Skillet Cabbage

2   slices bacon, chopped (optional)

4   cups red cabbage, shredded blade #5

1   green pepper cut in strips

2  cups celery diced

2   medium onions, quartered and julienne blade #2

2   tomatoes cut in half with each half cut in quarters

2   teaspoons sugar

Salt and Pepper to taste

In the Large Skillet brown bacon over medium heat, remove bacon to paper towels. Reduce heat to medium-low; add cabbage, green pepper, celery and onion. Cover (close vent) and cook 15 minutes. Stir in tomatoes and sugar, cover and cook an additional 10-15 minutes.



Eggplant Parmesana

3   medium eggplants, sliced into ½-inch rings

3   cups (720 ml) Marinara sauce or homemade Spaghetti Sauce 

2   cups mushrooms, shredded #2 blade (optional)

3   cups mozzarella cheese, shredded #3 blade

¼  Romano cheese, grated #1 blade


Slice eggplants, sprinkle with salt, and place on paper towel with a paper towel in between each ring, creating a stack of eggplant. Place something heavy, like a skillet or a large, heavy book, on top of the pile of eggplant rings.  By salting and pressing, bitterness, if any, is removed. Press about 20-30 minutes, rinse and pat dry.


Preheat the 13-inch (33 cm) Chef Pan over medium heat, add olive oil and bring to temperature. Add eggplant ring to fill pan, fry both sides until golden brown, and remove to paper towels to drain.


Cover the bottom of the 6-QT Stockpot with a layer of Marinara sauce, place one layer of eggplant across the bottom, layer with a mixture of mushrooms, and mozzarella cheese, top with a layer of Marinara sauce, then repeat the process. Top layer, mozzarella and sprinkle with Romano cheese.


Cover (close vent), and cook over medium-low heat for 30 minutes.



Shoestring Potatoes

3 medium sized potatoes, washed, scraped if desired, and cut shoestring style

small diced onion
1 tablespoon butter or margarine.

Preheat large skillet with 1 heaping tablespoon butter or margarine over medium heat. Put half amount of raw potatoes in pan, stir occasionally; add remaining potatoes and diced small onion. Cover and reduce heat to simmer. Cook 30 minutes. Season to taste.

Zucchini_with_Sour_ Cream

Zucchini with Sour Cream

1/4 cups butter
1 medium onion, chopped
1 large zucchini squash, about 2 pounds
2 tablespoons vinegar
2 tablespoons water
1/2 teaspoon dill weed
1 cup sour cream
Salt and pepper to taste

Melt butter in skillet over medium heat.  Add onion and cook until tender.  Add squash, vinegar, water and dill weed; gently mix and cover.  Cook over medium heat until vapor seal occurs then turn off and continue to cook for 10 minutes or until zucchini is tender but crisp.  Drain.  Add sour cream, salt and pepper; gently mix.

Yellow_Squash_ Casserole

Yellow Squash Casserole

1 pound yellow squash, cubed
3 eggs, slightly beaten
1/2 pounds sharp Cheddar, grated
10 soda crackers, crumbled
2 cups milk
salt and pepper to taste

Cook squash in saucepan according to directions in basic recipe for summer squash.  Drain and mash with solid masher.  Stir in eggs, cracker crumbs, cheese, milk, butter, salt and pepper.  Pour into buttered baking dish.  Bake in oven at 350ºF for 30 minutes.  Remove from oven, stir gently and return to oven until browned and set.


Squash (winter)

3 pounds winter squash (acorn, butternut, Hubbard, buttercup or banana)
1/4 cup water
salt and pepper to taste

Cut squash in half; remove seeds and stingy pulp.  Slice or cube and place in saucepan.  Add water and cover.  Cook over medium heat until vapor seal occurs then turn off.  Cook for 20 to 30 minutes.  Season.


Squash (summer)

2 pounds summer squash (zucchini, yellow crookneck, or yellow straightneck)
2 tablespoons water
salt and pepper to taste

Wash squash; remove stem and blossom ends.  Slice, dice, or cube.  Place in saucepan, add water; cover.  Cook on medium heat until vapor seal occurs then turn heat off.  Continue to cook for 10 to 15 minutes or until tender.  Season.

Creamed_Spinach_ Casserole

Creamed Spinach Casserole

2 pkgs. (10 ounces each) frozen chopped spinach, partially thawed
1 can (10 1/2 ounce) cream of mushroom soup
1 can (3 1/2 ounce) French fried onions
2 tablespoons grated Parmesan cheese

Place spinach in saucepan and cover.  Cook over medium heat.  Once vapor seal occurs turn heat off and cook for 8 to 10 minutes.  Drain thoroughly and place in baking dish.  Add soup and half of the onions.  Stir thoroughly; top with remaining onions and sprinkle with cheese.  Bake in oven at 350ºF for 20 minutes.


Basic Spinach

2 pounds spinach
2 tablespoons water

While washing spinach, change water several times.  Remove tough stems.  Place in saucepan; add water; cover.  Once vapor seal occurs turn heat off.  Cook for 8 to 10  minutes, or until tender.  Season.


Swedish Rutabagas

2 medium rutabagas
2 tablespoons brown sugar
1/2 teaspoon ground ginger
salt and pepper to taste
1 tablespoon butter

Peel rutabaga, quarter and cut into 1/4 inch slices.  Cook according to directions in basic recipe.  Drain.  Add remaining ingredients and gently stir over low heat until sugar melts, about 2 to 3 minutes.  Season and serve with butter.