Side Dishes

Cheesy Eggplant Bake

1 medium eggplant, peeled
2 teaspoons salt
3/4 cup dry bread crumbs
3 teaspoons garlic salt
1/2 teaspoon pepper
3 eggs
3 tablespoons olive oil, divided
1 large green pepper, chopped
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
2 cans (14-1/2 ounces each) stewed tomatoes
1 package (6 ounces) sliced part-skim mozzarella cheese

Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.

In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture.

In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.

Bake, uncovered, at 350° for 25 minutes. Uncover; place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned. Makes 6 servings.

Garlic-Butter Parmesan Corn

8 medium ears sweet corn in husks
1/3 cup butter, cubed
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 cup grated Parmesan cheese

Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons.

Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Rewrap corn in husks and secure with kitchen string.

Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with Parmesan cheese. Makes 8 servings.

Bacon-Corn Stuffed Peppers

2 cups frozen corn, thawed
1/3 cup salsa
6 green onions, chopped
1 medium green pepper, halved and seeded
1 medium sweet red pepper, halved and seeded
1/4 cup shredded part-skim mozzarella cheese
2 bacon strips, cooked and crumbled
Additional salsa, optional

In a large bowl, combine the corn, salsa and onions. Spoon into pepper halves. Place each stuffed pepper half on a piece of heavy-duty foil (about 18 in. x 12 in.). Fold foil around peppers and seal tightly.

Grill, covered, over medium heat for 25-30 minutes or until peppers are crisp-tender. Carefully open packets. Sprinkle with cheese and bacon. Return to the grill for 3-5 minutes or until cheese is melted. Serve with additional salsa if desired. Makes 4 servings.

Creamy Herbed Mashed Potatoes

4 cups cubed peeled Yukon gold potato (about 2 pounds)
1/2 cup milk
1/4 cup sour cream
3 tablespoons butter
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Return potato to pan. Add milk and remaining ingredients; mash with a potato masher to desired consistency. Makes 6 servings

Fried Mozzarella Sticks

6 ounces well chilled mozzarella cheese (solid block)
2 tablespoons milk, plus 1 teaspoon, divided
1/4 cup all purpose flour
1 large egg
3/4 cup seasoned fine dry bread crumbs
Vegetable oil, for frying
Prepared pizza sauce

Cut cheese into 2 1/2-inch sticks. Place 2 tablespoons milk in shallow bowl. Dip sticks in milk; coat with flour. Beat egg and remaining 1 teaspoon milk together in small bowl. Dip floured cheese sticks in egg mixture; roll in bread crumbs. Refrigerate at least 15 minutes.

Heat 2 to 3 inches oil to 375º in deep-fryer or deep saucepan. Fry several mozzarella sticks at a time in hot oil 45 seconds to 1 minute, or until golden brown and sticks float to top. Drain on paper towels. Serve immediately with pizza sauce. Makes 2 dozen sticks

Batter-Fried Zucchini

1 1/2 cups all purpose flour, divided
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon lemon pepper
1/4 teaspoon onion powder
1 cup milk
1 large egg
1 pound fresh zucchini or yellow summer squash (about 3 medium)
Butter shortening, for frying or butter shortening sticks, for frying
Grated Parmesan cheese

Combine 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg in medium bowl. Blend until smooth. Refrigerate at least 30 minutes.

Place remaining 1/2 cup flour in plastic or paper bag. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in flour to coat.

Melt shortening to a depth of 2 to 3 inches in a deep fryer or deep saucepan; heat to 375º. Dip floured zucchini in chilled batter. Let excess drip back into bowl.

