Chive  Carrots






3 cups sliced or baby carrots

1 tablespoon finely chopped onion

1 to 2 tablespoons butter

2 tablespoons chopped chives

1/8 teaspoon garlic salt






In a medium skillet, saute carrots and onion in butter for 4 minutes; reduce heat.


Cover and cook for 8 to 10 minutes or until carrots are tender.


Toss with chives and garlic salt.



Yields - 4 servings






Christmas  Cauliflower








1 large head cauliflower, broken into florets 

1/4 cup diced green pepper

1 jar (7.3 ounces) sliced mushrooms, drained

1/4 cup butter, cubed  

1/3 cup all-purpose flour

2 cups milk 

1 cup (4 ounces) shredded Swiss cheese 

2 tablespoons diced pimientos (optional)

1 teaspoon salt

Paprika (optional)






Preheat oven to 325 degrees.  


In a large saucepan, in 1 inch of water, bring cauliflower to a boil.

Reduce heat; cover and cook for 5 to 15 minutes or until crisp-tender.

Drain and pat dry.


Meanwhile in a large saucepan, saute green pepper and mushrooms

in butter for 2 minutes or until crisp-tender.

Add flour; gradually stir in milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in cheese until melted.

Add pimientos and salt.


Place half of the cauliflower in a greased 2 quart baking dish.

Top with half of the sauce.

Repeat layers.


Bake, uncovered, for 25 minutes or until bubbly.


Sprinkle with paprika if desired.



Yields - 8 servings






Green  Beans  and  Mushrooms







1 1/4 pounds fresh green beans

1/2 pound fresh mushrooms, sliced  

2 tablespoons olive or vegetable oil

5 teaspoons lemon juice

2 teaspoons Dijon mustard  

1/2 teaspoon salt

1/4 teaspoon pepper






Place beans in a steamer basket.

Place in a saucepan over 1 inch of water; bring to a boil.

Cover and steam for 7 to 8 minutes or until crisp-tender.


Meanwhile, in a skillet, saute mushrooms in oil for 5 to 7 minutes or until tender.


Drain beans; add mushrooms.


In a small bowl, combine the lemon juice, mustard, salt and pepper.


Drizzle over vegetables and toss to coat.



Yields - 8 servings







 Salem's Den  Salem 2004 and Beyond  

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