VEGETABLES
Asparagus Casserole
4 cups fresh mushrooms, halved * 1 cup chopped onion * 1/4 cup butter or margarine * 2 tablespoons all-purpose flour * 1 teaspoon instant chicken bouillon granules * 1/2 teaspoon salt * 1/2 teaspoon ground nutmeg * 1 cup milk * 2 8-ounce packages frozen cut asparagus, cooked and drained * 1/4 cup chopped pimiento * 1 1/2 teaspoons lemon juice * 3/4 cup soft bread crumbs (1 slice) * 1 tablespoon butter, melted
In saucepan, cook mushrooms and onions, covered, in the 1/4 cup butter or margarine 10 minutes or till tender. Remove vegetables, leaving butter in skillet. Set vegetables aside. Blend flour, chicken bouillon granules, salt, nutmeg, and dash pepper into skillet. Add milk all at once. Cook and stir till bubbly. Stir in mushrooms and onion, cooked asparagus, pimiento, and lemon juice. Turn into a 1 1/2-quart casserole. Combine crumbs and melted butter or margarine. Sprinkle atop. Bake, uncovered, in a 350º oven 35 to 40 minutes. Makes 8 to 10 servings.
Broccoli-Onion Deluxe
2 10-ounce packages frozen cut broccoli * 2 cups frozen whole small onions * 2 tablespoon butter or margarine * 2 tablespoons all-purpose flour * 1/4 teaspoon salt * Dash of pepper * 3/4 cup milk * 1 3-ounce package cream cheese, cut up * 1/3 cup dry white wine * Toasted sliced almonds
In saucepan, cook broccoli and onions in boiling salted water about 10 minutes or till tender; drain.
In a saucepan, melt the butter or margarine; blend in flour, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Blend in cream cheese till smooth. Remove from heat; stir in wine. Fold in vegetables.
Turn into a 1 1/2-quart casserole. Bake, uncovered, in a 350º oven 30 to 35 minutes. Sprinkle with almonds. Makes 8 servings.
Cheddar-Cabbage Wedges
1 medium head cabbage, cut into 8 wedges * 1/2 cup finely chopped green pepper * 1/4 cup finely chopped onion * 1/4 cup butter or margarine * 1/4 cup all-purpose flour * 1/2 teaspoon salt * 1/8 teaspoon pepper * 2 cups milk * 3/4 cup shredded cheddar cheese ( 3 ounces) * 1/2 cup mayonnaise * 3 tablespoon chili sauce
In Dutch oven or large skillet cook cabbage wedges in a small
amount of boiling salted water about 12 minutes or till tender. Drain
well. Place wedges in a 13x9x2-inch baking dish.
In saucepan, cook green pepper and onion in butter or margarine till tender but
not brown. Blend in flour, salt, and pepper. Add milk all at once.
Cook and stir till mixture thickens and bubbles. Pour over cabbage.
Bake, uncovered, in 375º oven 20 minutes. Combine cheese, mayonnaise, and
chili sauce. Spoon atop wedges. Bake 5 minutes more. Makes 8
servings.
Low-Fat Mashed Potatoes
Serves 4
4 large potatoes * 1/2 onion (optional) * 1/2 teaspoon Butter Buds per potato,
or more to taste * 1/2 cup evaporated skimmed milk, or more to taste * Salt and
Pepper to taste *
Peel and quarter potatoes. Put them in a pot with the optional onion; cover with cold water and boil covered until just tender, about 20 minutes. Don't overcook. Drain the potatoes, discard onion. Return to the pot and briefly shake dry over heat. Sprinkle with Butter Buds, cover and let sit 5 minutes. Mash the potatoes, then switch to a whisk and beat in enough milk to give a pleasing consistency. Season to taste with salt and pepper and more Butter Buds if you wish.
Calories - 162
Protein - 6 grams
Carbohydrates - 35 grams
Total Fat - .2 grams
Saturated Fat - .1 grams
Polyunsaturated Fat - . 1 gram
Cholesterol - 1 mgs.
Sodium - 89 mgs.
Mashed-Potato Patties
2 cups cold leftover mashed potatoes * 1 Tbsp. all-purpose flour * 1 large egg * 1/4 cup plain bread crumbs * 1/4 tsp. salt * 1/8 to 1/4 tsp ground red pepper * 2 Tbsp. olive oil * Parsley for garnish
Onto sheet of waxed paper, measure eight 1/4-cup portions of
mashed potatoes. With damp hands, shape each portion into 2 1/2-inch round
patty. With dry hands, lightly coat patties with flour. Lightly beat
egg in pie plate. On clean sheet of waxed paper, combine bread crumbs,
salt, and ground red pepper. Dip each patty in egg, then in bread crumb
mixture to coat both sides. In nonstick 12-inch skillet, heat 1 tablespoon
olive oil over medium heat until hot. Add patties and cook 5 minutes.
Turn patties over; add remaining 1 tablespoon olive oil and cook 5 minutes
longer or until patties are lightly browned on both sides. Makes 8
patties.
Each Patty: About 95 calories, 2 g protein, 11 g
carbohydrate, 5 g total fat (1 g saturated), 1 g fiber, 29 mg cholesterol, 185
mg sodium.
Stuffed Portabella Mushrooms
3 tablespoons olive oil * 1 cup coarse fresh bread crumbs * 1 medium onion, finely chopped * 1 tablespoon minced garlic * 4 medium portabella mushrooms stems finely chopped * 3 canned plum tomatoes, chopped * 1/2 teaspoon chopped fresh sage * 1/2 cup dry white wine
Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl. Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and saute onion, stirring, until tender. Add garlic and saute, stirring, 1 minute. Add chopped mushrooms stems and salt and pepper to taste and saute, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs. Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes. Serve sprinkled with remaining bread crumbs.
Sweet Potato-Bacon Boats
6 to 8 medium sweet potatoes * 1 cup shredded cheddar cheese * 1/4 cup butter or margarine, softened * 1 teaspoon salt * 6 slices bacon, crisp-cooked drained, and crumbled
Scrub potatoes. Bake in a 350º oven 1 hour or till done. Cut a slice from the top of each potato; discard. Scoop out inside of potato bottoms, being careful not to break shell. Set shells aside.
In mixer bowl, beat together scooped-out potatoes, 3/4 cup of the cheese, butter or margarine, salt, and dash pepper with electric mixer till fluffy. Fold in 3/4 of the crumbled bacon. Pile mixture into potato shells. Place in a shallow baking pan. Bake, uncovered, in a 350º oven 25 to 30 minutes. Top with remaining cheese and bacon during the last 5 minutes of baking. Makes 6 to 8 servings.