DILLY GREEN BEANS

3 qts water
1 tsp salt
2 tsp snipped fresh dill OR dried dill
1 1/4 lbs green beans, stemmed and frenched OR 2 (10 oz) pkgs frozen green beans
3 tbs butter
salt and pepper to taste
6 fresh dill sprigs for garnish (optional)

bring the water to a rapid boil in a lg saucepan over high heat. add the salt and the dill, then by the handful, drop in the beans. boil rapidly, uncovered, 6-8 minutes, or until the beans are fork-tender. (for frozen beans, cook following pkg direction in water flavored with salt and dill.) drain the beans, return them to the pot, and shake the pot over the heat to dry the moisture. add the butter and toss the beans in it. season with salt and pepper, and garnish wih dill springs, if desired.

serves 4-6

STEAMED ASPARAGUS WITH LEMON BUTTER

36-48 lg asparagus spears
1 tsp salt
juice of 1/2 small lemon
6 tbs butter, cut into thin pats & softened

wash the asparagus in a sinkful of cold water. bend the tough bottom portion of each spear back until it snaps off. steam the asparagus over rapidly boiling salted water; they are ready when the stem end is fork tender, 8-10 minutes. while the asparagus cook, in a small saucepan, simmer the lemon juice until it is reduced by half. remove the sauce from the heat and beat the butter into the lemon juice. serve the asparagus with individual butter crocks or dipping sauce bowls filled with the sauce.

4-6 servings

AMISH BROCCOLI DISH

2 (10 oz) bags frozen chopped broccoli
4 oz velveeta cheese
1 can cream of chicken soup
1/2 tsp salt
2 cups crushed croutons
5 tbs melted butter

boil and drain broccoli. cream together cheese and cream of mushroom soup; mix in broccoli and salt. place in a greased 3-qt casserole dish. mix croutons and melted butter together and pour evenly on top of casserole. bake at 350° for 20 minutes.

ARTICHOKE SQUARES

2 (6 oz) jars marinated artichoke hearts
1 small onion, finely chopped
4 eggs
1/4 cup fine dry bread crumbs
1/4 tsp salt
1/8 tsp black pepper
2 tbs chopped fresh parsley
1/8 tsp dried oregano
1/8 tsp tabasco sauce
2 cups grated cheddar cheese

preheat the oven to 325°. drain the artichokes, saving the marinade from 1 jar. in a small skillet, saute the onion in the marinade; cut up the artichokes and add them to the skillet. in a large bowl, beat the eggs and add the bread crumbs and seasonings. stir in the remaining ingredients and turn the mixture into a greased 7"x11" pan. bake for 30 minutes. serve hot or cold.

WILD RICE STUFFED SQUASH

1 (6 oz) pkg long grain & wild rice mix
2 1/3 cups vegetable OR chicken broth
1 tsp rubbed sage
1 tsp dried thyme
2 ribs celery, chopped
1 med onion, chopped
1 tbs olive OR vegetable oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tbs minced fresh parsley
4 med acorn squash (about 22 oz each)
3/4 cup water

in a lg saucepan, combine the rice with contents of seasoning mix, broth, sage & thyme. bring to a boil. reduce heat; cover & simmer for 23-25 minutes or until rice is tender & liquid is almost absorbed. meanwhile, in a lg skillet, saute celery & onion in oil until tender. stir in cranberries, pecans & parsley. remove from the heat. stir in rice mixture.

cut squash in half widthwise. remove & discard seeds & membranes. with a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. fill squash halves with about 1/2 cup rice mixture. place in a greased 15"x10"1" baking pan. pour water into pan.

coat one side of a lg piece of heavy-duty foil with nonstick cooking spray. cover pan tightly, coated side down. bake at 350° for 50-60 minutes or until squash is tender.

8 servings

CREAMY GREEN BEANS

2 cups frozen french-style green beans
1 tbs chopped onion
1 tbs margarine
1 tbs flour
1/2 cup plain yogurt
pepper to taste
1/4 cup shredded american cheese

place beans in a microwave-safe baking dish; microwave on HIGH 4-5 minutes, or until tender. set aside.  

in a saucepan, saute onion in margarine for 1 minute. stir in flour until smooth; cook & stir for 1 minute. stir in yogurt. add beans & pepper. top with cheese & let stand until melted.

