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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Lemon Hummus

Tamales and Spices

3 cans organic Garbanzo beans
2 T. of juice from one can of Garbanzo beans
5 cloves, finely minced garlic
1 t. garlic salt
1/4 t. red pepper flakes
1/3 c. extra virgin olive oil plus 1 T.
1/4 c. tahini
juice squeezed from 1 lemon (minus the seeds, hopefully)
1 t. smoked paprika
1 T. chopped parsley

 

Puree the garbanzo beans, juice from garbanzo beans, lemon juice, garlic, garlic salt, red pepper flakes, tahini and olive oil.  Spread the hummus evenly in a pretty dish. Make criss-crosses with a fork.

Gently sprinkle 1 Tb. olive oil around over the criss-crosses.  Lightly sprinkle some paprika on top. Garnish with parsley.

Serve wtih pita triangles; pita chips; and assorted vegetables. (Carrots; red and green sweet peppers; celery). (Recipe from our very favorite preK teacher, J. Nilsen)

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