VEGETABLE STEW MEDLEY

12 servings 2 tablespoons CRISCO Oil *4 medium onions, thinly sliced and separated into rings3 medium green bell peppers, cut into strips2 cloves garlic, minced4 medium zucchini, cut into 1/2-inch pieces1 medium eggplant, cut into 1/2-inch pieces (about 1 pound)1 can (14-1/2 ounces) no-salt-added whole tomatoes, drained and chopped, or 4 or 5 fresh tomatoes, peeled and quartered1 teaspoon dried dill weed 3/4 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon black pepper 1/4 teaspoon salt 1 package (9 ounces) frozen peas 1/4 cup lemon juice 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsleyHeat oil in Dutch oven (non-reactive or non-cast iron) on medium heat. Add onions, bell peppers and garlic. Cook and stir until tender. Add zucchini and eggplant. Cook 5 minutes, stirring occasionally. Stir in tomatoes, dill weed, basil, oregano, black pepper and salt. Reduce heat to low. Cover. Simmer 20 minutes, stirring occasionally.Stir in peas. Simmer 3 to 5 minutes or until peas are thawed and heated, stirring occasionally. Stir in lemon juice. Serve hot or chilled sprinkled with parsley. *Use your favorite Crisco Oil...

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VANILLA VEGETABLE RICE

Makes 4 to 6 servings 1 tablespoon Crisco Pure Canola Oil 1/2 cup chopped onion 1/2 cup diced carrots 1/4 cup chopped red bell pepper 6 scallions (white and green chopped separately)2-3 cloves garlic, minced2 cups water 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 whole vanilla bean2 cups uncooked rice Heat the Crisco Pure Canola Oil in a large saucepan over medium heat. Add the onion, carrots, red pepper, white parts of the scallions, and garlic.SautÔøΩ, stirring often until soft, about 2 minutes. Add the water, salt, and pepper.Split the vanilla bean in half lengthwise, scrape the seeds out of the pod with a knife blade, and add to the pan, add the bean and bring to a boil. Add the rice and stir. Reduce the heat to low and cover. Simmer until the liquid is absorbed and the rice is cooked, about 20 minutes.Remove from the heat and fluff with a fork. Remove the vanilla bean halves. Add the green parts of the scallions and fluff again....

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TROPICAL YAM BAKE

Serves 8 2 cans (18 ounces each) yams or sweet potatoes, mashed or 2-1/4 pounds fresh yams or sweet potatoes, cooked, drained and mashed2 eggs 1/2 cup firmly packed light brown sugar 1/4 cup orange juice 3 tablespoons CRISCO Oil 1 -1/2 teaspoons grated lime peel 2 tablespoons lime juice 1/2 teaspoon nutmeg 2 bananas, peeled and slicedGrated lime peel Heat oven to 350°. Oil 11-3/4 x 7-1/2 x 2-inch baking dish lightly. Place cooling rack on countertop.Combine yams, eggs, brown sugar, orange juice, Crisco Oil, 1-1/2 teaspoons lime peel, lime juice and nutmeg in large bowl. Beat at low speed of electric mixer just until blended. Increase speed to medium. Beat until well blended.Stir in bananas. Transfer to baking dish. Cover with foil.Bake at 350° for 20 minutes. Remove foil. Bake 10 minutes. Do not overbake. Remove dish to cooling rack. Sprinkle with additional lime peel. Serve...

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TOP OF THE RANGE BAKED BEANS

10 to 12 servings 3 tablespoons CRISCO Canola Oil 1/2 cup chopped green pepper 1/2 cup chopped onion 2 cans (16 ounces each) pork and beans3/4 cup catsup 1/4 cup dark molasses 1/4 cup packed light brown sugar 2 teaspoons prepared mustard Variation:1 can (20 ounces) pineapple chunks, drained and chunks cut in halfHeat Crisco Canola Oil in a large saucepan or Dutch oven. Add green pepper and onion. SautÔøΩ for 5 minutes or until tender.Stir in pork and beans, catsup, molasses, brown sugar, and mustard. Cover and cook over low heat for 20 minutes, or until mixture comes just to boiling, stirring frequently. Serve hot. NOTE: Substitute canned vegetarian baked beans for canned pork and beans to make this a vegetarian dish. VARIATION: For an old classic flavored baked bean dish, add pineapple chunks to the pork and...

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SWEETATER FINGERS

6 servings 6 medium sweet potatoes or yams, cooked and peeled1/4 cup all-purpose flour 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 cup firmly packed brown sugar 1 teaspoon salt 1/2 teaspoon nutmeg Cut sweet potatoes into fingers or strips. Coat each with flour.Heat Crisco to 365° in electric skillet or on medium-high heat in large heavy skillet. Fry potato fingers for 4 or 5 minutes or until golden brown.Combine brown sugar, salt and nutmeg. Sprinkle over sweet potatoes. Toss lightly until sugar mixture melts. Serve...

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SWEET POTATO DRESSING

Prep time: 30 minutesBake time: 30-35 minutes8-10 servings 1 pound sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks1 teaspoon salt, dividedCRISCO No-Stick Cooking Spray 1/4 cup plus 2 tablespoons Butter Flavor CRISCO Shortening or Butter Flavor CRISCO Stick, divided1 cup chopped celery 1/4 cup chopped onion 1/4 teaspoon poultry seasoning 1/4 teaspoon pepper 1 pound ground seasoned pork sausage 1 5-ounce box seasoned croutons 1 medium apple, cored and chopped1/4 cup raisins 1 egg, slightly beaten1/2 teaspoon instant chicken bouillon granules dissolved in 1/3 cup hot waterChopped fresh parsley for garnishPlace sweet potatoes in 2-quart saucepan. Add 1/2 teaspoon salt and enough water to cover; bring to a boil. Cover and simmer for 20 to 25 minutes, or until fork tender. Drain; set aside to cool. Preheat oven to 350°. Spray a 2-quart casserole with Crisco No Stick Cooking Spray; set aside.In large skillet melt 2 tablespoons Butter Flavor Crisco. Add celery and onion; cook and stir over medium heat until tender. Stir in remaining 1/2 teaspoon salt, poultry seasoning and pepper. Transfer to large mixing bowl.In large skillet brown sausage; stir to break apart. Drain if necessary. Add to celery and onion. Stir in croutons, apple and raisins. Mix in egg.Melt remaining 1/4 cup Butter Flavor Crisco. Add melted Butter Flavor Crisco and prepared bouillon to sausage mixture. Add to other ingredients; mix well. Transfer to prepared casserole. Bake, uncovered, 30 to 35 minutes or until golden...

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SWEET POTATO CRISPS

Preparation time: 10 minTotal time: 30 to 35 min4 servings 3 medium or 2 large sweet potatoes or yams 3 tablespoons CRISCO Oil 1/4 cup granulated sugar 1/2 to 1 teaspoon cinnamon 1/2 teaspoon salt Heat oven to 450°.Peel sweet potatoes. Cut into slices 3/4-inch thick. Combine sugar, cinnamon and salt. Set aside.Pour Crisco Oil into 13 x 9 x 2-inch baking dish. Heat at 450° for 3 minutes. Remove pan from oven. Arrange sweet potato slices in single layer. Return pan to oven. Bake 10 minutes. Turn potatoes with slotted spatula. Sprinkle potatoes with sugar mixture. Bake 10 to 15 minutes, or until potatoes are browned on top. Drain on paper towels. Serve...

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