Cream Puffs

1/2 cup butter or margarine

1 cup water

1 cup all purpose flour

1/4 teaspoon salt

4 eggs

Preheat oven to 400 degrees. In a medium saucepan, melt butter. Add water, bring to a boil. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly, about 5 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition (1 to 2 minutes, or until smooth). Drop batter by heaping tablespoons, 3 inches apart, onto a greased baking sheet. Bake in a 400 degree oven for about 30 minutes or until golden brown and puffy. Remove from oven; split, removing any soft dough inside. Cool on a wire rack. Fill with whipped cream, pudding, ice cream, or fruit mixture.

Cream Cheese Salsa Dip

Ingredients  :

• 2 packages Cream Cheese
• 1 Large Jar Pace Picante Sauce, Medium Style
• 1 Large Bag Tortilla Chips

Let cream cheese come to room temperature. Mix cream cheese and picante sauce with a wire whisk until blended. It may be a little chunky. Cool and serve with tortilla chips.

Cream Cheese Pound Cake

Ingredients  :

• 3 sticks butter

• 3 cups sugar

• 1/2 teaspoon salt

• 1 (8 ounce) package cream cheese

• 6 large eggs

• 1 1/2 teaspoon vanilla extract

• 3 cups sifted cake flour

Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla. Add eggs one at a time and beat after each addition. Add flour, dividing into four additions. Pour into 10" round tube cake pan. Grease only the bottom of the pan for a smooth even cake. Bake at 325 degrees Fahrenheit for 1-1/2 hours or until done.

Cream Cheese Dip

 Ingredients  :

• 1 (8 ounce) package cream cheese - softened
• 3 teaspoons minced onion
• 3/8 teaspoon garlic juice
• 6 Tablespoons milk
• 1 1/2 teaspoons salt
• 3 dashes pepper
• 3 dashes paprika

Mix together, chill and serve with potato chips.

Cranberry Turkey Crostini

(this is an appetizer)

Cranberry Turkey Crostini

Servings: 30 Category: Low Fat Method: Broiled

Time: Prep: 30 min. + chilling

Calories: 79 Fat: 3 g Saturated Fat: 3 g Cholesterol: 8 mg

Sodium: 131 mg Carbohydrate: 11 g Fiber: 1 g Protein: 3 g

Diabetic Exchange: 1 starch, 1/2 fat

Ingredients

• 1 package (12 oz) fresh or frozen cranberries
• 1 medium tangerine, peeled and seeded
• 1/2 cup red wine vinegar
• 1/4 cup chopped shallots
• 1/2 cup sugar
• 1/4 cup chopped seeded jalapeno peppers
• 1/4 teaspoon pepper
• 30 slices French bread (1/4 inch thick)
• Cooking spray
• 1 package (8 oz) reduced-fat cream cheese
• 1/2 pound shaved deli smoked turkey (or shaved deli chicken)

Directions:

Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside.

In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled.

Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3 to 4 inches from the heat for 1 - 2 min on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey (or chicken) and 1 tablespoon cranberry mixture.

Yield: 2-1/2 dozen.

Cranberry Pear Pie

Servings: 6 - 8 Category: Dessert Method: Baked

Time: Prep: 20 min. Bake: 50 min. + cooling

Ingredients:

• Pastry for single-crust pie (9 inches)
• 2 tablespoons all-purpose flour
• 1/2 cup maple syrup
• 2 tablespoons butter, melted
• 5 cups sliced peeled fresh pears
• 1 cup fresh or frozen cranberries

Topping:

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/3 cup cold butter
• 1/2 cup chopped walnuts

Directions;

Line a 9-inch pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling.

Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees. Remove foil; bake 35 - 40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 6 - 8 servings.

Cranberry Bread

 Ingredients  :

• 2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1 cup of fresh cut cranberries
• 1 cup chopped walnuts
• 1/2 cup of flour
• 1 orange
• 2 Tablespoons butter or margarine

 Directions  :

boiling hot water
1 egg, slightly beaten

To the juice and rind of 1 orange, add butter or margarine and enough boiling water to equal 3/4 cup of liquid. Let cool. Add dry ingredients. Add slightly beaten egg. Mix well. In a separate bowl, mix cranberries, walnuts, and flour. Add to above batter. Mix well, batter will be lumpy and stiff. Bake at 350 degrees in a greased pan for 1 hour or until pick in center comes out clean.

