1 pound string beans, trimmed and cut into 1 inch pieces
1 10-ounce bag frozen shelled endamame (green soy beans)
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 15-ounce can black beans, drained and rinsed
2 scallions, sliced
Put the string beans and frozen endamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
In a small bowl, whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
Makes 8 servings; 181 calories per serving.
From Ellie Krieger, The Food Network
1 51 oz. can Sea Watch Chopped Clams (Costco)
1 onion, diced
3 medium potatoes, peeled and diced
3 tablespoons butter
Salt and Pepper to taste
4 strips bacon
3/4 cup flour
3 cups milk
2 teaspoons chopped parsley
Drain clams and reserve juice. Saute bacon. When done, remove bacon, let cool, then crumble and set aside. Saute onion. When onions are cooked, add crumbled bacon. Add potatoes and juice. Simmer until potatoes are tender. Stir flour into the milk, slowly add this into the pot and continue stirring until thicker. Add parsley, salt and pepper to taste. Add clams, Turn off burner. Add butter, stir and serve.
This is a very good recipe.
2 bonless skinless chicken breasts
1 can black beans
Good Seasonings Italian Dressing
1. Slice chicken into strips and skillet fry in italian dressing.
2. Cook black beans until soft.
3. While chicken and beans are cooking, shred lettuce, slice tomato, and green onions into large bowl
4. When black beans are soft transfer to strainer and rinse in cold water, add to lettuce, tomato, and green onions
5. Make salad dressing by mixing salsa and italian dressing to taste and dress salad
6. Add chicken to salad and serve, garnish with tortilla chips and cheese
Note: above amounts serve 2 large portions
From Laura Albert
1 package frozen mixed veggies
1 lb cubed beef for stew
28 oz. can tomato sauce
1/2 head cabbage
1. Brown meat in oil in a large soup pan
2. Add diced onion and cook until tender
3. Add tomato sauce
4. Add water until soupy
5. Add frozen veggies and cabbage
6. Simmer for 1 hour and serve
Note: Amount of ingredients is dependent on how much you want to make. The above amounts will make about 6-8 servings.
From Rose Sweterlitsch
1 tbs. vinegar
1. Peel and slice cucumbers
2. Salt slices well and let stand for 1-2 hours
3. Squeeze of cucumbers very well
4. Stir in sour cream and vinegar until cucumbers are well coated
Note: Amount of vinegar depends on amount of cucumbers. It is best to start off with small amounts and add after tasting
From Rose Sweterlitsch
1/4 cup apple cider vinegar
1/3 cup extra virgin olive oil
1 teaspoon minced fresh garlic
1 teaspoon dried parsley flakes
3/4 teaspoon sugar
3/4 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon ground pepper
Whisk all ingredients together until well blended. To maintain freshness, keep refrigerated for up to 4 weeks. For variation, add 1/4 cup soy sauce to the above recipe and use as a marinade for meat, fish or poultry.
1 pint shucked Maryland oysters with liquor
1 quart milk
1/4 cup (1/2 stick) butter
Salt and pepper to taste
Seafood seasoning, if desired
In a 4-quart pan, cook oysters with liquor over low heat until edges of oysters just begin to curl. Add milk, butter, salt and pepper. Heat slowly until hot; do not boil. For an extra zip, sprinkle with seafood seasoning on each serving. Makes about 6 cups of stew.
1/2 cup each chopped onion and celery
1 tablespoon butter or margarine
1 can Del Monte Fresh Cut Whole New Potatoes, drained and sliced
1 cup diced ham (optional)
2 cups half and half or milk
1 15-1/2 ounce can Del Monte Fresh Cut Fiesta Corn, drained
1 can Del Monte Cream Style Corn
Cook onion and celery in butter in large saucepan until tender. Add potatoes, ham, milk and corn. Cover and simmer 10 minutes. Do not boil. Stir frequently. Season with salt and pepper to taste. Serve immediately.
1 10-ounce bag of mixed salad greens
1 cup ripe olives
3 plum tomatoes, cut into wedges
1 small red onion, thinly sliced
1/2 medium cucumber, cut into wedges
Fresh Greek or Bottled Italian Dressing
Top with 1 8-ounce package feta cheese, sliced or crumbled
Fresh Greek Dressing:
1/2 cup extra virgin olive oil
1 fresh lemon, squeezed (1/4 cup)
1 clove garlic, minced
1 teaspoon dried oregano leaves
Salt and pepper to taste
5 cups water
4 cups chopped fresh or canned beets*
2 cups chopped carrots
2 cups chopped onion
4 10-1/2 ounce cans beef broth, plus 4 cans of water
2 cups coarsely chopped cabbage
2 tablespoons butter
2 tablespoons lemon juice
Cook beets, carrots and chopped onion, covered, in 5 cups of boiling salted water for 20 minutes. Add beef stock, cabbage and butter. Cook uncovered 15 minutes. Stir in lemon juice.
*If using fresh beets, cook with part of stem still intact to retain color. When cooked, remove stem, peel beets and chop into small, bite-size pieces. Canned beets should also be cut into smaller pieces.
From Saint Marks Church, Bethesda, Maryland.