Green Beans Guido

 Why does an inspiring sight like a sunrise always have to take place at such an inconvenient time?

Green Beans Guido
Print
Ingredients
  1. 2 TBSP. VEGETABLE OIL 30 ml
  2. 4 CUPS SLICED FRESH MUSHROOMS 1 L
  3. 2 TBSP. CHOPPED ONION 30 ml
  4. 1 GARLIC CLOVE, MINCED 1
  5. 1 RED PEPPER, CUT IN STRIPS 1
  6. 10 OZ. PKG. FROZEN WHOLE GREEN BEANS 285 g
  7. 1 TBSP. CHOPPED FRESH BASIL OR 15 ml
  8. 11⁄2 TSP. (7 ml) DRIED Basil
  9. 1⁄2 CUP GRATED PARMESAN CHEESE 125 ml
Instructions
  1. HEAT OIL IN LARGE SKILLET OVER MEDIUM HEAT.
  2. ADD MUSHROOMS, ONION, GARLIC AND RED PEPPER. COOK UNTIL ONION IS SOFT, ABOUT 5 MINUTES.
  3. ADD BEANS AND BASIL. CONTINUE TO COOK, STIRRING FREQUENTLY, UNTIL BEANS ARE TENDER-CRISP, ABOUT 10 MINUTES. ADD SEVERAL SPOONFULS OF CHEESE
  4. AND MIX WELL.
  5. PLACE IN SHALLOW CASSEROLE AND SPRINKLE REMAINING CHEESE ON TOP. SERVES 4.
The Best of Bridge http://www.bestofbridge.com/
 

Elsie’s Potatoes

A must with turkey dinner or any dinner for that matter……can be made ahead and frozen

Elsie’s Potatoes
Print
Ingredients
  1. 5 lbs. potatoes or 9 large 2.5kg
  2. 8 oz. low-fat cream cheese 250g
  3. 1 cup fat-free sour cream 250ml
  4. 2 tsp. onion salt 10ml
  5. 1 tsp. salt 5ml
  6. pinch of pepper
  7. 2 Tbsp. butter 30ml
Instructions
  1. Cook and mash potatoes. Add all ingredients, except butter, and combine. Put into large greased casserole. Dot with butter. Bake, covered, at 350F (180C) for 30 minutes.If making ahead, cover and refrigerate or freeze. Thaw before baking. Serves 10-12
The Best of Bridge http://www.bestofbridge.com/
 
 

Curried Cauliflower

There’s nothing wrong with teenagers that reasoning won’t aggravate

Curried Cauliflower
Print
Ingredients
  1. Make ahead and freeze.
  2. 4 cups cauliflower (1 head) 1 L
  3. 1 tbsp milk 15 mL
  4. 1 can (10 oz/284 mL) cream of 1
  5. chicken soup (reduced sodium)
  6. 1⁄4 cup mayonnaise 60 mL
  7. 1⁄2 cup shredded Cheddar cheese 125 mL
  8. 1 tsp curry powder 5 mL
  9. 2 tbsp butter, melted 30 mL
  10. 1 cup cracker crumbs 250 mL
  11. Cook cauliflower until tender-crisp and set in a large casserole dish. Combine milk, chicken soup, mayonnaise, cheese and curry powder and pour over cauliflower. Mix melted butter and cracker crumbs and sprinkle over all. Bake at 350°F (180°C) for 30 minutes. Serves 6.
  12. There’s nothing wrong with teenagers that reasoning won’t aggravate!
Instructions
  1. Cook cauliflower until tender-crisp and set in a large casserole dish. Combine milk, chicken soup, mayonnaise, cheese and curry powder and pour over cauliflower. Mix melted butter and cracker crumbs and sprinkle over all. Bake at 350°F (180°C) for 30 minutes. Serves 6.
Notes
  1. There’s nothing wrong with teenagers that reasoning won’t aggravate!
The Best of Bridge http://www.bestofbridge.com/

Gruyere Scalloped Potatoes

Gruyere Scalloped Potatoes
Print
Ingredients
  1. 2 garlic cloves, minced
  2. 2 1/2 cups half and half cream
  3. 6 baking potatoes, peeled
  4. 2 Tbsp. flour
  5. 3 cups grated gruyere (Swiss) cheese
  6. salt and pepper to taste
Instructions
  1. Stir garlic into cream and set aside. Slice potatoes into paper-thin rounds and toss with flour. Arrange half the potatoes in a 9″x13″ glass baking dish. Sprinkle with half of the cheese and pour half of the cream mixture over top. Sprinkle with salt and pepper. Repeat layers. Cover and bake at 325 F. for 1 hour. Remove cover and continue baking for 1/2 hour, or until potatoes are tender.
Instructions
  1. Stir garlic into cream and set aside. Slice potatoes into paper-thin rounds and toss with flour. Arrange half the potatoes in a 9″x13″ glass baking dish. Sprinkle with half of the cheese and pour half of the cream mixture over top. Sprinkle with salt and pepper. Repeat layers. Cover and bake at 325 F. for 1 hour. Remove cover and continue baking for 1/2 hour, or until potatoes are tender.
The Best of Bridge http://www.bestofbridge.com/
Man at bakery: “Inside me, there’s a thin person struggling to get out. But I can usually sedate him with four or five doughnuts.”

Tolerable Brussel Sprouts

These brussel sprouts are more than tolerable…. they’re delicious! This dish can be made a day ahead and stored in the fridge

Tolerable Brussel Sprouts
Print
Ingredients
  1. Tolerable Brussel Sprouts
  2. Serves 6.
Ingredients
  1. 4 cups (2 lb) fresh brussels sprouts
  2. 1/2 cup chopped onion
  3. 2 Tbsp. butter
  4. 1 Tbsp. flour
  5. 1 Tbsp. packed brown sugar
  6. 1/2 tsp. salt
  7. 1/2 tsp. dry mustard
  8. 1/2 cup milk
  9. 1 cup fat-free sour cream
  10. 1 Tbsp. parsley
  11. I
Instructions
  1. Wash and trim sprouts, cook until tender. Saute onion in butter until translucent. Stir in flour, sugar, salt and mustard. Add milk and cook slowly until thickened. Blend in sour cream. Add sprouts and heat through. Sprinkle with parsley before serving.
The Best of Bridge http://www.bestofbridge.com/

Read More

Warm Spinach Salad with Apples and Brie

This is a winner!!

Warm Spinach Salad with Apples and Brie
Print
Ingredients
  1. 4 large Granny Smith apples
  2. 1/4 cup maple syrup
  3. 8 cups washed spinach leaves
  4. 1/2 lb. brie, cut in small pieces
  5. 1/2 cup toasted pecans
Dressing
  1. 1/4 cup apple cider or apple juice
  2. 3 Tbsp. cider vinegar
  3. 1 tsp. dijon mustard
  4. 1 garlic clove, minced
  5. 1/4 cup olive oil
  6. salt and pepper to taste
Instructions
  1. Peel and core apples; cut into 1/2″ slices. Arrange on baking sheet and brush with syrup. Broil until golden; turn, brush syrup on other side and broil. Place spinach in large bowl. Whisk dressing ingredients together in a small saucepan and heat until simmering. Pour over spinach, toss and add cheese, apples and nuts. Dee-lish!!
  2. Book Reference – The Rest of the Best – Vol. 2 (Page: 94), That’s Trump (Page: 62)
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 94), That’s Trump (Page: 62)
The Best of Bridge http://www.bestofbridge.com/