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8-13-99 Comfort Food Recipes: Side Dishes
Becky,LA (09:50:37) :
MAMA DONALD'S ASPARAGUS CASSEROLE
Recipe By : BECKY
2 Cans asparagus spears
2 cans mushroom soup
1/2 can milk -- use soup can
4 large hard-boiled eggs -- sliced
2 cups potato chips -- crushed
2 cups cheese -- grated
Heat oven to 375.
Layer in casserole ( making 2 complete layers as follows:
1 can asparagus spears
1 can soup
1/4 c. milk
1/2 eggs
cheese
chips
Bake for 1 hour. Serve hot.Becky,LA (09:43:24) :
CORNBREAD DRESSING
Recipe By : BECKY
1 large cornbread -- made in iron skillet
1 loaf white bread -- toasted
2 large onion -- chopped
1/2 bunch celery -- chopped
1 stick butter
1/2 cup parsley -- dried/ crumbled
turkey or chicken broth -- (about 2-3 quarts)
salt and pepper
onion powder -- to taste
celery salt -- to taste
poultry seasoning -- to taste
Crumble cornbread and dried white bread into large bowl.
Sauté onion and celery in butter until clear.
Add to bread. Add parsley, seasoning and broth.
Bread must be damp but no runny. You must taste it to check seasoning.
Don't stir too much. Pour into greased cake pan.
Bake about 1 hour at 350 degrees or until browned on top and around the edges.BB,.Calif (01:08:52) :
Savory Bread Pudding
Recipe Source: 'TIS THE SEASON by Nanette Blanchard (c) 1995
1/4 cup Unsalted butter -- softened
6 slices Whole-wheat bread
1/2 teaspoon Dried sage
8 Scallions -- diced
1 cup Chopped pecans
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground black pepper
4 cups Milk
4 Eggs
Rich Mushroom Gravy -- recipe follows
Preheat the oven to 350 degrees. Spray a 2-quart casserole dish with non-stick cooking spray. Butter the bread slices and cut into cubes. (You should have 4 cups bread cubes.) Place the cubes in the prepared dish and mix with the sage, scallions, pecans, salt, and pepper. In a small bowl, beat the milk and eggs together lightly. Pour the egg mixture over the bread cubes. Let soak for 20 minutes. Bake for 45 minutes or until the pudding is firm when the dish is gently shaken. Serve immediately.
This recipe yields 6 servings.
Comments: This creamy pudding with a crispy crust is a wonderful holiday entree. Serve it with Rich Mushroom Gravy and it takes center stage for a traditional holiday dinner.
Rich Mushroom Gravy
1/4 ounce Dried mushrooms
1 cup Boiling water
1 medium Onion -- diced
3 Garlic cloves -- minced
2 tablespoons Unsalted butter
4 ounces Fresh mushrooms -- chopped
2 tablespoons Unbleached flour
1/2 teaspoon Paprika
1/4 teaspoon Dried thyme
3 cups Vegetable broth
1 teaspoon Salt -- or to taste
1/2 teaspoon Freshly-ground black pepper -- or to taste
1 1/2 teaspoons Balsamic vinegar -- or to taste
Soak the dried mushrooms in the boiling water for 10 minutes. Sauté the onion and garlic in the butter over medium-high heat for 5 minutes. Add the fresh mushrooms and cook another 5 minutes or until the onion is translucent and the mushrooms are tender. Stir in the flour, paprika, and thyme. Slowly stir in the broth. Strain the mushroom soaking liquid and set aside; mince the rehydrated mushrooms. Add the minced mushrooms and mushroom liquid to the gravy. Cook for 15 minutes or until slightly thickened. Add the salt, pepper, and balsamic vinegar. Serve hot. This recipe yields 3 1/2 cups of gravy.
Comments: This gravy is a bit of work, but it is definitely worth it! A good sauce really makes a difference in a meal. Use a variety of dried mushrooms like shiitake, wood ears, and inexpensive Chilean mushrooms. This can be made ahead and reheated, as it does not get extremely thick.KellyWA (11:02:48) : VEGGIE JELLO SALAD
1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1/2 c. pineapple juice
1 tbsp. lemon juice
Dash paprika
1/2 tsp. salt
1 c. grated carrot
1/2 c. diced celery
3 tbsp. diced green pepper
1 tsp. minced onion
1/2 c. mayonnaise
Combine first 5 ingredients. When thickened, add mayonnaise and blend with Jello mixture. Then add remaining ingredients. Pour into 6 individual molds.
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