As a kid I never liked brussels sprouts but I loved
spinach…2 things most kids won’t touch. As I grew
older and a little more willing to venture into
dufferent foods I actually discovered it’s all about
preparation than make or break them and they can
actually be quite delicious. This is a great time
of year for experimenting and these little green
gems make a nice addition to your holiday menus
too. This is a nice easy recipe that’s easy to do
and adds a little special something in flavor for
the Thanksgiving table. Put this out in a nice bowl
and you just may convert more sprout believers.

If you’re unsure about buying them fresh no problem
look below for some tips. Fresh is best!

Enjoy! Marzee

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RECIPE: BRUSSELS SPROUTS W/ ONIONS & ALMONDS

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INGREDIENTS:
1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice fresh squeezed
1/4 cup toasted slivered almonds

DIRECTIONS:
Boil in water or steam brussels sprouts for 3-4 minutes
until just tender. Split one open to see if it has cooked
to the middle. Strain and place in a bowl of ice water
to keep the color bright green. Cut into halves. Saute
onions in 2-3 Tbsp of butter in a wide sauté pan until
the onions are translucent. Add the brussels sprout
halves and 2-3 Tbsp more of butter and cook on medium
high heat for several more minutes, until the sprouts
have reached your desired level of doneness. Add salt
and pepper to taste while the sprouts are cooking.
(Avoid overcooking to prevent bitterness.) Remove from
heat, toss in half of the toasted slivered almonds and
the lemon juice. Add salt and pepper if needed. Put
into serving dish and garnish with the rest of the
toasted almonds.

YIELD: 6-8 Servings
Categories: Vegetables, Side Dishes

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                  MARZEE’S CORNER

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          FRESH BRUSSELS SPROUTS TIPS

Choose firm compact sprouts that are bright green in color.
Fresh Brussels sprouts should be displayed chilled. If they
are kept at room temperature, their leaves will turn yellow
quickly. Yellow or wilted leaves are signs of age or
mishandling. Old sprouts also have a strong, cabbage-like
odor. It is best to choose sprouts individually from bulk
displays rather than pint or quart tubs. Choose small, firm,
compact sprouts with unblemished leaves. Select sprouts that
are similar in size. This will allow them to cook more evenly.
Avoid sprouts that are puffy or soft.

Do not wash or trim sprouts before storing them, but
yellow or wilted outer leaves may be remove. If you have
purchased sprouts that have been packaged in a cellophane-
covered container, take off wrapping, examine them, remove
any that are in bad condition, return them to container,
re-cover with cellophane, and refrigerate. If the sprouts
are not fresh, return them to the store. Place loose sprouts
in perforated plastic bag. Fresh sprouts will keep for 3–5
days.

Remove any yellow or wilted outer leaves. Trim stem ends.
Be careful not to trim stems flush with the bottoms, or
the outer leaves will fall off during cooking. Cut a
shallow “x” in the base with a small, sharp knife. This
will allow the heat to penetrate the solid core so that
it cooks as quickly as the leave.

BOIL METHOD: Use one cup water for every cup of Brussels
sprouts. Bring water to a rapid boil in a large pot, add
sprouts, and quickly return the water to a boil. Cook
sprout until just tender then drain sprouts.

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Any candy corn fans? This stuff is so additive
and comes in so many flavors now but I still like
the original yellow, white and orange stuff. Did
you know if you eat a candy corn and peanut M&M
together it tastes just like a Snickers? Thanks
to our friend Kristen for that one I keep them
together in a bowl now. Where does candy corn
come from? Look below for the scoop.

Need ideas for upcoming holiday dinner? For sweet
corn I’ve got a great casserole to do and brother
Bill makes it best. This CHEESY CREAMED CORN
CASSEROLE is just the thing to go with the
spread. 

Enjoy! Marzee

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RECIPE: CHEESY CREAMED CORN CASSEROLE

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INGREDIENTS:
1 stick butter, melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 16-ounce can creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded

DIRECTIONS:
In a medium saute pan, heat 2 tablespoons of butter
over medium heat. Add onion and peppers and cook until
softened, stirring occasionally. Remove from heat.
Combine remaining 6 tablespoons butter, eggs, and sour
cream in a large bowl. Whisk together until smooth. Mix
in corn, cornmeal, salt and pepper. Stir in cheese,
onion and peppers. Turn into a 2-quart buttered baking
dish. Bake in a preheated 350 degree F. oven for 30 to
35 minutes, until puffed and golden.

