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Baby Shower Recipes
Baby Shower
Recipes: Fruits and Vegetables
Baked Baby Broccoli and
Cauliflower
9 to 12 servings
Ingredients:
2 cups cauliflower cut
into baby pieces
5 cups broccoli cut
into baby pieces
1 small can condensed
cream of mushroom soup, or cream of chicken soup
1 cup of cheddar
cheese,
1 cup of Swiss cheese
½ small onion chopped
½ teaspoon dried basil
or thyme
1 cup soft bread crumbs
2 tablespoons of melted
butter
Directions:
In
a large bring the broccoli and cauliflower to a boil and cook for 5 to 7
minutes or until vegetables are softened. Drain the water and add the
mushroom soup, cheese, onion, and basil or thyme to the vegetables. Mix
in the saucepan until it is lightly bubbling. Place mixture in a
casserole dish. With the bread crumbs and butter or margarine mixed
spread over the top of the vegetables. Then place in the oven for 15
minutes at 375 degrees or until you feel it is heated through.
Brown Sugar Glazed Baby
Carrots
12 servings
Ingredients:
3 pounds of medium size
carrots peeled
3 tablespoons of butter
¼ cup of brown sugar
¼ cup of sugared
almonds
Directions:
Cut the carrots into bite size pieces. Cook carrots for approximately 11
to 13 minutes. Drain the water and remove. In the same pot add the
butter, brown sugar, and almonds. Stir and cook on low heat until the
ingredients become one. Add the carrots and mix regularly for about 3 to
4 minutes on low heat until glazed.
Shower Snow Peas and
Baby Tomatoes Delight
12 servings
Ingredients:
12 cups fresh snow pea
pods
2 large shallot, sliced
2 ½ tablespoons peanut
oil
½ teaspoons toasted
sesame oil
1 ½ cup cherry tomatoes
and cut yellow tomatoes
2 tablespoons of
toasted sesame seeds
Directions:
Clean and remove tips from pea pods. Heat shallot in the peanut and
sesame seed oil over medium heat in a large frying pan. Add pea pods
and cook for 3 to 5 minutes stirring regularly until the pea pods are
tender. Add the tomatoes and cook for 1 to 2 more minutes. Serve with
sesame seeds sprinkled on top.
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