Corn-Spinach Parmesan

I do love these uber 70s recipe cards we have been seeing. They are cheerful and bright, easy to find in the box. This recipe appears to be a side dish casserole. In general, spinach and creamed corn aren’t my favorite things, but maybe combined this could be good? Corn-Spinach Parmesan (Bert) Saute 1/4 c … Continue reading

Cauliflower Casserole (Ruth Kelber)

I can’t say cauliflower is my favorite, but I have enjoyed it roasted with Tuscan herb olive oil. This might also be good with the sauce and cheese, but I’d probably use a different kind of cheese. Cauliflower Casserole 1 med head cauliflower 1/2 lb sliced mushrooms 1/4 c diced green pepper 6 slices pimento … Continue reading

Baked Lentils

This was filed as a casserole although maybe it could be a side dish? It sounds sweet and savory, sort of like baked beans. A few notes – after the lentils boil 30 minutes, remove the onion stuck with the cloves & the bay leaf. Place everything into a casserole dish (I’m not sure of … Continue reading

Venetian Rice and Peas

While I don’t like peas, the rest of this sounds delicious. Did you know that simmering your dry rice in oil prior to adding your liquid “opens” the rice and allows it to absorb the liquid you add? I learned this from a friend who cooked rice nearly every day. It allows the rice to … Continue reading

C.J. Wright’s Spicy Lentils

I don’t have much experience with lentils but I know they are often a delicious addition to soups and side dishes. They can take on many lovely flavors and be used as a vegetarian option – we once made delicious lentil stuffed empanadas. It’s unfortunate that the edge of the recipe was cut off completely … Continue reading