Kernels from 5 or 6 ears of corn
4 Tablespoons butter or other fat, divided
2 Tablespoons flour
2 cups milk
1 teaspoon salt
1 tablespoon onion powder
3 tablespoons dried chives
warm milk in a saucepan. do not boil. turn off heat.
melt 2 tablespoons of butter in another sauce pan. add flour and whisk to combine. let cook over medium heat. stir constantly about 2 minutes, do not brown. Gradually add milk, whisking to prevent lumps. Whisk mixture til very smooth. Continue whisking and add salt, onion powder, and chives. Allow to thicken. Stir in remaining butter. Serve hot! You can even add a bit of cayenne pepper for a little spice. serves 6
10 baby english cucumbers, sliced thin
1/2 medium purple onion sliced very thin
1 medium red bell pepper diced
3/4 cup sour cream ( or in the amount you desire)
2 Tablespoons white wine vinegar
1 teaspoon salt
toss the cucumbers with the salt and vinegar. Add remaining ingredients tossing to coat evenly. Chill 4 hours or preferably over night.
use a flavored vinegar such as raspberry to add a bit of a zing to the flavor.
These measurements are approximate. Feel free to add or subtract from the ingredient list, except for the cabbage 🙂 You can also use green cabbage for a traditional look
!/4 head purple cabbage, shredded
1/4 purple onion finely grated
2 carrots shredded
1 tablespoon sugar
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1/4 cup water
1/4 cup mayo
Mix together the sugar, salt, pepper, vinegar, and water. Set aside
Combine cabbage, carrots, and onion. Add liquid and toss together well.
Refrigerate over night. Add mayo mix together.
Spiral slice 3 large cucumbers, removing the seeds
( I bought a Vegghetti slicer at bed bath and beyond, they are also available at cvs)
1/3 – 1/2 cup reduced fat Sour Cream ( although fat free and regular work well too)
1/4 cup diced Red Pepper
3 Tablespoon minced Onion
salt and pepper to taste
Spiral slice the cukes. mix with the sour cream, add the onion, red pepper, salt, and pepper mix thoroughly. Refrigerate for 3 or 4 hours before serving.
1 pound thin skinned potatoes such as Red Bliss
1/4 cup Extra Virgin Olive Oil infused with garlic
3 Tablespoons or to taste dried Rosemary
2 teaspoons salt
heat oven to 350. Use the roasting setting if you have one.
Wash potatoes, cut into bite sized pieces. In a roasting pan, lay down a single layer of potatoes. Pour oil over the potatoes and toss gently to coat. sprinkle with rosemary and salt, toss again. Roast for 40 or until starting to brown. Serve hot.
10-12 baby cucumbers sliced thin
2 tablespoons strawberry balsamic vinegar
1/2 – 3/4 cup reduced fat sour cream
Mix the cucumbers with the vinegar, let set for 10 – 15 minutes.
Add sour cream. Not too much, add just enough to coat the cucumbers. let sit in fridge for 2 hours or so before serving.
2 cups fresh raspberries
3 cups fresh cranberries
1/3 cup agave syrup.
1/4 cup water
Wash the fruit and pick out any inferior berries. Add all to a sauce pan and cook over low heat until mushy, you can ‘mash’ the cranberries with a potato masher or the back of a spoon. Simmer for 25-30 minutes until starting to thicken. Remove from heat, cool. Can be served warm or chilled. Wonderful on french toast, pancakes or ice cream