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    November 2009

    Sweet Potatoes with Rosemary

     

    • 1 lb. sweet potatoes or yams, scrubbed and chopped into 1 inch cubes
    • 2 1/2 tbsp. olive oil or canola oil
    • 1/2 tsp. dried rosemary or 1 tbsp. fresh rosemary, chopped
    • 1/2 tsp. pepper

    Preheat oven to 400 degrees. Combine all ingredients in a large baking dish.Bake  30 to 45 minutes or until potatoes are tender and crusty. Stir occasionally.    
    yields: 4 -1/2 cup servings

     

    Lemon and Garlic Broccoli

    • 1 lb. broccoli florets
    • 2 tsp. light margarine
    • 3 tbsp lemon juice
    • 1 clove garlic, crushed
    • 1/4 tsp. salt
    • 1/4 tsp. pepper

    Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until broccoli is tender. Melt margarine with lemon juice and garlic in a saucepan over medium low heat. Pour lemon mixture over broccoli. Season lightly with salt and pepper and toss to serve.  
    yields: 4 -1/2 cup servings

     

    Cinnamon Apples 

    • 1 tbsp. light margarine
    • 2 Jonathan or Granny Smith apples, cored and sliced thinly
    • 1 tbsp. brown sugar
    • 1 tsp. ground cinnamon

    Melt light margarine in a heavy nonstick skillet over medium heat. Sauté apple slices 5-6 minutes, until tender. Sprinkle with sugar and cinnamon. Stir gently to blend.
    yields: 4 -1/2 cup servings