Barbara Franzreb's Favorite Recipes
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Asparagus Lasagna

4 lbs. asparagus, trimmed
3 T. olive oil
1/4 c. butter
1/4 c. flour
2 c. chicken broth
7 oz. mild goat cheese
1 t. freshly grated lemon zest
12 strips cooked lasagna
1 2/3 c. freshly grated parmesan cheese
1 c. heavy cream

Cut tips off asparagus and set aside. In large, shallow baking pan, toss half the asparagus stalks with half the oil, coating them well, and roast them in preheated 500-degree oven 4 minutes, shaking pan every 2 minutes. Repeat with other half of asparagus.

Cut roasted asparagus in 1/2-inch lengths; set aside. In saucepan, melt butter and stir in flour to make a roux. Add broth in a stream, whisking, and simmering the mixture for 5 minutes. Whisk in goat cheese and zest. Arrange layer of lasagna in baking pan and spread with 1/4 sauce . Top sauce with 1/4 of roasted asparagus and sprinkle with 1/3 c. parmesan. Repeat the layers, ending with a sheet of pasta.

Beat cream with a pinch of salt to soft peaks. Arrange reserved asparagus tips on the pasta. Spread cream over tips and sprinkle on remaining 1/3 c. parmesan cheese. Bake in preheated 400-degree oven 30 minutes, or until golden and bubbling. Let stand for 10 minutes before serving.

 

Butter Roasted Radishes

2 lbs. radishes, halved
3 T. butter, melted
Kosher salt and ground black pepper
Zest of 1 lemon
2 T. chopped tarragon

Heat oven to 375. Pile the radish halves in the center of a rimmed baking sheet/ Drizzle with butter and toss to coat. Sprinkle with salt and pepper. Roast for 20 minutes, or until tender and lightly browned.

Arrange on a serving platter, then sprinkle with lemon zest and tarragon. Serve warm or at room temperature.

 

Candy Salad

Soup can - size mandarin oranges, drained
Shredded carrots
3 apples, chopped
1 pkg. Feta cheese crumbles
1 pkg. dried cranberries
Slivered almonds
Lettuce - I used Artisan lettuce from Aldi’s
Raspberry vinaigrette
Red onion

Add all ingredients in bowl and toss. All quantities of ingredients are to your taste.

 

Cheddar, Red Grape & Toasted Pecan Salad

4 slices Adams Reserve cheddar slices, cut in thin slices
2 c. red seedless grapes, halved
1 c. candied pecans
2 c. arugula
4 leaves fresh basil, thinly sliced

Dressing

1/4 t. Kosher salt
1/8 t. ground black pepper
1 T. balsamic vinegar
1 T. extra virgin olive oil
1/2 t. honey

Combine ingredients for dressing and add to other ingredients. Toss and serve immediately.

 

Corn Fritters

2 c. Bisquick
1/2 c. cold water
1 egg
1 can (17 oz.) whole kernel corn, drained
Syrup or confectioner's sugar

Heat oil (2-3 inches) to 375 in deep pot.

Stir together Bisquick, water, and egg until smooth. Stir in corn. Drop batter by small spoonfuls into hot oil. Fry until golden brown on both sides. Drain and serve hot with syrup or sugar.

Can be fried a day ahead and reheated in a 350 oven about 15 minutes.

 

Corn Pudding

1 pkg. Jiffy cornbread
½ c. melted butter or margarine
1 16 oz. can corn, drained
1 16 oz. can creamed corn
3 T. sugar
1 c. plain yogurt or sour cream
2 eggs

Mix together; pour in greased, 11"x7"x1" pan; bake at 325 for 45 to 60 minutes

 

Cranberry-Pineapple Minis

1 20 oz. can crushed pineapple, with juice
1 can whole berry cranberry sauce
2 3 oz. pkgs. Raspberry jello
2/3 c. chopped walnuts
1 apple, chopped

Drain pineapple, reserving juice. Add water to make 2 ½ cups, boil, add to jello, and stir about 2 minutes until dissolved. Add remaining ingredients. Spoon into paper-lined muffin cups. Refrigerate until firm. Remove paper liners to serve.

 

Cranberry Relish

1 lb. whole cranberries
2 oranges--whole including rind
2 apples--Mac's with skins
2 c. sugar

Clean fruit; section oranges and apples. Grind in food processor. Add sugar; let stand a few hours. Makes about 3 quarts freezer containers if you double it. Can be frozen.

 

Cranberry Walnut Salad

4 c. cranberries
1 can sliced pineapple, reserving juice
Hot water
2 T. unflavored gelatin
1/2 c. cold water
2 c. sugar
1 c. grape halves
1 c. chopped walnuts

Cook cranberries in juice from pineapple and enough hot water to make 3 1/2 cups. Soak gelatin in cold water, then add to cranberries along with sugar. Cool. When cooled, add grapes, nuts, and pineapple, mixing well. Pour into greased tube pand and chill.

 

"Mock" Garlic Mashed Potatoes

1 medium head cauliflower
1 T. cream cheese, softened
1/4 c. grated Parmesan
1/2 t. minced garlic
1/8 t. straight chicken base or bouillon
1/8 t. freshly ground black pepper
3 T. butter

Clean and cut cauliflower into small pieces. Bring water to boil in large pot. Cook in boiling water about 6 minutes, or until done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In food processor, puree the hot cauliflower with cream cheese, Parmesan, garlic, chicken base, pepper, and butter until almost smooth.

 

Glazed Carrots with Cranberries

1 lb. baby carrots
1 c. water
1/4 t. salt
1T. sugar
1T. honey
1/4 c. dried cranberries
2 t. vegetable oil

Combine carrots, water, and salt in a medium saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes over medium heat.

