Side Dishes

Curried Corn-Crab Cakes

3/4 cup fresh corn kernels (about 2 ears)
1/4 cup finely chopped onion
1/4 cup diced red bell pepper
1/2 teaspoon curry powder
1 garlic clove, minced
1 pound lump crabmeat, shells removed
1/3 cup mayonnaise
3 tablespoons minced fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 tablespoon soy sauce
2 large egg whites
10 tablespoon dry breadcrumbs, divided
4 teaspoons vegetable oil
Lime wedges

Heat a large nonstick skillet over medium-high heat. Add first 5 ingredients; saute 4 minutes or until vegetables are soft. Place mixture in a large bowl; cool completely. Stir in crabmeat; set aside.

Combine mayonnaise and the next 5 ingredients (mayonnaise through egg whites) in a small bowl. Gently fold mayonnaise mixture into crab mixture. Stir in 7 tablespoons breadcrumbs. Divide mixture into 8 (3/4-inch-thick) patties. Dredge patties in 3 tablespoons breadcrumbs.

Heat oil in pan over medium-high heat. Place patties in pan; cook 4 minutes. Turn patties, and cover pan; cook 4 minutes or until done. Serve with lime wedges. Makes 8 servings

Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 cups milk
1 cup (8 ounces) sour cream
8 ounces process cheese (Velveeta), cubed
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese

Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Makes 6 servings.

Fried Green Beans

Peanut oil, for frying
1 cup beer
1 cup all-purpose flour
2 teaspoons salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 pound green beans, ends trimmed

Preheat oil to 375 degrees. Whisk the beer, flour, salt and pepper until smooth. Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper. Makes 4 to 6 servings

Asparagus Parmesan

1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus spears, trimmed
3/4 cup grated Parmesan cheese
Salt and pepper to taste

Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper. Makes 4 servings

Creamy Carrot Casserole

1-1/2 pounds carrots or 1 package (20 ounces) frozen sliced carrots, thawed
1 cup mayonnaise
1 tablespoon grated onion
1 tablespoon prepared horseradish
1/4 cup shredded cheddar cheese
2 tablespoons buttered bread crumbs

In a saucepan, cook carrots just until crisp-tender; drain, reserving 1/4 cup cooking liquid. Place carrots in a 1-1/2-qt. baking dish.

Combine mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350° for 30 minutes. Makes 8-10 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.

Stuffed Zucchini with Potatoes and Peas

6 medium zucchini (about 3 pounds)
1 1/4 teaspoons salt, divided
1 1/2 cups diced peeled baking potato
2 teaspoons butter
2 teaspoons vegetable oil
2 1/2 cups chopped onion
1 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, crushed
1 serrano chile, minced
2 tablespoons chickpea (garbanzo bean) flour
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 1/2 cups frozen green peas, thawed
2 tablespoons finely chopped fresh cilantro

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt. Preheat oven to 375°. Cook potato in boiling water 2 minutes or until crisp-tender; drain.

Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.

Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender. Makes 6 servings

Risotto with Ham and Asparagus

2 tbsp. butter
1/2 cup diced yellow onions
2 cloves garlic, minced
1 cup Risotto Rice
1/2 cup white wine
4 cups low-sodium chicken broth
1 cup asparagus pieces, steamed
1/2 cup chopped smoked ham
1/2 cup freshly grated Parmesan cheese
1 tbsp. chopped fresh thyme
Salt and freshly ground pepper to taste

In a large skillet, sauté onion and garlic in butter until softened, about 5 minutes. Add rice; stir until grains are coated with butter. Add wine and cook, stirring frequently, until wine is evaporated. Reduce heat to medium-low and add broth to the skillet, 1/2 cup at a time, stirring frequently.

Continue cooking and stirring, adding 1/2 cup broth at a time until all of the broth has been absorbed. Stir in asparagus, ham, cheese and thyme. Season to taste with salt and pepper and serve immediately. Makes 6 servings.

