Broccoli with Mustard Sauce

2 lbs. fresh broccoli florts, cauliflowerets or sliced carrots
1/2 c. mayonnaise
1/3 c. milk
1/4 c. grated Parmesan cheese
1/4 c. shredded Swiss cheese
2 tsp. lemon juice
2 tsp. prepared mustard
salt & pepper to taste

Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce. Makes 4 servings.

Company Corn

2 packages (10 oz. each) frozen corn
1 med. onion, chopped
1/4 c. chopped celery
1/3 c. butter, cubed
2 Tbs. minced fresh parsley
1 tsp. salt
1/2 tsp. dried savory
1/2 tsp. white pepper
3/4 c. sour cream
1 tsp. lemon juice

Cook corn according to package directions. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Stir in the parsley, salt, savory and pepper. Drain corn; add to onion misture. Stir in sour cream and lemon juice. Serve immediately. Makes 6-8 servings.

Maple Butternut Squash

1 med. butternut squash
1 c. maple syrup
2 Tbs. raisins
1 Tb. butter, melted
1/2 tsp. ground cardamom
1/2 tsp. ground allspice

Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave uncovered, on high for 12-14 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamomand allspice; set aside.
When squash is cool enough to handle, remove rind and cut in 1-in. pieces. Place in a 13x9x2in. baking dish. Drizzle with syrup mixture. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Makes 6 servings.

Baked Vegetable Medley

1 med. head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 med. carrots, sliced
1 lb. sliced fresh mushrooms
1 bunch green onions, sliced
1/4 c. butter, cubed
1 can (10-3/4 oz.) condensed cream of chk. soup
1/2 c. milk
1/2 c. process cheese sauce (velveeta)

Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 40-45 minutes or until bubbly. Makes 12 servings.

Green Beans Supreme

4 packages (16 oz. each) frozen cut green beans
1/4 c. finely chopped onion
1/4 c. butter, cubed
2 Tbs. all-purpose flour
1 tsp. salt
1 tsp. paprika
1 tsp. Worcestershire sauce
1/2 tsp. ground mustard
2 c. evaporated milk
8 oz. cheese (velveeta) shredded

Topping:
1/4 c. dry bread crumbs
2 tsp. butter, melted

Cook green beans according to package directions. Meanwhile, saute onion in butter until tender. Remove from heat; whisk in flour, salt, paprika, Worcestershire sauce and mustard until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese. Drain beans; gently fold into cheese sauce. Transfer to a large serving bowl. Toss bread crumbs and butter; sprinkle over beans. Makes 12-16 servings.

Wild Rice Pilaf

2 cans (14-1/2 oz. each) chicken broth
3/4 c. uncooked wild rice
1 c. uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1 garlic clove, minced
1/2 tsp. dried rosemary, crushed
1/2 c. butter, cubed
3 c. fresh broccoli florets
1/4 tsp. pepper

In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook for 20-25 minutes longer or until liquid is absorbed and rice is tender. Meanwhile, in a large skillet, saute the onion, carrots, garlic and rosemary in butter until vegetables are tender. Stir in the rice, broccoli and pepper. Transfer to a greased shallow 2 qt. baking dish. Cover and bake at 350 for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving. Makes 10 servings.

Peas in Cheese Sauce

4-1/2 tsp. butter
4-1/2 tsp. all purpose flour
1/4 tsp. salt
1/8 tsp. white pepper
1-1/2 c. milk
3/4c. cubed cheese (velveeta)
2 packages (10oz. each) frozen peas, thawed

In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in peas; cook 1-2 minutes longer or until heated through. Makes 8 servings.

Yummy Mexican Soup

2 cans rotel tomatoes
1 can black beans (drained)
1 can corn (1/2 drained)
1 can chicken broth
1 Lg. can chicken with rice soup
1 Lg. can Ranch style beans
2-3 chicken breasts (cubed and cooked- I cook with little olive oil in skillet for approx. 5 minutes)
cilantro

Just mix ingredients and boil!

Brian especially loves this recipe. He pours crushed tortilla chips on top with a little shredded cheese. I only use one can of rotel but it just depends on how spicy you like it! Makes lots of leftovers and tastes even better with time.

Chocolate Chip Oatmeal Cookies

1 cup butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
3 c. quick-cooking oats
1-1/2 c. all-purpose flour
1 package (3.4 oz) instant vanilla pudding mix
1 tsp. baking soda
1 tsp. salt
2 c. (12 oz) semisweet choc. chips
1c. chopped nuts (optional)

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 for 10-12 minutes or until lightly browned. Remove to wire racks. Yields about 7 dozen.

I absolutely love this recipe- I am constantly trying new cookie recipes and this is my favorite so far. I don't use nuts but that is up to you. Perfect for giving out treats to several friends, etc.

Strawberry Spinach Salad

1 bag spinach lettuce (approx. 7 cups)
2 c. sliced strawberries
slivered almonds ( I just use one of the small bags and warm them on the stove top until golden with a little sugar)

Dressing:
1/4 c. suger
2 tbs. rice vinegar
1/4 tsp. paprika
1/8 tsp. salt
1 1/2 tsp. Canola oil (vegetable works)

Combine in a jar and shake vigorously. Pour over greens and strawberries.
I take this to dinners all the time. It makes a lot and is very yummy!