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    White bean pâté

    White bean pâté

    • 3 cups cooked Great Northern white beans • 2 to 3 green onions, chopped • 4 Tbs. butter • 1½ cups finely grated carrots • ½ cup minced onion • 3 cloves garlic, minced or pressed • ¼ cup chopped parsley • 2 eggs, lightly beaten • ½ cup dry bread crumbs • ½ cup cream...
    Mushroom pâté

    Mushroom pâté

    This makes a nice first course with pumpernickel bread and can also be used as a spread for canapés. • 1 lb. fresh mushrooms, chopped • ⅓ cup celery, chopped • ¼ cup minced parsley • ⅓ cup minced shallots • 4 Tbs. butter, melted • 2 eggs, lightly beaten • ½ cup sieved...
    Corn and cheese pudding

    Corn and cheese pudding

    Serves 4 to 6 • 2 eggs • 3 Tbs. flour • ½ cup cream • 1 cup milk • ½ tsp. salt • ¼ tsp. white pepper • 1 Tbs. sugar • 1½ cups fresh-scraped corn (about 3 ears) • 3 Tbs. butter, melted • 3 oz. sharp Cheddar cheese, grated • ¼ cup finely chopped California green chilis...
    Glazed carrots

    Glazed carrots

    Serves 4 to 6 • 1½ lbs. slender carrots • 3 Tbs. butter • ¾ cup water • 2 Tbs. lemon juice • salt to taste • 1 Tbs. cider vinegar • ⅓ cup brown sugar • dash of nutmeg 1. Scrape and trim the carrots and cut them in 1-inch lengths. Melt 2 tablespoons of the butter in a...
    Spinach and dill rice

    Spinach and dill rice

    Makes 8 servings • 1 lb. fresh spinach • 3 Tbs. olive oil • 2 cloves garlic, minced • 2 tsp. salt • 1 tsp. dried dill weed • 2 tsp. white wine vinegar • fresh-ground black pepper to taste • 4 cups water • 1½ cups long-grain white rice • ½ cup finely crumbled feta...