Aunt Lynn's Green Bean Casserole

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion diced
• 1 cup sour cream
• 3 14 1/2 ounce cans French style green beans drained
• 2 cups shredded cheddar cheese
• 1 can French-fried onions aka fried onion crisps
• 1 tablespoon butter melted
• 1 4 ounce can chopped water chestnuts
• 1/4 cup chopped pecans
• 1 4 ounce can chopped mushrooms

Steps:

• Preheat oven to 350 degrees 175 degrees C
• Melt 2 T butter in large skillet over medium heat
• Stir in flour until smooth and cook for one minute
• Stir in salt sugar onion water chestnuts pecans mushrooms and sour cream
• Add green beans and stir until coated
• Transfer mixture to a 2 1/2 quart casserole dish
• Spread cheese over top
• In a small bowl toss taste toppers and butter and sprinkle over the cheese
• Bake for 30 minutes or until top is golden brown and cheese is bubbly

Braised Wild Leeks

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Ingredients:

• 20 wild leeks
• 3 tablespoons butter
• 1 tablespoon maple syrup

Steps:

• Trim the leeks like you would a green onion retaining the bulb and the leaves
• Rinse thoroughly to wash away any trapped dirt and chop the leaves coarsely
• Pour just enough water in a 10 inch pan to cover the base
• Add the leeks butter and maple syrup to the water and bring to a boil
• Cover with a tight fitting lid and steam until all the water evaporates
• Remove the lid from the pan and saut for a few more minutes until the leeks are tender
• When ready to serve the leaves will lookand taste like cooked spinach

Brown Sugar Banana Bread

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Ingredients:

• 3 1/2 cups all-purpose unbleached white flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 organic egg whites or 3/4 cup Egg Beaters
• 1/3 cup canola oil or vegetable oil
• 1 1/3 cups brown sugar
• 1 tablespoon vanilla
• 3 cups mashed black bananas 6-8 bananas

Steps:

• Preheat oven to 350 degrees F
• Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
• In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
• Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
• Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
• Cool on rack

Bulgar With Peas and Mint

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Ingredients:

• 1 cup Bulgar wheat before soaking
• 1 1/2 cups boiling water
• 1 garlic clove finely chopped
• 2 cups lightly packed mint leaves chopped from about 1 bunch
• 1 cup parsley leaves lightly packed chopped
• 1 cup fresh peas or frozen and thawed
• 1 lemon zest of
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt

Steps:

• In a large bowl combine bulgur and water cover and set aside until water is absorbed about 30 minutes
• Add garlic mint parsley peas zest juice oil and salt and toss until combined Serve cold or at room temperature

Citrus Potatoes

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Ingredients:

• 1 kg new potato washed
• 2 tablespoons olive oil
• 1 lemon juice and zest of
• 1 teaspoon salt

Steps:

• Boil the potatoes whole for 15-20 minutes until tender
• Drain and toss with olive oil the grated zest and juice of a lemon
• Season with salt Serve hot

Cold Cream of Cucumber Soup

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Ingredients:

• 5 cups vegetable broth
• 5 smooth-skinned cucumbers
• 1 potato peeled and coarsely chopped
• 2 leeks coarsely chopped
• 1 shallot chopped
• 4 cloves garlic peeled and halved
• 1 cup sour cream or 1 cup yogurt
• salt freshly ground black pepper
• fresh chives

Steps:

• Bring the vegetable broth to the boil
• Chop 4 of the cucumbers coarsely
• Thinly slice the fifth and set the slices aside
• Add the chopped cucumbers potato leeks shallot and garlic to the boiling broth and cook until tender about 45 minutes
• Remove from heat and blend
• Add salt and pepper to taste and cool
• Refrigerate for several hours until well chilled
• To serve pour the chilled soup into a soup tureen add the sliced cucumbers and chopped chives
• Spoon the sour cream or yogurt on top or serve it separately at the table

Crowd Pleasing Light Oat Bread Bread Machine

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Ingredients:

