Archives for March 18, 2012

This is my favorite Brussels Sprout recipe given to me by Lynne Kreger–a great cook and a great friend.

2 pounds little Brussels sprouts, outer leaves removed and cut in half

1 large onion, sliced to your liking

5 or 6 garlic cloves, course chop.

Place the above in a single layer on a baking sheet, and sprinkle with EVOO, salt and pepper

Bake at 375 degrees for about 15 minutes.  Remove

In a large skillet, cook 1 package lean bacon which has been cut into 1 inch pieces until browned, but not crisp.

If there is a significant amount of bacon fat, remove  enough so you are left with about 4 T of the fat.

Add the Brussels sprouts, garlic and onion.  Stir over low heat until warmed through.

*I like to sprinkle a little sugar and vinegar or lemon juice on it also, but that’s a personal thing.

Great over the Holidays–Thanksgiving, and Christmas.

I am a great lover of vegetables and feel that any meal should have tons of them! This recipe can be served hot, cold, or room temperature.

Great for an entree, or for an appetizer–Quite different.  I think you’ll like it.

In a large sauce pan, combine the following ingredients, bring to a boil and simmer for five minutes:

One C Catsup

One C Chili Sauce

One C water

1/2 C EVOO (Extra Virgin Olive Oil)

1/2 C Tarragon vinegar

1/2 C lemon juice

2 T brown sugar

1 T Worcestershire sauce

1 T salt

1 tsp. Cayenne pepper

1 minced clove of garlic

ADD  and simmer until just ‘al dente’:

One whole cauliflower cut into flowerettes

One bag baby carrots (you can cut them in half if you wish)

One bunch celery, remove all strings, and cut into 1/2 inch chunks

One or two boxes small white mushrooms, brushed (not washed) clean

One jar Pepperocini peppers, drained

One jar small stuffed green olives, drained

Remove sauce pan from burner and either refrigerate, if you plan to have it cold, or go to the next step:

Drain two or three cans of Starkist solid pack Albacore tuna.  Break into large pieces. Ladle some of the sauce over it.

ON A LARGE WHITE PLATTER

arrange the tuna in the center, and surround it with the beautiful array of vegetables.

Drizzle some of the sauce over all, and pass more sauce separately in a gravy boat.

After all the veggies are eaten, just repeat the above procedure and make some more, using the left-over sauce.

If you’re looking for a new and different side dish—this is for you.

Ingredients:

1 ten ounce can Tomato puree

3/4 C water

1/2 sticked unsalted butter

1 C brown sugar (light)

1/4 Tsp. salt (or to taste)

freshly ground pepper (to taste)

2 C cubed toast

Procedure:

Bring the first five ingredients to a boil.

Spread toast cubes in bottom of a buttered baking dish

Pour mixture over top

Bake uncovered at 350 degrees for 20 to 30 minutes

This recipe can be doubled, and try adding some of your own ideas to this dish:

Fresh minced herbs, such as parsley, thyme, marjoram, red pepper flakes,  a little minced celery for crunch.