VEGETABLE RECIPE - 764
TANGY PEAS WITH
TURMERIC
1/2 lb. sugar snap peas
1 pkg. snow peas
2 tsp. margarine
1 tsp. olive oil
1 clove garlic, minced
1/4 tsp. turmeric
1 tbsp. lemon juice
1 tbsp. finely chopped fresh mint
1/8 tsp. salt
Freshly ground black pepper, to taste
Bring 2 cups water to boil in medium sized pan. Snap the ends off the snap and snow peas.
Add the sugar snaps to the boiling water and time 30 seconds; add
the snow peas and time 1 minute.
Drain and rinse with cold water to stop the cooking completely.
Pat dry with paper towels.
In a medium skillet heat the margarine and olive oil over medium heat.
Add the garlic and saute 1 minute. Add the turmeric and lemon juice; swirl to incorporate.
Add the peas, mint, salt and pepper.
Stir for about 2 minutes to heat the peas through.
Serve immediately.
All snow peas may be used if snap peas are out of season.
VEGETABLE RECIPE - 765
RED
BEANS
AND
RICE
1 pkg. red pinto beans
1 lg. onion
Salt, pepper, garlic, hot sauce to taste
1 lb. turkey sausage
2 c. "Minute" rice
Prepare red beans as directed by package, add onion, salt, pepper, garlic, and hot sauce.
When beans are half cooked add sausage and finish cooking.
When beans and sausage are done prepare rice; serve beans over rice.
VEGETABLE RECIPE - 766
BROCCOLI
AND
RICE
CASSEROLE
3/4 c. melted butter or margarine
1/2 c. chopped onions
1/2 c. chopped celery
Simmer not brown.
1 can cream of mushroom soup
1 sm. can mushrooms
2 pkgs. frozen broccoli
1 (8 oz.) jar Cheese Whiz
Mix in 1 cup uncooked Minute rice.
Bake at 350 degrees for 3545 minutes.
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