Side Dishes I of III
  • Recipes Index or More Side Dishes II or III

    Turnip and Rutabaga Bake

    4 slices bacon, diced
    cup (60 ml) chopped onion
    1 cup (250 ml) water
    1 lb (450 g) rutabagas (Swedes), peeled and diced
    lb (250 g) turnips, peeled and diced
    Salt and freshly ground black pepper, to taste
    4 Tbs (60 ml) chopped parsley

    Fry the bacon in a heavy skillet until crisp. Remove from the pan, drain on paper towels, and crumble. Remove and discard all but 1 tablespoon (15 ml) of the bacon fat. Cook the onion in the remaining bacon fat over moderate heat for 5 minutes, until tender and translucent. Add the water and bring to a boil, stirring to deglaze the pan. Combine the rutabagas, turnips, and the crumbled bacon in a 2 quart (2 L) ovenproof casserole. Add the onion and water mixture, salt and pepper to taste, and bake covered in a preheated 350F (180C) oven for 45 minutes. Sprinkle with the chopped parsley and serve. Serves 4 to 6.

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    Cold Eggplant with Sesame Sauce

    1 large American style eggplant (aubergine) or several Italian or Asian style eggplants to equal about 1 lb (500 g)
    For the sauce:
    2 Tbs (30 ml) sesame seeds
    1 tsp (5 ml) Szechwan peppercorns
    1 tsp (5 ml) hot red pepper flakes, or to taste
    1 inch (2 cm) piece of fresh ginger root, peeled and coarsely chopped
    3 cloves garlic, coarsely chopped
    (1 ml) salt
    1 tsp (5 ml) sesame oil
    2 tsp (10 ml) sugar
    1 Tbs (15 ml) rice wine vinegar
    2 Tbs (30 ml) soy sauce
    For garnish:
    1 scallion (spring onion) white and green part, thinly sliced

    Cut the large eggplant into 5 or 6 pieces, the smaller varieties in half. There is no need to peel the eggplant. Place in a sauce pan with enough water to cover and bring to a boil over high heat. Cover and simmer over low heat until the eggplant becomes soft, which may take anywhere from 10 to 25 minutes. Drain thoroughly, and place in the refrigerator to chill.

    Combine the sesame seeds and Szechwan peppercorns in a small skillet and heat over moderate heat until they become lightly toasted and aromatic. Combine this mixture with the remaining ingredients in a food processor or electric blender and process until fairly smooth.

    When the eggplant is cooled, slice it into strips about inch (1 cm) wide and place in a serving dish. Pour the sauce over the eggplant and mix thoroughly. Sprinkle with the sliced scallion. Serves 4 to 6.

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    Turkish Stuffed Peppers

    cup (60 ml) olive oil
    2 cups (500 ml) chopped onions
    1 cup (250 ml) uncooked rice
    cup (60 ml) pine nuts (pignoli)
    2+ cups (550 ml) water
    1 Tbs (15 ml) tomato paste
    Salt and freshly ground black pepper to taste
    1 tsp (5 ml) sugar
    1 tsp (5 ml) allspice
    tsp (2 ml) cinnamon
    2 Tbs (30 ml) finely chopped fresh mint
    3 Tbs (45 ml) lemon juice
    6 to 8 (depending on size) green bell peppers, tops removed, seeded, but kept whole
    1 cup water
    Lemon wedges for garnish

    Heat the olive oil in a large skillet over moderate heat and saute the onions, stirring frequently, until light brown. Add the rice and cook, stirring, for about 3 minutes. Add the pine nuts and cook an additional minute (no longer). Add the water, tomato paste, salt, pepper, allspice, and cinnamon, and bring to a boil. Lower the heat and simmer covered for 30 minutes. Add the mint and lemon juice and toss gently with a fork to mix and fluff the rice. Stuff the peppers with the rice mixture and place them in a large casserole. Add 1 cup water to the bottom of the baking dish and bake covered in a preheated 350F (180C) oven for 45 minutes, until the peppers are tender. Allow to cool and remove the remaining water from the bottom of the baking dish. Chill the peppers in the refrigerator for at least 3 hours, or overnight. Serve chilled or at room temperature, garnished with lemon wedges. Serves 6 to 8.

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    Joan's Zucchini Pasta

    1 Tbl. butter
    2 Tbl. olive oil
    1-2 cloves garlic, chopped fine
    4 small green zucchini, sliced thin
    1 small yellow onion, finely chopped
    2 large ripe tomatoes, chopped in small cubes
    2 Tbl. fresh basil (or 1 Tbl. dried)
    1 red bell pepper, diced
    salt & pepper to taste
    1 cup chicken stock or broth
    lb. rigatoni pasta
    2 Tbl. butter
    Parmesan Cheese, grated for the top

    Melt 1 Tbl. butter with oil in skillet and allow to bubble. Add garlic and saut for 1 minute. Turn heat off. Layer as follows: of the zucchini, all of the onion, all the tomato, all the basil and bell pepper, and add some salt & pepper if you'd like. Pour the chicken stock over all, and top with remaining zucchini. Cover and heat until stock is bubbling. Simmer on low heat while covered for 10 minutes. Meanwhile, cook the pasta, drain and toss with 2 Tbl. butter. Serve with pasta on bottom of large bowls and vegetables on top with broth poured over. Add grated Parmesan cheese.

