Boston Market's Creamed Spinach

I'm fixing this tonight - so I don't know how good it is, but it sounds delicious!

INGREDIENTS:

3 tablespoons margarine or butter

3 tablespoons flour

2 cups milk

1/2 cup grated Parmesan or Romano cheese

1 medium onion, finely chopped

2 cloves garlic, minced

1 to 2 tablespoons butter

2 packages frozen chopped spinach, thawed, squeezed dry

salt and pepper

DIRECTIONS:

Combine flour and butter in saucepan; heat and stir to make roux.

Add milk (more if necessary) and cheese.

In another pot, saute onion and garlic in butter; add spinach.

Cook 10 minutes, or until spinach is hot and onion is translucent.

Add white sauce and mix thoroughly. Add salt and pepper.

Note: You can make this ahead and reheat in a casserole (sprinkle with buttered bread crumbs).

Old Fashioned Vegetable Soup

I love this recipe! Except for the prep time it's very simple. I give it another 5 stars!! Really we should rename this blog "My Delicious 5 Star Life". Who would take the time to post a recipe that is less than that?

INGREDIENTS:

1-1/2 lbs. beef or ham bones with meat
8 cups water
3 stalks celery, chopped
3 large carrots, chopped
2 medium onions, chopped
1 (28 ounce) can tomatoes, undrained and chopped
1 bay leaf
1-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 cups frozen green lima beans
1 cup frozen corn
1 cup frozen green peas
1/2 cup macaroni

DIRECTIONS:

Combine first 12 ingredients in a large dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add lima beans, corn and peas. Return to a boil; reduce heat and simmer, uncovered 15 minutes. Stir in macaroni, and continue to cook for 10 - 12 minutes. Remove bay leaf.

Yield: 3-1/2 quarts

Roasted Asparagus from Debi Walter's Kitchen

Difficulty: Easy

Rating: 5 stars - I have never cared for asparagus until I made it this way - delicious! The roasted flavor makes it!

1 1/2 lbs. fresh asparagus, trimmed
3 T. extra-virgin olive oil
1/2 tsp. salt
2 T. unsalted butter

Preheat oven to 500 degrees. Spread asparagus on a baking sheet in a single layer and brush with olive oil. Sprinkle with salt and roast the asparagus in the upper third of the oven until the spears are tender when pricked with a tip of the knife; about 10 to 12 minutes depending on their thickness. Remove baking sheet from oven.

Immediately place the butter on a corner of the hot baking sheet to melt with tongs, transfer the asparagus to a serving platter. Pour melted butter over the asparagus and serve. Serves 6.

Tip: If you bend the asparagus spear on the bottom half, it will break where the stalk starts getting tough.