HELP-ISO recipe from Mishpacha- veg. for a Sheva Brachos

Gold Member Joined: Jun 16 2009 Posts: 2080

In one of the Mishpach's recipes from a few months ago that was part of an issue that featured recipes for Sheva Brachos that people make in their homes was a recipe for baked vegetables for a crowd that included Mushroom, onions, baby corn, frozen stringbeans, onion soup mix, red peper etc. I cant find the issue, and I cant remember the exact quantities for the recipe including directions. Help Please!

Platinum Member Joined: Nov 17 2008 Posts: 5047

Is this it (I have it torn out from a magazine but don't which). I've made it many times and it is a big hit.

Vegetable Medley

1 onion, diced
1 package fresh mushrooms, diced (I've used canned too)
oil, for sprinkling
1 16 oz. bag frozen French-style green beans
1 red pepper, sliced
1 yellow pepper, sliced
1 can baby corn, chopped OR 1 can white shoepeg corn
1 heaping Tbsp. chicken consomme soup mix

Combine the onion and mushrooms in a baking pan and sprinkle with oil. Bake uncovered at 450 degrees for 25 minutes. Add the remaining vegetables and soup mix and mix well. Warm in the oven before serving.

Those are the magazine's directions, but for the last step, I cook it at 350 until the vegetables have softened (less time if you want them crispy).

Gold Member Joined: Jun 16 2009 Posts: 2080

THANK YOU THANK YOU!!!!!!!!

I really appreciate it!!!!!!

Platinum Member Joined: Nov 17 2008 Posts: 5047

My pleasure.
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Active Poster Joined: Dec 31 2009 Posts: 51

That issue of Mishpacha was sold out in my neighborhood. Anyone willing to post any of the other recipes from the Sheva Berachos menu? Thanks Very Happy

Platinum Member Joined: Nov 17 2008 Posts: 5047

Here's one of the other ones -- with some small variations I've made. It got rave reviews:

Onion-Covered Stuffed Chicken

Stuffing:
� cup oil
1 onion, diced
paprika
1 tsp. salt
1 tsp. sugar
� cup water
1 cup flour

Heat the oil in a frying pan and saute the onion until it is golden. Add the paprika (for color), salt, sugar and water. Bring this to a boil, then turn off the flame. Add the flour and mix well.

Cutlets
8 chicken cutlets
duck sauce
1 can of French�s Onion Rings, crushed
Panko bread crumbs

Combine crushed onion rings with equal amount of Panko bread crumbs.

Pound the cutlets. Divid the stuffing and place some on each cutlet. Roll up tightly. Dip each chicken roll into duck sauce and then dip into the crumb mixture. Bake at 350 for 45 minutes, covered, uncover and bake for an additional 10 minutes.

Tip: Prepare the chicken in advance and then freeze it raw. Bake right before serving so it tastes fresher and doesn�t get dried out.

Active Poster Joined: Dec 31 2009 Posts: 51

Thanks for taking the time to type up the recipe. Can't wait to try it!

Platinum Member Joined: Nov 17 2008 Posts: 5047

I had already typed them into my personal, computerized cookbook, so I just need to copy & paste.

Enjoy!

Active Poster Joined: Dec 31 2009 Posts: 51

Could you post the desserts? Thanks.

Platinum Member Joined: Nov 17 2008 Posts: 5047

Sorry, I don't have the desserts. I didn't save the whole article, only copied the things that interested me.