Wednesday, May 7, 2014

Veseys Summer Savoury Cookbook Sample Recipes

 

Scrumptious Broccoli Salad

  • 1 head chopped broccoli
  • 2 stalks chopped green onions
  • 2 grated carrots
  • 3 stalks chopped celery
  • ½ cup raisins
  • ¼ cup Sugar
  • 1 cup Miracle Whip
  • 2 tbsp vinegar
Combine broccoli, green onions, carrots, celery and raisins. Mix sugar, Miracle Whip and vinegar together, then mix with salad ingredients.


Roasted Corn and Garlic Rice

  • 4 ears fresh corn
  • 2 garlic cloves
  • 1 cup long grain rice uncooked
  • 2 cups chicken broth
  • ¼ tsp salt
  • sprinkle pepper
  • 2¼ tsp olive oil
Peel back husks from corn to within one inch from bottom, remove soil. Rewrap in husks.
Place peeled garlic cloves on heavy duty foil, drizzle with ¼ tsp olive oil.
Fold foil around garlic, seal tightly. Place corn and garlic on oven rack, bake at 400⪚ for 30 minutes. Remove corn, bake garlic for another 10 minutes. Remove garlic, place in bowl, cool, mash.
Remove corn from cobs with a knife.
In a saucepan, heat 2 tsp olive oil, add rice, cook 2 minutes. Add broth and seasonings and garlic. Bring to a boil. Reduce heat, cover and cook 13 minutes. Stir in corn, cook 10 minutes longer.

Spinach and Feta Cheese Quiche

  • 1 pkg (10 oz) frozen chopped spinach
  • 4 eggs
  • 1 cup blend cream
  • 1 cup milk
  • 2 tbsp lemon juice
  • 2 tbsp chopped parsley
  • ¼ lb crumbled feta cheese
  • 3 tbsp parmesan cheese
  • dash salt & pepper
  • sprinkle ‘Garlic Plus’ seasoning
Start with a baked and cooled pie shell. Defrost spinach and squeeze out as much moisture as possible. It should be fairy dry. Mix eggs, blend and milk. Add dash of salt and pepper, lemon juice, parsley and seasoning. Stir in spinach and feta cheese. Fill the crust and place the parmesan on top. Bake at 375° for 30 to 40 minutes or until a knife inserted in center comes out clean. Cool for 10 minutes before serving.


Get more great recipes in our Summer Savoury Cookbook!

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