Broccoli with Herbed Mushrooms
1 lb. broccoli
4 oz. mushrooms, sliced
1/2 tsp. instant beef bouillon
1 tsp. thyme
2 tbs. margarine
1/4 med. onion
Cut broccoli stalks lengthwise into thin spears. Place steamer basket in 1/2" water in saucepan or skillet (water should not touch the bottom of basket). Place broccoli in basket. Cover tightly and heat to boiling; reduce heat. Steam until tender, about 15 minutes. Cook and stir mushrooms, bouillion, and thyme in margaine until mushrooms are hot, about 3 minutes. Toss with broccoli.
-- Betty Crocker's New American Cooking
Yield: 4 servings
Bruschetta
8 slices French bread
4 tsp. olive oil
1 tbs. garlic powder
1 tomato, chopped
basil, salt and pepper to taste
Place slices of bread on baking sheet. Brush top side with olive oil. Broil
1 to 2 minutes. Flip slices and broil 30 seconds to 1 minute, until second
side browns. Remove. Place oiled sides up on heated platter. Rub the
surface of each toast with a cut garlic clove. Top with chopped tomato.
Fresh basil and salt and pepper to taste.
Candied Carrots
4 carrots, sliced
1 tsp. salt
2 tbs. brown sugar
2 tsp. butter
1/2 c. low-cal cream soda
Place sliced carrots in saucepan and cover with water; add salt. Cook until crisp-tender; drain. Place in baking dish. Sprinkle carrots with brown sugar replacement; dot with butter; add cream soda (or any white soda). Bake at 350F for 30 minutes. Turn carrots gently 2 or 3 times during baking.
Yield: 4 servings
Green Beans with Lemon Sauce (Faglioni al Limone)
2 c. chicken broth
2 c. water
1 pound green beans
2 tbs. margarine
1 squirt vegetable cooking spray
1 tbs. onion, thinly sliced
3 tbs. lemon juice
1 egg, beaten
1 tbs. parsley, chopped
Heat chicken broth and water to boiling. Add green beans. Cover and boil for 8 minutes or until tender. Drain. Coat a large skillet with cooking spray. Add margarine until it melts at medium heat. Saute onion in margarine. Add beans and lemon juice. Stir in egg. Cook 3 minutes, stirring frequently, until egg is cooked. Sprinkle with parsley.
Serves 4
-- Prodigy Cookshelf
3 tbs. margarine
4 c. cooked pinto beans
2 tbs. garlic powder
salt, to taste
3/4 c. Monterey Jack cheese, grated
1. Heat the bacon drippings or lard in a heavy skillet over low heat. Add the beans and a little liquid and mash them, using a masher or the back of a spatula, until they are thoroughly crushed. Add garlic, and salt if needed.
2. Switch heat to medium and cook for 20 to 30 minutes, until the beans are thoroughly heated and edges are somewhat crispy.
3. Serve piping hot, garnished with the cheese.
NOTES: Maximum Recommended Freezer Storage: 2 months
-- adapted from Jane Butel's Tex Mex Cookbook, 1980
Serves 6.
Roasted Garlic Potatoes
4 med. red potatoes
2 tbs. vegetable oil
2 tbs. garlic powder
Preheat oven to 400 degrees F. Cut potatoes into wedges. Toss wedges with oil
and garlic. Bake in shallow baking dish until dark golden brown and fork-
tender, about 20-25 minutes.
4 servings
-- La Cucina, Volume 15: Part Two
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