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