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

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