Swiss Vegetable Medley

MP900444196

1 – 16 oz. bag of frozen broccoli, carrots and cauliflower, thawed and drained
1 can cream of mushroom
1 c. Swiss cheese, shredded
1/2 c. sour cream
1/4 t. black pepper, freshly ground
1 small jar chopped pimientos
1 – 28 oz. can French fried onions

Swiss Vegetable MedleyIn a large bowl, combine vegetables, soup, 1/2 c. cheese, sour cream pepper, pimientos and 1/2 can French fried onions. Blend together and pour into 1 qt. casserole dish. Bake covered in 350 degree oven for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.

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Butter Baked Carrots

Butter Baked Carrots

Butter Baked Carrots

1 lb. carrots
1 t. salt
2 t. sugar
1/8 t. pepper
4 T. margarine, melted

Cut carrots in small 3 inch long strips. Place in 9 1/2 X 13 inch baking dish. Sprinkle with sugar, salt, and pepper. Pour margarine over the top. Bake in oven at 400 degrees for 45 minutes (Can also microwave on high for 12-15 minutes). Serves 6. From my Sister in Law, Carol.

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Mrs. Lamb’s Potato Soup

MP900446833

4 potatoes, peeled and cubed
4 c. water
2 carrots, cut in small pieces
1/2 onion, diced
1 stick butter
1 can pet milk (evaporated milk)
1 t. salt
1/8. t black pepper, freshly ground

In a large stock pot bring water to a boil. Add potatoes, carrots and onions and boil for 20 minutes over medium high heat. Turn heat down to low and add butter and pet milk. Cook 5 minutes more before serving. May add garnish of green onions, shredded cheddar, bacon or freshly grated Parmesan cheese.

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Special Potato Soup

Rustic Living Room

One rainy afternoon in Little Rock, I went over to my dear friend Holly’s house.  It was a set apart kind of day.  I can still remember our conversation and all the details of the meal.  This is the warm and inviting soup she prepared.  Every time I make it, I think of my special friend.  I pray for her.  And I remember our conversation. Perhaps someday I will write about it in another room. Until then, I am still treasuring it up in my heart!

2 stalks celery, sliced
1 medium onion, chopped
2 T. butter
6 medium potatoes, peeled and cubed
2 carrots, peeled and sliced
3 C. water (can substitute chicken broth, then reduce bouillon cubes to 2)
5 chicken bouillon cubes
3/4 t. seasoned salt
1/2 t. thyme
1/2 t. rosemary, crushed
dash of garlic powder
dash of pepper
1 c. sharp cheddar cheese, shredded
1/4 c. milk

Sauté celery and onion in butter in a large stock pot for 5 minutes on medium heat. Add potatoes, carrots, water, bouillon cubes, seasoned salt, thyme, rosemary, garlic powder, and pepper. Cover and simmer on medium to med high heat for 20 minutes.

Remove from heat and mash with a potato masher. Add milk and cheese. Cook, stirring constantly, on low hear for about 5 minutes. Yields 10 cups.

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Carrot Soufflé

Sliced Carrots

Oh my goodness, this is simply divine!  I like to make it for special occasions for our family.  And I LOVE to take it to friends.  It is one of the most requested recipes I receive.  I got it from my dear friend Melissa, who hails from Southern Louisiana.

3 lbs. carrots
1 c. sugar
1 T. baking powder
1 T. vanilla
3/4 c. flour
6 eggs
1 1/2 sticks margarine, melted

Boil carrots until extra soft (45 minutes-1 hour). Drain well. While carrots are warm, add sugar, baking powder, and vanilla. Whip mixture until smooth. Add flour and mix well. Beat eggs in separate container and add to mixture. Add melted margarine and blend well.

Pour into greased 11 X 14 inch baking dish. Bake at 350 degrees for 1 hour (top will be golden brown).

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Spring Butterflies

MP900255580

1 lb. butterfly or bow tie pasta
2 T. butter
2 T. finely chopped onion
8 oz. med. asparagus, cut into 1/2 inch diagonal slices
2 med. carrots, peeled and cut into 1/4 inch diagonal slices
2 t. chopped fresh thyme
4 c. chicken stock
1 – 10 oz. package frozen peas
1/2 c. fresh basil
1 t. salt
1/4 t. pepper
1/4 c. Parmesan cheese

Cook pasta in 4 cups chicken stock for 8-10 minutes or until tender. Reserve 2 cups chicken stock liquid. In a large frying pan, melt butter over medium heat. Add onion and cook 4 minutes. Stir in asparagus, carrot and thyme. Cook for 1 minute more. Add stock and increase heat to medium high heat. Cook until stock is reduced to 1 1/4 cups (about 3 minutes). Stir in peas and basil. Heat for 2 minutes more. Season with salt and pepper.

Drain pasta and pour into a warmed large bowl. Pour primavera sauce over the top and then sprinkle Parmesan cheese on top. From 365 Easy Italian Recipes.

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