Try These Recipes Quick Cooking Tips
If you are still in bed when your spouse comes home from work, dab a little liquid cleaner behind your ears to make him think you deserve the rest from cleaning all day.
 
Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
Below are Joan's fond family favourites from her cookbook
Reggie's Freezer-Friendly Holiday Menus

Colorful Mixed Vegetables

Total cooking time: 1 hour after thawing overnight in refrigerator
3 CARROTS
2 CELERY STALKS
TURNIP, PEELED
2 CUPS BRUSSEL SPROUTS
12 SMALL WHOLE ONIONS
1 CUP CHICKEN (OR VEGETABLE) STOCK
1/4 CUP BUTTER
2 TBSP LEMON JUICE
1 TBSP SUGAR
1/2 TSP DRIED BASIL
1/2 TSP DRIED SAVORY
SALT AND PEPPER
  1. Cut carrots, celery and turnips to julienne strips.
  2. Trim outside leaves from sprouts; peel onions.
  3. Combine stock, butter, lemon juice, sugar, basil, savory, salt and pepper in saucepan. Bring to a boil and add vegetables.
  4. Simmer 3 minutes.
  5. Drain vegetables, reserving cooking liquid; cool.
  6. Arrange vegetables in greased 8 cup casserole. Pour cooled cooking liquid over. Cover and freeze.
  7. Day before serving, thaw in refrigerator overnight.
  8. Bake, covered, in 350 preheated oven 1 hour or until bubbly and heated through.
  9. Serves 8
by Reggie Robbins
ROYAL LEPAGE HÉRITAGE REAL ESTATE AGENCY
INDEPENDENTLY OWNED AND OPERATED
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