Chive  Carrots

 

 

 

 

INGREDIENTS:
 


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

 

 

 

DIRECTIONS:

 

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

 

 

 

 

INGREDIENTS:

 

 

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)

 

 

 

DIRECTIONS:

 

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

 

 

 

 

INGREDIENTS:


 

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

 

 

 

DIRECTIONS:

 

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

 

 

 

 

             

       

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