Bourbon Carrots

Ingredients:

• 8 small carrots
• 2 Tbsp. butter
• 2 Tbsp. brown sugar
• 1/8 tsp. salt 2
• Tbsp. bourbon
• 1 tsp. dill 

Directions:

1. Scrape carrots and cut into sticks.
2. Mix butter, brown sugar and salt in a saucepan.
3. Allow butter mixture to melt over low heat while stirring occasionally.
4. Place carrots in the sauce pan with the butter mixture. Cover and cook over low heat for approximately 10-12 minutes or until carrots are tender.
5. Add the bourbon and cook uncovered over the low heat for about 1 minute.
6. Sprinkle with dill.

Serves: 4 persons

Zesty Italian Veggies

Ingredients:

• 1 bag frozen Italian style vegetables (defrosted)
• 3 tbs extra virgin olive oil
• 1 tbs basil
• 1 tsp garlic salt

Directions:

1. Toss ingredients in a medium bowl.
2. Microwave for 5 minutes.

Hash Brown Pie

Ingredients:

• 2 cups frozen hash browns, thawed
• 1 cup Shredded Mozzarella Cheese, divided
• 1 can (8 oz.) mushrooms, drained
• 2 cups frozen broccoli florets
• 4 eggs
• 1/4 cup milk
• 1/2 tsp. each: dried thyme leaves and onion powder
• 1/4 tsp. pepper
• 1 tsp salt

Directions:

1. Preheat oven to 375°F.
2. Lightly press hash browns into greased 9-inch pie plate to form crust.
3. Sprinkle with 1/2 cup of the cheese; top with mushrooms and broccoli.
4. Beat eggs, milk, thyme, salt, onion powder and pepper with wire whisk until well blended.
5. Pour over broccoli.
6. Sprinkle with remaining 1/2 cup cheese.
7. Bake 35 min. or until center is set and top is golden brown

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