Apple-Walnut Sausage Stuffing

1 Lb. sausage
1/4 cup butter or margarine
8 oz. mushrooms, coarsely chopped
1 large onion, chopped
2 ribs celery, sliced
1 large apple peeled, cored and diced (such as braeburn and gala)
2 cups crushed herbed stuffing mix
2 cups onion-sage crouton stuffing mix
1/2 cup chopped walnuts or pecans (optional)
1 1/3 cup chicken broth, heated
1 egg, well beaten

Preheat oven to 325°. Lightly grease 2-quart casserole or shallow baking dish. Meanwhile, cook sausage in large skillet; set aside in very large bowl. Melt butter in same skillet. Add mushrooms, onion and celery. Cook 4 minutes, stirring occasionally. Stir in apple; cook, stirring constantly, 2 minutes. Add to sausage in bowl.

Add stuffing mixes and nuts, if desired, to sausage mixture in bowl; toss to mix. Add broth and egg, tossing well. Spoon into casserole or baking dish. Cover and bake for 20 minutes. Remove cover; bake 25 to 30 minutes more or until center is 165°. Serves 16

Baked Garden Eggplant

2 tsp. olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 tbsp. tomato paste
1 medium eggplant, peeled and cut into 3/4-inch cubes (about 1 lb.)
2 medium tomatoes, cored and chopped
1 tbsp. chopped fresh basil leaves
1 tsp. oregano leaves
1/4 tsp. salt
1 tbsp. grated parmesan cheese
1 tbsp. italian breadcrumbs

Heat oven to 400°. Spray 1 1/2-quart casserole with nonstick cooking spray; set aside. Heat oil in small nonstick skillet over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomato paste and 1 tablespoon water.

Combine onion mixture and remaining ingredients except Parmesan cheese and breadcrumbs; mix well. Pour into prepared casserole; cover and bake 30 minutes. Stir. Bake 10 minutes longer; stir. Top with Parmesan cheese and breadcrumbs. Reduce heat to 375°. Bake uncovered 10 minutes or until eggplant is tender. Serves 6

Spinach Stuffed Portobello Mushrooms

4 large portobello mushroom caps, stem and gills removed
1 tbsp. olive oil
1 (12-oz.) frozen spinach soufflé, thawed
1/2 cup grated Parmesan cheese, divided
1/4 cup plus 1 tbsp. Italian breadcrumbs, divided
1/4 cup chopped fresh basil leaves or 1 tbsp. dried basil leaves
2 tsp. paprika (optional)

Clean and prepare portobello mushrooms, discard gills and stem. Brush tops of portobello with oil. Turn over and repeat with remaining oil.

Place portobellos, stem side down, on grill rack coated with cooking spray; grill 5 minutes. Transfer portobellos to baking sheet with stem side up. In a medium bowl, combine spinach souffle, 1/4 cup Parmesan cheese, 1/4 cup breadcrumbs, basil and salt and pepper to taste.

Divide spinach soufflé mixture evenly into each portobello. Top with remaining 1/4 cup cheese, 1 tablespoon breadcrumbs and paprika, if desired. Return portobellos to grill and grill covered 5 minutes or until cheese is melted. Serves 4

Zucchini and Yellow Squash Saute

2 medium zucchini
2 medium yellow squash
3 tbsp. olive oil
1/2 tsp. salt
4 cloves garlic, minced
1 tsp. minced fresh marjoram
1 tsp. fresh rosemary leaves
2 tsp. minced fresh oregano leaves
1/4 cup minced parsley leaves

Cut zucchini and squash in half crosswise. Cut in half again and cut into thin strips. Heat oil in large heavy skillet over medium-high heat. Cook zucchini and squash until they begin to brown around the edges. Add remaining ingredients and stir to mix. Serve immediately. Serves 4

Cheesy Potato Scallop

8 oz. bacon
8 cups sliced potatoes (8 medium)
1 (10 3/4-oz.) can cream of broccoli or cream of mushroom soup
1/4 cup butter, melted
1 tsp. minced fresh garlic
1/4 tsp. ground black pepper
1/2 cup water
3 cups shredded pasteurized cheese product

Preheat oven to 375°. Cook bacon until crisp; drain and crumble. Grease a 3-quart rectangular baking dish. Layer half of the potatoes in dish.

