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Kathleen's Apple Carrots
Easy
From The Sugar Addict's Total Recovery Program, by Kathleen DesMaisons, PH.D., New York: Ballantine Books
Ingredients:
8 carrots
olive oil for sauteing
1/2 cup apple juice
1/2 cup water
1. Peel and slice carrots.
2.
Saute in olive oil until browned. Add apple juice and water.
3. Bring to a simmer and cook until soft. |
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Eat Your Vegetables
Medium
Ingredients:
1- 16 ounce package frozen vegetables
Parmesan cheese (from the green can)
3 tablespoons butter, melted
1/2 cup butter-flavored crackers, crushed
1. Cook vegetables according to the package directions, and drain.
Place in an ungreased 11 inch by 7 inch baking dish.
2. Sprinkle Parmesan cheese over the top.
3. Combine the butter with the cracker crumbs and sprinkle over the top.
4.
Bake at 325 degrees for 20 minutes, or until golden brown. |
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Corn Bake
Medium
Sent by Jessica in Lubbock, TX
Ingredients:
2 eggs
1 cup milk
3/4 cup cracker crumbs
2 cups corn
2 tablespoons melted butter
1/2 teaspoon salt
1/8 teaspoon pepper
Minced onion
1.
Mix together the eggs, milk, and cracker crumbs in a big bowl. Mix well.
2. Add the rest of the ingredients and mix. Pour into a greased casserole dish. Bake at 350 degrees
for 45-55 minutes. |
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Veggie Dip
Medium
Ingredients:
8 ounce plain yogurt or sour cream
1 clove garlic, crushed
2 teaspoons chopped fresh chives and other herbs like parsley, dill, oregano, or basil. If you don't have fresh, experiment with dried herbs, only
don't use as much as fresh.
Cut up fresh veggies like carrots, green beans, cucumbers, radishes, celery, peppers, snap peas, or cherry tomatoes.
1. Mix altogether and chill.
2.
Serve after chilled with the cut up veggies. |
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Corn Pie
Medium
Sent by Candy in Charlotte, NC www.ebsbbq.com
Ingredients:
2 eggs, slightly beaten
1/4 cup sugar
1 tablespoon all-purpose flour
2 cups corn (fresh, frozen, or canned)
4 tablespoons (1/2 stick) butter, melted
1 cup milk
dash of pepper
dash of nutmet
1/2 teaspoon salt
1. Beat eggs and sugar together.
2.
Add flour, corn, butter, milk and seasonings.
3. Pour into casserole dish and cover. Bake for 45 minutes in a preheated 400 degree oven. |
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Roasted Veggies
Medium
Sent by Lisa in Leesville, LA
Ingredients:
any veggies you want: eggplant,
zucchini, yellow squash, red/orange/yellow peppers, onion, mushrooms, broccoli, cauliflower, etc.
dried herbs like garlic powder, oregano, parsley, basil, etc.
grated mozzarella cheese
1. Cut up,
or have a parent cut up, all the veggies you want and layer them any way you want in a 9 x 13 inch casserole pan.
2. Spray olive oil on top and shake the dried herbs on top.
3. Put the
colorful creation in the oven at 375 degrees for 30-45 minutes (depending on how thick the veggies are cut).
4. Cover it all with grated mozzarella cheese and put it back in the oven until the cheese
starts to brown. |
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Pawnee Corn and Squash
Medium/Hard
Sent by Mignonne in Cleveland, TN www.minsrecipes.com
This is one of the Pawnee's oldest dishes.
Ingredients:
4 tablespoons buffalo suet (or cooking oil)
1 large yellow onion, chopped
2 medium yellow squash, cubed
1 red bell pepper, roasted, seeded, and chopped**
4 cup whole kernel yellow sweet corn
1/2 cup parsley, chopped fine
salt and pepper to taste
1/2 cup water or stock, if needed
1. Warm oil in a large fry pan over medium heat. Quickly saute the onion until translucent, 3-5 minutes.
2. Add the squash and chopped pepper. Stir to blend well. Cook
an additional 5 minutes, stirring often to keep mixture from sticking.
3. Add corn and the remaining seasonings. Add liquid as needed if the mxture is sticking. Cover, and cook for 10-15
minutes, stirring once or twice. Serve hot.
**Wear gloves when seeding and chopping peppers. |
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Cookin' Kids
P.O. Box 630346
Highlands Ranch, CO 80163 |
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