Side Dishes

Green Peas and Baby Limas with Pine Nuts

1 (14-ounce) can chicken broth
1 (10-ounce) package frozen baby lima beans
4 1/2 cups frozen petite peas (1 1/2 [16-ounce] packages)
1/2 teaspoon sugar
3/4 cup pine nuts
2 tablespoons butter or margarine, melted
3 green onions, chopped
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine

Bring broth to a boil in a saucepan; add lima beans. Return to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Stir in peas and 1/2 teaspoon sugar; cook 2 minutes. Drain.

Sauté pine nuts in 2 tablespoons butter in a large skillet over medium heat until golden. Add bean mixture, green onions, and next 3 ingredients; cook 1 minute or until thoroughly heated. Stir in remaining 3 tablespoons butter until melted. Makes 12 servings

Pepper Jelly-Glazed Carrots

1 (2-pound) package baby carrots
1 (10 1/2-ounce) can condensed chicken broth, undiluted
2 tablespoons butter or margarine
1 (10 1/2-ounce) jar red pepper jelly

Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.

Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots. Makes 6 servings

Creamy Leek Mashed Potatoes

4 pounds baking potatoes, peeled and quartered
1 1/2 teaspoons salt, divided
3 to 4 large leeks
2 tablespoons butter or margarine
1/2 cup butter or margarine
1/2 teaspoon ground white pepper
1/2 to 3/4 cup milk
3 tablespoons buttermilk

Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until potatoes are tender. Drain, and keep warm. Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add leeks, and saute 5 minutes. (Do not brown.) Mash potatoes with a potato masher; stir in remaining 1/2 teaspoon salt, 1/2 cup butter, and next 3 ingredients until blended. Stir in leeks. Makes 6 servings

Brussels Sprouts with Pecans

2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
1/2 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons sugar
1/2 teaspoon salt
8 teaspoons coarsely chopped pecans, toasted

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans. Makes 8 servings (serving size: about 2/3 cup)

Creamy-and-Crunchy Green Bean Casserole

1/4 cup butter
1 large onion, chopped
2 (10 3/4-ounce) cans cream of mushroom soup
2 (16-ounce) packages frozen French-cut green beans, thawed
1 (14-ounce) can bean sprouts, rinsed and drained
2 (8-ounce) cans diced water chestnuts, drained
1/4 teaspoon salt
1 cup (4 ounces) shredded sharp Cheddar cheese
2 (2.8-ounce) cans French fried onions

Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 8 minutes or until tender. Stir in soup, and bring to a boil. Stir in beans and next 3 ingredients.

Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with shredded Cheddar cheese. Bake, covered, at 375° for 25 minutes. Uncover and sprinkle evenly with French fried onions, and bake 10 more minutes or until bubbly. Makes 8 servings

Apple-Sausage Stuffing

1 pound sweet Italian sausage, casings removed
4 medium-size tart red apples (such as Rome or Empire)-unpeeled, cored, and diced
1 7-ounce bag diced mixed dried fruit
2 teaspoons dried sage
1/2 teaspoon ground nutmeg
2 10-ounce packages frozen Parmesan garlic bread (such as Pepperidge Farm), thawed and cut into 1/2-inch cubes
1 cup chicken broth

Cook the sausage in a large skillet over medium heat, breaking up the meat as it cooks. When it's brown, add the apples and cook, stirring occasionally, until the apples are tender, about 5 minutes. Stir in the dried fruit, sage, and nutmeg. Fold in the bread and add the broth.

Lightly butter a 3-quart baking dish or casserole. Spoon in the stuffing. (The stuffing can be made to this point up to 1 day ahead. Cover and refrigerate.) Place the stuffing in the oven while the turkey is cooking (or in a preheated 350º oven) and bake 40 to 45 minutes or until the top is golden and toasted.

Timesavers: Prediced dried fruit doesn't need chopping. Using prepared garlic bread means one herb fewer to chop and no garlic to mince. Cooking the stuffing separately saves you anxiety over those food-safety warnings about stuffing a raw bird. Makes 10 servings

Camembert Mashed Potatoes

1 1/2 (8-ounce) rounds Camembert cheese
11 cups cubed peeled Yukon gold potato (about 4 1/2 pounds)
1/2 cup milk
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Chopped fresh chives (optional)
Freshly ground black pepper (optional)

Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.

Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt, and 3/4 teaspoon pepper; mash with a potato masher until smooth. Garnish with chives and additional pepper, if desired. Makes 12 servings (serving size: about 2/3 cup)

Roasted-Garlic Mashed Potatoes

1 whole garlic head
1 tablespoon olive oil
1 pound peeled Yukon Gold or red potatoes, quartered
3 cups water
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375°. Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins.

Place potatoes in a saucepan, and cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot (do not boil). Add potatoes, salt, and pepper, and beat at medium speed of a mixer until potato mixture is smooth. Add garlic pulp, and stir well. Makes 4 servings

Roasted Acorn Squash Stuffed and Cheese Tortellini

2 medium acorn squash (about 1 pound each)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups heavy cream
1 garlic clove, crushed
1 sprig thyme
1 cup grated Parmesan
1/8 tsp. grated nutmeg
1 lb. cheese tortellini (store bought)
Kosher salt and freshly ground black pepper
Grated parmesan cheese for topping
Fresh sage leaves for garnish

Preheat oven to 350. Split the squash in half (cut lengthwise from top end to bottom end) cutting right through the stem so each half has a piece of stem attached. Scrape out the seeds with a spoon and discard.

Cut a small piece off the rounded bottom to give it a base to sit on. Place the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil and bake in the oven for 25-30 minutes, or until tender.

Meanwhile, prepare the tortellini mix. Heat a large pot of salted water to cook the tortellini in. In a separate saucepan heat the heavy cream over medium heat with garlic and thyme and reduce until thick and coats the back of a wooden spoon. Add the nutmeg and parmesan, then melt over low heat.

Cook the tortellini in the boiling water (3-4 minutes for fresh tortellini, or follow directions of brand) and then strain and toss into cream mixture. Use some of the pasta water to thin out sauce if necessary. Season with salt and pepper and then divide amongst cooked squash cups.

Turn the oven up to 400. Sprinkle the tops of squash bowls with grated parmesan and a fresh sage leave and then bake in the oven for a further 10 minutes until the cheese is melted and golden brown. Serves 8

Mac Cheese With Peas and Bacon

1 pound elbow macaroni
Kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups warm milk
5 1/2 cups shredded sharp white cheddar cheese
Freshly ground black pepper
Extra virgin olive oil
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
2 cups frozen peas, thawed in a colander under cool water

Bring a pot of salted water to a boil over high heat. Add 1 pound elbow macaroni and cook until al dente, about 8 to 9 minutes, and drain. Preheat oven to 400 degrees F. Melt 3 tablespoons unsalted butter in a large deep skillet over medium-high heat. Whisk in 3 tablespoons all-purpose flour and cook for about 1 minute, stirring constantly to keep lumps from forming.

Gradually whisk in 4 cups warm whole milk. Whisk vigorously, and continue to cook until the mixture is thick and smooth. Stir in 4 cups shredded sharp white cheddar cheese and continue stirring until the cheese is melted. Season the cheese sauce with salt and pepper, then add cooked macaroni to the pan. Mix well until macaroni is fully coated with the cheese mixture.

Scrape contents of pan into a 3-quart baking dish and sprinkle the top with 1 1/2 cups shredded sharp white cheddar cheese. Bake for 30 minutes, or until hot and bubbly.

As the Mac & Cheese is baking, heat a 2-count of olive oil in a saut? pan. Add 4 slices of bacon, cut crosswise into thin strips, 1 large onion (diced), 2 garlic cloves (smashed), and leaves from 1/4 bunch fresh thyme and cook for about 5 minutes, until onion is softened.

