Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot.

Small zucchini (about 1 inch in diameter) make the best pickles, but over-grown ones can make satisfactory pickles if they are halved, seeded, then cut into half-rings. I prefer to use the dill heads before they are completely mature and dry because of their soft flavor and appearance. Trim the ends from the zucchini and […]

Shred the lettuce into little ribbons with a sharp knife. Clean and shred the spring onions. Put the butter into a good solid pan with a lid. Add the onions and lettuce. If using fresh peas, add them and about half a cup of water and cook gently for about 10 minutes. If using frozen, […]

Combine all the ingredients in a large bowl. Toss with a wooden spoon. Pour the mixture into a lightly-oiled casserole. Bake in a 350-degree oven for 30 to 40 minutes. Note: This dressing may also be used as a stuffing for Cornish hens, chicken and turkey. * For a more moist dressing use 3/4 cup […]

x Nonstick veg cooking spray 2 c Real Italian Tomato Sauce; -see recipe same name 3/4 c Part-skim mozzarella;

Sliver the prosciutto and stir with 2 teaspoons of olive oil in a 8 to 10 inch frying pan over medium-high heat until lightly browned. Pour into a wide salad bowl and add 4 quarts of rinsed, dried and crisped salad green/red mix, the cooked, shelled shrimp, crystallized ginger, pear or rice vinegar, salad and […]

1. Combine all ingredients in a deep, 1-quart, heat-resistant, non-metallic casserole. 2. Heat, covered, in e Oven 6 to 8 minutes or until carrots are tender. Stir occasionally so that carrots are well glazed.

1. Peel and seed Butternut squash, and cut into 2×1/2×1/2″ sticks. Cook green beans in 2″ boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6-8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be done up to 1 day ahead and […]

1. Heat the oil in kettle, add onions and garlic. Cook briefly and add the tomatoes, zucchini, carrots, turnips, and celery. Cook, stirring, for abou 10 minutes. Add the beans, pepper, and stock. Bring to a boil and simmer f 1 hour and 45 minutes. Add the chopped basil. 2. Serve with Parmesan cheese on […]