Veggie dishes are a good fit for crock pot

Here are the recipes you've been asking for.

By ELLEN FOLKMAN
Published April 19, 2006

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Katina Kohlmann was looking for vegetarian recipes that can be made in a slow cooker. Sheila Goodbrand shares a variety of recipes to try. The lima bean casserole and zucchini Italiano take all day to cook, making them perfect for work days.

The sweet potato casserole takes less time.

 

For: Katina Kohlmann of St. Petersburg

From: Sheila Goodbrand of Largo

Recipe: Sweet Potato Casserole

Sweet Potato Casserole

2 (16-ounce) cans sweet potatoes or yams, drained and mashed

1/2 cup milk

1/4 cup dry sherry

6 tablespoons butter, softened

1 teaspoon freshly grated lemon peel

1/2 teaspoon salt

1/4 teaspoon nutmeg

Dash cayenne pepper

4 eggs

In a bowl, beat sweet potatoes, milk, sherry and butter with an electric mixer until smooth. Add remaining ingredients and beat well. Pour into greased crock pot. Cover and cook on high setting for 1 hour, then turn to low setting for 3 to 4 hours.

Makes about 2 quarts, about 4 to 6 servings

 

For: Katina Kohlmann of St. Petersburg

From: Sheila Goodbrand of Largo

Recipe: Zucchini Italiano

Zucchini Italiano

6 to 8 small zucchini, unpeeled and cut into 1/4-inch slices

1 small onion, thinly sliced and separated into rings

3 tablespoons olive oil

2 cloves garlic, minced

1 to 2 teaspoons salt

2 teaspoons leaf basil

2 tablespoons dried parsley flakes

Dash freshly ground pepper

1/2 cup grated Parmesan cheese

2 ripe tomatoes, peeled and quartered

Combine all ingredients except Parmesan cheese and tomatoes in crock pot; stir together thoroughly. Cover and cook on low setting for 7 to 10 hours. Before serving pour into ovenproof casserole dish. Sprinkle with Parmesan cheese and garnish with tomato quarters. Broil until cheese is lightly browned.

Makes about 2 quarts, or 6 to 8 servings.

 

For: Katina Kohlmann of St. Petersburg

From: Sheila Goodbrand of Largo

Recipe: Lima Bean Casserole

Lima Bean Casserole

2 small onions, thinly sliced

3 (10-ounce) packages frozen baby lima beans, partially thawed

2 (10 3/4-ounce) cans condensed cream of celery soup

2 (4-ounce) cans sliced mushrooms, undrained

1 (2-ounce) jar chopped pimento, drained

2 teaspoons salt

1/8 teaspoon pepper

1/2 teaspoon dill seed

1/2 cup heavy cream

1 cup grated Parmesan cheese Combine all ingredients except heavy cream and Parmesan cheese in crock pot; stir well. Cover and cook on low setting for 10 to 12 hours. Just before serving, add cream and stir well; sprinkle Parmesan cheese on top.

Makes about 3 quarts, or about 10 to 12 servings.

 

Recipe requests

Linda Jones is looking for a recipe from a restaurant that is now closed. She wants the calzone recipe from the New Jersey Stop that was on Walsingham Road in Largo. Jen Tassinaro would like the recipe for the goody goody sauce served at Arigato Japanese restaurants or something similar. Maureen McCarron would like the recipe for pecan chicken cheese tart that is served at the Wildflower Café in Belleair. It is a quiche-type entrée with no crust.

You Asked for It is a reader mail column. Send recipe requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.