LEMON-GARLIC BEANS
1 pound fresh green beans
1/2t. salt
3 cloves garlic, minced
2 T. vegetable oil
1 t. grated lemon rind
3 T,lemon juice
1/2 t, pepper
2T. grated Parmesan cheese
Wash beans; trim ends and remove strings..Bring 1 cup water to a boil in
a large saucepan; add beans and salt. Cover, reduce heat to medium, and
cook 10 minutes or until crisp-tender. Drain and set aside. Cook
garlic in oil in saucepan over medium heat, stirring constantly, 1 minute.
Add beans, stirring to coat. Stir in lemon rind, juice, and pepper;
sprinkle with cheese. 4 servings
FROZEN CUCUMBERS
8 cups unpeeled cucumbers, thinly sliced
1 medium onion, thinly sliced
1 1/2 tablespoons salt
1/2 cup white vinegar
1 1/2 cups sugar (less if you prefer)
Thinly slice cucumbers and onion. Mix with salt. Cover and
refrigerate for 2 hours. Drain and press out as much juice as
you can but do not rinse.
Mix white vinegar with sugar. Stir until sugar dissolves.
Pour over cucumber-onion mixture. Place cucumbers in small
freezer containers. Freeze until ready to use.
GREEK-STYLE POTATOES 2 1/2 pounds potatoes 1 cup reduced-sodium chicken broth 2 tablespoons lemon juice 2 tablespoons butter, melted 1 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon pepper 1. Preheat oven to 375. Peel and cut potatoes into wedges. Place in shallow baking dish large enough to hold potatoes in single layer. 2. Combine broth, lemon juice, butter, oregano, salt and pepper in a bowl. Pour over potatoes; stir to coat. Cover baking dish tightly with aluminum foil. 3. Bake in preheated 375 oven for 45 minutes. Uncover. Turn potatoes over. Bake, uncovered, another 30 minutes or until tender. Nutrient Value Per Serving: 249 calories, 5 g protein, 4 g fat, 49 g carbohydrate, 211 mg sodium, 10 mg cholesterol. Makes 6 servings at $0.29 each. Prep: 10 minutes. Bake: at 375 for 1 1/4 hours.
PHYLLIS DYE'S GERMAN-STYLE GREEN BEANS 4 slices bacon 2 tablespoons sugar 2 tablespoons cider vinegar 2 boxes (9 ounces each) frozen cut green beans, cooked according to package directions and drained 1. Cook bacon in skillet until crisp, 6 to 8 minutes. Remove bacon to paper toweling to drain. Pour off fat, reserving 2 tablespoons in skillet. 2. Add sugar and vinegar to skillet; heat through. Add beans; heat through. Transfer to serving bowl. Crumble bacon over top. Makes 6 servings at $0.37 each. Prep: 5 minutes. Cook: 10 minutes
SCALLOPED POTATOES 4 cups peeled, diced potatoes 1/2 cup minced onion 2 teaspoons salt 1 1/2 cups milk 1/2 cup grated cheddar cheese Dash pepper 1/4 cup cracker or bread crumbs 1. Combine potatoes with onion, salt and milk in skillet. Cook, covered, with vent closed, at "simmer" for 30 to 40 minutes, or until tender. 2. Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered, for 15 to 20 minutes. Reduce to "warm" for serving. Makes 6 to 8 servings.
SQUASH CASSEROLE 2 lbs sliced squash 1/4c chopped onion 1 can cream of chicken soup 1 c. sour cream 1c. shredded carrots 8 oz pkg Stove Top Stuffing 1/2c melted butter Cook squash and onion together for 5 minutes, drain well. Add soup and sour cream. Fold in carrots. Put stuffing mix on top and pour melted butter over top. Bake at 350 for 30 minutes.
SQUASH DRESSING
2 (6 oz.) Pkg. Mexican Cornbread Mix
2 lbs. yellow squash, sliced
2 c. water
1/2 c. butter
1 c. chopped onion
1 c. chopped celery
1/2 c. chopped green bell pepper
1/2 c. sliced green onions
1 (10 3/4 oz.) cream of chicken soup, undiloted
2 c. milk
1/2 t. salt
1/4 t. pepper
Prepare and bake cornbread according to package directions.
Cool on a wire rack. Crumble cornbread and set aside.
Combine squash and water in a large saucepan. Bring to a
boil. Cover, reduce heat, and simmer 8 minutes or until squash
is tender. Drain and set aside. Melt butter, add onion and
next three ingred. and cook until tender. Combine, squash
onion, cornbread mixture, chicken soup and remaining
ingredients. Spoon into a lightly greased 11x7x1 1/2" dish.
Bake at 350 F. 40 minutes or until thoroughly heated.
Makes 8-10 servings (10 cups)
ORIENTAL "STIR-FRIED" BROCCOLI 1 pkg. (10 oz.) frozen broccoli, partially thawed 1 T. oil 1 small onion, sliced 4 oz. can sliced mushrooms, drained 2 T. soy sauce Heat oil. Add broccoli, onions, mushrooms to soy sauce. Cook, stirring over high heat 2-3 min. or till broccoli is tender.
JALAPENO AND RICE CASSEROLE Start with 4 c. cooked rice. Slice 1/2 pound Monterey Jack thinly , and then into strips. Coarsely chop 1 small can (4 oz) of jalapeno perrers and mix with 1 pint of sour cream. Into a buttered casserole dish, place 1/3 of the rice. Then lay out about half the Jack chese. Follow with half the sour cream and peppers. Repeat the layers, ending with rice. Bake at 350 for 20 minutes. Sprinkle 1c. shredded Cheddar cheese on top and bake 15 minutes.
SCALLOPED CORN AND TOMATOES 2 pints or two 14 1/2-oz. cans tomatoes, drained and chopped 1 pint or one 15 1/4-oz. can whole kernel corn, drained 1 14 3/4-oz. can cream-style corn 2 slightly beaten eggs 1/4 cup all-purpose flour 2 tsp. sugar 1/2 to 1 tsp. pepper 1 medium onion, finely chopped 1/2 tsp. garlic powder 1/3 cup margarine or butter 4 cups soft bread crumbs 1/2 cup grated Parmesan cheese In a 2-quart casserole stir together tomatoes, kernel corn, cream-style corn, eggs, glour, sugar, and pepper. For topping, in a small saucepan cook onion and garlic powder in hot margarine or butter till tender but not brown. Remove from heat; stir in crumbs and Parmesan. Sprinkle atop corn mixture. Bake, uncovered, in a 350 oven about 1 hour or till brown and set. Makes 12 side-dish servings. Nutrition facts per serving: 247 cal., 9 g total fat (2 g sat. fat), 39 mg chol., 443 mg sodium, 36 g carbo., 4 g fiber, and 8 g pro. Daily Values: 14% vit. A, 20% vit. C, 8% calcium, and 12% iron.
Last revised July 26, 1996.
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Duane Bristow (72711.1414@compuserve.com)
All contents copyright (C) 1996, Duane Bristow. All rights reserved.