Stir together soup, butter, garlic and pepper. Stir in water. Spoon about half of the soup mixture over the potatoes. Sprinkle with half of the cheese and half of the bacon. Repeat layers of potatoes, cheese and bacon. Cover with foil and bake for 45 to 50 minutes or until potatoes are tender. Serves 6

Asparagus with Dill Topping

3/4 cup mayonnaise
1 8-oz. container sour cream
2 green onions, chopped
1 tbsp. minced fresh dill or 1 1/2 tsp. dried dill
3 tbsp. fresh lemon juice
2 lb. fresh asparagus spears

For dill sauce combine mayonnaise, sour cream, green onions, dill and lemon juice in small bowl; cover and chill. Snap tough ends from asparagus. Arrange asparagus in steamer basket over boiling water; cover and steam 4 to 5 minutes or until crisp-tender. Arrange asparagus on serving plate; serve with dill sauce. Serves 8

Wheely Mac and Cheese

2 cups (8 oz.) dry wagon wheel or rotelle pasta
1 cup frozen peas
1 can (12 fl. oz.) evaporated milk
2 cups (8-oz. pkg.) shredded monterey jack and cheddar cheese blend or other cheese blend
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/2 cup cherry or grape tomatoes, cut in half

Prepare pasta according to package directions, adding edamame to boiling pasta water for last 2 minutes of cooking time; drain. Meanwhile, combine evaporated milk, cheese, garlic powder, and black pepper in medium saucepan.

Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat. Add pasta and edamame to cheese sauce; stir until combined. Add tomatoes; stir gently until combined. Serves 4

Easy Baked Beans

2 slices bacon
1 small onion, finely chopped
3 (16-oz.) cans baked beans
1/2 cup firmly packed dark brown sugar
1/4 cup catsup
1 tablespoon prepared spicy brown mustard

Preheat oven to 325 degrees. In small skillet, fry bacon; reserving 2 teaspoons drippings. Add onion and saute until golden. In a 2-quart baking dish, stir together beans, onion, brown sugar, catsup and mustard. Bake uncovered 1 hour or until bubbly. Makes 8 servings.

Sweet Potato Gratin

2 tablespoons butter or margarine
2 leeks, trimmed, washed and sliced
2 cups heavy cream
2 tablespoons firmly packed light brown sugar
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds red-skinned sweet potatoes, peeled and thinly sliced
1/2 cup grated Swiss cheese

Preheat oven to 350°. Lightly grease a 7x11-inch gratin dish. In medium saucepan, melt butter over low heat. Add leeks and cook over low heat for 5 minutes.

Whisk in the heavy cream, brown sugar, nutmeg, salt and pepper and simmer for 5 minutes. Add potatoes and bring to boil. Transfer mixture to gratin dish. Sprinkle with cheese. Bake for 50-60 minutes or until potatoes are tender. Cool slightly and serve. Makes 8 servings.

Chili Glazed Sweet Potatoes

4 1/2 pounds sweet potatoes or yams
2/3 cup red jalapeño jelly
1/3 cup red wine vinegar
1/4 cup minced fresh cilantro
About 3 tablespoons lime juice
Salt

Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.

Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.

Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.

Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching. Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste. Makes 8 to 10 servings

Hash Browns with Leeks and Bell Peppers

2 tbsp. extra-virgin olive oil
2 medium leeks, halved lengthwise and thinly sliced
1/2 bell pepper (green or red), cored and cut into thin, 1-inch-long pieces
1 1/2 tsp. salt, plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste
2 pounds russet potatoes, peeled
2 tsp. coarsely chopped thyme
1 tbsp. butter

Heat 1 tablespoon olive oil in a 10" nonstick skillet over medium heat. Add leeks and bell pepper; season to taste with salt and pepper. Cook, stirring occasionally, until softened and just golden, 6 to 8 minutes. Transfer to a large bowl and set aside; rinse and dry skillet.

Meanwhile, grate potatoes on large holes of a box grater. Working quickly (they discolor after grating) with a small handful at a time, firmly squeeze potatoes to remove as much liquid as possible; discard liquid and transfer potatoes to bowl with leek mixture. Add thyme, 1 1/2 teaspoon salt, and 1/2 tsp. pepper to mixture; toss well.

Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in skillet over medium heat. Add potato mixture; press down firmly with a rubber spatula to form a potato cake. Tidy the edges, then cook, gently shaking skillet from time to time to prevent sticking, until cake is a deep golden brown, 8 to 10 minutes.

Loosen edges, then gently slide hash browns onto a large plate. While heating remaining butter and olive oil in skillet, place a second plate on top of hash browns and flip (so cooked side will face up).

Glide inverted cake back into the warmed skillet and cook until deep golden brown on second side, 8 to 10 minutes. Slide hash browns onto a platter. Cool for 5 minutes, then cut into wedges and serve. Serves 6 to 8

Note: It's important for the grated potatoes to be as dry as possible before cooking to prevent them from sticking to the skillet.

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.

Scalloped Corn

1/2 cup chopped green pepper
1/4 cup chopped onion
5 tablespoons butter, divided
2 cups soft bread crumbs
2 cans (8-1/2 ounces each) cream-style corn
1 can (11 ounces) whole kernel corn, drained
2 eggs
1/4 cup dry bread crumbs

In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish.

Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Makes 5 servings.

Calico Squash Casserole

2 cups sliced yellow summer squash (1/4 inch thick)
1 cup sliced zucchini (1/4 inch thick)
1 medium onion, chopped
1/4 cup sliced green onions
1 cup water
1 teaspoon salt, divided
2 cups crushed butter-flavored crackers
1/2 cup butter, melted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup mayonnaise
1 jar (2 ounces) diced pimientos, drained
1 teaspoon rubbed sage
1/2 teaspoon white pepper
1 cup (4 ounces) shredded sharp cheddar cheese

In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside. Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish.

In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs. Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Makes 8 servings.

Garlic Broccoli

5 cups fresh broccoli florets
2 tablespoons butter, melted
4 teaspoons soy sauce
2 teaspoons dark brown sugar
1/2 teaspoon minced garlic

Place broccoli in a large microwave-safe bowl. Combine the remaining ingredients; pour over broccoli. Cover and microwave on high for 3-4 minutes or until tender. Serve with a slotted spoon. Makes 4 servings.

Scalloped Turnips

3 cups diced peeled turnips
2 cups water
1 teaspoon sugar
2 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoons salt, optional
1-1/2 cups milk
1/4 cup crushed cornflakes
2 tablespoons shredded cheddar cheese or grated Parmesan cheese, optional
Chopped fresh parsley, optional

Place the turnips, water and sugar in a large saucepan. Bring to a boil. Reduce heat; cover and simmer, for 5-8 minutes or until tender. Drain and set aside.

In another saucepan, melt butter; stir in flour and salt if desired until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in turnips.

Pour into a greased 1-qt. baking dish; sprinkle with cornflakes and cheese if desired. Bake, uncovered, at 350° for 20 minutes or until bubbly. Garnish with parsley if desired. Makes 5 servings.

Zucchini Tomato Casserole

6 medium zucchini, diced (about 6 cups)
4 tablespoons butter or margarine, melted
2 medium tomatoes, diced
1 cup (4 ounces) shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter.

Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 8 servings.