Fry a few at a time in hot oil 4 to 4 1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving. Makes 4 to 5 dozen slices

Traditional Hush Puppies

Vegetable Oil, for deep frying
2 cups self-rising white corn meal mix
3 tablespoons self-rising flour
1 to 2 tablespoons finely chopped onion
1 cup milk
1 large egg, beaten

Heat oil in deep saucepan or fryer to 375°. Combine corn meal mix, flour and onion in large bowl; mix well. Add milk and egg; mix well. Let stand 5 minutes. Do not stir. Drop batter by tablespoonfuls into hot oil. Fry until golden brown, turning several times. Drain on paper towels. Serve warm. Makes 24 hush puppies

Crispy Fried Okra

Pure Vegetable Oil
1 cup all purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 cup buttermilk
1 (16 oz.) package cut or whole frozen okra, thawed or 1 pound fresh okra, sliced 1/2-inch thick or left whole
Cocktail sauce for dipping (optional)

Heat several inches of oil in a large, heavy-bottomed skillet or Dutch oven to 350°. Combine flour, black pepper, salt, garlic powder and cayenne pepper in medium bowl.

Pour buttermilk into a shallow dish. Dip okra in buttermilk; tap off excess. Dredge in flour mixture to coat well. Working in batches, carefully add okra to hot oil. Cook until golden brown. Remove from oil; drain on paper towels. Salt and pepper to taste. Serve immediately with cocktail sauce for dipping if desired. Makes 4 to 6 servings

Creamed Collards

4 1/2 pounds fresh collard greens
1 pound bacon, chopped
1/4 cup butter
2 large onions, diced
3 cups chicken broth
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
Béchamel Sauce

Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches); coarsely chop collards.

Cook bacon, in batches, in an 8-qt. stock pot over medium heat 10 to 12 minutes or until crisp. Remove bacon with a slotted spoon, and drain on paper towels, reserving drippings in stock pot. Reserve 14 cup bacon.

Add butter and onions to hot drippings in skillet. Sauté onion 8 minutes or until tender. Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Stir in chicken broth, next 3 ingredients, and remaining bacon.

Bring to a boil. Reduce heat to low, and cook, stirring occasionally, 15 minutes or to desired degree of tenderness. Drain collards, reserving 1 cup liquid.

Stir in Béchamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time, to desired consistency. Transfer to a serving dish, and sprinkle with reserved 1/4 cup bacon. Makes 8 to 10 servings

Note: 2 (1-lb.) packages fresh collard greens, thoroughly washed, trimmed, and chopped, may be substituted.

Béchamel Sauce
1/2 cup butter
2 medium shallots, minced
2 garlic cloves, pressed
3/4 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Melt butter in a heavy saucepan over low heat; add shallots and garlic, and sauté 1 minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly.

Increase heat to medium. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg. Makes about 4 1/2 cups

Note: Mixture can be made ahead and stored in an airtight container in the refrigerator up to two days. Warm sauce over low heat before using.

Alfredo Potatoes

2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup shredded part-skim mozzarella cheese

Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 4-1/2 minutes or until tender. Allow potatoes to cool slightly.

Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 45 seconds or until cheese is melted. Makes 4 servings.

Pan-Grilled Corn with Herbed Tomatoes and Mushrooms

2 cups frozen whole kernel corn
3 slices bacon, cut into thin crosswise strips
2 cups baby portobello mushrooms, cut into quarters
1 tablespoon minced shallots
1 14.5 oz each) Roasted Diced Tomatoes with Garlic, drained
1/4 cup thinly sliced fresh basil
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Heat large nonstick skillet over medium-high heat until hot. Add corn; cook and stir 3 to 5 minutes or until corn is lightly browned. Remove from skillet; set aside.

Place bacon in skillet. Cook 3 to 5 minutes or until crisp and brown, stirring often. Remove bacon; set aside. Add mushrooms and shallots to skillet; cook and stir 5 minutes or until shallots are transulcent.

Add drained tomatoes; cook 5 to 7 minutes more or until mushrooms soften, stirring occasionally. Stir in corn, bacon, basil, chives, parsley, salt and pepper to skillet; cook 1 to 2 minutes more or until hot. Makes 6 servings

Curried Cauliflower

1 teaspoon curry powder
1/4 teaspoon dried crushed red pepper
2 tablespoons vegetable oil
2 (10-oz.) packages fresh cauliflower florets
1 medium onion, chopped
3/4 teaspoon salt

Cook curry powder and red pepper in hot oil in a large skillet over medium heat, stirring often, 1 minute. Add cauliflower, onion, and salt, and cook, stirring constantly, 2 to 3 minutes or until onion is crisp-tender. Reduce heat to low; add 6 Tbsp. water. Cover and cook, stirring occasionally, 8 to 10 minutes or just until cauliflower is tender. Makes 4 servings

Grilled Flank Steak With Curried Cauliflower and Couscous: Rub 1 (1-lb.) flank steak with 1 tbsp. olive oil; sprinkle with 1 tsp. salt and 1/4 tsp. pepper. Cook flank steak in a grill pan over medium-high heat 8 minutes on each side or to desired degree of doneness.

