Baked Carrots by Deborah Spaulding

5 or 6 fresh carrots, washed, peeled and sliced

2 tbsp butter or margarine

1 tbsp sugar

1 medium onion sliced

½ tsp nutmeg

¼ cup water

Slice carrots into small “coins” or sticks (depending upon preference).  Place into buttered casserole dish. 

Add sliced onion onto carrots and mix together.  Dot with butter.  Sprinkle with sugar and nutmeg.  Add small amount of water.  Cover and bake in hot oven (400 degrees) for 35-45 minutes. 

Baked Vegetable side dish by Deborah Spaulding

Baked Vegetable side dish                  

4 medium potatoes, washed, peeled and cut into small chunks

4 carrots, washed, peeled and sliced or cut into similar size chunks

¼ cup of fat free Italian dressing

Dash of garlic powder

Dash of dried or fresh chopped chives

Add carrots and potatoes to greased casserole dish.   Sprinkle with chives and garlic powder.

Add fat free Italian dressing.  Mix thoroughly.

Bake at 375 degrees until done (35-45 minutes).

Optional:  diced onion pieces (about ¼ cup)

Spanakopita by Vicky Daskaloudi (Friend of Isabelle B-M)

Spanakopita

Ingredients:

Box of Phyllo dough

1.5 stick of butter

Bag of spinach

5 scallions

4 eggs

2 tbls olive oil

1 square of feta cheese or 8oz

Sprinkle salt, pepper, oregano

Preperation:

Sautee in high heat spinach, scallions, cup water, a few tbls of olive oil.

Stain

Mix all ingredients except butter and phyllo dough

Place half the phyllo dough, spreading butter between each phyllo on a

rectangular pan

Mix spinach with ingredients and spread it evenly on the phyllo sheets

Cover the filling with the remaining phyllo dough sheets, alternating with

butter.

Bake the spanakopita for 45min on 325 degrees.