sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.
ontinued...
Macaroni & Cheese
.
Ingredients 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper Topping: 3 tablespoons butter 1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
String Beans Ingredients 1 pound fresh green beans, trimmed 3 tablespoons light soy sauce 1 tablespoon balsamic vinegar 1 teaspoon white sugar 2 tablespoons sesame oil 2 teaspoons minced garlic
Directions 1. Place the green beans in
a large saucepan or pot with one inch of water. You may place them in a
steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green. 2. In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
3. Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy
Page 111 E The Magazine for Today’s Female Executive
cranberry Sauce
..
Directions Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving. Read more at: http:// www.foodnetwork.com/recipes/ food-network-kitchens/perfectcranberry-sauce-recipe.html? oc=linkback
Subscription link www.female-exec.com/s.html