Green Bean Casserole

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.

Green Beans in Yellow Pepper Butter

Ingredients
2 medium sweet yellow peppers, divided
7 tablespoons butter, softened, divided
1/4 cup pine nuts
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds fresh green beans, trimmed
Directions
Finely chop one yellow pepper. In a small skillet, saute pepper in 1 tablespoon butter until tender. Set aside.
Place the pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; cover and process until blended. Add cooked pepper; cover and process until blended. Set butter mixture aside.
Place beans in a large saucepan and cover with water. Cut remaining pepper into thin strips; add to beans. Bring to a boil. Cover and cook for 5-7 minutes or until crisp-tender; drain. Place vegetables in a large bowl; add butter mixture and toss to coat. Yield: 8 servings.

Roasted Cauliflower

INGREDIENTS:
1 head cauliflwoer, cut into bite-size florets
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper

DIRECTIONS:
Preheat the oven to 425°. On a baking sheet, toss the EVOO; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20 to 25 minutes.

Crash Hot Potatoes

16 small, round potatoes
salt
1 tbsp extra virgin olive oil
1 tsp sea salt
freshly ground black pepper
1 tbsp fennel or caraway seeds
1 tbsp thyme or rosemary sprigs

Heat oven to 450 degrees. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.

Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.

Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme.

Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.

Oh Boy, Salad!

Ingredients

1 cup tomatoes, chopped or sliced
1 cup cucumber (peeled), pared, chopped
1 tsp dill weed, dried
1 tbsp light mayonnaise


Directions

Using equal proportions of tomato and cucumber, chop everything up into small bits.
Sprinkle with dill, or any seasoning of your choice.
Add a spoonful of light mayo and stir until everything is well mixed. You can also use ranch dressing if you prefer.
Serve immediately, or after chilling. It generally lasts a few days in the refrigerator, so it can be made ahead of time. Enjoy!


Number of Servings: 1

Israeli Salad

Ingredients

1 medium cucumber (peeled) 1 medium to large green pepper 2-3 fresh, medium-sized tomatoes (the recipe is calculated for 3 tomatoes) 3 tbsp extra virgin olive oil 2 tbsp lemon juice 1 tsp salt 1 tsp fresh ground pepper

Directions

Chop all vegetables into small cubes, about 5cm squared (you can chop them larger if you like). Add olive oil, lemon juice, salt, and pepper. Mix. Enjoy!
Note: Do not make in a metal bowl as the acid from the tomatoes and lemon juice will begin to react.
Note: The longer it sits, the more liquidy it will get.

Number of Servings: 8