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    Dirty Rice

    2 Tbs (30 ml) vegetable oil
    lb (125 G) ground pork or beef
    1 tsp (5 ml) cayenne pepper, or to taste
    Salt and freshly ground black pepper to taste
    1 tsp (5 ml) paprika
    1 tsp (5 ml) dry mustard
    tsp (2 ml) ground cumin
    tsp (2 ml) dried thyme
    tsp (2 ml) dried marjoram
    1 Tbs (15 ml) finely chopped garlic
    cup (250 ml) EACH, finely chopped onions, green and/or red bell pepper, and celery
    3 cups canned or fresh beef or chicken stock
    1 cup (375 ml) uncooked white rice

    Cook the meat in the vegetable oil in a large skillet over high heat for about 5 minutes, until thoroughly browned. Stir in the seasonings and the onion, peppers, and celery. Reduce the heat to a moderate flame and cook, stirring frequently, for about 10 minutes. Add the stock and stir, being careful to scrape all the brown bits off the bottom of the skillet. Add the rice and stir thoroughly. Cover and reduce the heat to very low. Cook for 15 minutes without lifting the lid. Remove from the heat and fluff the rice with a fork. Keep tightly covered if not served immediately. Serves 4 to 6.

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    Rodkaal (Red Cabbage)

    4 lb. red cabbage
    LB butter
    1 apple peeled and sliced
    1/3 c. lemon juice (or vinegar)
    c. tart jelly mixed with c. water (In Denmark they use 1 c. red currant juice or c. currant jelly & c. water. I use pomegranate or plum or whatever tart jelly I have.)
    1 tsp. salt
    c. honey (or sugar if you prefer)

    Wash the cabbage, discarding any tough outer leaves. Shred the cabbage fine. Melt the butter in a heavy large saucepan. Add the cabbage and apple. Cover and cook five minutes, shaking the pan frequently. Add the lemon juice, currant (or whatever tart) juice, salt and honey (or sugar). Re-cover and cook over low heat (I use a double boiler.) until done -- up to two hours, stirring frequently and adding a little water if necessary.

    Taste for seasoning -- the cabbage should be sweet and sour. Remember "Enough sugar to make it sweet and enough lemon to make it sour." Serves 6 to 8

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    Braised Belgian Endive

    2 or 3 Belgian endive cut in half lengthwise
    cup (60 ml) fresh or canned chicken stock
    oz (15 g) prosciutto or other ham, cut into matchsticks
    1 Tbs (15 ml) butter, cut into small pieces
    Salt and freshly ground black pepper to taste
    1 tsp (5 ml) fresh lemon juice
    3 Tbs (45 ml) heavy cream

    Butter a saute pan that is just big enough to hold the endive in a single layer. Place the endive halves in the pan, add the chicken broth, scatter the ham on top, dot with the butter, and season with salt and pepper. Cover tightly and cook over very low heat for 45 to 60 minutes, turning every 15 minutes. Add the lemon juice and the cream, swirling the pan to incorporate the liquids, and turning the endive so as to coat with the sauce. Serves 2.

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    Yellow Rice with Raisins

    2 Tbs (30 ml) butter or olive oil
    1 cup (250 ml) uncooked long-grain white rice
    2 cups boiling water
    One 2 inch (5 cm) piece of cinnamon stick
    tsp (2 ml) ground turmeric
    tsp (2 ml) ground cumin
    A pinch of crumbled saffron threads or ground saffron
    tsp (2 ml) salt
    cup (125 ml) seedless raisins
    1 tsp (5 ml) sugar or more, to taste

    Melt the butter in a saucepan over moderate heat. Add the rice and cook, stirring constantly, for 1 minute. Add the remaining ingredients except for the sugar and simmer, tightly covered, until the rice is tender, about 20 minutes. Remove the pan from the heat and discard the cinnamon. Sprinkle the sugar on top of the rice and fluff the rice with a fork. Cover and allow to stand for 15 minutes. Fluff the rice again prior to serving. Serves 4 to 6.

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    Mom Cook's Sweet Potatoes

    3 cups cooked, mashed sweet potatoes (3-4 med sized)
    1 cup sugar
    2 eggs
    1 tsp vanilla
    1/3 cup milk
    cup butter or margarine, melted
    1 cup firmly packed brown sugar
    1/3 cup flour
    1/3 cup melted butter or margarine, melted
    1 cup finely chopped pecans

    Combine sweet potatoes, sugar, eggs,vanilla, milk and cup melted butter. Beat with electric mixer until mostly smooth. Spoon in to a greased 2 qt shallow casserole dish. Mix together topping ingredients, sprinkle over potatoes. Bake at 350 for 30 minutes. Serves 8-10.

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    Gnocchi di Patate

    1 lbs (680 g) boiling potatoes (not Idaho or new potatoes)
    1 cup all-purpose flour

    Boil the potatoes UNPEELED in a generous amount of water until they are tender. Do not test them too often, as piercing them will allow them to absorb more water. Drain and cool the potatoes until you can handle them, and peel. Puree them through a food mill or potato ricer. Add most of the flour to the mashed potatoes and knead it until it is smooth. Stop adding flour when the mixture is soft, smooth, and still a little bit sticky. Roll out into sausage-like rolls about the thickness of your thumb, and cut these into inch (2 cm) pieces. This next part is more difficult to describe than to do. Holding a fork in one hand, and using the thumb of the other hand, roll the individual pieces of dough over the tines of the fork and allow them to fall onto the counter. The gnocchi should roughly cylindrical in shape and have ridges formed by the tines of the fork on about 2/3 of its circumference, and there should be a dimple left by your thumb on the remaining circumference. This takes a little practice, so try a few, and then roll the failures into balls and try again.