Cornbread Salad

 Ingredients  :

• 1 package cornbread mix

• 1/2 cup celery

• 1 bell pepper

• 2 red tomatoes

• 1 bunch green onions

• 3 hard-boiled eggs

• 3/4 cup mayonnaise 

Directions :

Cook 1 package cornbread mix using water instead of milk. While it is cooking, chop up the celery, bell pepper, tomatoes and green onions. Grate the hard-boiled eggs. Crumble cornbread and mix with vegetables, eggs and mayonnaise.

Coca~Cola Cake

 Ingredients  :

• 2 cups flour

• 2 cups sugar

• 2 sticks margarine

• 1 cup Coca-Cola

• 1/2 cup buttermilk

• 2 eggs

• 1 tsp. baking soda

• 1 tsp. Vanilla

• 3 Tbsp. cocoa

• 1 1/3 cup miniature marshmallows

ICING  :

• 1/2 cup butter (1 stick)
• 6 Tbsp. Coca-Cola
• 3 Tbsp. cocoa
• 1 lb. box powdered sugar
• 1 cup pecans, chopped

Directions  :

CAKE: Combine flour and sugar. Heat margarine and Coca-Cola to boiling point; pour over flour mixture. Mix well. Add buttermilk, eggs, baking soda, vanilla, cocoa, and marshmellows. Pour into greased cake pan. Bake at 350 degrees for 35 minutes. ICING: Combine butter, Coca-Cola, and cocoa. Heat mixture, pour over powdered sugar. Use more or less powdered sugar as needed. Beat well. Ice cake while cake is still hot. Sprinkle chopped nuts over cake.

Classic Lasagna

Ingredients  : 

• 1 pound ground beef

• 3/4 cup chopped onion

• 2 tablespoons canola or olive oil

• 1(pound) can tomatoes

• 2 ( 6 ounce ) cans tomatoes paste

• 2 cups water

• 1 tablespoon chopped parsley

• 2 tablespoons salt

• 1 teaspoon granulated sugar

• 1 teaspoon garlic powder

• 1/2 teaspoon pepper

• 1/2 teaspoon oregano leaves

• 8 ounce lasagna

• 1 pound ricotta cheese

• 8 ounce mozzarella cheese, shredded or thinly sliced

• 1 cup grated Parmesan cheese

Directions  :
In large heavy pan,lightly brown beef and onion in oil.Add tomatoes(put through blender or cut with edge of spoon),tomato paste, water,parsley,salt,sugar,garlic powder,pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile cook lasagna as directed on package; drain. In 13 x 9-inches baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350 degrees F for 40 to 50 minutes until lightly brown and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.

Broccoli Cheese Soup

 Ingredients  :

• 2 cans cream of mushroom soup

• 2 cans cream of celery soup

• 2 cans cream of broccoli soup

• 1 1/2 ounce can evaporated milk

• 2 soup cans water

• 1 pound Velveeta cheese

• 1 bag frozen, chopped broccoli

 Directions  :

Mix soup, evaporated milk and water in your crockpot. Heat on low until hot throughout (about 2 - 3 hours). Add Velveeta and frozen broccoli. Heat another 1 - 2 hours until cheese is melted and broccoli is cooked through. Serve hot. This recipe can easily be cut in half.

Broccoli Casserole

 Ingredients  :

• 1 cup chopped green onions

• 2 to 3 packages frozen chopped broccoli

• 1/2 stick butter or margarine

• 1 can cream of mushroom soup

• 1 teaspoon Worcestershire

• 1 ounce roll garlic cheese

• 6 bread crumbs

• 1/4 teaspoon cayenne pepper (red pepper)

 Directions  :

Cook broccoli according to package directions, drain well. Sauté green onions in butter on medium heat. Add mushroom soup, Worcestershire sauce and red pepper, mix well. Cut and add garlic cheese rounds to mixture and cook until melted and blended. Put broccoli in casserole dish and pour sauce mixture over broccoli, mix well. Sprinkle bread crumbs on top. Dot with butter and cook at 375 degrees for 30 minutes.

