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Thanksgiving
Side Dishes
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Green Beans with Grape Tomatoes
Grape tomatoes are small and have a sweet flavor like
summer tomatoes.
2 pounds fresh green beans, trimmed
6 tablespoons butter or margarine
1 pint grape tomatoes, halved
1 tablespoon chopped fresh thyme
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
Cook beans in boiling salted water 8 minutes or until
crisp-tender; drain. Plunge into ice water to stop the
cooking process; drain and set aside.Melt butter in a
large skillet over medium heat 6 to 7 minutes or until
butter begins to brown. Add green beans, and sauté until
tender. Stir in grape tomatoes and remaining ingredients.
Serve immediately.
Yield: Makes 8 servings
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Potato Casserole with Caramelized
Onions
3/4 cup butter, divided
1/4 cup olive oil
6 large sweet onions, diced
1 tablespoon sugar
4 pounds baking potatoes, peeled and cubed
4 cups chicken broth
1 cup whipping cream
1 cup sour cream
4 large eggs, lightly beaten
1/2 teaspoon salt
Melt 1/4 cup butter in a large skillet over medium heat.
Add olive oil, onions, and sugar. Cook, stirring often,
25 to 30 minutes or until onions are deep golden brown.
Remove from heat, and set aside.
Bring potatoes and chicken broth to a boil in a Dutch
oven; cook 20 minutes or until tender. Drain. Reserve
broth for another use, if desired.Add remaining 1/2 cup
butter to potatoes; mash with potato masher until smooth.
Whisk together whipping cream and next 3 ingredients; add
to potato mixture, stirring until blended.
Spoon 1/2 the potato mixture into a lightly greased 13- x
9-inch baking dish. Spoon caramelized onions evenly over
potatoes. Spoon remaining potatoes evenly over onions.
Bake at 350° for 30 to 35 minutes or until golden.Note:
Casserole may be prepared a day ahead and refrigerated
overnight. Remove from refrigerator 30 minutes before
baking. Bake at 350° for 40 to 45 minutes or until
golden brown.
Yield: Makes 10 to 12 servings
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Glazed Carrots
6 cups packaged baby carrots
1/4 cup orange juice
1/2 tsp. nutmeg
1/4 cup brown sugar
1 tsp. cornstarch
1/2 tsp. salt
1/4 cup butter
Cook carrots in a small amount of salted water
until tender and then drain water.
Combine orange juice, nutmeg, brown sugar and
cornstarch in a small sauce pan and mix until smooth.
Pour over carrots and cook over low heat
for several minutes until mixture thickens.
Add salt and butter and toss.
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Italian Green Beans with Onion
and Basil
1 tablespoon butter
1 tablespoon olive oil
1 small white onion, chopped
3 (10-ounce) packages frozen Italian-style green
beans, thawed
1 cup vegetable stock
1 tablespoon chopped fresh or 2 teaspoons
dried basil
1 teaspoon salt
1/2 teaspoon pepper
Melt butter with oil in large skillet over medium heat;
add onion, and sauté 5 minutes or until tender. Add
green beans and remaining ingredients; cook 20 to 25
minutes or until beans are tender.
Yield: Makes 6 to 8 servings
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Praline Sweet Potatoes and Apples
1/4 cup butter
2 pounds sweet potatoes, peeled and cut into
1/4-inch-thick slices
2 apples, peeled and cut into 1/4-inch-thick slices
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/4 cup pecans, chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons water
Melt butter in a large skillet over medium heat. Add
sweet potatoes; cover and cook over medium heat 5 minutes
or until golden. Turn potato slices over. Reduce heat,
cover, and cook 5 more minutes.
Remove potatoes from skillet. Add apples; cook 5 minutes
on each side or until tender and golden.
Return potatoes to skillet. Add sugars, pecans, cinnamon,
and salt, tossing to coat. Add 2 tablespoons water,
stirring to loosen browned particles. Cook 5 minutes or
until potatoes and apples are glazed and tender.
Yield: Makes 4 servings
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Vegetable-Cheese Casserole
30 oz. frozen vegetables
(carrots, broccoli, cauliflower -- California Medley)
1-13 oz. can evaporated milk
(helps to put extra milk in so it isn't too dry)
1 pound sharp cheddar cheese
5 slices white bread, buttered
& sprinkled with garlic salt
Cook and drain vegetables; grate cheese; cut buttered
bread into cubes.
Mix everything together and put in 9" x 11"
buttered casserole dish.
Bake 30 minutes uncovered @ 350°
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Root Vegetable Medley
3 medium leeks
1 fennel bulb
3 large carrots, peeled and cut into 1/2-inch
pieces (about 2 cups)
2 large parsnips or turnips, peeled and diced
(about 2 cups)
10 large garlic cloves
3 tablespoons olive oil
2 fresh thyme or rosemary sprigs
2 large beets, peeled and cut into quarters
2 teaspoons salt
1/2 teaspoon freshly ground pepper
Remove bulbs from leeks, reserving green parts for
another use. Cut bulbs into 1 1/2-inch pieces.
Remove and discard fennel fronds and outside layer of
fennel bulb. Cut fennel into slices.Toss together sliced
leek bulbs, fennel, carrots, and next 4 ingredients.
Place in a 13- x 9-inch roasting pan. Add beets; sprinkle
vegetables with salt and pepper.
Bake at 400° for 1 hour or until vegetables are tender,
stirring twice.
Yield: Makes 4 to 6 servings
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Easy Squash-and-Corn Casserole
1 (12-ounce) package frozen corn soufflé
2 tablespoons butter or margarine
1/2 small sweet onion, chopped
1 pound yellow squash, sliced
1 cup (4 ounces) shredded sharp Cheddar
cheese
3/4 cup soft breadcrumbs
2 tablespoons chopped fresh parsley
1 large egg, lightly beaten
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Thaw corn soufflé according to package directions, and
set aside.Melt butter in a skillet over medium-high heat;
add onion, and sauté 5 minutes or until tender. Add
squash, and sauté 5 minutes.
Stir together corn soufflé, squash mixture, cheese, and
next 5 ingredients. Spoon mixture into a lightly greased
8-inch square baking dish.
Bake at 350° for 50 minutes or until set. Let stand 10
minutes before serving.
Yield: Makes 6 to 8 servings
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Praline Sweet Potatoes
Prep Time: approx. 10 Minutes.
Cook Time: approx. 30 Minutes.
Ready in: approx. 40 Minutes.
Makes 6 servings.
4 cups mashed sweet potatoes
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans
Butter one 2 quart casserole dish. Preheat oven to 350
degrees F (175 degrees C).
In a mixing bowl, combine the sweet potatoes, sugar,
vanilla extract, eggs and cream. Blend well, and spread
evenly in casserole dish.
Prepare the topping by combining the butter, brown sugar,
flour and pecans. Mix until crumbly, and sprinkle over
sweet potato mixture.
Bake for 30 minutes in the preheated oven.
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