Side Dishes

Asparagus with Mushrooms

1 lb fresh asparagus, trimmed and cut into 2" piecesb

2 tsp ground ginger

2 tbs oil olive

8 oz. pkg sliced mushrooms

1 tsp salt

1/8 tsp sugar

1/8 tsp pepper

In a large skillet, saute asparagus and ginger in oil

for 2-3 min or until asparagus is crips-tender.

Add the mushrooms, salt, sugar and pepper.

Cook and stir 2-3 min. longer or until mushrooms

are tender.

Broccoli Casserole

2 pkgs (16 oz each) frozen broccoli florets

1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted

1 c (8 oz) sour cream

1.1/2 c (6 oz) shredded sharp cheddar cheese, divided

1 can (6 oz) french fried onions, divided

Cook broccoli according to pkg directions; drain

well. In a large saucepan, combine the soup, sour cream,

1 c cheese and 1.1/4 c onions. Cook over med. heat for

4-5 min or until heated through. Stir in the broccoli.

Pour into a greased 2-qt. baking dish. Bake, uncovered, at

325° for 25-30 min or until bubbly. Sprinkle with the

remaining chees and onions Bake 10-15 min. longer or until

cheese is melted.

Buffet Potato Casserole

1 pkg (2 lbs.) frozen hash brown potatoes
1 c. butter, melted
1 pint dairy sour cream
1 can (10.1/2 oz) condensed cream of chicken soup
1/2 chopped onion
2 c. shredded ceddar cheese
1 tsp salt
1/2 tsp pepper
2 c. cornflake crumbs***

Combine potatoes and 1/2 c. melted butter in large bowl. Stir in sour
cream,soup, onion, cheese, salt and pepper. Place in greased
13x9x2" baking dish. Combine cornflake crumbs and
1/2 c. melted butter. Sprinlke over top.

Cover with foil. Bake at 350 degrees for 20 min. Uncover and continue
baking 20 min. Makes 12 servings.
Note: may be made in advance and refrigerated. If so, add 10 min. to
baking time.
***I don't use this topping but I have tried it a long time ago and it
is good.
Recipe source: Kathy Cudia

Bravo Potatoes

Fry in 2 TBS of olive oil:
1.1/2 lbs russet potatoes, peeled
cut into 1/2" cubes (about 4 c)

Pulse; Add to potatoes;
1 can (14 oz) diced tomatoes, drained
4-5 cloves garlic, sliced
1/2 tsp. ground cumin
1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes
10 dashes Tabasco
Salt to taste

Garnish with:
Drizzle of lemon juice
Chopped fresh Cilantro
Coarse Sea Salt

In a large nonstick skillet, heat olive oil over medium-high heat
until it shimmers.

Fry: cubed potatoes in a single layer until browned and partially
cooked through, about 10 min. Turn once or twice with a spatula,
but don't stir too often-they'll brown better if left alone.

Pulse: tomatoes, garlic and seasoning in food processor just to
break up tomatoes (do not puree). After potatoes have browned,
add tomato mixture and stir to coat. Reduce heat to medium and
cook 5-8 min., or until potatoes are cooked through; stir often to
prevent scorching. Transfer potatoes to a platter.

Garnish; with drizzle of lemon juice, chopped cilantro and coarse
sea salt. Serve warm or at room temperature.

Recipe Source: Cuisine at Home

Cheddar Mushroom Potatoes

4 medium potatoes, cut into 1/4 inch slices

1 cup (4-oz.) shredded cheddar cheese

1 can (10-3/4-oz.) condensed cream of mushroom soup, undiluted

1/2 tsp. paprika

1/4 tsp. pepper

Arrange potatoes in a greased shallow 2 qt. baking dish; sprinkle

with cheese. In a bowl, combine soup, paprika and pepper; spread

over cheese.

Cover and bake at 400ºF. for 45 minutes.

Uncover, bake 10 minutes longer or until potatoes are tender.

Makes 4-6 servings

Corn Pudding Supreme

1 pkg. (8oz) cream cheese, softened

2 eggs, beaten

1/3 c. sugar

1 pkg. (8.1/2 oz) corn bread/muffin mix 

1 c. (16.1/2 oz) cream style corn 

2.1/3 c. fresh, frozen or canned sweet corn 

1 c. milk

2 tbs butter or margarine, melted 

1 tsp salt

1/2 tsp ground nutmeg

In a mixing bowl, blend cream cheese, eggs and sugar. Add the remaining ingredients and mix well. Transfer to a greased 13"x9"x2" baking dish. Bake, uncovered, at 350 deg. for 45-50 min. or until set. Yield: 12-16 servings.

