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Recipes
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| Sunday, November 20, 2005 |
Spinach Souffle
By Laurie @ 11:18 AM :: 2658 Views ::
0 Comments ::  :: Vegetarian, Casseroles, Vegetable, Side Dish
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2 pkg. chopped spinach (thaw and drain)
1 3 oz. cream cheese
1 can durkee onions
1 can cream of mushroom soup
1/2 C. saltine crackers (coarsely crushed)
butter
Mix together in a bowl spinach,cream cheese,onions, and soup. Put in greased casserole dish.
Brown crackers in butter. Sprinkle on top of spinach.
Bake 325 F. 45 minutes. ENJOY!!
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| Sunday, November 20, 2005 |
Artichoke/Spinach Casserole
By Laurie @ 11:09 AM :: 2635 Views ::
0 Comments :: :: Vegetarian, Casseroles, Vegetable, Side Dish
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2-10 oz pkg chopped,cooked,drained spinach
8 oz. cream cheese
1/4 C. butter (for pan bottom)
salt and pepper
1 can artichoke hearts (drained)
1 C. seasoned croutons
1/2 C. butter (melted)
Cook spinach, mix spinach with cream cheese, salt, pepper, and put into buttered bottom casserole dish.
lay artichoke hearts on top of spinach.
coat croutons in melted butter, put on top of artichoke hearts.
Bake at 350 F. 30 Minutes. ENJOY!!
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| Sunday, November 20, 2005 |
Brussel Sprouts with Glazed Red Onions
By Laurie @ 10:52 AM :: 2271 Views ::
1 Comments :: :: Vegetarian, Vegetable, Side Dish
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1 basket brussels sprouts (10 oz)
salt and pepper
1 Tblsp. butter
1 Tblsp. olive oil
1 small red onion thinly sliced lengthwise
2 Tblsp. balsamic vinegar
Trim outer leaves of sprouts and stems. Boil sprouts in med pot add salt (about 4 min.) Remove and drain rinse with ice cold water. Drain and cut in half.
Heat 1/2 Tblsp. butter and 1/2 Tblsp. olive oil in large skillet on med-high. Add sprouts, cook until browned and crisp on edges. Salt and pepper. Put in bowl and cover to keep warm.
Add remaining butter and oil to skillet, add onions, cook until wilted (3-4 minutes). Add vinegar and stir to loosen pan drippings. When vinegar is reduced and onions glazed, add sprouts to pan and toss well. ENJOY!!
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| Sunday, November 13, 2005 |
Quick Pickled Cucumbers
By Laurie @ 5:00 PM :: 2430 Views ::
0 Comments :: :: Salad, Vegetable, Side Dish
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1 english or seedless cucumber
1 Tblsp. distilled white vinegar ( I DOUBLE BRINE)
2 tsp. sugar
2 tsp. dill
1 tsp. coarse salt
1. Cut cucumber crosswise into 3 equal parts, cut each piece lengthwise into strips.
2. In a large bowl, whisk together vinegar,sugar,dill, and salt. Add cucumbers, toss to coat. serve or let stand up to 1 hour at room temp. refrig leftovers.
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