Garlic
GREEN
BEANS IN GARLIC BUTTER
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2 cups chicken broth
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8 cloves garlic,
sliced thinly
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4 lbs. green beans,
trimmed & halved
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1/2 cup butter, melted
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Add chicken broth to
stock pot; bring to a boil. Add green beans; cook until tender. Drain and transfer
to a serving bowl. Saute’ garlic until golden; pour over green beans.
Toss gently and serve warm. Serves 12
Recipe courtesy Susan
Shelton, A Taste of the Market
CREAMY
ZUCCHINI AND GARLIC
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6 medium zucchini,
grated
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2 1/2 tablespoons sour
cream
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6 garlic cloves,
minced
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1 teaspoon thyme
leaves, chopped
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2 1/2 tablespoons
butter
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Fresh pepper
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2 1/2 tablespoons
garlic powder
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Melt butter in a
skillet. Add minced garlic and saute’ over low heat. Add grated zucchini,
garlic powder and thyme. Cook, stirring frequently until zucchini is
tender. Remove from heat and stir in the sour cream. Season with fresh
pepper. Serve
Recipe courtesy garlicrecipes.org
GARLIC
MAYONNAISE
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6 tablespoons
mayonnaise
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1 teaspoon olive oil
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2 large cloves garlic,
pressed
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Salt and pepper
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1 teaspoon freshly
squeezed lemon juice
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Blend the mayonnaise, garlic,
lemon juice and olive oil in a bowl. Season with salt and pepper. Cover and
chill.
Recipe courtesy garlicrecipes.org
Green Beans
FRIED
GREEN BEANS
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2 tablespoons olive
oil (or bacon fat)
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1 pinch garlic salt
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1 tablespoon butter
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Salt & pepper to
taste
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2 cups fresh green
beans, trimmed & cut to preferred length
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1 teaspoon lemon zest
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2 tablespoons lemon
juice
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Heat olive oil/fat and butter
in a skillet over medium heat. Add green beans, lemon juice, and garlic
salt. Cook until the beans are tender but still a bit crunchy, about 10
minutes. Remove from heat. Salt and pepper to taste. Add lemon zest over
top.
Recipe courtesy greenbeansnmore.com
GREEN
BEANS, CILANTRO AND SOY-GLAZED ALMONDS
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1/4 cup whole almonds
(about 1 1/2 ounces)
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4 teaspoons low-sodium
soy sauce
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1 pound green beans, trimmed,
cut into 1 inch pieces
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1 teaspoon minced
peeled fresh ginger
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2 tablespoons rice
vinegar
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2 tablespoons thinly
sliced green onions
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1 tablespoon vegetable
oil
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1/3 cup fresh cilantro
leaves
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1 large garlic clove,
pressed
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Place almonds in a small
nonstick skillet. Stir over medium heat until lightly toasted, about 5
minutes. Increase heat to medium-high. Add 3 teaspoons soy sauce and stir
until soy sauce evaporates and coats almonds, about 1 minute. Transfer to
plate and cool. Chop almonds.
Cook beans in large pot
of boiling salted water until just tender, about 5 minutes. Drain. Rinse
beans under cold water. Drain well.
Almonds and beans can be
prepared 6 hours ahead. Cover almonds and store at room temperature. Cover
and refrigerate beans; bring to room temperature before continuing.
Whisk vinegar, oil,
garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend.
Add beans and toss to coat. Sprinkle green onions, cilantro and almonds
over salad and serve. Serves 4.
Recipe courtesy greenbeansnmore.com
OVEN
ROASTED GREEN BEANS
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1 pound green beans,
trimmed
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1 tablespoon olive oil
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Salt and pepper
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Adjust over rack to middle
position. Line baking sheet with aluminum foil. Place beans in gallon size
storage bag. Drizzle with oil and toss to coat green beans evenly with oil.
Sprinkle with 1/2 teaspoon salt, toss to coat. Place bens on baking sheet
and distribute in one even layer. Roast 10 minutes.
Remove baking sheet
giving beans a toss/turn to redistribute. Put back in over and continue
baking 10-12 minutes until beans are dark golden brown in spots and have
started to shrivel. Season with salt and pepper.
Recipe courtesy greenbeansnmore.com
Potatoes (red,
new)
PARSLIED
SMALL POTATOES
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1 pound small
potatoes, washed, NOT peeled
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1 tablespoon minced
parsley
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3 tablespoons butter
or margarine
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1/2 teaspoon paprika
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1/4 teaspoon salt
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Bring 1 inch water to a
boil in large saucepan. Add potatoes, cover and boil 10 minutes, or until
tender; drain. Peel potatoes by holding each with a fork and peeling with paring
knife. Place whole potatoes in warm serving bowl. Melt butter in small
saucepan. Stir parsley, paprika and salt into butter. Pour butter mixture
over potatoes. Serve immediately.
