Josie Kaestner from Monkton was hoping to find a recipe for oats used as savory side dish. She said she once had such a recipe but has lost it. For health reasons, she said is trying to get more oats in her diet and would like to add some variety to her usual oatmeal-for-breakfast routine.
Nancy Duvall from Glenwood shared a recipe from the Quaker Oats Wholegrain Cookbook printed in 1981. She said this makes a flavorful side dish, either seasoned with herbs or combined with sauteed vegetables. Duvall said her family likes it best with chopped tomatoes added.
I cooked up a batch and added some sauteed zucchini, sliced mushrooms and fresh herbs instead of the dried, and ended up with a very earthy and satisfying side dish. This dish is a healthy and interesting alternative to rice or potatoes, and a delicious and easy way to incorporate more oats into one's diet.
•Cynthia Beksinski from Baltimore is looking for a recipe for a Mediterranean casserole that was described as a "peasant casserole" in an article in The Baltimore Sun some time in the late 1980s. It contained shrimp, tuna, eggplant, tomatoes, rice, capers and quite a few other ingredients. Despite many Internet searches, she cannot find a recipe quite like it.
•Alice Rohart from Baltimore said her mom baked a lot when she was growing up, and something she remembers with fondness is a cake her mother called "Gypsy Round Layer". She believes it was a combination spice and chocolate cake with chopped nuts that her mother always frosted with buttercream frosting. She would love to find recipe for the cake so she can make it and bring back old memories.
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Makes: 4 servings
1 1/2 cups uncooked oats (quick or old fashioned)
1 egg, beaten
3 tablespoons butter or margarine, melted
3/4 cup chicken or beef broth
2 tablespoons dried parsley flakes
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
1/4 teaspoon salt
Combine oats with beaten egg in a medium bowl; mix until oats are thoroughly coated. Add oats mixture to melted butter in a 10- or 12-inch skillet. Cook over medium heat, stirring constantly, three to five minutes, or until oats are dry, separated and lightly browned. Add remaining ingredients; continue cooking, stirring occasionally another two to three minutes, or until liquid evaporates.
Variations: Saute 1/2 to 1 cup sliced mushrooms, zucchini or green onion, or chopped green pepper, spinach, broccoli or tomatoes, in butter and add to coated oats before serving.