50+ Lifestyles

Ella’s Kitchen

Winter is here, but we can still have a taste of summer with grilled, actually roasted in the oven, vegetables. Last month I shared a recipe for a roasted
cauliflower head. This month I am sharing a recipe submitted by a friend for roasted Brussels sprouts. I have a new twist for the holiday side dishes.
Green bean casserole seems to be a staple, but this is my favorite recipe. Also, how about a corn casserole, Or fried rice? Want an alternative to pumpkin pie?
Here is a pie recipe that is different.

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Roasted Brussels Sprouts

Mother Quinn’s Recipe:
2 pounds of cleaned Brussels sprouts
3 Tablespoons of extra virgin olive oil
2 – 3 Tablespoons of a good balsamic
vinegar (this is what makes
the sprouts look dark)
Dash of sea or kosher salt and dash
of pepper – to taste
In a large bowl, toss sprouts in the mixture until well coated. Place them in a single layer on a cookie sheet. (for easy clean-up, line the cookie sheet with parchment paper) Bake in a preheated 400 degree oven for 35 to 45 minutes. Outside should be crispy, inside tender. Serve hot. Leftovers can be refrigerated and eaten for snacks or in salads. Enjoy.

Corn Casserole

1 (15oz) can whole kernel corn, drained
1 (15oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite
Preheat oven to 350 degrees. Mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has
baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this  ridiculously buttery dish.

Cheesy Green Bean Casserole

1 can (10 3/4) cream of chicken soup
1/2 can (10 3/4 ) cheddar cheese soup
(cheese whiz can be substituted)
1/2 cup milk
1/8 teaspoon black pepper
5 Cups cooked cut green beans
1 Cup slivered almonds (optional)
1 Cup shredded cheese – your choice
I prefer a blend of cheddar and Swiss.
Mix soups, milk and pepper in your casserole baking dish. Stir in the green beans and 1/2 the almonds. Bake at 350 degrees for 30 minutes. Stir, top with shredded cheese and  remaining almonds. Bake about 5 more minutes until cheese is melted and starting to brown.

Fried Rice

3 cups cooked white rice
3 Tablespoons sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1 tsp. minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion, bell peppers, ham or turkey.

Southern Buttermilk Pie

1/2c buttermilk
1 3/4c sugar
2 large eggs
3tbsp flour
pinch of salt
1 stick butter melted
1tsp vanilla
1 tsp nutmeg
1 unbaked 9” pie shell
Preheat oven to 400 degrees. Mix everything together and pour into an unbaked 9″ pie shell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min.  Cool to allow filling to set.