    Drop the gnocchi a couple of dozen at a time into 5 quarts (5 L) or more of boiling water. When they rise to the surface they are almost done, so allow them to float for about 10 seconds and then scoop them out using a slotted spoon. Place on a heated platter and sauce with Gorgonzola Sauce or the sauce of your choice. Serves 4 to 6.
    Gorgonzola Sauce
    1 cup heavy cream or Half & Half
    4 oz (100 g) Gorgonzola cheese, or other good quality blue cheese
    Salt to taste
    2 Tbs (30 ml) freshly grated Parmesan cheese

    Bring the cream to a low boil in a saucepan large enough to hold the cooked pasta. Boil gently, uncovered, for 10 to 15 minutes, until reduced in volume by about half. Add the remaining ingredients and stir until the sauce has thickened slightly. Add the cooked pasta to the pot and stir to coat with the sauce. Serve immediately. Serves 4 to 6.

    You may use any good quality blue cheese, but you really need Gorgonzola to make it to perfection.

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    Mary Primmer Mead's Corn Relish

    10 cups (2.5 L) fresh or frozen corn kernels
    1 small cabbage, chopped
    1 cup chopped celery
    4 medium onions, chopped
    1 cup chopped green bell pepper
    4 cups (1 L) vinegar
    2 cups (500 ml) brown sugar
    cup (60 ml) salt
    3 Tbs (45 ml) dry mustard

    Combine all ingredients in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered for 25 minutes. Will keep for several weeks, covered and refrigerated. Makes about 5 quarts (5 L).

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    Peas Epicurean

    1 (10 oz.) box frozen peas, cooked and drained
    1 c. heavy cream
    4 strips bacon
    onion, chopped
    1 (4 oz.) can mushrooms, drained
    1 T. flour
    salt and pepper to taste
    Worcestershire to taste

    Chop bacon and brown with onion. Add flour and cream stirring constantly until it thickens and is smooth. Add seasonings and mushrooms. Add peas. Serves 8. This recipe can easily be doubled.

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    Carrots with Sherry and Fennel

    1 Tbs (15 ml) olive oil
    10 to 12 small carrots (about 1+ lbs, 700 g), peeled
    3 Tbs (45 ml) sherry, port, Marsala, or sweet (red) vermouth
    2 tsp (10 ml) sugar
    tsp (2 ml) fennel seeds
    Salt and freshly ground black pepper to taste

    Line a small baking dish with aluminum foil, leaving plenty to overlap. Coat the foil with the olive oil, and place the carrots in the center. Sprinkle with the remaining ingredients and fold the edges of the foil into an envelope, crimping the edges. Bake in a preheated 400F (200C) oven for about 20 minutes, until the carrots are tender. Serve warm or at room temperature. Makes 6 to 8 servings.

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    Mushroom Risotto

    1 ounce (30 g) dried wild mushrooms, or 8 oz. (250 g) fresh mushrooms (any variety or mixture of varieties)
    2 cups (500 ml) chicken stock
    (4 cups (1 L) if using fresh mushrooms)
    2 Tbs finely chopped shallots or onion
    4 Tbs butter
    3 Tbs olive oil
    2 cups raw Italian Arborio rice*
    cup dry white wine (optional)
    cup grated Parmesan cheese
    Salt and freshly ground pepper to taste

    If using dried mushrooms (recommended) soak in 2 cups (500 ml) warm water for at least 30 minutes, until the mushrooms are soft. Remove from the water and chop coarsely. Strain the water through a paper towel and combine it with the 2 cups (500 ml) of chicken stock in a saucepan. Bring this mixture to a simmer over medium heat. If using fresh mushrooms, chop coarsely and set aside, and bring 4 cups of chicken stock to a simmer.

    In a heavy 2 qt. (2 L) pot over medium heat saute the shallots in 2 tablespoons (30 ml) of butter and 3 tablespoons (45 ml) olive oil until translucent but not brown. Add the rice, stir to thoroughly coat with the oil and butter, and saute for 2 to 3 minutes. Add the wine or cup (125 ml) of the simmering stock, stirring frequently. When the liquid is almost completely absorbed add another cup (125 ml) stock, and repeat this process for 15 minutes, stirring frequently. Add the mushrooms and continue adding stock as it becomes absorbed for another 5 to 10 minutes, until the rice is done. You may have some stock left over; do not feel compelled to use it all, as this will make the risotto too runny. Test the rice for doneness by tasting it; it should be "al dente" (soft but still firm to the tooth) and the risotto should be creamy at this stage. When the rice is cooked remove the pot from the heat and stir in the Parmesan cheese and the remaining 2 tablespoons (30 ml) of butter. Taste and adjust the seasoning with salt and pepper if necessary. Serves 4 to 6.