Remove from pan, cover loosely with aluminum foil, and let stand 10 minutes before slicing. Prepare 1 (10-oz.) box plain couscous according to package directions, stirring 1/4 cup golden raisins into water just before couscous. Cut flank steak diagonally across the grain into slices, and serve over couscous with Curried Cauliflower. Makes 4 servings

Sauteed Spinach with Crisp Pancetta

6 thin slices pancetta or 2 slices bacon, chopped
3 bunches flat-leaf spinach (about 2 1/2 pounds total), trimmed
Coarse salt and ground pepper
1 teaspoon fresh lemon juice

Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.

Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta. Makes 4 servings

Grilled Asparagus Rafts

16 thick asparagus spears (about 1 pound)
1 tablespoon oy sauce
1 teaspoon dark sesame oil
1 garlic clove, minced
2 teaspoons sesame seeds, toasted
1/4 teaspoon black pepper
Dash of salt

Prepare grill to high heat. Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.

Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt. Makes 4 servings

Grilled Sweet Potato Fingers with Curry Dip

1 1/2 cups mayonnaise
2 tablespoons lemon juice
1/2 small onion, grated
2 teaspoons mild curry powder
Salt and pepper
4 sweet potatoes (about 10 oz. each), peeled
2 tablespoons olive oil
1/4 teaspoon cayenne pepper

Mix mayonnaise, lemon juice, onion and curry powder in a bowl and season with salt and pepper. Cover and chill until ready to serve.

Prepare a charcoal fire, let burn to a gray ash and set grill 8 to 10 inches from coals. (Or preheat a broiler and set broiling rack 8 inches from heat source.)

Cut sweet potatoes in half crosswise, then cut each half lengthwise and then into thirds to form fingers. Each potato should yield about 12 pieces. Place fingers in a large bowl, add oil, salt, pepper and cayenne. Toss well to coat.

Grill or broil fingers, turning often, until partially charred and soft enough to easily penetrate with tip of a knife, about 10 minutes. Remove to a plate and season with salt and pepper. Serve warm with curry dip. Makes 8 servings

Sesame Green Beans

1 pound fresh green beans, trimmed
1 tablespoon sesame seeds
2 garlic cloves, minced
2 tablespoons canola or vegetable oil
Salt to taste

Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a skillet, saute the sesame seeds and garlic in oil. Drain beans; stir into garlic mixture. Season with salt. Makes 6 servings.

Cheese Sauce Over Cauliflower

1 large head cauliflower
1-1/2 teaspoons salt
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1-1/2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese
Paprika
Minced fresh parsley

In a large saucepan, bring 1 in. of water, cauliflower and salt to a boil. Reduce heat; cover and cook for 5-15 minutes or until cauliflower is crisp-tender.

Meanwhile, in a small saucepan, melt butter; stir in flour and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted.

Drain and pat cauliflower dry; place on a serving platter. Top with cheese sauce; sprinkle with paprika and parsley. Cut into wedges. Makes 6 servings.

Baked Mushrooms with Spinach

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 pound large fresh mushrooms
2 tablespoons finely chopped onion
4 tablespoons butter, divided
4 bacon strips, cooked and crumbled
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon ground mustard
1/2 teaspoon salt
Dash pepper

Place spinach in a greased 8-in. square baking dish; set aside. Remove stems from mushrooms. Set caps aside; chop stems. Saute chopped mushrooms and onion in 2 tablespoons butter; spoon over spinach. Sprinkle with bacon. Top with mushroom caps. Melt remaining butter; brush over caps.

