Side Dishes

Chickpea Cauliflower Curry

1 cup uncooked brown rice
4 cups fresh cauliflowerets
1 medium onion, chopped
1 large carrot, diced
2 garlic cloves, minced
2 teaspoons vegetable oil
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon ground cloves, optional
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup fresh or frozen peas

Cook the rice according to package directions. Set aside and keep warm. Place cauliflower in a saucepan; cover with water. Bring to a boil; cook for 5 minutes or until tender. Drain and set aside.

In a large skillet, saute onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and clove if desired. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve over the rice. Makes 8-10 servings.

Creole Green Beans

1 package (16 ounces) frozen cut green beans
5 bacon strips, diced
1 medium onion, chopped
1/2 cup chopped green pepper
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1 can (14-1/2 ounces) diced tomatoes, undrained

Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon.

Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture. Makes 6 servings.

Sweet Onion Pie

2 sweet onions, halved and sliced
1 tablespoon butter
1 unbaked pastry shell (9 inches)
1 cup egg substitute
1 cup fat-free evaporated milk
1 teaspoon salt
1/4 teaspoon pepper

In a large nonstick skillet, cook onions in butter over medium-low heat for 30 minutes or until very tender. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake at 450° for 6 minutes. Remove foil; cool on a wire rack. Reduce heat to 425°. Spoon onions into pastry shell. In a small bowl, whisk the egg substitute, milk, salt and pepper; pour over onions. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Makes 8 servings.

Corn Fritter Patties

1 cup pancake mix
1 egg, beaten
1/4 cup plus 2 tablespoons milk
1 can (7 ounces) whole kernel corn, drained
2 cups vegetable oil

In a small bowl, combine the pancake mix, egg and milk just until moistened. Stir in the corn. In an electric skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook for 2 minutes on each side or until golden brown. Makes 7 patties.

Loaded Red Potato Casserole

16 small red potatoes
1/2 cup milk
1/4 cup butter, cubed
1/2 teaspoon pepper
1/8 teaspoon salt
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1/2 cup crumbled cooked bacon
1 cup (8 ounces) sour cream
2 tablespoons minced chives

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

Mash potatoes with milk, butter, pepper and salt. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1 cup cheese and bacon.

Dollop with sour cream; sprinkle with chives and remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Makes 9 servings.

Pepper Squash Saute

1 small onion, chopped
2 garlic cloves, minced
1 tablespoon butter
1/3 cup each chopped green, sweet red and yellow pepper
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium carrot, shredded
1/2 teaspoon salt
1/4 teaspoon pepper

In a large nonstick skillet, saute onion and garlic in butter for 2 minutes. Stir in the peppers; cook for 3 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes longer or until vegetables are tender. Sprinkle with salt and pepper. Makes 4 servings.

Corn Pudding

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325° for 45-50 minutes or until set and lightly browned. Makes 8 servings.

Cheesy Zucchini Saute

1/2 cup chopped onion
1/4 cup butter, cubed
3 cups coarsely shredded zucchini
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese
1 cup diced fresh tomato
2 tablespoons sliced ripe olives

In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives. Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately. Makes 6 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

Italian-Style Broccoli

1/3 cup finely chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1-1/2 pounds fresh broccoli, cut into 2-inch spears
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon chili powder

In a large skillet, saute onion and garlic in oil for 2-3 minutes or until onion is tender. Stir in the broccoli, water, salt and chili powder. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until broccoli is crisp-tender. Makes 4 servings.

Cashew-Peach Sweet Potatoes

6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped cashews
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) sliced peaches, drained
3 tablespoons butter

Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes.

In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11-in. x 7-in. x 2-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Makes 10 servings.

Squash Stuffing Casserole

3/4 cup water
1/4 teaspoon salt
6 cups sliced yellow summer squash (1/4 inch thick)
1 small onion, halved and sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 package (6 ounces) corn bread stuffing mix
1 can (4 ounces) chopped green chilies
Salt and pepper to taste
1 cup (4 ounces) shredded cheddar cheese

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside.

In a bowl, combine soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper; mix well. Fold in squash mixture.

Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Makes 8-10 servings.

Creamy Brussels Sprouts Bake

1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
2 packages (10 ounces each) frozen brussels sprouts, thawed and drained
3/4 cup shredded cheddar cheese

In a small mixing bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture.

Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Makes 6-8 servings.

Butternut Squash Bake

1 small butternut squash, peeled, seeded and cubed (about 2 cups)
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon sugar
Salt and pepper to taste
1/4 cup crushed saltines (about 8 crackers)
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash.

In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown. Makes 6 servings.

Zucchini Supreme

4 cups water
6 cups sliced zucchini
1 cup shredded carrot
1/4 cup chopped onion
1 teaspoon salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 cups seasoned stuffing croutons
1/2 cup butter

In a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion and salt. Cook for 8-10 minutes or until vegetables are tender; drain.

