4 large red bell peppers
6 large sweet potatoes
2 Tbs butter OR margarine
salt and pepper – to taste
2 cups grated Gruyere cheese OR Swiss cheese
as much as 1 qt. heavy cream
1/2 cup dry seasoned breadcrumbs – optional
Either grill or broil peppers until the skin is charred black; place in a sealable plastic bag for 20 minutes; remove from bag and peel off skin (discard); slice in half lengthwise and remove seeds and core (discard); flatten slightly with the palm of your hand; set aside.
Peel and thinly slice sweet potatoes; place in a bowl of cold water; set aside.
Melt butter in an ovenproof glass 13″ X 9″ X 2″ baking dish; spread evenly over bottom and sides.
Blot sweet potatoes dry on paper towels.
Spread a layer of sweet potatoes over bottom of baking dish, completely covering bottom; sprinkle with salt and pepper.
Spread a layer of peppers over sweet potatoes, completely covering them; sprinkle with salt and pepper.
Sprinkle enough cheese over peppers to cover.
Continue layering until all ingredients are used up.
Pour cream evenly over all.
Sprinkle top with bread crumbs, if desired.
Place baking dish on a cookie sheet and bake in a 350 degree oven for 50-60 minutes, or until bubbly and golden brown.
Remove from oven and allow to rest for 15 minutes before serving.
1 30 oz bag of shredded hash browns
1 can of cream of chicken soup
1 can of cheddar cheese soup
1 cup of sour cream
1/2 onion chopped
1 cup Colby cheese
1 cup cheddar cheese
salt and pepper to taste
1/2 cup butter, melted (optional)
2 cups cornflakes, crushed (optional)
Preheat oven to 350 degrees.
Combine hash browns, cheeses, sour cream, salt, onion, and soups in a large bowl. Mix well.
Spread mixture evenly into a 9×13 casserole dish.
Optional: Combine cornflakes and 1/2 cup butter and sprinkle over the top of the casserole.
Bake for 30-45 minutes or until heated through.
3 pounds peeled, seeded and diced sugar pumpkin
2 leeks, chopped
1 onion, chopped
2 cloves garlic, minced
1/2 cup olive oil
6 cups chicken stock
4 1/2 cups milk
1/2 teaspoon cayenne pepper
1 teaspoon Hungarian sweet paprika
1 pinch freshly ground black pepper
1 teaspoon ground nutmeg
Halve the pumpkin and scrape out the seeds and pith. Cut into 1 inch pieces.
In a large skillet, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer.
Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot or crock pot; add enough milk to reach smooth consistency.
Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes and do not allow to boil.
1 1/4 cups water or Chicken Stock
1 1/4 cups uncooked basmati rice
2 cups broccoli florets
2 cups cauliflower florets
2 cans Condensed Cream of Chicken Soup
1 1/3 cups milk
2 1/2 teaspoons curry powder
1/3 cup plain dry bread crumbs
2 tablespoons butter, melted
3 cups baby spinach
1/2 cup frozen peas
4 cups shredded cooked chicken
1 cup shredded cheese (mozzarella, swiss, montery jack)
Heat the oven to 450°F.
Heat the water in a 4-quart saucepan over high heat to a boil. Add the rice, broccoli and cauliflower. Reduce the heat to low. Cover and cook for 12 minutes. Remove the saucepan from the heat and uncover.
Squeeze the juice from the lemon half. Stir the soup, milk, 2 teaspoons curry powder and lemon juice in a medium bowl. Season with salt and black pepper.
Stir the remaining curry powder, the bread crumbs and butter in a small bowl.
Pour the rice mixture into a 13x9x2-inch baking dish. Stir in the spinach and peas. Layer with the chicken, soup mixture and cheese. Sprinkle with the bread crumb mixture.
Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.