Fruit Recipes

Recipes




1. Sesame Sweet Potato Wedges
2. Creamed Spinach Crepes
3. Better Brussel Sprouts
4. Cauliflower Casserole
5. Butternut Squash And Apple Casserole
6. Zesty Carrot Casserole
7. Orange Broccoli

Sesame Sweet Potato Wedges

buttonSesame Sweet Potato Wedges

  • 1 1/2 lb sweet potatoes (about 4) cut lengthwise into thick wedges
  • 2 T extra virgin olive oil
  • 1 T toasted sesame oil
  • 1 T sesame seeds
  • Salt to Taste
  • Cilantro,Coarsely torn or chopped for garnish
  • 2 T peanut butter
  • 1 T lime juice
  • 1/2 red serrano chili,seeded and sliced
  • 1 T soy sauce
  • 1 T ketchup
  • Freshly ground black pepper
    • Preheat oven to 400 F. Arrange the potato wedges in a single layer on a baking sheet. Sprinkle the wedges with the olive and sesame oil, sesame seeds and salt. Roast for 35 minutes, or until tender. Meanwhile, use a food processor or blender to puree peanut butter, lime juice, chili, soy sauce, ketchup and 1/4 cup warm water. Blend until smooth. Season with salt and pepper then transfer to a pan and heat over a low flame until warm. Sprinkle the potato wedges with cilantro and serve with a bowl of the dipping sauce Yield: 4 Servings


    buttonCreamed Spinach Crepes

    • 1 pkg of frozen chopped spinach
    • 1 can of Campbells cream of mushroom soup (reserve about 3 T for the Sauce)
    • 1 T. butter or margarine
    • 1 small package of Jack Cheese (Cut in long slices)
    • 1 small carton of sour cream
    • salt and pepper to taste


      • Sauce
    • 3 T. of Cream of mushroom soup (undiluted)
    • 3 T of Sour Cream
    Heat sauce until just warm Cook Spinach according to package directions, drain off all water, squeeze off any excess. Add 1 can of cream of mushroom soup, 1 Tablespoon of butter, heat and stir until blended over med heat. Season with salt and pepper. Set aside. Make your crepes, keep warm until ready to use. (You can also use plain egg omelets) With one crepe, spoon on the creamed spinach mixture, about 2 Tablespoons, or just enough so the crepe stays together when folded, put one slice of Cheese on top of the spinach mixture, fold crepe. Then spoon on A little of the sauce and serve.. Yield: 3 or 4 servings, depending on how hungry you are. :)

    Better Brussel Sprouts

    buttonBetter Brussel Sprouts

      This is not a recipe exactly. just a way to prepare brussel sprouts so they taste better, cook quicker and look great.. Simply wash them under cold water, cut off the root end, take outer leaves off, and slice the long way so the inside shows... It's a sweet trick to making brussel sprouts taste much better and look much better.. now that the inside yellow is exposed.. looks pretty on the plate.. even those who don't care for them will want to try them this way..




    		Vegetable Recipes



    buttonCauliflower Casserole

    • 1 large cauliflower, broken into flowerets
    • 6 Tbl butter
    • 1/4 Cup flour
    • 1 Tsp salt
    • 2 Cup milk
    • 2 Tbl prepared mustard
    • 1/2 Cup soft bread crumbs
    • 1/4 Cup Parmesan cheese
    Cook cauliflower in boiling salted water until just crisp-tender, about 6 minutes. Drain cauliflower and transfer to a lightly buttered 1 1/2- quart baking dish. In a small saucepan, melt 3 tablespoons of butter; blend in flour and salt. Stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until sauce is thickened and smooth, for about 3 minutes. Stir in mustard. Pour sauce over cauliflower in casserole. Melt remaining butter in a medium saucepan; add bread crumbs and toss to coat. Sprinkle Parmesan cheese over casserole then top with buttered bread crumbs. Bake at 375 for 20 minutes, or until bubbly and browned. Cauliflower casserole serves 6

    buttonZesty Carrot Casserole

    NOTE: Don't let the horseradish throw you, this is a delicious recipe, one you will make many times over!
    • 1 Lb carrots, cut in 1/2" pieces
    • 2 Tbl onion, Minced
    • 3/4 Cup mayo
    • 1/3 Cup water
    • 1 Tbl prepared horseradish
    • 1/4 Tsp pepper
    • 1/2 Cup dry bread crumbs
    • 2 Tbl butter, melted
    • 1/2 Cup sharp cheddar cheese, grated
    Cook carrots until tender. Place in a 1 quart casserole dish, set aside. In a small bowl, combine the next 5 ingredients, mix well and pour over carrots. Combine bread crumbs and butter, sprinkle on top. Bake, uncovered at 350 for 30 minutes. Sprinkle with cheese, and return to oven until the cheese is melted.
    Orange Broccoli

    buttonOrange Broccoli

    • 2 Lb of broccoli
    • 5 Tbl Butter
    • 1/4 Cup orange juice
    • 1 Tsp grated orange peel
    • 1/2 Tsp salt
    • 1/3 Cup slivered almonds
    • 1 cup Cheddar Cheese, Grated
    Place 1 inch of water in a saucepan,add broccoli,bring to a boil.Reduce heat,cover and simmer for 5 to 6 minutes or until tender-crisp,Drain and keep warm. In the same pan, combine the butter and orange juice,and the orange peel,and salt,heat until butter is melted, Return the broccoli to the saucepan,toss to coat. Return to serving bowl,sprinkle with almonds. Cook carrots until tender. Place in a 1 quart casserole dish, set aside. In a small bowl, combine the next 5 ingredients, mix well and pour over carrots. Combine bread crumbs and butter, sprinkle on top. Bake, uncovered at 350 for 30 minutes. Sprinkle with cheese, and return to oven until the cheese is melted.