In a large bowl, combine the soup, sour cream, garlic powder and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13-in. x 9-in. x 2-in. baking dish. Top with vegetable mixture and remaining croutons.

Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until golden brown. Yield: 8-10 servings. In a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion and salt. Cook for 8-10 minutes or until vegetables are tender; drain.

In a large bowl, combine the soup, sour cream, garlic powder and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13-in. x 9-in. x 2-in. baking dish. Top with vegetable mixture and remaining croutons. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until golden brown. Makes 8-10 servings.

Shoepeg Corn Casserole

2 cans (11 ounces each) shoepeg or white corn, drained
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
3/4 cup crushed butter-flavored crackers (about 18 crackers)
2 tablespoons butter, melted

In a large bowl, combine the first seven ingredients. Transfer to a greased 2-qt. baking dish. Sprinkle with the cracker crumbs; drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Makes 6 servings.

Noodle Rice Pilaf

1/4 cup butter, cubed
1 cup uncooked long grain rice
1/2 cup uncooked fine egg noodles or vermicelli
2-3/4 cups chicken broth
2 tablespoons minced fresh parsley

In a large saucepan, cook and stir the rice and noodles in butter for 3-4 minutes or until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley. Makes 4 servings.

Mallow-Topped Sweet Potatoes

6 cups hot mashed sweet potatoes (prepared without milk and butter)
1 cup milk
6 tablespoons butter, softened
1/2 cup packed brown sugar
1 egg
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoon vanilla extract
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
18 large marshmallows

In a large mixing bowl, beat the sweet potatoes, milk, butter, brown sugar, egg, cinnamon, vanilla, allspice, salt and nutmeg until smooth.

Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and brown. Makes 10-12 servings.

Hash Brown Casserole

12 eggs
1 can (12 ounces) evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1 large onion, chopped
1 medium green pepper, chopped
1 cup cubed fully cooked ham

In a large bowl, combine the eggs, milk, salt, pepper and cayenne if desired. Stir in the potatoes, cheese, onion, green pepper and ham.

Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Makes 12-15 servings.

Golden Corn Casserole

3 eggs
1 carton (8 ounces) French onion dip
1/4 cup butter or margarine, softened
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

In a mixing bowl, beat eggs, dip, butter, corn bread mix, salt and pepper until combined. Stir in the corn. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until edges are lightly browned and pull away from sides of dishes. Makes 8-10 servings.

Spinach Mashed Potatoes

3 pounds potatoes, peeled and quartered
1 cup (8 ounces) sour cream
1/2 cup butter
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon dill weed
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/3 cup shredded cheddar cheese

Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a mixing bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well.

Stir in spinach. Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted. Makes 8-10 servings.

Lima Beans with Pork Sausage

1 pound dried lima beans
6 cups water
1/2 teaspoon salt
1 pound bulk pork sausage
2-1/2 cups tomato juice
1/2 teaspoon chili powder
1/8 teaspoon pepper
1 teaspoon dried basil

In a Dutch oven, bring beans, water and salt to a boil. Remove from the heat; cover and let stand for 1 hour (or soak beans overnight). Do not drain. Bring beans to a boil. Reduce heat; cover and simmer for 45 minutes or until tender. Meanwhile, shape sausage into 3/4-in balls; brown in a large skillet until no pink remains. Drain fat.

Add tomato juice, chili powder, pepper and basil. Drain beans; add sausage mixture. Simmer for 10 minutes, stirring occasionally. Makes 8-10 servings.

Black-Eyed Peas with Bacon

1 pound black-eyed peas, rinsed and sorted
1/2 pound bacon, cooked and crumbled
1 large onion, chopped
1 garlic clove, minced
1 tablespoon butter or margarine
1/2 teaspoon dried thyme
Salt to taste
Additional crumbled bacon, optional

Place peas, bacon and enough water to cover in a large kettle; bring to a boil. Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Do not drain. In a skillet, saute onion and garlic in butter until tender.

Add to pea mixture with thyme and salt. Return to the heat; simmer, covered, for 30 minutes or until peas are soft. Top with crumbled bacon if desired. Makes 6-8 servings.

Zucchini Dressing

3/4 cup water
1/4 teaspoon salt
4 medium zucchini, cut into 1/2-inch slices
2 medium carrots, grated
1 medium onion, chopped
6 tablespoons butter or margarine, divided
2-1/4 cups seasoned stuffing croutons, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream

In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside.

In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini.

Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Makes 6-8 servings.

Scalloped Corn

4 cups fresh or frozen corn
3 eggs
1 cup milk
1 cup crushed saltines (about 30 crackers), divided
3 tablespoons butter, divided
1 tablespoon sugar
1 tablespoon finely chopped onion
Salt and pepper to taste

In a large bowl, combine the corn, eggs, milk, 3/4 cup cracker crumbs, butter, sugar, onion, salt and pepper. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining cracker crumbs. Bake, uncovered, at 325° for 1 hour or until a knife inserted near the center comes out clean. Makes 6 servings.