Back Of The Box - Side Dish Recipes

Hot German Potato Salad

4 medium round red or white potatoes (1 1/3 lb)
3 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
1/2 cup water
1/4 cup white or cider vinegar

Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover; heat to boiling. Reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.

In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.

Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.

Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm.

Slow Cooker Directions: Increase flour to 2 tablespoons. Decrease water to 1/3 cup. Cut potatoes into 1/4-inch slices. Cook and drain bacon; refrigerate. In 3 1/2- to 4 1/2-quart slow cooker, mix all ingredients except bacon. Cover; cook on Low heat setting 8 to 10 hours or until potatoes are tender. Stir in bacon. Makes 6 servings (about 2/3 cup each)

Sweet Potato Curry

Tangy Sambhar Powder
1/2 cup dried Thai, serrano or cayenne chiles
1/4 cup dried yellow split peas (chana dal), sorted
2 tablespoons sesame seed
1 tablespoon tamarind pulp or grated lime peel
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon black peppercorns

Curry
1 tablespoon vegetable oil
1 teaspoon black or yellow mustard seed
1/4 teaspoon asafetida (hing), if desired
2 tablespoons dried yellow split peas (chana dal), sorted
1 large sweet potato, (1 lb), peeled and cut into 1/2-inch cubes
8 to 10 fresh karhi leaves or 2 tablespoons chopped fresh cilantro
3/4 teaspoon salt
1/2 cup water

In small bowl, mix all tangy sambhar powder ingredients. Heat 6-inch skillet over medium-high heat. Place mixture in skillet; cook 1 to 2 minutes, stirring constantly, until seeds crackle, spices turn 1 shade darker and the mixture has a nutty, pungent aroma. Transfer to a bowl; cool 8 to 10 minutes.

Place 3 tablespoons mixture in spice grinder. Grind until mixture resembles texture of finely ground pepper. Repeat with remaining mixture. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes about 1 cup spice blend; use 1 teaspoon for this recipe.

To make curry, in wok or deep 12-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover wok and wait until popping stops. Add asafetida and 2 tablespoons split peas; cook and stir about 1 minute or until peas are golden brown.

Add sweet potato, karhi leaves, salt and 1 teaspoon of the tangy sambhar powder; cook and stir 1 to 2 minutes. Stir in water. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until sweet potato is tender. Makes 4 servings

Loaded au Gratin Potatoes

Potatoes
1 box (4.9 oz) Betty Crocker au gratin potatoes
2 cups boiling water
1 cup half-and-half
2 tablespoons butter
6 slices bacon, cooked, crumbled
1 cup shredded Monterey Jack cheese (4 oz)
1/4 cup sliced green onions (4 medium)
1/4 tsp coarse ground black pepper

Topping
1/2 cup Progresso plain bread crumbs
2 tablespoons butter, melted
1 tablespoon chopped fresh parsley

Heat oven to 375°. In 2-quart casserole, mix potatoes, sauce mix, boiling water, half-and-half and butter. Stir in remaining potato ingredients.

Bake uncovered 25 minutes. In small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8 minutes longer or until topping is golden. Sprinkle with parsley. Makes 8 servings (1/2 cup each)

Creamy Corn and Garlic Risotto

3 3/4 cups vegetable broth
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 bag (12 oz) Green Giant Valley Fresh Steamers Niblets frozen corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley

Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally. Stir in rice and corn. Cook 1 minute, stirring occasionally.

Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley. Makes 4 servings

Mediterranean Couscous

2 teaspoons butter or margarine
3 medium green onions, chopped (3 tablespoons)
1 garlic clove, finely chopped
1 1/2 cups water
1/2 teaspoon vegetable or chicken bouillon granules
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped (1 cup)
1 medium tomato, chopped (3/4 cup)

Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender.

Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork. Makes 4 servings

Zucchini and Carrots with Fresh Herbs

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips
2 tablespoons butter or margarine
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini.

Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender. Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot. Makes 4 servings

Spicy Confetti Noodles

3 medium green onions
2 medium bell peppers
2 medium carrots
2 packages (5 ounces each) Japanese curly noodles or 10 ounces uncooked spaghetti
2 teaspoons sesame oil
1/3 cup water
1/4 cup dry sherry or Water
1/2 teaspoon chicken bouillon granules
1 tablespoon finely chopped gingerroot
2 tablespoons soy sauce
1 tablespoon chili puree with garlic
1 teaspoon curry powder
1/4 teaspoon sugar
2 garlic cloves, finely chopped

Cut onions into 2-inch pieces; cut pieces into thin strips. Cut bell peppers into thin strips. Cut carrots into julienne strips. Cook and drain noodles as directed on package.

