by Susan Oliver 1/4 tsp. Dijon mustard 1/2 T. olive oil 1 tsp. cider vinegar 2 tsp. finely chopped shallots 1/2 T. olive oil 3/4 lb. fresh green beans (ends snapped) pecans crumbled blue cheese Mix first four ingredients for dressing. Blanch beans in boiling water for 3 mins. or until just tender–do not overcook […]
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Meatless Meals: Southern Grits Casserole
by Barb Weir 6 c. water 1 1/2 c. grits, instant or regular 1 tsp. salt, to taste 1 stick melted butter 10 oz. extra sharp cheddar cheese, grated 3 large eggs, beaten 1/4 c, milk 1 T. Worcestershire Preheat oven to 325 degrees. Boil water. Gradually add grits, stir until thickened. Do not overcook. […]
Continue ReadingMeatless Meals: Noodles Romanoff
NOODLES ROMANOFF by Beverly Collins 12 oz. wide noodles 1 c. fresh chopped parsley 1 pt. cottage cheese 1 pt. sour cream 1 T. Worcestershire sauce 4 T. green onions 1/2 c. grated cheese 1/2 tsp. paprika Boil noodles, drain. While noodles are hot, mix all ingredients except cheese and paprika and place in a […]
Continue ReadingMeatless Meals: Corn Pudding
CORN PUDDING by Suzanne “Sue” Ward 1 egg 1/2 c. milk 1 T. sugar 1 can (16 oz.) cream style corn 2 T. butter cut in pieces 3/4 c. crushed ritz crackers paprika Place egg in 1 1/2 qt. casserole and beat well with a fork. Stir in milk, sugar, corn, crackers, and butter. Microwave […]
Continue ReadingMeatless Meals: Beans a Go-Go
BEANS A GO-GO by Mo King 2 medium onions, fried 2 large cans baked beans 2 cans baby lima beans 2 cans kidney beans 1 c. catsup 6 T. vinegar 4 T. brown sugar 2 tsp. dry mustard 2 tsp. salt Pour beans into casserole. Add all ingredients and mix well. Bake at 350 degrees […]
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