1 1/2 lbs. broccoli, cut into bite sized pieces
3 T. soy sauce
2 t. white vinegar
1/4 t. ground black pepper
1/4 C. butter
1 T. brown sugar
2 garlic cloves, minced
1/3 C. chopped salted cashews
1. Place the broccoli into a large pot with about 1 inch of water on the bottom. Bring to a boil, and cook for 7 minutes or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt butter in a small skillet over med. heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
1 large can crushed tomatoes
3 C. vegetable broth
1 medium onion, chopped
3 garlic cloves, minced
1 T. olive oil
1 lb. uncooked medium shell pasta
1/2 C. heavy whipping cream
1 t. salt
1/2 t. pepper
1-2 C. shredded sharp cheddar cheese
1. Cook onion and garlic in olive oil. Add vegetable broth, tomatoes, pasta, whipping cream, salt and pepper. Bring to a boil. Cover and cook 6-8 minutes or until pasta is firm, stirring occasionally.
2. Remove from heat and half of the cheese and stir until cheese is completely melted. Top with remaining cheese. Cover and let stand 3-4 minutes or until cheese is melted.
Good served with garlic toast, can also add cooked hamburger.
2 lbs. lean ground beef
1 small onion, diced
1 large can of diced tomatoes, drained
1 1/2 C. tomato ketchup
1-2 T. prepared yellow mustard
1/2 C. sliced dill pickles or pickle relish
1-2 C. shredded cheddar cheese
salt and pepper to taste
1. Brown the hamburger and onions. Drain fat. Add ketchup, mustard, salt and pepper to the meat and cook a few minutes over low heat. Allow meat to cool slightly and add pickle relish and tomatoes. Serve over romaine lettuce and top with cheese.
*You could use fresh plum tomatoes in place of canned. If you like onion, it could be used raw instead of cooked for a stronger flavor.
3 egg whites
pinch of salt
1 C. white sugar
1 T. cornstarch
1 t. lemon juice
1 1/4 C. heavy whipping cream
1/2 C. confectioner’s sugar
1 pint fresh strawberries or other berries, fruit
1. Preheat oven to 300 degrees. Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way is to draw around the outside of a 9″ pan with a pencil.
2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 C. of sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 C. sugar with the cornstarch; lightly fold into meringue with lemon juice.
3. Spread a layer of meringue to fit circle on parchment, approx. 1/4 inch think. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
4. Bake at 300 for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside and slightly moist on the inside.
5. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice. Strawberries or raspberries are excellent.