Side Dishes

SAUTEED CABBAGE WITH ONIONS
2 teaspoons butter
4 cups thinly sliced raw cabbage
1 small to medium onion, thinly sliced*
4 tablespoons water
Heat the butter in a heavy frying . Add the cabbage and cook over medium heat, stirring frequently, until the cabbage is wilted slightly and barely cooked through, about 8-10 minutes. Stir in the onion and water. *4 tablespoons of onion sauce may be substituted for the onion. Cover the pan and cook 2-4 minutes longer. Sprinkle with black pepper. Serves two.

CARROTS 'N'PINEAPPLE
16 ounces baby-cut carrots
1 cup plus 1/4 cup water
8 ounces(can) crushed pineapple in juice
1 tablespoon sugar
1/2 tablespoon margarine
1/8 teaspoon ground nutmeg
1/2 tablespoon cornstarch
In medium saucepan, combine carrots and 1 cup water; bring to boil. Reduce heat, cover and simmer until carrots are just ender, about 10 minutes. Drain; return to pan. Add undrained pineapple, sugar, margarine and nutmeg. Combine cornstarch with remaining 1/4 cup water; add to carrot mixture. Heat, stirring until sauce thickens. Makes 4 servings.

PARMESAN BROCCOLI AND MUSHROOMS
10 ounces broccoli, chopped(I alway add more)
8 ounces mushrooms, sliced and sauteed
2 tablespoons fat-free margarine
1/4 cup grated Parmesan cheese
Cook broccoli until tender. While broccoli is warm; combine all ingredients, toss and serve. Makes 4 servings.

ROASTED CARROTS
16 ounces baby-cut carrots
1 small onion, cut in thin wedges
1/2 tablespoon olive or vegetable oil
1 tablespoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Toss carrots and onion with oil. Arrange in single layer in 13x9 baking pan, sprayed with no stick cooking spray. Roast at 450 degrees, stirring occasionally, for 20-25 minutes. Stir in parsley, salt and pepper. Makes 4 servings.

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