Roasted Cauliflower

This recipe is so simple and so good.  You can add garlic to it, if you like.  Or maybe some rosemary, or maybe some Parmesan cheese.  Whatever suits your taste.

• 1 head cauliflower, (2 1/2-lbs.) cut into 1-inch florets
• 2-3 tablespoons olive oil
• 1/2-1 teaspoon salt

In a large bowl, toss cauliflower with olive oil and salt.  Arrange in a single layer in an ungreased 15″ x 10″ x 1″ baking pan.

Bake uncovered at 450 degrees for 25 to 35 minutes until cauliflower is lightly browned and tender, stirring occasionally.

Makes 8 servings.

“Time spent with the Lord is always time well spent.”

Green Bean Bundles (or Asparagus)

My daughter brought these to our triple birthday party this week-end.  They were delicious!

• 3 lbs. fresh or frozen green beans
• 8 slices bacon, cut in half
• 6 tablespoons butter, melted
• 1/2 cup brown sugar
• 1 teaspoon garlic salt

Preheat oven to 375 degrees.  Grease a 9″ x 13″ baking dish.

Snap ends off beans then par-boil.  Wrap 7 green beans with bacon and place in prepared dish.  Repeat, using all the green beans and bacon.

Combine butter with brown sugar.  Pour over green bean bundles and sprinkle with garlic salt.

Cover with foil and bake for 30 minutes.  Uncover and bake for 15 minutes longer.

Serves 8-10.

Update (3/31/13):

We decided to put a little twist on these by using asparagus instead of green beans.  We also thought the green beans was a little sweet so we adjusted the recipe and wrapped the bacon over more of the asparagus.  These were really delicious!  Try whichever one floats your boat!

• 2 lbs. fresh asparagus, ends trimmed
• 12 slices bacon
• 1/2 cup brown sugar
• 1/2 cup butter
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper, opt.

Preheat oven to 400 degrees.

Divide asparagus spears into 12 bundles.  Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips.  Secure the bacon-wrapped spears with a toothpick.  Lay bundles in a low-sided casserole dish.

In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt, and pepper.  Bring the mixture to a boil.  Pour the hot sugar mixture over the asparagus bundles.  Transfer the dish to the oven and roast for 25 minutes, or until the spears have begun to wilt and the bacon looks fully cooked.  Remove the toothpicks before serving.

“Feeding on God’s Word keeps us strong and healthy in the Lord.”

Burgundy Mushrooms

These mushrooms are slow-cooked in wine and butter for 9 hours.  My family couldn’t quit talking about how divinely scrumptious they were.  I’m just afraid I will be asked to make them at every gathering.  Of course, they go perfect with beef.  They could possibly be a meal in itself, served with a baked potato and salad.

• 4 pounds white button mushrooms
• 2 sticks butter (1/2 lb)
• 1 1/2 teaspoons Worcestershire sauce
• 1 liter Burgundy wine (I used Merlot) (Cabernet would be fine also)
• 1/2 teaspoon black pepper
• 2 cups boiling water
• 4 chicken bouillion cubes
• 4 beef bouillion cubes
• 1 teaspoon dill seed
• 1 teaspoon garlic powder
• 2 teaspoons salt, optional

Thoroughly wash mushrooms and put into a large stockpot.  Add all the remaining ingredients and stir to combine.  Bring to boil over medium-high heat.  Reduce heat to low and simmer, covered, for 6 hours.  Remove the lid, then continue cooking, uncovered, for 3 hours.  Serve mushrooms with liquid in bowl.  Any remaining liquid, put in a small pitcher and serve over your beef or use bread to soak up the liquid.

Serves 8 to 10

“Keeping in tune with Christ keeps harmony in the church.”

Twice Baked Potatoes

• 8 baking potatoes, (6 to 8-oz. each), washed
• Canola oil
• 2 sticks butter
• 1 cup bacon bits (or fry your own)
• 1 cup sour cream
• 2 cups Cheddar-Jack cheese, divided
• 1/2 cup whole milk
• 2 teaspoon salt

Preheat oven to 400 degrees.

Place potatoes on baking sheet.  Rub them with canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.

Slice butter into pats.  Place in a large mixing bowl and add the bacon bits and sour cream.  Remove potatoes from the oven.  Lower the heat to 350 degrees.

With a sharp knife, cut each potato in half lengthwise.  Scrape out the insides into the mixing bowl, being careful not to tear the shell.  Leave a small rim of potato intact for support.  Lay the hollowed out potato shells on a baking sheet.

Mix the potatoes into the butter, bacon and sour cream.  Add 1 cup cheese, milk and salt.

Fill the potato shells with the filling, heaping it all into the shells.  Top with the remaining cheese.

Bake for another 15-20 minutes.

Serves 8

“God shares in our sorrow.”

Creamed Corn

Wow!!  This got rave reviews.  If you love corn like I do, you will love this.

• 2 (10-oz) packages frozen corn, thawed
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1 cup whole milk
• 2 tablespoons flour

In a skillet or saucepan over medium heat, combine corn, cream, salt, sugar, pepper and butter.  Whisk together the milk and flour, and stir into the corn mixture.  Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.

Serves 8

“God’s love in our heart gives us a heart for others.”

Creamed Peas and Potatoes

This goes so well with so many things, but I always seem to make it with Zesty Salmon Patties.  I like to cover my salmon patty with it and eat it together.  Just another comforting meal.

• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 teaspoon salt
• 4 cups frozen peas, cooked
• 3 medium red potatoes, leave skin on or 1 can diced potatoes, drained
• 1/4 cup heavy cream, opt.

Wash potatoes and cut into 1/2″ chunks.  Put in pot with water to cover and cook until done.  In the meantime, put peas in microwave and cook until done but still bright green.

Make roux of butter and flour and whisk together.  Cook on medium heat until flour is cooked and not raw.  Don’t brown.  Add milk to roux and cook until thick.  Drain the potatoes and add to milk mixture.  Add peas and salt.  Serve.

“God’s love became incarnate at Bethlehem.”