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| Side_Dishes Recipes - Page # 1 | ||
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| Title | Ingredients | Directions |
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24 HOUR COLE SLAW
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3/4 C. salad oil 3/4 C. vinegar 1 1/2 C. sugar 1 head cabbage 1 green pepper 1 onion 1 carrot, chopped coarse | In a bowl, combine last four ingredients for slaw. Put salad oil, vinegar and sugar in a saucepan and bring to a boil and boil for 2 minutes. Pour the oil mixture on slaw while hot. Add celery seed and salt to taste, about 1/2 to 1 teaspoon. Refrigerate for 24 hours. If you double the recipe, cook the dressing in two separate batches. |
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ALCACHOFAS (ARTICHOKES)
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4 artichokes 1/2 C. water 1 C. bread crumbs 2 cloves garlic 2 Tbsp. grated cheese 2 sprigs fresh parsley 2 Tbsp. olive oil | Wash and drain artichokes. Set aside. Mix all the other ingredients thoroughly and sprinkle over and between leaves of artichokes. Place in a frying pan and cover. Steam for 1 hour over low heat. |
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APPLESAUCE OVEN-ROASTED ACORN SQUASH
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2 medium acorn squash 6 Tbsp. applesauce 1 Tbsp. soft or melted margarine salt and coarsely ground pepper cinnamon or apple pie spice | Preheat oven to 375 Partially bake whole, uncut squash in a shallow baking pan until tender enough to cut open easily, about 30 minutes. Remove squash from oven when still quite firm, but easily cut. Slice each in half. Scoop out the seeds and discard. Return the squash halves to the baking pan, cut-side up. Combine applesauce and soft margarine and spread over cut surfaces of squash. Sprinkle with remaining seasonings. Return to oven and bake until fork-tender. |
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ARTICHOKES WITH TARRAGON BUTTER
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1/4 C. olive or vegetable oil 6 lemon slices 2 bay leaves 1 clove garlic, split 1 tsp. salt 1/8 tsp. pepper 4 large artichokes (about 3 lb.) Tarragon Butter: 1/2 C. butter, melted 2 Tbsp. olive oil 2 Tbsp. lemon juice 1 Tbsp. dried tarragon leaves | In a large kettle, combine 3 qt. water with 1/4 C. olive oil, lemon slices, bay leaves, garlic, salt, and pepper; bring to boiling. Meanwhile, trim stalk from base of artichokes; cut a 1" slice from tops. Remove discolored leaves; sip off spike ends. Wash the artichokes in cold water; drain. Add to boiling mixture. Reduce heat; simmer, covered, for 40 to 50 minutes, or until artichoke bases feel soft. Drain artichokes well. Meanwhile, in a small bowl, mix ingredients for Tarragon Butter until well combined. To serve, place artichoke in a small cup of sauce on individual plates. To eat, pull out leaves, one at a time, and dip in sauce. Discard prickly choke. Serves 4. |
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ASPARAGUS GOLDENROD
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1 lb. fresh or frozen asparagus spears 1 Tbsp. butter or margarine 1 Tbsp. flour 1 tsp. grated lemon rind 1/8 tsp. salt 1/8 tsp. pepper 3/4 C. 1% milk 3 large egg whites 2 large egg yolks 1/8 tsp. salt 1/8 tsp. ground allspice | In a large saucepan, bring 1/2" of water to a boil over high heat. Add fresh asparagus. Lower the heat and simmer, covered, for 4 to 8 minutes or until crisp-tender. (Or, cook frozen asparagus according to package directions.) Drain; arrange asparagus in a 9" round baking dish. Preheat the oven to 350. In the same saucepan, melt the butter over moderate heat. Whisk in flour, lemon rind, 1/8 tsp. salt, and pepper. Cook for 1 minute or until bubbly. Add milk. Cook, whisking constantly, until mixture starts to thicken. Cook and whisk for 2 minutes or until thickened. Pour over asparagus. In a clean large bowl, with electric mixer on HIGH, beat the egg whites until stiff peaks form; set aside. In a small bowl, with electric mixer on HIGH, beat egg yolks, 1/8 tsp. salt, and allspice for 3 minutes or until light yellow and thickened. Fold into beaten egg whites. Gently spoon over sauce and asparagus. Bake for 15 minutes or until egg mixture is golden. Serves 4. |
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ASPARAGUS ORIENTAL
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1 Tbsp. vegetable oil 2 thin slices fresh ginger-root 3 C. fresh asparagus 1/2 tsp. salt pepper to taste 1/4 C. toasted almonds (optional) | Heat skillet or wok and add oil and ginger-root. When ginger is hot, remove. Slice asparagus, on a slant, in 1 1/2" slices and add to oil. Sprinkle with salt and pepper and cover. Lift skillet slightly above heat and shake constantly while cooking. Cook for 4 to 5 minutes until crisp-tender. Add toasted almonds, if desired. Serves 2 to 4. |
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BAKED POTATO WEDGES
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3 to 4 medium potatoes 2 to 3 Tbsp. melted butter 1/4 tsp. garlic powder 4 dashes parsley salt & pepper to taste | Scrub potatoes. Do not peel. Cut each potato lengthwise in quarters. Stir together melted butter, garlic powder and parsley. Arrange potatoes skin side down on a shallow baking pan. Brush seasoned butter over cut surfaces of potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400º for about 1 hour or until golden brown and tender when pierced. |
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BAKED CARROTS
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2 1/2 C. carrots, cooked and mashed 1 Tbsp. onion, minced 1 tsp. salt dash pepper 3 eggs, separated 1/2 C. celery, minced 1 C. bread crumbs 2 C. milk 2 Tbsp. butter | Cook onion in butter until soft; add to carrots. Add beaten egg yolks, milk, celery, seasoning and bread crumbs. Beat egg whites and fold in. Place in a greased baking dish and bake at 350° for 40 minutes. |
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BAKED CORN
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2 Tbsp. lard 2 Tbsp. flour 1 1/2 C. milk 1 tsp. salt 1/4 tsp. mustard paprika 2 C. corn 1 egg, slightly beaten 1 Tbsp. Worcestershire sauce buttered bread crumbs | Make a sauce of lard, flour, milk and seasonings. Add corn, egg, and Worcestershire sauce. Pour into a casserole dish. Cover with buttered bread crumbs and bake at 375° for 15 to 20 minutes. |
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BAKED JACK CORN
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2 large eggs, lightly beaten 1 1/2 C. sour cream 2 C. fresh corn kernels 8 oz. Monterey jack cheese, cut into 1/2" cubes 1/2 C. soft bread crumbs 4 1/2 oz. chopped green chilies, drained 1/2 tsp. salt 1/4 tsp. ground black pepper 1/2 C. shredded Cheddar cheese | Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 10" quiche dish or 2-qt. baking dish. Bake, uncovered, at 350 for 35 minutes or until a knife inserted in center comes out clean. Sprinkle with Cheddar cheese, and bake 5 more minutes. Let stand 10 minutes before serving. Yield: 6 servings. |
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