4 servings

GREEN BEANS WITH MUSHROOMS

3/4 cup fresh green beans, cut into 2" pieces
2 tbs chopped onions
2 tsp butter OR margarine
1/4 cup sliced fresh mushrooms
pepper, to taste

in a saucepan, cook beans in water for 6-8 minutes, or until tender. in a skillet, saute onions in butter until tender. add mushrooms; cook & stir for 1 minute. drain beans; add the mushroom mixture & pepper.

1 serving

CREAMED CUCUMBERS

salt
equal quantities of:
sugar
vinegar
evaporated milk
mayonnaise

DILLED CORN & PEAS

2 1/2 cups fresh OR frozen sugar snap peas
2 cups fresh OR frozen corn
1 small sweet red pepper, julienned
1/4 cup water
1 tbs butter OR margarine
1 tsp minced fresh dill OR 1/4 tsp dried dill
1/8 tsp salt, optional
1/8 tsp pepper

place peas, corn, red pepper & water in a saucepan; cover & cook over high heat for 2-4 minutes or until veggies are crisp-tender. drain. add butter, dill, salt if desired, & pepper; toss to coat.

8 servings

FLAVORFUL SUGAR SNAP PEAS

1 lb fresh sugar snap OR snow peas
1 tbs vegetable oil
1/2 cup finely chopped, fully cooked ham
1 clove garlic, minced
1/2 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper

cook peas in a small amount of water until crisp-tender, about 3-4 minutes. heat oil in a large skillet; add ham, garlic and thyme. cook and stir for 2 minutes. drain peas; add to skillet and saute for 2 minutes. season with salt and pepper.

8 servings

LIMAS IN CHEESE SAUCE

1 (10 oz) package frozen baby lima beans
1/3 cup chopped onion
1 tablespoon butter OR margarine
1 tablespoon flour
1/4 teaspoon dry mustard
dash pepper
1/3 cup milk
1 cup grated cheddar cheese, divided
1 (4 oz) can mushroom stems and pieces, drained
1/2 cup seasoned croutons

prepare limas as directed on package. place onion and butter in small bowl. microwave on HIGH 1-1 1/2 minutes, or until tender. stir in flour, seasonings and milk. microwave on HIGH 45 seconds-1 3/4 minutes, or until thickened, stirring once or twice. combine sauce, 3/4 cheese and mushrooms, stirring until cheese melts. add to limas. sprinkle with croutons and remaining cheese. microwave on HIGH, uncovered, 1 1/2-2 1/2 minutes, or until cheese melts.

ZUCCHINI PARMIGIANA LOAF

3/4 cup flour
2 teaspoon salt
1/3 cup milk
2 pounds zucchini, cut lengthwise into 1/4" thick slices
salad oil
1/2 of a 15 1/2 ounce jar spaghetti sauce
1/2 cup grated parmesan cheese
1/2 of an 8 ounce package of shredded mozzarella cheese

on a sheet of waxed paper, combine flour and salt; pour milk into pie pan. dip the zucchini in the milk, then coat them lightly with flour. in a 12" skillet over medium high heat in 2 tablespoons oil, cook zucchini, a few slices at a time until golden, turning once. add oil as needed. drain on paper towels. in a greased 9"x5" loaf pan, arrange 1/2 of the zucchini, spoon on 1/2 of the spaghetti sauce, sprinkle with 1/2 of the parmesan cheese and then top with 1/2 of the mozzarella cheese. repeat layers. bake in a 350° oven for 40 minutes or until bubbly and browned.

SPINACH AND POTATOES AU GRATIN

4 red potatoes
9 ounces fresh baby spinach
2 tablespoons melted butter
1/4 teaspoon salt, divided
1/8 teaspoon black pepper, divided
1/2 cup heavy cream
1/4 teaspoon nutmeg
1/2 cup fresh parmesan cheese, grated

preheat oven to 350°. wash potatoes; cut into 1/4" slices.

arrange half of the slices in a greased medium baking dish.

drop spinach into a large pot of boiling water. cook 1 minute; drain.

rinse under cold water; squeeze out excess moisture.

place half of spinach on potato slices. drizzle on melted butter.

add half of salt and pepper.

arrange remaining potatoes, then spinach.

add remaining salt and pepper.

blend cream and nutmeg; pour over spinach.

bake 40-50 minutes or until potatoes are almost tender.

remove from oven; sprinkle with cheese.

bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender.

if cheese browns too quickly, cover with foil and finish baking.

