Scalloped Vegetables

1 1/2 cups cooked sliced carrots
  1 1/2 cups cooked celery slices
  1 (10-ounce) package cooked frozen peas, 1 1/2 to 2 cups
  8 ounces sliced mushrooms, sauteed in butter
  2 cups prepared medium white sauce, recipe link below
  Buttered crumbs
  Grated Parmesan or other cheese, if desired

 

Preparation:
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Combine vegetables and medium white sauce. Place in a greased 1 1/2-quart casserole or baking dish. Top vegetable mixture with with buttered crumbs and sprinkle with grated cheese, if desired. Cook at 350° for 25 to 30 minutes, until heated through.

Crispy Mashed Potato Cakes

1 package of instant mashed potatoes – (follow package directions)
3 ounces cream cheese (we used fat-free)
2 tablespoons sour cream
2 tablespoons chopped onion
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon butter

Prepare mashed potatoes as directed on the box, minus the butter and milk – basically you just add the water and cook or microwave. The potatoes will be thick, but that’s a good thing. It will help keep them from falling apart in the pan. Add the cream cheese (soften for 20 seconds in the microwave for 20 seconds first), sour cream, salt and pepper.
In a large skillet, cook the onions until softened. Add to the potato mixture and mix well. In the skillet, heat the butter and olive oil until the butter is melted. Drop 2 inch spoonfuls of the potatoes into the skillet and flatten slightly. Cook until both sides are a golden brown, about 8 minutes total. Makes 8 potato rounds.

Asian Coleslaw

Ingredients:
1 medium head green cabbage
1 medium head red cabbage
3 tablespoons sea salt
3 large carrots
1/4 cup minced scallions
1 tablespoon toasted sesame seeds
Dressing:
2/3 cup unseasoned rice vinegar
1/4 cup light brown sugar
1 1/2 tablespoons dark-roasted sesame oil
Instructions:
1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.