Bread Pudding

 Ingredients  :

• 6 slices of white bread
• 7 eggs
• 1/2 teaspoon vanilla
• 1 1/4 cups of sugar
• 3 cups half and half
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 Tablespoon cinnamon powder
• 1/2 cup packed raisins

Directions  :

Mix together the eggs, vanilla and 1 1/4 cup of sugar in a medium size mixing bowl until sugar is dissolved. DO NOT WHIP. Add half and half and heavy cream slowly to egg mixture until well blended. Mix sugar, cinnamon powder and raisins in a small bowl. Lay white bread in a 9x13 inch deep baking pan. Sprinkle the cinnamon/sugar/raisins mixture on top. Poor liquid mixture on top, pushing bread down when it begins to float. Soak bread well. Cover pan with foil. Place on a sheet pan filled with water. Bake in a pre-heated 320 degree oven for 1 hour or until pudding is firm on top and no liquid is showing. Take out of oven, remove foil from pan. Let cool and serve.

Baked Haddock

Makes 4 Haddock Filets
Ingredients  :

• 4 Haddock Filets

• 1/2 cup butter, melted

• 1/4 cup lemon juice

• 2 Tablespoons Worcestershire sauce

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon chili peppers, ground

• 2 whole cloves of garlic, minced 

Directions  :
Mix salt, pepper and garlic together thoroughly. Rub on both sides of fish filets. Place in a buttered shallow baking dish. Combine butter, lemon juice and Worcestershire sauce. Bake fish at 375 degrees for 30 minutes or until it flakes easily with a fork. Baste fish with butter mixture every 5 minutes or so during cooking.

Apricot Nector Pound Cake

Makes 1 10" cake
Ingredients  :

• 1 box yellow cake mix (any brand)
• 1 (3 1/4 ounce) package instant vanilla pudding
• 1/2 cup melted butter
• 4 eggs
• 1/2 cup apricot nectar

Directions  :
Combine all ingredients and mix thoroughly.
Pour into a greased 10" tube cake pan and bake for 50 minutes at 350 degrees F.

Applesauce Cake

 Ingredients  :

• 1 cup sugar

• 1/2 cup butter

• 1 egg

• 1 cup dates, sliced fine

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cloves

• 2 cups flour

• 2 cups applesauce

• 1 cup nuts coarsely chopped

• 1 cup chopped raisins

• 1 teaspoon vanilla

• 2 teaspoons soda 

 Directions  :
Cream butter and sugar. Add well beaten egg, vanilla and the rest of the ingredients. Mix. Turn into well buttered pan. Bake slowly in moderate oven, 350 degrees 1 hour.

Apple Tart

Ingredients  :

• 6 cups thinly sliced tart apples
• 1 1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup Splenda Sugar Blend for Baking
• 3/4 cup fat-free half-and-half or whole milk
• 1/2 cup Reduced-Fat Bisquick
• 1 large egg
• 1/4 cup egg substitute
• 2 tablespoons canola oil

Crumb topping  :

• 1 cup Reduced-Fat Bisquick
• 1/2 cup chopped walnuts or pecans
• 1/4 cup brown sugar, firmly packed
• 3 tablespoons less-fat margarine (with 8 grams of fat per tablespoon)

Directions  :

• Preheat oven to 325 degrees. Coat a foil-lined springform pan with canola cooking spray, or coat a 9-inch, deep-dish pie pan with canola cooking spray.
  
• Add apple slices, cinnamon, and nutmeg to a large bowl and toss to blend. Pour apple mixture into prepared baking dish, arranging apple slices so they lay as flat as possible over each other.
  
• In mixing bowl, beat sugar blend, milk, 1/2 cup biscuit mix, egg, egg substitute, and canola oil together on medium speed until smooth. Pour batter over apples.
  
• Add remaining ingredients (1 cup biscuit mix, walnuts, brown sugar, and less-fat margarine) to a 4-cup measure and mix with fork until crumbly. Sprinkle crumb mixture over the top of tart. Bake for 55-60 minutes, until knife inserted in the center comes out clean. Serve hot or cold.

Yield: 10 servings
Per serving: 255 calories, 6 g protein, 38 g carbohydrate, 9 g fat, 0.9 g saturated fat, 22 mg cholesterol, 2 g fiber, 55 mg sodium. Calories from fat: 32%.

