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This week I am going to continue with homestyle cooking recipes and I’m focusing on veggies. I’m sure some of these recipes would not pass the “nutritionally sound” foods that are good for us. However, I don’t think you will make all of these in a week’s time or perhaps not at all; but these are food very similar to what mom cooked and by golly, I’m still here and able to take nourishment.

Unless you have health issues that tell you that certain foods are a no-no, you might want to try some of these recipes. As my good doctor and the nutritionist at our hospital complex says, “Unless you are told otherwise, moderation is the key to our eating habits.”

And it seems that eating has become a habit or an addiction for some people rather than a need. I’m certainly not here to tell you what to eat or not to eat and how much you should eat, but our nation, as you’ve heard over and over again is getting very nervous about how much food we, and especially our young people, are consuming. We can do something about over-eating, if we want to, and if we ask for help to get us on the right path to take better care of our bodies.

I’m stepping down off the band wagon now. I hope I haven’t offended anyone by saying we are eating too much as I know many of you do take care of your bodies better than others. Keep it up.

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In this recipe you can use “normal” green beans if need be.

SAUCY ITALIAN BEANS

1-9 oz. package frozen Italian beans or 1-1/2 c.

1/2 to 1 c. tomato sauce (half of or all of an 8 oz. can)

1 t. instant minced onion or 1 T. minced fresh onion (fresh is better)

1/8 t. Italian seasoning, leaf oregano or thyme

1/4 c. shredded mozzarella cheese

Cook beans according to package directions; drain (You may use a 15 oz. can of green beans, drained, if you wish.) Combine rest of ingredients, except cheese. Heat through, stirring occasionally.

Transfer to a serving dish and top with cheese; cover and let stand 2-3 minutes or until cheese melts. Makes four servings.

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This is the way my mom would fix green beans, occasionally, (notice I said occasionally).

BEANS ‘BACON

3 slices bacon, fried almost crisp, drained on paper towel, saving 1-1/2 T. drippings

1-15 oz. can green beans, drained or 1-1/2 c. fresh green beans, cooked until just tender (about 12 minutes) drained

1/8 t. pepper

Combine all ingredients in a saucepan; cook over medium-low heat 4-5 minutes or until heated through. Makes 3-4 servings.

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Mushrooms in a soup-based sauce add a nice flavor to these veggies. If you like veggies from the cabbage family, you will like this dish.

CREAMY BRUSSELS SPROUTS

1-1/2 c. (10 oz. package) frozen brussel sprouts, cooked according to package directions, well drained

1 can cream of celery soup (low salt or low fat, is OK)

1-4 oz. can mushrooms, drained

1/4 c. dry bread crumbs

1 T. butter or margarine, melted

Combine cooked sprouts, soup and mushrooms in a saucepan; stir gently to coat well. Heat 1-2 minutes until heated through. Meanwhile, in a small fry pan, lightly brown bread crumbs in butter.

To serve, top sprouts with buttered crumbs. Makes 3-4 servings.

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This is a good veggie to serve with baked chicken.

COUNTRY CAULIFLOWER

1/2 c. chicken broth or 1 t. instant chicken bouillon dissolved in 1/2 c. hot water

1-1/2 c. (10 oz. package) frozen cauliflowerettes or 1-1/2 c. (1/4 medium head) fresh cauliflower, separated into small pieces

1/2 t. salt (If you use bouillon, skip the salt.)

1 T. fresh snipped parsley (optional)

paprika (optional)

In small saucepan, combine chicken broth or water and bouillon; bring to a boil. Add frozen cauliflowerettes; bring to a boil. Lower heat and simmer 5-7 minutes or until tender. Drain.

Garnish with snipped parsley and a sprinkling of paprika if you wish. (Adds a nice touch of color to this dish.) Makes 3-4 servings.

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New potatoes with creamed peas is one of those “firsts” from the garden. This recipe has peas, but no potatoes. Sauce is different too but it’s very good and ready in 10-15 minutes.

CREAMY PEAS AND CORN

1-1/2 c. or 1-10 oz. package frozen corn

1-1/2 c. or 1-10 oz. package frozen peas

1/4 c. prepared onion dip (from dairy department)

1 T. milk

In a small bowl, combine dip and milk; set aside.

Cook corn and peas according to package directions. Drain well.

Combine all ingredients and toss lightly to coat well. Serve hot. Makes six servings.

NOTE: You can use one 16 oz. can each of peas and corn. Heat in liquid from corn; drain well; fold into dip mixture.

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Thought for the day: Some people never see an opportunity because it is so often disguised as a hard job.

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