ASPARAGUS WITH BACON CHEESE SAUCE
 Makes 4 to 6 servings
Cooked asparagus is served with a tasty cheese sauce with a sprinkling of crumbled bacon.
Ingredients:
1 to 1 half pounds fresh asparagus, cooked and drained
2 tablespoons butter
2 tablespoons flour
1 cup milk
One fourth teaspoon salt
1 cup shredded American or mild Cheddar cheese
4 to 6 slices crisp cooked bacon
Preparation:
Melt butter in saucepan; stir in flour until smooth and bubbly. Gradually add milk. Cook, stirring constantly, until thickened. Add salt and cheese; stir until cheese is melted. Pour sauce over hot drained asparagus then sprinkle with crumbled bacon.
Serve hot. go to top |
CAULIFLOWER CASSEROLE
Makes 4 servings
This cauliflower casserole is a wonderful side dish for any family dinner.
Ingredients:
1 head cauliflower
1 large green bell pepper, chopped
1 large onion, chopped
half cup buttered bread crumbs
Sauce:
3 tablespoons butter
3 tablespoons flour
1 half cups milk
1 cup shredded Cheddar cheese, divided
Preparation:
Trim cauliflower and separate into flowerets. In a saucepan combine cauliflower with peppers and onion; cover with water and salt. Bring to a boil; cover and cook for about 10 to 12 minutes, or until tender.
In another saucepan; melt butter over medium-low heat.
Pour in flour and stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened. Stir in half cup of the cheese. Pour sauce over cauliflower and transfer to a lightly buttered 1 half-quart baking dish. Top with buttered bread crumbs or French fried onions. Bake at 350° for about 30 minutes. Sprinkle with remaining cheese the last 5 minutes of baking time.
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CREAMY GREEN BEANS AND MUSHROOMS
Makes 4 servings
Ingredients:
8 ounces sliced fresh mushrooms
half cup finely chopped onion
One fourth cup butter
1 half pounds fresh cut green beans or 16 to 20 ounces frozen green beans
1 cup water
salt and pepper
half cup heavy cream
Preparation:
Sauté mushrooms and onions in hot butter. Add green beans, water, and salt and pepper. Bring to a boil; reduce heat and cover. Simmer until tender. Add cream and heat through without boiling. Taste and add more salt and pepper as needed.
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BRAISED RED CABBAGE
Makes 8 servings
Ingredients:
1 medium red cabbage, about 2 pounds
2 tablespoons butter
one fourth cup water
one fourth cup red wine vinegar
1 apple
one fourth cup red currant jelly
half teaspoon salt
1 tablespoon caraway seeds, (optional)
one fourth cup raisins, (optional)
Preparation:
Quarter the cabbage and cut out the core, then cut quarters crosswise into slices . Melt butter in a large skillet over medium-low heat. Add cabbage, water and vinegar. Cover and cook for about 15 to 20 minutes, stirring occasionally.
Add the apple slices, jelly, salt, and caraway seeds or raisins if used.
Stir well; heat uncovered about 2 more minutes.
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SCALLOPED ONIONS
Makes 4 to 6 servings
Ingredients:
3 cups cooked onions
2 cups oyster crackers
half cup buttered crumbs
Three fourth cup sweet milk
2 eggs
3 tablespoons butter
salt and pepper to taste
Preparation:
Slice or quarter onions. Boil until done. Into a baking dish put a layer of onions, butter, salt, and pepper. A layer of broken crackers, more onions and crackers, until all are used. Heat milk just to lukewarm.
Mix milk and eggs together; pour over the mixture then cover top with buttered crumbs. Bake at 325° just long enough to set the milk and eggs and brown top, about 30 to 40 minutes. Serve from the dish in which it was baked.
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CREAMED SPINACH
Makes 4 servings
Ingredients:
2 cups chopped, cooked spinach
2 teaspoons finely minced onion
1 teaspoon salt
nutmeg
1 cup heavy cream
1 tablespoon butter
1 hard-boiled egg, sliced
Preparation:
Heat spinach in saucepan; add onion, salt, nutmeg, cream, and butter. Mix well and heat through. Spoon onto
serving dish and top with hard-cooked egg slices.
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GREEN BEAN BAKE WITH CHEESE
Makes 6 to 8 servings
Ingredients:
2 packages frozen French-style green beans, cooked and drained
6 slices bacon, diced
half cup chopped onion
one fourth cup flour
1 half cups water
2 teaspoons chicken bouillon granules
One eighth teaspoon ground black pepper
half cup shredded Cheddar cheese
Preparation:
Heat oven to 350°. Place cooked green beans in a 1 half-quart baking
dish. In a medium saucepan over medium heat, cook bacon and onion until bacon is browned and onion is tender, stirring occasionally.
Stir in flour until well blended. Gradually stir in the water, chicken bouillon granules, and pepper. Continue to cook,
stirring constantly, until sauce is quite thick.
Add sauce to beans and gently stir to blend. Sprinkle with cheese.
Bake for 30 minutes until casserole is hot and bubbly.
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