Apple Spice Egg Nog

 Ingredients  :

• 3 (32 ounce) cans Borden eggnog, chilled
• 3 cups apple cider, chilled
• 1/2 teaspoon ground cinnamon

Directions  :
In large bowl, combine ingredients. Mix well. Chill. Garnish as desired. Refrigerate leftovers.

Apple Pinwheels

Ingredients:

• 1/3 cup water
• 1/3 cup butter
• 1-1/3 cups sugar, divided
• 2 tubes (8 ounces each) Pillsbury® Refrigerated Crescent Dinner Rolls
• 3 cups finely chopped peeled tart apples
• 1 teaspoon apple pie spice

Directions:

In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved. Set aside.

Unroll crescent dough into one long rectangle; seal seams and perforations. Combine the apples, apple pie spice and remaining sugar; sprinkle over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. rolls; place in a greased 15-in. x 10-in. x 1-in. baking pan.

Pour reserved syrup over rolls. Bake at 350° for 40-45 minutes or until golden brown. Serve warm.

Yield: 2 dozen.

Minute Chocolate Mug Cake

Ingredients  :

• 1 Coffee Mug
• 4 tablespoons flour(that's plain flour, not self-rising)
• 4 tablespoons sugar
• 2 tablespoons baking cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (optional)
• Small splash of vanilla

Directions  :

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2, if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

1-2-3- Fruit Salad

1-2-3 Fruit Salad
Makes 1 huge bowl

Ingredients  :

• 1 can Comstock peach pie filling
• 1 can pineapples, (chunks)
• 1 large can peaches (sliced)
• 2 cans tropical fruit salad (Del Monte)
• 1 large tub frozen sliced strawberries (thawed)
• 1 small can mandarin oranges (optional)
• 1/2 cup-1 cup chopped bananas (optional)

Directions  :
Mix all ingredients together. Chill

VEGETABLE LO MEIN

VEGETABLE LO MEIN ...another great vegetable recipe to taste ...nice !

INGREDIENTS

• 3/4 pound fresh noodles
• 6 Chinese mushrooms, soaked in water
• 3 large celery stalks, cut in 3" lengths
• 2 bamboo shoots, chopped
• 1 cup bean sprouts
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1 cup vegetable or chicken broth
• 1/2 teaspoon sugar

INSTRUCTIONS
Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired. The vegetable recipe is ready to serve...enjoy it !

apple-and-cabbage

MEDITERRANEAN VEGETABLE SOUP

MEDITERRANEAN VEGETABLE SOUP ...a great vegetable recipe to try ! Nice one !

INGREDIENTS

• 1 tablespoon olive oil
• 1 onion, diced
• 1 carrot, halved lengthwise and sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 2 cups chicken or beef broth
• 2 cups water
• 1 can (14 1/2 ounces) diced tomatoes, not drained
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon oregano
• salt and pepper to taste
• 1 15 oz. can cannelini or white beans, drained and rinsed
• 1 cup pasta bows
• Parmesan cheese (optional)
• 1 small head escarole (optional)

INSTRUCTIONS
Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.

Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.
Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender.Serve sprinkled with Parmesan cheese.
The vegetable recipe is ready to serve...nice ! Enjoy the soup !

artichoke-and-shrimp-salad.

FRESH VEGETABLE SOUP

FRESH VEGETABLE SOUP....a great fresh vegetable recipes to try !

INGREDIENTS

• 1 can chicken broth
• 3 T chicken base
• 2 quarts water
• 1/4 tsp pepper
• 1/8 tsp salt
• 1 inch chunk ginger, peeled and crushed
• 2 bay leaves
• 8 large cloves garlic, crushed
• 2 stalks celery, thinly sliced
• 1/2 Bermuda onion, thinly sliced
• 1 large red pepper, chopped
• 12 baby carrots, thinly sliced
• 1 leek, thinly sliced
• 5 mushrooms, thinly sliced
• 1 scallion, sliced in one-inch pieces

INSTRUCTIONS
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.
Season to taste, and remove from heat. Serve the vegetable recipe accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.

24-hour-cole-slaw.

