Side Dish
« Previous EntriesRadishes In Cream
Sunday, August 10th, 2008
1 bn Radishes; thinly sliced
Lettuce leaves ———————————-DRESSING———————————- 1/4 c Thinly sliced scallions
1/4 c “Lite” sour cream
1/4 c Fresh plain yogurt
1 pn Salt
1/4 ts Fresh ground pepper
1/2 ts Prepared horseradish
1 tb Chopped parsley
———————————-GARNISH———————————- 1 tb Chives; minced
Combine radishes with dressing and mix together well. Serve on lettuce leaf “cups.” From 1993 “Shepherd’s Garden Seeds Catalog,” [...]
SCALLOPED POTATOES (original)
Tuesday, August 5th, 2008Ingredients
3
teaspoon
butter 2 t flour
2
teaspoon
salt
2
teaspoon
pepper
3
cup
milk
6
md
potatoes, pared and thinly slicked
2
teaspoon
onion, chopped
Directions:
Preheat oven to 350 degrees. butter a 2 qt casserole. Make a basic white sauce of butter, flour, salt, pepper & milk. Place half the potatoes in casserole. Cover with half the onion and half the sauce. Repeat layers. Cover and bake about [...]
Stir-Fried Asparagus with Mushrooms
Thursday, July 31st, 2008
1/2 lb Asaparagus
1 ea Vegetable bouillon cube
1 tb Cornstarch
4 tb Vegetable oil
1 tb Garlic, chopped
6 ea Fresh shiitake mushrooms,
– stems removed & sliced 2 ea Green onions, chopped
1 1/2 tb Vegetarian oyster sauce
Pepper Clean the asparagus & trim. Parboil for 2 to 3 minutes. Dissolve the bouillon cube in 1/2 c water then add the [...]
Brussels Sprouts a La Greque
Wednesday, July 30th, 2008
4 c Water
3 lb Brussels sprouts
2 ts Red wine vinegar
2 ts Lemon zest
1 ea Lemon juiced
Salt & pepper 1/3 c Chopped parsley
1/4 c Pimento, optional
Boil water in a large pot & add brussels sprouts. Cover & cook only for 7 minutes. They should be barely tender. While the sprouts are cooking, whisk together vinegar, lemon [...]