Green Bean Mushroom Medley

8 oz fresh green beans cut into pieces

2 medium carrots cut length wise into strips

1 medium onion cute into ¼ inch slices

8 oz fresh mushrooms slices

¼ c butter

1 tsp salt

½ tsp accent (msg)

¼ tsp garlic salt

1/8 tsp white pepper

Heat 1 inch water to boiling in 2 quart sauce pan.  Add beans and carrots.  Heat to boiling, reduce heat, cover and simmer, stirring occasionally until almost tender (about 12 minutes); drain.  Cook and stir onion and mushrooms in butter in 10 inch skillet over medium heat until tender (about 5 minutes), reduce heat.  Cover and cook 3 minutes.  Stir in beans, carrots and spices.  Cover and cook over medium heat for 5 minutes.

Sweet Potato Souffle

Sweet potato Soufflé

4 medium sweet potatoes            

5 beaten egg yolks

¼ c melted butter

1 c half and half

1 c brown sugar

¼ tsp ground cloves

½ tsp nutmeg

5 egg whites

¼ c melted butter

Pecan halves

Cut sweet potatoes into chunks, place in microwave safe dish with water, cover, and microwave until very tender.  Remove skins when cool enough to handle.  Beat potatoes together with egg yolks, ¼ c butter, half and half, brown sugar, cloves and nutmeg until smooth.  In a separate bowl, beat egg whites until stiff.  Fold egg whites into potato mixture.  Pour into casserole dish.  Top with melted butter and pecan halves. 

Bake at 350 for 30-45 minutes until bubbly and crusty on edges.

Quinoa with Vegetables

In a quest to eat healthier (at least on occasion), I attended a class on nutrition about a year ago. One of the food items meantioned was quinoa. It's a grain from South America that contains all the amino acids that our bodies need (or a complete protien, if you'd like to think of it like that). I bought some after the class and started feeding it to my family. We all liked it and have continued to eat it. In fact, when a friend brought us dinner a couple of weeks ago that had couscous as one of the items and my son insisted that it was quinoa.



1-2 cloves garlic
2 green onions
1 zucchini
1 large carrot
6 oz mushrooms
1 bell pepper
1 can Italian stewed tomatoes
1 c chicken broth
2 c quinoa


Chop all vegetables into bite sized pieces. Saute in 1 tbl oil for about five minutes. Then add garlic and saute for another two minutes. Add tomatoes with juice and broth. Bring to a boil then add quinoa, stir and cover. Cooked covered for 15 minutes or until quinoa is done.


We eat this as a main dish as you don't need any other protein to supplement it and the dish is full of vegetables. You could also serve it as a side dish.