Recipe(tried): Asparagus Dijonaise, Golden Dome of Cauliflower, Glazed Carrots, Favorite Green Bean Casserole

I think anything goes with prime rib. Perogies, potatoe scallop, tomato scallop, brocolli, carrots, beets, turnip, etc. Do them in conventional ways or try new recipes, I am passing on a few of our favorites. Good Luck!

Asparagus Dijonaise (from Reader's Digest Quick and Delicious)

1 1/2 lbs asparagus
1 Tbsp whitw wine vinegar
1 Tbs dijon mustard
1 tsp dried tarragon, crumbled
2 Tbsp sour cream
s&p to taste
2 Tbsp finely chopped red onion

-Bring 1/2 inch water to a boil in a lareg skillet, prepare asparagus by peeling lower half of the stem and chopping off the hard end.
-Add asparagus to boiling water, reduce heat & cover cook until tender 8-10 mins
-Drain and rinse in cold water to stop the cooking process, pat dry and placein fridge while preparing the sauce
-Wisk together oil, vinegar, mustard, tarragon until well mixed
-Add sour cream, wisk until smooth, season with s&p
-Spoon mixture over the centre of the asparagus, sprinkle with the onion and serve immediatly.

Golden Dome of Cauliflower (from Canadian Living Christmas Book)
1 head cauliflower
2 cups shredded cheese
1/4 cup mayo
2 Tbsp dijon mustard
2 Tbsp Parmesan cheese

-Core cauliflower and remove outer leaves, leaving the head intact. In a large pot, steam cauliflower on a rack over boiling water for 20 mins or until tender and crisp. Transfer to heatproof serving dish.
-combine shredded cheese, mayo & mustard, spread over clauiflower. Sprinkle with parmesan cheese
-bake at 425F for 10 minutes or until topping is bubbling and lightly browned
-serves 6-8

Glazed Carrots (from Reader's Digest Like Grandma Used to Make)
8 med size carrots
2 Tbsp butter/marg
2 Tbsp sugar
1/4 Tsp dried mint leaves
dash salt

-cook carrots until tender
-meanwhile, mix rest of ingredients in a sauce pan over moderate heat to disolve sugar.
-Add cooked carrots, cook uncovered 10 mins or until most of liquid has evaporated, stir frequently

Glazed Onions
same as above but substitute 3 lg yellow onions for the carrots and 1/4 tsp ginger for the mint leaves.

Favorite Green Bean Casserole (from Betty Crocker's New Cookbook)

2 pkgs (16 oz each) frozen green beans
1 10 3/4 oz can condensed cream of mushroom/cream of chicken or cream of celery soup (I used mushroom)
1/2 cup milk
1/8 tsp pepper
1 can Fench fried onions (I did not use)

-cook beans per pkg directions, drain
-mix soup, milk, pepper in 2 qt casserole or baking dish, stir in beans
-sprinkle with onions
bake at 350 for 30 - 40 minutes uncovered or until hot in centre

ENJOY!