    *Arborio rice really is the secret to this dish, and is available in finer supermarkets and specialty shops. Long-grained rice may be used, but the results will be inferior.

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    Irish Pickled Red Cabbage

    1 red cabbage, approx. 3 lbs (1.5 Kg), cored, washed, drained, and finely shredded
    1/3 cup (80 ml) coarse, non-iodized salt
    4 cups (1 L) malt vinegar
    cup (60 ml) sugar
    2 Tbs (30 ml) pickling spices
    2 bay (laurel) leaves
    8 whole peppercorns

    Place the cabbage in a large stainless steel or glass bowl. Add the salt, stir well, and let sit in a cool place for 2 days, stirring several times. On the third day drain the cabbage thoroughly, squeezing it dry in an old towel. Combine the remaining ingredients in a large saucepan. Bring to a boil and cook for 5 minutes, stirring frequently. Cool and strain. Put the cabbage into 4 one pint (500 ml) jars, and pour the pickling liquid over the cabbage. Cover and refrigerate. Allow to age for 3 days before serving. Will keep up to six weeks in the refrigerator. Makes 4 pints (2 L).

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    Parslied Potatoes

    1 lbs. small, new red potatoes, scrubbed
    1 tablespoon vegetable oil
    1 medium onion, chopped
    1 small clove garlic, crushed
    1 cup chicken broth
    1 cup chopped fresh parsley, divided
    teaspoon pepper

    Peel a strip of skin from around the middle of each potato; place potatoes in cold water and set aside. Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and cup of parsley; mix well. Bring to a boil. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.

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    Garden Stuffed Baked Potatoes

    4 russet potatoes
    2 tablespoons butter or margarine
    1 small onion, chopped
    1 (10-ounce) pkg. frozen chopped broccoli, thawed, drained
    cup ranch salad dressing
    1 tablespoon vegetable oil
    2 teaspoons dried parsley, optional
    salt and pepper

    Preheat oven to 425F. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. Heat a small skillet over medium heat; add butter. Add onion and saute until tender, about 5 minutes. Add onion, broccoli and salad dressing to potato pulp; mix well. Brush outside of potato skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste.

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    Funeral Potatoes

    32 oz. bag frozen hashed brown potatoes
    salt and black pepper to taste
    1 stick margarine, melted, divided
    1 can cream of celery soup
    1 can cream of mushroom soup
    2/3 soup can water
    8 oz jar cheez whiz
    8 oz. carton sour cream
    bread crumbs

    Thaw hashed browns in microwave or overnight in refrigerator. Dump them in a greased 13 x 9 casserole dish sprayed with non-stick spray. Combine salt, pepper, of the melted margarine, both soups, water, cheez whiz and sour cream in large mixing bowl until smooth. Mix into potatoes. Mix approx. 2 c. bread crumbs (or crushed potato chips or corn flakes) with rest of melted butter. Sprinkle on top of casserole. Bake at 350F for 45 minutes.

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    Pizza Potatoes

    1 box scalloped potatoes (any flavor)
    1 16 oz. can tomatoes
    1 cups water
    tsp oregano (or to taste)
    1 clove garlic, minced
    4 oz. pepperoni
    4 oz. shredded mozzarella
    Any mixed Italian spices to your taste

    Preheat oven to 400F. Empty potatoes and accompanying seasoned sauce into ungreased 2 quart casserole. Heat tomatoes, water, garlic and spices to boiling and stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered for 30 to 35 minutes.

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    Greek Braised Beans and Potatoes

    2 Tbs (30 ml) butter
    cup (125 ml) chopped onion
    1 lb (450 g) green beans (haricots), ends nipped and cut into 1 in (3 cm) pieces
    4 medium potatoes, peeled and cut
    into in (5 mm) slices
    cup (125 ml) chicken broth or water
    tsp (2 ml) dried oregano
    Salt and freshly ground black pepper to taste

    Melt the butter in a large saucepan over medium heat. Saute the onions until limp, and add the beans, stirring to combine. Arrange the potato slices on top of the beans. Pour in the chicken broth and sprinkle with the oregano, salt, and pepper. Cover and reduce the heat. Simmer 15 to 20 minutes, until the vegetables are tender. Serves 4 to 6.

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    Brussels Sprout and Carrot Hash

    1 Tbs (15 ml) olive oil
    1 cups (375 ml) chopped onion
    3 cloves garlic, finely chopped 1 lb (450 g) Brussels sprouts, trimmed and finely chopped
    1 large carrot, finely chopped
    tsp (1 ml) dried thyme
    cup (125 ml) water
    1 red bell pepper, seeded and finely chopped
    Salt and freshly ground black pepper to taste

    Heat the olive oil in a large skillet over moderate heat. Add the onions and garlic and cook, stirring frequently, for 5 minutes, until softened but not brown. Add the sprouts, carrot, thyme, and water and simmer over low heat for 5 to 10 minutes, until the water has completely evaporated. Add the bell pepper, salt, and pepper, and saute an additional minute. Serves 4.

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    Potato, Cheese and Herb Terrine

    600 gr floury potatoes, thinly sliced
    300 gr smoked streaky bacon
    150 gr strong cheddar
    300 gr unsmoked low salt bacon
    75 gr butter
    handful mixed herbs

    Preheat the oven to 200C. Lay half of the smoked bacon over the base of an ovenproof dish. Put half the potatoes on the bacon and sprinkle with some of the cheese and herbs. Cover with the unsmoked bacon. Lay on the rest of the potatoes, cheese and herbs. Finish with a layer of smoked bacon and dot with butter. Cover with foil and cook for 1 hour. After 40 min. take of the foil.

