50+ Lifestyles

Red and Green Bean Casserole (easy version)

2 cans cut green beans, drained
1 can dark red beans, rinsed and drained
1 can cream of chicken soup
1/2 cup milk
Dash Worcestershire sauce
1/8 teaspoon black pepper
1/2 cup seasoned coarse breadcrumbs or croutons
1/2 cup shredded cheese

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Mix together soup, milk, Worcestershire sauce and pepper in a large casserole-baking dish. Stir in the green and red beans. Bake in a 350 degree oven for 25 minutes, or until hot. Now sprinkle crumbs or croutons then cheese on top. Bake another five minutes or until cheese melts.

Fiesta Corn and Peas (easy)

2 cans of fiesta corn
1 large package frozen peas (I prefer frozen or fresh peas since they have a brighter green color than canned peas.)
I/2 Tablespoon butter
Salt and pepper to taste

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Put corn and peas in saucepan. There should be enough water from the corn, but if not add just a little water. You are going to heat the vegetables through. Stir often; add butter, salt and pepper. When heated completely place in serving dish and serve.

Steamed Broccoli with Pimento and Onion

2 to 3 cups broccoli flowerets
1 cup sweet white onion cut in strips or diced in large pieces
1 cup pimento, sliced or chopped

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Steam broccoli and onion until tender. Stir in pimento and heat through. Transfer to serving bowl and serve.

Red and Green Layered Jell-o Salad

First layer
1 (4 oz) package strawberry or cherry gelatin
1 cup boiling water
1 can cherry pie filling.

Second layer
1 package, 8 oz, cream cheese, softened
1/3 cup mayonnaise

Third layer
1 (4 oz) package lime gelatin
1 cup boiling water
1 (8 oz) can crushed pineapple, well drained

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First layer: Dissolve gelatin in boiling water. Stir in pie filling. Spread into a 9 X 13 cake pan or gelatin mold. Refrigerate until set.
Second layer: Cream together the cream cheese and mayonnaise. Carefully spread on top of the first layer. Refrigerate.
Third layer: Dissolve lime gelatin in the boiling water. Stir in the drained pineapple. Let cool. When cool and slightly staring to set up, spoon evenly over the top of the second layer. Now refrigerate again. When completely set, cut into squares or slices and place on the salad plates to serve. May garnish with whipped topping and nuts.

This recipe is only one version of many layered gelatin salads. The technique is the same for additional layers. Each layer will add additional preparation time.

Roasted Green Beans and Red Peppers

1 pound green beans, trimmed and washed
1 red bell pepper, thinly sliced
1 tablespoon extra-virgin olive oil
Zest of 1 orange
1/2 teaspoon salt
1/4-1/2 teaspoon crushed red pepper

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Preheat oven to 450°F. Toss green beans, bell pepper and oil in a large bowl. Add orange zest, salt and crushed red pepper to taste; toss to combine. Spread on a large baking sheet. Roast the vegetables, turning once halfway through cooking, until tender and slightly wilted, about 15 minutes.
If your turkey is taking up your oven space you can sauté this on the stove top.

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