recipelink.com Chat Room Recipe Swap
04-17-2000 – 7 Holiday Side Dishes

Christy.AZ (12:16:41) : Scalloped Potatoes With Cheese (from archive)
Yield: 7 servings

1 garlic clove, halved
Butter-flavored cooking spray
6 medium peeled red potatoes, cut into 1/8-inch-thick slices
2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyere cheese
1 cup skim milk

This is an absolutely no-fail recipe--no matter how you change it. I use any
type of cheese (cheddar, Swiss, provolone), russet potatoes in place of red,
and any kind of milk I have in the fridge. It's terrific with roasted chicken
or pork
1. Preheat oven to 425 degrees.
2. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard
garlic. Coat dish with cooking spray.
3. Arrange half of potato slices in dish; drizzle with 1 tablespoon margarine.
Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese.
Repeat layers with remaining ingredients.
4. Bring milk to a boil over low heat in a small saucepan; pour over potato
mixture. Bake, uncovered, at 425 degrees for 40 minutes or until potatoes are
tender. Yield: 7 servings (serving size: 1 cup).

Christy.AZ (12:15:27) :
Scalloped Potatoes with Horseradish and Herb Cheese (from the archive)

4 large potatoes
1 teaspoon grated fresh horseradish
1 cup heavy cream
4 ounces herbed double-cream cheese (Boursin)
1 medium onion, thinly sliced
1/2 cup grated Parmesan cheese
Salt and cracked black pepper
Preheat oven to 350°.

Slice the potatoes very thin and store in a bowl of water until needed. In a
small bowl combine horseradish, cream, and herb cheese. Mix well.
Liberally butter a 9-inch baking pan. Place a layer of potatoes on the bottom,
then a layer of onion. Sprinkle with Parmesan cheese, then layer again with
potatoes, onions, and cheese. Repeat until all the potatoes and onions are
used. Pour cream mixture over everything and top with the last of the Parmesan
cheese.
Bake 45 minutes to 1 hour, or until potatoes are tender and cheese is golden
brown. Let sit 5 minutes before cutting to allow it to set up a bit.
Serves 4

Sally,.Oh (04:11:39) : Vegetable Medley Casserole

2 (16oz) pkgs, frozen broccoli, carrots, and cauliflower combination.
3 cans cream of mushroom soup + 1/2 can water
1 1/2 c. shredded cheddar cheese
2 sticks butter, melted
1 (6 oz) can Durkee French fried onions
2 c. Pepperidge Farm herb stuffing mix

Heat each package of frozen vegetables in the microwave on High for 5 minutes. Drain well and place in large baking dish. Add all of the remaining ingredients and mix well. Bake in oven, covered, for 45 minutes at 325 degrees. Stir to mix after the first 15 minutes of baking.

Sally,.Oh (04:07:44) : Potato Bake

1 (2lb) bag frozen hash browns
2 (16 oz) sour cream
1 c. shredded cheddar cheese
1 medium onion, chopped
1 can cream of celery soup
2 c. corn flakes
1 stick butter

Mix together in large casserole dish with hash browns, sour cream, cheese, onion and soup. Melt margarine and mix with corn flakes; spread on top of potatoes, bake uncovered, for 1 hour at 350 degrees.

Jess,.FL (02:21:17) : CORN-CHEESE PUDDING

4 cups corn
4 eggs, beaten
1 cup light cream
1 1/2 tsp salt (I use way less)
dash cayenne pepper
1 1/2 tsp paprika
1/3 cup melted butter
grated cheddar cheese to taste

Mix together all ingredients except the cheese. Spread the mixture on
the bottom of a buttered pie plate. Arrange the cheese over it. Bake
in a 325-degree oven 30-60 minutes, or until firm.

Burgundy/LA (12:36:59) : Spinach Souffle Quiche

1 pastry shell, uncooked (9-inch pie shell works well)
1/2 package frozen spinach souffle, partially thawed
3 strips lean bacon, cooked crisp and crumbled
3 ounces Swiss or cheddar cheese, shredded
1/4 cup freshly grated Parmesan cheese
4 eggs, lightly beaten
1 1/2 cups half-and-half cream
Dash of salt
Dash of cayenne
Dash of ground nutmeg
Pinch of Hungarian paprika

Preheat oven to 375 degrees F. Arrange pastry shell in a 10-inch quiche dish. Cut spinach souffle into 1-inch cubes and place on top of crust. Sprinkle bacon pieces over spinach. Sprinkle cheese over bacon. In a separate bowl, beat eggs with half-and-half; season with salt, pepper and nutmeg. Pour mixture over cheese in quiche dish. Lightly sprinkle paprika on top and bake for 40 to 45 minutes, or until center is set. Allow to cool 5 minutes before cutting into wedges.

Burgundy/LA (12:35:54) : Black-eyed Peas and Spinach

1 tablespoon vegetable oil
1 medium onion, chopped (3/4 cup)
1 bag (10-ounce) fresh spinach leaves, thoroughly washed
2 (16-ounce) cans black-eyed peas, drained
Freshly ground pepper
Pinch of cayenne

In a large skillet, heat oil and saute onion until soft. Remove thick stems from spinach leaves; coarsely chop. Add spinach to the skillet and stir for two minutes until wilted. Add the black-eyed peas, pepper and cayenne. Bring to a simmer over medium heat. Serve hot with cheese grits, cornbread or rice.