Italian Asparagus
Grilled Asparagus Salad
Browned Green Beans

Chinese Style Green Beans
Ina Garten's Maple-Roasted Butternut Squash
Brussel Sprouts Sauteed with Pecans and Shallots

Mixed Baby Greens Salad with Mandarin

Ruth's Mother's Corn Casserole

Savory Spinach Squares
Spinach Salad with Strawberries

Spinach Souffle Casserole

Squash and Apple Bake

Stuffed Peppers

Zucchini Casserole #1

Zucchini Casserole #2

Chinese Style Green Beans

1 pound fresh green beans
Vegetable cooking spray
1 teaspoon vegetable oil
1 teaspoon peeled, minced gingerroot
1 clove garlic, minced
2 tablespoons water
1 tablespoon low-sodium soy sauce
1 teaspoon cornstarch
1/2 teaspoon brown sugar
1/2 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper

Wash beans, trim ends and remove strings. Arrange beans in a vegetable steamer, and place over boiling water. Cover and steam 5 minutes. Drain and plunge into cold water; drain again,

Coat a large nonstick skillet with cooking spray; add vegetable oil; and place over medium high heat until hot. Add gingerroot and garlic; saute 30 seconds. Add beans; saute 5 minutes.

Combine 2 tablespoons water and next 5 ingredients; stir well. Add to beans; cook 30 seconds or until thoroughly heated, stirring constantly. Yield 8 servings (about 29 calories per 1/2 cup).

Browned Green Beans

1 1/2 pounds green beans
1 tablespoon vegetable oil
1/2 cup low salt chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons fresh lemon juice

Trim ends from beans, and remove strings. Cut beans in half lengthwise, slicing through the seam on each side of beans.

Heat oil in a large skillet over high heat. Add beans, and cook 5 minutes or until lightly browned, stirring frequently. Reduce heat to medium, and gradually add broth, salt, and pepper. Cook two minutes. Remove from heat. Stir in lemon juice. Yield 6 servings 3/4 cup, calories 53.

Ina Garten's Maple Roasted Butternut Squash

1 large butternut squash
1 head garlic, cloves separated but not peeled
2 Tbs. good olive oil
2 1/2 Tbs pure maple syrup
1 tsp. kosher salt
1/2 tsp pepper
2 oz. thinly sliced pancetta, chopped
16 whole fresh sage leaves
French Bread, for serving.

Preheat oven to 400.
Peel and seed squash, cut into 3/4-1" cubes.
Place squash and garlic cloves on sheet pan in one layer.
Toss with oil maple syrup, salt and pepper. 
Bake 20-30 minutes until squash begins to brown, turning once during baking.

Sprinkle pancetta and sage leaves evenly over butternut squash and bake for another 20-30 minutes until squash and garlic are tender and caramelized.

Season to taste and serve with bread for guests to spread with the roasted garlic.

Serves 6.

Spinach Salad with Strawberries

1 bag of spinach
1 pint of strawberries

Dressing :

1 tsp worcestershire sauce
1 tsp poppyseeds
1/4 to 1/2 cup sugar
1/4 cup vinegar
1/2 cup oil
1 tablespoon minced onion

1. Cut stems off spinach, wash and cut or tear into smaller pieces

2. Slice strawberries - you can use as many as you want

3. Mix together dressing ingredients and add just before serving or add individually.

Spinach will wilt if you add it before your ready to serve it.

Spinach Souffle Casserole

6 oz. cream cheese
6 eggs
4 pkgs. (9 oz. each) frozen creamed spinach, thawed
1 1/4 cups shredded Cheddar cheese, 5 oz.
1/2 cup finely chopped scallions, about 2 scallions
1/4 tsp. pepper

Preheat oven to 350C.  Coat 2-qt. baking dish with cooking spray.  Microwave cream cheese on High until very soft, about 1 minute.

In bowl, beat the eggs; stir in cream cheese, spinach, 3/4 cup Cheddar, scallions and pepper.  Spread in baking dish; sprinkle with remaining Cheddar.

Bake until knife inserted into center comes out clean, about 1 hour, 5 minutes.  Let stand 5 minutes before serving.

Makes 8 servings.
Total time: 1 hour, 15 minutes.

