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| VEGETABLE SIDE DISH SUPREME |
Ingredients
1 red potato, thinly sliced
1 bag frozen vegetables (or fresh your choice)
1 onion thinly sliced
2 C. grated cheese (recommended the 4- cheese Mexican mix)
Instructions
Places slices of potato in bottom of microwave safe baking pan. Cover with frozen vegetables and top with slivers of onion. Cover pan and microwave for 15 minutes on high. Add cheese and microwave 2 more minutes on high.
Notes
This dish exceptionally good microwaved in a terra cotta baking dish. Terra cotta lid should be soaked in water for 15-20 minutes before covering the dish. This helps keep the moisture in. |
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| MEXICAN RICE CASSEROLE |
Ingredients
3 c. cooked Minute rice
1 (16 oz.) carton sour cream
2 (4 oz.) cans mild, whole, green chilies, chopped
1/2 lb. Monterey Jack cheese, grated
grated Cheddar cheese
Instructions
Mix rice, sour cream, chilies and Monterey Jack cheese.
Pour mixture into greased casserole dish and sprinkle grated Cheddar cheese over top. Cover and bake 30 minutes at 350 degrees. |
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| SWEET AND SPICY GLAZED CARROTS |
Ingredients
6 cups sliced carrot rounds (about 2 lbs)
3 tablespoons margarine
1/2 cup brown sugar
3 tablespoons Dijon mustard
1/4 teaspoon salt
Instructions
Place carrots and salt in a 2 quart saucepan and cover them with cold water. Bring to a boil, reduce heat, cover and simmer until just tender, about 10-12 minutes. Drain well and return carrots to the pan. Add margarine, sugar and mustard and cook, stir gently over low heat until carrots are coated with sauce. Taste and adjust flavorings as needed. Serves 8 |
| Delicious Desserts |
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VEGGIE TIPS From MOM
1. Fresh corn is SO GOOD! But there is that pesky silk that sticks between the kernals. Try brushing the ear with a damp paper towel - that should take it off.
2. Problem with celery going limp? Take it out of the plastic bag and wrap in aluminum foil. It will stay fresh and crisp much longer.
3. For some reason potatoes rot more quickly if stored with onions. So don't let your potatoes and onions hang out together.
4. Speaking of onions - peel them underwater to avoid looking like you've been watching a tear-jerker movie all afternoon instead of cleaning house.
5. Don't recycle all your newspapers after you pull out the coupons. Use a few sheets to wrap leafy vegetables before putting them in the vegetable drawer of the refrigerator. Veggies will stay fresh much longer.
6. PUT DOWN THAT KNIFE! Always tear lettuce - never use a knife to cut it. Cutting causes the edges of the lettuce to turn brown. (Hmm - that explains the brown lettuce on the salad bar at the restaurant down the street.)
7. Potatoes been laying around in your storage bin for a while? Older potatoes can turn brown when boiling them. Add 1 tsp of vinegar to the water to avoid "brown out".
8. Sweet potatoes should be stored loosely in a paper bag in your pantry for up to 2 weeks. DO NOT REFRIGERATE If stored in a cold area like your refrigerator can affect the color and flavor.
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Fresh fruits and vegetables
are expensive
We don't want to throw away a single grape or cherry tomato
If you have a tip for keeping fruits and veggies fresh longer please email it to:
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