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    May 2010

    Sautéed Squash and Carrots


    • 1 T olive oil
    • 1/2 lb carrots, peeled and sliced
    • 1 1/2 lb yellow squash, peeled and sliced
    • 2 green onions, chopped
    • 1/2 t salt
    • 1/2 t pepper
    • 1 T fresh basil, chopped


    In a 12-inch pan, heat the oil on medium heat. Add the carrots and cook 2 minutes. Add the squash, green onions, salt and pepper to the pan, and cook 6 minutes, stirring often, until the vegetables are crisp-tender. Sprinkle with fresh basil.

    6– 1/2 c servings



    Mousse with Berries


    • 1 c light ricotta cheese
    • 2 T orange juice, divided
    • 1/2 t orange peel, grated
    • 1 c raspberries
    • 1 c strawberries, halved
    • 1 c blueberries
    • 1 t lemon juice
    • 2 t honey
    • 4 fresh mint leaves


    In a small bowl, whisk together ricotta cheese, 1 T orange juice and orange peel. Cover and refrigerate 1 hour. In a medium bowl, combine berries, lemon juice, and 1 T orange juice. Cover and let sit 15 minutes. To serve, divide the fruit mixture into small bowls, spooning the juices that formed on top of the fruit. Top the fruit with ricotta mixture. Drizzle with honey and garnish with a mint leaf.  

    6– 1/2 c servings


    Note:  Any combination of berries may be used. Omit the honey if serving to children under 2 years of age.



    Carrots, onions, yellow squash, raspberries, strawberries and blueberries are

    WIC Approved foods.