by RRAdmin | Jun 18, 2020 | Vegetables
John Wayne’s Cheese Casserole 2 cans (4-oz. size green chilies, chopped)1 pound Monterey Jack cheese (coarsely grated)1 pound Cheddar cheese (coarsely grated)4 eggs (separated)2/3 cup canned evaporated milk (undiluted)1 tablespoon flour½ teaspoon salt1/8 teaspoon...
by RRAdmin | Jun 18, 2020 | Vegetables
GLAZED CARROTS 10 to 12 medium carrots (peeled and cut in 2-inch cylinders or olive shapes)4 tablespoons butter2 tablespoons sugar1/2 teaspoon salt1 1/2 cups beef or chicken stock (fresh or canned)Freshly ground black pepper2 tablespoons finely chopped fresh parsley...
by RRAdmin | Jun 18, 2020 | Vegetables
MUSTARD-GLAZED CARROTS 2 pounds carrots1 teaspoon salt3 tablespoons butter3 tablespoons prepared mustard1/4 cup brown sugar1/4 cup chopped parsley Scrape the carrots and cut them in half lengthwise, then into 2-inchsections. Cook in boiling water,with the salt added,...
by RRAdmin | Jun 18, 2020 | Vegetables
Woods Hole Mushrooms aka Fresh Mushrooms with Sherry 2 pounds whole fresh mushrooms (small to medium-size caps are best)3 tablespoons butter4 tablespoons top-shelf fino (dry sherry)Salt and freshly ground pepper Wipe the mushrooms clean. Usually, it is recommended...
by RRAdmin | Jun 18, 2020 | Vegetables
Old favorite Scalloped Potatoes 3 cups pared (very thinly sliced potatoes)2 tablespoons fine (all-purpose flour (we use Wondra))3 to 6 tablespoons butter½ cup finely minced fresh chives or onions (we use very finely minced onions liberally)¼ cup finely chopped sweet...