Gently stir sugar, honey, cranberries, and oil into pan. Continue to cook, uncovered, over medium-low heat, stirring occasionally until carrots are very tender and liquid is absorbed, about 10 minutes. Watch so it doesn’t burn.

 

Gourmet Peas

2 pkgs. (10-ounce) frozen tiny peas
1 c. plain yogurt
1 t. salt
4 green onions, chopped
1 jar bacon bits

Defrost peas and drain well. Mix in sour crem, salt, and onions; chill. Sprinkle with bacon bits before serving.

 

Holiday Relish

1 12-oz. bag fresh cranberries
1 large apple, peeled, cored, and coarsely chopped
1 c. golden raisins
¾ c. sugar
½ c. orange juice
½ t. cinnamon
1 T. balsamic vinegar

Put all the ingredients except the vinegar in a heavy-bottomed saucepan and stir to combine. Stirring, bring the ingredients to a boil over medium heat. Lower the heat and simmer gently until relish thickens, about 4 minutes. Removed from heat and stir in the vinegar. Spoon into a heatproof container, cover with plastic, and cool to room temperature. Refrigerate. Tightly covered, the relish will keep for 2 weeks.

 

Marian's Creamed Corn

½ cup butter
¼ cup white sugar
2 (16 oz) packages frozen corn kernels, thawed
1 (8 oz) package cream cheese, cubed

TOPPING:
1 cup fine dry bread crumbs
3 TBSP butter, diced

Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.

Transfer the mixture to a buttered 9 x 13 inch baking dish . Top with the bread crumbs and dot with butter.

Bake in the preheated oven (350 degrees) 20 to 30 minutes, until lightly browned.

 

Pineapple Au Gratin

2 cans chunk pineapple, drained
2 c. sharp cheddar cheese, grated
1 c. sugar
6 T. flour

Mix sugar and flour in bowl. Add pineapple and cheese and mix thoroughly. Put in greased casserole top with about 1 c. crushed Ritz crackers and about 1/2 c. melted butter, mixed together. Bake at 350 for 30 minutes.

 

Potatoes

1 1/4 lb. Yukon Gold potatoes
1 medium onion
1 c. shredded cheddar cheese (I usually use more)
1/2 c. chicken broth
1 1/2 t. Dijon mustard
1/2 t. Italian seasoning
1/2 t. garlic powder

Slice potatoes and onion very thin (I use my mandolin). Spray square baking pan with cooking spray and add in layers: 1/3 of the potatoes, 1/2 the onion, 1/3 cheese, sprinkle with Italian seasoning; repeat; add last layer of potatoes, overlapping so no gaps occur. Sprinkle with remaining cheese. Mix last four ingredients together and pour over all. Cover. Microwave for 20 minutes on high.

 

Roasted Green Beans And Radicchio With Garlic

3 pounds green beans, trimmed
12 cloves garlic, smashed
2 T. extra-virgin olive oil
Salt
Cayenne pepper
2 medium heads radicchio, quartered, cored and cut into 12" side strips
2 T. balsamic vinegar

Preheat oven to 450. Divide the green beans and garlic between two heavy, large, rimmed baking sheets, spreading them in a single layer. Drizzle with olive oil, then sprinkle with salt and a dusting of pepper.

Roast until the beans begin to brown, about 15 minutes. Divide the radicchio and vinegar between the baking sheets and toss to combine. Continue roasting until vegetables are tender and brown in spots, about another 10 minutes.

 

Sauteed Spinach With Mushrooms

1 T. olive oil
1 8 oz. pkg. sliced, fresh mushrooms
2 cloves garlic, minced
1 lb. fresh spinach leaves, washed
1/4 t. salt
1/4 t. pepper
1/3 c. grated Parmesan cheese

Heat oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir until mushrooms are tender.

Add spinach; cook and stir on medium heat 4-5 minutes or until spinach is welted but still bright green. Stir in salt and pepper; sprinkle with Parmesan cheese.

 

Sister Tammy's Cold Carrots

Cook 2 lbs of Carrots - (I like the ones in the cello bags - already peeled - Cut in thirds)

5 Green Onions - sliced fine
1 Green Sweet Pepper cut in fine dice

Marinate them for twenty four hours in:
1 can of Tomato Soup
¾ cup Sugar
½ cup vegetable oil
¾ cup Red Wine Vinegar
1 tsp. Dry Mustard
½ tsp. Red Pepper Flakes
1 tsp. salt

Drain carrots and serve.

Save the marinade and put any unused carrots back in the marinade.

 

1 c. grated mozzarella
1 9-inch prebaked deep dish pie shell
½ c. chopped green onion or chives
10 fresh basil leaves, chopped
4 tomatoes, peeled and sliced
1 c. grated cheddar
1 c. mayonnaise (I use a little less, maybe ¾ c. or so)

First, blanch tomatoes and slice. Place in colander to drain.

Layer tomatoes, basil, and onion in baked and cooled pie shell. Season with salt and pepper if desired. Mix both cheeses and mayonnaise, then spread over all. Bake at 350 about 30 minutes or until browned. Serve warm.

 

Zesty Roasted Vegetables

1/2 lb. whole button or cremini mushrooms
1 1/2 c. baby carrots
1 medium onion, peeled, cut into 1/2" thick wedges
1 large yellow, red, or green bell pepper, cut into 8 strips
1/3 c. Italian dressing
1/3 c. grated parmesan cheese, divided

Preheat oven to 450. Line 15 x 10 x 1 inch baking pan with foil; spray with cooking spray. Set aside. Toss vegetables with dressing and ¼ c. cheese; spread into prepared pan. Bake 28-30 minutes or until vegetables are tender, stirring after 15 minutes. Sprinkle with remaining cheese.

 

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