3 cups sliced or baby
1 tablespoon finely
1 to 2 tablespoons
2 tablespoons chopped
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.
1 large head
cauliflower, broken into florets
1/4 cup diced green
1 jar (7.3 ounces)
sliced mushrooms, drained
1/4 cup butter, cubed
1/3 cup all-purpose
2 cups milk
1 cup (4 ounces)
shredded Swiss cheese
2 tablespoons diced
1 teaspoon salt
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
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
Add pimientos and salt.
Place half of the cauliflower in a greased 2
quart baking dish.
Top with half of the sauce.
Bake, uncovered, for 25 minutes or until
Sprinkle with paprika if desired.
Green Beans and Mushrooms
1 1/4 pounds fresh green
1/2 pound fresh
2 tablespoons olive or
5 teaspoons lemon juice
2 teaspoons Dijon
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
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.