If vegetables are on your menu but you are tired of
the same old fixings, try these recipes from Chef Linda.They also travel well to those “bring a dish”
Salad & Green Beans Madeira
Chef Linda Weiss
1 (16 ounce) Container of frozen baby green peas,
thawed or same amount of fresh garden peas
1 (15-ounce) Jar sliced beets, drained (optional)
1/2 cup finely chopped onion or green onion
1-1/2 teaspoons Dill seasoning (I use a “dilly”
seasoning that has lemon in it- by McCormick)
1/2-1 cup mayonnaise
Salt & pepper to taste
Place frozen peas in a colander and run water over
the peas to thaw. Drain well. In a bowl, add peas, drained beets, dilly
seasoning, onions, and enough mayonnaise to moisten well. Add salt and pepper
to taste. This salad can be made a day ahead, and is even better when
refrigerated overnight. Serves 6.
I don’t remember where I got this recipe, but it’s
delicious! I love cooking with Madeira,
because it gives the food a hint of nuttiness. I passed it along to my friend
Cici Goodyear, and now she makes it for her holiday dinners.
2 tablespoons butter
1 (16-ounce) package mushrooms
1 teaspoon dried thyme
2 shallots, finely chopped
1/2 cup Madeira
1 cup heavy whipping cream
1-1/4 pounds fresh green beans, trimmed
2 large shallots cut into thin slices for garnish
Add beans to a small amount of boiling water and
cook for 10 minutes or until very tender. Drain. Set aside. (Or steam the beans
in a microwave safe dish until tender).
Slice mushrooms. Melt butter in a large skillet
over medium high heat. Add mushrooms and thyme and sauté for 5 minutes. Add
shallots and sauté for 3 minutes. Add Madeira,
and cook until liquid evaporates. Add whipping cream, and cook for 3-5 minutes
or until slightly thickened. Remove from heat. Spoon into a greased 2 quart
gratin dish or shallow baking dish. Add the beans to the mushroom mixture and
Pour vegetable oil to depth of 2-inches into a
deep saucepan. Heat the oil to 350º degrees. Separate the shallot slices and
fry them until very lightly golden. Drain. Sprinkle with salt. Sprinkle the
shallots over the green bean mixture and bake in a preheated 400ºdegree oven
for 15 minutes or until thoroughly heated.
Note: If shallots start to get too brown after
going in the oven, cover with foil to keep them from burning.
All articles are copyrighted and remain the property of the author.
By Natalie Carmolli, Proven Winners ColorChoice,
Photographs courtesy of Proven Winners
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