Our mothers always told us, “Eat your veggies,” and sometimes we just want to change an old favorite, like steamed cabbage, into a more elegant dish. This version has a wonderful taste.
1/4 cup slivered almonds
1 medium head green cabbage
1/4 cup (1/2 stick) butter or margarine
1 garlic clove, minced
1 teaspoon Italian herb seasoning
Salt and pepper
1/3 cup grated Parmesan cheese
Brown the almonds in a skillet over low heat, stirring occasionally to prevent burning. Cut the cabbage into 1/2 inch slices and discard the core. Separate the cabbage into strips. Layer the cabbage in a saucepan with the butter, garlic, seasoning and salt and pepper to taste. Cook over medium-high heat until tender, stirring frequently. Garnish with the cheese and toasted almonds.
1/4 cup ketchup
3/4 cup water
1 teaspoon cider vinegar
1 teaspoon Worcestershire sauce
4 tablespoons firmly packed brown sugar
Salt, Celery Salt, Onion Salt (to taste)
1 28-ounce can pork and beans, drained
Preheat oven to 300 degrees. Mix the ketchup, water, vinegar, Worcestershire sauce and brown sugar. Season with salt, celery salt and onion salt to taste. Stir in the beans, pour into a casserole dish and bake for one hour.
APRICOT SWEET POTATOES
4 medium sweet potatoes
1 (15-ounce) can apricots in syrup
1 1/3 cups firmly packed brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon butter
1/2 cup chopped pecans
Bake or boil the sweet potatoes until tender and set aside to cool. Grease and 8-inch square baking dish. Cut the potatoes into 1-inch pieces and place them into the prepared dish. Preheat the oven to 350 degrees. Pour about 1 cup of the juice from the canned apricots into a small saucepan. Add the brown sugar, cornstarch, salt and cinnamon and stir together over medium-low heat until the mixture boils. Add the butter. Layer the apricots over the sweet potatoes. Pour the liquid over the top. Sprinkle the pecans evenly over the top. Bake for 30 minutes.
1 cup (2 sticks) margarine
2 cups firmly packed light brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups all-purpose flour
1 (10-ounce) container diced sugared dates
1 (10-ounce) package chopped English walnuts
Preheat the oven to 350 degrees. Grease a cookie sheet. Using an electric mixer, cream the margarine with the brown sugar. Add the eggs, soda, salt and flour and mix well. Stir in the dates and walnuts. Drop the dough one teaspoonful at a time onto the prepared cookie sheet. Bake for 10 to 12 minutes. Makes 75 to 100 cookies.
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