Traverse City Record-Eagle

Edna Shaffer: Grandma's Kitchen

August 10, 2009

Grandma's Kitchen: Love around the table

Also, mind your sodium by reading labels

(Continued)

Understand I'm not recommending that you use it, but the research is most interesting and you might want to do your own. If you already use it, I would be interested in your opinions.

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Some of the women at our last church potluck had tried the Tater Tot Crock Pot casserole from last month's column. In fact there was one on the table. We gave it an "A" for flavor, but a "D+" for presentation! Maybe we need to either cut down on the amount of soup, or bake it in the oven. Crock pots are a little tricky because, with the slow and low heat, the ingredients keep their volume. If it tastes good maybe we can just look out the window while we eat it!

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I feel duty bound to give you some recipes that incorporate our good fresh garden veggies. The carrot dish is an old favorite, and the garbanzo salad is so good with any entree. They're good for you, too.

Scalloped Carrots

4 c. peeled, sliced carrots, about two pounds

4 T. butter, divided

1 (10&3/4-oz.) can cream of celery soup

1/2 c. shredded cheddar cheese

1 medium onion, diced

Salt and pepper to taste, optional

2 c. herbed stuffing mix or croutons

Cook carrots for five minutes in boiling water. Drain and put in 2-quart oven dish.

Saute onions in 2 T. butter until tender. Add onions to the carrots and stir in cheese and soup, undiluted, and salt/pepper if using. (The soup is usually very salty.) Melt 2 T. butter and toss croutons in it. Spread the croutons over the top of the casserole. Bake at 350 degrees for about 30 minutes or until heated through and the topping is crunchy. Makes 8 servings.

Garbanzo and Cucumber Salad

1 (15-oz.) can garbanzo beans (chickpeas), rinsed and drained

1 medium unpeeled fresh cucumber, quartered and sliced

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