Aunt Nancy's Green Bean/Corn Casserole | |
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| Roger, Engineering |
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14½ oz. can French style green beans, drained
15½ oz. can corn, drained
1 c. shredded sharp Cheddar cheese
½ c. onion, chopped
1 c. sour cream
8 oz. can sliced water chestnuts, drained
10¾ oz. can cream of celery soup
½ c. butter, melted
1 sleeve round buttery crackers, crushed
Spread green beans on the bottom of an ungreased 8x12 inch baking pan; layer corn on top. In a separate bowl, mix cheese, onion, sour cream, water chestnuts and celery soup together; spread over the vegetables. Combine buttery crackers and melted butter; sprinkle on top. Bake at 400° for 40 minutes or until golden. Serves 6 to 8. |
Baked Acorn Squash Rings
Makes 4-6 Servings
1-2 small or medium acorn squash
2 Tablespoons sugar
¼ cup fresh lemon juice
6 Tablespoons of apple cider or balsamic vinegar
½ cup chopped walnuts
¼ cup clarified butter
Cut squash in half crosswise, scoop out and discard seeds, slice squash into ¼ - inch rings. In a pot or kettle carefully cook squash rings until tender. Do not over cook. Place rings on a baking sheet pan and lightly cover with oil and bake in 350-degree oven for about 10-15 minutes.
Heat butter in medium skillet, add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vinegar, and cider. Cook, stirring constantly, to reduce by half.
To serve lay 3 rings of squash on plate and spoon sauce over top.
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| Susan, Administration |
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2 Tbsp. minced onion 4 Tbsp. catsup
¼ c. chopped green pepper 2 Tbsp. molasses
1 can pork and beans 2 Tbsp. brown sugar
3 drops Tabasco
Saute onion and green pepper in butter, drain. Add onion mixture to pork and beans; add remaining ingredients. Mix well and pur into a greased 1 quart baking dish. Bake at 375° for 30-40 minutes. |
Corn & Tomato Polenta
Makes 6 Servings
1 quart water
¼ teaspoon salt
1 cup yellow cornmeal
½ cup tomato sauce
1 teaspoon oregano
½ cup whole kernel corn, drained
1-2 Tablespoons hot pepper flakes (optional)
1/2 cup good quality olive oil
¼-½ cup chopped garlic
¼ cup chopped sundried tomatoes
Salt and pepper to taste
In a heavy 3-quart saucepan, bring water and salt to a boil. Slowly pour cornmeal into saucepan, stirring to keep smooth. Reduce heat and simmer 20-25 minutes, stirring often until mixture is stiff. Meanwhile, in a small saucepan heat tomato sauce, oregano, corn, hot pepper flakes, olive oil, garlic, sundried tomatoes, salt and pepper. When cornmeal is stiff, turn half into a serving dish and top with the sauce. Layer remaining cornmeal and sauce and let rest to 5-10 minutes.
If you just want to make the corn relish without the tomato sauce, add corn, garlic, oregano, sundried tomatoes, hot pepper flakes, olive oil, salt and pepper.
Food Exchanges per serving: 1½ starch / Bread
Exchange: Cal 105, Carbs 23g, Protein 3g, Sodium 208mg, Fat 0g
Crisped Brussels Sprouts with Pine Nuts
Makes 4 Servings
1½ pounds Brussels sprouts
Salt and coarse black pepper
1-2 Tablespoons garlic
¼ cup olive oil
1 Tablespoon honey
¼ cup pine nuts, toasted
Preheat oven to 450 degrees and line a sheet pan with parchment paper or foil. In a large bowl combine Brussels sprouts, salt, pepper, garlic, olive oil and honey. Transfer to prepared baking sheet pan. Roast for about 20 minutes or until Brussels sprouts are cooked through. Sprinkle with pine nuts and serve immediately.
Easy Microwave Acorn Squash
1 medium acorn squash
2 Tablespoons mesquite blend spices (or to taste)
1 Tablespoon extra virgin olive oil
Cut squash in half
Scoop out the seeds and discard
Place both halves face down in a microwavable dish in ½ inch of water
Microwave on high for 5-7 minutes
Scoop out flesh and discard skin
Mix in remaining ingredients
Keep warm until serving
Tempura Broccolini
Makes 4-6 Appetizer Servings
1 lb. whole broccolini, cut off the ends
1-2 cups oil
Tempura Batter:
6 Tablespoons flour
6 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon salt
9 Tablespoons ice water
For tempura batter mix all ingredients together, mixture should be somewhat thin. Take broccolini and dip into batter and place into hot oil, being careful not to splash the oil. Cook for about 4-5 minutes or until broccolini floats to top. Using tongs take out broccolini and place on plate lined with paper napkins, pat excess oil off of broccolini. To serve, place your favorite dipping sauce in the center of a plate and arrange broccolini around the sauce. You can also serve the broccolini raw or blanched.
Note:
Broccolini is a good source of vitamins A and C, foliate and potassium. It has no fat, good levels of calcium (1/3 more than broccoli) and iron. Broccolini is a relatively new hybrid vegetable (a cross between broccoli and Chinese kale). Broccolini is also known as Asparation because of the association with asparagus. The vegetable has a small floret at the end of an asparagus like stalk. It’s sweeter and more tender than ordinary broccoli and has a slight peppery taste.
Turnip Greens with Peanut Sauce
Makes 8 Servings
4 cups water
1 (2-pound) bag Cut 'n' Clean Greens Turnip Greens
5 Tablespoons peanut butter (smooth or chunky)
6-8 garlic cloves, chopped (3-4 tablespoons chopped garlic)
2 Rablespoons hot pepper sauce, such as Tabasco or Frank’s (use your favorite variety)
Bring water to a boil in large stockpot. Add greens, and stir down, letting the water return to a boil between stirs, then stirring a new area of greens down into it. This process might take 5-10 minutes, depending on the size of your pot, to get all the greens stirred down and wilted into the boiling water.
When all the greens are wilted and soupy, add peanut butter, stirring into the boiling water until it melts. The water will turn milky brown. Add garlic cloves and hot pepper sauce (start with 2 tablespoons and add more later to suit your capacity for heat). Stir everything together, reduce heat to lowest, and boil gently, uncovered, for 60 minutes, stirring occasionally during that time. If the liquid seems to be boiling away too fast and greens are in danger of drying out, sticking to the pot and burning, add a little water -- a couple of tablespoons at a time, just to keep it loose enough.
When dish is finished, the water will have boiled away, leaving a nice peanut sauce that coats the greens. (You may cook the greens more than 60 minutes – up to 2 hours -- to suit your taste, but at 60 minutes they will be soft and perfectly rag-like. And the longer you cook them, the more water you will need to add to make sure they don’t burn.)
Taste and add more hot sauce to suit yourself.