Cheesy Corn And Beans cup of chopped onion
1 10 ounce package of frozen baby lima beans (2 cups)
cup of dairy sour cream or plain yogurt
1 cup of frozen whole kernel corn
cup of shredded American cheese
In a medium saucepan bring cup of water to boiling. Add onions and lima beans. Return to boiling; reduce heat. Cover and simmer for about 7 minutes. Add the corn and cook for about 5 minutes more. Drain and return to saucepan. Meanwhile, in a bowl stir together flour and sour cream. Stir in milk. Stir sour cream mixture and cheese into drained vegetables. (Mixture may appear curdled till cheese is blended). Stir and cook till bubbly and thickened. Then cook and stir about 1 minute more. Microwave Directions: In a 1-quart casserole dish microwave onion, lima beans and cup of water, covered, on 100% power (high) for about 3 minutes. Add the corn and cook, covered, on high for about 6 to 7 minutes or till tender but still a little crisp, stirring once. Then drain. Combine flour and sour cream. Stir in milk. Stir shredded cheese and sour cream mixture into vegetables. (Mixture may appear curdled till cheese is blended). Cook, uncovered, on high for about 3 minutes or till bubbly and thickened, stirring every minute. Cook for about 30 seconds more. Turnip Puff cup of thinly sliced carrots
1 pound of turnips, peeled and sliced inch cubes (about 3 cups)
2 tablespoons of butter or margarine
cup of chopped onion
2 slightly beaten eggs
1/3 cup of soft bread crumbs
1/8 teaspoon of ground nutmeg
teaspoon of pepper
teaspoon of salt
Cook carrots, onion and turnips, covered, in a small amount of boiling water for about 10 to 12 minutes or till very tender. Then drain. Add the salt, butter or margarine, the pepper and nutmeg. Mash with a potato masher or beat with an electric mixer on low speed. Add crumbs and eggs. Beat or mash till smooth. Transfer to a lightly greased 1-quart casserole dish. Bake, uncovered, in a 375 degree oven for about 35 to 40 minutes or till a knife inserted near the center comes out clean. Parsnip Puff: Prepare as above, except substitute parsnips, peeled and cut into -inch slices, for the turnips. Cook carrots, onion and parsnips in boiling water for about 15 to 18 minutes. Cheesy Parsnips: 2 tablespoons of butter or margarine 1 pound of parsnips, peeled and sliced inch thick (about 3 cups) cup shredded cheddar, Swiss, or Monterey Jack cheese (1 ounce) 2 tablespoons snipped parsley In a large skillet cook parsnips in butter or margarine over medium-high heat for 7 to 9 minutes or till crisp-tender, stirring frequently. Stir in parsley. Transfer to a serving bowl. Sprinkle with cheese. Let stand, covered, for 1 to 2 minutes or till cheese melts. Microwave Directions: In a 1-quart casserole dish microwave parsnips and margarine, covered, on 100% power (high) for 5 to 7 minutes or till crisp-tender, stirring once. Continue as above. |
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