~Side Dish~
Confetti Rice
1 medium onion, chopped 4 slices bacon, diced 3/4 cup long-grain rice 1 1/2 cups chicken broth dash Tabasco sauce 2 teas. chopped parsley
In medium skillet cook onion and bacon over medium heat until bacon pieces are crisp. Add rice, chicken broth, parsley and Tabasco sauce. Heat to boiling; reduce heat. Cover and simmer 25 minutes.
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Twice-Baked Potatoes
4 medium baking potatoes; 2 Tbsp. butter or margarine; Milk; 2 slices American cheese, halved diagonally; Chives
Scrub potatoes; prick with fork. Wrap each in foil. Bake in a 350 degree oven for 1 1/2 hours or till done. Cut a lengthwise slice from the top of each baked potato; discard skin from slice. Reserving potato shell; scoop out the insides and add to potato portions from top slices; mash. Add butter. Beat in enough milk to make of stiff consistency. Season to taste with salt and pepper. Pile mashed potato mixture into potato shells. Place in a baking dish. Bake in a 425 degree oven for 20-25 minutes or till lightly browned. Top each potato with cheese and chives. Bake 2-3 minutes longer or until cheese melts. 4 servings.
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Green Beans with Garlic
3 lbs. young, tender green beans; 2 Tbsp. extra-virgin olive oil; 6 cloves of garlic, minced; 1/4 c. dry bread crumbs; 1/4 c. chopped flat-leaf parsley; salt and freshly ground pepper to taste; 1/4 c. butter or margarine
Steam green beans for 6-8 minutes or until tender-crisp; drain. Refresh in ice water, drain. Heat olive oil in nonstick skillet over low heat. Add garlic, bread crumbs, parsley and seasonings. Cook for 1 minute, stirring constantly. Add butter. Cook until butter melts. Add green beans. Cool until heated through, stirring constantly. Arrange in serving dish. 12 servings.
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Sweet Potatoes in Apple Shells
6 large red baking apples; 1 c. packed light brown sugar; 5 c. mashed cooked sweet potatoes; 1 Tbsp. minced fresh sage; 6 Tbsp. melted butter or margarine; 6 Tbsp. whipping cream; 2 Tbsp. melted butter or margarine
Cut apples into halves lengthwise; core. Place in shallow baking dish. Sprinkle with half the brown sugar. Add a small amount of water. Bake at 400 degrees for 10-20 minutes or until slightly tender. Scoop out apple pulp, leaving 1/2 inch shells. Combine pulp, sweet potatoes, sage, 6 Tbsp. butter and cream in mixer bowl. Beat until fluffy. Spoon into apple shells. Place in shallow baking dish. Sprinkle with remaining brown sugar. Drizzle with remaining 2 Tbsp. butter. Bake at 400 degrees for 30 minutes or until heated through. 12 servings.
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Herb and Butter Rice
2 c. uncooked rice; 6 Tbsp. butter or margarine; 2 Tbsp. chopped fresh thyme; 2 Tbsp. chopped fresh basil; 2 Tbsp. chopped fresh tarragon; 2 tsp. chopped fresh rosemary; 1/4 c. chopped fresh parsley; 2 Tbsp. chopped pimento
Cook rice using package directions. Add butter, herbs and pimento to hot rice; toss until butter melts and rice is coated. Spoon into serving dish.
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Asparagus with Sour Cream
1 1/2 lbs. asparagus spears; 3/4 c. sour cream; 1/2 c. grated Parmesan cheese; 3 Tbsp. mayonnaise
Snap off tough ends of asparagus. Remove scales with vegetable peeler. Cook asparagus covered in boiling salted water 8-10 minutes; drain. Arrange on serving dish and keep warm. Combine sour cream, cheese and mayonnaise in a double broiler over boiling water. Heat thoroughly, stirring frequently. Pour sauce over asparagus and serve immediately. 6 servings.
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Fancy Baked Beans
1 lb. ground beef, browned; 1 envelope (1.25 oz.) onion soup; 2 cans (16 oz. each) pork and beans; 1 can (16 oz.) kidney beans, drained; 1 c. ketchup; 1/2 c. cold water; 2 Tbsp. mustard; 2 tsp. cider vinegar
Preheat oven to 400 degrees. Combine ingredients and place in greased 2-qt. casserole. Bake 30-45 minutes. 8-10 servings.
