Roasted Red Potatoes and Green Beans

© "So Easy, So Delicious"
 
8 small red potatoes (approx. 1¼ lbs), unpeeled and cut in quarters
24 whole garlic cloves, peeled
2 to 3 T olive oil, divided
1 lb green beans, ends removed and cut in half
¼ C parsley, chopped
Salt and pepper, to taste

Scrub and quarter potatoes. Place in a shallow roasting pan. Add garlic and toss with 1 tablespoon olive oil. Bake at 350° for 35 minutes, stirring once or twice. Toss green beans with 1 tablespoon olive oil and add to potatoes and garlic. Bake for 20 to 25 minutes, stirring 2 or 3 times. Remove from roasting pan and place in a bowl. Toss with parsley, salt and pepper. Add the last tablespoon of oil, if desired. Serve either hot or at room temperature.

Hint: Don’t be shocked at the amount of garlic in this recipe. As garlic cooks, it develops a nutty, almost sweet flavor.

Chocolate Macaroons

© "From Ellie's Kitchen to Yours"
 
2 oz semi-sweet chocolate
2 T butter or margarine
⅓ C sugar
2 eggs, lightly beaten
1 tsp vanilla
2⅔ C (7 oz pkg) coconut

Melt chocolate and butter or margarine in a double boiler over low heat. Stir until smooth. Remove from heat and blend in sugar, eggs and vanilla. Beat well. Stir in coconut. Drop by teaspoon onto greased, or parchment-lined, cookie sheets leaving 1½ inches between each. Bake at 350° for 12 to 15 minutes. Cool on wire rack.

Yield: 3 dozen macaroons

Hint: These are quick to make and quick to disappear!