Creamed Cauliflower

1 med. head cauliflower, broken into florets
1.1/2 tsp salt, divided
1/2 c dry bread crumbs, divided
1 c half-and-half cream
1 tbs butter
minced fresh parsley

Place cauliflower in a saucepan; add 1 in of water and 1 tsp salt.
Bring to a boil. Reduce heat. Cover and simmer for 6-7 min. or
until crisp-tender; drain. Grease the bottom and sides of a 2 qt. baking dish;
sprinkle with 2 tbs. bread crumbs. Add cauliflower. Pour cream over
top. Dot with butter; sprinkle with remaining salt and bread crumbs.

Bake uncovered, at 350° for 25-30 min. or until cauliflower is tender, Garnish with parsley. 6-8 servings.

Creamy Chive Mashed Potatoes

5 med. potatoes, peeled

1.1/2 sp salt, divided

4 oz. cream cheese, softened

2 tbs butter

2 tbs snipped chives

1/4 tsp pepper

1/4 - 1/2 c. buttermilk

1-2 large cloves of roasted garlic

Place potatoes in a large saucepan and cover with water; add

1 tsp salt. Bring to a boil. Reduce heat; cover and cook for 25-30 min.

or until tender. Drain.

In a large mixing bowl, mash the potatoes until smooth. Add cream

cheese, butter, chives, pepper, garlic and remaining salt; gradually beat in the

buttermilk. 4-5 servings

Fried Rice

4 cups cooked rice (cold)

1/2 cup olive oil

2 eggs

1 small fresh onion chopped

2-3 cloves minced garlic

1/2 cup frozen peas and carrots (sub. canned or fresh)

1/4 cup lite soy sauce

1/4 cup sherry (not cooking sherry)

salt and pepper to taste

1/4-1/2 teaspoon sesame oil

Saute garlic for about 2 min in hot oil add onion and cook till tender. Add

rice and mix well frying for about 3-5 min. and pour into seperate bowl.

Scramble eggs in same skillet when done add in rice, veggies, soy sauce,

sherry, salt, pepper and sesame oil and mix well and heat

through.

Garden Patch Corn

1/3 cup butter or margarine

10 oz. pkg. frozen sweet whole kernel corn

1/2 cup chopped green pepper

1/2 tsp. salt

1 cup (1 med.) cubed 1/2” ripe tomato

1 tbsp. fresh chopped parsley

In 2-qt. saucepan melt butter. Stir in remaining ingredients

except tomato and parsley. Cover; cook over medium heat, stirring

occasionally, until vegetables are crisply tender (10 – 12 min.)

Remove from heat. Stir in tomato and parsley. Cover;

let stand 1 minute or until tomato is heated through.

Makes 4 servings

Chili-Garlic Roasted Broccoli

1/4 cup extra-virgin olive oil

5 garlic cloves - (to 6), finely chopped

1 Tbs chili powder

1 Tbs grill seasoning blend = (Montreal Steak Seasoning by McCormick Grill Mates recommended)

1 large broccoli head, cut thin long spears

Preheat oven to 425 degrees.

Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add thebroccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the

broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

This recipe yields 4 servings.

Green Bean and Mushroom Bake

1 can golden mushroom soup

2 c. (8oz) shredded Swiss cheese, divided

1 c. sour cream

2 tbs white wine

1/2 tsp salt

1/2 tsp lemon pepper

1/4 tsp ground black pepper

8 oz. fresh mushrooms, sliced

3/4 c. finely chopped onion

1 clove garlic,minced

3 tbs butter or margarine

3 can (14.5 oz.) french style green beans, drained

1/3 c. coarsely chopped slivered almonds, toasted

Preheated oven to 325 degrees.In a med. bowl, combine soup,

1 cup cheese, sour cream, wine, salt, lemon pepper, and black

pepper. In a large skillet, saute mushrooms, onion, and garlic

in butter over medium heat just until vegetables are tender.

Remove from heat and stir in green beans. Stir in soup

mixture. Spoon mixture into a greased 9x13 inch baking dish.

Sprinkle remaining 1 c. cheese over casserole. Sprinkle almonds

over casserole. Bake 35 to 45 min. or until casserole is heated

through; serve warm. Yield 12 to 14 servings.

Garlicky Green Beans with Mushrooms

2.1/2 lb fresh green beans, trimmed

2 c sliced fresh mushrooms

2-3 garlic cloves, minced.