5 servings

MICROWAVE BRUSSELS SPROUTS

1 1/2 pounds brussels sprouts
1/4 cup water
1/4 teaspoon celery salt
pinch pepper
1/2 cup shredded cheddar cheese
1/3 cup finely crushed cornflakes
1 tablespoon butter OR margarine, melted

place the sprouts in a 1 1/2 qt microwave-safe dish. sprinkle with celery salt and pepper. cover and microwave on HIGH 8-10 minutes or until tender, stirring and rotating a quarter turn every 3 minutes. drain. sprinkle with cheese; microwave on HIGH 1-2 minutes or until cheese begins to melt. combine cornflakes and butter; sprinkle over sprouts.

8 servings

NOTE: recipe was tested in a 700 watt microwave

INSIDE OUT SWEET POTATOES

1 cup crushed corn flakes
1 large egg
6 sweet potatoes, baked and mashed
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of ground cloves
1 tablespoon flour
1 tablespoon orange juice
1 tablespoon sherry, bourbon, or vanilla extract
8 large marshmallows
canola oil, for frying

preheat oven to 200°.

put the cornflake crumbs in a shallow dish or pie pan. beat the egg with 1 teaspoon water in a small bowl. set aside.

combine the mashed sweet potatoes with the butter, brown sugar, cinnamon, nutmeg, cloves, baking powder, flour, orange juice, and sherry. working with your hands, use the mixture to encase each marshmallow, forming a ball. dip each ball in the egg wash and then roll in the crumbs. refrigerate while preparing to fry.

set a wire rack over newspaper or paper towels to cool and drain the balls after frying.

in a 2-quart saucepan, heat the oil over medium-high heat to 375°.

fry the balls 1 or 2 at a time for 3-4 minutes, turning as needed, until lightly browned. remove with a spider or slotted spoon, and place the drained balls on the prepared rack and in the oven to keep warm while frying the remaining batches. serve warm.

8 servings

OVEN ROASTED GREEN BEANS

1 1/2 pounds fresh green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

preheat oven to 425°.

trim the ends of the green beans and add to a large bowl.

toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment-lined baking sheet.

roast, stirring halfway through, until lightly caramelized and crisp-tender, 12-15 minutes.

CREAMED SPINACH

2 (10 oz) boxes frozen chopped spinach, thawed
2 tablespoons butter, cut into pieces
1/2 cup heavy cream

sqeezed thawed spinach dry by wringing it out in a kitchen towel. to a small skillet, add butter and cream and heat to a bubble over moderate heat. as spinach and salt and pepper. cook until spinach thickens with cream, 3-5 minutes.

GREEN BEAN CASSEROLE

3 pounds fresh green beans
kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 loaf crusty italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons freshly grated parmesan cheese
5 tablespoons extra,virgin olive oil
2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
2 shallots, sliced
1 cup heavy cream

bring a large pot of water to a boil; add a big pinch of salt and the green beans. cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. drain them and set aside. butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.

heat the oven to 375°.

tear the bread into 2" pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons parmesan, and 3 tablespoons olive oil. stir well to coat and spread onto a baking sheet. bake just until the bread just starts to turn golden, about 10 minutes. remove from the oven and set aside.

meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. add the green beans and stir well. put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining parmesan. bake until everything is hot and bubbling, about 20-25 minutes.

6-8 servings

BAKED STRING BEANS

1 package (16 oz) frozen french-style green beans, thawed
2 strips of bacon
1 beef bouillon cube
1 cup hot water
1/4-1/2 teaspoon garlic salt
pinch of pepper

place beans in an ungreased 1 1/2 quart baking dish. set aside. cook bacon until crispy; remove with a slotted spoon. crumble and set aside. sir 1 tablespoon drippings into beans. dissolve bouillon cube in water. add garlic salt and pepper. pour over beans. cover and bake at 350° for 1 hour. top with bacon.

6 servings

SUGARED ASPARAGUS

in a skillet over medium-high, heat butter and brown sugar until sugar is dissolved. add asparagus; saute for 2 minutes. stir in chicken broth; bring to a boil. reduce heat; cover and simmer 8-10 minutes or until asparagus is crisp-tender. remove asparagus to a serving dish and keep warm. cook sauce, uncovered, until reduced by half. pour over asparagus and serve immediately.

4-6 servings