- 4c grated extra sharp cheddar cheese
- dry mustard
- hot sauce
“Serve this hearty gratin as a main dish. It’s good hot or at room temperature.”
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Advance preparation: This can be made a day ahead and reheated. Or prepare the vegetables through step 1 a day ahead, and assemble the gratin the next day. It will keep for four or five days in the refrigerator.
- extra virgin olive oil
- fresh thyme leaves
- eggs
- breadcrumbs
This is a typical Provençal gratin, bound with rice and eggs. Use this recipe as a template for any gratins made of cooked vegetables.
Recipe for Sauteed summer squash:
Advance preparation: The filling will keep for three days in the refrigerator. The gratin can be made a day ahead and reheated; leftovers will be good for four or five days.
Sauteed squash recipe: http://www.recipething.com/recipes/show/15945
- low-fat milk
- Freshly ground pepper
- salt
- large or extra-large eggs
- recipe of Sautéed summer squash with red pepper and onion
- coarsely chopped fresh thyme leaves
20 February 2009 You might want to half this recipe because it makes a lot! And I didn’t add the jalapenos. Good for make ahead, and potluck offering.
- chopped jalapeno pepper
- salt
- chili powder
- ground mustard
- Ground Beef
- pepper
- bacon
- 4c grated extra sharp cheddar cheese
- dry mustard
- hot sauce
VERY salty!
- ground pork sausage
- pepper Jack soup
- cream of onion soup
- cheddar soup
- ground red pepper
- frozen tater tots
Jen’s favorite
- chicken broth
- onion
- fresh thyme or 1 teaspoon dried thyme leaves
- freshly ground pepper
- garlic
- plain breadcrumbs
- chopped fresh parsley
- all-purpose flour
- pepper
- 85% lean ground beef
- unsalted butter
- egg noodles
- Salt
- dry white wine
- low-sodium beef broth
- sour cream
- grated Parmesan cheese
- cream of chicken soup
- sour cream
- melted butter
Recipe can be doubled for hungry kids.
- noodles
- celery
- onion chopped
- tuna
- Bread crumbs