Recipe courtesy the
All-American Potato Cookbook
POTATO
SALAD ROMANO
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3 pounds small red
potatoes, washed; ice water
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1 teaspoon minced
chives
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1/2 pound Swiss
cheese, cut into 2x1/8 inch strips
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3/4 teaspoon salt
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1 1/2 cups mayonnaise
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1/4 teaspoon cayenne
pepper
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1/4 pound diced cooked
ham
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2 large fresh mushrooms,
sliced
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Place potatoes in large
saucepan; add water to cover. Bring to a boil; cover and simmer 20 minutes,
or until tender; drain. Plunge into ice water; let stand until cool enough
to handle; drain. Peel and thinly slice potatoes. Combine potatoes and
cheese in large bowl. Combine mayonnaise, chives, salt, and cayenne pepper
in separate bowl; blend well. Spoon mayonnaise mixture over potatoes and
cheese; stir gently to coat. Cover and refrigerate at least 5 to 6 hours,
or overnight. Sprinkle with ham. Garnish with mushroom slices.
Recipe courtesy the
All-American Potato Cookbook
NEW-POTATO
SALAD IN RED ONION DRESSING
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2 pound small new
potatoes
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3/4 cup sour cream or
plain yogurt
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1/2 cup sweet red
onion, finely chopped
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1/2 cup dill minced
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Wash the potatoes under
running cold water, scrubbing well enough to remove all traces of soil.
Cook (place in boiling water and boil until fork-tender), cool and dry the
potatoes. Transfer the potatoes to a bowl and cut into halves, quarters, or
slices if desired. Season to taste with salt and pepper. Cool slightly
before dressing. In a bowl, combine the mayonnaise, sour cream or yogurt,
onion and dill and blend well. Pour over the warm potatoes and toss gently
to mix thoroughly. Garnish with herb springs and serve at room temperature
or slightly chilled.
Recipe courtesy bigoven.com
Raspberries
RASPBERRY
CREAM PIE
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1 1/2 cups crushed vanilla
wafers (about 45 wafers)
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1/3 cup chopped pecans
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1/4 cup butter, melted
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Filling:
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1 package (8 oz) cream
cheese, softened
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1 teaspoon vanilla
extract
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2/3 cup
confectioners’ sugar
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1 cup heavy whipping
cream, whipped
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2 tablespoon orange
liqueur
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Topping:
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1 cup sugar
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3 tablespoons water
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3 tablespoons
cornstarch
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2 1/2 cups fresh
raspberries, divided (frozen maybe substituted)
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Combine the wafer crumbs,
pecans and butter. Press onto the bottom and up the sides of a greased 9
inch pie plate.
In a large bowl, beat
the cream cheese, confectioners’ sugar, liqueur and vanilla until
light and fluffy. Fold in whipped cream. Spread into crust. Chill until
serving.
In a small saucepan,
combine sugar and cornstarch; stir in water and 1 1/2 cups raspberries.
Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer
to a bowl; refrigerate until chilled.
Spread topping over
filling. Garnish with remaining berries. Yields: 8 servings.
Recipe courtesy tasteofhome.com
FRESH
RASPBERRY PIE
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Crust:
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1 1/2 cups graham
cracker crumbs (about 20 squares)
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1/3 cup butter, melted
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3 tablespoons sugar
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Filling:
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24 large marshmallows
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Few drops red food
coloring, optional
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1/3 cup milk
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2 cup fresh
raspberries, divided
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2/3 cup heavy whipping
cream, whipped
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Combine crust ingredients.
Press into a 9 inch pie plate; chill.
Meanwhile, heat
marshmallows and milk in a saucepan over low until smooth. Cool. Fold in
cream and food coloring if desired. Spoon half into the crust. Top with
half the raspberries. Repeat layers. Chill until firm, about 3 hours.
Yields 8 servings.
Recipe courtesy tasteofhome.com
RASPBERRY
PIE WITH OAT CRUST
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3/4 cup flour
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1/4 cup canola oil
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1/2 cup quick-cooking
oats
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3 to 4 tablespoons
cold water
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1/2 teaspoon salt
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Filling:
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2 cups water
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1 package (.3 oz)
sugar-free raspberry gelatin
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1 package (.8 oz)
sugar-free cook and serve vanilla pudding mix
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4 cups fresh
raspberries
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In a food processor, combine
the flour, oats and salt. While processing, slowly drizzle in oil.
Gradually add water until a ball forms. Roll out dough between 2 sheets of
waxed paper. Remove top sheet of waxed paper; Invert dough onto a 9 in. pie
plate. Remove remaining waxed paper.
Trim, seal and flute
edges. Line un-pricked pastry with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until
golden brown. Cool on a wire rack.
In a large saucepan,
heat water over medium heat. Whisk in pudding mix. Cook and stir for 5
minutes or until thickened and bubbly. Whisk in gelatin until completely
dissolved. Remove from the heat; cool slightly. Fold in raspberries. Spoon
into crust. Chill for at least 3 hours or overnight. Refrigerate leftovers.
Yield 8 servings.
Recipe courtesy tasteofhome.com
