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Originally posted by Ruth4:
It's called parsley butter (maybe also cafe de paris butter?) and you make it like so:
- 2 tablespoons chopped parsley
- 60 grams butter, softened
- 1 clove garlic, crushed
- squeeze lemon juice
- cracked black pepper
- pinch of salt

(these are Australian quantities - do you call parsley parsley in the US? Let me know if not)

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quote:

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Originally posted by Merimoo:
1/2 cup butter?

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Barley & Mushroom Stew
5 cups stock
1 cup pearl barley
1 red onion, chopped
small bag mushrooms, sliced
bunch basil, chopped
Simmer all ingredients except basil in stock until barley is tender (around 35 minutes). Just before serving, add basil and a few grinds of pepper. I add whatever veggies I can find at the beginning (sweet potato is fantastic) and also stir through a little butter and parmesan at the end.

Spaghetti Pie
6 oz. dry spaghetti noodles
2 tbsp butter or margarine
1/2 cup Parmesan cheese
2 well-beaten eggs
1/2 lb ground beef or 1 can beans (I like borlotti)
1/2 cup chopped onion
1 (8-oz.) can Italian-style stewed tomatoes (don't drain)
1 (6-oz.) can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 clove garlic, minced
1 cup cottage cheese
1/2 cup cheese, shredded
Cook spaghetti noodles. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and eggs. Form pasta mixture into a crust shape in a buttered 9-inch pie plate. In skillet, cook ground beef (if using) and onions. Drain. Add tomatoes, tomato paste, sugar, oregano and garlic. Heat through. Spread cottage cheese over bottom of spaghetti crust. Top with tomato/meat mixture. Sprinkle grated cheese over all. Cover pie pan with foil; label and freeze.

To Serve:
Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.

PS Someone asked about freezing pasta earlier. I'm lazy and freeze the lot. As long as it wasn't overcooked to begin with it comes out fine.

Brown sausage and onion in large skillet, drain and stir in tomatoes, eggs, oregano, and 1 cup of cheese. Spoon mixture in unbaked pastry shell and place on foil-lined baking sheet. Cover edge of pie with foil. Bake at 375 for 25 min. Remove foil; bake 20-25 minutes more or until set. Cool, then wrap and freeze.
To serve, thaw pie overnight in fridge. Unwrap and cover loosely with foil. Bake at 350 for 1 hour. Combine mashed potatoes with cheese, spoon around edge of pie and sprinkle with paprika. Bake, uncovered, about 20 minutes or until heated through. Let stand 5-10 minutes before slicing.

If you are not freezing pie, spoon potato mixture on pie after filling crust, bake at 375 for 50-55 minutes then let stand for 15 minutes before slicing.

I'm so excited!

Savory Pot Roast
Nacho Chicken & Rice Wraps
Creamy Chicken and Wild Rice
Coconut Chicken Curry
Barbequed Pulled Pork

I shattered the lid to my crockpot a few weeks ago (tip: if you accidentally super heat pyrex on a stove burner, don't just turn it off, turn it down slowly. Thankfully I was out of the kitchen when the lid exploded into a million pieces. It also fried the burner) and have just gotten the replacement. Now I'm all gung ho for slow cooking!

Edited to clarify: I want whatever I use to peel off when the contents are finished, but I don't want it to peel off so easily that it slimes right off when something else slides against it in the freezer.

Please tell me it's ok to freeze beans?

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Originally posted by Nieci:

Please tell me it's ok to freeze beans?

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My cousin is having a baby next month. I'm So Very Uncrafty it's not even funny, but I can cook, so I wanted to do some of these dishes for her and her husband to eat once the baby is here.

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Originally posted by Nieci:
Anything scrumptious come out of your freezer endeavors? I only have a week left and all I've got so far is split pea soup, beef stew, white chicken chili, red chili, and a stew/chili type experiment!

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Hi Nieci: Have you ever posted your white chicken chili recipe? If not, would you mind indulging me? I've been looking for a good one...