Asparagus and Potato with Mint and Almonds

Preheat oven to 400

24 small red potatoes
3 Tbsp. olive oil for coating
1/4 cup olive oil
salt and pepper
2 lbs. asparagus
1 cup chicken stock
2 cloves mined garlic
1/2 cup toasted almond slivers
1/2 cup chopped fresh mint or basil

Plsce potatoes in a baking pan and coat with 2 Tbsp. oil. sprinkle with salt and pepper. Roast potatoes until cooked through but firm (about 25-35 minutes). Remove and let sit until cooled.

Meanwhile, prepare asparagus by snapping of the ends of each stalk. Bring about 2 inches of salted water to a boil in a fry pan. Lay asparagus in pan and cook until tender-crisp (about 3-5 minutes). Remove and plunge into ice water, then drain and pat dry. Cut into 2 inch lengths.

Cut potatoes into quarters. Warm 1/4 cup olive oil in a large saute pan. Add potatoes and heat them through. Add the asparagus, chicken stock, and garlic and simmer a few minutes. Season with salt and pepper. Add almonds and mint, then serve.

Sweet Carrots

Carrots- sliced on the diagonal
tablespoon of clarified butter

Saute carrots in butter on medium heat for about 5-8 minutes.

How to clarify butter:
On VERY low heat, melt real butter. Skim off fatty solids that rise to the top. Remove all solids. Keep the light yellow, clear liquid.

Mimi's Saltine Egg Salad

1 boiled egg
saltine crackers
pepper
tomato (seeded and diced)
green onion
mayonnaise

Peel egg and cut white parts into pieces. You may or may not use the yoke according to your taste. To the egg add chopped green onion and tomato. Season with pepper, no salt. Add mayo to taste (about 1/2 cup). Loosely break saltines into mixture and stir. Keep adding crackers until salad is the consistency you want. Add mre pepper for flavor. Serve immediately as crackers will become soggy.

Nacho Dip

OVEN 350
1 can (16 oz.) refried beans
1 cup sour cream
3 oz. cream cheese
1/2 cup picante sauce
2 tsp. chili powder
1/2 tsp. cumin
1 cup cheese
1 bag chips

Combine beans, sour cream, cream cheese, salsa, and spices. Mix thoroughly. Put in a baking dish layering 1/2 bean mixture, cheese, beams, and cheese. Bake at 350 for 20 minutes. Serve hot with chips.

OPTIONAL (what I like to do):
Mix ground beef with taco seasoning into bean mixture. Add lettuce, onion, and tomato on top after baking.

Tuna Salad

2 cans of drained tuna

2 Tbsp sweet pickle relish

About 12 to ¾ cup Miracle Whip

½ cup chopped onion

2 bolied eggs

Salt and pepper

Mix all ingredients together in a bowl. Amounts are subject to your taste.

Lemon Almond Green Beans

I can drained green beans

1-2 Tbsp. slivered almonds

1 tsp. lemon juice

A little olive oil or butter

Over medium-low heat, put butter or oil into a pan. Let it heat up for a couple of minutes then add lightly and toast almonds. Add green beans and lemon juice. Sauté for about 5-10 minutes.

Corn Casserole

OVEN 350

1 can creamed corn

1 can regular corn (drained)

2 boxes of corn muffin mix (I use Jiffy)

1 cup sour cream

½ cup melted butter

Mix all ingredients together. Pour into a greased casserole dish or 9x13 pan. Bake at 350 for 50-55 minutes or until golden brown. Knife should come out clean. Let cool for 5 minutes before serving.

**If you would like to add cheese on top, pull out of the oven at 45 minutes, add cheese, and return to finish cooking.

Brushetta

1 cup seeded and diced tomato

1 clove minced garlic

1 Tbsp. olive oil

1 tsp. Italian seasoning

Salt and pepper

Mix all ingredients together in a bowl. Serve on toasted cheese toast. Amounts are subject to your taste.

*from the kitchen of Andie M.

Baked Squash

OVEN 350

2 ½ pounds medium sized yellow squash

1 egg, beaten

½ cup bread crumbs plus additional for topping

¼ cup butter (half a stick)

1/8 cup sugar

1 Tbsp. onion- diced

Salt and pepper to taste

Cut off tips of squash and cut each squash into 3-4 pieces. Drop into a large pot with enough boiling water to cover the squash. Return to a boil, reduce heat and cook until tender. Drain in colander and mash. Mix in egg, bread crumbs, butter, sugar, salt and pepper. Put into a casserole dish that has been lightly greased. Cover with a layer of bread crumbs. Bake at 350 for 20-25 minutes or until lightly browned.

Bacon Wrapped Breen Beans

I can drained whole green beans

Bacon strips, cut in half

Wrap 5 green beans in each bacon half and secure with a toothpick. Place on a cookie sheet and bake at 350 for 45 minutes. Paper towel off excess grease when removing from cookie sheet to serving dish.

**You can also use fresh green beans, but I would recommend steaming them first. Otherwise, the beans are too hard after cooking and do not absorb as much flavor.