Vegetables

Broccoli Casserole

  • 2 oz cream cheese
  • 1/4 cup milk
  • 1 can shrimp soup
  • 2 teaspoons lemon juice
  • Almonds (slivered or sliced)

Instructions:

  1. Mix cream cheese and chives with milk, shrimp soup, lemon juice, and heat to blend.
  2. Sauté almonds and set aside.
  3. Pour sauce over cooked broccoli and top with almonds.
  4. Serves 4-5.

Cauliflower in Soy Sauce

  • Cauliflower
  • 1/4 cup hot vegetable oil
  • 1/2 cup water
  • Salt
  • 4 teaspoons soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon flour
  • 1 cup flank steak strips (optional)

Instructions:

  1. Cut flowers and cook in skillet in vegetable oil.
  2. Remove from pan and sauté thin strips of flank steak that have been dredged in flour until brown.
  3. Add water and salt, steam florets until tender.
  4. Mix soy sauce, sugar, water, and flour, pour over cauliflower, add meat back in, and stir until thickened.

Green Beans

Instructions:

  1. Remove ends and strings.
  2. Place in a large iron skillet with some olive oil and 3 sliced garlic cloves.
  3. Stir on high heat until beans turn bright green, careful not to burn.
  4. Add 1/2-1 cup water and salt, cover, cook on low heat until tender.
  5. Do not peek too often, you will let the steam out.

Baked Carrots

Instructions:

  1. Pare and slice carrots lengthwise.
  2. Place on double thickness of aluminum foil, dot with butter, salt, and pepper.
  3. Seal tightly with foil making an airtight package.
  4. Bake at 400 degrees for 45 minutes to 1 hour.