Zucchini Casserole 1

1/4 cup oil 
1/2 cup grated cheddar cheese
1 clove garlic 1/4 cup Parmesan cheese
4 zucchini sliced 
4 medium tomatoes, peeled & sliced
1/4 tsp. Oregano 
1/2 cup bread crumbs
1/4 tsp Basil 
2 tbsp. Melted butter
salt & pepper

Fry garlic in oil until brown and remove. Saute zucchini in oil. Combine oregano, basil, and cheeses. Layer squash, sliced tomatoes in buttered pan. Sprinkle each layer with salt, pepper and cheese mixture. Mix bread crumbs with melted butter and sprinkle on top of casserole.

Bake 20-25 min at 350 until crumbs are brown.

Zucchini Casserole 2

4 lbs. Zucchini,, sliced 
1/2 lb. Cheddar cheese, grated
1/4 cup diced celery 
4 eggs, beaten
1/4 cup diced onion 
1/2 cup bread crumbs
1 tsp. Salt 
2 tbsp. Parmesan cheese
1/4 tsp. Pepper 
2 tbsp. Butter, melted

Slice zucchini; do not peel. Steam for two minutes and drain. Saute in butter until golden brown, the celery and onions. Add salt and pepper. Mix zucchini and sauteed vegetables together. Mix the grated cheese and eggs; add to vegetable mixture.

Place in shallow greased casserole. Mix bread crumbs, Parmesan cheese and melted butter. Sprinkle over top of casserole. Bake uncovered at 325 degrees for 35 minutes or until brown and set.


2 lb. Butternut squash 1 tsp salt
cup brown sugar tsp cinnamon
1/4 cup butter 2 baking apples cored and
1 Tbsp. Flour cut into " slices

Heat oven to 350

Cut squash in half, remove seeds, pare squash cut into " slices. Stir together remaining ingredients except apples. Arrange squash in ungreased baking dish. Top with apple slices. Sprinkle sugar mixture on top. Cover with foil. Bake 50 to 60 min until squash is tender.


4 eggs, beaten
2/3 cup milk
1/4 cup melted butter
1/2 cup minced onion
2 tablespoons dry parsley flakes
1 teaspoon Worcestershire sauce
1/1/2 to 2 teaspoons salt
1/2 teaspoon thyme
1/2 teaspoon nutmeg
2 packages (10 ounces each) frozen chopped spinach, cooked and drained
2 cups cooked rice
2 cups shredded, process American cheese

Beat eggs; add combined milk, butter, onion, parsley flakes, Worcestershire sauce, salt, thyme and nutmeg and mix well.
Combine remaining ingredients; add egg mixture and mix well.  
Pour into a greased shallow 2-quart baking dish.
Bake in a preheated 350F oven about 40 to 45 minutes.
Cut into squares for serving.
Yield: 8 servings.


3 1/2 ounce boil-in-bag long grain rice    (we used left over Chinese restaurant takeout rice)
4 medium red or green bell peppers
3/4 pound ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 cups bottled tomato and basil pasta sauce (our your own)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry red wine
cooking spray

Preheat oven to 450 degrees.  Cook rice according to package directions, omitting salt and fat. Set aside.

While rice cooks, cut tops off bell peppers; reserve tops.  Discard seeds and membranes.  Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap.  Microwave at high 2 minutes or until peppers are crisp-tender.  Cool.

Heat a large nonstick skillet over medium-high heat.  Add beef, onion, parsley, paprika, salt and allspice; cook 4 minutes or until beef is lightly browned, stirring to crumble.  Remove from heat.  Add rice, 1/2 cup pasta sauce and cheese to beef mixture, stirring to combine.

While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

Spoon about 3/4 cup beef mixture into each pepper.  Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan.  Cover with foil.

Bake at 450 degrees for 20 minutes.  Uncover; bake an additional 5 minutes or until lightly browned.  Serve peppers with sauce.  Garnish with pepper tops.  Makes 4 servings (1 stuffed pepper and 1/3 cup of sauce each).  


1 bag mixed baby greens, 10 ounces
1 can mandarin oranges, drained
1/4 English or European seedless cucumber, thinly sliced
2 tablespoons rice wine or white vinegar (approximately)
2 teaspoons sugar
3 tablespoons vegetable oil (approximately)
1 teaspoon toasted sesame oil
Sesame seeds, for garnish, 2 tablespoons
Salt and freshly ground pepper

Combine greens, oranges and cucumber in a salad bowl.  In a small bowl, combine vinegar and sugar.  Whisk in vegetable oil and sesame oil.  Pour dressing over salad.  Add sesame seeds, salt and pepper and toss.

