Easy,
easy, easy.
1/2
pound fresh asparagus
Salt
2
tablespoons butter
1
teaspoon lemon zest
1
tablespoon lemon juice
Wash
asparagus and trim off bottom of stems by about 2 inches.
In a
large skillet, bring about 1/2 inch of water to a rapid boil.
Season
the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes
or until bright green and just tender.
Drain
the asparagus and add butter to the skillet. Stir in the zest and juice. Return
the drained asparagus to the skillet and toss to coat. Serve immediately.
Whether
you call them 'Beanie Weenies' or something else, this is a meal that fills the
tummy as it warms the heart and soul.
1
#303 Can of Pork & Beans (I pick out that little square of fat.)
2
Slices Hickory Smoked Bacon
½
medium Onion, chopped
2
Wieners, cut in ¼" slices
Splash
of Liquid Smoke
Splash
of Worcestershire Sauce
Dollop
of Ketchup
Dollop
of Bar-Q-Sauce
Dollop
of Mustard
Cut
up bacon slices and fry. Add chopped onion and sauté until translucent. Add
sliced wieners and heat through, then add the balance of the ingredients and
cook on low heat until it's bubbly. The
dollops and the splashes can, of course, be adjusted for individual tastes.
Really, really good with fried potatoes! Even though it only takes one can of
beans, it's more than enough for two hearty eaters... and an excellent source
of that all-important fiber!
Jenny's Spinach Casserole
Even
if you don't like spinach, you'll like this casserole side dish.
2
Boxes Frozen, chopped Spinach
1
Onion, chopped
1
Can Cream of Mushroom Soup
¾ C
Mayonnaise
2
Eggs
1 C
Grated Cheddar Cheese
Bread
Crumbs
3
Pats of Butter
Preheat
oven to 350º.
Boil
spinach and drain well. Mix with onion, soup, cheese, eggs and mayonnaise.
Spread in baking dish and sprinkle bread crumbs over top. Place the butter at
strategic locations on surface and bake for 35-40 minutes.
1
3.5 oz can Tuna
3-4
handfuls of elbow macaroni, cooked
1
can Campbell's Cream of Mushroom Soup
½
soup can milk
2
oz Velveeta cheese
1
small can sliced mushrooms
Potato
chip crumbs or Durkee French Onions
Cook
macaroni according to package directions while melting together soup, cheese
and milk in a double boiler. Add tuna.
Combine when done and put in a 2 quart backing dish which has been sprayed with
Pam or another non-stick spray. Top with crushed potato chips and/or onions.
This
recipe could turn one little bitty can of tuna into the full meal deal for two
adults and three hungry kids (if you were careful with the mushrooms!) - Just
ask Donna!
I sometimes add frozen peas, if I can slip them past
Lauren... if I can't, I cook them and eat them on the side with butter.