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Marinated Carrots
3 1/2 c. sliced carrots; 1/4 c. Italian dressing; 1/4 c. Green Goddess dressing; 1/4 c. grated onion; 1/4 tsp. salt; 1/2 tsp. pepper; 1 tsp. dill seed; 1 tsp. parsley flakes
Cook carrots until tender. Mix remaining ingredients and pour over carrots. Refrigerate 1 day before serving. 6-8 servings.
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Eggplant Patties
1 medium eggplant, pared and cubed; 1 1/4 c. crushed Ritz crackers; 1 1/4 c. shredded Cheddar cheese; 2 eggs, slightly beaten; 2 Tbsp. minced parsley; 2 Tbsp. chopped onion; 1 clove garlic, minced; 1/2 tsp. salt; 1/8 tsp. pepper; salad oil
In a covered saucepan, cook eggplant in boiling water, about 5 minutes. Drain very well and mash. Stir in remaining ingredients. Shape into patties and fry about 3 minutes on each side in heated oil. 8-10 patties.
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Stuffed Cherry Tomatoes
1 pint cherry tomatoes; washed, 8 oz. cream cheese; softened, 4 green onions; finely chopped, 1 tsp. seasoned salt, paprika
Slice the very top of each tomato off and gently scoop out pulp with a small spoon. Combine cream cheese, green onions and seasoned salt together and mix well with a hand mixer until smooth. Spoon mixture into tomatoes and sprinkle with paprika.
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Stuffed Mushrooms
1/2 lb. med. size mushrooms, 4 tbsp. butter or margarine, 1/2 c. finely chopped green onion, 3 tbsp. bread crumbs, 1 tbsp. dried parsley flakes
Clean mushrooms and separate caps and stems. Arrange caps hollow-side-up in a single layer in a 9x13x2 inch oblong baking dish. Set aside. Dice mushroom stems finely. Combine with butter and green onion in a 1-quart glass casserole. Microwave, uncovered, for 3 to 4 minutes, or until onion is tender, stirring twice. Add bread crumbs and parsley flakes. Set aside. Cover mushroom caps and microwave for 2 to 3 minutes, or until nearly cooked, rotating the dish half turn after the first minute. Stuff each cap with some of the bread crumb mixture. Cover and microwave for 2 minutes, or until hot.
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Sweet Potato Croquettes
3 large Sweet Potatoes; freshly cooked and peeled, 1/4 tsp. Salt, 2 tsp. Honey, 1/4 cup Orange Juice, 3 Tbs. Butter, 2 large Eggs; separated
After cooking the sweet potatoes until tender, either rice or mash them in a large mixing bowl. Add the salt, honey, orange juice, butter, and egg yolks, and combine thoroughly with a whip or electric mixer. In a separate mixing bowl, beat the egg whites to stiff peaks, then gently fold into the sweet potato mixture. Heap individual portions of the sweet potatoes on a buttered baking sheet, or use a pastry tube to make individual croquettes. Bake in a pre-heated 425-F degree oven until golden brown, about 10 to 25 minutes. To serve, arrange croquettes or individual portions on a serving platter.
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Cream Cheese Potatoes
2 tablespoons dried onion -- minced or chopped; 2 cloves garlic -- minced or 1/4; 1 teaspoon garlic powder; 1 teaspoon salt; 1/4 teaspoon black pepper; 8 medium potatoes -- scrubbed and sliced (about 2 pounds); 1 package cream cheese -- (8 ounces) cut in cubes
Lightly grease Crock-Pot. In a small bowl, combine onion, garlic, salt, and pepper. Layer 1/4 of the sliced potatoes in the bottom of the Crock-Pot. Sprinkle with 1/4 of seasonings. Layer with 1/3 of cream cheese cubes. Continue layering process, ending with a layer of potatoes then sprinkle with seasonings. Cover and cook on High 3 to 4 hours. In the last hour of cooking stir the potatoes to distribute the cream cheese. Serve when potatoes are tender.Note: If desired, potatoes can be slightly mashed prior to serving. Serves 4 to 6.
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Crockpot Macaroni & Cheese
1 (16 oz.) pkg. macaroni, cooked & drained; 1 tbsp. salad oil; 1 (13 oz.) can evaporated milk; 1 1/2 c. milk; 1 tsp. salt; 3 c. shredded sharp cheddar cheese; 1/2 c. melted butter
Lightly grease crock pot. Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally.
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Bread