ROASTED VEGETABLES

ROASTED VEGETABLES ..a nice vegetable recipe to try....great one !

INGREDIENTS

• 6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)
• ¼ cup pure olive oil
• Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 425°F.
Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper. The vegetable recipe roasted is ready to serve....enjoy the vegetable !

SWEET AND SOUR VEGETABLES

SWEET AND SOUR VEGETABLES ... try this vegetable recipe....very tasty !

INGREDIENTS

• 1 lb frozen Oriental Vegetables
• peanut oil (for sautéing)

Sauce:

• 1 tablespoon corn starch
• 1/2 inch section fresh ginger, peeled, minced
• 1/2 cup pineapple chunks, drained and reserved
• 3 tablespoons dark brown sugar
• 1 tablespoon rice vinegar
• 1/2 teaspoon soy sauce (or salt to taste)
• 1/2 cup pineapple syrup or juice (from can)
• 1 clove garlic, minced

INSTRUCTIONS
Combine ingredients for sauce in a small bowl and set aside.In a wok, heat 2 tablespoons of peanut oil until sizzling hot. Add vegetables; stir fry over high heat until vegetables are slightly browned on edges, but still bright, crisp, and barely tender. Oil in wok must be very hot to
avoid vegetables becoming overcooked - cook rapidly and for a short period of time. Remove vegetables to serving dish.

In the empty, still-hot wok, drain all but 1 teaspoon of oil. Add sauce ingredients in the same order as listed. Cook 5 minutes or until sauce is translucent and cornstarch has cooked. Add garlic during final minute (do not allow it to brown). The vegetable recipe sweet and sour is ready to serve....great for starter meals!

MARINATED THREE-BEAN SALAD

MARINATED THREE-BEAN SALAD ...try this nice vegetable recipe....great !

INGREDIENTS

• 1 (8 1/2 oz.) can lima beans
• 1 (8 oz.) can cut green beans
• 1 (8 oz.0 can red kidney beans
• 1 med. onion, thinly sliced and separated into rings
• 1/2 c. chopped green pepper
• 2/3 c. vinegar
• 1/2 c. salad oil
• 1/4 c. sugar
• 1 tsp. celery seed

INSTRUCTIONS
Drain the canned beans. In a large bowl combine the lima beans, green beans, red kidney beans, onion rings, and green pepper. In a screw top jar combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and
chill at least 6 hours or overnight, stirring occasionally. Drain before serving.

QUICK THREE BEAN SALAD:

Prepare Marinated Three Bean Salad as above, except substitute one 8 ounce bottle Italian salad dressing for the vinegar, salad oil, sugar and celery seed. Continue as directed; marinate in refrigerator for 1 to 1 1/2 hours. Drain before serving. NOTE: Wishbone Italian Classic with
Olive Oil is great! The vegetable recipe of bean salad is ready to serve....nice !

SNAPPY GREEN BEANS

SNAPPY GREEN BEANS ...a nice vegetable recipes....try it !

INGREDIENTS

• 1 1/2 c. cut green beans or 9 oz. pkg. frozen
• 1/4 c. chopped onion
• 1 tsp. butter
• 1 1/2 tsp. flour
• 1/4 tsp. salt
• Dash of pepper
• 1/4 c. water
• 1 1/2 tsp. vinegar
• 1 tbsp. chopped pimento
• 1/8 tsp. dill weed
• 1/4 c. dairy sour cream

INSTRUCTIONS
Cook green beans in 1/2 cup water until barely tender. Drain. In saucepan, cook onion in butter until tender. Stir in flour, salt, and pepper. Add water, vinegar, pimento, and dill weed. Cook, stirring until bubbly. Stir in sour cream. Add green beans. Heat mixture through but do not
boil. 64 calories/serving. Makes 2 cups. The vegetable recipe is ready to serve...enjoy !

RED BEANS AND RICE

RED BEANS AND RICE ....a great vegetable recipe to try !

