Side Dishes

Dirty Rice

1 pound bulk pork sausage
1 pound chicken livers, finely chopped
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
4 cups hot cooked rice
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper

Cook the sausage and chicken livers in a large skillet until browned. Add the vegetables and saute until soft. Gently fold in the rice and parsley. Season, to taste, with salt and pepper. Makes 8 to 10 servings

Southern Baked Beans

1 large onion, diced
2 (16-ounce) cans pork and beans
3 tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2-inch pieces

Preheat oven to 350 degrees. In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes. Makes 4 servings

Fried Cream Corn

12 ears fresh corn, shucked
4 slices thick slab bacon
1/2 stick butter
Freshly ground black pepper

Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease.

Over medium-high heat, pour in the corn. Fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add black pepper, to taste. If corn seems too dry, add a little milk or water. Makes 4 servings

Squash Casserole

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. Makes 1 1/2 cups

Coleslaw

1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly.

Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour. Makes 6 servings

Tomato Pie

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm. Makes 6 servings

Okra and Tomatoes

4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 tablespoon chicken base
1 tablespoon sugar
2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
Fresh ground black pepper

Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes.

Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.) Makjes4 servings

Stuffed Red Peppers

4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water

Preheat oven to 350 degrees. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers.

In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes. Makes 6 to 8 servings

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Collard Greens

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped.

Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning. Makes 4 to 6 servings

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Cajun Oven Fries

4 medium thin-skinned white potatoes
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons cayenne pepper sauce
1 teaspoon ground thyme or poultry seasoning
1 teaspoon sweet paprika
1 teaspoon ground cumin
Coarse salt and black pepper

Preheat oven to 450 degrees. Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once. Makes 4 servings

Creamy Cumin and Garlic Potato Gratin

2 cups whipping cream
1 1/4 to 1 3/4 cups whole milk
2 tablespoons minced garlic
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2 1/2 pounds Yukon Gold potatoes

Preheat oven to 375°. In a medium pan, combine whipping cream, 1 1/4 cups milk, garlic, salt, pepper, and cumin. Simmer (don't boil) over medium-low heat, stirring occasionally, for 5 minutes.

Meanwhile, peel potatoes and thinly slice crosswise. Spread level in a shallow 2 1/2-quart casserole or baking dish. Pour enough milk mixture over potatoes to barely cover. If potatoes aren't quite covered, add up to 1/2 cup more milk. Cover tightly with lid or foil.

Bake gratin for 30 minutes. Uncover and continue baking until potatoes are tender when pierced and top is nicely browned, 30 to 40 minutes longer. Makes 6 servings

Baked Rice with Butternut Squash

1 butternut squash (about 1 1/2 pounds)
2 cups fat-free, less-sodium chicken broth
1 cup water
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 teaspoon olive oil
1 cup diced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese
Fresh thyme sprigs (optional)

Preheat oven to 350°. Place squash on a baking sheet. Bake at 350° for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into 1/2-inch cubes. Increase oven temperature to 400°.

Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.

Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired. Makes 6 servings

Hot and Spicy Black-Eyed Peas

1 (16-ounce) package dried black-eyed peas
4 green onions, chopped
1 red bell pepper, chopped
1 jalapeño pepper, diced
1 (3-ounce) package pepperoni slices, diced
2 cups hot water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (14.5-ounce) can Mexican stewed tomatoes
3/4 cup uncooked quick rice

Place peas in a 5-quart slow cooker. Cover with water 2 inches above peas; let stand 8 hours. Drain. Combine peas and next 8 ingredients in slow cooker. Cover and cook at LOW 8 hours. Stir in tomatoes and rice; cook, covered, 30 minutes. Makes 12 cups

Creamed-Spinach Gratin

1 (10-ounce) bag fresh spinach
Cooking spray
2/3 cup chopped onion
1/4 cup tub-style light cream cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (1/4-inch-thick) sliced tomato
1/4 cup dry breadcrumbs
2 tablespoons finely grated fresh Parmesan cheese

Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.

Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts.

Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach,and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375° for 30 minutes or until golden brown. Makes 6 servings

Creamed-Spinach Gratin

1 (10-ounce) bag fresh spinach
Cooking spray
2/3 cup chopped onion
1/4 cup tub-style light cream cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (1/4-inch-thick) sliced tomato
1/4 cup dry breadcrumbs
2 tablespoons finely grated fresh Parmesan cheese

Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.

Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts.

Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach,and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375° for 30 minutes or until golden brown. Makes 6 servings

Lemony Acorn Slices

2 large acorn squash (about 2-1/4 pounds each)
1 cup plus 2 tablespoons water, divided
1/2 cup sugar
1 tablespoon butter
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon wedges and fresh mint, optional

Cut squash in half lengthwise; remove and discard the seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in a large skillet. Add 1 cup water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender.

