Olympic Fruits and Vegetables:


Baked Apple

Baked Broccoli

Brussels Sprouts (Roasted) with Ham
Fruit Cup

Green Bean Casserole

Joan’s Carrots with Horseradish

Oven Browned Potatoes

Party Potatoes

Pecan Topped Sweet Potatoes

Scalloped Potatoes

Stuffed Baked Potatoes with Blue Cheese and Rosemary

Tomatoes in the Oven

Zucchini Casserole


Baked Apple


4 baking apples

2 teaspoons ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).

Scoop out the core of the apple.

Place in a shallow baking dish and sprinkle with cinnamon.

Bake in preheated oven for 15 minutes


Baked Broccoli


1 pound broccoli, cooked just until slightly tender, and

     then chopped into medium pieces

1 pint cottage cheese

¼ pound grated sharp cheese

2 T. flour

¼ cups melted butter

salt and pepper and celery salt to taste

3 beaten eggs


Blend all ingredients and bake at 350 degrees in a covered casserole for 1 hour or until set.




Brussels Sprouts (Roasted) with Ham (12)

3 lbs Brussels sprouts ends trimmed halved lengthwise
1/4 c chopped low-fat, reduced-sodium ham (I used pancetta - not low fat or low sodium!)
2 Tbsp olive oil (I used at least 4 Tbsp - coat enough so they don't burn.)
3 garlic cloves, sliced
S&P to taste (I did not salt due to pancetta)
2 Tbsp freshly grated Parmesan (I used more, shaved)

Preheat oven to 400.
Combine all ingredients except cheese in 9X12 baking dish coated w cooking spray.
Bake for about 25 min until lightly browned. (I baked twice this long and kept stirring them to make sure not TOO brown.)
Sprinkle w cheese and serve. (i put the cheese on and put them back into the oven to melt it a little.)




Fruit Cup


1 can of crushed pineapple

4 oranges chopped

4 bananas sliced


Combine ingredients


Green Bean Casserole


 8 oz. sliced mushrooms

1 cup chicken stock

2 T. chopped onion

3 T. butter

3 T. flour

1/3 cup white wine

2 T. Parmesan cheese, finely grated

salt and pepper

2 bags French cut green beans

¼ cup bread crumbs.

2 T. butter to add to the crumbs.


Sauté onion in 3 T. butter for 5 minutes.  Blend in 3 T. flour.  Add liquid and wine.  Cook until thick.  Add Parmesan cheese and salt and pepper as needed.  Mix in beans, mushrooms and sauce in greased casserole.  Top with crumbs and butter.  Bake 375 degrees for 25 minutes. 




Joan’s Carrots with Horseradish


It wouldn’t be Christmas without Joan’s Carrots!


8 carrots peeled and sliced

(Cook in ½ cup water with salt.  Reserve ¼ cup liquid.)


½ cup mayonnaise

1 T. grated onion

12 T. horseradish

1 t. lemon

¼ t @ salt and pepper

½ cup dry breadcrumbs.

1 T. melted butter


Pour all but breadcrumbs and butter over the cooked carrots.  Top with breadcrumbs and drizzle with butter.  Bake 15 to 20 minutes at 350 degrees.


Oven Browned Potatoes


6 pounds new potatoes, peeled

1 stick unsalted butter

6 oz. bacon or pancetta, chopped

¼ cup light olive oil

2 T. rosemary or 8 sprigs fresh

1 t. salt

1/8 t fresh ground pepper


Boil potatoes 15- 20 minutes (still firm).  Preheat oven to 450 degrees.  Coat baking dish with butter.  Add potatoes tossed in seasoning.  Roast 1 to 1 ¼ hours.




Party Potatoes


1 2-pound bag frozen hash browns

1 can cream of chicken soup

1 can cream of potato soup

16-oz. sour cream

salt and pepper to taste

½ cup chopped onion sautéed in ½ stick of butter

¼ cup milk

parsley flakes

1 large bag sharp cheddar cheese, grated


Mix all together with ½ bag of cheddar cheese.  Top with rest of cheese, parsley and sprinkle with paprika.  Cook uncovered ½ hour at 350 in a 9 x 13 inch casserole.




Pecan Topped Sweet Potatoes


5 cups (2 ½ –3 pounds) cooked, mashed sweet potatoes.

2 eggs

½ cup brown sugar, firmly packed, sieved

½ cup butter melted

1 t. cinnamon

1 t. salt

2-3 T. orange juice

¾ cup pecan halves



Beat potatoes, eggs, ¼ cup butter, ¼ cup sugar, cinnamon, salt and orange juice until light and fluffy.  Fold in ½ cup pecans.  Spoon into greased 1 ½ quart casserole.  Arrange remaining ¼ cup pecans on top; sprinkle with ¼ cup sugar and drizzle with ¼ cup butter. (Alternative:  top with marshmallows.)  Bake at 350 degrees for 30 to 35 minutes.

Serves 8-12.




Scalloped Potatoes


6 small potatoes thinly sliced (3 cups)

¼ cup minced onion

¼ cup parsley, chopped


Place half of the potatoes in a greased casserole.  Sprinkle with half of the onion and parsley and sauce.  Repeat.  Bake at 350 degrees for 45 minutes or until potatoes are tender and top is golden brown. 


Optional:  Add slices of cheese to layers, like Emmental



3 T. butter

2 T. flour

1 t. salt

1 ¾ cups milk


Melt butter.  Add flour and salt.  Stir in milk and bring to a boil.




Stuffed Baked Potatoes with Blue Cheese and Rosemary

Joan says these are a must at your next dinner party!


6 10-ounce russet potatoes, rinsed, dried

1/4 cup plus 6 tablespoons sour cream
1/4 cup (packed) plus 6 teaspoons crumbled blue cheese
1/4 cup (1/2 stick) butter, room temperature
1 1/2 teaspoons minced garlic
1 1/2 teaspoons chopped fresh rosemary

Preheat oven to 400 degrees.  Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops. Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 400 degrees. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle one teaspoon blue cheese over each and serve.




Tomatoes in the Oven

Dad’s favorites from Barcelona!


Cut the tomatoes in two and take some of the seeds off.  Put some olive oil in a pan with a little garlic and if you want a few leaves of basil.  Fry the garlic for a moment, then take it aside and mash into the oil a few anchovies, a little parsley (mashed too) and capers.  Mix well with salt and pepper; then fill your tomatoes.  Line them up in a casserole dish with a little oil and put them in the oven for about half an hour.  Top with  grated bread. 


Zucchini Casserole


2 pounds zucchini squash

2 eggs slightly beaten

½ cup table cream

2 cups whole kernel corn

2 cups shredded cheddar cheese

(amounts of squash, corn and cheese may be varied)


Cut squash in chunks.  Cook in boiling salted water until tender.  Drain and chop.  Drain again, about five minutes.  Mix with other ingredients and season with salt and pepper and garlic.  Top with buttered cracker crumbs and Parmesan cheese.  Bake at 325 degrees for 25 minutes.