Roasted Green Beans

1 lb fresh green beans

drizzle of olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 425.

Add green beans to a bowl and drizzle a tiny bit of olive oil on them. Mix with your hands to coat each green bean. Lay them on a baking sheet and sprinkle with salt and pepper.

Roast for 25-30 minutes, flipping once during cooking.

Resourse: http://www.howsweeteats.com/2010/10/roasted-green-bean-fries/

Cottage Cheese Mashed Potatoes

INGREDIENTS:

4 c. warm mashed potatoes (without added butter and milk)

2 c. small curd cottage cheese

3/4 c. sour cream

1 tbsp grated onion

1-1/2 tsp salt

1/2 tsp. pepper

2 tbsp. butter or margarine, melted

DIRECTIONS:

  1. In a bowl, combine potatoes, cottage cheese, sour cream, onion, salt and pepper. Transfer to a greased 2-qt. baking dish. Drizzle with butter.
  2. Bake, uncovered at 350° for 30-35 minutes.

Creamed Stewed Tomatoes

Recipe by: Tishia Adams

Ingredients:

1 small can of diced tomatoes

3 tbsp. flour

1⁄2 cup milk

salt, to taste

pepper, to taste

sugar, to taste

Directions:

Add flour to milk; stir so there are no lumps

Heat tomatoes in it’s own liquids in a medium sauce pan.

Add milk mixture to tomatoes, salt, pepper, sugar; Cook until think.

Pour creamed stewed tomatoes over mashed potatoes or eat by itself.

Fried Zucchini – Fried Green Tomato

2 med. zucchini, sliced 1/2 inch thick
1 c. milk
2 beaten eggs
2 tsp. pepper
1/2 c. Parmesan cheese (optional)
Olive oil
Directions:
Heat oil in skillet. Mix milk and eggs together; beat well. Dip zucchini slice in milk-egg mixture and roll in bread crumbs mixed with pepper and Parmesan cheese. Fry until brown on both sides. Works well with green tomato slices also.

Asparagus

By Debbie Adams

Asparagus: Steamed, Boiled, Blanched, and Creamed

Steamed:

  • First, you need to tie a bundle of asparagus spear together with kitchen string, just under the tips and aslo near the bottom, making sure the bottom ends are level. Place the bundle in a tall pot of 2 inches of boiling water, unless you have your very own asparagus steamer. Cover and steam for 5-8 minutes, depending on the thickness of the spears. While the ends of the asparagus are being boiled, the tips are actually being steamed. The end result should be bright green, crisp yet tender spears.

Boiling:

  • Lay the asparagus spears in a large skillet with about an inch of water. Boil for up to 5 minutes, depending on thickness of the spears.

Blanching:

  • If you are using the asparagus in salads or for other cold dishes, plunging the boiled or steamed asparagus in cold or iced water as soon as they are done immediately stops the cooking process and helps preserve the color and crispness of the asparagus.

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Recipe by

Debbie Adams

Creamed Asparagus:

1 lb. asparagus

3 tbsp. flour

1⁄2 cup milk

1 teaspoon salt

1⁄2 tsp pepper

5 slices bread, toasted

Directions:

Add flour to milk; stir so there are no lumps.

Cut asparagus into 1 inch pieces; cover with water and boil until tender.

Drain asparagus, keeping 1 cup liquid to remain with asparagus.

Add the milk mixture, salt, pepper and sugar. Cook until thick.

Pour creamed asparague over toast.

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Creamed Asparagus From a Can:

  • 1 can of asparagus, do not drain
  • 3 tbsp. flour
  • 1⁄2 cup milk
  • salt, to taste
  • pepper, to taste
  • sugar, to taste
  • 4-6 slices of bread, toasted

Direction:

Add flour to milk; stir so there are no lumps

Heat asparagus in it’s own liquids in a medium sauce pan

Add milk mixture, salt, pepper, sugar. Cook until think.

Pour creamed asparagus over toast.

Sweet and Sour Beets

Recipe by, Debbie Adams

Ingredients:

2 can’s (15 oz. each) sliced beets, drained

1 tbsp. chopped onion

1/2 cup sugar

1/2 cup vegetable oil

3/4 cup vinegar

1 tsp. salt

Directions:

In a salad bowl, combine the beets, green pepper and onion. In a small bowl, whish the sugar, oil, vinegar and salt until sugar is dissolved. Pour over beet mixture and toss to coat. Cover and refrigerate overnight.

Yields: 8 servings.