Toss noodles and oil in large bowl. Stir in onions, bell peppers and carrots. Mix remaining ingredients in wok or 12-inch skillet. Heat to boiling over medium heat, stirring occasionally. Add noodle mixture; toss with sauce. Heat through, stirring constantly. Makes 6 servings

Nutty Veggie Combo

2 tablespoons butter or margarine, melted
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 cup fresh small cauliflower florets
8 fresh Brussels sprouts, cut in half
8 baby yellow pattypan squash
1/2 cup walnut halves

Heat gas or charcoal grill. In small bowl, mix butter, parsley and salt. Place vegetables in grill basket (grill "wok"). Place grill basket on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing vegetables with butter mixture 2 or 3 times, until crisp-tender. Makes 6 servings

Garlic Green Beans

1 pound green beans
1 tablespoon butter or margarine
2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon finely chopped garlic
1/4 teaspoon salt
1/4 cup pitted Kalamata olive, cut in half

Place beans in 1 inch of water in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until crisp-tender; drain. Heat butter, oregano, garlic and salt in same saucepan over medium heat 1 to 2 minutes. Add beans and olives; toss to coat. Makes 6 servings

Triple-Corn Squares with Bean Sauce

1 can (14.75 oz) Green Giant cream-style corn
1 can (11 oz) Green Giant Niblets vacuum-packed whole kernel corn, drained
1 pouch (6.5 oz) Betty Crocker cornbread & muffin mix
1/3 cup butter or margarine, melted
2 eggs
1 can (15 oz) Progresso black beans, drained, rinsed
1/3 cup Old El Paso salsa (any variety)
Chopped fresh cilantro, if desired

Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches. Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.

Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center. During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately. Makes 6 servings

Holiday Beans and Cranberries

1 bag (12 oz) Green Giant Valley Fresh Steamers frozen cut green beans
1 teaspoon grated orange peel
1/2 cup dried cranberries
2 tablespoons honey
1/4 cup Betty Crocker Bacos bacon flavor bits or chips

Cook beans as directed on package, adding orange peel before cooking; drain. Stir in cranberries and honey. Top with bacon flavor bits. Makes 4 servings

Roasted Autumn Vegetables

1/2 cup butter or margarine
2 tablespoons chopped fresh sage leaves or 2 tablespoons dried sage leaves
2 garlic cloves, finely chopped
1 pound Brussels sprouts, cut in half
1 pound parsnip, peeled and cut into 2-inch pieces
1/2 pound baby-cut carrot, if desired
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (2 pounds)

Heat oven to 375º. Melt butter in 1-quart saucepan over medium heat. Stir in sage and garlic; remove from heat. Place remaining ingredients in ungreased large roasting pan.

Pour butter mixture over vegetables; stir to coat. Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender. Makes 12 servings

Cheesy Green Beans

1 teaspoon butter or margarine
2 tablespoons finely chopped onion
2 small cloves garlic, finely chopped
2 cups Green Giant Valley Fresh Steamers frozen cut green beans
2 tablespoons shredded Cheddar cheese

In 2-quart saucepan or 10-inch skillet, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, until onion begins to brown. Remove from saucepan; cover to keep warm.

In same saucepan or skillet, cook beans as directed on bag; drain. Stir in onion mixture; cook until thoroughly heated. Add cheese; toss gently to mix. Makes 4 servings (1/2 cup each)

Stir-Fried Noodles with Cabbage

1 package (8 oz) dried Chinese noodles
2 teaspoons sesame oil
1/4 cup dry sherry or Progresso chicken broth (from 32-oz carton)
2 tablespoons oyster sauce
1 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 garlic clove, crushed
1 tablespoon finely chopped gingerroot
1 cup sliced shiitake mushrooms
4 cups thinly sliced Chinese (napa) cabbage
2 medium carrots, shredded (1 1/2 cups)

Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper. Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.

Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks. Makes 4 servings (about 1 1/2 cups each)

Hot 'n Spicy Corn

2 bags (12 oz) Green Giant Valley Fresh Steamers Niblets frozen corn
1/2 cup sun-dried tomatoes in oil and herbs (from 8-ounce jar), drained and chopped
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon salt

Cook corn as directed on bags. Stir in all remaining ingredients; cook until hot. Makes 8 servings

Green Bean Casserole

2 cans (14.5 oz each) Green Giant French-style green beans, drained
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup milk
1 can (2.8 oz) French-fried onions

Heat oven to 350°. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly. Makes 8 servings

Corn with Basil

2 cups Green Giant Valley Fresh Steamers Niblets frozen corn
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, thinly sliced (1/2 cup)
1 jar (2 oz) diced pimientos, drained
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/4 teaspoon salt
1/8 teaspoon garlic powder or 1/4 teaspoon dried minced onion

Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender. Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender. Makes 6 servings

Classic Baked Corn Pudding

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) Green Giant Valley Fresh Steamers Niblets frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso® plain bread crumbs
3 tablespoons butter or margarine, melted

Heat oven to 350°. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat.

Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened.

Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving. Makes 16 servings (1/2 cup each)

Chex Crunch Green Bean Casserole

3 cups Rice Chex cereal
1/3 cup grated Parmesan cheese
3 tablespoons butter or margarine, melted
3/4 cup milk
2 cans (14.5 oz each) Green Giant cut green beans, drained
1 can (10 3/4 oz) condensed cream of mushroom soup
1/8 teaspoon pepper, if desired

Heat oven to 350°. In large resealable food-storage plastic bag, place cereal, cheese and butter. Seal bag and shake gently to evenly coat cereal; set aside.

In ungreased 1 1/2-quart casserole, mix beans, soup and pepper. Top with cereal mixture. Bake about 30 minutes or until beans are hot and topping is light golden brown. Makes 8 servings

Slow Cooker Mexican Beans

1 bag (16 oz) dried navy beans, sorted, rinsed
10 cups water
1 can (28 oz) Progresso diced tomatoes, undrained
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (11 oz) Green Giant Mexicorn whole kernel corn with red and green peppers, drained
1 package (1 oz) Old El Paso taco seasoning mix
1/2 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder

In 4-quart Dutch oven, heat beans and water to boiling. Reduce heat to low. Cover; simmer 1 hour. Drain beans. In 3- to 4-quart slow cooker, mix beans and remaining ingredients.

Cover; cook on Low heat setting 6 to 7 hours. Beans will hold on Low heat setting up to 2 hours; stir occasionally. Makes 12 servings

Farmers Market Barley Risotto

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 medium bell pepper, coarsely chopped (1 cup)
2 cups chopped fresh mushrooms (4 oz)
1 cup Green Giant Valley Fresh Steamers Niblets frozen corn
1 cup uncooked medium pearled barley
1/4 cup dry white wine or Progresso chicken broth (from 32-oz carton)
2 cups roasted vegetable stock or Progresso chicken broth (from 32-oz carton)
3 cups water
1 1/2 cups grape tomatoes, cut in half (if large, cut into quarters)
2/3 cup shredded Parmesan cheese
3 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon pepper

In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell pepper, mushrooms and corn in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Add barley, stirring about 1 minute to coat.

Stir in wine and 1/2 cup of the vegetable stock. Cook 5 minutes, stirring frequently, until liquid is almost absorbed. Repeat with remaining stock and 3 cups water, adding 1/2 to 3/4 cup of stock or water at a time and stirring frequently, until absorbed.

Stir in tomatoes, 1/3 cup of the cheese, the basil and pepper. Cook until thoroughly heated. Sprinkle with remaining 1/3 cup cheese. Makes 4 servings (1 1/2 cups each)

Grilled Rosemary-Onion Potatoes

6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper

Heat 1 inch water (salted if desired) to boiling in saucepan. Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain. Heat grill to medium heat.

Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil. Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork. Makes 6 servings

Spring Vegetable Paella

1 pound asparagus, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
2 small zucchini, chopped (1 1/4 cups)
1 medium onion, chopped (1/2 cup)
4 cups cooked brown or regular long-grain rice
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 large tomatoes, seeded and chopped (2 cups)
2 cans (15 oz each) Progresso chick peas (garbanzo beans), drained, rinsed
1 package (10 ounces) frozen green peas, thawed

Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain. Heat oil in 10-inch skillet over medium-high heat.

Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot. Makes 6 servings

Asparagus with Honey Mustard

2 pounds asparagus
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 tablespoon plus 1 teaspoon olive or vegetable oil

Snap off tough ends of asparagus spears. Heat 1 inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat.

Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain. Shake remaining ingredients in tightly covered container. Drizzle over asparagus. Makes 6 servings

Barley-Vegetable Sauté

2 teaspoons butter or margarine
1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
1 garlic clove, crushed
4 cups cooked barley
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/2 teaspoon salt
1 package (16 ounces) frozen whole kernel corn, thawed
1 package (10 ounces) frozen lima beans, thawed

Melt butter in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot. Makes 4 servings (about 2 cups each)