opossumsal1
When beginning to cook a meal, take out a dinner plate and set it on the counter as a parking place for measuring cups and spoons, spatulas and any other utensils you might use. The plate is larger than a spoon rest, and it makes cleaning up afterward so easy.
opossumsal1
Cooking Rule... If at first you don't succeed, order pizza.
-- Anonymous
opossumsal1
Grandma's Sweet-Sour Veggies
3 cups cauliflowerets
3 cups broccoli florets
2 medium carrots, thinly sliced
1 medium zucchini, quartered and thinly sliced
1 small red onion, julienned
3/4 cup cider vinegar
1/4 cup sugar
1/2 teaspoon salt, optional
2 tablespoons vegetable oil
Sunflower kernels, optional
In a bowl, combine the cauliflower, broccoli, carrots, zucchini and onion; set aside. In a saucepan over medium heat, bring vinegar, sugar and salt if desired to a boil. Remove from the heat; stir in oil. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, sprinkle with sunflower kernels if desired. Yield: 12-14 servings.
opossumsal1
Light Scalloped Potatoes
6 medium potatoes, peeled and thinly sliced
3 cups water
4 reduced-sodium chicken bouillon cubes
1 garlic clove, minced
1/2 cup grated Parmesan cheese
Minced fresh parsley, optional
Place potatoes in a greased 2-qt. baking dish that has been coated with nonstick cooking spray. In a saucepan, heat water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired. Serve with a slotted spoon. Yield: 6 servings.
opossumsal1
Summertime Green Beans
1-1/2 pounds fresh green beans
2 tablespoons dried minced onion
2 tablespoons corn syrup
2 teaspoons butter or margarine
1/4 to 1/2 teaspoon salt
Cut beans into 1-1/4-in. pieces; place in a saucepan. Cover with water and bring to a boil. Cover and cook over medium heat until crisp-tender, about 10 minutes. Drain. Add onion, corn syrup, butter and salt. Cover and simmer for 5 minutes, stirring occasionally. Yield: 4-6 servings.