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    To make about 12 latkes pancakes:

    5 medium sized potatoes
    3 tablespoons flour
    1 teaspoon salt
    teaspoon black pepper (optional)
    1 egg
    Oil for frying

    Peel the potatoes and grate them in the food processor or by hand. Place the grated potatoes in a sieve and allow all liquids to strain out. Squeeze to make sure all liquids have been strained. (the less liquid, the latkes will be more crisp and crunchy). Place potatoes in a bowl, add flour, salt, pepper and egg. Mix all well. Heat oil to high temp. Take a tablespoon of the mixture and place in hot oil. Add more latkes and continue to fry till all latkes are brown on both sides. Take out and place on paper towel to absorb oil. Serve hot with sour cream or applesauce. ** 1 grated onion can be also added to the mixture.

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    Parsnip with Bacon Hot Dish

    1 bag Parsnips (cut into chunks)
    1 pkg Bacon (cooked and crumbled)
    1 C. Milk
    1 pkg shredded Cheddar cheese
    loaf white bread (with crust removed, and torn into small pieces)

    Peel and cut into chunks parsnips and boil till soft (about 20 min) drain water and set aside. Cook bacon and crumble and set aside. In a 2 Q. greased glass baking dish, layer all ingredients in the following order:
    Bread crumbs, dab of milk over bread, some of the parsnips, some of the bacon, and then some of the cheese. Keep layering until all ingredients are gone. Heat oven to 375F and bake for 45 min.

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    Puffed Potatoes

    10-12 Red Bliss potatoes, washed, dried, and cut in half lengthwise
    Olive Oil
    Kosher salt
    Rosemary, Basil or Herbes Fines

    After you wash, dry and slice the potatoes in half, rub the skin only with some olive oil. Place potatoes cut side up on a cake cooling rack and place the rack on a cookie sheet. Sprinkle the tops of the potatoes liberally with the kosher salt. Let stand at room temperature for 30 minutes. Sprinkle tops with herbs and bake in an oven set at 350F for about 20 minutes. Raise the temperature to 425F and bake until the tops of the potatoes are puffed and golden brown (about 10 minutes). These make an elegant (but really simple) side dish. Serves 4-6

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    Yellow Rice

    1 cup rice
    2 cups water
    1 teaspoon margarine
    1 teaspoon salt
    1 tablespoon brown sugar
    teaspoon turmeric
    1 tablespoon raisins

    Cover the rice with water. Add the remaining ingredients. Bring to boil, stirring frequently. Reduce heat, cover and simmer for 20 minutes. Turn off the heat and leave for 5 minutes. Place the cooked rice in a colander and steam over boiling water for 10 minutes.

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    Broccoli-Cheese Casserole

    2 c. Minute Rice (uncooked)
    2 c. water
    c. finely chopped onion
    1 stick margarine -- cut in pieces
    c. finely chopped celery
    2 boxes frozen chopped broccoli (thawed)
    2 cans Cream of Chicken or Cream of Mushroom soup
    1 16 oz. jar Cheez Whiz

    Mix in order given. Put mixture in a 3-quart casserole dish & cover with foil. Bake at 350F. for 1 hour. Let cool slightly before serving.

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    Triple Corn Casserole

    1 11-ounce can whole kernel corn
    1 15-ounce can cream style corn
    1 cup sour cream
    cup melted margarine
    1 8.5 ounces corn muffin mix

    Combine all ingredients in a casserole glass dish. Bake in preheated 325F oven for 1 hour.

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    Artichoke-Spinach Casserole

    2 jars (6 oz) marinated artichokes
    3 boxes (10 Oz.) frozen chopped spinach (thawed)
    1 pkg. (8 0z.) cream cheese
    4 T. Milk
    dash of pepper
    cup grated Parmesan cheese
    2 T. butter or margarine

    Butter a 13 x 9 inch casserole dish. Squeeze liquid from spinach. Drain artichokes and chop. Beat softened cream cheese and butter until smooth. Add milk and pepper and mix again. Stir in the spinach, then mix in chopped artichokes. Put half of spinach mixture into dish then sprinkle with half the parmesan cheese. Make another layer with the rest of the spinach and cheese. Bake at 375F for 40 minutes.

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    Sweet Potato Balls

    4 cups (1 L) mashed sweet potatoes (about 3 to 4 medium-sized potatoes, peeled, boiled, and mashed)
    1 egg, lightly beaten
    cup (60 ml) brown sugar
    2 bananas, peeled and cut into 1 in (2.5 cm) pieces
    cup (60 ml) bread crumbs
    8 pineapple rings (canned or fresh)
    8 maraschino cherries

    Mix together the mashed sweet potato, beaten egg, and brown sugar. Place about cup (125 ml) of the mixture in the palm of your hand, and wrap it around a piece of the banana, forming a ball. Roll the sweet potato balls in the bread crumbs to coat evenly. Place the pineapple rings on a lightly greased baking sheet, and place a sweet potato ball in the center of each ring. Top with a maraschino cherry. Bake in a preheated 350F (180C) oven for 20 minutes. Serves 8.

