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    Author

    I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. 

    Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

    I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)


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Fresh Vegetable Pot

9/11/2013

 
End of Summer Veggies

It does have the feel of fall in the air in spite of our very warm humid temperatures!  It’s always kind of sad that the fresh produce from local gardens will soon come to an end. On the other hand, the holidays are around the corner and that gives us the opportunity to go through our recipes for those special treats we generally only make during the holidays! 

I am sharing a recipe I picked up at a grocery store years ago when we lived in Omaha, Nebraska. It uses up some of those end of summer garden veggies. I hope you enjoy it!

Fresh Vegetable Pot:
1 medium onion, chopped
2 Tbsp butter
1 cup fresh green beans
1/2 cup water
1 green pepper, chopped
6 small zucchini, summer squash or combination
3 ears corn, cut corn off cob
2 large tomatoes, cut in wedges
salt and pepper to taste
fresh parsley or thyme if desired

In large kettle sauté onion in butter, add beans and water, cover and simmer over low heat 10 minutes. Add squash and green pepper, cooking 5-8 minutes or until tender. Add corn, tomatoes, parsley and or thyme, stir gently, heat through. Season to taste with salt and pepper.

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