Posted on 06/21/2017 4:15:12 PM PDT by Jamestown1630
In last week’s thread, we discovered that some of our Freeper Friends don’t like lima beans, and joked about doing a thread on ‘despised foods’. Instead, let’s just call it ‘less universally enjoyed’ foods; and here’s my Lima Bean Casserole recipe. I can’t recall where I got it, and the original recipe called for frozen limas; but I learned that canned ones work a lot better in this recipe.
Cheesy Lima Bean Casserole
2 pks. frozen lima beans, cooked (20 oz.) Or equivalent canned
1 C. each cottage cheese and sour cream
½ C. finely diced sweet onion
2 cloves garlic, minced
1 tsp. Each Worcestershire sauce and Dijon mustard
2 tsp. Paprika
½ tsp. Salt
Parmesan Cheese
chopped parsley
Combine cottage cheese, sour cream, onions, garlic, Worcestershire, mustard, paprika and salt. Gently stir in the cooked lima beans.
Pour into a greased baking dish. Sprinkle with the Parmesan cheese. Bake at 350 degrees for 35 to 40 minutes. Sprinkle with parsley before serving.
We also learned that Brussels Sprouts aren’t universally adored. Freeper thingumbob posted a recipe that I really want to try – I bought the ‘Veri Veri Teriyaki’ last weekend just for this, but haven’t tried yet:
http://www.freerepublic.com/focus/chat/3561002/posts?page=45#45
In the meantime, here’s my ‘pickled’ Brussels Sprout recipe. This recipe originally called for 1 C. of Cider Vinegar and ½ C. of water – but we do a cup each of vinegar and water, to make it a little less sour; and we usually use a bag of the frozen Hanover Gold Line baby sprouts, instead of fresh. This is great warm or cold – that is, if you like Brussels Sprouts ;-)
Dilled Brussels Sprouts
1 bag frozen Baby Brussels Sprouts
1 C. cider vinegar
1 C. water
1 clove garlic, split (we use 2)
1 dried red chili pepper (we use 2)
1 T. dried dill weed
1 tsp. Salt.
Thaw the frozen sprouts before beginning. Combine all ingredients in a saucepan. Bring to a boil, lower heat, and simmer until sprouts are tender.
-JT
Cream gene too! ; )
Funny you should mention almost being hospitalized - the one time my mother-in-law ate those pickled Brussels sprouts, she had some kind of attack that night, and had to go to the ER.
To this day, she assures me that it wasn’t the Brussels sprouts; but we’ve never made them for her again ;-)
(And don’t stand over that pot while it’s boiling! - the fumes from the vinegar will make you fall out ;-)
I was never a fan of Brussel Sprouts for years. But a friends wife once served them pan fried with bacon. Sure we’re good. So I try to keep an open mind with sprouts these days.
Husband says that ricotta is almost the same thing, it just tastes a little better than Cottage Cheese. He says, as he makes a weird face, that this kind of cheese is ‘gumpy’ :-)
(He eats that Stouffer’s Lasagna all the time; but says that Ricotta ‘melts’, so it’s different...)
Not a big fan of cottage cheese but top it with peaches or some Catalina dressing, I’m there.
Haven’t bought any in maybe 15 years. May give it a try
I don’t like the “bumps” in cottage cheese ... it’s a visual thing. Ricotta would blend in. I think. 8o)
Clever idea! and I like the frozen ‘babies’, too, steamed and with just butter and seasoning.
That’s were a dog comes in handy!
My mom thought I ate all the liver she served. Wrong!!! All she got was a happy puppy!
LOL!
Yeah. No having to crush ice and stuff it in a bag! So easy! I don’t eat the bags I use for ice packs, but I love baby Lima beans!
I don’t use ricotta either. Lasagna with whole milk mozzarella and Italian Parm. Sauce from fresh tomatoes.
Dang. Gotta go. Have work to do but it’s more fun here. Gonna behave.
Vegie salads tomorrow.
Most people eat it with fruit but try it with chives and black pepper.
I add a bit of buttermilk too.
Had a friend who used to have this for lunch on Fridays and she got me hooked on it.
This is my husband’s secret weapon for people who think they don’t like Brussels sprouts
Shredded Brussels Sprouts with Prosciutto & Parmesan
½ cup unsalted butter
6 cloves garlic minced
4 oz thinly sliced Prosciutto slivered
2 lb Brussels sprouts, trimmed and shredded by cutting each into several thin slices
3T all purpose flour
1 ½ cups heavy whipping cream
1 cup light cream
¼ cup sweet Marsala
1 t grated nutmeg
Salt and freshly ground pepper to taste
1 1.2 cups freshly grated Parmesan
Preheat oven to 350 degrees
Melt butter in a large sauté pan over medium high heat. Add the garlic and the proscutto and cook, tossing with a spoon for 4 minutes.
Add the brussel sprouts and continue to cook tossing continuously for another 4 minutes. Stir in the flour and toss to coat the sprouts
Gradually stir in the creams and the Marsala. Reduce the heat and simmer until the Brussels sprouts are tender ~ 5 minutes. Add the nutmeg, salt and pepper to taste. Stir in a cup of Parmesan and cook until the cheese is melted. Remove from the heat. You can stop at this point and finish the following day if desired (store in refrigerator and bring to room temperature before baking)
Transfer the mixture to a shallow 9” square gratin dish or pyrex. Top with remaining ½ cup of Parmesan cheese. Bake the gratin until bubbly and the top is slightly browned about 20 minutes. Serves 10
Maybe that’s the next cooking thread to have. CREAM!
Lots of folks don’t like squash, but frying it in butter until brown & then pouring heavy cream over with salt & pepper & allowing the cream to thicken makes almost any squash better. My mother did that with pattypan (? - the one that looks like a clamshell) squash. Yum!
Yes, I would like that. I actually like cottage cheese just plain. Even though I really like things like Cheesecake, I’ve never liked Cottage Cheese with sweet stuff; just as I don’t want anything in my oatmeal but salt, butter and maybe pepper.
(And don’t even THINK about putting anything sweet on my grits...)
Wonderful - talk about ‘swimming in cream’ :-)
Your post about the mandoline reminded me - I recently had the BEST Cole Slaw I’ve ever had, at a place called Franklin’s (Rte. 1 in MD, just outside of DC.) It was very fragrant with dill and celery seed, without the cabbage minced to oblivion and turned into a ‘mash’ in one of those really thick, gummy sauces.
I need to practice Cole Slaw, since I order it almost every time I’m having lunch somewhere. I’ve just never been able to make one I really like.
We grew them in Dallas. I enjoyed doing that and in fact in my science project I grew them in different kinds of light. But I still hated eating them until I mixed them with the sour cream and put them in the squash. That was when we were experimenting with being vegetarians. Then we started eating meat and I added sausage. Yum and I learned that the lima beans were necessary to balance the rest of the dish. I use either frozen or canned.
Hate that bland fine minced stuff. The fine cutter blade gave me thin strings of cabbage and red onion-lots of onion juice, followed with knife work for same with red bell pepper, carrot. Celery seed is a must, added salt black pepper, light shake of paprika and cayenne. Sometimes I add fresh crushed garlic, just a bit. Dressing was 3 parts mayo, 1 part buttermilk, 2 teaspoons sugar, squeeze of lemon juice instead of vinegar and lemon zest. Creamy, tangy with all flavors melding nicely after four hours in fridge. Cole slaw like soups have almost endless variants, use what’s at hand.
: )
My daughter loves this recipe too.
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