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    Red Beans and Rice with Sausage ( Mississippi Style)

    6 T Butter
    3 medium yellow onions,peeled & thinly sliced
    1 lrg. Green Pepper, finely chopped
    1 Garlic clove, minced
    3 15 oz. can Kidney Beans, drained
    1 lbs.smoked Beef or Pork Sausage ( can use Kielbasa sausage) sliced into small chunks
    2 cups Red wine
    1 Bay Leaf
    3 T Tomato paste
    Salt & Fresh ground pepper
    1 tsp Worcestershire
    Cooked white rice

    Saute onions, bell peppers in a large heavy pot, add sausage's and brown. Add garlic& kidney beans.Add wine, bay leaf, tomato paste, next add salt and pepper to taste and if your daring add dash of Tabasco sauce. Stir in Worcestershire and stir. Let simmer for 1 -2 hours.Stir every once in a while. The longer the better tasting. remove bay leaf and serve over a bed of rice.Serves 6. Reheats well.

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    Mini-pumpkins with Cream Cheese Filling

    4 mini-pumpkins with stems
    4 oz garlic-herb cream cheese
    4 oz plain cream cheese
    1 egg
    4 leaves, bay or sage

    Place the pumpkins on a tray in a steamer, bring to the boil and steam for one hour. Remove and allow to cool until they can be handled. Combine both kinds of cheese and egg, mix well. Carefully cut the tops off of the pumpkins, cutting at an angle so the tops can be replaced. Very carefully clean the seeds and membranes from inside the pumpkin, leaving as much of the flesh as possible. Spoon the cheese into the pumpkins, smoothing the top. Return pumpkins to the steamer WITHOUT their tops. Bring to a boil and steam for 30 minutes. Place on a platter, put a bay or sage leaf on each pumpkin and replace the lid. Decorate the platter with greens, fall leaves, holly, whatever strikes your fancy. Serve. Note: I find flavored cream cheeses have too much salt for my taste so I generally make my own.. Add roast garlic to the cheese and whatever herbs and spices you prefer. This can also be made with a sweet filling, I blend the cheese with maple syrup or brown sugar.

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    Pumpkin with Onions and Corn

    4 cups (1 L) peeled fresh pumpkin, cut into inch (1 cm) dice
    1 cup (250 ml) chicken broth (fresh or canned)
    or vegetable broth or water
    2 Tbs (30 ml) butter or olive oil
    2 large onions, peeled and sliced
    1 box (10 oz, 280 g) frozen corn (off the cob)
    Salt and freshly ground black pepper to taste
    Dash of cayenne (optional, or to taste)

    Place the diced pumpkin in a 2 quart (2 L) covered sauce pan, along with the broth and butter or oil. Layer the sliced onions on top of the pumpkin and simmer covered over low heat for about 15 minutes, until the pumpkin is barely tender. Add the corn, salt, pepper, and optional cayenne and continue to cook an additional 5 to 8 minutes, until the corn is done. Serves 6 to 8 as a side dish, 3 to 4 as a main course.

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    Cranberries & Apples

    6 Granny Smith apples, peeled, cored, sliced
    (or other tart cooking apple)
    1 pound fresh or frozen cranberries, rinsed & drained
    1 cup brown sugar
    1 tablespoon corn starch

    Mix this together well and pour into a 9x13 baking dish (butter the dish or spray it w/nonstick spray).
    1 12-oz. jar Apricot jam
    1 Tablespoon vanilla extract
    2 Tablespoons butter (melted)

    Heat the jam, in the microwave, just enough to make it easy to remove from the jar. (Be careful, because it can get really hot, really quickly). Mix together the jam, vanilla, and butter. Pour evenly over the apples and cranberries.

    Sprinkle about 1 cup of pecan pieces on top of the casserole. Bake at 350F. for 50-60 minutes. Serve hot or cold with your turkey dinner.

    Side Dishes Index

    Creamy Potluck Potatoes

    5 large potatoes, peeled and chopped
    1 10 oz. can of cream of celery soup
    c. sour cream
    4 oz. soft cream cheese
    c. skim milk
    1 tbsp parsley flakes
    tsp garlic salt
    tsp pepper
    1 tbsp butter
    c. cheddar cheese, shredded
    c. green onion, sliced

    Boil potatoes 10 - 12 minutes. Drain. Rinse. Drain again. In a large bowl, stir together soup, sour cream, cream cheese, and butter. Add cup cheddar cheese, 3 tbsp green onions, milk, parsley, garlic salt, and pepper. Stir well. Stir in potatoes carefully (you don't want to mash them!). Transfer mixture to a 2-quart casserole dish. Bake, uncovered, at 350F, for 30 - 35 minute. Sprinkle with remaining cheese. Bake for 5 minutes more. Remove from oven and sprinkle with remaining green onions. Makes 10 servings.

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    Okra Gumbo

    4 cups medium sliced fresh okra
    1 small zucchini chopped in bite size pieces
    1 medium green pepper chopped
    1 small jalape o pepper (more if you want it hotter) chopped
    1 cup chopped onion
    1 can tomatoes with juice cut up (if you have fresh
    tomatoes from the garden, use them)
    Salt and pepper to taste (a little garlic salt if desired)

    Saute the okra in about cup oil until partially done, then add the zucchini, onion, & peppers, stirring with spatula often, cook until zucchini and onions are almost clear then add the tomatoes and seasonings and simmer for about 15 minutes. Enjoy with corn bread and black eye peas if available.

