Garlic
Green Beans
2 pounds fresh or
frozen green beans, cut into 1 inch pieces
1 medium onion,
finely chopped
2 garlic cloves,
minced
1 tablespoon olive
or vegetable oil
Place beans in a
saucepan and cover with water; bring to boil. Cook uncovered for
8 to 10 minutes or until crisp tender. Meanwhile in a skillet, saute
onion and garlic in oil until tender. Drain beans; add to onion mixture.
Cook and stir for 2 to 3 minutes or until heated through.
Yields 6 servings
Carrots
in Almond Sauce
1 pound carrots,
julienned
1/2 cup thinly
sliced green onions
1/4 cup butter
or margarine
1 teaspoon cornstarch
1/2 cup water
1/2 teaspoon chicken
bouillon granules
1/2 teaspoon dill
weed
1/8 teaspoon pepper
1/4 cup sliced
almonds, toasted
In a saucepan cook
carrots in a small amount of water until crisp tender; drain. Transfer
to a serving bowl and keep warm. In the same pan saute onions in
butter until tender. Combine cornstarch and water until smooth; stir into
onions. Add bouillon, dill and pepper. Bring to a boil over
medium heat; cook and stir for 1 minute or until thickened and bubbly.
Stir in almonds. Pour over carrots; stir to coat.
Yields 6 servings
Cheddar
Potato Strips
3 large potatoes,
cut into 1/2 inch strips
1/2 cup milk
1 tablespoon butter
or margarine
1/2 cup shredded
cheddar cheese
1 tablespoon minced
fresh parsley
In a greased 13
x 9 inch baking dish arrange potatoes in a single layer. Pour milk
over potatoes. Dot with butter; sprinkle with salt and pepper.
Cover and bake at 425F for 30 minutes or until potatoes are tender.
Sprinkle with cheese and parsley. Bake, uncovered, 5 minutes longer
or until cheese is melted.
Yields 4 servings
Broccoli,
Rice & Cheese
1 can of cream of
mushroom soup
1 small jar of
Cheez Whiz
1 small package
of frozen chopped broccoli
1/2 cup chopped
onions
1 1/2 cup of rice
Cook broccoli and
rice to directions. Mix all ingredients. Bake at 350F for 30
minutes.
Marinated
Carrots
5 cups sliced carrots,
cooked and drained
1 large onion,
chopped
1 green pepper,
chopped
1 cup sugar
1 cup oil
3/4 cup white vinegar
1 teaspoon salt
1 can condensed
tomato soup (as is, no water)
Pepper to taste
Mix last 6 ingredients
and pour over the carrots, onions, and peppers.
