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| Side Dishes |
Apple Brown Rice Stuffing
Ingredients
12 cored, diced red apple
14 cup chopped onions
14 cup sliced celery
2 23 tablespoons seedless raisins
14 teaspoon poultry seasoning
18 teaspoon dried thyme
18 teaspoon black pepper
1 teaspoon margarine
1 12 cups cooked brown rice, cooked in apple juice
2 23 tablespoons rice bran
2 23 tablespoons slivered almonds, toasted
2 tablespoons apple juice
Preparations
Cook apple, onions, celery, raisins, poultry seasoning, thyme, and pepper in margarine in large skillet until vegetables are tender crisp. Stir in remaining ingredients. Cook until thoroughly heated.
Makes 2 Servings.
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Grilled Marinated Vegetables
Ingredients
8 zucchini, halved lengthwise
8 squash, halved lengthwise
4 red bell peppers, quartered lengthwise
8 mushrooms
Zesty Lime Marinade
12 cup bottled lime juice
12 cup water
12 teaspoon seasoned pepper
12 teaspoon celery seeds
12 teaspoon garlic powder
Preparations
Arrange all vegetables in glass baking dish. Combine all marinade ingredients in a separate bowl. Pour marinade over vegetables. Let stand 30 minutes at room temperature.
Prepare barbecue (high heat). Remove vegetables from marinade. Grill until golden, turning frequently with tongs, about 10 minutes. Transfer to platter. Season with salt and pepper and serve.
Makes 2 Servings.
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Garlic Corn on the Cob
13 teaspoon lemon zest
13 clove garlic, minced
2 teaspoons soy sauce
pepper
1 13 tablespoons olive oil
6 fresh corn ears, husked
Preparations
Combine all ingredients and marinate overnight. When ready to grill wrap corn ears in foil and grill for 30 minutes.
Makes 2 Servings. |
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Flowers need sunshine, violets need dew, all angels in heaven know I need you. Years may fly, tears may dry, but my friendship with you will never die.
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