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    Deep Dark Mushrooms

    1 cup (250 ml) butter or margarine
    1 cups (375 ml) onion diced fine
    2 lbs. (900 g) mushrooms cut in half
    1 cup (250 ml) brown sugar well packed
    4 tsp (20 ml) Worcestershire sauce
    4 tsp (20 ml) prepared mustard
    1 tsp (5 ml) Salt
    tsp (2 ml) Pepper

    Melt butter in frying pan. Add onion. Saute until soft stirring often. Add remaining ingredients. Stir to combine and heat.

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    Danish Caramelized Potatoes

    24 small new potatoes
    cup (125 ml) sugar
    lb (125 g) unsalted butter, melted
    Salt and freshly ground black pepper to taste

    Boil the unpeeled potatoes in enough salted water to cover for 15 to 20 minutes, until tender. Drain and allow to cool a little, then peel. Melt the sugar in a heavy skillet over low heat until it turns to a light brown caramel. Be careful not to let the sugar become too dark, which can happen very quickly, as it will become bitter. Stir in the melted butter and add as many potatoes as will fit without crowding the pan. Shake the skillet constantly to roll the potatoes around and cover them completely with the caramel. Remove the potatoes to a heated serving dish and repeat until all the potatoes are coated. Season with salt and pepper. Serves 6 to 8.

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    Risotto alla Milanese

    4 Tbs (60 ml) butter
    2 oz (50 g) salt pork, diced
    2 Tbs (30 ml) olive oil
    1 cup (250 ml) chopped onions
    4 chicken livers, finely chopped
    Salt and freshly ground black pepper to taste
    1 cup (250 ml) uncooked Arborio or other short grain rice
    3 cups (750 ml) boiling chicken broth
    1/8 tsp (0.5 ml) ground saffron (optional)
    Good quality grated Parmesan or Romano cheese

    Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat. Add the onions and cook until lightly browned. Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes. Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes. Test for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth. If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two. Do not overcook. Just prior to serving stir in the optional saffron. Serve with grated cheese sprinkled on top. Serves 4 to 6 as a side dish, 2 to 4 as a main course.

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    Boston Baked Beans

    2 to 3 quarts (2-3 L) water
    2 lbs (900 g) dried Great Northern, navy, or other small dried bean
    1 large onion, peeled, plus 2 large onions, peeled and each studded with 2 whole cloves
    1 tsp (5 ml) plus 1 Tbs (15 ml) salt
    cups (180 ml) dark molasses
    cup (180 ml) dark brown sugar
    1 Tbs (15 ml) dry mustard
    1 tsp (5 ml) freshly ground black pepper
    lb (225 g) salt pork in one piece, with rind left on

    Bring 2 quarts (2 L) water to a boil in a large pan over high heat. Add the beans and boil for 2 minutes. Water should cover the beans by at least 2 inches (5 cm); add more if necessary. Turn off the heat and let the beans soak for 1 hour. Add the peeled onion and 1 teaspoon (5 ml) salt, and bring to a boil again. Reduce the heat to low and simmer partially covered for 1 to 2 hours, until the beans are tender. The water should always cover the beans. Add more water if necessary. Drain the beans, reserving the liquid, and pick out and discard the onion. Add more water to the cooking liquid, if necessary, to make 2 quarts (2 L). In a deep bowl mix the molasses, cup ( 125 ml) of the brown sugar, the mustard, 1 tablespoon (15 ml) salt, and pepper, the beans and the reserved cooking liquid and stir gently to thoroughly combine all the ingredients. Place the clove studded onions in the bottom of a 4 to 5 quart (4-5 L) oven-proof baking dish and pour the bean mixture over them. Score the salt pork by cutting diagonal, crisscrossing slits about inch (1 cm) deep through the fatty side. Push the salt pork into the beans. Cover the pot tightly and bake in the middle of a 200F (90C) oven for 7 hours. Then remove the lid and sprinkle the remaining cup (60 ml) brown sugar evenly over the top and bake uncovered for an additional hour. Makes about 3 quarts (3 L).

    Side Dishes Index

    Zucchini Barquettes

    4 zucchini (courgettes), halved lengthwise
    1 Tbs (15 ml) olive oil
    1 medium onion, chopped
    1 clove garlic, chopped fine
    1 cup (250 ml) or 2 to 3 fresh tomatoes peeled, seeded, and coarsely chopped
    cup (125 ml) bread crumbs
    12 oil-cured Mediterranean-style black olives, pitted and chopped
    1 Tbs (15 ml) chopped parsley
    tsp (1 ml) dried thyme
    Salt and freshly ground black pepper to taste
    cup (125 ml) chicken stock or water

    Using a spoon hollow out the zucchini, leaving a shell (barquette = "small boat") about inch (1 cm) thick. Chop the scooped out zucchini and set aside. Heat the olive oil in a skillet over moderate heat, and cook the chopped zucchini, onion, and garlic for 10 minutes, stirring occasionally. Add the tomatoes, cover, and cook an additional 5 minutes. Stir in the bread crumbs, olives, parsley, thyme, salt, and pepper. Remove from the heat and allow to cool. Stuff the zucchini "boats" with the filling and place in a shallow baking dish. Pour the chicken broth in the bottom of the dish and bake in a preheated 400F (200C) oven for 30 minutes, or until the zucchini are tender.
    Serves 4 to 8.