YIELD: 8 Servings
Categories: Side Dishes, Vegetables

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                 MARZEE’S CORNER
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           WHO INVENTED THE CANDY CORN?

First created in the 1880s by George Renninger of the
Wunderle Candy Company, the three colors of candy corn
are meant to symbolize actual corn. Each piece is
approximately the size of a whole kernel of corn, as
if it fell off a ripe or dried ear of corn.

Candy corn is made primarily from sugar, corn syrup and
honey. Working by hand, the original manufacturers first
combined sugar, corn syrup and water and cooked them into
a slurry. Fondant was added for texture, and marshmallows
provided a soft bite. The final mixture was then heated
and poured into shaped molds. Three passes were required
during the pouring process, one for each colored section.
Few changes have been made to the process or recipe, with
machines now performing the tasks formerly done by people.
Candy corn can be found at most popular grocery food stores
in the United States.

This yummy salad is a little bit sweet and not just to be
had alone. Load it on your sandwiches, burgers and even
grilled chicken. I like this as a picnic “bring-a-thing”
too. August is always the month of picnics for us and I
have the big family reunion next week so getting my recipes
in order.

Enjoy! Marzee
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RECIPE: APPLE AND RAISIN SLAW
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INGREDIENTS:
5 cups coarsely chopped red cabbage (about 1/2 medium head)
5 cups coarsely chopped green cabbage (about 1/2 medium head)
1 cup coarsely grated carrots (about 2 medium)
1 large tart green apple (such as Granny Smith), cored,
  coarsely chopped
1/2 cup raisins
1/2 cup raw unsalted sunflower seeds, toasted
1 1/2 cups plain nonfat yogurt
1/2 cup chopped fresh dill or 3 tablespoons dried dillweed
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar

DIRECTIONS:
Combine cabbages, carrots, apple, raisins and sunflower seeds
in very large bowl. Whisk yogurt, dill, vegetable oil and
vinegar in medium bowl to blend. Add dressing to cabbage
mixture and toss to coat. Season to taste with salt and
pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)

Yield: 12 Servings
Category: Salads, Sides

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                  MARZEE’S CORNER
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Crunchy things are nice at picnics for instance, radishes
and crisp spring onions. Firm tomatoes are a good idea, but
it goes without saying that they should be taken whole: never
slice them or put them in sandwiches, they’re too soggy (and
that goes for cucumbers too).

Rice or potato salads are handy salads to take on a picnic,
because they are dressed beforehand, but you do need a
polythene box with a tight-fitting lid. You could also take
a screw-top jar of the dressing separately.

Don’t take too much food, or you will only have to bring it
home again, past its best. On the other hand, remember that
eating outdoors can make people extra-hungry, so careful
planning is the name of the day.

Remember that food must not be left out in the sun, or you
run the risk of food poisoning. Use a coolbag or box if you
can, especially for chilled foods.

Don’t forget to take a picnic rug and a bag for all the
trash afterwards.

Keep food covered up until you are ready to serve it. This
will prevent it from becoming warm or attracting flies. And
don’t necessarily serve everything at once, for the same
reason.

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Well here we are at Friday again and I really am trying
to sneak in a blueberry pickin’ pitstop there is just
nothing within a nearby drive but stores so have to play
it by ear on the weather and make a morning of it.

Since our company picnic is coming up and we’re all
thinking of what dish to bring I leave you this week
with the famous taco salad recipe. If you’ve never
had this stuff…welcome to the world ) This can
be a meal in itself and is such a packable friendly
recipe perfect for picnics and BBQs. Careful you’ll
be begged to bring it again!

Enjoy! Marzee
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RECIPE: PICNIC TACO SALAD
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INGREDIENTS:
2 lbs ground beef
2 packages taco seasoning mix
16 ounces cheddar cheese, shredded
1 red onion, chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped
2 alvacados, chopped
1 can black olives, chopped
1 large bag of Doritos nacho chips, crumbled
1 8-ounce bottle Catalina salad dressing

DIRECTIONS:
Brown ground beef with chopped yellow onion. Add 1 package
of taco seasoning and water according to package directions.
Set aside to cool completely. In a large bowl mix together
chopped lettuce, tomato, cheese, alvacado, red onion,
olives, and 2nd package of taco seasoning. Add cooled beef
mixture. Just before serving toss with the dressing and the
last step is to mix in 3/4 of the package of crushed Doritos,
leaving the rest on the side for people who want extra.
(they get soggy if you do them too early.)

