Celery Seed

celery (One teaspoon = 2 tablespoons minced celery tops)


dill seed


celery salt (reduce the salt elsewhere in the recipe) can be substituted for celery salt.


Savory Beets

2 tablespoons chopped onion
1 tablespoon butter or margarine
3 tablespoons honey
2 tablespoons red or white wine vinegar
Salt to taste
1/8 teaspoon ground cloves
1 can (16 ounces) sliced beets, drained

Sauté onion in butter in large skillet over medium heat until softened. Add honey, vinegar, salt and cloves; cook and stir until mixture begins to boil. Add beets; cook until thoroughly heated.

4 servings

Source: National Honey Board

Diabetic exchanges: 1 Fruit, 1 Vegetable and 1/2 Fat

Vegetable Gratin

2 tablespoons olive oil
3 small or 1 large zucchini, cut into 1/4-inch slices
1/8 teaspoon salt, divided
1/8 teaspoon thyme, divided
1/8 teaspoon rosemary, divided
1/8 teaspoon freshly ground black pepper, divided
1 (6.5-ounce) package ALOUETTE® Savory Vegetable Spreadable Cheese
2 cups fresh broccoli florets
2 small yellow squash, sliced
1 small onion, sliced
1 cup crushed Wheat Crackers

Preheat oven to 350°F. Place oil in medium-sized gratin or shallow baking dish.

Layer zucchini in prepared dish.

Sprinkle zucchini lightly with half each of salt, thyme, rosemary and pepper.

Place 3 tablespoons Alouette® on top of zucchini.

Layer with broccoli, yellow squash, onion, remaining seasonings and Alouette® until dish is filled.

Sprinkle with cracker crumbs; cover with foil. Bake 20 minutes.

Remove foil; bake another 20 minutes. Brown lightly under broiler 1 to 2 minutes. Serve hot or at room temperature.

Note This gratin is a delicious way to liven up vegetables! It’s great with grilled chicken or steak.

6 to 8 servings


Wisconsin Sausage Soup

1/2 cup butter
1 onion, chopped
1 carrot, chopped
1 teaspoon minced garlic
1 cup all-purpose flour
2 cups chicken broth
2 cups milk
3/4 cup beer
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 bay leaf
7 ounces Cheddar cheese, shredded
3 ounces Swiss cheese, shredded
1/2 pound HILLSHIRE FARM® Smoked Sausage

Melt butter in medium saucepan over medium heat. Add onion, carrot and garlic; sauté until softened. Add flour; cook 5 minutes, stirring often. Add chicken broth, milk, beer, Worcestershire sauce, salt, mustard and bay leaf. Reduce heat to low; cook until soup has thickened, whisking often. Remove and discard bay leaf.

Slowly whisk cheeses into soup until blended and smooth. Cut Smoked Sausage lengthwise into quarters, then slice into 1/2-inch pieces. Sauté sausage in small skillet over medium-high heat until heated through. Blot excess grease with paper towels; add sausage to soup. Serve soup hot.

8 to 10 servings

Source: Hillshire Farm