In a large saucepan, combine the milk, cheese, mustard, salt and pepper. Cook and stir over medium-low heat until cheese is melted; pour over the top. Bake, uncovered, at 350° for 35-40 minutes or until mushrooms are tender. Makes 6-8 servings.

Sweet Onion Corn Bake

2 large sweet onions, thinly sliced
1/2 cup butter, cubed
1 cup (8 ounces) sour cream
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese, divided
1 egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) corn bread/muffin mix
4 drops hot pepper sauce

In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.

In a large bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13-in. x 9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.

Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting. Makes 12-15 servings.

Bacon-Wrapped Green Beans

3/4 pound fresh green beans
4 bacon strips
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon soy sauce

Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.

Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.

In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400° for 10-15 minutes or until bacon is crisp. Makes 4 servings.

Cheesy Pasta Pea Bake

12 ounces uncooked medium shell pasta
1/2 pound fresh mushrooms, quartered
1/2 cup chopped green onions
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon cornstarch
3 cups milk
1/2 cup chicken broth
1 cup frozen peas
1 teaspoon chopped seeded jalapeno pepper
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
Dash hot pepper sauce
2 cups (8 ounces) shredded cheddar cheese, divided
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1/4 cup dry bread crumbs

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in butter for 5 minutes or until tender. Stir in flour and cornstarch until blended. Gradually add milk and broth.

Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas, jalapeno, salt, pepper and hot pepper sauce; simmer for 1 minute. Stir in 1-1/2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat.

Drain pasta; transfer to a greased 13-in. x 9-in. baking dish. Stir in cheese sauce. Sprinkle with bread crumbs and remaining cheddar cheese. Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly. Makes 12 servings.

Triple-Cheese Broccoli Puff

1 cup sliced fresh mushrooms
1 tablespoon butter
1 package (3 ounces) cream cheese, softened
6 eggs
1 cup milk
3/4 cup biscuit/baking mix
3 cups frozen chopped broccoli, thawed
2 cups (8 ounces) shredded Monterey Jack cheese
1 cup (8 ounces) 4% cottage cheese
1/4 teaspoon salt

In a small skillet, saute mushrooms in butter until tender; set aside. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms.

Pour into a greased round 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving. Makes 6-8 servings.

Sunny Snow Peas

1/2 cup orange juice
2 tablespoons honey
1 tablespoon butter
1 to 2 teaspoons grated orange peel
1/2 teaspoon salt
1/8 teaspoon ground cardamom
1 pound fresh snow peas or sugar snap peas

In a small saucepan, combine the orange juice, honey, butter, orange peel, salt and cardamom; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 15 minutes.

Meanwhile, in another saucepan, bring 1 in. of water to a boil. Add peas. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and transfer to a serving bowl. Add orange juice mixture and toss to coat. Makes 6 servings.

Caesar Orzo with Asparagus

2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 cups uncooked orzo pasta
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2/3 cup fat-free creamy Caesar salad dressing
2/3 cup shredded Parmesan cheese

In a large saucepan, bring broth and water to a boil. Add orzo; cook and stir for 3 minutes. Add asparagus. Cook, uncovered, over medium heat for 6-8 minutes or until orzo and asparagus are tender, stirring frequently; drain. Stir in salad dressing and Parmesan cheese; toss to coat. Makes 12 servings.

Scalloped Onions and Peas

1/4 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1-1/2 cups milk
1 teaspoon Worcestershire sauce
3 jars (15 ounces each) white onions, drained
1 package (10 ounces) frozen peas
1/2 cup sliced blanched almonds
3 tablespoons grated Parmesan cheese
Paprika

In a saucepan over medium heat, melt the butter. Stir in flour, mustard and salt; cook and stir until bubbly. Stir in milk and Worcestershire sauce; cook and stir until thickened, about 2 minutes.

Gently stir in onions, peas and almonds. Pour into an ungreased 2-qt. baking dish. Sprinkle with Parmesan and paprika. Cover and bake at 350° for 30 minutes. Makes 8-10 servings.