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bjs Favorite Recipes |
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Zucchini and Corn Saute |
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In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender. Yield 10 servings |
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2 medium zucchini, thinly sliced 1 medium green pepper, thinly sliced 1 medium sweet red pepper, thinly sliced 2 to 3 tablespoons vegetable oil, op- tional 2 cups fresh or frozen corn 1 teaspoon garlic salt, optional 1/2 teaspoon Italian seasoning |
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Dilled Corn and Peas |
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2-1/2 cups fresh or frozen sugar snap peas 2 cups fresh or frozen corn 1 small sweet red pepper, julienned 1/4 cup water 1 tablespoon butter or margarine 1 teaspoon minced fresh dill 1/8 teaspoon salt, optional 1/8 teaspoon pepper |
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Place peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender. Drain. Add butter, dill, salt if desired and pepper; toss to coat. Yield: 8 servings |
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Cheesy Turnips and Carrots |
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In a saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside. In a skillet, saute onion and celery in butter until tender; stir in flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through. Yield: 4-6 serv- ings. |
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3 cups diced peeled turnips 2 cups sliced carrots 1/4 teaspoon ground ginger 3/4 cup water 1 teaspoon salt, divided 1/2 cup chopped onion 1/2 cup diced celery 3 tablespoon butter or margarine 3 tablespoon all-purpose flour 1/4 teaspoon pepper 1-1/2 cups milk 1 cup ( 4 ounces ) shredded cheddar cheese |
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