INGREDIENTS

• 2 c. (1 lb.) dried red kidney beans
• 5 strips bacon (or ham bone or 1/4 lb. salt pork)
• 1/2 c. uncooked rice
• 2 1/2 qts. water
• 1 pod garlic
• Salt and pepper to taste

INSTRUCTIONS
Soak beans overnight in 1 quart water in a heavy iron pot. Add another 1 1/2 quarts water, cut up meat, garlic, and a little salt. Simmer slowly 3 to 4 hours or until beans are very soft and water has cooked down to a thick red sauce. Add salt and pepper and serve over hot, fluffy rice. With hot bread and salad, makes a hearty meal for 6.Leftover red beans can be made into soup by putting through blender with some chicken bouillon and a little lemon juice. Stir in 1 tablespoon sherry per serving, with hard boiled egg sprinkled on top. The vegetable recipe is ready to serve....enjoy !

LIMA BEANS AND MUSHROOM CASSEROLE

LIMA BEANS AND MUSHROOM CASSEROLE ...a great vegetable recipe to try ! Nice !

INGREDIENTS

• 2 c. Ford Hook lima beans or 1 pkg. frozen
• 1/2 lb. mushrooms (or 1 sm. can)
• 1 tbsp. butter
• 1/2 c. chicken stock
• 1/2 c. top milk
• Salt & pepper
• 1 tbsp. sherry
• 2 tbsp. flour

INSTRUCTIONS
Cook lima beans. Drain them. Saute mushrooms. Drain them, saving liquor. Melt butter in liquor. Stir in flour. Blend well. Slowly stir in chicken stock and milk. Season with salt and pepper. Heat. Before serving, add sherry. This dish may be served au gratin. Cover the top with bread crumbs. Dot with butter. Place under broiler until the crumbs are brown. The vegetable recipe is ready....enjoy it 1

ASPARAGUS ALMONDINE

ASPARAGUS ALMONDINE ...another great vegetable recipes !

INGREDIENTS

• 1 lb. frozen or fresh asparagus, cooked until tender
• 2 tbsp. slivered almonds
• 2 tbsp. butter
• 1 tsp. lemon juice

INSTRUCTIONS
Cook asparagus. Meanwhile cook slivered almonds in butter over low heat. Stir occasionally until golden. Remove from heat, add lemon juice. Pour over beans and serve. Makes 4 servings. This nice vegetable recipe is ready to serve...great taste and enjoy it !

24-hour-cole-slaw

Tennessee Blackberry Cobbler

 Ingredients  :

• 4 c. fresh blackberries or 24-oz frozen, thawed and drained
• 1-1/2 c sugar
• 3 Tbsp all-purpose flour
• 1 Tbsp fresh lemon juice
• 3 Tbsp butter

Directions  :
Assemble all ingredients and utensils. Toss berries, sugar and flour, place in an ungreased 9-inch baking dish. Sprinkle berries with lemon juice and dot with butter, set aside.

Crust  :

• 2 c. all-purpose flour
• 1/4 tsp salt
• 1 Tbsp baking powder
• 1 c. heavy cream, whipped
• 1 Tbsp sugar

Directions  :
In a large bowl mix flour, salt and baking powder. Gently fold cream into flour mixture.
Place dough on floured board and knead for 1 minute. Roll dough to 1/2 inch thickness. Cut into lattice strips or place the entire sheet of dough on cobbler. Sprinkle with sugar.
Bake in a 400 degree oven for 10 to 12 minutes then reduce heat to 325 degrees and bake another 20 minutes or until golden brown.
Yield: 8 to 10 servings

Spinach-Bacon Roll-Ups

 Ingredients  :

• 6 each Smoked Country Bacon slices
• 110-oz package frozen chopped spinach, thawed, squeezed dry
• 4 ounces cream cheese, room temperature
• 1/4 cup mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup chopped green onions
• 3 (9-inch) diameter flour tortillas

Directions  :
Cook bacon until crisp, drain and crumble into medium-sized pieces. Combine bacon and next five ingredients in medium bowl.

Soften tortillas until pliable in microwave for approx. 10 to 15 seconds. Spread 1/3 of the filling over each tortilla, leaving 1/2 inch border. Roll up tightly, enclosing the filling inside. Wrap in plastic and chill until the filling is firm, at least one hour.

Preheat oven to 400 F. Remove plastic and slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4 inch thick slices. Arrange on large baking sheet. Bake until heated through about 7 minutes. Makes approximately 30 roll-ups.

