2 tablespoons oil
2 tablespoons flour
3 tablespoons chili powder
3/4 cup water
Salt
1/4 teaspoon garlic salt
1 (16-ounce) can green beans, drained
1/2 cup grated cheddar or other cheese
In saucepan, heat oil. Brown flour. Dissolve chili powder in water. Add to flour mixture. Add salt to taste and garlic salt. Stir in gren beans. Add cheese. Cover ans simmer until cheese melts. Keep covered until ready to serve. Serves 4.
Honey-Glazed Brandied Carrots
3 tablespoons butter
3 tablespoons honey
2 tablespoons brandy
2 tablespoons chopped fresh parsley
1 teaspoon cornstarch
Salt and pepper
1 (15-ounce) can sliced carrots, drained
In skillet, combine butter, honey, brandy, parsley, cornstarch, and salt and pepper to taste. Cook and stir until slightly thickened. Add carrots. Stir until glazed and glossy. Serves 4.
Copper Pennies
1 pound carrots
1 large onion, chopped
1 green pepper, chopped
1 (10-3/4 ounce) can tomato soup
1 cup sugar
1/2 cup oil
1/2 cup vinegar
Slice and cook carrots. Add onion and green pepper. Add tomato soup, sugar, oil and vinegar. Allow flavors to blend for at least serveral hours before serving. Serves 8.
Garlic Cauliflower
2 tsp. olive oil
1-1/4 lbs. cauliflower florets
1 medium red bell pepper, seeded and cut into 1/2 inch strips
3 cloves garlic, minced
1/4 tsp. crushed red pepper
1/4 cup vegetable stock or water
Heat oil in a heavy nonstick skillet over medium high heat. Saute next 4 ingredients 2-3 minutes, stirring frequently. Add stock, cover skillet and cook another 3-4 minutes or until cauliflower is tender.
Lemon and Garlic Broccoli
1-1/4 lbs. broccoli florets
1 tsp. unsalted butter
1 clove garlic, minced
3 Tbs. lemon juice
Place broccoli in a steamer basket over boiling water. Cover saucepan and steam about 4 minutes, or until tender. Transfer to a serving bowl. Melt butter in a small saucepan over medium low heat. Add garlic, lemon juice and salt to taste. Simmer 1 minute. Pour butter mixture over broccoli and toss.
Scalloped Potatoes
8 medium potatoes, peeled and sliced
3 tablespoons margarine
3 tablespoons flour
2 teaspoons salt
3 cups milk
1/4 cup chopped onion
Pepper to taste
Place sliced potatoes in casserole or roaster. Melt 3 tablespoons margarine in skillet. Gradually add flour and seasoning, then ad milk to mixture to make a white sauce till heated and right thickness. Add onions and pour over potatoes. Chopped bacon or ham may also be added. Cover and Bake for 30-40 minutes at 350. Uncover and bake for another 30 minutes. Serves 6-8.
