Ingredients:
1 large spaghetti squash
1 jar marinara sauce
½ -1 cup fresh Parmesan cheese, grated
Salt and pepper
½ cup butter or margarine
Directions:
Wash squash and prick with a fork.
Bake at 400° until tender, about 40 minutes.
Cut squash into halves and remove seeds and fibrous stings with a spoon.
Using a fork, pull squash strands out of the shell. The squash will resemble spaghetti.
Melt butter or margarine in a sauté pan; add squash and season with salt and pepper. Add Parmesan cheese and toss.
Serve with warm marinara sauce.
Ingredients:
6 medium tomatoes
1-pint mushrooms, chopped
1 small onion, minced
½ cup sour cream
¼ C bread crumbs
2 egg yolks
2 tsp. lemon juice
1 tsp. dried thyme
1 tsp dried parsley
2 T butter
Salt and pepper
Directions:
Wash tomatoes and slice off the stem end. Scoop out pulp, chop fine and reserve. Salt the inside of each tomato and invert onto paper towels.
Combine sour cream, chopped tomato pulp and egg yolk.
Melt 2 Tbsp butter in sauté pan and sauté onion until soft, add mushrooms and sauté until they are tender. Add sour cream mixture to the onion-mushroom mixture, stir in breadcrumbs and seasonings and cook until slightly thickened, about 3-4 minutes. Season with salt and pepper.
Fill each tomato and bake uncovered at 375° for 25 minutes.
Sprinkle with Parmesan cheese in the last 5 minutes of bake time.
Serve warm.
Ingredients:
1 (16 oz.) can whole- berry cranberry sauce
1 (8 – oz.) can crushed pineapple
1 (5 oz.) bottle prepared horseradish
Juice of one fresh orange
Directions:
Combine ingredients in a medium bowl and serve with ham, pork or chicken.
This can be warmed in the microwave if desired.
Ingredients:
2 C water
2 lbs asparagus spears, trimmed
2 Tbsp butter
1 package (8 ozs.) sliced mushrooms (3 cups)
1 ½ tsp chopped fresh or ½ tsp dried basil leaves
¼ tsp salt
¼ tsp coarsely ground pepper
¼ C shredded Parmesan Cheese
¼ C slivered almonds
Directions:
In 12- inch skillet, heat water to boiling. Add asparagus.
Bring to a boil; reduce heat to medium.
Cover and cook 4 to 6 minutes, or until crisp tender. Drain; set aside.
In the same skillet, melt margarine over medium-high heat.
Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
Add asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through.
Sprinkle with cheese and almonds.
This dish says spring! You can also use the European white asparagus available in most stores. It has a milder flavor and a soft, tender texture. It is produced by covering the stalks with soil as they grow, this prevents sunlight from reaching the plant and retards the development of chlorophyll.
To prepare asparagus, wash gently with cool water. Asparagus needs to be cooked quickly to a tender-crisp texture. To gauge doneness, poke a stalk with a knife and you should feel a little resistance.
There are about 15-20 medium stalks in a pound. One half pound of asparagus per person will satisfy most as a first course or accompaniment.
ingredients:
1 1/2 pounds of Brussels sprouts, trimmed and halved
1 red jalapeño pepper or serrano chili, halved and sliced (seeded, if desired)
3 Tablespoons of canola oil
1 Tablespoon of grated fresh ginger
Salt and black pepper
1 Tablespoon of Honey
Directions:
Heat oven to 450° F. Toss the Brussels sprouts, jalapeño, oil, ginger, ¾ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet.
Roast, tossing once, until the Brussels sprouts are golden and tender, 15 to 20 minutes. Drizzle with the honey and toss to coat.
Ingredients:
4 slices bacon
1 sweet potato (about 1 1/2 pounds)—peeled and cut into 1-inch pieces
1 cup low-sodium chicken broth
1tablespoon chopped fresh oregano leaves
salt and black pepper
1, 15.5-ounce can cannellini beans, rinsed
1 tablespoon red wine vinegar
Directions:
Cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces. Reserve the skillet.
Add the sweet potato to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
Cover and cook, stirring occasionally, until the potato is tender, 6 to 8 minutes more.
Add the beans and vinegar and heat through, 2 minutes. Top with the fresh oregano.
Ingredients:
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper
Directions:
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes.
Stir in vinegar; cook 3 minutes. Stir in salt.
Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
Ingredients:
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
Salt and pepper to taste
Directions:
Preheat oven to 400 degrees F
Spray an 8 x 8 in pan
In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese,
cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
Ingredients:
5 eggs
1/3 cup butter, melted
¼ cup white sugar
½ cup milk
4 Tbsp cornstarch
1, 15 oz can whole kernel corn
2, 15 oz cans cream style corn
Directions:
Preheat oven to 400 degrees. Spray a 2 quart casserole pan
In a large bowl, lightly beat eggs. Add melted butter, sugar and milk.
Whisk in cornstarch. Stir in corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake covered, one hour.
Ingredients:
Directions:
Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Spread each rectangle with about 3 tablespoons cream cheese spread. Top with artichoke hearts, bacon, Parmesan cheese and spinach. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 5 slices. Place cut side down 1 inch apart on large ungreased cookie sheet. In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.
Bake 13 to 17 minutes or until golden brown. Serve warm.