    Side Dishes Index

    Fried Green Tomatoes

    4 medium-sized green tomatoes, sliced inch (5 mm) thick
    cup (125 ml) buttermilk
    2 eggs
    tsp (2 ml) salt
    tsp (2 ml) freshly ground black pepper
    About cup (125 ml) flour seasoned with salt and pepper to taste
    Vegetable oil for deep frying

    In a large bowl combine the buttermilk, eggs, salt, and pepper, and mix well. Put the tomato slices in this mixture, toss to coat, and let sit at room temperature for 5 to 10 minutes. Dip each slice of tomato in the seasoned flour mixture and fry, a few at a time, in a deep fryer with 3 to 4 inches (8 to 10 cm) of oil that has been heated to 350F (180C). Fry for 3 to 5 minutes, until golden brown.
    Serves 4 to 6.

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    2 cups diced yellow squash (1 squash)
    1 large shallot, sliced
    2 cups diced eggplant
    4 tablespoons olive oil
    2 tablespoon capers
    1 cups chopped tomatoes
    10 basil leaves
    cup sun-dried tomatoes packed in oil, drained and sliced

    Over medium-high heat, heat 2 tablespoons olive oil in a saut pan until hot and add eggplant. Stir eggplant while cooking and add the remaining oil. Saut eggplant until it begins to turn translucent and add shallots and squash. Continue to saut until eggplant and squash begin to turn light brown. Add remaining ingredients and continue to cook until tomatoes begin to boil, lower heat to medium low, and simmer for about 5 minutes. Serve as an appetizer on toasted French bread or as a main dish over rice or penne pasta. This would also be nice as a side dish to broiled lamb chops or grilled chicken.
    (Serves 3-4)

    Side Dishes Index

    Marinated Green Beans

    pound (400 g) fresh green beans
    cup (60 ml) Bermuda onion, chopped fine
    3 cloves garlic, minced
    tsp (4 ml) salt
    2 Tbs (30 ml) olive oil
    3 Tbs (45 ml) lemon juice

    Snap beans and break into 2 inch (5 cm) pieces, or leave whole if very small. Fill a medium sized pot full with water and bring to a boil. Add green beans and cook for about 3 minutes, or until tender-crisp. Drain. Mix still warm beans with onion, garlic, salt and olive oil. Leave mixture at room temperature for an hour, in order to let flavors mingle. Immediately before serving, add lemon juice (otherwise the beans turn yellow). Best served the same day.
    Serves 4.

    Side Dishes Index

    Oven Roasted Vegetables

    Fresh, good quality root vegetables, such as potatoes, carrots, turnips, rutabagas (Swedes), beets, parsnips, sweet potatoes, and fennel
    Several whole cloves of garlic
    Olive oil
    Salt and freshly ground black pepper to taste
    Sprigs of fresh rosemary and/or thyme (or herb of your choice)

    I prefer to leave the peel on the potatoes and carrots, but you may peel them if you prefer. Peel the turnips, rutabagas, beets, parsnips, and sweet potatoes. The garlic cloves may be peeled or unpeeled. Cut the vegetables into large pieces of approximately the same size, so that they will all cook at the same rate. Place them in a single layer on a baking sheet or in a baking pan and drizzle them with the olive oil and sprinkle with liberal amounts of salt and pepper. Toss the vegetables to coat them on all sides. If you use beets, place them in a separate container so as not to color the rest of the vegetables. Add the sprigs of fresh herbs and bake in a 350F (180C) oven for 45 minutes to an hour, turning the vegetables occasionally, until they are fork-tender and lightly browned.

    Side Dishes Index

    Granddad's Cook House Buns

    1 lb (450 g, 4 cups) Self-rising flour
    8 oz (225 g) fat (butter, margarine, or lard)
    8 oz (225 g) sugar
    6 oz (170 g) mixed fruit (raisins, currants, or mixed dried fruits, chopped)
    4 eggs
    Milk if needed to mix
    Essence of your choice to flavor

    Cream fat and sugar, add eggs one at a time (with spoon full of flour to stop mixture curdling) and finally add rest of flour, the fruit, and milk if needed and drop spoonfuls of mixture onto baking tray and bake in moderate (350F, 180C) oven for 15 minutes or until just brown.

    Side Dishes Index

    Bonnie's Taters

    4 medium-sized potatoes, unpeeled, cut into quarters
    2 green onions (scallions) sliced very thin, including the green tops
    1 cup (250 ml) sour cream
    3 Tbs (45 ml) butter
    Salt and freshly ground black pepper to taste
    2 Slices bacon, cooked until crisp, then crumbled
    cup (60 ml) grated cheese (Swiss or cheddar are good. Almost any cheese will do.)

    Boil the potatoes in enough water to cover until they are done. Drain and mash with the sour cream, butter, salt and pepper. Mix in green onion and bacon. Place in a greased oven-proof dish, top with the grated cheese, and bake at 350F (180C) for 30 minutes.
    Serves 4 to 6.

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