Recipe suggestions?

Tiffany5412

My neighbor's DH manages strip centers and one of the grocery stores went out of business so she brought me a ton of the following....any recipe suggestions? I want to cook them up and freeze the soups/casseroles,etc. before they go bad. Potatoes Carrots Celery Yellow Onion Mushrooms Tomatoes Cheddar Cheese I have ground beef I could use and I could always get a roast. Any other ideas?

TX-Bride

I would make a Potato Gratin, that will use up your potatoes, onions and cheddar cheese used instead of what the recipe calls for.

Carrots keep well for a very long time, but you can chop it or shred it and freeze it for future use.

Mushroom and tomato: you can make pasta suace and freeze.

I like these recipes:

Onion Potato Gratin Recipe

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream

Method

Preheat oven to 400?F (unless preparing in advance).

1 Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.

2 Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.

3 Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese. (Can be prepared 8 hours in advance. Cover and refrigerate.)

4 Bake gratin uncovered in 400?F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

Serves 4.

 

 Mushrooms in Tomato Sauce

Ingredients

• 6 Tbs extra-virgin olive oil
• 1 onion, finely chopped
• 1 pound tomatoes, skinned and chopped
• 3 garlic cloves, crushed
• 1 Tbs fresh oregano, chopped (or 1 tsp dried oregano)
• salt
• freshly ground, black pepper
• 1 pound small white mushrooms
• Parmesan cheese, thinly shaved

Directions

1. Heat half the olive oil in a large skillet and heat over medium heat.
2. Gently cook the onion until it just starts to turn gold.
3. Add the tomatoes, garlic, oregano, salt, and pepper.
4. Simmer gently for 10 minutes.
5. Add the mushrooms and cook gently in the sauce for 5 minutes (until they are just tender).
6. Remove from heat and stir i the remaining olive oil.
7. Place in a shallow serving dish and chill for 3-4 hours.
8. Place thin shavings of Parmesan cheese over the mushrooms just before serving.

naclh2otaffy

Love these twice baked potatoes.  I make up a 5lb bag of them every few weeks and keep them in the freezer.  They microwave well, and if you leave them reheating in the oven too long they crunch up like potato skins.  I mix the cheese in with everything else rather than pat it on top.

 

For the carrots you could puree them and then sneak them into food - there's quite a few recipes that use carrots in Jessica Seinfeld's cookbook.

You could make pasta sauce with the tomatoes and freeze it.    I've been making this one which is fabulous on pizzas I cook on the grill.  I used fresh tomatoes in the food processor instead of the can of puree.

 

gwynnetx

check out this recipe.  it's super easy, but there's even a short video tutorial to show you exactly how to make it.  you could use your ingredients as part of the filling:

http://www.kraftrecipes.com/recipes/easy-baked-cheese-vegetable-114693.aspx