QUINOA PILAF

Christi Kelsey

6 cups (1 12-oz package) cooked quinoa, cooked according to package directions replacing water with chicken broth
1/2 cup carrot, diced
1/4 cup olive oil
1/2 cup green onion, diced
1/4 cup celery, diced
1/4 cup green pepper, diced
1/4 cup sweet red pepper, diced
2 cloves garlic, crushed
1/4 tsp oregano
1 cup almonds, sliced
salt to taste

Sauté chopped vegetables in olive oil until clear, yet crisp. Add garlic and saute for 1 minute: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8.

Peas & Onions

Anything I make has to be quick and easy. Although this technically fit that definition, it was still branching out for me because it was less quick than I typically do--when it comes to a side dish, I mean. I'm glad you ladies liked it. It's nice to know my effort paid off! ;)

1 small onion
1 bag frozen peas
2 slices bacon
ground pepper

Dice up your onion and start cooking it on low in a medium-sized frying pan. Cut bacon into small pieces and stir in. Toss in the peas when the onion is translucent and sweet smelling. (Mmm, I love that smell!) Stir occasionally, continuing to cook until the peas are hot. (Don't let them get overcooked and all wrinkly.) Serve up!

Sweet Potato Casserole

SWEET POTATO CASSEROLE:
3 cups cooked mashed sweet potatoes (canned will do great)
3/4 stick of margarine or butter, softened
1 cup evaporated milk
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla flavoring

Mix the above well and pour into a greased 9X12 casserole dishBake @ 425 for 15 minutes. (It is not done yet!)

Topping:
1 cup crushed cornflakes
3/4 stick of margarine or butter
1/2 cup chopped pecans
1/2 cup brown sugar

Melt the margarine/butter. Mix the above and sprinkle over the top of the casserole.Bake @ 400 for 15 minutes.Eat now or cool on a rack and refrigerate for later.

Bik Duggan

Cranberry Pineapple Minis

Cranberry Pineapple Minis

1 can Crushed Pineapple in Juice

2 pkg. (3 oz. ea.) Raspberry flavored Gelatin

1 can Whole Cranberry Sauce

2/3 c. Walnut pieces

1 Apple, chopped

Drain pineapple. Reserve juice; add enough water to measure 2 ½ cups. Pour into cauce pan and bring to a boil. Pour over jello in large bowl; stir 2 minutes until dissolve. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 foil paper-lined muffin cups. Refrigerate 2 ½ hours until firm. (Travels well for a holiday gathering).

Wanda Bean