Yield: 8-10 Servings
Salads, picnics, taco, side dishes 

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                  MARZEE’S CORNER
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               PICNIC FRIENDLY TIPS

Include fruit in your picnic basket.  It keeps well,
it’s nourishing, and it’s refreshing.  Often fruit
satisfies a craving for something sweeter.  Add fruits
and fruit pieces to green salads and turkey or chicken
salads.

Bring along a cutting board and a couple good knives.
You’ll be surprised how often you will use them. 
Cutting boards are especially useful if you are without
a picnic table.  The hard plastic types are great for
picnics.  For cleanup, just stick the cutting board in
the dishwasher when you get home. 

Here’s a great one… Keep extra condiments from fast-
food restaurants and drive-throughs in a drawer in your
kitchen, just for use on picnics! It’ll save a lot of
room in your cooler or insulated food compartment.

As always the antibacterial hand gel is always a great
thing to have on hand but go unscented when around
food.

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I’m always one for great side dishes and this is one
Popeye would be proud of. From fish or chicken to steaks
on the grill and even a whole ham this Spinach souffle
is an incredible veggie casserole for anytime. Anytime
you can get some spinach in you’re doing some good. See
some great tips below for this leafy green stuff.

Enjoy! Marzee

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RECIPE: SPINACH SOUFFLE
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INGREDIENTS:
1 pound fresh spinach
1/4 cup chopped fennel bulb
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dill weed
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3 eggs, separated
1/4 teaspoon cream of tartar

DIRECTIONS:
Prepare and cook spinach as directed.  Place spinach in
blender or food processor.  Cover and blend, or process,
until mixture is smooth. Heat oven to 350 degrees. Butter
4-cup souffle dish or 1-quart casserole. Heat margarine in
1-1/2-quart saucepan over medium heat until melted. Stir
in flour, nutmeg, salt and pepper. Cook, stirring constantly,
until smooth and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Beat egg whites and cream of tartar in large bowl on high
speed until stiff and dry. Beat egg yolks in medium bowl
on high speed until very thick and lemon colored. Stir into
white sauce mixture. Stir in spinach. Stir about one-fourth
of the egg whites into sauce mixture. Fold into remaining
egg whites. Carefully pour into souffle dish. Bake 50 to 60
minutes or until knife inserted halfway between center and
edge comes out clean. Carefully remove foil band and
quickly divide souffle into servings with 2 forks. Serve
immediately

Yield:  4 servings
Category: Side Dishes, Vegetables

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                  MARZEE’S CORNER
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FRESH SPINACH KNOW-HOWS:

Some varieties of spinach have flat, smooth leaves, others
have thick, crinkly leaves, but they’re all best when young
and tender.

Check the stem to gauge tenderness and age. A thin, flexible
stem indicates a tender, young plant. Choose these spinach
leaves for salads or recipes where the spinach is served raw.
Thick, fibrous stems mean more mature, tougher plants, which
are best suited for cooking.

Shop for crisp, bright green leaves with no dark, bruised
patches or yellowing. I like to buy loose leaves or bunches
so I can judge their quality. Store fresh spinach in a dry
plastic bag in the refrigerator crisper, where it will keep
for two to three days.

Spinach stems, even of some young leaves, are fibrous, stringy,
and difficult to eat, especially after cooking. Remove the
stems before washing; discard them or save them to add to a
vegetable stock. I don’t bother removing the stems from truly
tender, small leaves with equally tender, thin stems.

Notoriously sandy, spinach must be washed carefully. After
following the directions in the photo below, taste a leaf.
If you detect even the slightest bit of grit, wash the
leaves again.

To remove the stem from a spinach leaf, fold the leaf in
half along the spine, grasp the bottom of the stem and tear
toward the tip of the leaf.

Spinach Substitution – Approximately 10 ounces of frozen,
cooked spinach will result in the same amount as one pound
of fresh, trimmed and cooked spinach.

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