Simple but nice little recipes

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Senior's "Good Times" Magazine - April 2004

 

Broccoli in Garlic Butter

 

1 Bunch broccoli

2 tbsps Butter

2 Clove Garlic

2 tbsp Grated Parmesan Cheese

 

Cut broccoli florets from stems.

Peel stems; thinly slice diagonally.

Steam florets and stems for 4 - 6 minutes (or cook in boiling salted

water for 2 minutes) or until tender-crisp.

 

In a small skillet, melt butter over medium heat.

Cook Garlic for one minute.

 

Transfer broccoli to serving dish.

Drizzle with butter mixture and sprinkle with Parmesan cheese.

 

Makes 4 servings

 

Per serving: About 92 calories, 4 g Protein, 7 g Fat, 5 g

Carbohydrates.

 

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Asparagus Polonaise

 

1 lb. Asparagus

1/4 cup Butter

2 Tbsp Chopped fresh Chives or Parsley

1/4 tsp each Salt and Pepper

1 Egg, hard boiled

 

Snap off woody end of each asparagus spear.

In skillet of simmering salted water, cook spears over medium heat for

4 minutes or until tender-crisp.

Drain and place on serving platter; keep warm.

 

In skillet, heat butter, chives, salt and pepper until butter is

melted.

 

Separate egg white from yolk.

Add to skillet and toss to coat.

Pour butter mixture over asparagus.

Crumble egg yolk over top.

 

Makes 4 servings

 

Per serving: About 140 Calories, 4 g Fat, 4 g Protein, 13 g Fat, 4 g

Carbohydrates.

 

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Enjoy!

Silver