The Lackawanna County Commission for Women recently sponsored a Health Seminar entitled “The Gluten Story” held at La Bona Vita in Dunmore.
The seminar addressed the prevalence of gluten intolerance in the general population and the dietary restrictions that are mandatory for managing this disorder. The seminar is playing on ECTV.
Patricipants included, seated from left: Chris Barbarevich M.D., gastroenterologist, guest speaker; Mary Klem, M.S.,R.D., C.S.O., L.D.N., guest speaker; Commissioner Laureen Cummings, and Dipti Pancholy, M.D., F.A.C.P. Standing, same order: Laurie Cadden, Jemille A. Zaydon, Donna Barbetti, Bernadette Lepri and Marilyn Vitali Flynn.
One thing I’m very mindful of is that I don’t eat enough vegetables. So, this week I went hunting for family recipes to “spark up” veggies. Fortunately, we have access to fresh vegetables year ’round, except for tomatoes, which I feel taste like wax during winter months. There’s nothing better than a garden-ripe red tomato. So while I’m waiting for summer and fabulous tomatoes, here are some recipes to perk up vegetables.
Grandma’s Vegetable Patties:
1 cup grated carrots 1 cup grated potatoes 1 small onion, grated 4 cups bread crumbs 1 egg, beaten 1 tsp. sage 1 tsp. oil or bacon drippings
Mix all ingredients together except the oil or bacon drippings. Shape into patties. Fry slowly for about 30 minutes in a little oil or bacon drippings.
1/2 cup sliced celery 1 Tbsp. chopped onion 1/4 cup butter 1-16 oz. can whole kernel corn, well drained 1/2 tsp. dill week 1/4 tsp. garlic powder 1 1/2 tsp. prepared mustard 2 Tbsp. sliced stuffed olives
In heavy saucepan, saute’ celery and onion in butter until crisp-tender. Add remaining ingredients except olives. Heat through well. Add olives. Toss and serve.
1 can cut yellow beans (wax), drained and rinsed 1 can cut green beans, drained and rinsed 1 can red kidney beans, drained and rinsed 1 medium green pepper, diced finely 1 medium sweet or red onion, diced finely 3/4 cup sugar 2/3 cup red wine vinegar 1/3 cup oil Salt and pepper
Mix together the beans, pepper and onion in a bowl. Combine sugar, wine vinegar, oil, salt and pepper. Pour over bean mixture. Let set overnight in refrigerator. Drain before serving.
1/4 cup bacon bits Oil (enough to cover bottom of saucepan) 2-1 lb. cans sauerkraut, drained 2 medium apples, peeled and grated 2 medium potatoes, peeled and grated 2 cups water 2 Tbsp. caraway seed (optional)
Pour oil in saucepan. Heat over low heat. Add bacon bits and brown over low heat. Add drained sauerkraut to saucepan when bacon bits start to brown. Mix kraut and bacon bits. Add grated apples and potatoes. Add water. Mix well. Sprinkle in caraway seed to taste, if desired. Mix well and bring to boil; lower heat and simmer for about 2 hours or until water is absorbed.
Brussel Sprouts Vinaigrette:
1- 1 1/2 lbs. Brussels sprouts, washed and trimmed 1 1/2 cup water 1/2 tsp. salt 1/8 tsp. pepper 1/4 cup butter 1 Tbsp. prepared horseradish 1 Tbsp. vinegar 2 tsp. prepared mustard 1-2 drops hot sauce or Tabasco
In heavy saucepan combine Brussels sprouts, water, salt and pepper. Bring to boil; cook, covered, until tender, about 5-10 minutes. Drain. Add remaining ingredients; toss to combine and heat through.
Sesame Buttered Broccoli:
2-10 oz. packages frozen broccoli spears or 1 lb. fresh broccoli, cut into 2″ pieces. 6 Tbsp. butter 1 tsp. sugar 1 tsp. ground ginger 1/2 tsp. salt 1/2 tsp. garlic powder 2 Tbsp. toasted sesame seeds
Cook broccoli according to pkg. directions, if frozen. If fresh, either boil or steam broccoli until done to your liking. Drain. Add butter, sugar, ginger, salt, garlic powder and toasted sesame seeds. Toss lightly to combine. Heat through and serve.
Asparagus Puff Casserole:
1-10 oz. pkg. frozen waffles, cut into 1″ pieces 1 1/2 cups chopped cooked asparagus, well drained, or 1-10 oz. pkg. frozen asparagus cuts, cooked and drained 1 cup chopped cooked ham (optional) 1 1/2 cups. shredded Swiss cheese 1 1/2 cups milk 4 eggs, beaten 2 Tbsp. prepared mustard 1/2 tsp. salt 1 tsp. cayenne pepper
Place half of the waffle pieces onto bottom of greased 8″ square baking dish. Top with cooked asparagus and ham, if using. Sprinkle with cheese. Top with remaining waffle pieces. Combine milk, eggs, mustard, salt and cayenne in a bowl. Pour over waffles, moistening thoroughly. Cover, refrigerate at least 1 hour or overnight. Bake, uncovered, in preheated 325 degree oven about 1 hour. Let stand 10 minutes before serving.