Cook carrots, covered in 1/2 inch boiling water 8 minutes; drain.
Turn carrots into a 1 quart baking dish.
Stir in raisins, butter, honey, lemon juice and ginger.
Bake,uncovered, in a preheated 375* F over 35 minutes; stir occasionally.
Spoon into serving bowl.
Sprinkle with almonds.
1 medium head cauliflower, broken into florets
1/4 cup water
1 cup (8 ounces) sour cream
2 teaspoons minced chives
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups (6 ounces) shredded cheddar cheese
Place the cauliflower and water in a 2-qt. microwave-safe dish. Cover and microwave on
high for 6 minutes; stir.
Cook 6-8 minutes longer or until tender. Drain.
Combine sour cream, chives, salt and pepper; spoon over the cauliflower.
Sprinkle with cheese.
Microwave, uncovered, on high for 2 minutes or until cheese is melted.
Yield: 6 servings.
Cheesy Potatoes and Onions
Preheat oven 400 degrees F.
Yield: 10 to 12 servings.
6 medium potatoes (3 Pounds), peeled and thinly sliced
1 large onion, thinly sliced and separated into rings
1 (6 oz.) pkg. American cheese slices
3/4 tsp. salt, divided
3/4 tsp. pepper, divided
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup butter
1/4 cup all-purpose flour
3 cups warm milk
Cook potato in boiling water, covered, for 5 to 7 minutes; drain.
Layer one-third potato slices, one-third onion slices, and one-third cheese slices in a lightly greased 13-X9-inch baking dish. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Repeat layers twice with remaining potato, onion, cheese slices, salt and pepper. Top with Cheddar cheese.
Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth. Remove from heat; pour over potato mixture.
Bake for 35 minutes or until golden and completely hot/bubbly in center. Let stand 10 minutes before serving.
with Spinach Topping
These tomatoes go well with grilled steak.
1 cup Breadcrumbs
10 ounces Spinach, chopped, frozen
1/4 cup Butter, melted
1/4 cup Parmesan cheese, grated
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Garlic, minced
Salt and pepper to taste
6 slices Tomatoes, 1/2-inch thick
Defrost the spinach and squeeze until dry. Lightly beat the eggs. Mix together the breadcrumbs, spinach, eggs, butter,cheese, Worcestershire, and garlic. Pre-heat the oven to 350. Lightly oil a cookie sheet. Place the tomato slices on the pan and top with the spinach mixture. Bake for 15
minutes or until just beginning to brown.
Pan Fried Asparagus
Makes 4 servings
" This garlic asparagus dish is a northern Italian side dish."
15 fresh asparagus
Flour to coat
2 tablespoons olive oil
1/4 cup butter
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1. Cut/snap about 1 inch off the bottoms of asparagus. Rinse and dry.
2. In a large skillet or saucepan, heat olive oil, butter, salt and pepper in a heavy skillet to medium-hot. Stir to mix. Stir in garlic.
3. Coat asparagus with flour. Place asparagus in the skillet and cook approximately 10 minutes, stirring. Shuffle the pan while cooking to prevent burning. When the
asparagus are a dark golden color, wrinkled and tender they are done.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
1 Heat oven to 350°F. Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
2 Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
3 Bake 20 to 25 minutes or until hot.
Store fresh chives in a glass of water in the refrigerator up to a week. Fresh chives can be snipped with scissors to the desired length.
Buttercup squash is a variety of turban squash. It has orange flesh and a flavor similar to sweet potatoes.
2 baking apples, cored and cut into 1/2 inch slices
Heat oven to 350 degrees. Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2 inch slices. Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2). Top with apple slices.
Bake 50-60 minutes or until squash is tender. Buttercup squash bakes in less time than butternut squash.
NOTE: Be careful when lifting foil to test for tenderness - hot steam can burn.
Thickness of squash slices can lengthen or shorten baking time. Baking dish size may vary.
In a large pot, melt butter and cook onions until tender. Stir in carrots and jalapeno and toss to coat. Stir in chopped squash. Pour in chicken stock and bring to a simmer. Simmer for 30 minutes until vegetables are tender. Puree soup in blender in batches. Return to pot and stir in cream. Season to taste and garnish with sliced scallion.
2 (11 ounce) cans mandarin oranges, drained and liquid reserved
2 tablespoons molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 tablespoons sesame seeds
In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.
Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the mixture, and continue to cook while tossing the broccoli to coat
until the broccoli is tender, about 3 minutes.
Remove from heat, and toss broccoli with the remaining can of oranges.
Transfer to a serving plate, and sprinkle with sesame seeds.
Caramelized Apples and Pears with an Apple Sabayon
Preheat the oven to 400 degrees.
For the sabayon:
1/2 cup apple brandy
6 egg yolks
1/2 cup sugar
For the Sabayon: In a double boiler, add the apple brandy. Add the eggs and begin whisking. Add the sugar and continue to whisk until the mixture is light and foamy, about 6 minutes. When the mixture is light and foamy and thickened, remove from the heat and set aside
For the caramelized apples and pears:
2 tablespoons butter
1 pear, peeled, cored and diced
2 apples, peeled, cored and diced
2 tablespoons brown sugar
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
3 tablespoons apple brandy
For the caramelized apples and pears: In a saute pan, melt the butter. Add the pears and apples, the brown sugar, the nutmeg and the cinnamon. Saute for 5 minutes, or until the fruit begins to soften. Remove the pan from the heat. Add the 3 tablespoons brandy. Carefully flambé the brandy. When the flames go out, pour the apple mixture into a small baking dish.
Top the mixture with the sabayon and place in the oven.
Bake for 5 minutes, or until sabayon begins to turn golden brown. Remove from the oven and serve.