Apple and Cabbage

Another great vegetable recipe.. Apple and Cabbage ..... a classic one !

INGREDIENTS

• 3 sl Bacon; diced
• 1 lg Yellow onion; sliced
• 2 Heads cabbage; cored & sliced as for sauerkraut
• 3 Granny Smith or other cooking apples; cored & sliced
• 1/2 ts Whole caraway seeds
• 1/2 c Dry white wine
• Salt & freshly ground black pepper to taste

INSTRUCTIONS
Heat a large Dutch oven and saut‚ the bacon until clear. Add the onions and saut‚ until they barely begin to brown. Add the remaining ingredients and cook, covered, stirring often, until all is tender. The vegetable recipe is ready...good taste !

beet-and-seafood-salad

24 Hour Cole Slaw

Try this great vegetable recipe...24 Hour Cole Slaw.....good !

INGREDIENTS

• 2 Onions
• 1 lg Head cabbage
• 1 ts Salt
• 1 ts Mustard seed
• 3/4 c Salad oil
• 1 c Vinegar
• 1 1/2 c Sugar
• 1 ts Celery seed

INSTRUCTIONS
Chop cabbage and onion and toss together. Heat oil, vinegar, salt, sugar, seeds. Bring to boil. Pour over cabbage - onion mixture. Chill 24 hours. Stir and serve.... hmmm a classic vegetable salad food at your service...nice taste !

broccoli-casserole

Beet and Seafood Salad

Try this vegetable recipe...Beet and Seafood Salad...amazing taste !

INGREDIENTS:

• 3 Red beets
• 3 Golden beets
• 3 Striped beets
• 4 c Kosher salt
• 1 tb Lime juice
• Salt and pepper
• 1 tb Dijon mustard
• Hot sauce to taste
• Worcestershire sauce to taste
• 1 tb Mayonnaise
• 1 tb Extra virgin olive oil
• 1 tb Shallots; minced
• 1 tb Capers
• 1 lb Lump crabmeat
• 1 tb Lime juice
• 1 ts Chopped chives

Preheat oven to 500 degrees. Roast beets on a bed of kosher salt (don't brush with olive oil) in a 500 degree oven for 20 to 40 minutes. Using gloves or a kitchen towel, peel beets and slice. Place beets in a bowl.
Add lime juice, salt, pepper, mustard, hot sauce, Worcestershire sauce, mayonnaise, olive oil,
shallots, and capers. Toss to coat the beets.Arrange the beets in overlapping/alternating colors
around the edge of the plate, mound crabmeat in center of plate, drizzle lime juice and beet juice
from the bottom of the bowl on top, garnish with chopped chives. The beet vegetable recipe is ready for you....hhmm nice salad ! Enjoy !

asparagus-almondine

Broccoli Casserole

Tyr this Broccoli Casserole vegetable recipe... a must try !

INGREDIENTS :

• 1 med. onion - chopped
• 1/4 cup butter OR margarine
• 1 lb. fresh OR frozen broccoli florets - cooked until tender
• (2) 10.75 oz. cans condensed cream of mushroom soup
• 1/4 - 1/2 cup shredded cheddar cheese - low-fat

INSTRUCTIONS
-In a small skillet over medium heat, sauté onions in butter until translucent, for 4 minutes.
-Combine all ingredients in a 2-quart oven-proof casserole dish. Bake, uncovered, in a 350 degree oven for 30 minutes. The vegetable recipe of broccoli casserole is ready to serve...great !

artichoke-and-broad-bean-salad

Beet and Onion Salad

Another great vegetable recipe to try...Beet and Onion Salad. Nice one !

INGREDIENTS:

• 1 pound beets
• 1 bay leaf
• 1 cup thinly sliced onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• freshly ground black pepper

Leave the root and 1 inch of stem on beets, and

scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard
bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut
beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.
Combine parsley and next 4 ingredients (parsley through salt); stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper if desired. The vegetable recipe is ready to serve.....great tasting salad !

artichoke-and-broad-bean-salad

Beet And Jello Salad

Try this amazing Beet And Jello Salad recipe....a must for your taste !