Makes 4 servings. 

Ruth's Mother's Corn Casserole

2 eggs
1 can (14 1/2 oz) cream-style corn
1 cup sour cream
4 oz. Cheddar cheese, shredded, about 1 cup
1/2 cup cornmeal
1/3 cup chopped green pepper
1/4 cup butter or margarine, melted
2 tbs. chopped fresh parsley
3/4 tsp. salt

Preheat oven to 350F.
Butter 8 (6-oz) ramekins or custard cups or a 6-cup baking dish.
In bowl lightly beat eggs.
Stir in corn, sour cream, cheese, cornmeal, green pepper, butter, parsley and salt.
Divide mixture evenly among ramekins or transfer to baking dish.
Bake 35-40 minutes for ramekins, 1 hour for baking dish or until knife inserted near center comes out clean.

Makes 8 servings.


8 cups Brussels Sprout halves (trim off end of each sprout and cut in half)
4 strips turkey bacon  (regular bacon works, too)
1 tablespoon canola oil
1 cup sliced shallots
1 teaspoon minced garlic
3/4 cup pecan pieces, lightly toasted in a nonstick frying pan
2 teaspoons brown sugar
Salt and pepper to taste - optional

Micro steam the brussels sprout halves with a couple table spoons of water until just barely tender (about 6 minutes, depending on your microwave).
Watch carefully so they don't overcook.  Drain them from any excess water.

Meanwhile cook the bacon strips over medium-high heat in a large nonstick frying pan coated with canola cooking spray, flipping them often, until crisp.
Let them cool on a paper towel, and then break them into small bits or pieces.

Add the canola oil to the same pan from the bacon and heat over a medium high flame.

Add the shallots and saute, stirring frequently, for a couple of minutes.  Add the minced garlic and saute another minute or two or until the shallots are golden.

Stir in the brussels sprout halves and saute a couple of minutes, stirring occasionally, to char part of the sprouts.

Sprinkle pecans and brown sugar over the top and stir to blend.  Reduce heat to low and continue to cook and stir for another minute.  Add salt and pepper to taste if desired.  Spoon the mixture into a serving bowl and sprinkle the bacon bits over the top.


1 pound asparagus
1 teaspoon kosher salt
1 teaspoon oil
1 teaspoon dried oregano
6 plum tomatoes
1 medium red onion
6 basil leaves, chopped
2 tablespoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon sugar

1. Preheat the grill.  Cut off the bottom 2 inches of the asparagus, and discard.  Place the asparagus spears in a medium mixing bowl, and toss with kosher salt, oil and oregano.  Remove from bowl.  Cut the plum tomatoes in half, and toss in the same mixing bowl.  Set the bowl aside for later.  Peel the red onion, an cut into five thick slices.

2. Grill the asparagus for 1 minute, roll over the spears and cook an additional minute.  Remove the asparagus from the grill, and set aside.

3. Put the tomatoes skin side up on the grill and cook for 1 minute.  Flip them over, and grill on the skin side for 1 minute or until lightly charred.  Remove from grill, and set aside.

4. Carefully place the onion slices on the grill and try to keep the slices together.  Cook for 1 minute on each side, then remove from grill.

5. Cut the grilled asparagus spears into 1-inch pieces, and return to the mixing bowl.  Cut the tomato halves into four pieces. and toss with asparagus.  Quarter the red onion slives, and add to the bowl.  Add the basil, balsamic vinegar, Worcestershire sauce and sugar to the bowl and toss gently to blend.  Taste, and add kosher salt, if necessary.  Makes 4 to 6 side servings.


(Makes 4 servings)

1 lb. Fresh asparagus
1 onion, thinly sliced
2 tbsp chopped celery
1 large tomato, sliced
1/8 tsp salt
1/8 tsp pepper
1/4 tsp oregano
1/4 tsp thyme
1/4 cup bread crumbs
2 tbsp grated Parmesan cheese
3 tbsp butter, melted

Line 9 X 13" pan with asparagus.
Top with onion, celery and tomato.
Sprinkle with seasonings, bread crumbs and cheese.
Drizzle with butter.
Cover and bake at 375 for 45 minutes