• 1 1/4 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 1 1/2 teaspoons active dry yeast

Steps:

• Place all the ingredients in the order listed or according to the bread machine manufacturers
• Select the light setting

Eggplant Aubergine Casserole -- Perfect for Passover

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Ingredients:

• 3 tablespoons butter
• 1 large onion sliced thin
• 1 medium eggplant pared and cut into 1/2 inch cubes
• 1/2 green pepper diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 8 ounce can tomato sauce
• 1 4 ounce can mushrooms
• 2 tomatoes cubed
• 1 lb cream-style cottage cheese
• 1 1/2 cups matzo farfel or 2 matzos finely broken

Steps:

• Saute the onion in butter
• Combine the next 6 ingredients
• Add the sauteed onion cover and cook for 15 minutes
• Stir in the tomatoes
• Grease a 2-quart casserole and arrange alternate layers of vegetables cottage cheese and farfel beginning and ending with vegetables
• Bake uncovered at 350 for 20 to 30 minutes
• This may be put together ahead of time and refrigerated

Flourless Orange and Chocolate Cake

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Ingredients:

• 1 orange whole
• 125 g caster sugar
• 200 g dark chocolate melted
• 100 g ground almonds
• 3 eggs separated
• 1/2 teaspoon baking powder

Steps:

• Put the orange in a microwave safe bowl
• Add 250ml water cover with clingfilm and microwave on high for 20 minutes turning halfway through or simmer for 1 hour in a small saucepan
• Leave to cool still covered
• Heat oven to 180C
• Line a 20cm round springform tin with baking parchment
• Cut the orange in half and remove pips
• Put in a food processor with 5 tbsp of orange liquid left in the bowl and blitz to a smooth puree
• Add the sugar melted chocolate egg yolks and baking powder and whiz again to mix thoroughly
• Tip into a large bowl
• Beat the egg whites until stiff but not dry and fold into chocolate mixture
• Spoon into lined tin
• Put the tin on a baking sheet then in the oven
• Bake for 1 hour covering with a piece of foil or baking parchment halfway through to stop the top burning
• Cool in the tin

Grilled Garlic Scapes

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Ingredients:

• 1 lb garlic scape
• olive oil
• salt
• pepper

Steps:

• Cut scapes into pieces about 2 inches longamp; place onto a large sheet of foil wrap
• Sprinkle liberally with olive oil; season to taste with saltamp; pepper
• Bundle up the foilamp; grill for about 10 minutes or until softamp; golden

Iced Coffee With Ice Coffee Cubes

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Ingredients:

• 64 ounces fresh brewed coffee or however much your coffee pot makes your favorite flavored is good too
• 64 ounces fresh brewed coffee or however much your coffee pot makes same kind as you made the first time
• sugar or Splenda sugar substitute
• cream

Steps:

• Brew regular strength coffee and freeze it in ice cube trays
• Fill tall glasses with the coffee cubes and pour regular strength coffee over them
• Add sugar or cream if desired

Iced Red Tea

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Ingredients:

• 4 cups boiling water
• 8 regular size red tea bags I use Kalahari Red Tea or 8 red zinger tea bags I use Kalahari Red Tea
• 2 cups cold water
• 1/2 cup sugar Splenda is best or 1/2 cup sugar substitiute Splenda is best

Steps:

• Pour 4 cups boiling water over tea bags cover and steep 5 minutes Remove tea bags from water squeezing gently Add 2 cups of cold water and 1/2 cup sugar or Splenda and stir until sugar dissolves Serve over ice

Incredible Low Fat Homemade Noodles for Soup

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Ingredients:

• 2 cups flour
• 3/4 teaspoon salt
• 2 tablespoons Shedd Spread Country Crock melted
• 4 egg whites or 1/2 cup fleischmann Egg Beaters egg substitute
• 4 1/2 tablespoons cold water

Steps:

• In a medium size bowl
• combine flour
• salt
• and spread; mix thoroughly
• In a small bowl
• blend the egg whites with the cold water
• Make a well in the center of the flour mixture
• and put the egg mixture in the well; mix until the ingredients are blended
• Press into a ball
• Roll out until 1/8 thick on a floured board
• Cut into strips 1 1/2 wide and 4 long
• Bring whatever soup base you are making to a full boil and add the noodles all at once
• Return to a boil and cook 15 minutes
• stirring occasionally

Mango Strawberry Snow Cones

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Ingredients:

• 2 mangoes peeled and chopped
• 1 pint strawberry hulled and sliced
• 1 lime juice of plus
• lime wedge for garnish
• 8 cups ice
• mint leaf for garnish

Steps:

• Put the mangoes and strawberries into a blender or food processor Squeeze in the lime juice and puree
• Crush ice in a food processor or blender until it is very fine
• like snow Pile the crushed ice into dessert dishes; pour the fruit puree over until you cant see any more white
• Alternatively
• you can just blend everything up at the same time
• Garnish with lime wedges and mint; serve immediately

Mayonnaise by June

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Ingredients:

• 2 eggs
• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 tablespoon butter
• 1/2-1 teaspoon dry mustard
• salt and pepper

Steps:

• Beat all ingredients together with a whisk
• Place into saucepan and heat stirring at all times until boils

Orange and Balsamic Beetroot Beet

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Ingredients:

• 2 tablespoons balsamic vinegar
• 1/3 cup orange juice
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 6 medium beetroots

Steps:

• Preheat oven to 220C
• Combine vinegar
• orange juice
• sugar
• oil
• and salt and pepper in a jug Whisk to combine
• then pour into a baking dish
• Trim beetroot stalks
• leaving 3cm attached Gently scrub beetroot dont peel Pat-dry with paper towels
• Add beetroot to baking dish
• tossing to coat with orange juice mixture Cover with foil and roast for 1 hour or until just tender
• Cut beetroot in half and serve drizzled with pan juices

Pancakes

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Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1 egg
• 3 tablespoons melted butter
• 1 1/4 cups milk

Steps:

• Beat egg
• Stir in butter and milk
• Combine flour
• salt
• sugar
• and baking powder
• Stir into egg mixture
• Lightly grease a griddle
• Heat griddle and drop about 1/4 cup batter onto griddle
• Spread lightly with a spoon
• When bubbles begin to appear around outside edge and break
• turn with a spatula and cook on other side
• I also lift edge a little with the spatula and peek under it to see how its doing You will need to adjust your heat so they do not cook too fast and burn
• For me
• the temperature usually ends up somewhere between medium and medium-high

Roasted Sweet Onions Julia Child

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Ingredients:

• 1 large sweet onion
• 1/2 tablespoon cheese grated
• olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
• salt and pepper
• 1/2 teaspoon fresh rosemary or herbs of choice

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
• Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
• Remove from oven; cut it in half or open it up
• Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper

Spinach Salad With Strawberries and Caramelized Pecans

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Ingredients:

• 2/3 cup whole pecans
• 1/3 cup sugar
• 1/4 cup water
• 6 ounces baby spinach leaves washed and patted dry
• 2 cups strawberries washed hulled and sliced
• 3 ounces chevre goat cheese crumbled I used French feta instead
• 1 shallot sliced thinly
• 3 tablespoons extra virgin olive oil
• 2 tablespoons strawberry jam sweetened with fruit juice slightly warmed
• 2 tablespoons white balsamic vinegar
• fresh coarse ground black pepper

Steps:

• CARAMELIZED PECANS In a small saucepan combine the sugar and water Heat and stir on low until the sugar is dissolved
• Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown Watch boiling process carefully Please be careful not to burn yourself
• Arrange the pecans in a single layer on a lightly greased baking sheet
• Drizzle the simple syrup over the pecans Stir to coat Allow to stand 20 minutes or so to cool and harden Chop coarsely once cooled
• STRAWBERRY DRESSING Combine all dressing ingredients in a tight fitting jar with a lid and shake well Yield 1/2 cup
• SALAD Meanwhile arrange the washed spinach leaves on six individual salad plates Top with pecan mixture strawberries cheese and shallots Serve dressing on side

