Layer into a casserole dish:
4-5 Potatoes, cubed
1 onion chopped
3 carrots, chopped
1/4 head of cabbage, shredded
In a large bowl mixed 1.5 lbs of loose sausage with one can of cream of mushroom soup and spread over the top of the veggies in casserole dish.
Bake 350 for one hour or until veggies are no longer crisp.
Asparagus (trimmed) 10-15 minutes sprinkle with lemon peel
Beets (whole, unpeeled, prick with fork) 1 hour sprinkle with salt, pepper, orange peel
Broccoli 10-15 minutes sprinkle with grated cheese
Brussel sprouts (trim and half) 15-20 minutes sprinkle with salt, pepper, cheese
Butternut Squash (cubed) 40 minutes sprinkle before roasting with rosemary
Carrots (1 inch pieces) 30-40 minutes toss with pumpkin pie spice before serving
Cauliflower 20-30 minutes sprinkle with fresh parsley before serving
Eggplant (sliced) 20-25 minutes
Fennel 35-40 minutes sprinkle with fresh orange peel
Green Beans 20-30 minutes sprinkle with fresh lemon juice and dill before serving
Onions (wedged) 20-30 minutes sprinkle with brown sugar and cider vinegar, roast 5 more min
Potatoes (cubed) 45 mins, sprinkle with fresh orange peel
Sweet Peppers (1 inch strips) 30 minutes, serve with thinly sliced basil leaves
Sweet Potatoes (cubed) 30 minutes, sprinkle with rosemary
Turnips (peel and slice) 45 to 50 minutes, sprinkle with fresh mint.
Zucchini (long strips) 15-20 minutes, serve with fresh Parmesan.
4 T Olive Oil 2 lb root vegetables*
1 T rosemary (or thyme)chopped 1 head garlic minced
Chop 2 pounds of root vegetables of your choice. You can chose a variety or have just one. Preheat oven 425 °F. Place oil in large frying pan, low heat. Add vegetables (except garlic) and rosemary (or thyme). Sprinkle with salt and pepper and cook briefly. Stir to coat vegetables with oil. Place veggies in 9×13pan and place pan in oven.
Bake 30 min, opening oven and stirring once or twice.
Add garlic and stir. If vegetables are not brown, set temperature to 450 °F.
Bake another 30 minutes, stirring every 10 min (until vegetables are tender and browned).
*carrots, onion, garlic, potatoes, turnips, parsnips, sweet potatoes, potatoes
2 tablespoons butter
1/2 cup cream, heavy,
1 onion, chopped
half-n-half
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper
Directions
In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm
4 oz. smoked cooked sausage
2 3/4 c. chicken broth
3/4 c. small red-skinned potatoes, sliced
1 c. dry white wine
5 c. thinly sliced kale leaves
1/4 t. caraway seeds
Sautee sausage until brown, add chicken broth, potatoes and wine. Bring to boil, reduce to medium, cover and simmer until potatoes are almost tender.
Add kale and caraway seeds, simmer 10 mins, season to taste. Serve immediately.
[when I made this I didn't have the caraway seeds so i added some other herbs and it still tasted great. i think that i also used italian sausage.]
Sauté the onions in the 1 tablespoon butter in a medium saucepan over medium-high heat until softened. Add potatoes and just enough water to cook, about 1 cup. Season lightly with salt. Bring to a boil; cover and reduce heat to low. Simmer until potatoes are tender, about 15 minutes. Add the milk, remaining butter, salt and pepper to taste. Continue to cook over medium heat until hot; do not boil. With a potato masher, mash some of the potatoes right in the pot to slightly thicken the soup.
· 1 tablespoon vegetable oil
· 1 1/2 pounds stewing beef
· 1/2 cup chopped onion
· 1/2 cup sliced celery
· 3 cups beef broth
· 2 carrots
· 2 medium potatoes
· 1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
· salt and pepper, to taste
· 2 tablespoons flour
· 2 tablespoons cold water
Preparation:
In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours. Add the carrots, potatoes, simmer for about 30 to 40 minute longer, or until vegetables are tender. Add drained onions and corn; continue cooking for 5 to 10 minutes.
In a small bowl or cup, combine flour with cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.
Serve with hot buttered biscuits or cornmeal.
Serves 4 to 6.