Tag Archives: onions

Casseroles are the best!

23 Apr

As you know, I have a slight aversion to onions.  Okay, okay, I hate the little buggers.  The grocery list for this recipe started like many others: 1 medium onion, carrots, milk, etc.  I always shudder to think about buying onions, but I buy them anyway to keep as much authenticity to the recipes as I can.  However, the onions surprised me this time.  They were good!  This recipe is really god the day you make it, but is even better when you reheat it for lunch the next day!

Vegetable-Ham Casserole

  • 2 large potatoes (peeled and sliced)
  • 1 medium onion thinly sliced
  • 3 carrots peeled and sliced
  • 2 cups chopped cooked ham (I used the flat ham steaks with bone-in)
  • 1 can cream of celery soup
  • 1/2 cup milk
  • dash of black pepper
  • 1/3 cup parmesan cheese

Layer half each of potatoes, onion, carrots, and ham in greased 2qt baking dish.  Combine soup, milk, and pepper.  Pour half of soup mixture over vegetables.  Layer remaining vegetables and ham over sauce and cover with remaining sauce.  Pepper lightly.  Cover and bake at 375* for 1 hour.  Remove cover, sprinkle with parmesan cheese and bake an additional 10 minutes.

First layer sans sauce

Yum!

This could easily be made vegetarian by using tofu or chicken (if you don’t eat pork or beef).  My friend Mel could probably tell me what to substitute to make it vegan too…got any pointers, Mel?!

Grandma’s Notes: 4/23/93- Bought plants from nursery; 12 tomato, 4 bell pepper; 4 eggplants, 12 multiplying onion, 8 cabbage.  Lunch; planted onions.  Left Anthony’s birthday card & check at George’s shop.  Marcus came by for a snack; He brought in my groceries.  Made honey muffins.  THANK YOU LORD, THERE ARE NEW THINGS TO SEE AND TO DO EACH DAY.

Cheater, Cheater, Carrot Eater!

6 Jan

Ok, I cheated.  I made Saturday’s recipe today.  But, I had a good reason.  This particular one calls for marinating something for 12 hours in the fridge, before serving.  After that, it keeps for up to 2 weeks in the fridge (if it lasts that long).  So, that’s why I mad Saturday’s recipe today.

Now, let me say, there is definitely something to being able to just go out back and pick your own veggies in your own garden.  Our grandparents (and even some contemporaries) had it SO good.  Our society of biggie-sized drinks, jumbo-fryers, jumbo eggs (presumably from the aforementioned fryers), and Hungry Man XXL TV dinners has made it very difficult to find “normal” or portion-appropriate foods.  Case-in-point, this recipe called for a medium sweet onion.  Grocers don’t just carry sweet onions.  They are ALL “Jumbo sweet Onions,” most of which were past their prime and actually sprouting.  Maybe I should have purchased one as a started plant for my own garden!  Anyway, there was much deliberation.  I didn’t want too big of one- I hate wasting food.  There was NO way I would use the onion again (see previous post about my feelings on onions).  I picked the smallest, firmest one and tossed it into my basket.

Let me just stop a moment and throw a shout out to all the Grandmas, Grannies, and Nanas out there that used to do all this in it purest form…from scratch.  I know, for a fact, that mine did not used canned carrots (as the recipe gave the option) but rather carrot straight from God’s green Earth!

Nevertheless, I used canned carrots for the main reason that I did not want to have to cook and cool fresh ones and then, in turn, have to wash the dishes.  Call me lazy.  I’m glad I did though,  the cut carrots are much more uniform and make it easier to put into jars before adding the marinade.

Marinated Carrots

The concoction now sits in the fridge.  Two quarts, not canned, just marinating (but I had the extra clean jars from having made the Pear Honey).  Tomorrow I will deliver one to a friend that shares a mutual birthday.  I know he will enjoy it!