Favorite Recipes

Favorite Recipes

Sweet Potato and Rice Casserole

Claire Galkowski 

Serves 8 (or 2people four times- great left over!)
4 cups cooked brown basmati (or other) rice

1 diced yellow onion

4 cloves pressed or minced garlic

1/4 cup cooking oil
2 sweet potatoes, cut in 1" cubes
8 cups fresh, chopped spinach
3 cups vegetable broth
1 tbsp curry powder or turmeric
Salt (if not in broth)
1/2 cup fresh parsley or basil, chopped
2 cups shredded cheddar cheese
1/2 cup toasted pumpkin seeds (optional)
Cook rice.
Lightly oil bottom and sides of a 9" x 13" casserole dish.
Saute onions and garlic in oil until translucent.
Heat oven to 375 F.
Add broth, (salt), and sweet potatoes to the onions.  Simmer for 5 minutes.
Add spinach  
Simmer till spinach is wilted and sweet potatoes are softening 2- 3 minutes. 
Stir parsley/basil, curry/turmeric, pumpkin seeds and cheese into the rice.
Alternately add and mix the rice mixture and the sweet potato mixture.
Bake 35-45 minutes, until the edges begin to brown.
Anne Heller:



Marcia Hirshberg's Stuffed Cabbage


Rigatoni with Eggplant Sauce

Virginia Fettig

 1/4 cup olive oil
1 small eggplant peeled and cut into 3/4 inch cubes
1 large onion coarsely chopped
1 large clove garlic minced or pressed
1 small green pepper seeded and cut into thin strips
1 can Italian style tomatoes
1 tsp. sugar
1 1/2 tsps. dry basil
2 tsps. anchovy paste
2 tablespoons chopped parsley
1 can (21/4 oz.) sliced ripe olives
1 jar (2 0z.) sliced pimento, drained
salt and pepper
10 oz. rigatoni or medium size shell-shaped pasta
1/2 cup grated Parmesan cheese
Heat oil in a Dutch oven or 3 quart pan over medium heat
Add egg plant and onion and cook, stirring occasionally until eggplant is
    very soft and lightly browned (about 25 minutes)
Add garlic and green pepper and cook uncovered for 2 minutes
Add tomatoes and their liquid (break up tomatoes), sugar, basil 
    and anchovy paste.
Cover, reduce heat and simmer stirring occasionally, for 15 minutes
Add parsley, olives and pimento
Simmer, stirring occasionally, until sauce is thick (about 20 min.)
Add salt and pepper to taste.
Cook pasta in large kettle of boiling water, drain 
Serve with eggplant sauce and sprinkle with Parmesan.

Spinach Frittata

Sheila Hanley