Archive for the ‘Vegetables’ Category

I made the yummiest asparagus tonight for dinner.  I broke the asparagus into little bites and steamed them.  Just before they were done….and a little on the crunchy side, I put them in a frying pan with a little olive oil.  Then I added a little balsamic vineager and lemon juice and cooked them until they were done.   Don’t forget to add a little salt and pepper.  I like a little crunch in my asparagus… not soft at all.  YUM, YUM, YUM.  Another version of this recipe is to put some olive oil, balsamic vineager and lemon juice in a gallon size ziploc baggie.  You really don’t need much, just enough to coat evenly.  Wash asparagus and place all of it in the ziploc baggie.  Seal bag and shake.  Then, place on bbq grill.  You have to watch them closely…it only takes a minute or two before they are cooked and ready to go.  Season as desired and watch them disappear!

 6 C. cooked sweet potatoes mashed (approximately 4 large sweet potatoes)
 1/4 C. sugar
 1 C. brown sugar
 1/2 tsp. salt
 2 eggs beaten
 1 C. butter melted
 1/2 C. milk
 1/2 tsp. vanilla
 1 C. chopped walnuts
 1/3 C. flour

Combine potatoes, sugar, 1/4 C. of the brown sugar, salt, eggs, 1/2 C. of the butter, milk and vanilla.  Place in buttered 2 quart casserole dish.  Combine remaining butter, brown sugar, walnuts and flour. Spoon over potatoes.  Bake covered in a 9 x 13 pan at 350 degrees for 30 minutes. (P.S. – My husband usually HATES sweet potatoes and he even had seconds!)

Recipe by: Heather D. White

 1 med. Onion, sliced
 2 lb. zucchini, sliced
 ½ c. margarine, melted & divided
 2 c. shredded Mozzarella cheese
 ½ c. plain bread crumbs (I actually used ITALIAN seasoned bread crumbs and LOVED the kick it gave the casserole!)
 ¼ c. grated Parmesan cheese

In a lightly-greased 9×13 pan, layer onion and zucchini, sliced. Drizzle with ¼ cup melted margarine. Sprinkle with Mozzarella cheese. Combine remaining ¼ cup margarine, bread crumbs and Parmesan cheese. Sprinkle evenly over top. Bake at 350 degrees for 35 to 40 minutes, or until zucchini is fork tender.

Recipe  by: Heather D. White