Fold in 2 cups frozen peas (thawed under cool water), and season with salt and pepper. Remove mac & cheese from the oven. Scatter the top of the mac & cheese with the pea and bacon mixture and serve. Serves 6-8

Creamy Corn Casserole

1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (15 ounces) cream-style corn
1 cup uncooked elbow macaroni
1 cup (4 ounces) diced process American cheese (Velveeta)
1/2 cup butter or margarine, melted
1 tablespoon finely chopped onion

In a large bowl, combine all of the ingredients. Pour into an ungreased 2-qt. baking dish. Cover and bake at 350° for 40 minutes. Uncover and bake 30 minutes longer. Makes 10 servings.

White Cheddar Scalloped Potatoes

1 medium onion, finely chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
8 cups thinly sliced peeled potatoes
3-1/2 cups cubed fully cooked ham
2 cups (8 ounces) shredded white cheddar cheese

In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the soup. Remove from the heat; stir in sour cream until blended.

In a large bowl, combine the potatoes and ham. In a greased 13-in. x 9-in. baking dish, layer half of the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375° for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender. Makes 6-8 servings.

Sweet Potatoes Au Gratin

2 large uncooked sweet potatoes, peeled and sliced 1/4 inch thick
1 egg
2 cups heavy whipping cream
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
Pinch pepper
3 tablespoons grated Parmesan cheese

Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes. sprinkle with cheese. Bake, uncovered, at 375° for 40-45 minutes or until the potatoes are tender. Makes 6-8 servings.

Hearty Calico Bean Bake

1 can (16 ounces) pork and beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) chili beans, undrained
1 can (14-1/2 ounces) cut wax beans, drained
1-1/2 cups packed brown sugar
1-1/2 cups cubed fully cooked ham
1-1/2 cups cubed cheddar cheese
1/2 cup ketchup
1 small onion, chopped
2 tablespoons Worcestershire sauce

In a large bowl, combine all ingredients. Transfer to a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until bubbly and heated through. Makes 10 servings.

Sweet Potato Bake

2-1/2 pounds sweet potatoes
1/2 cup sugar
1/2 cup milk
1/2 cup butter, melted, divided
2 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup chopped pecan or walnuts
3/4 cup packed brown sugar
1 teaspoon ground cinnamon

Place unpeeled sweet potatoes in a large kettle; cover with water. Cover and bring to a gentle boil; cook for 30-40 minutes or until potatoes can easily be pierced with a sharp knife. Drain and cool slightly; peel and cube.

In a large bowl, mash the sweet potatoes. Add sugar, milk, 1/4 cup butter, eggs, flour, salt and vanilla. Pour into a greased 1-1/2-qt. baking dish. Combine the nuts, brown sugar, cinnamon and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Makes 8 servings.

Vegetable Casserole

1 can (14-1/2 ounces) cut green beans, drained or 2 cups frozen cut green beans, thawed
1 can (15-1/4 ounces) whole kernel corn, drained or 2 cups cooked fresh or frozen whole kernel corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup sour cream
1/2 shredded cheddar cheese
1/2 cup chopped onion
1/4 cup butter, melted
3/4 cup saltine crumbs
1/4 cup sliced almonds, toasted

In a bowl, combine beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish. Combine butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Makes 6-8 servings.

Orange-Nut Sweet Potatoes

2 pounds sweet potatoes, peeled and cubed
2/3 cup sugar
4-1/2 teaspoons cornstarch
1 teaspoon salt
1 cup orange juice
2 tablespoons butter or margarine
1/2 teaspoon grated orange peel
1/4 cup chopped walnuts

Place the sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt.

Gradually stir in orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add butter and orange peel; stir until butter is melted. Drain sweet potatoes; place in a serving dish. Add orange juice mixture and gently stir to coat. Sprinkle with walnuts. Makes 6 servings.

Creamy Floret Bake

1 large head cauliflower, broken into florets (4 cups)
1 medium bunch broccoli, cut into florets (4 cups)
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
2 tablespoons grated orange peel
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/4 cup shredded cheddar cheese

In a saucepan, bring 1 in. of water to a boil; add cauliflower. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender.

In another saucepan, bring 1 in. of water to a boil; add broccoli. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain vegetables and rinse with cold water.

Melt butter in a saucepan. Stir in flour until smooth. gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in orange peel, salt, nutmeg and pepper.

