced or diced, as you wish
1/4 cup sliced black olives
8 ounces smoked mozzarella, chopped

Dressing

1 cup milk
2 teaspoons grated onion or chopped scallions or chives
A handful of  chopped parsley
1 cup low-fat mayo or salad dressing (aka Miracle Whip)
1 tablespoon dried dillweed
A bit of salt, to taste
Several shakes of pepper

1 ) Cook pasta as directed, or pull out that boy of leftover noodles from the back of the fridge. Drain well.

2 ) Toss with oil, then add peas. They'll thaw soon enough! Add the onion, olives, and cheese.

3 ) Dump the dressing ingredients into a blender, food processor, chopper, or jar-with-a-lid. Buzz or shake until mixed well. Taste a bit, then add more of whatever if you like. Pour onto the pasta and mix gently but firmly. Let it rest a few minutes, then taste again. Serve happily.