Au Gratin Carrots
You Need:
- 2 pounds of sliced carrots
- 1/2 cup of chopped onion
- 1/4 cup of butter or margarine (divided, see directions)
- 3 tablespoons of all-purpose flour
- 1/2 teaspoon of salt
- 1/8 teaspoon of pepper
- 1 and 1/2 cups of milk
- 4 ounces of cubed American cheese
- 2 tablespoons of chopped fresh parsley
- 2 cups of crushed cornflakes
Directions:
1. Cook the carrots until tender; drain and set aside
2. In a saucepan over medium heat, saute the onion in 3 tablespoons of the butter until onion is tender
3. Stir in flour, salt and pepper
4. Gradually add milk and bring to a boil, stirring constantly
5. Cook for 1 minute or until thickened
6. Stir in the cheese, just until melted
7. Add carrots and parsley
8. Pour into a greased 8" square baking dish
9. Melt the remaining butter and add cornflakes to it
10. Sprinkle over carrots
11. Bake uncovered at 350°F for 20-25 minutes
Rice Almond Salad
You Need:
- 2 cups of cooked brown rice
- 1/4 cup of chopped green onion
- 1/2 cup of slivered almonds
- 1/2 cup of red pepper
- 1 cup of chopped zucchini
- 1/3 cup of chopped celery
- 1/3 cup of shredded carrot
- 1/3 cup of radishes
Dressing:
- 1/2 cup of plain nonfat yogurt
- 1/4 cup of lowfat mayonnaise
- 1 T. lemon juice
- 1/2 tsp. chili powder
Directions:
1. Combine dry ingredients.
2. Mix dressing.
3. Fold dressing into salad.
4. Chill 1 hour.
Summer Vegetable Mix
You Need:
- 6 small carrots, scrubbed and left whole
- 1 turnip, peeled and sliced
- 1 potato, peeled and sliced
- 10 small white onions, left whole
- 3 cups young green beans, left whole
- 2 tablespoons butter or oil
Directions:
1. Put all ingredients in saucepan with cold water to cover.
2. Bring to boil and cook 15 minutes.
3. Drain (keeping water for soup stock).
4. Heat butter or oil in skillet and add the vegetables.
5. Sauté 10 minutes, stirring often.
6. For Chinese flavor, add a dash of soy sauce before serving.
Tangy Garlic Tortellini Salad
You Need:
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tbsp plus 1 1/2 tsp lemon juice
- 1 tbsp olive oil
- 1 tsp of pepper
- 1 to 1 1/2 tsp of salt
- 1 small clove of minced garlic
- 9 oz of fresh cheese filled tortellini, cooked and drained
- 1 medium-sized red bell pepper, cut into thin strips
- 1 medium-sized zucchini, cut into thin strips
- 2 medium-sized carrots, cut into thin strips
Directions:
1. In a small bowl combine all ingredients except pasta and vegetables. In medium bowl, combine pasta and vegetables; mix lightly. Add dressing; toss lightly to coat. Refrigerate at least 30 minutes.
Pasta Salad
You Need:
Dressing:
- 4 T extra virgin olive oil
- 6 T balsamic vinegar
- 2 large cloves garlic, minced
- 2 t salt
- 1/2 t freshly ground pepper
- 1 T brown sugar
- 2 1/2 T country dijon prepared mustard
- 1/4 t garlic powder
Pasta:
12 oz spiral pasta, cooked, rinsed in cold water and drained.
Vegetables:
- 1 medium onion, chopped fine
- 1 large cucumber, peeled, seeds removed, chopped
- 1 green pepper, chopped
- 1 tomato, seeded, chopped
- 2 carrots, grated
Directions:
Pour dressing over pasta, add vegetables, garnish with feta cheese.
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. - Emily McDonald