Side Dishes

Fruit-Stuffed Acorn Squash

2 medium acorn squash
1/4 teaspoon salt
2 cups chopped unpeeled tart apples
3/4 cup fresh or frozen cranberries
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. x 2-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes.

Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender. Makes 4 servings

Bebop Baked Beans

3 bacon strips, diced
1/2 cup chopped green pepper
2 cans (15 ounces each) pork and beans
1/3 cup hickory smoke-flavored barbecue sauce
1/3 cup packed brown sugar
2 teaspoons prepared mustard

In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. Saute green pepper in drippings until tender. Drain one can of beans. In a bowl, combine both cans of beans, barbecue sauce, brown sugar, mustard and green pepper.

Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and heated through. Sprinkle with bacon. Makes 6 servings.

Okra Pilaf

4 bacon strips, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup chopped green pepper
1 cup sliced fresh or frozen okra, thawed
2 medium tomatoes, peeled, seeded and chopped
1/2 teaspoon salt, optional
1/4 teaspoon pepper
3 cups cooked rice

In a skillet, cook the bacon until crisp; remove with a slotted spoon to paper towel to drain. Saute onion and green pepper in drippings for 6-8 minutes or until tender. Stir in the okra, tomatoes, salt if desired and pepper; cook over medium heat for 5 minutes.

Add rice; cook for 10-15 minutes or until okra is tender and liquid is absorbed. Crumble bacon; stir into rice mixture and serve immediately. Makes 8 servings.

Rice Dressing

4 cups chicken broth, divided
1-1/2 cups uncooked long grain rice
2 cups chopped onion
2 cups chopped celery
1/2 cup butter or margarine
2 cans (4 ounces each) mushroom stems and pieces, drained
3 tablespoons minced fresh parsley
1-1/2 to 2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
Fresh sage and thyme, optional

In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until tender.

Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth.

Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired. Makes 10-12 servings.

Zucchini Provencal

1 small onion, chopped
2 tablespoons vegetable oil
2 medium zucchini, cubed
1/3 cup diced green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 large tomatoes, peeled and quartered
1/4 cup grated Parmesan cheese
1 tablespoon snipped fresh parsley

In a skillet, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender.

Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately. Makes 4-6 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 or margarine, 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.

Corn-Stuffed Peppers

4 medium green peppers
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-1/2 cups frozen loose-pack hash browns, thawed
2 cups fresh or frozen corn
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
1 jar (2 ounces) chopped pimientos, drained
2 tablespoons snipped fresh chives
1/2 teaspoons salt

Slice tops off peppers and reserve; remove seeds. In a bowl, combine the remaining ingredients. Spoon filling into peppers and replace tops.

Place in an 8-in. square baking dish; cover with foil. Bake at 350° for 45-60 minutes. Makes 4 servings.

Potato Stuffing Casserole

1/4 cup chopped celery
1 onion, chopped
4 tablespoons butter or margarine, divided
3 slices bread, cubed
4 to 5 large potatoes, peeled, cooked and mashed
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup hot milk
1 egg, beaten
Additional parsley

In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well. Spoon into a greased 1-1/2-qt. baking dish.

Dot with remaining butter. Bake at 350°, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley. Makes 6-8 servings.

Beef Barbecue Bean

1/2 pound sliced bacon, diced
1/2 pound ground beef
1 cup chopped onion
1 can (28 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons prepared mustard
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon chili powder

In a large skillet, cook bacon, beef and onion until meat is no longer pink and onion is tender; drain.

Transfer to a greased 2-1/2-qt. baking dish; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer. Makes 12 servings.

Spanish Rice

1-1/2 cups uncooked instant brown rice
1 medium onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 tablespoon butter
1-1/2 cups water
1 tablespoon minced fresh cilantro or 1 teaspoon dried cilantro flakes
2 teaspoons ground cumin
1-1/2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
1 cup picante sauce

In a large nonstick skillet, saute the rice, onion, green pepper and garlic in butter until rice is lightly browned and vegetables are crisp-tender. Stir in the water, cilantro, cumin, bouillon and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in picante sauce. Makes 4 servings.

Squash Casserole

3 pounds yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole. Bake at 350° for 30 to 35 minutes or until set. Makes 8 servings

Butternut Squash Risotto

2 cups water, divided
2 (14 1/4-ounce) cans low-salt beef broth
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated.

Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately. Makes 8 servings (serving size: 2/3 cup)

Mashed Sour Cream and Scallion Potatoes

10 large Idaho potatoes (7 pounds), peeled and quartered
5 garlic cloves, peeled
1 cup sour cream
1/2 cup milk
4 tablespoons unsalted butter, softened
7 scallions, white and light green parts, thinly sliced

Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and garlic and return to the pot.

Add the sour cream, milk, and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot. Makes 8 servings

Creamy Four-Cheese Macaroni

1/3 cup all-purpose flour
2 2/3 cups milk
3/4 cup (3 ounces) shredded fontina cheese or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
3 ounces light processed cheese (such as light Velveeta)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon butter, softened

Preheat oven to 375°. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.

Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.

Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 cup chopped bottled roasted red bell pepper, 1 tablespoon chopped seeded pickled jalapeño pepper, and 1/2 teaspoon ground red pepper at the same time the macaroni and salt are added. Makes 8 servings (serving size: 1 cup)

Curried Squash and Basmati Rice

1 pound butternut squash
2 cups minced onions
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/3 cup butter or margarine
1 1/2 cups basmati rice, rinsed and drained
1 1/2 tablespoons curry powder
About 1/2 teaspoon salt
3 cups fat-skimmed chicken or vegetable broth
2 tablespoons chopped fresh cilantro

Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups). In a 5- to 6-quart pan over medium heat, frequently stir onions, ginger, and garlic in butter until onions are very limp, 10 to 15 minutes.

Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer. Stir in 1/2 teaspoon salt, squash, and broth. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice and squash are tender to bite, 16 to 18 minutes. Stir in cilantro and salt to taste. Spoon into a bowl. Makes about 7 cups; 8 servings

Ranch Potatoes

1 1/2 pounds potatoes (about 4 medium)
2 tablespoons light butter
1/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup Ranch dressing
2 bacon slices, cooked and crumbled

Bring potatoes and water to cover to a boil in a large Dutch oven; boil 15 to 20 minutes or until tender. Drain; peel, if desired.

Beat potatoes at low speed with an electric mixer just until mashed. Add butter, salt, and pepper, beating until butter is melted. Gradually add dressing, beating just until smooth. Top with crumbled bacon; serve immediately. Makes 4 servings

Caramelized Pearl Onions

1 tablespoon stick margarine or butter
1 tablespoon sugar
1 (16-ounce) package frozen pearl onions, thawed
1 2/3 cups coarsely chopped red bell pepper
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

Melt margarine in a nonstick skillet over medium-high heat. Add sugar and onions. Sauté 8 minutes or until golden brown; stir frequently. Stir in bell pepper and remaining ingredients; sauté 2 minutes. Makes 6 servings (serving size: 1/2 cup)

Baked Eggplant with Savory Cheese Stuffing

2 medium eggplants, each cut in half lengthwise (about 2 pounds)
Cooking spray
1 (1-ounce) slice white bread
1 teaspoon extravirgin olive oil
1 1/2 cups finely chopped onion
1 1/4 cups finely chopped red bell pepper
1 cup finely chopped seeded plum tomato
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
2 garlic cloves, minced
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400°. Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.

Reduce oven temperature to 350°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally.

Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350° for 30 minutes or until thoroughly heated and lightly browned. Makes 4 servings

Creamy Four-Cheese Macaroni

1/3 cup all-purpose flour
2 2/3 cups milk
3/4 cup (3 ounces) shredded fontina cheese or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
3 ounces light processed cheese (such as light Velveeta)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon butter, softened

Preheat oven to 375°. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.

Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.

Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 cup chopped bottled roasted red bell pepper, 1 tablespoon chopped seeded pickled jalapeño pepper, and 1/2 teaspoon ground red pepper at the same time the macaroni and salt are added. Makes 8 servings

Carrot Coins with Maple-Balsamic Browned Butter

3 1/4 cups (1/4-inch-thick) slices peeled carrots (about 1 pound)
1 tablespoon butter
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh parsley

Steam carrots, covered, 15 minutes or until tender. Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt, and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley. Makes 4 servings

Green Peas With Crispy Bacon

4 bacon slices
2 shallots, sliced
1 teaspoon grated orange rind
1 cup fresh orange juice
1 teaspoon pepper
1/2 teaspoon salt
2 (16-oz.) bags frozen sweet green peas, thawed
2 tablespoons chopped fresh mint
2 teaspoons butter
Garnish: orange rind curls

Cook bacon in a medium skillet over medium heat 10 to 12 minutes or until crisp; remove and drain on paper towels, reserving 2 tsp. drippings in skillet. Crumble bacon.