INGREDIENTS

• 6 oz. raspberry Jello
• 1/4 c. sugar
• 2 tbsp. vinegar
• 1 lb. can julienne beets, drain and save liquid
• 1 lb. crushed pineapple, drain and save liquid
• 3 c. of drained liquid

Add water to beet and pineapple liquid, bring to a boil in saucepan. Add sugar, let it dissolve, then add Jello, beet and pineapple. Stir well and chill. The vegetable beet recipe is ready to serve...great! Enjoy the salad !

Beet and Asian Pear Salad with Baby Greens

Another great vegetable recipe to try...Beet and Asian Pear Salad with Baby Greens. Great recipe !

INGREDIENTS:
4 Trimmed beets (about 1 pound); scrubbed
1 Asian/Bartlett or Anjou pear
1 tb Apple jelly
2 ts Fresh lemon juice
1/2 ts Dijon mustard
1/4 lb Mixed baby greens; (about 4 cups loosely packed)
Garnish: chopped fresh chives

In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.

Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.

Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives. The vegetable beet and pear salad is ready to serve ....great taste !

Artichoke and Shrimp Salad

Try this Artichoke and Shrimp Salad recipe...its recommended !

INGREDIENTS

• 2 sm. jars artichoke hearts
• 1 sm. can shrimp or shrimp pieces
• 2 lg. tomatoes or 3 sm. tomatoes
• 4 stalks celery
• Cucumber slices, optional
• 1 bottle Creamy Caesar dressing (i.e. Gerard's Caesar)

Slice artichoke hearts, celery and tomatoes in small pieces. Blend all ingredients with creamy
Caesar dressing and serve. To make ahead, slice all ingredients except tomato which can be added prior to serving. Keeps well overnight. And the vegetable recipe is ready to serve...nice ! Enjoy !

Artichoke and Fennel Salad

Another great vegetable reciep... Artichoke and Fennel Salad...great taste 1

INGREDIENTS:

• 2 Fennel bulbs; (about 2 pounds)
• Two 14-ounce cans artichoke hearts; drained and quartered or, if large, cut into eighths
• 2 Tomatoes; chopped
• 1/4 c Pitted Nicoise or other brine-cured black olives
• 1 oz Flat anchovy fillets; drained, minced, and mashed to a paste (about 3)
• 1/4 c Olive oil
• 2 tb Fresh lemon juice
• 1/4 ts Dried oregano; crumbled
• 1/4 ts Dried thyme; crumbled
• Freshly ground pepper to taste

Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks
to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the oregano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops. The artichoke vegetable salad is ready to serve....nice tasting salad !

Artichoke and Broad Bean Salad

Try this Artichoke and Broad Bean Salad recipe...amazing !

• 4 Artichoke hearts
• 1 lb Fresh broad beans
• 1 Sprig fresh mint
• The juice of half lemon
• Vinaigrette

Cook artichokes in water with a pinch of salt and a little lemon juice.In a separate pan cook the broad beans in water with a little salt and 2-3 tablespoons of vinegar and the fresh mint.

Drain the artichokes and cut in eight pieces each.Drain the broad beans and put them together with the artichokes in a bowl. Add salt and pepper and the vinaigrette which you make by mixing vinegar, olive oil and mustard and also one clove of garlic put through the garlic press.

Sprinkle with dried mint and leave to stand for a while to absorb the taste of the vinaigrette before serving. The artichoke bean salad is ready to serve...enjoy this great salad !

Artichoke and Broad Bean Salad

Try this Artichoke and Broad Bean Salad recipe...an amazing vegetable recipe to try !

• 4 Artichoke hearts
• 1 lb Fresh broad beans
• 1 Sprig fresh mint
• The juice of half lemon
• Vinaigrette

INSTRUCTIONS
Cook artichokes in water with a pinch of salt and a little lemon juice.In a separate pan cook the broad beans in water with a little salt and 2-3 tablespoons of vinegar and the fresh mint.

Drain the artichokes and cut in eight pieces each.Drain the broad beans and put them together with the artichokes in a bowl. Add salt and pepper and the vinaigrette which you make by mixing vinegar, olive oil and mustard and also one clove of garlic put through the garlic press.

Sprinkle with dried mint and leave to stand for a while to absorb the taste of the vinaigrette before serving. The vegetable recipe of artichoke bean salad is ready to serve...enjoy this great salad !