Type what you have

Ingredients

• ✓ sherry cooking wine
• scallop
• lemon juice
• cornstarch
• butter
• carrot
• garlic
• mushroom
• thyme
• pea pod
• green onion
• rice

Instructions

1. 1 If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch.
2. 2 Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.

By Holland House

Ingredients

• ✓ sherry cooking wine
• ✓ sherry cooking wine
• sweet potato
• brown sugar
• lemon juice
• butter
• onion
• brown sugar
• clove
• white pepper
• thyme
• green bean

Instructions

1. 1 Preheat oven to 400 degrees F. Cut sweet potatoes into 1/4x1/4x3 inch spears. Place in 9x13 inch casserole. Add 2 cups brown sugar, lemon juice, and 1/2 cup cooking wine. Bake in oven for 25 minutes, basting several times.
2. 2 While potatoes cook, melt butter in saute pan. Add onions, 2 Tbsp. brown sugar, seasonings, and green beans. Saute for 2 minutes; add cooking wine and continue to saute until desired tenderness of vegetables. Remove from heat and keep warm.
3. 3 Remove sweet potatoes from any remaining basting liquid; toss with green beans and serve.

By Holland House