Taste of Home_-_October 2019

42 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

FREEZER

TO TABLE

Take plain frozen veggies and turn

them into something fabulous.

Our Field Editors show you creative

ways to think outside the bag.

Tast y 10

1

Old Bay Cauliflower

Prepare a 16-oz. pkg. frozen

cauliflower according to package

directions; drain. Drizzle with

1-2 Tbsp. melted butter; sprinkle

with 1-2 tsp. seafood seasoning.

—Elizabeth Bramkamp, Gig Harbor, WA

2

Creamy Sauteed Spinach

In a large skillet, heat 1 Tbsp.

olive oil over medium-high heat.

Add 1 small chopped onion; cook

and stir until tender, 5-7 minutes.

Add two 10-oz. pkg. frozen spinach

(thawed and squeezed dry) and

2 minced garlic cloves; cook

2 minutes longer. Stir in 8 oz.

softened cream cheese, ¹₄ cup 2%

milk, ¹₂ tsp. salt and ¹₂ tsp. pepper;

cook until cream cheese is melted.

—Debbie Glasscock, Conway, AR

3

Rosemary & Thyme

Carrots

Prepare 2 cups frozen sliced carrots

according to package directions.

Meanwhile, combine ¹₄ cup softened

butter, ¹₂ tsp. minced fresh thyme,

¹₂ tsp. minced fresh rosemary and

¹₈ tsp. salt. Drain carrots; top with

herb butter.

—Jolene Martinelli, Fremont, NH

4

Sauteed Asparagus

with Mushrooms

In a large skillet, heat 1 Tbsp. bacon

drippings or olive oil over medium-

high heat. Add a thawed 8-oz. pkg.

frozen asparagus spears, ¹₂ lb.

sliced fresh mushrooms and 1 small

chopped onion; cook and stir until

tender, 10-12 minutes. Sprinkle

with 2 Tbsp. sliced toasted almonds

and 1-2 tsp. Greek seasoning;

heat through.

—Shawn Barto, Winter Garden, FL

5

Prosciutto & Peas

In a large skillet, heat 1 Tbsp.

olive oil over medium heat. Add 4 to

8 julienned thin slices of prosciutto;

cook and stir until crisp, stirring

occasionally. Remove with a slotted

spoon; drain on paper towels. Cook

and stir ¹₂ cup sliced fresh shiitake

mushrooms, 2 cups thawed frozen

peas and 1 small chopped onion in

drippings until tender, 5-7 minutes.

Sprinkle with prosciutto.

—Ann Sheehy, Lawrence, MA

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