4 tsp butter

1/2 tsp salt

1/2 tsp onion powder

1/4 tsp pepper

Place beans in a large sauce pan and cover with water;

bring to a boil. Reduce heat; cover and simmer for 8-10 min

or until crisp-tender. Meanwhile, in a large nonstick skillet,

saute mushrooms and garlic in butter until tender. Drain

beans; add to skillet. Stir in the salt, onion powder and pepper;

heat though 8 servings

2/3 c serving, 61 calories, 2 g fat (1 g sat), 5 mg cholesterol, 175 mg sodium,

10 g carbs, 4 g fiber, 9 g protein

Green Beans Italiano

1 - 16 oz can tomatoes with garlic and basil

1 - 16 oz can french cut green beans

3 tbsp butter

2 garlic cloves

Salt to taste

Pepper to taste

1 tsp parsley flakes

Melt butter in saucepan; peel garlic sections and slice thinly. Add to butter

in pan and simmer and stir for 5 minutes on low heat.Remove garlic and add the

tomatoes. Drain the beans and add to the pan. Salt and pepper to taste.Add

the parsley flakes and simmer on low heat about 45 minutes till juices cook

down some.

Ham Potato Scallop

1 pkg (5 oz.) scalloped potatoes

2 c. boiling water

2 tbs butter or margarine

3/4 c. milk

2 c. cubed fully cooked ham (turkey or chicken)

1 pkg. (10 oz. ) frozen cut green beans

Note: Can use Frozen Broccoli but make sure

it is well drained.

1 c. shredded cheddar cheese

In a ungreased 1.1/2 qt. baking dish, combine potatoes with sauce mix,

boiling water and butter. Stir in milk, ham and beans(veg.). Bake,

uncovered, at 400 deg. for 35 min. or until the potatoes are tender,

stirring occasionally. Sprinkle with cheese. Bake 5 min. longer

or until cheese is melted. Let stand 5 min. before serving.

Hash Brown Supreme 

Ingredients

1 small onion, finely chopped

1/2 cup sliced fresh mushrooms

1/2 cup chopped green pepper

1 tablespoon canola oil

3 cups frozen shredded hash brown potatoes

1 medium tomato, finely chopped

1/2 cup shredded reduced-fat cheddar cheese

2 tablespoons sliced ripe olives

1 jalapeno pepper, seeded and sliced

1/4 teaspoon seasoned salt

1/8 teaspoon pepper

1 tablespoon minced chives

Procedure

In a large nonstick skillet, saute the onion, mushrooms and pepper in oil until tender. Add hash browns; cook over medium heat for 8-10 minutes or until potatoes are browned, stirring occasionally. Stir in the tomato, cheese, olives, jalapeno, seasoned salt and pepper. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with chives; cut into wedges. Yield: 4 servings.

Servings: 4

Preparation Time: 20 minutes

Herbed Angel Hair Pasta

3 oz. uncooked angel hair pasta

1 garlic clove, minced

1 tbs olive oil

1 tbs butter

1/4 c grated parmesan cheese

2 tbs minced fresh basil

1 tbs minced fresh parsley

1/8 tsp salt

1/4 tsp pepper

Cook pasta according to pkg directions. Meanwhile,

in a small skillet, cook garloic in oil and butter

over med. heat for 2-3 min.

Drain pasta and put back in pot, Stir in the parmesan

cheese, baisl, parsley, salt, pepper and butter mixture;

toss to coat. Cook and stir for 1-2 min. or until heated

through.

2 servings

Herbed Mushroom Green Beans

1 lb green beans

2 tsp olive oil or butter, you may need more

3 large thinly sliced scallots

dash of sugar

1/4 tsp pepper

1 tsp dried lemon zest or 2 tsp fresh grate lemon zest

3/4 tbs dried basil

4 oz fresh sliced mushrooms

Bring 1/2 in of water to boil in 10" covered non-stick skillet. Add green beans; simmer,

covered over med-low heat until tender crisp. Drain in colander.

Heat oil in skillet over med heat. Add shallots, sugar and mushrooms and cook

till shallots are softened and mushrooms are cooked down some. Add pepper

and green beans. Cook, stirring until heated through. Turn off heat and add

lemon zest and basil, stir well. Serve.

Note: I used dried lemon zest and basil and added it with the shallots and

mushrooms to blend he flavors.

Homemade Rice a Roni

1/2 cup raw spaghetti, broken into 1 inch pieces

3/4 cup raw white rice

14 1/2 oz broth (any flavor)

2 Tbs butter or margarine

In medium skillet saute' broken spaghetti pieces in butter, stirring constantly, until the

spaghetti begins to brown.