Sauté shallots in hot drippings over medium-high heat 2 minutes or until tender. Stir in orange rind, orange juice, pepper, and salt. Cook, stirring occasionally, 5 minutes or until reduced by half. Add peas, and cook 5 minutes; stir in mint and butter. Transfer peas to a serving dish, and sprinkle with crumbled bacon. Garnish, if desired.

Note - 6 cups shelled fresh sweet green peas may be substituted. Cook peas in boiling water to cover 5 minutes; drain and proceed with recipe as directed. Makes 12 servings

Cajun Green Bean Stir-Fry

2 pounds fresh green beans, trimmed and cut into 2-inch pieces
2 teaspoons minced garlic
2 tablespoons olive oil
3/4 cup oven-roasted-flavored sliced almonds
1 1/4 teaspoons Cajun seasoning, divided

Bring beans and salted water to cover to a boil in a Dutch oven. Boil 7 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Wipe Dutch oven clean with paper towels.

Cook garlic in hot oil in Dutch oven over medium heat 1 minute; add beans, and sauté 2 minutes. Add almonds and 3/4 tsp. Cajun seasoning; sauté 1 minute. Place beans in a serving dish; sprinkle with remaining 1/2 tsp. Cajun seasoning. Makes 6 servings

Broccoli with Pimiento Cheese Sauce

2 pounds fresh broccoli, cut into spears
Pimiento Cheese Sauce
1 cup soft white breadcrumbs
2 tablespoons butter, melted
1/3 cup shredded Parmesan cheese

Arrange broccoli in a steamer basket over boiling water. Cover, and steam 5 minutes or until crisp-tender. Place broccoli in a lightly greased 11- x 7-inch baking dish. Pour Pimiento Cheese Sauce evenly over broccoli.

Combine breadcrumbs, melted butter, and Parmesan cheese; sprinkle evenly over cheese sauce. Bake at 375° for 20 minutes or until thoroughly heated. Makes 6 to 8 servings

Pimiento Cheese Sauce

1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
2 cups (8 ounces) shredded sharp Cheddar cheese
1 (4-ounce) jar diced pimiento, drained

Melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Add milk gradually; cook, stirring constantly, until mixture is thickened and bubbly. Stir in salt and remaining ingredients. Makes 3 1/2 cups

Swiss-Squash Casserole

8 (1/2") French baguette slices
1 tablespoon butter or margarine, melted
4 pounds yellow squash, sliced (about 12 medium)
2 small onions, chopped
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups milk
1 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon white wine Worcestershire sauce
4 egg yolks, beaten
1 1/2 cups (6 ounces) shredded Swiss cheese, divided

Place baguette slices on an ungreased baking sheet; spread evenly with 1 tablespoon butter. Bake at 400° for 5 minutes or until crisp and golden. Let cool. Process in a blender or food processor until crumbs form. (This will yield about 1 1/2 cups crumbs.) Set aside.

Place squash, onion, and bay leaves in a Dutch oven with a small amount of water. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until squash is tender. Drain, discarding bay leaves. Sprinkle squash with salt and pepper.

Melt 6 tablespoons butter in a 4-quart saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in seasoned salt and next 3 ingredients. Gradually stir about one-fourth of hot white sauce into yolks; add to remaining hot white sauce, stirring constantly. Stir in 1 cup cheese.

Combine squash and cheese sauce. Spoon into a greased 2-quart baking dish. Combine remaining 1/2 cup cheese and reserved breadcrumbs; sprinkle over squash. Bake, uncovered, at 350° for 40 minutes or until browned.

Note: If you can't find fresh yellow squash, substitute frozen sliced squash. Makes 12 servings

Gingersnap Sweet Potatoes

6 sweet potatoes (4 pounds)
1/2 cup firmly packed light brown sugar
1/2 cup butter or margarine, melted
1/3 cup half-and-half
2 large eggs
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter or margarine, cut into pieces
32 coarsely crushed gingersnap cookies

Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.

Combine mashed sweet potato, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart or 13" x 9" baking dish.

Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato. Bake, uncovered, at 350° for 25 minutes or until streusel is lightly browned.

Make Ahead: Prepare sweet potato filling, and spoon into a greased 2 1/2-quart microwave-safe dish. Cover and chill overnight. Microwave at HIGH 10 minutes or until hot. Prepare streusel, and sprinkle over filling. Bake, uncovered, at 350° for 20 minutes or until streusel is lightly browned. Makes 10 servings