Mom's Cookin': Summer Vegetables with Parsley Sauce

4 new potatoes
2 carrots, cut into 1 inch pieces
1 zucchini, cut into 1/3 inch pieces
8 oz. sugar snap peas
1/4 c. snipped fresh parsley or 4 t. dried
1/4 c. chopped scallions
1 clove garlic, minced
2 T. lemon juice
1 t. minced capers or stuffed olives
1/2 t. black pepper
1 t. olive oil

In large saucepan, steam (or simmer) the potatoes and carrots until they are almost tender, about 15 minutes. Add the squash and peas. Continue cooking until all the vegetables are tender- 5 to 6 minutes. Transfer to a bowl and keep warm. Meanwhile in a small saucepan over low heat, cook the parsley, scallions, garlic, lemon juice, capers, pepper and oil until hot - 3 to 4 minutes. Spoon over the vegetables and toss gently to coat. Serves 4.

Nutritional info:
calories: 117
fat: 1.5 g
cholesterol: 0 mg
sodium: 55 mg

Mom's Cooking: Chicken Casserole

1 pkg corn bread stuffing for chicken
1 stick butter (melted)
1 c. chicken broth
1/2 c. onion, chopped
1/2 c. celery
1/2 c. mayonnaise
3/4 t. salt
2 eggs
1 1/2 c. milk
2 1/2 c. cooked chicken
1 can cream of chicken soup

Mix stuffing, butter and broth. Set aside. Mix rest of ingredients together. Place 1/2 of stuffing mixture in casserole dish. Place chicken mixture over stuffing. Spread rest of stuffing over chicken mixture. Bake at 325 degrees for 45 minutes or until filling is set.
Optional: sprinkle shredded cheese on top.

Note: Mom leaves the salt out of this recipe, and it tastes fine without it.

Mom's Cooking: Orange Glazed Roast Pork w/ Raisin Rice

3 lb pork loin
1 c. orange juice
1/2 c. packed brown sugar
1/2 c. chopped onion
1/3 c. chopped celery
2 T butter
1 1/2 c. minute rice
1 c. hot water
1/2 c. raisins
1/2 c. chopped pecans
1 1/2 t. salt
1/8 t. pepper

Roast pork at 350 degrees about 2 1/2 hours. Always cook pork thoroughly. Mix orange juice and brown sugar; use 1 c. to baste pork. Saute onion and celery in butter. Mix with remaining ingredients and juice. Pour mixture in shallow pan. Cover; bake last 20 minutes of roasting time. Garnish. 4-6 svgs.

Spinach Salad

This is one of the items on our Easter menu:

White Sauce

I am always on a quest for less expensive, more healthy ways to cook. I recently came across this post that inspires me to use less cans of "cream-of-something" in my recipes. I would think this could really cut out sodium from many recipes. Check out the comments, too. They offer further tips.

http://centsibleshopper.blogspot.com/2008/03/make-it-yourself-monday-white-sauce.html

Do you have any great tips to offer me? Any ideas you could give me for easy ways to cut cost and to cut unhealthy food out of our diet would be gratefully received.

Cream Cheese Brownies

Cream Cheese Brownies

Judy's Birthday Cake

Judy, a dear friend, recently celebrated a birthday. Several friends gathered for supper to help her celebrate. Another friend, Lynn, made this very yummy chocolate cake!

Judy's Birthday Cake

2 cups sugar

1 and 3/4 cup all-purpose flour*

3/4 cup cocoa

1 and 1/2 t. baking powder

1 and 1/2 t. baking soda

1 t. salt

1 cup milk

1/2 cup oil

2 eggs

2 t. vanilla

1 cup boiling water

Heat oven to 350. Grease and flour 3 cake pans.

Combine dry ingredients in a large mixer bowl. Combine wet ingredients. Add wet to dry ingredients and beat on medium speed for 2 minutes. Stir in boiling water. Pour into cake pans and bake for 28 minutes. Let cool and frost.

Frosting

1/2 cup butter, melted

2/3 cup cocoa

3 cups powdered sugar

1/3 cup milk

1 t. vanilla

Stir cocoa into melted butter. Alternately add sugar and milk. Beat on medium to desired consistency. Stir in vanilla.

*I always use unbleached flour because it is more healthy. I know regular all-purpose flour would result in a lighter cake.