Meanwhile, in a heavy saucepan, combine sugar and remaining water. Cook over medium heat until sugar melts and syrup is golden, stirring occasionally. Remove from the heat; carefully add the lemon juice, butter, salt and pepper. Cook and stir over low heat until butter melts. Place squash on a serving plate; top with syrup. Garnish with lemon and mint if desired. Makes 6 servings.

Corn Bread Vegetable Cobbler

1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces
1 pound red potatoes, cut into 1/2-inch wedges
3 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedges
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried tarragon
1 can (14-1/2 ounces) vegetable or chicken broth
2 cups fresh broccoli florets
1/2 teaspoon grated lemon peel
4 teaspoons cornstarch
1-1/2 cups milk, divided
1-3/4 cups biscuit/baking mix
1/2 cup yellow cornmeal
Dash cayenne pepper

Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once.

Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon peel. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender.

In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine.

In a bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned. Makes 12 servings.

Squash Casserole

3 pounds yellow summer squash, cut into 1/4-inch slices
2 medium onions, sliced
2 tablespoons butter, divided
2 garlic cloves, minced
6 tablespoons all-purpose flour
4 eggs
4 egg whites
2 cups milk
4 cups (16 ounces) shredded sharp cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
12 butter-flavored crackers, crushed

Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and set aside.

In a large nonstick skillet, saute onions in 1 tablespoon butter until tender. Add garlic; saute 1 minute longer. Add squash; stir gently to combine. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

In a large bowl, combine the flour, eggs, egg whites, milk, cheese, salt and pepper. Pour over squash mixture. Bake, uncovered, at 350° for 40 minutes.

Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole; bake 5 minutes longer or until crumbs are golden brown and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 15 servings.

Cabbage Casserole

1 large head cabbage, shredded (about 12 cups)
1 onion, chopped
6 tablespoons butter or margarine, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
8 ounces process American cheese, cubed
Salt and pepper to taste
1/4 cup dry bread crumbs

Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from the heat.

Stir in cabbage, salt and pepper. Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through. Makes 6-8 servings.

Vidalia Casserole

4 to 5 Vidalia or Sweet onions, sliced 1/4 inch thick
1/4 cup butter
1/4 cup sour cream
3/4 cup grated Parmesan cheese
10 butter-flavored crackers, crushed

In a skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream. Spoon half into a greased 1-qt. baking dish. Sprinkle with cheese. Top with remaining onion mixture and crackers. Bake, uncovered, at 350° for 20-25 minutes. Makes 4-6 servings.

Eggplant Provencale

3 cups peeled eggplant strips
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup sliced celery
1 garlic clove, minced
2 cups cubed cooked chicken
1 can (8 ounces) tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
2 cups cooked pasta
1/2 cup shredded mozzarella cheese

In a large skillet over medium heat, saute eggplant in butter for 10 minutes. Add the onion, celery and garlic; saute until vegetables are tender. Add the next seven ingredients; simmer for 10 minutes. Stir in pasta; sprinkle with mozzarella cheese. Makes 4-6 servings.

Bacon Squash Saute

6 bacon strips, diced
2 small zucchini, cut into 1/4-inch slices
2 small yellow summer squash, cut into 1/4-inch slices
1 medium onion, thinly sliced

In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon. Makes 4 servings.

Festive Green Bean Casserole

1 cup chopped sweet red pepper
1 small onion, finely chopped
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup milk
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
2 packages (16 ounces each) frozen French-style green beans, thawed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup (4 ounces) shredded cheddar cheese

In a skillet, saute red pepper and onion in butter until tender. Add soup, milk, Worcestershire sauce and hot pepper sauce; stir until smooth. Stir in beans and water chestnuts.

Transfer to an ungreased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 15 minutes or until heated through. Makes 6-8 servings.

Garbanzo Bean Medley

1 small zucchini, cubed
1 teaspoon olive oil
2 teaspoons minced garlic
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup shredded Parmesan cheese

In a small skillet, saute zucchini in oil until tender. Add garlic; saute 1 minute longer. Stir in the garbanzo beans, tomatoes, Italian seasoning and pepper flakes if desired; heat through. Sprinkle with Parmesan cheese. Makes 4 servings.

Creamy Vegetable Casserole

1 package (24 ounces) frozen California-blend vegetables
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 jar (8 ounces) process cheese sauce
1/2 cup finely crushed butter-flavored crackers (about 13 crackers)
2 tablespoons butter or margarine, melted

Prepare vegetables according to package directions; drain. In a bowl, combine the soup and cheese sauce. Add vegetables and stir to coat. Transfer to a greased shallow 2-qt. baking dish.

Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until heated through. Makes 6 servings.