Add rice, stirring until the rice is well coated with the butter and the spaghetti browns a

little more. Carefully pour in broth.

Simmer until liquid is absorbed. Can added in garlic or maybe even chopped green chilies if desired.

Lemon Snap Peas

2 tbs unsalted butter

1 lb sugar snap peas, trimmed

1 tsp lemon zest, grated

1 tsp chopped fresh thyme

Salt and pepper to taste

Melt butter in a skillet over med-high heat.

Add peas; saute 2 min. stirring constantly.

Add remaining ingredients and cook an additional mint or until peas are crisp-tender.

John's Butternut Squash

Butternut squash quantity depends on number or people.

Take butternut squash and cut in half and put in a pyrex dish cut side

down, if you want you can put shortening on the outside of the squash.

cook at 325/350F till a wooden skewer inserts easily.

Remove pulp from shell.

Mix pulp with, butter, brown sugar, cinnamon, nutmeg and heavy cream.

All spices to taste.

Reheat if neccesary before serving.

Macaroni & Cheese

1.1/2 c. elbow macaroni

1 small onion, chopped

1/4 c. margarine or butter (melted)

1/4 c. all-purpose flour

1/2 tsp salt

1/4 tsp pepper

1.3/4 c. milk

8 oz. sharp process American or Swiss Cheese (or velveeta)

Preheat oven to 375 degrees

1. Cook macaroni according to pkg. directions. Drain in colander.

2. Cook and stir over medium heat butter and onion until onion is slightly tender.

3. Stir in to butter mixture 1/4 c. flour, 1/2 tsp. salt, 1/4 tsp. pepper. Cook over

low heat, stirring continuously, until mixture is smooth and bubbly.

4. Remove from heat and stir in 1.3/4 c. milk. Heat to boiling, stirring

continuously and boil for 1 minute. Remove from heat.

5. Cut cheese into small cubes and stir into milk mixture until melted.

6. Place drained macaroni in casserole (suggest spraying the dish with spray oil).

Stir cheese sauce into macaroni.

7. Bake uncovered for 30 minutes.

Macaroni & Cheese Bake

1 pkg. (8 oz.) elbow macaroni

1 lb. cream style cottage cheese-low fat

3/4 c. sour cream

1 egg-slightly beaten

1/8 tsp. pepper

2 tsp. grated onion

1 pkg. (8oz.) sharp cheddar cheese grated

Cook macaroni following pkg. directions, drain. In a separate bowl

combine cottage cheese, sour cream, egg, pepper, onion and cheese

in a large bowl. Mix lightly until blended. Fold in macaroni. Spoon

into 9x9x2 or 9x13 baking dish (may want to pam it first). Bake at

350 for 1 hour or until bubbly. This recipe I got from my sister-in-law.

Old Fashioned Cornbread Dressing

2 cups cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 eggs, beaten

2 cups buttermilk

2 tablespoons bacon drippings, melted

3 stalks celery, chopped

1 medium onion, chopped

2 tablespoons butter or margarine

6 slices day old bread, crumbled

2 to 2 1/2 cups turkey or chicken broth

1 cup milk

2 eggs, beaten

1 teaspoon salt

1 teaspoon poultry seasoning

1/2 teaspoon pepper

Combine first 4 ingredients in a large mixing bowl; add 2 eggs,

buttermilk, and bacon drippings, mixing well. Place a well-greased

10-inch cast-iron skillet in a 450 degree oven for 4 minutes or until

hot. Remove from oven; spoon batter into pan. Bake at 450 degrees

for 35 minutes or until lightly browned. Cool; crumble cornbread into

a large bowl. Saute celery and onion in butter until tender. Combine

cornbread, sauteed vegetables, and remaining ingredients, mixing well.

Spoon into a lightly greased 13- x 9- x 2-inch baking dish. Bake at

450 degrees for 25 to 30 minutes. Yield: 8 servings.

Pinto Beans

1 lb. dry pinto beans

1 jalapeno, chopped (more if you like it hot)

1 green pepper, chopped

2 med. onions, chopped

1 lb. bacon, cooked

2 cloves garlic minced

Saute onion, garlic, green pepper and jalapeno in bacon grease.

In a 6 quart crock pot add beans and the sauteed mixture and

some cilantro and crumble in cooked bacon. Cook till tender.

