Recipes by Arlene

• 1 pound fresh beets
• 1 tbsp. cornstarch
• ⅓ cup water
• ¼ cup strawberry jam
• 2 tbsp. lemon juice
• ¼ tsp. salt
• ¼ tsp. pumpkin pie spice
• 2 tbsp. butter

In covered saucepan, cook beets in small amount of boiling, salted water until tender, about 35 minutes. Drain, pare and slice beets and set aside. In same saucepan, combine cornstarch, water, jam, lemon juice, salt and pumpkin pie spice. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Stir in sliced beets and butter and heat through. Makes 4 servings.

• 3 – 4 whole carrots
• 1 tbsp. horseradish
• 1 tbsp. onion, grated
• 2 tbsp. liquid from cooked carrots
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ cup mayonnaise
• ¼ cup bread crumbs, fine
• 1 tbsp. melted margarine
• Dash paprika

Peel carrots and cut lengthwise. Cook until tender. Drain and preserve liquid and arrange in 2-qt. baking dish. Combine horseradish, onion, preserved liquid, salt, pepper and mayonnaise and blend thoroughly. Pour over carrots. Combine crumbs and margarine and sprinkle over carrots. Sprinkle with paprika. Bake at 375° for 15 to 20 minutes. Yields 5 servings.

• 2 packages California Blend frozen veggies (contains broccoli, cauliflower and carrots)
• 8 slices American cheese
• 8 slices Swiss cheese
• ¾ cup melted butter
• 2 cups crumbled Ritz crackers
• ½ cup milk

Place frozen vegetables in a 9” x 13” greased pan. Lay slices of American cheese on top of the vegetables and then layer slices of Swiss cheese on that. Mix the cracker crumbs with butter and sprinkle on top. Drizzle milk over the crumbs. Bake for 1 hour at 350°.

• 10 oz. package frozen peas
• 3 tbsp. butter
• 1 tbsp. instant minced onion (or 3 tbsp. chopped fresh onion)
• ¼ tsp. salt
• ¼ tsp. garlic powder
• ¼ tsp. oregano
• ⅛ tsp. pepper
• 2 tbsp. sliced, stuffed olives

In heavy 2-quart saucepan, cook peas according to package directions. Drain. Add remaining ingredients except olives. Heat thoroughly. Toss in olives just before serving.

Note: 2 cups fresh peas can be substituted. Cook in boiling salted water 5 to 8 minutes, or until tender, before adding remaining ingredients.

• 20 oz. frozen chopped broccoli
• ¼ cup butter
• ¼ cup flour
• 2 cups milk
• 1 small onion, chopped
• ¼ tsp. grated nutmeg
• ¼ tsp. thyme
• Salt to taste
• Croutons

Cook broccoli until it separates. (It doesn’t need to be completely cooked.) Drain well and set aside. Melt butter and mix with flour. Add milk. Bring to boiling, stirring constantly. Add broccoli to white sauce and season with onion, nutmeg, thyme and salt.

Pour into 8” or 9” square pan and bake at 350° for 30 minutes. Remove from oven and sprinkle with croutons. Return to oven and bake an additional 15 minutes.

• 32-oz. package peeled baby carrots
• ⅓ cup thawed frozen orange juice concentrate
• 3 tbsp. brown sugar
• ½ tsp. ground cinnamon
• ¼ tsp. grated nutmeg
• 1½ tbsp. cornstarch
• 1 tbsp. butter
• 1-2 tbsp. orange-flavored liqueur, i.e., Grand Marnier, Triple Sec or Cointreau (optional)
• Salt and freshly-ground pepper

In a 3½-quart crock pot (slow cooker), mix the carrots, orange juice concentrate, brown sugar, cinnamon, nut meg and 2 tbsp. water. Cover and cook on the low heat setting about 7 hours or until the carrots are almost tender. Increase the heat to the high setting.

Dissolve the cornstarch in 2 tbsp. cold water and stir into the carrots. Cook, covered, another 30 minutes or until slightly thickened. Stir in the butter and optional liqueur and season with salt and pepper to taste. Serve hot.

Note: This recipe can easily be halved.

• 4 lbs. sweet potatoes or yams
• ½ cup butter, softened
• ½ cup bourbon
• ⅓ cup orange juice
• ¼ cup firmly-packed light brown sugar
• 1 tsp. salt
• ½ tsp. apple pie spice
• ⅓ cup chopped pecans

Scrub potatoes. Cook, covered, in boiling salted water in a large saucepan, about 35 minutes or just until tender. Drain, cool slightly and peel.

Place cooked potatoes in a large bowl and mash. Add butter, bourbon, orange juice, brown sugar, salt and apple pie spice. Beat until fluffy-smooth. Spoon into a buttered 6-cup baking dish; sprinkle nuts around the edge. Bake in moderate oven (350°) 45 minutes or until lightly browned. Makes 8 servings.

• 6 medium potatoes
• 1½ cups shredded cheddar cheese
• ¼ cup butter
• 1½ cups sour cream
• ⅓ cup chopped green onion
• 1 tsp. salt
• ¼ tsp. pepper
• 2 tbsp. butter

Scrub potatoes and cook in their skins. Cool. Peel and shred coarsely. In sauce pan, combine cheese and ¼ cup butter. Melt over low heat, stirring. Remove from heat. Blend in sour cream, onion, salt and pepper. Fold in potatoes and pour into greased casserole dish. Dot with the 2 tbsp. butter. Bake uncovered at 350° for 25 minutes. Serves 6.

Note: The recipe is easy to double and makes a great “make-ahead” for a dinner party.

• 1 lb. stringless beans
• 6 green onions, chopped
• Salt and pepper
• 4 slices bacon, minced

Fry bacon crisp in heavy pan and then remove. Cook onions in bacon fat. When onions are slightly wilted, add beans and stir well cooking for one minute. Add one tablespoon of water, cover and cook three additional minutes, then uncover. Beans should be bright green. Stir over burner until done to suit taste – about two or three minutes. Season to taste with salt and pepper and add crisp bacon just before serving. Serves 4.

• 5 tbsp. unsalted butter
• 1 medium onion, cut into thin strips
• 1 lb. carrots, shredded
• 4 oz. dried apricots, cut Julienne style
• ½ cup water
• 1 to 2 tsp.sherry wine vinegar
• Salt and freshly ground pepper

Melt butter in large skillet over medium-high heat. Add onion; cook until browned. Add carrots and apricots; stir-fry about 2 minutes. Stir in water. Cook, covered, until carrots are crisp-tender, about 5 minutes. Uncover and cook until liquid evaporates. Season with vinegar and salt and pepper to taste. Serves 4 to 6.