Enjoy some delicious recipes!

Program #870

Marie Hegler

Honey-Glazed Carrots

1 pound baby carrots
2 tablespoons butter
2 tablespoon honey
1/4 teaspoon salt

1. In a medium saucepan, bring water to a boil. Add carrots and cook until tender, about 10 minutes.
2. Drain the carrots and return to pan. Add butter, honey, and salt; toss until coated. Serve immediately.
Yield: 4 servings

Chicken Florentine Casserole
1 1/2 pound skinless, boneless chicken tenderloins
1 (10-ounce) package frozen chopped spinach, thawed and drained
2 tablespoons butter
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup half-and-half
1/2 cup Parmesan cheese
1 (8-ounce) package fresh white mushrooms, sliced
1 1/2 cup shredded mozzarella cheese

1. Preheat the oven to 350 degrees
2. Place chicken on a baking sheet, and bake for 15 to 20 minutes, until no longer pink and juices run clear. Remove from heat and set aside.
3. Increase oven temperature to 400 degrees.
4. Melt butter in a medium saucepan over medium heat. Stirring constantly, mix in garlic and next 4 ingredients (through Parmesan cheese).
5. Arrange spinach over the bottom of a 9- x 13-inch baking dish.
Cover spinach with mushrooms and pour half the sauce mixture over mushrooms.
Arrange chicken breasts in the dish, and cover with remaining sauce.
Sprinkle with mozzarella cheese. Bake 20 to 25 minutes until bubbly and lightly browned.
Yield: 4 servings

Waldorf Salad
1 (6-ounce) container of non-fat Greek yogurt
2 tablespoons light mayonnaise
1/2 lemon, juiced
1 tablespoon honey
Salt and pepper, to taste
2 large apples, cored and chopped
2 celery ribs, thinly sliced
1/2 cup sweetened dried cranberries
1/2 cup walnut halves, toasted and chopped

1. Whisk the yogurt, mayonnaise, lemon juice, and honey in a large bowl, and season with salt and pepper.
2. Add the apples, celery, dried cranberries and walnuts to the bowl; then toss with the dressing.
Yield: 4 servings
Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!