Spinach Stuffing for Eggs or Fish

I’m not completely sure how this should be described. It is called a stuffing, but it isn’t a typical “stuffing” with bread, bread crumbs or really any of the expected stuffing type ingredients. And I’m wondering if you are making fish, do you roll this into the fish like a pinwheel, in a loop, use … Continue reading

Souffléd Zucchini

A soufflĂ© can be sweet or savory, in this case it’s savory. Made by combining two components – flavors and beaten egg whites – it takes its name from the French and means something like “breathed into.” This makes sense as the egg whites are beaten to soft peaks to provide lift and there is … Continue reading

Sauerkraut & Tomato Casserole (good)

For me, this one would be a pass. I don’t love sauerkraut and I really don’t love tomatoes. BUT, someone might enjoy this. It seems a bit like a dish pulled together by looking at what was in the cupboard and getting creative. Maybe a Depression Era casserole to feed a hungry family. The note … Continue reading

Rice-Broccoli Casserole

This is a simple side dish casserole. Use frozen broccoli and if you can’t find exactly 10 oz packages, you can just weigh it out and save the rest for another meal. I personally would chop the broccoli fine. Rice-Broccoli Casserole 350 1 hour 1 10 oz pkg chopped broccoli 1 c long grain rice … Continue reading

Navy Beans & Honey

Navy beans are those plump white beans you often find in soups. They have a lovely flavor that lends itself to ham & bacon in soup and chili. These days, most people buy their beans “presoaked” in a can so they will be able to make their dish faster. But if you like to buy … Continue reading