Potato and Jalapeno Cheese Bake 

Might be able to substitute low fat cheddar cheese and add in some chopped jalapeno pepper to get the spice. The nutritional info is with the cheese I substituted since I was not able to get the cheese referenced in the recipe.

butter-flavored cooking spray

1 8 oz pkg pre chopped onion

1 8 oz pkg pre chopped bell pepper

4 garlic cloves, minced

1 ( 18 oz) pkg refrigerated slice potatoes (such as Simply Potatoes Homestyle Slices)

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 ( 8oz ) pkg 50% reduced-fat jalapeno cheddar cheese (such as Cabot), shredded

1/2 chopped fresh cilantro

Preheat oven to 400f.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper mix; cook 5 minutes, stirring frequently. Add garlic; cook 1 min.

While bell pepper mixture cooks, arrange half of the potato slices in bottom of an 11x7" baking dish coated with cooking spray. Combine salt and pepper. Sprinkle potato slices with half of the salt mixture. Layer potato mixture with half of bell pepper mixture and 1/3 of the cheese. Repeat procedure with the remaining half of potato slices, salt mixture, bell pepper mixture, and remaining 2/3 of cheese. Cover and bake at 400f for 40 min. Uncover and bake an additional 10 min or until cheese is lightly browned and potatoes are tender. Sprinkle with cilantro.

Servings: 6

Tips

Notes: I used fresh potatoes and sliced them up along with using fresh bell pepper and onion 8 oz of each, used a cheddar , chipotle cheese mixture. I mixed the potatoes with all the ingredients, after they had been sautéed, (reserving half the cheese) in a mixing bowl and tossed to mix, . Placed mixture in dish and topped with reserved cheese and baked as directed.

Preparation Time: 13 minutes

Cooking Time: 1 hour and 6 minutes Total Time: 6 minutes

Savina's Green Beans

1 pound fresh green beans, snapped in half or 3rds.

4 Tbs. butter

¼ cup minced onions

¼ cup minced celery

2 garlic cloves, minced

¼ tsp rosemary

¼ tsp basil

¼ tsp celery seed

soak the beans in cold water for 15 minutes

melt butter in saucepan, sauté onions, garlic and celery until tender

add drained beans, cover, cook over low heat for 15 to 20 minutes, add seasonings

Mushroom Oven Baked Rice

1 c uncooked long grain rice
1/4 c butter or margarine
1/2 c finely chopped celery
1/2 c finely chopped onion
1 c sliced fresh mushrooms
1 can (14.1/2 oz) chicken broth
1/3 c water
1-2 tbs soy sauce
1 tbs dried parsley flakes

In a skillet, sauté the rice in butter for 2 min
or until golden brown. Add celery and onion; cook
and stir for 2 min. Add mushrooms; cook and stir
until the celery is tender. Transfer to a greased
1.1/2qt. baking dish. Stir in the broth, water,
soy sauce and parsley. Cover and bake at 350° for
45-50 min. or until liquid is absorbed and rice
is tender.

Taste of Home Annual 2003

Shoe Peg Corn Casserole

3-16 oz. cans shoe peg corn, drained

8 oz. cream cheese (softened)

1 stick butter (melted)

2 cloves garlic

1 - 4 oz. can green chilies drained

Mix the above and bake at 325 degrees for 40 - 45 mins.

Sweet Carrots

1.1/2 c. baby carrots
2 tsp brown sugar
1 tsp butter or stick margarine
1 tsp white wine vinegar or cider vinegar
1/8 tsp salt
1 tsp minced chives

Place carrots in a steamer basket. Place in a
saucepan over 1" of water; bring to a boil.
Cover and steam for 5-8 min. or until tender.
Transfer carrots to a bowl. Add the brown sugar,
butter, vinegar and salt; toss until butter is
melted and carrots are coated. Sprinkle with chives.
2 servings.

Taste of Home Light & Tasty Annual 2003

Twice-Baked Deviled Potatoes

INGREDIENTS

4 small baking potatoes

1/4 cup butter, softened

1/4 cup milk

1 cup (4 ounces) shredded cheddar cheese

1/3 cup real bacon bits

2 green onions, chopped

1 teaspoon Dijon mustard

Dash paprika

SERVINGS 4

METHOD Microwave

PREP 20 min.

COOK 10 min.

TOTAL 30 min.

DIRECTIONS

Scrub and pierce potatoes; place on a microwave-safe plate.

Microwave, uncovered, on high for 7-10 minutes or until tender, turning once.

Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard.

Scoop out pulp, leaving a thin shell.

In a large bowl, mash the pulp with butter and milk. Stir in the cheese,

bacon, onions, mustard and paprika. Spoon into potato shells. Return to the

microwave-safe plate. Microwave, uncovered, on high for 1-2 minutes or until

cheese is melted. Yield: 4 servings. Editor's Note: This recipe was tested in a

1,100-watt microwave.