Strawberry Galette

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Ingredients:

• 3/4 cup heavy cream
• 1/3 cup fresh basil loosely packed fresh chopped
• 2 tablespoons sugar
• 3/4 cup mascarpone cheese
• 2 cups vegetable oil
• 18 -24 large fresh basil leaves
• 1/4 cup granulated sugar for sprinkling
• 2 1/2 cups all-purpose flour plus more
• all-purpose flour for surface
• 1 1/8 teaspoons salt
• 1 teaspoon sugar
• 1 cup unsalted butter cold cut into small pieces
• 1/3 cup ice water plus 2 tablespoons
• 1 lb strawberry hulled
• 1/4 cup sugar plus
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 large egg yolk
• 1 tablespoon water
• 1 tablespoon unsalted butter cold cut into small pieces

Steps:

• Make the basil cream
• Combine cream basil and sugar in a double boiler and stir until sugar dissolves about 4 minutes
• Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours for a more pronounced basil flavor
• Strain through a fine sieve into a bowl Add mascarpone and whisk until medium peaks form
• Cover and refrigerate until ready to serve up to 24 hours
• Make the fried basil Heat oil in a deep skillet to 325 degrees
• Fry basil a few leaves at a time for 12 seconds The leaves will cause the hot oil to spatter- use splatterguard
• Drain leaves on paper towels and let cool completely Sprinkle both sides of the leaves with sugar Basil can be stored at room temperature overnight
• Make the dough Sift flour salt and sugar in a food processor to combine Cut in butter and pulse until mixture forms coarse crumbs
• Add ice water and mix until just combined dough will still be crumbly Shape dough into a disk wrap in plastic and refrigerate for at least 1 hour or overnight
• Preheat oven to 350 degrees
• On a floured surface roll dough to 1/4 inch thickness Cut out a 10-inch round and transfer to a parchment-lined rimmed baking sheet Refrigerate for 30 minutes
• Make the galette Cut strawberries lengthwise into 1/4-inch-thick slices Reserve end pieces for another use want perfect even center slices for the concentric rings Toss slices with 1/4 cup sugar and the cornstarch and immediately arrange them in concentric circles on dough Start 1 inch from edge overlapping slices slightly Fold edge of dough over berries
• Refrigerate for 15 minutes
• Whisk egg yolk and water o male eggwash Brush dough with the egg wash and sprinkle with remaining 1 tablespoon sugar
• Dot berries with butter
• Bake until crust is golden brown 40 to 45 minutes
• Transfer to a serving plate Serve warm with basil cream and fried basil

Tricolor Crustless Quiche

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Ingredients:

• 2/3 lb spinach frozen defrosted or fresh
• 6 big carrots peeled and boiled
• 3 big potatoes peeled and boiled
• 8 ounces low-fat cream cheese
• 8 ounces cream cheese or use 2 pkgs low-fat cheese
• 7 -8 ounces swiss cheese shredded 200 gram
• 1 cup all-purpose flour
• 1/2 cup milk
• 4 eggs lightly beaten
• 1/2 teaspoon white pepper
• 1 dash hot paprika
• salt and black pepper

Steps:

• Preheat oven to 375 degrees F 190 C
• For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
• In a separate bowl mash the cooked carrots
• In another bowl mash the cooked potatoes
• In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
• Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
• Mix contents of all three bowls well
• Butter a deep 14x4-inch pan
• Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
• Spoon in the carrot mixture and bake 8 more minutes
• Now spoon in the spinach mixture and bake 45 minutes or until everything sets
• Turn off the oven but leave the quiche in the oven for 5 minutes
• Remove from oven then let cool for at least 5 minutes before serving