Arrange cauliflower and broccoli in alternate rows in a 3-qt. or 13-in. x 9-in. baking dish. Top with cream sauce and cheese. Bake, uncovered, at 325° for 20-25 minutes or until heated through. Makes 12 servings.

Cheesy Hash Brown Bake

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
1 cup grated Parmesan cheese

In a large bowl, combine the potatoes, soup, sour cream, 1-3/4 cups of cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.

Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Makes 10 servings.

Brussels Sprouts and Rice

1 (10-ounce) package frozen Brussels sprouts
1/4 cup water
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon white pepper
Cooking spray
1 cup cooked long-grain rice
1 ounce thinly sliced prosciutto or ham, cut into thin strips
1/4 cup fresh breadcrumbs
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 375°. Combine the Brussels sprouts and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover sprouts, and cook 1 minute. Drain.

Melt margarine in a small saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; cook 3 minutes over medium heat or until thick and bubbly, stirring constantly. Stir in salt and pepper. Set aside.

Coat a 9-inch quiche or round baking dish with cooking spray. Pat rice into bottom of dish; arrange Brussels sprouts, stem sides down, on top of rice.

Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at 375° for 20 minutes or until lightly browned. Makes 6 servings

Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni (an 8 ounce box isn't quite 2 cups)
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1(10 3/4-ounce) can condensed Cheddar cheese soup
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. Makes 12 servings

Caribbean Baked Beans

1/2 pound bacon, cooked, chopped
4 pounds canned baked beans
1/2 onion, finely chopped
1/2 cup dark brown sugar
1/2 cup strong coffee
2 teaspoons prepared Dijon mustard
Salt and pepper to taste
1/2 cup dark rum (can substitute 1 tablespoon rum extract)
8 1/4 ounces can pineapple tidbits; drained
2 tablespoon honey

Preheat oven to 350 degrees. Spray 8x12-inch baking dish with non-stick cooking spray. In a large bowl, combine the beans, brown sugar, coffee, bacon, and mustard. Salt and pepper to taste. Pour into the prepared baking dish.

Cover and bake 45 minutes. Remove from oven and stir in rum or extract. Sprinkle pineapple over top and drizzle with honey. Bake, uncovered, 25 minutes until thickened and top is browned. Makes 8 servings

Sweet and Spicy Cornhuskers Pudding

5 eggs, lightly beaten
1/3 cup butter, melted
2 tablespoons sugar
1/2 cup milk
4 tablespoons cornstarch
4 cups frozen whole kernel corn
1 can cream-style corn
1 cup Monterey Jack Cheese with jalapenos, shredded
Salt and pepper to taste

Preheat oven to 400 degrees. Spray a 2 quart baking dish with a non-stick cooking spray. Set aside. In a large mixing bowl whisk together eggs, melted butter, sugar and milk.

Whisk in cornstarch. Stir in corn, creamed corn and cheese. Pour into prepared casserole dish and bake for 1 hour. Makes 8 servings

Cheesy Broccoli Bake

2 pounds fresh broccoli, trimmed and cut up
2 tablespoons unsalted butter, plus more for greasing the casserole
1/4 cup chopped celery
1/4 pound fresh mushrooms, sliced
1/4 cup chopped onion
1 (8-ounce) can sliced water chestnuts
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 pound cheese product, softened
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup grated Cheddar

Preheat the oven to 350 degrees. Butter a 9 by 13-inch casserole. Steam the broccoli until tender, about 10 minutes. In the meantime, melt the butter in a medium skillet over medium heat and saute the celery, mushrooms, and onion until softened, about 10 minutes; drain. Combine the broccoli and the cooked vegetables in a bowl.

Heat the soup and softened cheese product in a saucepan over low heat until the cheese melts. Pour it over the broccoli mixture. Add the garlic salt and pepper and combine.

Put it into the buttered casserole dish and bake for 20 to 25 minutes. Sprinkle the top with the grated Cheddar the last 5 minutes of baking. Makes 6 servings

Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce

4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water
1 cup cream
Salt and pepper
Butter, for topping

Potato: Preheat the oven to 375 degrees. Prick potatoes with a fork and bake until soft, about 1 hour.

Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.

Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce. Makes 4 servings